tag:blogger.com,1999:blog-60037357979060476722024-03-13T20:40:30.499-06:00You Can Make This!I'm a wife, a mom, a self trained cook, and a flight nurse. Welcome to my kitchen.Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-6003735797906047672.post-69899084562381404532012-11-18T17:04:00.001-07:002012-11-18T17:04:24.005-07:00<h2 style="text-align: center;">
<b><i><u> Asian Hot Chicken Wings</u></i></b></h2>
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<a href="http://1.bp.blogspot.com/-hLjizR-OcQk/UKlsRWv2XTI/AAAAAAAAC7s/_FySo3elgoE/s1600/asian+hot+wings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-hLjizR-OcQk/UKlsRWv2XTI/AAAAAAAAC7s/_FySo3elgoE/s400/asian+hot+wings.jpg" width="400" /></a></h2>
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<i>It's fall. Football season. Doesn't really matter what teams are playing. At my house, the DVR is set to record any and all games televised. Hours and hours and hours of football. So, to give myself a bit of respite, I head to the kitchen to prepare snacks to be enjoyed in front of the tube, so we can enjoy hours and hours and hours, and days, and weeks, and months of pigskin excitement. Don't get me wrong. I like football. Just not as much as my college QB hub. Anyway, I made these wings last Sunday, and they were good. Sticky. Sweet. Spicy. Yum. I didn't document the process with pics, so pay attention to the directions, as that's all we have to work with.</i></div>
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<i><b><u>Ingredients:</u></b></i></div>
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<i>2 pounds chicken Drummies (heck, just get drumsticks, if you can't find Drummies)</i></div>
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<i>1 cup (8 oz) plum sauce, found in the Asian section of the grocery store</i></div>
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<i>3/4 cup Soy sauce</i></div>
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<i>1/4 cup seasoned rice wine vinegar</i></div>
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<i>1/4 cup dark brown sugar</i></div>
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<i>4 Tbls freshly minced ginger</i></div>
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<i>3 Tbls freshly minced garlic</i></div>
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<i>3 Tbls minced red onion</i></div>
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<i>1 Tbls red pepper flakes</i></div>
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<i>1 minced jalapeno pepper, seeds and ribs removed</i></div>
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<i>Cilantro</i></div>
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<i>Chives</i></div>
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<i>Sesame seeds</i></div>
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<i><b><u>Method:</u></b></i></div>
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<ol>
<li><i><div style="font-style: normal;">
<i>Put plum sauce, soy sauce rice vinegar, brown sugar, garlic, onion, red pepper flakes, and jalapeno into a sauce pot. Heat until thick and smooth.</i></div>
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<li><i>Heat about 3 inches Canola oil in a heavy Dutch oven, pot, deep fryer, whatever. When it reaches 375 degrees F, it's ready for the chicken.</i></li>
<li><i>Dry thawed drummies with paper towels. Make sure it's really dry, otherwise, you will have massive oil splash.</i></li>
<li><i>Add about half of the chicken pieces to the hot oil. Cook for 5-7 minutes until golden brown.</i></li>
<li><i>Remove with a spider or slotted spoon to a paper towel lined plate.</i></li>
<li><i>After the oil has come up to 375, add the rest of the wings. Cook as before.</i></li>
<li><i>After the wings have drained on the paper towels, put them in an oven safe dish.</i></li>
<li><i>Pour the sauce over the top.</i></li>
<li><i>Bake at 375 degrees F for 15 minutes.</i></li>
<li><i>Sprinkle with chopped cilantro, finely minced green onions, and sesame seeds.</i></li>
<li><i>Serve with a bunch of wet paper towels.</i></li>
<li><i>Revel in the sweet, hot, stickiness.</i></li>
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Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com14tag:blogger.com,1999:blog-6003735797906047672.post-23058557351032480942012-11-10T19:25:00.000-07:002012-11-10T20:42:24.682-07:00Potato Chowder<h2 style="text-align: center;">
<i><u>Creamy Potato Chowder</u></i></h2>
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<a href="http://3.bp.blogspot.com/-NzgzqbdxwYs/UJ7rYFO377I/AAAAAAAAC7A/nJr5ioNnw-I/s1600/DSCN2562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-NzgzqbdxwYs/UJ7rYFO377I/AAAAAAAAC7A/nJr5ioNnw-I/s400/DSCN2562.jpg" width="400" /></a></div>
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<i> I love soup. Particularly creamy soup. Chowder of any kind will always be my first choice, if given one. I was planning to just make a potato leek soup. There are a gazillion recipes out there. I came up with my own, with some pretty great results. Here's some of what we need, (I forgot to get pics of the rest, but we'll carry on anyway).</i></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RraXMGnrXSI/UJ7qqQjSTmI/AAAAAAAAC4g/SSEr7WSBlFs/s1600/DSCN2537.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="http://3.bp.blogspot.com/-RraXMGnrXSI/UJ7qqQjSTmI/AAAAAAAAC4g/SSEr7WSBlFs/s400/DSCN2537.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Leeks are on the bottom left.</i></td></tr>
</tbody></table>
<i><b>6 slices bacon</b></i><br />
<i><b>1 large white onion, diced</b></i><br />
<i><b>2 carrots, diced</b></i><br />
<i><b>5 stalks celery with leaves, diced</b></i><br />
<i><b>3 leeks, sliced</b></i><br />
<i><b>1 bunch Swiss chard, tough ribs removed, chopped</b></i><br />
<i><b>1/4 cup flour </b></i><br />
<i><b>4 cups (or so) sliced waxy potatoes. I used medium sized red ones. You could also use Yukon Golds.</b></i><br />
<i><b>3 Tbls white wine</b></i><br />
<i><b>1 32 ounce box chicken stock</b></i><br />
<i><b>1 32 ounce box beef stock</b></i><br />
<i><b>1 cup heavy cream</b></i><br />
<i><b>3/4 cup Idaho Spuds Potato bits (really)</b></i><br />
<i><b>3 sprigs fresh rosemary and 3 sprigs fresh thyme, tied in a bundle</b></i><br />
<i><b>2 generous Tbls sour cream</b></i><br />
<i><b>6 small green onions, sliced</b></i><br />
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<i><b>Vegetarian version: No bacon. Use butter. No chicken or beef stock. Use vegetable. Vegans: Outta luck with this one.</b></i><br />
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<i><b>How it's done:</b></i><br />
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<a href="http://3.bp.blogspot.com/-6emVEIso2zo/UJ7qsF5F5lI/AAAAAAAAC4o/ayq5yoKvQdk/s1600/DSCN2538.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="http://3.bp.blogspot.com/-6emVEIso2zo/UJ7qsF5F5lI/AAAAAAAAC4o/ayq5yoKvQdk/s320/DSCN2538.jpg" width="320" /></a></div>
<i>Dice up the bacon and put it in a cold Dutch oven. Render it slowly on low heat. That what makes it crispy. While the bacon is cooking, prep your veg.</i><br />
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<i>Remove crispy bacon to a paper towel lined plate. Set aside.</i><br />
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<a href="http://2.bp.blogspot.com/-b4aUYoDde7k/UJ7quLGNLCI/AAAAAAAAC4w/ZvzGiVB6-r4/s1600/DSCN2539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/-b4aUYoDde7k/UJ7quLGNLCI/AAAAAAAAC4w/ZvzGiVB6-r4/s320/DSCN2539.jpg" width="320" /></a></div>
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<i>These are leeks. Chop off the tough green stems and use only the tender light green and white parts. Leeks are full of sand because they grow up through the sand. They must be cleaned thoroughly under cold water. See all that dirt? Not delish.</i></div>
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<a href="http://4.bp.blogspot.com/-pkjaBe7zqb4/UJ7qykSDIUI/AAAAAAAAC5A/utijK5yG4Zs/s1600/DSCN2541.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><i><img border="0" height="306" src="http://4.bp.blogspot.com/-pkjaBe7zqb4/UJ7qykSDIUI/AAAAAAAAC5A/utijK5yG4Zs/s320/DSCN2541.jpg" width="320" /></i></a></div>
<a href="http://3.bp.blogspot.com/-r5j51oaMy1Y/UJ7q0UhVoiI/AAAAAAAAC5I/bU9uG2HYaho/s1600/DSCN2543.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-r5j51oaMy1Y/UJ7q0UhVoiI/AAAAAAAAC5I/bU9uG2HYaho/s1600/DSCN2543.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><i></i><br />
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<i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></div>
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<i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i>Now, throw all the carrots, onion, celery and leeks directly into the rendered bacon fat. All you fat haters out there, stick with me. This is a giant pot of soup with lots of really healthy stuff in it. Cook on </i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></div>
<i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i><br />
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<i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i><i>medium heat until soft.</i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></div>
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<a href="http://3.bp.blogspot.com/-KDEOjkwB6-Q/UJ7qwSGTZyI/AAAAAAAAC44/Fl96KAy9_lk/s1600/DSCN2540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://3.bp.blogspot.com/-KDEOjkwB6-Q/UJ7qwSGTZyI/AAAAAAAAC44/Fl96KAy9_lk/s320/DSCN2540.jpg" width="320" /></a><br />
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<i style="text-align: -webkit-auto;">Add 1/4 cup flour and stir until the flour is no longer visible. Cook about 2 minutes to get the pasty taste out of the flour.</i></div>
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<i><a href="http://3.bp.blogspot.com/-McnCygOQy9A/UJ7q5d4f61I/AAAAAAAAC5Y/jgJUtRWev9k/s1600/DSCN2546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://3.bp.blogspot.com/-McnCygOQy9A/UJ7q5d4f61I/AAAAAAAAC5Y/jgJUtRWev9k/s320/DSCN2546.jpg" width="320" /></a></i></div>
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<span style="clear: right; color: black; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><a href="http://1.bp.blogspot.com/-1UgD0kOqkhk/UJ7q7nFSyxI/AAAAAAAAC5g/cPAquqzxsp0/s1600/DSCN2549.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;">Now, add about 3 Tbls white wine to the pot. Scrape the sides and bottom down with a wooden spoon to get all the flavor goodness that's stuck to the sides of the pot</a>.</span></span></div>
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<span style="clear: right; color: black; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><br /></span></span></div>
<a href="http://1.bp.blogspot.com/-1UgD0kOqkhk/UJ7q7nFSyxI/AAAAAAAAC5g/cPAquqzxsp0/s1600/DSCN2549.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="color: black;"><span style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"> Pour in one box of chicken stock and one box of beef stock. Give it a good stir. Add the sliced potatoes to the pot. Bring it to a boil, then immediately reduce to a simmer.</span></span></a><br />
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I have no idea why this section is underlined. I have done all I know how to make this go away, to no avail.</div>
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<a href="http://1.bp.blogspot.com/-1UgD0kOqkhk/UJ7q7nFSyxI/AAAAAAAAC5g/cPAquqzxsp0/s1600/DSCN2549.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="http://1.bp.blogspot.com/-1UgD0kOqkhk/UJ7q7nFSyxI/AAAAAAAAC5g/cPAquqzxsp0/s320/DSCN2549.jpg" width="320" /></a><i style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span style="color: black;"><a href="http://1.bp.blogspot.com/-1UgD0kOqkhk/UJ7q7nFSyxI/AAAAAAAAC5g/cPAquqzxsp0/s1600/DSCN2549.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;">Let's prep the chard. You could also use Kale, Arugula, or spinach. Use what you have. Don't have any? Leave it out.</a></span></i><a href="http://2.bp.blogspot.com/-RNIQ3fVpkyA/UJ7q9jUpT7I/AAAAAAAAC5o/JiaMeq-Cl94/s1600/DSCN2550.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" src="http://2.bp.blogspot.com/-RNIQ3fVpkyA/UJ7q9jUpT7I/AAAAAAAAC5o/JiaMeq-Cl94/s200/DSCN2550.jpg" width="200" /> </a></div>
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<a href="http://2.bp.blogspot.com/-3HXNZRcnMv8/UJ7rCRmnY5I/AAAAAAAAC54/o6wDH_T4x1s/s1600/DSCN2552.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3HXNZRcnMv8/UJ7rCRmnY5I/AAAAAAAAC54/o6wDH_T4x1s/s320/DSCN2552.jpg" width="224" /></a><i>Cut the leaves off of the tough, fibrous center. Only a goat could chew through that. Lay the leaves flat on your cutting board and just stack them up, then chop away. No awards will be given for perfectly sized and matched pieces. Put the chard into the delicious smelling soup.</i></div>
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<a href="http://3.bp.blogspot.com/-osfpvR-EDYA/UJ7rIzYkQHI/AAAAAAAAC6I/14O8ERJ8Dy0/s1600/DSCN2554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/-osfpvR-EDYA/UJ7rIzYkQHI/AAAAAAAAC6I/14O8ERJ8Dy0/s320/DSCN2554.jpg" width="320" /></a><br />
<i>Give it stir, and just let it ride.</i><br />
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<i>Pour in 1 cup of heavy cream. </i><br />
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<i> Add the Rosemary/thyme bundle. If you don't have fresh, use dried. Just make sure to finely mince the dried rosemary. Otherwise, it will feel like you're eating whole pine tree needles. Not delish.</i><br />
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<i>When the carrots and potatoes are tender, toss in the potato spuds. Stir it up. This will give the chowder a delicious potato taste, and give it a wonderful creamy texture. Who knew?</i><br />
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<a href="http://2.bp.blogspot.com/-UlBlw9kSV9E/UJ7rRgpU3uI/AAAAAAAAC6o/73caVp10u3A/s1600/DSCN2559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-UlBlw9kSV9E/UJ7rRgpU3uI/AAAAAAAAC6o/73caVp10u3A/s320/DSCN2559.jpg" width="317" /></a></div>
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<i>When it's nice and creamy and thick, turn off the heat. Drop in a generous 2 Tbls sour cream. Full fat, lo fat, no fat. Doesn't matter. Gently stir in until melted.</i></div>
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<i>Fish out the herb bundle.</i></div>
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<i>Let's put this chowda' into a bowl and finish it off.</i></div>
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<i>Remember those crispy bacon pieces? Yep. Toss a few on top.</i></div>
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<i>Sprinkle with some finely sliced green onions or chives. You could add a handful of cheddar or jack cheese. No one, except the fat haters, will judge you.</i></div>
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<i>And serve. Excellent by itself or paired with a Pannini sandwich for "soup and sammy" night . One tasty lunch or dinner for a cold night. Welcome snow!</i></div>
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<i><b><u>Ingredients:</u></b></i></div>
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<i><b>6 slices bacon</b></i></div>
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<i><b>1 large white onion, diced</b></i></div>
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<i><b>2 carrots, diced</b></i></div>
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<i><b>5 stalks celery with leaves, diced</b></i></div>
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<i><b>3 leeks, sliced</b></i></div>
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<i><b>1 bunch Swiss chard, tough ribs removed, chopped</b></i></div>
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<i><b>1/4 cup flour </b></i></div>
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<i><b>4 cups (or so) sliced waxy potatoes. I used medium sized red ones. You could also use Yukon Golds.</b></i></div>
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<i><b>3 Tbls white wine</b></i></div>
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<i><b>1 32 ounce box chicken stock</b></i></div>
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<i><b>1 32 ounce box beef stock</b></i></div>
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<i><b>1 cup heavy cream</b></i></div>
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<i><b>3/4 cup Idaho Spuds Potato bits (really)</b></i></div>
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<i><b>3 sprigs fresh rosemary and 3 sprigs fresh thyme, tied in a bundle</b></i></div>
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<i><b>2 generous Tbls sour cream</b></i></div>
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<i><b>6 small green onions, sliced</b></i></div>
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<i><b><br /></b></i></div>
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<i><b>Vegetarian version: No bacon. Use butter. </b></i><i><b>No chicken or beef stock. Use vegetable.</b></i></div>
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<i><b><u>Method:</u></b></i></div>
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<ol>
<li><i>Dice up the bacon and put it in a cold Dutch oven. Render it slowly on low heat.</i></li>
<li><i>Remove crispy bacon to a paper towel lined plate. Set aside.</i></li>
<li><i><div style="display: inline !important;">
<i><i><i><i><i><i><i><i><i><i><i><i><i><i><i>Put carrots, onion, celery and leeks directly into the rendered bacon fat. </i></i></i></i></i></i></i></i></i></i></i></i></i></i></i></div>
</i></li>
<li><i>Add 1/4 cup flour and stir until the flour is no longer visible. Cook about 2 minutes to get the pasty taste out of the flour.</i></li>
<li style="text-align: -webkit-auto;"><i style="text-align: center;">pour 3 Tbls white wine into the pot. Scrape the sides and bottom down with a wooden spoon.</i></li>
<li style="text-align: -webkit-auto;"><i>Pour in one box of chicken stock and one box of beef stock. </i></li>
<li style="text-align: -webkit-auto;"><i><i>Add the Rosemary/thyme bundle.</i></i></li>
<li style="text-align: -webkit-auto;"><i>Add the sliced potatoes to the pot. Bring it to a boil, then immediately reduce to a simmer.</i></li>
<li style="text-align: -webkit-auto;"><i style="text-align: left;">Put the chopped chard into the soup.</i></li>
<li style="text-align: -webkit-auto;"><i>Pour in 1 cup of heavy cream.</i></li>
<li style="text-align: -webkit-auto;"><i><i>When the carrots and potatoes are tender,add the potato spuds.</i></i></li>
<li style="text-align: -webkit-auto;"><i style="text-align: left;">Turn off the heat. Drop in a generous 2 Tbls sour cream </i><i style="text-align: left;">Gently stir in until melted.</i></li>
<li style="text-align: -webkit-auto;"><i style="text-align: left;">Fish out the herb bundle.</i></li>
<li style="text-align: -webkit-auto;"><i style="text-align: left;">Ladle into soup bowls. Top with bacon pieces and </i><i style="text-align: left;">finely sliced green onions or chives.</i></li>
</ol>
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Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-83384171020596050582012-10-12T18:48:00.002-06:002012-10-13T12:06:30.509-06:00Beef Stroganoff<h2 style="text-align: center;">
<i><u>Beef Stroganoff</u></i></h2>
<div style="text-align: center;">
<i>It's what's for dinner; after you bring a new baby home, as was the case for my friend Anne, and my DIL Adrienne. It's also really good when the weather turns cold, when you need to feed a crowd, or you're just plain hungry. And it's really good.</i></div>
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<i>Let's make this.</i></div>
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<a href="http://2.bp.blogspot.com/-9_ViOa4McFQ/UHiT2UUCm9I/AAAAAAAAC4E/5HXnh9xKCEs/s1600/IMG_0567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-9_ViOa4McFQ/UHiT2UUCm9I/AAAAAAAAC4E/5HXnh9xKCEs/s640/IMG_0567.jpg" width="640" /></a></div>
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<i>Start with a plain old Chuck roast, about 3 pounds. More or less is just fine.</i></div>
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<i>Put a little (about 3 Tbls) vegetable oil in a screaming hot cast iron skillet and brown the roast on both sides. Season with Kosher salt and fresh cracked pepper.</i></div>
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<a href="http://3.bp.blogspot.com/-tm0a1XXLoVw/UHiTOzryhbI/AAAAAAAAC1U/wJVw6ebgfAg/s1600/IMG_0538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://3.bp.blogspot.com/-tm0a1XXLoVw/UHiTOzryhbI/AAAAAAAAC1U/wJVw6ebgfAg/s400/IMG_0538.jpg" width="400" /></a></div>
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<i>Slice up a large whole onion, any color, about 3 carrots, 3 celery sticks, 3-4 cloves of garlic, and open one can of Cream of Mushroom soup, any kind. I used this Cream of Mushroom with roasted garlic because it was in the pantry.</i></div>
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<i>Put them all in a Crock pot (or slow cooker, or in a Dutch oven), and cook on low for 8-10 hours. I did this the night before so it was done on the day I wanted to serve.</i></div>
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<i>Takes about 15 minutes.</i></div>
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<a href="http://4.bp.blogspot.com/-Lrab6F7dyxE/UHiTQvI8ltI/AAAAAAAAC1c/yGXWlU_LJLE/s1600/IMG_0539.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Lrab6F7dyxE/UHiTQvI8ltI/AAAAAAAAC1c/yGXWlU_LJLE/s320/IMG_0539.jpg" width="320" /></a></div>
<a href="http://1.bp.blogspot.com/-YCH-ftfn1_o/UHiTsfQ16JI/AAAAAAAAC3M/7Z6Jy1ykvdY/s1600/IMG_0555.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-YCH-ftfn1_o/UHiTsfQ16JI/AAAAAAAAC3M/7Z6Jy1ykvdY/s200/IMG_0555.jpg" width="200" /></a><br />
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<a href="http://1.bp.blogspot.com/-IUoLYeQuEEI/UHiTaQML9LI/AAAAAAAAC10/XrHnt0IgzIU/s1600/IMG_0542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-IUoLYeQuEEI/UHiTaQML9LI/AAAAAAAAC10/XrHnt0IgzIU/s320/IMG_0542.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<i>Now it's time to get down to business. Let's take this dish over the top. Slice up 16 ounces of mushrooms. Button, Cremini, doesn't matter. Throw in a chopped onion.</i></div>
<div style="text-align: center;">
<i>Put them in a hot skillet with 2-3 Tbls butter, salt and pepper. (Season every step of the way, otherwise, your food just tastes salty or bland). Brown them until they're dark brown; caramelized.</i></div>
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<a href="http://2.bp.blogspot.com/-Mxf7BDN97IU/UHiTb_ByR9I/AAAAAAAAC18/Z1z74D4Lr3Q/s1600/IMG_0543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Mxf7BDN97IU/UHiTb_ByR9I/AAAAAAAAC18/Z1z74D4Lr3Q/s320/IMG_0543.jpg" width="320" /></a></div>
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<i>To add great depth of flavor. add 2 Tbls low sodium soy sauce. Stir.</i></div>
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<a href="http://4.bp.blogspot.com/-PlHu1Uxsu-E/UHiTepNhWEI/AAAAAAAAC2M/nyIPDdBozZk/s1600/IMG_0546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PlHu1Uxsu-E/UHiTepNhWEI/AAAAAAAAC2M/nyIPDdBozZk/s320/IMG_0546.jpg" width="320" /></a></div>
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<i> Then, add about 1/3 cup sherry. Stir until evaporated.</i></div>
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<a href="http://2.bp.blogspot.com/-AwDJldgY2EQ/UHiTgRANj8I/AAAAAAAAC2U/-FKg8sRREF4/s1600/IMG_0548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-AwDJldgY2EQ/UHiTgRANj8I/AAAAAAAAC2U/-FKg8sRREF4/s320/IMG_0548.jpg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-Z0-K_G2LRiY/UHiTinfK3XI/AAAAAAAAC2c/cEuAtLOAnEI/s1600/IMG_0549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Z0-K_G2LRiY/UHiTinfK3XI/AAAAAAAAC2c/cEuAtLOAnEI/s320/IMG_0549.jpg" width="320" /></a></div>
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<i> Then, add about two or so Tbls flour. Stir and cook about three or so minutes. Get that pasty flour taste outta there.</i></div>
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<a href="http://2.bp.blogspot.com/-eMLUzKOb2-Y/UHiTllRAzeI/AAAAAAAAC2s/GCt30nSDac4/s1600/IMG_0551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-eMLUzKOb2-Y/UHiTllRAzeI/AAAAAAAAC2s/GCt30nSDac4/s320/IMG_0551.jpg" width="320" /></a></div>
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<i>When the mixture is dry, whisk in 2 cups beef broth. Any kind. Canned or boxed or home made. </i></div>
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<a href="http://2.bp.blogspot.com/-qN_ofmP7GzI/UHiTm3l2WLI/AAAAAAAAC20/XxtjRJ54CV4/s1600/IMG_0552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-qN_ofmP7GzI/UHiTm3l2WLI/AAAAAAAAC20/XxtjRJ54CV4/s320/IMG_0552.jpg" width="320" /></a></div>
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<i>Cook over medium / medium high heat until thickened.</i></div>
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<a href="http://3.bp.blogspot.com/-2wA7uuuKi6g/UHiTpsqmu8I/AAAAAAAAC28/G2zAf-eG2q8/s1600/IMG_0553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-2wA7uuuKi6g/UHiTpsqmu8I/AAAAAAAAC28/G2zAf-eG2q8/s320/IMG_0553.jpg" width="320" /></a></div>
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<i>Add a can of Cream of Mushroom soup. Any kind.</i></div>
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<a href="http://1.bp.blogspot.com/-YCH-ftfn1_o/UHiTsfQ16JI/AAAAAAAAC3M/7Z6Jy1ykvdY/s1600/IMG_0555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-YCH-ftfn1_o/UHiTsfQ16JI/AAAAAAAAC3M/7Z6Jy1ykvdY/s320/IMG_0555.jpg" width="320" /></a></div>
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<i>Stir.</i></div>
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<a href="http://2.bp.blogspot.com/-qxPVTUZ2Jyg/UHiTqwndMdI/AAAAAAAAC3E/dbJzLOYE2-8/s1600/IMG_0554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-qxPVTUZ2Jyg/UHiTqwndMdI/AAAAAAAAC3E/dbJzLOYE2-8/s320/IMG_0554.jpg" width="320" /></a></div>
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<i>Add about 1/2 cup dry red wine. I used Malbec as it was open, and I was drinking it. And it was delicious.</i></div>
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<a href="http://3.bp.blogspot.com/-TXKqzY3f_Yg/UHiTvOcrhgI/AAAAAAAAC3c/QJpyaowBO7Q/s1600/IMG_0559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-TXKqzY3f_Yg/UHiTvOcrhgI/AAAAAAAAC3c/QJpyaowBO7Q/s320/IMG_0559.jpg" width="320" /></a></div>
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<i>Add in the Crock pot cooked beef and diced onion/carrots/celery and all of the cooking liquid.</i></div>
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<i>Taste. If the mixture isn't creamy enough, add another can of Cream of Mushroom soup.</i></div>
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<a href="http://1.bp.blogspot.com/-5CjO-3jqkns/UHiTwQgP-iI/AAAAAAAAC3k/FUQDyuRwCl8/s1600/IMG_0560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5CjO-3jqkns/UHiTwQgP-iI/AAAAAAAAC3k/FUQDyuRwCl8/s320/IMG_0560.jpg" width="320" /></a></div>
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<i>Taste. Re-season, if necessary. Now, off heat, add 1 pint sour cream. Fat free, full fat, low fat, doesn't matter. Stir it in.</i></div>
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<a href="http://4.bp.blogspot.com/-pCxpQL5tx84/UHiTxTPiLhI/AAAAAAAAC3s/LVZEW8bApFE/s1600/IMG_0563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="http://4.bp.blogspot.com/-pCxpQL5tx84/UHiTxTPiLhI/AAAAAAAAC3s/LVZEW8bApFE/s320/IMG_0563.jpg" width="320" /></i></a></div>
<div style="text-align: center;">
<i>Boil 1 pound egg noodles, according to package directions. Drain. Put in a large serving dish. I like a giant casserole dish.</i></div>
<div style="text-align: center;">
<i>Add the beef mixture to the noodles. Stir well. Top with Fresh chopped parsley and / or fresh chives.</i></div>
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<a href="http://2.bp.blogspot.com/-mmNHcuEql0E/UHiT0kY2ZQI/AAAAAAAAC38/Pwm0MaYjcvA/s1600/IMG_0566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-mmNHcuEql0E/UHiT0kY2ZQI/AAAAAAAAC38/Pwm0MaYjcvA/s320/IMG_0566.jpg" width="320" /></a></div>
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<i>Serve. And be glad. </i></div>
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<a href="http://2.bp.blogspot.com/-9_ViOa4McFQ/UHiT2UUCm9I/AAAAAAAAC4E/5HXnh9xKCEs/s1600/IMG_0567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9_ViOa4McFQ/UHiT2UUCm9I/AAAAAAAAC4E/5HXnh9xKCEs/s320/IMG_0567.jpg" width="320" /></a></div>
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<i>Your family will revere you.</i></div>
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<br />Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-7828133211646139862012-04-11T19:42:00.001-06:002012-04-11T19:42:08.638-06:00You Can Make This!: Roasted Green Beans with Shallots, Red Pepper, and Garlic<a href="http://overthetoprecipesfromaflightnurse.blogspot.com/2012/04/roasted-green-beans-with-shallots-red.html">You Can Make This!: Roasted Green Beans with Shallots, Red Pepper, and Garlic</a><br />
