A Feast for the Palette

Carnitas con Rajas

2011-10-02T17:07:00.003-06:00

I decided it was time to explore something I haven't cooked... carnitas. There are a few ways to cook this tasty dish, but basically all of them involve slow cooking a Pork Butt (shoulder) for about 3 hours. The yield from this patience is well worth it, especially if you have to "tend the stove" and there happens to be a football game on.

Carnitas are cooked traditionally in Michoacan by simmering cubes of pork shoulder in a copper pot filled with lard. Most people today a)don't have a bunch of lard lying around, and b) want to try to keep their cholesterol under 350. In this first go-round, I decided to try a semi-traditional method by simmering lightly seasoned meat on the stove and then reducing the liquids till done. To accompany the carnitas, I added Rajas and Avocado-tomatillo salsa.

I love Rajas, and the recipe got me of to a simple but pretty good start. It was fairly mild, and I might add a little more heat next time. The avocado tomatillo salsa is an excellent version, and I'll use it again.

Carnitas (adapted from DianaKennedy)

Ingredients:
3 pounds of pork butt
Orange juice and water in a 3 to 1 ratio, enough to cover the meat
2 teaspoons of salt

Method:
1. Cut pork into strips (three inches by one inch), add to a large pot or cast iron skillet with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Serves 4-6

Notes: The key to this recipe is that the meat has fat, so don't trim it! If there's not enough fat on the meat the recipe will turn out too dry. The brilliance of this recipe lies in its simplicity. Add rubs or spices as desired, or simply season with salt.

Hasson's famous Avocado Tomatillo Salsa

1 ripe avocado

1 medium tomatillo

1 stemmed jalapeño pepper, quartered*

1 Cup water

1 Tablespoon white distilled vinegar

3/4 Teaspoon salt

2 Tablespoons minced fresh cilantro

2 Tablespoons diced onion

Chef's note:

For less heat, remove seeds from the jalepeños.

To make it hotter, substitute serrano peppers to the recipe.

In a blender or food processor puree all ingredients. Add 1/4 to 1/2 lime to taste. Cover and chill until ready to serve.

Makes 1-1/2 cups

Basic ChilePoblano Rajas
You can use different peppers or seasonings but this is a good basic recipe, by Rick Bayless.

I N G R E D I E N T S
4 medium, fresh chiles poblanos, roasted and peeled
1 1/2 tablespoons vegetable oil
1 medium onion, sliced 1/4 inch thick
2 cloves garlic, peeled and minced
2/3 cup crema, whipping cream, or broth
1/2 teaspoon mixed dried herbs (thyme, Mexican oregano, marjoram)
2 bay leaves
1/2 teaspoon (to taste, adjust as needed if using broth with salt)

I N S T R U C T I O N S
Chiles: Stem and seed the roasted chiles. You can remove the veins if you want a more mild rajas. Slice the chiles crosswise into 1/4" strips.

Heat the oil in a heavy sauté pan over medium heat and fry the onions until they brown, about 7 -8 minutes. Stir in the garlic and chile strips, cook 2 minutes.

Add the cream or broth, herbs, and bay leaves and simmer until the liquid reduces enough to just coat the vegetables. Remove the bay leaves, taste and adjust salt as needed.

Korean BBQ Beef - (Pulgogi)

2010-12-05T11:29:00.007-07:00

Almost 30 years ago my wife and I visited Korea, and we still have the memories of two well known fares: Kimchi and Bulgogi. I had a Jones for pulgogi and decided to use the steak I had in the freezer to fulfill my craving. I found a few recipes that were very authentic, and combined the features into a marinade that made me very happy. I have reproduced my recipe below, along with a couple of the different background explanations from each recipe I used for inspiration. I have had this best served over simple and sticky white rice...

Korean barbecued beef (pulgogi)

Next to kimchi, pulgogi may be Korea's best-known dish. Thin strips of spicy beef are cooked over a pulgogi, a dome-shaped charcoal grill. The beef is flavored with a complex, sweet and salty marinade - made with minced pear or kiwi, garlic, sesame oil, sesame seeds and rice wine - which tenderizes and flavors the beef. Garlic is a key, and be sure to toast those sesame seeds!

Although it is often eaten during the summer as picnic fare, this dish is good any time. Thinly sliced pork loin or tofu can be substituted for the beef, and can be grilled with optional mushrooms and onions for an authentic Korean dish.

This version was cooked on a charcoal grill with hickory.

INGREDIENTS:

1 pound beef top sirloin, thinly sliced

5 - 6 cloves garlic, minced

1/2 pear - peeled, cored, and minced

2 green onions, thinly sliced

4 tablespoons soy sauce

2 tablespoons white sugar

1 tablespoon sesame oil

1 tablespoon rice wine

1 tablespoon sesame seeds (toasted)

1 teaspoon minced fresh ginger

Chefs note (optional): for a little extra spice, I added a bit of Asian chili-garlic sauce, which added to the complexity with some heat at the back end; you could also simply add freshly ground black pepper to taste

Directions to make korean barbecued beef (pulgogi)
In a large bowl or ziploc bag, combine soy sauce, sesame oil, sugar, black pepper, garlic, green onions, and sesame seeds.

· Slice beef thinly into 1/2 x 2-inch pieces. (It helps in the beef is partially frozen when you slice it) Add meat to soy sauce mixture in bowl and mix well. Cover and refrigerate 1 to 2 hours.

· Grill meat for 2 to 3 minutes per side, or until brown.

· Serve with vegetable side dishes, such as the onions and mushrooms, broccoli, or zucchini or spinach, and rice. (*)

(*) Barbecued beef or pork also works well as a finger food. Place several slices of beef on a leaf of romaine lettuce and top it with 2 teaspoons of hot cooked rice and a dash of cayenne pepper. Roll up the leaf and enjoy.

Preparation time: 25 to 25 minutes
(plus chilling time of 1 to 2 hours)
Cooking time: 4 to 6 minutes
Serves 6

Curious Hasson makes a pie

2010-10-04T16:59:00.003-06:00

I am not a baker. I never will be... don't think that way. I don't like it. And I REFUSE to do it! And I don't like Granny Smith apples... call me strange.

But we happen to have an apple tree that produces some really nice apples, and we happen to have a BILLION of them... and so I begrudgingly decided to make a pie.

Now don't shame me for buying frozen pie crusts... it was my first pie and I didn't want to mess with it.

I called my friend Tom Seibert (a pie making LEGEND who of course shamed me for using frozen pie crusts) and got a recipe that sounded good... because it had pecans in it. Tom likes this particular recipe because the apples come through rather than just sugar... I'd have to agree. He also advised me that you must peel the apples in one peel with a paring knife... at least I had something to shoot for.

He had used a recipe from Emeril, and I have always had good luck with those. Okay, I decided, I'll give it a shot.

The only adjustments I made below is that 1) I used only Granny Smith, 2) I coarse chopped them instead of slicing, and 3) I added some uncooked apples to the sautéed apples later. I had read that Granny Smith tend to get mushy if that is all you use, so this added some less cooked apples into the mix (and it worked well).

For those of you that know the saying "an apple pie without some cheese is like a kiss without a squeeze", this is the recipe for you. Melted cheddar at the end. (I actually forgot this step and by the time I remembered it the pie had cooled)

Hey... actually it turned out really good. Ugly maybe, but good! Up next: my daughters amazing "live apple pie" recipe...

Apple Pecan pie

Deep-Dish Apple Pie

Recipe courtesy Emeril Lagasse, 2005

Prep Time:: 40 min
Inactive Prep Time:: 1 hr 30 min
Cook Time:: 1 hr 28 min

Level:: Intermediate

Serves:: 8 servings

Ingredients

3 tablespoons butter
2 pounds Granny Smith apples, sliced 1/2-inch thick
2 pounds Macintosh Apples, sliced 1/2-inch thick
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pecan pieces
1 recipe Pie Dough, recipe follows
1 egg, beaten
4 ounces Wisconsin Sharp Cheddar, grated
8 scoops vanilla ice cream

Directions

Preheat the oven to 350 degrees F.

