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Jun. 14th, 2009

ze_mookie

Beef Burger with Cabernet Onions and Cheddar Cheese

Took this from epicurious website. This was to be Bison burgers but we fell short on time to get to the butcher. So we subbed ground sirloin since that was the leanest meat we could find.

NOTES: I did not add the thyme. I did only a package of meat so it was one burger each. I also added 1/2 of shallot to the meat mixture (1 TB) and a slash of Worchester Sauce, ground pepper and only a little bit of salt. I also grilled them on a low heat and added the cheddar to the burger and melted over. I used a cracked mustard dijon for more of a hardy flavor. For the onions I just used olive oil and did not add salt.I just did 1/2 and onion and towards the end splashed in some wine and let it cook down. So really, I did not follow this recipe and it turned out great!

* 2 tablespoons olive oil, divided
* 3 cups sliced onions (about 2)
* 3/4 cup Cabernet Sauvignon or other dry red wine
* 1 pound ground Beef (can use sirloin, bison)
* 2 tablespoons chopped shallots
* 1/4 teaspoon coarse kosher salt
* 1/4 teaspoon dried thyme
* 4 organic hamburger buns
* 6 ounces sliced Wisconsin white cheddar cheese
* Dijon mustard
* 1 small head of escarole, leaves separated


Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat broiler (OR GRILL). Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

May. 22nd, 2009

Updated Brand

khlela

Crevette Dans Le Vin Blanc!

My first post in the Recipe Lair!

Ok this recipe is based off the Sicilian Scampi you can get at most Olive Gardens. A great starter or can even be used as a meal. I'll be making this tonight so I might post pictures later if anyone is interested. =)

Crevette Dans Le Vin Blanc
Serves 4 (2 pieces of bread with 1 shrimp on each piece each)

6 tablespoons of Olive OIl
4 tablespoons of unsalted butter, softened
1 tablespoon minced white onion
1 tablespoon minced garlic
3 tablespoons of Chablis wine
8 large shrimp, shelled, sliced in half
2 tablespoons lemon juice
3 tablespoons of heavy cream
2 tablespoons of black olives, sliced
pinch of kosher salt
pinch of ground black peper
pinch of crushed red pepper flakes

8 slices of baguette, toasted

Optional Garnish
1 diced fresh roma tomato
freshly grated parmesan or romano cheese
Scallions

Toast the sliced baguette on a sheet pan in your oven, set to broil, toast evenly on both sides until light brown. Once done arrange on desired dish.

Heat a sillet over medium heat. Add butter and olive oil to the pan. One the butter is fully melted add onion and garlic. Sauté for just a few minutes then add the wine.

Immediately add the shrimp to the pan. After adding the shrimp, quickly add the lemon juice, salt, black pepper, and crushed read pepper. Cook for one to two minutes tossing occasionally until the shirmp are cooked.

Once the shrimp are done, add the cream and olives. Cook for just about 15 seconds or so, making sure to blend the cream smoothly.

Place two of the halves of shrimp on each piece of toasted baguette slice. Pour the sauce from the pan over all the shrimp and on the dish. Sprinkle the diced roma tomato, scallions and freshly grated cheese over it all.

Serve and enjoy!

- M -

Apr. 27th, 2009

Nemeis luvs Barbie

kohai

Crockpot Gumbo

Fills 3 quart crockpot

Ingredients
* 1 (15 ounce) can ranch style black-eyed peas (keep liquids)
* 1 (15 ounce) can ranch style black-eyed peas with jalapeños (keep liquids)
* 1 (14 ounce) can beef broth/stock (low sodium is optional)
* 1 (10 ounce) can diced tomatoes (Rotel will spice it up more) (keep liquids)
* 1 lb sausage links (preferably with jalapeños)
* 1 (4 ounce) can diced green chilies
* 1 bell pepper
* 2 stalks of celery (optional)
* 2 cups okra (optional)
* 12oz cooked shelled shrimp (optional)
* rice (your preference of type)

Cut celery, bell pepper, okra and sausage (dice, chop, whatever). Throw everything except rice & shrimp into pot. If there's not enough liquid, add the liquids from the beans and tomatoes. You might want to add some of the bean liquid anyway as it makes a great thickener unless you like thin gumbo. Set to high for at least 3 hours, cover and cook. In the last 10-15min, add shrimp, stir and cover. Check the shrimp at the 10min mark to make sure they haven't become chewy. The idea is just to warm them up and give them the flavor of the gumbo. Cook the rice. Serve with gumbo over the rice. Optional is tobacco sauce or Louisiana hot sauce and cornbread.

