Can You Really Ever Get Enough…

…of grilled food?

on the grill

Especially in the short New England summer season?

I can’t. I just love to take advantage of the grill for dinner (or lunch or breakfast even) and getting outside to cook. It also reminds me to water the garden too. (Although that sometimes leads to “well-done” grill food. But the “flavor is in the brown right?”)

Here is a classic grilled meal!

grilled chicken dinner

Marinated & grilled chicken with grilled veggies and cole slaw!

Like my meatloaf, my marinades are never the same!

To make my marinade, I simply combine some oil, (extra virgin olive is nice but almost any will do) some acid, (lemon juice or vinegar) salt/pepper and whatever spices strike my fancy that day. Mix it up in a little dish as a “flavor concentrate” – tasting it until you basically have the same balance as a strong salad dressing, then add a little cold water to “extend” the volume of marinade to cover whatever cut of meat you plan on using. Pour over meat and refrigerate until grill time! This could be an hour or it could be a day.

This chicken had a citrus influence with lemon-pepper seasoning, coriander seed, and cumin.

 

Tropical Twist

Recently I was inspired to put a tropical twist on an old favorite: stuffed peppers.

It might have been the gorgeous colored bell peppers at the store inspiring me or perhaps I was just craving a lighter version of this dish. Whatever it was – I am pleased with the results.

tropical stuffed pepper

I also decided to keep things light by using ground pork instead of beef.And of course I used some rice – a lazy bag of frozen white/wild rice blend. I also added in some frozen corn kernels and a bit of leftover shredded carrots that was kicking around the fridge.

But the real tropical twist was the use of fresh pineapple!

Chopped fresh Pineapple along with the diced tops to the peppers, Maui sweet onion and garlic!

Chopped fresh Pineapple along with the diced tops to the peppers, Maui sweet onion & garlic!

A good dose of teriyaki sauce (use your favorite brand) and some freshly grated ginger also packed some flavor into this dish!

Light, tasty and many tropical miles away from your standard stuffed pepper recipe, this really delivered!

 

The Recipe:

Note:  Mine made plenty of filling for 4 decent size peppers, but I only had two HUGE peppers so I just cooked the extra filling in the dish along with the stuffed peppers and then used it to help the peppers stand up on the plate.

 

3/4 lb +/- ground lean pork

7 oz cooked rice (could be a bit more or less)

2-3 garlic cloves, minced

1 small onion or half of a sweet onion like Maui or Vidalia

2-4 large peppers to stuff

1 tb minced fresh ginger

1 cup small diced fresh pineapple

the pepper “tops’ diced small

4-5 tb teriyaki Sauce

Salt and pepper to taste

Oil for browning meat in pan

Brown the onions, diced pepper tops and meat in a bit of oil in a saute pan. (pork is really a ‘white’ meat so it won’t really get too “brown” but use some butter too if you really want some color!) Add the garlic about 1/2 way through so it doesn’t burn. Add S&P to taste along the way. Add the fresh pineapple, ginger and teriyaki sauce to deglaze the pan and coat everything. Take off heat and add cooked rice, stirring to combine. At this point you could cool the filling and fill the washed, cored and topped peppers and refrigerate until time to bake. Otherwise stuff the peppers and surround them with any remaining filling. (personally I like to spray the baking dish with cooking spray to make sure nothing sticks) Bake in preheated oven at 375 degrees, covered tightly with foil to keep things moist for about 30-40 minutes. Check and see how tender the peppers are – if they need more time to get tender then recover and bake longer. I like to finish my peppers by removing the cover and baking about 10-15 mins just to get a little brown on top.

 

 

My Perfect Supper

Everybody has one. For some it might be simple and for others it could be quite gourmet.

For me it always have to involve tomatoes in some way. And beef.

There is just something magical about that combination that really works for me. Any combination will do: from meatloaf and ketchup all the way to a more “high-brow” Beef tenderloin stuffed with sun-dried tomatoes! I love it all!

Somewhere in the middle of homespun and gourmet is where my simple, perfect supper is:

perfect supper

Grilled steak with juicy sliced fresh tomatoes (Big slices of “brandywine” variety are best but really any tomato works) and a simple potato salad, best enjoyed on a perfect New England summer evening, on the porch.

 

What’s your idea of a perfect supper?

Fruit Cubes

When I have extra fruit that I might not get to in time I like to puree it and freeze it for later use.  You can just simply puree the washed, clean fruit and freeze it or add some honey or sugar to it before freezing for instant drink mixes!

Certainly I didn’t invent this great idea but I do like to inspire and remind folks that it is a perfect way to have fruit on hand for blending smoothies, flavoring ice teas or my favorite adult beverage… “boat drinks!”

I use small 2-3 ounce containers so each one is just a portion size.

I use small 2-3 ounce containers so each one is just a portion size. (Make sure to leave a little room at the top for expansion!)

Parrot Head

I am a card-carrying member of the “parrotheads” elite.

And if you think I raise and breed birds you would be wrong.

For those who don’t know a “parrothead” is a big time fan of Jimmy Buffett’s music. We even have our own wiki page here!

So after having attended over 6 shows and many related events over the years, you would think I would have the lyrics to one of his most famous songs, “Cheeseburger In Paradise” perfectly memorized. Well I do, but recently I cleared up some grammatical confusion.

See I thought he was saying ” …not zucchini fettuccine or bulgar wheat…”  but what he was really saying was “not zucchini, fettuccine or bulgar wheat “

Small difference (see comma marked in red above) but it means the difference between 3 food items ( Zucchini AND Fettuccine AND Bulgar Wheat) instead of two food items. (Zucchini Fettuccine AND Bulgar Wheat)

Phew! glad I cleared that up!

zucchini 2

Actual “zucchini fettuccine” lightly sautéed in olive oil with fresh tomatoes, herbs, garlic,onions and a little feta cheese on top!

