Creating memorable and healthy dining experiences.
Peruvian Lomo Saltado – johanna
March 5th, 2010 | Filed under: RECIPES - Main Dish
Lomo Saltado is a classic Peruvian dish. The variations are as distinct as the family making it. However, potatoes and steak are the two main ingredients that always remain the same. This version is adapted from a tiny restaurant a friend took me to during one of our excursions. When I asked the owner, Mama, what the secret was she said, she marinates the steaks in grapefruit juice.
I have spent the last 13 years periodically tinkering to come up with a version of Lomo Saltado that resembles Mama’s. It has taken me that long to understand the different flavors of herbs and spices.
2 pounds potatoes, cut into fries or frozen fries cooked
1 pound beef tenderloin
1 grapefruit, juiced
1 tsp cumin
2-3 cloves garlic, chopped
1 tbsp white vinegar
salt and pepper, to taste
3 tbsp oil
1 hot red pepper, minced (optional)
2 large red onions, sliced into thick strips
1 large sweet red pepper
6 Roma tomatoes, peeled and quartered
Make marinade by combining oil, cumin, garlic, grapefruit, vinegar, salt and pepper for 30 minutes or longer.
Fry or bake potato fries; keep warm.
Cook steak until desired doneness. Remove; cover and keep warm. Add onions, red pepper and hot pepper, if using. Cook until tender but still crisp. Add tomatoes and cook a few minutes longer to heat through, but not mushy.
To serve, slice steak into strips. Top with onions and peppers and then the french fries. Serve with rice or additional roasted veggies.
Chateaubriand, The Language of Romance – johanna
February 12th, 2010 | Filed under: RECIPES - Main Dish
Chateaubriand is a French dish created by chef, Montmireil for Vicomte Francois Chateaubriand. Francois was a 19th century author and statesman to Napoleon and was considered to be the father of Romanticism in French Literature.
It is said that Montmireil chose the thickest, less flavorful part of the tenderloin. He placed the meat in between two pieces of flavorful beef, brushed it with lard, seasoned with pepper and salt, then burnt the outside to a crisp. He threw away the burnt layers and was left with a rare interior. The Chateaubriand was topped with a reduced white wine sauce (made with shallots, demi-glace, butter and lemon juice) and served alongside chateau potatoes (peeled potatoes cut into the shape of olives then sautéed until browned)
Today there is a never ending dispute over the thickness of the steak (1 1/4 inches a typical tenderloin steak to 2 inches) and the use of a Bearnaise Sauce versus the standard white wine sauce. However, the French do agree on one thing, Chateaubriand is considered the recipe for romance. It is a meal that serves only two and is often prepared on special occasions for loved ones.
I am smitten with this version of Chateaubriand. The recipe calls for a wonderful combination of herbs known as Herb De Provence in a shallot sauce. The lavender in the Herb De Provence adds sophistication and romance to the Chateaubriand. It is sort of like lacy white gloves on an antique wooden bureau decorated with a delicate crocheted doily topped with a ceramic vase filled with wild flowers and an old black and white photo of a young couple forever in love.
Source: French Kitchen In America
2 pound trimmed beef tenderloin
2-3 large cloves garlic, slivered
3 tbsp extra virgin olive oil, divided
2 tbsp unsalted butter, divided
4 medium shallots, minced
2 cups beef broth
Splash of cognac or Peach juice
2 tbsp grainy Dijon mustard
1 tbsp dried herbs de Provence
2 tbsp unsalted butter
freshly-ground pepper
Vegetables such as green beans, pearl onions, quartered yellow onions, asparagus, artichokes, potatoes, carrots, leeks, ect.
Preheat oven to 450.
Cut 3/4-inch deep slits in the underside of the tenderloin. Fill these with slivered garlic. Brush tenderloin with 2 tablespoons olive oil. Heat the third tablespoon along with one tablespoon butter in a heavy skillet over medium-high to high heat. Brown meat on all four sides, using tongs to turn it over so that it browns evenly. This process takes about 4-5 minutes.
Once meat is browned, set it on the top rack of roasting pan. Surround it with the vegetables you are using and bake for about 30 minutes for medium rare meat.
While the meat is in the oven, place one tablespoon of butter and shallots in the skillet. Cook for about 5 minutes, stirring frequently. Add broth, which will deglaze the pan. Turn up the heat and reduce the liquid by half before adding the Cognac, mustard and herbs de Provence. Whisk into butter. Season with pepper.