This recipe is very versatile and you can use any kind of sausage you like, any kind of type of canned tomatoes and any beans you like. I like to use spicy turkey sausage. You can easily adapt this for heat level by omitting the ingredients that have chilies/jalapeños or add more heat to your liking.

Apr. 7th, 2009

Happy Cthu!

kohai

Crock Pot Pollo Fricassee (Puerto Rican)

"This is the authentic way to make Pollo -(Chicken) Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones - (Green Plantains) and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook. Adobo and Sazon are found in the Ethnic/Mexican isle. You can subsitute the drumsticks for thighs, breasts or whatever parts of the chicken you like just be sure to stay within 1-1.5 lbs of meat."

INGREDIENTS

* 1 pound chicken drumsticks
* 1 tablespoon adobo seasoning
* 1/2 (.18 ounce) packet sazon seasoning
* 1/2 teaspoon salt
* 5 large red potatoes, peeled and thickly sliced
* 1 large red bell pepper, seeded and chopped
* 1 large green bell pepper, seeded and chopped
* 1 large onion, chopped
* 5 cloves garlic, minced
* 1 bunch fresh cilantro, chopped
* 2 tablespoons olive oil
* 1/2 cup dry red wine
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 2 fresh or dried bay leaves


DIRECTIONS

1. Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
2. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone (8 hours guarantees chicken is cooked through and falls off the bone).

I recommend coating the chicken in the adobo, salt and sazon seasonings, toss 'em into a bag and refrigerate overnight. If you're really pressed for time the next day, go ahead and chop/blend everything else that night, store separately in a bag and refrigerate until the next day. In fact, doing this will give the blend and chicken 6+ hours to marry with the flavors and the end result will be really amazing (which is hard to do considering how amazing it tastes if you don't do that).

Feb. 21st, 2009

ze_mookie

Stellar Swiss Steak with Goat Cheese Polenta and Chowchow Relish

Another recipe taken from Cuisin at home.
We made this for my sister and it came out really good.  I don't know if was using the cut of meat our butcher suggested that made it so
soft and not dry.   Listed are notes of any changes we did to the recipe. 
Ze Recipe!Collapse )

Feb. 20th, 2009

ze_mookie

Yet another case of throw stuff together at the last minute....

I had my sister coming over for dinner and realized we had no appetizers.  I knew dinner would take some time so I went digging around to see what I had in the fridge that I could throw together.  I found I had garlic bread, roasted red peppers and cheese.
This is what I did.  Nothing original but it did work fine.


4 slices of garlic toast (frozen) and cut into 4 pieces
1-2 roasted red pepper (from a jar)
Shredded Cheese (I used Quattro Formaggio from Trader Joes. Mix of Paramesan, asiago, fontina and mild provolone cheeses)

Preheat oven to 400 degrees

Put garlic toaste pieces on cookie sheet.
Dice the red pepper and sprinkle over each slice of toast.  Add the cheese on top and bake in the oven for about 7 minutes. 
Pull from oven and serve.


Easy, tasty and looked planned :D


Feb. 15th, 2009

ze_mookie

Southwestern Beef Tenderloin with chipotle mashed potatoes

This was our Valentines meal

This was taking from Cuisine at home.  It is a meal for two.  The one change we did was get a 4oz filets instead of two 2oz filets.   All that means is the cooking time is a little longer. I would do 4-5 minutes per side.  Please note you also are making a compound butter for this that needs about 1/2-1 hour to chill.  I just stuck it in the freezer to cut down the time.

The recipeCollapse )




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ze_mookie

Cheddar Chive And Sour Cream Omelette

This was taken from the site GroupRecipes.

In red are some changes we made.

