(the bad news)
Sunday, August 28, 2011
Pictures from Hurricane Irene- Brooklyn, NY
The afternoon before the Hurricane was to directly hit us in Brooklyn, NY we took a little trip around the neighborhood to see what people did to prepare. These were some great images we found in Red Hook, Bklyn.
Luckily the storm passed with not much damage (the good news)- the trains are even going to be back running just in time to go to work on Monday:(
(the bad news)
(the bad news)
Homemade Focaccia- Rosemary/Scallion and Red Onion/Green Olive
I'd like to continue with my David Tanis kick please. About 2 weeks ago we had our friends over for dinner and I wanted to try and re-create some local restaurant dishes. The Sicilian Tuna sandwich on Focaccia at Frankies Spuntino is just super tasty and its a favorite of mine and my husbands. I was feeling adventurous not ever making my own Focaccia and its actually a lot easier then I thought.
Having a friend with a strong aversion to rosemary, I did half rosemary/scallion and the other half with sliced red onion and green picholine olives.
Focaccia
adapted from David Tanis (heart of the artichoke and other kitchen journeys 2010)
1 1/2 cups warm water
1 tablespoon yeast
3 cups all purpose flour (plus extra for board)
2 teaspoons fine sea salt
1/2 cup olive oil
1/4 cup scallions- chopped
1/2 tablespoon rosemary- chopped
1/4 cup sliced red onion
1/4 cup chopped olives (green or black will both work great)
Coarse salt for sprinkling
Put the 1/2 cup of warm water in a bowl, add yeast and 3 tablespoons of the flour and let sit until it starts to bubble (about 5-10 minutes)
Add the remaining 1 cup of water, the rest of the flour, the salt and olive oil. Stir together with a wooden spoon until it just starts to come togehter.- It will be super sticky. Sprinkle the dough with a little more flour and knead in the bowl for a few turns. Then remove from bowl and knead a few times on a floured bowl.
Put dough into a large well oiled bowl and cover with plastic wrap and let sit in the fridge for a few hours if possible (or overnight). Then remove dough and pat it into a very generously oiled baking sheet (the standard 9x13 works fine). Give it a little time to work itself into shape- gently pushing it into the corners.
Now cover the baking sheet with plastic wrap and leave in a warm spot for about an hour.
Preheat oven to 400 degrees. Sprinkle top of dough with Rosemary, Scallions, Onions and Olives or whatever you decide on and drizzle with a little olive oil. Then make little dimples along the top of the dough in an order (about 6-8 dimples across and make little rows over the entire bread with your finger)
Sprinkle with coarse sea salt and bake for about 30 minutes until its lightly browned at the top and the bottom seems like its done.
Delicious.
For the tuna sandwich, slice bread in half, spread mayo on each side, add sliced red onion, arugula, thinly sliced tomato and a good quality tuna in oil ( I use Tonno Genova Solid Light Tuna in Oil) Enjoy!
Having a friend with a strong aversion to rosemary, I did half rosemary/scallion and the other half with sliced red onion and green picholine olives.
Focaccia
adapted from David Tanis (heart of the artichoke and other kitchen journeys 2010)
1 1/2 cups warm water
1 tablespoon yeast
3 cups all purpose flour (plus extra for board)
2 teaspoons fine sea salt
1/2 cup olive oil
1/4 cup scallions- chopped
1/2 tablespoon rosemary- chopped
1/4 cup sliced red onion
1/4 cup chopped olives (green or black will both work great)
Coarse salt for sprinkling
Put the 1/2 cup of warm water in a bowl, add yeast and 3 tablespoons of the flour and let sit until it starts to bubble (about 5-10 minutes)
Add the remaining 1 cup of water, the rest of the flour, the salt and olive oil. Stir together with a wooden spoon until it just starts to come togehter.- It will be super sticky. Sprinkle the dough with a little more flour and knead in the bowl for a few turns. Then remove from bowl and knead a few times on a floured bowl.
Put dough into a large well oiled bowl and cover with plastic wrap and let sit in the fridge for a few hours if possible (or overnight). Then remove dough and pat it into a very generously oiled baking sheet (the standard 9x13 works fine). Give it a little time to work itself into shape- gently pushing it into the corners.
Now cover the baking sheet with plastic wrap and leave in a warm spot for about an hour.
