Aaron
Sep 30, 2007
THE A LIST: Stuff I like to share: Tandoori Chicken Wings
Aaron
Fast and Easy Collard Greens
1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder. Mince and mash garlic to a paste with 3/4 teaspoon salt.
Makes 4 servings
THE A LIST: Stuff I like to share: Easy Yummy Sushi Wraps
Sep 29, 2007
Fresh Salsa (made the easy way)
Step one:
1 large white onion pealed and diced – place in food processor
2 fresh jalapenos seeds removed and diced – place in food processor
1 bunch fresh cilantro – cut off leaves and discard the stems – put into the food processor
Pulse the above in the mixer until it is minced in size, do not run the processor as it will liquefy – simply pulse look, pulse, look etc.
Step two:
Add 6 plump ripe fresh tomatoes – diced
Add 1 lime zested and juiced –
Pulse again just until well mixed
Step three:
Empty into a mesh strainer and let stand for an hour or push excess liquid out with back of spoon. Reserve the juice.
Mix the salsa with a fork and taste for level of spice and need for salt. Add back any juice if you want.
Store in fridge in airtight container - lasts about 5 days if you do not eat it all the day you make it.
Variation A:
Hot Green Salsa – Sub the tomatoes for 12 fresh tomatillo's, pealed and washed in hot water, add a third jalapeno and do not pulse the mix, liquefy and once mixed taste for salt and store the same way.
Variation B:
Add cooked corn, diced avocado, jicama or black beans to any of the above and enjoy
Variation C:
Add fire roasted tomatoes and fire roasted green chilies to add a hearty charred taste
Variation D:
Add cooked black beans, or pinto beans, or large white beans, one mango pealed and diced
Asian Chicken Salad with Low Fat Ginger Dressing
4 coins fresh ginger
2 sprigs coriander
3 scallions
1 small carrot, halved
1 1/2 pounds skinless chicken breasts halves, on the bone
4 cups chicken broth, homemade or low-sodium canned
2 cucumbers, seeded and diced
1/4 medium jicama, peeled and diced
1/2 cup cilantro leaves, roughly chopped
1 cup grape tomatoes, halved
1 scallion (white and green), thinly sliced
1/4 cup toasted cashews, chopped
Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves
Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
Low Fat Ginger Dressing:
1 lime, juiced (about 2 tablespoons)
1 tablespoon freshly grated peeled fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian chili paste
2 teaspoons Asian fish sauce
1/4 teaspoon kosher salt
1 tablespoon broth from poaching chicken
2 tablespoons extra-virgin olive oil
Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
**** Thank you Erin ****
Sep 25, 2007
Grilled Tuna with Chiles, Corn and Fresh Greens
12 oz tuna steak that is sashimi grade – grilled medium rare
1 cup cooked corn – preferred that it is roasted*
1 teaspoon natural sugar
½ teaspoon chili oil
½ teaspoon dried red chili peppers
2 tablespoon seasoned rise vinegar
Just a little fresh lemon juice
Olive Oil
Fresh salad greens and herbs
Handmade flour tortillas
Rub tuna with olive oil sea salt and a little pepper. Grill tuna until medium rare (use grill pan or sear it in a skillet) remove from hot pan and set aside – into hot pan add sugar, corn, chili oil, chili peppers, rice vinegar and a tad of lemon juice and cook on high for maybe one minute – you want to deglaze the pan and heat the contents.
Slice tuna into bowl and add the corn etc from the pan. Toss well and taste for salt and maybe the need of some olive oil.
Place on greens and serve
OR
I like to wrap it all up in a hot flour tortilla as a wrap.
A little sweet, a little spicy, a lot yummy
Serves Two
** a way to cheat on the roasted corn is to place corn cut from cob or already cooked onto nonstick pan and place under hot broiler until it looks roasted
Sep 24, 2007
The New Food Lover's Companion - an AWESOME book
Synopsis:
The fourth edition of this widely praised reference guide includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks and other food-related literature. Here in one volume is an invaluable companion for cooks--and for anyone who loves good food.
