Post Zoo, No Cook Friday Night Carry-Out

My mom and I had the most delightful experience taking my little niece Sophie, who is 3 1/2, to the zoo and for ice cream yesterday for her very first "Girl's Day Out" without her momma!  Speaking as a the most proud aunt in the world, of course she was the cutest, smartest, most inquisitive and most well mannered child at the zoo yesterday (actually she, and her little sister Zoe, are all of those things in general everyday)!  Zoe is a little young at 15 months to attend the now to be regular girl's day out events, though she would not have any trouble keeping up, but as soon as she is Nan and I are so looking forward to adding a new little lady to our group!  

Anyway, at the end of the day's festivities it came down to the fact that I was too tired to cook.  Stopped at "East Coast Subs" for an Italian Sub with and order of fries.  Sakes alive was it delicious! I have not had carry out for dinner in ages and, though it is not something I like to do very often, it sure is a treat once in a while! 

See you tomorrow when I will certainly have something much more acceptable for dinner to tell you about!       

Roasted Tomato Basil Soup with Prosciutto and Mozzarella Pannini

Since it has been such an incredibly hot summer, thankfully (if it's summer, I like it to hot), I have banished my prized hand hammered Italian copper soup pot to the very recesses of my pots and pans cupboard.  The thought of sitting down to a steaming bowl of hot liquid at the end of a sweltering day, just does not seem to have an appeal.  However, this roasted tomato basil soup is really best served on the warm side of room temperature and it exemplifies the essence of summer ingredients and is, therefore, the perfect summer soup. A more mature version of grilled cheese, pannini of prosciutto and fresh mozzarella, was a delicious accompaniment. 

For the soup, simply roast 2 pounds of quartered tomatoes seasoned with balsamic vinegar, olive oil, salt and pepper at 425 degrees for about 30 minutes.  When they are finished they will be very soft, very fragrant and have just a bit of charring on the edges.  In a large dutch oven or soup pot saute 1 small diced onion, 2 diced garlic cloves, a pinch of hot pepper flakes and a 1 tablespoon of tomato paste (optional, if you don't have it don't buy it just for this recipe) in a few tablespoons of oil oil.  After five minutes or so add 1 carton of chicken stock and 1 large can of whole Italian tomatoes (preferably San Marzano) and good pinch of salt and a spoonful of sugar.  Add the roasted tomatoes with all of the juices which accumulated on the pan and simmer the chunky soup for about 40 minutes.  Turn off the heat and add approximately 1 - 2 cups of fresh torn basil leaves.  Stir to combine.  Using an immersion blender (or a regular standing blender) puree until the desired consistency is reached.  Taste and adjust seasonings as necessary.  Delicious served a warm, room temperature or even cold and leftovers are a great addition to any lunch box.

Summer Basil Pesto Filled Heirloom Tomatoes

I made a lovely batch of pesto last week from the basil in my mom's garden.  Since then I have been pondering the multitude of uses from such a versatile condiment and trying to decide in which to indulge first has been quite the challenge.  However, when my eye caught these beautifully round, red, ripe, juicy Heirloom tomatoes, I had my answer.  The combination of sweet fresh summer basil from the garden, pungent garlic and salty parmesan cheese warmed inside the sweetest tomato bursting with flavor was utterly sublime.   

To make these luscious gems, start by cutting a tomato in half around the equator.  Scoop out the seeds and pulp and season the inside of the tomato with salt and pepper.  In a seperate bowl combine the pesto with a bit of panko breadcrumbs which will absorb the moisture from the tomato and pesto and act as a binder.  Fill the tomato halves with the pesto mixture and drizzle over a little balsamic vinegar which will empart the tomatoes with that little zing and enhance the sweetness.   Top with additional bread crumbs, shower liberally with freshly grated parmesan cheese, a grind of black pepper and drizzle of olive oil.  Bake in a 400 degree oven for approximately 15 - 20 minutes. 

Sweet and Sour, Salty and Spicy Pork

I remember when I was young and living at home with my parents we would, occasionally, order a smorgasbord of Chinese take-out and set those little white boxes up on the counter so we could build our own perfect plate of food according to our liking.  My favorite combination was a little taste of sweet and sour whatever, chicken or pork (most times I don't think you can independently recognize the protein encapsulated in the batter) as well as a serving of something Szechuan. The way the sticky sweet red sauce tasted to so good after a fiery taste of a spicy stir fry was delectable.  Instead of making two separate meals in order to satisfy my craving for something sweet, sour, salty and spicy, I just made a couple of additions to the "standard" sweet and sour sauce and had it all in one dish.   

I took a small piece of pork (I had a pork rib eye roast in the freezer but pork butt or tenderloin would work too) and cut it into 1 inch x 1 inch cubes.  In a bowl I added the pork cubes, a minced clove of garlic, a teaspoon of fresh ginger, about 2 tablespoon of soy sauce and an equal amount of cornstarch.  After mixing it all together, I let it marinate in the refrigerator for a few hours. 

Meanwhile, there was plenty of time to make the sauce and prep the vegetables.  I diced green pepper and onion and set it aside.  While fresh pineapple would certainly be ideal, I already had a can of pineapple in juice in the pantry so that's what I used.  Drain the juice from the pineapple but be sure to reserve it for use in the sauce and set the pineapple with the onion and green pepper for later use.