Preheat oven to 400 degrees. Sprinkle top of dough with Rosemary, Scallions, Onions and Olives or whatever you decide on and drizzle with a little olive oil. Then make little dimples along the top of the dough in an order (about 6-8 dimples across and make little rows over the entire bread with your finger)
Sprinkle with coarse sea salt and bake for about 30 minutes until its lightly browned at the top and the bottom seems like its done.
Delicious.
Slow Cooked Carne Adovada - Pulled Pork
So I am officially obsessed with David Tanis. His cookbooks, A Platter of Figs and Heart of the Artichoke offer so many amazing recipes I feel that I need to make them all. They are separated into seasonal menus which makes it really easy to find the necessary ingredients depending on the weather.
The one recipe I can't escape from- especially when Hurricane Irene is about to bang on my door, is his just truly delicious Carne Adovada. I serve mine either in tacos with guacamole, pickled red onions, grilled pineapple and cojita cheese or just on a fresh sesame roll. Either way you are going to want to make this again and again.
Each time I make it I tweek a few things, I try out new Mexican Dried Chilis, use a whole bone in shoulder rather then boneless and add a few extra seasonings. This way seems to work the best for me...
Carne Adovada
slightly adapted from David Tanis (heart of the artichoke and other journeys 2010)
6 ounces dried New Mexico red chilis ( I mix 3 oz New Mexico red chilis, 2 oz Chile Guajillo and 1oz Chile Arbol but it just depends what you can find in your store)
2 Tablespoons vegetable oil
1 large onion, finely diced
Salt and Pepper
6 garlic cloves, roughly chopped
1 teaspoon coriander seeds, toasted and ground (see below for tips)
1 teaspoon cumin seeds, toasted and ground (see below for tips)
1 bay leaf
6 pounds bone in pork shoulder (about a small whole pork shoulder with skin on about 1/3) You can also use 3 pounds boneless pork shoulder
For toasting and grinding the seeds, it really makes all the difference. I never use to do it and I really had no idea what all of those seasonings tasted like. Once you start toasting them you can totally smell how lemony coriander is! Just add the seasonings to a heated cast iron pan or skillet over medium heat and toast until fragrant (about 3-4 minutes) Then grind in a mortar.
To start on the chili's, you need to toast them in a cast iron pan over medium heat- about 1-2 min on each side until they just start to become fragrant and slightly char. Do this in shifts- it makes it a lot easier. Then put to the side and work on the next batch. Once all the chili's are toasted, cut them in half and remove all stems and seeds.
NOTE! I make myself some makeshift gloves because these are some serious chilis. Put some ziplock bags over your hands while cutting the chilis and removing the seeds. This helps to keep the oils off your skin and you wont have to soak your hands in milk later on:)
Once all seeded, put the chilis into a pot with water and bring to a boil. Simmer for about 5 minutes and let the chilis cool in the liquid. Then puree the chilis with a cup of the cooking liquid until nice and smooth. (If using a blender, you can fill blender and cool in refrigerator completely before blending- avoiding the heat blowout of peppers all over your walls)
Heat the vegetable oil in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook for about 5 min and be watchful not to brown the onions so keep stirring them around. Then add the garlic, ground cumin, coriander and bay leaf. You can add a little more salt and simmer for another 5 min. (You can do this ahead of time and just refrigerate the sauce until ready)
Preheat the oven to 350 degrees. Put the pork in a cast iron heavy ovenproof pot with a lid and season with salt and pepper. Then top with the chili sauce. Bake for about 3 hours or until meat is falling off the bone. Usually after an hour or so I'll flip the meat over and baste it, again at hour two and hour two and a half just to keep testing it for done-ness.
When falling off the bone- remove the pork from the pot and place it on a cutting board. At this point I will peel off the fatty skin and discard. Then gently shred the meat with two forks and discard any bones, extra fat, etc. Add into a new pot with some of the sauce (start with a cup or so and mix, then add more to taste) You probably wont need all of the sauce.
This is good for about 4 days so just keep reheating it on the stove and enjoy!
The one recipe I can't escape from- especially when Hurricane Irene is about to bang on my door, is his just truly delicious Carne Adovada. I serve mine either in tacos with guacamole, pickled red onions, grilled pineapple and cojita cheese or just on a fresh sesame roll. Either way you are going to want to make this again and again.
Each time I make it I tweek a few things, I try out new Mexican Dried Chilis, use a whole bone in shoulder rather then boneless and add a few extra seasonings. This way seems to work the best for me...