Ingredients
    • 2 large eggs
    • 1 T. water
    • 1 T. sour cream
    • 1/2 T. butter
    • Salt
    • 1/2-1T Garlic (optional)
    • Fresh ground pepper
    • 1/2 T. fresh snipped chives We did 1 T of scallions
    • 1/4 C. extra sharp cheddar, grated

Directions
    • In a bowl, beat the eggs, sour cream, and water with a fork until the mix is well blended.
    • Now stir in the fresh chives, some some fresh ground pepper, and a pinch of salt.
    • Heat a non-stick skillet (8 or 10 inches in diameter) over medium heat. Add in butter and swirl around to coat skillet.
    • Pour the egg mixture into the skillet and cook until the top is nearly set.
    • Carefully loosen the omelet and gently flip it.
    • Finally sprinkle cheddar cheese on one half and gently fold the omelet over the cheese.
    • Serve ASAP.


 

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Jan. 16th, 2009

monkey king

evildingdong

(no subject)

Vegetarian Black Bean Chili with Mole, Orange, and Cumin


2 oranges
2 tablespoons olive oil
2 cups chopped onions
5 garlic cloves, pressed (The pre-minced stuff in the jar works fine too!)
5 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoons ground cinnamon
Small bottle bourbon or cognac
1.5 -2 Tablespoons of mole concentrate
3 15.5-ounce cans seasoned black beans, drained
2 14.5-ounce cans diced tomatoes in juice
Sour cream or plain yogurt
Chopped fresh cilantro

The Chili:
  • Grate enough orange peel to measure 2 teaspoons.
  • Juice oranges. Reserve ½ cup juice for chili and enjoy the rest. :)
  • Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes.
  • Mix in garlic and spices. Heat for another minute of two until it starts burning to the bottom of the pan a bit.
  • Deglaze with bourbon. Use it all. None for the cook. ;)
  • Add beans and tomatoes.
  • Steal a bit of tomato juices from the chili (or use a bit of broth)and use mix with the mole concentrate in a separate pan. Melt it all down until it is liquid with even consistency. You don't want lumps of mole just floating about in your chili.
  • Stir in the mole sauce to the chili, and add the orange shavings and juice.
  • Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes.

The Sour Cream/Cilantro

Add one cup of sour cream and one good handful of cilantro to a food processor and blend until smooth. The end result should be a light green color. Use this to top the chili when serving. We plan to add some lime to this next time. Maybe consider doing so yourself. :)

The original recipe can be found here: http://www.epicurious.com/recipes/food/views/Vegetarian-Black-Bean-Chili-with-Orange-and-Cumin-351017

Dona Maria Mole: http://www.herdeztraditions.com/donamaria/mole_original.aspx (though you can use any you prefer)

Enjoy!
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ze_mookie

Gruyère Fondue with Caramelized Shallots

For dipping we did potatoes and sourdough bread. Very good I must say!

Ingredients

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 cups (or more) dry white wine
14 ounces grated Gruyère cheese (about 3 1/2 cups packed)
1-2 teaspoon all purpose flour or cornstarch.


2-3 red potatoes
Fresh Rosemary
Salt/Pepper

1 sourdough baguette, cut into 1-inch cubes

Preparation

Pre-heat oven to 350

Slice potatoes to make small wedges. You want to be able to pick them up with a fondue fork. Throw in a bowl and coat with oil. Put in a baking dish and sprinkle over salt, pepper and rosemary. cook for 30-45 minutes. (till you can put a fork through easy). I like them to brown slightly so I cook a little longer.

While they are cooking start working on the shallots.
Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl.

When the shallots and potatoes are done start on the fondue!
Shred the cheese and mix in the cornstarch to the cheese.
Rub the inside of a heavy saucepan or Fondue pot with the garlic, add the wine, and heat it over moderately low heat until the cheese is melted and the mixture hot. Add the Gruyère by the handfuls, stirring, until the cheese is melted and the mixture is blended well, and keep the mixture just below the simmering point. the nutmeg and pepper to taste, and heat the fondue, stirring constantly, until it just begins to bubble, but do not let it boil. Add the shallots to the mix towards the end.
Transfer the fondue to a heated fondue pot and keep it hot over a low flame. If the fondue becomes too thick, add some warm wine.

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