Sep 17, 2007
Ecuadorian Potato Cakes with Peanut Sauce
1 1/2 pound Yukon Gold potatoes
Preparation
Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
Sep 16, 2007
Lobster Mac N' Cheese
** I have enjoyed this both with lobster and with fresh shrimp. Its well worth the effort.
For the lobster:
Salt
2 (1 1/2-pound) lobsters
For the beurre blanc:
1/2 cup white wine
1/2 cup white wine vinegar
1 tablespoon black peppercorns
1 large shallot, sliced
1/2 cup heavy cream
12 ounces high quality butter, cubed
For the pasta:
Salt
12 ounces elbow pasta
For the lobster oil:
Lobster shells (from above)
2 cups vegetable oil
1 tablespoon paprika
To assemble:
4 ounces high quality butter
8 ounces mascarpone
Freshly ground white pepper
Chervil, to garnish
For the lobster:
Separate the tails and claws from the lobster and place the claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil.
For the beurre blanc:
Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh sieve and hold warm till ready to use.
For the pasta:
Bring large pot of salted water to a boil and cook the elbow pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use.
For the lobster oil:
Take the bodies from the lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter.
To assemble:
In a large saute pan, melt the butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster oil.
Sep 11, 2007
Tuscan Pork Chops
Ingredients
4 Pork chops – thick center cut
Olive oil
4 Shallots, sliced
One head Fennel – sliced, including the greens
2 Handfuls Parsley, flat leaf, chopped
½ cup White wine
One can chopped tomatoes
4 tablespoons capers
Zest of one lemon
Preparation
Salt and pepper pork chops and brown 4 minutes on each side, set aside
Into pan that the pork was browned in – add olive oil, shallots, fennel and one handful of chopped parsley. Sautee for 5 minutes and deglaze the pan with the wine. Add the tomatoes, pork chops and simmer covered for 15 to 20 minutes or until pork is cooked but not dry. Turn off heat and add 4 tablespoons capers and the zest from one lemon
Serve with sauce spooned over pork
Sep 10, 2007
Grilled Fish Tacos
Very thinly slice onion crosswise into rings. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, and cabbage then let stand until ready to use (about 25 minutes). Meanwhile, stir 1/4 cup lime juice together with cilantro, olive oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
Chicken Hash
Ingredients
Olive oil
Two large Potatoes
Two medium Parsnips
One Onion
Fresh thyme
Zest of one lemon
Two chicken breasts cooked and shredded – you can use deli sliced roast chicken or turkey if you don’t have the chicken handy.
One bunch scallions cleaned and minced
Preparation
Brown in a heavy pan, potatoes with skin on, diced; peal parsnips and cut in half and dice, peal onion and dice, season with salt and pepper and thyme stripped from the sprigs (about two tablespoons). Cook until all is brown and starting to caramelize. The longer it cooks and the darker it gets the tastier it gets. Every time you turn it in the pan, push it back down with a spatula. I regulate the temp to cook it for about 30 minutes. At the halfway point, add the chicken and continue browning. At the end of the cooking period, add the scallions, and the zest of one lemon.
Serve
I have served this as breakfast, lunch or dinner; it is great with eggs, with egg whites, and with a green salad, with cranberries, and more. You can easily add in leftovers from the fridge and or shape the hash into patties and store in the fridge for use in the next few days.
Sep 7, 2007
Bite Trails: Five fabulous—and under the radar—foodie destinations!
by Jeff Chu Aug 24 2007
Time was when Napa Valley was just Napa Valley—a sleepy, mostly agricultural corner of Northern California that looked a little like Tuscany and felt a lot like a backwater.
Then came Napa Valley wines, which turned the region’s name into a brand. These days, every place wants to be the Napa Valley of something. Colorado claims to be the Napa Valley of the Beer World; Kona, Hawaii wants to be the Napa Valley of Coffee; and America’s Hereford beef farmers assert that the entire Midwest is the Napa Valley of Beef.
With all the claims to fame, where is a hungry traveler to turn? We’ve picked five lesser-known North American locales that have organized themselves into foodie-friendly destinations and offer good eating. While they may be familiar to some, none attract Napa Valley-like hordes.
North Carolina Barbecue Trail
According to the North Carolina Barbecue Society, the eastern shores of the state were the birthplace of barbecue—the Cradle of ’Cue, as they say. And though Kansas, Texas, Tennessee, and all parts in-between claim they know how to do barbecue best, it’s North Carolina that has the Historic Barbecue Trail.
Thank N.C.B.S. president Jim Early, who, in his quest to find the best barbecue in his home state, ate in 228 different barbecue joints over six months. He chose 25 for the 500-mile-plus trail, which wends from the mountain town of Murphy, in the state’s southwestern corner, to the community of Ayden in the east.