Carne Adovada
slightly adapted from David Tanis (heart of the artichoke and other journeys 2010)
6 ounces dried New Mexico red chilis ( I mix 3 oz New Mexico red chilis, 2 oz Chile Guajillo and 1oz Chile Arbol but it just depends what you can find in your store)
2 Tablespoons vegetable oil
1 large onion, finely diced
Salt and Pepper
6 garlic cloves, roughly chopped
1 teaspoon coriander seeds, toasted and ground (see below for tips)
1 teaspoon cumin seeds, toasted and ground (see below for tips)
1 bay leaf
6 pounds bone in pork shoulder (about a small whole pork shoulder with skin on about 1/3) You can also use 3 pounds boneless pork shoulder
For toasting and grinding the seeds, it really makes all the difference. I never use to do it and I really had no idea what all of those seasonings tasted like. Once you start toasting them you can totally smell how lemony coriander is! Just add the seasonings to a heated cast iron pan or skillet over medium heat and toast until fragrant (about 3-4 minutes) Then grind in a mortar.
To start on the chili's, you need to toast them in a cast iron pan over medium heat- about 1-2 min on each side until they just start to become fragrant and slightly char. Do this in shifts- it makes it a lot easier. Then put to the side and work on the next batch. Once all the chili's are toasted, cut them in half and remove all stems and seeds.
NOTE! I make myself some makeshift gloves because these are some serious chilis. Put some ziplock bags over your hands while cutting the chilis and removing the seeds. This helps to keep the oils off your skin and you wont have to soak your hands in milk later on:)
Once all seeded, put the chilis into a pot with water and bring to a boil. Simmer for about 5 minutes and let the chilis cool in the liquid. Then puree the chilis with a cup of the cooking liquid until nice and smooth. (If using a blender, you can fill blender and cool in refrigerator completely before blending- avoiding the heat blowout of peppers all over your walls)
Heat the vegetable oil in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook for about 5 min and be watchful not to brown the onions so keep stirring them around. Then add the garlic, ground cumin, coriander and bay leaf. You can add a little more salt and simmer for another 5 min. (You can do this ahead of time and just refrigerate the sauce until ready)
Preheat the oven to 350 degrees. Put the pork in a cast iron heavy ovenproof pot with a lid and season with salt and pepper. Then top with the chili sauce. Bake for about 3 hours or until meat is falling off the bone. Usually after an hour or so I'll flip the meat over and baste it, again at hour two and hour two and a half just to keep testing it for done-ness.
When falling off the bone- remove the pork from the pot and place it on a cutting board. At this point I will peel off the fatty skin and discard. Then gently shred the meat with two forks and discard any bones, extra fat, etc. Add into a new pot with some of the sauce (start with a cup or so and mix, then add more to taste) You probably wont need all of the sauce.
This is good for about 4 days so just keep reheating it on the stove and enjoy!
Saturday, August 27, 2011
Grilled Flounder in Corn Husks with Charred Corn Salsa and Oven Roasted Potato Wedges
I made this a few weeks ago when the weather was perfect and we wanted a light summer dinner. The delicious combination of fresh farmstand corn and local fish made this better then expected.
You can use Halibut, Flounder or any other type of meaty white fish.
Grilled Fish in Corn Husks with Charred Corn Salsa
adapted from: Chow Grilling Recipes Aug 12th 2011
1/2 medium red onion, small dice (about 1 cup)
2 tablespoons plus 4 teaspoons freshly squeezed lime juice (from about 2 medium limes)
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 jalapeños
4 ears corn, husks on
1 (1-pound) center-cut flounder piece, skinned
1 tablespoon olive oil
2/3 cup coarsely chopped fresh cilantro (about 1 bunch)
1 medium lime, cut into wedges
Baked Potato Wedges
-Several Small Red and White Potatoes- (approx 2lbs)
-Olive Oil
-Kosher Salt and Fresh Ground Pepper
Potatoes:
Preheat Oven to 425. Slice Potatoes into wedges, mix with Olive oil and Salt and Pepper to taste in a large bowl. Lay out on baking sheet, add more salt and pepper and bake for about 35-45 min flipping wedges halfway through to brown evenly.
Fish/Salsa:
You can use Halibut, Flounder or any other type of meaty white fish.
