tag:blogger.com,1999:blog-28449580228641022572024-03-05T08:37:01.355-08:00Eat first. Ask questions later.lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2844958022864102257.post-67533749472511179752011-02-07T19:45:00.000-08:002011-02-07T19:45:47.174-08:00ethiopian feastBesides being delicious, Ethiopian food is easy to make and inexpensive. The following three recipes were adapted from "Vegetarian Ethiopian Feast" on thriftyfun.com. Jenna and I ate these dishes with Ethiopian bread called injera. Injera is made with <a href="http://en.wikipedia.org/wiki/Eragrostis_tef">teff</a> and tastes like spongy sourdough bread. I bought the injera at <a href="http://maps.google.com/maps/place?hl=en&rlz=1T4ADFA_enUS337US337&um=1&ie=UTF-8&q=kukulu+market+chicago&fb=1&gl=us&hq=kukulu+market&hnear=Chicago,+IL&cid=11895076290248662016">Kukulu Market</a> in uptown. The dark injera has more teff than the lighter colored injera. <br />
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<div style="text-align: center;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrwQz0QlVKxaADO7e7dAILp2KcmulVtQstBDRKx01_TIjB_bL1sCBpGvtlH5KnqqmtXGzGFd-uMnZdl0Co04G6eh3DnvHEyzxdrgBULpD1m_vVqMbNC09_sSqd1HthjJs1XSDTQqKpcA/s320/IMG_0460.JPG" width="320" /></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">gomen (collared greens)</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 bunch collard greens, tough stems removed and chopped</div><div class="separator" style="clear: both; text-align: left;">1 medium onion, diced</div><div class="separator" style="clear: both; text-align: left;">1 T niter kibeh (recipe below) or olive oil or butter</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat pan to medium and add nitter kibeh. Add onions. Cook until translucent. Add collared greens and cook until bright and softened. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlMIGSt7E9Z9iR16P1N6spzffFwxJyDmyCG7PsBFI5oUBG5SCH68E3aQ-uZkeVSehCxM-HZ6rga6vJ9q1lpuTg8TVYaTooch416v8y6h10M53d-J9reqQw4TQJQQttbEGkX2hiYvlUP4/s320/IMG_0471.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">miser wat (spicy red lentil stew)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>4 T olive oil <br />
1 T garlic, chopped <br />
1 T fresh ginger, minced <br />
2 T berbere (recipe below)<br />
2 cups onion (one large onion or two small onions) <br />
1 pint cherry tomatoes <br />
1 15 oz can diced tomatoes<br />
2 cups split red lentils <br />
6 cups water or vegetable broth <br />
1/2 c red wine<br />
1 t salt <br />
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<div class="separator" style="clear: both; text-align: left;">Saute the onions in the olive oil, until the onions are translucent. Add the garlic and ginger and saute for another minute. Add the berbere and saute for a few minutes more, stirring occasionally to prevent burning. The onions should start to caramelize Mix in the tomatoes and simmer for another 5 to 10 minutes. Add the lentils, salt, red wine, and the vegetable stock or water and bring to a boil, then turn down to a simmer and cook uncovered until the lentils are cooked. About an hour.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG6llqFrgewz2AFS6lmNIoFZJNIDoA1xNSbkl5tmKCjSWTzxScqYag5qDlCnMHVQ46R3jf_6WVzZbC5wLfmry6wHYjoqdte5du9vQ9eaSgvivhTrSD3RnzNxNUSr7t_CrxVKixK6Stw8/s1600/IMG_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNG6llqFrgewz2AFS6lmNIoFZJNIDoA1xNSbkl5tmKCjSWTzxScqYag5qDlCnMHVQ46R3jf_6WVzZbC5wLfmry6wHYjoqdte5du9vQ9eaSgvivhTrSD3RnzNxNUSr7t_CrxVKixK6Stw8/s320/IMG_0457.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">lima beans</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1.5 - 2 c lima beans</div><div class="separator" style="clear: both; text-align: left;">3 c water or vegetable broth</div><div class="separator" style="clear: both; text-align: left;">2 large onions, chopped</div><div class="separator" style="clear: both; text-align: left;">1 T oil or niter kibeh</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1 T curry powder</div><div class="separator" style="clear: both; text-align: left;">1/2 cabbage chopped</div><div class="separator" style="clear: both; text-align: left;">salt to taste </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Saute the garlic and onions in the oil or niter kibeh until onions are translucent. Add the curry powder. Add cabbage, lima beans and water or broth. Cook until the lima beans are soft and the liquid has reduced. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Note, I forgot to buy cabbage, and the beans turned out well without it! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJjoL7-heLH-umtuoUGs2BphHuymd6JEo3KtA4O0BBOIEv99os1bCrQUjx1aW_k5Q-M5LU5ckODpuAmKSBY7oXz3g3l0VY1IGdURII-CMmExPWHEwz6KHA487KSM6THt4Kg9Jgsk0y-U/s1600/IMG_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJjoL7-heLH-umtuoUGs2BphHuymd6JEo3KtA4O0BBOIEv99os1bCrQUjx1aW_k5Q-M5LU5ckODpuAmKSBY7oXz3g3l0VY1IGdURII-CMmExPWHEwz6KHA487KSM6THt4Kg9Jgsk0y-U/s320/IMG_0467.JPG" width="320" /></a></div><br />
Serve with injera and wine. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_znydKJ4E_opkdEDBjLmiMFKkE1DSMWmdixqp58alLBm9cZij-sfkUWpxcROh8yX1XhzH_OydYhflz-9terNP0GdsrlqVME6hPVJEPybJ3cZYESYLeDE9sbNuUgYWv6O9jnDYvJOonEA/s1600/IMG_0470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_znydKJ4E_opkdEDBjLmiMFKkE1DSMWmdixqp58alLBm9cZij-sfkUWpxcROh8yX1XhzH_OydYhflz-9terNP0GdsrlqVME6hPVJEPybJ3cZYESYLeDE9sbNuUgYWv6O9jnDYvJOonEA/s320/IMG_0470.JPG" width="320" /></a></div><br />
<div style="text-align: center;">niter kibeh </div><div style="text-align: center;"><br />
</div>1 pound margarine <br />
4 T. onion, finely chopped <br />
1 1/2 T garlic, finely chopped or pressed <br />
2 t fresh ginger, scraped and finely grated or minced <br />
1/2 t turmeric <br />
4 green cardamom pods, crushed (or 2/3 t cardamom powder) <br />
1 cinnamon stick <br />
3 whole cloves (or 1/4 t ground) <br />
1/8 t ground nutmeg <br />
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Melt margarine over low heat. Once melted, add the seasonings. Cook on low heat for 20-30 minutes until flavors are melded. This was quite tasty - Jenna's favorite part of the meal. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlMIGSt7E9Z9iR16P1N6spzffFwxJyDmyCG7PsBFI5oUBG5SCH68E3aQ-uZkeVSehCxM-HZ6rga6vJ9q1lpuTg8TVYaTooch416v8y6h10M53d-J9reqQw4TQJQQttbEGkX2hiYvlUP4/s1600/IMG_0471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlMIGSt7E9Z9iR16P1N6spzffFwxJyDmyCG7PsBFI5oUBG5SCH68E3aQ-uZkeVSehCxM-HZ6rga6vJ9q1lpuTg8TVYaTooch416v8y6h10M53d-J9reqQw4TQJQQttbEGkX2hiYvlUP4/s320/IMG_0471.JPG" width="320" /></a></div><div align="left"><br />
</div><div align="center">berbere</div><div align="left"><br />
</div>1/2 c ground red pepper (cayenne) <br />
1/3 c paprika <br />
<div align="left">1 t seasoned salt </div>1 t poultry seasoning <br />
1/2 t cinnamon <br />
1/2 t ground ginger <br />
1/2 t garlic powder <br />
1/2 t ground fenugreek <br />
1/2 t ground cardamom seeds <br />
1/2 t ground nutmeg <br />
1/8 t ground cloves <br />
1/8 t ground allspice <br />
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Preheat oven to 300 degrees F. In a cake pan, mix the spices well (be careful not to inhale). Roast for 20 minutes, stirring every 5 minutes to prevent scorching. Watch carefully, and stir the spices more often during the last 10 minutes. Cool and store in a sealed container in the refrigerator or freezer. <br />
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I bought this premixed at Kukulu Market. Its a very nice and unique mix that brightens up dishes nicely. <br />
<div style="text-align: left;"></div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com0tag:blogger.com,1999:blog-2844958022864102257.post-83701968185058617242011-02-05T09:56:00.000-08:002011-02-05T09:56:46.294-08:00jambalaya<div class="separator" style="clear: both; text-align: left;">As we mourn the end of taco month, we reminisce about the good ole days of salsas, homemade tortillas, tostones, and guacamole. We will remember taco month fondly and might even take a moment to think about everything taco month did for us. But, we know taco month would want us to move forward and enjoy the bright future ahead of us. That bright future is one pot meals month. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One pot meals month might not party like taco month did. However, less partying equates to less of a mess afterwards. Taco month brought endless little salsa and guac dishes, multiple pans, limes everywhere. Quite the dish washing hangover. One pot meals month means one pot to clean. OK, the knife and cutting board too. But still, major improvement.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEYJzb7Xqk_ab35BQSW8VUDc3HiIizyZAjyPQfUMRzEidAAoUndNx7W-V0C0rIhw4-kex8Aef1Y0AUNiRQ0L1VETo5e8f0vrfSW3FJXn60-VQtOT_ctSNfmDDMC5FcToD0uTPB8-ux8w/s1600/IMG_0422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEYJzb7Xqk_ab35BQSW8VUDc3HiIizyZAjyPQfUMRzEidAAoUndNx7W-V0C0rIhw4-kex8Aef1Y0AUNiRQ0L1VETo5e8f0vrfSW3FJXn60-VQtOT_ctSNfmDDMC5FcToD0uTPB8-ux8w/s320/IMG_0422.