tag:blogger.com,1999:blog-60155895204584969532023-11-16T07:53:18.173-08:00StephanEATAfter years of experimenting with food and constant inspiration from the Food Network. A number of people recommended that I track the good ones. I also might add the not so great ones. It started with the idea to keep a notebook in the kitchen. It then expanded to writing a blog.
I am not a chef and frustrating to many people, I rarely use a recipe. I love trying new things and really love eating something in a restaurant and trying to replicate it or improve it.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6015589520458496953.post-8898295077031267262013-01-29T13:45:00.000-08:002013-01-30T13:31:18.132-08:00Awards Season - My Superbowl I am not a football fan, what I miss out on, football food. As I have previously mentioned, I LOVE a slow cook. For my personal Super bowl, The Golden Globes, I decided to make BBQ Pork Sliders on pretzel buns. Before I jump in to the meat preparation, I first have to sing the praises of pretzel buns. Costco has a slider sized pretzel roll that is chewy, soft and flavorful. I don't know what magic is in there but I like it. <br /><a href='https://picasaweb.google.com/111901372852317959384/StephanEAT?authkey=Gv1sRgCJW-4ZzF5fTtIQ#5838991332883914738'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFRpgs6lyi8PkdaHUgB-JUqV-s-3_8voHFcngwhr-3V7GYMoeBM9aiYHDyJUQ2k_FbeEkTKTB_m7qrU2o7J0IQ_w6E08ZFyXvPZsTaeMI1hjyDua312ryjzPpPKcAg-2PwlySALWejI0/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a><br />For the pulled pork portion, I bought a decent sized pork roast. Pork has a good amount of fat around it that will melt and make a wonderfully tender meat. The first thing I did with it was take the roast out of the fridge and make a spice rub. I took smoked paprika, cumin, cayenne, salt and pepper. I rubbed the roast ad then let it sit out for about an hour, bringing it to room temperature and the seasoning soak in. Then I put it in a very hot pan, brown each side really well. The slow cooker, while fabulous, doesn't really brown meat. <br />In to the slow cooker, I put the pork roast, 2 cans of beer (whatever you have, this time I used a dark beer) a can of roasted green chilies and a diced onion that I cooked quickly in the pan where I seared the meat. Set it at higher cook and walk away. <br />While the meat was cooking, I started making the barbeque sauce. The base is ketchup; I also included a coke, brown sugar, Worchester sauce, apple cider vinegar as well as all the seasoning I used in the rub (smoked paprika, cumin, cayenne, salt and pepper) this mixture is really to taste, like more acidic sauce? Heavier vinegar. Sweeter sauce? Brown sugar or more coke. This sauce is time for creative expression! Use mustard, soy sauce, or ginger, whatever flavors you love. Let it bubble and reduce, and there is sauce. <br /><a href='https://picasaweb.google.com/111901372852317959384/StephanEAT?authkey=Gv1sRgCJW-4ZzF5fTtIQ#5838991346285427906'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3y9XyfidWhrc60waJ1tA2c-etXapllZ4U2Cm_ctt2munsg2dUF-McSk09j3qWLrJHjoMwXiQft_MeVmi2SP_DTSINE_fFxCzFDDL-MeXgxRncwXI2Bs3FqilD3aSj3NgXXLmoy9olJ8/s288/1.jpg' border='0' width='210' height='281' style='margin:5px'></a><br />After about 5-6 hours, the meat is falling apart. Take it out of the slow cooker and shred it. I am incredibly picky about fatty pieces, so I might err on the cautious side, but like all meat. I put the pulled meat in to a pan and pour sauce over it. I will sometimes sauce the sandwiches individually to mix it up, use the leftovers for tacos, quesadillas or other options. <br /><a href='https://picasaweb.google.com/111901372852317959384/StephanEAT?authkey=Gv1sRgCJW-4ZzF5fTtIQ#5838991354453340002'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1k1jQ-aX4xyUZ5kwXHqZ40m9oMa-u57L56WhUtu9DQR3qI5JLpw_pvLx5f2QOKMuGvgzybRXusldi5pySDz6B4-QpkiE9jCYO6-slPZxz-w-y565x2hGlEeAaY2HJqyxGNXvX3X9DdBI/s288/2.jpg' border='0' width='210' height='281' style='margin:5px'></a><br /><a href='https://picasaweb.google.com/111901372852317959384/StephanEAT?authkey=Gv1sRgCJW-4ZzF5fTtIQ#5838991366779642514'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMtjyCttBAX4Vri8O5rC5b3czvr01lxkyb7NAX4Gyf2Vwm9Kx5Xq0tGetvRRytmDJldJXRb9K0EdN3Fc95uGfzuH_aa_ou-WzS9GQ-d7fGdg16YidvXwvEyYRZtF8_SD08KYQXDty1VU/s288/3.jpg' border='0' width='210' height='281' style='margin:5px'></a><br /><br />Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-4917361258567321832013-01-08T18:24:00.000-08:002013-01-08T18:31:32.142-08:00Sushi, Poke, Who Cares.....I distinctly remember the first time I ate sushi. I was in San Francisco for the first time and up until then NEVER thought I would enjoy raw fish. After my first bite of raw tuna, I knew it was the beginning of a wonderful friendship. My favorite version of