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</script> </div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com1tag:blogger.com,1999:blog-6003735797906047672.post-19552760797440884732012-04-11T19:41:00.000-06:002012-04-11T19:41:10.180-06:00Roasted Green Beans with Shallots, Red Pepper, and Garlic<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SsoyXUbuFRo/T4YmuRLhHdI/AAAAAAAACsg/A72fbBw-AC8/s1600/DSCN1867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="http://1.bp.blogspot.com/-SsoyXUbuFRo/T4YmuRLhHdI/AAAAAAAACsg/A72fbBw-AC8/s400/DSCN1867.jpg" width="400" /></a></div><div style="text-align: center;"> I made these for dinner tonight along with some grilled chicken and baked potatoes. They were so much better than basic steamed or boiled beans. If you haven't roasted green beans before, give it a try. They're delicious. And cheap. I got a pound of green beans for .60 cents. Add 1 red pepper for .50 cents, 4 cloves garlic for pennies, about 6 shallots for about $1.00, and a handful of toasted pine nuts. Delicious, cheap, and pretty. Can't beat that.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here goes: Wash and snap off the ends of 1 pound of super fresh green beans. No wimpy beans here. Make sure they are crisp and moist. Then dry them off so they roast, rather than steam.</div><div style="text-align: center;">Slice up 1 red bell pepper.</div><div style="text-align: center;">Halve about 6 shallots. Keep them fairly thick so they don't burn. Throw in some whole or half garlic cloves. I made some roasted garlic, so had the cut off garlic tops, peeled, and tossed those in.</div><div style="text-align: center;">Pour some Extra Virgin Olive Oil over the top. Sprinkle with Kosher salt and fresh cracked pepper.</div><div style="text-align: center;">Place in a pre-heated 425 degree oven for 10 minutes. After 10 minutes, stir them up with a spatula.</div><div style="text-align: center;">Return to oven for another 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-r536d-C4ClM/T4Yma9_yxlI/AAAAAAAACsI/UtyBzck2sjk/s1600/DSCN1863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-r536d-C4ClM/T4Yma9_yxlI/AAAAAAAACsI/UtyBzck2sjk/s400/DSCN1863.jpg" width="400" /></a></div><div style="text-align: left;"> Remove from the oven and zest 1 lemon over the top.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zabkO88PMSM/T4Ymhz0QdCI/AAAAAAAACsQ/14wKcNRKgUw/s1600/DSCN1865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="http://2.bp.blogspot.com/-zabkO88PMSM/T4Ymhz0QdCI/AAAAAAAACsQ/14wKcNRKgUw/s400/DSCN1865.jpg" width="400" /></a></div> Add a handful of toasted pine nuts (or toasted almonds)<br />
<div class="separator" style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/-v3o6nHMjUOY/T4YmoP2UucI/AAAAAAAACsY/u9tLapEBx5o/s1600/DSCN1866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-v3o6nHMjUOY/T4YmoP2UucI/AAAAAAAACsY/u9tLapEBx5o/s400/DSCN1866.jpg" width="400" /></a></div> And dig on in.<br />
<br />
<div style="text-align: left;"><u><b>Ingredients</b></u></div><div style="text-align: left;">1 lb fresh green beans</div><div style="text-align: left;">1 Red Bell Pepper</div><div style="text-align: left;">6 cloves garlic</div><div style="text-align: left;">6 shallots, halved</div><div style="text-align: left;">2 Tbls Olive Oil</div><div style="text-align: left;">Kosher salt </div><div style="text-align: left;">Fresh cracked pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><u>Method</u></b></div><div style="text-align: left;">1. <span style="text-align: center;">Wash and snap off the ends of 1 pound of fresh green beans.</span><span style="text-align: center;"> </span></div><div style="text-align: left;"><span style="text-align: center;">2. </span><span style="text-align: center;">Halve 6 (or so) shallots.</span><span style="text-align: center;"> </span></div><div style="text-align: left;"><span style="text-align: center;">3. Add 6 whole or halved cloves fresh garlic.</span></div><div style="text-align: left;"><span style="text-align: center;">4. Pour 2 Tbls Extra Virgin Olive Oil over the top. </span></div><div style="text-align: left;"><span style="text-align: center;">5. Sprinkle with 2 tsp Kosher salt and fresh cracked pepper.</span></div><div style="text-align: left;"><span style="text-align: center;">6. Place in a pre-heated 425 degree oven for 10 minutes. </span></div><div style="text-align: left;"><span style="text-align: center;">7. After 10 minutes, stir them up with a spatula.</span></div><div style="text-align: left;"><span style="text-align: center;">8. Return to oven for another 10 minutes.</span></div><div style="text-align: left;"><span style="text-align: center;">9. </span>Remove from the oven and zest 1 lemon over the top.</div><div style="text-align: left;">10. Add a handful of toasted pine nuts (or toasted almonds).</div><div style="text-align: left;">11. Toss and serve warm.</div><div style="text-align: left;"><b><u><br />
</u></b></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com5tag:blogger.com,1999:blog-6003735797906047672.post-62249895334409782272012-02-13T18:21:00.001-07:002012-02-13T18:24:21.390-07:00Oysters on the Half Shell<div class="separator" style="clear: both; text-align: center;"><b><i><u><span style="font-size: x-large;">Oysters On The Half Shell</span></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-E467wyZHMOA/Tzm2WRosd6I/AAAAAAAACrw/I9c9KpQWtmU/s1600/DSCN1742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-E467wyZHMOA/Tzm2WRosd6I/AAAAAAAACrw/I9c9KpQWtmU/s320/DSCN1742.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>My hub and I were in California recently where fresh oysters are abundant. Now, my hub absolutely LOVES raw oysters, so whenever he spots them on a menu, of course, he orders at least a half dozen or so (or several dozen) of these rock like mollusks. Tomorrow being Valentine's day and all, I thought I'd show you how to put together your own platter of this aphrodisiac goodness. </i></div><div class="separator" style="clear: both; text-align: center;"><i>O.K., I still don't understand how or why these are aphrodisiacs, but, whatever. </i></div><div class="separator" style="clear: both; text-align: center;"><i>Let's start with what to buy. There are many different types of oysters, each having their own particular flavor and degree of brininess, due to the region in which they were harvested. You need to try several different types to ascertain what you like. </i></div><div class="separator" style="clear: both; text-align: center;"><i>Anyway, the only place to buy oysters is either at a reputable fish market, or at a gourmet grocer, like Whole Foods, that has excellent quality control and sells a lot of seafood, therefore has a lot of turnover, meaning fresher seafood. You really need to be careful with any raw shellfish. It must be alive and eaten ASAP. </i></div><div class="separator" style="clear: both; text-align: center;"><i>I buy my oysters at Whole Foods, since it is the only place in Colorado Springs that fresh fish comes in every day. And, there's no fishmonger here. Or seafood market. We are land locked.</i></div><div class="separator" style="clear: both; text-align: center;"><i>I chose 6 "Pacific" and 6 "Atlantic" oysters, as they were the largest ones in the case. And they were on sale. For .89 cents a piece. Awesome. I liked both. I did not, however, like the oysters from Cape Cod. Too briny. Weird.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-B2GQOjMW6aI/TzmZj9CB_BI/AAAAAAAACqA/Xhe8x2kqQSs/s1600/DSCN1797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="262" src="http://3.bp.blogspot.com/-B2GQOjMW6aI/TzmZj9CB_BI/AAAAAAAACqA/Xhe8x2kqQSs/s400/DSCN1797.JPG" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>As soon as you get home, fill a big bowl with ice. Put the oysters on a thin cotton towel, and place it on the ice. Put it in the fridge. You don't want the oysters to be submerged in water. Or covered up in a plastic bag. This will kill them. Keep them cold, dry, and breathing air.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Before you ever start cleaning and shucking, get a few things in order. Either make (from scratch) a delicious cocktail sauce, (recipe at end of post), or put out your fave pre-made in a pretty dish.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i> Put a serving platter in the freezer to chill out. I used a heavy metal bowl that stays really cold after freezing.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Crushed ice is great for presentation, as it keeps the oysters from turning over and spilling out their precious liquor, and keeps them nice and cold. </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>I didn't have any, so I loaded up the food processor with a bunch of ice cubes and buzzed them up. Bravo! perfect crushed ice. You could also use a heavy duty blender.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i> Lay the crushed ice down in your serving platter.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Slice up a fresh lemon into wedges.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Cocktail sauce: done. Check.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Ice in platter. Check. </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Lemons sliced. Check.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Now it's time to tackle the star of the day.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: -webkit-auto;"><i>Give the oysters a good scrub under cold water. (They're really dirty). I didn't have a wire brush, so I used my mushroom brush. It worked just fine. Put them on a bed of ice to keep them cold.</i></span></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d_UMXxDnH60/TzlqoTifyuI/AAAAAAAACog/iBZjz3b790U/s1600/DSCN1741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="332" src="http://4.bp.blogspot.com/-d_UMXxDnH60/TzlqoTifyuI/AAAAAAAACog/iBZjz3b790U/s400/DSCN1741.JPG" width="400" /></i></a></div><i>Equipment you need: An oyster knife. I got this one, an OXO, at Bed, Bath, and Beyond for $8.00, and used a 20% off coupon, so it was a steal. What's great about this knife is the size of the handle. It's big and offers a great, non-slip grip. Don't go off and use a regular knife or a screwdriver, unless you want to support your local E.R. and hand surgeon. Add a thick kitchen towel and you're ready to roll.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5ZkcIRjyHg8/TzmZrc2CPZI/AAAAAAAACqI/oX1QFgWMFg8/s1600/DSCN1798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="286" src="http://4.bp.blogspot.com/-5ZkcIRjyHg8/TzmZrc2CPZI/AAAAAAAACqI/oX1QFgWMFg8/s400/DSCN1798.JPG" width="400" /></i></a></div><div style="text-align: center;"><i>As there are plentiful sites that teach you how to shuck an oyster, I won't go into that here. Here's a tutorial link from another blogger that's really helpful:</i></div><div style="text-align: center;"><i><a href="http://www.undercovergourmet.ca/2010/04/how-to-shuck-an-oyster/" target="_blank">http://www.undercovergourmet.ca/2010/04/how-to-shuck-an-oyster/</a></i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i>O.K. Oysters are shucked! Here's the deal: Eat them within 20 minutes of shucking to avoid poisoning peril. (Remember the trip to the E.R.? Don't want that.)</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><i>Serve these beauties with a crisp glass of champagne for the start to a beautiful Valentine's day.</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5Geug2LvLck/Tzlq38aaZgI/AAAAAAAACoo/V9nGxPlj5oA/s1600/DSCN1742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-5Geug2LvLck/Tzlq38aaZgI/AAAAAAAACoo/V9nGxPlj5oA/s640/DSCN1742.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: -webkit-auto;"><i>These oysters are HUGE! Much better and meatier than any we've gotten in a restaurant.</i></div><div style="text-align: -webkit-auto;"><i><br />
</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><b><i><u>Zesty Cocktail Sauce:</u></i></b></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-F3RCKmvzkjs/TzmsgSbB4NI/AAAAAAAACrg/q8CVDUu2VXc/s1600/DSCN1803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="300" src="http://4.bp.blogspot.com/-F3RCKmvzkjs/TzmsgSbB4NI/AAAAAAAACrg/q8CVDUu2VXc/s400/DSCN1803.JPG" width="400" /></i></a></div><i>It's so easy to make your own cocktail sauce, just the way you like it. All you need is some ketchup, horseradish, hot sauce, worcestershire, and fresh lemon.</i><br />
<i>Put 1 cup Ketchup in a bowl.</i><br />
<i>Add 1 Tablespoon horseradish, or more, or less, depending on how hot you like it. I use about 4 Tbls, because I like it SPICY!</i><br />
<i> Use this:</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JxDEGq4-W3A/Tzmr6bqsHlI/AAAAAAAACrI/4TtH8lsv3kY/s1600/DSCN1799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="http://4.bp.blogspot.com/-JxDEGq4-W3A/Tzmr6bqsHlI/AAAAAAAACrI/4TtH8lsv3kY/s320/DSCN1799.JPG" width="320" /></i></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UemqNRAXHHU/TzmsGqA2d6I/AAAAAAAACrQ/gDIhtaFR5jA/s1600/DSCN1800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="http://4.bp.blogspot.com/-UemqNRAXHHU/TzmsGqA2d6I/AAAAAAAACrQ/gDIhtaFR5jA/s320/DSCN1800.JPG" width="320" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i>NOT THIS! One is horseradish, the other is horseradish sauce. Sauce is for beefy goodness. Not Oyster goodness. Luv ya, Ed, but this is not where you belong.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sDg9X7Ne5Dg/TzmsTToKUTI/AAAAAAAACrY/hR-BMaNSRTQ/s1600/DSCN1801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="300" src="http://1.bp.blogspot.com/-sDg9X7Ne5Dg/TzmsTToKUTI/AAAAAAAACrY/hR-BMaNSRTQ/s400/DSCN1801.JPG" width="400" /> </i></a></div><i>Add about 1 tablespoon each hot sauce and worcestershire sauce, and the juice of 1/2 a lemon. Season with Kosher salt and fresh cracked pepper. Stir it up. Taste and adjust. </i><br />
<i>Sauce done.</i><br />
<i><br />
</i><br />
<i><b><u>Ingredients:</u></b></i><br />
<i>Oysters</i><br />
<i>Ice</i><br />
<i><b><u>Cocktail Sauce</u></b></i><br />
<i>1 cup Ketchup</i><br />
<i>1 Tablespoon horseradish</i><br />
<i>1 tablespoon </i><i>hot sauce</i><br />
<i>1 </i><i>tablespoon </i><i>worcestershire sauce</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aLZQpwjHDCg/TzlrGP1KvYI/AAAAAAAACow/KCV18pf9Sio/s1600/DSCN1743.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-aLZQpwjHDCg/TzlrGP1KvYI/AAAAAAAACow/KCV18pf9Sio/s640/DSCN1743.JPG" width="640" /></a></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com6tag:blogger.com,1999:blog-6003735797906047672.post-24838103304934766122012-02-05T14:33:00.000-07:002012-02-05T14:33:11.144-07:00Creamy Asparagus/Spinach Soup<div style="text-align: center;"><b><i><u><span style="font-size: large;">Creamy Asparagus Soup</span></u></i></b></div><div style="text-align: center;"><i>Asparagus. </i><i>Spinach. </i><i>Soup. Creamy. Cheap. </i><i>Spring. </i><i> Deliciousness. Good for you. Make this. Soon.</i><br />
<br />
<i>Spring is the perfect time to take advantage of plentiful, cheap, pencil thin asparagus. This soup is easy to make, beautiful, delicious, and great for you. We like to have soup and sammy night at our house, and this is a perfect complement to a grilled panini.</i></div><div style="text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rm_AWdKWPTc/Ty30EWJd2xI/AAAAAAAACoA/GRiWkk-KyB0/s1600/DSCN1737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://1.bp.blogspot.com/-rm_AWdKWPTc/Ty30EWJd2xI/AAAAAAAACoA/GRiWkk-KyB0/s320/DSCN1737.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Let's start with the veg. Gather 2 pounds thin asparagus spears, 3 leeks, large shallots, 8 cups fresh baby spinach, 2 ( or so) large cloves garlic. I say "or so" because you can put in as much as you like. I happen to be a big fan, so I'll probably use about 4 cloves. 5 if they're small.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OuZMzfGh-aQ/Ty3v-fv2jYI/AAAAAAAACkY/wcgEUZ2e3d8/s1600/DSCN1700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://3.bp.blogspot.com/-OuZMzfGh-aQ/Ty3v-fv2jYI/AAAAAAAACkY/wcgEUZ2e3d8/s320/DSCN1700.JPG" width="320" /></a></div><div style="text-align: center;"><i> After washing, chop the asparagus into 1 inch pieces.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QxEGlLOiXP8/Ty3wWOKBK8I/AAAAAAAACkw/u876202olcc/s1600/DSCN1703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="http://3.bp.blogspot.com/-QxEGlLOiXP8/Ty3wWOKBK8I/AAAAAAAACkw/u876202olcc/s320/DSCN1703.JPG" width="320" /></a></div><div style="text-align: center;"><i> Stems</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-48PHIymKin0/Ty3wmF2zRMI/AAAAAAAACk4/xudenZbsDj4/s1600/DSCN1704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-48PHIymKin0/Ty3wmF2zRMI/AAAAAAAACk4/xudenZbsDj4/s320/DSCN1704.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Tips</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zlHNG5o2VnU/Ty3wzL1FGhI/AAAAAAAAClA/RkazIl9ibLU/s1600/DSCN1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zlHNG5o2VnU/Ty3wzL1FGhI/AAAAAAAAClA/RkazIl9ibLU/s320/DSCN1705.JPG" width="320" /></a></div><div style="text-align: center;"><i>Leeks: Trim. Cut off all the tough green stems and roots. Slice in half vertically. Leeks are full of sand, because they grow up in sand. They must be thoroughly washed. </i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iFNuiuIAMCI/Ty3w_xFuAwI/AAAAAAAAClI/BkYPRG075JA/s1600/DSCN1706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iFNuiuIAMCI/Ty3w_xFuAwI/AAAAAAAAClI/BkYPRG075JA/s320/DSCN1706.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Thinly slice horizontally </i><i>into half moons</i><i> and rinse under cold water, .</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Gaugh18AH2Q/Ty3xKA0I67I/AAAAAAAAClQ/hv3POOGRdCg/s1600/DSCN1707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Gaugh18AH2Q/Ty3xKA0I67I/AAAAAAAAClQ/hv3POOGRdCg/s320/DSCN1707.JPG" width="320" /></a></div><div style="text-align: center;"><i> Drain</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yks_3Af9D-E/Ty3xYPZNfnI/AAAAAAAAClY/dSxYPYF4Pqg/s1600/DSCN1708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yks_3Af9D-E/Ty3xYPZNfnI/AAAAAAAAClY/dSxYPYF4Pqg/s320/DSCN1708.JPG" width="320" /></a></div><div style="text-align: center;"><i>In a large soup pot, on medium high heat, melt 2 Tbls butter</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wy9RwLCEZ5s/Ty3xf-hehpI/AAAAAAAAClg/YMxU3pAaEyQ/s1600/DSCN1709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-wy9RwLCEZ5s/Ty3xf-hehpI/AAAAAAAAClg/YMxU3pAaEyQ/s320/DSCN1709.JPG" width="320" /></a></div><div style="text-align: center;"><i> Add the shallots and cook for 3 minutes</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TVS8S1QKnxk/Ty3xn10hcBI/AAAAAAAAClo/U4d8_6YZ3Lk/s1600/DSCN1710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TVS8S1QKnxk/Ty3xn10hcBI/AAAAAAAAClo/U4d8_6YZ3Lk/s320/DSCN1710.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Add the leeks and cook for 5 minutes</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2Ldkw8oTDfE/Ty3xr0e5E1I/AAAAAAAAClw/XQIJ6FG-Aew/s1600/DSCN1714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-2Ldkw8oTDfE/Ty3xr0e5E1I/AAAAAAAAClw/XQIJ6FG-Aew/s320/DSCN1714.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Add half of the asparagus stem pieces</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T6COq2zvyAk/Ty3x0WJOjsI/AAAAAAAACl4/XLKNladhwrE/s1600/DSCN1715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-T6COq2zvyAk/Ty3x0WJOjsI/AAAAAAAACl4/XLKNladhwrE/s320/DSCN1715.JPG" width="320" /></a></div><div style="text-align: center;"><i> Saute for about 5 minutes</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3B9ObPkEfaU/Ty3x8j0oDdI/AAAAAAAACmA/N0ftSNz9VoQ/s1600/DSCN1716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3B9ObPkEfaU/Ty3x8j0oDdI/AAAAAAAACmA/N0ftSNz9VoQ/s320/DSCN1716.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Add the minced garlic. Stir for 1 minute.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8j99iVxR6ss/Ty3yERmPR8I/AAAAAAAACmI/zrYKv282Lyg/s1600/DSCN1721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-8j99iVxR6ss/Ty3yERmPR8I/AAAAAAAACmI/zrYKv282Lyg/s320/DSCN1721.JPG" width="320" /></a></div><div style="text-align: center;"><i> Stir in 2 Tbls flour</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zfz7u4j9jlc/Ty3yJ8CMlGI/AAAAAAAACmQ/i-th58TVfRo/s1600/DSCN1722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://3.bp.blogspot.com/-zfz7u4j9jlc/Ty3yJ8CMlGI/AAAAAAAACmQ/i-th58TVfRo/s320/DSCN1722.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This will help thicken the soup without adding too much fat and calories</i></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-IOgXUiTVnkI/Ty3yT4h150I/AAAAAAAACmY/J-BQKxM1e4M/s1600/DSCN1723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="http://4.bp.blogspot.com/-IOgXUiTVnkI/Ty3yT4h150I/AAAAAAAACmY/J-BQKxM1e4M/s320/DSCN1723.JPG" width="320" /></a></div><div style="text-align: center;"><i>Stir until you can't see flour anymore. You want to cook out any pasty taste</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OBMLK57jviU/Ty3yclGIBzI/AAAAAAAACmg/qNk6Jm9kXiQ/s1600/DSCN1724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="http://4.bp.blogspot.com/-OBMLK57jviU/Ty3yclGIBzI/AAAAAAAACmg/qNk6Jm9kXiQ/s320/DSCN1724.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Add 1/2 cup white wine to the pot. Here's a hint: If you won't drink it, don't use it in your food. Don't go overboard and buy a $50.00 Chardonnay. Here are a few affordable suggestions: Black Box or Boda box, or Barefoot chard. </i><br />
<i>Scrape up all of the brown bits of yumminess from the sides and bottom of the pot with a wooden spoon. Stir it all together.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CGvrT5bb310/Ty3ykJpIXUI/AAAAAAAACmo/-mYjWtq_Sjg/s1600/DSCN1725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://2.bp.blogspot.com/-CGvrT5bb310/Ty3ykJpIXUI/AAAAAAAACmo/-mYjWtq_Sjg/s320/DSCN1725.JPG" width="320" /></a></div><div style="text-align: center;"><i>Add 8 cups simmering chicken ( or vegetable) stock to the pot. Stir</i>. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AWvGoP9bECQ/Ty3yrwU5_dI/AAAAAAAACmw/YbHbhF06Eb0/s1600/DSCN1726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-AWvGoP9bECQ/Ty3yrwU5_dI/AAAAAAAACmw/YbHbhF06Eb0/s320/DSCN1726.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Throw in 8 cups fresh baby spinach. Stir.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-72I9zLQJBAg/Ty3yy93wacI/AAAAAAAACm4/trOL8s5iwL4/s1600/DSCN1728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://2.bp.blogspot.com/-72I9zLQJBAg/Ty3yy93wacI/AAAAAAAACm4/trOL8s5iwL4/s320/DSCN1728.JPG" width="320" /></a></div><div style="text-align: center;"><i>Tie up a bundle of fresh thyme (5-8 sprigs) and 2 sprigs fresh rosemary with kitchen twine. Put it in the soup pot. Stir. Simmer about 15 minutes until asparagus is very tender.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JEhVEmRNsCA/Ty3y6flMDkI/AAAAAAAACnA/zNDnhb1lRVA/s1600/DSCN1729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-JEhVEmRNsCA/Ty3y6flMDkI/AAAAAAAACnA/zNDnhb1lRVA/s320/DSCN1729.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Heat the oven to 425 degrees. On a sheet pan, place the other half of the asparagus spears, cut into 1 inch pieces. Drizzle with olive oil, Kosher salt, and fresh ground pepper. Roast for 5 minutes.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RxPbolKKFNc/Ty3zEHmQdiI/AAAAAAAACnI/i__4e1NM3nc/s1600/DSCN1730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="http://4.bp.blogspot.com/-RxPbolKKFNc/Ty3zEHmQdiI/AAAAAAAACnI/i__4e1NM3nc/s320/DSCN1730.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <i>Set aside.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_56yCoxDviQ/Ty3zZKkizHI/AAAAAAAACnY/zbrW2n5Zha0/s1600/DSCN1732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="http://3.bp.blogspot.com/-_56yCoxDviQ/Ty3zZKkizHI/AAAAAAAACnY/zbrW2n5Zha0/s320/DSCN1732.JPG" width="320" /></a></div><div style="text-align: center;"><i> When the spinach and asparagus pieces (not roasted) are very soft, the soup is ready to puree.</i><br />
<i>Fish out the thyme bundle and throw it away. It's job is done.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2Br7qFg5uIs/Ty3zeDS-ysI/AAAAAAAACng/P6XObHwJWFY/s1600/DSCN1733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://3.bp.blogspot.com/-2Br7qFg5uIs/Ty3zeDS-ysI/AAAAAAAACng/P6XObHwJWFY/s320/DSCN1733.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Using an immersion blender, blend until creamy and smooth. If you don't have an immersion blender, put the soup in a blender, cover the lid with a kitchen towel, and buzz it up. Here's a hint: if your soup isn't as thick as you'd like it after blending it up, add a couple tablespoons of instant potato flakes. They dissolve instantly and have virtually no taste, which is why you should never use them as mashed potatoes. They are, however, a great thickener for creamy soups.</i></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NrRg9cucz-M/Ty3zuHuEsOI/AAAAAAAACnw/M9zVpS3qJkU/s1600/DSCN1735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="238" src="http://2.bp.blogspot.com/-NrRg9cucz-M/Ty3zuHuEsOI/AAAAAAAACnw/M9zVpS3qJkU/s320/DSCN1735.JPG" width="320" /></i></a></div><div style="text-align: center;"><i> Add 1/4 cup heavy cream. You can leave out the cream altogether if you want to lighten it up. It will still taste delish, just won't be as creamy. Blend.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QLswGJU3upc/Ty3z6JdscdI/AAAAAAAACn4/VLwCjYxxVbc/s1600/DSCN1736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QLswGJU3upc/Ty3z6JdscdI/AAAAAAAACn4/VLwCjYxxVbc/s320/DSCN1736.JPG" width="320" /></a></div><div style="text-align: center;"> <i>Add the roasted asparagus into the soup, reserving the pretty tops for the top. Spoon into soup ramekins and top with roasted asparagus tips, croutons, a pinch of crushed red pepper flakes, and shaved Parmesan cheese</i>.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Xr6uayYyzCc/Ty30LaxYHVI/AAAAAAAACoI/qqQfYQNEVYw/s1600/DSCN1738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Xr6uayYyzCc/Ty30LaxYHVI/AAAAAAAACoI/qqQfYQNEVYw/s320/DSCN1738.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: large;">So good!</span></i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: left;"><div><i><span style="font-size: large;"><b><u>Ingredients</u></b></span></i></div><div><i style="text-align: center;">2 pounds thin asparagus spears, cut into 1 inch pieces. </i></div><div><i>8 cups Baby Spinach </i></div><div><i>2 large shallots, chopped</i></div><div><i>2-4 cloves garlic, peeled, smashed, minced</i></div><div><i style="text-align: center;">3 </i><i style="text-align: center;">leeks, cleaned and thinly sliced</i><br />
<i style="text-align: center;"> 8 cups fresh baby spinach</i></div><div><i style="text-align: center;"> </i><i style="text-align: center;">2 Tbls flour</i></div><div><i style="text-align: center;">8 Cups chicken (or vegetable) stock; simmering</i></div><div><i style="text-align: center;">1/4 cup heavy cream</i></div><div><i style="text-align: center;">1/2 tsp crushed red pepper flake</i><br />
<i style="text-align: center;">Grated fresh Parmesan cheese, 1 tsp per bowl</i></div><div><i style="text-align: center;"><br />
</i></div><div><i style="text-align: center;"><b><u>Method:</u></b></i></div><div><i style="text-align: center;">1. Gather 2 pounds thin asparagus spears, 3 leeks, 1 large white onion, (chopped), 8 cups fresh baby spinach, 2 large cloves garlic.</i></div><div><i style="text-align: center;">2. </i><i style="text-align: center;">After washing, chop the asparagus into 1 inch pieces. Dry thoroughly.</i></div><div><i style="text-align: center;">3. </i><i style="text-align: center;">Leeks: Trim. Cut off all the tough green stems and roots. Slice in half vertically. </i><i style="text-align: center;">Thinly slice horizontally and rinse under cold water.</i></div><div><i style="text-align: center;">4. </i><span style="text-align: center;"> </span><i style="text-align: center;">In a large soup pot, on medium high heat, melt 2 Tbls butter.</i></div><div><i style="text-align: center;">5. </i><i style="text-align: center;">Add the onions and cook for 3 minutes.</i><br />
<i style="text-align: center;">6. </i><span style="text-align: center;"> </span><i style="text-align: center;">Add the leeks and cook for 5 minutes.</i><br />
<i style="text-align: center;">7. </i><i style="text-align: center;">Add half of the asparagus stem pieces and </i><i style="text-align: center;"> saute for about 5 minutes.</i><br />
<i style="text-align: center;">8. </i><i style="text-align: center;">Add the minced garlic. Stir for 1 minute.</i><br />
<i style="text-align: center;">9. </i><i style="text-align: center;"> Stir in 2 Tbls flour and cook for about 2 minutes.</i><br />
<i style="text-align: center;">10. </i><i style="text-align: center;">Add 1/2 cup white wine to the pot. Scrape up all of the brown bits with a wooden spoon.</i><br />
<i style="text-align: center;">11. </i><i style="text-align: center;">Add 8 cups simmering chicken ( or vegetable) stock to the pot. Stir</i><span style="text-align: center;">. </span><br />
<span style="text-align: center;">12. </span><i style="text-align: center;">Add 8 cups fresh baby spinach. Stir.</i><br />
<span style="text-align: center;">13. </span><i style="text-align: center;">Tie up a bundle of fresh thyme (5-8 sprigs) and 2 sprigs fresh rosemary with kitchen twine. Put it in the soup pot. Stir. Simmer about 15 minutes until asparagus is very tender.</i><br />
<i style="text-align: center;">14. </i><i style="text-align: center;">Heat the oven to 425 degrees. On a sheet pan, place the other half of the asparagus spears, cut into 1 inch pieces. Drizzle with olive oil, Kosher salt, and fresh ground pepper. Roast for 5 minutes. Set aside.</i><br />
<i style="text-align: center;">15. </i><span style="text-align: center;"> </span><i style="text-align: center;">Using an immersion blender, blend until creamy and smooth. If you don't have an immersion blender, put the soup in a blender, cover the lid with a kitchen towel, and buzz it up.</i><br />
<i style="text-align: center;">16. </i><i style="text-align: center;">Add 1/4 cup heavy cream.</i><br />
<i style="text-align: center;">17. </i><i style="text-align: center;">Add the roasted asparagus into the soup, reserving the pretty tops for the top. Spoon into soup ramekins and top with roasted asparagus tips, croutons, a pinch of crushed red pepper flakes, and shaved Parmesan cheese</i><span style="text-align: center;">.</span></div><div><i style="text-align: center;"><br />