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What better way to jump start one pot meals month than with Jambalaya. All I need is a recipe. Jax just posted, <a href="http://www.happyjackeats.com/2011/02/no-recipe-hash-browns.html">here</a>, about cooking without a recipe. I have trouble following recipes. I frequently search the internet for an hour or so in search of the perfect recipe. Then, I don't find it. This was one of those times. Emeril's jambalaya got 5 star reviews but he wanted me to to use only 12 shrimp and cut them up into tiny pieces, allrecipes wanted me to use kielbasa which is Eastern European and everyone kept using Worcestershire sauce which was invented in England. Why the internet can't read my mind is beyond me. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, in times like these, I turn to wikipedia and other reliable internet sources for guidance about what must and must not be included in whatever I am about to create. Apparently jambalaya isn't supposed to have kidney beans. Sounded good to me, but whatever, I left them out. The onion, celery, and green bell pepper trinity ranks high in importance. Rice is somewhat essential as well. The rest, is up to the person with the growling stomach and wooden spoon.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The following is my version of jambalaya. Note, when I originally made this, the rice was wetter than I prefer. So, this recipe as written has a 1/2 c less chicken broth than what I used. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Hu3VljgCJh3-qtGo5tb_3_4fhEzZz0khM50aXRIM-GfQYrjQpZzJDHGvaNptnjfzyY6SW046lJMYITzJ4uGxX2LveBoa45KeIF6hGA1F-zJn2VyGX9yKCz4KIIN8dPR5rsFZDmiNO5g/s1600/IMG_0414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Hu3VljgCJh3-qtGo5tb_3_4fhEzZz0khM50aXRIM-GfQYrjQpZzJDHGvaNptnjfzyY6SW046lJMYITzJ4uGxX2LveBoa45KeIF6hGA1F-zJn2VyGX9yKCz4KIIN8dPR5rsFZDmiNO5g/s320/IMG_0414.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">jambalaya</div><div align="center" class="separator" style="clear: both; text-align: left;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: left;">1 lb chicken, cut into small pieces</div><div align="center" class="separator" style="clear: both; text-align: left;">1 lb andouille sausage, cut into small half moons</div><div align="center" class="separator" style="clear: both; text-align: left;">48 medium shrimp, peeled and deveined </div><div align="center" class="separator" style="clear: both; text-align: left;">2 T olive oil or butter, divided </div><div align="center" class="separator" style="clear: both; text-align: left;">6 cloves of garlic, minced</div><div align="center" class="separator" style="clear: both; text-align: left;">4 stalks of celery, sliced</div><div align="center" class="separator" style="clear: both; text-align: left;">1 large onion, chopped</div><div align="center" class="separator" style="clear: both; text-align: left;">1 green bell pepper, chopped</div><div align="center" class="separator" style="clear: both; text-align: left;">2 poblano peppers, chopped</div><div align="center" class="separator" style="clear: both; text-align: left;">2 1/2 c rice</div><div align="center" class="separator" style="clear: both; text-align: left;">3 1/2 c chicken broth </div><div align="center" class="separator" style="clear: both; text-align: left;">2 c tomatoes, grated (about 2 large tomatoes) - the grated tomatoes can act as liquid for the purpose of cooking rice. Typically, 2 1/2 c of rice should have 5 c of chicken broth. Here, there is a total of 5 1/2 cups of liquid. The extra 1/2 c of liquid is because the tomatoes do have some solidness to them. </div><div align="center" class="separator" style="clear: both; text-align: left;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: left;">1 T paprika </div><div align="center" class="separator" style="clear: both; text-align: left;">2 t oregano</div><div align="center" class="separator" style="clear: both; text-align: left;">1 t thyme </div><div align="center" class="separator" style="clear: both; text-align: left;">1 T chili powder, or to taste</div><div align="center" class="separator" style="clear: both; text-align: left;">1 t sea salt, or to taste</div><div align="center" class="separator" style="clear: both; text-align: left;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: left;">lemon cut into wedges, for serving</div><div align="center" class="separator" style="clear: both; text-align: left;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: left;">Heat pan on medium heat. Add 1 T olive oil or butter. Saute the shrimp until the outsides have turned pinkish. About 2 minutes and remove. The shrimp will not be cooked at this point. They will later be added and steamed til cooked. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the other T of olive oil or butter. Add chicken and sausage to the pot. Cook until chicken appears cooked and sausage is slightly browned. About 8 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the garlic, onion, celery, bell and poblano peppers and seasonings. Cook until vegetables are softened. About 8 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the rice and stir around so that the rice is coated with the oil and seasonings. This process helps to create a drier rice which is important in certain rice dishes like this and my personal favorite, paella (coming soon!!).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the grated tomatoes and the chicken broth. Give it a good stir. Bring to a boil. Give another good stir. Turn the heat down to low so the rice is just simmering. Put on the lid and let the rice cook undisturbed for about 15 minutes. Check it to see how the rice is doing. There should be a little bid of liquid left, and the rice should be close to done. Place the shrimp on top of the rice and place the lid on top. Let the shrimp steam for another 5 minutes. Take off the lid and stir around. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve with lemon wedges.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 8 (actually, this could probably feed a small army. Next time I make it, I will definitely be cutting it in half!) </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a_uXUjo-lcvODq9IPZlvtoCFE41HYDiRd8Zj4hquWU-RaJeOid1plY0pFgF5cwDnBdymRsodENgCXc0sIH-F-k4deLgsJr0wdFsmyj_0kxUgOJ0twP87nUVpO6ZWlqO4A6FUZtBqePk/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a_uXUjo-lcvODq9IPZlvtoCFE41HYDiRd8Zj4hquWU-RaJeOid1plY0pFgF5cwDnBdymRsodENgCXc0sIH-F-k4deLgsJr0wdFsmyj_0kxUgOJ0twP87nUVpO6ZWlqO4A6FUZtBqePk/s320/IMG_0426.JPG" width="320" /></a></div><br />
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</div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com3tag:blogger.com,1999:blog-2844958022864102257.post-10898176929261265262011-01-31T20:50:00.000-08:002011-02-05T07:45:48.679-08:00un taco de carne asada por favor<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8LGFCWXj7spamCYZXwwA9wHHQtZZcF25uPxKlos2cyk5bRxXxa98pAweY20fHdn3oZeJscGfwXGbPoz3kbzAsXq_rGptUzgFzyKrOSy97pBooYS9P23K8czTzRWXzS-1F7qKWth5Z0M/s1600/IMG_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8LGFCWXj7spamCYZXwwA9wHHQtZZcF25uPxKlos2cyk5bRxXxa98pAweY20fHdn3oZeJscGfwXGbPoz3kbzAsXq_rGptUzgFzyKrOSy97pBooYS9P23K8czTzRWXzS-1F7qKWth5Z0M/s320/IMG_0406.JPG" width="320" /></a></div><br />
This was my least favorite of all the tacos. I definitely prefered the steak as leftovers in my salad the next day. I'm not a steak fan, but I did find this steak quite delicious. This would be a great recipe for fajitas. <br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuY1Wlc6m43xiDkFHF_F99Xy1wMTzqsOmBEAGVmorhEpSB6qVJhoy-gsNCrqpGxlZIbAyrMEC9f1VaUVXex5uPfVMmCmADXbsa2Wkd1BVs4XxGh8CQ8Pwqby8pLBsTPpdOfgqY421L5M/s320/IMG_0401.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">taco de carne asada</div><div class="separator" style="clear: both; text-align: left;">1 1/2 lb flap steak</div><div class="separator" style="clear: both; text-align: left;">4 limes, juiced</div><div class="separator" style="clear: both; text-align: left;">2 oranges, juiced</div><div class="separator" style="clear: both; text-align: left;">2 lemons, juiced </div><div class="separator" style="clear: both; text-align: left;">1/2 dark beer such as negra modelo</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic, chopped </div><div class="separator" style="clear: both; text-align: left;">1/2 c cilantro, chopped </div><div class="separator" style="clear: both; text-align: left;">1/2 c olive oil </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Whisk together the citrus, beer, garlic, cilantro and olive oil. Marinate steak for 1-8 hours. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Grill each side on medium-high for about 10 minutes, or until done. Let rest for 5 minutes. Slice against the grain. Do this by first cutting the steak in thirds. Turn the steak 90 degrees and make thin slices. </div><div class="separator" style="clear: both; text-align: left;"></div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com0tag:blogger.com,1999:blog-2844958022864102257.post-63888599140279609472011-01-28T17:54:00.000-08:002011-01-31T08:40:55.588-08:00j + m<div class="separator" style="clear: both; text-align: left;">Jax likes chayote. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Murdo likes chorizo. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is their taco: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7mWx6b0LBaH5a0CMeW-P1OO2aEVJjrpOofQe3YVtJWqNrBCy0Y7RDYah48vsEIF6Lud6EtXrvjyP-wCgI3xHLBMhMqLFTaCfYLOoT4u8090YuYLtW-6jzjDAoe3GbKEmXTyztMlyIkw/s1600/IMG_0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7mWx6b0LBaH5a0CMeW-P1OO2aEVJjrpOofQe3YVtJWqNrBCy0Y7RDYah48vsEIF6Lud6EtXrvjyP-wCgI3xHLBMhMqLFTaCfYLOoT4u8090YuYLtW-6jzjDAoe3GbKEmXTyztMlyIkw/s320/IMG_0358.