Original recipes and photos with a hearty measure of facts, family, inspiration and humor. Everything food. Some reviews of area restaurants, some whimsical prose for reading pleasure.
Wednesday, July 31, 2013
Fast and Flaky French Onion Soup Bowls
French Onion Soup is a wonderful dish and great for a first course or main entree. I have enjoyed it during all four seasons and justly so, because of the soothing beef broth and tender yet subtle flavor of the simmered onions. More so because of the fresh and aromatic French bread and the bubbly melted Provolone atop, creating a harmonious and incredible balance of hearty, crispy and melty. It's a virtual spoonful of nothing short of a taste-bud orgy! Alas, I digress, LOL. I came up with this take on the classic French fare during the same week I created the Broccoli and Cheese Mini Turnovers and the Chicken Cordon Bleu Roulades. I had some flaky style biscuits left from my food lab making the turnovers and wanted to explore their possible uses further and arrived at the caption above. The Le Crueset ramekins were a new purchase at the time and were dying to be used. I immediately thought individual mini versions of French Onion soup, about 4 1/2 ounces each, the biscuits being perfect as per the size.
This recipe is a simple one with all the bells and whistles of the original form. Convenience and ease of preparation is one of the major pluses of this dish. All the ingredients can be purchased ready to go, so a fabulous starter or light meal is right at your fingertips. My five year old Bronwyn liked the personal size of the soups, as well as the flaky biscuit and smothering cheese, so much so, that she forgot she that didn't "like onions"! There is nothing quite like the more time consuming version, but I feel this recipe is a not too shabby and super fun second, enjoy!
Recipe:
1 roll flaky style refrigerator biscuits
1 10 oz. can condensed French Onion Soup
8 oz. Mozzarella and Parmesan cheese blend
Olive oil for drizzling
SPST
Prepare the biscuits according to package instructions, cutting the cooking time in half.
Meanwhile, place soup in small saucepan and dilute as desired and bring up to boil, then remove from heat.
Ladle soup into desired vessel drizzled or sprayed with olive oil, to the halfway point. Float a partially cooked biscuit atop the soup and mound an equal portion of cheese on each one. Drizzle or spray again if desired.
Place back in oven on broil and cook until cheese is slightly golden and melting. SPST. Serve Immediately!
Servings depend on rate of dilution and the size and number of your ramekins, you can make as many or as little as you like!
Monday, July 22, 2013
Amazing Grilled Chuck Eye Steaks w/ Red Miso and Hot Pepper Paste
This was a fun and interesting endeavor using a cut of beef that was virtually not utilized or realized by me until this past year. The chuck eye steak has been noted as an affordable alternative to the rib eye. Indeed, this steak is several dollars per pound cheaper than it’s more popular and more often sold in restaurants rib eye steak, but prepared correctly, these little gems will satisfy even the snootiest of steak snobs. The chuck eye steak is cut from the Chuck Primal also known as the chuck eye roast. This is situated below the Rib Primal, from whence the rib eye hails and is best suited for short periods of hot grill cooking time or for braising for longer periods until tender to keep moist. This steak retains the best flavor and tenderness when cooked medium rare to medium, at least in my opinion. I used some wonderful ingredients to enhance the flavor profile of this dish, as well as the fantastic implement of the outdoor grill for an amazing smokiness and texture. The marinade is a simple one using bold Asian influence, and may be utilized as little or as long as you wish, the more, the merrier! The kids enjoyed the steaks tremendously, even my pickiest eater, nephew Braelyn, who told me and I quote “Mmm Aunt Tennelle ( my family refers to me by my middle name), I like steak now!” Score one for team Auntie, Go Me! This recipe may be prepared with grilled corn or a grilled Romaine salad, one of which I have conveniently provided for you on my blog publication prior to this one Fresh Grilled Corn w/ Hickory Honey BBQ Butter and Lime! A baked potato will do just fine with some sautéed green beans on the side for a hearty stay-at-home steak night dinner for two as well. Any way you slice it, this steak is a winner in taste and economy, enjoy!