To make this sauce for my sweet and sour, salty and spicy pork, I started with the usual ingredients.  In a mixing bowl combine about 1/2 cup ketchup, the reserved juice from the pineapple, 1 tablespoon sugar, and 1/4 cup of rice wine vinegar.  Give a taste and make sure it has a nice balance of tanginess and sweetness and adjust as necessary (I like things a little less sweet, so you may want to add more sugar).  For a bit of saltiness, I added a few tablespoons of soy sauce and spoonful or two of Asian chili paste for a good kick. This sauce is very adaptable and is easily adjusted to meet your tastes so feel free to make it more or less spicy or leave out the heat altogether and it will be an outstanding sweet and sour as is.

In a large skillet, heat about an inch of canola oil.  Remove the pork cubes from the refrigerator and dredge each one through some flour, knocking off the excess.  When oil is hot, add the pork cubes and fry each until golden brown and crisp.  Remove from skillet to a paper towel lined plate and season with a little salt.  

In another large skillet, heat a tablespoon of oil and add the green peppers and onions.  Cook for a few minutes to soften and then add the fried pork cubes to the pan.  Stir to combine.  Add the pineapple and the sauce and stir well.  Let the sauce, the pork and vegetables simmer together for a few minutes.  If the sauce is too runny add about 1 tablespoon of cornstarch mixed with a couple of tablespoons of water.  When the sauce begins to bubble, it will thicken perfectly.  Serve over fluffy white rice.   

Chorizo Fajita

I spent a little time in one of my favorite local markets, Shelton Farms, where you can get the freshest chicken, find an incredible selection of meats and pick from an outstanding selection of local produce.  One of my favorite items to stock up on is their bulk chorizo sausage, they also sell it in link form as well if that's your preference. If you have never tried this sausage, you really must!  It is the perfect combination of mild chili heat, garlicky bite and warm paprika spice. It has been the star of several recent meals including Chorizo, Fresh Corn and Black Olive Quesadilla, Chorizo Mac and Cheese, and in the Chorizo Stuffing for Thanksgiving Dinner in July.   Last night's simple Chorizo Fajita combined crumbled chorizo with sauteed green peppers and onion with a fresh tomato salsa was one of my favorites!

This meal only took about 20-30 minutes to prepare from start to finish, really.  A great work night dinner! I started by sauteing about 1/2 pound bulk chorizo sausage in a skillet until cooked through.  Meanwhile, in a separate pan, I cooked sliced onion and green pepper seasoned with salt and pepper over medium high heat until softened. I like to maintain a bit of crunchy texture to the veg, so not too long in the pan. To assemble the fajita I heated a flour tortilla directly over the open flame of my stove and topped it with a spoonful of chorizo, a little handful of cheddar cheese and mound of onions and peppers.  I garnished it with a dollop of cooling sour cream and a really fresh and simple pico de gallo made simply from fresh tomato, serrano chili lime juice and onion.    

Grilled Chicken and Salad

I am so excited!  I got a new toy over the weekend, though the toy I got is certainly not new.  I have been cooking with a Weber gas fueled grill forever, mostly because of the convenience.  For the past few years, however, I have been coveting an old fashioned charcoal grill and I finally got one!  One caveat however, due to the postage stamp size of my back patio which is already crowded with the gas grill, this one is living at my Mom's in her much more spacious yard. 

I was a little hesitant about being successful lighting the coals, but through the use of a handy chimney starter it was crazy easy and seems to be fool proof.  For my first lovely grilled meal, I chose something rather simple, but still a summer grill favorite, chicken quarters.  I contemplated sauce or no sauce and decided that I would first master the crispy, unburned, skin part and then move on to more advanced saucing maneuvers. I grilled these chicken quarters over indirect heat for 20 minutes per side starting with the skin side down.  It was seasoned with just a little oil, salt and pepper and little sprinkle of Old Bay seasoning.  

Pretty good, I'd say, for the first attempt.  Though my presentation could have used a little finesse.

To accompany this tasty chicken was a delightful summer salad of romaine, onion, cucumber, cantaloupe, tomato, cheddar cheese and croutons.  I made a salad dressing of Dijon mustard, honey, minced garlic, champagne vinegar, extra virgin olive oil and salt and pepper.   

Grilled Basil Pesto Flatbread with Petite Filet and Horseradish Cream

So,  the other day I was at my Mom's and she was fretting over the abundance of basil she had growing in her herb garden and how she could possibly use it all.  I took that as the perfect invitation to make her some homemade basil pesto, for purely selfish reasons of course, as I was secretly hoping she would give me a jar to go. Of course, she did and I put it to good use as a topping on this grilled flatbread with heirloom tomatoes. 

I also started experimenting with using hard wood chips in my gas grill.  Last night, with the help of a foil packet of water soaked hickory wood chips, I grilled this steak which was gently infused with the rich smokey flavors and aromas.  Topped with a horseradish cream it was an outstanding summer grilled meal. 

Pesto
2 cups basil
3 garlic cloves
1/3 cup walnuts
1/2 cup parmesan cheese
1/2 - 3/4 cup olive oil
salt
pepper

Place all of the indgredients, except for olive oil, in a food processor and pulse until smooth.  Gradually, add the olive oil while the processor is running.  It will keep for quite some time if kept in a jar under a layer of olive oil and stored in the refrigerator.    



Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"

1 (1/4-ounce) package active dry yeast
1 3/4 cups uncleached all-pupose flour, plus more for kneading and dredging
3/4 cup warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.

Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.

