When the weather starts to warm up I notice a trend in what we are selling from our meat counter, hamburger, steaks and pork ribs start flying out of the store. These are the typical items that people throw on the grill for quick outdoor cooking. Grilling is not a new form of cooking, it has been around since the cavemen first started cooking their food; but how we grill and what we grill has changed quite a bit.
I am not a huge fan of hamburgers at home for some reason, the funny thing is that I save tons of recipes for burgers but rarely make them. Also I never put chicken on the grill because I find that the outside burns before the inside is cooked through. I do however like to grill at other people’s houses, as I currently only have a tiny camp sized gas grill. The nice thing about the grill is that with a little creativity you can grill your entire meal.
My absolute favorite grilled meal is a Marinated Flank Steak with Grilled Guacamole. Now I know that you are saying, “How the heck go you grill guacamole?” Well read on because it is very easy. Begin by marinating your flank steak in two tablespoons of olive oil, three tablespoons of Worcestershire sauce, two tablespoons of course ground Dijon mustard, two tablespoons of Montreal Steak Seasoning, a grated garlic clove, a quarter of onion also grated and about a tablespoon of hot sauce. Let this sit for about an hour to incorporate all of the flavors. Combine a pint of halved grape tomatoes with half a bunch of chopped cilantro, six diced pickled jalapeno rings, a tablespoon olive oil, one tablespoon red wine vinegar, salt and pepper. While the steak and tomatoes are marinating cut a large red onion into one-inch wide rings and halve two avocados; drizzle both of these with olive oil so that they do not stick to the grill. Okay now it is time to head outside to the grill that you have preheated to a medium-high heat to get in touch with your inner caveman. The steak and onions are going to take the longest to cook so start them first, when you flip these add the avocado. Once everything is grilled to your liking begin constructing your dinner. Once the steak has rested for a few minutes slice it against the grain and on a heavy angle into fairly thin slices. Cover the plated slices with the tomato salad, avocado and onions, squeeze some fresh lime juice over everything and enjoy. This meal does require a lot of prep work but seriously it is worth it!
We sell a lot of pork ribs and chops that people cover in barbeque sauce and throw on the grill; how boring! Pork is a very delicate meat to grill; most people tend to over do it so you end up with a burnt dry chop or a shoe leather tough rib. Personally I never grill ribs; I have learned that cheaper cuts of meat turn out better if slow cooked. So when I put pork chops on the grill I tend to cook them over low heat so that they come up to a doneness of medium without burning on the outside. I am also a fan of sauces on my meats so Bourbon Smothered Spiced Pork Chops is right up my alley.
Begin this dish by making the sauce that will eventually be poured over the chops. Combine half a cup of bourbon, quarter cup of brown sugar, three tablespoons of cider vinegar, quarter cup of soy sauce, one minced clove of garlic and about half a teaspoon of black pepper over high heat just until it boils then reduce the heat to low for about ten to fifteen minutes until it reduced to half. While this is cooking combine half a teaspoon chili powder, quarter teaspoon cinnamon, eighth teaspoon allspice and a pinch of salt, rub this on both sides of four pork chops. Grill the chops over medium heat until medium, about four minutes per side. Serve the spiced chops smothered in the bourbon sauce. The combination of spicy and sweet is a nice change to the boring barbeque smothered chops.
Most people think that only dense meaty fish, such as swordfish and salmon, can be grilled; but I am going to share a secret with you. You can also grill shellfish, shhh. I have seen someone grill lobster by tossing the live sea bug onto the grill, closing the lid and letting it rip for about twenty minutes; and it was just as tasty as boiling the lobster. Clams are another shellfish that translate nicely to the grill; all you need is one of those throwaway tin foil pans in order to do this. I really do like clams and Grilled Lemon-Garlic Clams is a slightly smoky light dish that works as a meal or appetizer.
In a sauce pan that you do not mind putting on the grill combine one stick of butter, one large minced shallot, two tablespoons of lemon juice, four cloves of minced garlic, and one teaspoon of lemon zest. Place the pan on the grill to melt the mixture. Place four pounds of cleaned little neck clams in a single layer in a disposable casserole pan; cover it tightly with tinfoil and cook over high heat for about ten minute or until they all open. Discard any of the unopened clams and pour the melted butter mixture over the cooked clams before serving.
I don’t think that I need to get into grilling potatoes and vegetables because those are no brainers; but I do have a dessert trick up my sleeve. Did you know that you could make a grilled Banana Split? Yes you can and it is really easy. First you need to make a slit down the inside curve of the banana without cutting into the flesh too much, pull apart the peal so that you can stuff that thing with a bunch of yummy toppings. First brush a little melted butter on the flesh, drizzle a little chocolate sauce, caramel, strawberry topping and your favorite nuts. Wrap this concoction in tinfoil and grill it over high heat for about 8 minutes. Once cooked top the banana with ice cream, whipped cream and a cherry. The warm banana, melted toppings and cold ice cream make for an upscale version of this ice cream shop favorite.
As I said, I do not grill that often, but when I do I like to kick it up a notch. Don’t get me wrong I really enjoy having burgers in the summer, but usually it is when I am a guest somewhere. When I actually break out my ghetto camp grill I want to make something that just screams “WOW!” The recipes that I have shared here have that wow factor in my opinion and can make a great impression on your dinner guests.
Marinated Flank Steak with Grilled Guacamole
1 Flank steak
3 Tlbsp. Olive oil
3 Tlbsp Worcestershire Sauce
2 Tlbsp Course ground Dijon mustard
2 Tlbsp Montreal steak seasoning
1 Clove Garlic, grated
¼ wedge Onion, grated
1 Tlbsp Hot sauce
1 pint Grape tomatoes, halved
½ cup Cilantro, chopped
6 Pickled jalapeno rings, diced
1 Tlbsp Red wine vinegar
1 lg. Red Onion, sliced into 1 inch rings
2 Avocados, halved
1 lg. Lime, cut into wedges
Combine 2 Tlbsp olive oil, Worcestershire, mustard, steak seasoning, hot sauce, grated garlic and onion well, marinate the steak in this for 1 hour, turning once. Combine the tomatoes, cilantro, jalapenos, 1 Tlbsp olive oil, vinegar, salt and pepper; let this marinate at least 15 minutes. Grill the steak, onions, and avocados over med-high heat to your liking. Top everything with the tomato salad and a squeeze of lime.
Bourbon Smothered Spiced Pork Chops
½ cup Bourbon
¼ cup Brown sugar, packed
3 Tlbsp Cider vinegar
¼ cup Soy sauce
1 clove Garlic, minced
½ tsp Black pepper
4 Pork chops
½ tsp Chili powder
¼ tsp Cinnamon
1/8 tsp Allspice
Pinch Salt
Combine the first six ingredients in a saucepan over high heat, bring up to a boil and reduce heat to low for 10-15 minutes. Combine the last 4 ingredients well and rub on to both sides of the pork chops. Grill the chops over medium heat until medium doneness and smother with the reduced sauce.
Grilled Lemon-Garlic Clams
1 stick Butter
1 lg. Shallot, minced
2 Tlbsp Lemon juice
4 cloves Garlic, minced
1 tsp Lemon zest
4 lbs Littleneck clams
Combine the first five ingredients in a grill-safe sauce pan and let melt together. Place the cleaned clams in a single layer in a disposable casserole dish, cover tightly with tinfoil and cook on the grill over high heat for 10 minutes or until opened. Pour the butter mixture over the clams before serving.
Grilled Banana Split
Banana
Melted butter
Chocolate sauce
Caramel sauce
Strawberry topping
Nuts
Ice cream
Whipped cream
Cherries
Cut a slit through the inside cure of the peel and pull apart to expose the banana flesh. Top with chocolate, caramel, strawberry and nuts. Wrap in foil and grill over high heat for 8 minutes. Top with ice cream, whipped cream and a cherry.
Friday, May 28, 2010
Wednesday, May 5, 2010
Spam-A-Rific
Okay, so I am going to go where only few brave cooks have gone before, to Spamland. Now stop your complaining and gagging because it is not that bad, you eat hotdogs right, well same thing. Spam is the perfect food to have in your pantry in case of an apocalypse; the stuff literally lasts for years. And honestly if you read the list of ingredients the only one that sounds unnatural is the Sodium Nitrate (actually a salt), a preservative. So really how bad could the stuff be? And don’t even try telling me that you don’t eat preservatives; remember the hotdogs?
Spam was introduced in July of 1937 and became very popular during World War Two, insanely popular in Hawaii during their wartime fresh meat shortage. Well the war might have ended but the Hawaiian’s love affair with Spam has flourished. They consume the most of this smeat in the United States, possibly the world, so much so that their McDonalds and Burger Kings offer it on their menus. Hawaiians love it so much they refer to it as “Hawaiian Steak”.
So, on that note let’s make some Spam Musubi or as I like to call it Redneck Sushi, which is possibly the Hawaiian state food. This thing is so popular there that they sell it in every ABC Store (their 7-11) in the state and the president has even been caught eating it. When I vacationed there with my friend KB the Musubi intrigued us, but we were too afraid to try a convenience store fast food. Luckily I found a recipe for it and decided to give a homemade version a try, see I told you that I would try sushi. Okay, so start with one cup of sushi rice combined with one and a third cups of water, bring it to a boil, and then simmer for fourteen minutes. Once the rice is cooked, remove the pot from the heat, drape a towel over it, recover and let it sit for twenty minutes. While you are waiting you can get the Spam out of the can and scrape the gelatinous ooze off of it. Okay back to the rice, pour it into a baking dish and stir in about a fourth of a cup of rice wine vinegar then cover it with plastic wrap. Cut your Spam into one by two inch squares that are about a quarter inch thick and fry them up in a pan. Form the rice, which should be sticky into patties that are about the same size as the Spam, keep a bowl of water handy to rewet your hands and stop the rice from sticking to them. Top the rice patties with the fried Spam and wrap a thin strip of nori seaweed around it. (Seal the end of the nori with a little water). Finish it all off with s drizzle of Teriyaki sauce. I am not a huge fan of the nori that you buy in the supermarket, way too strong for me, but I read that soy paper can also be used. Unfortunately my ghetto grocery store does not carry it so I have to buy it when I go to Boston, another plus in the city’s column.
You could also make the Spam into a traditional sushi roll with cucumber and avocado along with the smeat in the center. A few months ago I bought a sushi roller and that thing works like a dream. I was fully expecting my first experience rolling would be a nightmare, but it was very easy. I highly suggest purchasing one of these contraptions if you plan on making your own rolls, you will love it.
Since Spam is so popular in Hawaii I am going to do a few more Polynesian inspired recipes, like Hawaiian Spam Calzones. In order to do this recipe you either need to make or buy a ball of pizza dough. Divide the dough into four smaller balls then roll those out on a floured surface into circles about a quarter inch thick. Cover half of each circle with diced Spam, crushed pineapple and a mild shredded cheese, like Monterey Jack or Provolone. Then fold the other half of the dough over to form a half circle, crimp the edges, cut a few vents in the top and brush it with an egg wash. Bake them for ten minutes at 450 degrees or until they are golden brown. Serve the Calzones with either duck or sweet and sour sauce for dipping. I liked the combination of the sweet pineapple mixed with the slightly spiced flavor of the Spam. You could also do this a traditional Hawaiian pizza if you want, just spread the duck sauce onto the uncooked crust before you add the toppings.
Here is a recipe that you can bring to a casual potluck dinner, just double or triple it if needed, Hawaiian Spam Casserole. Chop up one can of Spam into small cubes and brown them in a frying pan. Combine the smeat with one twenty ounce can of undrained pineapple, one cup of sugar, six tablespoons of self-rising flour and one and a half cups of shredded cheddar cheese in a baking dish. Top this all with either breadcrumbs or crushed Ritz crackers drizzled with around a half a stick of melted butter. Bake this at 350 degrees for twenty minutes or so.
This last recipe is for Chinese Spam Lettuce Wraps. Start by dicing your Spam as small as you are capable of doing, fry it in a tiny bit of canola oil with one small diced red pepper, a quarter cup of diced water chestnuts, two tablespoons of diced scallions and a pinch of red pepper flakes. In a separate bowl combine two tablespoons of stir-fry sauce with two tablespoons of lime juice and a teaspoon of sugar. Pour the sauce over the Spam mixture and cook until the liquid evaporates. Serve this spooned into whole Romaine leaves with bean sprouts and peanuts for garnish. Oh yeah, this dish can be made with ground chicken also.