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One of the best parts about college was the magical appearance of foreign foods. Jax cooked a Fillipino dish with chayote squash. Chayote squash: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxkEFtdMH8wc4midqNofrvhG5Xdd_1Nisujp7A5ErjCtVPjcxPKYyE1aPGDr7INFGoM2RRpsyqfkmJyqxeqb3C1EUKy5tJFuP-bEfXtfJqO8xqluFaZ-EEOpeahf5RFarrqKSM8Waf8g/s1600/IMG_0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxkEFtdMH8wc4midqNofrvhG5Xdd_1Nisujp7A5ErjCtVPjcxPKYyE1aPGDr7INFGoM2RRpsyqfkmJyqxeqb3C1EUKy5tJFuP-bEfXtfJqO8xqluFaZ-EEOpeahf5RFarrqKSM8Waf8g/s320/IMG_0354.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The texture reminds me of either an unripe pear or an apple. The flavor is subtle and respondes well to citrus. Instead of putting it on a taco, it also would make for a very nice, unique side/vegetable dish. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnr9gxludG4WSOtGy1CyDpxqUSI8aUh8kA3sSQ_HOP_lN7uLQFyQuSYM5PcxgmC49zvO1z7hJq0fae44cN0wGejnT6OKNHutrMKvv9BcaQtOJbLspMhKx7t8dwmcR2EYKdLpXDM4dmHs0/s1600/IMG_0356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnr9gxludG4WSOtGy1CyDpxqUSI8aUh8kA3sSQ_HOP_lN7uLQFyQuSYM5PcxgmC49zvO1z7hJq0fae44cN0wGejnT6OKNHutrMKvv9BcaQtOJbLspMhKx7t8dwmcR2EYKdLpXDM4dmHs0/s320/IMG_0356.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">j + m</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>1/2 lb chorizo <span style="background-color: yellow;"><span style="background-color: white;">sausage</span></span><br />
1 large baking potato, shredded <br />
1 small onion, sliced thin<br />
1 chayote squash, cut into 1/4 inch strips <br />
1 garlic clove, minced<br />
1 lime<br />
1 T olive oil <br />
<br />
cotija cheese - this is a salty crumbly cheese somewhere in between parmesan and feta but with its own unique flavor. <br />
chopped cilantro <br />
adobo chile tomatillo salsa (recipe below) or <a href="http://eatfirst-askquestionslater.blogspot.com/">toasted guajillo chile salsa </a>or pico de gallo<br />
<br />
Dry the potato shavings in a potato ricer or with clean kitchen towels. Drying the potatoes makes for better crispifying. <br />
<br />
Take chorizo out of casing and heat over medium heat in a sauce pan. Break up chorizo with a wooden spoon. Heat til almost cooked. Add potato and onion. Continue cooking until potato is cooked as desired. I liked the potato browned in spots, like hashbrowns. <br />
<br />
While the chorizo/potato mixture is cooking, heat olive oil in a separate pan on medium heat. Cook squash until just softened (3-5 minutes). Squeeze with lime juice and add minced garlic. Cook until garlic is fragrant, about 1 minute. <br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div> Assemble taco with chorizo/potato mixture, chayote squash, cilantro, cotija cheese and salsa. <br />
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</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5U2-6pEqSUQv9uc7RiHz1fKhH6qXJUM0S3ZAg_wmqoH-ypkAlVIMCMTm1bVLVW6pmoCG9COEYAaDQ0iWd1VBGmXz_8aWj-ZeuU5E-iUWcGfF66bXXxYqyeczRMuRAlRYzXyUv_9Ouyk/s1600/IMG_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5U2-6pEqSUQv9uc7RiHz1fKhH6qXJUM0S3ZAg_wmqoH-ypkAlVIMCMTm1bVLVW6pmoCG9COEYAaDQ0iWd1VBGmXz_8aWj-ZeuU5E-iUWcGfF66bXXxYqyeczRMuRAlRYzXyUv_9Ouyk/s320/IMG_0362.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">adobo chile tomatillo salsa </div><div class="separator" style="clear: both; text-align: center;">(Rick Bayless' recipe)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 medium tomatillos, husks removed</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic </div><div class="separator" style="clear: both; text-align: left;">2 cans chiles en adobo (I used only one can and it had a nice little kick without being overpowering)</div><div class="separator" style="clear: both; text-align: left;">1/4 c water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Split each tomatillo in half. Place cut side down in a pan over medium heat. Place garlic in pan. Heat til the tomatillos are caramelized and soft (3-4 minutes). Repeat on other side. Flip garlic as well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Blend tomatillos and chiles en adobo in food processor with the water. Note, more or less water can be added depending on your desired salsa consistency. I didn't use any water and liked the thicker consistency. </div><div style="text-align: left;"></div><div align="center" style="text-align: left;"><br />
</div><div align="center" style="text-align: left;"></div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com2tag:blogger.com,1999:blog-2844958022864102257.post-88734085565735330732011-01-27T13:18:00.000-08:002011-01-27T13:18:04.612-08:00the HK<div class="separator" style="clear: both; text-align: left;">On a post-it: </div><div class="separator" style="clear: both; text-align: left;">HK </div><div class="separator" style="clear: both; text-align: left;">Elkins </div><div class="separator" style="clear: both; text-align: left;">Ansonia </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Accused of "working together too much." Three phrases in each of our half page outlines bore striking resemblance to the other two outlines. You caught us, Professor Harris. All along, we schemed to write one brief jointly between the three of us, make three copies and each turn one into you with our own name on top. We threw pennies daily into Buckingham Fountain wishing that you would never notice. But alas, our wishes did not come true. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Called into the professor's office, we received a lecture on Kent's code of conduct policy regarding academic dishonesty. </div><div class="separator" style="clear: both; text-align: left;">"But, Professor Harris, you told us to work together to develop a rough outline, " Ansonia inquired. </div><div class="separator" style="clear: both; text-align: left;">"Well, Ansonia, I may have said that, but that's not what I meant. I didn't mean for any of you to write anything down while you were together. I just meant for you to have some in-depth discussions about the specifics of the case and formulate a general outline in discussion. You weren't supposed to write down anything while you were all three together. I don't want to read three of the same briefs." </div><div class="separator" style="clear: both; text-align: left;">"We just wrote down some sentences to help develop our ideas. The briefs are thirty pages. I hardly think three sentences will result in identical briefs," HK explained. </div><div class="separator" style="clear: both; text-align: left;">"Writing identical briefs is not the point. The point is that Kent has a very strict code of conduct regarding academic dishonesty. Have I made myself clear?" </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Absolutely. Not. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Since then, HK and I have made salmon burgers, attempted to fry tempura and coconut shrimp, and created a feast for last year's Superbowl. And, of course, who could forget the crawfish. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We also enjoy stealing recipes from each other . . . </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">HK and Joel invited me over for dinner a few weeks back and made wonderful tostones. I'm not sure if the crunchy sweet plaintain or the mouth watering roasted garlic aioli began my tostones obsession. In any event, I was hooked. So, I stole her recipe and turned it into a taco. This delicious taco features tostones, roasted poblano peppers, lime aioli, queso fresco and mole sauce:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEONPQDoPNMN3hisl2Q57x-re5TBYffydGWnaDTXfOHAF-0NDq-NX-jf7nziVlx0zfmxu1armSp6ukGOB3nl9_8c4Gvk8lRVDUrtOTecVMAp3ELZb4yxDhmQDCOCgInAwDm8qiqSfOyM/s1600/IMG_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEONPQDoPNMN3hisl2Q57x-re5TBYffydGWnaDTXfOHAF-0NDq-NX-jf7nziVlx0zfmxu1armSp6ukGOB3nl9_8c4Gvk8lRVDUrtOTecVMAp3ELZb4yxDhmQDCOCgInAwDm8qiqSfOyM/s320/IMG_0331.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">the HK</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 unripe (green) or partially ripe (yellow-ish with black spots) plantains </div><div class="separator" style="clear: both; text-align: left;">oil for frying </div><div class="separator" style="clear: both; text-align: left;">flour tortillas </div><div class="separator" style="clear: both; text-align: left;">3 poblano peppers, roasted</div><div class="separator" style="clear: both; text-align: left;">aoili</div><div class="separator" style="clear: both; text-align: left;">mole </div><div class="separator" style="clear: both; text-align: left;">queso fresco</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat enough oil for frying on medium heat. Remove plantain peel and cut plantains into 1 inch tall cylinders. Fry until the bottom is golden brown. Flip each plantain piece and fry until the other side is golden brown. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove from oil. Smash each plantain with the bottom of a glass until flattened and about 1/4 inch thick. Return to oil and fry until the inner parts of the plantain are also golden brown. Remove. Tostones!