tag:blogger.com,1999:blog-51495486547773846562024-03-14T03:49:18.424-04:00Mangiamo HomepageLike a lot of people, I'd love to go out to a great restaurant every night. Since I can't afford the bill or the calories, I became a closet gourmet. My goal was to recreate a restaurant experience at home. All it really takes is some nice china, linen napkins, silver and some fresh, seasonal ingredients to work with! Watch as we recreate lower calorie versions of modern restaurant classics. Feel free to post any comments or suggestions that you might have.Unknownnoreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5149548654777384656.post-90626213770670443692017-11-24T14:04:00.001-05:002017-11-24T14:04:06.080-05:00New Orleans at Halloween<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/5J26fD91LKM" width="480"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-67026266802768717322017-08-15T15:17:00.003-04:002017-08-15T15:17:32.466-04:00Plan your trip to Portugal... it's a hidden gem!<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/UXpK1JybkT4" width="480"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-12387582947833840252017-08-15T15:17:00.001-04:002017-08-15T15:17:31.313-04:00Plan your trip to Portugal... it's a hidden gem!<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/UXpK1JybkT4" width="480"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-29841896850361857522010-01-17T11:01:00.010-05:002010-01-17T11:30:04.151-05:00Panko Crusted Onion & Chive Creamcheese Stuffed Chicken Breasts<div><span class="Apple-style-span" style="font-family:monospace, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="font-family:monospace, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><b><span class="Apple-style-span" style=" font-weight: normal; font-family:Georgia, serif;font-size:14px;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/S1M2AALh75I/AAAAAAAAAL4/bxs6tqix0kY/s1600-h/_MG_7057.jpg"><img src="http://3.bp.blogspot.com/_9mrkiudqG1A/S1M2AALh75I/AAAAAAAAAL4/bxs6tqix0kY/s400/_MG_7057.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427741349587840914" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 266px; " /></a><span class="Apple-style-span" style=" ;font-family:monospace, serif;font-size:16px;"><b>Cream Cheese Stuffed Chicken Breasts</b><br />Recipe courtesy EatingWell.com<br /><br />The hard part of making this elegant dish is choosing the filling. The basic recipes are below, but you can add your own variations. We went for an Onion & Chive cream cheese stuffing and added panko breadcrumbs for a nice crunchy crust. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout. Make sure to use a temp probe so the chicken doesn't end up dried out.<br /><br />Directions<br />Filling of your choice (see below)<br /><br />Ingredients<br /><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 1 egg white<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 1/2 cup plain dry breadcrumbs or PANKO bread crumbs<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 2 teaspoons extra-virgin olive oil<br /></div><i>Cream Cheese-Pesto Filling:</i><br /><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 2 tablespoons reduced-fat cream cheese<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 1 tablespoon basil pesto (store-bought or homemade)<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• Freshly ground pepper to taste<br /></div><i>Goat Cheese-Olive Filling:</i><br /><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 2 tablespoons creamy goat cheese<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 1 tablespoon chopped black olives<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• Freshly ground pepper to taste<br /></div><i>Ham & Cheese Filling:</i><br /><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 2 tablespoons chopped ham<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• 2 teaspoons Dijon mustard<br /></div><div><span class="Apple-tab-span" style="white-space: pre; "> </span>• Freshly ground pepper to taste<br /></div><div><br /></div>Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.<br /><br />Combine cream cheese, pesto and pepper in a small bowl with a fork.<br /><br />Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.<br /><br />Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)<br /><br />Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.</span></span></b></span></span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/S1M4F0tsFlI/AAAAAAAAAMI/VWdLN53eJ3M/s1600-h/_MG_7053.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/S1M4F0tsFlI/AAAAAAAAAMI/VWdLN53eJ3M/s400/_MG_7053.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427743648612357714" /></a><div><div><span class="Apple-style-span" style="font-family:monospace, serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><b><br /></b></span></span></span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-54139861929853678232009-07-14T21:06:00.009-04:002009-07-14T21:18:55.362-04:00Summer Thai Mango Salad w/ Asian Grilled Chicken<div><span class="Apple-style-span" style="font-family:monospace;font-size:medium;"><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;font-size:130%;"><span class="Apple-style-span" style="font-size:14px;"><b><br /></b></span></span></div></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/Sl0sCxUQXRI/AAAAAAAAALk/CDoyQ-SJ7xA/s1600-h/ThaiMango.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/Sl0sCxUQXRI/AAAAAAAAALk/CDoyQ-SJ7xA/s400/ThaiMango.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358487557750414610" /></a><span class="Apple-style-span" style=" ;font-family:monospace;font-size:medium;"><div><span class="Apple-style-span" style=" font-weight: bold; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Summer Thai Mango Salad</span></span></span></div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">This is a nice summer salad that I first had at a Thai restaurant on Yonge Street. Since then it's one of our "go-to" summer salads. We like to have it with asian marinated or spice-rubbed grilled chicken but it goes equally well with grilled shrimp, steak or pork chops.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">You can't lose... it's a nice combo of sweet, tart and spice!</span></span></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-weight: bold; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></span></div><div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 limes</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/2 teaspoon fish sauce</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon sugar</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon honey</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 red Thai peppers (seeded and minced)</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 tablespoons peanut (or canola) oil</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 ripe but firm mangoes</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 red bell pepper</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 green onions (thinly sliced)</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/2 cup fresh cilantro (chopped)</span></span></div><div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/4 cup fresh mint (chopped)</span></span></div></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/3 cup chopped peanuts (toasted)</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• salt</span></span></div></div><div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></b></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Prep </span></span></b></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Whisk in fish sauce, sugar, honey and thai pepper until sugar is dissolved.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Gradually whisk in peanut oil until blended.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Set dressing aside.</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-tab-span" style="white-space: pre; "></span>Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Seed sweet pepper, cut into very thin strips and add to mangoes.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Add half of green onions, and cilantro. Toss gently until combined. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Add dressing and a pinch of salt, toss until mixed. Let sit for 30 minutes, tossing occasionally. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Serve and sprinkle with nuts and remaining green onions.</span></span></div></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-80536084892890964262009-07-01T09:38:00.006-04:002009-07-01T10:00:13.917-04:00Creamy Chicken Penne with Apple, Cheddar & Cranberries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/SktnAyUBhGI/AAAAAAAAALc/qz4_CtYIApg/s1600-h/AppleCheddarChickenPasta.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/SktnAyUBhGI/AAAAAAAAALc/qz4_CtYIApg/s400/AppleCheddarChickenPasta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353485845263385698" /></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Tangy and sweet apples and cranberries add punch to this chicken and pasta dish. I'd recommend using Granny Smith apples for this one. To change up the cranberries you can substitute them with dried cherries. If you want to save a ton of calories you'll want to use 1/2 and 1/2 cream instead of the 35% whipping cream. One last thing - we made small cubes with the cheese (rather than shredding it) so you get the occasional nice cheesy bite.