Spam is actually a very versatile smeat; it is great fried up with eggs, on white bread with mustard or even as one of my customers suggested, fried in real maple syrup instead of oil. He said this creates a sweet crunchy crust on the Spam; unfortunately it also creates a sweet crunchy mess in the pan to scrub.
Spam has gotten a bad wrap over the years; some of its acronyms are “Something Posing As Meat” and “Spare Parts Animal Meat”. But really it’s not all that bad. I mean how can thousands of Hawaiians be wrong? Plus if you eat enough foods with preservatives you (or at least your loved ones) will benefit, because you will hardly have to be embalmed. That sounds like a money saver to me; eat up mom and dad!
Redneck Sushi (Spam Musubi)
1 cup Sushi Rice
1 1/3 cups Water
¼ cup Rice Wine Vinegar
1 can Spam
1 pkg Nori seaweed or soy wrappers
Teriyaki Sauce
Combine the rice and water, bring to a boil and then simmer for 14 minutes. Once this is done remove the pan from heat and let sit covered for 20 minutes. Pour rice into a baking dish and stir in the vinegar and cover with plastic wrap. Cut Spam into 1 by 2 inch strips and fry until golden brown. Form the sticky rice into patties about the same size as the meat, top with fried Spam and wrap a thin strip of your chosen wrapper around the middle. Drizzle with teriyaki sauce.
Hawaiian Spam Calzones
1 Ball store bought pizza dough
1 can Spam
1 8 oz can Crushed pineapple, drained
1 pkg Shredded Monterey Jack cheese
Duck or Sweet and Sour sauce
Divide the dough into 4 smaller balls and roll out until quarter inch thick circles. Pile Spam, pineapple and cheese over one half of the circle; fold the other half over and seal. Cut vents into the top of each calzone and brush with an egg wash. Bake at 450° for 10 minutes. Serve with either duck or sweet and sour sauce for dipping.
Hawaiian Spam Casserole
1 can Spam
1 20 oz can Crushed pineapple, undrained
1 cup Sugar
6 Tblsp Self rising flour
1 ½ cups Shredded Cheddar cheese
1 ½ cups Breadcrumbs or crushed Ritz crackers
½ Stick Butter, melted
Chop the Spam into cubes and fry until golden brown. Combine the first five ingredients in a buttered baking dish. Combine the breadcrumbs and butter and spread over the Spam mixture. Bake at 350° for 20 minutes.
Spam Lettuce Wraps
1 Can Spam, diced super fine
1 small Red Pepper, diced finely
¼ cup Water chestnuts, diced finely
1 Scallion, diced finely
pinch Red pepper flakes
2 Tblsp Stir fry sauce
2 Tblsp Lime juice
1 tsp sugar
Romaine leaves
Bean sprouts
Peanuts
Sauté the first five ingredients until soft. Combine the sauce, juice and sugar and pour over the meat mixture. Serve in the romaine leaves topped with bean sprouts and peanuts.
Spam was introduced in July of 1937 and became very popular during World War Two, insanely popular in Hawaii during their wartime fresh meat shortage. Well the war might have ended but the Hawaiian’s love affair with Spam has flourished. They consume the most of this smeat in the United States, possibly the world, so much so that their McDonalds and Burger Kings offer it on their menus. Hawaiians love it so much they refer to it as “Hawaiian Steak”.
So, on that note let’s make some Spam Musubi or as I like to call it Redneck Sushi, which is possibly the Hawaiian state food. This thing is so popular there that they sell it in every ABC Store (their 7-11) in the state and the president has even been caught eating it. When I vacationed there with my friend KB the Musubi intrigued us, but we were too afraid to try a convenience store fast food. Luckily I found a recipe for it and decided to give a homemade version a try, see I told you that I would try sushi. Okay, so start with one cup of sushi rice combined with one and a third cups of water, bring it to a boil, and then simmer for fourteen minutes. Once the rice is cooked, remove the pot from the heat, drape a towel over it, recover and let it sit for twenty minutes. While you are waiting you can get the Spam out of the can and scrape the gelatinous ooze off of it. Okay back to the rice, pour it into a baking dish and stir in about a fourth of a cup of rice wine vinegar then cover it with plastic wrap. Cut your Spam into one by two inch squares that are about a quarter inch thick and fry them up in a pan. Form the rice, which should be sticky into patties that are about the same size as the Spam, keep a bowl of water handy to rewet your hands and stop the rice from sticking to them. Top the rice patties with the fried Spam and wrap a thin strip of nori seaweed around it. (Seal the end of the nori with a little water). Finish it all off with s drizzle of Teriyaki sauce. I am not a huge fan of the nori that you buy in the supermarket, way too strong for me, but I read that soy paper can also be used. Unfortunately my ghetto grocery store does not carry it so I have to buy it when I go to Boston, another plus in the city’s column.
You could also make the Spam into a traditional sushi roll with cucumber and avocado along with the smeat in the center. A few months ago I bought a sushi roller and that thing works like a dream. I was fully expecting my first experience rolling would be a nightmare, but it was very easy. I highly suggest purchasing one of these contraptions if you plan on making your own rolls, you will love it.
Since Spam is so popular in Hawaii I am going to do a few more Polynesian inspired recipes, like Hawaiian Spam Calzones. In order to do this recipe you either need to make or buy a ball of pizza dough. Divide the dough into four smaller balls then roll those out on a floured surface into circles about a quarter inch thick. Cover half of each circle with diced Spam, crushed pineapple and a mild shredded cheese, like Monterey Jack or Provolone. Then fold the other half of the dough over to form a half circle, crimp the edges, cut a few vents in the top and brush it with an egg wash. Bake them for ten minutes at 450 degrees or until they are golden brown. Serve the Calzones with either duck or sweet and sour sauce for dipping. I liked the combination of the sweet pineapple mixed with the slightly spiced flavor of the Spam. You could also do this a traditional Hawaiian pizza if you want, just spread the duck sauce onto the uncooked crust before you add the toppings.
Here is a recipe that you can bring to a casual potluck dinner, just double or triple it if needed, Hawaiian Spam Casserole. Chop up one can of Spam into small cubes and brown them in a frying pan. Combine the smeat with one twenty ounce can of undrained pineapple, one cup of sugar, six tablespoons of self-rising flour and one and a half cups of shredded cheddar cheese in a baking dish. Top this all with either breadcrumbs or crushed Ritz crackers drizzled with around a half a stick of melted butter. Bake this at 350 degrees for twenty minutes or so.
This last recipe is for Chinese Spam Lettuce Wraps. Start by dicing your Spam as small as you are capable of doing, fry it in a tiny bit of canola oil with one small diced red pepper, a quarter cup of diced water chestnuts, two tablespoons of diced scallions and a pinch of red pepper flakes. In a separate bowl combine two tablespoons of stir-fry sauce with two tablespoons of lime juice and a teaspoon of sugar. Pour the sauce over the Spam mixture and cook until the liquid evaporates. Serve this spooned into whole Romaine leaves with bean sprouts and peanuts for garnish. Oh yeah, this dish can be made with ground chicken also.
Spam is actually a very versatile smeat; it is great fried up with eggs, on white bread with mustard or even as one of my customers suggested, fried in real maple syrup instead of oil. He said this creates a sweet crunchy crust on the Spam; unfortunately it also creates a sweet crunchy mess in the pan to scrub.
Spam has gotten a bad wrap over the years; some of its acronyms are “Something Posing As Meat” and “Spare Parts Animal Meat”. But really it’s not all that bad. I mean how can thousands of Hawaiians be wrong? Plus if you eat enough foods with preservatives you (or at least your loved ones) will benefit, because you will hardly have to be embalmed. That sounds like a money saver to me; eat up mom and dad!
Redneck Sushi (Spam Musubi)
1 cup Sushi Rice
1 1/3 cups Water
¼ cup Rice Wine Vinegar
1 can Spam
1 pkg Nori seaweed or soy wrappers
Teriyaki Sauce
Combine the rice and water, bring to a boil and then simmer for 14 minutes. Once this is done remove the pan from heat and let sit covered for 20 minutes. Pour rice into a baking dish and stir in the vinegar and cover with plastic wrap. Cut Spam into 1 by 2 inch strips and fry until golden brown. Form the sticky rice into patties about the same size as the meat, top with fried Spam and wrap a thin strip of your chosen wrapper around the middle. Drizzle with teriyaki sauce.
Hawaiian Spam Calzones
1 Ball store bought pizza dough
1 can Spam
1 8 oz can Crushed pineapple, drained
1 pkg Shredded Monterey Jack cheese
Duck or Sweet and Sour sauce
Divide the dough into 4 smaller balls and roll out until quarter inch thick circles. Pile Spam, pineapple and cheese over one half of the circle; fold the other half over and seal. Cut vents into the top of each calzone and brush with an egg wash. Bake at 450° for 10 minutes. Serve with either duck or sweet and sour sauce for dipping.
Hawaiian Spam Casserole
1 can Spam
1 20 oz can Crushed pineapple, undrained
1 cup Sugar
6 Tblsp Self rising flour
1 ½ cups Shredded Cheddar cheese
1 ½ cups Breadcrumbs or crushed Ritz crackers
½ Stick Butter, melted
Chop the Spam into cubes and fry until golden brown. Combine the first five ingredients in a buttered baking dish. Combine the breadcrumbs and butter and spread over the Spam mixture. Bake at 350° for 20 minutes.
Spam Lettuce Wraps
1 Can Spam, diced super fine
1 small Red Pepper, diced finely
¼ cup Water chestnuts, diced finely
1 Scallion, diced finely
pinch Red pepper flakes
2 Tblsp Stir fry sauce
2 Tblsp Lime juice
1 tsp sugar
Romaine leaves
Bean sprouts
Peanuts
Sauté the first five ingredients until soft. Combine the sauce, juice and sugar and pour over the meat mixture. Serve in the romaine leaves topped with bean sprouts and peanuts.
Thursday, April 22, 2010
Guy "Food"
This is for all you guys who have finally moved out of your mama’s house and ventured into the real and grown up world. This is an exciting time for you; I mean you finally have a place in which to entertain a lady without your mom interrupting! Now guys remember, we ladies require a little wooing and one sure way to impress us is to cook for us. Actually almost any guy can benefit from these recipes; well I guess not Tyler Florence. (Oh I would love it if he cooked for me).
Now during my research into the diets of single guys I discovered that a good majority of you are enamored with frozen food. Now don’t get me wrong I also use frozen foods, of course they are in the form of vegetables, not wings; but it would be a cold day in Miami before I eat a frozen dinner or pizza. I did however have the opportunity to choke down the worst tacos in the history of tacos; and thanks to that dude I will never be able to eat them again. (Hey what can I say; I was bored when I said yes. God I’ll never make that mistake again, standards are there for a reason!). But have faith; there is no reason you have to suffer and be as terrible a cook as Mr. Taco; all you have to do is put a little effort and care into your food and voilá your lady is impressed.
So what I want to do for you is take some of your staple meals and make them date-friendly. My friend SS recently loaned me his copy of A Man, A Can, and A Plan, a cookbook for guys and a very informative research tool for me. Cooking is not hard and doesn’t need to be time consuming; if women can do it, men can do it at least half as well. Well maybe I’m being optimistic, but I like to give everyone at least one chance to prove me wrong.
Let’s start with a guy favorite, pizza. First you need to get your hands on one of those pre-made pizza crusts like Boboli. This can be topped any way you want, but I am going to do a Hawaiian version. Top the pizza crust with a little store bought pizza sauce, some diced deli ham, chopped up precooked bacon, half a can of crushed pineapple and a nice thick layer of shredded Mozzarella cheese. Bake this at 350 degrees for ten to fifteen minutes or until the cheese is melted and bubbly then top it with some diced green onion. Serve this to your lady friend with a side salad; and make sure she knows that the pizza is homemade and not delivery. Actually wait until she gets to your place before you start making it so that she can observe your mad cooking skills.
Now, in the grocery store they sell these great already cooked rotisserie chickens that you can use for two meals; you can eat half the chicken one night and then turn the rest into a date-worthy Chicken Ala King. Start by tearing up the meat that was left on the chicken into small bite-size pieces without the skin. (I am assuming that you chowed on all the skin the night before when no one was watching you shovel it in like a wild animal.) Begin this dish by baking some of those pop-can refrigerator biscuits according to the package’s directions. Next pour one regular sized can of condensed cream of whatever you grab off the shelf into a pot with a half-cup of milk and a couple shakes of garlic powder. Let this come to a boil and cook for about ten minutes before you stir in an eight-ounce tub of chive cream cheese, cook this until melted. Finally add the torn chicken, some frozen vegetables and about a teaspoon of dried thyme. Let this heat through and serve it over the biscuits. You can score extra brownie points if you serve an extra side of vegetables, and sorry dudes corn is not a viable option.
