tag:blogger.com,1999:blog-70978226116369277532024-03-13T08:27:50.526-07:002783 Miles of MealsThe cooking adventures of five individuals (though only TWO actually post) who are self-proclaimed foodies and 'fatties' when it comes to enjoying what's on their plates and in their glasses. (PS - they live pretty far apart)Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-7097822611636927753.post-78584509783316033542014-01-31T14:07:00.000-08:002014-01-31T14:07:11.279-08:00Juicy, garlicky, braised lamb...mmmmmmm. Oh my GOD. I know, I've said it before, but for reals, all of us bloggers are still alive and well - but there's been little time for blogging. It's a sin. However, I have a few recent successes that I plan to share, so at least there will be a small resurgence in 2783 Miles of Meals!!<br />
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First up, it's succulent lamb - now how can you stay mad at me? I adapted this recipe that I found through to make it a little healthier - and it turned out so well that it will be requested again soon in my house. For starters, take lamb shoulder chops (these are the best deal for the money and the amazing amount of meat you actually get from them) and rinse them lightly, then pat dry and liberally salt and pepper the chops before setting them aside.<br />
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Next, take 3 tbsp of butter and heat it in a frying pan over a medium flame. Add in 1 head of garlic, minced, and then a few shakes of dried shallots. Once the garlic has started to brown, add 1/4 cup dry white wine, about five or six freshly chopped rosemary sprigs, 2 tsp of allspice and 2 tsp of dried thyme. Once this has all mixed together, say another two minutes, pour the mixture out and set aside.<br />
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While the pan is still hot, add the chops and brown them on both sides, which should take about three minutes per side. You do not want to cook the lamb all the way through - just to brown the exterior.<br />
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Take the chops and place them into a baking/pyrex dish that's filled with approximately 3/4 cup of low-sodium vegetable broth and a couple more unchopped cloves of garlic. Gently baste the tops of chops with the broth (you don't want them to be submerged) and then pour the butter and herb mixture on top of each chop. Place the lamb into the oven at 340 degrees and let it cook for about 90 minutes.<br />
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Paired with green beans crisped in lemon juice with cracked black peppercorns and oven roasted mini gold new potatoes.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-27546198610237417822013-07-06T10:22:00.000-07:002013-07-06T10:22:45.280-07:00Bourbon Cream Cheese Filled Strawberries with A Blueberry on Top I know it's a little late to be putting out a recipe that you could have used on the 4th but, here it is. I was cutting up some strawberries for my daughter, and my puppy, and out of nowhere this idea popped into my head. Even my wife, who does not like bourbon, said she loved these!<br />
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Here is what you will need:<br />
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2 Lbs. of Strawberries<br />
1 pt. of Blueberries <br />
8 oz. of Cream Cheese<br />
1 oz. of Maker's 46 Bourbon<br />
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Here is what you need to do:<br />
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About two hours before you begin making this recipe, take out the cream cheese so it softens. After the cream cheese is soft, mix in an ounce of Bourbon. Put the mixture into a piping bag and set aside. (If you don't have a piping bag, you can put two sandwich bags together, one inside the other, and cut the corner.)<br />
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Cut the tops off of the strawberries and use your knife to core out the centers (The white part), leaving the outer (red part) in tact. Fill the strawberries with the Bourbon cream cheese mixture and top with a blueberry. When you are done, this is what it will look like. Enjoy!!<br />
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- Chris <br />
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<br />Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-31955483479115425522013-06-17T17:38:00.001-07:002013-06-17T17:38:35.148-07:00Summertime Grilled Shrimp with Grilled Corn and Avocado Salsa over Basmati Rice Realizing that it has been ages since I have posted to this wonderful creation, I knew that I would have to show up again with something spectacular. As a tribute to the backbone of our blog, Melissa, Danielle and I created a dish that SCREAMS Summertime! Welcome to the wonderful world of the Summertime Grill!<br />
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Here is what you will need: (This can make four servings but, it only made two for us.)<br />
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1 Pound of Shrimp (Peeled and de-veined)<br />
1 Avocado<br />
1 Lime<br />
2 Ears of Sweet Corn<br />
1 Cup of Basmati Rice<br />
Kosher Salt (On Shrimp, and Salsa, to Taste)<br />
Fresh Cracked Pepper (On Shrimp, to Taste)<br />
Onion Powder (On Shrimp, to Taste)<br />
Garlic Powder (On Shrimp, to Taste)<br />
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And here is what you will do!<br />
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Grill the corn first, cooking until you get some nice intermittent charring and remove. Let the corn cool and cut the kernels off, placing in a bowl.<br />
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Dice the avocado, mix with the corn, squeeze half of the lime over the salsa and add a pinch of kosher salt.<br />
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Season the shrimp with kosher salt, fresh cracked pepper, onion powder, and garlic powder. Grill until cooked through, 450 degrees for about three minutes on each side until they turn pink and have charring on them.<br />
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When you are done, plate the food, squeeze a bit of lime juice over your meal and enjoy! <br />
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I strongly recommend pairing this with a delicious summer beer like Leinenkugel's Summer Shandy or our personal favorite, Kona Brewing Company's Waialua Wheat. <br />
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- Chris<br />
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Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-72563814663807278832013-06-07T11:59:00.001-07:002013-06-07T11:59:39.318-07:00Asian Inspired Shrimp TacosHoly crap. I'm alive! The blog lives on! In the midst of yet another move across this vast country, I'm taking the time to catch up on a few things...like blogging. <br />
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This take on a shrimp taco is Asian-inspired and, like an
episode of Chopped, almost seems like you just grabbed whatever was closest in
the fridge and mixed it together. First take one part soy sauce, one part
sriracha and one part rice wine vinegar and whisk them together. Add in sesame
seeds and some grated fresh ginger (powdered will do, but it’s honestly not as
potent) and then continue to whisk. If you sample it and you want more heat, add sriracha and if you prefer a little more salt, add soy sauce. </div>