Recipe:
About 1 1/2 lbs. chuck eye steaks, cut into about 6 oz portions
2 tbsp. red miso
2 tbsp. hot pepper paste
2 tbsp. seasoned rice vinegar
2 cloves garlic, pressed or finely minced
juice of two limes, plus more lime wedges for serving
SPST
Olive oil for drizzling
In a large re-sealable bag, place steaks. In a small bowl, combine miso, paste, vinegar, garlic and lime juice. Pour over steaks and drizzle in some olive oil. Turn and coat steaks, massaging as you go and press out excess air. Seal and marinate for at least 20 minutes.
When ready, prepare grill according to preference (I used charcoal) and cook over hot heat flipping once, about 4 minutes per side for medium rare. Allow steaks to rest for about 5 minutes before slicing or serving. SPST and drizzle with olive oil and lime juice if desired. Serves about Six unless sliced into portions.
Tuesday, June 11, 2013
Fresh Grilled Corn w/ Hickory Honey BBQ Butter and Lime
One way I prepare it is double wrapping the corn in threes in heavy duty foil and placing it directly over the hottest part of the grill. I let the corn go for about 5 minutes, then I flip it. After another 5 minutes, flip again and so on. I stack the corn also, rotating the packs, so that each packet has about 5 minutes each over the direct heat. This saves on grill space. After the rotation process, enough heat should have been introduced to the corn for it to successfully steam without hassle and turns out wonderfully. Individual packets will be ready in about 15-20 minutes tops!
Another way I grill corn is without the foil, dunked in water, husks on, directly over the heat and this cuts the time in half, making sure you turn it frequently to prevent over-drying and burning.
The butter is infused with your favorite bbq sauce:
2 parts sauce for every 4 parts butter.
Blend until well combined and place in freezer until ready for use.
Limes add a bright and zesty flavor element to the corn and other grilled items, so pile it on!
Himalayan Pink Salt is the perfect seasoning for grilled corn and grilled foods as a whole!
Thursday, May 30, 2013
Easy Chicken and Broccoli Lo Mein
Wondering what do with some of your in-season broccoli? Try this simple and delicious take-out at home recipe for a quick, satisfying and economical meal. If you do not have Lo Mein noodles on hand, simply use spaghetti as I did. I used chicken breast meat for the protein, but feel free to use bone-less, skinless chicken thigh meat to fit your budget. This recipe is a great canvas for throwing in some other veggies too, like peppers or carrots. The chicken is marinated for 15 minutes for maximum flavor, and it can be done while the pasta cooks. The broccoli can be blanched in the pasta water while it cooks, so there is minimal kitchen clutter to deal with afterwards.
Recipe :
1 lb. lo mein or uncooked spaghetti
1 lb. chicken, cut into 1/4 inch strips
1 lb. fresh broccoli florets
4 cloves garlic, pressed or finely minced
3 tbsp. fish sauce, divided
1 tbsp. sesame oil, plus more for drizzling
1/4 tsp. ground ginger
1/4 c. less sodium soy sauce
1/4 c. pasta water
4 tbsp. brown sugar
4 green onions, trimmed and thinly sliced
1 tsp. sambal oelek
1 tsp. lemon grass paste
Sesame seeds for garnish, optional
olive oil for drizzling
SPST
Place chicken, 2 tbsp. fish sauce, 1/2 of garlic, sesame oil and ginger in re-sealable bag and shake to coat well. Marinate for 15 to 30 minutes.
Meanwhile, bring salted water up to a boil and cook spaghetti to al dente, blanch broccoli during the last 2 minutes of pasta cooking time. Drain, reserving 1/4 c. pasta water and set aside.
In a large saute pan over medium high heat, drizzle with olive oil and add chicken, sauteeing until no longer pink and juices run clear.
Add soy, pasta water remaining garlic, brown sugar, green onions, sambal oelek and lemon grass paste up to a boil. Add pasta and broccoli, folding and tossing to coat. Reduce heat to medium and toss and turn to allow all liquid to be absorbed. SPST. Turn off heat. Drizzle with sesame oil and garnish with sesame seeds if desired. Serves 6 to 8.
