Pho - Beef

Pho - Beef

Well my take on if

I do not have a lot of step by step pictures due to this is very simple to make and i did not see the need for pictures.

Ingredients

Broth

15 or 5 lbs of Beef short ribs

3 inches of fresh ginger, cut length wise then into 1/2 inch pieces

2 medium yellow onions quartered

1/3 cup Fish sauce

4 tablespoons raw sugar

12 whole Star Anise

8 whole Cloves

1/4 teaspoon red chili flakes

1/4 teaspoons ground Cumin

1/4 teaspoon ground Seeds of Paradise

Salt to taste

Garnishes

(the great stuff in the soup)

1 lb beef sirloin, thinly sliced

(freeze beef then slice on Mandolin)

1 lb of Rice sticks, prepared as per-directions on package

Bunch of Scallions cut into rings, white and green parts

1 lb Mung Bean Sprouts

4 baby Bok Choy, sliced

1 pint slice mushrooms of choice

2 Poblano Peppers, sliced into rings

and anything else you would like to add

Directions

When making stock from red meat bones it is best to pre-boil them first before placing them in the final stock pot.  By doing this it removes impurities and cleans the bones (less scum on the stock surface).  Place the short ribs in a pot, cover with water, bring to a boil and boil for 5 minutes.

While you are cleaning the bones, place 8 quarts of water in a large stock pot and bring to a boil.

After you have cleaned the short ribs, remove with tongs and place in the large stock pot, discard the water. When the water returns to a boil in the stock pot, reduce hit and simmer for 20 minutes.  Skim any foam or fat that is on the surface of the water.  Now place the onions,ginger, fish sauce and sugar in stock pot and simmer for 40 to 50 minutes or until the falls off the bone.  Remove ribs a few at a time and place in a bath of warm water. Once cool enough to handle, remove most of the meat, return bones to stock pot and repeat with the balance of the ribs. Shred meat and set aside.

When the broth has simmered for about 2 hours add balance of the spices.  I place the Anise and Cloves in a cheese cloth bag so that they can be easily removed at the end.  Simmer for another hour to hour and a half. At almost the end of this time, prepare the Rice sticks and place the shredded meat back into broth.

Remove spice bag and onions from broth.

Now I place the garnish in small bowls and let the guests add what the want to their bowls.  It is best to add the raw sirloin first then place the other garnishes on top, followed by the cooked rice sticks then the hot broth.  Let stand for a few minutes, stir and eat.

You will have extra broth left over, what i do is place the balance of the garnishes left into mason jars, add broth and can.  I also just can the broth by it self as well.

Enjoy Cooking 

LASAGNA

Lasagna

Here is my take on the Classic recipe. 

Ingredients

2 1LB packages of Sage Sausage

2 8oz packages of frozen Spinach, thawed and drained

2 pints of mushrooms of choice, sliced

1 medium onion, diced

2 Italian peppers, diced

6 cloves of garlic, minced

2 quarts of Marinara, Homemade of course

1 box of Lasagna pasta, cook as directed on package

1 pound Ricotta Cheese

2 eggs

24 oz of mozzarella, sliced

1/2 cup of grated Parmigiano cheese

1/4 cup of diced Italian Parsley

1/4 cup of diced Basil

8 sprigs of Fresh Thyme

8 sprigs of Fresh Oregano

Salt & Pepper to taste

Directions

In a large skillet saute spinach on medium heat to remove as much water as possible, about 3 to 4 minutes.  Remove from pan and set aside.

Next place mushrooms and saute them to remove as much water as possible, about 5 minutes. Once soft, add spinach back to skillet along with the garlic. Saute for about an additional 4 minutes, remove from pan and set aside. 

Now place the sausage in pan, saute until brown.

Remove from skillet and and add onions and peppers, saute until soft. 

Mix Sausage and sausage together.

Next add about 1/2 cup of the Marinara, toss to coat.

In a large bowl place the Ricotta cheese, herbs, and eggs: Mix well.