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Place the shelled and deveined shrimp –
either with or without tails, your call – into the marinade and refrigerate it
for up to three hours. </div>
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When you are ready to grill, you want to put the shrimp on
skewers, alternating with thickly sliced sections of some jalapeño peppers, and grill them for about six
minutes each side over a medium flame. For the safety of your deck...remember to soak the skewers if you’re
using wooden ones to avoid any fires! </div>
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Once the shrimp are cooked, you can remove them from the skewers or serve them on the skewers - which looks cooler if you've left the tails on.<br />
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Served with flour tortillas, diced yellow cherry tomatoes and spinach leaves. This marinade can also be used with chicken, though cooking times will differ.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-26614776844153623242013-03-05T16:53:00.002-08:002013-03-05T16:55:05.323-08:00Roasted Brussels Sprouts...give them another shot!So neither the husband nor I were ever fans of brussels sprouts. They seemed like something you just shouldn't like. But then, a couple weeks ago, he happened to order a dish that came with brussels sprouts. He seemed thrilled, and, having been provoked by his delighted facial expression, I tried them and was similarly impressed. These were NOT the vegetable I'd been avoiding for decades...these were tasty, salty and luscious and I vowed to recreate them at home.<br />
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First you want to blanch the brussels sprouts in a large pot of lightly salted water; should take approximately 3-4 minutes and they should turn a brighter green than before. Next you want to drain them, pat them dry and then cut each of them in half. Then place them into a mixing bowl and toss with a liberal dose of extra virgin olive oil, freshly ground peppercorns and fresh sea salt. Once they are entirely coated, lie them cut-side down on a cookie sheet and roast them in the oven at 400 degrees for about 20 minutes.<br />
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When they are looking sufficiently tender and browned, remove them from the oven. You can now either serve them as is (which I did the first time out) or you can kick it up another notch and toss them with a little balsamic vinegar, thyme and sliced avocado for a great salad option (which I did the second time around).<br />
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Served with brown jasmine rice and grilled mahimahi.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-91431510547209103022013-03-03T14:37:00.002-08:002013-03-03T14:37:28.788-08:00Wasabi Dipping Sauce & Fries<div class="separator" style="clear: both; text-align: left;">
Not everything has to be complicated - or fattening. Sometimes you just want to enjoy some fish, a few fries and a kick in the tastebuds. Rather than just do ketchup (come on, we can do better!) or ranch (dear god, I'm sorry, that's disgusting!) I decided to try out an Asian dipping sauce to accompany said fries, which were deliciously handcut from sweet potatoes.</div>
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Anyway, I combined 1 serving of plain greek yogurt, a few splashes of lime juice, two tbsp of light sour cream, 1 tbsp of wasabi paste and zest from a piece of fresh ginger, already peeled. Simply stir this all tougher for a few seconds and then taste and adjust accordingly - personally, we added more wasabi. You can make this ahead of time and then place it in the fridge so that it will retain its consistency until dinner is ready. </div>
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To make these (healthier) fries, I julienned two large sweet potatoes and drizzled both sides with olive oil and a little salt. Then I baked them at 350 degrees on a lightly greased cookie sheet for about 20-25 minutes, flipping them once. I then turned the broiler on low and let them cook for another 15-20 minutes to get them crisp, again, flipping them once.<br />
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Served with a sesame-seed and soy albacore tuna steak and a side of edamame.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-28590623544797649932013-02-15T15:59:00.002-08:002013-02-15T15:59:31.439-08:00Arugula, Feta & Bacon QuicheI know, we've been on a little bit of a break and I want to apologize. To update you, some of the contributors are still focused on their newly expanded family and others (speaking about myself here) haven't been feeling too creative lately and thusly not cooking up anything new. That being said, I am trying to get back on the horse so you all have something to read and so I feel better!<br />
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I have blogged abut quiche before (http://foodbloggers1.blogspot.com/search?q=quiche) so while this is similar, it does have a few differences that produce a new taste.<br />
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In a large mixing bowl, combine 3 large eggs, a splash of milk, some salt & pepper to taste and then a full container of plain, crumbled feta. Then you want to add in chopped shallots and 5 or 6 slices of cooked, crumbled bacon. Finally stir in 1-2 tsp of lemon zest, a splash of lemon juice and a full bunch of arugula, with the stems removed and torn lightly.<br />
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Whisk the ingredients together and then set them aside.<br />
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Before I forget, you need to roll the dough for the crust out flat and then gently place it into a round (pie) pyrex dish that's been lightly greased. Do your best not to tear the dough and try to get the sides to come up as close to the dish edge as you can. Then place that in the oven at 325 degrees for about 6-10 minutes and keep an eye on it. You want it to crisp up a little but not to fully cook.<br />
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Pour the mixture into the warmed, crisp crust and place it back in the oven at 340 degrees for 25 minutes. Check on it towards the end and adjust the time accordingly - you want the crust to be just browned and should be able to stick a toothpick into the quiche and have it come out clean. Let it sit for a few minutes before slicing to ensure that the pieces stay together.<br />
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The end result is not your usual cheesy quiche...it is a little more mediterranean due to the ingredients and definitely seems more like a dinner than a brunch.<br />
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Served with mixed greens.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-69624878493590303292012-12-17T12:03:00.005-08:002012-12-17T17:44:11.966-08:00Dry Rubbed, Grilled Pork Chops <div class="separator" style="clear: both; text-align: left;">
If you're in a time crunch this time of year, this recipe can really cut down on preparation work and still delight whoever is dining with you. The best part about these dry-rubbed pork chops is the simplicity and the fact that you can throw it together ahead of time during a busy day. </div>