In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Mix in the pecans. Cool the mixture.

Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.

Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes or until the cheese is bubbly. Let cool to room temperature before slicing, about 1 hour. Serve with vanilla ice cream.

Pie Dough:

2 1/2 cups all-purpose flour

1 1/2 tablespoons sugar

3/4 teaspoon salt

11 tablespoons cold unsalted butter, cut into 1/4-inch pieces

3 tablespoons solid vegetable shortening

5 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Yield: enough for 1 double crust pie

Hasson's Famous New Years Day Bean dip

2010-01-01T11:27:00.005-07:00

Okay, well maybe it's not famous yet... but it has potential!

20 min
10 min prep

SERVES 10

16 ounces refried beans
16 oz Ranch Style Beans

8 ounces pepper jack cheese
8 ounces cream cheese
1/4 C milk or Half & Half

About 5 or so slices of american cheese
Grated Cotija Cheese (can be found in the mexican foods section of most groceries. This cheese has a nice bite to it and enhances Mexican recipes)

1 chopped jalapeno (more if you like the heat!)
1/3 C chopped Red onion
About 1/3 bunch fresh Cilantro, chopped fine
Juice of 1 lime
lime zest

Combine pepper jack, milk, and cream cheese over medium low heat and stir until smooth and creamy.

Add beans and jalepenos and stir until uniform consistency.

Add chopped cilantro and lime juice... grate some of the lime zest into the pan. Blend.

If the consistency appears too runny, add some of the american cheese and stir till blended so that sauce thickens. (Remember, the sauce will thicken up when off the heat)

Pour into a small bowl and top with grated cotija cheese. Serve with tortilla chips.

If you want to cut the recipe, just keep proportion of cheeses in equal thirds, and add beans to taste.

Carne Asada Tacos

2009-12-13T09:01:00.004-07:00

One of my favorite things is "street tacos" from my days of traveling down to Baja.

Street tacos are simple, and delicious.

For my version of these tacos, I bought some nice looking Skirt Steak, and mixed up a marinade of the New Mexico Dry Rub added to about a quarter cup of olive oil and some red wine vinegar. I let this marinade soak for about 2 hours.

Heat the grill and add some hickory or mesquite wood chips, and grill until you have a decent char on the steak. Skirt steak is a thin, marbled cut of meat, so be careful not to let it go too hot, too long. Contrary to the way it "should" be done, I usually leave the lid on my Weber kettle grill with a lower temperature to allow the meat to take on more of a smoke flavor.

The meat is then simply chopped/diced and placed into corn tortillas warmed directly on the flame of a stove or on the grill. Add a chopped cilantro/onion garnish (with diced jalepenos added to this if you like more heat), diced tomatoes and some of the Gabriel's guacomole... delicious!

Gabriel's Guacamole

2009-12-12T17:19:00.002-07:00

How do you like your guacamole? Here in Santa Fe, they like it pretty simple, and Gabriel's tableside guacamole is hard to beat anywhere in the world.

This is the base recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings to your taste. Prep Time: 10 minutes.

Yield: Makes 2 cups

Ingredients

2 medium Hass avocados, peeled, pitted and diced
1/4 teaspoon minced garlic
1/4 teaspoon finely chopped jalapeño
1/4 cup chopped tomatoes
1 teaspoon finely chopped onion
Kosher salt
2 teaspoons fresh lime juice
2 teaspoons chopped cilantro

Preparation

Coarsely mash avocados, garlic, and jalapeño with a wooden spoon until the avocados are creamy but still very chunky. Add the tomato, onion, and salt to taste, and stir together. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired. Serve with tortilla chips.

New Mexico-Style Rub

2009-12-12T15:58:00.003-07:00

This is probably my favorite rub. I use it on my Smoked Baby Back Ribs with Cherry Chipotle BBQ Sauce, and also beef, like skirt steak for Carne Asada.

This recipe is from Karen Putman's "Championship BBQ Secrets for Real Smoked Food", and if you are someone who loves to Barbeque, I would highly recommend this for your library.

New Mexico-Style Rub
For an authentic Southwest flavor, add this mixture to barbequed beans, pork, lamb or beef.

Mix all the following together and store

1/4 Cup chili powder
1tbsp onion powder
1tbsp ground cumin
2 tsp kosher salt
1 1/2 tsp dried oregano
1 tsp garlic powder
1 tsp cayenne pepper

Sweordfish medallions with soy orange ginger marinade

2009-12-11T17:28:00.005-07:00

2 lb. swordfish steaks, whole or cubed for skewers
1/2 c. vegetable oil
3 tbsp. soy sauce
2 tbsp. med. dry sherry
1 1/2 tsp. grated fresh ginger or 1 tsp. dry ginger
1 tsp. grated fresh orange rind
1/4 c. orange juice
Black pepper to taste
Vegetable oil

Place swordfish in glass dish. In bowl combine oil, soy sauce, sherry, ginger, orange rind, orange juice and black pepper to taste. Pour mixture over swordfish, turning to coat with marinade. Let stand, covered and chilled, turning occasionally for 2-6 hours. Preheat grill; brush with vegetable oil.

Place fish on grill, basting with marinade, and cook approximately 10 minutes per inch of thickness, turning halfway through cooking time. Garnish with parsley and orange slices. Makes 4 servings.

Pictured above with potatoes (coated with olive oil, pepper, fresh garlic and Herbs de Provence, then roasted at 425 until desired doneness), and creamed spinach.

Smoked, Cajun spiced Turkey on the Barbeque

2009-11-29T19:38:00.007-07:00

Though she decided she didn't want to have a traditional Thanksgiving meal on Thanksgiving, two days later Valerie decided that turkey should be on the menu.

We usually cook just the Turkey breast, but for $8 I bought a whole turkey and decided to cook it non-traditionally. I removed the thighs, drumsticks and wings, and coated them with oil and a Cajun spice rub made for poultry I had in the spice drawer. I then mixed that same spice with a tablespoon or so of honey and some oil to make a paste, and then rubbed my Turkey breast in preparation for the smoker (be sure to get under the skin when you rub!).

I smoked the Turkey at approximately 250 until the internal temp reached 160 (about 4 hours), and also placed the other pieces on the grill (all on indirect heat). Apple and cherry woods were used for the smoke. When the Turkey breast reached abbout 140 I wrapped it in foil until done.

Taste was fantastic (and I have recieved the edict that all turkeys henceforth shall be smoked).This method gave me much more smokey flavor than roasting or smoking the whole bird. This is important, because the leftovers of the pieces will then be removed from the bone and simmered with spices to make turkey tacos or burritos (more about that in a later post).

To go with the turkey, I made Whipped Potatoes with Cilantro Pesto, and a cauliflower-broccoli-carrot gratin. The garnish, instead of the traditional cranberries, was Black Currant preserves.

Whipped Potatoes with Cilantro Pesto

(Recipe Courtesy Bobby Flay)

This recipe is fairly simple to make if you have a simple food processor.

Mashed potatoes: Peel and boil the potatoes until fork tender.

While the potatoes are cooking, take

1C packed fresh cilantro leaves

1/4 C fresh parseley

1 coarse chopped garlic clove

2 TBS pine nuts

and process them till smooth.

Add

1/4 C parmesan cheese

and some olive oil (till emulsified)

salt and pepper to taste.

Add butter to the potatoes as you mash them, and then and milk or cream and whip with a mixer until fluffy. Fold, do not mix, the pesto into the potatoes... finished look should be marbled rather than blended smooth.