Now time to assemble

Pre-heat oven to 350 degrees

Using a 9 x 13 inch pan place the following layers,

1. 1/3 cup of Marinara sauce

2. 4 lasagna noodles

3. 1/2 of the Spinach/Mushrooms & Ricotta mixture

4. 4 lasagna noodles

5. 1/3 cup Marinara sauce

6. 1/2 of the Sausage Mixture

7. 1/3 of the Mozzarella slices

8. 4 lasagna noodles

9. 1/3 cup of Marinara sauce

10. the balance of the Spinach/Mushroom & Ricotta mixture

11. 4 lasagna noodles

12. 1/3 cup of Marinara sauce

13. balance of the Sausage mixture

14. 1/3 of the Mozzarella slices

15. the last 4 lasagne noodles

16. 1/3 cup of Marinara sauce

17. top off with the balance of the Mozzarella slices

Now cover with foil, but first cut some bamboo skewers in to about an inch higher than the top of the pan, then place them in corners then cover with the foil.  This will prevent the cheese from sticking to the foil.

Bake for 25 minutes covered, then uncover and bake for additional 25 minutes until the cheese on top is golden.

Remove from oven and let set for about 15 minutes before serving.  After cutting and plating, sprinkle with grated cheese, parsley and basil.

Enjoy cooking.

Sunchoke Soup

A great Seasonal Soup - I find it better then Potato Leek Soup

Ingredients

2 pounds of Sunchokes, Scrubbed clean and dried

3 tablespoon Avocado Oil

2 medium onions diced

3 tablespoons of diced garlic

hand-full of fresh Italian Parsley, chopped

4 sprigs of Fresh Thyme

6 cups of homemade Chicken or Vegetable stock

1 cup of Cream

Salt & Pepper to taste

First up soak Sunchokes in water for a few hours prior to use.  I find this helps in the scrubbing and cleaning process.  Below are the sunchokes for our garden.  They are really easy to grow.

Chop Sunchokes, add oil, salt, pepper and Sunchokes to a bowl, toss, divide into two batches, 

one will go into a 400 degree oven to roast for about 45 minutes or until soft.

The balance will go into a large sauce pot with onions and garlic, over medium high heat, and cook for about 5 minutes. Next add stock, Thyme and Parsley.  Bring to a boil, reduce heat and simmer for about 45 minutes, until soft.

Once both batches are done, add roasted Sunchokes to sauce pot, stir, then puree entire batch and return to the pot. Place over medium heat and stir in cream, bring to almost to a boil then turn off heat.  Let sit for about 5 minutes then serve.  All you need with this soup is a great bread. 

Note: if you are canning the soup, omit the cream.  You can add the cream when you reheat and serve the soup.

Enjoy Cooking 

Sausage, Peppers & Onions

This recipe has evolved over the past few years and I think its ready to post.

Ingredients

6 to 10 Italian Sausage

4 large Italian Grilling Peppers

2 medium Onions

1 6oz can of Tomato Paste

1 cup of homemade Chicken Stock

1 cup Madeira

Avocado Oil

1 1/2 Tablespoons of Smoked Paprika

1 1/2 Tablespoons of ground Cumin

1/4 teaspoon Red Pepper Flakes

Hand full of Fresh Italian Parsley, chopped

3 sprigs of Fresh Oregano

Smoked Salt and Pepper to Taste

Coat a large skillet with Avocado Oil and place on medium high heat.

When the skillet is at ready, place Sausage in the skillet and sear until deep brown on all sides.

While Sausage is grilling chop the Onions and Peppers

Once all Sausages are seared transfer to a plate and add Onions and Peppers to skillet and cook until soft.

Next add dried Spices, Salt and Pepper, and Tomato Paste and stir until the paste has melted and coated the Onions and Peppers

Now add the liquids to the skillet and bring to a boil, then reduce to a simmer.

Once the Sausage have cooled enough to handle, cut into 1 inch slices, then add to the skillet along with the Oregano Sprigs.

Simmer, uncovered, for about 25 minutes: you want the sauce to reduce by half and is nice and thick.  Remove Oregano Sprigs and add Parsley, serve on toasted Italian bread.

Enjoy Cooking

Tuna Fish Salad Sandwich

This mourning a received an interesting request for a Tuna Fish Salad Sandwich recipe.  At first I was like "Hmm?" but then I though why not, so here is my take on it.

