What's Cookin, Good Lookin'?

Winter Squash, Chicken Thighs & Indian Spices

2010-11-30T12:58:00.001-08:00

Winter Squash and Chicken Stew with Indian Spices via Epicurious & Bon Appétit | November 1995

Curry powder, cumin, and cinnamon give this dish a hint of the exotic.
Yield: Serves 6

ingredients
2 teaspoons olive oil
6 chicken thighs, skin removed

1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro
preparation

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

nutritional information Per serving: calories, 223; total fat, 7 g; saturated fat, 2 g; cholesterol, 41 mg
Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/printerfriendly/Winter-Squash-and-Chicken-Stew-with-Indian-Spices-876#ixzz16nkrh0ol

Spicey Pork & Homiy Soup

2010-10-08T10:46:00.000-07:00

3-4lb pork shoulder (de-bone & cut into small bite-size 1/2" cubes)
8C chicken broth
2 15oz cans white hominy
2 onions (small dice)
2 clove garlic (minced)
7.75 can El Pato Salsa de Chile Fresco - Hot Tomato Sauce
1.25 tsp ground cumin
1/2 tsp each salt, black pepper, ground corriander
1.2 tsp dried oregano
1-2 T veg or olive oil to brown meat

Sprinkle pork cubes with spice mix of cumin, salt, pepper, corriander. Oregano goes into the simmering soup.
Heat oil in heavy bottomed soup pot & brown pork cubes (working in batches to prevent over crowded steamed meat) remove meat from pot & set aside.
Saute onions & garlic, scrape up the fond in the pot
Add broth, hot tomato sauce, browned pork, drained hominy & oregano to pot.
Bring to boil & reduce to simmer for at least 1.5hrs or until meat is as tender as you like - the smaller the meat the sooner it's tender of course.

Serve with toppings options of:
sliced radish,
shredded cabbage
avocado
diced white onion
cotija cheese
good crunchy tortilla chips

Cat Cora's Slow Roasted Pork

2009-10-13T14:45:00.000-07:00

Slow-Roasted Pork, Hirino Psito
This pork is juicy on the inside with a crust on the outside. Pork shoulder or butt works great for this dish because of the fat content, which is needed for moisture. I never use pork loin or any leaner meat because it will dry out.

Serves 6 to 8
Ingredients
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
One 5-pound pork butt or pork shoulder
10 peeled garlic cloves
10 fresh sage leaves
about 1 cup all-purpose flour
2 tablespoons extra virgin olive oil
1/2 cup Alma's mustard (see below for recipe)
1/2 cup brown sugar
4 to 5 dashes Worcestershire sauce
1/4 cup Bourbon whiskey

Directions
Mix the salt and pepper together and rub over all sides of the pork. Make five slits on the bottom of the roast and stuff each one with a garlic clove and sage leaf. Turn the roast over and repeat on the top (fatty side). Wrap the roast in plastic, refrigerate and let marinate overnight. Make Alma’s Mustard*

Preheat the oven to 250° F.

Place the flour on a plate, unwrap the pork and roll it around in the flour, coating all sides of the meat. Pat off all excess flour. Heat the oil in a large skillet over medium-high heat. Add the floured pork and fry on all sides, including the ends, until golden brown. It will take about 15 minutes total.

Transfer the meat to a roasting pan. Combine 1/2 cup of Alma's mustard with the brown sugar, Worcestershire sauce and bourbon. Stir until smooth.

Smear the meat with about 1/2 to 2/3 of the mixture, or enough to coat all sides of the meat. Reserve any remaining. Place meat in the oven and roast for four hours. Remove the foil and spoon the remaining mixture over the top of the roast. Return to the oven, uncovered and roast an additional two hours, or until the meat is completely tender and is falling from the bone.

*Alma's Fruited Mustard
Makes about 3 cups
2 pounds (8 sticks) unsalted butter
2 bay leaves, chopped
1 tablespoon chopped fresh rosemary
1 cup chopped dried cherries
1 cup sweet-hot mustard
2 cups dijon mustard
Kosher salt and freshly ground black pepper to taste
To make fruited mustard, melt butter over medium heat and cook until it reaches a caramel color, 3 to 4 minutes. Add the bay leaves, rosemary, dried cherries and pepper. Mix in the sweet and dijon mustards. Refrigerate until ready to use.

Quick & Easy Red Beans & Rice

2009-08-24T15:30:00.001-07:00

(not product placement, it's just what we had at the local market)

Slice 1 pack of sausage in 1/4in. rounds, saute in pan until they begin to brown. Remove from pan.

Saute 1 onion (diced) & 1-2 green bell peppers (diced) & 3-5 cloves of garlic (minced) in the oil rendered from sausage.

Return sausage to pot, add 2 cans diced tomatoes & 2-3 cans dark red kidney beans.

Bring to a boil, reduce heat to simmer for up to 2hrs.

Serve over rice. Season with preferred hot sauce to taste.

Corky's Memphis-style Coleslaw

2009-02-06T10:32:00.000-08:00

Slaw:
1 head cabbage, shredded (green or purple or a little of both purple & green. Approx 2lbs)
2 carrots, shredded
1 green bell pepper, chopped
2 Tbsp onion, grated

Dressing:
1.5 cups mayo (I only use BEST Foods brand)
3/4 cup sugar
1/4 cup dijon mustard
1/4 cup cider vinegar
2 Tbsp celery sees
1 teaspoon salt
1/8 teaspoon black pepper

Put cabbage, carrots, bell pepper, and onion in LARGE bowl.