 

In case you want to verify the lyrics or maybe even catch a show…. www.margaritaville.com

Grilling Versus Braising

I have to admit that although I have enjoyed a classic Texas-style BBQ beef short rib many times, I never really made the connection that this was the same/similar beef “short rib” (sometimes just shorter I think and possibly called “English cut” sometimes) that we all like to cook during the New England wintertime in a slow braise of flavorful, red wine liquid served over something creamy like Polenta or garlic mashed. You can see my version of this here.

I still didn’t make the connection when I was at the store shopping for meat and thought to myself  “boneless short ribs on the grill, why not – it could work!” I thought I was breaking new grilling territory here.

So I brought them home and considered myself all clever by whipping up a little dry rub concoction of ground black pepper, kosher salt, ground cumin and ground ancho chili powder. After a suitable time I grilled them over high heat on my backyard grill till a perfect medium. (medium rare for the next time might be better as these were pretty lean cuts)

Served with grilled mushrooms, zucchini and onions, they made for a perfect “new” adventure on the grill!

(until I googled it and realized this was not “breaking new ground” stuff!)

grilled beef short ribs

These happen to be boneless and fairly lean, but on the bone would be delicious too and could benefit, I would imagine, from a wet marinade.

 

 

A Match Made In Heaven

Name two things that are just destined to go together and I bet spinach and eggs would not be on the top of your list. But I often put these two together, in fact I almost always pair them up unless I am doing a straight up fried egg. (and even then a fried egg on a bed of wilted spinach would be great!)

Some classic pairings include:

spinach omelets

spinach salad with hard-boiled eggs

spinach frittata

scrambled eggs with spinach and Parmesan cheese

baked eggs in creamed spinach

There are probably more.

Here is one I made recently….

sliced

Spinach, potato and sweet onion frittata.

I happened to have some extra baked potatoes (because when I fire up the oven to bake two, I bake four.) and adding these in gives this frittata some “heft.” And my husband is more likely to eat it if it’s packing some “heft” in lieu of “meat.” :)

Production Notes:

Be sure to spray your pan liberally with cooking spray, and I use a large pat of butter as well, heat till bubbly on the cooktop and layer in the potatoes, onions, spinach and S &P to taste. Once that gets going, I pour in 6 eggs (+/- depending on pan size) that have been whisked with a little bit of (1/2 cup?) of whole milk or cream or half-n-half or whatever you have on hand. Add a little optional crumbled cheese (sharp cheddar or feta is nice) and some dried thyme and bake in a preheated 350 degree oven (right in the same oven proof skillet you started with on the cooktop) till firm and starting to brown and pull away from edges. (30 mins +/-)

Notice I am NOT using a non-stick pan… I am not afraid.

 

 

 

Holiday of Obligation

I have emerged from a semester of researching my thesis and as I reflect back on my spring of research and very little cooking, one day stands out for me…(in Massachusetts this day is three holidays in one)

1. “Patriots’ Day” – A day commemorating the first battles of the American Revolution (battles of Lexington & Concord)

or perhaps it was a day of meaning for you as…

2. “Easter Monday” – The second day of the octave of Easter Week and/or second day of bright week. (not quite sure what all this means but wikipedia says it true, so it must be, right?)

or perhaps for you it was…

3. “marathon monday” – This is the day that the Boston Marathon is run and of course a Red Sox game is always scheduled around 11am.

Or maybe it was simply….just a Monday.

cookbookFor me it meant a rare whole day off without having to report into work or attend a class. And that gave me a day to actually cook.  Since my husband and I both worked the day before on Easter, I decided to make a delayed Easter dinner.

And what’s more delicious than a leg of lamb? Plus my local butcher was having a sale on lamb. Of course when I arrived at the store I forgot that a “leg of lamb” is actually quite big – like “feed 20 people big.” So I had to settle on a 4 lb de-boned top portion of a leg that the butcher mercifully had for me.

I took it home, rinsed it and patted it dry and ended up flapping it out flat, coating on all sides with the wonderful lamb seasoning from Penzey’s and rolling it back up and tying it with string.  (kinda like a porchetta)

I stuck to the classics and roasted cut potatoes and onions with fresh rosemary and sage and served sautéed asparagus along side. No mint jelly here but if you need it, serve it.

lamb

Full disclosure: I was working at home that day on editing my thesis research and I may have left it in the oven a teeny bit too long, but it was still delicious!

Late update: Apparently May 7th is “National Leg of Lamb” Day so next year I will cook my leg and do  homework on that day instead!

 

A lot Like Matt

Have you ever had the pleasure of meeting Matt? As in “Fat Matt?”

No really that is his real name!

Well I had the pleasure some years back of going to see him in his hometown of Atlanta Georgia. Yup some of the finest BBQ you will ever experience. None other than “Fat Matt’s Rib Shack!”

While I can’t imagine be able to replicate BBQ anywhere near what they do so well down there, I do try on occasion to make an old-fashioned plate of BBQ.

served

Serve it like Matt does with slaw, white bread and pickles but this could easily be on a bun or over rice and beans!

While they didn’t ask me or pay me to talk nice about them – if anybody out there wants to send some of their food my way – email me and we can make it happen!

In the meantime I can’t emphasis how easy it is to make some more than acceptable BBQ at home. With your slowcooker. Yup no grill and no smoker needed, just the slow cooker.

