If you love mousse and chocolate these individual snack packs are divine. They’re rich and chocolaty while still light as a feather. It’s a perfect treat for your lunch box.
My new guilty pleasure…J…E…L…L…O
February 9th, 2010
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Filed under: Chef's Choice
Black-Eyed Pea Stew with Sausage
February 8th, 2010
I love black-eyed peas both the group and the bean. In Top Chef season 4 Antonia was eliminated after serving a stew with seriously undercooked pigeon peas. She was one of my favorites and I thought she was a major contender.
Gail Simmons recreated and fine tunes the dish for Food & Wine by skipping the pigeon peas and using black-eyed peas instead. I was interested in trying out a Gail recipe. I know she is an articulate judge but I did question her cooking ability.
The black-eyed peas pop in your mouth and explode with a wonderful rich flavor. The addition of spicy sausage and fresh cilantro add a depth of flavor. It’s spicy and hearty and goes very well with consuming copious amounts of beer. This was a perfect dinner to watch the Saints win!
Black-Eyed Pea Stew with Sausage
3 tablespoons vegetable oil
1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
1 onion, diced
1 red or green bell pepper, seeded and diced
3 garlic cloves, minced
1 jalapeño, seeded and minced
One 14-ounce can Italian tomatoes, drained and chopped
2 cups dried black-eyed peas, picked over and rinsed
4 cups low-sodium chicken broth
3 cups water
Salt and freshly ground pepper
1/4 cup chopped cilantro, plus leaves for garnish
In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.
Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.
Cut the sausages on the diagonal into 1/2-inch slices and add them to the stew along with any accumulated juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.
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Filed under: Meat
Hot Reuben Dip
February 5th, 2010
There is some food that doesn’t photograph well but tastes great. This is one of those recipes so I’m giving you a pretty pic instead. The beloved classic sandwich has been revamped into a hot, yummy dip. Melty and gooey cheese is surrounded by corned beef, Swiss cheese, sauerkraut, Russian dressing and served alongside rye cocktail bread squares. This is a crowd pleaser that allows you to mingle with your guests and free you up from the kitchen.
I’m still working on my menu for this weekend. Super Bowl is one of those great excuses to cheat on your diet and try all those naughty recipes that you’ve been eyeing.
Hot Reuben Dip
1 cup Swiss cheese, shredded or chopped, divided
1/2 pound corned beef, chopped
1 8-ounce package cream cheese, at room temperature
1 cup sour cream
2 tablespoons ketchup
2 tablespoons spicy brown mustard
1/2 cup sauerkraut, well drained
1 package of rye cocktail bread squares
Preheat oven 350°F.
In a large mixing bowl, mix half of the Swiss cheese with all the ingredients except the bread squares.
Place the mixture into an ovenproof dish and sprinkle the top with remaining cheese.
Heat in the oven until bubbly, about 20 minutes. Turn on the broiler and brown the top.
Serve the dip with the bread squares alongside.
Recipe via Rachael Ray
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Filed under: Appetizers, Holidays & Parties
Shrimp and Scallion Pancakes
February 4th, 2010
This is my new “I have nothing in my fridge for dinner” recipe. I can’t believe how easy and authentic this dish is. I’m not a big bell pepper fan so I omitted that off the bat. I always have on hand garlic, eggs, frozen shrimp, sesame oil and a scallion plant going in the yard so this may be my new staple.
I couldn’t wait for dinner last night so I dumped all the ingredients into one large pan instead of making two pancakes. I doubled the cooking time and it turned out perfect. I also whipped up a tangy dipping sauce to compliment the crisp Asian pancake.