sushi is any variation of spicy tuna. What is it about the amazing spicy heat that warms from within mixed with the mix of soy and sesame flavor? Intoxicating, I have come to understand the term "umami". OK, I know, I am being dramatic, but it is GOOD. <br />Sushi remains to be an art that I would rather enjoy from the table instead of the kitchen. That being said, when I found out how easy it was to prepare the spicy tuna mayo mixture it was time to give it a whirl. <br />What is very important when preparing this, get fresh tuna. I would say the previously frozen is fine, but prepare and eat the same day if possible. However, this mayo is also really good with shrimp. <br />To make the spicy mayo, it is very simple. Mayo, Sriacha (but my favorite is the garlic chili sauce in the asian food aisle by the Sriacha), sesame oil (spend the extra for a high quality sesame oil and keep in the fridge it goes bad quickly) and a splash of soy sauce. Of course adjust the amounts based on how spicy you like it. So start small, and build. The reason I love the garlic chili sauce is it has more flavor and not just heat. Don't get me wrong, it is spicy so be careful. <br /><br /><br /><center><a href='https://picasaweb.google.com/111901372852317959384/StephanEAT?authkey=Gv1sRgCJW-4ZzF5fTtIQ#5831271469983928610'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiboiEmxhq9vKJ378TL66mzjxDKhPbkdSkoPdgeviw_WKEgt12PcbTTxaJ20BAdTqANcMb3P3UFgJBBBipQYnbY2zTIRyi21xqZbyEBlhphamRMv-1hDHXO2fRxkLIk-fCSJhyphenhyphengUNO7Mok/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />When using tuna, I first briefly marinate the tuna steak in soy sauce, ginger, a little lemon and a little lime. It really only needs to be in the marinade for a very short time. The citrus will actually start cooking the fish and the texture will get mushy. So really 15-20 minutes max. I usually let it sit while I cut veggies. In a bowl, I dice cucumbers and green onions finely and then cube up the tuna. I then mix in the magic spicy mayo. <br />I love to serve this as a dip appetizer with fried won tons or serve it on a platter with the tuna mixture on top of won tons. I also call this a version of Hawaiian poke (po-keh). They have a bunch of versions of chopped up tuna mixed with different flavors. Enjoy tuna! <br />Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-84722909597066669942013-01-02T20:06:00.002-08:002013-01-02T20:24:55.527-08:00Christmas Drink aka Buttered RumIn our house as kids, my parents were big fans of the traditional "Tom & Jerry" drink mix. I remember them making an alcohol-free version for us that had a light sprinkle of cinnamon on top. It was the epitome of Christmas season for me until I had my first sip of buttered rum. It was like liquid brown sugar with a shot of buttery goodness. I thought though, I think I can do better. <br />I took it on as a personal mission to perfect a recipe. The first time I made it, way too much butter. When I melted it in with hot water and took a sip, my lips were shiny with a buttery sheen and my lips felt like I had Vaseline on them. Then, I made one with too much brown sugar, taste was good and fine, but it didn't mix quite the way I wanted it to with a frothy creamy look. So I did some research online with ingredients. Some of them had vanilla ice cream in them. So I decided to give it a whirl. Take in mind, this is in no way a healthy drink. <br />This holiday season, it was perfected. The below amounts made 8 small mason jars for gifts this year. <br />2 sticks of room temp butter <br />1 quart of mostly melted vanilla bean ice cream <br />1-1/2- 2 bags of dark brown sugar <br />season to taste with: <br />ground ginger<br />cinnamon <br />ground cloves<br />vanilla <br />ground cardamom (a little goes a long way) <br />ground nutmeg<br />The first thing to do in a mixer is combine the softened butter with the brown sugar. Once they are thoroughly mixed, slowly add in the softened ice cream. Mix that together. Then start seasoning to taste. <br />When it is complete, it should be a creamy texture, almost like batter. When ready to add 1-2 heaping spoonfuls to hot water and a favorite alcoholic beverage. Some of my favorites are Jameson, brandy or this year I made an infused bourbon with orange and that combination was fantastic! <br />Enjoy through the winter! <br /><br /><br /><center><a href='https://picasaweb.google.com/111901372852317959384/StephanEAT?authkey=Gv1sRgCJW-4ZzF5fTtIQ#5829074171088916770'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLR55-0dSd0TOLt21nGFNwzAcqVR50L-FxrmeOrygC-4vGjB8-DVfdE3D4TNU5DXvhfpvYFVxch-gYAk0PcA3-5Py7zza6N6C7Ur7cFAHqz-Zbfm6o55usBNfn0w7hqeR6zN7C3jLaLIo/s288/0.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br />Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com2tag:blogger.com,1999:blog-6015589520458496953.post-81981973978177575842011-05-17T11:46:00.000-07:002011-05-17T11:46:19.797-07:00FINALLY... Grilling season is HERE!I am a self proclaimed freak about certain foods, I don't like bananas or banana flavored things - except banana bread. I hate beans - except green ones. Craziest of all, I HATE GROUND MEAT. I am not sure where that came from, but I just can't get over the texture. I love steak, no go hamburger. This normally doesn't bother me, but this time of year, I love the smell and the idea of a really great burger. Here was my solution! <br />