The secret to sucess is that you purchase a high quality jar of sauce – preferably one with a “smoky” flavor built-in. I simply pour a jar of sauce over a small roast (usually 3lbs+/- for me) into my relatively small slow cooker, cover and cook on high for at least 4-6 hours. If you are feeding a crowd or want lots of leftovers (freezes well!) you can double the meat and use two jars of sauce. You don’t need to add anything else unless you want to.

So if you can’t get down to Atlanta, this could be an easy alternative!

 

Gift Basket Clean-Out

 
 
This marmalade  Plus This  the main players 
 
Equals  ↓dinner

Whenever you get those gift baskets at the office or home, all the good stuff is immediately eaten. (cookies, crackers, nuts and candy) But the little hotel size jars of jelly and marmalade always seem to get left behind. Maybe because making toast at the office just isn’t an option! I like to use them to make a sauce or glaze.

I grabbed a few things from the cupboards to mix in and you can basically take any direction…I went a little Asian with my last one. Soy Sauce, vinegar, chili flakes, Chinese 5-spice and ground ginger powder (not shown) and some crushed dried rosemary… just because. Unfortunately a sesame allergy prevents me from using any type of sesame oil but that would be just perfect to add to this sauce for a distinct Asian flare.

The Recipe

6 oz orange marmalade

1/4 cup warm water

1 1/2 tbsp champagne vinegar

2 tbsp low-sodium, gluten-free soy sauce

2 tsp ground ginger powder

2 tsp chinese 5-spice powder (divided)

1 tbsp dried rosemary

1 tsp chili flakes

2 large chicken breasts cut into 1″ pieces

1/4-1/2 cup diced onion

2 tbsp oil of choice for saute

1 1/2 cups +/- diced onion

Whisk the top 8 ingredients using just 1 tsp of the Chinese 5-spice powder. Coat the chicken pieces  in the remaining teaspoon of Chinese 5-spice and salt/pepper to taste. Sauté the chicken and onion in the oil on med-high heat till each side has a bit of brown. Add the sauce and cover for a few minutes to let the chicken cook thru. Remove cover and add peas and let sauce reduce for a few minutes more. Serve over rice.

Devils on Horseback

There are many obscure food nicknames/references in the world but with advent of the internet most of the time the origins of these can be tracked down. Not as easy with “devils on horseback.”  Or “angels on horseback.”

Google it and you will find some stories about English pub snacks and horseback warriors wielding meat-covered shields. However these snacks got invented and why they have this name, I may never really know. But in the meantime I shall just make and eat dozens of them.

I can’t take credit for inventing this. I first heard about these from a friend and colleague at work . We carpool once a week and torture ourselves discussing food all the way home, hungry for dinner after the work day!

She had the pleasure of eating at the Chicago restaurant, “Avec that invented these.  As she described them to me,  I knew immediately that I would need to make these.

My variation of "devils on horse back"

My variation of “devils on horse back” – dates split and stuffed with a lardon of smoked Spanish Chorizo and wrapped in bacon. Smothered in a smoky tomato and red pepper sauce.


Production Notes

The rolled, stuffed dates bake in a pre-heated 350 degree oven for 20-30 mins.

You can double roll them with bacon and if you do you may want to bake them on their end so all sides get a little crispy.

These could also be made with raw, uncooked Chorizo – just make sure to cook them long enough that they are done. Use a thermometer if need be to test for temperature.

The sauce is basically finely minced onion and garlic sautéed in a little olive oil, add a 7 ounce jar of roasted peppers diced up, a 15 ounce of diced tomatoes, some garlic powder, ground cumin and smoked hot paprika, salt and pepper. Let it simmer for 20-30 minutes on med-low. Taste for seasoning and add salt/pepper and a tiny bit of Agave to smooth it out. This makes plenty of sauce for the approximately 36 dates I made.

January Is “Tostada Month”

Only (and unofficially) in my house anyway. There must be something about the cold, snowy month of January that has me craving food from warmer regions. Because when I went back to look at my other posting on Tostadas I noticed it was January of last year. That version was a wonderful light, bright spicy combination of chicken, tomatoes and golden beets. You can see that here.

This is the brand i use and can find readily in my urban-area stores. Picture courtesy of www.mexicorp.com

This is the brand I use and can find readily in my urban-area stores. Picture courtesy of www.mexicorp.com

The word “tostada” [tosˈtaða] means ‘toasted” in Spanish but usually refers to a particular dish made with a crisp fried corn tortilla on the bottom with yummy, spicy ingredients piled on top. There are many regional varieties.

You can get your tortilla maker out, along with your fry-daddy junior and knock yourself out making them from scratch or you can just buy the corn tortillas and fry them in a little oil in a large pan or better yet get your hands on some already done for you like I do!

This time around I used some re-fried beans to make them a little more ‘filling.” I also marinated some chicken strips in a quick marinade of oil, lime juice, hot sauce, salt and pepper, and a little dry BBQ seasoning and ground cumin. I reserved some of the marinade to use as a base for a pineapple, avocado and sweet onion salsa to put on top.

The chicken only was in the marinade for an hour or so and then I quickly cooked it in a hot skillet, to order, for each couple of tostadas. They cook really quick because they were thinly cut but, you could certainly do this ahead in a large batch.

Assembly just consisted of: Tosada on bottom, a smear of re-fried beans, the hot chicken with a few bits of sweet onion thrown in the skillet to cook too. Fresh salsa on top and some fresh minced cilantro leaves. ( or parsley if you hate cilantro) Shake on additional hot sauce as you wish!

chicken tostada

Dinner For Dinner

If you have been reading this blog for a while, you may already know that my husband and I share a common love of “dinner for breakfast.”

