Tuesday, March 11, 2014
Tuesday, March 12, 2013
Summer Party dishes, the right way!
Summer is rapidly approaching and with it comes all of my favorite things: bbq's, swimming pool parties, summer thunderstorms, and 100+ temperatures. The trick to making all of these events as epic as possible, is of course, THE FOOD!!!! I will refer to all of those events from here on out as bbq's because it's easier than typing "pool party". Bbq's tend to feature chips and dip, baked beans, macaroni salad, potato salad, fruit of some kind, hot dogs, hamburgers, and maybe if your lucky some grilled vegetables. This is unacceptable. Everyone buys these items from their local grocery store which means you are eating this same meal several times of the course of the summer...ouch. In order to stop this madness I will be doing a series of posts featuring all of these dishes done in new and interesting variations. So the next time you show up to a bbq you won't have to bring a tub of overcooked potatoes smothered in mayonnaise and mustard and not much else!!! The following potato salad is a delightful curried salad which is served cold. It has a little kick, but not enough to burn any beards off!
Curried Potato Salad
2-2.5 lbs. potatoes (small potatoes, golf ball size. If you use a different potato that's o.k., it just changes your cooking time)
1 cup diced onion
1 cup diced celery
2 cups mayonnaise
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 tablespoons Masala powder (also known by Sambar powder. Its a curry powder used to make curry dishes at home. I used MTR brand. You can find this or a different version at any ethnic food store, or your bigger chains, like whole foods)
Splash of veggie stock
3 dashes of Louisiana hot sauce
Salt and Pepper to taste
Bring a large pot of water to a boil. Add in your potatoes and cook for 12 minutes, you should be able to pierce the potato with a fork easily, drain the potatoes. Mix all of your other ingredients together in a mixing bowl, except your veggie stock. Mix in potatoes after you have cut them into bite size pieces. I like to cut mine into different sizes because i think it makes a more homogeneous mixture. Fold the potatoes into the sauce until fully incorporated. The mayo mixture once you added the potatoes may become too thick, that is what the stock is for. Add a little stock at a time until your happy with the consistency. Refrigerate.
Curried Potato Salad
2-2.5 lbs. potatoes (small potatoes, golf ball size. If you use a different potato that's o.k., it just changes your cooking time)
1 cup diced onion
1 cup diced celery
2 cups mayonnaise
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 tablespoons Masala powder (also known by Sambar powder. Its a curry powder used to make curry dishes at home. I used MTR brand. You can find this or a different version at any ethnic food store, or your bigger chains, like whole foods)
Splash of veggie stock
3 dashes of Louisiana hot sauce
Salt and Pepper to taste
Bring a large pot of water to a boil. Add in your potatoes and cook for 12 minutes, you should be able to pierce the potato with a fork easily, drain the potatoes. Mix all of your other ingredients together in a mixing bowl, except your veggie stock. Mix in potatoes after you have cut them into bite size pieces. I like to cut mine into different sizes because i think it makes a more homogeneous mixture. Fold the potatoes into the sauce until fully incorporated. The mayo mixture once you added the potatoes may become too thick, that is what the stock is for. Add a little stock at a time until your happy with the consistency. Refrigerate.
Saturday, February 16, 2013
Artisan Bread and it's best friend...Crawfish Bisque!
Today has been a very fun day for me and the wifey! We had the opportunity to meet with a very talented baker, discuss the benefits of fresh milled grains, and take a delicious loaf home! The difference between the bread I took home and the bread you take home from the grocery store is vast. The bread from Hey Lolly Bakery is spectacular! It possesses a light, chewy texture, is full of complex flavors, and has a crust on it that just won't quit!!! Not only does this bread taste much better, it is MUCH better for you. I am not sure on all the specifics of how much better, but if you contact the bakery I am sure someone will be happy to explain it to you :). The trick to having a bread like this in your possession is that you often times are not sure of what to do with it...Have no fear, I got you covered! I recommend contacting the fine people at Hey Lolly Bakery and placing an order as quickly as you can manage. The bakery is located in McKinney, Texas and can be contacted through their website www.heylolly.com you can also look them up on facebook under hey lolly.
A traditional bisque will be all blended together, with that immersion blender I have been talking about, so that it is smooth. I, however, prefer a little chunk and bite to my soups, so I will not be doing that. This is a "bisque", meaning that it is cream based, but it is not your traditional bisque. I feel it tastes even better, and will fill you up much better. This ability to fill you up is what makes this soup a meal as opposed to an appetizer. Without further ado...
Crawfish Bisque
4 strips of peppered bacon
3 garlic cloves, finely minced
2 yellow onions finely chopped
1 cup finely chopped celery
1 cup finely chopped green bell peppers
1 tablespoon butter
Salt and Pepper to taste
5 sprigs of fresh thyme, tie together with a long piece of twine then attach twine to the pot handles so you can remove the thyme after cooking
3 large Yukon gold potatoes, skinned and cut into a medium dice (think bite sized cubes) after cutting, store in cold water to stop browning.
2 lbs frozen crawfish tails, defrosted
chicken stock, as needed
20 ounces heavy cream
Louisiana hot sauce 6-10 shakes
1 tablespoon crushed red pepper
Here we go kids...
Take a large pot, the biggest you have, and place on a burner set to medium heat and allow the pot to heat up. Add in your butter and melt it down, then place your bacon in the pot. Crisp up the bacon and remove for later. Do not remove any of the bacon fat from the pot!!! DO NOT DO IT!!!!! Add in your garlic and stir for about a minute, then add in your onion, celery, bell peppers. Add in your red pepper flakes and season with salt and pepper. Turn heat up to medium high and cook for 15-20 minutes. Add in your potatoes. Pour in the stock just to cover the potatoes by about two inches. Turn up to high heat to bring the liquid to a boil and cover. Reduce heat and simmer for 20 minutes or until the potato is fork tender. At this point your burner should be on low or medium low. This is a good thing. Add in your heavy cream and your hot sauce, stir in completely. Add in your crawfish. Cook for 5 more minutes to allow crawfish to come to temperature and all the flavors to marry together. If you would like your soup thicker, all you need to do is add in a slurry of flour and water (1 tablespoon flour and enough water to make into a runny paste). If your soup is too thick, you may add water/stock a little at a time until you reach your desired consistency. Taste before serving to check on the seasoning, it may need more salt/pepper or maybe even more hot sauce!
Take your loaf of bread and cut 1/2 inch slices. Brush the pieces with melted butter and grill to get those great marks and crispy toasty bread deliciousness!!!
Pour your soup into your bowl and top with the chopped bacon from earlier in the day. The bread is served on the side...I recommend dunking. I am a fan of the dunk.
You could also serve the soup in the bread like a bread bowl, however, I worry the bread will lose some of its intense deliciousness if you do this....up to you my friends. I used a loaf of Jalapeno and Cheddar Sourdough and it did not disappoint!!!!
Go on then, check out the bakery and get to making some delicious soup!!!! Eat Up!!!
Ok. Back to what I do...cooking great food to go along with this bread. You are left with several different options here, panini's, panzanella (bread salad), bruschetta, or my personal favorite...soup!!!
This quality of bread screams out to me to be paired with a rich, creamy, luscious bisque, so that is exactly what I am going to do. I should warn you all that I have a secret...I am OBSESSED with crawfish. It is almost unnatural. The reason is that crawfish is buttery and sweet just like crab or lobster, but much cheaper. It is the poor man's lobster...except that its just the smart way to impart that flavor into soups, sauces, or sandwiches without breaking the bank! A traditional bisque will be all blended together, with that immersion blender I have been talking about, so that it is smooth. I, however, prefer a little chunk and bite to my soups, so I will not be doing that. This is a "bisque", meaning that it is cream based, but it is not your traditional bisque. I feel it tastes even better, and will fill you up much better. This ability to fill you up is what makes this soup a meal as opposed to an appetizer. Without further ado...