Ingredients

1 medium Onion, diced

1 medium Bell Pepper, diced

1 hand full of fresh Italian Parsley, chopped

1 spring of fresh Oregano, diced

3 7oz cans of solid light Tuna in Olive Oil, drained

1/2 cup Olive Oil Mayo

3 tablespoons of Dijon Mustard

1 tablespoon of Balsamic Vinegar

1 teaspoon ground Cumin

1 teaspoon Smoked Mild Paprika

1/4 teaspoon ground Turmeric

Pinch of ground Ancho Chile Pepper

Elder wood Smoked Salt and Pepper to taste

Dice Bell Pepper and Onion

Add it to the a bowl with the mustard, vinegar, herbs and spices: toss to coat

Next add the Tuna to the mixture and combine

I love the above brand of Tuna, which you can get at Costco, but any Tuna will be fine

Now add the mayo and stir to combine.  The mixture will have a red tone to it do to the Paprika

Serve on a nice Artisan Bread.

Note: Most of my "Sandwich Salads" start the same way: Onions, Peppers, Dijon, Vinegars and Spices that are list above, so play around and add different proteins instead of the Tuna, 

Enjoy Cooking 

Cream of Asparagus Soup

I was going through the freezer today, when i came across several bags of asparagus ends: during the year instead of throwing out the ends of the asparagus, I save them to make soup. Well actually I have entire freezer full of bones, veggie ends, apple cores, etc.

This soup calls for homemade Chicken stock, which is really easy to make, and its all from things most people throw out. You will need a few chicken carcasses, celery ends, carrot ends, onions and parsley stalks.  I will post a bit later my stock recipes, all from throw away ingredients; now back to the soup.

If you like a garnish of asparagus tips for the soup you will need a few fresh spears.

Above are some of the frozen asparagus from the freezer.

Ingredients

2 pounds of Asparagus, cut into inch pieces

1 large onion

1 medium Italian Pepper

a hand full of fresh Italian Parsley, diced

3 table spoons of butter, unsalted

5 cups of homemade Chicken Broth

1 cup dry white wine

1 cup of half and half

Vanilla Salt and Pepper to taste

Place a large sauce pan over medium heat, add butter to pan to melt.

Next rough cop the onion and pepper and add to pan.  Cook until soft.

Add the asparagus stalks to pan and cook for about 5 minutes. 

Add Chicken Stock and Wine, bring to a boil then reduce and simmer for about 20 minutes until tender.

While the soup is simmering; if you are using the tips of a garnish, place a small pot of water on high heat.  Once the water is boiling, add tips and boil until tender, about 2 minutes.  Remove and place in cold water until serving.

In small batches, puree soup until smooth, then return to pan.  Now add the half & half and parsley, stir to combine. Warm soup until just about to boil.  Taste, add salt and pepper as needed.  Remove from heat, plate, add the asparagus tips to the bowls and serve.

I have a few times also served with a lemon wedge.  

Enjoy Cooking 

Hungarian Chicken Casserole

Here is an easy one pot meal, enjoy.

Hungarian Chicken Casserole

Ingredients

2 3lb chickens, cut up
1 1/2 cup chicken stock, low salt
2 lbs small new potatoes, quartered
1/2 lb mushrooms of choices, sliced
1 cup sour cream
1/2 cup diced tomatoes
1 red onion diced
1/4 cup chopped fresh Italian parsley
4 tablespoons unsalted butter
1 tablespoon paprika
1 bay leaf
Salt and pepper to taste

Directions

Preheat oven to 350 degrees

Place large casserole over medium high heat and the butter and melt. Season chicken, then place the chicken, onions and paprika in casserole and brown chicken on all sides. Now add the mushrooms, potatoes, tomatoes and chicken stock, cover and place in the oven for one hour. Once chicken is cooked through and the potatoes are tender, remove bay leaf and add sour cream and parsley, toss to combine and serve.

As an option you can switch out the parsley for fresh oregano for a different flavor profile.

Enjoy Cooking

Pork Stew

I review many cooking blogs to get inspired or if there was a dish i had and i am researching methods of cooking to teach myself how to recreate the dish. Well a few weeks back i was just researching pork, and i came across this website The Whole Kitchen and a recipe for Ancho-chile Pork Stew, which i made and it was wonderful. I posted the link below to the site, which is worth a long look. The image that is posted below is of the Pork stew from The Whole Kitchen site, it taste just as good as it looks. Well Jenn's recipe inspired me to create my own Pork Stew, which is posted below, I hope you enjoy it.