Finally here is a jazzed up version of another guy favorite, steak. This recipe may sound really weird, but trust me it is fantabulous, Coffee & Chipolte Steak. Start by combining two tablespoons each of regular coffee grounds, light brown sugar and molasses, one tablespoon of tomato sauce mixed with one teaspoon of adobo seasoning, a few dashes of Chipolte hot sauce, one teaspoon each of cumin, garlic salt, and paprika. You can find adobo seasoning in the Spanish section of the grocery store. Slather this mixture onto both sides of the thin cut steaks and then panfry them to your desired doneness. I do not suggest using the grill; it’s way too saucy. Now stop your whining I know that the grill is like an appendage for you but it just won’t work for this dish. I would suggest serving this with something simple like rice and a salad. Just so you know this will make a mess in your pan so you might have to soak it in cold water for a few days. (Not that you don’t already do this).
Ok so there you have it; I have given you three meals that you can be proud to serve any dinner guest, whether it is your girlfriend or momma. And most women find it a turn on when their man cooks for them, take that little tidbit and run with it guys because I won’t give you too many incites into our psyche. Just stay away from the nasty taco, because no one finds that sexy.
Okay so now I’m going to give you guys a few tips that you can use in your everyday cooking.
Sometimes you run across a recipe that you really want to try, but it serves four or more people and what’s a guy to do. Well you could loosen that belt, pull the TV tray closer and just power through it or you could just cut the recipe in half.
If you really insist on making the whole recipe then by all means do it because you can always freeze some of the dish. I have a whole cabinet full of Glad Ware that I can fill and put in the freezer. I do this a lot, see not only can you make the recipe as it was written, but also you also have dinner all ready to be mircowaved after a long day. Some things that freeze well are meatloaf, shepherd’s pie and spaghetti sauce.
Also at the grocery store there are individually wrapped fresh chicken breast. I usually have these in the freezer because they defrost quickly for a super fast meal. Honestly the individually wrapped breasts are a little more expensive but in my opinion worth it, so stop being so cheep! But if penny pinching is your thing then buy the regular pack of chicken and bag them up yourself. Just remember cheapmiser, you have to buy the freezer bags.
Okay, I think that I have given you enough tips; I can’t reveal all my secrets! So go forth, cook, be merry and please, please stay out of the freezer section of the grocery store.
“Homemade” Hawaiian Pizza
1 Boboli Pizza Crust
½ Cup Pizza Sauce
½ Cup Deli Ham, diced
½ Cup Bacon, cooked and diced
½ Can Crushed Pineapple, drained
1 8oz Pkg. Shredded Mozzarella Cheese
4 Stalks Scallions, diced
Spread the pizza sauce onto the precooked pizza crust in an even layer. Top with the ham, bacon, pineapple and cheese, in that order. Bake at 350° for 10-15 minutes. Top cooked pizza with the scallions.
Chicken A’la King
1 Can Refrigerator Biscuits
1 Can Condensed Cream of Whatever Soup
½ Cup Milk
½ Tsp. Garlic Powder
1 8oz. Tub Chive Cream Cheese
1 ½ Cups Cooked Chicken, Diced
1 Cup Frozen Mixed Vegetables
1 Tsp. Dried Thyme
Bake the biscuits according to the package directions. Mix the soup garlic powder and milk in a pot and bring to a boil over medium heat. Once boiling add the cream cheese and stir until it has melted completely. Stir in the chicken, vegetables and thyme. Serve over the biscuits.
Coffee & Chipolte Steak
2 Small Rib eye Steaks, thin cut
2 Tblsp. Coffee grounds
2 Tblsp. Light Brown Sugar
2 Tblsp. Molasses
1 Tblsp. Tomato Sauce
1 Tsp. Adobo Seasoning
1 Tsp. Chipolte Hot Sauce
1 Tsp. Cumin
1 Tsp. Garlic Salt
1 Tsp. Paprika
Combine all of the ingredients except for the steaks in a bowl. Slather the sauce onto both sides of the steaks and panfry over high heat until the desired doneness.
Now during my research into the diets of single guys I discovered that a good majority of you are enamored with frozen food. Now don’t get me wrong I also use frozen foods, of course they are in the form of vegetables, not wings; but it would be a cold day in Miami before I eat a frozen dinner or pizza. I did however have the opportunity to choke down the worst tacos in the history of tacos; and thanks to that dude I will never be able to eat them again. (Hey what can I say; I was bored when I said yes. God I’ll never make that mistake again, standards are there for a reason!). But have faith; there is no reason you have to suffer and be as terrible a cook as Mr. Taco; all you have to do is put a little effort and care into your food and voilá your lady is impressed.
So what I want to do for you is take some of your staple meals and make them date-friendly. My friend SS recently loaned me his copy of A Man, A Can, and A Plan, a cookbook for guys and a very informative research tool for me. Cooking is not hard and doesn’t need to be time consuming; if women can do it, men can do it at least half as well. Well maybe I’m being optimistic, but I like to give everyone at least one chance to prove me wrong.
Let’s start with a guy favorite, pizza. First you need to get your hands on one of those pre-made pizza crusts like Boboli. This can be topped any way you want, but I am going to do a Hawaiian version. Top the pizza crust with a little store bought pizza sauce, some diced deli ham, chopped up precooked bacon, half a can of crushed pineapple and a nice thick layer of shredded Mozzarella cheese. Bake this at 350 degrees for ten to fifteen minutes or until the cheese is melted and bubbly then top it with some diced green onion. Serve this to your lady friend with a side salad; and make sure she knows that the pizza is homemade and not delivery. Actually wait until she gets to your place before you start making it so that she can observe your mad cooking skills.
Now, in the grocery store they sell these great already cooked rotisserie chickens that you can use for two meals; you can eat half the chicken one night and then turn the rest into a date-worthy Chicken Ala King. Start by tearing up the meat that was left on the chicken into small bite-size pieces without the skin. (I am assuming that you chowed on all the skin the night before when no one was watching you shovel it in like a wild animal.) Begin this dish by baking some of those pop-can refrigerator biscuits according to the package’s directions. Next pour one regular sized can of condensed cream of whatever you grab off the shelf into a pot with a half-cup of milk and a couple shakes of garlic powder. Let this come to a boil and cook for about ten minutes before you stir in an eight-ounce tub of chive cream cheese, cook this until melted. Finally add the torn chicken, some frozen vegetables and about a teaspoon of dried thyme. Let this heat through and serve it over the biscuits. You can score extra brownie points if you serve an extra side of vegetables, and sorry dudes corn is not a viable option.
Finally here is a jazzed up version of another guy favorite, steak. This recipe may sound really weird, but trust me it is fantabulous, Coffee & Chipolte Steak. Start by combining two tablespoons each of regular coffee grounds, light brown sugar and molasses, one tablespoon of tomato sauce mixed with one teaspoon of adobo seasoning, a few dashes of Chipolte hot sauce, one teaspoon each of cumin, garlic salt, and paprika. You can find adobo seasoning in the Spanish section of the grocery store. Slather this mixture onto both sides of the thin cut steaks and then panfry them to your desired doneness. I do not suggest using the grill; it’s way too saucy. Now stop your whining I know that the grill is like an appendage for you but it just won’t work for this dish. I would suggest serving this with something simple like rice and a salad. Just so you know this will make a mess in your pan so you might have to soak it in cold water for a few days. (Not that you don’t already do this).
Ok so there you have it; I have given you three meals that you can be proud to serve any dinner guest, whether it is your girlfriend or momma. And most women find it a turn on when their man cooks for them, take that little tidbit and run with it guys because I won’t give you too many incites into our psyche. Just stay away from the nasty taco, because no one finds that sexy.
Okay so now I’m going to give you guys a few tips that you can use in your everyday cooking.
Sometimes you run across a recipe that you really want to try, but it serves four or more people and what’s a guy to do. Well you could loosen that belt, pull the TV tray closer and just power through it or you could just cut the recipe in half.
If you really insist on making the whole recipe then by all means do it because you can always freeze some of the dish. I have a whole cabinet full of Glad Ware that I can fill and put in the freezer. I do this a lot, see not only can you make the recipe as it was written, but also you also have dinner all ready to be mircowaved after a long day. Some things that freeze well are meatloaf, shepherd’s pie and spaghetti sauce.
Also at the grocery store there are individually wrapped fresh chicken breast. I usually have these in the freezer because they defrost quickly for a super fast meal. Honestly the individually wrapped breasts are a little more expensive but in my opinion worth it, so stop being so cheep! But if penny pinching is your thing then buy the regular pack of chicken and bag them up yourself. Just remember cheapmiser, you have to buy the freezer bags.
Okay, I think that I have given you enough tips; I can’t reveal all my secrets! So go forth, cook, be merry and please, please stay out of the freezer section of the grocery store.
“Homemade” Hawaiian Pizza
1 Boboli Pizza Crust
½ Cup Pizza Sauce
½ Cup Deli Ham, diced
½ Cup Bacon, cooked and diced
½ Can Crushed Pineapple, drained
1 8oz Pkg. Shredded Mozzarella Cheese
4 Stalks Scallions, diced
Spread the pizza sauce onto the precooked pizza crust in an even layer. Top with the ham, bacon, pineapple and cheese, in that order. Bake at 350° for 10-15 minutes. Top cooked pizza with the scallions.
Chicken A’la King
1 Can Refrigerator Biscuits
1 Can Condensed Cream of Whatever Soup
½ Cup Milk
½ Tsp. Garlic Powder
1 8oz. Tub Chive Cream Cheese
1 ½ Cups Cooked Chicken, Diced
1 Cup Frozen Mixed Vegetables
1 Tsp. Dried Thyme
Bake the biscuits according to the package directions. Mix the soup garlic powder and milk in a pot and bring to a boil over medium heat. Once boiling add the cream cheese and stir until it has melted completely. Stir in the chicken, vegetables and thyme. Serve over the biscuits.
Coffee & Chipolte Steak
2 Small Rib eye Steaks, thin cut
2 Tblsp. Coffee grounds
2 Tblsp. Light Brown Sugar
2 Tblsp. Molasses
1 Tblsp. Tomato Sauce
1 Tsp. Adobo Seasoning
1 Tsp. Chipolte Hot Sauce
1 Tsp. Cumin
1 Tsp. Garlic Salt
1 Tsp. Paprika
Combine all of the ingredients except for the steaks in a bowl. Slather the sauce onto both sides of the steaks and panfry over high heat until the desired doneness.
Monday, April 12, 2010
Restaurant Favorites
During these unstable economic times many people are tightening their belts and eliminating luxuries and extras from their lives; and one of the cut backs involves retail outlets and restaurants. Personally I dine out significantly less, especially at run of the mill restaurants. Seriously why should I pay ten to twenty dollars plus tax and tip for a meal I can make at home for less money and with better ingredients. Plus there are some restaurants out there that have kitchens staffed with “cooks” that have absolutely no culinary training. This is too bad for their patrons who are the ones to suffer from dishes prepared in unimaginative and inconsistent ways. I feel that to have a truly great kitchen you have to staff it with people who love experimenting with food. That is what makes their meals so fabulous; they truly care about the food they send out to each patron.
But really, why should you give up all of your favorite restaurant fare, I didn’t. What I have been doing instead is to make my restaurant favorites at home; and trust me you can do a better job than most of the kitchen staff out there. Anyone can follow a recipe but when you are cooking for yourself and loved ones you tend to put a bit more effort into the final product. Give these recipes a try, none of them are hard and you might surprise yourself.
I want to start off with something restaurants use mostly as a special, Prime Rib. First of all a prime rib is nothing more than a big ribeye (club) steak that is baked. And honestly it is cheaper for you to buy a prime rib instead of steaks for however many you need to serve. Now if you order this out at a restaurant nine times out of ten it is seasoned with salt and pepper and served with a simple Au Jus. You can do so much better than that! Begin by purchasing your meat and remember that choice is better than select (which a lot of restaurants use), and just so you know, a three to four pound prime rib will serve six to eight people; I did it and had leftovers. I know it doesn’t sound like much but I am assuming you are serving sides with the meat. Let the meat rest at room temperature because cold meat will seize up and turn out tough. Next pull out or borrow a food processor and puree five garlic cloves, a half-cup each of prepared horseradish, salt and olive oil 2 sprigs of fresh rosemary and a fourth of a cup of freshly ground black pepper. Take this paste and schemer it all over your meat, and then bake it at 350 degrees for and hour and a half to two hours. Once again let the meat sit for a few minutes so that the juices can redistribute. Both my friend TW and I made this for Christmas and our families thought that we were rockstars. Warning: if you are watching your sodium cut back on the salt because the crust is kind of salty, but seriously yummy.