All the establishments on the trail cook their meats over open charcoal- or wood-fired pits that have operated continuously for at least 15 years, and all serve homemade sauce with their slow-roasted pork. Fresh hush puppies (fried in lard) are a staple side dish.
Only a fool would try to name the best place to eat along the barbecue trail. But one can’t-miss stop is Lexington, the self-declared barbecue capital of the world. It’s home to both the Barbecue Center and Lexington Barbecue, which Early calls “one of the most streamlined, efficient, and impeccably clean barbecue operations I have ever seen”—no small praise, given the laid-back standards that any barbecue veteran will have seen. And there’s no better time to go than October, Lexington’s Barbecue Month. At this year’s barbecue festival (October 27), more than 100,000 people will scarf down a total of at least five tons of barbecue.
Okanagan Wine Trail
British Columbia seems like it would be one of the worst places in the world for growing wine—it’s often described as lush (rainy), green (rainy), and mild (rainy). But 100 miles east of Vancouver sits a valley where summer days are warm and sunny, the evenings are breezy and cool, and the winters are, by Canadian standards, moderate and dry.
For years, Okanagan vineyards produced cheap plonk more worthy of cartons than bottles. But about three decades ago, with the help of the Canadian government, local growers began pulling out the lower-quality Labrusca vines and replacing them with vinifera, the grape family that includes most of the varieties associated with the world’s best wines.
Since then, Okanagan has flourished as a winemaking region. Its vineyards produce fine cabernets and shirazes as well as Rieslings. Vintners also make wines from locally grown cherries, apricots, black currants, and other fruit, and its ice wines are particularly respected.
Highlights on Okanagan’s wine trail include Jackson-Triggs Okanagan Estate, which has been named Winery of the Year in Canada three of the past five years, and the offbeat Summerhill Pyramid Winery, which produces organic wines that have been aged in—you guessed it—a pyramid.
Oregon Ale Trail
Oregonians love fine beer: They drink four times more craft and artisanal beer than the average American. And they have plenty to choose from. Oregon, the second-largest grower of hops in the U.S. after Washington, is home to nearly 60 breweries. (Portland alone had 30 at last count.)
Oregon’s breweries are nearly all in the western part of the state. Just outside Portland, in the suburb of Troutdale, is Liberator Brewing, a pub that online watering-hole compendium Pubcrawler.com’s users have ranked as the top brewpub in Oregon. You don’t have to drink on an empty stomach at Liberator; its seasonal menu emphasizes local produce. Farther upriver, you’ll find the Full Sail Brewery in Hood River, which won gold medals for its amber, India pale ale, and wassail at this year’s World Beer Championships, and offers afternoon tours. (For a sneak peek at the view from the brewery, check out Full Sail’s webcam.) If you’re more of a coastal person, drive down the Pacific shore to the fishing town of Newport. The slightly touristy Rogue Ales brewpub has a vast selection of beer on draft, and a bed-and-beer upstairs. (Each room comes with two 22-oz. bottles of Rogue Ale and Rogue pint glasses.)
Vermont Cheese Trail
Cheese has been made in Vermont since 1810, when William Jarvis of Weathersfield shipped over two Holstein cows and a bull from Holland. Today, Vermont’s cheesemakers produce about 70 million pounds of cheese a year.
Most are tiny farms producing a few dozen pounds every day or two, from small herds. These artisanal cheesemakers are scattered all over the Green Mountain State, from the far north, near the Canadian border (Lake’s End does both goat and cow, while Hope Farm produces a sheep’s milk Tomme), to the southeast (Vermont Shepherd, in Putney).
The most recent version of the Vermont Cheese Council’s map lists 38 cheesemakers, who work with cows, goats, sheep, and even water buffalo: Woodstock Water Buffalo makes yogurt and mozzarella and claims to be the only water-buffalo creamery in America. Twenty-two farms, mostly in southern Vermont, are open to visitors, although several ask that you call in advance. The largest cheesemaking operation in the state is probably also the most recognizable: Cabot Creamery, in Cabot, is open year-round for guided tours. And don’t forget that in Vermont, dairy products don’t just mean cheese—Ben & Jerry’s is located up in Waterbury.
Fresno County Fruit Trail
Why go to Fresno, California, when its produce comes to most Americans? Fresno County grows more fruits and vegetables than any other county in the nation, nearly $5 billion a year of table grapes, almonds, oranges, tomatoes, plums, nectarines, olives, berries, and peaches. It’s home to the country’s biggest raisin producers, including lunch-box favorite SunMaid, as well as David, one of the top marketers of sunflower seeds.