I bought a giant portabella mushroom. I rubbed it with smoked paprika, rosemary, bacon salt (mentioned in early posts and DELICIOUS) and olive oil. I let it sit for a while in the rub and then put it on the grill. <br />
While that was marinating, I also prepared some giant asparagus with olive oil, salt and pepper and a heavy dose of balsamic vinegar. I also put them on the grill. Word of caution on grilling asparagus, use large stalks, cook them quickly and be careful, they easily slip between the grates. <br />
Once the mushroom was grilled well on both sides, I flipped it so the top of the mushroom was on the grill. I filled the inside of the mushroom with gorgonzola cheese. When it got gooey and melted, I sprinkled pieces of bacon on top. I put it on a bun and dug in to a delicious grilled "burger" with asparagus.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-3589417626401413232011-05-03T09:13:00.000-07:002011-05-03T09:13:31.038-07:00Long break from the blog...Busy work and life has distracted me from writing here! I hope I am back in it now, just because I was away from the blog doesn't mean I have been away from cooking. Unfortunately all of the cooking for spring just hasn't happened for me yet because Mother Nature has not cooperated. I actually made not only a batch of delicious chili but biscuit bread pudding. I am hoping this is the last of that! <br />
I have made this version of chili a number of times, but I have to say this was my favorite one. As I might have mentioned before, I don't do ground meat. I also am not a fan of beans. However, I have always loved the idea of the flavors of chili. So I made beanless pot roast chili! I first seared the seasoned pot roast (salt and pepper and cumin) in a very hot dutch oven. After the pot roast has a good brown crust take it out and add in thinly sliced onions. As the onions cook they pull up the delicious brown goodness left in the bottom of the pan. Then I put it all in the slow cooker. I add 2 cans of light sparkling beer. (like the champagne of beers, Miller High Life). I also add a good handful of cumin and some beef stock. I let the beef cook for about 6-7 hours on low. After the meat is falling apart, take it out of the slow cooker, remove the fat and shred the meat. With th cooking liquid, drain off the fat and put the remaining liquid in a pan on the stove and start to reduce it. Then I add a can of fire roasted chilis, Ro-Tel tomatoes and the shredded meat. To the mixture, I add cayenne pepper, more cumin and some cinnamon. I took the cinnamon addition from a pot roast recipe I make that I got from "Big Daddy's House". It adds a warmth to the chili without the heat. <br />
When I served it, I changed from the typical cheese/sour cream topping to creamy polenta mixed with cream and 4 cheese mexican mix. Instant polenta is amazing! I highly recommend it as an alternative to mash potatoes and this was so good as a fill in for corn bread. I also topped it with some diced avocado. <br />
The other comfort warm food I made was a bread pudding that was inspired by Paula Deen. She made bread pudding using buttermilk biscuits. I used store bought biscuits and diced up about 4 of them and put them in a round baking dish. I then made a custard with 4 eggs, about 2 cups of half and half and then added diced up candied ginger, a good palmful of cinnamon, grated nutmeg, vanilla paste (I have a bourbon vanilla paste I got at the Golden Fig that is DELICIOUS)and white chocolate chips. I poured the custard over the biscuits and then put it in a 350 degree oven for about 45 minutes until it rises a little and the custard cooks together. While it was baking, I made a caramel glaze with butter, dark brown sugar and half and half. I added some bourbon in the mixture once it melted and let the alcohol cook out. The scary thing about caramel making is melting sugar. There is something about putting heat on sugar that turns it in to actual molten lava, but OH is it worth it. Make sure to let all the sugar and butter melt together otherwise the sugar stays a little grainy. Who am I kidding though, it still tastes good. I LOVE bread pudding, because of the warmth and cozy feeling it just oozes (sometimes literally), I typically make it with white bread and the biscuits added a great texture and creaminess.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-3940528552382765032010-06-21T19:21:00.000-07:002010-06-21T19:21:09.195-07:00MORE Summer SaladsI had a friend over for dinner and promised that I would be experimenting on her. I am pretty sure she was a little scared. <br />