Crawfish Bisque
4 strips of peppered bacon
3 garlic cloves, finely minced
2 yellow onions finely chopped
1 cup finely chopped celery
1 cup finely chopped green bell peppers
1 tablespoon butter
Salt and Pepper to taste
5 sprigs of fresh thyme, tie together with a long piece of twine then attach twine to the pot handles so you can remove the thyme after cooking
3 large Yukon gold potatoes, skinned and cut into a medium dice (think bite sized cubes) after cutting, store in cold water to stop browning.
2 lbs frozen crawfish tails, defrosted
chicken stock, as needed
20 ounces heavy cream
Louisiana hot sauce 6-10 shakes
1 tablespoon crushed red pepper
Here we go kids...
Take a large pot, the biggest you have, and place on a burner set to medium heat and allow the pot to heat up. Add in your butter and melt it down, then place your bacon in the pot. Crisp up the bacon and remove for later. Do not remove any of the bacon fat from the pot!!! DO NOT DO IT!!!!! Add in your garlic and stir for about a minute, then add in your onion, celery, bell peppers. Add in your red pepper flakes and season with salt and pepper. Turn heat up to medium high and cook for 15-20 minutes. Add in your potatoes. Pour in the stock just to cover the potatoes by about two inches. Turn up to high heat to bring the liquid to a boil and cover. Reduce heat and simmer for 20 minutes or until the potato is fork tender. At this point your burner should be on low or medium low. This is a good thing. Add in your heavy cream and your hot sauce, stir in completely. Add in your crawfish. Cook for 5 more minutes to allow crawfish to come to temperature and all the flavors to marry together. If you would like your soup thicker, all you need to do is add in a slurry of flour and water (1 tablespoon flour and enough water to make into a runny paste). If your soup is too thick, you may add water/stock a little at a time until you reach your desired consistency. Taste before serving to check on the seasoning, it may need more salt/pepper or maybe even more hot sauce!
Take your loaf of bread and cut 1/2 inch slices. Brush the pieces with melted butter and grill to get those great marks and crispy toasty bread deliciousness!!!
Pour your soup into your bowl and top with the chopped bacon from earlier in the day. The bread is served on the side...I recommend dunking. I am a fan of the dunk.
You could also serve the soup in the bread like a bread bowl, however, I worry the bread will lose some of its intense deliciousness if you do this....up to you my friends. I used a loaf of Jalapeno and Cheddar Sourdough and it did not disappoint!!!!
Go on then, check out the bakery and get to making some delicious soup!!!! Eat Up!!!
Wednesday, February 13, 2013
BRAISED BEEF!!!
Braised dishes are often times a chef's most prized possession, meaning, if you see a braised "anything" on a menu (not including your chain restaurants) you should order it. It will be more expensive, but well worth the added price. My favorite things to braise are beef shanks, sometimes called osso bucco in Italian restaurants and beef short ribs. However, they are pretty expensive and since I'm not making a killing off of being a college student who writes a food blog, I will not be using those ingredients. The ideal braising beef is any of your less desirable cuts, for example the round is excellent. Today however, I am breaking my own rule. I braised this dish with the remainder of the beef loin used to make beef wellingtons for Xmas (if I get enough requests I'll do a post on it). Nothing changes for you if you are using the round or another cut of beef. Mashed potatoes and sauteed asparagus are the perfect sides for this dish!
Braised Beef
2 lbs beef round (cut into 1 to 1 1/2 inch steaks)
1 tablespoon olive oil
2 cups red wine (not your finest vintage, but it should be good enough to drink from a glass)
1 cup beef stock (not broth)
1 yellow onion, large dice
1/2 cup carrot, large dice
1/2 cup celery, large dice
2 garlic cloves, finely minced
2 tablespoons butter
3 sprigs of fresh thyme
1 dried bay leaf
2 tablespoons flour
4 tablespoons butter
Place a large skillet with high vertical sides on your burner set to medium high heat. Allow the pan to become hot, then add in your olive oil. Dust your steaks with all purpose flour and place into the skillet. Cook each side for 2-3 minutes to create a crust. If after 3 minutes you do not have a crust yet, continue cooking until you do. You do not want to cook the meat all the way, so be sure not to over do it! Remove the steaks from the pan and set aside. Add in another tablespoon olive oil and 2 tablespoons butter, heat for 1 minute. Add in the carrots, garlic, onion, and celery. Cook the veggies for five minutes, or until softened. Sprinkle in your 2 tablespoons flour and stir into a paste (a roux). Reduce your heat to medium low, and cook for ten minutes. At this point add in your red wine and beef stock. Mix together quickly and thoroughly then add in your thyme. Cook the sauce for 5 minutes, stirring occasionally. The sauce should not be too thick, but thick enough to coat the back of a spoon (dip a spoon in the sauce, the sauce should coat the spoon without it dripping off). Add the steaks into the sauce, the steaks should be mostly covered by the sauce, if not, add more beef stock. Cover the skillet with tin foil and place into a preheated oven set at 200. Cook for 5 hours!!! I know it, I know it....FIVE hours!! Yes, five hours. Its how the meat will be fall apart tender and super delicious!!! It is very important to check it every hour or so and flip the steaks over. Make sure the liquid level never falls below covering half of the steaks, 3/4 would be best.
After the five hours is over remove the skillet from the oven, and remove the steaks from the skillet. Remove the thyme sprigs and throw away. Now ladle the sauce and veggies into your blender and mix well. Your could skip this step if you have an immersion blender and just blend in the skillet( I highly recommend this piece of kitchen equipment, it is a lifesaver!) Return sauce to skillet, turn heat to high. Allow the sauce to boil, then add in 2 tablespoons butter, stirring while the butter melts. Place steaks into sauce to heat. Then place a steak onto of a heaping spoonful of mashed potatoes, and ladle sauce onto the steak...don't be shy with the sauce!!!
Braised Beef
2 lbs beef round (cut into 1 to 1 1/2 inch steaks)
1 tablespoon olive oil
2 cups red wine (not your finest vintage, but it should be good enough to drink from a glass)
1 cup beef stock (not broth)
1 yellow onion, large dice
1/2 cup carrot, large dice
1/2 cup celery, large dice
2 garlic cloves, finely minced
2 tablespoons butter
3 sprigs of fresh thyme
1 dried bay leaf
2 tablespoons flour
4 tablespoons butter
Place a large skillet with high vertical sides on your burner set to medium high heat. Allow the pan to become hot, then add in your olive oil. Dust your steaks with all purpose flour and place into the skillet. Cook each side for 2-3 minutes to create a crust. If after 3 minutes you do not have a crust yet, continue cooking until you do. You do not want to cook the meat all the way, so be sure not to over do it! Remove the steaks from the pan and set aside. Add in another tablespoon olive oil and 2 tablespoons butter, heat for 1 minute. Add in the carrots, garlic, onion, and celery. Cook the veggies for five minutes, or until softened. Sprinkle in your 2 tablespoons flour and stir into a paste (a roux). Reduce your heat to medium low, and cook for ten minutes. At this point add in your red wine and beef stock. Mix together quickly and thoroughly then add in your thyme. Cook the sauce for 5 minutes, stirring occasionally. The sauce should not be too thick, but thick enough to coat the back of a spoon (dip a spoon in the sauce, the sauce should coat the spoon without it dripping off). Add the steaks into the sauce, the steaks should be mostly covered by the sauce, if not, add more beef stock. Cover the skillet with tin foil and place into a preheated oven set at 200. Cook for 5 hours!!! I know it, I know it....FIVE hours!! Yes, five hours. Its how the meat will be fall apart tender and super delicious!!! It is very important to check it every hour or so and flip the steaks over. Make sure the liquid level never falls below covering half of the steaks, 3/4 would be best.
