Saturday, May 18, 2013
*Makes 6 servings
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
1 teaspoon vanilla
1-1/2 cups heavy cream
Preheat oven to 400 degrees. Grease a glass 9 x 9-inch square baking pan. Combine all ingredients in a bowl and mix to combine. I find that using my hands to get the last bit of flour worked into the dough works wonders. Pat into baking pan and bake for 15-20 minutes. Let set in pan for 10 minutes, remove and cool completely on a wire rack.
Mine actually took closer to 30 minutes, but keep in mind that I'm baking in a propane oven and it's not an even heat and I'm still getting used to it.
Friday, May 17, 2013
Now here is where I get all weird about food again. I don't mind bleu cheese IN my burger, but I am not a fan of cheese ON my burger. It's just me. I won't turn down a good cheeseburger, but, my preference is just a burger and not a cheeseburger. Anyhow, add in some Fleur de Sel (French grey salt) and some more black pepper into 1-1/2 pounds of not-lean ground sirloin. I grind my own and I use about 80/20 mix for burgers that will get grilled. What that means is that the ratio of beef to fat is 80% beef and 20% fat.
If you want one of those burgers that drip down your arm like they do in a Carl's Jr. commercial, don't plan on a lean mixture.
I also shake in some Worcestershire sauce in before the burgers are made. Don't ask me how much, I don't measure, I just shake it in. If I had to guess, I'd say a tablespoon. Then goes in a good 1/2 cup or so of crumbled bleu cheese (or gorgonzola or rocquefort or Stilton) That's all. I don't put anything else in. Mix everything together with a fork...I saw Ina Garten do this for meatloaf and, by Jeeves, it really does work! Shape into 3 big ol' hurkin' 1/2 pound patties. Grill the patties over medium until they get to almost where you want them...and I want mine medium, thank you very much (but, if you want to be safe, grill them done and use a meat thermometer and all that happy jazz).
Friday, May 3, 2013
You don't have to take my word for it...here is the link to the announcement!
I just wanted to share the awesome news with everyone and say thank you so much!
Tuesday, April 23, 2013
Pacific Sea Bass with Morels el Cartoccio
To reconstitute dried morels:
4 ounces dried morel mushrooms
3/4 cup water
1/4 cup Pinot Grigio or whichever white wine you plan on using with the fish
Rinse dried mushrooms briefly under cold running water and place in a heat proof bowl. Bring water and wine up to boil and pour over mushrooms in bowl. Let stand 3-5 minutes. Remove mushrooms from liquid, set aside and reserve soaking liquid. There is a ton of flavor in that liquid, so don't throw it out!
For sea bass packets:
3-24x24 inch pieces of parchment paper cut into big heart shapes
3 half-pound Pacific sea bass filets (a good substitute would be halibut or cod if you can't find sea bass)
1 lemon, thinly sliced (you may have to use another half of a lemon to finish the job because you need 5 slices per packet)
4 ounces dried morels, rinsed and rehydrated (reserve liquid), sliced
Fleur de Sel and coarsely ground black pepper, to taste
1-1/2 teaspoons fresh orange thyme leaves
3 tablespoons shallots, finely minced
3 tablespoons extra virgin olive oil
3 teaspoons fresh chives, minced
6 tablespoons Pinot Grigio or whichever white wine you'd like to use...but use one that tastes or good because that's just how it is.
For each packet:
Preheat oven to 400 degrees.
Make a "rack" out of 3 lemon slices on each piece of parchment paper, on one side of the "heart" near the fold. Put one sea bass filet on top of the lemon "rack". Sprinkle each filet with Fleur de Sel and coarsely ground black pepper, to taste. Top with 4-5 sliced morels. Sprinkle each with 1/2 teaspoon of orange thyme, 1 tablespoon of minced shallot and 2 lemon slices. Drizzle with 1 tablespoon of extra virgin olive oil and start sealing up the packets by folding tightly and making sure that the crimps are airtight. Just before you seal the end, add in 2 tablespoons of Pinot Grigio and finish sealing. Place packets on a baking sheet that has a side on it...just in case they leak. Bake at 400 degrees for 20-25 minutes or until fish is done and flakes easily with a fork.
