There is something about having people over for a holiday – or even a weekend – and everyone wakes up at the same time. Sure, you can make a pot of coffee and that works …but in a few minutes everyone is hungry and they are staring at you longingly for a snack. You could make eggs for everyone, but then you are working away at the stove all morning, no one eats together and you’re stuck eating last.
So, here’s the solution: Breakfast Casserole. Make it the night before and refrigerate. When everyone wakes up, stick it in the oven for an hour. I am not sure the original origin of this recipe, but it is something I grew up with and always enjoyed. Thanksgiving, Christmas morning, or when company is over, this one is a classic:
10 slices of bread, cubed
8 eggs
2 cups of milk
1 pound of Velveeta Cheese
1 pound bacon, cooked and crumbled
Place the cubed bread in the bottom of a 9” by 13” pan. Combine the milk and eggs, and then pour over the bread. Crumble bacon over the mixture, and then slice the cheese to cover the casserole. Cover with foil and refrigerate overnight. Bake covered for one hour at 350 degrees (325 if using a glass pan).
If possible, remove the casserole from the refrigerator one hour prior to cooking. This will allow it to come closer to room temperature before sending it into the oven. It’s a super simple recipe that is sure to be a hit and I promise, everyone I’ve ever made this for raves over it. Oh, and it may sound like a little much, but serve it with pancake syrup. Enjoy!
Tuesday, December 29, 2009
Back from Holiday Break
Hi Everyone! Sorry it has been so long, but I have been enjoying a great holiday with my family. With that said, I have learned some new things and want to share. Check back over the next few days for some dishes that have been tested over the holiday and are sure to please!
Enjoy!
Enjoy!
Wednesday, December 23, 2009
Jambalaya & Love
Years ago, I received an email from a friend that just said, “Are you coming with me?” I thought it was strange until I paged down and saw a travel itinerary for New Orleans. At the time, I had never been to the city that people lovingly refer to as NOLA, but I knew that I did not want to pass on the opportunity so I booked my trip just a few moments after receiving that email. That trip changed my live, and for that reason, I will always be grateful to the friend who invited me and the other friends I made during the trip.
Since then, I have been back to that great city no less that 10 times for both business and pleasure – never missing an opportunity to visit that great city. NOLA, like no other city in the country, is a place where you are encouraged to eat and drink yourself from one side to the other. From the chicory coffee and beignets at cafe du monde to the hurricanes at Patty O’s; the Garden District to the French Quarter; Mother’s to Emeril’s NOLA restaurant. Each trip I try to get to a different place and I am always delighted.
Last night I went with a dish that reminds me of that great city warming me both in my stomach and in my soul – Jambalaya. Because it was a weeknight, I went with what some would call the easy way, using a Zatarain’s box as the base. I know what you are thinking: “If you love the city, boxed jambalaya doesn’t do it justice.” And, you are right. If you are pressed for time however, this is a great place to start. With that said, you can do things to bring the box to life. I follow the directions as indicated on the package, but instead of adding one pound of sausage, shrimp or chicken, I like to add a half pound of each. Combining these flavors really brings the dish to life. Also, I like to add diced onion, tomatoes and a few garlic cloves to make the flavor a little deeper. Also, don’t forget the hot sauce.
God bless the town of New Orleans and the people who make it great. Also, tell them I will be back soon.
Enjoy.
Side Note: This is one of the best articles I have read about the city and how their beloved Saints are more than just a team, they are a reflection on their culture.
http://sports.espn.go.com/nfl/columns/story?page=hotread14/Saints
By Wright Thompson of ESPN.com
Tuesday, December 22, 2009
Three More Shopping Days Left
If my calculations are correct, there are only three more shopping days left until Christmas. For those of you looking for last minute gift ideas for the foodie on your list, please let me help. Here are five gifts for that certain someone who spends way too much time in the kitchen. Each shows how smart and thoughtful you are and can still be purchased before that deadline on Christmas Eve.
Cooking Lessons
- In my experience, everyone loves to learn something new in the kitchen. It could be the opportunity to further develop their skills, expand their knowledge, or explore an all new cuisine entirely. Think about the person you have in mind, the budget, and options around you before selecting the best class. If possible, choose a class you can both take together to share the experience.
Wine
- Wine is often dismissed as the gift that you give to the person in the office that you don’t know very well or you bring to a holiday gathering out of obligation. OK, it is both of those. However, it can also be a very heart-felt gift. If they have favorites, buying them will show that you know the person and you are just that thoughtful. If you don’t know their favorites, give them your favorites and share with them why they are your favorites and what you enjoy them with.
Retail Gift Cards
- You may be thinking this is a phone-it-in gift, but there is not a chef in the world that wouldn’t like a new toy or two in the kitchen. I know that I am very difficult to buy for in this regard as I have particular tastes and already have a lot of strange kitchen tools. For someone like me, this may be the best way to go. Find a store that you know they already like (ie: Crate & Barrel, Williams Sonoma, etc.) and present them with the gift card as the opportunity to pick out exactly what they want.
Restaurant Gift Certificates
- Again, don’t dismiss this one as being too easy. I learned from shopping for my father – a very difficult person to buy for – that often, an experience is more fun than an item. By giving a gift certificate, you are doing just that in giving them the experience of a new or favorite restaurant. While they may love to cook, I’m sure they love to go out and experience someone else’s cooking as well.
Magazine Subscriptions
- When I am not in the kitchen, I am often reading about food, wine, cooking techniques – you name it. If the person on your list falls into the same category, a subscription to a magazine within their specific interest could be just the thing. There are plenty to choose from, like Food Network Magazine, Food & Wine, Cooking Light, or others, and they all have great content in each issue.
Have a Merry Christmas. Enjoy!
Cooking Lessons
- In my experience, everyone loves to learn something new in the kitchen. It could be the opportunity to further develop their skills, expand their knowledge, or explore an all new cuisine entirely. Think about the person you have in mind, the budget, and options around you before selecting the best class. If possible, choose a class you can both take together to share the experience.
Wine
- Wine is often dismissed as the gift that you give to the person in the office that you don’t know very well or you bring to a holiday gathering out of obligation. OK, it is both of those. However, it can also be a very heart-felt gift. If they have favorites, buying them will show that you know the person and you are just that thoughtful. If you don’t know their favorites, give them your favorites and share with them why they are your favorites and what you enjoy them with.
Retail Gift Cards
- You may be thinking this is a phone-it-in gift, but there is not a chef in the world that wouldn’t like a new toy or two in the kitchen. I know that I am very difficult to buy for in this regard as I have particular tastes and already have a lot of strange kitchen tools. For someone like me, this may be the best way to go. Find a store that you know they already like (ie: Crate & Barrel, Williams Sonoma, etc.) and present them with the gift card as the opportunity to pick out exactly what they want.
Restaurant Gift Certificates
- Again, don’t dismiss this one as being too easy. I learned from shopping for my father – a very difficult person to buy for – that often, an experience is more fun than an item. By giving a gift certificate, you are doing just that in giving them the experience of a new or favorite restaurant. While they may love to cook, I’m sure they love to go out and experience someone else’s cooking as well.
Magazine Subscriptions
- When I am not in the kitchen, I am often reading about food, wine, cooking techniques – you name it. If the person on your list falls into the same category, a subscription to a magazine within their specific interest could be just the thing. There are plenty to choose from, like Food Network Magazine, Food & Wine, Cooking Light, or others, and they all have great content in each issue.
Have a Merry Christmas. Enjoy!
Monday, December 21, 2009
Last Minute Gift Ideas?
I just came across a great article from Health.com by MaryAnne Gragg – “Heart-Healthy Gifts from the Kitchen” – that I wanted to call to everyone’s attention. For those looking for a last-minute gift idea, the article includes information on two new cookbooks: “American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love” and “Keeping the Beat Recipes: Deliciously Healthy Dinners” from the National Heart, Lung, and Blood Institute. You have to know that anything written by these two great health/consumer-focused groups has to be top-notch. Both are known for helping consumers get healthy and stay that way.
I am very happy to see that these new books focused on both healthy and easy-to-make meals as those two sides are often difficulty to put together. All too often, quick and easy meals mean fast food or fatty foods.
In addition to the cook books and other recommendations for holiday gift ideas, the article includes a link to other healthy recipes from Health.com including Sangria, Ice Cream Sandwiches, and a Lighter Penne a la Vodka – these are healthy recipes I’ve got to get in on!
See the full article here:
http://www.cnn.com/2009/LIVING/12/15/moh.holiday.heart.gifts/index.html
Enjoy.
I am very happy to see that these new books focused on both healthy and easy-to-make meals as those two sides are often difficulty to put together. All too often, quick and easy meals mean fast food or fatty foods.
In addition to the cook books and other recommendations for holiday gift ideas, the article includes a link to other healthy recipes from Health.com including Sangria, Ice Cream Sandwiches, and a Lighter Penne a la Vodka – these are healthy recipes I’ve got to get in on!
See the full article here:
http://www.cnn.com/2009/LIVING/12/15/moh.holiday.heart.gifts/index.html
Enjoy.
Wednesday, December 16, 2009
Weeknight Crab Cakes
When shopping earlier this week saw that the supermarket had cans of jumbo lump crab meat on sale. Needless to say, I did not hesitate to grab a can for weeknight crab cakes! Very easy to prepare and what an unbelievable flavor. Personally, crab cakes take me through a number of great memories, from crabbing with my father to cooking with my mother and cooking for my friends.
There are a number of different ways to prepare them, but my recipe is based on the classic Old Bay style. I can’t help it – I love the stuff! Contrary to what some may think, the flavor is perfect – not too strong, just enough to bring out the crab. That said, I try to keep the lumps whole and use as little bread crumbs as possible as to not reduce the flavor.
Here is my recipe:
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Italian Seasoning
- 1 teaspoon OLD BAY® Seasoning
- Salt/pepper to taste
- 1 egg, beaten
- 1 pound lump crabmeat
- ½ cup to 1 cup bread crumbs
- 2 tablespoons olive oil
Soak the crab in cold water in a large bowl. In another large bowl, beat egg with mayonnaise, Worcestershire sauce and spices. Drain the crab and try to get as much of the water out of it as possible. Add the crab to your egg and spice mixture and gently blend. Slowly add the bread crumbs and mix with your hands until you reach the right balance for a moist cake that still keeps its shape.
Heat a large skillet on medium-high heat and add the olive oil. Once hot, add the crab cakes and cook for approximately 5 to 7 minutes, until golden brown. Flip and repeat on the other side.
I like to serve them with mashed potatoes and a dipping sauce of ketchup, Old Bay and hot sauce. Play around with the proportions of those to ingredients based on your tastes. Enjoy!
Friday, December 11, 2009
Just Ask
I was taking with a friend recently and, as usual, the topic of
food came around. He was telling me about having dinner with another
couple and the great meal they had made for him and his girlfriend.