After the five hours is over remove the skillet from the oven, and remove the steaks from the skillet. Remove the thyme sprigs and throw away. Now ladle the sauce and veggies into your blender and mix well. Your could skip this step if you have an immersion blender and just blend in the skillet( I highly recommend this piece of kitchen equipment, it is a lifesaver!) Return sauce to skillet, turn heat to high. Allow the sauce to boil, then add in 2 tablespoons butter, stirring while the butter melts. Place steaks into sauce to heat. Then place a steak onto of a heaping spoonful of mashed potatoes, and ladle sauce onto the steak...don't be shy with the sauce!!!
Wednesday, January 23, 2013
Spicy Asian Pork Sandwich
I have always been a huge fan of the flavors used in Asian cuisine. They utilize the salty, sweet, and spicy flavors with great variety. I woke up this morning craving a spicy pork sandwich, also rich in Umami. Umami is the fifth flavor, it is earthy, rich, and utterly delightful! I could have gone to a restaurant and ordered one, but that would have made for a really lame blog post. By the way, this is not a quick meal to make, because you have to roast the pork loin. However, that can be done in advance, or just have a PB&J for lunch and know that you are now making dinner :). I use a pork loin whenever I plan on a longer cook time because it has more fat and will remain juicy in the oven.
Pork Loin Marinade
1 lb pork loin
2 cups low sodium soy sauce
1 cup natural apple juice (not from concentrate)
3 tablespoons chopped garlic
1/2 cup brown sugar
1/4 cup sesame oil
2 Thai chili's chopped (you can sub in 2 tablespoons sriracha if you can't find Thai chili's)
Mix all ingredients together in a bowl (not the pork loin, it doesn't mix well). Take a paring knife and stab the pork loin all over to allow the marinade access to the insides (don't attack the thing like Michael Myers, you will want to eat it later...) Place pork loin into Ziploc bag, cover with marinade. Place bag into a dish that allows the pork to lie flat. Place in refrigerator. Marinate for 4-5 hours, flipping the pork loin every hour or so. Rinse the marinade off the loin and pat dry.
Roasting Pork Loin
black pepper, as needed
dried thyme, as needed
olive oil
Drizzle loin with olive oil and coat with your hands. sprinkle a liberal coating of the black pepper and thyme (2 parts pepper to 1 part thyme) over the loin. Rub spices/herbs into the meat. Drizzle with olive oil one more time, do NOT rub in the oil this time or you will remove the seasoning. Place loin in a roasting pan, cover, and roast in a 325 degree oven for 1 hour. Check the temperature of the loin with a meat thermometer. It is finished cooking at 155 degrees (if your nervous about pork and know that it is fully cooked at 165 degrees, I congratulate your knowledge of pork products!! However, the temperature will continue to rise ten degrees after you remove it from the oven due to residual heat!! So HA! You learned something new today!! Let the loin rest for 10-15 minutes before slicing as thin as you can manage.
Asian Mayonnaise Deliciousness
Left over pork loin marinade
2 cups Mayo (I recommend low fat, but hey...do whatever feels right)
Take the remaining marinade from the Ziploc bag and place in a sauce pot. Bring to a boil, reduce the mixture by half. After reducing, the mixture should be thick and syrup-like, if it is not you will need to add a mixture of cornstarch and water (2 tablespoons water, 1/2 tablespoon cornstarch). Whisk in the cornstarch slowly. Cook the marinade an additional 5 minutes. Cool Marinade in refrigerator. Place the mayo in a bowl and add the cooled marinade in a little at a time. Taste the sauce every time you add more to have it meet your personal preference on strength. I use a lot in mine, but I'm just that awesome. After the mixture tastes rich and earthy, you will need to check the heat level, I love spicy foods so I will be adding sriracha to make it hotter. If its too hot....add honey.
Sandwich Assembly
Thinly sliced pork
carrot shavings, peel outer layer off carrot and discard. Keep peeling to get thin strips of carrot
Micro Greens
Tomato slices, thin
Grilled Pita Bread (the flat bread, not pita pockets)
Mayo mixture
Grill your pita on both sides until softened and pliable. Spread mayo onto the entire top of the pita bread. In the center of the pita place three tomato slice, edge to edge. Top tomatoes with the pork, then micro greens, and finally your carrot shavings. Roll the pita up in tin foil, peel back the top part of tin foil and dive in!! The pita should be very full, if it isn't you might as well be eating a piece of bread! I like to put the remaining mayo mix into a squirt bottle and drizzle onto the sandwich as I eat it, but again, you do what you think is best. Eat UP!!
Pork Loin Marinade
1 lb pork loin
2 cups low sodium soy sauce
1 cup natural apple juice (not from concentrate)
3 tablespoons chopped garlic
1/2 cup brown sugar
1/4 cup sesame oil
2 Thai chili's chopped (you can sub in 2 tablespoons sriracha if you can't find Thai chili's)
Mix all ingredients together in a bowl (not the pork loin, it doesn't mix well). Take a paring knife and stab the pork loin all over to allow the marinade access to the insides (don't attack the thing like Michael Myers, you will want to eat it later...) Place pork loin into Ziploc bag, cover with marinade. Place bag into a dish that allows the pork to lie flat. Place in refrigerator. Marinate for 4-5 hours, flipping the pork loin every hour or so. Rinse the marinade off the loin and pat dry.
Roasting Pork Loin
black pepper, as needed
dried thyme, as needed
olive oil
Drizzle loin with olive oil and coat with your hands. sprinkle a liberal coating of the black pepper and thyme (2 parts pepper to 1 part thyme) over the loin. Rub spices/herbs into the meat. Drizzle with olive oil one more time, do NOT rub in the oil this time or you will remove the seasoning. Place loin in a roasting pan, cover, and roast in a 325 degree oven for 1 hour. Check the temperature of the loin with a meat thermometer. It is finished cooking at 155 degrees (if your nervous about pork and know that it is fully cooked at 165 degrees, I congratulate your knowledge of pork products!! However, the temperature will continue to rise ten degrees after you remove it from the oven due to residual heat!! So HA! You learned something new today!! Let the loin rest for 10-15 minutes before slicing as thin as you can manage.
Asian Mayonnaise Deliciousness
Left over pork loin marinade
2 cups Mayo (I recommend low fat, but hey...do whatever feels right)
Take the remaining marinade from the Ziploc bag and place in a sauce pot. Bring to a boil, reduce the mixture by half. After reducing, the mixture should be thick and syrup-like, if it is not you will need to add a mixture of cornstarch and water (2 tablespoons water, 1/2 tablespoon cornstarch). Whisk in the cornstarch slowly. Cook the marinade an additional 5 minutes. Cool Marinade in refrigerator. Place the mayo in a bowl and add the cooled marinade in a little at a time. Taste the sauce every time you add more to have it meet your personal preference on strength. I use a lot in mine, but I'm just that awesome. After the mixture tastes rich and earthy, you will need to check the heat level, I love spicy foods so I will be adding sriracha to make it hotter. If its too hot....add honey.
Sandwich Assembly
Thinly sliced pork
carrot shavings, peel outer layer off carrot and discard. Keep peeling to get thin strips of carrot
Micro Greens
Tomato slices, thin
Grilled Pita Bread (the flat bread, not pita pockets)
Mayo mixture
Grill your pita on both sides until softened and pliable. Spread mayo onto the entire top of the pita bread. In the center of the pita place three tomato slice, edge to edge. Top tomatoes with the pork, then micro greens, and finally your carrot shavings. Roll the pita up in tin foil, peel back the top part of tin foil and dive in!! The pita should be very full, if it isn't you might as well be eating a piece of bread! I like to put the remaining mayo mix into a squirt bottle and drizzle onto the sandwich as I eat it, but again, you do what you think is best. Eat UP!!
