I just made this tonight for dinner and it was met with raved reviews. I served it with a curried carrot slaw that had shaved onions and raisins in it. Enjoy!
serves 4
4 strips of good quality smoked thick cut bacon
1 large sweet onion, thinly sliced
olive oil
4 Potato bread rolls
2 Tbsp. mayonnaise
1/2 C. baby arugula leaves
fresh slice tomatoes
Fish:
2# Mahi-Mahi
olive oil
2 Tbsp. rice wine vinegar
squeeze fresh lemon juice
1-2 tsp each of the following; (depending on your taste)
onion powder
garlic powder
paprika
cumin
chili powder
oregano
1/2 tsp. red pepper flakes
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 400 degrees F.
In a saute pan heat 2 Tbsp. olive oil over medium low heat. Add sliced onion and salt and pepper to taste. Slowly cook the onions, stirring often, until deep golden in color, about 25-30 minutes.
Meanwhile, in a small mixing bowl combine all of the spices for the fish. Place fish in a shallow dish and sprinkle each side with spice mixture. Season with salt and pepper to taste. Squeeze a good amount of lemon on each piece of fish, add vinegar, and olive oil. Coat both side of fish well. Reserve.
While onions continue to cook, slice the bacon strips in half and place on a baking sheet. Put into the oven and cook for 10 minutes. Remove tray from oven, turn each piece and return to the oven for another 5-7 minutes or until bacon is cooked crispy. Remove strips and place on paper towel covered plate, reserve warm.
To the same pan the bacon was just cooked in add the fish and place in the oven. Cook until fish is firm, but not dry. Depending on the size of each piece cook about 10-15 minutes.
Once done remove fish from oven and let rest 5 minutes. Meanwhile, slice each bun and spread with a little bit of mayonnaise, top mayo with caramelized onions. Portion fish equally and place on top of the onions. Top each piece of fish with bacon, arugula leaves, and tomato slices. Serve and enjoy.
Wednesday, January 4, 2012
Tuesday, January 3, 2012
Tzatziki
(2) small containers Greek yogurt
1 hothouse cucumber, unpeeled, seeded
1/4 C. sour cream
2 Tbsp. fresh squeezed lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. fresh dill, fine chopped
1 1/2 tsp. minced garlic
2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Grate the cucumber, squeeze the grated cucumber with your hand to remove some of the liquid. Combine all other ingredients in a mixing bowl and add the squeezed cucumber, mix well.
Serve as a condiment for grilled meats or vegetables. This also is great with pita chips. Enjoy!
1 hothouse cucumber, unpeeled, seeded
1/4 C. sour cream
2 Tbsp. fresh squeezed lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. fresh dill, fine chopped
1 1/2 tsp. minced garlic
2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Grate the cucumber, squeeze the grated cucumber with your hand to remove some of the liquid. Combine all other ingredients in a mixing bowl and add the squeezed cucumber, mix well.
Serve as a condiment for grilled meats or vegetables. This also is great with pita chips. Enjoy!
Shredded Barbecued Beef Sandwiches
3# beef chuck shoulder
2 C. ketchup
1 medium onion, chopped
1/4 C. cider vinegar
1/4 C. dark molasses
2 Tbsp. worcestershire sauce
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes
potato bread rolls or any soft bun (I've used pretzel rolls before that were amazing.)
Cut roast in half and place in crock pot. Combine all other ingredients in large bowl and then pour mixture over the beef. Cover and cook on low for 8-10 hours or high for 4-5 hours.
Let beef cool a little so you can handle it. Pull it with two forks or with your hands. Serve on the buns with extra bbq sauce and pickle slices. I also like to serve this with cole slaw.
Can be made 2 days in advance, covered with plastic and chilled. Just reheat and serve with extra bbq sauce.
2 C. ketchup
1 medium onion, chopped
1/4 C. cider vinegar
1/4 C. dark molasses
2 Tbsp. worcestershire sauce
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes
potato bread rolls or any soft bun (I've used pretzel rolls before that were amazing.)
Cut roast in half and place in crock pot. Combine all other ingredients in large bowl and then pour mixture over the beef. Cover and cook on low for 8-10 hours or high for 4-5 hours.
Let beef cool a little so you can handle it. Pull it with two forks or with your hands. Serve on the buns with extra bbq sauce and pickle slices. I also like to serve this with cole slaw.