My immediate question was, "Did you ask them for the recipe?" He
looked at me funny for a moment, then just shrugged his shoulders.
I have to tell you, I have been asked for recipes from friends many
times and I'm always happy to share. To me, that's one of the most
sincere compliments someone can give a chef. To enjoy a meal or a
dish so much that they want to make it again for themselves and others
-- you can't beat that. Most people are happy to share the recipe
and even tell you how they came to have it themselves. I have gotten recipes from books, from web sites, even from restaurants, but the ones I get directly from those who cook them are usually the best. In addition to the recipe itself, people are quick to share tips you wouldn't get in print. "Don't cook it too long or
it will dry out." "It calls for a stick of butter, but I think that's
too much." "It's better to make it a little early and let it sit before you serve." Each one of these hints help you prepare the dish perfectly, over and above the directions from the recipe.
All you have to do is ask. Enjoy.
food came around. He was telling me about having dinner with another
couple and the great meal they had made for him and his girlfriend.
My immediate question was, "Did you ask them for the recipe?" He
looked at me funny for a moment, then just shrugged his shoulders.
I have to tell you, I have been asked for recipes from friends many
times and I'm always happy to share. To me, that's one of the most
sincere compliments someone can give a chef. To enjoy a meal or a
dish so much that they want to make it again for themselves and others
-- you can't beat that. Most people are happy to share the recipe
and even tell you how they came to have it themselves. I have gotten recipes from books, from web sites, even from restaurants, but the ones I get directly from those who cook them are usually the best. In addition to the recipe itself, people are quick to share tips you wouldn't get in print. "Don't cook it too long or
it will dry out." "It calls for a stick of butter, but I think that's
too much." "It's better to make it a little early and let it sit before you serve." Each one of these hints help you prepare the dish perfectly, over and above the directions from the recipe.
All you have to do is ask. Enjoy.
Thursday, December 10, 2009
Unusual Inspirtation
When I read Food & Wine or Cooking Light, I expect to learn more about
good food and to be inspired to head to the kitchen. When I read Maxim,
however, I don't expect to find an article that has causes the same
reaction. The December issues features an article entitled, "The
Hamisphere" that encourages all to further explore the far reaches of
the deli counter for great tastes. For anyone who has gone to the
store and grabbed enough cheese for three cheese trays, but not the
right meat to pair with them, this article is for you. From Serrano
to Pancetta, this article briefs you on the origin, genre and general
flavor of each of these different slices of heaven.
Check it out. Enjoy.
good food and to be inspired to head to the kitchen. When I read Maxim,
however, I don't expect to find an article that has causes the same
reaction. The December issues features an article entitled, "The
Hamisphere" that encourages all to further explore the far reaches of
the deli counter for great tastes. For anyone who has gone to the
store and grabbed enough cheese for three cheese trays, but not the
right meat to pair with them, this article is for you. From Serrano
to Pancetta, this article briefs you on the origin, genre and general
flavor of each of these different slices of heaven.
Check it out. Enjoy.
Tuesday, December 8, 2009
Wine Review: Snap Dragon 2007 Cab
When shopping at the local wine store a few weeks ago a bottle with a colorful label and a great name -- "Snap Dragon" -- grabbed my attention. I didn't think I could go wrong with a 2007 Cabernet Sauvignon from California so I decided to add it to the cart. Also, given the more than reasonable price, I was happy to be adventurous with this new find. When a friend came over that weekend, we opened the new find and were pleasantly surprised by its depth and the flavor.
According to the company's web site, the wine has a flavor that is, "Fruit forward with cherry, blackberry and spice with hints of currant" that they recommend pairing with grilled steak or hearty roast beef. I served it to friends and paired it with great conversation and we all enjoyed it thoroughly.
Given the price and the flavor, I would recommend this table wine to anyone -- especially someone looking for a well-priced bottle.
Enjoy.
According to the company's web site, the wine has a flavor that is, "Fruit forward with cherry, blackberry and spice with hints of currant" that they recommend pairing with grilled steak or hearty roast beef. I served it to friends and paired it with great conversation and we all enjoyed it thoroughly.
Given the price and the flavor, I would recommend this table wine to anyone -- especially someone looking for a well-priced bottle.
Enjoy.
Thursday, November 26, 2009
Happy Thanksgiving Everyone
Anyone who enjoys food has to agree that Thanksgiving is one of the best holidays on the calendar. The turkey, stuffing, massed potatoes, and everything else makes this a great day. I hope you are as fortunate as I am today to be surrounded by your family and to truly know what you are thankful for.
Happy Thanksgiving Everyone. Enjoy.
Friday, November 13, 2009
Pizza Night!
It’s Friday night and that can only mean one thing...Pizza Night. Now, living in the New York-metropolitan area, I would argue that we have the best pizza anywhere. Not that fast food pizza advertised on television – pizza made by the hands of local experts. While I do love local pizza, but I enjoy making my own more.
In the interest of time I most often but frozen dough at the grocery store and pull it out if the freezer that morning to defrost and rise so it’s ready that night. Pound it flat, perhaps toss it in the air a few times to show off to the girl and then cover with sauce and cheese. After about 15 minutes in a 450 degree oven you are all set! Doesn't get much easier than that.
Of course, making it at home also allows you to get creative with toppings and sauces. Here are my favorites:
- Margarita Garlic
- Presto & Chicken
- Roasted Red Pepper
- Mushroom & Onion
- BBQ Chicken
- Kitchen Sink
Next time you are thinking pizza, make your own and get creative. Enjoy!
In the interest of time I most often but frozen dough at the grocery store and pull it out if the freezer that morning to defrost and rise so it’s ready that night. Pound it flat, perhaps toss it in the air a few times to show off to the girl and then cover with sauce and cheese. After about 15 minutes in a 450 degree oven you are all set! Doesn't get much easier than that.
Of course, making it at home also allows you to get creative with toppings and sauces. Here are my favorites:
- Margarita Garlic
- Presto & Chicken
- Roasted Red Pepper
- Mushroom & Onion
- BBQ Chicken
- Kitchen Sink
Next time you are thinking pizza, make your own and get creative. Enjoy!
Tuesday, November 10, 2009
Snack Time!
Sunday afternoons in the fall usually mean wings, nachos and beer while watching football. This weekend, however, it was a little different. With my Eagles not kicking off until the evening, the girl and I decided to explore a local Italian market a friend recently told us about.
In a neighborhood filled with Italian culture, we were excited about exploring this well-known local place, but had no idea what we were in for. Its my understanding that Corrado's Market has been in business for over 50 years with two locations - Clifton and Wayne.
As soon as we entered we were taken aback be the giant cheese display that included fresh mozzarella being made right in front of you. The entire store continued to amaze with delicious I didn't even know existed. With smiles, we piled cheeses, cured meats and fresh pasta dishes into our cart. Like children we pointed different things out to each other and planned meals for the week.
When we got home we could not decide what to eat and decided to go with a little from column A and a little from column B.
With a glass of red wine we toasted our new find and the buffet of a snack ahead of us (see picture).
I love finding new places like that and will be back soon. I encourage you to check out Corrado's or explore your town for local stand-out places. Enjoy!
Monday, November 9, 2009
Candied Jalapeño Jelly – No, I’m Not Kidding
Wow, it’s so good I have to blog about it!
At a recent party the girl and I hosted, a friend presented me with a gift – bow and all – and as she handed it to me she looked as though she was going to burst with excitement. "I had to bring this back for you," she said. "I had them when visiting San Antonio and thought of you. You have to try them."
At this point, my excitement and curiosity has peaked! Texas has great food – San Antonio, Houston, Austin, and everywhere in between. I opened the gift to find a jar filled with sliced peppers and a gold label that read, Candied Jalapeño Jelly. Now, everyone knows I love peppers and I don't know anyone who doesn't like jelly...but together?!?
Now, some people have issues with sweet and sour or sweet and hot – this was a little of both. My friend proceeded to spread a little light cream cheese over a cracker and then topped it with a scoop of the candied green peppers and handed it to me. I was skeptical, but as my grandmother always said, 'the devil hates a coward."
One bite and I was a believer. It was all I had hoped – hot, sweet, cold, spicy – all at the same time. Now, I enjoy some strange foods, but this time it wasn't just me. After hearing the build-up, everyone at the party had to try it. By the end of the night, unfortunately, we nearly finished off the jar – it was that good.
Two things to remember: First, you have to try it before making a judgment. Second, if you are ever in San Antonio, bring a bottle back for your friends...and one more for me!
At a recent party the girl and I hosted, a friend presented me with a gift – bow and all – and as she handed it to me she looked as though she was going to burst with excitement. "I had to bring this back for you," she said. "I had them when visiting San Antonio and thought of you. You have to try them."
At this point, my excitement and curiosity has peaked! Texas has great food – San Antonio, Houston, Austin, and everywhere in between. I opened the gift to find a jar filled with sliced peppers and a gold label that read, Candied Jalapeño Jelly. Now, everyone knows I love peppers and I don't know anyone who doesn't like jelly...but together?!?
Now, some people have issues with sweet and sour or sweet and hot – this was a little of both. My friend proceeded to spread a little light cream cheese over a cracker and then topped it with a scoop of the candied green peppers and handed it to me. I was skeptical, but as my grandmother always said, 'the devil hates a coward."
One bite and I was a believer. It was all I had hoped – hot, sweet, cold, spicy – all at the same time. Now, I enjoy some strange foods, but this time it wasn't just me. After hearing the build-up, everyone at the party had to try it. By the end of the night, unfortunately, we nearly finished off the jar – it was that good.
Two things to remember: First, you have to try it before making a judgment. Second, if you are ever in San Antonio, bring a bottle back for your friends...and one more for me!
Sunday, August 30, 2009
Cooking for the boy; a guest post from the wife of the Downsized Chef’s.
The boy’s birthday fell on a Saturday this year and I had to go all out. While plans to celebrate with close friends down the shore proved impossible thanks to Hurricane Danny, we decided to celebrate at the Chateau – aka – our house! Note: Our house is not a Chateau, but because of the amount of wine consumed in our house, it has been lovingly nicknamed as such.
This last minute hurricane threat then required a menu change. At the shore we would have grilled chicken for sandwiches and gone out to dinner at the Blue Water Café, a chic, BYO restaurant about a block from the house. Now that we were celebrating at home, I needed an alternative plan. Armed with a cook book purchased for the boy’s birthday, Giada’s Family Dinners I identified a few simple but sure-to-be-a-hit-recipes to prepare for the boy’s birthday dinner.
The menu:
The Birthday Dinner!