Pork Stew

Ingredients

1 8lb pork loin, removed from the bones and cut into 2 inch cubes, save the bones
8 cups of dry red wine
2 cups veggie stock, low salt
1 pound of assorted mushrooms, i use Crimini and Shiitakes
2 medium onions, diced
3 carrots, diced
3 celery stalks, diced
4 cloves of garlic, minced
1/2 cup olive oil
1/2 cup flour
1/2 cup of scallions, diced
2 tablespoons butter
2 sprigs of Italian parsley
2 sprigs of thyme
2 bay leaves
1 teaspoons cumin seeds
1 teaspoon celery seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon of red pepper flakes
Salt and pepper to taste

Directions

Now this is a two day recipe

Day One

In a large deep bowl place the wine, all the veggies, bay leaves and the whole sprigs of herbs. In another bowl with a lid, place the meat and bones, season with salt and pepper, cover and shake to coat. Now add the meat and bones to the wine mixture. Cover and place in the fridge overnight.

Day Two

Preheat oven to 400 degrees

Remove meat and bones from wine mixture and pat dry. Next drain the wine from the veggies and set both aside.

In a skillet over medium high heat, place a few table spoons of olive oil and brown the meat and the bones on all sides. Transfer browned meat and bones to a deep dutch oven. Add the veggies to the dutch oven and place in the oven for about 10 minutes, uncovered.

Remove from oven add flour and toss to coat. Return to the oven for an additional 20 minutes. Pour off any fat from the pan. Next add the stock and the wine to the dutch oven, lower the temp of the oven to 350 degrees and return to the oven for an additional 20 minutes.

While the pork has returned to the oven for the second 20 minutes, place the skillet on medium high heat and heat the seeds for about 30 seconds. Now add the butter and the remaining olive oil to the skillet followed by the mushrooms and saute until soft. Drain off and liquid and fat and add them to the Dutch oven, and place the dutch oven back to the oven, cover for the last 20 minutes.

Remove bones, sprigs of herbs and the bay leaves before serving and add the scallions on top.

Enjoy Cooking

Stuffed Cabbage

When i was going through my recipe file i came across this recipe. I remember my Mom made a great stuffed cabbage and a few years ago i decide to create one of my own. I use pork instead of beef and i add a few other ingredients to give it a smooth flavor, i hope you all enjoy this.

Stuffed Cabbage

Ingredients

1 large savoy cabbage
1 LB of lean ground pork
1/2 LB bacon, sliced into 1 inch slices
2 cups of mushrooms of choice, chopped
2 15 oz cans of diced tomatoes
1 can of tomato paste
1 cup dry red wine
1 cup cooked rice of choice, i use brown
1/2 cup of minced carrots
8 oz Mousse Truffle
8 oz of prosciutto
2 medium onions, minced
4 cloves of garlic, minced
1 red pepper, minced
2 tablespoons of olive oil
1 egg
1 teaspoon chopped fresh thyme
1 teaspoon of fresh chopped dill
2 teaspoons of fresh chopped parley
1 bay leaf
1/2 teaspoon cayenne pepper
Salt and pepper to taste

Directions

Place a large soup pot filled with enough salted water to cover the cabbage head, on med high heat and bring to a boil. Before add the cabbage, remove the outer leaves and core the cabbage stem. Boil the cabbage for about 5 minutes or until the leafs separate easily. Then remove head and place in colander stem side down to drain and cool.

In large skillet render off the bacon, remove the crisp bacon, reduce heat and add the 1/2 of the onions, saute until soft. Remove from heat, drain off excess fat and add half the garlic, thyme, dill and parsley, stir to combine. Then let stand for about 5 minute to cool.

Once cool next add the ground pork, Mousse Truffle, rice and egg, using your hands to combine, then set aside.

Now remove the leaves from the cabbage, patting dry as you go. Next cut a V at the stem end of the leaf.

Placing the leaf on a cutting board with the V towards you, now place a slice of prosciutto on the leaf, followed by a scoop of the pork mixture. Now fold the sides in on the mixture, then roll up the cabbage moving away from you, then to close use a tooth pick to secure. Repeat until pork mixture is gone. Set cabbage aside as you make the sauce.

Preheat oven to 375 degrees

In a large deep dutch oven over medium heat place olive oil, carrots, red peppers, mushrooms and balance of the onions and garlic and saute until tender. Now add the balance of the ingredients, bring to a boil then reduce heat to a simmer for 15 minutes. Now arrange the stuffed cabbage in the dutch oven, cook on the stove for 5 minutes, then cover and place in the oven and bake about 90 minutes, basting about every 15 to 20 minutes. Once cabbage is tender it is done.