Pinot Grigio-Morel Reduction Sauce:
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon unsalted butter
2 tablespoons shallots, minced
2 cloves garlic, shaved paper thin (this is when a really good, really sharp knife comes in handy!)
2 tablespoons capers, drained
1/4 cup reconstituted dried morels, sliced
Fleur de Sel and coarsely ground black pepper, to taste
1/2 cup Pinot Grigio
1/2 cup reserved morel soaking liquid
In small skillet, heat olive oil and 1 teaspoon butter over medium heat. Saute shallots, capers and garlic until soft, about 2 minutes. Add sliced morels and cook for 2 minutes. Add wine and morel soaking liquid and bring to a boil, reduce heat to a low and simmer about 15 minutes or until liquid is reduced by half. Turn off heat, add 1 tablespoon butter and season with Fleur de Sel and coarsely ground black pepper, to taste.
Spoon over sea bass packets when they are cut open.
5th Annual Morel Challenge is up and going! There are 12 fantastic and worthy bloggers (yes, I'm counting myself amongst them) with 12 unique, gourmet recipes and we need your votes!
Pacific Sea Bass with Morels al Cartoccio
How good does this look?
This is simple:
Tear up some red leaf lettuce. Thinly slice a bunch of radishes and throw those in the bowl. Sprinkle in some minced shallots. Cut the rind and zest off of 2 navel oranges and thinly slice. Throw those into the bowl. I also added in the extra chives and thyme that I had left from the Pacific Sea Bass with Morels al Cartoccio. That's the salad. Here's the dressing. I had to use an extra half of a lemon to get the required amount of lemon slices for the fish packets. I juiced up the half that I had left over. I added in a tablespoon of minced shallot, used double the amount of olive oil in ratio to the lemon juice. Fleur de Sel and coarsely ground black pepper, to taste. 1 teaspoon of grainy dijon mustard and some snipped chives. Shake until everything combines. Super easy, fresh and a perfect compliment to the Pacific Sea Bass with Morels al Cartoccio.
Tuesday, April 16, 2013
These are the typical spices that are included: curry powder, paprika, black pepper and sugar.
1 cup low-sodium tomato sauce
1/2 cup chili sauce (sweet or hot...your choice...I used sweet)
1/2 tablespoon sugar
3/4 teaspoon coarse ground black pepper
1 teaspoon half-sharp Hungarian paprika
2 tablespoons curry powder
1/2 medium-sized onion, finely minced
1 pound kielbasa or knockwurst, cut into 1-inch pieces
Combine all ingredients, except kielbasa, in a medium saucepan. Bring to a slow boil over medium-low heat. Reduce heat to low and let simmer for about 15 minutes or until onion is tender. Meanwhile, brown kielbasa in a skillet with a bit of olive oil. Put kielbasa into the sauce and let simmer for about 5 minutes.
You can serve this like I did, in a hot dog bun, or over rice. Even more authentic is a hard roll dipped in the sauce.
Sunday, April 7, 2013
I caught the tail-end of an episode of Diners, Drive-ins & Dives last week and ol' Guy was at this place where they served seafood smothered French fries and oyster sandwiches. I've been drooling ever since I saw that. I've been wanting oysters. I had half a quart sitting in the freezer from the last time that I didn't have to cook for Ralph, so I had Bob grab them for me.
The marinade is simple. It's buttermilk, Sriracha hot sauce and black pepper. That's it. Nothing fancy. Super easy. I let them sit in the marinade for a couple of hours.
Sriracha Marinaded Fried Oysters
1 pint of small or extra small oysters, drained
2/3 cup buttermilk
2 tablespoons Sriracha hot sauce
1 teaspoon coarsely ground black pepper
Combine buttermilk, hot sauce and black pepper in a medium sized bowl. Whisk to combine. Add in drained oysters, cover and fridge it for about 3 hours.
Remove oysters from marinade with a slotted spoon, dredge in plain, unseasoned flour and deep fry for about 4 minutes or until firmed up in 350 degree oil.
Ponzu Tartar Sauce
1/2 cup mayonnaise
1 small dill pickle, finely minced
1 tablespoon capers, drained and minced
2 dashes hot sauce
1 tablespoon Ponzu seasoning/dressing/marinade
1/4 teaspoon coarsely ground black pepper
Mix all ingredients together and fridge until ready to use.