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</span></u></i></b></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-42530798837684764232012-01-02T20:54:00.000-07:002012-01-02T20:54:38.880-07:00(Almost) Lobster Mac n' Cheese<div class="separator" style="clear: both; text-align: center;">(Cheaper than, but just as good) </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><u>Lobster Mac n' Cheese</u></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_JYSLGo3roY/TwJuCt8nxJI/AAAAAAAACkA/Nb3V6HA0YfI/s1600/lobster+mac+n%2527+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-_JYSLGo3roY/TwJuCt8nxJI/AAAAAAAACkA/Nb3V6HA0YfI/s400/lobster+mac+n%2527+cheese.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Believe it or not, prior to Dec 26, 2011, I had never made a proper Mac n' Cheese. I have, in the past, made my Mom's mac with Velveeta and canned milk, and peas. Once. It was not well received by my hub, who is the mac master in this house. So, here it was, the day after Christmas, and we had our son and daughter in law and three kids under the age of 5 coming to celebrate a late Christmas. Should I trot out the leftover tenderloin, scalloped potatoes, and green bean casserole? No way. They had that meal the day before. I needed a meal that was kid and adult friendly, and not too time consuming... I was getting tired, after all the festivities, cooking, and jet lag. (Did I mention I returned from a working trip to France on the evening of the 22nd?) Anyway, I had lots of pasta in the pantry and langostino in the freezer (left over from my Pasta in the Park competition), and, a star was born. Thank you, H & B, for the mac pointers.</div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients:</u></b></div><div class="separator" style="clear: both; text-align: center;"></div><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 tablespoons butter, plus 1 tablespoon for greasing dish</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Kosher salt</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 pound penne pasta</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 shallots or 1/4 red onion, finely chopped</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 large cloves fresh garlic, chopped</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Freshly ground black pepper</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons tomato paste</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup all-purpose flour</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup white wine</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups heavy cream and 2 cups whole milk, brought to a simmer in a separate saucepan</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon sweet paprika</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon cayenne pepper or crushed red pepper flakes (toddlers generally don't like the heat. Go easy).</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 bay leaves</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces shredded sharp white Cheddar</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 ounces shredded Gruyere</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 ounces shredded Fontina</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 ounces shredded Dubliner</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">The important elements here, regarding the cheese mixture, is to have something creamy, like Fontina, something sharp, like white cheddar, something kind of nutty, like gruyere. I just threw in the Dubliner because it was in my fridge and too darn tasty to leave out. Use what you like!</li>
</ul><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 cups Langostino meat, (defrosted if frozen), thoroughly dried</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup (or so) Panko bread crumbs</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 Tbls butter, dotted over top of bread crumbs</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: 'trebuchet ms', sans-serif; font-size: 18px;"><br />
</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: 'trebuchet ms', sans-serif; font-size: 18px;"><b><u>Directions:</u></b></span></li>
</ul><div style="text-align: -webkit-auto;"><div class="instructions" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><ol><li>Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.</li>
<li>In a large pot of boiling salted water (should taste like the sea) over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.</li>
<li>Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with Kosher salt and fresh cracked pepper. </li>
<li>Add the tomato paste and flour. Stir to toast, about 3 to 4 minutes. </li>
<li>Add the white wine and reduce about 2 minutes. </li>
<li>Slowly add the hot cream and milk, whisking well to remove any lumps. </li>
<li>Add the paprika, cayenne or red pepper flakes, and bay leaves. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and coats a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves. </li>
<li>Stir in the grated cheeses, a handful at a time, combining well after each addition. </li>
<li>Add the chopped langostino meat to the sauce and stir well. Add the pasta and stir. If the mixture is too thick, add more milk until you have the consistency you want.</li>
<li> Add to the greased baking dish and sprinkle with the Panko crumbs. Top all over with little dabs of butter.</li>
<li>Bake for 25 - 35 minutes. Remove from the oven and let rest for 10 minutes before serving. </li>
</ol><div>Happy Mac n' Cheesing!</div><br />
<div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div></div></div><div style="text-align: -webkit-auto;"><span style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 23px;"><br />
</span></span></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-45246495087146343542011-12-29T17:45:00.000-07:002011-12-29T17:45:34.972-07:00Smoked Salmon Canape's<div style="text-align: center;"><br />
<b><u>Smoked Salmon Canape's</u></b></div><div style="text-align: center;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w2rsoM3eqSE/Tvy1oJ1G8aI/AAAAAAAACiE/ZCSMQQwQxPQ/s1600/DSCN1534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-w2rsoM3eqSE/Tvy1oJ1G8aI/AAAAAAAACiE/ZCSMQQwQxPQ/s400/DSCN1534.JPG" width="400" /></a></div><div style="text-align: center;">These appetizers are quick, tasty, easy to prepare , and easy on the waistline. I serve the smoked salmon dip on cucumbers, because I like crunch and taste, but you could also put it on crackers, (per request from husband, H).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EjFoXGVZ8TQ/Tvz4jHNKoVI/AAAAAAAACi4/mZd3xspYm7Q/s1600/DSCN1652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-EjFoXGVZ8TQ/Tvz4jHNKoVI/AAAAAAAACi4/mZd3xspYm7Q/s400/DSCN1652.JPG" width="400" /></a></div><br />
<div style="text-align: left;"><b><u>Ingredients:</u></b></div><div style="text-align: left;">8 ounces fat free cream cheese or Tofutti Better than cream cheese, room temp</div><div style="text-align: left;">1/2 cup light sour cream</div><div style="text-align: left;">1 Tbls freshly squeezed lemon juice</div><div style="text-align: left;">1 Tbls creamy horseradish (more if you like it a bit more spicy)</div><div style="text-align: left;">1 large shallot, minced</div><div style="text-align: left;">3 Tbls capers, rinsed and dried</div><div style="text-align: left;">2 green onions, thinly sliced on the bias</div><div style="text-align: left;">1 English (seedless) cucumber, sliced into rounds</div><div style="text-align: left;">2 Tbls minced fresh dill, plus more for snipped garnish</div><div style="text-align: left;">Kosher salt and fresh cracked pepper<br />
<br />
Just so you know: Tofutti has no butter fat, no milk; just soy and other good stuff.<br />
<br />
When you're trying to cut down on fat and calories, you can go with the fat free / light/ soy substitutes, as long as you have big, powerful flavors to offset what can be bland tasting diet plate dishes. Like we have here with the salmon, capers, shallots, and horseradish.</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VHcNwJPvC9E/Tvz7GEcV9FI/AAAAAAAACj0/-2F5IKVjPxs/s1600/DSCN1653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-VHcNwJPvC9E/Tvz7GEcV9FI/AAAAAAAACj0/-2F5IKVjPxs/s400/DSCN1653.JPG" width="400" /></a></div><br />
</div><div style="text-align: left;"><b><u>Here's how it's done:</u></b></div><div style="text-align: left;">With your vegetable peeler, peel lengthwise slices of peel off of the cucumber, making stripes around it.</div><div style="text-align: left;">Slice the cucumber into rounds, approximately 1/2 - 1 inch thick. (It has to be thick enough to hold a spread). Lay the cuke slices out on a stack of paper towels and sprinkle with Kosher salt. Let this hang out for a good 20 minutes, blotting with dry paper towels as the moisture comes to the surface.<br />
This does two things; first, it seasons the cucumber. Second, it helps eliminate some of the moisture in the cuke. If you put a dip or spread on top of an unsalted, wet cuke, it will slide right off. Probably into your lap. Or, your mother in law's lap. Or your boss's lap. No bueno.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yZTNDQVdO58/Tvz6GtvVLiI/AAAAAAAACjM/UWu_HtwfebA/s1600/DSCN1572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-yZTNDQVdO58/Tvz6GtvVLiI/AAAAAAAACjM/UWu_HtwfebA/s400/DSCN1572.JPG" width="400" /></a></div><div style="text-align: left;">While the cukes are giving up some of their excess water, get out your hand mixer and go to town on the spread. </div><div style="text-align: left;">Chop up the smoked salmon into small pieces.</div><div style="text-align: left;">Rinse the capers under cold water and drain.</div><div style="text-align: left;">Thinly slice the green onions, on the diagonal, just because it looks pretty.</div><div style="text-align: left;">Mince the shallots.</div><div style="text-align: left;">Finely chop the dill.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Into a bowl, put the cream cheese, sour cream, horseradish, lemon juice, dill, and shallots. Mix it up until smooth and creamy.</div><div style="text-align: left;">With a soft spatula, fold in the salmon, capers, and green onions.</div><div style="text-align: left;">TASTE and re-season, as necessary.</div><div style="text-align: left;">Line a bowl with a gallon size zip top bag.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M9_9P1dCD7c/Tvz6UkUR4yI/AAAAAAAACjU/HDRe0ZugthU/s1600/DSCN1573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-M9_9P1dCD7c/Tvz6UkUR4yI/AAAAAAAACjU/HDRe0ZugthU/s400/DSCN1573.JPG" width="400" /></a></div><div style="text-align: center;">Put the filling into the bag.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B3LQKokvjOA/Tvz6gyAn88I/AAAAAAAACjc/yLPrcWuXhJY/s1600/DSCN1576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-B3LQKokvjOA/Tvz6gyAn88I/AAAAAAAACjc/yLPrcWuXhJY/s400/DSCN1576.JPG" width="400" /></a></div><div style="text-align: center;">Zip it up, squeezing out the air. Now, snip off a corner of the bag so you can pipe the spread onto the cuke rounds.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aJBwNUvevrw/Tvz6sVnrG_I/AAAAAAAACjk/lncUThPcBMI/s1600/DSCN1577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-aJBwNUvevrw/Tvz6sVnrG_I/AAAAAAAACjk/lncUThPcBMI/s400/DSCN1577.JPG" width="400" /></a></div><div style="text-align: center;">If this step sends you into panic mode, no worries. You can skip it and simply spoon the spread onto the cukes.</div><div style="text-align: center;">If not panic stricken, go ahead and pipe some filling onto the now blotted dry cukes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-e5zwxTow0CI/Tvz64rq5z8I/AAAAAAAACjs/Zk2lJhegPYU/s1600/DSCN1578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-e5zwxTow0CI/Tvz64rq5z8I/AAAAAAAACjs/Zk2lJhegPYU/s400/DSCN1578.JPG" width="400" /></a></div><div style="text-align: center;">Top with fresh chopped dill, fresh cracked pepper, and serve.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-w2rsoM3eqSE/Tvy1oJ1G8aI/AAAAAAAACiE/ZCSMQQwQxPQ/s1600/DSCN1534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-w2rsoM3eqSE/Tvy1oJ1G8aI/AAAAAAAACiE/ZCSMQQwQxPQ/s400/DSCN1534.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><div><b><u>Ingredients:</u></b></div><div>8 ounces fat free cream cheese or Tofutti Better than cream cheese, room temp</div><div>1/2 cup light sour cream</div><div>1 Tbls freshly squeezed lemon juice</div><div>1 Tbls creamy horseradish (more if you like it a bit more spicy)</div><div>1 large shallot, minced</div><div>3 Tbls capers, rinsed and dried</div><div>2 green onions, thinly sliced on the bias</div><div>1 English (seedless) cucumber, sliced into rounds</div><div>2 Tbls minced fresh dill, plus more for snipped garnish</div><div>Kosher salt and fresh cracked pepper<br />
<br />
<b><u>Method:</u></b><br />
1. Peel lengthwise slices of peel off of the cucumber, making stripes around it. (Just because it's pretty).<br />
2. Slice the cucumber into rounds, approximately 1/2 - 1 inch thick.<br />
3. Lay the cuke slices out on a stack of paper towels and sprinkle with Kosher salt.<br />
4. Blot cukes with dry paper towels as the moisture comes to the surface.<br />
5. <span style="text-align: center;">Chop up the smoked salmon into small pieces.</span><br />
<div style="text-align: left;">6. Rinse the capers under cold water and drain.</div><div style="text-align: left;">7. Thinly slice the green onions, on the diagonal.</div><div style="text-align: left;">8. Mince the shallots.</div><div style="text-align: left;">9. Finely chop the dill.</div><div style="text-align: left;">10. P<span style="text-align: center;">ut the cream cheese, sour cream, horseradish, lemon juice, dill, and shallots into a bowl. With a hand mixer, mix it up until smooth and creamy.</span></div><div style="text-align: left;"><span style="text-align: center;">11. </span><span style="text-align: center;">With a soft spatula, fold in the salmon, capers, and green onions.</span></div><div style="text-align: left;">12. TASTE and re-season, as necessary.</div><div style="text-align: left;">13. Line a bowl with a gallon size zip top bag. <span style="text-align: center;">Put the filling into the bag. </span><span style="text-align: center;">Zip it up. Squeeze the air </span><span style="text-align: center;"> </span><span style="text-align: center;">out</span><span style="text-align: center;">. 14. Snip off a corner of the bag. </span><span style="text-align: center;"> P</span><span style="text-align: center;">ipe the spread onto the cuke rounds.</span></div><div style="text-align: left;"><span style="text-align: center;">15. Top with fresh chopped dill, fresh cracked pepper, and serve.</span></div><div style="text-align: left;"><span style="text-align: center;"><br />
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</u></b></div></div></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-73127580385369898282011-12-27T23:23:00.000-07:002011-12-27T23:23:37.623-07:00Clementine, Avocado and Pistacchio Salad<div style="text-align: center;"> <b><u>Clementine, Avocado and Pistacchio Salad</u></b></div><div style="text-align: center;"><b><u><br />
</u></b></div><div style="text-align: center;">Easy enough for everyday dinner; tasty enough for a holiday dinner. Clementines and avocados are in season, beautiful, and delicious. Pistachios are always welcome, and a delicious, nutritious, addition to any salad. Whip up a simple tangerine pomegranate vinaigrette, and you've got yourself one heck of a delicious salad.</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Let's start here, with the base.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span id="goog_1377447963"></span><span id="goog_1377447964"></span></div><div style="text-align: center;"> Lettuce. I like a blend of butter lettuce and arugula. But, you can use whatever you have on hand. Spring mix, spinach, etc. This is a salad that does well when the lettuce doesn't overpower the other ingredients. Softer lettuces work well. Lay down a bunch of clean, dry greens.</div><div style="text-align: center;">Zest 2 clementines into a prep bowl. Just the orange part, please. White = pith. Pith = sour; no bueno, no good, makes you want to spit it out. </div><div style="text-align: center;">Add 2-3 clementine tangerines, sectioned, into the salad bowl. (May sub Mandarin oranges).</div><div style="text-align: center;">Halve and seed 1 large avocado. Dice and add to salad bowl.</div><div style="text-align: center;">Thinly slice 2 shallots or 1/4 small red onion. Sprinkle over salad.<br />
Crumble up 1/2 of a package of Boursin cheese over the salad. Any flavor.</div><div style="text-align: center;">Toss a big handful of roasted, salted pistachios over the salad.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Season with Kosher (or sea) salt, and fresh cracked pepper, and finish with the Clementine zest.<br />
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<div style="text-align: left;"><b>Vinaigrette: </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1LsSDKWiEVY/TvqrchS9FaI/AAAAAAAAChE/7XFMOto94Vs/s1600/DSCN1548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/-1LsSDKWiEVY/TvqrchS9FaI/AAAAAAAAChE/7XFMOto94Vs/s400/DSCN1548.JPG" width="400" /></a></div><div style="text-align: left;"></div><div style="text-align: center;">1 tsp Dijon mustard</div><div style="text-align: center;">1 Tbls tangerine pomegranate vinegar (or raspberry vinegar, or pear vinegar, or heck, even some plain old sherry or white wine vinegar).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bZbqAg66BoI/Tvqr72pYEiI/AAAAAAAAChU/ctn8EvD4iLc/s1600/DSCN1550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-bZbqAg66BoI/Tvqr72pYEiI/AAAAAAAAChU/ctn8EvD4iLc/s320/DSCN1550.JPG" width="320" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: center;">Juice of 2 Clementines</div><div style="text-align: left;"><br />
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Slowly whisk in about 1/2 cup extra virgin olive oil to emulsify dressing.<br />
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</div><div style="text-align: left;"> Season with Kosher salt and fresh cracked pepper.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jadpHi_0jsU/Tvqsvcs56AI/AAAAAAAACh0/wiFHEcu8NHA/s1600/DSCN1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jadpHi_0jsU/Tvqsvcs56AI/AAAAAAAACh0/wiFHEcu8NHA/s320/DSCN1555.JPG" width="320" /></a></div><div style="text-align: left;"></div><div style="text-align: center;"> Taste! If too tart, add a bit more olive oil, or agave nectar or honey to taste. </div><div style="text-align: center;"> You could also put all the ingredients in a jar and just shake it up.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pour desired amount of dressing over the salad, and serve immediately. </div><div style="text-align: center;">Dressed salad will not keep in the fridge. It will become a slimy mess overnight. If there are those at the table that do not want or like vinaigrette, serve the salad naked, and pass dressing on the side.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b><u>Ingredients:</u></b></div><div style="text-align: left;">1 head butter lettuce, washed and chopped</div><div style="text-align: left;">2 cups Arugula </div><div style="text-align: left;">5 Clementines: 2 zested and juiced for dressing; 2-3 segmented into salad</div><div style="text-align: left;">1 large ripe avocado, chopped</div><div style="text-align: left;">1/4 red onion, thinly sliced</div><div style="text-align: left;">1 cup roasted salted, shelled pistachios</div><div style="text-align: left;">1/2 package Boursin cheese, crumbled over salad</div><div style="text-align: left;">Kosher salt and fresh cracked pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><u>Vinaigrette:</u></b></div><div style="text-align: left;"></div><div style="text-align: left;">1 tsp Dijon mustard</div><div style="text-align: left;">1 Tbls tangerine pomegranate vinegar (or raspberry vinegar, or pear vinegar, or sherry or white wine vinegar).</div><div style="text-align: left;">Juice of 2 Clementines</div><div style="text-align: left;">1/2 cup extra virgin olive oil</div><div style="text-align: left;">Kosher salt and fresh cracked pepper</div><div style="text-align: left;"> If too tart, add a bit more olive oil, or agave nectar or honey to taste. </div><br />
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</div></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-28888998847460393632011-12-22T19:29:00.000-07:002011-12-22T19:29:21.579-07:00Not yo' Mama's Green Bean Casserole<div style="text-align: center;"><u><span class="Apple-style-span" style="font-size: large;">French Green Bean and Wild Mushroom Casserole</span></u></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zsSBcbOUKqc/TvPC0LwZVZI/AAAAAAAACco/9rCfLqHQSTE/s1600/green+bean+casserole.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-zsSBcbOUKqc/TvPC0LwZVZI/AAAAAAAACco/9rCfLqHQSTE/s400/green+bean+casserole.jpeg" width="320" /></a></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">Just in time for the holiday, it's time to re-think yo' momma's green bean casserole. Sure, it's super easy to open a few cans and put that hot mess in the oven. Let's take this traditional casserole to new heights with Haricots Verts, an assortment of beautiful wild mushrooms, shallots, and really yummy, creamy sauce.</div><div class="separator" style="clear: both; text-align: center;">Let's start with the beans. In the grocery store, or your favorite big box giant, like Costco or Sam's, are these little French green beans, called haricots verts. (Pronounced "arico ver", like "very"). These gems are packaged in cellophane and ready to use. No prep needed. Just make sure to check the expiration date and look at the beans to ensure freshness. </div><div class="separator" style="clear: both; text-align: center;">First, bring a big pot of salty water (we need to season every step of the way), to a rolling boil. Carefully add the beans to the boiling water. After the beans are in the pot, make a shock pot. Ice; water; Kosher salt (one real good pinch).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DH9TebNd4Fo/TvPDT0Y3EII/AAAAAAAACc0/5OiIKJRjI_E/s1600/DSCN1479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DH9TebNd4Fo/TvPDT0Y3EII/AAAAAAAACc0/5OiIKJRjI_E/s320/DSCN1479.JPG" width="320" /></a></div>When the beans are bright green, fetch one out and taste it. If it's too tough, keep on boiling. We're going for crisp/tender here, not fibrous tough; not mushy mush. When tender to your liking, fish them out with a large spider. (Not the furry eight legged kind, just so you know).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vBkGmBJn85Q/TvPDgBAvYYI/AAAAAAAACc8/2B-ZM1Vop5Q/s1600/DSCN1480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-vBkGmBJn85Q/TvPDgBAvYYI/AAAAAAAACc8/2B-ZM1Vop5Q/s320/DSCN1480.JPG" width="320" /></a></div>Then plunge them directly into your shock pot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FDwF0B00Q6Q/TvPDs9kVgcI/AAAAAAAACdE/WqS52roBRgo/s1600/DSCN1481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-FDwF0B00Q6Q/TvPDs9kVgcI/AAAAAAAACdE/WqS52roBRgo/s320/DSCN1481.JPG" width="320" /></a></div>Give them a stir. Then leave them alone in the icy bath.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0KbirP2Bxzo/TvPD5FVWNiI/AAAAAAAACdM/SXX_QnNHA3g/s1600/DSCN1482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0KbirP2Bxzo/TvPD5FVWNiI/AAAAAAAACdM/SXX_QnNHA3g/s400/DSCN1482.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">When cool, drain them on a stack of paper towels.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sEvsdobmCQA/TvPEgEKtbLI/AAAAAAAACdk/1mgcBffQnGo/s1600/DSCN1489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-sEvsdobmCQA/TvPEgEKtbLI/AAAAAAAACdk/1mgcBffQnGo/s400/DSCN1489.JPG" width="400" /></a></div>Let's talk mushrooms. I kinda like some of the fancy schmancy shrooms out there, so I went with 1 pound total of oysters, cremini (baby portabellas), and Shitake. If you don't like or can't find the above, just slice up a pound of white button mushrooms. They'll be just fine.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p8P9HapSP7o/TvPEHOhMNLI/AAAAAAAACdU/sACEp_p34WI/s1600/DSCN1483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-p8P9HapSP7o/TvPEHOhMNLI/AAAAAAAACdU/sACEp_p34WI/s400/DSCN1483.JPG" width="400" /></a></div>Chop them up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6dv9Fs9psY8/TvPET5XwfYI/AAAAAAAACdc/jbL5qI_sKks/s1600/DSCN1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6dv9Fs9psY8/TvPET5XwfYI/AAAAAAAACdc/jbL5qI_sKks/s400/DSCN1484.JPG" width="400" /></a></div>In a large skillet, (I like cast iron), heat up 1 Tbsp olive oil and 2 Tbsp butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--RXfIk7572s/TvPExGlj58I/AAAAAAAACds/nszi4a6yOyE/s1600/DSCN1490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/--RXfIk7572s/TvPExGlj58I/AAAAAAAACds/nszi4a6yOyE/s400/DSCN1490.JPG" width="400" /></a></div>When the skillet is hot, add the mushrooms, 2 large shallots (or 1/4 chopped red onion), a good pinch of Kosher salt and some fresh cracked pepper. Don't touch them, don't stir them until they have enough time to brown on the skillet side down. Then, you should stir them around. Not before. Thank you.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZnE6R3-KgaU/TvPFGvmLl-I/AAAAAAAACd8/RsunGHDtBsQ/s1600/DSCN1493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZnE6R3-KgaU/TvPFGvmLl-I/AAAAAAAACd8/RsunGHDtBsQ/s400/DSCN1493.JPG" width="400" /></a></div>Saute the mushrooms until beautifully brown and caramelized. Throw in 2 cloves minced garlic and 1/4 tsp nutmeg while the mushrooms are getting really happy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DwEl_roOGZs/TvPFSenbzxI/AAAAAAAACeE/TtpO7Q32Dzs/s1600/DSCN1494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-DwEl_roOGZs/TvPFSenbzxI/AAAAAAAACeE/TtpO7Q32Dzs/s400/DSCN1494.JPG" width="400" /></a></div>Add 2 Tbsp all purpose flour (I use whole wheat).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-76ukAl3NWJQ/TvPFq0cF25I/AAAAAAAACeU/TSoCJuJp7Mw/s1600/DSCN1496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-76ukAl3NWJQ/TvPFq0cF25I/AAAAAAAACeU/TSoCJuJp7Mw/s400/DSCN1496.JPG" width="400" /></a></div>And whisk it up. We need to cook out the raw flour flavor without burning it. Cook for about 3 minutes on medium to medium high heat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2ZT9ttphDEU/TvPF_HQpBAI/AAAAAAAACec/v8H8teH9oHg/s1600/DSCN1497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-2ZT9ttphDEU/TvPF_HQpBAI/AAAAAAAACec/v8H8teH9oHg/s400/DSCN1497.JPG" width="400" /></a></div>Whisk in 1 quart chicken stock. I used home made, but, box-o-stock will be just fine.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DcHMqAXpk9Y/TvPGKjN0c_I/AAAAAAAACek/EqQsEw61sMY/s1600/DSCN1498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-DcHMqAXpk9Y/TvPGKjN0c_I/AAAAAAAACek/EqQsEw61sMY/s400/DSCN1498.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Throw in a few sprigs of fresh thyme tied up in a bundle, and just let it ride.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hjru-Ou0JOs/TvPGXhn4q8I/AAAAAAAACes/obEcMJGuMdc/s1600/DSCN1499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-hjru-Ou0JOs/TvPGXhn4q8I/AAAAAAAACes/obEcMJGuMdc/s400/DSCN1499.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j36CZMgMyGs/TvPGvkab_dI/AAAAAAAACe8/-w7QED82Qi0/s1600/DSCN1502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-j36CZMgMyGs/TvPGvkab_dI/AAAAAAAACe8/-w7QED82Qi0/s400/DSCN1502.JPG" width="400" /></a></div>When smooth and thick, stir in 1/2 cup light sour cream. This is one of those dishes that you can go light and not sacrifice flavor. Fish out the thyme bundle.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eJqZqToSwxw/TvPGjYivasI/AAAAAAAACe0/Li7CZLYwDCI/s1600/DSCN1501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-eJqZqToSwxw/TvPGjYivasI/AAAAAAAACe0/Li7CZLYwDCI/s320/DSCN1501.JPG" width="320" /></a></div>Put your beans back in the skillet with the mushrooms. Fold it all together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BcffCaEP9iQ/TvPG8QPP2eI/AAAAAAAACfE/xGXESzrmuP0/s1600/DSCN1503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-BcffCaEP9iQ/TvPG8QPP2eI/AAAAAAAACfE/xGXESzrmuP0/s320/DSCN1503.JPG" width="320" /></a></div>Grate up some parmigiano reggiano right over the top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-a9S7Ht7D8to/TvPHIB4GA6I/AAAAAAAACfM/tMR_jkhlqh0/s1600/DSCN1504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-a9S7Ht7D8to/TvPHIB4GA6I/AAAAAAAACfM/tMR_jkhlqh0/s320/DSCN1504.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br class="Apple-interchange-newline" /></div> Place in an oven safe casserole dish. Top with a big handful of French's French Fried Onions.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-REoHBhgYtPA/TvPZLx4DOSI/AAAAAAAACfY/dGn4jbPCqXU/s1600/French+fried+onions.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-REoHBhgYtPA/TvPZLx4DOSI/AAAAAAAACfY/dGn4jbPCqXU/s400/French+fried+onions.jpeg" width="400" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"> Place in an oven safe casserole dish and bake at 350 degrees for about 15 minutes, until bubbly and golden.</div><div class="" style="clear: both; text-align: center;"> If you really want to go for the gusto, you could slice up some shallot rings, dunk them in seasoned flour, then fry them in oil until crisp, and top the casserole with that. Too much work and mess for me. French's work just fine.</div><div class="" style="clear: both; text-align: center;">Thank your Grandmama and mama for introducing you to a tasty holiday tradition. Then make it better.</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;"><u><b>Recipe</b></u></div><div class="" style="clear: both; text-align: left;"></div><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 pounds Haricots Verts, (If not available, use fresh green beans, trimmed and de-strung)</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Kosher salt and freshly ground black pepper</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons butter</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon vegetable oil</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 sprigs fresh thyme, tied up in a bundle</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cloves garlic, minced</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon ground nutmeg</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons all-purpose flour</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1quart low-sodium chicken broth</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup sour cream</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup grated Parmesan cheese</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 big handful French fried onions</li>
</ul><div style="text-align: -webkit-auto;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 23px;"><b><u>Method:</u></b></span></span></div><div style="text-align: -webkit-auto;"><ol><li>Bring a big pot of salty water to a rolling boil. Carefully add the beans to the boiling water. </li>