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve the tostones in a tortilla with roasted poblano peppers, aoili (recipe below), mole (recipe below) and top with queso fresco. Note, that the partially ripe plantains will turn into sweeter <span style="background-color: yellow;">and softer tostones than the unripe, green, ones. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpCSd5ID_IfIR-MBm0gtlf2XgD7JQ0yBWPtItkoobURL6EwaEs65PPfDWKlIEpkVeJDyE3DlmOlcYHxFMbP_KxYwGwnw4ZrBi0QwT5oyz0Ik_0VDJ-iTSwbblIT-jUw5vWFmc7Xlq-oM/s1600/IMG_0350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpCSd5ID_IfIR-MBm0gtlf2XgD7JQ0yBWPtItkoobURL6EwaEs65PPfDWKlIEpkVeJDyE3DlmOlcYHxFMbP_KxYwGwnw4ZrBi0QwT5oyz0Ik_0VDJ-iTSwbblIT-jUw5vWFmc7Xlq-oM/s320/IMG_0350.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">aioli</div><div class="separator" style="clear: both; text-align: left;">3 heads of garlic </div><div class="separator" style="clear: both; text-align: left;">juice from 2 limes</div><div class="separator" style="clear: both; text-align: left;">about 1/3 c olive oil </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chop of top of garlic so that each clove is exposed. Drizzle with olive oil. Wrap in tin foil. Bake in the oven at 325 for 1 hour. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After letting the garlic cool, squeeze out the cloves into a bowl. Add the lime juice. Add enough olive oil to create a pasty sauce. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This serves as a delicious dip for the tostones. This is how HK served the tostones when I had dinner over at her house. Dangerously addicting. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8lWvMBNenSp9h2X2K7qJeSAD9Gf535yNruI8di19l2EByJ_eVGHjQyiH9ZAtAQ4I9UGMBWeknqdFk0uqTuUN6XnqbwXWTmujWzMuP62Vky60IIlRiJA5KRaUIlyhKsXRX0arE1g8qJw/s1600/IMG_0336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8lWvMBNenSp9h2X2K7qJeSAD9Gf535yNruI8di19l2EByJ_eVGHjQyiH9ZAtAQ4I9UGMBWeknqdFk0uqTuUN6XnqbwXWTmujWzMuP62Vky60IIlRiJA5KRaUIlyhKsXRX0arE1g8qJw/s320/IMG_0336.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">mole (mol-ay) sauce</div><div class="separator" style="clear: both; text-align: center;">by ciao at food.com </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="ingredient" sizcache="71" sizset="207"><span class="ingredient" sizcache="71" sizset="207"><span class="amount" sizcache="57" sizset="81"><span class="value">4 1/2</span> <span class="type">cups chicken broth</span></span><span class="name" sizcache="71" sizset="207"> </span></span></div><div class="ingredient" sizcache="71" sizset="208"><span class="ingredient" sizcache="71" sizset="208"><span class="amount" sizcache="57" sizset="86"><span class="value">3 </span><span class="type">tablespoons olive oil </span></span><span class="name" sizcache="71" sizset="208"> </span></span></div><div class="ingredient" sizcache="71" sizset="209"><span class="ingredient" sizcache="71" sizset="209"><span class="amount" sizcache="57" sizset="91"><span class="value">1 </span><span class="type">cup</span></span> <span class="name" sizcache="71" sizset="209">finely chopped onion </span></span></div><div class="ingredient" sizcache="71" sizset="210"><span class="ingredient" sizcache="71" sizset="210"><span class="amount" sizcache="57" sizset="96"><span class="value">3 </span><span class="type">tablespoons</span></span> <span class="name" sizcache="71" sizset="210">chopped garlic </span></span></div><div class="ingredient" sizcache="71" sizset="211"><span class="ingredient" sizcache="71" sizset="211"><span class="amount" sizcache="57" sizset="101"><span class="value">1 </span><span class="type">teaspoon dried oregano</span></span><span class="name" sizcache="71" sizset="211"> </span></span></div><div class="ingredient" sizcache="71" sizset="212"><span class="ingredient" sizcache="71" sizset="212"><span class="amount" sizcache="57" sizset="106"><span class="value">1 </span><span class="type">teaspoon ground cumin</span></span><span class="name" sizcache="71" sizset="212"> </span></span></div><div class="ingredient" sizcache="71" sizset="213"><span class="ingredient" sizcache="71" sizset="213"><span class="amount" sizcache="57" sizset="111"><span class="value">1/4</span> <span class="type">teaspoon ground cinnamon </span></span><span class="name" sizcache="71" sizset="213"> </span></span></div><div class="ingredient" sizcache="71" sizset="214"><span class="ingredient" sizcache="71" sizset="214"><span class="amount" sizcache="57" sizset="116"><span class="value">2 1/2</span> <span class="type">tablespoons chili powder </span></span><span class="name" sizcache="71" sizset="214"> </span></span></div><div class="ingredient" sizcache="71" sizset="215"><span class="ingredient" sizcache="71" sizset="215"><span class="amount" sizcache="57" sizset="121"><span class="value">3 </span><span class="type">tablespoons all-purpose flour </span></span><span class="name" sizcache="71" sizset="215"> </span></span></div><div class="ingredient" sizcache="71" sizset="216"><span class="ingredient" sizcache="71" sizset="216"><span class="amount" sizcache="57" sizset="126"><span class="value">2 </span><span class="type">ounces dark chocolate,</span></span><span class="name" sizcache="71" sizset="216"> chopped (recommended: Hershey Special Dark, it has a sweetness that mellows the sauce) </span></span></div><div class="ingredient" sizcache="71" sizset="216"><br />
</div><div class="ingredient" sizcache="71" sizset="216"><span class="instructions" sizcache="66" sizset="206"><span>Heat oil in a large saucepan over med-l</span><span>ow heat.</span> <span>Add onion, garlic, oregano, cumin and cinnamon.</span> <span>Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.</span> </span></div><div sizcache="57" sizset="138"><br />
</div><div sizcache="57" sizset="138"><span>Mix in chili powder and flour, stir for 3 minutes.</span> <span>Gradually whisk in chicken broth.</span> <span>Increase heat to med-high.</span> <span>Boil until reduced, about 35 minutes, stirring occasionally.</span> </div><div sizcache="57" sizset="142"><br />
</div><div sizcache="57" sizset="142"><span>Remove from heat.</span> <span>Whisk in chocolate; season with salt and pepper, if desired. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com1tag:blogger.com,1999:blog-2844958022864102257.post-13822912750167694152011-01-24T12:09:00.000-08:002011-01-31T08:48:51.146-08:00bourbon bananas flambrittSitting around our wobbly kitchen table, tornado, flambritt and I discussed what foods most represent our apartment. The ultimate goal, turn those foods into a taco. <br />
<br />
"Ok, Britt, your five foods. Go."<br />
"Whisky, cheese, mushrooms, salmon, artichokes." <br />
"Hmmm, that sounds appetizing and all . . ." <br />
"No, make me a dessert taco! With whisk!" <br />
<br />
Just like that, the bourbon bananas flambritt was born. Well, at least we knew the taco would be whisky based. <br />
<br />
As the dessert aficionado of the house, flambritt typically enjoys 100 calorie "ice cream" sandwiches. They're alright if you're into that airy fake sugar kind of thing. I'm not. This dessert would be different. <br />
<br />
During the week, flambritt can be found hula hooping, sipping on vino, eating sushi or engaged in costume design for the weekend. Most often, a combo. The weekend: bluegrass and whisk. Is there anything else? <br />
<br />
That begs the question, what kind of a taco might a hula hooping, bluegrass dancing, whisky drinking roommate like to eat?<br />
<br />
A fiery one. <br />
<br />
<div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxnp9l8qeC2Uz2-jWz5LQ_4Vo7r_IU-A3oK8OxP88fIE4c_3E9fSlju1hxE4FlA6jJZ-rqQoirQk3k0COU00w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
<div align="center">bourbon bananas flambritt<br />
Inspired by Julia Child's Bananas Flambe</div><div align="center"><br />
</div>3 bananas, sliced lengthwise<br />
1/2 stick butter, cut in small pieces<br />
1/4 c brown sugar<br />
1/4 c real maple syrup<br />
juice from 1 lemon<br />
1/3 c bourbon such as Maker's Mark<br />
homemade flour tortillas <br />
vanilla ice cream<br />
cinnamon<br />
<br />
matches/lighter<br />
<br />
Grease your pan with butter. Add the bananas. Squeeze the lemon and pour the maple syrup over the bananas. Sprinkle the butter and brown sugar over the bananas. Bake at 315 for about 20 minutes, or until the bananas are soft. Baste the bananas with the liquid in the pan about every 5 minutes. <br />
<br />
Heat the bourbon in a pan on the stove on low heat. Be careful not to let it boil. <br />
<br />
Pull the bananas from the oven. Pour the bourbon over the bananas. Light the bananas on fire. Voila, bourbon bananas flambritt! <br />
<br />
Sprinkle with cinnamin and serve with vanilla ice cream in a homemade flour tortilla.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzxXsCVKxo6fUv8K4N-kwahKghcOoRupEu2rOr2qXxEYB9Lg_D_RG1fc7Q2mnV_DMn58dBEdS-YaNaNXQEKWMHFshq0jrDb9BM4dBgjuCg9F5DpntvKGk4R2PkqDfsh_U_v4RtWf5jVM/s1600/IMG_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzxXsCVKxo6fUv8K4N-kwahKghcOoRupEu2rOr2qXxEYB9Lg_D_RG1fc7Q2mnV_DMn58dBEdS-YaNaNXQEKWMHFshq0jrDb9BM4dBgjuCg9F5DpntvKGk4R2PkqDfsh_U_v4RtWf5jVM/s320/IMG_0323.JPG" width="320" /></a></div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com2tag:blogger.com,1999:blog-2844958022864102257.post-38917421910374568262011-01-18T19:57:00.000-08:002011-01-18T19:57:43.602-08:00tornadoThe Tribune seems to think that January is soup month. Something about it being cold and snowy and windy in Chicago. But, hello, Tribune, didn't you get the memo? It's taco month. Duh.<br />