Shrimp and Scallion Pancakes
2 garlic cloves, minced
3/4 teaspoon salt
3/4 cup water
2 eggs, beaten
1 tablespoon sesame oil
3/4 cup all-purpose flour
1 bunch scallions, green parts thinly sliced, white parts discarded
1/2 red bell pepper, stemmed, seeded, and thinly sliced
1/2 pound medium shrimp, peeled and chopped
1/4 canola oil
sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
Whisk together the garlic, salt, water, eggs, and sesame oil in a large bowl or extra large measuring cup. Add the flour, and whisk until it forms a smooth batter. Fold in the scallions, bell pepper, and shrimp.
Pour half of the canola oil into a large nonstick skillet set over medium-high heat. When hot, pour in half of the batter. Use a spatula to spread the batter out evenly across the skillet. Cook for 2 minutes per side, or until nicely browned. Drain the pancake on some paper towel and repeat process with the rest of the oil and batter.
sauce:
Mix 2 tablespoons water, soy sauce, vinegar, and sugar into a small saucepan. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Serve along with the pancakes.
Adapted from Epicurious
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Filed under: Fish & Shellfish
Chinese Chicken Salad
February 2nd, 2010
Today is Ina’s birthday. We all need to raise a glass to her and celebrate this special day. This is one of those in a pinch, fabulous year round salads. Succulent chicken, crisp asparagus and fresh bell peppers are topped with an Asian vinaigrette of ginger, soy, sesame and peanut butter. So much robust flavor in a matter of minutes.
In the time it takes you to roast the chicken you can chop the rest of the ingredients and make the dressing. You can even substitute store bought rotisserie chicken for the breasts. This recipe makes a ton of dressing so don’t feel compelled to use it all in one sitting. I keep it in the fridge for days and use it on grilled chicken, fish, shrimp and veggies. I love to use it on white rice the next day for a vegetarian lunch.
I always keep a canning jar in the kitchen for making dressings. Throw all the ingredients in the canister and shake. No whisking involved. It also looks really cute for storing and serving.
Chinese Chicken Salad
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Recipe and image from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
If you’re looking for a great cookbook or a gift for someone who loves to cook, this is the one to buy.
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Filed under: Holidays & Parties, On The Seventh Day... Buffet, Salads
Truffle Brownies with Ganache Glaze
February 1st, 2010
These brownies are so decadent and rich they should be illegal in some states. They’re super easy to make and can be left in the freezer until you’re ready to serve. I love that you make this guilty pleasure in foil cake pans and can be brought to friends houses as gifts. I make these brownies for my neighbors during the holidays. Serve this sinful creation with ice cream or whipped cream and berries.
Truffle Brownies
2 eggs
1/2 teaspoon salt
1 cup sugar
1 tablespoon pure vanilla extract
1 stick margarine
3 ounces unsweetened chocolate chopped
1/2 cup all-purpose flour
Chocolate ganache for topping, recipe follows
Special equipment: 9-inch round foil cake pan
Preheat oven to 350 degrees F.
Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
*Cook’s Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.
Chocolate Ganache:
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
Recipe via Dan Smith and Steve McDonagh
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Filed under: Desserts
Thai Tilapia Burgers with Hoisin Mayo
January 29th, 2010
In my quest to find something interesting to do with my frozen Costco tilapia fillets, I came across this nugget. By taking the normally bland fish and infusing it with garlic, ginger, jalapeno, lime juice, peanut butter, soy sauce, brown sugar and red pepper flakes it’s transformed into a refreshing patty.
Instead of congealed mayo, I thinned it out with the juice of one lime. It was transformed into a lovely Thai dressing that complimented the spice of the fish.
Thai Tilapia Burgers with Hoisin Mayo
1 1/2 pounds tilapia fillets
2 cloves garlic, minced
2 tablespoons ginger, minced
1 jalapeno pepper, seeded & minced, use a smaller amount for less heat
1/4 cup minced cilantro
1/4 cup panko
1/2 teaspoon salt
3 tablespoons peanut butter
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons lime juice, divided
1/2 cup mayonnaise
2 tablespoons hoisin sauce
dash of sesame oil
*optional 1 lime, juiced
mixed greens
Place 1/3 of the fish in a food processor and process until almost a paste, about 30 seconds. Add remaining fish and pulse until chopped but chunks are still visible.