Grilled Fish in Corn Husks with Charred Corn Salsa
adapted from: Chow Grilling Recipes Aug 12th 2011
1/2 medium red onion, small dice (about 1 cup)
2 tablespoons plus 4 teaspoons freshly squeezed lime juice (from about 2 medium limes)
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 jalapeños
4 ears corn, husks on
1 (1-pound) center-cut flounder piece, skinned
1 tablespoon olive oil
2/3 cup coarsely chopped fresh cilantro (about 1 bunch)
1 medium lime, cut into wedges
Baked Potato Wedges
-Several Small Red and White Potatoes- (approx 2lbs)
-Olive Oil
-Kosher Salt and Fresh Ground Pepper
Potatoes:
Preheat Oven to 425. Slice Potatoes into wedges, mix with Olive oil and Salt and Pepper to taste in a large bowl. Lay out on baking sheet, add more salt and pepper and bake for about 35-45 min flipping wedges halfway through to brown evenly.
Fish/Salsa:
- Place the onion, 2 tablespoons of the lime juice, the measured salt, and pepper to taste in a large bowl. Stir to combine; set aside.
- Stem and finely chop 1 of the jalapeños; set aside.
- Trim off the silk and cut off the ends of the husks that are likely to burn. Slice off the stem ends of the corn so that the husks easily come away from the ears without tearing. Set aside 16 wide, untorn husks (at least 3 1/2 inches long). Rinse the husks in cold water and shake off the excess. Try and find husks that are similar is size but you can work with this in a bit...
- Cut fish into even pieces (approx 8, can make into chunks if easier)
- Place 8 of the corn husks on a work surface. (so to make 4 fish packets, just double layer 2 husks per packet for the bottom layer. Place a piece of fish lengthwise along the center of each husk, making sure the husk is curling around the fish.
- Evenly divide all of the finely chopped jalapeño and half of the cilantro over the tops of the fish pieces.
- Sprinkle each piece of fish with 1/2 teaspoon of the remaining 4 teaspoons lime juice.
- Cover each piece of fish with a second double layered husk curling over and around the first husk, making sure the wide end of the top husk is covering the narrow end of the bottom husk and the fish is completely encased. (The parcels will not be tightly closed.)
- Place the fish parcels cilantro-jalapeño-side up on a baking sheet or large plate and refrigerate.
- Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). Place the ears of corn on the grill, cover the grill, and cook, rotating the corn a quarter turn every 2 1/2 minutes, until the outside is evenly charred and the corn is tender, about 10 minutes total. (I cheated a bit and ended up using a blow torch I got at a yardsale ha) Meanwhile, place the remaining 2 jalapeños on the grill and cook, turning occasionally, until blistered and charred in spots, about 5 to 7 minutes total.
- When the corn and jalapeños are ready, transfer both to a cutting board. When cool enough to handle, cut the corn kernels off the cobs and add the kernels to the reserved onion–lime juice mixture. Stem the jalapeños, finely chop, and add to the onion–lime juice mixture. Add the remaining half of the cilantro and stir to combine. Taste and season with salt and pepper as needed; set aside.
- Place the corn-husk-wrapped fish on the grill cilantro-jalapeño-side down. Cover the grill and cook for 2 minutes. Using tongs, flip the parcels, cover the grill, and cook until the fish is just opaque, about 2 minutes more. Remove to a serving platter. (You can check on the fish to see if it flakes when using a fork). I had to grill an extra 2 min or so but it will depend on the thickness of your fish)
- To serve, carefully remove the top corn husks from the fish. Top with the corn salsa and serve with lime wedges.
Creamy Light Tomato Basil Soup with Toasted Cheesies
When we have a nice rainy day the first thing I think about is Tomato Soup with Grilled Cheese Toasts. This recipe is super simple, low fat and just really delicious. Using fresh summer tomatoes works great but I often just use a good quality canned tomatoes.
Tomato Basil Soup
adapted from: Cooking Light July 2000
4 cups chopped seeded peeled tomato (about 4 large) or Canned San Marzano tomatoes
4 cups v8 or tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 teaspoon crushed red pepper flakes
For the toasted cheesies:
Baguette/Ciabatta Bread
Mozzerella/American/Smoked Mozz cheese- any and all is good!
(Just slightly toast bread and then top with cheese and broil till nice and browned)
Bring tomato and v8 juice to a boil in a large saucepan. Reduce heat and simmer for about 30 minutes.
Place tomato mixture and basil in a blender or food processor and process until smooth.
TIP: If using a blender make sure to fill it about 1/8th of the way full and blend. It WILL blow up- it happens to me almost every time so just go slow and don't overfill!