</span></span><div><span class="Apple-style-span" style="font-size:small;"></span><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><br /></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Cheddar Chicken Penne</span></b></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Recipe Courtesy of All You Need is Cheese:</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">http://www.allyouneedischeese.ca</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Ingredients</b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 tbsp (15 mL) butter, divided <br />1 lb (500 g) boneless skinless chicken, cut into strips<br />4 green onions, sliced <br />2 tart cooking apples, thinly sliced<br />Pinch ground nutmeg <br />Salt and pepper<br />2 tbsp (30 mL) cider vinegar <br />1-1/2 cups (375 mL) cream or 1/2 and 1/2<br />1/2 cup (125 mL) dried cranberries <br />12 oz (375 g) penne or other short pasta <br />1 cup (250 mL) cubed old Cheddar cheese<br />Chopped fresh chives</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Preparation</b></span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-weight: normal; ">In a large skillet, melt half of the butter over medium-high heat; brown chicken strips, in batches; transfer to a bowl.</span></b></span></span></p><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br />Add remaining butter to skillet. Add green onions, apples, nutmeg, 3/4 tsp (4 mL) salt and 1/4 tsp (1 mL) pepper; cook, stirring, for about 3 min or until softened. Add vinegar, scraping any bits stuck to pan. Stir in Cream and cranberries; bring to boil. Reduce heat and boil gently, stirring often, for about 3 min or until slightly thickened.<br /><br />Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 min or until tender but firm. Drain and return to pot.<br /><br /></span></span></div></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Add chicken and any accumulated juices to sauce; simmer for about 3 min or until chicken is no longer pink inside. Pour over cooked pasta and sprinkle with cheese; toss to coat. Season with salt and pepper. Serve sprinkled with chives.</span></span> </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-13331941017907155362009-06-29T19:15:00.001-04:002009-07-01T10:15:42.193-04:00Grilled Chicken Cobb Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/SktjcStEP4I/AAAAAAAAALU/DjQqfzt13Ms/s1600-h/Cobb+Salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 190px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/SktjcStEP4I/AAAAAAAAALU/DjQqfzt13Ms/s400/Cobb+Salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5353481919768313730" /></a><span class="Apple-style-span" style=" ;font-family:monospace, fantasy;font-size:16px;"><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">If you're looking for something to do with that leftover BBQ chicken, why not make a Cobb Salad? It's a good excuse to use those perfect summer avocados and tomatoes, and it is low in fat and carbo's.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Cobb salad was created at the Brown Derby Restaurant in Hollywood. As with many "how this began stories" we don't know how much is actual fact, but here is the official story from the Brown Derby themselves:</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">"One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant's kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon -- swiped from a busy chef.</span></span></div><div><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I use chopped smoked ham instead of bacon, and remove one or both of the egg yolks from the hard-boiled eggs to reduce the fat and calories.</span></span></p></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Cobb Salad</b></span><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b></span></span></p></div><div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 3 slices smoked ham, diced</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 ripe avocado, split, pitted, and diced</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 ripe tomatoes, diced</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 hard-cooked eggs, chopped after yolk(s) removed</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• Kosher salt and freshly ground black pepper</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 4 cups mesclun greens</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 cups cooked chicken</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/2 cup blue cheese</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Directions</span></span><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Dice the smoked ham, chicken, egg, tomatoes and avocado, seasoning them with salt and pepper, to taste, as you go. Mix the greens with your favorite balsamic vinaigrette or blue cheese dressing and layer them on the bottom of a plate. Top the mesclun greens with rows of smoked ham, chicken, egg, tomatoes and avocado, then scatter crumbled blue cheese on top. (Optional: you can also top the salad with crumbled bacon bits.) </span></span></p><span class="Apple-style-span" style=" ;font-family:Georgia, fantasy;font-size:14px;"><span class="Apple-style-span" style="font-family:monospace;font-size:medium;"></span></span><span class="Apple-style-span" style="font-family:monospace;font-size:medium;"></span><span class="Apple-style-span" style="font-family:monospace;font-size:medium;"></span><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Serve with some grilled french stick if you want some carbs. </span></span></p></div></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5149548654777384656.post-70229368896509959472009-06-20T12:38:00.004-04:002009-06-20T12:48:19.322-04:00"Mesa Grill" Inspired Chops with Grilled Peach Salad, Goat Cheese and Toasted Walnuts<span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">I'd love to go to New York City for the weekend sometime and check out both Mesa Grill and Bar Americain. Until I get there, I'll make some of their signature dishes at home. </span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9mrkiudqG1A/Sj0Q4fwHncI/AAAAAAAAALE/jpYST2IkQlg/s1600-h/_MG_5681.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_9mrkiudqG1A/Sj0Q4fwHncI/AAAAAAAAALE/jpYST2IkQlg/s400/_MG_5681.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5349450495168060866" /></a><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The secret to this recipe is the dry rub, which Mesa Grill uses on it's steaks. Since the rub works equally well on pork, I got a couple of extra thick, center-cut loin chops to try it with. (If you're barbecuing thick cuts I recommend that you use a temperature probe, or instant read thermometer so you can pull it it at the perfect time.) I used a mortar and pestle to grind the coriander and cumin, and my spice grinder to take care of the dried chilis. By the way, if you can't find ancho chiles than you can substitute them for another low-heat chili such as a New Mexico Red. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Since the rub might be a little spicy, I paired the chop with a sweet and savory Grilled Peach and Goat Cheese Salad. If you have the preparation time it's good to drizzle the salad with a balsamic reduction. To make it just put a 1/2 cup of your favorite balsamic vinegar & 1 tablespoon of honey in a pot and simmer it until it is a thick syrup. <br /><br /></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><b>Mesa Grill Steak Rub</b></span></span></div><div><div edited="true"><div><div><div><div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b></span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 cup ancho chili powder</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/3 cup Spanish paprika</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 3 tablespoons ground dried oregano</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 3 tablespoons ground coriander</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 3 tablespoons dry mustard</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon ground cumin</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon kosher salt</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon ground black pepper</span></span></div><div><span class="Apple-style-span" style=" font-weight: bold; font-family:'trebuchet ms', fantasy;font-size:small;">Directions</span></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.<br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div></div></div></div></div></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9mrkiudqG1A/Sj0Q3y1F3AI/AAAAAAAAAK8/i_BYWGn8Xdk/s1600-h/_MG_5670.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_9mrkiudqG1A/Sj0Q3y1F3AI/AAAAAAAAAK8/i_BYWGn8Xdk/s400/_MG_5670.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5349450483109321730" /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></span><br /></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5149548654777384656.post-47201332281669061272009-06-17T09:51:00.014-04:002009-06-20T12:59:20.039-04:00Grilled Potato Salad with Red Pepper & Paprika Mayo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/Sjj518nhYQI/AAAAAAAAAK0/A55XgL-JWd0/s1600-h/SmokedPaprikaPotatoSalad1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/Sjj518nhYQI/AAAAAAAAAK0/A55XgL-JWd0/s400/SmokedPaprikaPotatoSalad1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348299262702739714" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:medium;">This is a great potato salad borrowed from one of my favorite chefs, Bobby Flay. We use light mayo to keep the calories down to a reasonable level. Make some extra and keep it in the fridge. I paired the salad with a charcoal grilled, hickory smoked chicken breast with a Peach & Bourbon glaze. Click on the pic to see it full size.