<br />
Oh taco month, how I love thee . . . <br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWRV_GCdnyJwJl9QSOyubsJzWEI4zKUJXm9Ed_dW4fhQLAxoo79lHT2eBUjzube_T2ZSbC34E80SqII276ADb3JjbbbqKCJpRaEu3Qsz7fIILOe5ZyyFzdwqqya7VxxoaFPakFq72YQw/s1600/IMG_0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWRV_GCdnyJwJl9QSOyubsJzWEI4zKUJXm9Ed_dW4fhQLAxoo79lHT2eBUjzube_T2ZSbC34E80SqII276ADb3JjbbbqKCJpRaEu3Qsz7fIILOe5ZyyFzdwqqya7VxxoaFPakFq72YQw/s320/IMG_0297.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This taco was inspired by a certain roommate of mine who we affectionately call "Tornado." Her New Years Eve celebration started on the 29th of December, at noon. She refers to herself as Cherise. She takes about a dozen vacations a year. All in the name of Umphrey's McGee and a certain pony-tailed boy. Let's call him Ruben. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Tornado likes her meals doused in hot sauce, preferably Frank's. And if the shrimp are drinking tequila, perf. More Corona for Tornado. Don't forget the lime. </div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRa1UB_J1ewUz6ZbIczzO3FLBG5qhuFvNQDL6pn1AT8-ZIl5qSupNnHdqx2PX9F9CwVMy-dAYqnM2FFAPXUUQkAlYZiMv71aAcGpTsf2kDAtLqS3AFill9yeqxE21A-SUXx3fDjlkxTg/s1600/IMG_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRa1UB_J1ewUz6ZbIczzO3FLBG5qhuFvNQDL6pn1AT8-ZIl5qSupNnHdqx2PX9F9CwVMy-dAYqnM2FFAPXUUQkAlYZiMv71aAcGpTsf2kDAtLqS3AFill9yeqxE21A-SUXx3fDjlkxTg/s320/IMG_0287.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>tornado</u> </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">1/4 c fresh squeezed lime juice</div><div style="text-align: left;">3/4 Franks RedHot Sauce </div><div style="text-align: left;">1/4 c tequila </div><div style="text-align: left;">2 cloves garlic, minced </div><div style="text-align: left;">1/2 c loosely packed cilantro, chopped </div><div style="text-align: left;">1 lb shrimp, peeled and deveined </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix the lime juice, hot sauce, tequila. Add the garlic and cliantro. Mix. Place shrimp on skewers. Note, if you are grilling over fire, don't forget to soak wooden sticks in water so they don't catch fire. Pour the mixture over the shrimp and marinate for about 30 minutes. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Grill shrimp 3 min. a side. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Serve in warm tortillas with toppings of your choice. Tornado and Flambritt (her taco blasts off later this week) liked the mango salsa (recipe below) party atop their tacos. I preferred mine with just avocado and queso fresco. Without the salsa, I could really taste the tequila, lime and hot sauce flavor of the shrimp. These shrimp would be great atop a salad dressed with a citrusy vinaigrette. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55BDhuf1_-WL2uQjqE0Tw8vxPEfkd4a7Gp7_gjrG9-0rozxoo6Vl2jRsazDq2DD2DhAQQvT627aoGpcoTxzV-Y7fXMhaO8nKA_CCStL5HAVCbmG9mbpHePcTFndbC5AB7MjcK-Gn_ggQ/s1600/IMG_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55BDhuf1_-WL2uQjqE0Tw8vxPEfkd4a7Gp7_gjrG9-0rozxoo6Vl2jRsazDq2DD2DhAQQvT627aoGpcoTxzV-Y7fXMhaO8nKA_CCStL5HAVCbmG9mbpHePcTFndbC5AB7MjcK-Gn_ggQ/s320/IMG_0299.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Avocado, Tomato and Mango Salsa</div><div class="separator" style="clear: both; text-align: center;">by <span class="author" id="ctl00_CenterColumnPlaceHolder_recipe_lblSubmitter" rel="nofollow"><span id="ctl00_CenterColumnPlaceHolder_recipe_lblSubmitter_lblUser953381">FHIVESHOT on allrecipes</span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGIKbbOQRy90JhJDMk8LiRAgTVPIxDBLatLeKekjeYfX3_D9nPC7J4XnRopXKRNhEz2RLM_KevWanHDSJnT0On5OPK3Z_lsxmTHjTLLzkdhxQY-NUWhwqdKwCltKI4q5_09B5MUY6C0A/s1600/IMG_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGIKbbOQRy90JhJDMk8LiRAgTVPIxDBLatLeKekjeYfX3_D9nPC7J4XnRopXKRNhEz2RLM_KevWanHDSJnT0On5OPK3Z_lsxmTHjTLLzkdhxQY-NUWhwqdKwCltKI4q5_09B5MUY6C0A/s320/IMG_0277.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="author" rel="nofollow"><span> </span></span></div><div class="plaincharacterwrap">1 mango - peeled, seeded and diced </div><div class="plaincharacterwrap">1 avocado - peeled, pitted, and diced </div><div class="plaincharacterwrap">4 medium tomatoes, diced </div><div class="plaincharacterwrap">1 jalapeno pepper, seeded and minced </div><div class="plaincharacterwrap">1/2 cup chopped fresh cilantro </div><div class="plaincharacterwrap">3 cloves garlic, minced </div><div class="plaincharacterwrap">1 teaspoon salt </div><div class="plaincharacterwrap">2 tablespoons fresh lime juice </div><div class="plaincharacterwrap">1/4 cup chopped red onion </div><div class="plaincharacterwrap">3 tablespoons olive oil </div><br />
<span class="plaincharacterwrap break">In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.</span>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com1tag:blogger.com,1999:blog-2844958022864102257.post-45700970165197344642011-01-06T18:10:00.000-08:002011-01-06T18:10:39.202-08:00beren-jenna<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One of the most wonderful features of the taco is adaptability. One day the taco hauls around pork to feed its carniverious fans. A few days later, the taco cozies up to chihuahua cheese, piles on the grilled veggies and bathes in roasted tomatillo salsa to appeal to a traveling vegetarian. </div><br />
<div align="center">beren-jenna</div><div style="text-align: center;">(berenjena = eggplant)</div><br />
1/2 c chopped oregano<br />
1/2 c chopped basil <br />
1 c olive oil <br />
1 eggplant, cut into 1/2 inch rounds<br />
1 zucchini, cut into 1/2 inch slices <br />
1 yellow squash, cut into1/2 inch slices<br />
2 tomatoes, cut into 8 wedges each<br />
12 oz chihuahua cheese, shredded <br />
8 flour tortillas, preferably homemade. It is definitely worth making the additional trip to your local Mexican bakery. I got these tortillas from Nuevo Leon on 18th Street at Ashland. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix the oregano and basil in a food processor till finely chopped. Slowly add the oil until you have a pesto. This may be less or more than 1 cup. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat your grill on medium high. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Brush the pesto on one side of the vegetables. Place marinade side down on the grill. While on the grill, brush the marinade on the other side. Grill each side for about 3 minutes. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYvCcc-9xxTGCZlp0q6of-wUdYKZCrEnYHnkiTR_iM-bZSrbEdHfTaVCLvHXoxxhYmTqafpa8OaCcnic_abgZnrHpEdX08Q8TbWGr_gQZfGy2P_wRR1-frfLFQWp9ILLXgUUX7cRgT4M/s1600/IMG_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYvCcc-9xxTGCZlp0q6of-wUdYKZCrEnYHnkiTR_iM-bZSrbEdHfTaVCLvHXoxxhYmTqafpa8OaCcnic_abgZnrHpEdX08Q8TbWGr_gQZfGy2P_wRR1-frfLFQWp9ILLXgUUX7cRgT4M/s320/IMG_0212.JPG" width="320" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5B3C-_OJGEP4EKkMKnHB8SfRCBnAviNS_QkJySAs3avr9VcmNyfukPsfmLNS-GhlVvV_-DZY1mT-8732q6oWBRSIfFd9gp-ZWYYm7vq1TwwmPpQIM8q676d0l2AUlobadb_eqxrQGoU/s1600/IMG_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5B3C-_OJGEP4EKkMKnHB8SfRCBnAviNS_QkJySAs3avr9VcmNyfukPsfmLNS-GhlVvV_-DZY1mT-8732q6oWBRSIfFd9gp-ZWYYm7vq1TwwmPpQIM8q676d0l2AUlobadb_eqxrQGoU/s320/IMG_0207.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuTiAtbQJbHJMdE210sOybU09eT00Y6XZcV6K0Qxg3kCk8DMizmy1xjD_9HgQ5zy5t8ulVN4XnzelwJbQeozQXD8hbIXjITEVwf2QAD7uIY8KVcJW1l7sGZDca-BtvgEO0zlVMI92coY/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuTiAtbQJbHJMdE210sOybU09eT00Y6XZcV6K0Qxg3kCk8DMizmy1xjD_9HgQ5zy5t8ulVN4XnzelwJbQeozQXD8hbIXjITEVwf2QAD7uIY8KVcJW1l7sGZDca-BtvgEO0zlVMI92coY/s320/IMG_0216.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Meanwhile, heat your oven to 415 degrees. Place the tortillas on a baking sheet and sprinkle with cheese. Cook until the cheese is bubbly and a little golden, about 8 minutes. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5Sj7HSwyml0plL6bsaq5IZz8SKWErShKml9OtPKOqeToESpGH8NL_zqxdrBiSCpvJa8ApnayCuc-kUTBd2mwMn_WPC50pYJP_A0s7dUCPV1fYOuYCJ3hBxGGuHDc6hT6eJ7UJ-IAqTw/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5Sj7HSwyml0plL6bsaq5IZz8SKWErShKml9OtPKOqeToESpGH8NL_zqxdrBiSCpvJa8ApnayCuc-kUTBd2mwMn_WPC50pYJP_A0s7dUCPV1fYOuYCJ3hBxGGuHDc6hT6eJ7UJ-IAqTw/s320/IMG_0215.JPG" width="320" /></a></div><br />
Layer veggies on your taco. Top with toasty guajillo chile salsa (recipe below). Enjoy! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbeHKykAzVmLg5j24Tyg00qPXSHGzfdB2N45Pych_ol1WoJufnORfo_c67m47NBu1NRJbUL7PWoNrcLtTZxx25eZoQVsTwJwLxCcTp6WAixjzgaCN4IQVue4Szqm3tDOCWKkf0TWMpwM/s1600/IMG_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbeHKykAzVmLg5j24Tyg00qPXSHGzfdB2N45Pych_ol1WoJufnORfo_c67m47NBu1NRJbUL7PWoNrcLtTZxx25eZoQVsTwJwLxCcTp6WAixjzgaCN4IQVue4Szqm3tDOCWKkf0TWMpwM/s320/IMG_0223.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
