StephanEAT

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. 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. In to the slow cooker...

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. 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. 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. To make the spicy mayo, it is very simple. Mayo, Sriacha (but m...

In 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. 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. This holiday season, it was perfected. ...

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! 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. 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. Once the mushroom was grilled well on both sides...

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! 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 ...

I had a friend over for dinner and promised that I would be experimenting on her. I am pretty sure she was a little scared. 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. Along with the salad, I decided to try grilling pizza dough. I have seen it done a numb...

This 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". ) I really do love salads in the summer. The abundance o...

I 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. 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. 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. The next ingredient on our list... RHUBARB! ...

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. 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. 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...

This 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! 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 fir...

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. 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. 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. I throw the chicken on the grill and start carmelizing onions on ...

I 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. 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. 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 ...

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. In addition to ham, I added shredded sharp cheddar cheese, mushrooms (saute before adding), fresh spinach (also cooked before) and fresh cherry tomatoes(chopped). 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 drizz...

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. 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. 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 th...

When 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. 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. They were...

I 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 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. I took 2 chicken breasts and rubbed them with a mixture of salt, pepper, olive oil, cayenne, and smo...

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! 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. 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. I put on a pot of water and made spaghetti. Once the pasta was mostly done, I tossed it in to the sauce. Then I chopped up mint and flat leaf parsley and sprinkled that and parmesan cheese on top of ...