Return pureed mixture to pan; stir in milk, salt, pepper flakes and black pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).Top with basil and serve with toasts.
Enjoy!
Tomato Basil Soup
adapted from: Cooking Light July 2000
4 cups chopped seeded peeled tomato (about 4 large) or Canned San Marzano tomatoes
4 cups v8 or tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 teaspoon crushed red pepper flakes
For the toasted cheesies:
Baguette/Ciabatta Bread
Mozzerella/American/Smoked Mozz cheese- any and all is good!
(Just slightly toast bread and then top with cheese and broil till nice and browned)
Bring tomato and v8 juice to a boil in a large saucepan. Reduce heat and simmer for about 30 minutes.
Place tomato mixture and basil in a blender or food processor and process until smooth.
TIP: If using a blender make sure to fill it about 1/8th of the way full and blend. It WILL blow up- it happens to me almost every time so just go slow and don't overfill!
Return pureed mixture to pan; stir in milk, salt, pepper flakes and black pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).Top with basil and serve with toasts.
Enjoy!
Friday, August 19, 2011
Fresh Picked Blackberry and Raspberry Jam
Christian's Mom makes the best jam. I get so excited for breakfast when I am in Germany just to have a delicious roll with her amazing salted butter and fresh homemade jam. After a few trips with the craving lingering long after the last jar I brought home was gone, I decided I had to make my own.
We picked the berries that morning and made the jam later that day.
I like using fruit that doesn't require you to use a pectin like Blackberries or Raspberries. Picking a few under ripe berries definitely helps with the thickening process by providing more natural pectin.
This was my first attempt making Blackberry Jam and I must admit, you need a ton of berries to make just a few jars of jam. With two very full pints- I came out with 1 1/2 jars full.
Seedless Blackberry Jam
The Fat Mermaid
4 cups whole blackberries(about 2 pints)
3/4 cup granulated sugar for every cup of juice
2 teaspoons lemon juice
Crush Blackberries with your hands or the back of a spoon and put into a strainer over a large bowl. Stir berries but dont push too hard. Let sit over bowl for about 20 minutes.
Measure blackberry juice and add about 3/4 cup of sugar for every cup of juice. Put sugar, lemon and juice into a small pot on medium high heat. Bring to a boil and reduce heat. Cook for an additional 6 min. Jam will thicken in the refrigerator. Fill sterilized jars for canning if not eating right away!
A good way to test if the jam is done is to put a plate in the freezer when you start cooking. Put a small spoonful on the plate. If it doesn't run and it starts to wrinkle- you are set! Be careful not to overcook- since the jam becomes a lot thicker once it cools, overcooking turns it into a super thick heavy mess! It takes some time to play wih the timing but if you make it in small batches to be eaten in a week or so its a lot easier.
Raspberry Jam
The Fat Mermaid
Makes 4-5 jelly jars
4 cups raspberries (about 2 pints)
3 cups granulated sugar (you can add a little more if the fruit isn't super ripe)
1 tsp lemon juice
Warming the sugar in a low heat oven (250 degrees) for about 10 minutes helps the sugar dissolve in the fruit evenly.
Place berries and lemon juice in a large pot/saucepan. Over high heat, bring fruit to a boil and mash fruit with a potato masher as it heats up. Boil fruit for 1 min.
Add warm sugar, stir, and bring back to a boil for about 6-7 minutes. Dip spoon in mixture, at first the jam will drip off the spoon quite easily. Once the jam thickens, the drips will be heavier and 2 drips will join before dropping off the spoon. Remove from heat and refrigerate or put into sterilized jars for canning.
We picked the berries that morning and made the jam later that day.
I like using fruit that doesn't require you to use a pectin like Blackberries or Raspberries. Picking a few under ripe berries definitely helps with the thickening process by providing more natural pectin.
This was my first attempt making Blackberry Jam and I must admit, you need a ton of berries to make just a few jars of jam. With two very full pints- I came out with 1 1/2 jars full.
Seedless Blackberry Jam
The Fat Mermaid
4 cups whole blackberries(about 2 pints)
3/4 cup granulated sugar for every cup of juice
2 teaspoons lemon juice
Crush Blackberries with your hands or the back of a spoon and put into a strainer over a large bowl. Stir berries but dont push too hard. Let sit over bowl for about 20 minutes.
Measure blackberry juice and add about 3/4 cup of sugar for every cup of juice. Put sugar, lemon and juice into a small pot on medium high heat. Bring to a boil and reduce heat. Cook for an additional 6 min. Jam will thicken in the refrigerator. Fill sterilized jars for canning if not eating right away!