For the Cauliflower-Goat Cheese Gratin:

(Recipe Courtesy Bobby Flay)

1 head cauliflower, cut into florets
1 bu. broccolli, cut into florets
2 carrots, peeled and sliced

2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated (cooks note: I used Pepper Jack)
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Directions: Preheat oven to 400 degrees F.

Layer the cauliflower, heavy cream, and the 3 cheeses in a large casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Irish Nachos for an American Thanksgiving?

2009-11-26T19:39:00.005-07:00

So it is thankgiving day. I am sorta falling asleep and flipping channels when I stop on some channel (A&E?, Bravo?, Food Network?) when they are talking about "Bar Food". The restaurant they are talking about is J. Gilligans in Arlington, TX, and they are talking about this creation of "Irish Nachos"; Irish for the potatoes and topped like Nachos.

Now my wife likes nachos, and LOVES potato skins, so this looked like a great bet for her. She had told me earlier she didn't want a traditional Thanksgiving dinner...

My version goes like this:

the potatoes are cut into thick "cottage style" slices (about four times as thick as a potato chip) and then double deep fried till the consistency of crisp French Fries.

They are then layered in a single layer in an oven safe pan or skillet, and topped with pepper jack cheese, diced red onion, diced jalepeno pepper (remove the seeds if you want it a bit more tame), and fresh chopped Cilantro... then further top with shredded cheddar, and fresh cooked chopped bacon.

Put in the oven at 450 till cheese is melted and bubbly, and plate with fresh sliced avocado and diced fresh tomato.

For the dipping sauce, mix sour cream with some spicy mix found in your cupboard; I used a Cajun spice, but any spicy mix will work.

You'll need a fork for this one...

Oh, and Valerie? She said this was one of her absolute favorites...

Thai Peanut Chicken Stir Fry

2009-10-13T19:51:00.008-06:00

Sometimes being lazy works out pretty well.

I would normally make my own sauce, but trader joes has a real nice "Asian Style Spicy Peanut Vinigairette". It is spiced real well for me, so I added it to a couple of pounds of chicken tenders and marinated it for about 8 hours. I then grilled the tenders over charcoal with maple smoke for about 15 minutes. Remove from grill and set aside with peanuts and chopped cilantro sprinkled over the top.

For the vegetables, julienned carrot, julienned Jicama (had it in the fridge so what the heck), celery, julienned Red Pepper, rough chopped green onion, and fresh cilantro. Stir fry with peanut oil if you have it, add a clove of fresh minced garlic and salt and pepper; add the carrots and jicama first, add the peppers and celery after about 5 minutes, then turn off the heat and stir in the green onion and cilantro.

Serve over rice place on a bed of fresh baby spinach and sliced tomatoes, drizzle extra Peanut vinigiarette over the top.

Vegan Breakfast: Country Potatoes and Dragon Fruit?!

2009-10-03T11:36:00.012-06:00

Recently I just had to get out of town, so I hopped in the car and drove to San Diego to visit my Daughter, son-in-law and my little grandson. Sitting on the floor for 4 days and watching a 1 1/2 year old play was just what the doctor ordered.

On morning, my daughter came to me (with those big little-girl eyes and a wistful smile) and said: "Dad, remember those potatoes you used to fix? The ones that you dice small and get crispy with the onions and peppers?"

Being the lazy slob that I am who is unmoved by any emotion, I sprang into action.

To do these right, as you dice the potatoes, put them in a bowl of water, and then drain and pat dry before you put them in a pan. In my opinion, you just have to cook them in a cast iron pan... heated before you put in the oil. Add minced or pressed garlic, salt and fresh cracked pepper, and then stir the potatoes for about a half-hour (or until crispy); add the red onion, red, yellow, orange and green peppers at the end to keep them colorful and fresh.

Since my daughter and son-in-law are vegan, we had recently been shopping and I had come across some fruit I had never seen... one of them was "Dragon Fruit"... at that point I didn't care what it tasted like, I just had to get it! The result below, with tomatoes and avocado added, was the perfect way to start the day...

Hasson's World Famous White Pizza with sausage and peppers

2009-09-12T13:34:00.008-06:00

I have discussed the "pizza making process" in earlier posts.

This version is an alfredo sauce base topped with spicy italian sausage, Mozzerella, a mixture of small plum tomatoes off my vine and large vine ripened tomatoes, green peppers and red onions. The crust was lightly brushed with pesto. A great option if you have it is to crumble some goat cheese on top.

If you are wondering about the shape, well... I made it at the gallery after hours and the oven is one of those really small apartment style ovens... so I have to make the pizza oblong so the edges wont be too close to the sides of the oven and burn!

Southwest Spiced Grilled Chicken with Apricot Ginger Sauce and Lime Cilantro Beans

2009-08-11T20:20:00.007-06:00

The chicken breast was prepared with a spicy southwest rub and then grilled on direct heat till done and a drizzle of Aprcot ginger sauce. Pictured above with Cilantro Lime coleslaw, Southwestern beans, and tomato-cucumber salad with red onion and fresh oregano in Balsamic vinagairette

Apricot Glaze:

1 C Apricot preserves; 1/4 C maple syrup, 1/4 C packed brown Sugar, 3 tbsp Cider Vinegar, 1 tsp grated or minced fresh ginger, fresh ground black pepper

SOUTHWESTERN CILANTRO LIME PINTOS
All Natural Diabetes Cookbookby Jackie Newgent

Ingredients

• 2 tsp peanut or canola oil

• 1 large garlic dove, minced

• 1 small jalapeno pepper with some seeds, minced

• 1 (15-oz) can organic pinto beans, drained

• 1/4 cup natural vegetable broth

• 1/4 cup chopped fresh cilantro

• 1 Tbsp lime juice

Directions

1. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and jalapeno and cook, stirring, for 30 seconds. Add the beans and broth and cook, stirring occasionally, for 3 minutes or until the liquid is nearly evaporated.

2. Remove from the heat and stir in the cilantro and lime juice. Serve hot as a side or cool as a salad.

Southwestern Slaw
Recipe 2005, Ellie Krieger

Ingredients
1 medium jicama, sliced into thin strips (about 3 cups)
1/4 head cabbage, thinly sliced (about 5 cups)
1 red onion, thinly sliced (about 1 cup)
1/2 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 tablespoon lime juice
Salt and pepper

Directions:
In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

FRIED Avocado?!?!

2009-08-01T08:08:00.007-06:00

One of my favorite things about coming to Santa Fe was the discovery of a Tapas restaurant that had "Aguacate" on the menu... fried Avocado. We went back to that restaurant recently and ordered the dish, and I determined that I must figure out how to make it!

I found a few recipes online, but Emeril's below looked to be the closest for what I was trying to accomplish. I have adapted a few minor things from his recipe... like adding cucumber to the Crema Sauce and using a Mexican Table Cream instead of Sour Cream. Also, instead of cutting or slicing the Avocado into strips, I simply halved them. My adaptations are noted in italic

His recipe is fantastic just as it is btw... I was trying to get close to what I was tasting at this particular restaurant (El Farol, Santa Fe)

Fried Avocado Slices With Spicy Lime Crema
Recipe courtesy Emeril Lagasse, 2004
Prep Time: 20 min
Inactive Prep Time: 30 min
Cook Time: 4 min
Level: Easy
Serves: about 32 slices, serving
8 to 10 as hors d'oeuvres

Ingredients
􀁺 1 1/2 cups buttermilk
􀁺 3 tablespoons hot sauce
􀁺 4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces

(Cooks note: I halved them as shown above)
􀁺 1 1/2 cups Sour Cream (cooks note: I use Mexican Table Cream)

􀁺 1/4 cup fresh lime juice

Cooks Note: add some Shredded Cucumber
􀁺 1/4 cup plus 2 tablespoons chopped cilantro leaves
􀁺 1/4 cup diced red onion
􀁺 1 Serrano pepper, seeded and minced
􀁺 1 1/2 teaspoons salt, divided
􀁺 Vegetable oil, for frying
􀁺 1 1/2 cups fine yellow cornmeal
􀁺 3 tablespoons flour
􀁺 3/4 teaspoon Essence, plus more for seasoning, recipe follows
􀁺 3/4 teaspoon baking powder
􀁺 Lime wedges, for garnish

Directions
In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.
In a small bowl, combine the sour cream (or Crema), lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine, (or puree in food processor). Chill until ready to use.
In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish.
Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence.