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You want to get thick, bone-in pork chops that will be able to withstand cooking on the grill. Mix the following ingredients together and then rub them onto each of the chops, covering all of the exposed meat thoroughly; 4 tsps Himalayan salt, 4 tsps chili powder, 2 scoops ground dry coffee, a touch of ground peppercorns, 1/2 tsp cayenne pepper, 1/4 tsp of coriander (cilantro can be used as a substitute), 1/2 tsp garlic powder (I used some jarred minced garlic in place and it worked well), 1/2 tsp turmeric, 1/2 tsp onion powder and 1 tbsp brown sugar. Place the rubbed chops into the fridge and store for up to two hours before grilling.</div>
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You want to grill the chops for about nine minutes per side over a medium heat on the outdoor grill. Times may vary depending on thickness, so be sure to check that the meat is white and juices run clear. You could make this in the broiler, but beware, it will lose something in translation.<br />
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Served with broccoli and some oven roasted sweet potatoes.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-87318155262116580712012-11-25T10:18:00.002-08:002012-11-25T10:18:47.643-08:00Spicy London Broil Marinade...mmmmmmSo this is a real simple recipe that can not only feed a handful of people but will really taste like you cared enough to DO something new and not just dump in the old McCormick packet of seasoning we all know so well. Plus, in case the word spicy up top didn't tip you off, this is not for the faint of heart or those afraid of smoky spice.<br />
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For starters, I used a cut of beef that is often referred to as a London Broil - but you can also use a thick cut of flank steak or a top round cut. After rinsing the meat and patting it dry, slice shallow cuts into the top and bottom so that the marinade can seep in, and then set it aside with a healthy sprinkle of sea salt and ground peppercorns.<br />
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Now for the marinade, you want to mix 2 tbsp of olive oil, <i>at least</i> 1/4 cup red wine vinegar, <i>at least</i> 2 tbsp of worcestershire sauce, 3 tbsp Sriracha hot chili sauce, 2 minced cloves of garlic, <i>at least</i> 2 tbsp of a spicy brown mustard (I used kosciusko brand - not Gulden's, people!) and a few pinches of dried thyme. Whisk all of the ingredients together and then set your meat into the liquid and spoon it over the exposed portion of the roast. Finally, sprinkle the top of the meat with some chili powder (I use ancho).<br />
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Place the covered dish into the refrigerator for at least four hours (more is always better!) and try to flip the meat at least once halfway through the marinating process.<br />
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To cook, we did 9 minutes per side of the meat at high heat on the grill, and it was the perfect degree of medium-rare. However, if you'd like a little less pink, add a few minutes on the grill.<br />
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Served with roasted fingerling potatoes and sautéed arugula, topped with grated semi-hard, Italian cow's milk cheese.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-84787636441543572102012-11-08T13:32:00.003-08:002012-11-08T13:32:50.574-08:00Simmered Cannellini Beans with Rice, VegetablesWe all know side dishes get monotonous so sometimes you have to think outside the box - or at least, read this blog and let me do it for you. A few months ago I had a side at a restaurant that stuck in my head because it was not only tasty, but different. It involved cannelloni beans (a.k.a. great northern beans) and some carrots, but beyond that I can't tell you what specifically was in it. Nevertheless, I decided to create something similar here at home and this is what I wound up with!<br />
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First things first, you need to get the rice started. I recommend short grain brown rice. Put two cups of chicken broth in a large saucepan and bring it to boil, then add in a cup of rice and and let it cook for about 15-20 minutes while continuing to check on it. When the liquid gets low, add a little water and then stir, stir, stir for another 20 minutes.<br />
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Meanwhile, in a large, flat stainless steel pan, heat olive oil and then toss in two cloves of minced garlic. Dice 1/2 cup of carrots, 1/2 cup of celery and 1/4 cup onion. Add these to the pan once the garlic has started to brown and then cook over medium heat for another 5-10 minutes before adding in a can of drained cannelloni/great northern beans. Continue to cook for another 5-10 minutes but reduce the heat and add a pinch of salt, a little freshly ground {white} peppercorns and some chopped parsley.<br />
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Finally, you want to take the softened rice and stir it into the skillet with everything else. Continue to simmer for about five more minutes over low heat, stirring to ensure that the flavors blend.<br />
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Served as a refreshingly crisp yet tame side with spicy dry-rubbed buffalo chicken breasts.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-15423673730274900812012-11-04T12:49:00.000-08:002012-11-04T12:49:17.193-08:00Macadamia encrusted Mahi-Mahi and Rosemary White Truffle PotatoesWhile I always love to cook, sometimes I am just in the mood to really 'bring it' in the kitchen arena and remind my husband just how good he has it, haha. So last weekend I made macadamia encrusted mahi-mahi, rosemary and white truffle roasted potatoes and a salad that was mind-blowing on its own. Here's how you can replicate this evening...<br />
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For starters, you'll need to get the potatoes started as they take the longest. I chose small/medium red potatoes and I cut them into four pieces per potato, so fairly sizable chunks - skin on, of course. I tossed them in a large metal bowl with a mixture of olive oil, pink himalayan sea salt, white ground peppercorns, some sprigs of freshly cut rosemary and white truffle oil. You can find white truffle oil at any high-end grocery/gourmet store...it is pricey, but I recommend buying a small bottle and rationing it out - so worthwhile for the richness alone. Anyway, once the potatoes are coated with the mixture, move them to a baking sheet and bake them at 400 degrees for 25 minutes.<br />
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Now take the fish steaks (ours were frozen and purchased at Trader Joe's - I recommend fresh obviously, but do what you can!) and after rinsing them, lightly salt and pepper both sides. In order to coat the fish, you need to first dip it in coconut milk. However, if you don't have coconut milk, you can make a substitution with regular milk whisked with powdered ginger - its a close second, taste-wise. Once they are coated with milk, roll the fish through the breading mixture (1/2 cup panko breadcrumbs, 1/4 cup melted unsalted butter, 2 tbsp wheat flour and 1-1 1/4 cups of freshly ground macadamia nuts, coarsely ground) and then place them on a baking sheet that is lined with foil. Bake at 425 degrees for about 10-12 minutes, or until the crust is browned and crunchy.<br />