I had seen on a couple of Food Network shows, grilled romaine salad. I have always been a traditionalist when it comes to lettuce, it should be cold. UNTIL NOW! I purchased a bag of romaine hearts and sliced them in half (keeping the core at the bottom so they don't fall apart on the grill). I brushed them with olive oil and put them right on the grill. They cook very quickly, so move fast. They spent the most time on the cut side, but I moved them around. Then I took them off the grill and went inside. I made a lemon/dijon vinagrette with lemon (juice and zest), a hefty couple of tablespoons of dijon, chopped shallots, some salt and pepper and a little honey. Whisked it together with olive oil and ready... I crumbled some bacon and gorgonzola cheese over the top and yum. <br />
Along with the salad, I decided to try grilling pizza dough. I have seen it done a number of times. Why not? Well, I learned a few things grilling it. Before I put it on the grill, I brushed olive oil and sprinkled salt and pepper on one side. The first thing I learned that I should have cut the dough in half to start with. The entire Pillsbury pizza dough, 9x13 fitting crust is too big to manage. Thank you kitchen shears. I did end up with some pizza dough globs that I grilled. They were unattractive but still yummy. Secondly, I thought since this was the first time, I would put it on the higher grate on my grill to have more indirect heat. It just took a long time and got sticky. I moved the sliced pieces to the bottom. <br />
I had intended to put grilled mushrooms on the pizza, but got the no-go from my guest because she said if it was between drinking battery acid and eating mushrooms she might have a tough time deciding but would lean towards battery acid. So I just put on a cream cheese spread I made with some CSA items, more dill and chopped up green garlic. After both sides of the pizza crust had some grill marks, I spread on the cream cheese mixture on the crust and let it get bubbly. <br />
Overall, the experiment was a success. I learned a few things for next time, but I will continue to perfect it.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-72221322486208357682010-06-17T13:45:00.000-07:002010-06-17T13:45:55.866-07:00Favorites from the box and summer salads, part 1This week in the box we got more lettuce, but there were 2 treats I really enjoyed. 1, strawberries. It is truly amazing how different strawberries straight from the farm taste vs. the grocery store. They were really tart and melt in your mouth. Number 2, fresh dill. It was possibly the best dill I have ever had. The first thing I did with it was add it to the lettuce to make a salad. I blanched asparagus, cut those up and added chopped green onion. I made a quick lemon vinagrette with simply, lemon zest and juice, salt and pepper, shallot chopped finely and olive oil. The second thing I did with the dill was roast small yukon gold potatoes with more dill, chopped shallot, olive oil, salt and pepper, and cayenne. Dill and potatoes make some magic connection, I couldn't stop eating them! (this goes back to my long enduring love of potatoes and the statement I have made "I have never met a potato I didn't like". ) <br />
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I really do love salads in the summer. The abundance of fresh vegetables makes them easy and there isn't much that is more refreshing and cool to eat when the temps rise. I am sure many people have had the "Asian" salad that I put in quotes because it uses bag cole slaw and Ramen noodles. In addition to being a summer picninc standard in MN, it is actually really tasty. Last night I did my spin on this salad. I used a bag of broccoli slaw (if you haven't had it, delicious AND nutritious), shredded rotisserie chicken, green onion and a package of beef flavored ramen noodles. I took the ramen flavor packet and combined it with some sugar (probably a heaping tablespoon), soy sauce, sesame oil (just a little), rice wine vineagar, cayenne and olive oil. I whisked together like a vinagrette and tossed the slaw, green onions and chicken together. Then topped only what I was eating with the crunchy ramen noodles (don't add all of them to the dish otherwise they will get soggy). It was a perfect summer dinner salad. More salads to come!Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-25884769832425441552010-06-08T13:01:00.000-07:002010-06-08T13:01:45.994-07:00First CSA Box of the Summer aka Let the INSPIRATION BeginI was so excited to get my first ever CSA share on Thursday. I am sharing it with my sister Katie and we were anxious to see what the "Chica" box from Featherstone Farms included. We were also a little nervous because we didn't know where to pick up inside Seward Co-Op, who to ask, etc. Now, we are pros. <br />