Monday, January 7, 2013
Not your mothers Meatloaf!!!!
I have to admit, I grew up under the culinary tutelage of my mother, an exceptional cook. Therefore, her meatloaf was actually pretty good, moist, flavorful, and not over-ketchup'ed (I believe I may copyright that term...) but unfortunately it lacked creativity!!! Everyone views meatloaf as the solution to the ground beef that has been sitting in the fridge a little too long. FOR SHAME!!!!! For me, meatloaf is just like any other dish...it is as good as you choose to make it! Try different gravy, ethnic seasonings, etc. and for the love of food, please keep the ketchup in the bottle (or as an ingredient in a much better sauce). This version combines some of my favorite items, it works very well as meatloaf with mashed potatoes, or in a meatloaf sandwich.
Southwestern Meatloaf
1 lb ground beef 85/15
1 poblano pepper, grilled
1 ear of sweet corn, grilled
1 garlic bulb, roasted
1 yellow onion, sliced
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon pepper
1 egg lightly beaten
1 teaspoon crushed red pepper flakes
1 cup shredded smoked cheddar cheese
Bread crumbs as needed
Gravy
1 tablespoon olive oil
1/2 cup finely diced yellow onion
1 teaspoon minced garlic
1 cup ketchup
1 cup black cherry preserves/jelly
1/4 cup hot sauce, or more as needed
salt and pepper to taste
(the gravy should be sweet and spicy)
Your first step is to roast your garlic. Preheat oven to 400F. Cut the garlic head in half lengthwise and place on a sheet of aluminum foil, sprinkle with olive oil and salt and pepper. Wrap the garlic up in the foil and bake for 40-60 minutes. Check garlic, it should be soft to the touch. If it's done, squeeze garlic into a bowl and set it aside.
Next grill your poblano pepper and your corn. Both should be charred and blackened. Remove corn from ear and set aside in bowl. Cut top from pepper and then dice into medium pieces, set aside.
Slice your onion into thin strips. Add olive oil to a hot pan (set to medium hot heat) then add the onion and mix to coat onions in the oil. Cook until caramelized and set aside.
Once all of the ingredients have cooled we can begin assembling out meatloaf!!! I know that the prep for this dish takes a little longer than usual but it is definitely worth it!!! In a large bowl combine your beef, corn, peppers, roasted garlic, salt, pepper, red pepper flakes, and your beaten egg. Mix all ingredients thoroughly. Add your bread crumbs a little of a time until the meat mixture no longer feels wet (there will always be a little moisture, but you don't want it wet or it will not hold together). If your loaf pan is smaller than mine, not everything will fit, thats ok. You can use any left over to make burgers or meatballs.
Take your loaf pan and fill a 1/3 of the way with the meat mixture. Add in 1/2 of your onion mix and 1/2 of your cheese. Add another layer of the meat mixture, then another of your onion and cheese. Finish putting the meat in. Pack down tightly. Then turn meat pan over onto a greased sheet pan. Check the loaf and make sure all you see is the meat mixture. If any of the cheese or onion is visible, you will need to cover it or it will leak out and burn. Place tray in 350F oven and bake for 30 minutes. Remove loaf from oven and brush with the gravy. Cook for an additional 30 minutes, brushing with the gravy every ten minutes. 45 minutes into the cooking, take a temperature of the center of the meatloaf, it is finished cooking when the temperature reaches 150F.
To make the gravy, you add your oil, onion and garlic to small sauce pan on medium heat. Cook for five minutes, then add remaining ingredients, mix well. Cook until sauce has reduced and thickened.
Southwestern Meatloaf
1 lb ground beef 85/15
1 poblano pepper, grilled
1 ear of sweet corn, grilled
1 garlic bulb, roasted
1 yellow onion, sliced
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon pepper
1 egg lightly beaten
1 teaspoon crushed red pepper flakes
1 cup shredded smoked cheddar cheese
Bread crumbs as needed
Gravy
1 tablespoon olive oil
1/2 cup finely diced yellow onion
1 teaspoon minced garlic
1 cup ketchup
1 cup black cherry preserves/jelly
1/4 cup hot sauce, or more as needed
salt and pepper to taste
(the gravy should be sweet and spicy)
Your first step is to roast your garlic. Preheat oven to 400F. Cut the garlic head in half lengthwise and place on a sheet of aluminum foil, sprinkle with olive oil and salt and pepper. Wrap the garlic up in the foil and bake for 40-60 minutes. Check garlic, it should be soft to the touch. If it's done, squeeze garlic into a bowl and set it aside.
Next grill your poblano pepper and your corn. Both should be charred and blackened. Remove corn from ear and set aside in bowl. Cut top from pepper and then dice into medium pieces, set aside.
Slice your onion into thin strips. Add olive oil to a hot pan (set to medium hot heat) then add the onion and mix to coat onions in the oil. Cook until caramelized and set aside.
Once all of the ingredients have cooled we can begin assembling out meatloaf!!! I know that the prep for this dish takes a little longer than usual but it is definitely worth it!!! In a large bowl combine your beef, corn, peppers, roasted garlic, salt, pepper, red pepper flakes, and your beaten egg. Mix all ingredients thoroughly. Add your bread crumbs a little of a time until the meat mixture no longer feels wet (there will always be a little moisture, but you don't want it wet or it will not hold together). If your loaf pan is smaller than mine, not everything will fit, thats ok. You can use any left over to make burgers or meatballs.
Take your loaf pan and fill a 1/3 of the way with the meat mixture. Add in 1/2 of your onion mix and 1/2 of your cheese. Add another layer of the meat mixture, then another of your onion and cheese. Finish putting the meat in. Pack down tightly. Then turn meat pan over onto a greased sheet pan. Check the loaf and make sure all you see is the meat mixture. If any of the cheese or onion is visible, you will need to cover it or it will leak out and burn. Place tray in 350F oven and bake for 30 minutes. Remove loaf from oven and brush with the gravy. Cook for an additional 30 minutes, brushing with the gravy every ten minutes. 45 minutes into the cooking, take a temperature of the center of the meatloaf, it is finished cooking when the temperature reaches 150F.
To make the gravy, you add your oil, onion and garlic to small sauce pan on medium heat. Cook for five minutes, then add remaining ingredients, mix well. Cook until sauce has reduced and thickened.
Monday, December 17, 2012
Pan Seared Scallops with Sweet Potato Puree
Sea Scallops are a light, sweet, and delicious shellfish. Unfortunately, most people are intimidated by them, but you shouldn't be!! They are not difficult to cook and can be paired with almost any side dish. I am taking the dish in a Caribbean/ tropical island route today, with sweet and spicy notes to the dish. If you have never had a scallop, I hope you give this recipe a try, I promise you won't regret it!!!
Pan Seared Scallops
6 Scallops (U12, thats the size...ask the fishmonger at your store, although any size will work as long as they are not the mini-sized scallops. If you get smaller ones make sure you buy more...
1 teaspoon olive oil
2 tablespoons unsalted butter
salt, to taste
pepper, to taste
Strawberry Relish
1 cup diced strawberries
1 tablespoon diced jalapeno pepper
2 tablespoons diced shallots
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt, to taste
pepper, to taste
Sweet Potato Puree
3 sweet potatoes, skin removed, large dice (think 1inch by 1 inch cubes)\
1 can coconut milk
milk, enough to cover potatoes
1 tablespoon garlic, diced
Salt, to taste
Pepper, to taste
Honey, to taste
The first thing your going to do is make the relish. This is pretty easy, just add all the ingredients in a bowl, mix together. Taste the relish and then add salt and pepper to your liking.
Next step is to begin the puree. Put your liquid in a small to medium pot, then add your potatoes. Bring to a boil and cook until fork tender, about 15 minutes. Now add the garlic, and the remaining ingredients to your liking. If you don't want it overly sweet, add more salt and pepper and less honey.