In separate bowl mix together dressing ingredients.

Pour dressing over slaw & stir well.

Cover and refrigerate for at least 3 hours before eating. Bring to room temp before serving.

Indoors Pulled Pork

2009-01-22T09:12:00.000-08:00

8lb bone-in pork shoulder, pat with your preferred BBQ spice rub & let rest in fridge overnight, allow to come to room temp before cooking. Roast at 325 for 4hrs, reduce heat to 300 for 1hr, let rest 15 minutes, pull apart.

The Sauce: 1.5c cider vinegar, 1c yellow mustard, 1c catsup, 3/4c brown sugar, 1tsp cayane, 3-5 cloves garlic (minced. Combine all ingredients in a sauce pan and simmer until sugar dissolves / flavors meld. Pile meat on a toasted bun, drizzle with sauce, top with cole slaw, enjoy.

Awesome leftovers: reheat pork in frying pan, once hot drizzle with leftover sauce, continue to stir over heat until sauce begins to caramelize. YUMMY!

'Tis the Season... for soup

2008-12-30T09:01:00.001-08:00

Lentil Soup

Makes: 4-6 main course servings

Ingredients:

1 onion, diced small
1 carrot, diced small
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 1/2 cup green lentils, rinsed and picked over to discard small stones
1 small bunch parsley, leaves separated from stems.
1/2 head garlic
1/2 small fresh chili pepper
2 quarts water
1/2 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon grains of paradise
2 cloves garlic, minced
Lemon juice
Extra virgin olive oil

Preparation:

1. In a soup pot over medium heat, sauté the onion and carrot in olive oil until the onions are gilded and translucent, about 1-2 minutes. Add salt and pepper to taste.

2. Wrap the parsley stems, 1/2 garlic head, and chili in cheesecloth and add it to the pot. Add the lentils and water and bring to a boil. Simmer until the lentils are tender, but not mushy, about 45 minutes.

3. Meanwhile, toast the cumin, fennel, and grains of paradise in a dry skillet over low heat until fragrant. Crush the toasted spiced with a mortar and pestle, or by using the bottom of a heavy skillet. Chop the parsley leaves.

4. When the lentils are done simmering, remove the cheesecloth and add the crushed spices and minced garlic. Taste for seasoning, add lemon juice, chopped parsley, and additional salt and pepper, if necessary.

5. Serve soup in bowls with a dribble of olive oil.

How to violate a perfectly good vegetable

2008-12-11T10:08:00.000-08:00

BROCCOLI SALAD

4 C chopped broccoli (finely chopped – I use the food processor)
8-10 slices cooked bacon, crumbled
1 C chopped celery
¼ C chopped green onions
¼ C golden raisins
¼ C dried cranberries
½ C roasted sunflower seeds
½ C chopped cashews

Combine all ingredients

Dressing:

1 C mayo
¼ C sugar
3 tsp. vinegar (I use balsamic)

Pour dressing over salad just prior to serving.

Braised Short Ribs

2008-12-10T14:38:00.000-08:00

The short days & cool weather bring out the nester & the cooker in me. Since I've got a freezer full of grass-fed organic beef I figured it was time to attempt a new recipe. I made Braised Short Ribs served with wilted greens and garlic mashed potatoes. Try it, you'll like it.

Ingredients

* 6 bone-in short ribs (about 5 3/4 pounds)
* Kosher salt
* Extra-virgin olive oil
* 1 large Spanish onion, cut into 1/2-inch pieces
* 2 ribs celery, cut into 1/2-inch pieces
* 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste
* 1-2 chipotle peppers w/ 1/3 can of adobo sauce
* 2 to 3 cups hearty red wine
* 2 cups water
* 1 bunch fresh thyme, tied with kitchen string
* 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Puree tomato paste with chipotle pepper and adobo sauce. Add to the vegetables. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Braised Chicken Thighs

2008-11-10T10:52:00.000-08:00

(I had to find a recipe for chicken thighs since they were on sale for $0.99/lb)

6 Chicken thighs
Extra virgin olive oil
salt & pepper
1 28oz can diced tomatoes
2 Tbs capers (rinsed & chopped)
5 cloves garlic (rough chop)
1-2 tsp Italian seasoning
1/2 c dry vermouth
1/2 c chicken broth
a few shakes of crushed red pepper flakes

Rinse & dry chicken, sprinkle with salt & pepper.
Heat oil in large skilet over med-high heat, place chicken skin side down & brown (about 8mins). Remove chicken from pan.
Remove excess fat/oil from pan.
Saute garlic
add broth and scrape brown bits from pan
add tomatoes, capers, vermouth, herbs & pepper flakes bring to boil
Return chicken to pan, reduce heat to simmer, cover, cook for 20 minutes
flip chicken, cover, cook for another 20 mins

Serve with long grain rice and braised chard (recipe to post tomorrow)

The Ultimate Beef Salad

2008-05-19T10:36:00.000-07:00

This
+ this

= Perfect Dinner

The key to this recipe is the marinade. Below is my edited version of this marinade recipe
3/4 cup balsamic vinegar
1/2 cup canola oil
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
4-6 garlic cloves
1-2 tablespoon crushed red pepper flakes
2 handfulls chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt

Place all ingredients in a blender & puree. Pour over beef* in ziplock bag. Let sit in fridge for a few hours. Remove from fridge and bring to room temp before grilling Place meat on grill over med-high to high heat. Cook to until medium rare. Let meat rest then slice thinly across the grain.