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As for the potatoes (which were cooking at a lower temp), you can leave them in while the fish cooks, but keep an eye on them to ensure they don't get TOO crispy, aka burnt. If they're getting done, just pull them out.<br />
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Served with a mixed green salad topped with crispy prosciutto and a homemade white balsamic vinaigrette and paired with a cucumber sake-tini. On a night like this, life was just GOOD.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-22243676906694827482012-10-28T14:21:00.000-07:002012-10-28T14:21:14.058-07:00Citrus-soy glazed Drumsticks I am not a drumstick fan...unless it comes attached to a large turkey, that is - but sometimes they just seem like a bargain when I'm grocery shopping and so some of them come home with me even if I have no idea what will become of them. So this time, I tried a citrus soy glaze that really gave the skin and meat some real flavor and, as a result, I'm recommending it to you all.<br />
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For starters, combine 1/2 cup dry, plain sake (if need be, substitute rice wine vinegar), 1 tbsp soy sauce, 1/4 cup orange juice, some freshly squeezed lemon juice (1/2-1 lemon), a pinch of brown (I use Splenda) sugar and 2 tsps freshly ground or grated ginger in a large bowl and whisk together. Place the drumsticks into the marinade and toss them a few times until coated. Save the remaining marinade and place the drumsticks in a stainless steel pan over medium heat. Let them cook on each side for a few minutes until the skin starts to brown, about six minutes total. PS - Add salt and pepper to taste while they are browning.<br />
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Next, add the remaining marinade from the bowl, reduce the heat slightly and let the chicken simmer for about 10-15 minutes. Continue to cook and rotate the drumsticks until the liquid has evaporated by 50 percent, then drain the liquid and sear the chicken for an additional few minutes until the skin is even darker. Be sure to cut a drumstick open to check the temp on the meat before serving - drumsticks can be tricky!</div>
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Served with mixed asian vegetables (frozen, oh, the horror!) and sliced sweet potatoes that were baked (for 45 minutes at 375 degrees) with cinnamon, chili powder and all spice in the oven.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com1tag:blogger.com,1999:blog-7097822611636927753.post-46700128577586696472012-10-24T17:10:00.003-07:002012-10-24T17:10:38.819-07:00Spicy Cashew Chicken (Pinterest Recipe)It has been quite some time since I have posted here so I would like to formally apologize to my co-blogger(s) and to our followers. Four months ago we added a little angel to our family and creativity, in the kitchen, has been put on the back burner for a while. <br />
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That being said, quick and easy meals have become the newest installment in our culinary handbook. My wife has recently become engrossed with Pinterest and has been selecting meals from other "Pinners" that look easy and sound tasty. I slightly modified this recipe tonight and man was it delicious! Here is what you will need:<br />
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2 Chicken Breasts Cubed<br />
1 Tbsp. Cooking Sherry<br />
2 Tbsp. Soy Sauce (We use low sodium)<br />
3 Tbsp. Oil<br />
1 Tsp. Red Pepper Flakes<br />
3 Green Onions, Sliced Diagonally<br />
2 Cloves of Garlic, Minced<br />
1/2 C. Unsalted Cashews<br />
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For the Finishing Sauce:<br />
4 Tbsp. Soy Sauce (We use low sodium)<br />
1 1/2 Tbsp. Cornstarch<br />
4 Tsp. Sugar<br />
2 Tsp. White Vinegar<br />
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Marinade:<br />
Combine 1 Tbsp. low sodium soy sauce and 1 Tbsp. of cooking sherry in a bowl with the cubed chicken and allow to marinade.<br />
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In a small bowl, whisk together 4 Tbsp. of low sodium soy sauce, 1 1/2 Tbsp. of cornstarch, 4 Tsp. of sugar, and 2 Tsp. of white vinegar. (MY advice is to add the cornstarch last or you will have a hardened clump to deal with.)<br />
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Drain the marinaded chicken and heat 3 Tbsp. of oil in a wok on high heat. Add the red pepper flakes to infuse the oil (This will add to the heat but in a good way!). When you start to see bubbles on the red pepper flakes, add all of the chicken. Allow the chicken to sit for a minute before turning to get a golden brown color to it. Turn the chicken, and add the garlic. Cook the chicken until done and add the cashews. Remove the wok from the heat and immediately add the finishing sauce, continually stirring. The sauce will thicken almost immediately but keep stirring until the chicken is well coated. It will have a "candied" look when it is complete. Sprinkle with green onion and serve with some jasmine rice, enjoy!<br />
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- Chris <br />
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You can find the original recipe by following this link:<br />
http://mommachelleblog.blogspot.com/2012/09/cashew-chicken-with-kick.html <br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span>Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-28721072731050655972012-08-23T08:19:00.000-07:002012-08-23T08:19:24.915-07:00Greek Shrimp Tapas Dish So I was watching Bobby Flay (if you've seen my husband, you might understand my 'type' and why I am drawn to Flay...ha!) and he was doing a version of this dish and I couldn't grab a pen and paper quick enough to jot some notes. So while I made a few changes, I stayed pretty close and thus, credit to the Irish guy from NY for sure.<br />
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First things first, take some grape or cherry tomatoes and place them on skewers to go on the grill. (Remember to soak the skewers in water if they're wooden for at least 30 minutes before loading them with anything and putting them on the grill!) So put the tomatoes on the grill for about 2 minutes each side or until the outside is charred and the insides are warm and bubbly.<br />
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Next, take a large saucepan and get it HOT. Once it is is ready, reduce the heat to medium and add olive oil, one diced shallot, a little white wine and one diced head of garlic. After that softens a little, remove the tomatoes from the skewers and place them in. Using a wooden spoon, you want to sort of smush the tomatoes down so that they break up a little and start to really cook.<br />
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Meanwhile, you want to take the clean and deveined shrimp (I used medium sized, frozen ones because I live in a fish-less state) and load them onto some skewers. I removed the tails as well at this point since I think its easier than doing so when they are hot off the grate. You want to cook the shrimp skewers for a few minutes each side until they start to pink. Don't cook them all the way on the grill.<br />