To shape the dough for grilling, do not punch down dough. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes and prepare per recipe.


Horseradish Cream
2 tablespoons prepared horseradish
1 tablespoon mayonnaise
2 tablespoons sour cream
1/2 teaspoon Worcestershire Sauce
salt
pepper

Combine all in a mixing bowl and let it sit in the refrigerator for approximately 1 hour to let the flavors combine. 

Taco Salad Nachos

After all those nights of lean turkey last week, I was definately craving something sloppy and spicy and a bit naughty.  Nothing scratches my junk food itch quite the way nachos do and they are also the perfect Friday fare. I think I was definately successful in satisfying the spicy, sloppy and naughty criteria though I may have also shortened my life by a few days (between me and you, it was sooo worth it!). 

This is so bad because I really can not claim to have made anything in this dish.  Gasp!  Now that I think about it, I think I am having eaters remorse.  The beef was browned on the stove and seasoned with a packaged taco seasoning, spooned over chips and bathed in (I can't believe I am admitting to this...) jarred cheese dip.  At least I topped it with a "salad" of chopped onions, tomato, black olives, lettuce and pickled jalapeno slices. 

Now, if you'll excuse me, I am going to go reactivate my gym membership and chew on some stalks of celery (negative calories, you know!)   

Leftovers! Thanksgiving Turkey Dinner in July

I took the opportunity to enjoy the ridiculous amount of leftovers which I have accumulated over the course of this week.  Admittedly, it was a delightful change of pace to not have to cook and still have a fabulous meal.  Occasionally, leftovers are good when they are not reinvented or repurposed but just as is.  My 1.5 lb boneless skinless turkey breast, on which I spent amount $8.00, contributed a Rachel Sandwich on Tuesday, Thanksgiving Dinner in July on Wednesday and this gorgeous plate of leftovers on Thursday. I also had one scrumptious turkey sandwich for lunch one day, as well.  A bargain, for sure, though I am rather "turkey'd out" so I do not think I'll be indulging again until the holidays!

Thanksgiving Dinner in July?

Thanksgiving dinner in July you ask?  YES!  Well, at least in miniature version and with a little twist.  The other night I roasted a boneless skinless turkey breast the to use in making a sandwich which incorporated some leftovers form the night before.  Then, my dilema was what to do with the leftover turkey? Fortunately, having leftover turkey around is a perfect excuse to make stuffing, but not the standard Thanksgiving stuffing, it had to be something a bit bold to match the flavorful BBQ rub roasted on the bird. The family has certain expectations regarding the standard side dishes to be served on Thanksgiving so there is not much opportunity to experiment with some different ingredients, particularly when it comes to the stuffing.  Alas, this time it was just me to please and, therefore, the perfect chance to try out the chorizo stuffing I have been wanting to make.  Chorizo sausage is so flavorful and has the perfect amount of heat and garlic which mingled deliciously with the toasty bread stuffing bits.  The spicy BBQ rubbed turkey and the heat of the chorizo stuffing needed a little zippy side dish to cool them out just a bit.  Harkening back to my Baltimore upbringing (where there is never a turkey or chicken served without sauerkraut) I decided on a crisp, zingy pot of sauerkraut simmered on the stove with a sweet and tart sliced apple. The perfect and very simple accompaniment.         

In a large skillet I melted a couple of tablespoons of butter and, in it, sauteed 1/2 diced onion and 1 diced celery stalk.  I added about 1/4 pound of bulk chirozo and cooked that with the onions and celery until it was cooked through.  Directly to the pan I added about 1 cup of chicken stock and stirred to combine.  In a large bowl I combined about 1/4 bag (I only made stuffing for 2 servings) of stuffing bread bits (not the cubes but the crushed up consistency), the skillet of onions, celery, sausage and chicken stock, 1/4 cup dried cranberries and 1 egg.  I mixed it really well to combine and seasoned with salt and pepper.  The consistency was rather moist but not really too wet.  I placed it in a square baking dish and covered it with foil.  It baked in a 325 degree oven for about 45 minutes and another 10 uncovered.  So delicious!

The sauerkraut was made simply by combining 1 can with 1 thinly sliced Granny Smith apple and a 1/2 can of beer.  Lid on a simmer slowly for about 45 minutes. If you have never tried sauerkraut with turkey or chicken you simply must, it is a great combo!

Toasted Rachael on Salted Rye

After last night's fried fish dinner, despite the fact that I try to cook for one, I had a quite a bit of cole slaw and remoulade dipping sauce left over.  Not wanting to let them go to waste I tried to come up with a way to utilize them again other than simply slapping them down as is.  As far as I am concerned, the concept of having a sandwich for dinner is not practiced nearly enough and I am a huge fan of the reuben which is corned beef on rye with sauerkraut swiss cheese and thousand island dressing. So, practicing what I preach, I continued full steam ahead with the idea of a dinner sandwich, though instead of the sauerkraut I substituted the left over cole slaw and figured the remoulade could certainly stand in for the thousand island dressing, right.   I did want to keep it a little "lighter" for summer and decided, instead of corned beef, I would roast a boneless skinless turkey breast which could also do double duty later in the week.