Prepare salad base: mixed greens & whatever else you enjoy in a salad - cucumber, red bell pepper, carrots, tomatoes, avocado. Toss with a light vinagrette & top with sliced meat. Enjoy.

*I used skirt steak but think it would be fantastic on any cut. I look forward to tri-tip!

Spring Salad

2008-05-14T11:50:00.000-07:00

I look forward to making this one: Parsley Salad with Green Onions, Cherry Tomatoes & Spicy Lime Dressing
Serves 4 or more, depending on what else you are serving.

This salad is very refreshing; parsley is one of those greens that is so easy to take for granted - a garnish here, a sprinkle there. Yet chop it up, serve it as a salad and be delighted. It makes a great backdrop to other flavors. When the first of the early tomatoes hit the market, add a few to your salad. This is delicious with jerk chicken or grilled fish.

* 1 bunch of parsley, washed and dried
* 1 tablespoon fresh thyme leaves
* 3 to 4 green onions, thinly sliced
* 2 pints cherry tomatoes, halved
* 2 to 3 cloves garlic, minced
* 1/2 teaspoon jerk seasoning from a jar, or to taste
* -- About 2-3 tablespoons extra virgin olive oil
* -- Juice of 2 limes, or to taste
* -- Coarse sea salt, to taste

Instructions: Chop the parsley very finely, either by hand or in a food processor (if using the latter be careful not to turn it into a powder or puree).

Toss together the chopped parsley with the thyme, green onions, tomatoes and garlic.

Mix the jerk seasoning with the olive oil and lime juice, taste and adjust oil and seasonings as desired. Toss into the salad, along with sea salt to taste, and serve right away.

Per serving: 115 calories, 3 g protein, 12 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 36 mg sodium, 2 g fiber.

So Easy Shish Kabob

2008-04-23T10:12:00.000-07:00

My friends made this for dinner the other night and it blew my socks off. It's amazing how a simple recipe can be so good. I plan to replicate often during the summer.

Shish Kebab

(easy to double or triple)

1 ½ lbs meat, cubed

Red and green Peppers

Red onions

Mushrooms

Cherry Tomatoes

Zucchini

Marinade

½ cup ketchup

¼ cup water

1 tsp salt

2 Tbs each: white sugar, A1 Sauce, veg. oil, cider vinegar, Worcestershire sauce.

Heat marinade to boiling. Pour over cubed meat. Use marinade on veggies too - best to marinade meat and veggies in separate bowls. Then BBQ - beef & veg on separate skewers allows you to cook each to perfection.

Quick & Tastey

2008-02-06T09:19:00.000-08:00

Turkey Chili
After my buddy run last night I stopped by the grocery store to pick up some "high potassium foods" in hopes of avoiding leg cramps this season. I grabbed some dried apricots, an avocado and bananas (obvious. It was after my usual dinner time & I was getting hungry - never shop when hungry, right? I wanted something quick & easy but I also wanted to cook something that would make good leftovers for meals the rest of the week. Ground turkey was on sale... I was inspired. What's got more protien, fiber, flavor & spice than a pot of chili? So here's my recipe:
1.25lb ground turkey
2 pkts of Chili spice (one wasn't enough)
1 14oz can of black beans (rinsed)
1 14oz can of dark red kidney beans (rinsed)
1 14oz can of whole kernel corn (rinsed)
1 28 oz can of diced tomatoes (with liquid)
1/2 small can of diced jalepenos

Brown the meat, add spice packs & all other ingredients. Heat & serve or simmer until the flavors meld to your preference.

If you want to fatten up the dish top with chopped red onions, sharp cheddar cheese &/or sour cream.

Meat Sauce

2008-01-24T11:49:00.000-08:00

I made an "off the cuff" batch of pasta sauce last night. Apparently it was really good so I'm writing down the recipe so it can be re-created.

1lb. beef (as lean as possible)
1 large yellow onion - diced
8 cloves of garlic - minced
1 large can crushed tomatoes in puree
1 small can tomato paste
1 jar fire roasted red & yellow peppers - rough chop
1 basket sliced button mushrooms

The following spices were sprinkled generously over the top of the pot - maybe I used about 1-2tsp each.
crushed red pepper flakes
dried basil
dried oregano
Italian seasoning
.5 tsp of rosemary salt

Saute onions & garlic until transleucent.
Brown meat & return onions to pan.
Add mushrooms and cook a few minutes. I did short time on saute so they stayed firm in the sauce.
Dump everything else into the skillet & simmer for at least 2 hrs stirring occasionally.

Hard Chai

2006-10-18T09:07:00.000-07:00

Make your favorite chai* latte add a shot of Captain Morgan's spiced rum.

Enjoy.

My preferred chai is Oregon Original or Trader Joe's instant powder mix.