If you don’t groove on horseradish substitute a half-cup of Dijon mustard for it. Or if that still isn’t your thing season the meat with Montreal Steak Seasoning and then cut small pockets in the uncooked meat and fill them with smashed garlic cloves. But the lesson I am trying to get by you is that Prime Rib should not be reserved for special occasions only, it really isn’t that expensive and super simple to make at home.
Another restaurant favorite is Shrimp Scampi, which is insanely easy to make. Start by melting two tablespoons of butter in a skillet, add two minced cloves of garlic and sauté for a minute. Next add about a fourth of a cup of either vermouth or white wine, and a tablespoon or so of lemon juice. Once this is warmed through add one and a half pounds of uncooked, peeled, deveined shrimp and cook just until the shrimp turns pink and begins to curl up. Remove the pan from the heat and stir in a fourth of a teaspoon of lemon zest. I serve this over pasta, traditionally linguini is used but I actually prefer short pastas like penne. If you want to up the wow factor on this dish and make it “Bistro-Style” just add a handful of halved grape tomatoes and a teaspoon of capes. This is a meal that I make on a regular basis because it is quick, easy and I always have the ingredients on hand.
A staple menu item at any decent Italian restaurant is Chicken Piccata; and if you can make the Shrimp Scampi then you can make this. I found a recipe that amps up the flavor of this dish by adding Parmesan cheese. Before I give you the recipe I want to mention that a few years ago I bought a wedge of real Parmesan cheese and after trying it decided to never go back to the junk in the cardboard shaker. It costs more but is so worth it, and you can use less cheese because the flavor is so intense. Start by dipping four boneless, skinless pounded out chicken breasts in first flour, then two scrambled egg whites, and then into freshly grated Parmesan cheese. Cook them in olive oil over medium heat until a deep golden color, about ten minutes. In the same pan you cooked the chicken in add two cloves of minced garlic and a quarter cup of capers. If you don’t have nonpareilles capers you should give them a rough chop because the larger ones can be a bit much if left whole. Cook this for about two minutes and add half a cup of white wine and bring to a simmer. Next stir in half a cup of chicken broth, two tablespoons of butter, half a box of drained frozen spinach and the juice of one lemon. Heat this through and then serve over the chicken breasts and your favorite cut of pasta.
Finally I want to share a steakhouse specialty, steak with herbed butter. The addition of an herbed butter, or even bleu cheese, gives the beef a velvety finish and extra flavor. To make the herbed butter take four tablespoons of unsalted softened butter, one and a half tablespoons chopped fresh chives or scallions, one tablespoon chopped fresh parsley, one tablespoon of lemon juice and salt and pepper. It doesn’t matter what kind of steak you cook, just spread the butter onto the cooked meat and let it melt. Also a traditional steakhouse dish is Creamed Spinach. I actually love spinach and this dish is something that I make as a treat. Make a roux from three tablespoons of butter and a quarter cup of flour, and cook this for a minute or two before you add two and a half cups of milk, two teaspoons of salt and a half-teaspoon of nutmeg. Bring this to a boil, whisking until it thickens and then remove from the heat. In a deep skillet cook two pounds of fresh chopped spinach with a pinch of salt until wilted. Mix the thickened sauce into the spinach and enjoy.
Basically I am trying to get you to believe in yourself as a cook, anyone can cook, all you need to do is read the recipe and put in some effort. Restaurant owners want you to think that you can’t do what they do in the kitchen, bull, it is not hard and as I said most of the time the people in restaurant kitchens are no more qualified than you to do their job. So pick your favorite restaurant dish, find a recipe and make it. I’m sure that you will surprise yourself and find that you can do it! And why don’t I put my money where my mouth is? Because I am really not interested in getting out of my current position and into the “service industry”, besides working in a commercial kitchen makes you smell terrible and sweat, and there is nothing worse than smelling like a sweaty French fry. No thank you I will stick to my own kitchen cooking for family and friends. The most important ingredient in any meal is love, which I try to put into every meal that comes out of my kitchen. (Hey at least I have never given anyone food poisoning, that’s something to be proud of).
If I have still not convinced you to try your hand at making your own restaurant favorites then let me give you a few ideas for your dining pleasures. During my concierge days with Cranwell Resort I had the opportunity to dine in a number of area restaurants and I still love trying new places with my friends, these are the top picks.
Casual Dining
The Westwood in Westfield. We patronize this restaurant quite often both for dinner and entertainment. The menu has a little something for everyone and is prepared consistently well. It is also a great place to drop in on for a drink and to listen to local musicians. This place has the biggest bar I have seen in the area, a great atmosphere and is patronized by a nice professional clientele.
Casual Outdoor Dining
Sloane’s Tavern at Cranwell in Lenox. Not only do you get a good low-key meal with a sophisticated twist, but also you can sit on the deck and watch both the pros and shankopotomus’s play the first three holes of the golf course. Incidentally this golf course is one of the best in the area and no they didn’t pay me to write that.
Food the Knocks Your Socks Off Dining
School Street Bistro in Westfield. This sophisticated bistro has a well-varied menu full of items that are all impeccably prepared. There really is nothing here that is not out of this world good. Listen carefully to their specials, because this is where you will find their best dishes. It is classic French cuisine with an American twist and oh so good!
Special Occasions
Onyx Fusion Grill in Springfield. This relative new comer to the area has made a huge splash. They have a fabulous menu of sushi and American cuisine fused with Asian influences. Also there is an outdoor dining area and bar to take advantage of. I suggest the Shrimp Scampi with squid ink pasta.
Extra Special Occasions
Blantyre in Lenox. This restaurant takes fine dining to a new level; your meal is spread out over a few hours and takes place in three different rooms. The food is of the highest quality and the service is impeccable. This was by far the best dining experience of my life.
Steakhouse
The Dakota in Pittsfield. This has been in my top five restaurants for years; I have never had a bad meal here. The meals are consistently great and I love the salad bar. They also do and out-of-the-world brunch on Sundays, but make sure to get a reservation because I think all of Berkshire County shows up.
Pizza
Arizona Pizza in Lenox. I know that this is a chain restaurant, but they do a really good job with their pizza and have a nicely varied menu. I prefer to have not your ordinary pizza toppings and this place fits the bill. My personal favorite is the BBQ Chicken pizza.
Fast Food
Katie’s Takeout in East Otis. Hey, what did you expect, they do pay me. Seriously Zagat’s did vote the fried chicken as the best in the Berkshires. And now that we have a real restaurant trained chef watch for our summer specials and new additions to the menu.
The Best Prime Rib
3-4 lb. Prime Rib
5 Garlic Cloves
½ Cup Prepared Horseradish or Dijon Mustard
½ Cup Kosher Salt
½ Cup Olive Oil
¼ Cup Black Pepper, freshly ground
2 Sprigs Fresh Rosemary leaves
In a food processor blend all the ingredients, then spread all over the meat that has come to room temperature. Bake at 350° for 1 ½ to 2 hours.
Shrimp Scampi
2 Tblsp Butter
2 Garlic Cloves, minced
¼ Cup Vermouth or White Wine
1 Tblsp Lemon juice
1 ½ Lbs. Shrimp, uncooked & shelled
¼ Tsp. Lemon zest
Sauté the garlic in butter until soft, add the vermouth and lemon juice and bring to a boil. Add shrimp and cook until pink and curled, stir in the lemon zest. Serve over pasta.
Parmesan Chicken Piccata
4 Boneless Chicken Breasts
1 Cup Flour, seasoned with salt & pepper
2 Egg whites, scrambled
1 Cup Parmesan Cheese, grated
2 Garlic Cloves, minced
¼ Cup Capers
½ Cup White Wine
½ Cup Chicken Broth
2 Tblsp Butter
½ Box Frozen Spinach, defrosted
1 Lemon, juiced
Dredge the chicken in flour, egg whites, and Parmesan cheese. Sauté until golden brown, 5 minutes each side, remove from pan. Sauté garlic and capers in the same pan, add wine and cook for 2 minutes. Add remaining ingredients and simmer until hot. Serve with pasta.
Herbed Butter for Steak
4 Tblsp Unsalted butter, softened
1 ½ Tblsp Chives or Scallions, chopped
1 Tblsp Parsley, chopped
1 Tblsp Lemon juice
Salt
Pepper
Mix all of the ingredients until well blended and serve on top of a cooked steak.
Creamed Spinach
3 Tblsp Butter
¼ Cup Flour
2 ½ Cups Milk
2 Tsp. Salt
½ Tsp. Nutmeg
2 Cups Fresh Spinach
Melt butter in a skillet, whisk in flour to make a roux. Add milk, salt and nutmeg, bring to a boil and let thicken. In a separate pan sauté spinach until wilted and then fold the thickened sauce in to it.
But really, why should you give up all of your favorite restaurant fare, I didn’t. What I have been doing instead is to make my restaurant favorites at home; and trust me you can do a better job than most of the kitchen staff out there. Anyone can follow a recipe but when you are cooking for yourself and loved ones you tend to put a bit more effort into the final product. Give these recipes a try, none of them are hard and you might surprise yourself.
I want to start off with something restaurants use mostly as a special, Prime Rib. First of all a prime rib is nothing more than a big ribeye (club) steak that is baked. And honestly it is cheaper for you to buy a prime rib instead of steaks for however many you need to serve. Now if you order this out at a restaurant nine times out of ten it is seasoned with salt and pepper and served with a simple Au Jus. You can do so much better than that! Begin by purchasing your meat and remember that choice is better than select (which a lot of restaurants use), and just so you know, a three to four pound prime rib will serve six to eight people; I did it and had leftovers. I know it doesn’t sound like much but I am assuming you are serving sides with the meat. Let the meat rest at room temperature because cold meat will seize up and turn out tough. Next pull out or borrow a food processor and puree five garlic cloves, a half-cup each of prepared horseradish, salt and olive oil 2 sprigs of fresh rosemary and a fourth of a cup of freshly ground black pepper. Take this paste and schemer it all over your meat, and then bake it at 350 degrees for and hour and a half to two hours. Once again let the meat sit for a few minutes so that the juices can redistribute. Both my friend TW and I made this for Christmas and our families thought that we were rockstars. Warning: if you are watching your sodium cut back on the salt because the crust is kind of salty, but seriously yummy.
If you don’t groove on horseradish substitute a half-cup of Dijon mustard for it. Or if that still isn’t your thing season the meat with Montreal Steak Seasoning and then cut small pockets in the uncooked meat and fill them with smashed garlic cloves. But the lesson I am trying to get by you is that Prime Rib should not be reserved for special occasions only, it really isn’t that expensive and super simple to make at home.
Another restaurant favorite is Shrimp Scampi, which is insanely easy to make. Start by melting two tablespoons of butter in a skillet, add two minced cloves of garlic and sauté for a minute. Next add about a fourth of a cup of either vermouth or white wine, and a tablespoon or so of lemon juice. Once this is warmed through add one and a half pounds of uncooked, peeled, deveined shrimp and cook just until the shrimp turns pink and begins to curl up. Remove the pan from the heat and stir in a fourth of a teaspoon of lemon zest. I serve this over pasta, traditionally linguini is used but I actually prefer short pastas like penne. If you want to up the wow factor on this dish and make it “Bistro-Style” just add a handful of halved grape tomatoes and a teaspoon of capes. This is a meal that I make on a regular basis because it is quick, easy and I always have the ingredients on hand.
A staple menu item at any decent Italian restaurant is Chicken Piccata; and if you can make the Shrimp Scampi then you can make this. I found a recipe that amps up the flavor of this dish by adding Parmesan cheese. Before I give you the recipe I want to mention that a few years ago I bought a wedge of real Parmesan cheese and after trying it decided to never go back to the junk in the cardboard shaker. It costs more but is so worth it, and you can use less cheese because the flavor is so intense. Start by dipping four boneless, skinless pounded out chicken breasts in first flour, then two scrambled egg whites, and then into freshly grated Parmesan cheese. Cook them in olive oil over medium heat until a deep golden color, about ten minutes. In the same pan you cooked the chicken in add two cloves of minced garlic and a quarter cup of capers. If you don’t have nonpareilles capers you should give them a rough chop because the larger ones can be a bit much if left whole. Cook this for about two minutes and add half a cup of white wine and bring to a simmer. Next stir in half a cup of chicken broth, two tablespoons of butter, half a box of drained frozen spinach and the juice of one lemon. Heat this through and then serve over the chicken breasts and your favorite cut of pasta.