At the supermarket I purchased a 1.5 pound boneless skinless turkey breast for about $8.00 which is a bit steep, but it will serve me well for several meals.  I chose to rub down the turkey with mixture of paprika, onion powder, garlic powder, oregano, cayenne pepper, smoked salt, pepper and brown sugar for a bit of a cajun bbq flavor.  It roasted it at 350 degrees for about 1 hour 15 minutes until it was cooked through.  I let it rest for about 30 minutes before carving it into thin slices and placing them on hearty salted rye bread, a schmear of the remoulade sauce, a couple of slices of swiss cheese and good helping of cole slaw.  The final step was to toast the sandwich, which I slathered with butter, on each side in a cast iron skillet long enough for the cheese to melt.  I must admit, it was one of the best sandwiches ever!

Crunchy Fried Fish with Remoulade and Creamy Cole Slaw

Though, I realize it may not be the most healthy of ways to prepare fish, there is nothing quite as tasty as a delicate piece of crispy fried fish. The crunchy and salty outter crust against the moist, tender, flaky fish is such a great combination.  It's made even better with a tangy remoulade dipping sauce and some cool creamy cole slaw. 

The supermarket was stocked full of a wild variety of fish yesterday, but what struck me was the outlandish prices.  Monk fish, which I recall from my youth was one of the least expensive on the market, was priced at $18.00 per pound.  Pompano, a fish unique to Florida and one we we rarely see in the midwest, was equally priced (though worth it) as was Halibut.  For my deep fried free for all, I decided to stick with a more economical fish and one that works in so many different preparations, Tilapia, which is about half the price.  I have found the simplest technique works best when it comes to frying.  I dredged the fish through a bit of flour seasoned with Old Bay, dunked it into an egg bath and covered it in panko bread crumbs.  After a shallow fry in a pan for approximately 5 minutes per side, this fish was perfectly crispy on the outside and tender and moist inside. 

I liken the remoulade dipping sauce to a spiced up version of tartare and cocktail sauce combined.  In a small food processor I combined mayonnaise, ketchup, sweet pickle relish, dill pickle relish, creole mustard, Worcestershire sauce, garlic, hot sauce, fresh dill and fresh parsley. 

The cole slaw could not be any easier.  Simply thinly slice green and red cabbage and place in a large mixing bowl.  Make the dressing by combining mayonnaise, apple cider vinegar, sugar, salt and pepper.  A very simple combination, but it provides that creamy, sweet, salty and sour combination that makes cole slaw so good.  Sparingly combine a dressing with the cabbage and refrigerate. 

Beer Can Chicken

"Beer Can Chicken" may sound rather pedestrian and somewhat unsophisticated, but that sentiment is quickly erased when this down home deliciousness is appreciated for it's own unique goodness. The yeast and hop essences of beer marinate and mingle with the chicken while the natural juices baste the chicken creating crispy skin and a uniformly golden brown color.  This BBQ favorite really should not be overlooked!

Nan has made beer can chicken many times, mostly at the urging of my brother who really loves it prepared this way (as do I)!  She has a gas fueled grill which is hard wired into the natural gas line at her house, therefore, there is no worries about the propane gas tank running out of juice mid way through the cooking process. Lucky Nan has an endless supply of cooking fuel with no tank!  For this 6 lb bird, Nan seasoned it up with a dry BBQ rub and placed it over a 1/2 filled (or emptied depending on how you look at it) can of beer which was inserted into one of those beer can chicken pedestal you can purchase in most lawn and garden sections of the store.  We placed it on the grill over indirect heat and cooked it for approximately 1 1/4 hours or until an instant read thermometer indicates it is cooked through.  When it was gorgeously browned all over and cooked through we removed it from the grill and let it rest for about 30 minutes before carving.  Be careful not to spill what is left inside the beer can when you remove the chicken from the grill and from the beer pedestal by keeping it upright until the chicken is pulled free.

As I have said many times before, Nan makes a fabulous potato salad and it happens to be one of those dishes that appears frequently on the summertime side dish rotation, so here it is again for those of you who missed it before.  As you also know (if you pay attention), where there is potato salad there is also the sweet and sour green bean salad.

The final addition to this spectacular Sunday meal was jalapeno corn bread. Nan made it from a plain corn bread mix in a cast iron skillet but, as with all dishes Nan prepares, she put her stamp on it with the addition of some chopped pickled jalapenos.  The sweet corn bread was definitely given some deserved personality with the tangy little flavor bursts!    

Grilled Pizza

After I recently made grilled pizza just a couple of weeks ago, I could not wait to have it again.  This time,  I added pepperoni to the standard pizza margherita.  Since I did just have it, I won't bore you with the rehashing the minute details.  Take a look at Grilled Pizza Margherita for the perfect dough recipe and grilling instructions.   

Tasty Tostadas with Cantalope Salsa

No matter how much I like to cook and try new things, there is still nothing nothing to equal my favorite meal growing up, especially when Mom makes it for me.  Tacos, actually these are tostados, are so darn tasty I can hardly stand it.  Honestly, if someone put the finest cut of beef topped with lump crab and cavier in front of me and asked me to choose between it and a taco, I swear I would pick the taco! 

After enjoying ourselves yesterday afternoon and indulging in a pedicure, we decided nothing could possibly taste as good for dinner as a taco and some sweet corn. We simply browned off a pound of fresh ground beef and added a packet of taco seasoning per the instructions along with about 2-3 tablespoons of ketchup.  The ketchup is our "secret" ingredient which makes the beef kind of stick together in thick and rich "junkie" type of sauce.  We prepared the tostado shells according the package directions as well in the toaster oven so as to not heat up the entire kitchen (it was really a scorcher here yesterday). Then, we put together our own miniature fixin's bar of lettuce, tomatoes, onion, avocado, shredded cheese and some home made cantalope salsa.