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Now, as the tomatoes stew away, you want to add in some key ingredients - none of which I measured admittedly, so I urge you to use good judgement and follow my eyeballing advice! Start with some paprika (a few shakes), some crushed red pepper (be wary, the spice is not meant to take over), some ground cinnamon (be generous), oregano (generous again) and some mint (if it is fresh, use less - if it is jarred, more).<br />
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When your shrimp are done, pull them from the skewers and toss them in too and reduce the heat to low. Then you want to take a lemon and zest the entire outside and then squeeze all the juice into your mixture. Keep stirring this for a few minutes and feel free to taste and add any spices you feel might not be represented. Ideally, you want to taste almost everything that went into this - which sounds crazy, but its deliciously true.<br />
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Lastly, you top the entire dish with a healthy dose of feta. To serve with the tapas, I took some whole wheat flatbread and sliced it into triangles, drizzled it with olive oil and then sprinkled it with pink Himalayan sea salt and toasted it on a cookie sheet at 325 degrees in the oven for about 7 minutes.<br />
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The meal was completed by a light mixed green salad and a lovely bottle of red wine (Meditrina by Sokol Blosser). Opa!<br />
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- Melissa<br />
<br />Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-26218176282972727332012-08-20T17:26:00.002-07:002012-08-20T17:28:38.062-07:00Twice-cooked Rosemary Garlic Potatoes This is a dish that can really compliment any meat, from poultry to steaks, but I think I like it best when served with pork tenderloin...though I didn't see anyone complaining when I served it last year at Thanksgiving with Gabe the turkey. Just saying.<br />
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To start, you need to boil the potatoes (as if you were making potato salad) with the skins on. I tend to use red, but in the photo below I used a new and red mixture and it was still good. Meanwhile, while your water is coming to a boil, you want to take an entire head of garlic (two if you're serving a larger group) and divide it into cloves, then place it in a ramekin, pour olive oil generously and coat as generously - if not more so - with sea salt. Roast the garlic for about 10 minutes at 325 degrees, being careful to stir the cloves around and making sure the garlic NEVER burns. Once done, remove it from the oven and set it aside.<br />
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And back to the potatoes! Once they are fork-tender and the skin is just starting to flake off, remove them from heat and drain into a colander. After they have cooled a little, you want to mash/smash the potatoes until they are in chunks. This means doing it by hand with an actual potato masher or a fork if you're really tough - a mixer does not enter into this equation at all! Once you have them smashed up, mix them in a large bowl along with a little olive oil, some fresh rosemary sprigs broken up (I tend to use quite a lot), those pre-roasted garlic cloves and a spoonful or two of sour cream. Once the ingredient are all fairly blended, spoon into a pyrex dish or any oven safe cookware (sans lid). Then you want to bake them uncovered at 350 degrees for about 40 minutes. I will stir them around at least once, but not more than that since I want the top to get crusty. The time can vary a little, depending upon whether you've had the stove on already, etc. So 40 minutes is the minimum whereas if I am starting with a cold oven, its taken me closer to an hour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrw_pKmYXAEoo_HcZmkZeiLKH7T9Kh39EQldtm0ZkgjtT2s-svX4saY0Zj3SGOv0w-IdK4_BHPf3Ti4CqSzsu51zR7fQJtpsORrPMqhRBwoGWWEuDDJE3U2hEOvHjlYPmp26F-p9qaZcM/s1600/DSCN1259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrw_pKmYXAEoo_HcZmkZeiLKH7T9Kh39EQldtm0ZkgjtT2s-svX4saY0Zj3SGOv0w-IdK4_BHPf3Ti4CqSzsu51zR7fQJtpsORrPMqhRBwoGWWEuDDJE3U2hEOvHjlYPmp26F-p9qaZcM/s320/DSCN1259.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They're just THAT good.</td></tr>
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Again, serve them with what you like - they are a side dish that can go the distance!<br />
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- Melissa<br />
<span id="goog_72200724"></span><span id="goog_72200725"></span>Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-59996051957519375852012-08-13T16:23:00.001-07:002012-08-13T16:23:05.631-07:00Jalapeño Beer Brine for Pork Chops So for starters, my apologies, I have no photos. The camera battery was dead and the pork was too good so we ate it well before the battery issue could be resolved. Sorry! But I digress, I used 2-inch thick, bone-in pork chops with this marinade/brine mixture and they were beyond moist and tasty.<br />
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First clean the pork and lightly season the chops with salt and pepper before setting them aside. Then, in a large covered dish pour in 1 bottle of Mexican beer (I used Corona, but Dos Equis would also work well), some lime juice, 1/4 cup chopped cilantro, a little olive oil, 4 or 5 cloves of minced garlic, 1-2 tbsps of brown sugar splenda (your choice how sweet you want this vs. how spicy), and then 2-3 seeded and diced jalapeños (see previous parenthetical). Mix it altogether and then toss the chops in.<br />
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And that's it!<br />
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Then I let them soak for about four hours in a covered dish in the fridge before throwing them on the grill. I cooked them over a medium flame for about eight minutes a side, giving them a nice char. Served with peas and wild rice.<br />
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- Melissa<br />
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<br />Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-10707076681946373472012-07-31T17:30:00.003-07:002012-07-31T17:30:34.441-07:00BALT...but T stands for TunaHello! First off, allow me to apologize for the lapse in blog entries. Personally, I moved 1800 miles to a new home (thus making the name of our blog untrue - need to recalculate some milage) and my co-bloggers welcomed a daughter, so we've all been a little distracted to say the least. Rest assured, we've been eating well, but cooking 'new' dishes hasn't been on the agenda. But I finally have a couple newbies coming this week, so stay tuned!<br />
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This one isn't so much a recipe as a great suggestion or idea for fish lovers and those lucky enough to reside by the water...oh, how I miss my old home. But I digress. As the entry title states, this is a simple BALT, but rather than using tomato, we used ahi tuna for the 'T'. What's that? You don't know what the 'A' stands for? Why avocado of course!<br />
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You'll need to slightly sear your tuna steaks first. I recommend a high heat pan, some grape seed oil (to really get the sides seared well) a little soy sauce. Cook the tuna steaks a few minutes per side and and then slice them into thick chunks.<br />