<li>After the beans are in the pot, make a shock pot. Ice & water, & Kosher salt.</li>
<li>Cook to desired tenderness.</li>
<li>Plunge them directly into the shock pot.</li>
<li>When cool, drain them on a stack of paper towels.</li>
<li> 1 pound total mushrooms: oysters, cremini (baby portabellas), and Shitake. Chopped.</li>
<li>In a large skillet, heat 1 Tbsp olive oil and 2 Tbsp butter.</li>
<li>When the skillet is hot, add the mushrooms, 2 large shallots (or 1/4 chopped red onion), Kosher salt and fresh cracked pepper.</li>
<li>Saute' the mushrooms until brown and <span class="Apple-style-span" style="text-align: center;">caramelized</span><span class="Apple-style-span" style="text-align: center;">. Add 2 cloves minced garlic and 1/4 tsp nutmeg while the mushrooms are browning.</span></li>
<li><span class="Apple-style-span" style="text-align: center;">Add 2 Tbspb all purpose flour to the mushrooms. Whisk and cook about 3 minutes.</span></li>
<li><span class="Apple-style-span" style="text-align: center;">Whisk in 1 quart chicken stock.</span></li>
<li><span class="Apple-style-span" style="text-align: center;">When smooth and thick, stir in 1/2 cup light sour cream.</span></li>
<li><span class="Apple-style-span" style="text-align: center;">Remove thyme bundle.</span></li>
<li><span class="Apple-style-span" style="text-align: center;">Put beans back in the skillet with the mushrooms. Fold it all together.</span></li>
<li><span class="Apple-style-span" style="text-align: center;">Grate 1/4 cup parmigiano reggiano over the top.</span></li>
<li><span class="Apple-style-span" style="text-align: center;"> Place in an oven safe casserole dish. Top with a big handful of French's French Fried Onions.</span></li>
<li><span class="Apple-style-span" style="text-align: center;"> Place in an oven safe casserole dish and bake at 350 degrees for about 15 minutes, until bubbly and golden.</span></li>
</ol></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 23px;"><b><u><br />
</u></b></span></span></div><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
</ul><br />
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</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-79836346558269605992011-11-26T17:40:00.000-07:002011-11-26T17:40:33.186-07:00Beef & Artichoke Crostini I made these simple crostini for an appetizer I brought over to my friend Margie's house for Thanksgiving. I used leftover prime rib that I made for my anniversary dinner, but any medium rare beef, thinly sliced, will work just fine. Heck, you could even stop by the deli for some sliced roast beef. The only ingredient I had to buy was a loaf of French bread. All the other ingredients are generally on hand in the fridge.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4XAt-2l4te0/TtFzTDFHiHI/AAAAAAAACY4/zHENkci0u3E/s1600/DSCN1532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-4XAt-2l4te0/TtFzTDFHiHI/AAAAAAAACY4/zHENkci0u3E/s400/DSCN1532.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Here's what you need: (All measurements are approximate, as you really don't need to measure anything).</div><div class="separator" style="clear: both; text-align: center;">1 baguette, sliced on the diagonal</div><div class="separator" style="clear: both; text-align: center;">A few big garlic cloves, smashed</div><div class="separator" style="clear: both; text-align: center;">1 cup (or so) artichoke hearts from a jar, drained and buzzed up in a food processor or blender (Either marinated or plain; doesn't really matter)</div><div class="separator" style="clear: both; text-align: center;">1 container baby arugula, washed and spun dry</div><div class="separator" style="clear: both; text-align: center;">Prepared Horseradish cream</div><div class="separator" style="clear: both; text-align: center;">Parmesan cheese curls</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kRAhx9Ch-Ds/TtF3maRLlXI/AAAAAAAACZQ/rUVk7GTZd-M/s1600/baguette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kRAhx9Ch-Ds/TtF3maRLlXI/AAAAAAAACZQ/rUVk7GTZd-M/s1600/baguette.jpg" /></a></div><div style="text-align: center;">I buy mega jars like this at Costco.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p5hHzvnQ0dA/TtF3sGGwfVI/AAAAAAAACZY/B-xvwp4JS5Y/s1600/artichoke+hearts.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-p5hHzvnQ0dA/TtF3sGGwfVI/AAAAAAAACZY/B-xvwp4JS5Y/s400/artichoke+hearts.jpeg" width="299" /></a></div><div class="separator" style="clear: both; text-align: center;">I like the pre-washed arugula. Saves me time.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-T_NDYgW6bwU/TtF54DkL32I/AAAAAAAACZg/jLJV2NiSZ-I/s1600/arugula.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://3.bp.blogspot.com/-T_NDYgW6bwU/TtF54DkL32I/AAAAAAAACZg/jLJV2NiSZ-I/s320/arugula.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Leftover beef. It's what's for dinner.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://2.bp.blogspot.com/-wEyuDAIWNtg/TtFzgHmAtQI/AAAAAAAACZI/_s04YsfNrFw/s1600/Slicing+Roast+beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-wEyuDAIWNtg/TtFzgHmAtQI/AAAAAAAACZI/_s04YsfNrFw/s400/Slicing+Roast+beef.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div>We could get all fancy schmancy here, grate our own horseradish, mix it with creme freche, etc., but that's not the point. We're going for easy, fast, and delicious.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y_TDTQvVVSY/TtF7up4D-PI/AAAAAAAACZo/Fikm_ydHjsg/s1600/horseradish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-y_TDTQvVVSY/TtF7up4D-PI/AAAAAAAACZo/Fikm_ydHjsg/s400/horseradish.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">And for the love of All That Is Holy, use real Parmesan cheese! (Or Manchego, or Pecorino,those would be delicious as well). Nothing from a can will do in this appetizer, or any other food for that matter, justice.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UMVOJlhnjd0/TtF8MmQWr7I/AAAAAAAACZw/2SFA49r23FU/s1600/parmesan.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://4.bp.blogspot.com/-UMVOJlhnjd0/TtF8MmQWr7I/AAAAAAAACZw/2SFA49r23FU/s400/parmesan.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QQ0ZC9RNhNQ/TtGCNLnVCVI/AAAAAAAACZ4/wcbm7xhJzIM/s1600/parm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QQ0ZC9RNhNQ/TtGCNLnVCVI/AAAAAAAACZ4/wcbm7xhJzIM/s400/parm.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;">Here's how it's done:</div><div><ol><li>Toast up the bread. Both sides. I used my grill pan on top of the stove to get pretty grill marks. No grill pan? No grill? No problem. Put the bread slices on a sheet pan and broil for about 2 minutes on each side. Do not turn your back on the bread. Do not answer the phone, check your Email, or let the dog out. Your bread will burn as soon as you turn your back. It's a cosmic rule of nature. Trust me on this.</li>
<li>Smash the garlic cloves with the side of a big knife. Rub the clove all over one side of the toasted bread. Do this to all of the bread slices. Then...</li>
<li>Spread a thin layer of buzzed up artichoke hearts on each slice of bread. This will give the arugula something to stick to.</li>
<li>Lay a handful of arugula on each of the bread slices.</li>
<li>Lightly salt and heavily pepper. Freshly ground, please.</li>
<li>Top each toast with some slices of beef. (Getting the picture? This is the assembly line at it's best. Better yet, recruit some help).</li>
<li>Top the beef with a dollop of horseradish. </li>
<li>Top each toast with parmesan cheese curls. Use your vegetable peeler. Makes them pretty.</li>
<li>If you have the time and the desire, you could heat these up in a warm oven (say, 350 degrees) for a few minutes. But it's not necessary.</li>
<li>Place the crostini on a platter, sprinkle arugula over the whole tray, along with some sea salt and fresh cracked pepper.</li>
<li>Prepare your thank you speech. Once your guests stop drooling and chewing, they'll thank you.</li>
</ol></div><div class="separator" style="clear: both;"></div><ol></ol>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-22779179896050653082011-04-28T21:04:00.000-06:002011-04-28T21:04:24.342-06:00Prime Rib Sandwich<div style="text-align: center;"><b><i><u>Path To The Draft Prime Rib Sandwich</u></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KeUHpIT-c80/TboVAZI9PYI/AAAAAAAACXI/Xg9V9HiPjhU/s1600/DSCN1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KeUHpIT-c80/TboVAZI9PYI/AAAAAAAACXI/Xg9V9HiPjhU/s400/DSCN1050.JPG" width="400" /></a></div><div style="text-align: left;">Hey Folks! Ever wonder what to do with that leftover Prime Rib, skirt, flank, New York strip, (or any other kind of) steak? The easy answer is: </div><div style="text-align: left;">A. Heat it up in the microwave, making it into a jerky type dish.</div><div style="text-align: left;">B. Slice it up into a hearty salad. Not a bad choice.</div><div style="text-align: left;">C. Slice it up, heat it up in some au jus, throw on some hearty cheese, smear some horseradish cream on a toasted roll, and serve to your husband, who has his bottom half glued to the couch watching "The Path To The Draft". Or, the actual draft. I'm pretty sure that's what's happening right now on T.V. </div><div style="text-align: left;">The Royal Wedding will never make an appearance on our TV sets, as long as the Draft is on.</div><div style="text-align: left;">So, for those of you who aren't in the know, this "Path to the Draft" thing, is comprised of all of the college players in the entire universe hoping to be drafted to an NFL team. All expect to make millions of dollars, while, at the present time, the NFL owners are locking them out. It's kind of like being chosen for the P.E. class softball team..."Pick me. Pick me!" Only this is worth a lot more money and a lot less humiliation. And it's all televised. For hours and hours and hours and days and weeks... and weeks...</div><div style="text-align: left;">So, for this great white knuckler event, we're making a sandwich. With leftovers. He won't notice. Until he takes a bite, and utters, "This is delicious!"</div><div style="text-align: left;">Here's how it's done: </div><div style="text-align: center;"><ol><li style="text-align: left;">Thinly slice any and all leftover (preferably rare) roast beef. Set aside.</li>
<li style="text-align: left;">Peel and thinly slice 1 giant onion. </li>
<li style="text-align: left;">In a cast iron skillet, melt a couple (2) Tablespoons butter over med/low heat.</li>
<li style="text-align: left;">Put the onions in the skillet. Give it a good sprinkle of Kosher salt and fresh cracked pepper. Brown for about 20 minutes. We're going the low & slow route to create sweet, beautiful, brown onions to top our sandwich. Turn off the heat when onions are soft and brown.<a href="http://1.bp.blogspot.com/-n8mGq94TXI0/TboSkj9O9oI/AAAAAAAACWQ/yChth4o48CM/s1600/DSCN1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-n8mGq94TXI0/TboSkj9O9oI/AAAAAAAACWQ/yChth4o48CM/s400/DSCN1033.JPG" width="400" /></a></li>
<li style="text-align: left;"><a href="http://1.bp.blogspot.com/-n8mGq94TXI0/TboSkj9O9oI/AAAAAAAACWQ/yChth4o48CM/s1600/DSCN1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>While the onions are cooking, put your leftover Au Jus in a deep skillet. No Au Jus? Pop open a can of Campbell's Beef consomme and pour it right in the skillet. Heat it up to a simmer.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CdVmNow7EDY/TboSv_nbJaI/AAAAAAAACWU/x7k3ebY5A50/s1600/DSCN1035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-CdVmNow7EDY/TboSv_nbJaI/AAAAAAAACWU/x7k3ebY5A50/s400/DSCN1035.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CdVmNow7EDY/TboSv_nbJaI/AAAAAAAACWU/x7k3ebY5A50/s1600/DSCN1035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>6. Now, melt a few tablespoons butter on a sheet pan in a 425 degree oven. When the butter is melted, split your French rolls in half, and place the inside piece of each side onto the hot sheet pan, into the butter. Place the sheet pan back in the oven for about 3-4 minutes. This will toast your rolls all at once.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lAzg9mIXsng/TboTGdEn8VI/AAAAAAAACWc/Pu7iCRmZJAw/s1600/DSCN1037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-lAzg9mIXsng/TboTGdEn8VI/AAAAAAAACWc/Pu7iCRmZJAw/s400/DSCN1037.JPG" width="400" /></a></div><div style="text-align: left;">While the butter is melting, thinly slice some cheese. I used Manchego, because I love its beautiful, earthy, saltiness. You can use Parmigiano, Mozzarella, Gouda, or Fontina. Anything you like. Please, in the name of all that is holy, do not use "processed cheese food".</div><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yfWnQa7eQBg/TboS7OFEpTI/AAAAAAAACWY/KoJZ9xwztHc/s1600/DSCN1036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-yfWnQa7eQBg/TboS7OFEpTI/AAAAAAAACWY/KoJZ9xwztHc/s400/DSCN1036.JPG" width="400" /></a></div><div style="text-align: center;">Now, place all that beautiful beef into the skillet with the simmering Au Jus, Consomme or beef broth. Turn the heat off. We don't want to cook the beef further. We simply want to warm it up gently. Just let it rest in the warm liquid.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Xn0y5qPGJqQ/TboTzB1jMaI/AAAAAAAACWs/NujyTGu8avg/s1600/DSCN1042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Xn0y5qPGJqQ/TboTzB1jMaI/AAAAAAAACWs/NujyTGu8avg/s400/DSCN1042.JPG" width="400" /></a></div><div style="text-align: center;">Let's put this sammy together.</div><div style="text-align: center;">Place your toasted roll half bottoms back on the baking sheet.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wk1CxdKx7B8/TboT-sGrClI/AAAAAAAACWw/AIehKdvL6aY/s1600/DSCN1043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-wk1CxdKx7B8/TboT-sGrClI/AAAAAAAACWw/AIehKdvL6aY/s400/DSCN1043.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Schmear the roll with horseradish cream sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SsR3yKWTCMs/TboUrFVY1uI/AAAAAAAACXA/5UJiM61Rz9U/s1600/DSCN1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-SsR3yKWTCMs/TboUrFVY1uI/AAAAAAAACXA/5UJiM61Rz9U/s400/DSCN1047.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pile it up with the warmed beef strips.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-e_DUf9Hn98o/TboUJYsJKbI/AAAAAAAACW0/w5oLWrEaRaY/s1600/DSCN1044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-e_DUf9Hn98o/TboUJYsJKbI/AAAAAAAACW0/w5oLWrEaRaY/s400/DSCN1044.JPG" width="400" /></a></div><div style="text-align: center;">,Followed by some cheese slices.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZDuKYe3X31s/TboUUsCCgXI/AAAAAAAACW4/5w5bVC8dAII/s1600/DSCN1045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ZDuKYe3X31s/TboUUsCCgXI/AAAAAAAACW4/5w5bVC8dAII/s400/DSCN1045.JPG" width="400" /></a></div><div style="text-align: center;">Followed by a big pile of onions.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0Sg4h0jo0m8/TboUfUFlh-I/AAAAAAAACW8/AAMTGd2FbfU/s1600/DSCN1046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0Sg4h0jo0m8/TboUfUFlh-I/AAAAAAAACW8/AAMTGd2FbfU/s400/DSCN1046.JPG" width="400" /></a></div><div style="text-align: center;">And top it off with a top bun schmeared with a hearty helping of creamy horseradish sauce. Yes. That is my pinkish/purplish I Phone in the background. A girl's gotta work, right?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SsR3yKWTCMs/TboUrFVY1uI/AAAAAAAACXA/5UJiM61Rz9U/s1600/DSCN1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-SsR3yKWTCMs/TboUrFVY1uI/AAAAAAAACXA/5UJiM61Rz9U/s400/DSCN1047.JPG" width="400" /></a></div><div style="text-align: center;">Put the top on, give it a little smush, and put in a 425 degree oven for 2 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FpO4OgYWUMs/TboU1fBMT9I/AAAAAAAACXE/Z3RY9XE82-w/s1600/DSCN1049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-FpO4OgYWUMs/TboU1fBMT9I/AAAAAAAACXE/Z3RY9XE82-w/s400/DSCN1049.JPG" width="400" /></a></div><div style="text-align: center;">Cut this sammy loveliness in half, and serve with small bowls of Au Jus for dipping.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KeUHpIT-c80/TboVAZI9PYI/AAAAAAAACXI/Xg9V9HiPjhU/s1600/DSCN1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KeUHpIT-c80/TboVAZI9PYI/AAAAAAAACXI/Xg9V9HiPjhU/s400/DSCN1050.JPG" width="400" /></a></div><div style="text-align: center;">And expect to be drafted in the next draft. Or maybe just drafted to prepare sustenance for the draft watchers next year.</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com1tag:blogger.com,1999:blog-6003735797906047672.post-31383666770916356892011-04-19T19:28:00.001-06:002011-09-22T23:06:34.779-06:00Grilled Veal Chops with Bordellaise Sauce<div class="separator" style="clear: both; text-align: center;">This is one beautiful piece of meat. But the real star of the show is the Bordellaise sauce. The name simply means that the sauce is of the type made in the Bordeaux region of France. There are many different versions of the sauce, some made with red wine, some with white wine, and some made with vermouth. This recipe uses red wine, beef stock and veal demi glace for powerhouse flavor.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-svlhJGiKHm4/TYeUvbOw8oI/AAAAAAAACQo/NJVHT5cLI1Q/s1600/DSCN5422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-svlhJGiKHm4/TYeUvbOw8oI/AAAAAAAACQo/NJVHT5cLI1Q/s400/DSCN5422.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Let's start with the veal. I like a loin chop on the bone. Meat with bones always tastes better than boneless. I got mine at Costco for $12.99 / lb. If veal isn't your thing, sub in a bone - in ribeye or porterhouse, (well marbled). Salt (Kosher) and pepper the chop. Let it sit at room temp for a minimum of 30 minutes. You want to cook this after it comes up to room temp, not before. Cold makes the meat tough.</div><div class="separator" style="clear: both; text-align: center;">While the chop and the grill are warming up, start to prep the sauce.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ysdfhr0zjXw/Ta4Y6ofmzmI/AAAAAAAACU8/BE0Ebgsrs84/s1600/DSCN5385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ysdfhr0zjXw/Ta4Y6ofmzmI/AAAAAAAACU8/BE0Ebgsrs84/s320/DSCN5385.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">ç</div><div class="separator" style="clear: both; text-align: center;">Roughly chop (bite size) 1 lb washed and dried Cremini (baby bella) mushrooms, 2 Tbls fresh Italian parsley, and 1 tomato, seeded and chopped.</div><div class="separator" style="clear: both; text-align: center;">Tie up the thyme and rosemary with kitchen string, making a bundle.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3bSOimLzKy0/Ta4ZVWMfBjI/AAAAAAAACVU/POu6jX_XuL8/s1600/DSCN5400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3bSOimLzKy0/Ta4ZVWMfBjI/AAAAAAAACVU/POu6jX_XuL8/s320/DSCN5400.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">On medium / high heat, add 2 Tbls olive oil and 2 Tbls butter into a cast iron Dutch oven, (or soup pot. Or any large vessel). </div><div class="separator" style="clear: both; text-align: center;">(O.K., I didn't really measure, so it's a guess).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6DWgTxJ6V6Y/Ta4Y_VyJoUI/AAAAAAAACVA/hThdCBrsv3o/s1600/DSCN5393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6DWgTxJ6V6Y/Ta4Y_VyJoUI/AAAAAAAACVA/hThdCBrsv3o/s320/DSCN5393.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Toss in the carrot, celery, onion, along with some Kosher or sea salt and pepper.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vzngFpISbWk/Ta4ZHQTiEDI/AAAAAAAACVI/JCSE-O8XG10/s1600/DSCN5395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-vzngFpISbWk/Ta4ZHQTiEDI/AAAAAAAACVI/JCSE-O8XG10/s320/DSCN5395.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Cook for about 7 minutes until the veg has some color.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HNPmC3f5KLo/Ta4ZLtNgDqI/AAAAAAAACVM/B4NPsZWfDzA/s1600/DSCN5397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-HNPmC3f5KLo/Ta4ZLtNgDqI/AAAAAAAACVM/B4NPsZWfDzA/s320/DSCN5397.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Add the sliced mushrooms. Cook for at least 5 more minutes, until the mushrooms give up their liquid and start to brown. Add the chopped tomato and the garlic. Stir it up.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R7oCDF-Xxp4/Ta4ZQjhn0JI/AAAAAAAACVQ/eHr9xdXGUcQ/s1600/DSCN5398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-R7oCDF-Xxp4/Ta4ZQjhn0JI/AAAAAAAACVQ/eHr9xdXGUcQ/s320/DSCN5398.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">When everything is a beautiful brown, and you've accumulated some crud on the bottom of your pot, it's time to deglaze. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T0T5uvaP6Vc/Ta4ZbHfiPsI/AAAAAAAACVY/D7LCn3-9kvA/s1600/DSCN5401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-T0T5uvaP6Vc/Ta4ZbHfiPsI/AAAAAAAACVY/D7LCn3-9kvA/s320/DSCN5401.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Pour in 1 cup red wine. With a wooden spoon, scrape all of that beautiful crud (fond, flavor, deliciousness) off of the bottom of the pot.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-quxFoUIWWuw/Ta4ZfBvdZWI/AAAAAAAACVc/rTKVUEpikpw/s1600/DSCN5402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-quxFoUIWWuw/Ta4ZfBvdZWI/AAAAAAAACVc/rTKVUEpikpw/s320/DSCN5402.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Add 2 cups low sodium beef stock. (If you don't have home made, use stock in a box. I like Rachael Ray's, found in most grocery stores).</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OV1eFVCHm0A/Ta4ZmDak48I/AAAAAAAACVg/2wKwvptx8lk/s1600/DSCN5404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OV1eFVCHm0A/Ta4ZmDak48I/AAAAAAAACVg/2wKwvptx8lk/s320/DSCN5404.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Add 1/2 cup veal demi glace, (sub canned "Beef Consomme if you don't have demi glace), bay leaves, thyme / rosemary bundle and give it a stir. Cook for about 10 minutes, until the sauce has reduced to a slightly thick consistency.</div><div class="separator" style="clear: both; text-align: center;">In a separate bowl, mix 1 Tbls flour with 1 Tbls soft butter into a smooth paste. (This is called a "Buerre Blanc, "white butter" in French).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MyE2s3ifEo4/Ta4Z7RFbi4I/AAAAAAAACVw/ClxFseBcsLQ/s1600/DSCN5412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-MyE2s3ifEo4/Ta4Z7RFbi4I/AAAAAAAACVw/ClxFseBcsLQ/s320/DSCN5412.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> Stir into the sauce, completely incorporating until the sauce is thickened and smooth.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-37Vl6DYY_Ro/Ta4aAA1tEzI/AAAAAAAACV0/xBQ2jvMG3O8/s1600/DSCN5413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-37Vl6DYY_Ro/Ta4aAA1tEzI/AAAAAAAACV0/xBQ2jvMG3O8/s320/DSCN5413.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Like so.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PnvdFJ8Xmgk/Ta4Z3EcJx_I/AAAAAAAACVs/su-KjruKevk/s1600/DSCN5410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-PnvdFJ8Xmgk/Ta4Z3EcJx_I/AAAAAAAACVs/su-KjruKevk/s320/DSCN5410.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">The sauce is basically done. Just prior to serving, remove thyme bundle and bay leaves. Drop in 1 Tbls butter at a time, whisk in until all butter is incorporated. Taste and re-season to your liking. Keep warm.</div><div class="separator" style="clear: both; text-align: center;">Now it's time to man the grill. Dip a wad of paper towels into some vegetable oil. Using tongs, oil the grill (or grill pan) with the oily paper towels. Heat to medium high. If the grill (or pan) does not smoke, the grill is not hot enough.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HttWDtnZ_pc/Ta4aFImPYYI/AAAAAAAACV4/DvoInR7JHoQ/s1600/DSCN5414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://2.bp.blogspot.com/-HttWDtnZ_pc/Ta4aFImPYYI/AAAAAAAACV4/DvoInR7JHoQ/s320/DSCN5414.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Place room temp veal chops at the 10:00 o'clock position on the medium / high heated grill. Cook for 2 minutes. After 2 minutes, turn veal chop to the 2:00 o'clock position.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Pg8g3W46FZM/Ta4aIEdXx8I/AAAAAAAACV8/PwimSO5Qso8/s1600/DSCN5415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-Pg8g3W46FZM/Ta4aIEdXx8I/AAAAAAAACV8/PwimSO5Qso8/s320/DSCN5415.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Cook 2 minutes. Turn over.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-buX4zq0QekY/Ta4aOoWVxeI/AAAAAAAACWA/4E2B_20C6S0/s1600/DSCN5417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://1.bp.blogspot.com/-buX4zq0QekY/Ta4aOoWVxeI/AAAAAAAACWA/4E2B_20C6S0/s320/DSCN5417.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Cook 2 minutes at 10:00 o'clock position. Then, turn chop to 2:00 o'clock position.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XinHQCu22gY/Ta4aTp9ZoRI/AAAAAAAACWE/t_KAJ4v7YV8/s1600/DSCN5419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-XinHQCu22gY/Ta4aTp9ZoRI/AAAAAAAACWE/t_KAJ4v7YV8/s320/DSCN5419.JPG" width="295" /></a></div><div class="separator" style="clear: both; text-align: center;">Insert a meat thermometer. If temp reads 125 degrees (F), the chops are done. Remove them to a plate and cover with foil to rest for 10 minutes. This helps all the juices integrate into the meat. If the chops are not at 125 degrees, put them on the cool side of the grill until the temp reaches 125. (Or, put the grill pan into a 350 degree oven until internal temp reaches 125). Rest, covered, for 10 minutes.</div><div class="separator" style="clear: both; text-align: center;">Plate the chops. Spoon sauce around the veal chops. Sprinkle with chopped parsley. Serve with roasted (or grilled) asparagus and roasted baby red or fingerling potatoes. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GbOLloGxZlE/Ta4abhmYRDI/AAAAAAAACWM/CHLX-LZlXG0/s1600/DSCN5422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-GbOLloGxZlE/Ta4abhmYRDI/AAAAAAAACWM/CHLX-LZlXG0/s320/DSCN5422.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Just a portion note: This 1 lb. chop fed 2 of us for 2 meals. Depending upon your meat consumption, if you slice the chop on the diagonal, this will easily feed 3-4 people.</div><div class="separator" style="clear: both; text-align: center;">Bon Appetit!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: left;">2 (1 ) pound Veal loin chops, bone in.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 large onion</div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 carrot</div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 celery stalks</div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 cloves garlic</div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 lb washed and dried Cremini (baby bella) mushrooms, rough chopped</div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 tomato, seeded and chopped.</div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">3 sprigs thyme </div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b></b></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 sprig rosemary </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 Tbls olive oil </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 Tbls butter </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 cup red wine</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 cups low sodium beef stock</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 cup veal demi glace, (sub canned "Beef Consomme" if you don't have demi glace)</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 bay leaves</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 Tbls fresh Italian parsley, chopped</div><div style="font-weight: bold;"></div><div style="font-weight: bold;"></div>1 Tbls flour<br />
<div style="font-weight: bold;"></div>1 Tbls soft butter<br />
6 Tbls butter<br />
<b><u><br />
</u></b><br />
<b><u>Method:</u></b><br />
<br />
<ol><li><b><span class="Apple-style-span" style="font-weight: normal;">Roughly chop (bite size) 1 lb washed and dried Cremini (baby bella) mushrooms, 2 Tbls fresh Italian parsley, and 1 tomato, seeded and chopped.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Tie up the thyme and rosemary with kitchen string, making a bundle.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">On medium / high heat, add 2 Tbls olive oil and 2 Tbls butter into a cast iron Dutch oven, (or soup pot. Or any large vessel). </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Toss in the carrot, celery, onion, along with some Kosher or sea salt and pepper.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Cook for about 7 minutes until the veg has some color.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Add the sliced mushrooms. Cook for at least 5 more minutes, until the mushrooms give up their liquid and start to brown. Add the chopped tomato and the garlic. Stir it up.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">When everything is a beautiful brown, and you've accumulated some crud on the bottom of your pot, it's time to deglaze. </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Pour in 1 cup red wine. With a wooden spoon, scrape all of that beautiful crud (fond, flavor, deliciousness) off of the bottom of the pot.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Add 2 cups low sodium beef stock. (If you don't have home made, use stock in a box. I like Rachael Ray's, found in most grocery stores).</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Add 1/2 cup veal demi glace, (sub canned "Beef Consomme if you don't have demi glace), bay leaves, thyme / rosemary bundle and give it a stir. Cook for about 10 minutes, until the sauce has reduced to a slightly thick consistency.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">In a separate bowl, mix 1 Tbls flour with 1 Tbls soft butter into a smooth paste. (This is called a "Buerre Blanc, "white butter" in French).</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Stir buerre blanc into the sauce, completely incorporating until the sauce is thickened and smooth.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Just prior to serving, remove thyme bundle and bay leaves. Drop in 1 Tbls butter at a time, whisk in until all butter is incorporated. Taste and re-season to your liking. Keep warm.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Dip a wad of paper towels into some vegetable oil. Using tongs, oil the grill (or grill pan) with the oily paper towels. Heat to medium high. If the grill (or pan) does not smoke, the grill is not hot enough.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Place room temp veal chops at the 10:00 o'clock position on the medium / high heated grill. Cook for 2 minutes. After 2 minutes, turn the veal chop to the 2:00 o'clock position.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Cook for 2 minutes at the 2:00 position, then turn over. Cook for 2 minutes at the 2:00 position. Then turn chop to 10.00 o'clock position. Cook for another 2 minutes. </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Insert a meat thermometer. If temp reads 125 degrees (F), the chops are done. </span></b>Remove them to a plate and cover with foil to rest for 10 minutes.</li>