The box included, lots of salad greens, some spinach, asperagus, rhubarb, radishes and cilantro. Before we divided up the goods, we made a few things. <br />
The first thing was radish salsa, a recipe from Featherstone's blog "Cook from the Box". Historically, I am not a fan of radishes, but I made a promise to myself that I would try everything I got this summer. The salsa was REALLY good. It had chopped radishes, cucumbers, red onion, jalepeno and cilantro (2 of the box items). Then I salted it and squeezed and zested a lime. It was wonderful! Salt and lime is a must. It even would be really good with diced avocado. <br />
The next ingredient on our list... RHUBARB! I love it. I love the sour sweet taste. It reminds me of being a kid and dipping it in a bowl of sugar and taking a big bite. Not going to lie, I did that with this batch. A LOT more sour than I remembered. My Mom would make a cake with it that I loved. It is really easy too. Take a yellow cake mix, make the batter as the box instructs. Chop up 5 cups of rhubarb ( we didn't have enough rhubarb and next time I would add less sugar). But that in the bottom of a 9x13 pan, greased. then put a box of strawberry jello mix and 3 cups of small marshmellows (I just used the whole bag) and a cup of sugar. Then pour the cake batter over the top. Bake for an hour in a 350 degree oven. My oven runs hot, it was done in about 45 min - so watch it. The top gets pretty browned. Serve it upside down with ice cream. I am not a baker (too scientific and need to follow recipes) or a typical dessert fan, but I LOVE this cake. <br />
With the greens, I made a couple of salads. More adventures in vegetables coming soon!!!Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-20268139862157927052010-06-01T14:19:00.000-07:002010-06-01T14:21:31.714-07:00Scary Movie Sunday a.k.a. I Love Flank Steak !Another weekend end and Scary Movie Sunday (Monday this week). I am so inspired by summer's arrival and my trip to the Farmer's Market on Saturday. In addition to the fresh vegetables there, like wearing white, grilling has come back in fashion for the season. <br />
Growing up, flank steak was such a treat. My Dad would marinate it in soy sauce overnight or longer. I have continued my love of it, but have advanced my marinade beyond just soy sauce. I really like the asian flavor with the flank steak. I make a marinade with soy sauce, sesame oil, garlic, jalepeno, rice vinegar, fish sauce, brown sugar and olive oil. I didn't have the time to let it sit overnight, that is my preference. It sat for about 6-7 hours. Then I grill it to medium and let it rest well before slicing. <br />
Then, I decide to make a cold peanut salad with pasta (thin spaghetti). I made the peanut sauce, I used similar flavors to the marinade. I finely diced garlic and then sauteed in vegetable oil until softened. Then I added a couple of spoonfuls of creamy peanut butter. To that, I added soy sauce, fish sauce, Sricha, a little sesame oil (be careful, it is nutty like the PB, so could be too much). Once everything is mixed together, I added chicken stock to thin it and help combine the flavors. If it starts to break, add a little more stock and whisk the heck out of it. Make sure to taste it all along to adjust for your preference in heat, salty, etc. <br />
Then in the noodles, I tossed the sauce, cucumbers, green onions, mint and parsley. I also drizzled a little rice wine vinegar over the top (fresh lime juice would also be great). It was so refreshing and tasty! It had just the right amount of heat and cool. It will also make for excellent left overs. <br />
To top off the meal, I decided to try making Thai Iced Tea. Giada made it on the Food Network. Instead of making all the spice from scratch. I used a black Chai tea bag. I made a big batch of tea to fill a pitcher, and then once it was cooled, I added a can of sweetened condensed milk and whisked together. I served it over ice and it was YUMMY. I do suspect that had I whisked water with sweetened condensed milk, it would have also been delicious.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-87502399811560564992010-05-29T21:22:00.000-07:002010-05-29T21:22:55.733-07:00Memorial Day Weekend FareThis lovely weekend is the official start to summer. Today, I made my first trip to the Minneapolis Farmer's Market. I was able to make it for the best asparagus in the world. I can't wait to cook with it this week! <br />