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For a condiment, try mixing some mayonnaise with chili powder and wasabi paste until it is smooth.<br />
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Finally, crisp your bacon (we used turkey to keep it healthy, but real bacon is equally delicious obviously), slice your avocado and toss some lettuce on the toasted bread, layered with the chili mayo.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com1tag:blogger.com,1999:blog-7097822611636927753.post-41073968969472912782012-06-21T12:16:00.004-07:002012-06-21T12:16:54.521-07:00Wilted Arugula Salad with the WORKSSo...want to make a salad that is both green but gluttonous? I have the answer. This wilted arugula salad (which I half stole from a restaurant where I ordered it and then doctored a bit on my own) will leave guests asking for seconds and thirds.<br />
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For starters, you need to make your own dijon vinaigrette, which is really easy. One part olive oil, one part lemon juice, one part stone ground dijon (Grey Poupon totally works) and one part white balsamic vinegar. Then add a pinch of splenda/sugar, whisk vigorously and taste. Too tart, more splenda, too sweet, more mustard. You can make this ahead of time and let it sit in the fridge, but whisk it again before serving.<br />
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Next, you want to take the arugula and cook it for a few minutes in a little olive oil and white wine over a medium heat in a large, sauté pan. Once it is wilted, remove it from the heat and put the arugula aside. Then using the same pan, lightly toast pumpkin seeds, golden raisins, chopped shallots and sliced prosciutto. (The restaurant version used bacon, so believe me, that works too!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQTsTBWA1p0iwPpqSSXFIDALqHpZgd0cg27gRgE_PRjJxIruoKmgHTvPfHNhiz5CF5wFCRISOo0t6hMD6g5iPdW08GF2atks4ejRsWZau9ua6NTJp6Unk3vAMdCllrwgzhm6CU6bhPPg/s1600/IMG_0597.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQTsTBWA1p0iwPpqSSXFIDALqHpZgd0cg27gRgE_PRjJxIruoKmgHTvPfHNhiz5CF5wFCRISOo0t6hMD6g5iPdW08GF2atks4ejRsWZau9ua6NTJp6Unk3vAMdCllrwgzhm6CU6bhPPg/s320/IMG_0597.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It just screams to be devoured!</td></tr>
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Once its all warm, top the arugula with the goodness from the pan and then pour the vinaigrette over the salad and lightly mix it all together. Remember, just enough dressing to get it damp - the goal is not to soak the salad and make a pool in the dish. Lastly, I cracked some white peppercorns on top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagAWFDY3Uwwjz4nu6WORAUyIuKj5XT9EdQ6J6eqWM8lXb5ptOYYeWIYp69wUt2C5BKY9iDr-pBKfS2DdxGEsSSBAf9wRGRR1FErMbVQn05Oa828JXmXKr7OFeS7-QUrb8K_okeBGHQU0/s1600/IMG_0598.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagAWFDY3Uwwjz4nu6WORAUyIuKj5XT9EdQ6J6eqWM8lXb5ptOYYeWIYp69wUt2C5BKY9iDr-pBKfS2DdxGEsSSBAf9wRGRR1FErMbVQn05Oa828JXmXKr7OFeS7-QUrb8K_okeBGHQU0/s320/IMG_0598.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plated perfection.</td></tr>
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<i>You might notice that I also added in some mixed greens (radicchio, spinach, etc.) for a little more greenery since I'd underestimated the arugula count! Luckily, it all works well together, but in the future I'll stick to just the one leaf. </i><br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-81516793251221026292012-06-13T15:38:00.001-07:002012-06-13T15:38:43.085-07:00Pan-seared Scallops with Spinach, Lemon FettucineScallops are awesome...but only if they are high quality sea scallops and are cooked perfectly. If not, they came be like tiny, sandy hockey pucks - and no one wants that. So before we begin, you need to get large sea scallops (half dollar size at least) from the fish market or the fish counter at the grocery store. Not frozen, not the tiny bag full of 45 scallops - those won't work, trust me.<br />
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So first lesson first....heat your pan properly!! I'm talking a silver frying sauté pan, turned to high heat and let it heat for at least 5 minutes. You don't want it to smoke, but you want it close. While that is happening, you need to make sure that the scallops are drained...they should have some moisture in them, but not be soaked; next, lightly season them with salt and pepper. Next coat the pan with a little grape seed oil (highest heat ability) and then place the scallops in - they should sizzle from the moment they touch metal. If they don't, the pan is not hot enough so remove them and continue heating.<br />
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Let the scallops cook about 3 minutes per side and then peek at the side touching the pan. It should be forming a nice, brown crust (as illustrated below). If it is not, let it sit for another minute and then flip them and do the same to the other side. Resist the urge to move the scallops around in the pan though other than the mandatory flip! To get the crust, you need to let them sit still. Finally, squeeze some lemon juice over the scallops right before you remove them from the pan.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Gy8OpScgffWyhdpevwBQDiDiWF2sIfTC0p7cQOGoeo4or_aZi4Ry7BpfT4COuJEViu7xAWkjartBY0Sfmt4EGsujixsO1xzaP2lazrbwPY8zVfZyweyA3mQv7vkOioojtafSWpDu9XM/s1600/DSCN1167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Gy8OpScgffWyhdpevwBQDiDiWF2sIfTC0p7cQOGoeo4or_aZi4Ry7BpfT4COuJEViu7xAWkjartBY0Sfmt4EGsujixsO1xzaP2lazrbwPY8zVfZyweyA3mQv7vkOioojtafSWpDu9XM/s320/DSCN1167.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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Served with fresh lemon-basil fettuccine, sautéed spinach, roasted garlic cloves, lemon zest and some shaved parmesan.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-84422162643495249572012-05-29T16:22:00.001-07:002012-05-29T16:22:14.098-07:00Simple Summer SaladThank god the weather has finally turned...so let's celebrate with a fairly simple salad sure to leave your guests (or just you) with the taste of summer in your mouth.<br />
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For starters, I made a champagne vinaigrette that could be used on any salad, any time...its just that good. Take 1 part dijon mustard, 1 part white balsamic vinegar, some splenda (or sugar, your choice) and 2 parts dry champagne. Yes, the real deal here - alcohol - think a Korbel Brut. Whisk it all together and then sample...too tart? Add splenda/sugar. Too sweet? Add more champagne - woohoo :)<br />
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Then I sliced fresh strawberries and bosc pears and tossed them in with a little white balsamic vinegar and cooked them over a low heat in a wide saucepan for about five to seven minutes. Once they were softened, I placed them atop some mixed greens and then drizzled the vinaigrette all over. A few sprinkles of white peppercorns and you're set.<br />
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Ta-da! Simple, effectively delicious and a crowd pleaser!<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-49735888119984046302012-04-27T16:08:00.001-07:002012-04-27T16:08:10.425-07:00Mahimahi with Orange Ginger relishSorry for the lapse in posting. Sometimes life gets in the way and sometimes I make things I already posted about...because they were so damn good the first time!<br />