But lots of times we just have “dinner for dinner” and this basic pot roast is one of his favorites. (mine too!) Simple and tasty – this can be made in one pot and put into a slow oven until you are ready to eat and if you are using one of those heavy cast iron dutch ovens like I do, it will stay hot for a long time in case you have family or friends wandering thru at different times to be fed.

Over the years I have picked up a few tips to really help make the dish shine.

1. Add lots of seasoning to the meat and make sure to brown it. I really think being generous with your spices and seasoning sets up the meat for not only a flavorful crust but tasty “au jus.”

2.Sauté those carrots. Take the time to really cook those carrots a bit along with the onions – it makes a difference!

carrots and onions

For the record… this picture was taken as soon as I threw in the carrots, so they were still raw, but they did get a nice saute in the pan!

3. Potatoes on the side please!

I used to put the potatoes right in with the roast but they were never as good as I wanted them to be, so when a TV cook from Oklahoma once suggested serving the pot roast on a mound of yummy, rich mashed potatoes, I have been doing it that way ever since! (plus this gives opportunity for extra flavor – like “garlic mashed potatoes!”)

dinner plate
My husband made these delicious mashed potatoes!

Production Notes

My basic spice blend for the meat contains sea salt, course ground black pepper, garlic powder and celery seed. In addition to this I can change the flavor profile depending on what else I add. For example…ground cumin, paprika and a tiny bit of cinnamon for an “exotic” pot roast. Or  crushed red pepper flakes for a “spicy” version.  Let your imagination run wild.

My basic “go to” for liquid is water mixed with a generous amount of Worcestershire sauce to de-glaze the pan and become the cooking liquid for the pot roast meat and veggies. But you can use stock, cider, beer or wine too. Each of this will add/change the flavor profile.

I usually add a small can of tomato paste (or a couple squirts from the tube) to the pan after I have browned the meat and veggies but before I de-glaze to add a real depth of flavor to the pot roast liquid and because I love tomatoes!

If you want a thicker consistency for the “Au Jus” than add a tiny bit of cornstarch or an arrowroot slurry about an hour before serving.

Mother’s Challenge

My mom often has a little trouble in restaurants. She is a vegetarian. And she’s allergic to onions. And she only likes romaine lettuce. She doesn’t like heavily spiced food. Or salty food. And there are quite a few other things she doesn’t like. (mushrooms)

Now before you get all judge-y, just picture a nice little lady who wants a salad without iceberg lettuce and more veggies than old shredded carrots and radishes.  That doesn’t seem hard right? Especially in the nice restaurants where the chefs aim to please, where the fresh produce is in abundance, where the chef is professionally trained?

You wouldn’t believe how hard it is to get a decent salad these days. or heck, how about some pasta with a few hot veggies on it. Sometimes she even has trouble in vegetarian restaurants because this community relies so heavily on the use of onions (basis for just about everything) and mushrooms (often a “meat substitute.”)

It amazes me each time we go out to dinner how hard it is for a restaurant to accommodate. Sometimes they can’t even grasp substituting the romaine lettuce that they are already serving  for their Caesar salads as the lettuce for their garden salad. Anyway I digress.

Each time she comes to my house I make it my personal challenge to make delicious, vegetarian, onion-free food for her. (And of course it helps that I know all her likes/dislikes too.)

But if I can do this…

Onion-free, 5 ingredient Carrot Soup
Onion-free, 5 ingredient Carrot Soup with cream swirled in at serving time.

6-8 medium size carrots roasted on a sheet pan brushed with the tiniest bit of oil and the tiniest bit of salt and pepper.**

1 small head of garlic roasted in a foil packet with the same tiniest bit of oil.**

1 tsp fresh ginger, finely grated

1 tsp honey or agave syrup

1-2 tsp dried dill ( or 1 tbsp fresh if you have it)

blend the carrots, ginger, agave/honey and 2-3 of the cloves from the roasted garlic head in a medium size sauce pan over medium heat.  Add the dill. Add enough water till you have your desired consistency. Heat thru. Taste for seasoning and add extra salt and pepper if you need/want it.  Ladle into bowls and swirl a little cream, milk or half and half on top for extra creaminess.

**I roasted these a couple of days ahead when I had the oven on for something else. That makes this soup as easy as opening a can.

Author’s Notes

don’t add too much roasted garlic or this can easily become orange-colored garlic soup – which is okay if that is what you love.

Stock or milk could be used for all or part, as a substitute for the water.

Makes about 2-4 bowls depending on your level of consistency.

carrot soup in pan

The Last Potato

I have made my last batch of mashed potatoes. Ever. By request of my husband.

Yes it is true, and while many of the dishes that come out of my kitchen are delicious and get rave reviews, my mashed potatoes are not one of them. I can’t seem to get the hang of them. I can’t even make instant mashed potatoes properly! Even when I follow the box directions precisely, something is not quite right. No matter how much butter or cream or anything, there is something wrong. Sometimes it’s the texture and sometimes it’s the flavor.

The problem

First off I HATE peeling potatoes and that was the probably the final straw on this last go round.  Secondly I don’t like getting out the big pot and waiting forever for the water to come to boil. After all that, inevitably, I pull the boiled potatoes out either over-cooked or undercooked. Sometimes, in total laziness, I oven-bake the potatoes instead of boiling them to get them cooked. Than they get mashed, peels included. The peels hold all the nutrients, right? (At least I dig out all the little “eyes” on the potatoes first!)