Serve sauce over steak with vegetables.
Bacon Wrapped Chicken – johanna
February 10th, 2010 | Filed under: RECIPES - Main Dish
Several years ago, a group of moms started a monthly Bunko night. There were 12 of us with alternates in case one of us could not make it. Each member had to play hostess to a game night. She would provide the house, the meal, dessert and the prizes. Every month, we contributed $5.00 to the next month’s hostess to cover the cost for prizes. Everyone walked away a winner. That might be the most wins with a $15.00 prize to a complimentary $6.00 prize. The food was great, but the company was the best part. Being all moms, it was nice to let loose once in a while.
One month, my friend Lindsey surprised us all with this simple, yet elegant dish served with Parmesan Garlic Asparagus and Boiled Red Potatoes. I tracked the recipe down only to discover it belonged to my friend Cathy’s grandmother. She is also the woman who gave us the caramel recipe and Easy Crock Pot Chicken. Bacon wrapped chicken quickly became a Valentine’s Day tradition in our home. The meal is finished off with a rich chocolaty dessert of Molten Lava Cakes and vanilla ice cream.
6 chicken breasts (you can use regular chicken breasts and fillet them and pound them flat or buy the thin cut chicken breast. I still had to pound the thin cutlets. You want to be able to roll them up nicely)
Butter, softened
1-2 containers of chive and onion cream cheese
Salt and Pepper
6 bacon strips
Toothpicks
Preheat oven to 350.
Dot or spread each thinned chicken breast with a pad of butter. (A pad of butter is like half a tablespoon). Sprinkle with salt and pepper.
Spread 1-2 tbsp of Onion/Chives Cream Cheese. Roll up. Wrap with a slice of bacon. Pin with toothpick.
Bake 350 for 20-30 minutes, or until juice runs clear. Put under the broiler for 5 minutes to crisp the bacon.
Beef Tip Stroganoff – johanna
February 5th, 2010 | Filed under: RECIPES - Main Dish
Stroganoff is a classic 18th century Russian dish usually made with strips of beef, mustard and a cream sauce. Credit was given to the Count Alexander Grigorievitch Stroganov, a 19th century diplomat, although; similar accounts for a dish containing beefs strips in a cream sauce were uncovered as far back as the 15th century.
After his retirement, the Count frequently entertained the wealthy with “Open Table” dinner parties. Anyone in high society could walk in and sit down at the table. As the story goes, the Count’s chef invented the dish he called A La Francaise, a French recipe prepared in traditional Russian style in that the meat was mixed with a saucy gravy before serving. It is thought that the Chef learned of the recipe from a family cookbook. The dish was popular with the Count’s “Open Table” setting as it could easily be passed around.
It was not until the 1930’s the recipe turned up in American cookbooks and upscale restaurants featuring onions, mushrooms and a sour cream sauce. Because of the war and the price of beef at the time Beef Stronganoff did not became a popular American favorite until the 1950’s. The need for convenience and price replaced the sour cream with canned cream of mushroom soup and beef cubes with ground beef.
Beef Stoganoff remains a favorite in household’s throughout the world. Today’s influences include the addition of wine and herbs to yogurt. How ever you make it Beef Stroganoff is a classic recipe sure to please.
Source: Adapted from Allrecipes.com
1.5 pounds sirlion steak or stew meat, cut into bite sized chunks
1/4 cup all-purpose flour
1/4 cup butter, divided
1 large onion, chopped
3/4 cup beef broth
1 tsp dried basil or dill
salt and pepper to taste
1/2 cup sliced mushrooms
1 tbsp Worcestershire sauce
1/2 cup sour cream
cooked rice or noodles
Season flour with a pinch of salt and pepper. Toss beef in flour to coat. In a large skillet, melt 2 tablespoons butter over medium heat; saute onions until tender. Remove onions from pan; set aside.
Increase heat to medium-heat. Melt remaining 2 tablespoons butter; brown meat on all sides. Add mushrooms; cook until slightly brown and softened. Add broth, basil, salt and pepper, Worcestershire sauce and onions. Stir, scraping the burnt bits on the bottom of the pan. Turn heat down to simmer until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.