To reheat: place tortilla on tinfoil and veggies in pan on top of woodburning stove. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeboYaPtbSEK6cNb1Da9UIV-phTxH8SHuQpmV73fXciMzAaJYNaU2ie5lXQO6G1BqIPhJKCEduVSUDlmz0aRi3_82bel4mkaW9oysK03ZfwqRbUmUUsMXXh-su-KfdxLzsPtCNgx96NI/s1600/IMG_0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeboYaPtbSEK6cNb1Da9UIV-phTxH8SHuQpmV73fXciMzAaJYNaU2ie5lXQO6G1BqIPhJKCEduVSUDlmz0aRi3_82bel4mkaW9oysK03ZfwqRbUmUUsMXXh-su-KfdxLzsPtCNgx96NI/s320/IMG_0241.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: center;">Rick Bayless' Salsa Roja de Guajillo Asado </div><div style="text-align: center;">(Toasty Guajillo Chile Salsa) </div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uNlzhBgIN41PnSU70ivt5t6uvkO34mKefYwxSvzbRjrBXhM8PMKS0olcCOXpi5ZZsMB5ZbicSUCMhyyzmTyBfFIgRfN6SQixz4f657xlspK_Mfxzljq8jFnvTZ60fxIaAKAyxR9FNqQ/s1600/IMG_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uNlzhBgIN41PnSU70ivt5t6uvkO34mKefYwxSvzbRjrBXhM8PMKS0olcCOXpi5ZZsMB5ZbicSUCMhyyzmTyBfFIgRfN6SQixz4f657xlspK_Mfxzljq8jFnvTZ60fxIaAKAyxR9FNqQ/s320/IMG_0183.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: left;">4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved</div>3 garlic cloves, peeled<br />
2 (1/.2 oz total) dried guajillo chiles, stemmed <br />
2 T vegetable oil<br />
Salt<br />
<br />
Measure the oil into a large skillet and set over medium heat. Tear the guajillo chiles open and sweep out the seeds with your fingers. Lay the chiles in the hot oil. Turn constatntly until they're aromatic and have changed color slightly, about 30 seconds. With a slotted spoon, scoop the chiles into a blender jar, leaving behind as much oil as possible. <br />
<br />
With a paper towel, wipe out the oil from the skillet (no need to wash it). Set the skillet over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. Scoop into the blender jar and add 1/2 c water. Blend until nearly smooth. Pour into a salsa dish and cool. <br />
<br />
Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1/2 t. <br />
<br />
<div align="center"></div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com3tag:blogger.com,1999:blog-2844958022864102257.post-81194824896862849632011-01-04T12:13:00.000-08:002011-01-04T12:13:35.634-08:00pineapple powers pork<div class="separator" style="clear: both; text-align: left;">The new year brings great things. Such as, taco month. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOXWGKQUxXmvbKlGC9mwzeGIo1PAKqR73FJfHFEd1EF5K_0JvYEz4KP_Mw0Is-Cs9wjGq13hrPgkUxveYKYzo4S5Of_N-nQZg-sjs2ZweD85ClglpJ4ZF79VPg9YDLbtD9wIiCbH7ovE/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOXWGKQUxXmvbKlGC9mwzeGIo1PAKqR73FJfHFEd1EF5K_0JvYEz4KP_Mw0Is-Cs9wjGq13hrPgkUxveYKYzo4S5Of_N-nQZg-sjs2ZweD85ClglpJ4ZF79VPg9YDLbtD9wIiCbH7ovE/s320/IMG_0162.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What better way to ring in the new year than achiote seasoned slow cooked pork wrapped in banana leaves served on a taco with pineapple salsa? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;">Slow-Cooked <em>Achiote</em> Pork by Top Chef Masters winner, Rick Bayless </div><br />
<em>Serves 6</em><br />
<br />
Half a 3.5oz package of achiote seasoning (Rick recommends Yucateco brand)<br />
3/4 cup fresh lime juice (divided use)<br />
Salt<br />
Half a 1-pound package banana leaves (I found mine frozen)<br />
3 lb bone-in pork shoulder roast<br />
1 large white onion, sliced 1/4 inch thick<br />
1 large red onion, thinly sliced <br />
1 cup water<br />
6 oz beer (not part of the master's recipe, but I find that slow cooked dishes really like a drink. They deserve it - all that hard work to make the food tasty.)<br />
<br />
Mix the achiote seasoning with 1/2 c of the lime juice and 2 teaspoons of salt. Mix into a smooth, thick marinade. <br />
<br />
Line your slow cooker or dutch oven with banana leaves. One goes accross the length, and the other accross the width. Lay in the pork and pour the marinade over the meat. Scatter the white onion over the meat. Pour 1 c water around the meat and half of the beer you're drinking. Wrap up the meat with the banana leaves. <br />
<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO2DBKc3PYaxgvFzwRr25t7MvoSWHqwPRDPcTVosgjTKFXWP_ge1IiRka4hh3IdnOEYzvY2C32DZ0EK1jSlSddKhJjB2GtHyU0yMgi5QTn__p8kUlAyeihXtTSBDqGnDhyphenhyphenxK8NH8ZPWM/s1600/IMG_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO2DBKc3PYaxgvFzwRr25t7MvoSWHqwPRDPcTVosgjTKFXWP_ge1IiRka4hh3IdnOEYzvY2C32DZ0EK1jSlSddKhJjB2GtHyU0yMgi5QTn__p8kUlAyeihXtTSBDqGnDhyphenhyphenxK8NH8ZPWM/s320/IMG_0111.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcWvYHTBpZR2y93wMCzD2cnR2kJy-8bWTP7v5WZBIfK05_7yWjhaI8u3WJVHMcjEz3iwJXJkXHi7nxA-q9xANCerYOYFk_MXe3gMBRpcXt2Z-oDcCIVU8DKtQtlWwdrEPzy22TfmLj3U/s1600/IMG_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcWvYHTBpZR2y93wMCzD2cnR2kJy-8bWTP7v5WZBIfK05_7yWjhaI8u3WJVHMcjEz3iwJXJkXHi7nxA-q9xANCerYOYFk_MXe3gMBRpcXt2Z-oDcCIVU8DKtQtlWwdrEPzy22TfmLj3U/s320/IMG_0119.JPG" width="320" /></a></div><br />
<br />
Cover and slow cook on high for 6 hours (the dish can hold on the slow-cooker's "keep warm" function for 4 more hours or so). Alternatively, cover and slow cook in a 300 degree oven for 3 hours, then turn down and cook at 250 for another hour. <br />
<br />
While the meat is cooking, place the red onion in a quarter cup of lime or lemon juice to marinate. Stir occassionally. <br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Eating delicious snacks is a crucial component of slow cooking pork. Enter Marcia's famous taco dip: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8IexYeYyvmlRXdU9EmcNn49qmglyffm5eqGs-X_PBViq261_hGFzP8KFJrkuSHBPWi2IT_djOBVL9Iqe5d8oLCCy7Dy1cZ3gyN82hqDWGBzr5VeV8Up_OOJC6LHN7LT6AswUgRP0yFE/s1600/IMG_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8IexYeYyvmlRXdU9EmcNn49qmglyffm5eqGs-X_PBViq261_hGFzP8KFJrkuSHBPWi2IT_djOBVL9Iqe5d8oLCCy7Dy1cZ3gyN82hqDWGBzr5VeV8Up_OOJC6LHN7LT6AswUgRP0yFE/s320/IMG_0121.JPG" width="320" /></a> </div><br />
<br />
While the meat cooks, make pineapple salsa. <br />
<br />
Pineapple Salsa: <br />
1 pineapple, diced (1/2 inch cubes)<br />
1 red pepper, diced (1/2 inch cubes)<br />
2 serrano peppers, minced<br />
1/2 red onion, minced<br />
juice from 2-3 limes<br />
1 cup chopped cilantro<br />
<br />
Mix. Grab a chip. Dip.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSUvSsI9bmX6KpnrFgx1gsiu8QIZiA5LBWI035D-rHsdEL9HNkDMsH5Il6EovmpzKdIWufj8yEOzIy3Ar4mf66n5JotP32r9jCTZNCAx7M6zgBzxcgPvZ3EqrjhZ4fz3DJ0R_OmZynVQ/s1600/IMG_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSUvSsI9bmX6KpnrFgx1gsiu8QIZiA5LBWI035D-rHsdEL9HNkDMsH5Il6EovmpzKdIWufj8yEOzIy3Ar4mf66n5JotP32r9jCTZNCAx7M6zgBzxcgPvZ3EqrjhZ4fz3DJ0R_OmZynVQ/s320/IMG_0130.JPG" width="320" /></a></div><br />
Before you know it, the pork is done: <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fnyIvkl-Xkh-Bi7XDgstmDz64wipXov4r80L5vC7wF3eRJ4qtwtjMwJ8JRu6YS1-OARpcD6xi3_Parlq9gFKXwuVM0oUgIuWMFXKI6ORC3qA6sTnGEsG2zcbKAUux-nlZh-RFiOm7ps/s1600/IMG_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fnyIvkl-Xkh-Bi7XDgstmDz64wipXov4r80L5vC7wF3eRJ4qtwtjMwJ8JRu6YS1-OARpcD6xi3_Parlq9gFKXwuVM0oUgIuWMFXKI6ORC3qA6sTnGEsG2zcbKAUux-nlZh-RFiOm7ps/s320/IMG_0139.JPG" width="320" /></a></div><br />
When the pork is finished cooking (it falls off the bone), pour the extra liquid into a sauce pan and heat on medium-high until reduced to a sauce of your desired consistency. <br />
<br />
Assemble taco on a soft corn tortilla with meat, a tablespoon of sauce, marinated onions and pineapple salsa. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2rIYyCB9a6RTkj253p-dqG0i4NKgsRXoKTfwaReT_c75r4khpr41_Sb4uInblX5Hfy6nkwzsxcapjWzdJZOa-jk9X5yKwBSw9M5ioFa2MoqN-ES4NAejOgnaLDnJYdWjXn3H-dibwgQ/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2rIYyCB9a6RTkj253p-dqG0i4NKgsRXoKTfwaReT_c75r4khpr41_Sb4uInblX5Hfy6nkwzsxcapjWzdJZOa-jk9X5yKwBSw9M5ioFa2MoqN-ES4NAejOgnaLDnJYdWjXn3H-dibwgQ/s320/IMG_0159.JPG" width="320" /></a></div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com7tag:blogger.com,1999:blog-2844958022864102257.post-38615591803384695432011-01-01T17:01:00.000-08:002011-01-01T17:24:29.867-08:00A Branecki Family Christmas Eve<div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;">On the first day of Christmas,<br />
my family sent to me<br />
Oplatki 'round the dinner table.<br />
<br />
On the second day of Christmas,<br />
my family sent to me<br />
Two inches of snow,<br />
And oplatki 'round the dinner table.<br />
<br />
On the third day of Christmas,<br />
my family sent to me<br />
Three kinds of pierogi,<br />
Two inches of snow,<br />
And oplatki 'round the dinner table. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #336699;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlavgyyOkNIOh7erbecvO6TT1ss-a-rUMWNybY4I9Xan1JEj1AJrD7HKjCfQuivVBIS3n74HXpexi6y4GOBb_qqWbZ1I7hBFWg_Vofi_7FPWQElsfl_T9-7jBjV3VmD_9ymUxzCxp_N4/s1600/IMG_3478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlavgyyOkNIOh7erbecvO6TT1ss-a-rUMWNybY4I9Xan1JEj1AJrD7HKjCfQuivVBIS3n74HXpexi6y4GOBb_qqWbZ1I7hBFWg_Vofi_7FPWQElsfl_T9-7jBjV3VmD_9ymUxzCxp_N4/s320/IMG_3478.JPG" width="320" /></a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #336699;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE-wlRvQSwt7K8afy1OUJjn80uDrD5itM-osnr1yCCEK8gU4gQwFEHGUJT6dloGLtsfnkdTJWyCMwe93aXMysRxYkTG72v1Sh3km_zS0sZuYJKFaVQPaa6xdTICoLO15suHI5WrEVZ-8/s1600/IMG_3477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE-wlRvQSwt7K8afy1OUJjn80uDrD5itM-osnr1yCCEK8gU4gQwFEHGUJT6dloGLtsfnkdTJWyCMwe93aXMysRxYkTG72v1Sh3km_zS0sZuYJKFaVQPaa6xdTICoLO15suHI5WrEVZ-8/s320/IMG_3477.JPG" width="320" /></a></span></div><div style="text-align: center;"><br />