This last (and final) round of mashed potato was used in a perfectly delicious Shepard’s Pie. But the un-peeled mashed potatoes didn’t go over so well. Or perhaps it was the carrots that I adventurous-ly included. Maybe I will never know. But the hubby has instructed me to leave the potato-making to him. He is after all a Boston Irish guy and if that doesn’t qualify him to know his potatoes, I don’t know what would!

Leftover Soup

"Everybody in the pool!"

“Everybody in the pool!”

Like most folks I had more food than people at my Christmas table, so that presents lots of leftover opportunities. And like most folks, soup was the perfect thing to throw some of the items into and create a whole new meal.

Leftover baked ham got sliced into bite size pieces. A random potato or two rolling around the crisper drawer was diced small. There is always an onion available in my kitchen. A can of beans and the extra kale from the salad made the “nutritious factor” sky-high.

Method

Saute the diced potato, onion and ham in a little butter (or fat of choice) and once they start to soften, add some smoked hot paprika, a dash of grated nutmeg and some red chili flakes. Now add a box of stock and another box’s worth of water. (Adjust the liquids based on your amount of leftovers and how hardy you want the soup.) Simmer for about 20 mins and add a small can of beans.(Rinsed and drained first.) I like to add my kale at the end and simmer about 10-15 mins more but if you want your kale cooked even more, than go longer.

I served it in bowls with a drizzle of extra virgin olive oil! Some shaved Parmesan would have been good too!

hot soup 2

A “Green” Christmas

Veggies not money!

Holiday dinners like Christmas can be so full of heavy, rich dishes that I decided to take a really “light” approach with the salad course. Just fresh shaved greens – 3 kinds, all raw and lots of them! Plus some fresh grated raw turnip for a sweet-spicy crunch and some dried cranberries for a little color and sweetness.

Green Number one….

Thinly sliced Brussels sprouts.

Thinly sliced raw Brussels sprouts.

Green number two plus some orange…

sliced celery and shredded raw turnip

Sliced raw celery and shredded raw turnip – Celery is like “beginners fennel”

Green Number three…

Kale sent through the shredding disc on my cusinart

Kale sent through the shredding disc on my Cuisinart – I used “Curly kale” and took out the stems first!

All together now…

All mixed up with some dried cranberries

All mixed up with some dried cranberries

Dress this with a light lemon-garlic vinaigrette and enjoy a fresh start to a holiday feast!

Simple Smoothies

Raise your hand if you thought you would get on the smoothie band wagon with Doctor Oz, Daphne and the whole gang!

Raise your hand if that lasted even a week.

All that shopping, cleaning and chopping of various ingredients is too much! I love and recognize kale’s magical benefits along with the rest of the world, but frankly I would rather eat it for dinner in a savory dish than hide it in a fruit smoothie. Or how about lime and cucumber? Some how I don’t think they belong in the same glass unless it is with vodka at some over-priced, trendy Boston bar specializing in “hand crafted” everything.

So I like to keep it simple when it comes to smoothies. Banana plus 1 fruit. Usually a berry. Could be fresh or could be frozen. Depends on the time of year. I add one unexpected surprise in the form of a spice. Usually a dash of cinnamon. It goes beautifully with all berries. Not too much – just a couple of dashes. Now add milk. And if you are feeling sweet – a little honey or agave. Blend and drink. No fuss, no muss – tastes yummy. Like a healthy shake. No sneaky stuff. (Plus it is a nicer color than puke green don’t you think?)

Put The Lime In The Coconut

piece The combination of rich coconut and bright citrus-y lime is undeniable and one of my favorites! And it couldn’t be simpler than here in this “impossibly easy pie!”

It is not my first time making this pie – in fact if you have been reading along you might have seen this same pie (really more of a custard) without the lime and decked out for the holidays in a berry sauce.

But this time around I was craving lime (Thanks Lydia for that!) and I had all the ingredients on hand to make this.

The original recipe can be found here and the only change I made was to omit the vanilla and mix in 3 tablespoons of fresh lime juice along with the zest of two limes. (1 in the mix and 1 on top to garnish)

It definitely cured the craving, but the lime is subtle – it you want more lime flavor you have to change the alchemy of recipe – something I am not good with. But feel free to report back with new ratios!

Trust me this won't hang around the house very long!

Trust me this won’t hang around the house very long!

Spicy Peppers

Spicy filling, sweet peppers!

Recently while visiting New Hampshire I acquired the most wonderful local goat cheese and the cutest mini sweet red peppers. (Thanks mom!)

After I got them home it occurred to me that with a little help from the basil and oregano lingering in my garden and a couple pantry ingredients I could have myself a nice little snack or game day party bites. GO RED SOX!!  So the “spice” in this case wasn’t from the peppers but the filling I made for them.

3 main ingredients

Little spicy bites!

pepper for sizeI mixed the goat cheese and chopped herbs with a healthy dose of seasoned salt, black pepper, plenty of spicy, red chili flakes, some dashes of hot sauce, dash of garlic powder and some EVO oil to thin the consistency and add flavor. I also added a very small amount of “half and half” (you could use milk or cream too) to make it more creamy and spreadable. The mixture becomes a wonderful mix of tang and spice!

Stuff it into peppers or dip into it with veggies or use as a sandwich spread!

If I wasn't so lazy, I would have used a piping bag to neatly and prettily fill the peppers. But they tasted just a good stuffed all messy with a spoon!

What a perfect snack for the Red Sox game! (oh and if I wasn’t so lazy, I would have used a piping bag to neatly and prettily fill the peppers. But they tasted just a good stuffed all messy with a spoon!)