The scallops will take about 7 minutes, give or take, so keep that in mind and get them started about 8 minutes into the cook time of the potatoes. Place a saute pan over medium high heat, add oil and butter. Once the butter has melted, season the scallops with salt and pepper, then add to the pan. Cook for about four minutes, the scallop should have browned. Flip and cook for another three minutes, until the scallop is firm and browned on both sides. If the top of the scallop is split, do not freak out, that is completely normal and to be expected.
For plate assembly, take a spoonful of the puree and spread it down the middle of the plate. Place half the scallops on top of the puree, then spoon the relish over the scallops.
All items in this dish should be eaten together. You want a little bit of every item in each bite...Eat Up!!!
Pan Seared Scallops
6 Scallops (U12, thats the size...ask the fishmonger at your store, although any size will work as long as they are not the mini-sized scallops. If you get smaller ones make sure you buy more...
1 teaspoon olive oil
2 tablespoons unsalted butter
salt, to taste
pepper, to taste
Strawberry Relish
1 cup diced strawberries
1 tablespoon diced jalapeno pepper
2 tablespoons diced shallots
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt, to taste
pepper, to taste
Sweet Potato Puree
3 sweet potatoes, skin removed, large dice (think 1inch by 1 inch cubes)\
1 can coconut milk
milk, enough to cover potatoes
1 tablespoon garlic, diced
Salt, to taste
Pepper, to taste
Honey, to taste
The first thing your going to do is make the relish. This is pretty easy, just add all the ingredients in a bowl, mix together. Taste the relish and then add salt and pepper to your liking.
Next step is to begin the puree. Put your liquid in a small to medium pot, then add your potatoes. Bring to a boil and cook until fork tender, about 15 minutes. Now add the garlic, and the remaining ingredients to your liking. If you don't want it overly sweet, add more salt and pepper and less honey.
The scallops will take about 7 minutes, give or take, so keep that in mind and get them started about 8 minutes into the cook time of the potatoes. Place a saute pan over medium high heat, add oil and butter. Once the butter has melted, season the scallops with salt and pepper, then add to the pan. Cook for about four minutes, the scallop should have browned. Flip and cook for another three minutes, until the scallop is firm and browned on both sides. If the top of the scallop is split, do not freak out, that is completely normal and to be expected.
For plate assembly, take a spoonful of the puree and spread it down the middle of the plate. Place half the scallops on top of the puree, then spoon the relish over the scallops.
All items in this dish should be eaten together. You want a little bit of every item in each bite...Eat Up!!!
Saturday, December 15, 2012
Vegetarian Chil...i cant do it...its not chili, but as close as you can get without meat
So this is not a thing I will normally do, however, my wife and her best friend do not eat meat (I know it...I married her, THEN she became a vegetarian...sneaky woman) so I promised them I would do a vegetarian version of the chili. I promise you it is in fact very delicious, and much healthier than the meat version, just not even close to as tasty. The veggies in this dish are pretty interchangeable, but I definitely recommend these. I find they give the best flavor and body to the dish. Also, this recipe serves 10-12 people so adjust accordingly. (want to make it for 6, cut recipe in half. want to make it for 1...make some friends.)
Vegetarian Chili like dish
3 tablespoons olive oil
2 yellow onions, diced
4 sprigs celery, diced
2 Anaheim peppers, diced
1 tablespoon adobo sauce (sauce from chipotles in adobo can)
1 tablespoon garlic
2 cans kidney, black, and cannelloni beans, water drained but not rinsed
2 cans hominy, water drained
3 cans diced tomato, chili flavored, not drained
1 small can tomato paste, about 4 tablespoons
1 pound frozen cauliflower
1 pound frozen broccoli
1/4 cup chili powder
Salt to taste
pepper to taste
worchestershire sauce, 5-6 shakes
Place a large pot on your burner set to medium high heat. Once pot has come up to temp. add in your oil. Add garlic, cook for 1-2 minutes, then add onion. Cook onion for 5 minutes, stirring occasionally. Add celery and anaheim peppers, cook until vegetables soften about ten minutes. Add the adobo sauce, stir in and cook for 1 minute. Add tomato paste, stir in and cook for 1 minute. Add your tomatoes, beans, hominy, worchestershire, and chili powder. Cook for ten minutes. Add in the broccoli and cauliflower. Season with salt and pepper. If there isnt enough liquid, add veggie stock, then cover and cook for 45 minutes. Taste the chili, if its not hot enough add more adobo sauce. If it is too spicy add ketchup until heat level is desireable.
Vegetarian Chili like dish
3 tablespoons olive oil
2 yellow onions, diced
4 sprigs celery, diced
2 Anaheim peppers, diced
1 tablespoon adobo sauce (sauce from chipotles in adobo can)
1 tablespoon garlic
2 cans kidney, black, and cannelloni beans, water drained but not rinsed
2 cans hominy, water drained
3 cans diced tomato, chili flavored, not drained
1 small can tomato paste, about 4 tablespoons
1 pound frozen cauliflower
1 pound frozen broccoli
1/4 cup chili powder
Salt to taste
pepper to taste
worchestershire sauce, 5-6 shakes
Thursday, December 13, 2012
Cold outside? How about Chili inside?
Outside of bread, chili is the most useful thing to come out of a kitchen!!! Think about it for a second...what can't you put chili on? Burgers, nachos, baked potatoes, hot dogs, french fries, spaghetti, or in a bowl covered in cheese and onions, all are amazing options! The only crime perpetrated by chili is that it now comes in...gasp...A CAN!!!!!! Canned chili is to chili as hosewater is to Fiji Water. Its that bad people. So here is an easy version of delicious chili that can be enjoyed over several nights! Ps. Chili only gets better with time, the flavors marry together into an even more delicious dish. Obviously this doesn't happen on the scale of wine...dont eat year old chili...or week old for that matter...
Texas Chili
16oz chopped bacon
32oz ground beef (90/10)
1 teaspoon olive oil
2 cups chopped yellow onion
1 tablespoon chopped garlic
1 cup chopped celery
2 chipotle peppers in adobo sauce
2 anaheim chilis chopped
1/4 cup chili powder
Salt, to taste
Pepper, to taste
worchestershire sauce...about five shakes of the bottle
2 cans fire roasted tomatoes
4oz tomato paste
Place a large pot on a burner set to medium heat, let it get hot. Add the oil to the pot, then add chopped bacon, stirring occasionally. Cook bacon until browned, then remove bacon from pot.
Add the beef into the pot, stirring to break apart the beef. cook beef until almost cooked, remove beef from pot. drain off most of the grease from the pot, only leaving about 2-3 tablespoons in the pot. Add in your garlic. Cook garlic for 2 minutes, then add your onion, celery, and anaheim chilis, cook until the vegetables are softened stirring occasionally, about 15 minutes. Add your chipotle peppers, cook five minutes. Add the tomato paste and stir in to mix. Cook for 2-3 minutes, then add your canned tomatoes and stir to mix. Add in your bacon and beef. Now add in the rest of your spices and ingredients. If the mixture is to dry, add some beef stock, a cup or so would do. Cover and simmer for two hours, checking the liquid amount and stirring occasionally. Chili should be thick, and not liquidy like a soup, but don't let it burn.
If you want to modify the flavors, I recommend adding 4 teaspoons old bay seasoning, and about 1/8 of a cup of hot sauce like tabasco. (it will be spicy).
You can also add in 1 tablespoon of dried thyme, oregano, and rosemary for a more Italian flavor.
If the chili is too spicy, add ketchup to the pot. The sugars in the ketchup should mellow the flavor. You may also add in sour cream to lessen the heat.