Low Fat High Flavor Asian Dinner

2006-09-05T10:42:00.000-07:00

Baked Tofu
Slice two cakes of extra firm tofu (about 1/4in thick)
Lay out the slices one layer deep in a 9x12 baking dish
Pour Soy Vey Very Teriyaki sauce over the tofu
add <1/4c water to thin the sauce

Bake at 375 for approx. 30 mins, flip tofu and continue to cook until edges start to brown & crisp.

Serve with
Chinese Cabbage salad
One head napa cabbage sliced
1/2 head red cabbage shredded
shredded carrots
sliced red & yellow bell pepper
add any of your favorite crisp cool veg (cucumbers, scallions, waterchestnuts...)
Dress with your favorite asian style salad dressing. We prefer Girard's Chinese Chicken Salad dressing.

If you aren't a fan of tofu bake chicken and shred into the salad.

Watermelon-Feta Salad

2006-09-01T21:17:00.000-07:00

Trust me on this one.

Watermelon Salad

Seedless watermelon cut into 1" cubes
Dry, crumbly feta cheese
Black pepper
Mint leaves, chopped

Toss the watermelon very gently with the black pepper and mint, then layer in bowl
with feta. I found that worked better than trying to toss the feta around -- it
tended to start to melt and get weird. Sprinkle a little on top. You could try a
mix of cilantro and mint, too.

Grilled Chicken

2006-09-01T21:15:00.000-07:00

I made this for a staff party in July, and it was excellent. It's hard sometimes to get chicken adequately cooked when it is on the bone without drying it out. This was perfect.

Also found at: http://www.epicurious.com/recipes/recipe_views/views/108166

FOOLPROOF GRILLED CHICKEN
For the very best results, we brine the chicken before it goes on the grill; sear
it over the flames; finish cooking it on the other side of the grill; then toss
it in a robust vinaigrette when it's done.
Active time: 1 hr Start to finish: 10 hr (includes brining)

4 qt cold water
1/4 cup sugar
1/2 cup plus 1 teaspoon kosher salt
5 1/2 to 6 lb chicken parts with skin and bones
1/4 cup fresh lime juice plus 4 limes, halved crosswise
2 tablespoons Asian fish sauce
1 large garlic clove, minced
3 tablespoons finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
1 teaspoon dried hot red pepper flakes
1/2 cup vegetable oil
Special equipment: a 22 1/2-inch charcoal kettle grill and a charcoal chimney; or
a gas grill Garnish: fresh mint and cilantro

Brine chicken and make vinaigrette:
Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then
reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken
and soak, covered and chilled, 6 hours.
Remove chicken and pat dry.

Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes,
and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking
until combined.

To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal
(80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank
lit charcoal across rest of grill so that coals are about three times higher on
the opposite side.

When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature
and grill chicken parts according to instructions in accompanying article. Transfer
chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a
serving platter and keep warm, loosely covered with foil.

When chicken is almost done, grill lime halves, cut sides down, uncovered, over
coals until grill marks appear, about 3 minutes, then transfer to platter with chicken.
Serve limes with chicken and serve remaining vinaigrette on the side.

To cook chicken using a gas grill:
Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately
high.

For drumsticks, thighs, and wings (cooking time is longer than cooking times for
charcoal grilling):
Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning
over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner
if there are 3) and arrange all seared chicken on rack above shut-off burner.

Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups)
and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer
chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a
serving platter and keep warm, loosely covered with foil.

For breast halves:
Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides
down, on grill, covered with lid, turning over once, until well browned, 8 to 10
minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all
breasts on rack over shut-off burner.

Cook seared chicken, covered with lid, turning over once, until cooked through,
18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then
transfer to platter to keep warm, loosely covered with foil.

When chicken is almost done, grill lime halves, cut sides down, uncovered, over
lit burner until grill marks appear, about 3 minutes, then transfer to platter with
chicken. Serve limes with chicken and serve remaining vinaigrette on the side.

Gassy & Good Three Bean Chili

2006-08-23T13:13:00.001-07:00

(this version is veggie but you are free to add ground beef. I would have but I was serving to vegetarians. Stupid vegetarians)

1 15oz can black beans (drained)
1 15oz can dark red kidney beans (drained)
1 15oz can light red kidney beans (drained)
1 15oz can corn kernals (drained)
2 onion - diced
2 cloves garlic - minced
2 pkgs frozen sliced peppers (red, green, yellow)
1 28oz can diced tomatoes (reseve juices)
1 6oz can hot tomato paste
1 envelope chili spices (Lawrey's or whatever your store stocks)
1 chipotle pepper & some adobo sauce - diced

Process:
In a large pot heat a few Tbs of oil,
Saute onions until golden brown,
Add pepper slices & saute until soft,
add all other ingredients and stir.

If moisure is needed add tomatoe juice + water to the amount recommended on spice packet.

Bring to a boil then simmer until serving (about 45min - 1hr). Garnish with sour cream, shredded cheese & diced red onions.

I believe I got 8 full servings out of this.

2006-08-20T04:44:00.000-07:00

Pork A La Delightful M

1 boneless pork loin
4 oz thinkly sliced prosciutto
3 c washed, stemmed spinach
3 cloves garlic, minced
1/2 c grated pecorino romano cheese
salt and pepper

1 c chicken stock
1 clove garlic, minced

Wash and coarsely chop spinach. Sweat garlic in olive oil over medium heat, add spinach until wilted and excess water evaporated. Salt and pepper to taste. When cool, mix with cheese.