Serve immediately with spicy lime crema and garnish with lime wedges.

As pictured above, I also made a Salsa Fresca from tomato, red onion, Cilantro and lime juice for additional taste and garnish.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William
and Morrow, 1993.

Smoked Baby Backs, Apricot Chicken, and Marinated Artichoke with Cauliflower Gratin and Southwestern Slaw

2009-07-30T10:54:00.020-06:00

Sometimes you practice and practice and then it is Showtime! With friends in town, it was time to cook all day and see what happened.

For the ribs, a spicy New Mexico style rub, 6 hours of smoking and a finishing Cherry-Chipotle Barbeque sauce (both recipes from Karen Putman's "Championship BBQ Secrets for Real Smoked Food") ... and as long as I had room on the smoker I might as well smoke a pastrami for sandwiches later... right?!

Pictured above:

Smoked Baby backs with a Cherry Chipotle bbq sauce, Chicken Skewers with an Apricot glaze, Southwestern Slaw, Cauliflower Goat Cheese Gratin, and Smoked marinated Artichoke

For the baby backs: Cooking method is avg 230 degrees on a smoker. 2 1/2 to three hours smoking with a mixture of charcoal, oak and hickory or fruit wood such as cherry. Spray with apple juice every half hour or so. At the end of that time, wrap the ribs in foil (adding about a 1/4 cup of apple juice) and place back on the smoker for about 1 1/2 to 2 hours. Un wrap and place back on the grill for about 1/2 hour while glazing with sauce. (Rub and Sauce recipes courtesy Karen Putman's book "Championship Barbeque Secrets for Real Smoked Food")
Note: This cooking method is to produce ribs that are firm and pull cleanly off the bone; for "fall off the bone" ribs leave them in the foil a little longer.

For the Chicken Skewers: Four or so chicken breasts sliced into thin strips and threaded onto pre-soaked bamboo skewers. Place on grill... when you flip them over glaze the cooked side, and when you take them off glaze the other side.

Apricot Glaze: (Adapted from Karen Putman's book above)

1 C Apricot preserves; 1/4 C maple syrup, 1/4 C packed brown Sugar, 3 tbsp Cider Vinegar, 1 tsp grated or minced fresh ginger, fresh ground black pepper

For the Marinated Artichoke: (recipe courtesy Artichokes.org)

(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

Ingredients: 4 large artichokes, ¼ cup balsamic vinegar, ¼ cup water, ¼ cup soy sauce, 1 T minced ginger, ¼ cup olive oil

Method:
Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature

For the Cauliflower-Goat Cheese Gratin: (Recipe Courtesy Bobby Flay)

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated (cooks note: I used Pepper Jack)
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Directions: Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.

For the Southwestern Slaw: (recipe Courtesy Ellie Krieger)

Ingredients
1 medium jicama, sliced into thin strips (about 3 cups)
1/4 head red cabbage, thinly sliced (about 5 cups)
1 red onion, thinly sliced (about 1 cup)
1/2 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 tablespoon lime juice
Salt and pepper

Directions
In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

Smoked Chicken with Roasted Pepper Sauce and stuffed tomato and pepper

2009-07-24T06:53:00.004-06:00

For the Chicken:

Marinate 1 to 2 hours in a mixture of Balsamic Vinegar, fresh rosemary, garlic, fresh ground pepper and olive oil.

Roasted pepper sauce:

About 4 oz. goat cheese, about 1/4 C store bought roasted red peppers in liquid, fresh rosemary. Combine peppers and goatcheese, rosemary and about 1 tbs of the juice from the peppers into food processor and blend until smooth.

For the Tomatoes and Peppers:

Combine cooked rice with chicken stock, sauteed onions, chopped pecans, fresh parseley, and apples. (also, dried fruit works great in this, like apricots or cherries...)

Hollow out the tomatoes and peppers, and fill with rice mixture.

Place chicken and tomatoes and peppers on the grill, on indirect medium heat for 30 to 45 minutes... use fruitwood for the smoke.

Thai Peanut Chicken with Coconut Vegatables and Black Rice

2009-07-07T07:24:00.006-06:00

For the chicken, cut the chicken into thin strips, and simply marinate with some Thai peanut dressing (I found a good Thai Peanut vinagairette at Trader Joes)

For the Vegetables:

Oliver Oil

1 large onion, Diced ginger, Lemon Zest, Carrots, Celery, Red Pepper, Sugar Snap Peas or green beans, Coconut Milk, Vegatable (or chicken) broth, cumin, sweet chili sauce, Fresh cilantro.

julienne celery, carrots, red pepper, onion, and set aside along with sugar snap peas or green beans.

Heat oil in wok or skillet and add onion and 1 tsp cumin, stir fry until golden. Add carrots, chopped ginger and Lemon Zest,and stir fry with onion for a couple of minutes till firm. Add celery and pepper till they have just begun to soften. Add 1/2 C of coconut milk and 1/2 C of stock along with 1 tbs sweet chili sauce and simmer uncovered until sauce reduces. Add peas or beans with the clantro and cook until beans are tender...

As vegetables are finishing, in a large skillet or Wok, stir fry the chicken at fairly high heat until done to your liking... add peanuts at the end and set aside with some extra peanut sauce. Top with chopped green onion.

I added some of the Lemon Zest and Chopped ginger to the Black rice also to tie the flavors together a little bit.

Pork Chops with Gertie Belle in mind

2009-06-09T18:19:00.004-06:00

Sometimes you just gotta have comfort food!

My wife's grandmother was an ol' west Texas gal named Gertie Belle. One of the legacies she left was to teach her son Kenny to cook fried chicken... and he passed it on to Valerie.

I decided to cook some pork chops in the spirit of Gertie, with a little added spice to the flour. Couple that with some ol fashioned mashed potatoes and green beans, and Valerie was happy!

Swordfish Steaks with Watercress Sauce

2009-06-05T07:41:00.006-06:00

If you like swordfish, then run don't walk to the store to get all the ingredients!

This recipe is courtesy of Jamie Purviance in the "Weber's Real Grilling" cookbook.

Sauce:

1 large Garlic Clove, 1 C tightly packed fresh Watercress leaves, 1/4 C tightly packed fresh Basil leaves, 1/2 C sour cream, 2 tbs mayonaise, 1/2 tsp grated lemon zest, 1 tbs fresh lemon juice, 1/2 tsp worcestershire sauce, 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper

In food Processor, mince garlic and then add watercress and basil and process unitl chopped. Add remaining ingredients and process until smooth.

Season Swordfish steaks with minced garlic, paprika, salt and black pepper.

Grill over direct medium heat with woodsmoke of your choice.

Pictured above are oven roasted potatoes with Olive oil, garlic and herbs, and green beans sauteed with mushrooms and sweet red pepper, and pineapple orange mango salsa.

Grilled Flank Steak with Soy-Lime-Ginger marinade

2009-06-01T09:00:00.007-06:00

Marinade:

Mix together a half cup of oil with about a quarter cup of dark soy sauce, about 1 inch fresh ginger finely chopped, a clove of garlic, a couple of chopped green onions, a bit of fresh gound pepper, lime zest and the juice of about half a lime. Marinade for 2 hours or as much as over night. (Discard the marinade or you can reserve the marinade and bring it to a slow simmer for about 10 minutes for a sauce to drizzle over the steak when served).