I have never made catalope salsa and I really do not think I have ever heard of it, though I am certain other's have made it before me.  It came to mind because one of our favorite salads is a combination of summer tomatoes with onion, cantalope and avocado. If it tastes good in the salad, I figured it would taste good in the salsa...and it did.  The cantalope had a very refreshing and clean taste to it and also provided a nice amount of sweetness to balance the chili heat.  In a food processor combine about 1 cup of chopped cantalope with 1 chopped tomato, onion, garlic, lime juice, cilantro, chili pepper and salt and pepper. Pulse until the ingredients are well combined but still chunky.   

    

Smoked Salmon Platter with Herbed Cream Cheese and Lemony Green Salad

An oldie, but a goodie!  This is another great "no cook" summer meal that was actually surprisingly satisfying and a fantastic change from your run-of-the-mill salad plate.  No wonder it is such a standard on brunch menus everywhere. 

In addition to the smoked salmon platter regulars of sliced onion, tomato, briney capers, a toasted bagel and, the star of the show, sockeye smoked salmon, I also incorporated a rich and creamy herb cream cheese and a tart and refreshing green salad with lemon vinaigrette.

The cream cheese spread was so easy to assemble, but WOW! it brough a huge amount of bright lovely flavor to plain cream cheese.  I combined some whipped cream cheese with lemon zest, fresh chopped dill, fresh chopped parsley and chopped green onion.  After a couple of hours in the refrigerator to allow the flavors to mingle, it was the perfect element to "wake up" the salmon and bagel.

Smoked salmon with cream cheese and bready bagel is a rather rich combination.  To add a little zippiness and in order to provide something to cut through the richness I made a little salad of tossed greens with lemony vinaigrette.  To make the vinaigrette combine lemon zest, lemon juice, Dijon mustard, honey, extra virgin olive oil and salt and pepper.  Wisk until an emulsion is formed and lightly toss with the salad greens. 

Garlicky Shrimp Pasta with Fresh Tomato and Basil

A few days ago I made a vat of Mojo de Ajo (slow roasted garlic in olive oil with salt, lime juice and hot pepper flakes) after watching another outstanding episode of Rick Bayless' "MEXICO: One Plate At A Time".  Ever since that night after I slathered it over my steak and asparagus, I have been contemplating the multitude of ways I could incorporate this garlicky deliciousness into other dinner time delicacies.  Garlic Shrimp and Pasta was the winner of this round but, no worries, there will be plenty of other opportunities for other tasty treats to be transformed by this elixir.

Once the Mojo de Ajo  is made and waiting patiently in the refrigerator, the rest of this meal barely takes any longer than the time to cook the pasta.  In fact, the first step is to get the pasta water up to a boil and cook the pasta according to the directions on the package.  Meanwhile, peel approximately 1/4 - 1/3 pound of wild USA shrimp per serving.  Heat a large skillet over relatively high heat with a tablespoon or two of the oil from the jar Mojo de Ajo and add the shrimp to the pan.  Toss and bathe the shrimp with the oil until just about cooked through.  Add the pasta to the skillet with a few spoonsfuls of the roasted garlic and toss well to combine.  Remove from the heat and incorporate one chopped ripe tomato, a sprinkle of coarse sea salt, a few grinds of pepper and a handful of fresh torn basil.   A perfect summer meal! 

Maryland Fried Chicken Wings, Baked Beans with Applewood Smoked Bacon and Cole Slaw

I have always said my Mom makes the best fried chicken in the world!  It's not coated in batter or soaked in buttermilk but simply floured, seasoned with salt and pepper and shallow fried, lid on, the same way it's been made in my home state of Maryland for generations. Each and every time she achieves perfectly crispy golden brown skin and tender, juicy meat.  Though quite simple, I simply can not fry chicken like she does, not matter how many times I try!  I made another attempt last night and, while tasty, it just did not taste quite like Mom's.  I also fell short in the even-golden-brown-skin department too.  

I did, however, succeed at rustling up a pretty dandy pot of baked beans and a refreshingly cool cole slaw with lime vinaigrette. 

Baked Beans
1 can vegetarian baked beans (I prefer Bush's)
1 ancho chili, chopped
1 small onion, chopped
2 pieces thick cut applewood smoked bacon, cut into 1/4 pieces
1 clove garlic, minced
1/2 cup ketchup
1 chipotle chili in adobo sauce, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/4 cup water 
salt and pepper, to taste

Preheat oven to 400 degrees. Place bacon in medium sized oven proof sauce pan and cook over medium heat to render fat.  Add ancho chili, and onion and cook until softenend.  Add minced garlic and cook a minute more.  Combine remaining ingredients and bring to a simmer.  Place pot of beans in the oven and cook until bubbly, or about 30-40 minutes. 

Cole Slaw with Lime Vinaigrette
1/2 head cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
juice and zest of 1 lime
1 teaspoon honey
1 teaspoon soy sauce
1 tablespoon canola oil
salt and pepper, to taste

Combine sliced cabbage with remaining ingredients and toss well.  Cover and refrigerate for approximately one hour.  
    