Enjoy Cooking

Steak au Poivre

This recipe is for Glen, who was looking for a way to cook steak. This is a very simple recipe. Steak au Poivre is Steak with Pepper. Enjoy.

Steak au Poivre

Ingredients

4 boneless sirloin steaks, about 1 inch thick, size is your choice
1/3 cup peppercorns, ground to medium coarse
1 cup dry red wine
1/2 cup of beef stock
1 stick of unsalted butter
2 small shallots minced
1 small onion minced
4 cloves of garlic, minced
3 tablespoons Cognac
2 tablespoons of flour
Chopped parsley
salt

Directions

Pour crushed peppercorns into a shallow bowl, then dredge the steaks in the peppercorn so that they are coated on each side. Place steaks on a cutting and with the heal of your hand press the peppercorns into the steaks and set aside. Reserve the balance of the peppercorns

Preheat the broiler.

Place a skillet over medium high heat and place 4 tablespoons of butter, followed by the onions and shallots, saute until soft. Next add the wine, stock, cognac and a teaspoon of the reserved peppercorns. Reduce heat and simmer until reduced by half. Remove 1/4 cup of the liquid, whisk in the flour until smooth, then return to the skillet. Once sauce thickens, remove from heat and cover.

Place steaks under the broiler and cook about 3 to 5 minutes on each side. On the last 1 minute dot each steak with a tablespoon of butter. Remove from broiler, ten and let rest for 3 minutes.

To serving pour sauce over steaks and garnish with parsley.

Another great side with this is some blue cheese and a baguette.

Enjoy Cooking.

Vegetable Stew

I am making this soup today. I like this soup since i can adapt the veggies to what is currently in season.

Vegetable Stew

Ingredients

3 cups of veggie stock, low salt
24 to 36 pearl onions, skinned
2 cups parsnips, 1/2 inch dice
2 cups of button mushrooms
2 cups of fennel bulbs, diced
1 can of diced tomatoes, 15oz
1/3 cup raisins
3 cloves of garlic, minced
2 tablespoon tomato paste
4 tablespoons olive oil
1/4 cup dry white wine
juice of one lemon
6 sprigs of fresh thyme
6 sprigs of fresh parsley
4 bay leaves
1 teaspoon coriander seeds
1 teaspoon black peppercorns
salt and pepper to taste

Directions

Whisk together the stock, tomato paste, wine and lemon juice. Place seeds and peppercorns in a tea ball.

In a large deep skillet place 2 table spoons of olive oil and the pearl onions over medium high heat, saute until golden brown. Next add the parsnips and garlic, saute for an additional minute. Now add the tomatoes, mushrooms and spices, including the sprigs, saute for an additional 3 minutes. Now add the liquid mixture, bring to a boil, reduce heat and simmer for about 25 to 30 minutes until veggies are tender.

While the stew is simmering, place another skillet over medium high heat with 2 table spoons of olive oil and the fennel and saute until golden. Remove from heat and add the raisins and set aside.

Once the veggies in the other skillet are tender, add the saute fennel and raisins to skillet and simmer for an additional 5 minutes.

Remove sprigs, tea ball and bay leaves from stew; garnish with fresh parsley and serve with a nice baguette.

Enjoy Cooking

Catfish Roll Ups

This a really simple and quick recipe that i came up with over the weekend. I was working on another dish that sort took a turn for the worst, so I had to think of something fast based on what i had on hand. Enjoy.

Catfish Roll Up

Ingredients

4 Catfish fillets, cleaned and cut in half, down the center or 3's depending on the size
8 to 12 thin slices of Prosciutto
2/3 cup of unbleached Flour
2 teaspoons fresh thyme
1 teaspoon fresh ground pepper
1/8 to 1/4 teaspoon Cayenne Pepper
Salt to taste
Tooth picks, long

1/3 to 1/2 cup veggie oil of choice

3 to 4 tomatoes, diced and seeded
1 small red onion diced
1 Banana pepper, diced and seeded
1 small can anchovies, drained
1/2 Olive Oil
1/3 cup balsamic vinegar
handful of fresh basil leaves cut into ribbons
salt and pepper to taste

Directions

In the third section take the anchovies and a 1/3 onions and place them in a small bowl with the vinegar and set aside while you create the rest of the recipe. Actually I have a jar of olive oil with several cans of anchovies in it always on hand, its great to so many sauces.