Can be made 2 days in advance, covered with plastic and chilled. Just reheat and serve with extra bbq sauce.
Monday, January 2, 2012
Mongolian Stew Pot
Here is a classic family recipe. We usually do this one around New Year's. It makes a great dish for a dinner party. There's nothing like getting everyone around a fragrant couldron of hot stock with long forks and tasty morsels. We have a blast with this one. There are four dipping sauces as well and I serve everything with a big bowls of steaming jasmine rice. Have fun!
Serves 4-
1/4 # each beef, lamb, pork, and skinless, boneless chicken breast, cut into very thin slices
4 shrimp, remove tails and sliced lengthwise
2 Qts. beef broth
3 thin slices of peeled ginger root
4 baby bok choi, cut in half, lengthwise
4 medium sized leeks, whites only cut into 1/2" rounds
16 fresh white mushrooms
4 carrots, peeled and sliced into 1/2" rounds
2 turnips, peeled and cut into 1/2" pieces
1 bunch scallions, sliced thinly
soy sauce, to taste
4 C. fresh spinach, washed and sliced very thinly (chiffonade)
On 4 small plates arrange equal amounts of the raw meats and shrimp. Cover each with plastic and chill. In a large pot bring the broth and ginger to a boil, add all the vegetables, except the spinach. Reduce the heat and simmer until the vegetables are just tender, about 10-15 minutes. Adjust seasoning with the soy sauce, to taste.
Arrange the plates of meat, dipping sauces, bowls of rice, and individual bowls for each guest on the table. Transfer the soup into a fondue pot and bring the hot pot to the center of the table. Everyone, using long forks cook their own meats in the hot broth. Add the spinach last and ladle the hot soup into everyones bowls. Enjoy!
All the sauces can be made a day ahead and chilled, except the Chinese mustard which is best if made right before service.
Sesame Sauce-
1 Tbsp. garlic, minced
4 Tbsp. tahini
1/2 C. chicken broth
2 Tbsp. sweet sherry
2 tsp. sugar
2 Tbsp. saki
1/2 tsp. chili oil
Combine all ingredients in a bowl. Serve.
Hot Tomato Sauce-
4 scallions, chopped
3 Tbsp. soy sauce
2 Tbsp. tomato paste
4 Tbsp. beef broth
2 Tbsp. hot bean paste
1 tsp. sesame oil
Combine all ingredients in a bowl. Serve.
Chineses Mustard- make one hour in advance
4 Tbsp. Coleman dry mustard
6 Tbsp. Vodka, Gin, white wine, saki, or water
Combine ingredients in a bowl. Serve.
Daikon Sauce-
4 scallions, chopped
1 daikon radish, peeled and grated
4 lemon slices
1 C. soy sauce
1 Tbsp. hoisin sauce
1/4 C. fresh cilantro, chopped
Combine all ingredients in a bowl. Serve.
Serves 4-
1/4 # each beef, lamb, pork, and skinless, boneless chicken breast, cut into very thin slices
4 shrimp, remove tails and sliced lengthwise
2 Qts. beef broth
3 thin slices of peeled ginger root
4 baby bok choi, cut in half, lengthwise
4 medium sized leeks, whites only cut into 1/2" rounds
16 fresh white mushrooms
4 carrots, peeled and sliced into 1/2" rounds
2 turnips, peeled and cut into 1/2" pieces
1 bunch scallions, sliced thinly
soy sauce, to taste
4 C. fresh spinach, washed and sliced very thinly (chiffonade)
On 4 small plates arrange equal amounts of the raw meats and shrimp. Cover each with plastic and chill. In a large pot bring the broth and ginger to a boil, add all the vegetables, except the spinach. Reduce the heat and simmer until the vegetables are just tender, about 10-15 minutes. Adjust seasoning with the soy sauce, to taste.
Arrange the plates of meat, dipping sauces, bowls of rice, and individual bowls for each guest on the table. Transfer the soup into a fondue pot and bring the hot pot to the center of the table. Everyone, using long forks cook their own meats in the hot broth. Add the spinach last and ladle the hot soup into everyones bowls. Enjoy!
All the sauces can be made a day ahead and chilled, except the Chinese mustard which is best if made right before service.