A good way to test if the jam is done is to put a plate in the freezer when you start cooking. Put a small spoonful on the plate. If it doesn't run and it starts to wrinkle- you are set! Be careful not to overcook- since the jam becomes a lot thicker once it cools, overcooking turns it into a super thick heavy mess! It takes some time to play wih the timing but if you make it in small batches to be eaten in a week or so its a lot easier.
Raspberry Jam
The Fat Mermaid
Makes 4-5 jelly jars
4 cups raspberries (about 2 pints)
3 cups granulated sugar (you can add a little more if the fruit isn't super ripe)
1 tsp lemon juice
Warming the sugar in a low heat oven (250 degrees) for about 10 minutes helps the sugar dissolve in the fruit evenly.
Place berries and lemon juice in a large pot/saucepan. Over high heat, bring fruit to a boil and mash fruit with a potato masher as it heats up. Boil fruit for 1 min.
Add warm sugar, stir, and bring back to a boil for about 6-7 minutes. Dip spoon in mixture, at first the jam will drip off the spoon quite easily. Once the jam thickens, the drips will be heavier and 2 drips will join before dropping off the spoon. Remove from heat and refrigerate or put into sterilized jars for canning.
Sunday, August 14, 2011
Skirt Steak Tacos with Chili Rub, Fresh Pico de Gallo and Avocado Creme
What to fill those fresh tortillas with? Well, with my new mini Weber grill we decided on skirt steak. No recipes needed for the rest of the taco fillings- just play with seasonings and it always turns out good.
For the Skirt Steak Marinate:
Generously Season the steak with kosher salt and pepper on both sides.
- Unfortunately I didn't exactly measure out the seasonings but for 1lb of skirt steak they are about:
1/2 tsp of Ancho Chili Powder
1/2 tsp of Smoked Spanish Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Chili Powder
1/4 tsp Crushed pepper flakes if you like it spicy
Just sprinkle the top of the steak with this mix- and then put into a ziplock bag with:
1/4 cup olive oil
Juice of 1 lime
Marinate for about 2 hours or up to 6 hours.
When you are ready to grill outside or on your grill pan make sure to dry off meat with paper towels!! Again, add more salt and pepper, then grill for about 5 minutes on each side for Medium Rare and let sit for 10 min before slicing across the grain.
Pico de Gallo
Fresh Ingredients are the key!
Pint of cherry tomatoes- halved or quartered
1/2 large red onion diced
juice of 1 lime
Kosher salt and pepper to taste
2 Tbs chopped cilantro
1/2 jalapeno, seeded and diced
1 Tbs olive oil
Keep tasting this one as you go along to adjust heat and seasonings...I used to not taste my food when I started cooking- totally relying on cookbooks that they should work out perfectly. After a few disappointing recipes the best advice I have so far is to taste your food. I'm still scared to taste it sometimes but it really makes all the difference.
Avocado Creme
I love guacamole but on tacos I wanted something creamier. Putting avocados in the food processor totally works out and you can add as many jalapenos as you want.
2 Ripe Avocados, halved and removed from skins
2 Tbs water
Juice from 1 lime
1/2 seeded jalapeno- diced
1/4 red onion- chopped
Put all ingredients in a food processor or blender and whip until smooth. Add Salt and Pepper to taste.
To make ahead of time, store creme in a bowl with plastic wrap touching the top of the mixture to keep all air out. This really keeps it from turning brown. You can also add the juice of a lime on the top if you don't want to cover it for a long time.
This is my dog Odin throughout the entire cooking endeavor ...
and now we have Steak Tacos!
again...the growlers of beer don't help the final presentation but I must admit the tacos were really delicious!
For the Skirt Steak Marinate:
Generously Season the steak with kosher salt and pepper on both sides.
- Unfortunately I didn't exactly measure out the seasonings but for 1lb of skirt steak they are about:
1/2 tsp of Ancho Chili Powder
1/2 tsp of Smoked Spanish Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Chili Powder
1/4 tsp Crushed pepper flakes if you like it spicy
Just sprinkle the top of the steak with this mix- and then put into a ziplock bag with:
1/4 cup olive oil
Juice of 1 lime
Marinate for about 2 hours or up to 6 hours.
When you are ready to grill outside or on your grill pan make sure to dry off meat with paper towels!! Again, add more salt and pepper, then grill for about 5 minutes on each side for Medium Rare and let sit for 10 min before slicing across the grain.