</span></span></span><div><div></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;"><br /></span></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="white-space: pre; font-family:'Lucida Grande';"><b><span class="Apple-style-span" style="font-size:medium;">Grilled Yukon Gold Potato Salad with Red Pepper & </span></b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="white-space: pre; font-family:'Lucida Grande';"><b><span class="Apple-style-span" style="font-size:medium;">Smoked Paprika Mayonnaise</span></b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="color: rgb(61, 61, 61); line-height: 17px; font-family:arial, helvetica, clean, sans-serif;"><a href="http://www.foodnetwork.com/bobby-flay/index.html" title="Recipe courtesy Bobby Flay, 2008" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(30, 123, 172); text-decoration: none; "><b><span class="Apple-style-span" style="font-size:small;">Recipe courtesy Bobby Flay, 2008</span></b></a></span></span></div><div><span class="Apple-style-span" style="font-family:monospace;font-size:medium;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b></span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 pounds small Yukon gold potatoes, scrubbed</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• Salt and freshly ground black pepper</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/2 cup prepared mayonnaise</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 tablespoons Dijon mustard</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 red bell peppers, grilled, peeled, seeded and diced</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 cloves garlic, chopped</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon champagne or white wine vinegar</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon Spanish smoked paprika</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• Canola oil</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/4 cup chopped flat-leaf parsley, plus more for garnish</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Directions</b></span></span><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.</span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.</span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.</span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style="font-size:medium;"><b>Charcoal Grilled Chicken Breast with Peach & Bourbon Glaze</b></span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I found a great sauce last week. There are several different varieties to choose from. I chose peach and bourbon because it would go with either pork or chicken. I grilled the chicken on my kettle BBQ using charcoal (not briquettes). </span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">You can make your own version of this by simmering some peach marmalade and Jack Daniels until it thickens up. </span></span></p></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/Sjj51gmGQxI/AAAAAAAAAKs/2IexGBHdHVY/s1600-h/27088743.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 160px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/Sjj51gmGQxI/AAAAAAAAAKs/2IexGBHdHVY/s400/27088743.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5348299255180575506" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#551A8B;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /><br /></span></span><div><span class="Apple-style-span" style=" ;font-family:monospace;font-size:medium;"><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;font-size:130%;"><span class="Apple-style-span" style="font-size:14px;"><br /></span></span></p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-81507792709973052312009-06-09T20:04:00.008-04:002009-06-10T07:29:18.987-04:00Panzanella (Tuscan Bread Salad)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/Si74p8e-dfI/AAAAAAAAAKU/IrVHkS9XBdc/s1600-h/TuscanBreadSalad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/Si74p8e-dfI/AAAAAAAAAKU/IrVHkS9XBdc/s400/TuscanBreadSalad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345483207229732338" /></a><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Tonight we made a delicious Tuscan Bread Salad. There are many variations of this salad, but mine sticks to the Italian cooking philosophy of "less is more" and using fresh, in-season quality ingredients. The bread for this salad is important... you need something with some chew (like a nice ciabatta) so the bread doesn't go soggy. We used a day-old crusty French stick, cubed it and put in in the oven to simulate the "3-day-old-bread" dryness. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">My version of Panzanella contains seeded vine ripened tomatoes, garlic, and olive oil along with red wine vinegar, kalamata olives, capers and roasted red peppers. You can add sardines or anchovies to it if you're in a Sicilian mood. Click on the picture above to get a better idea of what it looks like. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><b>Tuscan Bread Salad</b></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', fantasy;"><span class="Apple-style-span" style=" white-space: pre;font-size:medium;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 Tablespoon drained capers</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> <span class="Apple-style-span" style="white-space: normal; ">• 3 or 4 slices of ciabatta or other country-style white bread, 2 to3 days old</span></span></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 4 ripe tomatoes, cored and scored on the bottom</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/4 cup extra-virgin olive oil</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 3 tablespoons red wine vinegar</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 garlic clove, minced</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• Salt and freshly ground black pepper</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 2 or 3 thinly sliced fresh basil leaves</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/2 cup drained roasted red bell pepper strips</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/4 cup pitted kalamata olives, halved lengthwise</span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• Fresh basil sprigs, for garnish</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Directions</b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Cut the bread into 2-inch slices and grill or broil, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Cut the tomatoes in quarters and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">In a large bowl, whisk the oil, vinegar, and garlic. Season with salt and pepper, to taste. Add the bread, tomatoes, capers and basil; toss to combine. Plate bread mixture, and arrange the roasted peppers and olives over the bread mixture. Let stand at room temperature for flavors to blend, at least 1 hour.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Garnish with the basil sprigs.</span></span></div><span class="Apple-style-span" style=" ;font-family:monospace;font-size:medium;"><div><br /></div></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5149548654777384656.post-19148973600585200212009-06-08T20:32:00.016-04:002009-06-09T20:20:53.067-04:00Citrus Chicken with Yogurt Sauce and Rice Pilaf with Orange, Raison and Toasted Almonds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/Si2uDaDS4eI/AAAAAAAAAKM/csUDqarb7D0/s1600-h/yogurtchicken1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 308px; height: 400px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/Si2uDaDS4eI/AAAAAAAAAKM/csUDqarb7D0/s400/yogurtchicken1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345119706314629602" /></a><div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b> </b></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Here's a way to take your same old/same old chicken breast to a whole new place. We mix a Yucatan citrus marinade and add a Moroccan twist with yogurt and ground coriander. </b></span></span></div></div><div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>This was baked, but it can also be grilled. We paired it up with a </b></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Rice Pilaf with Orange, Raison and Toasted Almonds. Click on the picture to check it out full size.</b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', -webkit-fantasy;"><b><br /></b></span></div><div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Marinade<br />1 cup (250 mL) orange juice<br />3 tbsp (45 mL) lemon juice<br />3 cloves garlic, minced<br />3 tbsp (45 mL) olive oil<br />2 tsp (10 mL) granulated sugar<br />1 tsp (5 mL) coarsely ground pepper<br />½ tsp (2 mL) salt<br />½ tsp (2 mL) dried oregano<br />½ tsp (2 mL) hot pepper flakes</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>1/2 tsp ground coriander </b></span></span><optional><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br />6 boneless, skinless chicken breasts<br />2 cups (500 mL) plain yogurt<br />2 tbsp (25 mL) chopped fresh parsley</b></span></span></optional></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>In a large bowl, combine orange juice, lemon juice, garlic, olive oil, sugar, pepper, salt, oregano, coriander and hot pepper flakes. Divide marinade in half, reserving remainder to make sauce. Add chicken to half of the marinade and toss. Cover and refrigerate for 2 hours or overnight, stirring occasionally.<br /><br />Preheat oven to 425*F. Drain chicken well. Arrange on a cookie sheet and roast for 30 minutes or until internal temperature is at least 165*F.<br /><br />In small saucepan over medium heat, cook reserved marinade 10 minutes or until reduced by half to about ½ cup (125 mL). Strain and let cool; stir into yogurt. Pour sauce over chicken. Garnish with parsley.