Appetizers
Pepperoncini Shrimp
Sautéed shrimp tossed with pepperoncini oil with salt and freshly ground pepper
Insalata Caprese
Tomato slices layered with fresh mozzarella cheese and basil with a light drizzle of balsamic vinaigrette
Main Course
Garlic and Citrus Chicken
Bright flavors of citrus fruits make this chicken a zesty but light favorite
Sautéed Green Beans with Tomatoes and Basil
Sautéed green beans tossed with fresh basil, tomatoes, dry white wine, butter and black pepper
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Comfort food at its best with warm cheesy mashed potatoes coated with Italian bread crumbs
Overall, the menu was flawless. Our guests loved the lightly seasoned Pepperocini Shrimp and while it took me about 20 minutes to figure out what Pepperocini were (Thanks to Google on Blackberry for the hints!), I finally found them. Who knew they were the little green peppers that come with Papa John’s pizza?
The Insalata Caprese was refreshing and delicious and the Garlic and Citrus Chicken was incredibly moist and flavorful. The Baked Mashed Potatoes were the perfect comfort food for the rainy evening and I will absolutely be making these for Christmas this year; maybe even Thanksgiving too. But the big sleeper hit of the evening were the Sautéed Green Beans with Tomatoes and Basil. It occurred to me after they were plated that I forgot to include the dry white wine AND the basil, but they weren’t missed. The shallots and tomatoes added such a delicious flavor to the beans that they were an instant hit.
The evening commenced with a chocolate cake and homemade chocolate chip ice cream. Overall I think the boy was pleased with his birthday dinner; and I felt like Giada cooking up a delicious and simple meal that everyone is sure to remember. So Happy Birthday Hubby!
This last minute hurricane threat then required a menu change. At the shore we would have grilled chicken for sandwiches and gone out to dinner at the Blue Water Café, a chic, BYO restaurant about a block from the house. Now that we were celebrating at home, I needed an alternative plan. Armed with a cook book purchased for the boy’s birthday, Giada’s Family Dinners I identified a few simple but sure-to-be-a-hit-recipes to prepare for the boy’s birthday dinner.
The menu:
The Birthday Dinner!
Appetizers
Pepperoncini Shrimp
Sautéed shrimp tossed with pepperoncini oil with salt and freshly ground pepper
Insalata Caprese
Tomato slices layered with fresh mozzarella cheese and basil with a light drizzle of balsamic vinaigrette
Main Course
Garlic and Citrus Chicken
Bright flavors of citrus fruits make this chicken a zesty but light favorite
Sautéed Green Beans with Tomatoes and Basil
Sautéed green beans tossed with fresh basil, tomatoes, dry white wine, butter and black pepper
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Comfort food at its best with warm cheesy mashed potatoes coated with Italian bread crumbs
Overall, the menu was flawless. Our guests loved the lightly seasoned Pepperocini Shrimp and while it took me about 20 minutes to figure out what Pepperocini were (Thanks to Google on Blackberry for the hints!), I finally found them. Who knew they were the little green peppers that come with Papa John’s pizza?
The Insalata Caprese was refreshing and delicious and the Garlic and Citrus Chicken was incredibly moist and flavorful. The Baked Mashed Potatoes were the perfect comfort food for the rainy evening and I will absolutely be making these for Christmas this year; maybe even Thanksgiving too. But the big sleeper hit of the evening were the Sautéed Green Beans with Tomatoes and Basil. It occurred to me after they were plated that I forgot to include the dry white wine AND the basil, but they weren’t missed. The shallots and tomatoes added such a delicious flavor to the beans that they were an instant hit.
The evening commenced with a chocolate cake and homemade chocolate chip ice cream. Overall I think the boy was pleased with his birthday dinner; and I felt like Giada cooking up a delicious and simple meal that everyone is sure to remember. So Happy Birthday Hubby!
Wednesday, August 26, 2009
Simple Things: Pesto Chicken Sandwiches
I just finished lunch and enjoyed a simple yet, great sandwich. A classic chicken sandwich (sliced chicken, American cheese, tomatoes and mayo) with one unique difference – pesto! When making the sandwich, I put a dab of mayo on the bread, then added another dab of pesto before spreading them both together. Simple step, but it made the flavor of this simple sandwich really pop! If I had the chance to do it over again however, I would have grilled it! A little butter on the outside of both slices of bread – just like a grilled cheese – then into a hot grill pan for a few moments on each side to heat through and get the classic Panini grill marks.
Funny thing – while I was eating lunch, I checked my email and saw a similar recipe in my inbox from Cooking Light. If you are not aware, Cooking Light sends a free, daily email list for new recipes and cooking tips for those who sign up. I subscribe to it and recommend it to everyone – like their magazine, the email is great. Check it out. Enjoy!
Funny thing – while I was eating lunch, I checked my email and saw a similar recipe in my inbox from Cooking Light. If you are not aware, Cooking Light sends a free, daily email list for new recipes and cooking tips for those who sign up. I subscribe to it and recommend it to everyone – like their magazine, the email is great. Check it out. Enjoy!
Saturday, August 8, 2009
Silicone – the next BIG thing!
While most infamously known for its use in cosmetic surgery, silicone is now ‘enhancing’ how I cook. Thanks to the great scientific minds, who I might add are much smarter than I am, who engineer these things, there are now a host of cooking tools and bake ware made from this versatile synthetic material.
I use the high-temperature spatulas nearly every day when stir frying or sautéing on the stove top. They make it easier to mix ingredients into an already cooking dish or to stir foods to ensure they cook evenly without the fear that they will melt like standard plastic tools. Looking around my kitchen now I can see at least four of these ingenious silicone tools in different shapes and sizes.
In addition to tools like this, baking dishes made of this material make cakes and muffins even better. Foods do not stick to the material so when a cake is finished baking and cools it can be popped right out of the dish quickly and easily while perfectly maintaining the form. Also look for the silicone cookie sheet mats that make baking cookies a breeze. Enjoy!
I use the high-temperature spatulas nearly every day when stir frying or sautéing on the stove top. They make it easier to mix ingredients into an already cooking dish or to stir foods to ensure they cook evenly without the fear that they will melt like standard plastic tools. Looking around my kitchen now I can see at least four of these ingenious silicone tools in different shapes and sizes.
In addition to tools like this, baking dishes made of this material make cakes and muffins even better. Foods do not stick to the material so when a cake is finished baking and cools it can be popped right out of the dish quickly and easily while perfectly maintaining the form. Also look for the silicone cookie sheet mats that make baking cookies a breeze. Enjoy!
Tuesday, August 4, 2009
Lasagna Made Easy
I love to have friends over to the house for dinner. I don’t think of it as entertaining, I just think it’s an excuse to spend time with great people. The only problem that I have found is that when you are cooking, you miss out on spending time with your guests. Sure, they can come into the kitchen to be with you, but you really can’t enjoy their company while you are focusing on your dish. The perfect solution to this problem is like this – my simple lasagna. All the work is done ahead of time and all you do is throw it in the oven when your guests arrive. It takes 45 minutes to cook which will allow you the time to have a glass of wine and relax with your friends, rather than missing that great time catching up with those close to you.
- 1 pound ground turkey
- 1 jar red sauce (24 ounces)
- ½ medium onion, diced
- ½ green bell pepper, diced
- 1 box lasagna noodles
- 2 eggs
- 1 container ricotta cheese (15 ounces)
- 1 tablespoon pesto
- 16 ounce mozzarella cheese, shredded
- Olive oil
Bring a large frying pan to medium-high heat on the stove, and then add a tablespoon of olive oil followed by the onions and peppers. Stir continuously for about three minutes before adding the ground turkey. Stir turkey occasionally to ensure that it cooks completely. While the turkey is cooking, bring water to a boil and cook the lasagna noodles as directed.
Once the turkey is cooked and all the water has evaporated, add the red sauce, stir and reduce the heat to a simmer.
In a large bowl, mix the ricotta cheese, eggs and pesto.
Pour one tablespoon of olive oil into a 9” by 13” pan and spread it evenly to keep the noodles from sticking to the pan. Arrange the noodles with the bottom layer going the width of the pan. Cut noodles as necessary to ensure complete coverage. Scoop half of the turkey and red sauce into the bottom layer (picture A) and spread evenly. Add the next layer of noodles going the length of the pan. Scoop half of the ricotta cheese mixture (picture B) and spread evenly. Repeat once more with each alternating layer, then top with shredded mozzarella (picture C).
Cover with foil and bake at 350 for 45 minutes. Once finished cooking, let the lasagna stand for 15 minute to set before serving (picture D).
I like to start with a garden salad before the lasagna, and then serve it with fresh, hot garlic bread. Enjoy!
Monday, August 3, 2009
Making Great Dishes Even Better
Have you ever been out to dinner, seen something on the menu and thought that you would have done it differently? Ever order something and feel that you would have matched the flavors another way? Then do it! Take that inspiration and make the dish better yourself by adding your spin – a different ingredient, a unique sauce or pairing the dish with another food.
Last weekend I was having dinner with my wife and friends Melissa and Brooke at a small café down the shore. I ordered the surf and turf burger – a hamburger topped with Old Bay steamed shrimp and crumpled goat cheese – served with fries. While it was good, I found the goat cheese to be too strong and the overall taste to be fractured. After some thought, here is how I would have made it.
Seaside Burger
- 6 ounce burger patty
- ½ cup Old Bay steamed shrimp, chopped
- 3 slices Swiss cheese
- Sliced tomato, lettuce and onion to taste
Cook the burger to your desired level (rare, medium, well, etc.). Cover burger with two slices of
Swiss cheese, then top with shrimp and cover with final slice of cheese. Return to the grill for a minute to melt the cheese – this will pull the Swiss flavor through the whole burger while keeping the shrimp attached to the burger. If serving with lettuce, tomato and onion slices, add these at the bottom of the burger to complement the hearty taste of the burger, but not distract from the shrimp.
Side Sauce
- 3 tablespoons ketchup
- 1 teaspoon Old Bay seasoning
Mix this side sauce and serve it with the dish to be used on both the burger and the fries. This blending of flavors will tie together both the shrimp and the burger as well as the burger with the fries. Enjoy!
Last weekend I was having dinner with my wife and friends Melissa and Brooke at a small café down the shore. I ordered the surf and turf burger – a hamburger topped with Old Bay steamed shrimp and crumpled goat cheese – served with fries. While it was good, I found the goat cheese to be too strong and the overall taste to be fractured. After some thought, here is how I would have made it.
Seaside Burger
- 6 ounce burger patty
- ½ cup Old Bay steamed shrimp, chopped
- 3 slices Swiss cheese
- Sliced tomato, lettuce and onion to taste
Cook the burger to your desired level (rare, medium, well, etc.). Cover burger with two slices of
Swiss cheese, then top with shrimp and cover with final slice of cheese. Return to the grill for a minute to melt the cheese – this will pull the Swiss flavor through the whole burger while keeping the shrimp attached to the burger. If serving with lettuce, tomato and onion slices, add these at the bottom of the burger to complement the hearty taste of the burger, but not distract from the shrimp.