Carefully slice pork loin so that it unfolds into thirds: From natural flap in meat, cut a section about 3/4 inch thick along one side. Do not cut all the way through. Lay flat and cut again the other direction: Pork should roll up as a spiral. Flatten meat, season with pepper. Cover Inside of pork with one layer of prosciutto, then spread with spinach/cheese mixture. Roll pork up and tie at regular intervals with kitchen string. Salt and pepper the outside.

Over high heat in oven-proof pan, brown pork loin in oil until brown on all sides. Transfer to 350 oven, roast for 50 minutes. Transfer to platter, let cool. Pour off excess fat from pan. Deglaze pan with chicken stock, add 1 clove minced garlic and chopped leftover prosciutto. Reduce liquid by half, add 1 TB butter. Slice pork, pour pan sauce over.

Serves as a decent hostess gift.

Lentil Soup

2006-08-17T09:28:00.000-07:00

Lentil Soup
This sounds like a yummy recipe. I will try it soon since Lentils are the only legume Jane will eat.

Holiday Ale pt deux

2005-12-15T16:08:00.000-08:00

Scroll down for the holiday porter recipe...

For the base of the ale we used The Oak Barrell's Pale Ale kit and added the following:
2lb orange clover honey
for last 45 min of boil...
1/2 tsp allspice
1/4 tsp ground clove
1/2 oz dried ginger root
1 cinnamon stick
1 Tbsp lemon zest
with last dose of hops...
1 Tbsp lemon zest

This had a potential alcohol of 7%. They are both still fermenting loudly on day 6. We will bottle after 10 days.

Holiday Brews

2005-12-12T11:09:00.000-08:00

We brewed two batches of Holiday Ale on Friday. One Pale Ale & one Porter. Since we haven't done many specialized recipes we thought it best to amend our favorite kits.

To the British Porter we added the following spices:
4 grams Nutmeg
4 grams Mace
2 Cinnamon Stick, broken up
2 Vanilla Beans, split (one infused in the boil the second placed in the fermenter)
Zest of 5 medium Oranges

I'll let you know the Pale Ale ingredients tomorrow... I can't recall all the spices at the moment.

The potential alcohol for both at first measurement is in the 7-8% range. They'll end up about 4-5% when ready.

I really enjoyed the aroma & subtle warm flavors in the Porter. The Pale Ale was strong on hops so it will be interesting to see how it turns out when it's ready for consumption. I think the ingredients we used with the PA would be excellent with a dark wheat ale.

Come on over for a holiday brew! Ho Ho Ho

GREENS!

2005-12-01T10:01:00.000-08:00

Since we started membership at Eat Well Farms organic produce delivery we are getting lots of great seasonal produce. Most of what we get it stuff we wouldn't typically pick up at the store so I'm eating lots of new interesting veg. I have to admit I really like greens. Here's my latest tastey treat

Bacon Braised Russian Red Kale (you could probably use any type of Kale or hearty green)

Ingredients:
3-4 slices of bacon chopped into bite size pieces
1 onion diced
1 close garlic minced
1 bunch kale (remove long woody stems) slice leaves across rib into 1 inch ribbons
splash of broth (chicken or veg stock)
dash of seasoned rice wine vinegar to taste

Procedure:
saute bacon
add onion just before bacon is crispy
add garlic
add kale & turn to mix in the bacon, onion
add splash of broth
turn/stir occasionally
add lid for a minute or two to steam

It's ready to eat when it's wilted down to cooked spinach consitancy. Sprinkle with vinegar. Eat. Enjoy.

Pumpkin Pie Pale Ale

2005-09-20T09:20:00.000-07:00

My brewing buddy and I have been brewing for about a year now and decided it's time to get a wee bit seasonal.

I scoured the internet and some brewing cook-books and culled the best and what seemed to be a do-able recipe.

We used the Pale Ale kit from our local brewshop The Oak Barrel and added the following:
2 cans 100% Pure Pumpkin (no additives)
4 Tbsp Trader Joe's Pumpkin Pie Spices

Oh that boiling wort smelled like a yummy dessert. The fermenting brew smelled awesome. On bottling night the golden orange liquid was beautiful. Even without any carbonation we could tell we made something good.

The cases are conditioning under the kitchen sink until Friday when I can chill and enjoy! I can't wait to see if we made a winner.

Come on over for a brew!

Next batch might be a chocolate espresso stout. Or do you have a suggestion?

Applesauce

2005-08-25T16:16:00.000-07:00

I bought 20 lbs of gravenstein apples a few weeks ago. Sarah doesn't care for the apples themselves, although they're what my grandparents grew in their orchard and they are sort of the platonic ideal of applehood in my mind. Still, even I admit that 20 lbs is a lot, so this is what I did:

Jane's Applesauce

Quarter and core apples. Put in big pot with a couple inches of water in the bottom. Put lid on, heat over medium, stirring frequently until apples are easily mushed and skins separate from fruit. A few cups at a time, take the mush out and run it through a food mill or chinois. Return sauce to pot to boil down further and evaporate the starter water.