Sausage and Peas Pasta – johanna
January 29th, 2010 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Sides
This is a nice simple 30-minute dish. I was in the mood for something saucy using left over pasta, peas and some Italian sausage. I made a rue using butter, flour and milk but never used it. The sausage dish looked so yummy without it.
Serves 4
1 tbsp olive oil
1 pound hot or Mild Italian Sausage, cut into bite sized pieces
2 large garlic cloves, chopped
1 green pepper, chopped
1 small red onion, thick slices
1 cup green peas
1 pound egg noodles or favorite pasta
3 tbsp butter
1/4 cup grated Parmesean cheese
Salt and Pepper, to taste
Bring a pot of water to a boil. Add pasta and cook until desired doneness. Drain and toss with butter and cheese.
Meanwhile, heat oil in a large skillet over medium heat. Cook sausage until browned and just about cooked through. Add onions, garlic and green pepper. Cook until just tender but not soggy; about 3 to 5 minutes. Add peas and cook until heated. Season with salt and pepper is desired.
Superbowl Approaved Italian Sub – johanna
January 27th, 2010 | Filed under: RECIPES - Main Dish
Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.
Curried Turkey Salad with Apples, Cranberries and Walnuts – johanna
January 25th, 2010 | Filed under: RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad
Curry is commonly eaten throughout Asia and the Middle East. The term curry refers to delicacies that are seasoned with black pepper, coriander, curry leaves, ginger, cumin, chili powder, mustard seeds, salt, lemongrass, ginger, five spice powder, cardamom, cinnamon, nutmeg and other pungent spices and herbs. The spices are heated with oil when cooking to release the aromas.
Ready made curries such as the powder and paste found in the supermarkets are for convenience purposes. Dry curry powder is made up of ground spices and herbs and burns easily therefore it is not recommended when frying foods. The powdered form is commonly used when simmering soups, sauces and in salads. Curry paste on the other hand has a higher tolerance for heat and may be used in fried dishes. The intense flavor of curry paste is a result of the fresh herbs, spices, oil and liquid flavoring such as coconut juice.
The first time I tasted curry was my first year in college. A couple of my friends from Japan invited me over to their place for a Japanese feast. I watched, amazed, as they threw all sorts of spices together in the pot and let it simmer until the apartment smelled fragrant. The curry chicken we ate that day was absolutely divine. Curry is a treat I do not get very often since no one in the house shares my enthusiasm for cultural fare.
When I saw this recipe for curried turkey salad I immediately knew what I was going to make for lunch. I used left over roasted chicken and Greek yogurt instead of Mayo in the dressing. I wanted to slip into my jammies and if I owned a pair of bunny slippers I would put those on too. Then with my bowl of Curried Turkey Salad I would casually make my way to my bedroom, climb into bed and watch an hour of Pride and Prejudice (the A&E version). (Well, I would have if I had a TV in my room.)
Source: PinchMySalt.com
4 cups cooked and chopped turkey
1/2 cup diced Granny Smith apple
1/4 cup chopped celery, optional
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts*
Curry Dressing (recipe below)
In a large bowl, combine all ingredients and stir well. Serve on your favorite bread as a sandwich or on a bed of greens as a salad. Serves four to six.
Dressing:
1/2 cup thick yogurt
1/2 cup mayonnaise or plain Greek yogurt
2 tablespoons curry powder**
1 tablespoon honey
generous pinch of salt
fresh ground black pepper
Whisk all ingredients until well combined.
Recipe Notes:
*To toast walnuts, spread a handful of walnuts on a baking sheet. Toast in a preheated 350 degree oven for about five minutes or until they are fragrant. Don’t leave them in too long! Allow to cool slightly before chopping and adding to salad.
**If you prefer less spice in your salad, start with one tablespoon of curry powder then taste dressing and add more if desired.
Cowboy Cornmeal Omelets – johanna
January 8th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish
In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.
If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.
Cornbread Omelets:
Source: Southern Living September 2009
3/4 pound Chorizo sausage, castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend
Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.
Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.
Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.
Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.
Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.
Makes 5 servings
Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat
Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.
Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.
2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt
Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook over medium-high heat until browned and cooked through.
Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.