</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></span></div></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/Si2uDCKW_xI/AAAAAAAAAKE/oWVkePNaIzE/s1600-h/yogurtchicken2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 244px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/Si2uDCKW_xI/AAAAAAAAAKE/oWVkePNaIzE/s400/yogurtchicken2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5345119699901808402" /></a><span class="Apple-style-span" style=" ;font-family:monospace;font-size:medium;"><div><div><span class="Apple-style-span" style=" ;font-family:Georgia, fantasy;font-size:14px;"><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Rice Pilaf with Orange, Raison and Toasted Almonds</span></b></span></div><div><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Ingredients</b></span></span></p></div><div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>2 tablespoons butter or olive oil</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>1/2 onion, chopped</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>1/2 red bell pepper, chopped</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>2 pinches kosher salt</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>1 cups jasmine rice</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>2 cups chicken broth</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>2 strips orange zest</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>1 bay leaf</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>1 tablespoon fresh tarragon </b></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><optional></optional></b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>1/2 cup frozen peas, thawed</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Raisins and toasted almonds</b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Directions</b></span></span><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>In a medium saucepan melt butter or oil over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, water, and bay leaf. Bring to a boil. Stir once, then cover pan lid. Simmer until liquid is evaporated, approximately 15 minutes. Let rice rest at room temperature for 10 to 20 minutes without removing the cover. Crush almonds and toast in a small skillet over medium heat. They are done when you can smell them. Meanwhile, simmer peas and raisons in salted water until heated through or heat in a microwave.</b></span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b>Remove lid from rice. Add peas and raisons and fluff with a large wooden spoon. Add tarragon and almonds.</b></span></span></p></div></span></div></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-20854489031768543842009-05-28T20:35:00.005-04:002009-05-28T20:53:47.862-04:00Baked Ziti with Sweet Turkey Sausage<span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">My Mom gave me a ceramic roasting pan last Christmas. It works great with baked pasta- it gives the edges that nice crispy, chewy texture that you can't get with a metal pan. Tonight we made a Baked Ziti with Sausage. It sounds pretty heavy, but we lightened it up by using a homemade marinara sauce, turkey sausage, light mozzarella and light ricotta. You can use a store bought sauce, but watch the label as a lot of them have a ton of sugar and/or sodium. The Marinara recipe below only takes an hour or so, and you can freeze a bunch of it in containers to use later.</span></span><div><span class="Apple-style-span" style="font-size:small;"></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/Sh8ugi4VUFI/AAAAAAAAAJs/mUPxhfj5ZdU/s1600-h/_MG_5571.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/Sh8ugi4VUFI/AAAAAAAAAJs/mUPxhfj5ZdU/s400/_MG_5571.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5341038819738472530" /></a><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><b>Baked Ziti with Sweet Turkey Sausage</b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b></span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 pound ziti noodles</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 pound sweet turkey sausage, cut into 1/2-inch thick slices</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 (15-ounce) container regular or part-skim ricotta cheese</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 4 cups grated part-skim mozzarella cheese, reserve 1 cup, for topping</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 teaspoon garlic powder</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/2 cup grated Parmesan</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Directions</b></span></span><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 350 degrees F.</span></span></p></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Cook pasta according to package directions. Drain and set aside. Reserve some of the cooking liquid. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Remove sausage and add to a medium saucepan with the marinara sauce(recipe below) and simmer. In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder and mix well. Spoon 1/2 cup of the tomato sauce/sausage mixture in the bottom of a 4-quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, or until cheese is golden and bubbly. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/Sh8ugYUyouI/AAAAAAAAAJk/H39QM0ZDsm0/s1600-h/_MG_5568.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/Sh8ugYUyouI/AAAAAAAAAJk/H39QM0ZDsm0/s400/_MG_5568.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5341038816905044706" /></a><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Marinara Sauce</span></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.foodnetwork.com/guys-big-bite/index.html">(Recipe courtesy Guy Fieri)</a></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b><br /></span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/4 cup extra-virgin olive oil</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 yellow onion, minced</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 4 medium garlic cloves, smashed</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 6 cups canned San Marzano tomatoes</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1 tablespoon roughly chopped fresh basil leaves</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• 1/2 tablespoon roughly chopped fresh oregano leaves</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">• Salt and freshly ground black pepper</span></span></div><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.</span></span></p></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><br /></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5149548654777384656.post-91854719564424234152009-05-26T19:49:00.005-04:002009-05-26T20:02:32.259-04:00Crème D'asperges (Cream of Asparagus Soup)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/ShyBnOF7AsI/AAAAAAAAAIs/V4Ykw4P4Bvk/s1600-h/AsparagusSoup.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 297px; height: 400px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/ShyBnOF7AsI/AAAAAAAAAIs/V4Ykw4P4Bvk/s400/AsparagusSoup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5340285768952382146" /></a><span class="Apple-style-span" style=" ;font-family:-webkit-monospace;"><div><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Today's cold snap reminded us that summer is not quite here. Instead of the customary grilling, I decided to make a nice comfort soup with my fresh in-season asparagus. This soup doesn't call for anything fancy and can be prepared in 15 or 20 minutes.</span></span></div><div><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">A lot of French soups call for Creme Fraiche to add richness, but in a pinch it's okay to add sour cream as a substitute. (If you're really hardcore and want to make your own creme fraiche, you can add a tablespoon or two of buttermilk to unpasteurized sour cream and leave it out on your counter for a few hours until it thickens up).</span></span></div><div edited="true"><div><div><div><div><div><div><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Using light sour cream (or even regular sour cream) instead of heavy cream will keep the fat and calories down to a reasonable level. You can have 2nd's of this delicious soup and still feel great. Give it a try... and if you have a favorite quick soup, post it in the comments below.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></div><div><span class="Apple-style-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Crème D'asperges (</span></b><span class="Apple-style-span" style="white-space: normal; "><b><span class="Apple-style-span" style="font-size:medium;">Cream of Asparagus Soup)</span></b></span></span></span></div><div><span class="Apple-style-span" style="white-space: pre; "><span class="Apple-style-span" style="white-space: normal; "><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><div><div id="content_div"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients<br /></b></span></span><div id="ingDiv"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 pounds green asparagus<br />1 large onion, chopped<br />3 tablespoons unsalted butter<br />5 to 6 cups chicken broth<br />1/2 cup sour creme (or creme fraiche)</span></span></div><div id="ingDiv"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon fresh lemon juice, or to taste<br /></span></span></div><div id="content_div"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Preparation</b></span></span><div id="prepDiv"><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Cut tips from 12 asparagus</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Cut stalks and all remaining asparagus into 1/2-inch pieces.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Wisk in sour creme, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Add lemon juice and garnish bowls with asparagus tips.