My sister Jennifer hosted a BBQ tonight and I wanted to make one of my favorite spring dish to share. Watermelon Gazpacho. The inspiration for this was a gazpacho at Macy's Marketplace. It was watermelon, but it lacked the texture of traditional gazpacho. So my version has chopped up watermelon (make sure to remove rind and seeds), chopped yellow and orange pepper, sliced cucumbers, shallot, garlic, chopped tomatoes ( I used yellow and red medium sized ones I bought at the farmer's market), a can of Ro-Tel tomatoes (with peppers) and half of a jalepeno with seeds. To season, salt, pepper, lemon and lime zest and juice (one of each) and red wine vinegar. I also add some olive oil at the very end. I use my food processor in batches. I puree the watermelon first, as it turns to liquid pretty quick and is pretty messy. Then I mix each batch together and taste each time I mix for seasoning. It really does best if it can sit overnight in the fridge. It is great served with crunched up chips, popcorn or something crunchy. I also honestly, could drink it out of a glass I like it so much. I know multiple versions of this chilled soup and really like them all. Sometimes, I add more peppers, cucumbers, sometimes I add bread to thicken it. You are able to tailor it to your favorites and blend. Everyone enjoyed it at the BBQ AND there was some left over for me to take home!Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com1tag:blogger.com,1999:blog-6015589520458496953.post-69099480933469159532010-05-29T20:52:00.000-07:002010-05-29T20:52:57.777-07:00Cabin Time!That time of year is here, sunny warm temps and trips up to the cabin in Crosslake. Last weekend was the first of the season. I think that cabin trips are a great challenge for my cooking skills and keeps me on my toes. There is limited cooking gear and a set of horrible knives. I have traveled with spices though, and think that is a best practice. <br />
One of my favorite things to cook up there is chicken fajitas (or burritos or whatever we want to call them). I marinate the chicken in garlic, lime,cumin (I like a lot of that), cayenne, cilantro and tequila(if I have it). I let that sit for a couple of hours to infuse the flavor, but not much more than that. The citrus really starts breaking the chicken down. <br />
I also have a new love, tortillas from Costco. They come uncooked. So throw them in a pan and heat them up. They come out chewy, soft and flavorful. They are NOT, I repeat, NOT good for you in any way. BUT delicious. <br />
I throw the chicken on the grill and start carmelizing onions on the stove. I really like the addition of the sweet onion flavor with the spicy chicken. I don't like green peppers so I leave them out. <br />
Then you can serve it with all the mexi-fixins and people can dish up their own stuff. <br />
The other favorite meal (besides "all the time") is breakfast. My Mom has made this egg bake for years. I started making it myself one of the first times I was up at the cabin without my family. It is a huge hit, most people have made or have had a variation of the egg bake. I think it is yummy and it is a great brunch standard. It is the night before, butter the bread on both sides. In a baking pan, lay the buttered bread flat in the pan, then add sharp cheddar and shaved ham (same Boar's Head ham from Mother's Day). Then add the second layer of buttered bread. Add to it a quasi custard of eggs (6-8) and half and half (about 3-4 cups). I season this mix quite a bit with dry mustard, cayenne, salt and pepper, garlic salt and sometimes onion. Pour the egg mixture over the bread and let it soak over night in the fridge. The next morning, crunch up some cornflakes and spoon some melted butter over it. Just to cover the cornflakes. Otherwise it is SO much butter!It bakes in a 350 degree oven for about an hour. I also dice Yukon Gold potatoes and shallots and season with smoked paprika, cayenne and salt and pepper. I drizzle with olive oil and pop in the oven for about an hour as well (depends on the oven, the cabin oven is not super so takes longer). <br />
So even if the weather wasn't wonderful, we ate lots and jumped in a very cold lake.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-92122819060305175412010-05-20T20:28:00.000-07:002010-05-21T13:43:36.770-07:00Scary Movie Sunday'sI previously mentioned Scary Movie Sunday's but thought I would explain the details. I have a very good friend Andrea. She and I have known each other and worked together for many years. When we went different career directions, we decided we needed to have a standing time to get together. The combination of the desire to stay connected and our love of scary movies created Scary Movie Sunday's. <br />
In addition to our love of really poorly made horror movies, we love food. Andrea started a new job on Monday- so in order to celebrate I made my favorite new pot roast. I have great love for the Food Network. I always record episodes based on the descriptions for the show. I found "Big Daddy's House" in the description, pot roast with olives and capers? WHAT? It was a must make. <br />
