1/15/10 - Pork Chops w Mashed Baby Red Potatoes

I was able to created mashed potatoes on a week night because I used mini baby red potatoes which don't need that long to boil up. I mashed them up skin and all . I added some sour cream for a better texture.

Also I finally made my own Chimichuri sauce which was so easy and now I can have it all the time!

Chimichuri Sauce
1 bunch parsley - leaves only
3 cloves garlic
2 tbsp olive oil
1 tbsp crushed red pepper
1 tsp balsamic vinegar
salt & pepper

1) blend all ingredients till smooth

1/12/10 - Surf and Turf: Fillet Mignon and Mako Shark

Tonight's dinner was a bit of an after thought but luckily with a little team work (and some know-how courtesy of Alton Brown on Good Eats) I think it came out wonderfully! I had planned to make a repeat of the white chicken chili we had a week or so ago as it was delicious (and I had a breast left over from my roasted chicken....yes I am officially addicted to roasting chickens now - a few minutes of prep and an hour plus in the oven is like 3 days or more of meals!) I found out around 5 pm that our pescetarian friend would be joining us. Since I am not one to ever say no to an opportunity to host I had about an hour and a half to come up with a new dinner plan before I had to leave to go to my pilates lesson (which means I wouldn't be home till 9pm... late dinner night sorry!)


Luckily I had jut bought some mako shark (on sale for less than half of the swordfish and it looked & tasted almost exactly the same!) in the afternoon so his part of dinner was all set but there wasn't really enough fish for all of us. I decided on a surf and turf dinner as it was fast to prepare after I got home from pilates and who would say no to surf and turf. My only issue.....the steaks were still frozen solid! Yikes I only had few hours so I needed them thawed out and fast. Luckily I had recently seen Alton Brown's Good Eats episode on duck and he explained some different thawing methods. While thawing in the fridge is definitely the safest (especially for larger cuts) you can also use cold running water to quickly defrost meats. Place the steaks (sealed in a zip top bag) in a bowl filled with cold water and allow the faucet to slowly drip into the bowl (to keep the water moving) and before you know it they are ready to cook (for the record I don't recommend using this method usually as the steaks seemed to taste a bit less juicy and tender but in a pinch it works!)
While I was at pilates the guys hung out and were kind enough to switch the rice maker on (a basmati medley from trader joes) and even noticed that I hadn't plugged it in. When I got home the steaks (beef and shark) went into a hot pan and were seared, while the green beans went into some boiling water. Just moments later the table was set and the meat rested and topped with some chimichuri sauce.... dinner is served!

1/11/10 - Hot Buttered Rum

Our favorite guest bartender Mary was over to make another exciting concoction for us. This time it was something warm and seasonal. Given the freezing temps outside which just won't go away I think it was a perfect night for it. Hot Buttered Rum is basically a mixture of dark Rum with a "batter" (ie butter, sugar & spices). We liked this drink more when we added some cream to it (whipped cream and ice cream to be exact!) and since drinking butter isn't exactly low cal anyway you might as well go all out and enjoy!

The above picture is our first batch.....and you will have to trust me that the second one came out even better (or maybe it was just that after 2 shots of rum everything tastes better?)

Hot Buttered Rum Batter
1/2 c butter (1 stick)
1/4 c sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all spice

1) cream butter with sugar and add spices to taste

To make the drink add 1-2 tbsp of the batter to a cup, 2 oz of dark rum (we used Meyers), 4 oz tea or hot water (we used cinnamon spice herbal tea) and top with whipped cream and a cinnamon stick. For the second batch we used half as much tea (so only 2 oz) and added some coffee creamer (all we had in the house!) and a small scoop of pumpkin ice cream as well (vanilla or cinnamon would be great too)

1/6/10 - Seared Mahi Mahi w Grilled Asparagus and Spiced Curry Yogurt Sauce

Another meal another recycling project....with the left over dip from our new years party starting to get a bit questionable I decided that I better get at least one more use out of this dip. It was a huge hit and definitely outside of my normal comfort zone (Most Asian food I can understand but Indian curries are a whole 'nother story)


This meal is a simple pan seared Mahi Mahi fillet with some grilled asparagus (tossed in olive oil and salt/ pepper first) but the addition of the curried yogurt dip (which as I mentioned earlier came out a bit thinner than I was expecting) tied it all together and made this look like a 5 star meal!

1/5/10 - Grilled Strip Steak w Broccoli

I took advantage of the left over bechamel sauce from the mac & cheese I made this weekend to liven up this grilled steak and steamed broccoli dinner.

1/4/10 - Pork Spinach Mushroom Enchiladas

This is a repeat recipe however I made a little switch to it (pork instead of chicken) and it was delicious. I used boneless pork that was sliced however I think that I would dice it up (or grind it) next time so that it was a bit more of an even bite.