</div><div align="center"><span style="color: #336699;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD6d9h8gusWiVyPgju_bqNgs8UMaczBfN_68GpCxQPrAp242aJT2779tOArUu94CdOWfpXmzvkEik7d7WDBvrrEtuxQU0dyDrafyf8kk23In2vk2ipb_1zqHA6p9Ug5XyGhO5kK0Tq7E/s1600/IMG_3476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD6d9h8gusWiVyPgju_bqNgs8UMaczBfN_68GpCxQPrAp242aJT2779tOArUu94CdOWfpXmzvkEik7d7WDBvrrEtuxQU0dyDrafyf8kk23In2vk2ipb_1zqHA6p9Ug5XyGhO5kK0Tq7E/s320/IMG_3476.JPG" width="320" /></a></span></div><div style="text-align: center;"><br />
<span style="color: #274e13;">On the fourth day of Christmas,</span><br />
<span style="color: #274e13;">my family sent to me</span><br />
<span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span><br />
<span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span></div><div align="center"><span style="color: #274e13;"><br />
</span></div><div align="center"><span style="color: #274e13;">On the fifth day of Christmas,</span></div><div align="center"><span style="color: #274e13;">my family sent to me</span></div><div align="center"><span style="color: #274e13;">Five golden <span style="background-color: white;">cookies</span>,</span></div><div align="center"><span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span></div><div align="center"><span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span></div><div align="center"><br />
<div align="center"><span style="color: #274e13;">On the sixth day of Christmas,</span></div><div align="center"><span style="color: #274e13;">my family sent to me</span></div><div align="center"><span style="color: #274e13;">Six puppy ears,</span></div><div align="center"><span style="color: #274e13;">Five golden <span style="background-color: white;">cookies</span>,</span></div><div align="center"><span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span></div><div align="center"><span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span></div><div align="center"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUrXNK6cTHApN1hYNLbLphDh29N-ovqmVrTryDNwdMzPZCebe60uMQ-xKuW_RFBZ6zjcCvFPE2dn9WotqHDER8YpNS-B5k6hcOISMG2iMDJnwR_-JGQsdaXMxi4xpnHBh2g8kih0Q-0k/s1600/IMG_3461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUrXNK6cTHApN1hYNLbLphDh29N-ovqmVrTryDNwdMzPZCebe60uMQ-xKuW_RFBZ6zjcCvFPE2dn9WotqHDER8YpNS-B5k6hcOISMG2iMDJnwR_-JGQsdaXMxi4xpnHBh2g8kih0Q-0k/s320/IMG_3461.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;">On the seventh day of Christmas,</span></div><div align="center"><span style="color: #274e13;">my family sent to me</span></div><div align="center"><span style="background-color: white; color: #274e13;">Seven presents to open,</span></div><div align="center"><span style="color: #274e13;">Six puppy ears,</span></div><div align="center"><span style="color: #274e13;">Five golden <span style="background-color: white;">cookies</span>,</span></div><div align="center"><span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span></div><div align="center"><span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span></div><div align="center"><br />
<div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;">On the eighth day of Christmas,</span></div><div align="center"><span style="color: #274e13;">my family sent to me</span></div><div align="center"><span style="color: #274e13;">Eight extra pounds,</span><br />
<span style="color: #274e13;"></span></div><div align="center"><div align="center"><span style="background-color: white; color: #274e13;">Seven presents to open,</span></div><div align="center"><span style="color: #274e13;">Six puppy ears,</span></div><div align="center"><span style="color: #274e13;">Five golden <span style="background-color: white;">cookies</span>,</span></div><div align="center"><span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span></div><div align="center"><span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span><br />
<br />
<span style="color: #274e13;">On the ninth day of Christmas,</span><br />
<span style="color: #274e13;">my family sent to me</span><br />
<span style="color: #274e13;">Nine grandchildren,</span><br />
<span style="color: #274e13;">Eight extra pounds,</span><br />
<span style="color: #274e13;">Seven presents to open,</span><br />
<span style="color: #274e13;">Six puppy ears, </span><br />
<span style="color: #274e13;">Five golden cookies,</span><br />
<span style="color: #274e13;">Four drunk aunts, </span><br />
<span style="color: #274e13;">Three kinds of pierogi,</span><br />
<span style="color: #274e13;">Two inches of snow,</span><br />
<span style="color: #274e13;">And oplatki 'round the dinner table.</span><br />
<br />
</div></div><div align="center"><div align="center"><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;">On the tenth day of Christmas,</span></div><div align="center"><span style="color: #274e13;">my family sent to me</span></div><div align="center"><span style="color: #274e13;">Ten quarts of soup,</span></div><div align="center"><span style="color: #274e13;">Nine grandchildren,</span></div><div align="center"><span style="color: #274e13;">Eight extra pounds,</span><br />
<span style="color: #274e13;"><div align="center"><span style="background-color: white; color: #274e13;">Seven presents to open,</span></div><div align="center"><span style="color: #274e13;">Six puppy ears,</span></div><div align="center"><span style="color: #274e13;">Five golden <span style="background-color: white;">cookies</span>,</span></div><div align="center"><span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span></div><div align="center"><span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span></div></span></div><span style="color: #274e13;"></span><br />
<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2UxV8HrH-bF6bsOdt7PSWLNx99ZgU6Ihxn6oE6pFRcoYtkwzzI_H64svzAcCqj9Q2Esn6Y2VgkOJHmxPN87k6XTn0uAMhDI49ddLHW05gyKwuQwzr9sTZGLQ16gOx3tUtyRMsgABt4c/s1600/IMG_3473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2UxV8HrH-bF6bsOdt7PSWLNx99ZgU6Ihxn6oE6pFRcoYtkwzzI_H64svzAcCqj9Q2Esn6Y2VgkOJHmxPN87k6XTn0uAMhDI49ddLHW05gyKwuQwzr9sTZGLQ16gOx3tUtyRMsgABt4c/s320/IMG_3473.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center"><span style="color: #274e13;">On the eleventh day of Christmas,</span></div><div align="center"><span style="color: #274e13;">my family sent to me</span></div><div align="center"><span style="color: #274e13;">Eleven Christmas carols,</span></div><div align="center"><span style="color: #274e13;">Ten quarts of soup,</span></div><div align="center"><span style="color: #274e13;">Nine grandchildren,</span></div><div align="center"><span style="color: #274e13;">Eight extra pounds,</span><br />
<span style="color: #274e13;"></span></div><div align="center"><div align="center"><span style="background-color: white; color: #274e13;">Seven presents to open,</span></div><div align="center"><span style="color: #274e13;">Six puppy ears,</span></div><div align="center"><span style="color: #274e13;">Five golden <span style="background-color: white;">cookies</span>,</span></div><div align="center"><span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span></div><div align="center"><span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span><br />
<span style="color: #274e13;"></span></div><div align="center"> </div><div align="center"><span style="color: #274e13;">On the twelfth day of Christmas,</span><br />
<span style="color: #274e13;">my family sent to me</span></div></div><div align="center"><span style="color: #274e13;">Twelve ingredient mussels,</span></div><div align="center"><span style="color: #274e13;">Eleven Christmas carols,</span></div><div align="center"><span style="color: #274e13;">Ten quarts of soup,</span></div><div align="center"><span style="color: #274e13;">Nine grandchildren,</span></div><div align="center"><span style="color: #274e13;">Eight extra pounds,</span><br />
<span style="color: #274e13;"></span></div><div align="center"><div align="center"><span style="background-color: white; color: #274e13;">Seven presents to open,</span></div><div align="center"><span style="color: #274e13;">Six puppy ears,</span></div><div align="center"><span style="color: #274e13;">Five golden <span style="background-color: white;">cookies</span>,</span></div><div align="center"><span style="color: #274e13;">Four <span style="background-color: white;">drunk aunts,</span></span></div><div align="center"><span style="color: #274e13;">Three kinds of pierogi,</span></div><div align="center"><span style="color: #274e13;">Two inches of snow,</span></div><div align="center"><span style="color: #274e13;">And oplatki 'round the dinner table.</span><br />
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<b><span style="color: #274e13;">Mussels in White Wine</span></b></div><div align="center" style="text-align: center;"><span style="color: #274e13;">from Barefoot in Paris by Ina Garten </span><br />
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</div><div align="center" style="text-align: left;"><span style="color: #274e13;">4 lbs mussels (cleaned and debearded)</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">1 t saffron threads</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">4 T butter</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">2 T olive oil</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">1 C chopped shallots</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">1/4 C chopped garlic</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">1 C chopped canned tomatoes, with juice</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">1/3 C chopped parsley</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">6 sprigs fresh thyme</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">1 1/2 C good white wine</span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">2 t salt, or to taste </span></div><div align="center" style="text-align: left;"><span style="color: #274e13;">1 t fresh ground pepper</span></div><div align="center" style="text-align: left;"><br />