The Fresno County Fruit Trail includes four dozen farms, farmers’ markets, produce stands, and agricultural processors who welcome visitors from May through September. You can pick your own strawberries and blueberries, or take a hot-air-balloon ride over the acres and acres of orchards. Or you can attend one of dozens of local festivals that have partnered with the trail, including Coalinga’s Horned Toad Derby, the Swedish Festival in Kingsburg, and Kerman’s Harvest Festival.
How The Experts Eat
by Wendy Paris May 2007
The people who make and sell gourmet foods share connoisseur' secrets of consumption.
The modern obsession with fine food has led to an abundance of detailed advice on how to appreciate it. Sushi should be eaten fish-side down. Chocolate shouldn’t be corrupted with fillings or flavorings. Wine is to be served in varietal-specific glasses.
Sep 1, 2007
Yellowfin Tuna with Heirloom Tomatoes and Oil-Cured Olive & Caper Salsa
It is a collection of essays from various writers - highly rec'd the read.
Sent to me by: Kim Sauer of NYC
****
Yellowfin Tuna with Heirloom Tomatoes and Oil-Cured Olive & Caper Salsa: Story by Erin Ergenbright; recipe by Morgan Brownlow.
****
1-5 oz yellowfine tuna steak
Sea Salt and Cracked Pepper, to taste
2 Heirloom tomatoes (like Brandywine, Marvel Stripe or Cherokee)
1 1/2 oz oil-cured olives, pitted
1 1/2 tsp capers in salt, rinsed
1/4 bunch of basil leaves
1/2 lemon, zested and juiced
Pinch of red pepper flakes
1/4 cup extra-virgin olive oil
Season the tuna steak with sea salt and cracked pepper, then set aside.
Prepare the olive salsa by placing the olives, capers, lemon juice and zest, red pepper flakes, and olive oil in a small bowl. Mix well and set aside to let the flavors macerate. ( you may also put tomatoes in the salsa if you choose)
You may pan sear the tuna steak in a very hot skillet over hight heat with a splash ov olive oil until medium rarek, or grill the tuna steak over hot coals until medium rare. This takes about 3 minutes per side.
While the tuna is cooking, slice the tomatoes and place around plate. Season with a sprinkling of sea salt.
when the tuna reaches your desired degree of doneness, place on top of the slice tomatoes, then add the basil leaves to the salsa, mixing lightly.
Drizzle the salsa over the tuna steak and sliced tomatoes.
Note: I have made it with both Tuna and Swordfish - both are great.
****
Thank you Kim
Chimichurri
Chimichurri
History:
Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries. It is told that the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Belgrano in the 19th Century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauces' name was corrupted to 'chimichurri', while others say it was changed in his honor.
Other similar stories involve Jimmy Curry, an English meat importer; a Scot, James C. Hurray, traveling with gauchos; and an English family in Patagonia overheard by the group of Argentineans that were with them while saying "give me the curry". All the stories share an English speaking colonist and the corruption of names or words by the local population.
Nonetheless, this is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with, chicken, vegetables, especially grilled or fried tomatoes. I even like it piled on a burger or hotdog as a relish.
Preparation
Chimichurri is made from chopped parsley, oregano, basil, dried oregano, dried thyme, garlic, salt, pepper, shallots, lemon and olive oil. It is usually the only seasoning for grilled steak and chorizo sausages in Argentine asados. It can also be used as a marinade for grilled meat.
The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are clearly derived from Genovese pesto. You can if you prefer, chop each item in the food processor but not all at once. One at a time and add it to the bowl.
¼ cup natural sugar
1 cup apple cider vinegar
½ cup water
In small pan, bring the above to a boil and stir until sugar is melted and it has reduced by half. Let cool to room temp.
In large mixing bowl; mix:
1 cup coarsely chopped fresh flat-leaf parsley
½ cup coarsely chopped fresh oregano
½ cup coarsely chopped fresh basil
½ cup shredded white cabbage
3 sticks fresh rosemary pulled off the stick, chopped
1/2 cup extra-virgin olive oil
Zest of and juice of one fresh lemon
4 minced shallots
2 minced garlic cloves
1 teaspoon dried hot red-pepper flakes
2 tablespoons dried oregano
1 tablespoon dried thyme1/4 teaspoon sea salt
¼ teaspoon fresh ground pepper
Add the sweet vinegar to the whole mix and toss very well.