In the first section place the flour, thyme, cayenne, salt and pepper in a bowl and whisk together, you will be dredging the fish in it. Next dredge the fish one piece at a time in the flour mixture, followed by placing a slice of prosciutto on top then rolling it up in the center and holding the fish closed with a tooth pick. Repeat until done.

Place a large skillet over medium heat and heat the olive oil until it shimmers. Now place a few of the roll ups in the skillet at a time, browning the fish on each side. When the fish is firm and the edges of the prosciutto is crispy its done. Repeat until done.

While you are cooking the fish, in another bowl place the tomatoes, banana peppers and onions. Next strain out the olive oil into the bowl, followed by the vinegar, salt and pepper to taste and toss. I always save the anchovies and the onions to use a sauce.

The plate up: place 2 to 3 roll ups on a plate. Next place some of the tomatoes salad on the plate, include enough of the dressing so that there is a light pool on the plate and top of with the basil.

Enjoy Cooking

Corn Salsa

With all the fresh corn at the farm stands, here is one of my favorite recipes. I usually make this with the left over corn from the night before.

Corn Salsa

Ingredients

4 ears corn, shucked
3 tomatillos, papery outer skin removed
1 (15-ounce) can black beans, drained and rinsed
3 cloves garlic, smashed and finely chopped
1 small red onion, diced
4 scallions, thinly sliced
1 jalapeno, seeded and chopped
1/4 cup red wine vinegar
1/4 cup olive oil
2 pinches of ground cumin
1 pinch of ground cinnamon
Salt and pepper to taste
1/2 bunch cilantro, leaves roughly chopped

Directions

Preheat the grill to medium.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, onions, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the spices, vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.

Enjoy Cooking

Chickpea Pasta Salad

here is another quick summer side dish which can also be made head.

Chickpea Pasta Salad

Ingredients

4 cups of cooked Rotini pasta
1 can of chickpeas, drained and rinsed
1 1/2 cups of chopped cucumbers, seeds removed
1 1/2 cups of chopped red peppers
1 1/2 cups of chopped celery
4 green onions chopped from roots to green tips
1/4 cup of Italian parsley chopped
1/3 cup feta cheese, crumbled
2 tables spoons of chopped sorrel
1/4 cup olive oil
1/4 cup lemon juice, if using fresh also included the zest of one lemon
2 cloves of garlic minced
1 table spoons of fresh oregano chopped
pinch of cayenne pepper
salt and pepper to taste

Directions

Place olive oil, lemon juice, zest, garlic, oregano, cayenne pepper, salt and pepper: whisk together and set aside.

In another bowl place the balance of the ingredients and toss. Whisk dressing again and pour of salad, toss and place in the fridge for at least 2 hours before serving.

Enjoy cooking

Gazpacho

This is my take on Gazpacho with meat and cheese.

Gazpacho

Ingredients

2 to 3 cups of shredded Parmigiano Reggiano cheese
1/3 lb of thinly sliced proscuitto
2 cups of diced cantaloupe
2 cups of diced honeydew
1 cup of rough chopped sweet onions
1 cup of diced red onion
1 cup of diced, celery, strings removed
1 cup of diced red peppers
1 cup of diced cucumber, seeds removed
1 1/4 of cubed bread, crust removed
1/4 cup of champagne vinegar
1/4 cup of key lime juice
1/4 cup olive oil
1 jalapeno, minced and seeds removed
6 cloves of garlic, minced
2 table spoons of celery leaves
1 1/2 table spoons of Chopped chives
1 1/2 table spoons of chopped Italian parsley
1 1/2 table spoons of chopped lemon mint
1 1/2 table spoons of chopped cilantro
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Cheese Crisps
On silpat covered cookie sheets place mounds of the shredded cheese about 3 inches rounds. Place in oven for about 8 to 12 minutes, check to make sure they do not burn, you want golden brown color. The time may lessen depending on the water in the cheese.

Next place proscuitto on parchment lined cookie sheets and bake for about 8 to 12 minutes until crisp.

Set both aside to cool.

In the food processor place 1 cup of the cantaloupe and honeydew, 1 cup of diced sweet onions, 1/2 cup red pepper, cucumber and celery and the bread and puree until smooth.