Depending on the apples you may or may not want sugar. The ones I used were just fine without it but did benefit from a sprinkle of cinnamon.

MMMM Flap Meat

2005-03-16T15:36:00.000-08:00

Butchers' best-kept secret / Seldom-seen flap meat is giving better-known steaks a run for the money

Glossary...CuisineCuisine.com

2005-03-14T15:24:00.000-08:00

Glossary...CuisineCuisine.com

Going blog wild / Web logs feed appetites for food information and inspiration

2005-03-09T11:58:00.000-08:00

Going blog wild / Web logs feed appetites for food information and inspiration

Gourmet Salt � Reference Guide

2005-03-08T12:00:00.000-08:00

Gourmet Salt � Reference Guide

Versatile white soup matches white wines

2005-03-08T11:58:00.000-08:00

Versatile white soup matches white wines

Yumm - this looks great. I'll let you know how it turns out.

Roasted What?!?!!?

2005-01-31T14:27:00.000-08:00

Since we've been "South Beaching" our cooking has been pretty boring. However, we have discovered another easy yet pleasey taste sensation!

Roasted Cauliflower (discovered from www.braisinhussy.com)
Preheat oven to 475d
Toss cauliflower florets in olive oil, salt & pepper
Bake/roast in middle of oven for 15-20 minutes or until edges/tips of floret begins to caramelize.

If you don't like cauliflower I dare you to give this a try and not enjoy it. By cooking at high heat you retain some of the crunch of the cauliflower and the heat brings out the buttery goodness hidden deep within the cruciferous treat.

Oh, so you might get some gas - it's worth it.

Let me know what you think!

Blood Orange Vodka & Tonic!

2005-01-04T10:16:00.001-08:00

Blood Orange Vodka

Oh yeah baby... my new favorite cocktail.

Fill a glass with ice
pour 1-2 oz of Charbay Blood Orange Vodka
Top with tonic water

ENJOY!

This vodka comes in Key Lime, Meyer Lemon, Ruby Red Grapefruit... They retail in the $30/bottle but you can find it on sale at BevMo for between $10-15!

Kapler's Pork - Delicious & Inexpensive

2004-12-22T08:39:00.000-08:00

At last night's annual viewing of Christmas Vacation & dinner I cooked up a YUMMY and affordable (and South Beach friendly) main course... Prepare to be skeptical, then cook it up and be WOWed by the ease & taste sensation.

Since we are in phase 2 of South Beach we are now allowed the occasional glass of wine... last night's dinner was paired with this fine (and also cheap) wine... Rex Goliath Cabernet Sauvignon, Central Coast

Kapler's Pork
Quantity of ingredients will vary depending on how many ribs you buy:
Boneless pork shoulder "Country Style Ribs"
Saurkraut (enough to cover meat)
Campbells French Onion Soup (do not add water) (one can for small quantity, I used two for a 11x14 pyrex pan sized batch of ribs)
Brown Sugar

Procedure:
Preheat oven to 325
Place ribs in baking dish
Cover ribs with saurkraut
Pour French Onion soup over kraut
Sprinkle entire contents with brown sugar
Cover dish with lid or foil
Bake for at least 3 hours.
Remove cover and bake for additional 30 minutes to carmalize the top.
Serve and eat. Leftovers taste even better!

The Secret Recipe

2004-12-13T11:20:00.000-08:00

Here it is... the long awaited secret, world famous meat-loaf recipe. I have standard basic ingredients then each batch is doctored with spices & sauces. Here is the skeleton..

2 lb ground beef
1 lb ground breakfast sausage (I prefer to use the hot & spicey Jimmy Dean tube style snausage)
2 cups breadcrumbs (freshly made with whatever bread product I have on hand... croutons, crackers, bagel, baguette etc.)
2 cups onion (dice & saute)
2 eggs
1/2 c milk
Worcester Sauce
Ketchup
BBQ sauce (optional)
Salt & Pepper

Preheat oven to 350
I mix ingregients in Kitchen-Aide to keep hands clean. Keep mixer going until the every end...
1) Combine beef & sausage
2) add cooled onions
3) add eggs & milk
4) add breadcrumbs
5) add several dashes of Worcester sauce and glop of ketchup & bbq sauce if you want
6) add salt & pepper
7+) sometimes I add Tony Chachere's Original Creole Seasoning or Seasoned Salt or any other dry savory seasonings. Whatever you want in appropriate amounts.

Remove meat from mixing bowl and shape into a loaf (this is where hands get gooey).
I cook on a cooling rack over a cookie sheet (with sides) so any fat drips out of loaf.
Place loaf on rack and cook for 30 minutes.
"Frost" the loaf with plain ketchup or ketchup/bbq sauce mix
Return loaf to oven & cook for another 30-45mins - until internal temp is 150 degrees.

ENJOY.

Thanksgiving Day Taste Treats

2004-12-03T14:59:00.000-08:00

These three recipes were served at the family festival of food... all received rave reviews and requests for the recipes (they appear in order of my least to most favorite). So here you go:

Shellacked Balsamic Pecans (I used almonds)
From Party Nuts! by Shelly Sampson
2 c lightly toasted pecan halves
1/2 c firmly packed brown sugar
1/3 c balsamic vinegar
1/2 t kosher salt
1/4 t chili powder or cayenne if desired

Line baking sheet with parchment paper. In large, heavy skillet, combined nuts,sugar and vinegar over medium heat, stirring until shugar melts, nuts are coatedand there is no liquid at the bottom. 3-5 min. Sprinkle evenly with salt andchili powder. Transfer to baking sheet, separating to individual nuts.