Grill the flank steak over direct high heat till desired doneness (about 140 for medium). Remove and let rest fo a few minutes and slice across the grain.

I julienned carrots and added green beans and sliced muchrooms and seasoned them all with fresh garlic and chopped ginger and fresh ground pepper as well.

Asian Chicken Salad with Pecans and Almonds

2009-05-27T08:29:00.005-06:00

The key ingredient on this salad is the preparation of the chicken...

3 chicken breasts were julienned, and coated with egg and cornstarch, and then stir fried in sesame oil. When just about done, I added some General Tsao's stir fry sauce I had purchased at Trader Joe's... this gave it just a bit of spicy/sweet flavor. Set the chicken aside to cool. With the remainder of the oil, stir fry some chopped nuts till browned... I had pecans and almonds but walnuts or anything else would work well.

While all that is cooling, the salad was made up of baby spinach, romaine, and cilantro. To this I added julienned carrots, and tri color sweet peppers, and then tomatoes. Pile the chicken on when cool and top with the nuts, chopped green onion, and mandarin oranges. I found a great dressing for this... called Brianna's, Mandarin Ginger.

Smoked Shrimp Tacos and Smoked Chicken Tacos

2009-05-24T20:59:00.006-06:00

Marinade for Shrimp:

About a pound of large shrimp, peeled and deveined

Olive oil, cumin, chipotle powder, garlic powder, coriander powder.

Dust all ingredients on shrimp and toss the shrimp with Olive oil to coat... set aside.

Marinade for chicken:

2 - 4 chicken breasts.

(Note: If they are large, flay each breast to make thinner pieces of meat so the coating will be on a greater surface area)

Olive oil, cumin, chipotle powder, Fresh Ground black pepper, sea salt, garlic powder, coriander powder, and red wine vinegar.

Dust all ingredients on chicken and toss with Olive oil to coat... set aside.

Over medium heat, Grill/smoke the chicken with mesquite wood. Add the shrimp when the Chicken is almost done, directly over the coals for about 2 minutes per side or until pink.

Cilantro Lime Crema

(goes well with the Shrimp tacos)
I started with Crema Mexicana from the store, and added a bit of sour cream (3 tbs), about 1/4 C fresh cilantro, lime zest, lime juice, and a clove of garlic. Put it in the food processor till smooth and set aside to blend flavors.

Avocado Tomatillo Salsa:

(Goes well with both the Shrimp and the chicken)
1/2 small onion, quartered
1/2 jalapeno, quartered, seeds optional
1 garlic clove, smashed
2 medium tomatillos, husked, rinsed, and coarsely chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Add all of the above to a food processor and blend to desired consistency... I made mine smooth.

Beans:

Mix one can refried beans with 1 can "Ranch Style" Pinto beans with Jalapeno peppers

Garnish all with grated Cotija cheese, fresh chopped cilantro, Chopped tomatoes... etc.

26th Anniversary dinner? Veal Piccata with Italy for dessert

2009-05-20T07:29:00.005-06:00

One of Valerie's favorite meals for years has been Veal Piccata... so I decided to look it up and make it for her for our 26th anniversary dinner. I found the recipe by Emeril Lagasse online. When I cook something by him, I try to take on that persona... but never quite get it right... phonetically (remember the french accent here) my name becomes "I'm-A-Real-Lar-Jass". His recipe however was a big-time hit... oh and by the way... dessert was a trip to Italy...

Veal Piccata
Recipe courtesy Emeril Lagasse, 2003
Prep Time: 5 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings

Ingredients
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

Directions
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Stuffed Chicken w/ goat cheese and oregano

2009-05-19T07:55:00.004-06:00

Pretty easy and good for summer...oregano is the common factor in all the elements of this..

Chicken with Goat Cheese and Oregano served with Yam chips and Cucumber Salad

either slice a pocket in a large chicken breast, or pound the breast flat

Make a mixture of goat cheese, fresh chopped oregano and a small bit of maple syrup or agave nectar... stuff the breasts or spread mixture and fold over pounded breasts. Place in a flat pan and drizzle Maple syrup (or Agave or whatever you have) and lemon Juice...let stand for about 10 minutes, turn, add salt and pepper and let stand for another 10 min.

grill indirectly on medium heat with fruitwood such as cherry or apple

note: for a bit more savory taste, add chopped green onion to the stuffing...

Yam Chips:

coat thin slices of yam with Olive oil and season with salt, pepper, dried oregano and a bit of galrlic powder... bake at 425 - 450 till desired crispness.

The cucumber salad:

Tomato, Cucumber and Red Onion with a mixture of fresh chopped mint and oregano and a balsamic vinegairette

Stuffed Pork Loin

2009-05-16T08:02:00.005-06:00

Many times when I am making rice for a meal I make extra for later. This recipe uses a rice stuffing with a grilled and smoked pork loin.

First, the Pork loin must be "flayed" by taking a knife and cutting it so the result is a flat sort of even layer of meat. This cutting motion is kinda like trying to peel an orange and keep the peel unbroken... you have to turn the loin as you are cutting it to get it even. The result should be a long rectangular and flat piece that can be folded over to enclose the rice.

For the rice stuffing, I took a mixed brown and white rice combination and added fresh chopped Italian Parseley, chopped pecans, chopped dried orange cranberries, grated orange peel, diced red onion, chicken stock (for moisture) and salt and pepper.

Spread the stuffing on one side of the meat and fold it over. Secure the 3 open sides with toothpicks and coat the surface of the pork with fresh ground salt and pepper. Grill on indirect heat with fruitwood smoke such as cherry or apple for a more delicate smoke flavor. Count on about 1 to 1 1/2 hrs...

These layers are thin, so there may be a tendency to overcook it just a little... if you use a thermometer remember to try and get it in the meat not the stuffing.. if the stuffing registers your desired temp then the meat on the outside will probably be done a little more.

The result will be a sweet/savory meal which was a good follow up to the Jamacain spice I served the day before. This is excellent with the Pinapple Orange Mango Salsa if you want to add a bit of sweet and spice...

Jamaican Jerk Ribeye (HOT)

2009-05-15T08:28:00.011-06:00

I got this from Bobby Flay's show "throwdown"... he challenged chef Nigel and his restaurant called "Ripe" who was then gracious enough to post the recipe below for the Ribeye Steak.

-- I found the actual recipe on Norm Schoen's "Eat or Die" blog

RECIPE FOR RIPE RESTAURANT'S "BIG ASS" JERK RUBBED RIBEYE STEAK

At the restaurant, we use the "Choice" Grade Cut.Feel free to use "Select" or "Prime" for this recipe,or any other cut from beef, pork or chicken. This Jerk Rub is very versatile.

1 16oz cut of boneless or bone-in Rib-Eye Steak.

Ingredients for Jerk Rub:

1tsp Nutmeg

2tsp White Pepper

¼ C Black Pepper

½ C Kosher salt

¾ C freshly ground Allspice

¾ C Brown Sugar

¾ C Orange Juice

1 whole Scotch Bonnet pepper

1 bunch Jamaican Thyme(about 10 stalks, picked from hard stems)

8 whole Garlic cloves

¾ C chopped Scallions (green onions)

2 cups whole Ajicito pepper (flavorful but not hot)

METHOD:Put ajicito peppers, scotch bonnet pepper, garlic cloves, thyme and scallions in food processor and pulse until it forms a paste. Then add the remaining ingredients except for the orange juice and blend. Slowly stream OJ into the processor until all is incorporated. You may adjust the amount of Orange Juice used depending on how dry or wet you prefer the rub to be. We like it be the consistency of a chutney.Smear paste over one side of steak and season the other side with salt and pepper. Marinate for 1 hour or up to 48 hours. Place steak on a hot grill and cook to just before desired doneness.Allow steak to rest (off the heat) for 10 minutes after cooking to redistribute juices and the carry-over cooking will bring it to your desired doneness. Then bite into that baby and lose your marbles!This Jerk Rub Recipe should make enough for at least 10 large Rib-Eye Steaks.The Rub can be stored in a tightly covered container in the refridgerator for up to 2 weeks.