<li> If the chops are not at 125 degrees, put them on the cool side of the grill until the temp reaches 125. </li>
<li>Rest, covered, for 10 minutes.</li>
<li>Plate the chops. Spoon sauce around the veal chops. Sprinkle with chopped parsley. Serve with roasted (or grilled) asparagus and roasted baby red or fingerling potatoes. </li>
</ol><br />
<br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b></b></div><div class="separator" style="clear: both; display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><u><br />
</u></b></div><br />
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<div class="separator" style="clear: both; text-align: left;"><b><u><br />
</u></b></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-40522840878637704532011-04-01T18:43:00.005-06:002011-04-02T13:16:29.212-06:00Clean Out Refrigerator Day Salad<div class="separator" style="clear: both; text-align: center;">Clean Out Refrigerator Day (CORD) Salad</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TqKbgSwVzRM/TZZykS3ZqvI/AAAAAAAACQw/YNLZApD410M/s1600/IMG_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TqKbgSwVzRM/TZZykS3ZqvI/AAAAAAAACQw/YNLZApD410M/s400/IMG_0102.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TqKbgSwVzRM/TZZykS3ZqvI/AAAAAAAACQw/YNLZApD410M/s1600/IMG_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>I made this salad for an orientation day of new hires at the company. I don't do fast food, so I always make myself, the educators, the new crews, and the office guys a healthy alternative. (They still ordered pizza and Chinese), but I was bombarded with requests for the recipe. Which I didn't have, because I just made it up as I emptied out the fridge. Here's my best attempt at re-creation.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><ul><li>1 lb Israeli Cous Cous cooked in chicken stock (you could use orzo, brown rice, or quinoa. As with all grains, cook them in chicken stock, as they have no flavor, or cook them in really salty water, if you prefer a vegetarian version. Use anything (grain or pasta) you have leftover in your fridge.)</li>
<li>1 lb peeled and de-veined shrimp, (roasted in a 400 degree oven, seasoned with olive oil, salt, pepper, and fresh lemon juice), and split in half lengthwise. Cool.</li>
<li>1 cup (or so) marinated artichoke hearts, (from a jar) drained and sliced</li>
<li>1 seedless cucumber, peeled and chopped, salted and drained on paper towels</li>
<li>1 (or so) cups roasted red pepper strips from a jar, drained</li>
<li>Several cups Arugula, whatever you have. Could sub baby spinach</li>
<li>1 bag broccoli slaw. Could sub cole slaw, no dressing, or leave it out altogether.</li>
<li>2 small avocados, chopped.</li>
<li>1 handful toasted almonds or pine nuts. (Pine nuts were my first choice, but I burned them and resorted to sliced almonds).</li>
<li>Almost forgot! I chopped up a leftover grilled zucchini half and threw that in, as well.</li>
<li>Fresh herbs: 1/2 - 1 cup chopped dill and parsley. Use whatever you have. Dill goes well with shrimp. Parsley brightens the whole dish up.</li>
<li><br />
</li>
<li>Dressing:</li>
<li>1 tsp Dijon mustard</li>
<li>3 tsp (or so) white wine vinegar (I used Pinot grigio, but Champagne vinegar would work equally well).</li>
<li>Zest and juice of 1 lemon</li>
<li>About 1/4 cup extra virgin olive oil, maybe more, depending on taste</li>
<li>1 Tbls good Mayonnaise</li>
<li>Salt and pepper to taste</li>
<li>1-2 Tbls light Agave nectar or honey, to taste</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><b><i><u>Directions:</u></i></b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Cook, drain, and cool grains or pasta, or use what you have in your fridge.</li>
<li>Peel, de-vein, and roast shrimp. Cool and halve. (Use leftover chicken pork, or beef, if you have it).</li>
<li>Combine grains, pasta, shrimp. artichoke hearts, roasted red peppers, Arugula, broccoli slaw toasted nuts.</li>
<li>Toss with dressing.</li>
<li>Serve chilled</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-44338077141251975382011-01-24T19:50:00.002-07:002011-01-24T19:54:00.504-07:00Fiesta Explosion Soup!!!<div class="separator" style="clear: both; text-align: center;"><b><u>Chicken Fiesta Explosion Soup</u></b></div><div class="separator" style="clear: both; text-align: center;">My daughter calls this "Heaven in a bowl". And she's right. I decided to make the low fat / low carb version this time, meaning no cheese or sour cream, and only a few corn chips. </div><div class="separator" style="clear: both; text-align: center;">Why, you ask? New Year's resolution? Nope. Not even close. Upcoming beach vacation? Well, yeah... sort of. Utter horror at not being able to wear my skinny jeans? Or any of my pants? Bingo!!</div><div class="separator" style="clear: both; text-align: center;">What we're lacking in fat and carbs, we're making up for in flavor. Break open the spice cabinet, we're on the way to one delicious pot of hearty, filling, good for you and your waistline soup.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT37tGKwzHI/AAAAAAAACO4/fb_ORIOtKDc/s1600/DSCN0816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT37tGKwzHI/AAAAAAAACO4/fb_ORIOtKDc/s400/DSCN0816.jpg" width="400" /></a></div><div style="text-align: center;"> Let's start with some lean, boneless skinless chicken breasts or thighs. About 3 will do it. What we're after here are tasty, moist pieces of chicken, not dried out, flavorless chunks of meat. In order to accomplish this, we need to braise the chicken slowly in some really flavorful liquid.</div><div style="text-align: center;">Place the chicken pieces on top of some onion slices (about 1/2 onion) in a baking dish, skillet or pot. Sprinkle with Kosher salt, fresh cracked pepper, 1 tablespoon ground cumin, 1 teaspoon smoky paprika, 1 teaspoon chili powder, and 1 teaspoon dried oregano. Lay a handful of fresh whole cilantro sprigs right on top. (You'll be taking the sprigs out later). Dump one 14.5 ounce can diced tomatoes on top. Add about 1/2 cup chicken stock to the dish; enough so the liquid reaches half way up the breasts. Smash and peel 4 cloves garlic and put them in the liquid.<br />
Cover. Bake at 300 degrees about 40 minutes, until chicken is done. Set aside.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT37gzbnOBI/AAAAAAAACOs/qBtRkds1P7k/s1600/DSCN0809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT37gzbnOBI/AAAAAAAACOs/qBtRkds1P7k/s400/DSCN0809.jpg" width="400" /></a></div><div style="text-align: center;">While the chicken is in the oven, prep the vegetables. We need 3 large carrots' 3 celery stalks, 1 large onion, (any color will do), 1 green zucchini, 1 yellow squash, 2 red peppers, and 2 pasilla peppers. Actually, the red peppers and the Pasilla peppers are optional. You can sub a jar of roasted red peppers and (1) 4 ounce can mild green chiles. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT37JIx4UkI/AAAAAAAACOM/VPsYtP8Gz5k/s1600/DSCN0799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT37JIx4UkI/AAAAAAAACOM/VPsYtP8Gz5k/s400/DSCN0799.jpg" width="400" /></a></div><div style="text-align: center;">If roasting your own peppers, place them on a sheet pan and pop them under the broiler. Char them on all sides until completely black, like so.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT37WwNJ7MI/AAAAAAAACOg/j2Bi1-YCaGI/s1600/DSCN0805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT37WwNJ7MI/AAAAAAAACOg/j2Bi1-YCaGI/s400/DSCN0805.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37dJAcdcI/AAAAAAAACOo/nHitRtcbUe0/s1600/DSCN0807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37dJAcdcI/AAAAAAAACOo/nHitRtcbUe0/s400/DSCN0807.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Place the peppers in a bowl and cover with plastic wrap. This helps steam the skins off.</div><div style="text-align: center;">Now peel and cut the carrots and onion and place on a sheet pan. Quarter the carrots and thickly slice the onion. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37TzGwaiI/AAAAAAAACOc/icLapkNAF1A/s1600/DSCN0804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37TzGwaiI/AAAAAAAACOc/icLapkNAF1A/s400/DSCN0804.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> Drizzle with extra light olive oil, sprinkle with salt, pepper and cumin.</div><br />
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</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37aQXKwJI/AAAAAAAACOk/16MjcldMwAU/s1600/DSCN0806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37aQXKwJI/AAAAAAAACOk/16MjcldMwAU/s400/DSCN0806.jpg" width="400" /></a></div><div style="text-align: center;"> Roast them in a 425 degree oven about 20 minutes, until beginning to brown (caramelize). Chop into bite size pieces.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TT37klHLI7I/AAAAAAAACOw/gpQjGjwxX6E/s1600/DSCN0810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TT37klHLI7I/AAAAAAAACOw/gpQjGjwxX6E/s400/DSCN0810.jpg" width="400" /></a></div><div style="text-align: center;"> If you're out of sheet pans or oven space, or just don't feel like roasting these, no big deal. Chop the veg into bite size pieces, season, and sauté in some olive oil until they get a little color on them. </div><div style="text-align: center;">Color = flavor. Brown food tastes good.</div><div style="text-align: center;">Peel, seed and chop the roasted peppers.<br />
<br />
</div><div style="text-align: center;">Remove the Cilantro sprigs from the chicken. Chop celery, zucchini, peppers, and chicken. </div><div style="text-align: center;">Saute' celery in the soup pot. On medium high heat, add (1) 28 ounce can Fire Roasted Tomatoes, 1 quart chicken stock, chopped onion, carrots, peppers and 1 cup frozen corn kernels. Add the liquid and veg that the chicken cooked in to the pot.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT4VqDyrXdI/AAAAAAAACPA/rXROPanrTu4/s1600/DSCN0818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT4VqDyrXdI/AAAAAAAACPA/rXROPanrTu4/s400/DSCN0818.jpg" width="400" /></a></div><div style="text-align: center;">Add 1 package Taco Seasoning mix. Stir.</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT37qZ9jpgI/AAAAAAAACO0/kD0Sm3NvxJ4/s1600/DSCN0812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TT37qZ9jpgI/AAAAAAAACO0/kD0Sm3NvxJ4/s400/DSCN0812.jpg" width="400" /></a></div><div style="text-align: center;">Add 1 can drained and rinsed black beans, 1 cup frozen corn kernels, and the chopped chicken.</div><div style="text-align: center;">Note: I was planning to add some brown rice, but I changed my mind, thus the "Success Rice" pic.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37NpMdQdI/AAAAAAAACOU/ckwur0d6zEk/s1600/DSCN0801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TT37NpMdQdI/AAAAAAAACOU/ckwur0d6zEk/s400/DSCN0801.jpg" width="380" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Taste. Add more stock as needed to get the consistency you desire. Season with salt, pepper, and a pinch of Cayenne pepper or crushed red pepper flakes. Heck, add a jar of your favorite salsa for extra flavor. Add more cumin or chili powder to suit your taste.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT4eR9b2qFI/AAAAAAAACPQ/7fgW9I1Gf54/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT4eR9b2qFI/AAAAAAAACPQ/7fgW9I1Gf54/s400/soup.jpg" width="400" /></a></div><div style="text-align: center;">Ladle into soup bowls. Garnish with chopped avocado, fresh chopped cilantro, chopped scallions, and, for those that can still fit into their pants, crushed corn chips, shredded cheddar/jack cheese, and a dollop of sour cream.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT37tGKwzHI/AAAAAAAACO4/fb_ORIOtKDc/s1600/DSCN0816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TT37tGKwzHI/AAAAAAAACO4/fb_ORIOtKDc/s320/DSCN0816.jpg" width="320" /></a></div><div style="text-align: center;">This soup freezes well. Fill a few quart size baggies and freeze flat; stacked in your freezer. </div><div style="text-align: center;">I think I'll have a margarita to wash down the salt....</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b><u>Ingredients:</u></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">One pound boneless skinless chicken breasts or thighs</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;">Onion slices (about 1/2 onion)</span></b></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">Kosher salt</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">Fresh cracked pepper</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1+ tablespoon ground cumin</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon smoky paprika</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon chili powder</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 teaspoon dried oregano</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">6 fresh whole cilantro sprigs</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 packet taco seasoning</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">One 14.5 ounce can diced tomatoes</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1/2 cup chicken stock</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">4 cloves garlic, smashed and peeled</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"> 3 large carrots, peeled and quartered</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"> 3 celery stalks, peeled and sliced</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"> 1 large onion, (any color will do), peeled and diced</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"> 1 green zucchini: Quartered and diced</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"> 1 yellow squash:</span></b><b><span class="Apple-style-span" style="font-weight: normal;">Quartered and diced</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"> 2 red peppers : </span></b><b><span class="Apple-style-span" style="font-weight: normal;">Quartered and diced</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;"> 2 pasilla peppers </span></b><b><span class="Apple-style-span" style="font-weight: normal;">Quartered and diced</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">(Red peppers and the Pasilla peppers are optional. You can sub a jar of roasted red peppers and (1) 4 ounce can mild green chiles). </span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">(1) 28 ounce can Fire Roasted Tomatoes</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 can drained and rinsed black beans </span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 cup frozen corn kernels</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 (or more) quarts chicken stock</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">Fresh avocado</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">Sliced scallions</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">Cheese</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">Sour cream</span></b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><u>Method:</u></b></div><div style="text-align: left;"></div><ol><li><b><span class="Apple-style-span" style="font-weight: normal;">Place the chicken pieces on top of some onion slices (about 1/2 onion) in a baking dish, skillet or pot. Sprinkle with Kosher salt, fresh cracked pepper, 1 tablespoon ground cumin, 1 teaspoon smoky paprika, 1 teaspoon chili powder, and 1 teaspoon dried oregano.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Lay a handful of fresh whole cilantro sprigs on top.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Dump one 14.5 ounce can diced tomatoes on top of the chicken.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Add 1/2 cup chicken stock to the dish; enough so the liquid reaches half way up the breasts. </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Smash and peel 4 cloves garlic and put them in the liquid.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Cover. Bake at 300 degrees about 40 minutes, until chicken is done. Set aside.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">If roasting your own peppers, place them on a sheet pan and pop them under the broiler.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Char them on all sides until completely black.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Place the peppers in a bowl and cover with plastic wrap. This helps steam the skins off.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Peel and cut the carrots and onion and place on a sheet pan. Quarter the carrots and thickly slice the onion. </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Drizzle with extra light olive oil, sprinkle with salt, pepper and cumin.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Roast in a 425 degree oven about 20 minutes, until beginning to brown (caramelize). </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Chop into bite size pieces.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Remove the Cilantro sprigs from the chicken. </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;"></span></b> Chop celery, zucchini, peppers, and chicken.</li>
<li>Saute' celery in the soup pot. </li>
<li>On medium high heat, add (1) 28 ounce can Fire Roasted Tomatoes, 1 quart chicken stock, chopped onion, carrots, peppers and 1 cup frozen corn kernels. Add the liquid and veg that the chicken cooked in to the pot.</li>
<li>Add 1 can drained and rinsed black beans, 1 cup frozen corn kernels, and the chopped chicken.</li>
<li>Taste. Add more stock as needed to get the consistency you desire. </li>
<li>Season with salt, pepper, and a pinch of Cayenne pepper or crushed red pepper flakes. Heck, add a jar of your favorite salsa for extra flavor. Add more cumin or chili powder to suit your taste.</li>
<li>Enjoy!</li>
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<div class="separator" style="clear: both; text-align: center;"></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-77422027918876608412011-01-19T13:57:00.000-07:002011-01-19T13:57:56.705-07:00Guacamole, for Ryan, my Kinder pilot<div style="text-align: center;"><b><u>Really Good Guac</u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXeu20wyCI/AAAAAAAACMM/D-EgsnqWr5M/s1600/DSCN0765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXeu20wyCI/AAAAAAAACMM/D-EgsnqWr5M/s400/DSCN0765.JPG" width="400" /></a></div><div style="text-align: center;"><b><u><br />
</u></b></div><div style="text-align: center;">I was out on tour (flying) for the last two weeks with one of my favorite pilots, Ryan. I call him "my kinder pilot" because he's about 20 years old, or something crazy like that, and he's flying Lear jets. When I first met him, I thought he was barely old enough to drive car, let alone fly me around the world. Anyway, I told him I would make him some guacamole this last tour, but didn't get a chance. So, Ryan, here's how it's done:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoiEgJAcI/AAAAAAAACOI/_LAdtqeRj5c/s1600/DSCN0714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoiEgJAcI/AAAAAAAACOI/_LAdtqeRj5c/s400/DSCN0714.jpg" width="400" /></a></div><div style="text-align: center;">Get yourself a few avocados. Figure 1 per person. You're looking for flesh that's firm, but indents slightly when squeezed. Rock hard avocados will not work. Old squishy avocados will be black inside. Not delish. </div><div style="text-align: center;">1 tomato</div><div style="text-align: center;">1 shallot</div><div style="text-align: center;">1- 2 cloves garlic<br />
2 tsp fresh lime or lemon juice</div><div style="text-align: center;">2 Tbls chopped cilantro</div><div style="text-align: center;">Olive oil</div><div style="text-align: center;">Kosher salt, pepper<br />
<br />
Slice the avocados in half vertically.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoeBxd7YI/AAAAAAAACOE/3gAK06GNsVw/s1600/DSCN0715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoeBxd7YI/AAAAAAAACOE/3gAK06GNsVw/s320/DSCN0715.jpg" width="320" /></a></div>Like so.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXoVOkiujI/AAAAAAAACN4/xAVbWkqZDng/s1600/DSCN0725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXoVOkiujI/AAAAAAAACN4/xAVbWkqZDng/s320/DSCN0725.jpg" width="320" /></a></div>Take your knife and whack the blade into the pit. Twist slightly and remove the pit.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXobUq1j6I/AAAAAAAACOA/T4OdZb39Q5c/s1600/DSCN0719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXobUq1j6I/AAAAAAAACOA/T4OdZb39Q5c/s320/DSCN0719.jpg" width="320" /></a></div>Slice the avocados, skin side down, both vertically and horizontally, making a diamond pattern No need to get finicky here, we're going to smash them up anyway.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoQ5Rqr_I/AAAAAAAACN0/-MGcR7SDPQc/s1600/DSCN0728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoQ5Rqr_I/AAAAAAAACN0/-MGcR7SDPQc/s320/DSCN0728.jpg" width="320" /></a></div>Scoop out the flesh with a spoon. Mash the avocados with a fork.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXoYXof_2I/AAAAAAAACN8/cDCQn_u_I98/s1600/DSCN0723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXoYXof_2I/AAAAAAAACN8/cDCQn_u_I98/s320/DSCN0723.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Now for the tomato. Cut it in half.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXn8bK5pXI/AAAAAAAACNY/cl-fWtp6jpQ/s1600/DSCN0743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXn8bK5pXI/AAAAAAAACNY/cl-fWtp6jpQ/s320/DSCN0743.jpg" width="320" /></a></div>Then scoop out the seeds with your finger, then chop into small dice.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXn4TqUSoI/AAAAAAAACNU/S46g0eZBbFA/s1600/DSCN0744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXn4TqUSoI/AAAAAAAACNU/S46g0eZBbFA/s320/DSCN0744.jpg" width="288" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXn1Mi7c3I/AAAAAAAACNQ/DqMb92OdxbQ/s1600/DSCN0747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXn1Mi7c3I/AAAAAAAACNQ/DqMb92OdxbQ/s320/DSCN0747.jpg" width="288" /></a></div>For the garlic, smash the clove with the blade of your knife. Take the paper off, and mince finely. If you don't like the flavor of raw garlic, add a few shakes of garlic salt or garlic powder instead.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXnytIcSkI/AAAAAAAACNM/stZOLMrUNEM/s1600/DSCN0749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXnytIcSkI/AAAAAAAACNM/stZOLMrUNEM/s320/DSCN0749.jpg" width="320" /></a></div>Throw it in the bowl with the tomato and avocado.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXnv9hwsII/AAAAAAAACNI/6YyluPWJx1U/s1600/DSCN0750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXnv9hwsII/AAAAAAAACNI/6YyluPWJx1U/s320/DSCN0750.jpg" width="320" /></a></div>This is a shallot. It's like an onion, only smaller and more mild. If you don't have a shallot, mince up about 2 tablespoons red onion and use that.</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoK_MVvlI/AAAAAAAACNs/hH7zUtimGR4/s1600/DSCN0735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXoK_MVvlI/AAAAAAAACNs/hH7zUtimGR4/s320/DSCN0735.jpg" width="320" /></a></div>Cut off the top of the shallot, then peel the skin off. Slice through horizontally.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXoIGg4MwI/AAAAAAAACNo/TZaOee1ah_4/s1600/DSCN0738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXoIGg4MwI/AAAAAAAACNo/TZaOee1ah_4/s320/DSCN0738.jpg" width="320" /></a></div>Then make a few cuts vertically.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXoF9TWNhI/AAAAAAAACNk/VLrox8_61rc/s1600/DSCN0740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TTXoF9TWNhI/AAAAAAAACNk/VLrox8_61rc/s320/DSCN0740.jpg" width="320" /></a></div>Then slice from front to back, making very small dice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXn-6sabJI/AAAAAAAACNc/LHOMgrhxVqs/s1600/DSCN0742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXn-6sabJI/AAAAAAAACNc/LHOMgrhxVqs/s320/DSCN0742.jpg" width="320" /></a></div>Put that in the ingredient bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXnshpWI1I/AAAAAAAACNE/KgIVJZ2GZ6E/s1600/DSCN0752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXnshpWI1I/AAAAAAAACNE/KgIVJZ2GZ6E/s320/DSCN0752.jpg" width="320" /></a></div> Squeeze the juice of about 1/4 of a lemon or lime on top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXe2WeSprI/AAAAAAAACMQ/o2simp6qxyM/s1600/DSCN0763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXe2WeSprI/AAAAAAAACMQ/o2simp6qxyM/s320/DSCN0763.JPG" width="320" /></a></div>Drizzle in 1 tablespoon olive oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXndnOAQyI/AAAAAAAACM0/OCUdVsmSnYc/s1600/DSCN0761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXndnOAQyI/AAAAAAAACM0/OCUdVsmSnYc/s320/DSCN0761.jpg" width="320" /></a></div>Sprinkle on some Kosher salt and fresh cracked pepper. If you used garlic salt, go easy on the salt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXnkhIDWnI/AAAAAAAACM8/FXLMPzIAaKg/s1600/DSCN0758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TTXnkhIDWnI/AAAAAAAACM8/FXLMPzIAaKg/s320/DSCN0758.jpg" width="320" /></a></div>Finely chop a couple tablespoons of cilantro.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXnoGRGduI/AAAAAAAACNA/nKxXbCYF9us/s1600/DSCN0756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TTXnoGRGduI/AAAAAAAACNA/nKxXbCYF9us/s320/DSCN0756.jpg" width="320" /></a></div>And mix it all together with a fork.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXnhQdWEHI/AAAAAAAACM4/eW7rTIDvGnU/s1600/DSCN0760.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TTXnhQdWEHI/AAAAAAAACM4/eW7rTIDvGnU/s320/DSCN0760.jpg" width="320" /></a></div>Guacamole is done! If you like some heat, seed and finely mince 1/2 to 1 jalapeno pepper and add that.<br />
Taste and re-season to your liking.<br />
Serve with your favorite tortilla chips.<br />
Here's a super speed demon way to make guac: Smash up the avocados, as above. Add a few tablespoons of your favorite salsa. stir.<br />
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Tip: If you happen to have any guac left in the bowl, which I doubt will happen, but if it does, drizzle a very thin layer of olive oil on top, then cover with plastic wrap, making sure the plastic is directly on top of the oil.</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><br />
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</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com1tag:blogger.com,1999:blog-6003735797906047672.post-84154495221909021062010-12-28T21:07:00.000-07:002010-12-28T21:07:40.706-07:00Seared Duck Breast with Cherry Port Sauce<div class="separator" style="clear: both; text-align: center;"><b><i><u>Seared Duck Breast </u></i></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TRpRzIHZbOI/AAAAAAAACKw/zGMlCq62rto/s1600/Duck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TRpRzIHZbOI/AAAAAAAACKw/zGMlCq62rto/s400/Duck.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">There's no time like the present to prepare this delicious, elegant entree'. You <b>CAN </b>do this!</div><div class="separator" style="clear: both; text-align: center;">Start off with a package of frozen duck breasts. Figure one per person. (If you can get fresh, so much the better).</div><div class="separator" style="clear: both; text-align: center;">Thaw them out and place them on a wad of paper towels. Dry them off, then score the skin in a diamond pattern. You'll want to slice through the thick skin right down to the meat, but not <i><b>through</b></i> the meat. Sprinkle some Kosher salt on top. What we're doing here is drawing moisture out of the skin. This will help to crisp up the skin. As you see moisture develop , sop it off with a clean paper towel. Expect to do this about four times prior to cooking.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TRpYp1IPSPI/AAAAAAAACLc/g4w08nKlrd8/s1600/DSCN0700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TRpYp1IPSPI/AAAAAAAACLc/g4w08nKlrd8/s400/DSCN0700.jpg" width="400" /></a></div><div style="text-align: center;"> Put two tablespoons butter in a cast iron skillet. We use butter here, rather than olive oil, as the milk solids are better for browning. Heat it up on medium / low heat. Since the heat is fairly low, the butter won't burn. Add the duck skin side down. This step will take 15 to 20 minutes to complete. What we're doing here is rendering the fat, leaving a nice, crispy skin all the way through. If you cook this in a skillet that's too hot, you'll end up with a crispy outer skin, and something that tastes like whale blubber underneath. Not delish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TRpYB21dvHI/AAAAAAAACLM/qDiUdewQzZo/s1600/DSCN0703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TRpYB21dvHI/AAAAAAAACLM/qDiUdewQzZo/s400/DSCN0703.jpg" width="400" /></a></div><div style="text-align: center;"> Don't touch it. Don't move it. Back away from the stove. Just let it be for 15 minutes. Then, you can peek at the skin to see what it looks like. Not 10. Not 12 minutes. 15. Amen.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TRpYGfCaP0I/AAAAAAAACLQ/akvYUdn6Htg/s1600/DSCN0702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TRpYGfCaP0I/AAAAAAAACLQ/akvYUdn6Htg/s400/DSCN0702.jpg" width="400" /></a></div><div style="text-align: center;"> When the skin looks like this, it's ready to be flipped over. See how pink it is on the bottom? And how brown and crisp it is on the top? That's what we want. No overdone duck! It's a crime against fowl, I'm pretty sure. </div><div style="text-align: center;"> Now, just keep it in the skillet for about 3 minutes on med/low heat. Then, put the breasts on a cutting board, covered with a piece of foil, or a big bowl, or something. Anything. Just cover it up. Get them out of the hot skillet and rest them for about 15 minutes. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TRqlEG21GXI/AAAAAAAACLg/bYAG71dAoQ8/s1600/DSCN0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TRqlEG21GXI/AAAAAAAACLg/bYAG71dAoQ8/s400/DSCN0705.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> Cut these into 1/2 inch slices when ready to serve. Not before. No, No, No. Don't want to lose any precious moisture to the cutting board. That's another crime against fowl. I'm the sheriff of the fowl patrol. I elected myself.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TRqoSB-jOnI/AAAAAAAACLk/u09Qmb-zP8g/s1600/Duck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TRqoSB-jOnI/AAAAAAAACLk/u09Qmb-zP8g/s400/Duck.jpg" width="400" /></a></div><div style="text-align: center;">Serve the duck on a bed of creamy polenta, topped with a cherry / wine sauce. Magical. Trust me. Make this. </div><div style="text-align: center;">Today. </div><div style="text-align: center;">Thank you.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><b><u>Cherry Wine Sauce:</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-weight: normal;">1 Tbls butter</span></b></div><div class="separator" style="clear: both; text-align: left;">1 shallot, minced</div><div class="separator" style="clear: both; text-align: left;">1 large clove garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1 small bag frozen sweet cherries (about 10 oz)</div><div class="separator" style="clear: both; text-align: left;">2 Tbls raspberry (or balsamic) vinegar</div><div class="separator" style="clear: both; text-align: left;">1 Tbls brandy or cognac</div><div class="separator" style="clear: both; text-align: left;">2 Tbls red wine</div><div class="separator" style="clear: both; text-align: left;">1/4 cup tawny port</div><div class="separator" style="clear: both; text-align: left;">1/4 cup veal demi glace (may sub beef stock)</div><div class="separator" style="clear: both; text-align: left;">2 Tbls butter to finish</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Method:</u></b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>In a skillet, melt butter.</li>