Wednesday, May 22, 2013
Delightful 24 Carrot Gold Chili
Spring is in full swing and the days are gradually moving us towards the ‘molten lava’ temperatures. Fortunately, we had some less than Spring like weather, making way for some of my favorites from Fall and Winter, or any other overcast laden, off beat day! This chili is great for those who need somewhere to throw in some hidden nutrients, vitamins and minerals. The chili itself isn’t heavy at all and the secret ingredient blends right in with all the other delicious goodies. In case you’re wondering about the name, it’s because there are carrots, grated and nestled about this chili, simmered with the beef and onions into ambiguity. Carrots lend their natural sweetness and earthy bluster to the other veggies already in tow. Recipes like this are great for children and adults alike who sometimes fall short of their recommended daily allowances. Besides, it can be our little secret! Additionally, the beef may be substituted with lean turkey or omitted altogether for vegetarian fare.
Recipe:
1 1/2 lbs. ground round, chuck or lean turkey
1/2 c. onion, finely chopped
2 carrots grated
3 cloves garlic, pressed or finely minced
1/4 c. chili powder
1 1/2 c. diced tomato
2 tbsp. brown sugar
2 tbsp. tomato paste
1 tbsp. fish sauce
1 tbsp. sambal oelek
1 15 oz. can dark red kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can vegetarian beans with juices
SPST
In a medium heavy bottomed pot over medium high heat, brown beef with onion, carrots and garlic. SPST. Use a potato masher to break beef down into small morsels. Once browned, drain off excess fat reduce heat to medium and add chili powder, tomatoes, brown sugar, tomato paste, fish sauce and sambal oelek. Stir and simmer for 15 to 30 minutes, then stir in beans. SPST. Simmer until beans are heated through, about 10 minutes. Serve with crackers or rice if desired.
Tuesday, May 21, 2013
Avocado Cumin Deviled Eggs! The Revised Edition
Recipe:
Just follow your favorite deviled egg recipe substituting in this mayo. For this particular above recipe, I omitted the relish and the mustard for my more savory flavor profile tasters. I also have a version with the relish and mustard, whichs lends the element of sweet/tart. Bronwyn liked both, but preferred the ones with relish.
Garnish with a cilantro leaf and a dot of Sriracha, according to taste.*
*Just in case this is your first time, here is my complete recipe!
12 large eggs
1 ripe avocado, mashed with a fork
2 tbsp. mayonnaise
1 tbsp. sweet pickle relish
1 tsp. mustard
1/2 tsp. cumin
dash of Sriracha, according to taste
cilantro leaves and Sriracha for garnish, optional
SPST (Salt and Pepper to Suit your Taste)
Place eggs in medium pot with tightly fitting lid and fill with lightly salted COLD water until just covered.
Over medium high heat UNCOVERED, bring up to a boil, then cover with lid and REMOVE from heat source.
Let stand for 15 minutes.
After 15 minutes, drain and peel eggs under cool running water.
Halve each egg and gently press on sides to remove yolk into a medium bowl.
Add mashed avocado, mayonnaise, relish, mustard, cumin and Sriracha and blend with a fork until almost smooth. SPST
Pipe or spoon into egg halves liberally and garnish with a cilantro leaf and a dot of Sriracha.
Refrigerate until ready to serve. Makes 24, but feel free to half the recipe if desired, not that you would want to though!!:)
Chicken Cordon Bleu Roulades
Recipe:
1 lb. oven roasted chicken breast, lunch slice variety
1 pkg. real mozzarella and provolone cheese sticks (12 in the package found in cheese section)
1 9 oz. pkg. Canadian bacon slices
1/2 c. seasoned flour
1 1/2 c. seasoned Italian bread crumbs
egg wash
Wooden Skewers for securing and easy handling
oil for frying
Assembly: Place a slice of chicken breast on work surface and center a piece of Canadian bacon atop.
Place the cheese stick at one side and roll everything together, securing each with a skewer. Secure just past the point, do not thread all the way up, it will inhibit frying later.
Once all roulades have been assembled, place in freezer for 1 to 2 hours. This will help roulades keep their shape during deep frying process.
When ready, heat about 3 inches of oil to 375*F.
Using a sifter, shake seasoned flour over all sides of roulades.
Dip in egg wash.
Using a large resealable bag, pour in seasoned bread crumbs and shake to coat, tapping off excess.
Once all have been coated, deep fry in batches until golden and cheese just begins to show signs of exiting ends, about 30 seconds to 1 minute per batch of 3-4.
Drain on paper towels.
Let cool slightly before removing the skewer and cutting in half on diagonal for serving.
Arrange on leafy greens for a dynamic presentation if desired.
Serve with desired sauce or as is. Makes 24.