Sesame Sauce-
1 Tbsp. garlic, minced
4 Tbsp. tahini
1/2 C. chicken broth
2 Tbsp. sweet sherry
2 tsp. sugar
2 Tbsp. saki
1/2 tsp. chili oil
Combine all ingredients in a bowl. Serve.
Hot Tomato Sauce-
4 scallions, chopped
3 Tbsp. soy sauce
2 Tbsp. tomato paste
4 Tbsp. beef broth
2 Tbsp. hot bean paste
1 tsp. sesame oil
Combine all ingredients in a bowl. Serve.
Chineses Mustard- make one hour in advance
4 Tbsp. Coleman dry mustard
6 Tbsp. Vodka, Gin, white wine, saki, or water
Combine ingredients in a bowl. Serve.
Daikon Sauce-
4 scallions, chopped
1 daikon radish, peeled and grated
4 lemon slices
1 C. soy sauce
1 Tbsp. hoisin sauce
1/4 C. fresh cilantro, chopped
Combine all ingredients in a bowl. Serve.
Easy Mexican Casserole
If I'm in a pinch for time, feel like Mexican food (most days), this dish is incredibly fast and easy to put together. You can substitute just about anything you like for the chicken. It's obviously a very easy recipe to convert to vegetarian. I've sub'd out the chicken and added rice instead, it came out very good. Have fun with it!
2 C. Slightly broken tortilla chips
1# shredded cooked chicken
(1) 15 oz. can garbanzo beans, drained
(1) 15 oz. can kidney beans, drained
(1) 15 oz. can corn kernels, drained
8 oz. good salsa- I like the one at Trader Joes, if not making it myself
1 medium yellow onion, medium dice
1 green pepper, medium dice
4 Tbsp. fresh chopped cilantro
3 cloves garlic, minced
3 Tbsp. oregano
kosher salt and fresh cracked black pepper, to taste
1/2 C. each of shredded cheddar and monterrey cheese, combine
Garnish- Fresh chopped tomatoes, sour cream, green onion sliced thinly
Preheat oven to 350 degrees F.
Using vegetable oil, grease a 9x13 casserole dish. Scatter tortilla chips on the bottom of dish. In a large mixing bowl combine all other ingredients except the cheese and garnishings. Layer half of the chicken-bean mixture over the tortillas. Top this layer with half of the cheese. Repeat layering the remaining chicken-been mixture and then top with remaining cheese. Place casserole in the oven and cook for 35-40 minutes. Once done, remove and let stand for 10 minutes before serving. Top each portion with a little of the garnishes, serve and enjoy!
2 C. Slightly broken tortilla chips
1# shredded cooked chicken
(1) 15 oz. can garbanzo beans, drained
(1) 15 oz. can kidney beans, drained
(1) 15 oz. can corn kernels, drained
8 oz. good salsa- I like the one at Trader Joes, if not making it myself
1 medium yellow onion, medium dice
1 green pepper, medium dice
4 Tbsp. fresh chopped cilantro
3 cloves garlic, minced
3 Tbsp. oregano
kosher salt and fresh cracked black pepper, to taste
1/2 C. each of shredded cheddar and monterrey cheese, combine
Garnish- Fresh chopped tomatoes, sour cream, green onion sliced thinly
Preheat oven to 350 degrees F.
Using vegetable oil, grease a 9x13 casserole dish. Scatter tortilla chips on the bottom of dish. In a large mixing bowl combine all other ingredients except the cheese and garnishings. Layer half of the chicken-bean mixture over the tortillas. Top this layer with half of the cheese. Repeat layering the remaining chicken-been mixture and then top with remaining cheese. Place casserole in the oven and cook for 35-40 minutes. Once done, remove and let stand for 10 minutes before serving. Top each portion with a little of the garnishes, serve and enjoy!
Sunday, January 1, 2012
Prosciutto, Goat Cheese, and Fig Flatbread
Elizabeth and I had lunch recently at Diamond Jim Brady's in Novi. I saw this on their menu and thought I'd like to put my version of this flat bread together for our NYE party. It was met with raved reviews and couldn't be easier to make.
4 Naan Breads (I used one from Trader Joe's)
8 oz. prosciutto, sliced thinly
6 oz. goat cheese
4 oz. fig jam
1 C. baby arugula
Preheat oven to 350 degrees F.
Lay out the naan on a baking tray and spread on a good layer of goat cheese on each. Spread some of the fig jam on top and then lay down some of the prosciutto on each.