Seared Ahi Tuna Salad with Creamy Wasabi

This is definately one of my top ten favorite meals and, seriously, it is by far one of the easiest to make! To me, what makes this dish irresistable is the clean, fresh, of-the-sea flavors of the tuna which, at the same time, is also meaty, rich and full of that elusive satisfying quality.  Served ice cold with the crunchy contrast of crispy lettuce, the sensory illuminating warmth of creamy wasabi, the earthy saltiness of soy sauce and a final punch of Asian chili sauce it is simplicity at its most complex.     

Obviously, the key to a successful seared Ahi Tuna dish is to purchase the highest quality and supremely fresh tuna you can get your hands on.  I purchased a 1/2 pound Ahi tuna loin steak which had been frozen but, living in the midwest, that's probably your best bet.  Those fortunate few who live closer to salt water can probably procure some lovely fresh tuna (so very jealous right now!)  In either case, it should look fresh and moist and smell of the sea, not fish. 

I prepared my tuna well in advance of dinner (about 3 hours) because I enjoy it ice cold.  However, you can certainly prepare and enjoy it immediately as well.  I started by preheating a skillet large enough to adequately accommodate the tuna steak.  I lightly coated the fish with some neutral oil, seasoned it with sea salt and pepper and rolled it in a combination of black sesame seeds and panko bread crumbs.  Next, I added about 1 tablespoon of oil to the hot pan and just when it began to smoke, I introduce the fish.  I cooked it about 2 minutes per side and promptly removed it to waiting plate.  After allowing it too cool, which does not take long at all, I wrapped it and placed in the refrigerator until time to eat.  

In the meantime, I prepared a wasabi sauce by combining a bit of mayonnaise with some wasabi paste and a touch of rice vinegar. All that was left was to shred some lettuce and chop a couple of green onions and a little fresh cilantro.  On a chilled dinner plate, I piled the lettuce as if a nest for the thinly sliced tuna.  With a sharp knife, I indeed, sliced the tuna very thin and placed it proudly atop the lettuce.  With a little sprinkle of green onion and cilantro, a dollop of wasabi and a few drops of Asian chili sauce, my dinner was complete!  

This is also my entry to the Two for Tuesday Blog Hop Carnival.  Join in the Real Food Revolution and take a look, while your at it, at what others are contributing as well!

Thanks for hosting!

A Moderate Life

girlichef

Health Food Lover

BethStedman.com

Rendering Lard

Frugality and Crunchiness with Christy

      

Sunday Roast Beef

As you know by now (if you are a returning visitor), my family gathers at my Mom's house every Sunday for dinner in the evening after a day of family fun and frolicking.  Most times Nan (the name chosen for my Mom by the grandkids) sticks to her book of standards when deciding on the menu.  A collection of tried and true recipes (yes, she still pulls out the same little splattered upon 3x5 file cards with dog eared corners out of her recipe box) that she has perfected over the years.  As one would expect from any self respecting grandmother, the Sunday roast beef dinner is one of the favorites in her repertoire. 

This week however, after watching an episode of "America's Test Kitchen", Nan made the executive decision to branch out from her comfort zone and try a different cut of meat to headline this week's meal.  We, the beneficiaries of Nan's culinary antics, have become accustomed to the rump roast, have occasionally dined on eye roast and even savoured the spectacular standing rib roast (but only on very special occasions), but we have never tested the sirloin tip roast...until now.  There was much discussion and consternation revolving around the best method of cooking (oven or grill and to sear or not to sear) and if it would be best enjoyed medium rare or cooked low and slow to a tender well done.  The verdict?  Indirect grilling method until the meat reached a middle of the road medium.   

As it turned out, the sirloin tip roast did serve as a pretty decent Sunday roast beef.  While not my favorite, the flavorful aromatic smokey dry rub which Nan slathered on the beef prior to grilling, did lend itself nicely to the BBQ cooking method.  Paired with a zesty horseradish sauce, the ever popular "onion roasted potatoes" and a simple salad with shards of Parmesan cheese and tossed with balsamic vinegar and extra virgin olive oil, this meal was another marvelous cooking feat successfully accomplished by Nan!   

MOJO DE AJO! .... and Petite Filet, Grilled Asparagus and Tomato Bruchetta

What, you may ask, is Mojo de Ajo and why does it have top billing??  Well, honestly, I had never heard of it until one life altering moment yesterday morning when I was mindlessly flipping through the channels and scanning my usual Saturday cooking shows.  Initially, I was a bit disappointed to find my very favorite "Mexico...One Plate At A Time" with Rick Bayless to be a rerun.  I reluctantly continued watching when I realized that I, in fact, had never watched this particular episode.  But, what was this Mojo de Ajo he spoke of?  I believe his exact descriptive words when describing this concoction were "pure gold" and "bling on a plate".   A perfect garlicky nectar created through slow cooking garlic in olive oil, lime juice, salt and hot pepper flakes until the garlic has softened in texture and flavor and perfumes the oil with a lovely tangy muskiness. 

  

During the course of the show the uses for this garlicky deliciousness were seemingly endless from sauteed shrimp with pasta,  to a flavoring on freshly popped popcorn and in a sauce spooned over roasted fish.  Everything it touched seemed to be catapulted to a new dimension of flavor.  At the conclusion of the show, I immediately jumped in the car and rushed to the grocery to stock up on heads of garlic!