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Anyway, this dish is really all about the relish that I concocted and less about what you serve it with, so though I strongly endorse the mahimahi selection, another white fish - say tilapia or cod - would also work. As far as the fish is concerned, you want to sprinkle it with salt and pepper and then grill it - no further prepping needed! Grilling should be about 5-7 minutes per side...but if it is starting to flake, it may be done quicker.<br />
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First, in a saucepan you want to mix 1 part sesame oil and 1 part grape seed oil (all together 1/4 cup; heat that over a medium flame/burner. Next toss in 1/3 cup of minced ginger - fresh is best - and if you like more ginger, go for it, its good for you! Let that soften a little and then stir in 1 tsp mustard seeds, a pinch of red chili powder and the juice from a large orange. (Note - keep the de-juiced orange itself for later.) Continue stirring this all together over a slightly lower heat and then after about five minutes, add a pinch of cilantro, 2 tsps of spicy Chinese mustard and a few splashes of soy sauce. Now, if you want the relish to be thicker, you can add some more mustard (I did) and continue to cook and stir over the low heat for another 5 minutes.<br />
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Once relish looks chunky and the the liquid has reduced a little, you are good to go. Zest the orange over the fish and then spoon the relish on top.<br />
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Served with steamed edamame, brown jasmine rice and a chilled Pinot Gris.<br />
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- MelissaFood Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-13726469404516386432012-04-05T16:41:00.000-07:002012-04-05T16:41:17.678-07:00Ohhhhhhh Caramelized Fennel & PappardelleYou have no idea. I mean, how could you? How could you know that the most delicious thing ever is caramelized fennel? I didn't know until I saw it mentioned on some Food Network show and even then I was doubtful. Yet I planned a meal with it anyway and was rewarded with AWESOMENESS. Here's how you can get in on this...<br />
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For starters, get some fennel bulbs - two should be enough. You want ones that are firm and not brown; remember, you can store fennel bulbs for maybe two days in the fridge crisper, but not any longer. Anyway, you want to cut off the rough parts - meaning all of the greens - and then slice the white bulb into 1/8 inch thick pieces. You then boil the pieces in lightly salted water for about 5-7 minutes.<br />
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Next remove them from the water, pat them dry and place them into a shallow roasting pan with salt, pepper, LOTS of olive oil (I used a Spanish cold-pressed extra virgin), some Italian breadcrumbs and grated hard cheese - Romano, Parmesan Reggiano or what I went with - Grana Padano - will work. Then you bake the fennel at 450 degrees for 30 minutes. It will get browned, a little crispy and even slightly gooey (see photo).<br />
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For the pasta, I made a light sauce with some butter (maybe two tablespoons), the olive oil from the roasting pan and then placed the fennel over the pasta.<br />
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Served with fresh toasted onion pappardelle (found at the farmers' market but if you're not so lucky, try a fettuccine) and grated Romano cheese. Torn basil on top is optional.<br />
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- Melissa<br />
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PS - I am also considering other ways to incorporate the caramelized fennel into meals...perhaps a bruschetta appetizer or paired with oven roasted, bone-in chicken breasts. We'll see!Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-5731352112562556322012-03-28T10:30:00.000-07:002012-03-28T10:30:35.693-07:00Wine Braised Pot Roast for TNow I am not a traditional, 1950s dinner kind of girl; this means that I don't usually make pot roasts, meatloaf or anything that sounds remotely like tuna casserole (I cringe at the words!). However, the husband loves pot roast and sometimes, just sometimes, you have to grant menu requests and make it despite your own feelings. So I found a decent recipe, adjusted it to my liking and made it a little healthier and took on the challenge of homemakers everywhere - the classic (sort of) pot roast for Sunday dinner.<br />
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First things first, wash the roast and then lightly coat it with some salt, pepper and a little pre-mixed steak seasoning (literally don't overdo it on the steak seasoning...a few sprinkles is enough). Then you want to sear the roast in the Dutch Oven pan on the stove with some grape seed oil (I don't condone vegetable oil), over medium heat, about 2 minutes on each side until it browns a little. Then set the meat aside and add 1/2 cup chopped onion and 1/2 cup chopped celery to the oil and juices in the pan. Reduce the heat and let that soften. Then add in 4 minced cloves of garlic and 1/2 cup of sliced carrots. After another two minutes, stir in 1 cup of chicken broth, 3 spoonfuls of tomato paste and some hefty pours of DRY red wine (I used a Petite Syrah that's fit for drinking, not just cooking), close to 2 cups.<br />
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Meanwhile I cooked five slices of turkey bacon (again, I went healthier), patted it dry and crumbled it up for the sauce. I did NOT use the bacon grease...but that's your call, you can add it to the sauce. Put the bacon into the pan, along with the roast, two bay leaves and some fresh rosemary - say a tsp. Now heat the oven to 320 degrees, cover the roast and let it cook for 90 minutes. Then you need to flip the roast in the sauce and then cook it for another 45 minutes. Though you can take the roast's temp, a roast soaking in liquid will ALWAYS be more done than rare, so you want to make sure the roast is 'fork tender' meaning the from can be easily inserted and removed. This temp & length of time should yield that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lloWzWzUgrIxtdUJNR4H9YDmiav5_ipK4vXl2m5AGO02fiwPS5UBAd6MRzT6NXjO3CYusaoFmYaJX3d1IZySntNT6P-B8gerQAJH85p7qiex-W2V-8Q6cpsRNzu8uq1AknXGoLUWsXk/s1600/DSCN1092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lloWzWzUgrIxtdUJNR4H9YDmiav5_ipK4vXl2m5AGO02fiwPS5UBAd6MRzT6NXjO3CYusaoFmYaJX3d1IZySntNT6P-B8gerQAJH85p7qiex-W2V-8Q6cpsRNzu8uq1AknXGoLUWsXk/s320/DSCN1092.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Served with roasted gold potatoes (made first in the oven in pyrex for 60 minutes and then crisped up in the cast iron skillet atop the stove). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">PS - I actually liked it, so we might even have it again....next time he asks, that is. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">- Melissa </div>Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-69462748498381149902012-03-24T15:39:00.000-07:002012-03-24T15:39:51.415-07:00"Buffalo" Blue Cheese Burgers with Grilled Sweet Potato and Sea Salt Fries I will start off by explaining the quotes. The Buffalo in this burger does not describe the meat, it describes the sauce I used to flavor it. This recipe produces a slightly spicy and tangy burger that you will love! The sweet potato fries are balanced with the application of sea salt and the charring they receive from the grill really adds another level of flavor to them. Here is what you will need to make the burgers.<br />