Finally I want to share a steakhouse specialty, steak with herbed butter. The addition of an herbed butter, or even bleu cheese, gives the beef a velvety finish and extra flavor. To make the herbed butter take four tablespoons of unsalted softened butter, one and a half tablespoons chopped fresh chives or scallions, one tablespoon chopped fresh parsley, one tablespoon of lemon juice and salt and pepper. It doesn’t matter what kind of steak you cook, just spread the butter onto the cooked meat and let it melt. Also a traditional steakhouse dish is Creamed Spinach. I actually love spinach and this dish is something that I make as a treat. Make a roux from three tablespoons of butter and a quarter cup of flour, and cook this for a minute or two before you add two and a half cups of milk, two teaspoons of salt and a half-teaspoon of nutmeg. Bring this to a boil, whisking until it thickens and then remove from the heat. In a deep skillet cook two pounds of fresh chopped spinach with a pinch of salt until wilted. Mix the thickened sauce into the spinach and enjoy.
Basically I am trying to get you to believe in yourself as a cook, anyone can cook, all you need to do is read the recipe and put in some effort. Restaurant owners want you to think that you can’t do what they do in the kitchen, bull, it is not hard and as I said most of the time the people in restaurant kitchens are no more qualified than you to do their job. So pick your favorite restaurant dish, find a recipe and make it. I’m sure that you will surprise yourself and find that you can do it! And why don’t I put my money where my mouth is? Because I am really not interested in getting out of my current position and into the “service industry”, besides working in a commercial kitchen makes you smell terrible and sweat, and there is nothing worse than smelling like a sweaty French fry. No thank you I will stick to my own kitchen cooking for family and friends. The most important ingredient in any meal is love, which I try to put into every meal that comes out of my kitchen. (Hey at least I have never given anyone food poisoning, that’s something to be proud of).
If I have still not convinced you to try your hand at making your own restaurant favorites then let me give you a few ideas for your dining pleasures. During my concierge days with Cranwell Resort I had the opportunity to dine in a number of area restaurants and I still love trying new places with my friends, these are the top picks.
Casual Dining
The Westwood in Westfield. We patronize this restaurant quite often both for dinner and entertainment. The menu has a little something for everyone and is prepared consistently well. It is also a great place to drop in on for a drink and to listen to local musicians. This place has the biggest bar I have seen in the area, a great atmosphere and is patronized by a nice professional clientele.
Casual Outdoor Dining
Sloane’s Tavern at Cranwell in Lenox. Not only do you get a good low-key meal with a sophisticated twist, but also you can sit on the deck and watch both the pros and shankopotomus’s play the first three holes of the golf course. Incidentally this golf course is one of the best in the area and no they didn’t pay me to write that.
Food the Knocks Your Socks Off Dining
School Street Bistro in Westfield. This sophisticated bistro has a well-varied menu full of items that are all impeccably prepared. There really is nothing here that is not out of this world good. Listen carefully to their specials, because this is where you will find their best dishes. It is classic French cuisine with an American twist and oh so good!
Special Occasions
Onyx Fusion Grill in Springfield. This relative new comer to the area has made a huge splash. They have a fabulous menu of sushi and American cuisine fused with Asian influences. Also there is an outdoor dining area and bar to take advantage of. I suggest the Shrimp Scampi with squid ink pasta.
Extra Special Occasions
Blantyre in Lenox. This restaurant takes fine dining to a new level; your meal is spread out over a few hours and takes place in three different rooms. The food is of the highest quality and the service is impeccable. This was by far the best dining experience of my life.
Steakhouse
The Dakota in Pittsfield. This has been in my top five restaurants for years; I have never had a bad meal here. The meals are consistently great and I love the salad bar. They also do and out-of-the-world brunch on Sundays, but make sure to get a reservation because I think all of Berkshire County shows up.
Pizza
Arizona Pizza in Lenox. I know that this is a chain restaurant, but they do a really good job with their pizza and have a nicely varied menu. I prefer to have not your ordinary pizza toppings and this place fits the bill. My personal favorite is the BBQ Chicken pizza.
Fast Food
Katie’s Takeout in East Otis. Hey, what did you expect, they do pay me. Seriously Zagat’s did vote the fried chicken as the best in the Berkshires. And now that we have a real restaurant trained chef watch for our summer specials and new additions to the menu.
The Best Prime Rib
3-4 lb. Prime Rib
5 Garlic Cloves
½ Cup Prepared Horseradish or Dijon Mustard
½ Cup Kosher Salt
½ Cup Olive Oil
¼ Cup Black Pepper, freshly ground
2 Sprigs Fresh Rosemary leaves
In a food processor blend all the ingredients, then spread all over the meat that has come to room temperature. Bake at 350° for 1 ½ to 2 hours.
Shrimp Scampi
2 Tblsp Butter
2 Garlic Cloves, minced
¼ Cup Vermouth or White Wine
1 Tblsp Lemon juice
1 ½ Lbs. Shrimp, uncooked & shelled
¼ Tsp. Lemon zest
Sauté the garlic in butter until soft, add the vermouth and lemon juice and bring to a boil. Add shrimp and cook until pink and curled, stir in the lemon zest. Serve over pasta.
Parmesan Chicken Piccata
4 Boneless Chicken Breasts
1 Cup Flour, seasoned with salt & pepper
2 Egg whites, scrambled
1 Cup Parmesan Cheese, grated
2 Garlic Cloves, minced
¼ Cup Capers
½ Cup White Wine
½ Cup Chicken Broth
2 Tblsp Butter
½ Box Frozen Spinach, defrosted
1 Lemon, juiced
Dredge the chicken in flour, egg whites, and Parmesan cheese. Sauté until golden brown, 5 minutes each side, remove from pan. Sauté garlic and capers in the same pan, add wine and cook for 2 minutes. Add remaining ingredients and simmer until hot. Serve with pasta.
Herbed Butter for Steak
4 Tblsp Unsalted butter, softened
1 ½ Tblsp Chives or Scallions, chopped
1 Tblsp Parsley, chopped
1 Tblsp Lemon juice
Salt
Pepper
Mix all of the ingredients until well blended and serve on top of a cooked steak.
Creamed Spinach
3 Tblsp Butter
¼ Cup Flour
2 ½ Cups Milk
2 Tsp. Salt
½ Tsp. Nutmeg
2 Cups Fresh Spinach
Melt butter in a skillet, whisk in flour to make a roux. Add milk, salt and nutmeg, bring to a boil and let thicken. In a separate pan sauté spinach until wilted and then fold the thickened sauce in to it.
Monday, March 22, 2010
Get Your Girly On
I love being a girl, and by that I mean being a girly girl. My mother instilled in both my sister and I the importance of always looking presentable; and her favorite statement was “it hurts to be beautiful”. Well mom you were right about the looking good at all times, but not the pain part. (Come to think of it, she only said that when she was sadistically yanking my hair into a French-braid). Seriously what’s so painful about visiting your hairdresser every few weeks, getting regular pedicures or wearing pretty clothes and shoes? Merde the shoes, those alone are enough to make me thank God everyday for being a girl. I’m actually jealous of Carrie Bradshaw’s shoe closet in the Sex And The City movie, and irritated that I didn’t have my contractor build one for me! Actually I would have preferred more closets in general. Anyway, if I hear the phrase “I don’t need to dress up its just Otis” again, I might scream. To me it doesn’t matter where I am, at the very least I want to look good for myself. I mean, how could I ever feel good about myself if I looked like a messy schlub?
Now in my opinion shrimp is the ultimate girly food; it’s pink, delicate and can be dressed up a million ways. Plus it’s my favorite food, girly or not. I always have a bag of shrimp in my freezer because it makes the tastiest quick meals. And did I mention, it’s pink? Okay so before we start girls go and put on your cutest skirt, highest heels, crank up the Pussycat Dolls and let’s get down to some girly cooking! (Guys can join in also, but I’m not sure about the dress and heels).
Let’s start with a Shrimp Salad Niçoise, because what girl doesn’t love salad. It is the perfect girly meal because even though it has the reputation of being light and super healthy once you put those creamy yummy dressings on it becomes filling. Begin by making a vinaigrette in either a blender or food processor out of six garlic cloves, two thirds a cup of chicken broth, a quarter cup each of fresh basil and parsley, two tablespoons each of lemon juice, white wine vinegar and olive oil, two teaspoons Dijon mustard and salt and pepper to taste. Now combine your favorite lettuce, red bell pepper strips, tomato wedges, quartered artichoke hearts and slightly steamed but still crisp green beans in a bowl. Toss all this with some of your homemade vinaigrette and top with cooked shrimp, hard-boiled eggs, niçoise olives and capers. This is a twist on the classic salad niçoise with tuna and is surprisingly protein packed. You can also add some cooked tortellini to this salad for a carbohydrate boost.
Okay on to girly dish number two, Shrimp with Corn Relish. Start by combining one and a half tablespoons fresh lime juice, one-tablespoon fish sauce and a half-teaspoon of sugar and then set aside. If you have a wok now is the time to dust it off, or just use your skillet to stir-fry this dish. When you are stir-frying over high heat you should use light oil like vegetable or canola because it has a higher cooking temperature and lighter flavor that will not distract from the flavors of your vegetables. Okay, so over high heat, cook half a cup of minced shallots, two minced garlic cloves, one small seeded, ribbed minced jalapeno, one and a half pounds of shrimp and one and a half cups of corn. Once everything is cooked stir in the juice mixture and serve over either rice or fresh spinach. You can adjust the spiciness by increasing or decreasing the pepper. But here’s something to think about; spicy food helps with weight loss. I guess it has something to do with the capsicum which increases internal body temperature and boosts metabolism, but who cares as long as it speeds up losing those unwanted pounds.
A flavor that I have recently grown to love is Chipolte; it has a nice combination of smoky and spicy and has become a popular ingredient in recipes lately. As you will learn in later columns I am not a huge fan of Mexican food in general but I do however like their seafood dishes, like Chipolte Shrimp Tacos. Begin this dish by combining two teaspoons of chili powder, one teaspoon of sugar, half a teaspoon of salt, ½ teaspoon of cumin and ¼ teaspoon of chili powder. Add the shrimp and toss with the seasoning to coat. Cook the shrimp over high heat for about one and a half minutes on each side and then remove from heat. Serve these in warmed tortillas with shredded lettuce, avocados, and a few dashes of Chipolte hot sauce all topped with a dab of salsa Verde. If you are feeling brave you can dice up some Chipolte chilies in adobo sauce and spread a little bit on the tortilla, but go easy because they can be a bit spicy due to the fact that the seeds are left in the chilies.
I am a fan of couscous and use it not only as a side dish but also as an entrée like this Greek Shrimp couscous meal. Start by sautéing one small minced shallot, two minced cloves of garlic and one and a half pounds of medium sized shrimp in olive oil until the shrimp turns pink. Remove the shrimp mixture from the pan and replace it with half a cup of white wine, a quarter cup of chopped sun dried tomatoes and two tablespoons of capers. Sauté this for a few minutes and then add three cups of fresh baby spinach, cook this until wilted and then add one and a half cups of chicken broth. Bring it to a boil and add one and a half cups of uncooked couscous, cover this pan, remove it from the heat and let it sit for five minutes. Once all the liquid is absorbed, fluff it with a fork and stir in a dressing made from two tablespoons each of lemon juice, olive oil, balsamic vinegar and oregano. Now fold in the shrimp mixture and quarter cup of either goat or feta cheese, cook this until heated through, then stir in one cup of chopped cucumber and serve with more cheese sprinkled on top. This is a really yummy flavor packed dish that is fairly low in calories; it is also a dish that can be changed around if you do not like the seasonings or vegetables. Make it with chicken, chickpeas and Indian spices or use scallops, snow peas and lemon dill seasoning, play with this recipe and make it your own.
Finally here is a fancy girly meal that will keep your dinner guests coming back for more, Blushing Penne with Shrimp. Start by sautéing one minced garlic clove and a small minced shallot in two tablespoons of butter until golden. Already you know I mean business because I’m using butter and not olive oil. Next add about twenty halved cherry tomatoes and a pinch of each, red pepper flakes, salt and brown sugar. Sauté all of this for about six minutes or until the tomatoes soften and release their juices. Now add two cups of half and half and bring the mixture to a boil over medium heat before adding about a dozen jumbo shrimp, and a quarter cup of freshly grated Parmesan cheese. Simmer this for about five minutes to cook the shrimp through. Serve this blush colored sauce over penne pasta. This is by far the heartiest girly meal I make, but I just can’t resist its pink creamy goodness. And honestly, I could eat this meal at least once a week, and I don’t really like repeating myself to often. You can lighten the dish up by using fat free half and half, you will lose a bit of the richness but if you’re counting calories it’s worth it.