(Note -- I had a little too much goop, so I would consider adding more almonds and spreading to two sheets. Be warned -- they harden fast.)

Hot Cayenne Tabasco Almonds (My favorite)
From Party Nuts! by Shelly Sampson
2 c raw almonds, skin-on or blanched
2 T unsalted butter, melted
2 T any variety Tabasco sauce
2 t worcestershine sauce
1 t garlic powder
1/2 t dry mustard
1/2 t cayenne pepper
1.5t salt

Heat oven to 250.
Line baking sheet with parchment paper.
Place all ingredientsexcept salt in large bowl and toss until nuts are well-coated.
Place nuts on baking sheet in single layer.
Place in oven and bake, stirringevery 15 minutes, until nuts darken but are not burned. About 45 min.
Remove and cool, loosening with spatula and sprinkling with salt.

Jane's Sweet Potato Gratin
20 servings, more or less
5 lb sweet potatoes, peeled, sliced very thin
2 c milk
2T flour
2T butter
1T mustard
1/2 t nutmegs
alt and pepper
16 oz shredded, savory white cheeses: parmesan, jarlsberg, gruyere, swiss, etc.

Peel and slice sweet potatoes, using mandoline if possible.
Rinse in cold water, then blanch in salted water until slices are tender but not mushy. Al dente, as it were.
Drain and allow to cool until they can be handled.
Meanwhile, combineflour and butter in a heavy medium-size pot over medium heat until butter meltsand all flour is absorbed.
Add milk, whisking constantly until it begins tothicken.
Flavor with nutmeg, mustard, salt and pepper. 1/2 c buttermilk can besubstituted for equal part milk if you have it around.
Stir in half the cheeseuntil melted.I
n large buttered baking dish, layer sweet potatoes, sauce, and a sprinkle of remaining cheese, repeating until all parts are used up.
Top with last handfulof cheese.
Bake in 350 oven for 45 min to 1 hour, until top is brown and bubbly.

Note: Approximations. More flour might be necessary to thicken sauce.

CocktailDB | Welcome to CocktailDB!

2004-11-10T14:00:00.000-08:00

Tonights taste treat... Vodka Grand
Shake in iced cocktail shaker & strain
1 1/2 oz vodka
1/2 oz fresh lime juice
1/2 oz Grand Marnier
Add orange slice
Serve in a cocktail glass (4.5 oz)

We Both Like Soup pt 2

2004-11-09T08:45:00.000-08:00

Jane & Austin came over to share dinner with us. We had an evening os asian fusion we served Hot & Sour Soup (recipe below) with salad: nappa cabbage, red cabbage, carrots, & the last of our homegrown yellow tomatoes topped w toasted seasame seeds and dressed with Soy Vey Chinese Chicken Salad Dressing / Marinade (yummy) and Trader Joes Biryani Rice. Beverages of choice ranged from homebrew porter & amber to Casa Nuestra Reisling. YUMMY!

The soup recipe came to me ourtesy of my friend, Elaine (via Martha)...

I amended the recipe by adding shoestring bamboo shoots, twice the required ginger and at least 8 pinches of cayanne pepper. This was the easiest soup in the world to make. Try it! Enjoy...

Hot and Sour Soup

Serves 8

8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 ten-ounce whole boneless and skinless chicken breast
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 small onion, cut lengthwise into 1/4-inch-thick slices
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
2 carrots, peeled and cut into matchsticks
1 1/2 teaspoons grated ginger
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons low-sodium soy sauce
6 tablespoons rice-wine vinegar
1 large whole egg, plus 1 large egg white, beaten
3 large scallions, trimmed and cut crosswise into 1/4-inch-thick slices
6 ounces firm or extra-firm tofu, cut into 1/2-inch cubes

1. In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.

2. In a 6-quart saucepan, heat oil over medium-low heat. Add garlic and onion, and cover. Sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots, ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.

3. Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.

4. Slowly pour beaten eggs through a perforated spoon into soup. Cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.

Per serving: 206 calories, 5 g fat, 65 mg cholesterol, 9 g carbohydrate, 500 mg sodium, 22 g protein, 2 g dietary fiber.

Campbell Soup Company � SpaghettiOs�

2004-11-08T09:35:00.000-08:00

Campbell Soup Company � SpaghettiOs�

Delicious & Nutritious! Jane needed a retro-food item. Yesterday for lunch we had Spaghetti-Os & iceberg lettuce salad. The Spaghetti-Os are actually not so bad for you - if you buy the non-meated & enriched with calcium version. Hardly a gram a fat in the can!

MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE

2004-11-05T14:30:00.000-08:00

Borrowed wholesale from epicurious.com. Consider adding more carrots, because everyone wants them, and also increasing the cooking time until the beef is tender. This is fabulous when served with Horseradish Mased Potatoes

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with saltand pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides ofpot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves.Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Addcarrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high;boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heatto medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly.Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirringoccasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
* Available at Asian markets and in the Asian foods section of some supermarkets.