Sear a pot roast in screaming hot pan, season with salt and pepper. Then set the browned meat aside and saute chopped onions, chopped carrots ( I like to use the pre-shredded carrots). After the vegetables are browned, add a can of tomato sauce and a can full of beef broth. Add cumin, salt, pepper, smoked paprika and cayenne pepper. Pour the vegetables and sauce over the pot roast in either a crock pot or a dutch oven. Here is the best part, add 2 cinnamon sticks. Let it slow cook for a long time. (4-5 hours) until the meat falls apart. When it is was all done, I added chopped green olives and chopped capers in to the dish and let it warm in there. (add it at the end because sometimes the briney flavor takes over if it cooked in there the entire time). <br />
I usually served it over mashed potatoes, but on this special Sunday, I decided to try polenta. I warmed cream with garlic and salt and then added the instant polenta. Once it thickened I added marscapone cheese. I loved the creamy polenta with the spicy, savory tomato sauce. <br />
This dish also makes for awesome left overs. I have been eating it all week.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-63370755392401095932010-05-13T20:16:00.000-07:002010-05-13T20:16:53.087-07:00Happy Mother's Day!I come from a family of food lovers. We are huge fans of grazing and breakfast food. For Mother's Day, we went home to Stillwater to cook for Mom. Her request was ham, mushroom and cheese omlettes. I am not a huge fan of omlettes but mostly I am not skilled in omlette making(so didn't want to set myself up). I diplomatically suggested to Mom that a scramble would be better, she was game. I am a firm believer that eggs should not be overcooked and dry. The key is adding the ingredients before the eggs are cooked completely. My favorite ham right now is the Boar's Head Honey Ham from Lunds. I like to get it shaved, the thinner the better. <br />
In addition to ham, I added shredded sharp cheddar cheese, mushrooms (saute before adding), fresh spinach (also cooked before) and fresh cherry tomatoes(chopped). <br />
For the side, I roasted potatoes. Seriously, I have never met a potato I didn't like. I like all versions of them. For Mom, I roasted them diced with shallots. First, I drizzle with olive oil and then to season them, I used smoked paprika, salt and pepper and one of my favorite new seasonings... BACON SALT. It is a low sodium salt that tastes exactly like bacon. YUM. It adds a smoky flavor that works really well with paprika. In a 400 degree oven, I let them roast for about 10-15 minutes and then toss them around. They continue to roast for another 15 minutes+. It really depends on your oven, so watch them. <br />
Overall, the brunch was a success! Mom loved the meal (and so did Dad).Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com1tag:blogger.com,1999:blog-6015589520458496953.post-39859888537652276392010-05-04T11:01:00.000-07:002010-05-04T19:48:30.378-07:00I Don't Think I Could Love Brussels Sprouts More...I know, many people hate them. I get it, mushy, stinky orbs of green. My sister Katie once described them as "they taste like stink". I challenge you haters to give them another try. I am pretty sure you just had them cooked really poorly. I love them, my favorite way to have them is roasted. Although I am pretty sure every vegetable is good roasted. <br />I had a delicious piece of salmon last Friday at the new Keiran's in Block E. It was served over roasted brussels sprouts and had a garlic, lemony, caper butter over it. It rolled through my head all weekend. So last night, I made my version of it. <br />I did a quick marinade (about 30 minutes)of the salmon in lemon zest and juice, grainy mustard, shallots and olive oil. Then I trimmed and chopped brussels sprouts and diced yukon gold potatoes in to smaller pieces. I drizzled them with olive oil and seasoned with salt and pepper. I put them in a 400 degree oven for about 20-25 minutes. Then, I put the salmon on the grill. While the fish cooked, I put a half stick of butter, chopped shallot, olive oil and a generous amount of capers. <br />I put the fish on top of the brussels sprouts/potato combo and spooned the sauce over the top. It was YUM! The addition of the grainy mustard added a sweet tangy flavor. Definite keeper!Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com2tag:blogger.com,1999:blog-6015589520458496953.post-91704092826028460262010-05-03T14:14:00.000-07:002010-05-03T19:52:40.746-07:00My "just OK" Sunday Experiment or Homage to IowaWhen I was young, I used to go visit my grandparents in Iowa on their farm. We always went to this restaurant in Van Horne called Woody's who had amazing fried pork tenderloin sandwiches. I loved them loaded with pickles and yellow mustard. I was reading the most recent Food Network magazine and they had a recipe for a version of them! I made a variation on their version. I first pounded out boneless pork chops super thin. Then I made a marinade in buttermilk, eggs, cayenne pepper, and crushed garlic. The chops marinated over night in it. <br />I had my standing Scary Movie Sunday plans with my friend Andrea. She is my favorite food tester. So I gave her the run down and she and I caught up while I set up the breading station. I dredged the pork in flour (seasoned- salt, pepper and cayenne) then back in the buttermilk and then in corn flakes crunched up. I then fried them in peanut oil quickly. I got soft onion rolls and loaded up the pickles and mustard, just like Woody's. <br />They were OK. I wish I had trimmed the fat off the side of the chop and I also wish I had pounded the chops thinner. The flavor from the marinade was really tasty and tenderized the meat. If I make them again, I would also used bread crumbs or panko instead of the cornflakes. <br />I can't win them all but this was a close one. The upside of it, I got to remember a little bit about my experiences in the lovely state of Iowa and my grandparents.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com2tag:blogger.com,1999:blog-6015589520458496953.post-89094616649915337322010-05-01T11:38:00.001-07:002010-05-01T12:09:18.032-07:00Feeding a Healthy EaterI love comfort food, I can make just about any dish MORE fattening. I was on vacation this week and had a former co-worker over for lunch. She is uber healthy exercise girl. No fatty english muffin grilled cheese for this one. I decide to make her a grilled chicken salad with grilled potatoes, green beans and a roasted tomato vinaigrette<br />Last summer, I read an article about oven roasted tomatoes. I bought a bunch of roma tomatoes and gave it a try. I roasted them sliced side up with some salt, pepper and olive oil at 250 degrees for about 4 hours. I had a lot of them! I ate them on BLT’s, pasta and pizza. I then froze a bunch. I had been thinking a lot about making a dressing with the tomatoes. I took 5-6 of the tomatoes, Dijon mustard, white wine vinegar, honey, cayenne, smoked paprika and garlic in the blender and streamed olive oil in on medium. I also added salt and pepper to taste. <br />I took 2 chicken breasts and rubbed them with a mixture of salt, pepper, olive oil, cayenne, and smoked paprika. I let them marinate together for about an hour. After the hour, I put them on the grill. <br />Then, I boiled sliced potatoes to cook those most of the way in salted water. When they were almost done, I dried them off, brushed them with olive oil and seasoned them. I then put the slices on the grill until they had grill marks and a smoky flavor. <br />While everything was on the grill, I blanched green beans and put arugula on a plate. <br />I sliced the grilled chicken and placed that, the green beans and the grilled potatoes on the plate. I added some crumbled gorgonzola cheese and then the dressing on top. <br />I served it with grilled bread rubbed with garlic. It was a big hit! My healthy friend loved every bite, even though she passed on the cheese addition. The dressing was delicious! Sweet and tangy tomato flavor that combined very well with the chicken/potato combo.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com0tag:blogger.com,1999:blog-6015589520458496953.post-81409885826976172422010-04-29T19:56:00.000-07:002010-04-29T20:24:54.896-07:00Spring Eats Time!This time of year, I start craving fish and vegetables. Thank god! Last week, I purchased a piece of my favorite fish. Halibut. While it is pricey, I love it. I discovered at Target, you can get a frozen piece of it for 7.99! The best part,it tastes delicious! <br />I took the fish and made a marinade. I chopped up a whole shallot, but added only half to the marinade. I then added, cayenne pepper, smoked spanish paprika, agave nectar, orange zest, lemon zest, juice of the orange and the lemon, olive oil and salt and pepper. After about an hour, I put the fish on the grill - I made a packet out of foil but left it open on top to get the smoky flavor. <br />Then I put a pan on the stove with olive oil, 2 pads of butter. I sauteed the shallots until clear. Then added the same ingredients in the marinade. <br />I put on a pot of water and made spaghetti. Once the pasta was mostly done, I tossed it in to the sauce. <br />Then I chopped up mint and flat leaf parsley and sprinkled that and parmesan cheese on top of the pasta. <br />It was delicious! The mixture of the orange and shallot were perfect with the fish.Stephhttp://www.blogger.com/profile/17303609377224900872noreply@blogger.com1