Slow Roasted Garlic Mojo     ... by Rick Bayless

Mojo de Ajo

Makes about 3 cups mojo de ajo (made with 2 cups of oil)
Recipe from Season 7 Mexico - One Plate at a Time

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4 large heads garlic
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
1/2 teaspoon hot pepper flakes
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Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and hot pepper flakes and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

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My house was enveloped in the aromas reminiscent of a fine Italian Trattoria.  After stealing a taste on a piece of bread, I knew whatever I had for dinner would simply be a conduit for this "the ultimate" condiment. 

I spooned it over a steak, drizzled on grilled asparagus.....

...and schmeared it on crusty bread!

Hopefully, everyone else I come in contact with today, ingested an equally over indulgent amount of garlic or I will be spending a very lonely Sunday afternoon!  It will be worth it...but lonely, nonetheless!

No Stove, No Oven and Not Even a Grill: Sub Sandwich

Even I, being someone who would rather cook than do almost anything else I can possibly imagine, occasionally enjoys an evening without the stove, oven or even grill.  The perfect "cooking night off" meal is a hearty but still artfully crafted submarine (grinder or hoagie, depending on your local terminology) sandwich.  Summer time is a particularly good time to visit a local farm stand and stack those magnificent local tomatoes between freshly baked soft rolls and pile on the freshest meats and cheeses.  Be creative,  mix it up with some different meats and even incorporate vegetables other than the standard lettuce, tomato an onion.  What a great way to showcase a patter of mixed grilled vegetables and a terrific use some of your leftover steak or chicken from last night's dinner.  

For mine, I admittedly did not take my own "be creative" advice but chose to go with the traditional ham, turkey and Genoa salami with smoked provolone cheese, yellow heirloom tomato vidalia onion, and crisp shredded lettuce.  No sandwich is complete, in my opinion, without mayonnaise and for special occasions such as this a sprinkle of oil and vinegar and a show of fresh grated Parmesan cheese.

Do you have a favorite "night off" no cook meal?  Please share, I'd love to hear. 

Panko Crusted Shrimp Tacos with Spicy Mango Sauce

I had a few little odds and ends left over from previous meals that I did not want to go to waste.  So after pulling together the fresh mango puree remaining from the mango habenaro chicken wings and a few nice sized shrimp in the freezer from a shrimp and pasta dish a few weeks ago, I came up with a uniquely delicious taco that no one would ever have imagined was the result of leftovers.  Using "Bang Bang Shrimp" as inspiration, I fashioned this crispy fried shrimp taco coated in a perfectly sweet and spicy, creamy mango sauce which lifts the almost perfect "Bang Bang" to new levels of scrumptiousness.   

After thawing the shrimp in a bowl of cold water for about 10 minutes and removing their shells, the shrimp were ready for a little batter bath. I combined about 2 tablespoons of corn starch with 2 tablespoons of flour and 3/4 cup of water to reach the consistency of a pancake batter.  After the shrimp were dunked in the mixture I rolled them in panko and let them sit for just a few minutes while the oil was heating.  They shallow fried for a few minutes on each side in a large skillet.  Once golden and crispy I removed them from the hot oil and tumbled them immediately into the creamy yet fiery mango sauce.   

The sauce was a variation on my version of "Bang Bang Shrimp", which I have made before by combining mayonnaise, sweet chili sauce, Srirachi and touch of rice wine vinegar.  This version is made different with the addition of mango puree to the pink concoction.  Perhaps I went a little lighter on the sweet chili sauce because the mango was pretty sweet, as well.   

After tossing the shrimp in the sauce, I placed them on a warm flour tortilla and garnished with crispy shredded iceberg lettuce, chopped fresh cilantro and green onion.  A must try!  

Twofer Thursday - **AWARD** and Mango Habanero Wings with Blue Cheese Dipper

 

First things first!  Ok, so I stayed on the healthy bandwagon for two consequative nights and, by then, I was ready for something just a little decadant.  Fear not as I did not stray too far!  These here chicken wings are baked and not fried.  That's right, they have all the crunch and meatiness that you want from an excellent chicken wing, but without the artery clogging, heart stopping, deep frying.    

I purchased a package of whole chicken wings for two reasons: I find they are meatier than the "drummettes" and they are less expensive.  To prepare them simply remove the little wing tip with a good knife and either save in a zip lock bag in the freeezer for stock, or discard.  Next, cut the remaining two sections right at the joint and, voila, you have a "surf board" and a "battle club".  Spread out on a parchment lined baking sheet and season with salt and pepper (no oil).  Roast in a hot 425 degree oven for about 40 minutes, turning once.

Once the wings are cooked through and crispy place them in an bowl and toss with with the sauce.  Serve immediately while they are hot!

Mango Habanero Wing Sauce 

1 mango

2 tablespoons cider vinegar

1 tablespoon habanero hot sauce (or to taste)

1 teaspoon brown sugar

3 tablespoons butter

salt and pepper

Take off "cheeks" of the mango by cutting around the long flat pit.  Peel off the thick skin and place the mango pieces in a food processor.  Process until the mango mixture becomes very smooth.  Place in a sauce pan and add vinegar, hot sauce (start slow, you can always add), brown sugar, salt and pepper.  Heat until simmering, then remove from heat and stir in butter.  Immediately pour over hot chicken wings and serve!

Blue Cheese Dipper

1/4 cup crumbled Maytag Blue Cheese

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon rice wine vinegar

salt and pepper

Crumble blue cheese and place in a mixing bowl with sour cream, mayonnaise, vinegar, salt and pepper.  Combine well, mashing the blue cheese into the mixture but retaining some chunkiness.  Serve with carrots, celery and chicken wings.