Carol’s Kielbasa Dinner

Maybe it’s the fall nip in the air here in New England. Maybe it was the fact that I had the ingredients hanging around the refrigerator. Maybe I just wanted an excuse to serve one of my many mustard selections I keep on hand. Whatever the reason…I found myself putting together a “kielbasa roast” for dinner one night.

Serve informally and rustic on a Dinner for two served on a rustic wood tray and whole gran mustard. Don't forget a great dark beer!
Served informally and rustic as a dinner for two on a wood tray with whole grain mustard. What could be more romantic than sharing/dipping chucks of meat and veggies! Don’t forget a great dark beer to go along.
This can also serve as party food – served barely warm or even room temperature – guests can grab and dip.

This simple dinner came together easily. I spread rough cut potatoes and chunks of raw onion on a sprayed foil-lined sheet pan. I used a little bit of olive oil to lightly coat everything and sprinkled my favorite all purpose roasting spice blend liberally on top. My choice of spice blend is something called “Northwoods Seasoning” from Penzeys, but you could use your favorite blend or even just a simple mix of seasoned salt, black pepper and ground cumin. Into a preheated hot 425 degree oven for about 20 minutes and then a quick toss and flip. Back into the oven for about 10 more minutes. Add the sliced kielbasa and green veggie of choice, cook another 10 minutes or so. Feel free to toss and moisten everything with a little more olive oil if needed along the way. But remember that the fatty meat will release some of its fat and flavor as it cooks.

Technique Notes:  The kielbasa is a fully cooked product so I am simply getting some color and flavor on it here. I cut my pieces about 1/2″ thick. Trying to keep a uniform cooking time. But I did give the potatoes and onions a head start as the potatoes need longer and the onions develop into a “caramelized” deliciousness. I choose a frozen Italian green beans because that is what I had hanging around in my freezer but I think florets of broccoli would be delicious here! Use your judgement with cooking time to get the level of brown crispness that you are looking for.

roasting sheet

On the roasting sheet – keep a close eye on things so they don’t overcook and be sure to toss and turn a few times. ( keep it “light’ if you must with a great quality turkey kielbasa)

Gordon, Are You Reading This?

Anybody who might have read my early (as in first) post will know that I am a big “Gordon Elliott” fan from way back. His long-time-ago show “door knock dinners” was a favorite of mine! This is the one where he surprised folks by knocking on their door and making dinner out of whatever was on hand. Kinda like “cabinet stew!”

If you are not familiar with Gordon – all you need to know is that he is the genius producer behind many famous cooking or cooking-related shows. Most recently his daytime series “The Chew.” I am an avid fan of this show which started airing in September 2011 – a full year after I started my blog in May 2010. Sometimes I watch it and comment to my husband “hey I just made that not too long ago” and think what a coincidence! Of course if it something common like burgers – which everybody makes all of the time, than it is bound to come up. But if the coincidence is something a little more unusual like perhaps Swedish Meatballs or American Chop Suey – than I have to wonder….”Gordon, are you reading my blog?”

Okay before you think I am a narcissist maniac, lets just consider the possibilities. (After all in this “get a record deal from a YouTube video sensation” world we live in – anything is possible!) Since I linked to Gordon’s production site back in May 2010 – it is entirely possible that his IT guys informed him of the link back to him, and he has been reading along with other my other approximately 70 other regular readers ever since. (A girl can dream can’t she?)

Well if you are reading this Gordon – let the record show that the street goes both ways. Here is an adaptation of something I just saw on the show recently – Chef Michael Symon cooking eggs inside an avocado half. His were a little undercooked as he was doing a “five in five segment” and he used the whole avocado half. I think my changes to this recipe were a good idea. See what you think…

Slice thin and make a big hole!

sliced avocados

In retrospect I would have made the avocado slices with the hole even thinner to allow the egg to cook easier. It really depends on your preference of egg – I like my yolks not too runny – so longer cook time for me.

eggs cooking in avocado

Standard “eggs in a hole cookery” – but use a cover to help them cook through.

final dish

Served on a bed of hash browns laced with chopped cooked bacon. (bacon optional for you vegetarians) Topped with a quick warm “salsa” of cherry tomatoes, basil and onion and sprinkled with Feta cheese.

P.S. I also noticed that not long after I discovered “www.foodimentary.com” which lists all the weird “food holidays” (like “national chocolate cupcake day”) the show started talking about them too. Coincidence? I think not!

Fall Pairings

There are many fall food pairings that go together so well.

A few that come to mind.. apple pie and ice cream, sweet potato and apples, pumpkins and apples…. oh wait…everything goes great with apples!

One of my fall favorites is sage and apples!

I started growing sage in a backyard pot a few years ago and I have really discovered the power of fresh sage! You can see some of my other sage pairings here, and here!

After apple picking the other day, I could think of nothing better than a nice fall dinner of roasted chicken with sautéed apples and sage! I threw in some small diced red onions to perk things up and of course I sautéed in everything in butter for the full “fall weather cooking” effect!

saute pan

I seared the chicken in a hot pan first and then after setting the chicken aside, I added the veggies for the saute. Next the chicken went back in and a little apple cider to deglaze the pan. I put the whole thing into a hot oven with a cover for 20-30 mins until the chicken was cooked through. (I uncovered the pan for the last 10 mins or so to re-crisp the chicken skin.)

The apples and onions melt down to a wonderful “savory” apple sauce and a couple of fried,whole, sage leaves added an artistic garnish. Serve with brown rice and crisp green salad.

 Fall on a plate!

Hmmm... where is that crisp green salad gone too? :-)

Hmmm… where is that crisp green salad gone too? :-)

Steak Tips: What Are They Anyway?