In a large bowl place the red onion and the remaining ingredients with the exception of the celery leaves. Stir to combine. Now folded in the pureed ingredients and salt and pepper to taste.

Cover and place the fridge for at least an hour.

To serve spoon into bowls and place a cheese and proscuitto crisps on top and garnish with celery leaves.

Enjoy cooking

Black Bean Veggie Stew

I was going to make a black bean soup the other night but i wanted to jazz it up a bit and give it a bit more, hmm, well just a bit more. I was planning to make a bunch of soups this weekend and i had the ingredients for my Posole and my Chinese beef soup and I though why not add parts of both of them to my black bean soup, thus the recipe that follows.

Black Bean Veggie Stew

Ingredients

1 13oz can of black beans
1 cup of long grain rice
2 cups of Bok Choy, chopped
2 cups of chopped tomatoes- fresh not canned
1 cup sliced radishes
1 large onion, diced
1 large red pepper diced
2 stalks of celery diced
1 poblano pepper, diced
6 cloves of garlic minced
6 table spoons of Olive Oil
2 table spoons of Chinese Black Vinegar
2 table spoons of Soy Sauce
1 Table spoon of Worcestershire sauce
2 teaspoons of ground Turmeric
1 teaspoon of ground Cumin
1 teaspoon ground yellow mustard
1/2 teaspoon saffron
Salt and Pepper to taste

Directions

In a large deep sauce pan over medium high heat place 4 tablespoons of the olive oil, onions, red pepper and celery and saute until soft. Next add the garlic and poblano pepper and saute for about 1 minute. Now add the entire can of black beans liquid and all plus an additional can of water. stir to combine. Once it begins to boil, reduce heat to a rolling simmer and add the black vinegar, Worcestershire sauce, soy sauce, 1 teaspoon of turmeric, cumin and mustard. Wait to add the salt and pepper until later.

Now start the rice: In another sauce pan add 2 cups of water, saffron and the balance of the olive oil and turmeric; bring to a boil. Now add rice, reduce heat and cover and simmer until rice is tender about 20 to 30 minutes. Once done fluff, cut the heat and keep cover until ready to use.

30 minutes into the simmering of the stew taste to see if it needs salt and pepper and add as needed. Simmer for an additional 15 minutes.

To plate: Place a mound of rice in the center to a soup plate. Next place the bok choy, radish and tomatoes around the rice. Spoon bean stew over the rice, about 1/2 to 3/4 of a cup. You can also top if off with some grated cheese. Serve

Enjoy Cooking

Blue Tortilla Fish Cakes

I got requests for more cookies: I will post more cookies soon.

Now for fish, i love fish and i try to serve it allot but i need to come up with new ways to serve it so i do not hear complaints from Michael. I wanted to make a fish cake one night, and i got started preparing them when I realized, to late to stop of course, that i had no bread crumbs left in the house, then i saw the Blue Tortilla chips and figured why not.

Blue Tortilla Fish Cakes

Ingredients

Cake
1 cup of crushed blue tortilla chips
1 red onion, diced
1 bunch of cilantro, chopped but this time we want the stems, half the leaves are for the sauce and the balance is for the garnish
olive oil
1 jalapeno, diced
about a pound and half of fish of choice, I use either Cod or Catfish
1 large egg
salt and pepper to taste

Sauce
4 oz of goat cheese
3 teaspoon of diced garlic
1 table spoon Worcestershire sauce
4 table spoons Diced Gherkins
2 Shallots diced
4 table spoons olive oil mayo
1 lime, zest and juiced
1 teaspoon white wine vinegar
1 teaspoon Sriracha hot chili sauce, find in the at the Chinese Market

Garnish
1 lime sliced

Directions

cakes
Prehaet oven to 350 Degrees.
Place 1 table spoon of oil into a large skillet over medium high heat, now add the onions, cilantro stems (about 2 table spoons diced) and jalapeno. Saute until soft then remove from pan and set aside.
In the food processor place the fish, egg, salt and pepper to taste. Pulse a few times to combine but not to puree the fish. Next add the onion mixture and pulse a few more time. You want a lumpy texture, not to big but not to small. Remove from food processor and form into patties. Place blue tortilla crumbs into a plate and dredge cakes in the blue crumbs, coat well on each side.
Do a quick wipe out of skillet, add about a table spoon of oil to skillet over medium high heat, place enough cakes in the skillet, but do not crowd. Brown the cakes on each side, do not worry about cooking through, you just want a golden brown color on each side. Place cooked cakes on a wire rack that is on top of a cookie sheet and then cook the remaining cakes, adding more oil to the pan. Once all done, place in oven and cook for about 10 to 12 minutes, until cooked through.