Pico de Gallo
Fresh Ingredients are the key!
Pint of cherry tomatoes- halved or quartered
1/2 large red onion diced
juice of 1 lime
Kosher salt and pepper to taste
2 Tbs chopped cilantro
1/2 jalapeno, seeded and diced
1 Tbs olive oil
Keep tasting this one as you go along to adjust heat and seasonings...I used to not taste my food when I started cooking- totally relying on cookbooks that they should work out perfectly. After a few disappointing recipes the best advice I have so far is to taste your food. I'm still scared to taste it sometimes but it really makes all the difference.
Avocado Creme
I love guacamole but on tacos I wanted something creamier. Putting avocados in the food processor totally works out and you can add as many jalapenos as you want.
2 Ripe Avocados, halved and removed from skins
2 Tbs water
Juice from 1 lime
1/2 seeded jalapeno- diced
1/4 red onion- chopped
Put all ingredients in a food processor or blender and whip until smooth. Add Salt and Pepper to taste.
Fresh Hot Corn Tortillas
I never thought to make my own tortillas. They are super inexpensive at the store and quite tasty but one day I needed corn flour for a chili recipe and then I was stuck with 5lbs of it after needing 2 Tablespoons. It was then time to buy a tortilla press- no need to waste the flour.
I wouldn't make them every time I had a taco craving but they are really delicious and worth the effort.
Maseca Brand Corn Masa Flour
16 Tortillas ( instructions on back of package with some good tips from me)
2 Cups Flour
1 1/4 cups water
1/4 tsp salt
First combine the flour with 1/4 tsp salt and the 1 1/4 cups of water. Mix with your hands for about 2 minutes and add more water by the Tablespoon at a time if its super dry. Just squeeze the dough, if it forms into the shape of your hand your good to go. You can always add a little more water later on.
Then cover the bowl with a wet towel and let sit for 20 minutes or so. If you are pressed for time you can skip on the waiting and go right to dividing the dough.
Divide into 16 balls and with a damp towel, keep dough moist. Then using a ziplock bag- cut the bag apart into 2 sheets and line your tortilla press. Place each ball between the plastic and press down until the tortilla measures about 5 inches.
I like to take the bottom sheet with the tortilla and flip directly into a cast iron pan. Grill on one side for about 1 minute until the tortilla comes loose and flip to the other side. It becomes a little dry and crackly- that's good, then flip!
You can premake these by putting them in a cloth in a container with a lid to heat up later on. I would advise making these in advance and make a few extra because some of them tend to break!
To reheat- I just pop them in the microwave for about 1 min and they are good to go.
I wouldn't make them every time I had a taco craving but they are really delicious and worth the effort.
Maseca Brand Corn Masa Flour
16 Tortillas ( instructions on back of package with some good tips from me)
2 Cups Flour
1 1/4 cups water
1/4 tsp salt
First combine the flour with 1/4 tsp salt and the 1 1/4 cups of water. Mix with your hands for about 2 minutes and add more water by the Tablespoon at a time if its super dry. Just squeeze the dough, if it forms into the shape of your hand your good to go. You can always add a little more water later on.
Then cover the bowl with a wet towel and let sit for 20 minutes or so. If you are pressed for time you can skip on the waiting and go right to dividing the dough.
Divide into 16 balls and with a damp towel, keep dough moist. Then using a ziplock bag- cut the bag apart into 2 sheets and line your tortilla press. Place each ball between the plastic and press down until the tortilla measures about 5 inches.
I like to take the bottom sheet with the tortilla and flip directly into a cast iron pan. Grill on one side for about 1 minute until the tortilla comes loose and flip to the other side. It becomes a little dry and crackly- that's good, then flip!
You can premake these by putting them in a cloth in a container with a lid to heat up later on. I would advise making these in advance and make a few extra because some of them tend to break!
To reheat- I just pop them in the microwave for about 1 min and they are good to go.
Roasted Banana Ice Cream with Chocolate Pound Cake
OK, This blog has been in my mind for almost a year now but I couldn't bring myself to start it. Today is officially day one and I hope you enjoy it.
My husband Christian always wants Mexican. I always want to make dinner so Mexican dinner it is. I like to work backwards so let's start with dessert. I bought this ice cream maker a few months ago thinking I would like it for a while and then it would sit and collect dust but I am now officially obsessed with it. I wanted something more then just chocolate or vanilla so from one of my favorite books from David Lebovitz, here is roasted banana ice cream.