</span></span></p><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div></div></div></div></div></span></span></div><div><span class="Apple-style-span" style="font-family:'Lucida Grande';font-size:100%;"><span class="Apple-style-span" style=" white-space: pre;font-size:12px;"><br /></span></span></div></div></div></div></div></div></div></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5149548654777384656.post-38971820892156928222009-05-22T21:04:00.009-04:002009-05-27T08:05:08.309-04:00"Guilt Free and Gourmet" Steak & Potatoes<div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Grilled NY Striploin, </span></b></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Potato Salad with Olives and Roasted Red Peppers and Grilled Zucchini with Kalamata Olives and Mint</span></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></div><div><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Who</span> said you have to feel stuffed after a nice steak with a couple of side dishes? We grilled off a 6oz (well trimmed) NY Striploin and paired it with a Mediterranean potato salad and zucchini and felt great afterwards. The key is portion control, and cutting out the high cal/high fat components that will give you that bloated "I just want to lay down" feeling.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/ShdMnEFb7CI/AAAAAAAAAIk/8-oSTV7HPkY/s1600-h/PotatoSaladZuchSteak1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/ShdMnEFb7CI/AAAAAAAAAIk/8-oSTV7HPkY/s400/PotatoSaladZuchSteak1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338820117266164770" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/ShdMmyaYJWI/AAAAAAAAAIc/v75JHwmdPx8/s1600-h/PotatoSaladZuchSteak2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/ShdMmyaYJWI/AAAAAAAAAIc/v75JHwmdPx8/s400/PotatoSaladZuchSteak2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338820112522159458" /></a><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Potato Salad with Olives and Roasted Red Peppers</span></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Here's a guilt-free potato salad with no globs of heavy mayo to weigh you down. Mix up a sherry vinaigrette, then toss in the warm potato slices. Let them sit a few minutes before adding some chopped kalamata olives, roasted red peppers and Italian flat leaf parsley. You'll feel like you're having dinner in the Mediterranean! You can do the potato slices in a grill pan, but for maximum flavor you'll want to do them outside on the BBQ. </span></span></div><div edited="true"><div><div><div><div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-family:-webkit-monospace;font-size:14px;"><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Potato Salad with Olives and Peppers</b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">(Adapted from Gourmet Magazine)</span></span></div><div></div><div><div><div id="content_div"><div id="recipeInfoDivFullPage"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div id="ingDiv"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b></span></span></div><div id="ingDiv"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">3 garlic cloves<br />3 tablespoons Sherry vinegar<br />1 teaspoon salt<br />1/4 teaspoon dried hot red-pepper flakes<br />5 tablespoons olive oil<br />3 pound hot cooked small (2-inch) boiling potatoes, quartered<br />2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped<br />2/3 cup fresh flat-leaf parsley leaves<br />1/3 cup pitted brine-cured black olives, halved</span></span></div><div id="ingDiv"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div id="ingDiv"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Preparation</b></span></span></div><div id="prepDiv"><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil. Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.</span></span></p></div></div></div></div></span><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Grilled Zucchini with Black Olives and Mint</span></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The mint in my herb garden is just starting to come in, so I was eager to try it out for the first time this year. I grilled some zucchini and tossed it with chopped black olives and the fresh mint. Wow, what a great combination of flavours. It's very buttery (zucchini), bright (mint) and savory (olives) at same time. You've gotta give this one a try!</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><span class="Apple-style-span" style=" ;font-family:-webkit-monospace;font-size:14px;"><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Grilled Zucchini with Black Olives and Mint</b></span></span><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:12px;">(Adapted from Gourmet Magazine)</span></span></p></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients</b></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1/2 cup chopped Kalamata or other brine-cured black olives</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 1/2 pounds zucchini (about 3 large)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 to 3 tablespoons olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Salt and freshly ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">3 tablespoons coarsely chopped fresh mint leaves</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 tablespoon fresh lemon juice</span></span></div><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Preparation</b></span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Prepare grill.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper, to taste.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy-ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.</span></span></p><div><br /></div></div></div></span></span></span></div></div></div></div></div></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-24126388062887643212009-05-18T10:58:00.001-04:002009-05-21T11:21:54.983-04:00Long Point Surf & Turf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/ShVur82_y-I/AAAAAAAAAIE/B8oLg8uHJi4/s1600-h/_MG_5466.jpg"><span class="Apple-style-span" style="font-size:small;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/ShVur82_y-I/AAAAAAAAAIE/B8oLg8uHJi4/s400/_MG_5466.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338294634667822050" /></span></a><div><span class="Apple-style-span" style=" ;font-family:Helvetica;"><span class="Apple-style-span" style="font-size:small;">Recently my Aunt Donna and Uncle Jim hosted a get-together at their house. My parents were also able to make it, having made the long drive from Midland, Ontario a couple of days beforehand. Jim & Donna have a beautiful spot high on the north shore of Lake Erie. Their phenomenal view overlooks the lake as well as a nature preserve, which attracts a large variety of birds and other wildlife. This area of Ontario also provides our region with the bulk of high quality fruits and vegetables throughout the spring and summer months. We happened to be visiting during asparagus season, and as a reward for our good timing Jimmy had an entire bag for us courtesy of a neighbour down the road. </span></span><span class="Apple-style-span" style="font-size:small;"><br /><br /></span><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/ShVur0jPhlI/AAAAAAAAAH8/R_1fPNVcpj8/s1600-h/_MG_5471.jpg"></a></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/ShVur0jPhlI/AAAAAAAAAH8/R_1fPNVcpj8/s1600-h/_MG_5471.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-size:small;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/ShVur0jPhlI/AAAAAAAAAH8/R_1fPNVcpj8/s400/_MG_5471.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338294632437483090" /></span></a></div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;"><span class="Apple-style-span" style="font-size:small;">While we were enjoying the view all afternoon, Jim and my Dad had some beef ribs slowly roasting in the oven. Dad also brought an Arctic Char fresh from Nunuvik, NWT, which we were all excited to try. The Arctic Char has a thick, orange colored flesh and a consistency that reminds you of salmon. The skin looks like that of a trout. Donna coined the dinner "Long Point Surf & Turf". </span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/ShVurh-gTjI/AAAAAAAAAH0/gPvAHdNWUTI/s1600-h/_MG_5476.jpg"><span class="Apple-style-span" style="font-size:small;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/ShVurh-gTjI/AAAAAAAAAH0/gPvAHdNWUTI/s400/_MG_5476.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338294627451555378" /></span></a><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;"><div><span class="Apple-style-span" style="font-size:small;">To prepare the fish, we simply grilled it some with salt and pepper. Once off the grill we hit it with some grilled lemon juice and a bit more salt. This fish has an extremely fresh, clean flavour, with no discernible "fishy" taste. I'm not a big fish-guy, but this one is a real winner and I will try it the next time I see it on a menu. The bbq beef ribs were "fall-off-the-bone" perfect .... and the asparagus was tender and tasty. Great job everyone, and thanks for a memorable visit. Remember, you can click on the photos to see them full-size.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/ShVurVI2Y3I/AAAAAAAAAHs/kb5nALUBLCA/s1600-h/_MG_5480.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-size:small;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/ShVurVI2Y3I/AAAAAAAAAHs/kb5nALUBLCA/s400/_MG_5480.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338294624005284722" /></span></a><span class="Apple-style-span" style="font-size:small;"><br /><br /></span></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-51914148023349794042009-05-14T20:22:00.013-04:002009-05-16T11:53:30.911-04:00Sweet & Sour Striploin Kebabs and Mixed Greens with a Tangerine Lime Vinaigrette, Toasted Walnuts, Dried Cherries and Crumbled Blue Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/Sg7hYfZzCmI/AAAAAAAAAHM/6T3XWiS28lg/s1600-h/StriploinKebab.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/Sg7hYfZzCmI/AAAAAAAAAHM/6T3XWiS28lg/s400/StriploinKebab.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5336450419343428194" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/Sgy7Iu62l7I/AAAAAAAAAG0/k_d0HHM8NBU/s1600-h/StriploinKebab.jpg" style="text-decoration: none;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666600;">Here's a healthy low fat/low carb dinner for a weeknight that doesn't take a lot of effort to prepare. We baste the kebabs on the grill with a sweet and sour BBQ sauce to get them nice and sticky. The salad can be put together and plated prior to putting the kebabs on the grill - they'll only take 7 or 8 minutes.