You know that old question…”what would you have for your last supper?” Well mine would most certainly involve steak and tomatoes of some variety! And around New England many a folk might say “steak tips!”

It is high time we discussed this regional favorite!

What are these anyway? No one seems to really know – not even Google! In this internet age of over a million hits on any given subject, I seem to have discovered one of the last mysteries remaining on the internet. (at least culinarily)

I can tell you that they are strips of beef sold universally around New England. Most folks cut them into chunks about 2″ x 2″ for portioning and cooking. They are not the west coast “tri-tip” and they are not “flank steak” or “hanger steak” or “flat Iron” steak” – as best I can determine – they are the “tips” cut from a sirloin.

Here is an entertaining and somewhat informative discussion about what steak tips are from Chowhound.

Here is the link to Ask.com

When New Englanders move to other parts, they are  known to have friends and relatives fly down with their carry-on luggage full of steak tips to satisfy their  hankering of a taste of home! (true stories)

Of course everyone has a marinade they swear by…some use a bottled salad dressing, some use a packet, some invent their own. Terriyaki style tips are very popular too. I usually just take the opportunity to use up the last bits of any vinegar-based salad dressing I might have hanging around. Or if I am making my own marinade it always involves some “Montreal steak seasoning” blend. Whatever your secret blend, no tailgate or family gathering in the summer (or anytime of the year) is complete without “tips on da grill” (typed with Massachusetts accent of course)

They are a standard on restaurant menus as well and local places have legendary followings based on their tips. Like this local joint. (And no they didn’t reimburse me for any promo consideration – but if they are reading and want give me a free dinner – I wouldn’t say no!)

Well whatever they are, I am glad I live in New England so I can eat them….

steaktips and salad
I love me a good salad,  but don’t overlook that pile of tips back there!
If anybody out there – butchers, chefs, cooks alike can enlighten me -please do so at: cabinetstewATyahooDOTcom!

Tomato Problem

Have you ever noticed how many posts I do that involve tomatoes? ( 75 so far) Specifically have you  read all 6 of my previous posts professing my love for tomatoes? (and some great recipes featuring tomatoes)

I might have a problem. A tomato problem. But the problem isn’t that I try to eat a tomato or tomato product at least once a day, and it isn’t because I grow enough tomato plants each summer in the garden to produce for a small army. (unless of course it rains or is a heat wave all summer like this one)

The actual problem is coming up with a catchy blog topic to disguise the fact that I am posting my 76th entry featuring tomatoes….

ahhh... never a more beautiful sight than tomatoes and basil!

ahhh… never a more beautiful sight than tomatoes and basil!

This meal couldn’t have been easier. I just tossed the cubed, fresh tomatoes and torn basil leaves with a little oil, red wine vinegar and S&P. Than I grilled up a medley of chicken pieces and chunks of veggies all coated and seasoned too. (kinda like a kabob without the stick) When it all comes off the grill, just toss it into the bowl on top of everything and watch the hot stuff warm the tomato juices and release the basil fragrance! Yum!

Serve warm as is, or over rice or pasta.

Whatever you do, this is an easy “one bowl” dinner that is sure to impress the tomato-lovers in your life!

tossing in grilled veggies and chicken

Cobbled Again

Is there any easier dessert than taking whatever fruit you have on hand…

… adding some brown sugar, cinnamon and butter on top

…adding some biscuit mix on top…

…and baking until the top looks delicious and the fruit is just plain oozing goodness?

The hardest part is waiting for it to cool a bit so you don’t burn your mouth!

have a piece

Peach-Raspberry “cobbler”

Production Notes

I used my favorite gluten free mix from Betty and just added brown sugar, pinch of salt and ground cinnamon to the fruit with some pats of butter. Bake at 375 degrees until delicious and you can’t stand the smell anymore! P.S. I did spray the baking dish with cooking spray first.

Level 3

Level 3 refers to ( in this case ) the level of hot in my jar of Korean hot pepper paste!

level 3

Recently I had a hanker-ing for some Korean BBQ and with no food trucks in sight I was forced to search the aisle of my supermarket for just the right stuff. There was only level 3 available, no #1 or #2 . I was worried this might blow the roof off my mouth, but I was brave and tried a tiny bit as soon as I got home. Straight up from the jar. It wasn’t bad. Downright tasty even. In fact I bet I could handle up to “level 4″ should I come across it some day!

First, I applied a dry rub to the pork spare ribs I decided to use. A quick mix of ground ginger, seasoned salt, onion powder and smoked paprika did the trick. (I used 1 tsp each for about 2 lbs of spare ribs.) I let that hang out on the ribs for a few hours during the day while I did errands, etc.

Second, since I didn’t have all day to fire up the smoker in the back yard – oh wait I don’t have a smoker – I simply put them into a foil-covered baking dish into a 375 degree oven for about an hour to steam them to delicious. (longer if you have more ribs, use a thermometer if you want.) So at this point the ribs were cooked through and tasty but lacking the caramelized, charred outside that we all love.

Thirdly, I put those ribs directly onto a hot gas grill in my backyard – that I do have – and charred them a bit until they looked good enough to eat.

But wait!

The final step was to brush on my homemade “Korean BBQ” sauce and char the ribs even more. Watching carefully that they didn’t cross the fine line of deliciousness to burned. With all that sugar in the sauce you have to be careful not to apply the sauce too soon.

Like all good BBQ, serve with homemade slaw and some sweet pickles! Extra sauce on the side too!

Like all good BBQ, serve with homemade slaw and some sweet pickles! Extra sauce on the side too!