AWARD TIME 

For more reasons than one, and I am going to purposely maintain a high degree of vagueness here, I am thrilled to receive this most distinguished honor from the fabulous Yenta Mary who hosts the fantastic Food Floozie blog. I'm sure she would be thrilled for you to visit her little cyberville neighborhood.  

Through my acceptance of this award, I am bound to reveal five fictional crushes and pass it on to five more lucky bloggers.  I certainly have reasons for the five crushes I have chosen, but a certain amount of mystery is supposed to be alluring, so I'll stick with that pretense.  

1. Charley Waite in the movie "Open Range"   

2. Wyatt Earp   

 

3. Mr. Big - Sex in the City 

 

4. Graham Kerr - The Galloping Gourmet   

 

5. Ari Gold - Entourage  

I am proud to pass on the honor to the following lucky ladies:

Pass the Pocky

Out of the Notebook and Into the Blog

Strawberry Fields

Ginger Rose

Only the Curious [Have Something to Find] 

Pasta with Fresh Heirloom Tomatoes and Grilled Italian Sausage

When it comes right down to it, my favorite summertime treats are tomatoes (with Georgia peaches running a very close second).  Not just your run-of-the-mill tomato, though a warm one eaten freshly picked from your own garden is a delight, I'm talking about those big, brilliant, beautiful, burstingly plump heirloom tomatoes.  To me, tomatoes carry a certain nostalgic quality.  I can recall, when I was home from school during summer break, the aroma which erupted from a perfectly ripe tomato when sliced for my lunch time ham sandwich on white bread with mayonnaise.  In my opinion, the best way to enjoy these summer jewels is to prepare them with as little fan fare as possible and let them shine in their most natural state.   

This tomato sauce is of the "no cook" variety, but when the tomato juices mix with the starchy pasta, a surprisingly luxurious consistency is created which clings perfectly to the pasta. I started with a Cherokee Purple Heirloom tomato diced into a very pieces placed in a mixing bowl with 1 minced clove of garlic, a big bunch of fresh basil, a sprig or two of fresh oregano, a splash of balsamic vinegar, extra virgin olive oil, a good seasoning of sea salt, and a spoonful of sugar.  I stirred to combine well and let it hang out on the kitchen counter until the rest of the meal was ready. 

Next, I grilled a few hot Italian sausages over medium heat until they were just cooked through.  Meanwhile, I cooked the pasta according to the directions while the sausages took a minute to rest.  

Finally, I drained the pasta and added it to a large mixing bowl.  I poured in the "tomato sauce" and tumbled in the sliced sausage with a few tiny fresh mozzarella balls and a mound of freshly grated Parmesan cheese.  After tossing well, I enjoyed it with a little fresh sprinkle of cheese!      

Cedar Plank Salmon with Garlicky Sugar Snap Peas and Grilled Lemon

I promised, after my glutenous 4th of July weekend, that I would return to a more healthy and summer appropriate meal plan and, after 1 day, I have remained true to my word.  I must admit, after a well balanced and heart healthy meal such as this, I did  feel particularly motivated to continue down this fresh and delightfully delicious culinary course.

If the idea of using a cedar plank at home is a bit daunting or sounds like a bit too much trouble, let me put your concerns to rest!  This method is actually much easier than grilling the fish directly on the grates because the plank is the cooking medium.  There are no worries about flipping the fish in one piece or concerns about it sticking and fusing itself molecularly to the grill.  It infuses the fish with the most wonderful smokey flavor with absolutely no muss or fuss. 

Culinary cedar planks are available at most large supermarkets (usually in the same aisle as grill accessories and charcoal) but, please, make certain you are using a cedar plank for cooking and not one from the home improvement store which may have been chemically treated.  Once you have your cedar plank, the first thing to do, approximately 2 hours before you will be ready to grill, is fill up the kitchen sink and let it soak.  This will encourage the plank to give off copious amounts of smoke which is what will flavor the fish and it will prevent the plank from catching fire and going up in flames. 

Arrange your grill for indirect cooking.  If you are using a gas grill, like me, leave the middle burner off and set the other two to medium high.  Let the grill preheat for about 20 minutes.  Meanwhile, remove the cedar plank from the kitchen sink where it was soaking and dry it off.  Remove the skin from the salmon, if it has not been done already and season it with salt and pepper. Place it on the cedar plank with the side where the skin was directly on the plank.  Spread the salmon with a layer of Dijon mustard covering the top and the sides.  Then, sprinkle with an equal amount of brown sugar and top with a thinly sliced lemon wheel.  Simply place the plank directly on the grill over the center where the burner is off.  Let it cook for about 20-30 minutes.  During the last 10 minutes place half of a lemon, cut side down, directly on the grill.  Remove the cedar plank and place it on a heat proof baking sheet, along with the lemon.  You can remove the fish to your plate or, if you choose, it can also be served directly from the cedar plank.  

Serve with sugar snap peas which were quick sauteed in a hot pan with canola oil, hot pepper flakes, and a large minced garlic clove.  Remove from the heat, drizzle with toasted sesame oil and coarse sea salt.  As a finishing touch, be sure to shower your plate with a bit of that wonderfully smokey sweet and tart grilled lemon juice!

This is my entry into the Two for Tuesdays Blog Hop Carnival.  Hop on over to see Heather at girlichef and be sure to visit some of the other great food blogs hosting and contributing to the Real Food movement!