Place the fish into a bowl. Add garlic, ginger, jalapeno, cilantro, panko, 1 tablespoon lime juice and salt.
In a small bowl mix together peanut butter, soy sauce, 1 tablespoon lime juice, brown sugar, and red pepper flakes. Add to bowl with fish mixture and combine.
Divide into 4 portions and shape into burgers. Place on plate; cover with plastic wrap and refrigerate for about 1 hour. If you are starving, you can skip the hour in the frig.
Heat a grill or grill pan to medium high. Grill burgers about 3 1/2 to 4 minutes per side.
Meanwhile, in a small bowl combine mayonnaise, hoisin sauce and sesame oil. Add the lime juice if looking for a dressing texture. Set aside.
To serve, place about 1 cup of mixed greens on a plate and top with thai tilapia burger and a dollop of hoisin mayo.
Note: Thai tilapia burgers can also be served on hamburger buns. They can also be made in mini size for bite-sized appetizers.
Recipe and image via Dinners for a Year
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Filed under: Fish & Shellfish
Lemon Pepper Orzo
January 27th, 2010
This is one of my friend Logan’s favorite recipes. He will drive around the whole county looking for marscapone but the soft, mild Italian cream cheese is imperative to the creaminess of this pasta dish. We both enjoy cooking with orzo and this has an interesting twist. Literally, the liberal addition of lemon and lemon zest adds a burst of tartness and unexpected zing to the rich pasta sauce. My mouth is watering just thinking about it.
Lemon Pepper Orzo
2 1/2 cups chicken stock
1 cup orzo
2 lemons, juiced
1/4 cup cream
1/4 cup grated Parmesan
2 tablespoons mascarpone
2 tablespoons butter
2 tablespoons fresh chives
1 tablespoon cracked black pepper
1 teaspoon lemon zest
In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
Recipe via Aaron McCargo
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Filed under: Pastas, Grains & Rice
Chocolate Peanut Butter Balls
January 26th, 2010
Call them what you want. Either way, these chocolate peanut butter balls, Reese’s or buckeyes will be gone in minutes. It’s as easy as melting a few ingredients together, rolling into balls and then dipping in chocolate. Cool and eat. You can save time by melting the chocolate in the microwave. These treats are so flippin good and addictive.
Chocolate Peanut Butter Balls
2 sticks unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 1/3 cups confectioners sugar
8 ounces semisweet chocolate, chopped
Line a baking sheet with parchment paper.
In a medium saucepan over low heat, melt the butter with the peanut butter. Stir in the vanilla. Remove from the heat. Stir in the sugar until smooth. (The mixture will be the texture of thick dough.) While still warm, use your hands to shape the dough into balls by the tablespoonful. Place on the baking sheet.
In a saucepan over medium-low heat, melt the chocolate, stirring constantly. Remove from the heat and use a toothpick to dip balls halfway in chocolate. Place back on the baking sheet. Refrigerate until set, about 1 hour.
Recipe and image via Katie Lee Home
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Filed under: Desserts, Holidays & Parties
Bistro Mustard Pork Chops
January 25th, 2010
Pork it’s what’s for dinner on a busy Monday night. In a snap, you can make boring pork chops sing with sharp mustard, sweet apples and rich cream. I made mine over simple smashed red potatoes laced with tons of comforting whole milk and butter. However, to soak up the juices, and to act as a fantastically quicktime potato substitute, Nigella suggests serving it up alongside gnocchi. You could always add a little lemony fennel, sliced thinly, or a green salad if you’re in the mood.
Bistro Mustard Pork Chops
2 pork chops, about 1-pound total weight
2 teaspoons garlic infused oil
1/2 cup hard cider or apple cider
1 tablespoon grain mustard
1/3 cup heavy cream
Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you’re having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates. Does it get any easier?
Recipe and image via Nigella Lawson
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