Side Sauce
- 3 tablespoons ketchup
- 1 teaspoon Old Bay seasoning
Mix this side sauce and serve it with the dish to be used on both the burger and the fries. This blending of flavors will tie together both the shrimp and the burger as well as the burger with the fries. Enjoy!
Wednesday, July 29, 2009
“I don’t cook.”
Years ago, I remember my parents invited another couple to the house one evening for dinner. As we were all finishing the wonderful meal cooked by my mother, the woman said, “I don’t cook.” I thought that to be the strangest thing to say and a shame, in fact, that she didn’t cook.
When I was growing up, it seemed that everything happened in the kitchen. We ate dinner together every night as a family and shared all the stories of our respective days. Whether it was making the team, getting a role in the school play or the occasional bad report card, we always shared those stories over dinner in the kitchen. I was fortunate enough to have a mother who was a great cook and made every meal special.
As I got older, I continued to cook for my friends encouraging them to grab a bottle of wine on their way over and enjoy whatever was on my menu that evening. When I started dating the woman I would eventually marry, I would cook for her in an effort to impress her. Now, we cook together as often as we can and that time in the kitchen is always special for both of us.
I have great memories of my experience in the kitchen and only look forward to more in the future. As I noted in yesterday’s blog, I believe that anyone can cook. My goal through this blog is encourage everyone to take those few steps back into the kitchen and give it a shot. Tie on an apron, fire up the stove, grab a pan. Who knows, you might be surprised how much you enjoy it and make a few memories of your own. Enjoy!
When I was growing up, it seemed that everything happened in the kitchen. We ate dinner together every night as a family and shared all the stories of our respective days. Whether it was making the team, getting a role in the school play or the occasional bad report card, we always shared those stories over dinner in the kitchen. I was fortunate enough to have a mother who was a great cook and made every meal special.
As I got older, I continued to cook for my friends encouraging them to grab a bottle of wine on their way over and enjoy whatever was on my menu that evening. When I started dating the woman I would eventually marry, I would cook for her in an effort to impress her. Now, we cook together as often as we can and that time in the kitchen is always special for both of us.
I have great memories of my experience in the kitchen and only look forward to more in the future. As I noted in yesterday’s blog, I believe that anyone can cook. My goal through this blog is encourage everyone to take those few steps back into the kitchen and give it a shot. Tie on an apron, fire up the stove, grab a pan. Who knows, you might be surprised how much you enjoy it and make a few memories of your own. Enjoy!
Tuesday, July 28, 2009
For Your Next Date, Make Her Dinner (Yes, You CAN Do This)
I have always believed that if you can read, you can cook. With a good recipe and the right ingredients you should not have any trouble creating a delicious and simple meal. A quick rule for beginners: Don’t try to over-do it! You don’t have to make a difficult or complicated meal to impress a date. Choose something easy and nail it. Don’t worry, as your experience and confidence grows, so will the complexity of your cooking.
For those of you who may be beginners – and we were all there at one time – I have chosen a dish that involves common ingredients you may already have in your kitchen and that does not call for any unusual cookware. Serve with a chilled bottle of your favorite white wine and you’ll impress not only your date, but yourself.
Pan Sautéed Chicken Breasts with White Wine Sauce
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 cup white wine
Heat the frying pan to medium-high on the stove. While the pan is heating, lay the chicken breast on a cutting board on its side and slice it into two even halves keeping the knife parallel to your cutting board. Once your pan is heated, add the olive oil, garlic powder and red pepper flakes. Next, lay each piece of chicken on the pan so that they are each touching the pan’s cooking surface.
Cook the chicken on each side for five to seven minutes until the outsides turn a light golden-brown. When you think the chicken is done, slice it half way through at its thickest point to ensure it is cooked (white in the center, not pink). Once the chicken is finished, remove it from the pan. With the pan still warm, add the wine and stir for two minutes. This allows the wine to reduce to a thin delicious sauce while taking on the flavors of the dish from the pan. Remove the pan and wine sauce from the heat and set aside for now.
Tip: You’ve got a piece of chicken with an unsightly slice in it. Serve the chicken with the sliced side down so it appears that you knew exactly what you were doing. Spoon the wine sauce over the chicken right before serving.
Home-style Potatoes
- 2 large baking potatoes
- ½ medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preheat the oven to 350 degrees. Chop the potatoes into one-inch cubes, then put the cubes in a large microwave-safe bowl and microwave on high for five minutes. Pour the diced onion, olive oil and garlic powder over the cubes and stir to spread evenly. Transfer the potatoes to a baking sheet and season with salt and pepper before placing them in the oven. Stir the cooking potatoes every 10 to 15 minutes to make sure each side gets to a golden-brown color.
Steamed Green Beans
- ½ pound of fresh green beans
- 1 cup water
After rinsing the green beans, chop the ends off each side and place them in a large microwave-safe bowl. Add water to the bowl and cover with plastic wrap. With a knife, poke a few holes in the plastic wrap before placing it in the microwave. Cook on high for four minutes. Test the beans to make sure they are firm, but cooked. Recover and return beans to the microwave for another minute if necessary.
Extra Points: When at the store, pick up a loaf of crusty bread. Instead of putting butter on the table, combine a few simple spices for a restaurant-style flavored olive oil for dipping. In a small bowl, add ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder and ¼ cup of olive oil.
Don’t Forget Dessert...
Chocolate Mousse
- 1 packet instant chocolate mousse
- 1 cup milk (confirm with mousse packet recipe)
- 1 cup whipped topping
- 1 large chocolate bar
Tip: It’s all about presentation. While this delicious dessert only looks complicated, some simple tricks will make it impress anyone. Cook the instant chocolate mousse and milk as directed on the packet. Once cooked, pour chocolate mixture into martini glasses for each of you, then put the glasses in the refrigerator to chill as directed (in a pinch, wine glasses will also work). Before serving, grate chocolate bar with a cheese grater. If you do not have a cheese grater, chopping it with a knife into very small pieces will also work. Cover the chilled mousse with whipped topping then your chocolate shavings for the perfect presentation.
Have fun making your dinner and date a success. Enjoy!
For those of you who may be beginners – and we were all there at one time – I have chosen a dish that involves common ingredients you may already have in your kitchen and that does not call for any unusual cookware. Serve with a chilled bottle of your favorite white wine and you’ll impress not only your date, but yourself.
Pan Sautéed Chicken Breasts with White Wine Sauce
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 cup white wine
Heat the frying pan to medium-high on the stove. While the pan is heating, lay the chicken breast on a cutting board on its side and slice it into two even halves keeping the knife parallel to your cutting board. Once your pan is heated, add the olive oil, garlic powder and red pepper flakes. Next, lay each piece of chicken on the pan so that they are each touching the pan’s cooking surface.
Cook the chicken on each side for five to seven minutes until the outsides turn a light golden-brown. When you think the chicken is done, slice it half way through at its thickest point to ensure it is cooked (white in the center, not pink). Once the chicken is finished, remove it from the pan. With the pan still warm, add the wine and stir for two minutes. This allows the wine to reduce to a thin delicious sauce while taking on the flavors of the dish from the pan. Remove the pan and wine sauce from the heat and set aside for now.
Tip: You’ve got a piece of chicken with an unsightly slice in it. Serve the chicken with the sliced side down so it appears that you knew exactly what you were doing. Spoon the wine sauce over the chicken right before serving.
Home-style Potatoes
- 2 large baking potatoes
- ½ medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preheat the oven to 350 degrees. Chop the potatoes into one-inch cubes, then put the cubes in a large microwave-safe bowl and microwave on high for five minutes. Pour the diced onion, olive oil and garlic powder over the cubes and stir to spread evenly. Transfer the potatoes to a baking sheet and season with salt and pepper before placing them in the oven. Stir the cooking potatoes every 10 to 15 minutes to make sure each side gets to a golden-brown color.
Steamed Green Beans
- ½ pound of fresh green beans
- 1 cup water
After rinsing the green beans, chop the ends off each side and place them in a large microwave-safe bowl. Add water to the bowl and cover with plastic wrap. With a knife, poke a few holes in the plastic wrap before placing it in the microwave. Cook on high for four minutes. Test the beans to make sure they are firm, but cooked. Recover and return beans to the microwave for another minute if necessary.
Extra Points: When at the store, pick up a loaf of crusty bread. Instead of putting butter on the table, combine a few simple spices for a restaurant-style flavored olive oil for dipping. In a small bowl, add ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder and ¼ cup of olive oil.
Don’t Forget Dessert...
Chocolate Mousse
- 1 packet instant chocolate mousse
- 1 cup milk (confirm with mousse packet recipe)
- 1 cup whipped topping
- 1 large chocolate bar
Tip: It’s all about presentation. While this delicious dessert only looks complicated, some simple tricks will make it impress anyone. Cook the instant chocolate mousse and milk as directed on the packet. Once cooked, pour chocolate mixture into martini glasses for each of you, then put the glasses in the refrigerator to chill as directed (in a pinch, wine glasses will also work). Before serving, grate chocolate bar with a cheese grater. If you do not have a cheese grater, chopping it with a knife into very small pieces will also work. Cover the chilled mousse with whipped topping then your chocolate shavings for the perfect presentation.
Have fun making your dinner and date a success. Enjoy!
Monday, July 27, 2009
Get Your Butt Outside!!!
One of my other favorite dishes is pulled pork barbeque. Great any time of the year, but given its long cooking time in a hot oven, it can be difficult to do in the summer. Who wants to spend both the money on both heating the oven (and the kitchen), then turning up the air conditioning to compensate for that heat? Nobody!
So, how do you cook the barbeque and avoid this problem? Put it on the gas grill! Think about it…it’s the same thing as an oven, it’s just outside.
- 1 pork butt (or 2 pork shoulders)
- 2 tomatoes, diced
- 1 onion, diced
- 1 bottle of beer (12 oz)
- 1 cup of water
- 1 cup of barbecue sauce (or more to taste)
Heat the bottom half of a Dutch Oven pan on the stove to medium-high heat and pre-heat your gas grill to 300 degrees. Add the pork to the pan and turn every few minutes to ensure that all sides are seared to a great caramel brown color. Once all sides have been browned, add the tomatoes and onions then remove from the heat. Slowly pour the beer over the pork (note: liquids do not mix with the hot oil on the bottom of the pan so be careful!) Once the beer is added, cover the dish with the top half of the pan and place the closed unit on the grill.
After 90 minutes, open the Dutch Oven and flip the pork to the other side. Close the Dutch Oven and let it continue to cook for another 90 minutes.
Remove the Dutch Oven from the grill and take it back to the stove. Remove the pork and place it on a plate. Place the bottom half of the pan on the stove on medium heat, add the water and stir working the dark cooked pork from the sides and bottom of the pan to make a dark gravy. Once all the dark spots on the pan have been added to the gravy, add the barbeque sauce and stir occasionally.