Oh and even though I live rurally, I am most certainly not a country girl. I do not wear overalls, think that country music is the devil’s sound system and no I don’t think your tractor is sexy, your BMW yes, your tractor emphatically no. I really don’t see being a girly girl as a bad thing; I mean what is so bad about caring about your appearance and using it to your full advantage? (It may not be very PC but appearances do count). Believe me any woman who tells you she hasn’t used her feminine charms to get what she wants is either lying or just not really a female. The way I see it is if guys are going to continue to fall for the same helpless girl act time after time why should we stop playing it. Girls you have a power that men cannot resist, use it to your full advantage! In my opinion there is nothing more powerful than a woman who knows she can command attention with just her beauty. Plus looking and feeling pretty makes me feel so much better about myself; and if I am happy then everyone is happy. Oh and please stop stating the obvious; I mean do people really think I don’t realize that I’m “such a girl”. Hello what am I supposed to be?
Chipolte Shrimp Tacos
2 tsp Chile Powder
1 tsp Sugar
½ tsp Salt
½ tsp Cumin
1 ½ lb Shrimp
1 tsp olive oil
Tortillas
Lettuce
Chipolte Hot Sauce
Avocado
Salsa Verde
Mix together the seasonings and toss with the shrimp. Cook the shrimp in olive oil over high heat until pink. Serve in the tortillas with lettuce, avocado, hot sauce and a spoonful of salsa verde.
Shrimp with Corn Relish
1 ½ Tblsp Lime Juice
1 Tblsp Fish Sauce
½ tsp Sugar
2 Tblsp Canola Oil
1 med Shallot, minced
2 cloves Garlic, minced
1 sm Jalapeno, minced
1 ½ lb Shrimp
1 ½ cups Corn
Mix the first three ingredients together and set aside. In a wok or fry pan stir-fry the shallot, garlic, jalapeno and shrimp over high heat in the canola oil until shrimp is pink. Add the corn and stir-fry one minute until corn is seared. Stir in the juice mixture. Serve over rice or spinach.
Shrimp Salad Niçoise
6 Garlic cloves
2/3 cup Chicken Broth
¼ cup Fresh basil, chopped
¼ cup Fresh parsley, chopped
2 Tblsp Lemon juice
2 Tblsp White wine vinegar
2 Tblsp Olive oil
2 tsp Dijon mustard
Salt and Pepper
Lettuce
Red Bell Pepper
Artichoke Hearts
Green Beans, flash steamed
Shrimp, cooked
Eggs, hard-boiled
Niçoise olives
Capers
In a food processor combine the first nine ingredients into vinaigrette. Make up a salad out of the remaining ingredients and top with the dressing.
Greek Shrimp Couscous
1 sm Shallot, minced
2 cloves Garlic, minced
1-½ lbs. Shrimp, uncooked
¼ cup Sun dried tomatoes, chopped
2 Tblsp Capers
½ cup White wine
3 cups Baby spinach
1 ½ cups Chicken broth
1 ½ cups Couscous
2 Tblsp Lemon Juice
2 Tblsp Balsamic vinegar
2 Tblsp Olive oil
½ tsp Oregano
1 cup Cucumber, diced
¼ cup Goat or Feta cheese
Sauté the shallot and garlic until soft, add shrimp and cook until pink. Remove from the pan and sauté the sun dried tomatoes and capers a minute before adding the wine. Add the spinach and cook until wilted then add the chicken broth and couscous. Cover and turn off the heat, let sit for 5 minutes then fluff with a fork. Make a dressing from the juice, vinegar, oil and oregano. Stir into the couscous mixture with the cheese and heat through. Finish off with the cucumber and more cheese if so desired.
Blushing Penne with Shrimp
1 clove Garlic, minced
1 sm Shallot, minced
2 Tblsp Butter
20 Cherry tomatoes, halved
Pinch Salt
Pinch Red Pepper Flakes
Pinch Brown Sugar
2 cups Half and Half
12 Jumbo shrimp
¼ cup Parmesan cheese
Penne
Sauté the garlic and shallot in butter until soft. Add cherry tomatoes, salt, red pepper flakes and brown sugar and cook until tomatoes release their juices and break down. Add half and half and bring to a boil, add cheese and shrimp. Cook this until shrimp is pink and serve over penne with more cheese.
Now in my opinion shrimp is the ultimate girly food; it’s pink, delicate and can be dressed up a million ways. Plus it’s my favorite food, girly or not. I always have a bag of shrimp in my freezer because it makes the tastiest quick meals. And did I mention, it’s pink? Okay so before we start girls go and put on your cutest skirt, highest heels, crank up the Pussycat Dolls and let’s get down to some girly cooking! (Guys can join in also, but I’m not sure about the dress and heels).
Let’s start with a Shrimp Salad Niçoise, because what girl doesn’t love salad. It is the perfect girly meal because even though it has the reputation of being light and super healthy once you put those creamy yummy dressings on it becomes filling. Begin by making a vinaigrette in either a blender or food processor out of six garlic cloves, two thirds a cup of chicken broth, a quarter cup each of fresh basil and parsley, two tablespoons each of lemon juice, white wine vinegar and olive oil, two teaspoons Dijon mustard and salt and pepper to taste. Now combine your favorite lettuce, red bell pepper strips, tomato wedges, quartered artichoke hearts and slightly steamed but still crisp green beans in a bowl. Toss all this with some of your homemade vinaigrette and top with cooked shrimp, hard-boiled eggs, niçoise olives and capers. This is a twist on the classic salad niçoise with tuna and is surprisingly protein packed. You can also add some cooked tortellini to this salad for a carbohydrate boost.
Okay on to girly dish number two, Shrimp with Corn Relish. Start by combining one and a half tablespoons fresh lime juice, one-tablespoon fish sauce and a half-teaspoon of sugar and then set aside. If you have a wok now is the time to dust it off, or just use your skillet to stir-fry this dish. When you are stir-frying over high heat you should use light oil like vegetable or canola because it has a higher cooking temperature and lighter flavor that will not distract from the flavors of your vegetables. Okay, so over high heat, cook half a cup of minced shallots, two minced garlic cloves, one small seeded, ribbed minced jalapeno, one and a half pounds of shrimp and one and a half cups of corn. Once everything is cooked stir in the juice mixture and serve over either rice or fresh spinach. You can adjust the spiciness by increasing or decreasing the pepper. But here’s something to think about; spicy food helps with weight loss. I guess it has something to do with the capsicum which increases internal body temperature and boosts metabolism, but who cares as long as it speeds up losing those unwanted pounds.
A flavor that I have recently grown to love is Chipolte; it has a nice combination of smoky and spicy and has become a popular ingredient in recipes lately. As you will learn in later columns I am not a huge fan of Mexican food in general but I do however like their seafood dishes, like Chipolte Shrimp Tacos. Begin this dish by combining two teaspoons of chili powder, one teaspoon of sugar, half a teaspoon of salt, ½ teaspoon of cumin and ¼ teaspoon of chili powder. Add the shrimp and toss with the seasoning to coat. Cook the shrimp over high heat for about one and a half minutes on each side and then remove from heat. Serve these in warmed tortillas with shredded lettuce, avocados, and a few dashes of Chipolte hot sauce all topped with a dab of salsa Verde. If you are feeling brave you can dice up some Chipolte chilies in adobo sauce and spread a little bit on the tortilla, but go easy because they can be a bit spicy due to the fact that the seeds are left in the chilies.
I am a fan of couscous and use it not only as a side dish but also as an entrée like this Greek Shrimp couscous meal. Start by sautéing one small minced shallot, two minced cloves of garlic and one and a half pounds of medium sized shrimp in olive oil until the shrimp turns pink. Remove the shrimp mixture from the pan and replace it with half a cup of white wine, a quarter cup of chopped sun dried tomatoes and two tablespoons of capers. Sauté this for a few minutes and then add three cups of fresh baby spinach, cook this until wilted and then add one and a half cups of chicken broth. Bring it to a boil and add one and a half cups of uncooked couscous, cover this pan, remove it from the heat and let it sit for five minutes. Once all the liquid is absorbed, fluff it with a fork and stir in a dressing made from two tablespoons each of lemon juice, olive oil, balsamic vinegar and oregano. Now fold in the shrimp mixture and quarter cup of either goat or feta cheese, cook this until heated through, then stir in one cup of chopped cucumber and serve with more cheese sprinkled on top. This is a really yummy flavor packed dish that is fairly low in calories; it is also a dish that can be changed around if you do not like the seasonings or vegetables. Make it with chicken, chickpeas and Indian spices or use scallops, snow peas and lemon dill seasoning, play with this recipe and make it your own.
Finally here is a fancy girly meal that will keep your dinner guests coming back for more, Blushing Penne with Shrimp. Start by sautéing one minced garlic clove and a small minced shallot in two tablespoons of butter until golden. Already you know I mean business because I’m using butter and not olive oil. Next add about twenty halved cherry tomatoes and a pinch of each, red pepper flakes, salt and brown sugar. Sauté all of this for about six minutes or until the tomatoes soften and release their juices. Now add two cups of half and half and bring the mixture to a boil over medium heat before adding about a dozen jumbo shrimp, and a quarter cup of freshly grated Parmesan cheese. Simmer this for about five minutes to cook the shrimp through. Serve this blush colored sauce over penne pasta. This is by far the heartiest girly meal I make, but I just can’t resist its pink creamy goodness. And honestly, I could eat this meal at least once a week, and I don’t really like repeating myself to often. You can lighten the dish up by using fat free half and half, you will lose a bit of the richness but if you’re counting calories it’s worth it.
Oh and even though I live rurally, I am most certainly not a country girl. I do not wear overalls, think that country music is the devil’s sound system and no I don’t think your tractor is sexy, your BMW yes, your tractor emphatically no. I really don’t see being a girly girl as a bad thing; I mean what is so bad about caring about your appearance and using it to your full advantage? (It may not be very PC but appearances do count). Believe me any woman who tells you she hasn’t used her feminine charms to get what she wants is either lying or just not really a female. The way I see it is if guys are going to continue to fall for the same helpless girl act time after time why should we stop playing it. Girls you have a power that men cannot resist, use it to your full advantage! In my opinion there is nothing more powerful than a woman who knows she can command attention with just her beauty. Plus looking and feeling pretty makes me feel so much better about myself; and if I am happy then everyone is happy. Oh and please stop stating the obvious; I mean do people really think I don’t realize that I’m “such a girl”. Hello what am I supposed to be?
Chipolte Shrimp Tacos
2 tsp Chile Powder
1 tsp Sugar
½ tsp Salt
½ tsp Cumin
1 ½ lb Shrimp
1 tsp olive oil
Tortillas
Lettuce
Chipolte Hot Sauce
Avocado
Salsa Verde
Mix together the seasonings and toss with the shrimp. Cook the shrimp in olive oil over high heat until pink. Serve in the tortillas with lettuce, avocado, hot sauce and a spoonful of salsa verde.
Shrimp with Corn Relish
1 ½ Tblsp Lime Juice
1 Tblsp Fish Sauce
½ tsp Sugar
2 Tblsp Canola Oil
1 med Shallot, minced
2 cloves Garlic, minced
1 sm Jalapeno, minced
1 ½ lb Shrimp
1 ½ cups Corn
Mix the first three ingredients together and set aside. In a wok or fry pan stir-fry the shallot, garlic, jalapeno and shrimp over high heat in the canola oil until shrimp is pink. Add the corn and stir-fry one minute until corn is seared. Stir in the juice mixture. Serve over rice or spinach.
Shrimp Salad Niçoise
6 Garlic cloves
2/3 cup Chicken Broth
¼ cup Fresh basil, chopped
¼ cup Fresh parsley, chopped
2 Tblsp Lemon juice
2 Tblsp White wine vinegar
2 Tblsp Olive oil
2 tsp Dijon mustard
Salt and Pepper
Lettuce
Red Bell Pepper
Artichoke Hearts
Green Beans, flash steamed
Shrimp, cooked
Eggs, hard-boiled
Niçoise olives
Capers
In a food processor combine the first nine ingredients into vinaigrette. Make up a salad out of the remaining ingredients and top with the dressing.