NOTE:Ajicito peppers can be found in most Latin markets. It is also called "seasoning peppers" in Caribbean circles. It looks and smells just like a Scotch Bonnet pepper, but without the heat. It is used in the recipe to increase that scotch bonnet flavor, but can be substituted by adding a bit more green onions and scotch bonnet (if you can handle the additional heat). After letting this rub sit for a couple of days, the heat mellows out significantly anyway, so make a large batch by doubling or tripling the recipe. You won't be disappointed, and it lasts for weeks in the fridge.

Chadon Beni Sauce

(As Seen on "Throwdown" with Bobby Flay)

Chadon Beni (also called Shadow Benny in Trinidad & Culantro in Latin markets) has a broad, flat green leaf. Its a cousin of Cilantrowhich can be used as a substitute in the recipe.

1 cup densely packed Chandon Beni leaves.
1 cup loosely packed fresh flat italian parsley leaves
1 cup lime juice (fresh squeezed if available)

1/2 fresh scotch bonnet pepper (or habanero)

1/4 cup chopped scallions

6 whole peeled garlic cloves

1 tablespoon salt

Put all ingredients in blender and blend till smooth-add a little extra lime juice if puree is too thick

Culantro is VERY similar to cilantro in flavor, just a bit more powerful. Cilantro is a great substitute.The Jerk rub/marinade was EXTREMELY flavorful and even with only an hour of marinade time the flavors were jumping in my mouth. The Chadon Beni Sauce is well worth the effort too. It is a Chimichurri, but with a serious Island attitude.

Randy's notes: This recipe was HOT. I had Habanero peppers so I substituted those for the Scotch Bonnet peppers, and Anaheim Chiles for the Ajicito Peppers. The flavor is fantastic, but if you only like mild spice then cut the peppers and chiles...maybe even in half. The sauce to top this is imperative... that lime tang with the spice combinations is out of this world!

I served this with a Tomato Cucumber Red onion salad with balsamic vinagairette topped with goat cheese which helped counteract the heat.

Pineapple Orange Mango Salsa

2009-05-11T09:15:00.008-06:00

A number of years ago in the summer I was looking for something refreshing... I looked at what I had in the house and came up with this which has been very popular from the start... I don't really measure stuff on this so sorry the proportions are approximate and can be adjusted to your taste...

1 pineapple

2 navel oranges

1 to 2 mangoes

about 1/4 red onion (or half if it is small)

1/4 to 1/2 bunch Cilantro

ground Cumin, Salt, and Cayenne pepper

Dice the fruit and onion up to salsa sized bits and throw it in a bowl, then add the finely chopped cilantro. Add some sea salt, and lightly dust the top with cumin. add a couple of very light shakes of the cayenne... be careful here not too much you can add more later.

The result should be a refreshing salsa that gets your attention with that little cayenne kick about 5 seconds after you take a bite...

If you want to add extra color to the dish (because you are, like, an artist or something), then try a bit of sweet red pepper and/or green onion...

Filet Mignon with Lemon Parsley Butter

2009-05-06T08:22:00.003-06:00

Maybe not a traditional Cinco De mayo dish... however 26 years ago this was the day I asked my wife to marry me, and she likes filet mignon.

The parsley butter provides a bright flavor to the savory filet...

Following recipe comes from Jamie Purviance's "Weber's Real Grilling" book:

4 tbs unsalted butter

1 tbs finely chopped fresh parsley

1/4 tsp fresh lemon zest

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

Just grill those Filet's with salt and pepper and top with the above recipe...the potatoes are actually drizzled with the Pepito Cilantro dressing I made the day before... fantastic!

Chicken Fajita Salad with Pepito Cilantro Dressing

2009-05-06T08:09:00.008-06:00

I know it is just a salad but dang the dressing is good. I have purchased bottled El Torito's Pepito Cilantro dressing, but it is not even close to the fresh version!

I started out with a spicy rub and smoked the chicken with mesquite. That was sliced and sauteed in with tri color peppers and onion for the fajitas. The key is the pepitas (roasted shelled pumpkin seeds) and cotija cheese...

El Torito`s Mexican Caesar Salad
note: I halved the recipe below from CD kitchen.com and it made plenty.
Category: E - Copy Cat Restaurant Recipes
Serves/Makes: 4 Difficulty Level: 4 Ready In: 30 min

***Salad:***
2 corn tortillas
Vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)

***Cilantro Pepita Dressing:***
1 medium Anaheim chile, roasted, peeled and seeded
2 1/2 tbsp roasted pepitas (pumpkin seeds)
1 garlic clove, peeled
1/8 teaspoon ground black pepper
1/2 teaspoon salt
6 ounces salad oil
2 tbsp red wine vinegar
2 1/2 tablespoons grated Cotija cheese (see note)
1 small bunches cilantro, stemmed
3/4 cup mayonnaise
2 tbsp water

Directions:
Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor. Blend
approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut an; fry tortilla strips until crisp.
Remove with slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.

Fish Tacos with Smoked Salmon and Cilantro Lime Crema

2009-04-28T21:23:00.005-06:00

Fish Tacos are great, but in my opinion it is the condiments that make them...

Wild Caught Salmon was smoked on the grill with mesquite for about 20 minutes.

Pico de Gallo with fresh chopped tomatoes, red onion, fresh cilantro, garlic, and anaheim chiles.

Cilantro Lime Crema;

I started with Crema Mexicana from the store, and added a bit of sour cream, fresh cilantro, lime zest, lime juice, garlic and anaheim chile. Put it in the food processor till smooth and set aside to blend flavors.

Top the corn tortillas with flaked salmon, add the crema, pico de gallo, red cabbage and grated Cotija cheese (this is a great cheese to add a bite to the tacos)

I am not a salmon fan, but these were good enough to make Valerie stop talking for the duration of the meal...

Five Spice Chicken W/ Black Rice and Broccoli Stir Fry

2009-03-26T08:49:00.005-06:00

I Found this recipe at Epicurious.com... Really good flavor... the dipping sauce makes it!

We will make this one again.

Five Spice Chicken

by Mai Pham

Pleasures of the Vietnamese Table
Ga Ngu Vi Huong
The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish.

Yield: Makes 4 servings
Marinade

3 tablespoons vegetable oil

2 tablespoons soy sauce

3 tablespoons minced ginger

2 tablespoons minced garlic

2 tablespoons sugar

2 teaspoons ground turmeric

1 teaspoon Chinese five-spice powder

1/2 tablespoon sea salt

4 whole star anise, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder

1/2 cup Soy-Lime Dipping Sauce (See recipe below)

1 Whole Chicken, cut up; or 4 bnls sknls Chicken breasts

Marinate the chicken for 1 to 2 hours

Grill with woodsmoke

(I used Hickory and a little bit of Mesquite for stronger smoke flavor)

Soy-Lime Dipping Sauce

Nuoc Tuong Pha
This vegetarian dipping sauce can be made with any soy sauce, including the Japanese-style Kikkoman, although the Vietnamese prefer the lighter-bodied Chinese-style products marketed under the brands Kim Lan, Bo De, and Pearl River Bridge. Like dipping sauces made with fish sauce, you can embellish this with different aromatics such as ginger and cilantro.