The Sauce:

1 tb +/- finely diced(minced) onion

1 tsp of oil for sautéing onions

2 small garlic cloves, super finely minced

1 tsp fresh ginger, super finely minced or paste

1/2 cup Ketchup

1 tsp low sodium soy sauce

2 tsp rice vinegar ( plain or low sodium seasoned)

1 tsp toasted sesame oil*

2 tsp ( or more if you want it hot!) Gochjang paste ( Korean Hot Pepper Paste)

1 cup pan drippings from your spare rib oven-roasting pan or just plain water.

Saute the onion in the oil till nice and soft, and a bit brown. Turn off the heat and add the garlic and ginger in. The residual heat kind of warms the garlic and takes some of the raw “bite” out without really cooking it. (at least I thought so) Add the ketchup, soy, vinegar, oil and pepper paste to the warm sauce and stir thoroughly. It will be thick. Add enough pan drippings from your rib oven roasting dish or even just plain water to thin it to your liking. Sauce will end up being about 2 cups +/- of liquid.

This sauce can be served as a table condiment as is, used for a glaze in the last 10 mins on your grilled food or just eaten with a spoon. Probably keeps in the fridge for at least 5 days but I am no expert and frankly it was just the perfect amount for 2 lbs of ribs!

*due to sesame allergies in the house I actually used Pumpkin Seed oil but toasted sesame oil would be more traditional.

Note: gluten free folks – read your labels on the hot pepper paste – not all are created equal.

Summer “Boats”

peppers stuffed

This is my kind of “boat!” This lighter, summer version of stuffed peppers was inspired by the quinoa I had hanging around my pantry waiting to be cooked. (use your rice cooker!) I added in seasoned cooked lima beans to give it some texture. ( I love them!) But the real flavor boost comes from the herbaceous mixture that I started with. (Fresh herbs from my garden!)

herbs 1 I chopped them up and combined them with some finely diced, sautéed onion and garlic and dried “Herb de Provence.” flavor base

 

 

 

 

I also added in the extra bits of the peppers themselves.

And of course everything is better with a little cheese on top, so after baking in the oven for 35 mins or so covered, I added handfuls of cheese on top and bake uncovered for 10 mins more.

with cheese on top

The Recipe:

1/2 large onion diced

1/2 each sweet red & green bell pepper diced (or just the extra bits from trimming the peppers)

1-2 garlic cloves, minced

2 tb of butter or oil for saute

1 tb dried “Herb de Provence” mix

salt and pepper to taste

1 cup mixed fresh herbs, minced finely: I used basil, sage and parsley

2 cups seasoned, cooked quinoa

1 cup +/- seasoned, cooked lima beans

2 large peppers, cut in half, seeded and stemmed

1 1/2 cups +/- shredded cheese of choice

Saute the top 6 ingredients together until onions are soft and slightly colored. Take off the heat, let cool a bit and mix in the fresh herbs mix. Mix in the quinoa and beans.

Stuff the pepper halves in an oven proof dish. Add an inch of hot water to the dish around the peppers, trying not to get any water splashed into/onto the peppers. Bake covered* in a preheated 375 degree oven for 30-40 mins. Remove the cover, top with cheese and bake another 10 mins or until cheese is melted.

*Just a note: I covered the dish loosely, with foil and the peppers steamed nicely and the water evaporates, if you cover tightly with a lid – you may be able to reduce cooking time but may have water leftover.

(makes enough to stuff about 6-8 pepper halves, depending on the size.)

Yet Another Post About Grilling

Yep it’s grilling season here in New England and yes that means an endless stream of posts about my grilling adventures! Click away if you need to, I will understand and see you back in the fall!

In the meantime I want to show you one of my favorite grill toys……The “grill basket”basket of veggies

It looks kind of like a fry basket and maybe it could serve double-duty as one. But what I like about this contraption is how I can toss and turn lots of little things or at least little cut-up things over the grill.

In this case I had smallish white mushrooms and small white pearl onions. (Pearl onions aren’t just for thanksgiving!)

Having a basket of veggies all cooking alongside your primary meat makes things easy..Just turn out onto a platter and serve!

Marinated steak tips with grilled mushrooms and onions. Garnish with fresh chopped herbs and sliced tomatoes before serving.

Marinated steak tips with grilled mushrooms and onions.
Garnish with fresh chopped herbs and sliced tomatoes before serving.

Rubies and Pearls

’round these parts if you mention “pearls” in the context of food, you might be referring to a brand of giant size hot dogs made right here in Massachusetts.

But in this case I am actually referring to “pearl onions” and of course my “rubies” are the little red new potatoes. Both of these went along side a large pork roast that I thought would be fun to cook on a random rainy, overcast Thursday. ( too lazy to pick up something more appropriately sized for 2 people, so out of the freezer came this piece of meat – guess we will be eating leftovers for a while!)

rubies and pearls            ready for the oven

I didn’t bother tying the roast and making it look pretty for presentation, I just seared it in a hot skillet and transferred it to the sheet pan.I did the same with my “rubies and pearls” – I got a little color on them (and coated them with a little oil/fat/seasoning by doing this) before putting them alongside the roast on the sheet pan. I threw a couple garlic cloves on too for fun.

dinner

hmm… where did that green veggie go anyway?

Everything went into a hot (400 degrees) oven for 20 mins a lb. If you think the veggies are getting overdone before the roast is finished just scoop them out and keep them warm somewhere till time to serve. serve with a pan sauce made from the drippings of the pan you seared it in and a little apple juice. Also great to serve a little apple sauce and a green veggie on the side!

Production notes

I brined the roast during the day in “seasoned salt” water with coriander seed and bay leaf. Then I rinsed and dried it before coating very liberally with ground cumin and some black pepper.