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666600;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#000000;"><br /></span></div></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Kebabs-</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">NY Striploin steaks trimmed of all fat and cut into thin 1" pieces</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">red onion</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">red, yellow and green pepper</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">your favorite steak seasoning</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">sweet BBQ sauce</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Salad- toss together:</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">mixed greens</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">tangerine lime vinaigrette</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">toasted walnuts</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">crumbled blue cheese</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">sourdough croutons</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">dried cherries</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style=" ;font-size:12px;"><br /></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-58223040201957938972009-05-07T19:31:00.010-04:002009-05-07T20:09:25.153-04:00A Kicked-Up Roadhouse Dinner<div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">When is a standard Roadhouse dinner not a standard Roadhouse dinner? When you swap a salisbury steak for a Top </span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Sirloin in a Mushroom, Shallot and Marsala Sauce. Now you're talking French bistro!</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/SgNvinEtOyI/AAAAAAAAAGs/1ydYjKk9KPs/s1600-h/MushroomMarsalaBeef2.jpg" style="text-decoration: none;"><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " src="http://1.bp.blogspot.com/_9mrkiudqG1A/SgNvinEtOyI/AAAAAAAAAGs/1ydYjKk9KPs/s400/MushroomMarsalaBeef2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5333229024131758882" /><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">At first glance this looks like a pretty standard entree at any roadhouse or diner. But one taste and you'll know it's something quite different...</span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"><br /></span></span></span></div><div><div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"><b>Top Sirloin with a Mushroom, Shallot & Marsala Sauce</b></span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">Ingredients</span></span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 4 Tablespoons olive oil</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 2 finely diced shallots, or 1 white onion, finely diced</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 1 1/2 pounds mushrooms, cleaned and sliced</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 1/2 cup flour</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 1 cup Marsala wine</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 1 cup beef stock</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 1 sprig of fresh thyme or 1/2 tsp dried</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 4 Top Sirloin steaks</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• Salt and freshly ground black pepper</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 2 tablespoons unsalted butter</span></span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"> </span></span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">• 1/2 bunch fresh chives, optional</span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"><br /></span></span></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">Directions</span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">Begin the Marsala sauce by heating the olive oil in a deep saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Remove and set aside. Lightly dredge steaks in flour. Coat a very hot pan with oil (canola works better than olive oil). Sear steaks for 3 or 4 minutes until the meat is caramelized (you don't want them to cook through, just brown them). Remove meat and let it rest. Once the pan cools to a medium heat, add the reserved Marsala sauce and steaks. Cover and simmer for 2 hours, flipping steaks occasionally. After 2 hours, remove the lid and continue cooking down the Marsala sauce until it is reduced to a thick gravy.</span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#666600;">Remove steaks and strain Marsala sauce. Whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the steaks, garnish with chopped chives, and serve.</span></span></span></div></div></div></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;color:#0000EE;"><span class="Apple-style-span" style=" ;font-size:12px;"><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-5471078524687306092009-05-05T20:00:00.009-04:002009-05-07T11:46:16.956-04:00Cinco de Mayo (May 5th)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9mrkiudqG1A/SgDYymr7B_I/AAAAAAAAAGk/JBkqbrW307k/s1600-h/MexicanSoftTaco1.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_9mrkiudqG1A/SgDYymr7B_I/AAAAAAAAAGk/JBkqbrW307k/s400/MexicanSoftTaco1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5332500322696497138" /><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: left; "><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Cinco de Mayo is a celebration held in commemoration of Mexico's independence from France on May 5, 1862. While it has limited significance nationwide in Mexico, the date is observed around the world as a celebration of Mexican heritage and pride.</span></span></span></div></span></a><div style="text-align: left; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9mrkiudqG1A/SgDYymr7B_I/AAAAAAAAAGk/JBkqbrW307k/s1600-h/MexicanSoftTaco1.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">We've had some really fun adventures in Mexico and remember our times there with a smile. As a tribute, we always like to spice things up with a Mexican dinner whenever May 5th rolls around. This year I found a really innovative soft taco created by one of my favorite chefs in the world- </span></span></span></a><span class="Apple-style-span" style="color:#666600;"><a href="http://www.foodnetwork.com/bobby-flay/index.html"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Bobby Flay</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">. Flay's preparations are in the intermediate or advanced category, so you have to have the time available to spend creating. His recipes are typically American Southwest or Spanish influenced, and inevitably seem to include one or two obscure ingredients that aren't readily available. This time I got lucky and had everything available. (I intentionally left out the poblano pepper from my version.)</span></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666600;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666600;"><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">This soft taco has a mexican-spice rubbed chicken breast, guacamole, onions sauteed in BBQ sauce and a tangy, crunchy coleslaw. It has a ton of flavour, and is low cal and satisfying. I served my </span></span><a href="http://mangiare-a-casa.blogspot.com/2009/04/southwest-mango-corn-black-bean-salad.html"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Southwest mango, corn and black bean salad</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> on the side.</span></span></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:'trebuchet ms';color:#666600;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/SgDYyvlCiCI/AAAAAAAAAGc/k_GSUHMsEBU/s1600-h/MexicanSoftTaco2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/SgDYyvlCiCI/AAAAAAAAAGc/k_GSUHMsEBU/s400/MexicanSoftTaco2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5332500325083547682" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size: small;"><br /></span></b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size: small;">Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw</span></b></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Calibri;"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Recipe adapted from Bobby Flay, 2008</span></span></span></p></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Grilled Poblanos:</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 3 large poblanos</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Canola oil</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Salt and freshly ground black pepper</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">BBQ Onions:</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 2 sweet onions, skin-on, and cut into 1/4-inch thick slices</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Canola oil</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Salt and freshly ground black pepper</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 1 cup BBQ Sauce</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Chicken:</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 2 tablespoons ancho chili powder</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 2 teaspoons ground cinnamon</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 2 teaspoons ground cumin</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 2 teaspoons light brown sugar</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 2 teaspoons kosher salt</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 1/2 teaspoon ground black pepper</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 4 boneless, skinless chicken breasts (8 ounces each)</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Canola oil</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• 8 flour tortillas</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Barbecued onions</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Coleslaw</span></span></span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">• Guacamole</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></span></div><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Heat the grill to high.