While fish cakes are in the oven, place all the remain ingredients into the food processor and pulse until smooth.

Plate up cakes, spoon sauce over cakes and garnish with limes slices and cilantro.

Enjoy Cooking

Roasted Potatoes

I know it sound simple but post of the time i have had potatoes they have been really bland or just un-interesting. But potatoes are really simple if treated really simple. The next recipe is just that simple.

Roasted Potatoes

Ingredients

2 pounds diced potatoes, with the skins on, you choose the type of Potato
1/2 cup diced shallots or onions
3 table spoons diced garlic
1/4 cup olive oil
1 teaspoon rosemary
Salt and Pepper to taste

Directions
Pre-heat oven to 350 degrees
Place all ingredients in a large ziplock or bowl and toss well. Next place on a baking sheet and roast for at least an hour or until golden brown. Serve with your meat of choice.
It can not get any simpler than that.

Enjoy Cooking

Sesame Slaw

Michael likes slaw so i am always trying to come up with a new one. This is one i came up with today, after i got over the black bear visit. The Bear was cute and all but there was only a mesh fence between me and the bear.

But anyway, i hope you all enjoy this slaw, i really like it.

Sesame Slaw

Ingredients

1/2 a red cabbage, sliced really thin
2 red peppers cut into ribbons
1 medium onion, quartered and thin sliced
3 baby Bok Choy, thinly sliced
1 cup shredded carrots
1/3 cup of Raisins
1/2 cup rice vinegar
1/2 red wine vinegar
2 table spoons Sesame oil
1 teaspoon cumin seeds
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon fresh ground pepper, black or pink
1 teaspoon raw sugar

Directions
Place raisins, vinegars, sugar and seeds into a bowl and whisk together and set aside as you cut up the veggies.

Place the balance of the ingredients in a large bowl and toss. Once dressing has set for about a half hour, pour into bowl with the veggies and toss to coat. Let sit for at least a hour at room temp, tossing every 10 to 15 minutes.

That is it, serve at room temp.

Enjoy Cooking

Crawfish Boil

The hardest part of the recipe was figuring out the spices for the boil, there are all these prepackaged spice mixes but they usually have MSG in them or other caking agents. So it was a bit of trial and error until I got the correct taste. I have not made this in a while, hmm maybe this weekend.

Crawfish Boil

Ingredients
3 to 5 pounds of live crawfish
1 pounds of fingerling potatoes
6 ears of corn cut into 1 inch pieces
12 andouille links cut into 1/2 inch pieces
3 large onions quartered
6 celery stalks, chopped
4 lemons quartered
4 garlic bulbs cut across the top, remove loss skin
1 table spoon whole pepper corns
1 table spoon whole coriander seeds
2 table spoons of whole cloves
2 table spoon of whole all spice
2 table spoons of cumin seeds
2 table spoons of yellow mustard seeds
3 table spoons of cayenne pepper
2 table spoons of paprika
6 sprigs of fresh thyme
6 sprigs of fresh oregano
6 sprigs of fresh dill
6 bay leaves, fresh
Lots of salt

Directions
You are going to need a really big pot with a basket, about 5 gallon size.
Place in the spice grinder all the seeds and grind for 10 seconds or so, it can be chunky. Fill the pot with about 3 gallons of water and add all of the spices: note have the basket in. Also salt the water to your desired taste, i do not really cook with salt so i put in about 1/3 of a cup of salt. Bring pot to a boil, covered. While the water is coming to a boil it is time to clean the crawfish. You will need to rinse and rinse and rinse the crawfish. It took me the first time about 10 rinses until the water ran clean through the colander. Remove any dead crawfish during the process.
Once water has come to a boil add the remaining ingredients, minus the crawfish at this point. Cover and cook for about 10 minutes are until potatoes are soft. Once veggies are done add the crawfish and cook for about 3 minutes. Turn of heat and let sit covered for 8 to 10 minutes. Remove basket from pot and dump contents into a really big bowl and serve with baguettes and beer. I like spreading the cooked garlic on the baguette.

Enjoy Cooking