Texas Chili
16oz chopped bacon
32oz ground beef (90/10)
1 teaspoon olive oil
2 cups chopped yellow onion
1 tablespoon chopped garlic
1 cup chopped celery
2 chipotle peppers in adobo sauce
2 anaheim chilis chopped
1/4 cup chili powder
Salt, to taste
Pepper, to taste
worchestershire sauce...about five shakes of the bottle
2 cans fire roasted tomatoes
4oz tomato paste
Place a large pot on a burner set to medium heat, let it get hot. Add the oil to the pot, then add chopped bacon, stirring occasionally. Cook bacon until browned, then remove bacon from pot.
Add the beef into the pot, stirring to break apart the beef. cook beef until almost cooked, remove beef from pot. drain off most of the grease from the pot, only leaving about 2-3 tablespoons in the pot. Add in your garlic. Cook garlic for 2 minutes, then add your onion, celery, and anaheim chilis, cook until the vegetables are softened stirring occasionally, about 15 minutes. Add your chipotle peppers, cook five minutes. Add the tomato paste and stir in to mix. Cook for 2-3 minutes, then add your canned tomatoes and stir to mix. Add in your bacon and beef. Now add in the rest of your spices and ingredients. If the mixture is to dry, add some beef stock, a cup or so would do. Cover and simmer for two hours, checking the liquid amount and stirring occasionally. Chili should be thick, and not liquidy like a soup, but don't let it burn.
If you want to modify the flavors, I recommend adding 4 teaspoons old bay seasoning, and about 1/8 of a cup of hot sauce like tabasco. (it will be spicy).
You can also add in 1 tablespoon of dried thyme, oregano, and rosemary for a more Italian flavor.
If the chili is too spicy, add ketchup to the pot. The sugars in the ketchup should mellow the flavor. You may also add in sour cream to lessen the heat.
Tuesday, November 27, 2012
Grilled Shrimp and Mushroom Quinoa
Grilled Shrimp
1/3 cup low sodium soy sauce
1 tablespoon chopped garlic
1 tablespoon sesame oil
1 tablespoon sriracha, more if you like it hot!!!
1/2 teaspoon black pepper
Medium shrimp (U20-30) deveined, tail on
Add all the ingredients in a zip locked bag and refridgerate for up to two hours, turning over half way through. Grill on medium heat for four minutes, flip and grill for two more minutes. there should be grill marks and the tails should be charred.
Mushroom Quinoa
1 cup quinoa, rinsed
1 1/2 cup water
1 teaspoon chopped garlic
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 yellow onion, diced
8 baby 'bella mushrooms, sliced thin
olive oil, enough to cover bottom of saute pan
2 tablespoons butter
1/2 cup shredded sharp chedder cheese
Place quinoa and water in a small pot, bring to boil. Reduce heat to low, and simmer covered for ten minutes. In a saute pan on medium heat add oil and garlic. cook for ten seconds, then add onions. Cook onions for two minutes, then add mushrooms. Add your herbs/spices and stir to evenly distribute. When onions are cooked, about ten minutes, add the butter to the pan and stir to melt. Once the butter has melted mix in the quinoa. Add in your shredded cheese and mix until cheese is thoroughly melted and mixed in. Top quinoa with grilled shrimp and Eat UP!!! (don't eat the tails...they are not delicious.)
Sunday, November 18, 2012
Blueberry Cheesecake Bread Pudding
I will not be posting a bunch of desserts here, because I honestly don't make desserts that often. However, I do make one dessert very well, bread pudding. I have made bread puddings for weddings, formal dinners, cocktail parties, high school reunions and many more. Bread pudding is a lot like a blank canvas, the artist can take the final product in any direction he wants, choose the medium, colors, etc. Which is why you can serve it in so many different situations. I post this recipe with the knowledge that thanksgiving is right around the corner, and I for one, do not enjoy pumpkin pie or pecan pie. Lets discuss pumpkin pie for a second...boiled pumpkin flesh that has been mashed into a homogeneous goo, corn syrup, and sugar...why is this so popular??? If you break it down into individual parts, nothing sounds good about this...So no thanks, I'll stay away.
Bread Pudding
8 plain cake donuts
8 blueberry cake donuts
1/2 cup frozen or fresh blueberries
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon
2 cups heavy cream
5 large eggs, lightly beaten
3/4 cup sugar
1 stick unsalted butter, softened at room temperature
Preheat oven to 350 degrees.
Beat the butter and eggs until combined. Add your eggs, heavy cream, cinnamon, and vanilla. Beat until blended.
Butter your baking dish. Break doughnuts into bite size pieces and layer into the baking dish. Top donuts with blueberries in an even layer. Pour egg mixture over top of the doughnuts. Push down on top of donuts to ensure full coverage. Let sit for 10-15 minutes for the egg mixture to soak into the donuts.
Cover with foil and bake for 40 minutes. Remove foil and bake for ten more minutes.
Cream Cheese Icing
16 ounces cream cheese, softened to room temperature
2 sticks butter, softened to room temperature
1 teaspoon vanilla extract
4 cups powdered sugar (also called confectioners sugar)
In a large mixing bowl beat the cream cheese, butter and vanilla together until smooth. Add the sugar on low speed in small amounts, increase the speed of the beaters until light and fluffy.
Spread icing on the bread pudding. I recommend serving with a big glass of cold milk.
The most difficult part of baking this dessert is having to smell it while its cooking! The best part of this dessert is that its great after the meal all hot and melt-tastic. But just like thanksgiving dinner, the leftovers are out of this world! I love a piece, cold, in the morning for breakfast. Eat up!!!
Be sure to follow me on twitter for updates on my blog chefdenman1.
Bread Pudding
8 plain cake donuts
8 blueberry cake donuts
1/2 cup frozen or fresh blueberries
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon
2 cups heavy cream
5 large eggs, lightly beaten
3/4 cup sugar
1 stick unsalted butter, softened at room temperature
Preheat oven to 350 degrees.
Beat the butter and eggs until combined. Add your eggs, heavy cream, cinnamon, and vanilla. Beat until blended.
Butter your baking dish. Break doughnuts into bite size pieces and layer into the baking dish. Top donuts with blueberries in an even layer. Pour egg mixture over top of the doughnuts. Push down on top of donuts to ensure full coverage. Let sit for 10-15 minutes for the egg mixture to soak into the donuts.
Cover with foil and bake for 40 minutes. Remove foil and bake for ten more minutes.
Cream Cheese Icing
16 ounces cream cheese, softened to room temperature
2 sticks butter, softened to room temperature
1 teaspoon vanilla extract
4 cups powdered sugar (also called confectioners sugar)
In a large mixing bowl beat the cream cheese, butter and vanilla together until smooth. Add the sugar on low speed in small amounts, increase the speed of the beaters until light and fluffy.
Spread icing on the bread pudding. I recommend serving with a big glass of cold milk.
The most difficult part of baking this dessert is having to smell it while its cooking! The best part of this dessert is that its great after the meal all hot and melt-tastic. But just like thanksgiving dinner, the leftovers are out of this world! I love a piece, cold, in the morning for breakfast. Eat up!!!
Be sure to follow me on twitter for updates on my blog chefdenman1.
Thursday, November 15, 2012
Chipotle Tomato Soup & Ultimate Grilled Cheese
Growing up I always loved a hot bowl of soup with a grilled cheese sandwich. I would dunk the sandwich in the soup and love every single bite. As I got older I would make this same meal for myself but always felt like something was missing, mostly flavor. I think the issue is that I am no longer 12 and want my soup taste fresh and delicious, and more importantly not come from a can! This recipe is a smoky, spicy version of tomato soup, which is delicious by itself but goes great with a grilled cheese sandwich!