Though you are suppose to use corn tortilla with an authentic enchilada I used flour since they are easier to find and manipulate. Last time I attempted this recipe using the proper tortilla I ended up with burned fingers and a messy lasagna like casserole.

A close up shot of the filling

1/3/2010 - Chicken Tortellini Soup

I think I have admitted before I spend way to many hours online checking out others blogs so when I saw this recipe for pull brisket on Smitten Kitchen on her first use of the crockpot I had to comment. As I was doing this I happened to read some others comments and saw this wonderful tip from one of her readers (#30) left about making stock in the crock pot. Now I love the idea of making homemade stock but I have to admit except for the matzoh ball soup that I created for Passover last year (and the trial run) I've never really done it! Coincidentally, I happened to be roasting a chicken just when I read it...what luck! So you can guess what happened to the Pineapple Orange Rosemary chicken that was pictured from the other day....into the crock pot with some aromatics and 12 hrs later I was staring down about 3 -4 c of freshly made broth! (for the record the chicken was a multi-tasker and also supplied a breast for some amazing chicken salad that he ate for lunch another day)

The recipe for the broth couldn't have been easier - place the chicken carcass in the crockpot with some carrots, onions, celery, bay leaves, peppercorns, garlic, and parsley then add water 3/4 of the way filling the crockpot and leave on low for about 12 hrs (overnight-ish) then strain (and seperate fat out if you wish). Even though it might seem a little wasteful you should toss all the veggies that you use to make the stock as they will be mushed by the time the stock is ready.

Chicken Tortellini Soup
4 c chicken broth
1 bag frozen cheese tortellini
1 c shredded chicken meat
10 baby carrots - in coins
2 stalks of celery - diced
1/2 onion- diced
3 scallions - diced
1/2 red bell pepper - diced
10 mushrooms - sliced
2 cloves or garlic - smashed and diced
1" ginger
2 tbsp parsley
2 tbsp cilantro
1 tbsp oil


1) Add oil to large pot and saute on medium the carrots, onions, celery until softened
2) Add the garlic, ginger, peppers and scallions
3) Turn up the gas slightly and add the broth - let it come to a boil
4) Add the tortellini and cook (until they float)
5) Reduce to med and add the chicken , mushrooms and the herbs
6) Allow to simmer for 10- 20 min and serve

1/2/2010 - Simply the Best Mac & Cheese

Last night was just one of those nights.....cold and windy (with some snow flurries), bottle of wine chilling in the fridge, a dear girl-friends racing over for a bit of a bitch/whine /moan session...nothing fits better than rich creamy cheese, bacon and carbs....lots of carbs! A girls other best friend.....This recipe was greatly inspired by a post on seriouseats.com, however I have always been a make it and eat it kinda girl when it comes to mac & cheese so the gratin was not attempted (though I am sure it would be delicious). I had a box of Barilla's Campanelle pasta in my cabinet and this some what "fancy" mac and cheese seemed the perfect use.

Unfortunately as you might imagine there is no evidence of the mac and cheese that was made from the "fancy" pasta but I think you all know what mac & cheese looks like (plus I am sure to make it again...soon!)

If you have never made a roux or bechamel sauce check out this video http://www.youtube.com/watch?v=5yrbsbQGjRM

Mac & Cheese Recipe
5 slices of pancetta - diced (or a handful of the cubes if you can find those)
3 tbsp butter
3 tbsp flour
2 c milk - warmed (I microwave but feel free to dirty another pan if you like)
3 oz brie -rind removed and diced into cubes
3 oz gruyere - diced
3 oz jarlsberg - diced
3 oz chedder - shreded
1 tbsp red pepper flakes
salt & pepper
1 tbsp truffle oil

(optional - 1 tbsp butter, 1/2 c breadcrumbs and a sprinkle of paprika)

1) In a large pan cook the pasta according to the directions - if you will be baking it remove slightly before al dente otherwise cook to taste
2) In a medium sauce pan - add the diced pancetta to med heat allow to brown
3) Add the butter and melt
4) Add the flour sprinkling it in the pan to avoid any lumps and mix in completely
5) Allow roux (butter & flour mix) to cook for about 3 min to avoid any "raw flour" taste (however make sure its on low so it doesn't burn! if you see any black specks you need to start over!)
6) Add warm milk in parts slowly - stir to completely combine with each addition
7) Once cream sauce is combined and thick start to add brie - stir after each addition until completely melted
8) Repeat with remaining cheese
9) Season with a bit of red pepper and salt & pepper as necessary (you can use white pepper to avoid black specs in your cheese sauce but I don't ever mind them)
10) Combine cheese sauce with drained pasta
11) optional - pour mixture into a casserole dish and top with butter and bread crumbs bake at 350 until crusted over
12) top each portion with a small drizzle of truffle oil

1/2/2010 - Another brined chicken....Pineapple Orange Rosemary Chicken

I know that I said I would never abandon my cider brined chicken but after watching Alton Brown brine a duck in orange pineapple juice on Food Network the other day I had to try it out! Since I didn't cut my chicken up I needed to use about 2x the brine however it was a very easy recipe to double. I also added a few other aromatics to the mix (bay leaves & rosemary... I didn't have and fresh thyme).


