Sunday, August 31, 2008
Gnocchi with Spicy Red Sauce
Giada's Carbonara
Roasted Vegtables with Basil Pesto Couscous
Tuesday, June 17, 2008
Habanero Veg-Head Chili and Corn Muffins
1 habanero pepper minced (seeds or not you decide)
1/2 green pepper (bell pepper) chopped
2 cans no salt added diced tomatoes
1 can black beans drained and rinsed
1 can red kidney beans drained and rinsed
3 handfuls of frozen corn
Oil to coat bottom of pot
1 onion chopped
1 clove garlic minced
1 bag morning star meat starter (or you can leave this out entirely and have a bean chili)
1 tbs cumin powder
1 tbs cayenne pepper
1 tbs taco seasoning
salt and pepper to taste
1 shot of of Mexican hot sauce (cholula, tapatio, etc.)
Toppings: shredded cheddar, sour cream, cilantro, green onions
Side note if you don't have the cumin and everything mccormick hot chili seasoning is a good sub if you don't have all the spices
What we did
1. In large pot heat oil, and then add habanero, onion and garlic cook until onions are translucent
2. Add meat starter (or if your a meat eater add 1.5 lbs of chuck) stir and let cook through in oil garlic onion mixture
3. Add tomatoes, beans and all spice seasonings including salt and pepper add water if needed (it shouldn't be thick) cook covered for 20-30 minutes on simmer
4. Taste for seasonings and spiciness, then add chopped green peppers and corn; cook for another few minutes until corn is cooked through top with your toppings..........and serve!
Corn Muffins:
We use the Jiffy! Throw in a handful of chopped jalapenos and a handful of shredded sharp cheddar into the batter, bake as directed and you are in it to win it my friend!
WDWD?? (what did we drink?)Leinenkugels honey weiss, representing Mo's home state of WI!
Monday, June 16, 2008
The Tomato and Buffalo Show
Ingredients
1 Heirloom Tomato
1 "ball" of fresh mozzarella sliced into 1/4 inch rounds - don't use the aged stuff!
5 basil leaves per serving
really good olive oil (we use this stuff we got in Napa last year called Round Pond. it really makes a difference.)
balsamic vinegar
grey salt
What we did:
1. Layer one slice of tomato. add a pinch of grey salt
2. Layer one slice of mozzarella cheese. add a pinch of grey salt
3. Top with basil leaves
4. Top with another slice of tomato. add a pinch of grey salt
5. Drizzle with balsamic vinegar and olive oil
Enjoy!
Check out our basil plant!!!Sunday, June 15, 2008
Left over Vegetables Stir Fry and Fried Rice
Lazy Sunday Cheese Tasting
Saturday, June 14, 2008
Yuka Fries - as inspired by an eatery at the MIA Airport
Ingredients
1 Package frozen Yuka
Oil to fry
Salt to taste
What we did:
1. Boil Yuka in large pot of water for 25-30 minutes until tender (do not over boil or you will have mashed yuka)
2. Take out the boiled Yuka and let cool on cutting board (30 minutes)
3. Cut into pieces (3/4"-1" fries)
4. Fry until golden brown (we noticed it does take a bit longer but bear with it)
5. Place on paper towel and sprinkle with kosher salt
Garlic Dipping Sauce
Ingredients
5 tablespoons mayo
5 tablespoons sour cream
1 small garlic clove minced
Salt and Pepper to taste
2 shots Tabasco
1 teaspoon lemon juice
What we did:
1. Combine all ingredients in a bowl, salt and pepper to taste and refrigerate for 20 minutes to let flavors come together.
Mango Relish
Ingredients
2 ripe mangoes
1 Thai chili minced with seeds for heat
1/2 small red onion diced
1/2 cup seeded and diced English cucumber
1/4 cup chopped cilantro
Juice of half a lime
What we did:
1. Cut the mango into small pieces (cut around sides of the pit which is in the middle then peel skin, it takes some practice but you will get it!)
2. Add mango and rest of ingredients together in bowl let sit in fridge for 20 minutes
3. when ready to serve add salt to taste
The sweetness of the mango goes really well with the heat of the chili, i think next time we will use a habanero as we are growing our own Thai chillies and habaneros on our huge patio here in downtown Tampa (and by huge i mean 3 feet wide by 7 feet long! ha ha) Check out my peppers!
WDWD?? (what did we drink?)
Corona Extra with Lime!!
Ode to Chef Kevin Rathbun
YaYa eggplant fries with powdered sugar (recipe adapted from Chef Rathbuns website)
Ingredients:
1 each Large eggplant (cut into 2 inch fries, skin on) reserve
4 cups Canola oil (to fry in)
3 each Whole Egg (medium)
Bread Crumb Mixture:
2 cups bread crumbs
½ cup Parmesan cheese
What we Did:
1. Cut fries and reserve (about 3/4"-1" fries like steak fries)
2. Whisk eggs in small plate eggs and Salt and Pepper to taste
4. Heat oil to 340 degrees
5. Place fries in egg wash and coat
6. Transfer to bread crumb mixture, coat. Transfer to oil
7. Fry until golden in 340 degree oil
8. Transfer onto a paper towel
9. Sprinkle with powdered sugar
3 cups Heavy whipping cream
2 Shallots (chopped)
¾ cup Parmesan
To Taste Kosher salt
Drizzle of White truffle oil for garnish, and flavor
1. In a small pot place cauliflower, chopped shallot and cream bring to a boil
3. Transfer to a blender and puree until smooth
4. While soup is blending add cheese until smooth.
5. Add salt and pepper to taste
6. pour in bowl and drizzle with truffle oil