Friday, February 27, 2009
Buffalo burgers. I've had them in restaurants and thought, hey these are pretty good. I actually noticed my local grocer carrying ground buffalo and bought some.
I made a simple patty, just salt, pepper and the buffalo. Hand pattied, grilled over medium-heat to your liking and serve.
I served these topped with fat cheddar slices. During the last few minutes of cooking, lay your cheese on, make a foil tent and let melt.
Beautiful fat tomatoes, pickles, mustard, ketchup - just the perfect fixins on this burger and it's great.
I served them on some GREAT hamburger buns my friend posted on her blog.
Wednesday, February 25, 2009
Want to see how my other Whisk Wednesday Partners faired? Follow our leader's blog roll located at Whisk: A Food Blog.
I've tried everything, but one thing I can't seem to get right is being clean when I cook. Splatters arrive everywhere. What you say? You've been hit too? And you live on another continent? Yeah, sorry about that. It happens around here.
Because of the splatters, spills, and my often wet hands that want to TOUCH the book, page, etc., I've had to migrate to copies of recipes from the books or magazines. Over the years I've learned to put my recipes into my recipe software for many, many reasons. One of those reasons is to be able to print the recipe out, splatter it like 50 kindergartners in paint class, and toss.
P.S. Try to ignore the untiled backsplash there in the picture. I'm working on tile choices.
Saturday, February 21, 2009
This is Seafood Stuffed Shells with a Creamy Garlic Sauce. It was very rich and elegant and I even managed to squeeze in a few ingredients from the freezer.
8 oz jumbo shells, mostly cooked
Lobster, cooked, about 8 ounces
Shrimp, peeled, deveined, chopped into fat chunks, tails removed about 6 ounces
Scallops, small bay, about 6 ounces
Lobster Stock or veggie stock, or water
Simmer lobster stock with a bit of white wine and add the scallops and shrimp. Cook for about 1-2 minutes, just till partially done. Drain.
Pecorino Romano cheese
Salt and Pepper (go light on the salt, Parmesan and Pecorino have salt)
Fresh basil if you have it
Sprinkle of garlic powder
Mix the filling ingredients into a bowl and add the poached and drained seafood.
1/2 cup lobster stock
1 cup heavy cream
3 cloves garlic, pressed
If desired, 1 cup of roasted tomatoes to pink it up and cut some of the heaviness of the cream.
Melt butter in a saucier or saucepan. Whisk in flour to make the roux. Slowly add the stock while whisking, bring to a simmer, add the pressed garlic and simmer about 1 minute. Stir in the cream.
Preheat the oven to 350. Spray or lightly oil a large glass baking dish. I used a 6x10. Stuff your shells with the seafood mixture and lay in one layer in the baking dish. If you have extra filling you can sprinkle it over the top, it won't hurt anything. Pour your garlic sauce over the top and add the roasted tomatoes if using, then sprinkle with Parmesano-Reggiano cheese.
Bake at 350 till bubbly, about 45 minutes. Remove from oven, let sit for about 5 minutes and serve. Add parsley as a garnish.
Great way to use your lobster stock, use your lobster meat you saved, use your roasted tomatoes, grab a few shrimp from the freezer and if you're lucky, maybe even the scallops too.
Wednesday, February 18, 2009
Monkfish was described to me as tasting like scallops. A firmer texture and should be cooked like scallops or shrimp. I've never had it before...until now.
It was suprisingly good. I liked the dish, but I probably would not add it to my repeat menu. We did save the leftovers which I cover with puff pastry and baked like a pot pie. It was even better!
The monkfish is cut into 2" pieces and cooked with pearl onions, green beans, fresh peas, carrots, turnips and mushrooms. The sauce is thickened with eggs and cream. It's very delicious.
You can always join our "Whisk Wednesday" team by signing up on Shari's Whisk Blog
You can also view how the rest of my partners did with this dish by visiting the BlogRoll.
Monday, February 16, 2009
I loved it!! One of the best brunches I've made at home. Now, I expected Eggs Rossini to be eggs poached in red wine, but in this recipe, it's not the case.
While we made this, we sipped on some Proseco and nibbled on some strawberries. What a fun morning!
8 ounce filet mignon
Salt & Pepper
Grilled to your taste and let rest about 5 minutes.
2 whole eggs
1/4 cup vinegar
Poach eggs in simmering water for about 3 minutes.