Brining really is so easy and if you have 2 gallon zip top bags it doesn't really add any extra mess to your kitchen. With a cold brine like this (ie stir salt into cold liquid so you don't have to heat and then cool the brine) it only takes a few extra moments of work and a little foresight (at least 3 hrs but overnight is better I think!) The chicken was removed and rinsed of the brine, patted dry, stuffed with a quartered orange & 4 cloves of garlic, trussed the chicken and then rubbed with butter and rosemary and then roasted at 400 F for 1 hr 30 min or so until inside reaches temp (recommended is 165F however I usually end around 150F and haven't gotten sick yet!) We ate this as is without any gravy as it was so moist but feel free to use the pan drippings to make a gravy as well. And if you like the skin...then just wow wait until you try this!

Pineapple Orange Rosemary Brine
2 c pineapple orange juice
2 c water
1/2 c kosher salt
4 bay leaves
2 tbsp whole peppercorns
2 tbsp dried rosemary (or fresh if you have it)
4 garlic cloves - smashed

1) in a 2 gal zip top bag placed inside a large bowl add all the ingredients and stir until salt is dissolved
2) clean out chicken (discard gibblets etc) and wash out - add to bag with brine
3) remove any air from the bag and rotate so chicken is submerged
4) place in fridge for 3-12 hrs

12/30/09 - New Years Eve Eve Celebration

With the end of 2009 only a few hours away but plans spreading my friends over a few states I decided to throw a party to celebrate New Years....a day early! My first thoughts we a formal dinner party with lots of courses and wine but in the end scheduling a sit down dinner around 15 people schedules is difficult and a cocktail type party seemed to fit better. Luckily Santa was very good to me this year and outfitted my kitchen with quite a few new goodies that I was very excited to pull out. From my homemade guacamole in my stone mortar and pestle , my lacey cake stand or my adorable appetizer plates.... some of you out there just might see your present in the pictures!

(sorry for the messy table but the party was already started and I didn't want to have another dinner with no pics!)

The Menu
chips/crackers
crudites plate
cheese plate
baked phylo wrapped brie
salsa
guacamole
hot spinach dip
spiced curry yogurt dip
red pepper cheese straws
Parmesan cheese sticks

sun dried tomato pesto palmiers
mini deviled crab cakes
sesame soy beef
chili lime shrimp
tomato and mozzarella crostini
cheezy garlic crostini

(dessert was graciously provided by some amazing friends)
coffee cake (by bethany)
chocolate fudge walnut cookies (by robyn)
carrot cake (from tova)



Most of these recipes were new to me as well. I found them in the Hors d'Oeuvres cookbook

Curry Spiced Yogurt Dip
6 tbsp mango chutney (found in the indian/ ethnic section of the store)
1 c cilantro- chopped
4 scallions - diced fine
2 limes
3/4 c cream cheese
1c plain yogurt (strain or greek style if you want it thicker)
1/2 tsp curry powder
1/2 tsp tumeric
salt
tabasco

1) mix all ingredients except salt and tabasco together and use blender to combine
2) add salt and tabasco to taste
3) refridgerate

Guacamole
1 jalepeno (seeds removed)
1 red onion
1 red pepper
3 avocado
juice of 2 limes
1/2 c cilantro - chopped
1 tbsp chili powder
1 tsp cumin
salt & pepper

1) finely chop (or use food processor) and combine peppers, onion and cilantro
2) in mortar and pestle combine pepper mix, avocados and lime and mix together
3) season to taste with spices
4) if storing, press plastic wrap to surface to prevent discoloring

Sesame Soy Beef Marinade
2 tbsp sesame seeds
2 scallions diced
juice of 1/2 lemon
1 tbsp honey
2 tbsp grapeseed oil
2 tbsp light soy
1 tbsp chinese hot chili sauce
salt & pepper


Lime Chili Shrimp Marinade
2 garlic cloves
1/2 " piece of ginger - grated
2 tbsp cilantro - chopped
1 tbsp chinese hot chili sauce
1 tbsp soy sauce
1 tbsp honey
3 tbsp lemon juice