</span></span></span></p><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">For the Poblano peppers (if you want to use them):</span></span></span></p><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.</span></span></span></p><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">For the onions:</span></span></span></div><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.</span></span></span></p><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(102, 102, 0); "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">For the chicken:</span></span></span></div><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Heat the grill to high.</span></span></span></p><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.</span></span></span></p><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.</span></span></span></p><p align="" style="text-align: left;"><span class="Apple-style-span" style="color:#666600;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.</span></span></span></p></div></div></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-30905994221654605272009-05-01T20:29:00.017-04:002009-05-02T10:32:40.080-04:00Mango Bruschetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/SfuY2sHedUI/AAAAAAAAAF8/3cZTFV_0_oc/s1600-h/MangoBruschettaPankoTilapia2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/SfuY2sHedUI/AAAAAAAAAF8/3cZTFV_0_oc/s400/MangoBruschettaPankoTilapia2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5331022649245988162" /></a><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Sometimes it's fun to change up the "old reliable". Bruschetta is classically made with roma tomatoes, garlic, basil, olive oil and some balsamic vinegar (hopefully from Modena, Italy).</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">But since "bruschetta" is originally from the Italian "bruscare" meaning "to roast over coals"... we can substitute what we want to. For this appetizer I used fresh mangos as a base. Instead of basil I used cilantro, and made a "vinaigrette" from fresh lime and orange juice. Finally I made a small dice with some onions and red peppers for some crunch and piled it high on a crusty toasted Tuscan bread. This one is super-simple, and a real treat with dinner. You can make it ahead of time and let it sit in the fridge for a couple of days.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The Mango Bruschetta is shown here with a panko-crusted Tilapia and dilled tartar sauce.</span></span></div><div><div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9mrkiudqG1A/SfuYxUTb1iI/AAAAAAAAAF0/Isjqihw5Zpc/s1600-h/MangoBruschettaPankoTilapia1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_9mrkiudqG1A/SfuYxUTb1iI/AAAAAAAAAF0/Isjqihw5Zpc/s400/MangoBruschettaPankoTilapia1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5331022556954351138" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Mango Bruschetta</b><br /></span></span><div edited="true"><div><div><div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div></div></div></div></div></div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Crusty Italian bread</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 mango, peeled and diced</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 Tablespoon butter</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 Tablespoons finely chopped red onion</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 Tablespoons finely chopped red pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 tablespoons chopped cilantro</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 tablespoons lime juice</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 tablespoons fresh orange juice</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Salt and freshly ground pepper</span></span></div></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Mix ingredients together and allow to sit for at least 30 minutes, stirring occasionally. Butter toasted bread and top with mango mixture.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Dilled Tartar Sauce</b></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2/3 cup mayonnaise</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 Tablespoons diced dill pickle</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 Tablespoons diced white onion</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Freshly squeezed juice from 1/2 lemon (about 1 tablespoon)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Stir together the mayonnaise, pickle, onion, and lemon juice. Chill and serve.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Panko Crusted Fish</b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 pound piece boneless, skinless tilapia</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 cup panko (Japanese coarse bread crumbs)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 cup all-purpose flour</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 teaspoons kosher salt, plus for seasoning</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 large eggs</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Freshly ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Canola oil, for frying</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></div><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Prepare a paper towel-lined baking pan and set aside. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the tartar sauce.</span></span></p></div></div></span></span></span><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-74673319276396165702009-04-28T21:17:00.014-04:002009-05-02T10:29:26.147-04:00Southwest Corn, Mango & Black Bean Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/SfewL0mSefI/AAAAAAAAAFM/PB3JNuq-8xM/s1600-h/_MG_5265.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/SfewL0mSefI/AAAAAAAAAFM/PB3JNuq-8xM/s400/_MG_5265.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5329922401160559090" /></a><span class="Apple-style-span" style="font-family: -webkit-monospace; "><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">My sister Tracy is going on a camping trip and asked if I had a salad idea that will travel well. I thought my Southwest Corn, Mango & Black Bean Salad would do the trick. This is one of the most colorful salads you'll ever see... yellow, red, white, purple, orange, green, and brown. It's also one of those concoctions that gets better the longer the ingredients are sitting together. You can easily stash it in a tupperware dish and throw it in a backpack or cooler.</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">For those of us that prefer a less rustic experience, try it at home with a mesquite rubbed chicken breast.</span></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/SfetIvqTtmI/AAAAAAAAAE0/YLCQ6HzWLK4/s1600-h/_MG_5259.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/SfetIvqTtmI/AAAAAAAAAE0/YLCQ6HzWLK4/s400/_MG_5259.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5329919049760749154" /></a><span class="Apple-style-span" style=" ;font-family:-webkit-monospace;"><div><span class="Apple-style-span" style="white-space: pre;"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></b></span></div><div><span class="Apple-style-span" style=" font-weight: bold; white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Southwest Mango, Corn & Black Bean Salad</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="white-space: pre;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Ingredients</span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 2 teaspoons canola oil</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 1/2 cups corn kernels (from 3 ears)</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 1/2 tsp Club House seasoning - Spicy Mesquite or similar flavour</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 large ripe mango (about 1 pound), peeled and diced</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 15-ounce or 19-ounce can black beans, rinsed</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1/2 cup chopped red onion</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1/2 cup diced red & yellow bell pepper</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 3 tablespoons lime juice</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 2 tablespoons honey</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 jalepeno, seeds and ribs removed</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 small canned chipotle pepper in adobo sauce, drained and chopped</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 1/2 tablespoons chopped fresh cilantro</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1/4 teaspoon ground cumin</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1/4 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Directions</span></span><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Heat oil in a large nonstick skillet over medium. Add corn and cook, stirring, about 30 seconds. Sprinkle with Club House seasoning and sauté for 5 minutes, then remove from heat and allow to cool. Transfer the corn mixture to a large bowl. Stir in diced mango, beans, onion, jalepeno, red & yellow bell peppers, lime juice, honey, chipotle, cilantro, cumin, a couple shakes of the Club House seasoning and salt.