Easy Pork Grillades Over Panko-Crusted Grits Patties – johanna
November 2nd, 2009 | Filed under: RECIPES - Main Dish
The Panko Crusted Grits are very time consuming but well worth the work, that is I suppose if you really like grits. For a faster substitution cook up a pot of polenta or grits according to the following directions for Panko Crusted Grits, stopping just after adding the Parmesan cheese. Pork Grillades can also be served over a side of rice, squash broccoli or potatoes.
Pork Grillades:
Source: Glorious Grits
Prep: 30 minutes, Cook: 25 minutes
1 1/4 pounds boneless pork loin chops
1/4 cup all-purpose flour
2 tsp Old Bay seasoning
4 tbsp olive oil, divided
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups sliced baby portobello mushrooms
1 (14.5-oz.) can diced tomatoes with garlic and onion
1/2 cup low-sodium chicken broth
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme
3/4 tsp chopped fresh or 1/4 tsp dried oregano
1/4 to 1/2 tsp dried crushed red pepper
1/4 tsp salt
Prepare Panko-Crusted Grits Patties; keep warm.
Trim fat from pork chops, and cut pork crosswise into thin strips. Combine flour and Old Bay seasoning; dredge pork in flour mixture.
Cook half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.
Repeat procedure with 1 tablespoon oil and remaining pork. Remove pork from skillet.
Sauté celery and bell peppers in remaining 1 tablespoon oil in skillet 30 seconds. Add mushrooms, and sauté 2 minutes. Add tomatoes and next 5 ingredients; cook over medium heat 5 minutes. Add pork; cover, reduce heat, and simmer 5 minutes. Serve over Panko-Crusted Grits Patties. Makes 6 servings
Panko Crusted Grit Patties:
Prep: 20 min., Cook: 25 min., Cool: 15 min., Chill: 2 hr., Bake: 25 min.
2 cups uncooked stone-ground grits
2 tsp salt
1 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Japanese breadcrumbs (panko)
1/4 to 1/2 tsp ground red pepper (optional)
Vegetable cooking spray
Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.
Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.
Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.
Whisk together egg and 2 tablespoons water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.
Bake at 425° for 25 minutes or until lightly browned.
Makes 6 servings
Revised Ukrainian Cabbage and Meatballs – johanna
October 26th, 2009 | Filed under: RECIPES - Main Dish
A friend of ours from the Ukraine came to visit not long after we settled in California. As a treat he made dinner that night cooking up cabbage rolls (Holubtsi) among other delectables. Stephen is not so much into trying new things. You could call him a simpleton of sorts. But what he despises more than anything are condiments. So you can imagine what must have gone through his head when our friend placed platter after platter of strange cuisine covered with mayonnaise and ketchup.
I love cabbage rolls but unfortunately I am the only who will eat them since the great mayonnaise feast fiasco. Hence cabbage and meatballs were created. Now, I know a lot of people despise cabbage because either they have been turned off by the look of it or they have tried it and it was gross. I agree. The recipes I have tried in the past use far too much oil or butter resulting in slimy oily cabbage. Cabbage needs to be seasoned well with salt and pepper and a smidgen of oil or butter; just enough to keep it from sticking to the pan while sauteing.
Meatballs:
1/2 pound extra lean ground beef
1/2 pound lean ground pork
1 1/2 pounds lean ground turkey
2 tbsp garlic powder
2 tbsp onion powder
2 tsp salt
1/2 tsp pepper
2 1/2 tsp paprika
1/2 cup matzoh meal
2 eggs
In a bowl combine the beef, pork, turkey, seasonings, matzoh meal and eggs. Mix lightly until combined. Shape into balls according to desired size.
Brown meatballs in a skillet then transfer to a 350 degree oven to finish cooking about 20 minutes, turning occasionally. Serve with cooked cabbage.
OR add meatballs to the pan with the cabbage cover and cook until no longer pink about 15 minutes.
Tips:
-Larger meatballs take longer to cook.
-Do not compact the center of the meatballs. They take longer to cook. Instead softly gather the meat together and lightly roll into a ball.
Cabbage:
1 tbsp butter or olive oil
1 small cabbage, shredded thickly
1 tsp salt and
1/4 tsp pepper
1/4 cup water or broth
Heat oil in a large skillet, with lid, over medium-high heat. Add cabbage; season with salt and pepper. Saute until cabbage starts to wilt, about 5 minutes. Add the broth and let steam until tender; about 7 minutes.
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