Roasting bananas in sugar and butter, blending them up and freezing them in your ice cream maker is pretty great. Adding a delicious chocolate pound cake to the bottom rounds out this "banana split" dessert.
(this picture could have looked a little better but the time dessert really came around to eat...we had a few beers from a Prime Meats growler...presentation doesn't always effect the taste!)
Roasted Banana Ice Cream
David Lebovitz (The Perfect Scoop)
3 Medium Sized Ripe Bananas
1/3 cup packed light brown sugar
1 Tbsp butter (salted/unsalted) cut into small pieces
1 1/2 cups whole milk
2 Tbsp granulated sugar
1/2 tsp vanilla extract ( I use Madagascar Bourbon pure vanilla extract- it really makes a difference and its pretty easy to find in specialty stores)
1 1/2 tsp lemon juice (Don't put any extra lemon juice in- it really tends to alter the flavor!)
1/4 tsp coarse salt
Preheat oven to 400F. Slice the bananas into 1/2 inch pieces and toss them with the brown sugar and butter in a baking dish.
Bake for 40 minutes, stirring once through baking until bananas are browned and booked through. (You will totally know when they are cooking because your entire apartment smells so good)
Scrape the bananas and thick syrup into a blender or food processor. Add the milk, granulated sugar, vanilla and lemon juice, salt and puree until smooth
Chill mixture in freezer and then freeze in your ice cream maker according to the manufactures instructions.
I own the Cuisinart Ice-21 and for $40 it's pretty amazing. You just have to keep the bowl in your freezer and whenever your ready to make ice cream- it takes 15-20 min and your done!
Ok now for the chocolate pound cake.
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
chocolate chips (optional!!)
Preheat the oven to 325°F.
Butter and lightly flour a 9×5x3-inch loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
Add the egg and beat well, then the buttermilk and vanilla. The batter is going to look a bit, clumpy but its ok!
Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan (add chocolate chips on top if you want!) Bake for 60 to 70 minutes or until a knife comes out clean. Let sit for 10 min or so then pop out of loaf pan and let cool entirely on a cooling rack. Yummy.
My husband Christian always wants Mexican. I always want to make dinner so Mexican dinner it is. I like to work backwards so let's start with dessert. I bought this ice cream maker a few months ago thinking I would like it for a while and then it would sit and collect dust but I am now officially obsessed with it. I wanted something more then just chocolate or vanilla so from one of my favorite books from David Lebovitz, here is roasted banana ice cream.
Roasting bananas in sugar and butter, blending them up and freezing them in your ice cream maker is pretty great. Adding a delicious chocolate pound cake to the bottom rounds out this "banana split" dessert.
Roasted Banana Ice Cream
David Lebovitz (The Perfect Scoop)
3 Medium Sized Ripe Bananas
1/3 cup packed light brown sugar
1 Tbsp butter (salted/unsalted) cut into small pieces
1 1/2 cups whole milk
2 Tbsp granulated sugar
1/2 tsp vanilla extract ( I use Madagascar Bourbon pure vanilla extract- it really makes a difference and its pretty easy to find in specialty stores)
1 1/2 tsp lemon juice (Don't put any extra lemon juice in- it really tends to alter the flavor!)
1/4 tsp coarse salt
Preheat oven to 400F. Slice the bananas into 1/2 inch pieces and toss them with the brown sugar and butter in a baking dish.
Bake for 40 minutes, stirring once through baking until bananas are browned and booked through. (You will totally know when they are cooking because your entire apartment smells so good)
Scrape the bananas and thick syrup into a blender or food processor. Add the milk, granulated sugar, vanilla and lemon juice, salt and puree until smooth
I own the Cuisinart Ice-21 and for $40 it's pretty amazing. You just have to keep the bowl in your freezer and whenever your ready to make ice cream- it takes 15-20 min and your done!
Ok now for the chocolate pound cake.
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
chocolate chips (optional!!)
Preheat the oven to 325°F.
Butter and lightly flour a 9×5x3-inch loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
Add the egg and beat well, then the buttermilk and vanilla. The batter is going to look a bit, clumpy but its ok!
Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan (add chocolate chips on top if you want!) Bake for 60 to 70 minutes or until a knife comes out clean. Let sit for 10 min or so then pop out of loaf pan and let cool entirely on a cooling rack. Yummy.
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