<li>Add shallot and garlic. Cook for about 3 minutes until shallot is translucent.</li>
<li>Add cherries, vinegar brandy, wine, port, and demi glace.</li>
<li>Reduce until thickened.</li>
<li>Stir in butter to finish sauce.</li>
<li>Taste.</li>
<li>Season to taste with salt and pepper.</li>
</ol><div><b><u>Creamy Polenta:</u></b></div><div>2 1/2 cups whole milk</div><div>1 1/4 cups whipping cream</div><div>1 1/4 cups chicken stock (or broth). Not water. Water has no flavor. Water is for drinking, not cooking. </div><div>5 cloves garlic, sliced</div><div>2 fresh thyme sprigs</div><div>1 fresh rosemary sprig</div><div>2/3 cup cornmeal (Yep. Plain old cornmeal).</div><div>2/3 cup finely grated Parmesan cheese (Not from the green can. Never from the can.)</div><div>2 Tbls butter</div><div>2 Tbls Creme fraiche</div><div><br />
</div><div><b><u>Method:</u></b></div><div><ol><li>Mix milk, cream, broth, garlic, thyme, rosemary in a heavy large saucepan. </li>
<li>Simmer 15 minutes over medium low heat. </li>
<li>Strain, reserving liquid.</li>
<li>Put the milk mixture back in the skillet. Heat to simmer.</li>
<li>Add cornmeal in a slow stream, whisking constantly.</li>
<li>Mixture will thicken as it cooks.</li>
<li>Do not add more cornmeal. Even though it looks like it's too thin. Just be patient. Creamy polenta takes a little time. And love. And strong arms. Keep whisking!</li>
<li>When the polenta is nice and creamy, take it over the top. Add the Creme Fraiche, Parmesan cheese, and butter. Season with salt and pepper, stir vigorously.</li>
<li>Pour into a serving bowl.</li>
<li>Top with duck slices.</li>
<li>Spoon cherry sauce over the top.</li>
<li>Enjoy.</li>
<li>Ponot Noir is a perfect wine for this dish.</li>
<li>Chocolate Mousse is a wonderful dessert with this dinner.</li>
</ol></div><br />
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</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-22455799634334610032010-12-17T13:51:00.000-07:002010-12-17T13:51:18.511-07:00Dry aged Standing Rib Roast/Prime Rib<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;">Hey, Folks, Last year we made a delicious Standing Rib Roast. This year, we're taking it over the top by dry aging our magnificent hunk of beef. Ever wonder why your prime rib at home doesn't taste as savory, earthy, and utterly delicious as your favorite steakhouse? Um huh... dry aging. There's no big secret here regarding technique. You do not need a giant hook in a meat locker. You do need some clean cotton towels or some cheese cloth, a sheet pan, a rack, and a cold place in the fridge.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<span class="Apple-style-span" style="font-size: small;">Let's go shopping. Rib roasts are plentiful and cheap during the last two weeks of December. Here in Colorado Springs, they are on sale for less than $5.00 / lb. (One grocery here is even throwing in 5 pounds of potatoes free with each rib roast!)</span></td></tr>
</tbody></table><div class="" style="clear: both; text-align: center;">I am expecting 12 guests for dinner, so I got a 6 rib, 13 pound roast, cut from the loin end. (Just ask the butcher at your grocery to cut it for you). Figure 1 rib per 2 adults. I also got two additional roasts, 2 ribs each, also cut from the loin end to stash in the freezer for later. </div><div class="" style="clear: both; text-align: center;">As we are dry aging, we need a good cut of meat. "Choice" (most widely available), and "prime" (restaurant quality) are the only options here. You'll pay at least double for "prime" grade, (saw them at Costco), but with the dry age process, you'll get a delectable prime rib with the "choice" option.</div><div class="" style="clear: both; text-align: center;">Here goes:</div><div class="" style="clear: both; text-align: center;">Get yourself a nice rib roast, like this one here.</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5zJqeGOI/AAAAAAAACKU/OXwLCn1UmfI/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5zJqeGOI/AAAAAAAACKU/OXwLCn1UmfI/s400/7.jpg" width="400" /></a></div><br />
<div style="text-align: center;"> You want one that's well marbled in the center.That's what gives it flavor and makes it tender.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5yqc5Z5I/AAAAAAAACKQ/ny5KE8YjcGA/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5yqc5Z5I/AAAAAAAACKQ/ny5KE8YjcGA/s400/8.jpg" width="400" /></a></div><div style="text-align: center;"> Now, when you get it home, rinse it off really well in a clean sink.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu5yGR7nGI/AAAAAAAACKM/zyvTbPD09fw/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu5yGR7nGI/AAAAAAAACKM/zyvTbPD09fw/s400/9.jpg" width="400" /></a></div><div style="text-align: center;"> Dry it thoroughly with some clean kitchen towels.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TQu5x_pXt0I/AAAAAAAACKI/JPPf5FPfiPE/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TQu5x_pXt0I/AAAAAAAACKI/JPPf5FPfiPE/s400/10.jpg" width="400" /></a></div><div style="text-align: center;"> Really, thoroughly dry it off. Your roast will not dry age unless it's dry, it will simply get slimy and rotten, and will ruin your holiday cheer. And make you weep. And stink up your fridge. Then you'll end up going out to Chinese on Christmas. (Like in "The Christmas Story". Remember that?)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5xWN4S7I/AAAAAAAACKE/cZj4DFFBs1M/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5xWN4S7I/AAAAAAAACKE/cZj4DFFBs1M/s400/11.jpg" width="400" /></a></div><div style="text-align: center;">At this point, get yourself a sheet pan and put a rack in it. This is necessary so any drippings that come out won't taint your roast. Cover the roast up with a thick layer of cheese cloth.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu5w5OtTsI/AAAAAAAACKA/ISTzk6mWrfQ/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu5w5OtTsI/AAAAAAAACKA/ISTzk6mWrfQ/s400/12.jpg" width="400" /></a><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5wPMaCAI/AAAAAAAACJ4/zgrEdh5EC2E/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5wPMaCAI/AAAAAAAACJ4/zgrEdh5EC2E/s400/14.jpg" width="400" /></a></div><div style="text-align: center;">So, I didn't have any cheese cloth, so I used a couple of kitchen towels. It works just fine. Put the roast in the coldest part of your fridge, usually that's on the bottom rack in the very back. I put mine in the fridge in the garage, as it's opened less frequently.</div><div style="text-align: center;">24 hours later, take it out of the fridge. This is what my kitchen towels looked like.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TQu5sr1zPAI/AAAAAAAACJc/mJ2NfqKkoFM/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TQu5sr1zPAI/AAAAAAAACJc/mJ2NfqKkoFM/s400/21.jpg" width="400" /></a></div><div style="text-align: center;">At this point, re-wrap your roast in clean cheese cloth, (or a kitchen towel), and stick it right back in the fridge.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu5vJY_COI/AAAAAAAACJw/qdvYaGEemU4/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu5vJY_COI/AAAAAAAACJw/qdvYaGEemU4/s400/16.jpg" width="400" /></a></div><div style="text-align: center;">If the cheese cloth becomes moist, change it every 2 days. If it remains dry, leave it alone for another week or so. It can dry age up to 3 or so weeks. I'm aging mine for 14 days. If you haven't picked up your roast until the day before you plan to cook it, no big deal. Using the above directions, dry it overnight.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5uphBUKI/AAAAAAAACJs/EPnYv9Z9VFo/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5uphBUKI/AAAAAAAACJs/EPnYv9Z9VFo/s400/17.jpg" width="400" /></a></div><div style="text-align: center;">This is what aged beef looks like. It becomes almost a burgundy color. It should not smell.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5tq2KSlI/AAAAAAAACJk/BqlbSSvKJcM/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu5tq2KSlI/AAAAAAAACJk/BqlbSSvKJcM/s400/19.jpg" width="400" /></a></div><div style="text-align: center;">Before you prep your meat for cooking, cut off any super dry, leathery looking stuff.</div><div style="text-align: center;">Make the herb paste, using this recipe:</div><div style="text-align: center;"><a href="http://overthetoprecipesfromaflightnurse.blogspot.com/2009/12/prime-standing-rib-roast.html">http://overthetoprecipesfromaflightnurse.blogspot.com/2009/12/prime-standing-rib-roast.html</a></div><div style="text-align: center;">Be sure to factor in the time it takes to bring the roast up to room temp prior to cooking. Get your roast out of the fridge 2 - 4 hours before cooking.</div><div style="text-align: center;">Season it up with Kosher salt and fresh cracked pepper.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu52MbKEQI/AAAAAAAACKo/6UCz7mSoMCM/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TQu52MbKEQI/AAAAAAAACKo/6UCz7mSoMCM/s400/2.jpg" width="400" /></a></div><div style="text-align: center;">Smear your herb, garlic, and olive oil paste all over the roast.</div><div style="text-align: center;">Chop up a couple carrots, celery, and an onion to put in the bottom of the roaster.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TQu50zn9HgI/AAAAAAAACKc/E8bgx7SXcmA/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TQu50zn9HgI/AAAAAAAACKc/E8bgx7SXcmA/s400/5.jpg" width="400" /></a></div><div style="text-align: center;"> Since I made such a small roast, only 2 bones, I cooked it in a cast iron skillet.</div><div style="text-align: center;">In years past, I've always gone with the 500 degree blast it right off the bat, then turned low. This year, I used a reverse procedure after watching an Alton Brown "Good Eats" episode. He used a flower pot with a bowl kind of thing stuck in it, but that's a little too weird for me.</div><div style="text-align: center;">Since all of my racks are too big for my skillet, I made one with forks.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu51ySz96I/AAAAAAAACKk/ei_s6Fp8YOw/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TQu51ySz96I/AAAAAAAACKk/ei_s6Fp8YOw/s400/3.jpg" width="400" /></a></div><div style="text-align: center;">And, presto! Skillet rack achieved. All we need to do here is elevate the roast off of the bottom of the skillet, so it will not braise in the liquid we put there.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TQu51bYqZaI/AAAAAAAACKg/llxv5ctVt0I/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TQu51bYqZaI/AAAAAAAACKg/llxv5ctVt0I/s400/4.jpg" width="400" /></a></div><div style="text-align: center;">Pre-heat the oven to 250 degrees. Place your veg in the skillet, and add 1 cup of water.</div><div style="text-align: center;">Stick a meat thermometer smack dab in the center of the roast, making sure to avoid any bones.</div><div style="text-align: center;"><img src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU-LqMAEWI/AAAAAAAAA6g/7ph2ZiAJHgg/s400/doneupclosethermoin.jpg" /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> Just before putting the roast in the oven, turn the temp down to 200 degrees (F).</div><div style="text-align: center;">Roast covered, ( I used a second cast iron skillet for cover, as it left an opening for the cord of the thermometer to go through), until meat thermometer registers 118 degrees.</div><div style="text-align: center;">At 118, take the roast out of the oven and cover with foil. Let it rest until the internal temp comes up to 130 degrees. While it's resting, crank up your oven to 500 degrees.</div><div style="text-align: center;">Place the roast back in the oven, uncovered, for about 10 minutes, until desired crust and color is achieved.</div><div style="text-align: center;">The roast should be perfectly pink (medium rare) throughout.</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><img src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzVBsqxD1II/AAAAAAAAA64/Ftd7v0bBz4Y/s400/donesliced.jpg" /></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">For the Au Jus, strain the vegetables and drippings from the pan, add 1 cup red wine and 1 cup beef broth to the drippings. Boil until reduced by about 1/2.<br />
Serve on a warm platter garnished with rosemary sprigs.<br />
<img height="266" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQTPp5tWk7rHIGoj_vrN2UDOaIJw38GVk1xVEAz18IIrnRPZMHIuQ" width="400" /></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Merry Christmas!</div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"></span><br />
<div style="text-align: left;"><strong>Ingredients:</strong></div><div style="text-align: left;"><br />
<ul><li>(1) 5-13 pound rib roast from the loin end of the roast.</li>
<li>Kosher salt, about 1 Tbls</li>
<li>Fresh ground pepper, about 1 Tbls</li>
<li><strong>Paste:</strong></li>
<li>(1) Head garlic, cloves separated and peeled.</li>
<li>(3) sprigs EACH rosemary and thyme</li>
<li>Extra Virgin Olive oil, about 1 cup</li>
<li><strong>Veg in roaster, all washed and rough chopped:</strong></li>
<li>(2) carrots</li>
<li>(2-)3 stalks celery</li>
<li>(1) onion</li>
<li><strong>Au Jus:</strong></li>
<li>1 cup beef broth</li>
<li>1 cup red wine</li>
<li>pan drippings</li>
</ul><div><div style="text-align: left;"><strong>Process:</strong></div><div style="text-align: left;"><strong>Dry age meat as described above.</strong></div><div style="text-align: left;"><br />
<ol><li>Remove roast from fridge 3 hours prior to cooking.</li>
<li>Chop onion, celery and carrots. Put them in the roaster.</li>
<li>Place a rack in the roaster for the roast.</li>
<li>Pour 1 cup water over veg.</li>
<li>Place roast on the rack.</li>
<li>In a food processor, buzz up herbs and garlic. Add olive oil in a slow drizzle to make a paste.</li>
<li>Put Kosher salt and fresh ground pepper all over the roast. Rub it in.</li>
<li>Slowly pour garlic herb paste all over roast, using your hands to press it in.</li>
<li>Place a meat thermometer in the center of the roast.</li>
<li>Pre-heat oven to 250 degrees (F).</li>
<li>Roast covered in a 200 degree oven until meat thermometer reads 118 degrees (F).</li>
<li>Remove roast from oven and cover tightly with foil. Rest until internal temp reaches 130 degrees (F).</li>
<li>Turn oven to 500 degrees.</li>
<li>Return roast to 500 degree oven, uncovered, until fully browned.</li>
<li>Remove veg from roaster.</li>
<li>Place roaster over 2 burners on top of the stove.</li>
<li>Heat over medium/high heat.</li>
<li>Add beef broth and red wine. Reduce by 1/2.</li>
<li>Pour any juices accumulated on the cutting board into the au jus.</li>
<li>Serve sliced roast on a heated platter.</li>
</ol></div><div style="text-align: left;"><br />
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</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com3tag:blogger.com,1999:blog-6003735797906047672.post-28287645872843053732010-12-06T18:40:00.000-07:002010-12-06T18:40:19.814-07:00Mediterranean Cous Cous with Seared Sea Scallops<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TP0kZzqogCI/AAAAAAAACHA/4nShj-gLuN4/s1600/DSCN0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TP0kZzqogCI/AAAAAAAACHA/4nShj-gLuN4/s640/DSCN0376.JPG" width="640" /></a></div><br />
<br />
<div style="text-align: center;">My computer is finally fixed! Hallelujah! And thank you, bonus son H! I'm getting back to the blog after weeks of being out of touch with cyber space. Let's get cooking.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This light, healthy dish is perfect for the weeks between Thanksgiving and Christmas. You know, those days when your pants start getting a bit snug so you're practically living in your sweats? (a.k.a. "happy pants"). It comes together in about 40 minutes and makes for a great main dish, side dish, and leftover lunch. What I like about this dish is the combination of raw and cooked ingredients. It has great texture. This can be eaten hot, cold, or at room temp.</div><div style="text-align: center;">Here's what we need:</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP0n109GN_I/AAAAAAAACHE/PfZGi59BWOQ/s1600/DSCN0351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP0n109GN_I/AAAAAAAACHE/PfZGi59BWOQ/s640/DSCN0351.JPG" width="640" /></a></div><div style="text-align: center;">4 cups chicken stock</div><div style="text-align: center;">2 cups Mediterranean cous cous</div><div style="text-align: center;">1 bag fresh spinach</div><div style="text-align: center;">1 green (or yellow) zucchini</div><div style="text-align: center;">1 red bell pepper</div><div style="text-align: center;">1 carrot</div><div style="text-align: center;">2 cloves garlic</div><div style="text-align: center;">2 green onions, chopped</div><div style="text-align: center;">6 - 8 sea scallops</div><div style="text-align: center;">1/2 lemon</div><div style="text-align: center;">2 Tbls fresh chopped parsley</div><div style="text-align: center;">Extra virgin olive oil</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">First things first. Let's prep the veg. Chop up everything except the carrot. Use a peeler and shave it.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TP0vF3fne5I/AAAAAAAACHI/AijPoNBe3Vc/s1600/DSCN0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TP0vF3fne5I/AAAAAAAACHI/AijPoNBe3Vc/s400/DSCN0355.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place the scallops on a paper towel lined plate and sprinkle with Kosher salt. Set aside.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP0ySgES2SI/AAAAAAAACHM/dd-DDX6x9uY/s1600/DSCN0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP0ySgES2SI/AAAAAAAACHM/dd-DDX6x9uY/s400/DSCN0348.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;">Heat chicken stock to a boil then add the cous cous. Give it a stir.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP00OGQiPKI/AAAAAAAACHQ/qTzdMStAYNk/s1600/DSCN0363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP00OGQiPKI/AAAAAAAACHQ/qTzdMStAYNk/s400/DSCN0363.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Simmer for about 7 - 10 minutes until cous cous is tender. Drain and save excess stock.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TP01uFoFgAI/AAAAAAAACHU/8m8lLMkyvSk/s1600/DSCN0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TP01uFoFgAI/AAAAAAAACHU/8m8lLMkyvSk/s320/DSCN0367.JPG" width="320" /></a></div><div style="text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Put about a Tbls olive oil in a large skillet and heat on medium high heat.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Saute the onions and carrot until the onions are translucent. Sprinkle the onion and carrot with a pinch of Kosher salt.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Stir in the minced garlic and saute for about one minute.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP04VMIPQhI/AAAAAAAACHY/uEH3Q7FXofY/s1600/DSCN0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP04VMIPQhI/AAAAAAAACHY/uEH3Q7FXofY/s400/DSCN0358.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pour hot cous cous over the spinach. This will wilt it a bit. Then drizzle with about a teaspoon of extra virgin olive oil. Add the chopped red pepper.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP17gKSZZFI/AAAAAAAACHo/h2rGFUBoET8/s1600/DSCN0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TP17gKSZZFI/AAAAAAAACHo/h2rGFUBoET8/s400/DSCN0368.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Now, put your chopped zucchini into the smoking hot skillet. You're going for brown here, not soft and slimy. Once brown, add it to the cous cous.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TP05oSPoJLI/AAAAAAAACHc/K3EFoOLky1I/s1600/DSCN0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TP05oSPoJLI/AAAAAAAACHc/K3EFoOLky1I/s320/DSCN0365.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add 1 Tbls butter and 1 Tbls olive oil to the skillet. Get it hot. Pat the scallops dry. Place them in the hot skillet, turning after about 2-3 minutes. Scallops cook in a hurry, so be vigilant. Cook only until golden brown on each side. (6 minutes max).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TP15MalSKmI/AAAAAAAACHg/kEENmzzmpGE/s1600/DSCN0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TP15MalSKmI/AAAAAAAACHg/kEENmzzmpGE/s400/DSCN0375.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place the scallops on top of the cous cous. Squeeze 1/2 a lemon on top.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TP16HCFZJvI/AAAAAAAACHk/3dAIVDQAlL0/s1600/DSCN0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TP16HCFZJvI/AAAAAAAACHk/3dAIVDQAlL0/s400/DSCN0373.JPG" width="400" /></a></div><div style="text-align: center;">Sprinkle with chopped parsley.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TP2DK9Le4gI/AAAAAAAACHs/imAYrCfqhWg/s1600/DSCN0372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TP2DK9Le4gI/AAAAAAAACHs/imAYrCfqhWg/s400/DSCN0372.JPG" width="400" /></a></div><div style="text-align: center;">Taste. Add more stock, salt and pepper, as needed for moisture and taste. Finish with chopped chives or green onions.</div><div style="text-align: center;">Serve.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TP2GRt7NSUI/AAAAAAAACHw/VV_KrzsK5qs/s1600/DSCN0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TP2GRt7NSUI/AAAAAAAACHw/VV_KrzsK5qs/s640/DSCN0377.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The great thing about this dish is it's versatility. Don't have scallops? Add shrimp. Allergic to seafood? Leave it out. Add some toasted pine nuts and some cheese (Feta, Mozzarella, Manchego, Parmesan). Need a side dish? Leave out the seafood. This is wonderful served at room temp, (great make ahead), cold, or hot. Sub any vegetables you have on hand... Cucumbers, tomato, artichokes, etc. Clean out your fridge and make a tasty dish!</div><br />
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<b><u>Ingredients:</u></b><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">4 cups chicken stock</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 cups Mediterranean cous cous</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 bag fresh spinach (6 oz)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 onion, any color, minced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 green (or yellow) zucchini, rough chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 red bell pepper, seeded and chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 carrot, shaved</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 cloves garlic, minced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 green onions, chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">6 - 8 sea scallops, seared</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 lemon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 Tbls fresh chopped parsley</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 Tbls butter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Extra virgin olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Kosher salt and fresh cracked pepper</div><br />
<div style="text-align: left;"><br />
</div><b><u>Method:</u></b><br />
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<br />
<ol><li>Prep the veg. Chop up everything except the carrot. Use a peeler and shave it.</li>
<li>Place the scallops on a paper towel lined plate and sprinkle with Kosher salt. Set aside.</li>
<li>Heat chicken stock to a boil then add the cous cous. Stir.</li>
<li>Simmer for 7 - 10 minutes until cous cous is tender. Drain and save excess stock.</li>
<li>Put 1 Tbls olive oil in a large skillet and heat on medium high heat.</li>
<li>Saute the onions and carrot until the onions are translucent. Sprinkle the onion and carrot with a pinch of Kosher salt.</li>
<li>Stir in the minced garlic and saute for about one minute.</li>
<li>Pour hot cous cous over the spinach.</li>
<li>Drizzle with one teaspoon extra virgin olive oil.</li>
<li>Add the chopped red pepper.</li>
<li>Place chopped zucchini into the smoking hot skillet. Brown.</li>
<li>Add 1 Tbls butter and 1 Tbls olive oil to the skillet. Pat the scallops dry. Place them in the hot skillet, turning after about 2-3 minutes. Cook only until golden brown on each side. (6 minutes max).</li>
<li>Place the scallops on top of the cous cous. Squeeze 1/2 a lemon on top.</li>
<li>Sprinkle with chopped parsley.</li>
<li>Taste. </li>
<li>Add more stock, salt and pepper, as needed for moisture and taste. </li>
<li>Finish with chopped chives or green onions.</li>
<li>Serve.</li>
</ol><br />
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</script> </div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-16464929262858471452010-11-22T13:17:00.001-07:002010-11-22T13:22:17.059-07:00How to Roast a Turkey<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">How to Roast a Turkey</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svm7JVKS_8I/AAAAAAAAAb8/3soxt3rnIrA/s1600-h/turkeyready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svm7JVKS_8I/AAAAAAAAAb8/3soxt3rnIrA/s400/turkeyready.jpg" /></a></div> How big a turkey should you buy? Well, I never buy a turkey over 15 pounds because I can't lift it into the oven in the roaster without burning my forearms. It's also cumbersome to flip over. If you need a gigantic turkey to feed a crowd, you might do better to roast (2) 12 pounders, as you'll have 4 drumsticks, 4 thighs, 4 wings, and two giant breasts.<br />
<b>How to defrost a turkey: </b><br />
<b><u>Best method</u></b><u>:</u> stick the frozen bird in your fridge for 3 days. Take it out of the fridge, (after thawed), relieve the cavity of the internal organs and neck, rinse it off, and put it in a brine. Trust me. It's worth the extra step. Really. Do it. Brines are super easy, require no measuring, and add a world of flavor and moisture unheard of in the un-brined bird.<br />
<b><u>Worst Method</u></b>: Soak in hot tap water in the sink until thawed. Say "hello" to food poisoning, "goodbye" to a lovely day with your family and friends, and "Hello" to both the porcelain God in your bathroom, and to the E.R. staff.<br />
<b>Alternately,</b> use the "fine" defrost method on your microwave, flipping and turning about every 5 minutes.<br />
<b>Let's brine this bird! </b><br />
Get some Kosher salt, about a cup; Brown sugar, about a cup; whole peppercorns, about 1/2 a cup; a handful of fresh herbs: Thyme sprigs, sage leaves, parsley. Add about 1/2 cup maple syrup. This will make your turkey beautifully brown and crispy.<br />
Put in a saucepan with enough water to cover, and bring to a boil until salt and sugar are dissolved. Get a giant zip top bag, put the turkey in, and add the brine liquid.<br />