Using two forks, shred the cooked pork. Given the long cooking time, the meat should just fall apart between the forks. Add the shredded pork back into the cooking pan and stir in the barbeque sauce. Once fully mixed and warmed, serve pork on hearty bread or rolls with potato chips or cole slaw.
I will warn you, as this dish cooks for hours outside, the smell may drive the neighbors crazy! Be sure to make extra as some will be expecting a dinner invitation. Enjoy!
So, how do you cook the barbeque and avoid this problem? Put it on the gas grill! Think about it…it’s the same thing as an oven, it’s just outside.
- 1 pork butt (or 2 pork shoulders)
- 2 tomatoes, diced
- 1 onion, diced
- 1 bottle of beer (12 oz)
- 1 cup of water
- 1 cup of barbecue sauce (or more to taste)
Heat the bottom half of a Dutch Oven pan on the stove to medium-high heat and pre-heat your gas grill to 300 degrees. Add the pork to the pan and turn every few minutes to ensure that all sides are seared to a great caramel brown color. Once all sides have been browned, add the tomatoes and onions then remove from the heat. Slowly pour the beer over the pork (note: liquids do not mix with the hot oil on the bottom of the pan so be careful!) Once the beer is added, cover the dish with the top half of the pan and place the closed unit on the grill.
After 90 minutes, open the Dutch Oven and flip the pork to the other side. Close the Dutch Oven and let it continue to cook for another 90 minutes.
Remove the Dutch Oven from the grill and take it back to the stove. Remove the pork and place it on a plate. Place the bottom half of the pan on the stove on medium heat, add the water and stir working the dark cooked pork from the sides and bottom of the pan to make a dark gravy. Once all the dark spots on the pan have been added to the gravy, add the barbeque sauce and stir occasionally.
Using two forks, shred the cooked pork. Given the long cooking time, the meat should just fall apart between the forks. Add the shredded pork back into the cooking pan and stir in the barbeque sauce. Once fully mixed and warmed, serve pork on hearty bread or rolls with potato chips or cole slaw.
I will warn you, as this dish cooks for hours outside, the smell may drive the neighbors crazy! Be sure to make extra as some will be expecting a dinner invitation. Enjoy!
Check It Out: Food Network Magazine
Ok, so I have said it before – I’m a food geek. I love to read books and magazines or watch TV shows about food and cooking. So let’s take the best of all of those and put them together in one place: Food Network Magazine. While I am not finished reading the new August/September issue, I am already a fan and considering a subscription. Great articles, tips and recipes.
One more thing…in the beginning of the magazine, there is a recipe index with pictures of each dish categorized by dish type with the page number for a fast, easy way to find the recipe you are looking to cook. Enjoy!
One more thing…in the beginning of the magazine, there is a recipe index with pictures of each dish categorized by dish type with the page number for a fast, easy way to find the recipe you are looking to cook. Enjoy!
Sunday, July 26, 2009
My Signature Summer Dessert – Key Lime Pie
If you take one thing away from this blog, it should be this recipe. This dessert has become one of my signatures – loved by my family and friends and my favorite things to take to a barbecue or summer party. In addition to tasting great, it is also very simple.
Crust:
- 1 ½ cups animal cracker crumbs
- 1/3 cup softened butter
- Pre-heat oven to 325.
Combine animal cracker crumbs and melted butter and press evenly to a pie pan. Bake crust for five minutes before adding filling.
Filling:
- 14 oz. can sweetened condensed milk
- ½ cup key lime juice
- 2 teaspoons if grated lime peel
- 2 large eggs (separated)
- 1 cup whipped toping
Combine lime juice, lime peel, condensed milk and egg yokes then stir until mixture thickens. Beat egg whites until fluffy and stiff peaks form. Fold egg whites into lime mixture and pour into pie crust. Bake pie for 15-20 minutes until firm. Before serving, garnish with whipped topping.
Note two key ingredients: animal cracker crumbs and key lime juice. Most people will use gram cracker crumbs and sugar in the crust but the sweet and simple taste of the animal crackers is a better match with the filling. Also, you can use regular lime juice but the key limes are smaller and have a stronger flavor that improves the overall pie.
Refrigerate the pie for at least four hours before serving – if you can chill it overnight it’s even better. Being so cold makes the dessert that much more refreshing. Enjoy!
Crust:
- 1 ½ cups animal cracker crumbs
- 1/3 cup softened butter
- Pre-heat oven to 325.
Combine animal cracker crumbs and melted butter and press evenly to a pie pan. Bake crust for five minutes before adding filling.
Filling:
- 14 oz. can sweetened condensed milk
- ½ cup key lime juice
- 2 teaspoons if grated lime peel
- 2 large eggs (separated)
- 1 cup whipped toping
Combine lime juice, lime peel, condensed milk and egg yokes then stir until mixture thickens. Beat egg whites until fluffy and stiff peaks form. Fold egg whites into lime mixture and pour into pie crust. Bake pie for 15-20 minutes until firm. Before serving, garnish with whipped topping.
Note two key ingredients: animal cracker crumbs and key lime juice. Most people will use gram cracker crumbs and sugar in the crust but the sweet and simple taste of the animal crackers is a better match with the filling. Also, you can use regular lime juice but the key limes are smaller and have a stronger flavor that improves the overall pie.
Refrigerate the pie for at least four hours before serving – if you can chill it overnight it’s even better. Being so cold makes the dessert that much more refreshing. Enjoy!
Five Most Interesting Things In My Fridge – Right Now
So, at the end of a great weekend, here are the five most interesting things currently in my fridge right now.
Fresh Cilantro – one of the best smells in a summer kitchen. This fresh herb is the key to great guacamole and pico de gillo.
Fresh Guacamole – I love fresh guacamole with chips as an appetizer or on top of a turkey burger. Unfortunately, it doesn’t last long. I’m hoping it stays in the fridge for another day so I can enjoy the rest tomorrow.
Left Over Spaghetti and Meat Balls – While many may not find this interesting, the red sauce was made from scratch using all fresh tomatoes from my garden. There is nothing like summer vine-ripened tomatoes from the garden.
Pineapple Steeped in Vodka – I had friends over for a barbecue this weekend so I steeped a pineapple in vodka. The results were great with the infused vodka being added to tonic water for a great summer cocktail. The pineapple chunks were killer.
White Chocolate Pop Corn – It doesn’t have to be refrigerated, but in the summer heat and humidity it is much better that way. This blend of salty and sweet is a unique taste and a great treat.
Fresh Cilantro – one of the best smells in a summer kitchen. This fresh herb is the key to great guacamole and pico de gillo.
Fresh Guacamole – I love fresh guacamole with chips as an appetizer or on top of a turkey burger. Unfortunately, it doesn’t last long. I’m hoping it stays in the fridge for another day so I can enjoy the rest tomorrow.
Left Over Spaghetti and Meat Balls – While many may not find this interesting, the red sauce was made from scratch using all fresh tomatoes from my garden. There is nothing like summer vine-ripened tomatoes from the garden.
Pineapple Steeped in Vodka – I had friends over for a barbecue this weekend so I steeped a pineapple in vodka. The results were great with the infused vodka being added to tonic water for a great summer cocktail. The pineapple chunks were killer.
White Chocolate Pop Corn – It doesn’t have to be refrigerated, but in the summer heat and humidity it is much better that way. This blend of salty and sweet is a unique taste and a great treat.
Sunday, July 12, 2009
Ultimate Summer Treat
“Hot time, summer in the city…” A great line from a classic song and this time of year, there is nothing more true. We are now in mid-July which means the dog days of summer. In these long and hot days, there are few things to help you beat the heat better than a sweet, cold dessert.
With that in mind, we headed out to Dairy Queen for Blizzards. You can get them in vanilla, chocolate and a bunch of other flavors then add any of a number of toppings – cookies, candy bits, and more. I ordered the Chocolate Brownie Batter Blizzard and could not have been happier. Mission Accomplished! Thank you DQ.
If you have never had one, you do not know what you are missing. Enjoy!
Friday, July 10, 2009
Sushi Night!
I confess, I took the night off from cooking last night and went for sushi. There is just something about sushi -- I just can't get enough. Great presentation in the colors and the way it is plated, the flavor of each piece is unique and it pairs well with all kinds of different wines or beers.
My recommendation -- support your local sushi restaurant.
My recommendation -- support your local sushi restaurant.
Thursday, July 9, 2009
Tacos…Minus 150 calories and 7 grams of fat
I have always loved taco night! All fresh ingredients that are cooked, chopped, or shredded just before eating. Given all the fresh ingredients – lettuce, onions, tomatoes, peppers, etc. – you would think homemade tacos would be healthy. Not so fast! According to the Old El Paso web site, a serving of hard taco shells (3 shells) contains 150 calories and 7 grams of fat!
I noticed, however, if you eliminate the shells, you can still have a great meal while keeping it healthy. Instead of shredding the Romaine lettuce, use it as the shell by adding the ingredients into the lettuce leaf. I'm not the first to come up with this idea, but I like it so much that I wanted to share it. Think about it, the leaf is already shaped like a shell – it just works!
Give it a shot. Personally, I would rather save those calories for a good Mexican beer to accompany my tacos. Enjoy!
Nutritional information found here: http://www.generalmills.com/corporate/brands/product_image.aspx?catID=23365&itemID=3588
I noticed, however, if you eliminate the shells, you can still have a great meal while keeping it healthy. Instead of shredding the Romaine lettuce, use it as the shell by adding the ingredients into the lettuce leaf. I'm not the first to come up with this idea, but I like it so much that I wanted to share it. Think about it, the leaf is already shaped like a shell – it just works!
Give it a shot. Personally, I would rather save those calories for a good Mexican beer to accompany my tacos. Enjoy!
Nutritional information found here: http://www.generalmills.com/corporate/brands/product_image.aspx?catID=23365&itemID=3588
Wednesday, July 8, 2009
Inspiration: Seared Ahi Tuna Salad
OK, I admit it – I’m a foodie and a nerd in addition to having too much time on my hands. I read a bunch of cooking magazines and watch the Food Network for ideas and inspiration. The interested thing, I found this idea from a magazine I don’t often read: The Nest (Summer 2009). In addition to providing me with the idea, the article on cooking and eating at home to save money made me think. On this recipe, the author says you can save over 50% by making it at home versus going out to eat. We could all use a little help these days – glad to see sharp reporters and editors doing their part to help. Great work The Nest – I recommend you picking up the magazine for yourself.
As with any dish, once inspired I have to do it my own way. I decided to do a seared tuna with a fresh garden salad. As you can see from the picture - great color and very healthy. Here is the salad: lettuce, onion slices, tomatoes slices (seasoned with garlic salt, pepper, grated Romano cheese and balsamic vinegar before plating), broccoli crowns, almonds, hard-boiled egg, mozzarella cheese and a raspberry vinaigrette dressing.