Hollandaise Sauce, less than 1/2 cup, fresh or store-bought
Fresh Parsley, chopped
Hash Browns, fresh or frozen, browned with butter, salt & pepper
Grill your steaks, let rest and slice in half resulting in two disks of beef. Add a small amount of hoisin to each filet and set the hash browns on top. Easily set each egg onto the top of the hash browns and drizzle the hollandaise sauce over top. Garnish with parsley and drizzle with truffle oil.
Sit back, eat slowly, and savor every bite.
Wednesday, February 11, 2009
En papillote. A GREAT way to make your dinner. If you haven't tried it, please do! You are taking meat and veggies (in this case salmon) and wrapping it up nice and tight inside of foil or parchment paper and baking.
The Le Cordon Bleu recipe for this week was changed to a couple of variations. I accidentally took the two variations offered and came up with a third.
Take large foil squares and lay them on the counter. I used heavy duty and pulled out quite a large section. One for each packet. Enough to wrap each meal up.
Lay veggies in the bottom, salmon on top, drizzle wine into the package and seal up the packages so the ends are tucked in with the top rolled down. Leave some space inside above the food for steam. Set the packages on a cookie sheet for easy handling.
A good reference for the En Papillote technique is here Dorie Greenspan
Tip: I was worried I hadn't cut my veggies thin enough, so I did pre-saute them, but only shortly.
Friday, February 6, 2009
One word. Crockpot.
I find that when I use the crockpot, I'm totally eliminated from the cooking, simmering, adding and layering of ingredients and seasoning as I'm cooking. I love doing the cooking part and the crockpot just takes that all away.
However, there are some days when I have to clean, do laundry, cook OTHER meals, veg out and surf the web. And I supposed those days could possibly, maybe, be good for crockpot recipes.
Oh but wait! I didn't use a recipe. Ooops. I did the routine of "I need to weed out from the freezer". I weeded out, oh yes, but can you even tell??? I wonder.
1 pound package of chicken thighs (some were boneless, skinless, others had bones and skin)
Mexican seasoning (chili powder, garlic powder, onion powder, cumin, salt and pepper)
Remove defrosted thighs from package and set on a platter. Give them a good rub of the mexican seasoning. Let rest at room temperature.
Jalapenos, roasted poblanos, anaheim peppers, or a mix of, chopped
Corn, straight from the freezer
Light Red Kidney, rinsed and drained
Black, rinsed and drained
Field Peas, rinsed and drained
Canned Tomatoes, I used whole peeled (hand crushed) and diced
More of the above rub.
Add all ingredients to your crockpot and leave on low for 8 hours, 4 on high. I used low and kept stirring. For the thighs, about an hour before I wanted to serve, I removed the chicken from the bones, cut/shred into bite size pieces and return to the chili.
Green Onions, sliced
Cheddar cheese, shredded
Fresh Cilantro, chopped
Wednesday, February 4, 2009
But wait....good news!
This was great!!
GREAT??? It looks...uh...scary.
Well okay, so I need help and practice with whole fish. I must explain.
This week's Whisk Wednesday meal was for Meditteranean Sea Bass, baked, served with sauteed mushrooms and a cream sauce. DELECTABLE! Ugly, but tasty.
My favorite gourmet store recommended Bronzi. A bass from Greece, very similar to Meditteranean Sea Bass. Did you know that you cannot exchange Chilean Sea Bass for Meditteranean Sea Bass? Me neither. The things you learn.
Another, wonderful, meal adventure described as only beautiful to the palate but not to the eyes!
Monday, February 2, 2009
LOL...okay...sorry, got carried away here while trying to invent titles for this post. Still don't like this one, but it is what it is.
Meatballs, so often forgotten but can be used in many recipes. I made a nice batch of meatballs and then ended up with three meals from them.
First night was homemade pasta with homemade sauce, and of course the homemade meatballs. Second meal was a giant meatball sub. Then I froze the last of the meatballs which I think I will use in an italian soup.
In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic and saute till partially softened, about 5 minutes. Cool for a couple of minutes.
Place the meats in a large mixing bowl. Remove onions from heat and add to ground meats. Add egg, egg yolk, cheese and bread crumbs to the bowl and mix with a wooden spoon. Season with salt and pepper. Add the red pepper flakes, oregano and thyme and mix well.
Roll the meat mixture into golfball size meatballs. Roll in the extra bread crumbs.
Remove the meatballs from the pan and put on a paper towels to dry a bit.
Now they are ready for your recipes. Toss into tomato sauce and serve over homemade pasta.
Optional Additional Toppings:
Ladle some sauce onto the bread, top with meatballs and cheese. Bake at 350 till the cheese is melted, about 10 minutes.
Let cool and add any of the additional toppings suggested.