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</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SvjZDEAxUrI/AAAAAAAAAZ0/Ans2SYPOFfk/s1600-h/brineingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SvjZDEAxUrI/AAAAAAAAAZ0/Ans2SYPOFfk/s400/brineingredients.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">See how it say's "Basted"? That's code for "injected with chemical salt solution".</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SvjZaFVmqxI/AAAAAAAAAZ8/c0x3OHt5ZsE/s1600-h/Turkeyinbag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SvjZaFVmqxI/AAAAAAAAAZ8/c0x3OHt5ZsE/s400/Turkeyinbag.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">I</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/Svj2nFq1tKI/AAAAAAAAAaE/WcqvjqA9nSE/s1600-h/brine2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/Svj2nFq1tKI/AAAAAAAAAaE/WcqvjqA9nSE/s400/brine2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Heat it up on top of the stove just until it simmers. Stir it up, making sure salt and sugar are dissolved. Throw in some ice cubes to cool it down.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/Svj3WuntIbI/AAAAAAAAAaM/Hfib_Bj_HaU/s1600-h/brine4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/Svj3WuntIbI/AAAAAAAAAaM/Hfib_Bj_HaU/s320/brine4.jpg" /></a></div><div style="text-align: center;"> Put the bird, sans neck and guts, in a big Zip top bag. I generally use a 2.5 gallon Ziploc, but I found a super big reusable brining bag at Tuesday Morning, so I used that. Pour the brine into the bag and cover with cold water. Put the bag into a big container. I tried my 7.5 quart dutch oven, but it was too small.</div><script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/Svj6A3G-RSI/AAAAAAAAAaU/kVDpkQ0YdxM/s1600-h/Turkeyindutch+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/Svj6A3G-RSI/AAAAAAAAAaU/kVDpkQ0YdxM/s400/Turkeyindutch+oven.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">So then, I put it in a cooler. Since I had (made) space in the fridge, I put it in. If you have no space in the fridge, just fill up the cooler with ice or ice packs. Make sure the temp stays below 40 degrees (F). You'll have to replace the ice or packs as needed to keep bacterial growth at bay.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/Svj7zhUkjoI/AAAAAAAAAak/RivdKfkjBc0/s1600-h/Turkeyincooler1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/Svj7zhUkjoI/AAAAAAAAAak/RivdKfkjBc0/s400/Turkeyincooler1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">After about 16 hours in the brine, (24 hours for a fresh turkey) take the turkey out of the brine and rinse thoroughly.</div><div class="separator" style="clear: both; text-align: center;">After drying the bird thoroughly, put it on a sheet pan lined with a thick layer of paper towels, and stick it right back in the fridge.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svj9ejZiMUI/AAAAAAAAAas/BMpIdIwDvH8/s1600-h/Turkeycleaned.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svj9ejZiMUI/AAAAAAAAAas/BMpIdIwDvH8/s400/Turkeycleaned.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">"Why" you ask? Because if you let the bird sit uncovered in the fridge for 24 hours, it helps get the skin super crispy. Soggy skin is not delicious.</div><div class="separator" style="clear: both; text-align: center;"> Take the turkey out of the fridge at least an hour before you want to put it in the oven. Place the bird breast side down, on a couple of ice packs, or a bag of frozen peas. The breast tends to cook much more quickly than the rest of the turkey. This will help keep the breast from cooking through before the rest of the bird is done. </div><div class="separator" style="clear: both; text-align: center;">Turkey on it's own does not have a lot of flavor. You must give it some.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Start by making a compound butter. (Fancy term for softened butter with stuff in it). Start with one stick of softened butter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXS-TGljbI/AAAAAAAAAlU/HPuHgGd1Pl0/s1600/compoundbuttersalt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXS-TGljbI/AAAAAAAAAlU/HPuHgGd1Pl0/s320/compoundbuttersalt.jpg" yr="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Add a good pinch of Kosher salt. Then at least 2 tsps fresh cracked pepper.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXUJHK6daI/AAAAAAAAAlk/6AEHdLEJGf8/s1600/compoundbuttersaltpepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXUJHK6daI/AAAAAAAAAlk/6AEHdLEJGf8/s400/compoundbuttersaltpepper.jpg" yr="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Chop up about 4 fresh sage leaves.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXUq5eOraI/AAAAAAAAAl0/o8cnMTXJzTs/s1600/sagechopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXUq5eOraI/AAAAAAAAAl0/o8cnMTXJzTs/s400/sagechopped.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Grab a bundle of fresh Thyme.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXU5VRxYcI/AAAAAAAAAl8/wO_xEIzboMQ/s1600/thymewhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXU5VRxYcI/AAAAAAAAAl8/wO_xEIzboMQ/s400/thymewhole.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Strip the leaves off by holding the stem, pulling back down the stem removing the leaves. No need to chop these. Just throw them in the bowl with the butter.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXVVTokz7I/AAAAAAAAAmE/vw9Qbad0A0I/s1600/thymestripped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXVVTokz7I/AAAAAAAAAmE/vw9Qbad0A0I/s400/thymestripped.jpg" yr="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Mince up a clove of garlic. Throw it in.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXV-iQYbII/AAAAAAAAAmU/MjTJwT5Uag0/s1600/garlicchopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXV-iQYbII/AAAAAAAAAmU/MjTJwT5Uag0/s400/garlicchopped.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXVsxrFiPI/AAAAAAAAAmM/-seNXEMRg5M/s1600/compoundbutternotmixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXVsxrFiPI/AAAAAAAAAmM/-seNXEMRg5M/s400/compoundbutternotmixed.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Take small fork and stir it all together. You want a smooth paste.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXWf09386I/AAAAAAAAAmc/5aAWbEghMuQ/s1600/compouindbutterdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXWf09386I/AAAAAAAAAmc/5aAWbEghMuQ/s400/compouindbutterdone.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now that the herb butter is done, move on to chopping the veg.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Wash 2-4 big carrots. No need to peel them, we're just using them for flavor.</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXW8a5aHiI/AAAAAAAAAmk/SpBjLnSMm3Y/s1600/carrotswhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXW8a5aHiI/AAAAAAAAAmk/SpBjLnSMm3Y/s320/carrotswhole.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Wash about 6 stalks celery. Don't peel them.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXXeE9AdZI/AAAAAAAAAms/n88e4vMGzr4/s1600/celerywhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXXeE9AdZI/AAAAAAAAAms/n88e4vMGzr4/s400/celerywhole.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Rough chop them.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXXrvtHysI/AAAAAAAAAm0/N_sYPsb_tDI/s1600/carrotscelerychopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXXrvtHysI/AAAAAAAAAm0/N_sYPsb_tDI/s400/carrotscelerychopped.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Peel one very large yellow onion.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXYBANDfBI/AAAAAAAAAm8/8H6M70AdT-s/s1600/onionwhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXYBANDfBI/AAAAAAAAAm8/8H6M70AdT-s/s400/onionwhole.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Rough chop it.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXYOksrjvI/AAAAAAAAAnE/jSWHYyyEbTY/s1600/onionchopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXYOksrjvI/AAAAAAAAAnE/jSWHYyyEbTY/s400/onionchopped.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Time to stuff the bird. </div><div class="separator" style="clear: both; text-align: center;">Cut a head of garlic in half. Salt and pepper the cavity of the bird.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXYnCUxhZI/AAAAAAAAAnM/NpiPc732lw8/s1600/saltcavity.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXYnCUxhZI/AAAAAAAAAnM/NpiPc732lw8/s400/saltcavity.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;"> Put in 1/2 of the garlic head and as much of the chopped veg as you can stuff in the cavity. You could also add a quartered apple, orange, or lemon. It's up to </div><div class="separator" style="clear: both; text-align: center;">you. Stuff some whole sprigs fresh thyme, sage, and rosemary in the cavity.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SvkB5SRvj5I/AAAAAAAAAa8/9yv0vaHx45o/s1600-h/Turkeydry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SvkB5SRvj5I/AAAAAAAAAa8/9yv0vaHx45o/s400/Turkeydry.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Can you see the plastic thing stuck in there to keep the legs together? Cut it out. It doesn't work well to keep the veg inside the cavity, and it's annoying, and ugly. Ugly does not belong in a delicious turkey. Stuff the cavity with veg's because they are full of water, which will help keep the bird moist. If you stuff with a bread stuffing, the bread will soak all the moisture right out of your turkey. Cook the dressing on the side with home made turkey stock. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXY9Z7i1PI/AAAAAAAAAnU/jc1CjY-RyNU/s1600/cavitystuffed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXY9Z7i1PI/AAAAAAAAAnU/jc1CjY-RyNU/s400/cavitystuffed.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">O.K. Let's use that herb butter. Gently lift the skin off of the breast, and work your hand in there to create a pocket. That's a pumpkin cheesecake from Costco in the background. Very delish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXdjKHDu2I/AAAAAAAAAn0/hqgiQCo1b9E/s1600/turkeyliftskin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXdjKHDu2I/AAAAAAAAAn0/hqgiQCo1b9E/s400/turkeyliftskin.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Yep. That's my whole hand in there. The 24 hours to dry in the fridge step is essential, as wet skin will tear. See how I'm able to stretch that skin?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXeB9wPn-I/AAAAAAAAAn8/AQVWONb2Piw/s1600/turkeypocket2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXeB9wPn-I/AAAAAAAAAn8/AQVWONb2Piw/s400/turkeypocket2.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">I'm up to my wrists in turkey!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXe0VS3ZSI/AAAAAAAAAoE/1mET8eITD3Y/s1600/turkeypocket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXe0VS3ZSI/AAAAAAAAAoE/1mET8eITD3Y/s400/turkeypocket.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Now, grab a handful of herb butter and massage it into the breast, under the skin.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXfUU01fZI/AAAAAAAAAoM/-6HspTTujQY/s1600/butterinhand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXfUU01fZI/AAAAAAAAAoM/-6HspTTujQY/s400/butterinhand.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Once you've gotten a couple handfuls of butter under the skin, butter up the outside.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXfpyomlEI/AAAAAAAAAoU/z5YjsnLU2JM/s1600/butteronturkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXfpyomlEI/AAAAAAAAAoU/z5YjsnLU2JM/s400/butteronturkey.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXgF1xdwbI/AAAAAAAAAoc/Jo6sZd3QJAI/s1600/butteronturkey2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwXgF1xdwbI/AAAAAAAAAoc/Jo6sZd3QJAI/s400/butteronturkey2.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Bird buttered. Check. Now, lay out the string you'll use to truss the turkey.</div><div class="separator" style="clear: both; text-align: center;"> You can try to do a fancy one string truss, or you can do it simply with 3 pieces of kitchen string or twine. Take one very long piece of string and tie it lengthwise around the bird. In the photo above, do you see that tail like hunk of flesh between the legs? You want to secure that up so your stuffed veg doesn't fall out. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXZgBIJzfI/AAAAAAAAAnc/lsX9F1zcrB0/s1600/tielegs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXZgBIJzfI/AAAAAAAAAnc/lsX9F1zcrB0/s400/tielegs.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXaO3DsklI/AAAAAAAAAnk/ft5laQ6iJmA/s1600/wingstied.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXaO3DsklI/AAAAAAAAAnk/ft5laQ6iJmA/s400/wingstied.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Then tie a string around the wings to keep them close to the body, and tie the tips of the legs together. Some people are able to use the slit cut in the flap type thing to secure the legs, but I just can't see to get them to stay without ripping the skin. Must just be a klutz issue.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXafdNmRgI/AAAAAAAAAns/UqNAhUsBTAU/s1600/tiedupx2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwXafdNmRgI/AAAAAAAAAns/UqNAhUsBTAU/s400/tiedupx2.jpg" yr="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Salt and pepper the outside of the turkey. Sprinkle on some fresh or dried herbs. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 425 degrees. Place oven rack in the lowest position. You'll probably have to remove one of the racks so the turkey and roaster will fit in the oven.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Since I don't have a V Rack, I made one with 2 cooling racks. Kinda ghetto, but it works. Keeps the turkey from rolling all over the place. <a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SvmXFgko3zI/AAAAAAAAAbE/4wscgPe6PKY/s1600-h/turkeyvrack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SvmXFgko3zI/AAAAAAAAAbE/4wscgPe6PKY/s400/turkeyvrack.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cover each rack with foil, then take a paring knife and slice about 25 or so holes in each foil lined rack . This will ensure crispy skin all around, and keep the bird from sticking to ghetto rack.</div><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXhYFWlIqI/AAAAAAAAAok/pyTI97Lf29A/s1600/vrack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwXhYFWlIqI/AAAAAAAAAok/pyTI97Lf29A/s400/vrack.jpg" yr="true" /></a> <br />
<div style="text-align: center;">Place the rest of the chopped veg in the bottom of the roaster and cover with water. This will be the base for the gravy. I made the mistake of using chicken broth instead of water, and my gravy turned out way too salty.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXiIOK6e4I/AAAAAAAAAos/YCsa_hQUmi4/s1600/waterinroaster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwXiIOK6e4I/AAAAAAAAAos/YCsa_hQUmi4/s400/waterinroaster.jpg" width="400" yr="true" /></a></div><div style="text-align: center;">Place the turkey rack in the roaster, if it's not there already. </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong>Roasting method:</strong></div><div align="left" style="text-align: center;"><ol><li>Put the turkey breast side down in a 425 degree (F) oven for 45 minutes. If the turkey is over 18 pounds, leave it in for an hour.</li>
<li>After an hour, take the turkey out of the oven, close the oven door. Turn heat down to 325 degrees (F). The backside of the turkey should be beautifully brown. </li>
<li><br />
<div style="text-align: left;">Brush it all over with melted butter. </div><br />
</li>
<li><br />
<div style="text-align: left;">Now, it's time to flip the turkey over so it will continue to roast breast side up for the remainder of the cooking time. Take a couple of big wads of paper towels or 2 clean potholders, and pick up the bird (head and tail sides), and turn it over, breast side up. </div><br />
</li>
<li><br />
<div style="text-align: left;">Brush with melted butter. </div><br />
</li>
<li>Insert a meat thermometer into the thickest part of the thigh or the breast, making sure the probe isn't touching the bone. If you have of those pop up timers embedded in the turkey, take it out and throw it away. It's a useless piece of garbage that will cause your turkey to overcook. Not delicious. </li>
</ol></div><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svmp37vEgUI/AAAAAAAAAbk/04wgQCLvUkQ/s1600-h/turkeydone1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svmp37vEgUI/AAAAAAAAAbk/04wgQCLvUkQ/s640/turkeydone1.jpg" /></a> <br />
<ul><li>Put the turkey back into the oven. Keep the door closed. </li>
<li>When the meat thermometer registers 160 degrees (F), take it out of the oven. (On average, figure about 20 minutes per pound in the oven. However, this time table can vary greatly due to differences in oven temp, type of roaster used, temp of the bird when you put it in the oven, etc. That's why a meat thermometer is essential. You can't guess on this).</li>
<li>Take the turkey out of the roaster (160 degrees), put it on a cutting board or in an oblong baking dish, and cover it tightly with foil.</li>
<li>Rest for 15-20 minutes.</li>
</ul><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svm2tnPx-tI/AAAAAAAAAb0/RKQ5MOPj7P0/s1600-h/Turkeyresting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/Svm2tnPx-tI/AAAAAAAAAb0/RKQ5MOPj7P0/s400/Turkeyresting.jpg" /></a></div>While the turkey is resting, make the gravy.<br />
This is one beauty of a turkey. But the real question is, "how does it taste?" My first taste tester, me, found this turkey to be extra moist and flavorful ,with exceedingly crispy, flavorful skin.<br />
This post is really long due to all the steps involved in prepping this bird. However, each of the steps don't take long at all. Please post questions and comments.<br />
Charyl<br />
<br />
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</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com1tag:blogger.com,1999:blog-6003735797906047672.post-89365168355352258402010-11-21T16:45:00.042-07:002010-11-21T16:45:00.274-07:00Prime (Standing) Rib Roast<script type="text/javascript">
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<div style="text-align: center;">Standing Rib Roast<br />
(aka Prime Rib of Beef)</div><div style="text-align: center;">This is an elegant, yet easy holiday main dish. Yes, you CAN make this!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzUlAq65kSI/AAAAAAAAA3o/FV7n7R-Mes4/s1600-h/ovenroast_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzUlAq65kSI/AAAAAAAAA3o/FV7n7R-Mes4/s640/ovenroast_06.jpg" /></a></div><div style="text-align: center;">Let's start with what to buy. Ask the butcher, or the guy behind the meat counter at the grocery store, (you know, the guy with the filthy, bloody apron, sporting a toothpick between his teeth and wearing combat boots?) for a roast from the small end. More meat, less waste. <br />
In December, grocery stores usually put their rib roasts on sale for under $5.00 per pound. This is a fantastic deal for your dollar, so buy more than one to stash in your freezer. Make sure to use one of the "food saver sucks all the air out of the bag" devices. You do not want freezer burn on your beautiful cut of beef.</div><div style="text-align: center;"><b><u>Size</u></b>: A 3 rib roast will feed 6 people, 4 ribs, 8 people, 5 ribs, 10 people. </div><div style="text-align: center;">I always buy the roasts bone in, rather than boneless, as it makes a more flavorful roast and Au jus. </div><div style="text-align: center;">Get your roast out of the fridge about 3 hours prior to cooking it. (That's assuming the roast is not frozen).Which is why you should do that now, before you do anything else. It should be at room temp prior to putting it in the oven.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU43VCdZbI/AAAAAAAAA5Y/He6NeAr9xlU/s1600-h/46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU43VCdZbI/AAAAAAAAA5Y/He6NeAr9xlU/s400/46.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">This 5 pound roast was a mere 46 degrees (F) an hour after removing it from the fridge.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Flavor base: We'll use garlic, fresh rosemary, fresh thyme, Kosher salt and fresh cracked pepper to make the paste for the roast.</div><div style="text-align: center;">Start with one head of garlic.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU04_k_ifI/AAAAAAAAA4g/zKTdNDlQE28/s1600-h/garlicwhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU04_k_ifI/AAAAAAAAA4g/zKTdNDlQE28/s400/garlicwhole.jpg" /></a></div><div style="text-align: center;">Separate the cloves and peel them. To make peeling easy, put a clove under the flat side of an 8 inch Chef's knife and give it a whack with the heel of your hand. The peel will come right off. Or, if that's just not your bag, scoop out a couple tablespoons already minced garlic from a jar. It's not a crime, and I won't tell a soul.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU1JQ3R6NI/AAAAAAAAA4o/SiGFTtJ2twU/s1600-h/garlicsmash1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU1JQ3R6NI/AAAAAAAAA4o/SiGFTtJ2twU/s400/garlicsmash1.jpg" /></a></div><div style="text-align: center;">Throw the peeled cloves into a food processor. If you don't have one, no worries. Mince them up finely and put them in a bowl.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU1yupfXAI/AAAAAAAAA4w/CaFaTd_sRWE/s1600-h/garlicinprocessor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU1yupfXAI/AAAAAAAAA4w/CaFaTd_sRWE/s400/garlicinprocessor.jpg" /></a></div><div style="text-align: center;">Get your fresh herbs, rosemary, (about 3 sprigs), and thyme (about 3 sprigs).</div><div style="text-align: center;">Mince up the rosemary very finely. No bites of sticks allowed in this beautiful dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SzU2kZeP7II/AAAAAAAAA44/a6VJNl-BqMw/s1600-h/rosemaryminced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SzU2kZeP7II/AAAAAAAAA44/a6VJNl-BqMw/s400/rosemaryminced.jpg" /></a></div><div style="text-align: center;"> Put it in the processor, along with the thyme leaves, (not the stems) and the garlic.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU3FdMFFeI/AAAAAAAAA5A/SuE-tUyKCRM/s1600-h/rosemaryinprocessor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU3FdMFFeI/AAAAAAAAA5A/SuE-tUyKCRM/s400/rosemaryinprocessor.jpg" /></a></div><div style="text-align: center;">Buzz it up until everything is very finely chopped. Scrape down the sides as necessary. </div><div style="text-align: center;">Begin adding extra virgin olive oil through the feed tube of the food processor, while the processor is running.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU3eN7RxuI/AAAAAAAAA5I/TQRkQJ4H78E/s1600-h/evoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU3eN7RxuI/AAAAAAAAA5I/TQRkQJ4H78E/s400/evoo.jpg" /></a></div><div style="text-align: center;">Add only enough oil to make a paste. You don't want the herb paste to run off the roast. You may well want to lick your fingers. The aroma is divine. I think I hear angels singing.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU35t1_mXI/AAAAAAAAA5Q/QCGTDXoukw4/s1600-h/herbpaste.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU35t1_mXI/AAAAAAAAA5Q/QCGTDXoukw4/s400/herbpaste.jpg" /></a></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div>Set aside. <br />
If you don't have a food processor, put the finely minced garlic and herbs in a bowl. Whisk in the olive oil.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Time to prep the veg to put under the roast.</div><div style="text-align: center;">Wash and rough chop 2 carrots, 2-3 stalks celery, (including leaves) and 1 onion, any color. No need to peel. We are not going to eat them. We're just using them for their flavor. Then we'll throw them out like a cheap bar of soap.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Put the chopped veg in the bottom of a roaster. This will give the Au jus more flavor.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU8ViREHGI/AAAAAAAAA6Q/5rZqOHJdFRk/s1600-h/veginroaster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU8ViREHGI/AAAAAAAAA6Q/5rZqOHJdFRk/s400/veginroaster.jpg" /></a></div><div style="text-align: center;">Let's get the meat ready.</div><div style="text-align: center;">Get the roast out of the package and dry it off with a bunch of paper towels. Nothing will stick to wet meat.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzU5hl413qI/AAAAAAAAA5g/byCA40VV9UE/s1600-h/dryroast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzU5hl413qI/AAAAAAAAA5g/byCA40VV9UE/s400/dryroast.jpg" /></a></div><div style="text-align: center;">After the meat is thoroughly dry, season it all over with Kosher salt and fresh ground pepper. Be generous. This is a big hunk of meat.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU6JFChiZI/AAAAAAAAA5o/02p2uDsguro/s1600-h/saltroast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzU6JFChiZI/AAAAAAAAA5o/02p2uDsguro/s400/saltroast.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU6Ys5waPI/AAAAAAAAA5w/aTqWnLs3088/s1600-h/pepperroast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU6Ys5waPI/AAAAAAAAA5w/aTqWnLs3088/s400/pepperroast.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Now, rub the salt and pepper into the meat. Don't be shy. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU6rISuDYI/AAAAAAAAA54/h24E1zJZkfY/s1600-h/rubroast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU6rISuDYI/AAAAAAAAA54/h24E1zJZkfY/s400/rubroast.jpg" /></a></div><div style="text-align: center;">Now it's time to slather on the garlic herb paste. Pour all of it on, a bit at a time, and rub it in with your hands. You must get your hands dirty in order to make a good meal.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU7WXJtnhI/AAAAAAAAA6A/hbLCSAZeeEY/s1600-h/herbpasteonroastgood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU7WXJtnhI/AAAAAAAAA6A/hbLCSAZeeEY/s400/herbpasteonroastgood.jpg" /></a></div><div style="text-align: center;">Pour 1 cup beef broth over the veg (NOT THE ROAST), in the roaster.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU9rcq1ZLI/AAAAAAAAA6Y/bTiAeJWroJY/s1600-h/brothtopan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU9rcq1ZLI/AAAAAAAAA6Y/bTiAeJWroJY/s400/brothtopan.jpg" /></a></div><div style="text-align: center;">Pre-heat the oven to 450 degrees (F).</div><div style="text-align: center;">Put a meat thermometer into the center of the roast.</div><div style="text-align: center;">Roast, uncovered, 30 minutes at 450 degrees (F). </div><div style="text-align: center;">Turn the heat down to 250 degrees (F). Yes, that's 250, not 350.</div><div style="text-align: center;">Roast until meat thermometer registers 130 degrees (F). That's approximately another 1 1/2 - 2 hours. Cook time depends upon the weight of the roast, accuracy of the oven temp, how many times you open the oven door, which way the wind is blowing, the aura in the house, etc. I could go on and on, but I won't. Just use a meat thermometer and keep the oven door shut. And plan for ABOUT 20 minutes per pound cook time.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU-LqMAEWI/AAAAAAAAA6g/7ph2ZiAJHgg/s1600-h/doneupclosethermoin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SzU-LqMAEWI/AAAAAAAAA6g/7ph2ZiAJHgg/s400/doneupclosethermoin.jpg" /></a></div><div style="text-align: center;">This is what your roast should look like when it comes out of the oven. <br />
<br />
</div><div style="text-align: center;">Put the roast on a cutting board and cover it up with foil. Let it rest for 30 minutes while you finish up the au jus and the garlic mashed potatoes or Yorkshire pudding.</div><div style="text-align: center;">Remove the veg from the pan, and place the pan over 2 burners.</div><div style="text-align: center;">My pan had virtually no drippings. So, I added 2 cups homemade beef stock to the pan. (If using canned or boxed stock use the "low salt" kind, or dilute with about 1/4 cup water). Then it was too salty. So I added some water. Then it was still too salty, so I whisked in about 1/2 cup heavy cream. Perfect! Not traditional, but tasty.</div><div style="text-align: center;"> <a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzVASEBTMKI/AAAAAAAAA6o/qSdr6AfQPkk/s1600-h/aujus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzVASEBTMKI/AAAAAAAAA6o/qSdr6AfQPkk/s400/aujus.jpg" /></a></div><div style="text-align: center;">After roast has rested 30 minutes, slice between the bones, and serve on a warmed platter. Meat gets cold in a hurry at room temp. Heat your serving platter in the oven on a low setting before you put the roast slices on it.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzVBcNe3s1I/AAAAAAAAA6w/icouYxuUMb0/s1600-h/doneclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SzVBcNe3s1I/AAAAAAAAA6w/icouYxuUMb0/s400/doneclose.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is what a 130 degree internal temp looks like. It's pink (medium rare) all the way through. If you like your meat medium, cook the roast until the internal temp reaches 135 to 140 (F). </div><div class="separator" style="clear: both; text-align: center;">I beg you, do not roast it until it is well done. You will ruin this gorgeous hunka hunka burnin' beef love.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzVBsqxD1II/AAAAAAAAA64/Ftd7v0bBz4Y/s1600-h/donesliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SzVBsqxD1II/AAAAAAAAA64/Ftd7v0bBz4Y/s400/donesliced.jpg" /></a></div><div style="text-align: center;">This is wonderful served with creamy horseradish.<br />
<br />
</div><div style="text-align: center;">To heat up leftover meat, do not put it in the microwave! Warm it gently in a skillet over low heat until heated through. You must be gentle with the beef, or it will become tough, dry, and overcooked. And that's a crime against food.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong>Ingredients:</strong></div><div style="text-align: left;"><br />
<ul><li>(1) 5-10 pound rib roast from the small end of the roast.</li>
<li>Kosher salt, about 1 Tbls</li>
<li>Fresh ground pepper, about 1 Tbls</li>
<li><strong>Paste:</strong></li>
<li>(1) Head garlic, cloves separated and peeled.</li>
<li>(3) sprigs EACH rosemary and thyme</li>
<li>Extra Virgin Olive oil, about 1 cup</li>
<li><strong>Veg in roaster, all washed and rough chopped:</strong></li>
<li>(2) carrots</li>
<li>(2-)3 stalks celery</li>
<li>(1) onion</li>
<li><strong>Au Jus:</strong></li>
<li>2 cups LOW SALT beef broth</li>
</ul></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Process:</strong></div><div style="text-align: left;"><br />
<ol><li>Remove roast from fridge 3 hours prior to cooking.</li>
<li>Chop onion, celery and carrots. Put them in the roaster.</li>
<li>Place a rack in the roaster for the roast.</li>
<li>Pour 1 cup low salt beef broth over veg.</li>
<li>Place roast on the rack.</li>
<li>In a food processor, buzz up herbs and garlic. Add olive oil in a slow drizzle to make a paste.</li>
<li>Put Kosher salt and fresh ground pepper all over the roast. Rub it in.</li>
<li>Slowly pour garlic herb paste all over roast, using your hands to press it in.</li>
<li>Place a meat thermometer in the center of the roast.</li>
<li>Pre-heat oven to 450 degrees (F).</li>
<li>Roast for 30 minutes at 450 degrees (F).</li>
<li>Turn oven temp down to 250 degrees (F).</li>
<li>Do not open the oven.</li>
<li>Roast until internal meat temp, on the thermometer, reads 130 degrees, for medium rare.</li>
<li>Remove roast to cutting board and cover with foil.</li>
<li>Rest for 30 minutes.</li>
<li>Remove veg from roaster.</li>
<li>Place roaster over 2 burners on top of the stove.</li>