Yield: Makes about 1 cup

1 clove garlic

2 fresh Thai bird chilies

(Note: I substituted 1/2 jalpano chili because that is what was on hand)

2 1/2 tablespoons sugar

1/3 cup soy sauce, preferably Chinese style

2 1/2 tablespoons fresh lime juice with pulp

1/4 cup water, or to taste

1. Place the garlic, chilies and sugar in a mortar and pound into a paste.

(You can also chop the garlic and chilies by hand, or use a small food processor.)

Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended.

This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
Source Information

Pleasures of the Vietnamese Table

HarperCollins

Asian Broccoli Stir Fry

This broccoli goes great with Five Spice Chicken.
Ingredients:

· 1 bunch broccoli - cut into florets, stem peeled and chopped

White mushrooms, sliced (optional, pictured above)

· 1 Tbs oil
· 2 cloves garlic, minced, grated, or pressed
· 2 teaspoons grated fresh ginger

· 2 Tablespoons soy sauce
· 1 Tablespoon dry sherry
· 2 teaspoons sesame oil
· 1 teaspoon equivalent artificial sweetener

· 3 Tablespoons toasted slivered almonds

Note: this was a bit sweet for us... I will leave out the sweetner next time. Also, I added the almonds to the stir fry so they would take on some of the flavor of the stir fry sauce.

Preparation:
1) Lightly steam broccoli,

2) While that is happening, if the almonds aren't toasted, you can do that in the skillet you're going to use for the broccoli - either in a dry pan or a small amount of oil.

3) Combine soy sauce, sesame oil, sherry, and sweetener.

4) Heat the oil in a wok or large skillet.

5) Stir-fry the broccoli and mushrooms in hot oil for 1-2 minutes, until almost tender.

Push to the edges of the pan.

6) Put ginger and garlic in the center of the pan (add a little more oil if need be), and saute 30-60 seconds, until fragrant.

7) Put sauce in the pan, and toss all ingredients together. Top with almonds.

Paella with Sausage Shrimp and Lamb

2009-03-22T21:19:00.010-06:00

I found a recipe that matched what I had in the house that day (well almost)

I am beginning to be real fond of Paella because it is so versatile...

and YEAH I KNOW I'm gettin a Paella pan!

Paella with smoked sausage, shrimp and lamb cutlets

For prep:

Heat 2 cups chicken stock and add 1/4 tsp saffron threads, some salt and pepper to taste

Season 4 - 6 Lamb cutlets with Fresh ground Salt and Pepper

Sear Lamb in Olive oil, set aside.
Saute Shrimp, and then saute cut-up sausage in same pan, and set aside.

Add a couple of minced cloves of garlic in the same pan, and chopped onion.

Saute in julienned red pepper and green beans till just soft.
Add 1 tbs paprika and 1 tsp red pepper flakes and mix together.
Add 1 1/2 C rice, and mix in till blended
Add 1 can Diced Tomatoes, drained
Mix in Saffron and Chicken Stock
Sprinkle approx 1 tbs fresh rosemary over the top

Add Sausage , mix in, and simmer for about 20 min

top with Cutlets and Shrimp

Simmer another 10-20 minutes or until rice is to your liking

Note: I am in high altitude and so the rice needs a bit more liquid and to cook a little longer up here...Sea level may be about 20 minutes total, in which case mix all ingredients and top with cutlets... do not stir the paella.

Chicken Cherry roll Ups

2009-03-21T18:51:00.023-06:00

I found this recipe and just had to modify it a tiny bit... the rub recommended in the recipe is salt, pepper and brown sugar... but I could see that would leave this dish way too sweet for our taste. I used a spicier rub instead...

Chicken Cherry roll-ups

4 oz Cream Cheese (1/2 bar)

1/3 C snipped Dried Tart Red Cherries

3 tbs or so chopped green onion

4 skinless boneless chicken breast halves

Fresh Ground Salt and Fresh Ground Pepper

Your favorite bbq spice rub for chicken that has a kick

For the Filling

combine Cream Cheese, cherries and Green Onion

Set aside

Pound chicken breasts flat between plastic wrap

Season with salt, pepper, and spicy rub

spread filling on breasts and roll up, securing with toothpicks.

For Sauce to go over the chicken:

Grate 1 tbs orange peel

1/4 cup of the juice from that orange

1/4 cup cherry preserves

The rest of the orange you just squoze... coarse chopped

1 Clove Garlic

Fresh Ground pepper and salt to taste

in a small pan heat the juice and the preserves, garlic pepper and salt till just simmering

Remove from heat and stir in orange zest, and the rest of the orange...

Grill on medium, indirect heat with a drip pan under chicken for about 25 minutes. I used a combination of hickory and mesquite because I wanted a little stronger smoke flavor on this one.

This was really good, and the heat from the spice balanced out the sweet really well... combined with the nice smoke flavor I already have a request for a repeat...

Note: We found out the next day that these make FANTASTIC little appetizers sliced cold...

Homemade Pastrami - ALMOST from scratch!

2009-03-17T14:17:00.014-06:00

Pastrami starts with a beef brisket, which is brined for anywhere from 3 to 14 days depending on who is doing the prep. This process is called "Corning" and turns the brisket into "Corned Beef". The difference between Corned Beef and pastrami is that if you want to eat Corned Beef from here you just boil the meat, and if you want Pastrami then the Corned Beef is seasoned and then smoked to turn it into a Pastrami. Having tried this process from start to finish, and having had a large brisket in the refrigerator for an inordinate amount of time, and owing to my limited patience, I find that it is very easy and economical to simply skip the brining or corning process and buy a pre-packaged already brined /corned beef. Then all of this (with a very little planning) can be done in one day.

Thanks and Kudos to Chuck Martling for his recipes and methods on this one, from which my recipe is adapted...

1. Buy a packaged brined but un-cooked corned beef.

Take a look at the beef and make sure there is good marbling if you want more flavor, or a thin layer of fat running through the middle.

2. Rinse off the corned beef/pastrami and allow it to soak in cold water for at least one hour- two is better. This will help remove the salts from the packed brine that helped with the transformation from brisket to the beef being “corned”. Don’t skip this step; it will make the difference between your eating a corned beef or our goal of smoking a nice Pastrami.

3. Rub the pastrami with recipe below while the smoker gets up to temp
ADJUSTED RUB FOR RANDY
Adapted from Chuck Marting's recipe rub #3 ( www.bossmanbbq.com ) below:

· 2 Tbsp Freshly ground Black Pepper (or more)
· 1 Tsp Ground Coriander
1 tsp whole coriander seed toasted in a pan and crushed in a mortar/pestle
· 1/3 Tsp Ground Thyme
· 1 Tsp Granulated Onion powder
· 1 Tsp Paprika
· 1 Tsp Garlic Powder
· *1 Tsp Juniper berry (Added/optional)

4. Smoke the beef at 225-250...with a mix of Oak and Sugar Maple woods for flavor. If desired you can, use a spray bottle to mist the pastrami with apple juice, Dr. Pepper or any other type of basting spray you would prefer to help keep the pastrami moist.

When the pastrami reaches an internal temperature of 140, remove it from the smoker, add 1 cup of apple juice and then double wrap it with aluminum foil before returning it to the smoker.

Let the pastrami continue to smoke until an internal temperature of 160-165 is reached (about 1 1/2 -2 hours), then remove it and allow it to set for 45 minutes to an hour.

Note: the final product pictured below is pretty lean and has okay flavor. If you are trying to duplicate that old deli pastrami from your youth, look for more marbling in the brisket you buy, or get one cut from the side where there is a layer of fat through the middle... you can see it through the package you buy. The rendering of the fat through the slow-smoking process adds flavor!

I usually let this refrigerate overnight... after slicing it cold, I wrap the slices in foil and heat them at 300 - 350 for about 7 - 10 minutes for a hot pastrami sandwich....

