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.
Monday, September 2, 2013
Striped Bass Tenders w/ Lemony Sriracha Tartar Sauce
Thai Style Chicken Casserole
I had a lot of fun creating this recipe using some on hand ingredients and some of my favorite items to cook with including fish sauce, sambal oelek and coconut milk. This casserole is easy to prepare especially if you have a mandolin. The recipe creates it's own sauce to embellish the tender chicken cutlets that bake atop the thinly sliced, skin-on Russets and Vidalia onions. The chicken is marinated for 15 minutes to infuse it with the wonderful fish sauce, garlic and cilantro. This dish makes a wonderful house warming meal in a nice baking dish or a meal that can be reheated the next day!
Recipe:
For Chicken:
6 chicken cutlets, about 6 oz. each
2 tbsp. fish sauce
2 cloves garlic, pressed or finely minced
2 tbsp. cilantro leaves, torn o rough chopped
Place in re-sealable bag and rub vigorously, pressing out excess air. Let marinate for about 20 minutes before use.
For Potatoes:
4 cups thinly sliced Russet potatoes, skin on optional
2 c. thinly sliced Vidalia onion
1/2 c. unsweetened coconut milk
2 tsp. sambal oelek
1 tbsp. fish sauce
olive oil for drizzling
SPST
Preheat oven to 375*F
In a deep baking dish drizzled with olive oil, SPST potatoes and layer to about 1/2 inch thickness.
Follow with onions.
Place coconut milk in a small bowl and stir in fish sauce and sambal oelek.
Spread mixture over potatoes with a rubber spatula and arrange chicken cutlets atop potatoes.
Cover tightly with foil and bake until internal temperature of chicken is 170 degrees, about 40 minutes. Baste with liquid after removing foil for the last 5 minutes.
Let stand for 10 minutes before plating. Serves 6
2 cups thi
Sunday, September 1, 2013
Garlic Bread Bruschetta!
Recipe:
1 loaf Italian bread, cut in half, lengthwise
4 tbsp. butter
4 cloves garlic, pressed or finely minced
1 medium tomato of your choice, sliced
1 c. mozzarella cheese, shredded
10 fresh basil leaves, julienned or torn
olive oil for drizzling
SPST
Turn on broiler.
Place butter an garlic in small bowl and microwave for 1 minute.
Brush both halves with garlic butter and add tomatoes, mozzarella and basil
Drizzle with olive oil.
Broil until slightly golden and cut into servings, about 4 minutes!
Makes 10 servings.
Saturday, August 31, 2013
Banh Mi Fish Taco
For me, living in the rural country has many perks and luxuries. There is nothing quite like waking to the sound of beautiful chirping and singing birds in the quiet calm of the morning and listening to the blusterous lolls of those randy little crickets and other nocturnal insect in the eve of night. Although I must say that I am rather fed up with the mosquito, tick and spider population brought on by this wayward summer!
Aside from the alarm clocks and beckoners of bed, here in Leesville VA, we are afforded the opportunity of observing wildlife in it's natural habitat. In addition to the usual deer, we have black bears, bobcats, owls, eagles and humongous woodpeckers, but more nerve racking, coyotes, rattlesnakes, copperheads and moccasins. I have seen more snakes this year than in any other year I can remember, and that is a bit scary, considering the kids love playing in the yard.
On a lighter note, we have access to wonderful and plentiful lakes, dam, rivers and streams supplying us with the epitome of freshwater fish. Some of the fish include small and large mouth bass, perch, catfish, a local trout farm, where you can reel in your own spoils, and large striped bass, which brings us to the recipe above.
My cousin Milton happened by late one evening with an amazing bounty of striped bass, easily weighing about 40 pounds. They were caught at our own Leesville Dam 1 mile away, talk about fresh caught to table huh! My wheels were churning ahead as I began to configure and compile ideas new ideas while I cleaned and prepped the fish. It was a great live lab of sorts for me, cleaning, fileting and portioning the fish for their new and improved purpose.
I came up with 5 recipes. My family gave tons of positive feedback on the dishes, enough so that I wish to share them with you. The following dish is an inspiring spin of the popular Vietnamese sandwich traditionally served using pork and an airy and French type baguette, whereas I use the bass and a lightly fried tortilla, gently shaped to hold the palate pleasing goodies. Quick pickled veggies and a creamy and almost spicy mayonnaise, shine in this hand held bundle of yumminess! I also have a Slender Version of this recipe, which I will mention the substitutions after the original recipe *. Omega 3's never tasted so grand!