As with any dish, once inspired I have to do it my own way. I decided to do a seared tuna with a fresh garden salad. As you can see from the picture - great color and very healthy. Here is the salad: lettuce, onion slices, tomatoes slices (seasoned with garlic salt, pepper, grated Romano cheese and balsamic vinegar before plating), broccoli crowns, almonds, hard-boiled egg, mozzarella cheese and a raspberry vinaigrette dressing.
As for the tuna steaks, I seared them on a grill pan (indoors) on medium-high heat – 1 minute on each side. You could use a regular frying pan, but the grill pan gives you the classic grilling lines. Be sure to watch the tuna as you are cooking it – you will see the steak begin to turn white, but you only want to cook to outside keeping the inside rare and very pink.
Plate the salad first so it remains cool. Then, once it is finished, add the tuna steak just before serving. Enjoy!
Follow Up: Check This Out Too
More Fun: This summer issue of The Nest also has a feature, “9 Summer Wines Under $15.” I have already had three of the wines and I totally agree with the reporter, Riann Smith. Check out the article – I need to check out the other wines on the list!
Sunday, May 24, 2009
Memorial Day Weekend - Drinks Anyone?
Memorial Day – the unofficial start of summer – a great reason to blog! I know it has been a while, but this is worth the wait. This is the weekend that if you are not hosting a barbecue, you are invited to one. That’s what we do on Memorial Day, remember the sacrifice of those who fought for our freedom and celebrate that freedom with friends and a grill!
So, you have been invited to the barbecue, you have picked out your best plaid shorts and you are ready to go. Jump in the car and…wait…are you going to pick up some snacks? A 12 pack? A nice bottle of wine based on the label (I know, we all do it…)? So is everyone else! If you want to distinguish yourself and make a real impression at the barbecue, check out the following. Beverages that get noticed!
Beach House Sangria*
- ½ cup tequila
- ½ cup brandy
- ½ triple sec
- 4 cups lemonade
- 2 cups Sprite/7UP
- 1 bottle Merlot wine
- Diced fruit (apples, pears, oranges, etc)
- Sugar to taste
- Ice
*A good friend of mine gave me this recipe and I will forever be grateful!
Summer Orange Cooler
- ½ cup tequila
- ½ cup brandy
- ½ triple sec
- 24 oz (2 cans) orange soda (diet works too)
- 1 bottle Moscato wine
- Diced fruit (apples, pears, oranges, etc)
- Ice
Enjoy your barbecue and happy summer to all!
So, you have been invited to the barbecue, you have picked out your best plaid shorts and you are ready to go. Jump in the car and…wait…are you going to pick up some snacks? A 12 pack? A nice bottle of wine based on the label (I know, we all do it…)? So is everyone else! If you want to distinguish yourself and make a real impression at the barbecue, check out the following. Beverages that get noticed!
Beach House Sangria*
- ½ cup tequila
- ½ cup brandy
- ½ triple sec
- 4 cups lemonade
- 2 cups Sprite/7UP
- 1 bottle Merlot wine
- Diced fruit (apples, pears, oranges, etc)
- Sugar to taste
- Ice
*A good friend of mine gave me this recipe and I will forever be grateful!
Summer Orange Cooler
- ½ cup tequila
- ½ cup brandy
- ½ triple sec
- 24 oz (2 cans) orange soda (diet works too)
- 1 bottle Moscato wine
- Diced fruit (apples, pears, oranges, etc)
- Ice
Enjoy your barbecue and happy summer to all!
Monday, May 4, 2009
Tick Tock - A Top New Jersey Diner
A weekend in New Jersey means a trip to the diner for breakfast. If you have not been to a Jersey diner, it’s an experience. In New Jersey, a diner is part of the local culture. You can get a feel for the town by the people sitting around you…not to mention that you can order anything from pancakes to chicken sandwiches or pot roast at any hour of the day or night. I have done a good amount of traveling around the country and have to say (in my bias opinion), New Jersey diners are the best in the country.
This weekend’s trip was to the Tick Tock Diner in Clifton. A place famous both in New Jersey and in the diner community as a whole. This restaurant was profiled on the Food Network’s “Diners, Drive Ins and Dives. Check out the link: http://www.foodnetwork.com/diners-drive-ins-and-dives/the-new-jersey-diner-tour/index.html. After my first trip there, I knew why.
While the classic diner rule of keeping the good food coming and the hot coffee pouring – this place takes it to the next level. Disco Fries, Three-Tier Burgers and the classic Route 3 Traffic Jam – All Classics! This morning, the girl and I went with the Mexican Omelets and were not disappointed. The blend of eggs, cheese and jalapeno peppers was what I needed to start my weekend. Now, with a full stomach and more coffee than necessary, I was ready to face the world!
If you get the chance to make it to Clifton, I recommend the Tick Tock Diner.
This weekend’s trip was to the Tick Tock Diner in Clifton. A place famous both in New Jersey and in the diner community as a whole. This restaurant was profiled on the Food Network’s “Diners, Drive Ins and Dives. Check out the link: http://www.foodnetwork.com/diners-drive-ins-and-dives/the-new-jersey-diner-tour/index.html. After my first trip there, I knew why.
While the classic diner rule of keeping the good food coming and the hot coffee pouring – this place takes it to the next level. Disco Fries, Three-Tier Burgers and the classic Route 3 Traffic Jam – All Classics! This morning, the girl and I went with the Mexican Omelets and were not disappointed. The blend of eggs, cheese and jalapeno peppers was what I needed to start my weekend. Now, with a full stomach and more coffee than necessary, I was ready to face the world!
If you get the chance to make it to Clifton, I recommend the Tick Tock Diner.
Thursday, April 30, 2009
Engagement Chicken
When we were dating, my then girlfriend (now wife) made me a roasted chicken that was unlike anything I had ever had before. When she served it, she told me it was called Engagement Chicken because, as the story goes, whoever you make it for will fall in love with you. While I do not want to tempt the fates, let’s just say that the chicken was great, I fell in love with the girl and now we are married.
- 1 medium size chicken breast (on the bone)
- 1 half lemon
- 4 garlic cloves
- olive oil
- salt and pepper
First, preheat your oven to 375 degrees. Then clean out the chicken breast by pulling out anything remaining inside the bird and rinsing it under the faucet with cold water. I don’t think anyone enjoys this step, but you have to get that stuff (ie: neck, liver, other parts you can’t name) out. Take a glass 9” x 14” dish and spread approximately 2 tablespoons of olive oil on the bottom – to prevent the chicken from sticking – then place the clean bird in the pan. Next, insert the lemon half far into the chicken cavity. After taking all the paper off of the garlic cloves, insert them under the skin of the chicken above the breast meat, two on each side. Now, spread approximately 2 tablespoons of olive oil over the bird evenly. Insert a digital thermometer into the thickest section of one side of the chicken breast meat before putting the dish into the oven.
Roast for approximately 45 minutes until the internal temperature of the chicken registers 160 degrees. Slice into the breast to confirm that the meat is white and fully cooked before removing it from the oven. By cooking the lemon inside the chicken and using the digital thermometer, you are sure to have a very juicy and tasty chicken. Trust me… I fell in love with it.
Note: I have made this many times and have had luck with one variation. Instead of using half of a lemon, use half of an onion. Before putting the onion into the chicken, cover to cut side with garlic powder and skip the garlic cloves under the skin. This will again produce a juicy bird with a flavor a little different than the above version.
- 1 medium size chicken breast (on the bone)
- 1 half lemon
- 4 garlic cloves
- olive oil
- salt and pepper
First, preheat your oven to 375 degrees. Then clean out the chicken breast by pulling out anything remaining inside the bird and rinsing it under the faucet with cold water. I don’t think anyone enjoys this step, but you have to get that stuff (ie: neck, liver, other parts you can’t name) out. Take a glass 9” x 14” dish and spread approximately 2 tablespoons of olive oil on the bottom – to prevent the chicken from sticking – then place the clean bird in the pan. Next, insert the lemon half far into the chicken cavity. After taking all the paper off of the garlic cloves, insert them under the skin of the chicken above the breast meat, two on each side. Now, spread approximately 2 tablespoons of olive oil over the bird evenly. Insert a digital thermometer into the thickest section of one side of the chicken breast meat before putting the dish into the oven.
Roast for approximately 45 minutes until the internal temperature of the chicken registers 160 degrees. Slice into the breast to confirm that the meat is white and fully cooked before removing it from the oven. By cooking the lemon inside the chicken and using the digital thermometer, you are sure to have a very juicy and tasty chicken. Trust me… I fell in love with it.
Note: I have made this many times and have had luck with one variation. Instead of using half of a lemon, use half of an onion. Before putting the onion into the chicken, cover to cut side with garlic powder and skip the garlic cloves under the skin. This will again produce a juicy bird with a flavor a little different than the above version.
Yes, I Use Jar Red Sauce
While some people may think it is a sin, yes, I use red sauce from a jar. The reason I do it is because I love to cook Italian, but most times I don’t have the time to make my own sauce. It’s not a bad thing.
My trick is to use the jar sauce as a base and customize it for what I am working on. Usually, I will sauté chopped onions, bell pepper and fresh garlic in a little olive oil for a few minutes (until the onions are browned), then lower the temperature and add the jar sauce. This adds a fresher flavor to it and makes it not taste like the same sauce everyone else eats. You can also add peppers, fresh basil, mushrooms -- whatever you are in the mood for.
For all those cooking on a schedule as well as a budget (like me) this just helps get your recipe to where it needs to be and gets your meal to the table. To any other cooks I may have offended, I am sorry.
My trick is to use the jar sauce as a base and customize it for what I am working on. Usually, I will sauté chopped onions, bell pepper and fresh garlic in a little olive oil for a few minutes (until the onions are browned), then lower the temperature and add the jar sauce. This adds a fresher flavor to it and makes it not taste like the same sauce everyone else eats. You can also add peppers, fresh basil, mushrooms -- whatever you are in the mood for.
For all those cooking on a schedule as well as a budget (like me) this just helps get your recipe to where it needs to be and gets your meal to the table. To any other cooks I may have offended, I am sorry.
Monday, April 20, 2009
Remembering the Weekend
This weekend was beautiful with unseasonable temperatures in the 70s! Given the nice weather, I spent more time outdoors than I did in the kitchen. That however, does not mean that the weekend was without any culinary experiences. After a great round of golf, a few friends and I took a drive to Warwick, New York to check out the Warwick Valley Winery. If you have never been, this is a beautiful part of the Northeast known for their black topsoil and the great fruits and vegetables grown there. Throughout the drive there were plenty of orchards, fields and vegetable stands. I can only imagine the area in mid-season.