<span style="color: #274e13;">Soak the saffron in 1/4 C of warm tap water for 15 minutes. </span></div><span style="color: #274e13;"></span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: #274e13;">In a large nonaluminum stockpot, heat the butter and olive oil over medium heat. </span></div><span style="color: #274e13;"></span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: #274e13;">Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 minutes more, or until the shallots are translucent. </span></div><span style="color: #274e13;"></span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: #274e13;">Add the saffron with the soaking water, the tomatoes, parsly, thyme, wine, salt and pepper. Bring to a boil.</span></div><span style="color: #274e13;"></span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: #274e13;">Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels into a large bowl and serve hot with crusty bread. Alternatively, serve over pasta.</span></div></div></div></div></div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com2tag:blogger.com,1999:blog-2844958022864102257.post-68702248158748348252010-12-18T15:13:00.000-08:002010-12-18T15:15:33.269-08:00Mandarin Seared Scallops with Soba Noodles<em>Serves 2</em><br />
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I found some scallops hiding in the back of my freezer, so I Macgyvered up this meal. Macgyver Meal = a meal created with the stuff you find in your kitchen (according to HK). <br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTdMLz_PVAliYKZfhUURZhXGGJMnEN41myUQTOTcCSKa5_2uLIJSwSzyzajN1PkHWmiGFcH_Ds6-382l9wTj7rid6DD8SGg_B__BMKGaDckTDbP6cKZcAhVfU53YBYPuJWIOnv0KPcsU/s1600/scallops.mandarin.18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTdMLz_PVAliYKZfhUURZhXGGJMnEN41myUQTOTcCSKa5_2uLIJSwSzyzajN1PkHWmiGFcH_Ds6-382l9wTj7rid6DD8SGg_B__BMKGaDckTDbP6cKZcAhVfU53YBYPuJWIOnv0KPcsU/s320/scallops.mandarin.18.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5 satsuma mandarins, 3 juiced, 2 peeled and broken into sections</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6 scallops </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1T grated ginger</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2T soy sauce</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 jalapeno, minced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 scallions, sliced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1t brown sugar </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">zest from 1/2 mandarin </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3T sesame oil</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 package of buckwheat soba noodles (my package was 12.8oz) - Jenna good idea to get these!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6 oz baby spinach </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 c fresh mint, chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Ingredients I wish I had when I made this</u></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 c broccoli florets</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 c pea pods </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Directions</u></div><div class="separator" style="clear: both; text-align: left;">(1) Combine juice of 3 mandarins, soy sauce, garlic, ginger, brown sugar, mandarin zest, 2 scallions, 1/2 of the jalapeno (or to taste). Let scallops marinate in mixture for 3-5 minutes. You will notice that I broke my scallops up into pieces. Well, I found my scallops in questionable condition at the back of the freezer. Breaking them up allowed for more searing. If my scallops were nice and new, I may not have cut them. </div><div class="separator" style="clear: both; text-align: left;">(2) Heat 2 tablespoons of oil on medium heat. If you're keeping your scallops whole, sear each side for about 3 minutes. The scallop is done when it you see golden brown caramelization (spell check doesn't think that is a word, but I think it should be) of the marinade on each side of the scallop. If you have smaller pieces, sear each side for about 2 minutes. Remove scallops and set aside. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">3) Cook soba noodles according to package directions. </div><div class="separator" style="clear: both; text-align: left;">4) Add marinade to the pan the scallops were in and turn the heat to low. The marinade will reduce to a syrupy sauce. My attempt to photograph this sauce resulted in a picture that resembled tar. Want to see? Oh, no. Blogger won't let me upload any more photos. Oh well. Probably for the best. </div><div class="separator" style="clear: both; text-align: left;">5) Meanwhile, in a separate pan, heat the last tablespoon of oil on medium heat and cook the spinach until just wilted. If you have broccoli or peapods or whatever other vegetable, steam them/grill them/cook them to your liking. No need to add too much seasoning because the sauce is quite flavorful. </div><div class="separator" style="clear: both; text-align: left;">6) When the sauce is the consistency of maple syrup (the fake kind), its done. </div><div class="separator" style="clear: both; text-align: left;">7) Pour the sauce over the noodles and mix in the spinach/vegetables, jalapeno, green onion and mandarin wedges. Add the sauce slowly and taste it as you go along. The sauce is super sweet and rich, so too much would be overwhelming. Add the scallops (or eat them along side the noodles). Top with fresh mint. Bon apetit!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com8tag:blogger.com,1999:blog-2844958022864102257.post-14897149121921506972010-12-15T15:37:00.000-08:002011-01-31T08:59:20.156-08:00Penne Pasta with Basil and Fresh Mozzarella<div class="separator" style="clear: both; text-align: left;">About a decade ago, my parents took a trip to New York, New York! They dined at an Italian restaurant, the name of which neither one of them remembers. My mom created the following family favorite based on the memory of a dish she had at that restaurant. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: left;">1 lb penne pasta</div><div class="separator" style="clear: both; text-align: left;">1/4 c olive oil</div><div class="separator" style="clear: both; text-align: left;">6 cloves of garlic (I use 8 bc I'm an addict)</div><div class="separator" style="clear: both; text-align: left;">1 t red pepper flakes (or to taste - I use 1T bc I like me some spice) </div><div class="separator" style="clear: both; text-align: left;">1/2 c kalamata olives, pitted and minced (the unpitted ones are tastier)</div><div class="separator" style="clear: both; text-align: left;">1 28oz can Muir Glen fire roasted diced tomatoes</div><div class="separator" style="clear: both; text-align: left;">1/4 c fresh chopped parsley </div><div class="separator" style="clear: both; text-align: left;">1 c fresh chopped basil</div><div class="separator" style="clear: both; text-align: left;">8 oz fresh mozzarella, chopped</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Heat the oil in a pan on low heat. When it is hot (the oil will be more liquidy and move around very easily), add the garlic and red pepper flakes. Let them mingle for about five minutes. This flavors the oil, a significant ingredient in this delicious pasta. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the olives to the party. Let everyone dance for a few minutes. Be sure to stir a bit to shake up the dance floor. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is a great time to get that water boiling (don't forget to salt!). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Back to the sauce. Add the tomatoes. Increase the heat to medium-low. Add the salt. The salt helps to breakdown the tomatoes into sauce. Add the parsley. If the sauce sticks to the bottom when you stir, lower the heat. If the sauce isn't bubbling increase the heat. Liquid will evaporate to the point that there may be bare spots of your pan showing. Don't fret! There will be plenty of sauce . . . </div><div class="separator" style="clear: both; text-align: left;"><br />
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The pasta should be done at about the same time as the sauce. Add some of the reserved water to the sauce slowly so that it liquifies again. I usually and up adding just over a 1/4 cup of sauce. </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
Drain the pasta and add to the sauce. Add the basil and stir together. Top with fresh mozzarella. Note, if you mix the mozzarella in with everything in a big bowl, it will get all melty. This might be your goal. However, I have noticed that although melty is deliciously gooey, the melty pieces tend to band together and form one big mass. So, unless the pasta cools significantly, I recommend just adding some to the individual bowls. </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div>lesliehttp://www.blogger.com/profile/08487038972129053732noreply@blogger.com8