Note: According to Steven Raichelin in his "How To Grill" cookbook, pastrami is more of a method than a meat... it can be made with other meats or poultry... he has a recipe for turkey pastrami in his book that I will try soon!.

Chinese Medley

2009-03-17T05:00:00.006-06:00

Earlier this year I made the rash statement to my wife that I wouldn't cook the same meal twice this year. Well, aiming high dosen't hurt, and though I've already broken that promise (at her request!) it is fun to explore so many variations!

I took a couple of hours after INVESTING in some Chinese sauces and spices like Hoisin Sauce, Black Bean sauce, Garlic and Chili paste, Five Spice Powder, and so on. If you have a decent wok, or even just a large non-stick pan, it is easier than you think... although there are a few steps in each recipe.

Pictured above is a medley of dishes... and they make GREAT leftovers!

We have (from top left):

Pecan Chicken in Bean sauce, stir fried fresh vegatables, Imperial Shrimp, some stir fried sugar snap peas, General Tsao's beef (not pictured), and Lemon Chicken.

Valerie says I'm in trouble now because we aren't ordering Chinese anymore... I'm cooking it!

Recipes on request!

Marinated Chicken with Goat Cheese/Red Pepper sauce

2009-03-09T18:27:00.011-06:00

My wife gave this meal 2 thumbs up (or is that 2 snaps and a circle?)

Salad :

Romaine, spinach, fresh basil leaves tooped with white mushrooms, red onion, marinated cucumbers, and tomatoes.

Simple Balsamic Vinaigrette:

1/4 cup balsamic vinegar 2 teaspoons dark brown sugar, (*optional, I used 1/2 tsp), 1 tablespoon chopped garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup tablespoons olive oil

Okay, for this one, marinate the chicken (breasts or thighs) in a mixture of 1/4 c balsamic, 2 tbs Olive oil, 1 tbs fresh rosemary, and 2 cloves garlic minced. Using the flat side of a meat mallet, cover the chx in plastic wrap and pound out flat (maybe 1/2"?) Place in sealed plastic bag to marinate for 1 to 2 hours.

When ready, grill the chicken over medium heat for 10 minutes or so... I used hickory wood for this one and it worked really well. (Source: Better Homes and Gardens "New Grilling book")

While that is marinating, make the goat cheese pepper sauce:

1/4 C store bought roasted red sweet peppers

Reserve about 1tsp of the liquid in the jar

In a food processor combine

the peppers,

about 4 oz. soft goat cheese

1 tsp fresh rosemary.

Process until reasonably smooth.

(Source: Better Homes and Gardens "New Grilling book")

The potatoes are really easy.

Dice em up.

Put em in a bowl.

Add some olive oil, Herbs de Provence, salt, pepper, and fresh garlic.

Mix it around and dump it on a non-stick baking sheet at 425 for about 20 minutes or until done to your preference of browning.

Keeping Basil Fresh!

2009-03-09T13:43:00.002-06:00

I have always had trouble buying basil and having it last for more than a few days in the refrigerator... here is some basil that is over a week old! Just treat it like flowers and put it in water after trimming the stems. It will actually sprout roots after about a week!

good for people like me who can't grow fresh outside in the winter... but it smells great and I think I'll just do this all year round!

Mangia!

2009-02-28T14:53:00.001-07:00

Pizza Recipes - Smoked Chicken Pesto Pizza

2009-02-28T14:36:00.002-07:00

Ah the Smoked Chicken Pesto Pie!

Ingredients:

Basil Pesto

Mozerella

Smoked Chicken

Fresh Tomatoes

Red Onion

Artichoke hearts

Jalepeno/Garlic sautee for topping (See Below)

Below are a variety of ingredients ready to go...

...but for this pie we'll have to do a special topping of garlic and jalepenos too!

First, throw a few cloves in some Olive oil and let them start to infuse the oil...

then throw in your sliced fresh jalepenos... sautee until desired tenderness and then let cool and set aside.

Toss or roll your dough and place on a floured peel

Note: you do not need to oil the dough with this recipe! There is plenty of oil in the Pesto!
Top with the Pesto, mozerella, tomato, red onion, smoked chicken, and artichoke hearts.

Slide er' in to that preheated 550 oven!

You may want to blot some of the excess oil with a paper towel...

top with Jalepenos and ENJOY!

Pizza Recipes -Basic Red Sauce

2009-02-28T13:43:00.002-07:00

Nothing real hard here... basic red sauce. I make my own and am continuing to experiment. I like a tangy red sauce, little or no sugar, and I like to taste the oregano.

1 can (8 oz)Tomato paste

1 can tomato puree (29 oz?)

salt

Italian seasoning

oregano

Tomato Puree has no added salt or sugar. It is also fantastic to use a simple can of tomatoes, diced whole or crushed. You can mash them down or put them in a food processor. It will give you a nice fresh sauce. Everything I have read says if your oven is hot enough the sauce cooks on the pizza.

When you are done and you put the rest in the refrigerator in that washed out and recycled Bertolli sauce jar, it will thicken substantially. Use straight the first time and then expect you'll have to thin with water to use the next time.

Preheat your oven to 550. (See note below in red)

Toppings here are Mozerrella, Pepperoni, hot italian sausage that I smoked the night before, red onion, fresh tomato, and goat cheese.

Here she is slid into my little tiny gallery oven that has been preheating at 550 for about 40 minutes. I usually turn it on about 30 minutes before the dough is done.

Note!: Please look at my pizza stone below. I have heard of 2 different people having their stones crack in the oven at high temp. I think these are the thinner stones... mine is about 1/2" thick. With this type of stone you actually can put it in your self cleaning oven every couple of years and it comes out like new!

And here is the finished pie. I slide it onto a rack when fresh out of the oven so the bottom doesn't get soggy due to condensation... I then slide it onto a tray later or just the board for cutting!

Note: In this particualar case you'll see well done to burned edges on the sides that are too close to the oven wall. At my studio, I have a very small apartment oven. My pizza stone is 14 X 16, but won't even fit the wide way. I don't have these issues at home on a regular size oven.

Pizza Dough prep

2009-02-28T13:02:00.003-07:00

For those of you purists out there... I am lazy but want to make my own pizza. I use bread flour purchased from my local store... seems to make a good crust for me! I will be experimenting with various recipes adding a more specialized gluten mix for a more authentic pizza crust... usinbg flours such as the Italian Tipo 00 and the such... but for now this works!

I use a simple dough formula... and add them to the breadmaker in this order:

1Tbs olive oil

1 C warm water

2 1/2 c flour

1tsp salt (or heaping garlic salt)

1 tbs sugar

1 tsp active dry yeast

Note: you will see quite a variance in dough recipes... this one has a higher ratio of water to flour because we are in New Mexico at an altitude of about 7,000 feet. I need a little more water up here.

Ingredients all in, breadmaker set on the "dough" setting, and breadmaker just starting to mix...

90 minutes later, we are done

I usually divide this in half, then you can hand toss or roll your dough:

Take your wood or metal peel and flour it well,

then place the dough on the peel and re-shape it to your liking.

Spread a light coating of Olive Oil on your dough... go to the edges but DON'T get any on the peel! The dough will stick to it and you won't be able to slide it off into your oven!

"Oiled" dough. Some people LOVE to take garlic (minced) and rub it into the oil before the sauce. You can also use a garlic infused oil as well. If I want a spicier pizza I'll use the oil from sauteed garlic and jalepenos which is a fantastic topping for the Pesto Pizza recipe...

Note:It is a good idea as you work to give the peel a back and forth shake to make sure the dough is continuing to slide... if not you may have to lift a side and throw a bit of flour under it till is is sliding easily.

Cornmeal is also a good choice for keeping the dough moving... layer your peel with it instead of flour if you like. Just know that it will leave the meal grains on your Pizza stone that you have to clean off later. I have used both methods and they both work well...

Now your dough is ready for the next step...