Greek Shrimp Couscous
1 sm Shallot, minced
2 cloves Garlic, minced
1-½ lbs. Shrimp, uncooked
¼ cup Sun dried tomatoes, chopped
2 Tblsp Capers
½ cup White wine
3 cups Baby spinach
1 ½ cups Chicken broth
1 ½ cups Couscous
2 Tblsp Lemon Juice
2 Tblsp Balsamic vinegar
2 Tblsp Olive oil
½ tsp Oregano
1 cup Cucumber, diced
¼ cup Goat or Feta cheese
Sauté the shallot and garlic until soft, add shrimp and cook until pink. Remove from the pan and sauté the sun dried tomatoes and capers a minute before adding the wine. Add the spinach and cook until wilted then add the chicken broth and couscous. Cover and turn off the heat, let sit for 5 minutes then fluff with a fork. Make a dressing from the juice, vinegar, oil and oregano. Stir into the couscous mixture with the cheese and heat through. Finish off with the cucumber and more cheese if so desired.
Blushing Penne with Shrimp
1 clove Garlic, minced
1 sm Shallot, minced
2 Tblsp Butter
20 Cherry tomatoes, halved
Pinch Salt
Pinch Red Pepper Flakes
Pinch Brown Sugar
2 cups Half and Half
12 Jumbo shrimp
¼ cup Parmesan cheese
Penne
Sauté the garlic and shallot in butter until soft. Add cherry tomatoes, salt, red pepper flakes and brown sugar and cook until tomatoes release their juices and break down. Add half and half and bring to a boil, add cheese and shrimp. Cook this until shrimp is pink and serve over penne with more cheese.
Tuesday, March 2, 2010
Loaves And Fishes
Ok, so I was raised Catholic and once I made my confirmation I felt that it was my graduation from going to Church. However I find myself following the rules of Lent each year. I always give up something, this year it is shopping for anything except groceries and toiletries; and abstain from eating meat on Fridays. The meat thing is very difficult for me because I really love meat and when I crave something it is predominantly red meat. As a child I remember having frozen fish fillets and pancakes on Lenten Fridays and not really liking those dinners, and seriously how many tuna fish sandwiches can you eat. So this year I have decided to step it up and make a new fish/seafood dish each week.
I love seafood, shrimp, clams, mussels, scallops, but amazingly not lobster. The main focal point of my family’s grocery store is the lobster tank and everyone goes gaga over these stupid sea bugs. That is not to say that I won’t eat lobster if it is served to me, but don’t come to my house expecting to be feed that over-priced and pain in the ass food. I just don’t feel that you get your monies worth and it is way too much work for so little reward. But we sell a ton of these creatures and will continue to carry them to make everyone happy. I prefer to have other seafood and would eat the crap out of shrimp if I could, but after the shrimp-fest that was last spring I discovered that that food might be low in fat but high in cholesterol. How unfair!
This year I have been trying different recipes with mussels and have discovered that I really like them. I have also found that they are not too expensive and super easy to make. I really enjoyed them as Fire Breathing Mussels. Begin by sautéing three finely chopped cloves of garlic and a half teaspoon of red pepper flakes in olive oil for about one minute. Add one twenty ounce can of fire-roasted diced tomatoes, one tablespoon of red wine vinegar and a half teaspoon of sugar to the mix and cook over medium heat for about ten minutes. Add about two and a half pounds of mussels in their shells to the pot, cover and cook until they open, about five minutes. You can serve this over pasta or with hunks of crusty bread to soak up all that flavorful broth.
I also enjoy Mussels Scampi, which is made the same way as Shrimp Scampi, one of my favorite meals. Sauté two cloves of minced garlic in two tablespoons of butter until softened, about a minute. Add a half cup of either dry vermouth or white wine, the juice of one lemon, a tablespoon of capers, cook this for a few minutes and then throw in two and a half pounds of mussels, cover and cook five minutes or until the shells open. Serve this over pasta or with the crusty bread again.
I will admit that I recently cheated and bought shelled frozen mussels for my recipes because eating them out of the shell is kind of a pain in my opinion.
Moving on to fish, which is a food that we only ate during Lent when I was a kid because my dad is allergic to it. So over the last few years I have been trying to eat more of it and try new varieties of fish. I have found that I really am not crazy about salmon or swordfish but really like the light and flaky white fishes. I have yet to try fresh tuna and have a question about tuna fish. If my dad is allergic to fish why can he eat canned tuna fish but not fresh tuna? Hmm makes you think about what they are putting in that can.
Ok so the Church probably frowns upon this next recipe, but I love it anyway, Fish Puttanesca. Typically it is made as a pasta dish and historically it was made by Italian prostitutes but with the addition of fish it is a good Lenten meal; sorry Pope Benedict. Begin by mixing two tablespoons of olive oil and a half teaspoon of anchovy paste until well blended then stir in one pint of halved cherry tomatoes, a half cup of chopped black olives, three tablespoons of capers, three minced cloves of garlic salt and pepper and a half teaspoon of red pepper flakes. Make four packets out of aluminum foil and drizzle a little oil onto each, place a piece of white fish into each packet, top with the tomato mixture and close each packet tightly. Bake the packets at 400 degrees for about 17 minutes or until the fish is flaky. I serve this with crusty bread, surprise surprise.
Even though Catholics are supposed to be abstaining from eating meat on Lenten Fridays as a form of repentance it does not have to feel like a punishment. Hopefully these few recipes inspire people to break out of the pancake and fish stick box to try some new things and grow through the required abstention. I think that the fact that I have given up the joyous activity of shopping should be enough repentance for this season; I shouldn’t have to suffer through dinner also.
Fire Breathing Mussels
2 ½ lbs Cleaned mussels
3 cloves Garlic, minced
½ tsp. Red pepper flakes
1 20-oz can Fire-roasted tomatoes
1 Tblsp Red wine vinegar
½ tsp. Sugar
Sauté the garlic and red pepper flakes in olive oil for a minute, add the tomatoes, vinegar and sugar and cook about 10 minutes. Add the mussels and cook for 5 minutes or until opened. Serve over pasta or with bread.
Mussels Scampi
2 Tblsp Butter
2 cloves garlic, minced
½ cup Dry vermouth or white wine
1 Lemon juiced
1 Tlbsp Capers
2 ½ lbs Cleaned mussels
Sauté the garlic in the butter until softened, 1 minute or so. Add the vermouth/wine, lemon juice and capers, heat this through and add the mussels, cover and cook 5 minutes or until opened. Serve over pasta or with bread.
Fish Puttanesca
2 Tlbsp Olive oil
4 filets White fish, any variety
½ tsp Anchovy paste
1 pint Cherry tomatoes, halved
½ cup Black olives, chopped
3 Tlbsp Capers
3 cloves Garlic, minced
½ tsp Red pepper flakes
Salt & pepper
Combine the oil and anchovy paste well, add the tomatoes, olives, capers, garlic, red pepper flakes and season with salt and pepper, mix this well. Make 4 packets out of foil, drizzle oil on them, place fish in each and top with tomato mixture. Close the packets tightly and bake at 400° for 17 minutes. Serve with bread.
I love seafood, shrimp, clams, mussels, scallops, but amazingly not lobster. The main focal point of my family’s grocery store is the lobster tank and everyone goes gaga over these stupid sea bugs. That is not to say that I won’t eat lobster if it is served to me, but don’t come to my house expecting to be feed that over-priced and pain in the ass food. I just don’t feel that you get your monies worth and it is way too much work for so little reward. But we sell a ton of these creatures and will continue to carry them to make everyone happy. I prefer to have other seafood and would eat the crap out of shrimp if I could, but after the shrimp-fest that was last spring I discovered that that food might be low in fat but high in cholesterol. How unfair!
This year I have been trying different recipes with mussels and have discovered that I really like them. I have also found that they are not too expensive and super easy to make. I really enjoyed them as Fire Breathing Mussels. Begin by sautéing three finely chopped cloves of garlic and a half teaspoon of red pepper flakes in olive oil for about one minute. Add one twenty ounce can of fire-roasted diced tomatoes, one tablespoon of red wine vinegar and a half teaspoon of sugar to the mix and cook over medium heat for about ten minutes. Add about two and a half pounds of mussels in their shells to the pot, cover and cook until they open, about five minutes. You can serve this over pasta or with hunks of crusty bread to soak up all that flavorful broth.
I also enjoy Mussels Scampi, which is made the same way as Shrimp Scampi, one of my favorite meals. Sauté two cloves of minced garlic in two tablespoons of butter until softened, about a minute. Add a half cup of either dry vermouth or white wine, the juice of one lemon, a tablespoon of capers, cook this for a few minutes and then throw in two and a half pounds of mussels, cover and cook five minutes or until the shells open. Serve this over pasta or with the crusty bread again.
I will admit that I recently cheated and bought shelled frozen mussels for my recipes because eating them out of the shell is kind of a pain in my opinion.
Moving on to fish, which is a food that we only ate during Lent when I was a kid because my dad is allergic to it. So over the last few years I have been trying to eat more of it and try new varieties of fish. I have found that I really am not crazy about salmon or swordfish but really like the light and flaky white fishes. I have yet to try fresh tuna and have a question about tuna fish. If my dad is allergic to fish why can he eat canned tuna fish but not fresh tuna? Hmm makes you think about what they are putting in that can.
Ok so the Church probably frowns upon this next recipe, but I love it anyway, Fish Puttanesca. Typically it is made as a pasta dish and historically it was made by Italian prostitutes but with the addition of fish it is a good Lenten meal; sorry Pope Benedict. Begin by mixing two tablespoons of olive oil and a half teaspoon of anchovy paste until well blended then stir in one pint of halved cherry tomatoes, a half cup of chopped black olives, three tablespoons of capers, three minced cloves of garlic salt and pepper and a half teaspoon of red pepper flakes. Make four packets out of aluminum foil and drizzle a little oil onto each, place a piece of white fish into each packet, top with the tomato mixture and close each packet tightly. Bake the packets at 400 degrees for about 17 minutes or until the fish is flaky. I serve this with crusty bread, surprise surprise.
Even though Catholics are supposed to be abstaining from eating meat on Lenten Fridays as a form of repentance it does not have to feel like a punishment. Hopefully these few recipes inspire people to break out of the pancake and fish stick box to try some new things and grow through the required abstention. I think that the fact that I have given up the joyous activity of shopping should be enough repentance for this season; I shouldn’t have to suffer through dinner also.
Fire Breathing Mussels
2 ½ lbs Cleaned mussels
3 cloves Garlic, minced
½ tsp. Red pepper flakes
1 20-oz can Fire-roasted tomatoes
1 Tblsp Red wine vinegar
½ tsp. Sugar
Sauté the garlic and red pepper flakes in olive oil for a minute, add the tomatoes, vinegar and sugar and cook about 10 minutes. Add the mussels and cook for 5 minutes or until opened. Serve over pasta or with bread.
Mussels Scampi
2 Tblsp Butter
2 cloves garlic, minced
½ cup Dry vermouth or white wine
1 Lemon juiced
1 Tlbsp Capers
2 ½ lbs Cleaned mussels
Sauté the garlic in the butter until softened, 1 minute or so. Add the vermouth/wine, lemon juice and capers, heat this through and add the mussels, cover and cook 5 minutes or until opened. Serve over pasta or with bread.
Fish Puttanesca
2 Tlbsp Olive oil
4 filets White fish, any variety
½ tsp Anchovy paste
1 pint Cherry tomatoes, halved
½ cup Black olives, chopped
3 Tlbsp Capers
3 cloves Garlic, minced
½ tsp Red pepper flakes
Salt & pepper
Combine the oil and anchovy paste well, add the tomatoes, olives, capers, garlic, red pepper flakes and season with salt and pepper, mix this well. Make 4 packets out of foil, drizzle oil on them, place fish in each and top with tomato mixture. Close the packets tightly and bake at 400° for 17 minutes. Serve with bread.
Sunday, February 14, 2010
Getting Sexy Back
So, I was inspired to delve into a subject matter that will make my mother blush; but c’est la vie. It’s a subject that everyone is interested in but rarely talks about, aphrodisiacs. You show me a person who is not interested in increasing their sexual health and libido and I’ll show you a liar. (Or maybe that uninterested person lives in a convent).
From the beginning of time humans have been using food to tempt and tantalize each other; hello remember Eve’s apple? (Which was most likely a fig, a super sexual fruit). Currently you cannot turn on the television without being bombarded with commercials geared towards increasing sexual performance. Well there really is no need to spend all that money on chemically enhanced drugs; all you need to do is start incorporating certain foods into your daily diet to see some results. On the most basic level you need to have a healthy diet in general; if your blood is flowing freely to your heart then it will flow freely elsewhere.
With that said there are some specific foods that you and your significant other can eat that will increase hormone development and libido.