<li>Heat over medium/high heat.</li>
<li>Add beef broth, as needed, to make enough au jus.</li>
<li>Serve sliced roast on a heated platter.</li>
<li>Pour any juices accumulated on the cutting board into the au jus.</li>
</ol></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
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</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-86611514441737578812010-11-09T11:44:00.000-07:002010-11-09T11:44:57.491-07:00White Chicken / Turkey Chili<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b><u>What to do with leftover turkey</u></b></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><b><u><br />
</u></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TNmK8L6lGhI/AAAAAAAACG8/2SyVv-6YzSQ/s1600/white+bean+chili.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TNmK8L6lGhI/AAAAAAAACG8/2SyVv-6YzSQ/s400/white+bean+chili.jpeg" width="400" /></a></div><span class="Apple-style-span">Let's make chili! Or Soup! Or Stew! After all, how many turkey sandwiches can you eat? Now, this chili is not a low cal dish, but it's worth the splurge for this smoky bowl of deliciousness. Besides, aren't diets supposed to start on January first?</span><br />
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<div class="Body"> This recipe is a great use for leftover turkey, rotisserie chicken, or any other leftover fowl you have hanging around your fridge. It's just darn delicious. Lots of fresh vegetables add crunch, peppers add a nice smoky flavor. And cheese, well need I say more? This recipe makes a big pot of chili. Share with a neighbor or stash some in your freezer for later.</div><div class="Body"><br />
</div><div class="Body" style="text-align: left;">Ingredients:</div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">4 cups Cooked chicken or turkey, Dice. Remove skin, bones, and cartilage.</div><div class="Body" style="text-align: left;">3 large Carrots, Peeled and diced,</div><div class="Body" style="text-align: left;">2 Onions , Diced</div><div class="Body" style="text-align: left;">6 inner stalks Celery, Diced. Include leaves.</div><div class="Body" style="text-align: left;">6 Pasilla Peppers, Charred, seeded, and peeled</div><div class="Body" style="text-align: left;">2 Red Bell pepper, Charred, seeded, & peeled</div><div class="Body" style="text-align: left;">4 Garlic cloves, minced</div><div class="Body" style="text-align: left;">1 stick Butter</div><div class="Body" style="text-align: left;">1/4 cup Flour</div><div class="Body" style="text-align: left;">3 cups Chicken stock (Home made is best)</div><div class="Body" style="text-align: left;">2 Cups Half & Half</div><div class="Body" style="text-align: left;">1 Cup Frozen Corn Kernels</div><div class="Body" style="text-align: left;">4 Cups White Beans ( dry, cooked or canned)</div><div class="Body" style="text-align: left;">1-2 Chipotle Peppers, Seed and mince</div><div class="Body" style="text-align: left;">1 Tbls Chili Powder</div><div class="Body" style="text-align: left;">1 Tbls Cumin</div><div class="Body" style="text-align: left;">1 tsp Cinnamon</div><div class="Body" style="text-align: left;">1 tsp Hot Sauce, To taste</div><div class="Body" style="text-align: left;">1 Cup Sour Cream, Stir in just prior to serving</div><div class="Body" style="text-align: left;">1 1/2 Cup Jack Cheese, Stir in prior to serving</div><div class="Body" style="text-align: left;">2 Tbls Cilantro sprigs, Chopped</div><div class="Body" style="text-align: left;">Kosher Salt and fresh cracked pepper, to taste</div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">Directions:</div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">1. Dice carrots, celery, onions. Set aside. </div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">2. Char Pasilla peppers. Place directly on a gas flame until black all over. May also char under a broiler, or on a grill. Place charred peppers in a bowl and cover with plastic wrap to steam. Peel, seed and chop when cool enough to handle. The peels will come right off. </div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;"><o:p><img height="480" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TDPdyxgooII/AAAAAAAAB8k/pO6fEoij-TY/s640/DSCN5363.jpg" width="640" /></o:p></div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">3. Melt butter in a large Dutch oven over medium heat. Saute carrots, celery, and onion until slightly soft. Season with salt and pepper.</div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">4. Stir flour into vegetable mixture until fully incorporated. Mixture will be dry.</div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">5. Pour chicken stock into pot. Scrape up all the brown bits on the bottom of the pot. Add garlic. Stir until smooth.</div><div class="Body" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/Sz_Ls5rwkHI/AAAAAAAABB4/JIVr3cK95aY/s1600/Deglazeliquidbackinpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/Sz_Ls5rwkHI/AAAAAAAABB4/JIVr3cK95aY/s400/Deglazeliquidbackinpot.jpg" width="400" /></a></div><div class="Body" style="text-align: left;"></div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">6. Peel, seed, and chop all peppers. Add to the pot.</div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">7. Add half and half, Chipotle chili(s), and seasonings. If you don't like much spice / heat, add only 1 chipolte pepper and go light on the hot sauce. Taste and adjust seasonings as you go along.</div><div class="Body" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><o:p style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/_-mmuOAqnRW4/SwH6bCmyj0I/AAAAAAAAAkc/rzNENNfRfk0/s400/creamtosoup.jpg" /></o:p></div><div class="Body" style="text-align: left;"></div><div class="Body" style="text-align: left;"><o:p><br />
</o:p></div><div class="Body" style="text-align: left;">8. Simmer over low heat for about 30 minutes to let flavors blend.</div><div class="Body" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><o:p style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwH5-Ne5zII/AAAAAAAAAkM/FueRS_9lHLc/s320/almostdone.jpg" /></o:p></div><div class="Body" style="text-align: left;"></div><div class="Body" style="text-align: left;"><o:p><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"></span></o:p></div><div style="text-align: center;">Do not boil. If the chili isn't thick enough, as mine wasn't, make a "buerre mane". Pronounced, "Burr Manyay", french for "butter and flour mixed into a paste".</div><div style="text-align: center;">Put 2 Tbls soft butter into a dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwH78JzUuCI/AAAAAAAAAkk/FgYrEMyhjNM/s1600/butterbuerremane.jpg" imageanchor="1" style="color: #0066cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/SwH78JzUuCI/AAAAAAAAAkk/FgYrEMyhjNM/s400/butterbuerremane.jpg" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 204, 204); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" /></a></div><div style="text-align: center;">Add 2 Tbls flour. Mix it up with a fork.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwH8OrnzNLI/AAAAAAAAAks/Nu3F1c_O5mM/s1600/flourbuerremane.jpg" imageanchor="1" style="color: #0066cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwH8OrnzNLI/AAAAAAAAAks/Nu3F1c_O5mM/s400/flourbuerremane.jpg" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 204, 204); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" /></a></div><div style="text-align: center;">Stir until it's a very smooth paste.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwH8iYoijGI/AAAAAAAAAk0/-dWiAfNkug0/s1600/buerremane.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/SwH8iYoijGI/AAAAAAAAAk0/-dWiAfNkug0/s400/buerremane.jpg" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 204, 204); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" /></a></div><div class="separator" style="clear: both; text-align: center;">Stir it into the chili.</div><div class="separator" style="clear: both; text-align: left;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><o:p style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/_-mmuOAqnRW4/SwH83uqHfVI/AAAAAAAAAk8/2__uLdYsLNE/s400/addbaconandgreenonion.jpg" /></o:p></div><div class="Body" style="text-align: left;"></div><div class="Body" style="text-align: left;"><o:p><br />
</o:p></div><div class="Body" style="text-align: left;"><o:p><br />
</o:p></div><div class="Body" style="text-align: left;">9. Add beans. If using canned beans, drain and rinse prior to adding. If using dry beans, ensure they are fully cooked prior to adding them to your chili.</div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">10. Add cooked chicken or turkey to heat through. </div><div class="Body" style="text-align: left;"><br />
</div><div class="Body" style="text-align: left;">11. Finish by stirring in sour cream, cheese, and chopped cilantro. Serve with hot cornbread.</div><div class="Body" style="text-align: left;"><br />
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</span></div></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-56360213217024882932010-07-30T16:45:00.001-06:002010-07-30T16:47:18.387-06:00Crab, Avocado, Mango lettuce wraps<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFM8ftRNsvI/AAAAAAAACBo/eHIe1bdxI6E/s1600/DSCN0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFM8ftRNsvI/AAAAAAAACBo/eHIe1bdxI6E/s400/DSCN0154.JPG" width="400" /></a></div><br />
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</div><div style="text-align: center;">So, here we have salad on the go. Meals on wheels, so to speak.</div><div style="text-align: center;">We're taking some wonderfully succulent crab meat (from King crab legs), and mixing it with sweet mango, creamy avocado, a little celery for crunch, a bit of Garlic Chili sauce for heat, a little orange zest and juice for sweet; lime juice for tart. For green, I'm going with Butter lettuce for wraps. If you don't want to make wraps, sub in some spinach or Arugula, or butter lettuce, chopped. For the dressing, We'll make a simple mayo and citrus combo, with a little heat. </div><div style="text-align: center;">Let's go:</div><div style="text-align: center;">Take about 3 TBLS prepared mayonnaise</div><div style="text-align: center;">Add 1 thinly sliced shallot</div><div style="text-align: center;">Juice and zest of one orange</div><div style="text-align: center;">Spoon in 1 TBLS Chili Garlic sauce</div><div style="text-align: center;">Juice and zest of 1 lime</div><div style="text-align: center;">1 - 2 TBLS Agave Nectar<br />
2 Tbls chopped fresh cilantro</div><div style="text-align: center;">Kosher (or Sea salt) and pepper to taste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFM-HJQa8mI/AAAAAAAACBw/Ei6AQgW9Cm4/s1600/DSCN0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFM-HJQa8mI/AAAAAAAACBw/Ei6AQgW9Cm4/s400/DSCN0145.JPG" width="400" /></a></div><br />
Whisk all the ingredients together in a bowl. Taste. Adjust seasonings to your taste.<br />
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</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFM_aJSSOmI/AAAAAAAACCA/3mNXlVlfOCs/s1600/DSCN0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFM_aJSSOmI/AAAAAAAACCA/3mNXlVlfOCs/s400/DSCN0149.JPG" width="400" /></a></div><br />
</div><div style="text-align: center;">Now for the salad:<br />
1 pound diced crab meat ( I had some in the freezer from crab leg night)<br />
1 ripe mango, peeled and diced<br />
1 avocado, pitted, peeled, and diced<br />
2 ribs celery, from the inner part of the stalk, chopped<br />
1/2 red onion, diced very finely<br />
2 green onions, chopped<br />
1 head butter lettuce; leaves whole<br />
<br />
Put your crab in a big bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFNBBGE6GAI/AAAAAAAACCI/h_xaKBGYP_U/s1600/DSCN0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFNBBGE6GAI/AAAAAAAACCI/h_xaKBGYP_U/s400/DSCN0137.JPG" width="400" /></a></div> Add the diced mango.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNBWvsvizI/AAAAAAAACCQ/NkjrZZLJVKo/s1600/DSCN0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNBWvsvizI/AAAAAAAACCQ/NkjrZZLJVKo/s400/DSCN0138.JPG" width="400" /></a></div>Toss in the avocado.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFNBpKcKNdI/AAAAAAAACCY/HWooymF23TA/s1600/DSCN0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFNBpKcKNdI/AAAAAAAACCY/HWooymF23TA/s400/DSCN0139.JPG" width="400" /></a></div>You could add the avocado and then the mango if you're feeling a bit rebellious.<br />
Go ahead and add the celery, onion, and green onion. Sprinkle the salad with a good pinch of Kosher or sea salt and some fresh ground pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TFNCbNooarI/AAAAAAAACCg/et7SI80iTgk/s1600/DSCN0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TFNCbNooarI/AAAAAAAACCg/et7SI80iTgk/s400/DSCN0142.JPG" width="400" /></a></div><br />
To finish it off, spoon some of the dressing over the salad. It doesn't need much, as the ingredients themselves are pretty flavorful. Taste and adjust seasonings to your liking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFNC90D_H-I/AAAAAAAACCo/C2WPlmhWkoo/s1600/DSCN0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFNC90D_H-I/AAAAAAAACCo/C2WPlmhWkoo/s400/DSCN0150.JPG" width="400" /></a></div><br />
Now, if you're making lettuce wraps, take 1 or 2 Butter lettuce (also called "Bib")<br />
leaves and fill one side with the crab mixture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNQ12tyzOI/AAAAAAAACCw/wFu3OgqVzHY/s1600/DSCN0151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNQ12tyzOI/AAAAAAAACCw/wFu3OgqVzHY/s400/DSCN0151.JPG" width="385" /></a></div><br />
Then, just roll it up! Place it seam side down in your container.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNROFTBA-I/AAAAAAAACC4/6O9hO0vvoeY/s1600/DSCN0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNROFTBA-I/AAAAAAAACC4/6O9hO0vvoeY/s400/DSCN0152.JPG" width="400" /></a></div><br />
Place it seam side down in your container. And there you have salad you can eat with your hands.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNRgKh5s-I/AAAAAAAACDA/tHWTBXrOhvA/s1600/DSCN0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFNRgKh5s-I/AAAAAAAACDA/tHWTBXrOhvA/s400/DSCN0155.JPG" width="400" /></a></div><br />
</div><div style="text-align: center;">Alternative ingredients: Grilled or roasted shrimp or lobster tails can be used instead of crab. No chili garlic sauce? Throw in some crushed red pepper flakes or a squirt of your favorite hot sauce or Sriracha. Make the salad and place in baked won ton wrappers for an easy appetizer. No mayo? Mix the orange and lime juice with olive oil for a simple vinaigrette. Don't want to make lettuce wraps? Chop up some Arugula, Butter lettuce, spinach or just add a bag of Spring mix.<br />
Bon Appetit!<br />
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<div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><b>Dressing</b></div><div style="text-align: left;"></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">3 TBLS prepared mayonnaise</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"> 1 thinly sliced shallot</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Juice and zest of one orange</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Juice and zest of 1 lime</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"> 1 TBLS Chili Garlic sauce</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 - 2 TBLS Agave Nectar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 Tbls chopped fresh cilantro</div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Kosher (or Sea salt) and pepper to taste.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Salad</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;">1 pound cooked diced crab meat </div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;">1 ripe mango, peeled and diced</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;">1 avocado, pitted, peeled, and diced</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;">2 ribs celery, from the inner part of the stalk, chopped</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;">1/2 red onion, diced very finely</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;">2 green onions, chopped</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;">1 head butter lettuce; leaves whole</div></div><div><br />
</div><div><div style="text-align: left;"><b>Method:</b></div></div><div><div style="text-align: left;">Dressing: Whisk all ingredients together in a bowl.</div></div><div><div style="text-align: left;">Salad: Combine all ingredients in a bowl. Pour just enough dressing over to lightly coat. Stir gently.</div></div><div><div style="text-align: left;">Place 2 Tbls salad on each lettuce leaf. Roll up.</div></div><div><div style="text-align: left;"><br />
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</div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0tag:blogger.com,1999:blog-6003735797906047672.post-8912282137715298202010-07-29T17:13:00.001-06:002010-07-29T17:16:39.213-06:00Mint Fruit Salad with Toasted Pecans<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-XsS32hQrI/AAAAAAAAB3s/ZX7IFlLfsm0/s1600/DSCN4593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-XsS32hQrI/AAAAAAAAB3s/ZX7IFlLfsm0/s400/DSCN4593.jpg" width="332" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Summer is here, and fruit and berries are cheap and plentiful. This super easy salad is perfect for a picnic on the patio, a pot luck, or to bring to that bridal shower. I don't know why it is, but too many fruit salads are kind of dull, bland, mushy, and just not that tasty. This one is a show stopper, and delish to boot. </div><div style="text-align: center;">Start with whatever looks GREAT in your grocery store or Farmer's market. Use any types of fruit, berries, and melons that look and smell great.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Here's a sample of what we need:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-Xz6PwtIzI/AAAAAAAAB30/XPDLxnQRdi8/s1600/DSCN4543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-Xz6PwtIzI/AAAAAAAAB30/XPDLxnQRdi8/s400/DSCN4543.JPG" width="400" /></a></div><div style="text-align: center;">1 individual size watermelon</div><div style="text-align: center;">1 pint fresh blueberries</div><div style="text-align: center;">1 pint fresh strawberries</div><div style="text-align: center;">1 tangelo</div><div style="text-align: center;">1 red pear</div><div style="text-align: center;">1 banana</div><div style="text-align: center;">1 vanilla bean</div><div style="text-align: center;">1/2 cup fresh mint</div><div style="text-align: center;">1/2 cup pecans, toasted</div><div style="text-align: center;">1 cup white sugar</div><div style="text-align: center;">1 cup water</div><div style="text-align: center;">2 Meyer lemons (optional)</div><div style="text-align: center;">Let's start with a simple syrup. Simply put, that means equal parts sugar and water, brought to a boil, then cooled. We're taking ours over the top with the addition of a vanilla bean and some fresh mint.</div><div style="text-align: center;">Vanilla beans are found in the spice section of the store. I got mine at Costco.</div><div style="text-align: center;">Lay the vanilla bean flat on a cutting board. Split it right down the middle with a very sharp knife.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/S-X1XNKyqMI/AAAAAAAAB38/Fs4OBIj1Jfs/s1600/DSCN4547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/S-X1XNKyqMI/AAAAAAAAB38/Fs4OBIj1Jfs/s400/DSCN4547.JPG" width="400" /></a></div><div style="text-align: center;">Take the blade of the knife and scrape out the seeds, (they're pretty sticky), and put them, and the rest of the bean, into your water and sugar mixture.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-X1y6yxs2I/AAAAAAAAB4E/GsbIKYz_ea4/s1600/DSCN4550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-X1y6yxs2I/AAAAAAAAB4E/GsbIKYz_ea4/s320/DSCN4550.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X2BJbNphI/AAAAAAAAB4M/_Bv4jsut_Ys/s1600/DSCN4551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X2BJbNphI/AAAAAAAAB4M/_Bv4jsut_Ys/s400/DSCN4551.JPG" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;">Put some heat under this and bring it to a boil. While it's heating, cut the Meyer lemons in half, and squeeze the juice right into the water.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X2bbyMU0I/AAAAAAAAB4U/ODvvQ9jCOfo/s1600/DSCN4552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X2bbyMU0I/AAAAAAAAB4U/ODvvQ9jCOfo/s400/DSCN4552.JPG" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;">When the water starts to boil, turn off the heat. Let the mixture hang out and get cool while you prep the fruit. Wash and dry the berries. Then remove the vanilla bean from the syrup.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-X3B2gBUKI/AAAAAAAAB4c/Zw0L5tqs5N0/s1600/DSCN4544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-X3B2gBUKI/AAAAAAAAB4c/Zw0L5tqs5N0/s400/DSCN4544.JPG" width="400" /></a><br />
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</div><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/S-X3Wz9AubI/AAAAAAAAB4k/vDl6cw7AnLs/s1600/DSCN4560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/S-X3Wz9AubI/AAAAAAAAB4k/vDl6cw7AnLs/s400/DSCN4560.JPG" width="400" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Core and stem the strawberries. Cut out the top and slice in half.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X-O3pCMLI/AAAAAAAAB4s/AtSpVXEsgKA/s1600/DSCN4565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X-O3pCMLI/AAAAAAAAB4s/AtSpVXEsgKA/s400/DSCN4565.JPG" width="400" /></a><br />
<div style="text-align: center;">Cut out anything that's white. When it comes to fruit, white means bitter. Get rid of it.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/S-X-tEi7t6I/AAAAAAAAB40/uxt8xkxJVfo/s1600/DSCN4568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/S-X-tEi7t6I/AAAAAAAAB40/uxt8xkxJVfo/s400/DSCN4568.JPG" width="400" /></a></div><div style="text-align: center;">Peel and core the Tangelo. Peel it into sections.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X_AT3cBvI/AAAAAAAAB48/q2fMOy4wKVY/s1600/DSCN4571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/S-X_AT3cBvI/AAAAAAAAB48/q2fMOy4wKVY/s400/DSCN4571.JPG" width="400" /></a></div><div style="text-align: center;">Again, get the white stuff out. Then cut it into bite size pieces.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/S-X_VLwycnI/AAAAAAAAB5E/gF2orKBHYns/s1600/DSCN4574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/S-X_VLwycnI/AAAAAAAAB5E/gF2orKBHYns/s400/DSCN4574.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-X_rDCYCrI/AAAAAAAAB5M/ZzKDIxRzyf4/s1600/DSCN4576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-X_rDCYCrI/AAAAAAAAB5M/ZzKDIxRzyf4/s400/DSCN4576.JPG" width="400" /></a></div><div style="text-align: center;">Toss all the prepped fruit into a big bowl.</div><div style="text-align: center;">Now, take a wedge of the Tangelo and squeeze it over the berries. This creates another layer of flavor, and flavor's where it's at, baby!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-YA7VKSY7I/AAAAAAAAB5c/UFl7SqKgsRM/s1600/DSCN4572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/S-YA7VKSY7I/AAAAAAAAB5c/UFl7SqKgsRM/s400/DSCN4572.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cut the watermelon in half, then scoop out rounds with a melon baller. Or, peel the melon and cut it up. Just make sure to get all the seeds out. That's why a seedless melon works best. Because it's easy for me.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/S-YAd4bKxNI/AAAAAAAAB5U/KQV1DRRUluI/s1600/DSCN4581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/S-YAd4bKxNI/AAAAAAAAB5U/KQV1DRRUluI/s400/DSCN4581.JPG" width="400" /></a></div><div style="text-align: center;">If you're adding bananas and pears or apples, or anything that will turn brown when cut, add them last, and give them a spritz of citrus juice. (The tangelo juice works just fine).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFH24KC153I/AAAAAAAAB_I/UZX0PSVcsbo/s1600/DSCN4578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFH24KC153I/AAAAAAAAB_I/UZX0PSVcsbo/s400/DSCN4578.JPG" width="400" /></a></div>Now get a handful of fresh mint from the garden, or from the produce section, strip the leaves off the stems and chop them up finely.<br />
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</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFH3l8ZStHI/AAAAAAAAB_Y/U3TpRfTWias/s1600/DSCN4558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFH3l8ZStHI/AAAAAAAAB_Y/U3TpRfTWias/s400/DSCN4558.JPG" width="400" /></a></div>Toss the mint into the COOLED simple syrup. If you add them to warm liquid, you'll end up with mint slime. Not delish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFH4FC68IxI/AAAAAAAAB_g/ugr22SKxcy8/s1600/DSCN4562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_-mmuOAqnRW4/TFH4FC68IxI/AAAAAAAAB_g/ugr22SKxcy8/s400/DSCN4562.JPG" width="400" /></a></div>O.K. Let's add a little crunch. I used pecans because I like them, but you can use some almonds, walnuts, whatever floats your boat. Get a handful of pecans, probably about 1/2 to 3/4 cup, and chop them up. Put them in a skillet on low heat until you can smell them. <b>Warning!! Do not turn your back on the nuts. Do not go to the bathroom, answer the phone, or your doorbell. </b>The nuts will burn, and you will curse and cry and throw them in the trash. (Or is it just me?)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TFH6mljEX5I/AAAAAAAAB_o/5rxFLnH7_8E/s1600/DSCN4589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TFH6mljEX5I/AAAAAAAAB_o/5rxFLnH7_8E/s400/DSCN4589.jpg" width="400" /></a></div>Cool them down, then add them to the fruit. Now, pour the minted simple syrup over the the fruit salad. Don't drown it, just add enough to give it a sweet, minty flavor. Gently stir.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-mmuOAqnRW4/TFH6_emZU_I/AAAAAAAAB_w/H61pJCLNqfY/s1600/DSCN4590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_-mmuOAqnRW4/TFH6_emZU_I/AAAAAAAAB_w/H61pJCLNqfY/s400/DSCN4590.JPG" width="400" /></a></div>Serve chilled in Martini glasses, puff pastry cups, or with a big spoon and paper bowls, or just dig on in with a fork. I like whipped cream on mine, but hey, we'll leave this as is for a figure friendly bowl of delicious, fruity, goodness.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFH71LbLLcI/AAAAAAAAB_4/vWLaNc4d1VA/s1600/DSCN4592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFH71LbLLcI/AAAAAAAAB_4/vWLaNc4d1VA/s400/DSCN4592.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFH8cl_ROWI/AAAAAAAACAA/RAMxQ4XB_eM/s1600/DSCN4593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_-mmuOAqnRW4/TFH8cl_ROWI/AAAAAAAACAA/RAMxQ4XB_eM/s400/DSCN4593.jpg" width="332" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFH8kEvBBiI/AAAAAAAACAI/cMy6fD1oNQw/s1600/DSCN4597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="http://1.bp.blogspot.com/_-mmuOAqnRW4/TFH8kEvBBiI/AAAAAAAACAI/cMy6fD1oNQw/s400/DSCN4597.JPG" width="400" /></a></div><br />
Bon Appetit!<br />
<br />
<div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><b></b></div><b></b><br />
<b><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 individual size watermelon</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 pint fresh blueberries</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 pint fresh strawberries</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 tangelo</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 red pear</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 banana</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 vanilla bean</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 cup fresh mint</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1/2 cup pecans, toasted</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 cup white sugar</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1 cup water</div></div><div style="font-weight: normal; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2 Meyer lemons (optional)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">1. Make simple syrup. Add 1 cup sugar to 1 cup water. Add 1 vanilla bean, split and scraped, and the juice of 2 Meyer lemons. Bring to a boil, then cool.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">2. <b></b><br />
<b><div style="display: inline !important; font-weight: normal; text-align: center;"><div style="display: inline !important; text-align: center;"><div style="display: inline !important; text-align: center;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="display: inline !important;">Wash and dry all berries and fruit.</div></div></div></div></div></b></div><div style="text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="display: inline !important; text-align: center;"><div style="display: inline !important; text-align: center;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">3. Cut fruit into bite size pieces.</div></div></div><div style="text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="display: inline !important; text-align: center;"><div style="display: inline !important; text-align: center;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">4. Chop fresh mint finely. Add to cooled simple syrup.</div></div></div><div style="text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="display: inline !important; text-align: center;"><div style="display: inline !important; text-align: center;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">5. Toast pecans. Cool.</div></div></div><div style="text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="display: inline !important; text-align: center;"><div style="display: inline !important; text-align: center;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">6. Put fruit and nuts into a big bowl. Pour enough simple syrup over the top to coat.</div></div></div><div style="text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="display: inline !important; text-align: center;"><div style="display: inline !important; text-align: center;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">7. Stir gently. Garnish with fresh mint leaves.</div></div></div></div></b></div>Charyl Watzhttp://www.blogger.com/profile/09416067840447617247noreply@blogger.com0