Jane's Pot Roast

2004-11-05T14:28:00.000-08:00

1 2-3 lb. roast -- blade, 7-bone, chuck, rump, etc. Trimmed of major excess fat
2 TB oil2 onions, chopped
6 carrots, peeled and cut into 1" chunks
2 cans whole or crushed tomatoes + juice
3 cloves garlic
salt and pepper
1 bottle cheap red wine

Trim roast and pat dry. Salt and pepper liberally on both sides.In large dutch oven or other heavy, covered pot, heat oil.Brown roast on all sides, remove from pot.Add onions to pot, cook until soft and golden, stirring frequently to preventburning.Add meat to pot, with carrots, tomatoes and juice, garlic.Add 1-2 bottles of wine until meat is nearly covered by wine and juices.Bring to boil, then turn heat to low, cover, and let simmer 5-6 hours, turningmeat occasionally.

Coffee-Chipotle Short Ribs

2004-11-05T13:55:00.000-08:00

Adapted from Bon Apetit January 2003.

1 medium onion, quartered
3 garlic cloves, coarsely chopped
4 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
4 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lb beef short ribs
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee
Preheat oven to 350°F.
Purée onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoonsalt.
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in3 batches, turning occasionally, about 5 minutes per batch.
Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
Carefully add chile purée to fat remaining in skillet (use caution, since it willsplatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add coffee and2 cups of water and bring to a boil, then pour over ribs (liquid should come about halfway up sidesof meat).

Cover roasting pan tightly with foil and braise ribs in middle of oven until verytender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs. Better if served 1-2 days after. Refrigerate and skim fat before reheating.

Pomegranate & Spice Braised Pork

2004-11-05T13:52:00.000-08:00

We'll make this soon and give you the update.

Pomegranate & Spice Braised Pork
Pork shoulder roast is also known as Boston butt. This cut benefits from long, slow roasting or braising. Try braising some pork bones along with the pork shoulder. While cooking, they'll release a tiny bit of gelatin to give the dish a rich, unctuous texture.

INGREDIENTS:
3 1/2 to 4 pounds bone-in pork shoulder roast
Kosher salt and freshly ground pepper
4 teaspoons vegetable oil
1 large onion, chopped
5 large garlic cloves, peeled and smashed
6 slices fresh ginger, 1/8-inch thick and about the size of a quarter
2 star anise
1 stick cinnamon, about 2 inches long
2 teaspoons whole black peppercorns
2 cups dry, fruity red wine
2 cups unsweetened pomegranate juice
1/2 cup soy sauce
2 teaspoons fish sauce
2 teaspoons hoisin sauce
2 tablespoons dark brown sugar, or to taste

INSTRUCTIONS:
Season all sides of the pork with salt and pepper. Heat 2 teaspoons of the oil in a skillet over medium-high heat. Add the meat and sear until dark golden brown, turning as necessary. Remove the meat from the skillet and set aside.

Heat the remaining 2 teaspoons oil in a Dutch oven just large enough to hold the roast. Add the onion and saute until translucent, then add the garlic and cook until aromatic.

Add the ginger, star anise, cinnamon and peppercorns. Put the pork in the Dutch oven and add the wine, pomegranate juice, soy sauce, fish sauce and hoisin. The liquid should come at least halfway up on the roast. If not, add more wine and pomegranate juice (in equal amounts) or water.

Stir, cover and bring to a simmer. Check the level of tartness after 30 minutes, then add brown sugar if needed to balance the acidity of the wine and tartness of the juice.
Continue at a low simmer for another hour, then turn the roast and simmer for about 1 1/2 hours or more, until the meat is fork-tender.

Remove the meat to a platter and keep warm. Bring the sauce to a boil and reduce by about 1/4 to 1/2. Strain and discard solids. Remove the bone from the meat (it should easily release on its own) and cut the meat into serving portions. Return meat to the sauce to rewarm, if needed, then serve, spooning the sauce over the meat.

Note: The roast can be made ahead and reheated. The flavors meld and the meat becomes more intensely flavored as it rests overnight in the sauce -- especially if the meat is sliced or shredded first.

Serves 6
PER SERVING: 460 calories, 39 g protein, 23 g carbohydrate, 17 g fat (5 g saturated), 130 mg cholesterol, 1,688 mg sodium, 0 fiber
E-mail Lynne Char Bennett at lbennett@sfchronicle.com. She will teach at The Chronicle Cooking School on Dec. 2. For more information, visit sfgate.com/cookingschool.

Beef , Barley & Vegetable Soup

2004-11-05T13:42:00.000-08:00

This recipe was pulled from epicurious.com and modified to exclude okra and use up beef & frozen veggies in the freezer.

Easy to make and quite yummy. The double batch we made lasted a week.

We Both Like Soup....
2 tablespoons vegetable oil
1 pound beef stew meat
1 pound meaty beef bones (such as beef shank bones)3 celery stalks, chopped
1 large onion, chopped
1/4 cup pearl barley4 cups water
2 14 1/2-ounce cans beef broth1 28-ounce can diced tomatoes in juice
1 10-ounce package frozen veggie mix (peas, carrots, corn, lima beans, green beans...)
2 small bay leaves
2 teaspoons garlic powder
1 1/2 to 2 teaspoons hot pepper sauce

Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, veggies, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.Add 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.