Chipotle Tomato Soup (serves 4-6)
2 Tablespoons olive oil
2 cups yellow onion small dice
1 cup carrots small dice
1 cup celery small dice
1 teaspoon dried thyme
1 teaspoon chopped garlic
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 chipotles in adobo sauce
2 cans fire roasted tomatoes with juice
2 cans fire roasted tomatoes without juice
2 cups vegetable broth
2 cups half and half cream
Dice your onion, carrots, celery, and set aside. Place a large pot on medium heat, once its hot add your oil. Add your garlic to the oil, stir for five seconds then add the vegetables and stir until it stops smoking. Add salt and pepper to season, then add in your thyme, oregano, basil. Cook for ten to fifteen minutes until vegetables have softened and onions are translucent. Finely chop the chipotle peppers and add to pot, stir. Let peppers cook in for five minutes, then add your tomatoes, all four cans. Add two cups vegetable broth, simmer for twenty minutes. At this point I add a slurry of flour and vegetable stock (1 tablespoon flour and just enought liquid to make it watery not powerdery) to thicken the soup, this is not necessary but I like my tomato soup thick as opposed to watery. If you add the slurry stir in slowly, then bring soup to a boil for three minutes to remove the flour taste. Let simmer on low heat until your almost ready to serve, then add your cream. Enjoy!!!
Ultimate Grilled Cheese Sandwich
Sourdough bread cut into 3/4 inch slices
Onion and chive cream cheese
1 slice medium chedder
1 slice horseradish chedder
1 slice smoked gouda
room temperature butter
Other ingredients to add to the base of the sandwich: bacon, tomato slices, beef brisket, or whatever sounds good to you.
Explaining the steps to making a grilled cheese sandwich is more difficult than it seems, but here we go anyway...The cream cheese is spread thinly on the inside of both slices of bread, the slices of cheese also go inside the sandwich. Close the sandwich and butter the top of the sandwich. Place buttered side down in a hot pan (medium heat, any hotter and the bread will burn not toast). Butter the top part of the sandwich while it's in the pan, so you don't make a mess of your counters. Once the bread is toasted on both sides (time differs so you have to watch it closely or it will burn) open the sandwich back up and place on a baking sheet and bake in a 350 degree oven until cheese is melted. Carefully close the sandwich, it is VERY hot and will burn your hands. Now sit down on the couch, put on a good movie and enjoy a piece of childhood! Eat up!!!
Chipotle Tomato Soup (serves 4-6)
2 Tablespoons olive oil2 cups yellow onion small dice
1 cup carrots small dice
1 cup celery small dice
1 teaspoon dried thyme
1 teaspoon chopped garlic
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 chipotles in adobo sauce
2 cans fire roasted tomatoes with juice
2 cans fire roasted tomatoes without juice
2 cups vegetable broth
2 cups half and half cream
Dice your onion, carrots, celery, and set aside. Place a large pot on medium heat, once its hot add your oil. Add your garlic to the oil, stir for five seconds then add the vegetables and stir until it stops smoking. Add salt and pepper to season, then add in your thyme, oregano, basil. Cook for ten to fifteen minutes until vegetables have softened and onions are translucent. Finely chop the chipotle peppers and add to pot, stir. Let peppers cook in for five minutes, then add your tomatoes, all four cans. Add two cups vegetable broth, simmer for twenty minutes. At this point I add a slurry of flour and vegetable stock (1 tablespoon flour and just enought liquid to make it watery not powerdery) to thicken the soup, this is not necessary but I like my tomato soup thick as opposed to watery. If you add the slurry stir in slowly, then bring soup to a boil for three minutes to remove the flour taste. Let simmer on low heat until your almost ready to serve, then add your cream. Enjoy!!!
Ultimate Grilled Cheese Sandwich
Sourdough bread cut into 3/4 inch slices
Onion and chive cream cheese
1 slice medium chedder
1 slice horseradish chedder
1 slice smoked gouda
room temperature butter
Other ingredients to add to the base of the sandwich: bacon, tomato slices, beef brisket, or whatever sounds good to you.
Explaining the steps to making a grilled cheese sandwich is more difficult than it seems, but here we go anyway...The cream cheese is spread thinly on the inside of both slices of bread, the slices of cheese also go inside the sandwich. Close the sandwich and butter the top of the sandwich. Place buttered side down in a hot pan (medium heat, any hotter and the bread will burn not toast). Butter the top part of the sandwich while it's in the pan, so you don't make a mess of your counters. Once the bread is toasted on both sides (time differs so you have to watch it closely or it will burn) open the sandwich back up and place on a baking sheet and bake in a 350 degree oven until cheese is melted. Carefully close the sandwich, it is VERY hot and will burn your hands. Now sit down on the couch, put on a good movie and enjoy a piece of childhood! Eat up!!!
Sunday, November 11, 2012
A not so healthy, healthy sandwich
I have always loved sandwiches, there are so many options to choose from, the Philly Cheesesteak, the Reuben, the BLT and my new sandwich....the BAGO. Thats right BAGO. The delicious, sweet and spicy, cold, refreshing, and surprisingly light BAGO. The name might need some work...but the sandwich is PERFECT!!! The best thing about this sandwich is that it works in so many different situations. It is perfect for brunches, as an appetizer at dinner/cocktail parties, or for a great light lunch before a big dinner. The sandwich contains Bacon, Apple, Goat cheese, and Onion...hence the lame name. My favorite part, besides the taste, is that you can do all the prep and cooking for the sandwiches hours in advance, because this is a cold sandwich.
BAGO Sandwich
2 Sweet yellow onions
3 Fuji Apples (I like Fuji, but really any apple would do)
12 pieces of thick cut applewood smoked bacon
6 ounces of fresh goat cheese, crumbled (I crumble my own, the pre-crumbled has a different texture)
Croissants (I prefer the mini-croissants, it makes for a smaller easier to eat sandwich, hawaiian sweet rolls would work also)
Mayonnaise
Sriracha (chili sauce)
Salt
Pepper
Garlic Powder
Olive Oil
Slice your onions in half, after removing the top and bottom, remove skin. Cut 1/8 inch strips from the top down to the bottom. Make sure you break apart the pieces so you have individual strips. Place a large saute pan on the stove top on medium heat, allow the pan to become hot. Add 2 teaspoons of olive oil, then add your onions. If all your onions don't fit, that is ok! You can just do it in two batches, just don't overcrowd your pan. Season the onions with salt and pepper, toss in pan. Cook for 20-30 minutes until brown and soft, you are looking for an almost jelly-like consistency. If this hasn't happened yet, cook longer. Remove carmalized onions from pan and put in a bowl, refridgerate.
Take your bacon out of the package and cut all strips in half. Heat a medium saute pan over medium heat, once it's hot add the bacon strips a few at a time. Watch your bacon closely, remove before it is completely cook because it will continue cooking once you remove it from the pan. Do not throw out the bacon grease in between cooking the bacon, just put the new pieces in the grease. I know this doesn't seem very healthy, and it shouldn't, because it is NOT. However, it is the best way to cook bacon!!! Place the bacon in a paper towel lined bowl, allow to cool on the counter, once its completely cooled down, you may refridgerate it.
Core your apples, cut in half vertically. Cut apples into 1/8 inch slices. If your cutting your apples in advance place them in a bowl of water with lemon/lime juice. This should stop them from browning, refridgerate them.
Just before service take a little mayo and mix it into cold onions, this will allow the onions to stay in place on the sandwich. Take a cup of mayo in a bowl and add your salt, pepper, and garlic powder to your taste. Do the same with the Sriracha, if you add too much of anything its ok...just add more mayo. As always you should be checking the tastes of your food every chance you get. You are now ready to eat! To assemble shmear the onions on the bottom bread, top with the apple slices, put the mayo on the top bun, sprinkle the goat cheese on the mayo, and top with bacon. I had these sandwiches last night with my wife, but sitting here writing this recipe out it looks like I better run to the store again...Eat Up!!!