Place tray with flat bread into the oven and cook for 15-20 minutes. The prosciutto should be a little crispy and bread golden brown. Remove from oven and top each with a little of the arugula. Cut flat bread into four equal pieces, serve and enjoy!
4 Naan Breads (I used one from Trader Joe's)
8 oz. prosciutto, sliced thinly
6 oz. goat cheese
4 oz. fig jam
1 C. baby arugula
Preheat oven to 350 degrees F.
Lay out the naan on a baking tray and spread on a good layer of goat cheese on each. Spread some of the fig jam on top and then lay down some of the prosciutto on each.
Place tray with flat bread into the oven and cook for 15-20 minutes. The prosciutto should be a little crispy and bread golden brown. Remove from oven and top each with a little of the arugula. Cut flat bread into four equal pieces, serve and enjoy!
Posole (Mexican Pork and Hulled Corn Soup)
So, I bought a very large pork loin for our New Year's day dinner and was thinking about what to do with the extra? I am absolutely in love with Mexican cuisine and thought, "Let me use the loin instead of the classic shoulder cut and make one of the best things ever, Posole!" Pronounced poh-SOH-lay, be careful with this one, it's very addicting. It's best garnished with lots of cilantro, cheese, and lime. Serve it with warm flour tortillas, OLE!
The recipe below has the shoulder cut in it, because this is how I would usually make this dish. For the pork loin cut, I will season it the exact same way, but will roast it in a 375 degrees F oven for 20 minutes per pound. Then I will let the pork cool slightly and cut it into strips to be served on top of the soup.
The recipe below has the shoulder cut in it, because this is how I would usually make this dish. For the pork loin cut, I will season it the exact same way, but will roast it in a 375 degrees F oven for 20 minutes per pound. Then I will let the pork cool slightly and cut it into strips to be served on top of the soup.
Pork:
1 Tbsp. ground cumin
1 tsp. garlic powder
1 tsp. smoked paprika
(1) 2-pound boneless pork shoulder (Boston
Kosher salt and freshly ground black pepper
½ red onion, sliced
Posole:
¼ cup vegetable oil
½ red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced
6 C. low-salt chicken broth
(1) 28 oz. can undrained pinto beans
(1) 28 oz. can white hominy, drained
(1) 28 oz. can diced tomatoes with juices, puréed in blender until smooth
1 Tbsp. oregano
2 tsp. ground cumin
Kosher salt and freshly ground black pepper
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
For pork- Do ahead! Can be done up to 3 days before making the soup. Just cover and chill the pork and juices separately.
Preheat oven to 275 degrees F.
Line a small roasting pan with foil. Mix spices in a small bowl. Rub spice mix all over the pork. Season well with salt and pepper. Place pork in the pan, cover with sliced onions and pour 1/2 cup of water in the bottom of the pan. Cover tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle. Using 2 forks shred pork into bite-sized pieces. Skim the fat from the juices in the roasting pan; reserve meat.
For posole-
Heat oil in large pot over medium-low heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook, stirring often, about 2 minutes. Add the diced fresh tomatoes and stir until softened, 2 minutes longer. Stir in broth and the next 5 ingredients. Bring to a boil and then reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes. Add reserved pork to the soup. Simmer uncovered for 30 minutes longer. Season to taste with salt and pepper, adding reserved juices from the roast pork.
Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges. Serve with warm flour tortillas and enjoy!
For pork- Do ahead! Can be done up to 3 days before making the soup. Just cover and chill the pork and juices separately.
Preheat oven to 275 degrees F.
Line a small roasting pan with foil. Mix spices in a small bowl. Rub spice mix all over the pork. Season well with salt and pepper. Place pork in the pan, cover with sliced onions and pour 1/2 cup of water in the bottom of the pan. Cover tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle. Using 2 forks shred pork into bite-sized pieces. Skim the fat from the juices in the roasting pan; reserve meat.
For posole-
Heat oil in large pot over medium-low heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook, stirring often, about 2 minutes. Add the diced fresh tomatoes and stir until softened, 2 minutes longer. Stir in broth and the next 5 ingredients. Bring to a boil and then reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes. Add reserved pork to the soup. Simmer uncovered for 30 minutes longer. Season to taste with salt and pepper, adding reserved juices from the roast pork.
Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges. Serve with warm flour tortillas and enjoy!
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