♥ Celery contains Androsterone, which is an odorless hormone that is released through a man’s perspiration and turns women on.
♥ Avocados contain folic acid, which helps metabolize proteins and give you more energy. They also contain vitamin B6, which increases male hormone production. There is also a healthy dose of potassium in these fruit, which helps regulate a woman’s Thyroid gland to increase her libido.
♥ Asparagus contains vitamin E, which increases hormone levels to stimulate sexual responses.
♥ Almonds are a prime source of fatty acids, which aid in healthy production of male hormones. Walnuts, pumpkin seeds and salmon also contain these omega 3 fatty acids.
♥ Eggs are high in vitamins B6 and B5, which help balance hormone levels and fight stress; both of which are crucial for a healthy libido.
♥ Garlic contains Allicin, which increases blood flow down below. And if you are both eating garlic you won’t notice it’s pungent aroma.
♥ Oysters are perhaps the epitome of an aphrodisiac, especially when eaten raw. They are high in zinc, which raises testosterone production. They also contain dopamine, which is a hormone known to increase libido.
♥ Bananas contain Bromelain, which is an enzyme believed to increase libido and supposedly reverse impotence.
♥ Figs, “The Forbidden Fruit” are high in amino acids, which are believed to increase libido and improve sexual stamina.
♥ Chocolate, a woman’s best friend, contains Phenyl ethylamine a stimulant that produces the “in love feeling” that makes sex sound like a good idea.
♥ Red Wine, in moderation, contains resveratrol, which is an antioxidant that helps increase blood flow to make arousal easier. Remember moderation is key here, too much is no good.
Let’s start with the quintessential aphrodisiac, oysters. Now I will admit to you that I am not adventurous enough to eat them raw; so I will share a to-be-cooked recipe, Oysters Gratin. Start by cooking three thick slices of diced up bacon until crisp, once done remove them from the pan and add one diced shallot, two diced cloves of garlic, and two tablespoons of butter. Cook this over medium heat until softened before adding about three cups of fresh baby spinach. Cook until the spinach wilts and then transfer it all to a colander to drain out all the excess liquid. In the same skillet boil two cups of half and half and a dash or so of nutmeg for about five minutes to reduce it by half. Once this is accomplished remove the skillet from the heat and let it cool. Once cool stir the spinach mixture in to the cream and add about eighteen chopped oysters, half a cup of freshly grated Parmesan cheese, the reserved bacon bits, salt and pepper to taste. Spoon this mixture into a buttered baking dish and top it all with a combination of half a cup Parmesan cheese and two-thirds a cup of seasoned bread crumbs. Bake this all at 400 degrees for ten to fifteen minutes. This meals masquerades as a gooey cheesy dish, but packs a healthy punch with the spinach and those libido-increasing oysters.
If you are looking for a lighter meal that still packs a punch to your sex drive, try an Asparagus-Avocado Egg Pie. Start by sautéing two cloves of diced garlic, one bunch of diced asparagus, two stalks of diced celery, salt and pepper in olive oil until softened. Let this cool before mixing it with five beaten eggs and half a cup of sharp shredded Cheddar cheese. Pour this into a buttered pie plate and bake at 350 degrees for about half an hour. When you are ready to serve sprinkle each slice with diced avocado. You can accompany this dish with a simple green salad dressed with a simple garlic vinaigrette made from olive oil, white wine vinegar, minced garlic, a little Dijon mustard, salt and pepper.
Lastly I am going to share with you my favorite quickie dessert, Banana Treat. Begin by peeling and halving one banana into a small baking dish, sprinkle it with cinnamon and a small handful of mini marshmallows. On top of that crunch up some of your favorite cereal, I use Kashi Go Lean Crunch, and top that with some dark chocolate chips and sliced almonds. Bake this in your toaster oven at 350 degrees until the chocolate melts and the marshmallows are browned. Not only does this dessert include three aphrodisiacs, but also the potassium in the bananas is key to muscle strength and helps to alleviate those mood killing leg cramps.
You can wash these dishes down with a glass of red wine; now I don’t mean one of those oversized glasses, we are talking about eight ounces of wine for women and sixteen ounces for men. I don’t think I need to mention to anyone what too much alcohol can do to one’s performance. There are tons of combinations you can come up with to incorporate these special foods into your everyday diet. Studies show that a healthy diet is key to a healthy sexual life; and who doesn’t want that? ♥♥♥
Oyster Gratin
3 slices thick cut diced bacon
1 medium shallot, diced
2 cloves garlic, diced
2 Tlbsp. butter
3 cups fresh baby spinach
2 cups half and half
1/8 tsp. Nutmeg
18 oysters, chopped
1 cup Parmesan cheese divided in half
2/3 cup breadcrumbs
Salt and pepper
Preheat the oven to 400°. Cook bacon until crisp and remove to drain on paper towels. In same pan cook shallot and garlic in the butter until softened. Add the spinach and cok until wilted, remove form pan and drain in a colander. Boil half and half and nutmeg until reduced by half, about 5 minutes, let cool. Stir the spinach into the cram and add the oysters and half of the Parmesan cheese, season with salt and pepper. Pour into a buttered baking dish and top with a combination of the remaining Parmesan cheese and breadcrumbs. Bake for 10-15 minutes.
Asparagus-Avocado Egg Pie
2 cloves garlic, diced
1 bunch asparagus, diced
2 stalks celery, diced
Salt and pepper
5 eggs beaten
½ cup sharp shredded Cheddar cheese
1 avocado, diced
Sauté the garlic asparagus and celery in olive oil until softened, season to taste and let cool. Add the mixture to the eggs and cheese and pour into a buttered pie plate. Cook at 350° for a half hour. Top with diced avocado right before serving.
Banana Treat
1 banana
¼ tsp. Cinnamon
¼ cup mini marshmallows
¼ cup cereal, crushed
1 Tlbsp. dark chocolate chips
1 Tlbsp. sliced almonds
Peel and halve the banana and place in a small baking dish. Sprinkle with cinnamon and then top with the remaining ingredients. Bake at 350° for about 15 minutes or until the chocolate chips melt and the marshmallows brown.
From the beginning of time humans have been using food to tempt and tantalize each other; hello remember Eve’s apple? (Which was most likely a fig, a super sexual fruit). Currently you cannot turn on the television without being bombarded with commercials geared towards increasing sexual performance. Well there really is no need to spend all that money on chemically enhanced drugs; all you need to do is start incorporating certain foods into your daily diet to see some results. On the most basic level you need to have a healthy diet in general; if your blood is flowing freely to your heart then it will flow freely elsewhere.
With that said there are some specific foods that you and your significant other can eat that will increase hormone development and libido.
♥ Celery contains Androsterone, which is an odorless hormone that is released through a man’s perspiration and turns women on.
♥ Avocados contain folic acid, which helps metabolize proteins and give you more energy. They also contain vitamin B6, which increases male hormone production. There is also a healthy dose of potassium in these fruit, which helps regulate a woman’s Thyroid gland to increase her libido.
♥ Asparagus contains vitamin E, which increases hormone levels to stimulate sexual responses.
♥ Almonds are a prime source of fatty acids, which aid in healthy production of male hormones. Walnuts, pumpkin seeds and salmon also contain these omega 3 fatty acids.
♥ Eggs are high in vitamins B6 and B5, which help balance hormone levels and fight stress; both of which are crucial for a healthy libido.
♥ Garlic contains Allicin, which increases blood flow down below. And if you are both eating garlic you won’t notice it’s pungent aroma.
♥ Oysters are perhaps the epitome of an aphrodisiac, especially when eaten raw. They are high in zinc, which raises testosterone production. They also contain dopamine, which is a hormone known to increase libido.
♥ Bananas contain Bromelain, which is an enzyme believed to increase libido and supposedly reverse impotence.
♥ Figs, “The Forbidden Fruit” are high in amino acids, which are believed to increase libido and improve sexual stamina.
♥ Chocolate, a woman’s best friend, contains Phenyl ethylamine a stimulant that produces the “in love feeling” that makes sex sound like a good idea.
♥ Red Wine, in moderation, contains resveratrol, which is an antioxidant that helps increase blood flow to make arousal easier. Remember moderation is key here, too much is no good.
Let’s start with the quintessential aphrodisiac, oysters. Now I will admit to you that I am not adventurous enough to eat them raw; so I will share a to-be-cooked recipe, Oysters Gratin. Start by cooking three thick slices of diced up bacon until crisp, once done remove them from the pan and add one diced shallot, two diced cloves of garlic, and two tablespoons of butter. Cook this over medium heat until softened before adding about three cups of fresh baby spinach. Cook until the spinach wilts and then transfer it all to a colander to drain out all the excess liquid. In the same skillet boil two cups of half and half and a dash or so of nutmeg for about five minutes to reduce it by half. Once this is accomplished remove the skillet from the heat and let it cool. Once cool stir the spinach mixture in to the cream and add about eighteen chopped oysters, half a cup of freshly grated Parmesan cheese, the reserved bacon bits, salt and pepper to taste. Spoon this mixture into a buttered baking dish and top it all with a combination of half a cup Parmesan cheese and two-thirds a cup of seasoned bread crumbs. Bake this all at 400 degrees for ten to fifteen minutes. This meals masquerades as a gooey cheesy dish, but packs a healthy punch with the spinach and those libido-increasing oysters.
If you are looking for a lighter meal that still packs a punch to your sex drive, try an Asparagus-Avocado Egg Pie. Start by sautéing two cloves of diced garlic, one bunch of diced asparagus, two stalks of diced celery, salt and pepper in olive oil until softened. Let this cool before mixing it with five beaten eggs and half a cup of sharp shredded Cheddar cheese. Pour this into a buttered pie plate and bake at 350 degrees for about half an hour. When you are ready to serve sprinkle each slice with diced avocado. You can accompany this dish with a simple green salad dressed with a simple garlic vinaigrette made from olive oil, white wine vinegar, minced garlic, a little Dijon mustard, salt and pepper.
Lastly I am going to share with you my favorite quickie dessert, Banana Treat. Begin by peeling and halving one banana into a small baking dish, sprinkle it with cinnamon and a small handful of mini marshmallows. On top of that crunch up some of your favorite cereal, I use Kashi Go Lean Crunch, and top that with some dark chocolate chips and sliced almonds. Bake this in your toaster oven at 350 degrees until the chocolate melts and the marshmallows are browned. Not only does this dessert include three aphrodisiacs, but also the potassium in the bananas is key to muscle strength and helps to alleviate those mood killing leg cramps.
You can wash these dishes down with a glass of red wine; now I don’t mean one of those oversized glasses, we are talking about eight ounces of wine for women and sixteen ounces for men. I don’t think I need to mention to anyone what too much alcohol can do to one’s performance. There are tons of combinations you can come up with to incorporate these special foods into your everyday diet. Studies show that a healthy diet is key to a healthy sexual life; and who doesn’t want that? ♥♥♥
Oyster Gratin
3 slices thick cut diced bacon
1 medium shallot, diced
2 cloves garlic, diced
2 Tlbsp. butter
3 cups fresh baby spinach
2 cups half and half
1/8 tsp. Nutmeg
18 oysters, chopped
1 cup Parmesan cheese divided in half
2/3 cup breadcrumbs
Salt and pepper
Preheat the oven to 400°. Cook bacon until crisp and remove to drain on paper towels. In same pan cook shallot and garlic in the butter until softened. Add the spinach and cok until wilted, remove form pan and drain in a colander. Boil half and half and nutmeg until reduced by half, about 5 minutes, let cool. Stir the spinach into the cram and add the oysters and half of the Parmesan cheese, season with salt and pepper. Pour into a buttered baking dish and top with a combination of the remaining Parmesan cheese and breadcrumbs. Bake for 10-15 minutes.
Asparagus-Avocado Egg Pie
2 cloves garlic, diced
1 bunch asparagus, diced
2 stalks celery, diced
Salt and pepper
5 eggs beaten
½ cup sharp shredded Cheddar cheese
1 avocado, diced
Sauté the garlic asparagus and celery in olive oil until softened, season to taste and let cool. Add the mixture to the eggs and cheese and pour into a buttered pie plate. Cook at 350° for a half hour. Top with diced avocado right before serving.
Banana Treat
1 banana
¼ tsp. Cinnamon
¼ cup mini marshmallows
¼ cup cereal, crushed
1 Tlbsp. dark chocolate chips
1 Tlbsp. sliced almonds
Peel and halve the banana and place in a small baking dish. Sprinkle with cinnamon and then top with the remaining ingredients. Bake at 350° for about 15 minutes or until the chocolate chips melt and the marshmallows brown.
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