BAGO Sandwich
2 Sweet yellow onions
3 Fuji Apples (I like Fuji, but really any apple would do)
12 pieces of thick cut applewood smoked bacon
6 ounces of fresh goat cheese, crumbled (I crumble my own, the pre-crumbled has a different texture)
Croissants (I prefer the mini-croissants, it makes for a smaller easier to eat sandwich, hawaiian sweet rolls would work also)
Mayonnaise
Sriracha (chili sauce)
Salt
Pepper
Garlic Powder
Olive Oil
Slice your onions in half, after removing the top and bottom, remove skin. Cut 1/8 inch strips from the top down to the bottom. Make sure you break apart the pieces so you have individual strips. Place a large saute pan on the stove top on medium heat, allow the pan to become hot. Add 2 teaspoons of olive oil, then add your onions. If all your onions don't fit, that is ok! You can just do it in two batches, just don't overcrowd your pan. Season the onions with salt and pepper, toss in pan. Cook for 20-30 minutes until brown and soft, you are looking for an almost jelly-like consistency. If this hasn't happened yet, cook longer. Remove carmalized onions from pan and put in a bowl, refridgerate.
Take your bacon out of the package and cut all strips in half. Heat a medium saute pan over medium heat, once it's hot add the bacon strips a few at a time. Watch your bacon closely, remove before it is completely cook because it will continue cooking once you remove it from the pan. Do not throw out the bacon grease in between cooking the bacon, just put the new pieces in the grease. I know this doesn't seem very healthy, and it shouldn't, because it is NOT. However, it is the best way to cook bacon!!! Place the bacon in a paper towel lined bowl, allow to cool on the counter, once its completely cooled down, you may refridgerate it.
(Yes, this is a picture of pan fried bacon. Enjoy it.)
Core your apples, cut in half vertically. Cut apples into 1/8 inch slices. If your cutting your apples in advance place them in a bowl of water with lemon/lime juice. This should stop them from browning, refridgerate them.
Just before service take a little mayo and mix it into cold onions, this will allow the onions to stay in place on the sandwich. Take a cup of mayo in a bowl and add your salt, pepper, and garlic powder to your taste. Do the same with the Sriracha, if you add too much of anything its ok...just add more mayo. As always you should be checking the tastes of your food every chance you get. You are now ready to eat! To assemble shmear the onions on the bottom bread, top with the apple slices, put the mayo on the top bun, sprinkle the goat cheese on the mayo, and top with bacon. I had these sandwiches last night with my wife, but sitting here writing this recipe out it looks like I better run to the store again...Eat Up!!!
Thursday, November 8, 2012
Thai Shrimp Lettuce Wraps
Today we are going to discuss the greatness that is a lettuce wrap! The thing I love about lettuce wraps is you feel like your eating a guilty pleasure, but if your prepare it correctly it can be a healthy treat! I'm not saying that adding pork belly or braised spare ribs wouldn't be delicious, and if you have an extra eight hours in your day then maybe you want to go that route. However, I'm looking for a much quicker prep time :). Today I am making the recipe that I have always loved, but that's the great thing about lettuce wraps, they are a vessel to carry the ingredients you love the most so don't be afraid to get creative. Think of them as the Asian Taco, anything goes (except sauerkraut, I promise)!!
Thai Shrimp Lettuce Wraps
1. 2 cups defrosted pre-cooked shrimp, chopped
2. 1 head of iceburg lettuce, cut in half, then pull leaves apart to make cups.
3. 1 carrot, peeled. After removing outer skin of carrot, continue peeling the carrot to make thin strips.
4. 1/2 cup of shredded purple cabbage
5. 1/3 cup of diced yellow onions
6. 1/4 teaspoon diced garlic
7. 2 tablespoons peanut oil
8. 1/2 teaspoon dijon mustard
9. 1/4 cup low sodium soy sauce
10. 1/4 teaspoon red pepper flakes
11. 1/2 cup veggie broth
12. 1 1/2 teaspoons honey
13. 1/4 teaspoon sesame oil
14. 1/4 teaspoon thyme
(Other great toppers could include peanuts, beets, radish slices, or crispy wonton strips)
Sauce
Put the oils in a large bowl, add mustard and mix together. Whisk in slowly your soy sauce and veggie broth. Add onions, garlic, thyme and red pepper flakes. Mix well, then add the honey. At this point you should taste the sauce, if its too spicy, add honey. Not spicy enough, add more red pepper flakes. If it tastes salty, spicy and delicious...and it should, then put sauce in a medium sauce pan. Bring to a boil, reduce heat and simmer for 5 min. the mixture will reduce by about a 1/3. Remove sauce from pot and set aside. Take a 1/3 of a cup of the hot sauce and return to pan. Add shrimp and cook until heated through. The shrimp will absorb some of the sauce, this is a very good thing!!! The remaining sauce can be used for dipping or saved for a salad dressing later in the week. You can also use sriracha as a SPICY sauce, or teriyaki sauce for a sweeter dipper.
You are ready to assemble your own wrap at this point. I recommend setting the table with all your toppings separate and letting you and your friends, family, moderate acquaintances, or mail man create their own. Hey, I don't know how many friends you have...
This is a great meal to make for movie night or during a football game. The prep is super easy and the cook time is less then 7 minutes!!! Eat Up!!!
Thai Shrimp Lettuce Wraps
1. 2 cups defrosted pre-cooked shrimp, chopped
2. 1 head of iceburg lettuce, cut in half, then pull leaves apart to make cups.
3. 1 carrot, peeled. After removing outer skin of carrot, continue peeling the carrot to make thin strips.
4. 1/2 cup of shredded purple cabbage
5. 1/3 cup of diced yellow onions
6. 1/4 teaspoon diced garlic
7. 2 tablespoons peanut oil
8. 1/2 teaspoon dijon mustard
9. 1/4 cup low sodium soy sauce
10. 1/4 teaspoon red pepper flakes
11. 1/2 cup veggie broth
12. 1 1/2 teaspoons honey
13. 1/4 teaspoon sesame oil
14. 1/4 teaspoon thyme
(Other great toppers could include peanuts, beets, radish slices, or crispy wonton strips)
Sauce
Put the oils in a large bowl, add mustard and mix together. Whisk in slowly your soy sauce and veggie broth. Add onions, garlic, thyme and red pepper flakes. Mix well, then add the honey. At this point you should taste the sauce, if its too spicy, add honey. Not spicy enough, add more red pepper flakes. If it tastes salty, spicy and delicious...and it should, then put sauce in a medium sauce pan. Bring to a boil, reduce heat and simmer for 5 min. the mixture will reduce by about a 1/3. Remove sauce from pot and set aside. Take a 1/3 of a cup of the hot sauce and return to pan. Add shrimp and cook until heated through. The shrimp will absorb some of the sauce, this is a very good thing!!! The remaining sauce can be used for dipping or saved for a salad dressing later in the week. You can also use sriracha as a SPICY sauce, or teriyaki sauce for a sweeter dipper.
You are ready to assemble your own wrap at this point. I recommend setting the table with all your toppings separate and letting you and your friends, family, moderate acquaintances, or mail man create their own. Hey, I don't know how many friends you have...
This is a great meal to make for movie night or during a football game. The prep is super easy and the cook time is less then 7 minutes!!! Eat Up!!!
Wednesday, November 7, 2012
Hey Everybody!!! Matthew Denman here, giving a blog a shot to spread some knowledge about my first love, Food!!! I have a degree in culinary arts from le Cordon Bleu and have worked in restaurants for what feels like my whole life. I have found that most people work all day and come home to eat a crappy, tastleless, health-less "meal". It is my goal to share recipes that don't take all day and don't require a degree to make. The Quick Gourmet will provide a way to cook delicious healthy meals for you and your family. Eat Up!!!
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