Once at the winery we had the opportunity to sample their wines. Our guide walked us through the finer points of their wines explaining the history of the wine within the winery, the process of making each type and the specific tastes each is known for. It was a pleasure to learn from an expert and feel as if you were part of the vineyard. For the record, my favorites were the Riesling – not as sweet as the typical, this wine had a very clean taste that I felt was more of a sweet Chardonnay than the sweet syrup-like wine – and the Pino Noir – a lighter, more flavorful red that would pair many dishes given its great flavor, but would not over power like other Pinos.
Once at the winery we had the opportunity to sample their wines. Our guide walked us through the finer points of their wines explaining the history of the wine within the winery, the process of making each type and the specific tastes each is known for. It was a pleasure to learn from an expert and feel as if you were part of the vineyard. For the record, my favorites were the Riesling – not as sweet as the typical, this wine had a very clean taste that I felt was more of a sweet Chardonnay than the sweet syrup-like wine – and the Pino Noir – a lighter, more flavorful red that would pair many dishes given its great flavor, but would not over power like other Pinos.
If you are looking for a great day trip, I would recommend checking out the winery for yourself – more information on their web site at http://www.wvwinery.com/.
Unfortunately, the great weather had to come to an end with rain today. Not sure what I’m going to do for dinner tonight…I will let you know when I know.
Tuesday, April 14, 2009
Marinated London Broil
The weather is getting warmer and that means only one thing…Barbeque Season! I know, there is a stereotype with the grill – “man cook with fire” – and all that, but there is an art to it. Given that it is early in the season, I am going to keep it easy.
The London Broil cut is not known as the best piece of meat, but if you marinate it and cut it right, it makes a great meal. It is inexpensive compared to other steaks like a t-bone or a filet because it is tougher than those cuts. However, by marinating it, you are able to soften the meat while flavoring it before it even hits the grill.
Ingredients:
1 London Broil steak
1 cup light Italian salad dressing
2 tbs salt
1 tps red pepper flakes
3 garlic cloves, chopped
In a large zip-lock bag, add the salt, pepper flakes, chopped garlic and Italian dressing, then mix before adding the steak. Make sure you get as much of the air as possible out of the bag, then mix the ingredients again to ensure an even coating over the meat. Seal the bag and place it in the refrigerator overnight. With the grill preheated, remove the steak from the bag and place in the center of the grill surface. Check and turn every five minutes and cook to taste. I usually enjoy meat cooked rare to medium rare, but this cut I usually cook to medium well.
Once cooked to your liking, pull from the grill and let stand for five minutes. Next, cut the meat into thin slices on a 45 degree angle before serving. In cutting the meat this way, the slices will be more tender than cutting it strait as you would with other cuts such as a roast.
I paired it with a garden salad and some grilled asparagus – a great meal. Also great with a baked potato or mashed potatoes and green beans.
The London Broil cut is not known as the best piece of meat, but if you marinate it and cut it right, it makes a great meal. It is inexpensive compared to other steaks like a t-bone or a filet because it is tougher than those cuts. However, by marinating it, you are able to soften the meat while flavoring it before it even hits the grill.
Ingredients:
1 London Broil steak
1 cup light Italian salad dressing
2 tbs salt
1 tps red pepper flakes
3 garlic cloves, chopped
In a large zip-lock bag, add the salt, pepper flakes, chopped garlic and Italian dressing, then mix before adding the steak. Make sure you get as much of the air as possible out of the bag, then mix the ingredients again to ensure an even coating over the meat. Seal the bag and place it in the refrigerator overnight. With the grill preheated, remove the steak from the bag and place in the center of the grill surface. Check and turn every five minutes and cook to taste. I usually enjoy meat cooked rare to medium rare, but this cut I usually cook to medium well.
Once cooked to your liking, pull from the grill and let stand for five minutes. Next, cut the meat into thin slices on a 45 degree angle before serving. In cutting the meat this way, the slices will be more tender than cutting it strait as you would with other cuts such as a roast.
I paired it with a garden salad and some grilled asparagus – a great meal. Also great with a baked potato or mashed potatoes and green beans.
Friday, April 10, 2009
Chocolate Chip Cookie Tip
I hate naked chocolate chip cookies. You know, the ones that don’t have any chips in them. Come on – without the chips it’s just a…a naked cookie!
When you are making chocolate chip cookies – regardless of the recipe – hold 10 to 15 chips to the end. As you are spooning out the dough and less and less is in the bowl, there is that dough at the end with no chips in it. It happens every time and you end up with two or three naked cookies with no chips in them. When you get to the end and see the plain dough, add in the extra chips and stir it around – no more naked cookies!
When you are making chocolate chip cookies – regardless of the recipe – hold 10 to 15 chips to the end. As you are spooning out the dough and less and less is in the bowl, there is that dough at the end with no chips in it. It happens every time and you end up with two or three naked cookies with no chips in them. When you get to the end and see the plain dough, add in the extra chips and stir it around – no more naked cookies!
Olde Fashion Chocolate Chip Cookies
It’s Good Friday – let’s face it…is there a bad Friday? Exactly! So, I will be going home to see family this Easter Weekend and I want to take something good. I am not doing the big holiday cooking, so I’m going to take chocolate chip cookies – simple, very portable and think about it…who doesn’t love them?!?
This is a great recipe because they are not the typical chocolate chip cookies. These turn out a little harder and denser than the average 'back of the bag' recipe cookies.
Tip: When you add water like indicated below, it’s going to dry out the dish – this is true for all baking. If you add a fat (oil, shortening, butter, etc.) it will make them more moist.
Enjoy.
3 cups flower
1 tsp baking soda
½ tsp salt
1 cup sugar
1 cup brown sugar
2/3 cup shortening
2 eggs
2 tsp hot water
1 12 oz bag of chocolate chips
Sift together1 cup of flower, baking soda and salt. In a separate bowl, blend both sugars, shortening, eggs and hot water. Blend together both parts, then slowly add remaining 2 cups of flower. Finally, stir in chocolate chips.
Drop spoonful size cookies on cookie sheet and bake for 12 to 15 minutes at 350 degrees – makes approximately 3 dozen cookies.
This is a great recipe because they are not the typical chocolate chip cookies. These turn out a little harder and denser than the average 'back of the bag' recipe cookies.
Tip: When you add water like indicated below, it’s going to dry out the dish – this is true for all baking. If you add a fat (oil, shortening, butter, etc.) it will make them more moist.
Enjoy.
3 cups flower
1 tsp baking soda
½ tsp salt
1 cup sugar
1 cup brown sugar
2/3 cup shortening
2 eggs
2 tsp hot water
1 12 oz bag of chocolate chips
Sift together1 cup of flower, baking soda and salt. In a separate bowl, blend both sugars, shortening, eggs and hot water. Blend together both parts, then slowly add remaining 2 cups of flower. Finally, stir in chocolate chips.
Drop spoonful size cookies on cookie sheet and bake for 12 to 15 minutes at 350 degrees – makes approximately 3 dozen cookies.
Thursday, April 9, 2009
Best of the Sunshine State
After a great time in Florida, I’m back home in New Jersey – tanned, rested and ready for the future. I have to tell you, being down in the Sunshine State made me long for the warmer weather and all that comes with it. During the trip we enjoyed farm fresh tomatoes, oranges, pineapples and more! I love the Garden State, but it will be months until I can enjoy fresh food like that – well, except the pineapples and all. Its only April…and the beginning of April at that!
While I enjoyed all the food throughout the trip, there is one dish that stands far above all the rest. A delicacy unlike any other…STONE CRABS!!! Only available for a limited time each year, these little monsters are the best thing in or out of the water this time of the year. With a little lemon and butter, crack the claws and it’s on! It’s very interesting to me that when stone crabs are caught, fishermen take one of their claws and then return the crab to the water. The other claw is left so the crab can still find food and defend itself in the water while the removed claw will regenerate over time. Some may see this is strange, but the stone crab is returned to the water and not cooked whole like other types of crabs.
Paired with potato wedges, cole slaw and a dry white wine (see photo), this was a meal to remember. Now that I am back in New Jersey, the memory of those Stone Crabs will have to last me until the summer…and Blue Claw Season!
While I enjoyed all the food throughout the trip, there is one dish that stands far above all the rest. A delicacy unlike any other…STONE CRABS!!! Only available for a limited time each year, these little monsters are the best thing in or out of the water this time of the year. With a little lemon and butter, crack the claws and it’s on! It’s very interesting to me that when stone crabs are caught, fishermen take one of their claws and then return the crab to the water. The other claw is left so the crab can still find food and defend itself in the water while the removed claw will regenerate over time. Some may see this is strange, but the stone crab is returned to the water and not cooked whole like other types of crabs.
Paired with potato wedges, cole slaw and a dry white wine (see photo), this was a meal to remember. Now that I am back in New Jersey, the memory of those Stone Crabs will have to last me until the summer…and Blue Claw Season!
Saturday, April 4, 2009
Greetings from Florida
While I apologize for not adding anything to he blog over the past few days, I have to say my time here has prepared me for many blogs in the coming weeks. While it is only starting to be Spring in New Jersey, it is full Summer here -- I have the sunburn to prove it. So many adventures and good times...not to mention wine and great food. More when I return to the Garden State.
Thursday, April 2, 2009
TDC On The Road
I have to cut the blog short today as I am on the road. I am on the way to visit my family and enjoy all that Southern Florida has to offer. I am looking forward to the sun and warmth as well as fresh fish and seafood that the area is famous for. Add that too good wine and the love of family…it should be a great trip. More from the road!
Tuesday, March 31, 2009
Stuffed Chicken Breasts
This is a simple recipe that anyone can put together, but you need to remember one important thing: chicken needs to be cooked to an internal temperature of 160 degrees to ensure that it is safe to eat (avoiding the risk of salmonella or other health issues). With that said, the stuffing will also need to reach that temperature as it has come in contact with the raw chicken and is then at risk of the same things as the chicken itself.
The best way to do this is by using a digital probe kitchen thermometer. They only cost about $15 and they are the best things in the world for cooking moist chicken, turkey and beef. You know the pop-up timers on some chickens? This is similar, but far more accurate, resulting in a much better finished product. Trust me, more than worth the price and you will taste it!
Without any further rambling, here it is:
- 2 large chicken breasts
- 1 ½ cups box stuffing (already prepared)
- Salt, pepper and garlic powder
- Olive oil
Pound the chicken as needed to get both breasts to approximately the same size. With a very sharp carving knife, cut the side of the chicken in the middle in terms of height and approximately 1 inch from the bottom to 1 inch from the top in length creating a pocket. Be sure not to cut too far into the chicken and to cut evenly, this will create the best pocket. Next, fill the pocket with ¾ cup of stuffing then pull the pocket down closing it. Be sure to bush the stuffing around the pocket to make sure there are no air bubbles in the chicken. Place the stuffed chicken breast on a glass 13X9 baking sheet – be sure to put a little olive oil on the bottom to prevent sticking. Baste the chicken breasts with a little olive oil, then season with salt, pepper and garlic powder. Insert the temperature probe into the center of the thickest part of the chicken.