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1 Lb. of Grass Fed Ground Chuck (Springfield Butcher!)<br />
3 Tbsp. of Buffalo Sauce<br />
1/4 - 1/2 C of Crumbled Blue Cheese<br />
1/2 C of Plain Breadcrumbs<br />
1 Tbsp. of Onion Powder <br />
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In a bowl, mix all of the above ingredients. You need the breadcrumbs to take up some of the moisture you introduced by mixing the meat with the buffalo sauce. This will allow you to make patties that stay together on the grill and cook evenly. Without them, your patties will crumble on the grill. Cook them on the grill at 400 - 425 degrees for about 3-5 minutes on each side. Be sure that you only flip them once and under no circumstances do you ever press them! You want all of that flavor to stay in the burger!<br />
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To "dress" my burger, I made a buffalo ketchup to go on the burger. This sauce really brought out the buffalo flavor and added a delicious tang to the flavor profile. To make the sauce, simply use a 3:1 ratio of ketchup to buffalo sauce. Simple, yet delicious!<br />
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The fries are not your typical french fry. They get a nice crisp to the outside layer but retain their softness on the inside. Do not think deep fried when you are making these instead, bask in the glory of sweet and salty flavors adorned with just a touch of "char" to really bring the flavors together! Here is what you will need.<br />
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2 Medium - Large Sweet Potatoes<br />
Extra Virgin Olive Oil<br />
Sea Salt<br />
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Start by peeling and cutting the potatoes into 1/4" thick pieces then boil them until they are just about fork tender. (Important note. The pieces need to be large enough so you can easily manage them on the grill.) If you boil them until fork tender, they will fall apart and you will not be able to grill them. (Think as if you were making pasta and cooking it al dente.) When they are done, drain the water from the potatoes and place them on a cookie sheet. Drizzle olive oil over the potatoes and sprinkle them with sea salt as you see fit. Flip them over and repeat the process. When you are done adding the olive oil and sea salt you can move to the grill and finish cooking them. Grill them at 400 - 425 degrees for about 5-10 minutes or until you are comfortable with their grill marks. <br />
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When you are done cooking, this is what you will have.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsx2-MIOVtAVZs0llU2ZgKWEOuxEqCMDkqdDByk6gMk20vrkK2QFVejT-t0cnT8cyv2rkdE68bz-PYc2Y4ItIwxgo3utkVkLe91jDFNS3dmWB5_tc171CVh8XBrZLvSmnaCM5MzNMsc7o/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsx2-MIOVtAVZs0llU2ZgKWEOuxEqCMDkqdDByk6gMk20vrkK2QFVejT-t0cnT8cyv2rkdE68bz-PYc2Y4ItIwxgo3utkVkLe91jDFNS3dmWB5_tc171CVh8XBrZLvSmnaCM5MzNMsc7o/s1600/photo.JPG" /></a></div> <br />
I cannot explain to you how well the buffalo flavor goes with the blue cheese. The buffalo ketchup really elevates the flavors to another level! The sweet potato and sea salt combination is a sweet and salty lovers paradise! I know you will love this and I will be bringing more burger recipes to the blog as the weather gets better! Enjoy!<br />
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- Chris <br />
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Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0tag:blogger.com,1999:blog-7097822611636927753.post-82287117641470647002012-03-22T14:40:00.000-07:002012-03-22T14:40:59.344-07:00Veal Saltimbocca<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Veal is easily one of our favorite things to eat, but, living where we do in the PNW, veal is limited to occasional restaurants that are authentically Italian enough to serve it. Which means, not many at all. So imagine my delight when I came across some reasonably priced veal scallopini cutlets at the store - I tell you, tears were a part of it. So I decided to make my favorite of all veal dishes - the saltimbocca.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The first key to correctly preparing veal scallopini is to pound it out...yup, I'm talking about using a meat tenderizer and layering wax paper both under and atop the cuts of veal and then pounding the hell out of it. This not only reduces and toughness but thins the meat out, so beware of overcooking it. Next you want to take the pounded veal and dredge it in egg (two whisked in a bowl is good) and then through flour. I use a mixture of whole wheat flour and a little almond meal, but regular flour is obviously fine. Then you want to lightly salt and pepper the veal and get ready to build the dream.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The dream (which is not nearly as complicated as the movie Inception, so relax) involves taking two slices of the veal (or if there's a large piece, just folding it in half) and layering fresh sage leaves with slices of <span class="Apple-style-span" style="line-height: 20px;">prosciutto</span> inside. Typically each piece of veal gets a few sage leaves and at least one slice of veal...but I am not hear to restrict your gluttony. To fasten the 'packet' of veal together, you want to secure the open ends with a toothpick. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEh2E2xqwhygj0dsQuKYQBeZPIhzfkCvDM-9knO46K1c5XIlYMWG9qK4x6-UUv2BbA8dwnCsR6vJKBwzeDYDS8Jm4byr0B7z9p4E3hostIDeCbhJFozMdBzOzx8OIjTB2PkFv-9o8Hfk/s1600/DSCN1019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEh2E2xqwhygj0dsQuKYQBeZPIhzfkCvDM-9knO46K1c5XIlYMWG9qK4x6-UUv2BbA8dwnCsR6vJKBwzeDYDS8Jm4byr0B7z9p4E3hostIDeCbhJFozMdBzOzx8OIjTB2PkFv-9o8Hfk/s320/DSCN1019.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I cooked the veal in a very hot, deep sauce pan with enough olive oil and butter to coat the bottom. You want to make sure the veal is touching the pan and that none of the pieces are piled up. Each side of the veal should cook for about 2-3 minutes (it will get slightly browned, as shown in the photo above) and that's it! Anymore and you will kill the dream. The last step varies with every chef, but's here how I do it: when the veal is almost done (remember, this is a quick process, so have everything nearby at the ready before you start!!!!) I add some dry white wine (think less than a 1/4 cup, so really a few healthy splashes) to the pan and turn the heat down. You want the meat to get a taste of the wine, but not to be drunk. Let that simmer for just a minute and serve with lemon wedges. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I paired the veal with a straight risotto (see: http://foodbloggers1.blogspot.com/2011/07/fennel-and-tomato-risotto-with-sausage.html), haricot verts sautéed with lemon/garlic/pink himalayan salt, and a heady Merlot we picked up in northern California. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">- Melissa </span></div>Food Lovershttp://www.blogger.com/profile/18117657921935728644noreply@blogger.com0