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.
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.
And that's it!
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.
- Melissa
Monday, August 13, 2012
Tuesday, July 31, 2012
BALT...but T stands for Tuna
Hello! 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!
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!
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.
For a condiment, try mixing some mayonnaise with chili powder and wasabi paste until it is smooth.
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.
- Melissa
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!
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.
For a condiment, try mixing some mayonnaise with chili powder and wasabi paste until it is smooth.
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.
- Melissa
Thursday, June 21, 2012
Wilted Arugula Salad with the WORKS
So...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.
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.
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!)
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.
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.
- Melissa
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.
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!)
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| It just screams to be devoured! |
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| Plated perfection. |
- Melissa
Wednesday, June 13, 2012
Pan-seared Scallops with Spinach, Lemon Fettucine
Scallops 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.
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.
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.
Served with fresh lemon-basil fettuccine, sautéed spinach, roasted garlic cloves, lemon zest and some shaved parmesan.
- Melissa
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.
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.
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| Delicious! |
- Melissa
Tuesday, May 29, 2012
Simple Summer Salad
Thank 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.
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 :)
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.
Ta-da! Simple, effectively delicious and a crowd pleaser!
- Melissa
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 :)
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.
Ta-da! Simple, effectively delicious and a crowd pleaser!
- Melissa
Friday, April 27, 2012
Mahimahi with Orange Ginger relish
Sorry 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!
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.
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.
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.
Served with steamed edamame, brown jasmine rice and a chilled Pinot Gris.
- Melissa
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.
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.
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.
Served with steamed edamame, brown jasmine rice and a chilled Pinot Gris.
- Melissa
Thursday, April 5, 2012
Ohhhhhhh Caramelized Fennel & Pappardelle
You 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...
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.
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).
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.
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.
- Melissa
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!
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.
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).
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.
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.
- Melissa
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!
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