Bake the chicken at 365 until the internal temperature reaches the required 160 degrees – this should take approximately one hour. Be sure to cut into the chicken before serving to make sure it s fully cooked and not pink inside. If you did not put the probe in the thickest point, it may register 160, but not be fully cooked so be careful. I like to serve this with a baked potato or wild rice and a salad.
Note: Box stuffing is the easiest, but not the only option. I have made this version with homemade stuffing, ham and Swiss cheese, spinach, mushrooms and mozzarella cheese – get creative.
The best way to do this is by using a digital probe kitchen thermometer. They only cost about $15 and they are the best things in the world for cooking moist chicken, turkey and beef. You know the pop-up timers on some chickens? This is similar, but far more accurate, resulting in a much better finished product. Trust me, more than worth the price and you will taste it!
Without any further rambling, here it is:
- 2 large chicken breasts
- 1 ½ cups box stuffing (already prepared)
- Salt, pepper and garlic powder
- Olive oil
Pound the chicken as needed to get both breasts to approximately the same size. With a very sharp carving knife, cut the side of the chicken in the middle in terms of height and approximately 1 inch from the bottom to 1 inch from the top in length creating a pocket. Be sure not to cut too far into the chicken and to cut evenly, this will create the best pocket. Next, fill the pocket with ¾ cup of stuffing then pull the pocket down closing it. Be sure to bush the stuffing around the pocket to make sure there are no air bubbles in the chicken. Place the stuffed chicken breast on a glass 13X9 baking sheet – be sure to put a little olive oil on the bottom to prevent sticking. Baste the chicken breasts with a little olive oil, then season with salt, pepper and garlic powder. Insert the temperature probe into the center of the thickest part of the chicken.
Bake the chicken at 365 until the internal temperature reaches the required 160 degrees – this should take approximately one hour. Be sure to cut into the chicken before serving to make sure it s fully cooked and not pink inside. If you did not put the probe in the thickest point, it may register 160, but not be fully cooked so be careful. I like to serve this with a baked potato or wild rice and a salad.
Note: Box stuffing is the easiest, but not the only option. I have made this version with homemade stuffing, ham and Swiss cheese, spinach, mushrooms and mozzarella cheese – get creative.
Monday, March 30, 2009
Wine Recommendation
Great food is even better when paired with a great wine. One of my favorites is a California Chardonnay called Night Harvest. The girl and often take it with us when we go for sushi and enjoy it at home with cheese, fruit and crackers.
The wine is made by the R.H. Phillips winery in Dunnigan Hills (Yolo County), which is located due east of Napa Valley across the Vaca Mountains. According to their web site (nightharvest.com/wines/chardonnay.asp), the wine is rich and smooth and “boasts lovely ripe pear and Golden Delicious apple aromas with lush, crisp flavors enhanced by hints of caramel and toasty oak.”
I had to quote that as I am still working to develop my wine sense and cannot come up with that on my own...yet. Bottom line – it is a great bottle at a reasonable price and I encourage you to check it out for yourself.
Sunday, March 29, 2009
Five Most Interesting Things In My Fridge – Right Now
Here are the five most interesting things currently in my refrigerator. As you k now, this is a new blog and this is the first time I am trying this topic. A little bland this time, but to my defense, I am going away later this week. I am not going to be doing too much food shopping before going away. With that said, I’m sure there are going to be a few interesting posts from the trip.
So, here they are, the five most interesting things currently in my refrigerator:
Sliced Pepperoni: I’m a big fan because you can use these ns a lot of things from pizza to pasta dishes and a bunch of other things – get creative. For the record, if you have not made an omelet with mozzarella cheese and pepperoni, you are missing out.
Fresh Tomatoes: I’m not giving an explanation for this one – if you do not have fresh tomatoes in your kitchen (whether on your counter as they should be or in the fridge as mine are because they need to be used soon), you are doing something wrong.
Café Du Monde Chicory Coffee: I have regular coffee too, but this is special. New Orleans is a magical place and I encourage everyone to experience the French Quarter. I drink my coffee black, but when I brew this peppery tasting blend I add milk and sugar and I am immediately transported back to NOLA. There is no doubt in my mind that a trip to New Orleans will change your life. I have had the pleasure of eating and drinking from one side of the town to the other and it has changed mine – each time I have done it.
Mango Lime Salsa: An acquired taste, but very interesting. I very good friend of mine brought this to the house the last time he came for dinner and I very much enjoyed it. Keep your mind open – try it.
Fat Free Cheese: I am married to a beautiful girl that has a thing for “fat free.” For some things it works, for things like cheese, I’m not so sure.
TDC
So, here they are, the five most interesting things currently in my refrigerator:
Sliced Pepperoni: I’m a big fan because you can use these ns a lot of things from pizza to pasta dishes and a bunch of other things – get creative. For the record, if you have not made an omelet with mozzarella cheese and pepperoni, you are missing out.
Fresh Tomatoes: I’m not giving an explanation for this one – if you do not have fresh tomatoes in your kitchen (whether on your counter as they should be or in the fridge as mine are because they need to be used soon), you are doing something wrong.
Café Du Monde Chicory Coffee: I have regular coffee too, but this is special. New Orleans is a magical place and I encourage everyone to experience the French Quarter. I drink my coffee black, but when I brew this peppery tasting blend I add milk and sugar and I am immediately transported back to NOLA. There is no doubt in my mind that a trip to New Orleans will change your life. I have had the pleasure of eating and drinking from one side of the town to the other and it has changed mine – each time I have done it.
Mango Lime Salsa: An acquired taste, but very interesting. I very good friend of mine brought this to the house the last time he came for dinner and I very much enjoyed it. Keep your mind open – try it.
Fat Free Cheese: I am married to a beautiful girl that has a thing for “fat free.” For some things it works, for things like cheese, I’m not so sure.
TDC
Friday, March 27, 2009
It Cuts Like a Knife…
There is nothing like the feeling of a good chef’s knife in your hand when you are cooking. Clean cuts, easily chopping through raw vegetables or carving through meats. While they can be expensive, a good set of knives is well worth the price.
I have been told that the most dangerous thing in the kitchen is a dull knife. While I still wouldn’t recommend playing with the food processor or putting your hand blender, there is a lot of truth to this. When you work with a dull knife you end up putting too much pressure on it to over compensate for the poor edge. This can lead to the knife slipping from your hand or from the item you are cutting and risking cutting yourself. Keeping your knives sharp not only makes cooking easier, it is also safer.
There are many ways to keep knives sharp – use a home sharpener, having them professionally sharpened, etc. A tip: if you keep your knives is a block vertically, store them upside down. It may sound strange, but that keeps the blades from resting on the wood when not in use and running across the wood when you take out or replace the knife. Simple, but it helps.
TDC
I have been told that the most dangerous thing in the kitchen is a dull knife. While I still wouldn’t recommend playing with the food processor or putting your hand blender, there is a lot of truth to this. When you work with a dull knife you end up putting too much pressure on it to over compensate for the poor edge. This can lead to the knife slipping from your hand or from the item you are cutting and risking cutting yourself. Keeping your knives sharp not only makes cooking easier, it is also safer.
There are many ways to keep knives sharp – use a home sharpener, having them professionally sharpened, etc. A tip: if you keep your knives is a block vertically, store them upside down. It may sound strange, but that keeps the blades from resting on the wood when not in use and running across the wood when you take out or replace the knife. Simple, but it helps.
TDC
Thursday, March 26, 2009
Shrimp Vodka Sauce Over Fusilli
I made this dish a few weeks ago when we had my best friend and his girlfriend over. With a little crusty bread or some garlic bread - perfect. Enjoy.
Shrimp Vodka Sauce Over Fusilli
- 8-10 slices of bacon
- 1 14oz can of diced tomatoes
- 1 29oz can of tomato sauce
- 3 mushrooms, chopped
- 1 half white onion, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 2 tsp basil
- 2 tsp oregano
- 1 tsp red pepper flakes
- 1 C vodka
- 1 C half and half
- 1 lb cooked shrimp (soup shrimp or regular shrimp diced)
- salt/pepper to taste
- 1 box fusilli pasta
Cook bacon and put to side. In soup pot, saute mushrooms, onion, celery and garlic in 1 tablespoon of bacon fat until onions become clear. Reduce heat, then add tomato sauce, crumpled bacon and tomatoes, then stir. Next, add spices, vodka and shrimp. Stir thoroughly, then simmer for at least 45 minutes. Ten minutes before serving, add half and half and stir until sauce regains temperature. Serve with or over fusilli.
Shrimp Vodka Sauce Over Fusilli
- 8-10 slices of bacon
- 1 14oz can of diced tomatoes
- 1 29oz can of tomato sauce
- 3 mushrooms, chopped
- 1 half white onion, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 2 tsp basil
- 2 tsp oregano
- 1 tsp red pepper flakes
- 1 C vodka
- 1 C half and half
- 1 lb cooked shrimp (soup shrimp or regular shrimp diced)
- salt/pepper to taste
- 1 box fusilli pasta
Cook bacon and put to side. In soup pot, saute mushrooms, onion, celery and garlic in 1 tablespoon of bacon fat until onions become clear. Reduce heat, then add tomato sauce, crumpled bacon and tomatoes, then stir. Next, add spices, vodka and shrimp. Stir thoroughly, then simmer for at least 45 minutes. Ten minutes before serving, add half and half and stir until sauce regains temperature. Serve with or over fusilli.
Wednesday, March 25, 2009
Making Lemonade
I was a professional working in a window office in Manhattan until I was downsized in January. While the current state of the economy is troubling everyone, you never truly understand it until you yourself are downsized. I remember the day it happened like it was yesterday, getting the call from HR then packing my desk into a box.
Since being downsized I have been working hard in my hunt for a new job. I have also taken some time to get back to some of the things that I love, including cooking. When life hands you lemons, make lemonade – that is the inspiration for this blog.
I do not have any professional training, just a passion to be in the kitchen. I learned from my mother growing up and have continued to explore new areas perfecting and creating new dishes. I have spent years cooking for my friends and family to rave reviews (although I will admit they are a bias audience).
In this blog, I will share my kitchen successes, failures, tips, stories and advice. I hope you enjoy it.
Thank you.
The Downsized Chef
Since being downsized I have been working hard in my hunt for a new job. I have also taken some time to get back to some of the things that I love, including cooking. When life hands you lemons, make lemonade – that is the inspiration for this blog.
I do not have any professional training, just a passion to be in the kitchen. I learned from my mother growing up and have continued to explore new areas perfecting and creating new dishes. I have spent years cooking for my friends and family to rave reviews (although I will admit they are a bias audience).
In this blog, I will share my kitchen successes, failures, tips, stories and advice. I hope you enjoy it.
Thank you.
The Downsized Chef
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