Recipe:
For quick pickled veggies:
2 c. julienne of carrot
1 c. julienne of radish
1 tsp. black sesame seeds
1/4 c. white wine vinegar
1/4 c. sugar
SPST
Combine veggies and sesame seeds in a medium bowl. Whisk together wine and sugar, pour over veggies and toss vigorously to coat. Set aside and let marinate at room temperature for 30 minutes or while you prepare the remainder of the recipe. Drain before use.
For the Tortillas:
Fry tortillas in oil for about 30 seconds to 1 minutes turning once, until they begin to puff up, then drape over cylindrical object like a rolling pin covered with a paper towel until set in a loose curve. Set aside until ready to plate.
For the fish:
2 lbs. boneless, skinless striped bass, or other meaty fish of choice, cut into 1/4 inch thick slices on a bias or strips
1 tsp. onion powder
1 tsp. garlic
1 tsp. coriander
1/4 tsp. cayenne pepper
10 flour tortillas
cilantro leaves for garnish
olive oil for drizzling
SPST
Drizzle fish with olive oil and add spices. SPST and toss to coat.
In a large sauté pan over medium high heat, drizzle with olive oil and in small batches sear the fish on both sides and cook through, about 2 minutes per side. Keep warm under tented foil until all have been seared.
For the Sriracha/Basil Mayo:
1/2 c. mayonnaise
2 tbsp. Sriracha
2 green onions, trimmed and thinly sliced
1 tbsp.fresh basil, julienned
juice of 1 lime and zest
SPST
Combine all ingredients in bowl until well blended. Refrigerate until ready to use. May be made 1 day ahead if desired.
Assembly:
Place a portion of fish in taco.
Add portion of pickled veggies.
Add dollop of Sriracha mayo.
Garnish with cilantro leaves.
Makes 10 tacos.
*For the Slender version, bake or steam the fish, use baked or plain warm tortillas, and use low fat mayonnaise or Greek yogurt.
Wednesday, August 7, 2013
Uncle Billy’s Day 2013: A Foodie’s Perspective
This past June, during the first Saturday weekend, marked yet another wonderful year of entertainment featuring live band music, crafts, carnival style rides and games, a beer garden adjacent to the stage and a smorgasbord of festival eats and treats here in Altavista, Virginia. The Uncle Billy’s Day Festival has been a part of our community for around 65 years and is growing bigger and stronger by the year. I remember attending this event from early childhood, now I bring my girls, who really enjoy the pageantry of the fireworks, which happen on evening two of the 2 day celebration!
When I was younger, I was all about the congregation of people including my schoolmates, the games and the rides, pizza, candy apples and funnel cake being the fuel of choice. As I became older, I began to appreciate the beauty of the crafts, car shows, music and beer garden LOL, opting for the food fanfare with an edge like the warm and delicious Gyros, the lamb juicy and tender, the Greek Yogurt smooth and creamy, the shredded lettuce and tomato crisp, Smoked Turkey Drumsticks, the size of a small dog’s leg, slow cooked to smoky perfection, eaten in a relatively cave man fashion by tearing it easily from bone as you stroll the grounds, Hand-cut potato chips, salted just so, hot from the oil, Fragrant Smoked Sausages and Cheese Steaks, billowing over with grilled peppers and onions,and various types of Asian cuisine, like the hearty portion of marinated and grilled Thai Chicken (above) and beef, grilled with just the right amount of caramelization and teeming with exotic flavors, the perfectly cooked noodles, loaded with a barrage of tender-crisp carrots, broccoli, cabbage, peas and corn, with what I would consider a savory potato, veggie and curry infused Puff with a unique sweetness from Faang Thai Restaurant and Bar, based out of Warrenton VA, meats- on -sticks-Yes! and much more! The smells wafting through the food court is intoxicating, a possible Achilles heel to wayward dieters, but a welcome ‘Foodapalooza’ for die- hard foodies like myself. The experience is worth the travel and something to talk about, as you can see I just can’t shut up about it. Definitely something to pencil in to kick off your next year’s summer, hope to see you there!
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.