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></p><div><br /></div></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-36566614871483676872009-04-27T19:45:00.006-04:002009-04-27T20:46:48.802-04:00The Oakville Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9mrkiudqG1A/SfZH_Xmu7WI/AAAAAAAAAEs/okWHXpw5srk/s1600-h/AsianPearRaspVinBlueCheeseWalnuts.jpg"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_9mrkiudqG1A/SfZH_Xmu7WI/AAAAAAAAAEs/okWHXpw5srk/s400/AsianPearRaspVinBlueCheeseWalnuts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5329526363033365858" /></a><span class="Apple-style-span" style=" ;font-family:Verdana;"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><span class="Apple-style-span" style=" ;font-family:-webkit-monospace;"><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><b>Asian Pear, Smoked Almond & Walnuts, Crumbled Blue Cheese in a Raspberry Balsamic Vinaigrette ... a.k.a. The Oakville Salad</b></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I know the title is a mouthful, but I don't know what to call this salad. How about the "Oakville Salad"? Okay, sounds good. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';font-size:12px;">We make variations of this salad all summer long. To us it's like having dessert with your dinner. Essentially, it's a mixed green salad with any fruit and nut combination, some savory cheese and a sweet/tangy vinaigrette. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">For the Oakville Salad, I used almond and walnut that I had hickory smoked (I stash them in the freezer for safe-keeping), some diced Asian Pear, crumbled blue cheese and a vinaigrette made from raspberry balsamic vinegar. It's served here with a Cajun Rubbed Center-cut Chop. The heat of the Cajun rub is perfectly balanced by the creamy blue cheese and juicy crunch of the asian pear. Give it a try!</span></span></div></span></div></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5149548654777384656.post-2837545501404263882009-04-23T19:46:00.003-04:002009-04-22T22:25:33.118-04:00Lasagna Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9mrkiudqG1A/Se-wa-W3HkI/AAAAAAAAAEk/vnwzVSriF8U/s1600-h/LasagnaRolls.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_9mrkiudqG1A/Se-wa-W3HkI/AAAAAAAAAEk/vnwzVSriF8U/s400/LasagnaRolls.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327670861664558658" /></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">What if you feel like a nice lasagna, but don't have the time or energy to prepare an entire tray? Here's a quick way to enjoy all of the lasagna flavors in a quicker, rolled up version. I made a béchamel with skim milk, then coated a glass baking dish. Then I piled a light ricotta/spinach/parmesan filling onto a cooked lasagna noodle and rolled it up. Once I had 6 of those I placed them in the dish on top of the béchamel, then ladled on some marinara sauce, light mozzarella and a bit of parmesan reggiano. In 20 minutes you've got a nice gooey lasagna dish, that's low cal and satisfying.</span></span><div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">This was based on a recipe shown on Giada De Laurentis' "</span></span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/index.html"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Everyday Italian</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">"</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style=" ;font-family:Calibri;"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Lasagna Rolls</span></b></span><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Sauce:</span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 2 tablespoons unsalted light butter</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 4 teaspoons all-purpose flour</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 1/4 cups skim milk</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1/4 teaspoon salt</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1/8 teaspoon ground black pepper</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• Pinch ground nutmeg</span></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Lasagna:</span></span><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 (15-ounce) container skim milk ricotta cheese</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 cup plus 2 tablespoons grated Parmesan</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 large egg, beaten to blend</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 3/4 teaspoon salt, plus more for salting water</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1/2 teaspoon freshly ground black pepper</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 to 2 tablespoons olive oil</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 12 uncooked lasagna noodles</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 2 cups marinara sauce</span></span></div><div><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">• 1 cup shredded light mozzarella (about 4 ounces)</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Directions</span></span><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">To make the sauce: Melt the light butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the skim milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.</span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Preheat the oven to 450 degrees F.</span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Whisk the light ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.</span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.</span></span></p><p align=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Spray a 13-by-9-by-2-inch glass baking dish with some Pam. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, on top of the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.</span></span></p></div></span></span></div></div><div><div><div> </div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5149548654777384656.post-12975959805052488082009-04-22T10:26:00.007-04:002009-04-22T20:05:40.662-04:00Apple & Shallot Stuffed Pork Chops with Brandied Cherry Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/Se9uzdOivAI/AAAAAAAAAEU/-Fhi8WofdSY/s1600-h/Porkloin.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/Se9uzdOivAI/AAAAAAAAAEU/-Fhi8WofdSY/s400/Porkloin.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5327598714500594690" /></a><br /><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">These chops are a fresh take on pork chops and apple sauce. You can have them with or without the brandied cherry sauce... but we recommend you try it with!</span></div><span class="Apple-style-span" style=" ;font-family:Calibri;"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><div><span class="Apple-style-span" style="white-space: pre;"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></b></span></div><div><span class="Apple-style-span" style=" white-space: pre; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Apple & Shallot Stuffed Pork Chops with Brandied Cherry Sauce</span></span></b></span></div><div><span class="Apple-style-span" style="white-space: pre;"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></b></span></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">APPLE STUFFED PORK LOIN</span></span></b><span class="Apple-tab-span" style="white-space: pre; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">4 Boneless Pork Loin Chops</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 tsp. salt</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Dash of ground ginger</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Dash of ground cloves</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">BRANDIED CHERRY SAUCE</span></span></b></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 (15-ounce) can whole black pitted cherries in natural juices, drained</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 rounded spoonfuls sugar - for fresh cherries only</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Salt and pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 tablespoons extra-virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Splash of brandy</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1/2 cup chicken stock</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 tablespoons butter, cut into pieces</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div></div><div><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">APPLE SHALLOT STUFFING</span></span></b></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1/2 cup thinly sliced shallots</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 green apples, grated or chopped</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 tbsp. soft butter</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 tbsp. brown sugar</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 tbsp. mustard</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Mix all ingredients for stuffing and set aside.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Make slits in loin, deep enough for filling. Rub pork loins with salt, ginger and cloves. Place in roasting pan and spoon stuffing into pockets in loin. Bake at 350 degrees for 33-40 minutes or until internal temperature is 160*. Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place roasting pan back on stove over medium heat. Add a tablespoon extra-virgin olive oil. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and pour down over chops. </span></span></div><div><br /></div></div></div></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-32833385127171516602009-04-19T21:07:00.005-04:002009-04-21T15:07:37.940-04:00Marsala Onion Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/Seznad-tN-I/AAAAAAAAAD8/uWA9fPOAl2I/s1600-h/BurgerMarsalaOnions.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/Seznad-tN-I/AAAAAAAAAD8/uWA9fPOAl2I/s400/BurgerMarsalaOnions.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5326886901182707682" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9mrkiudqG1A/SeznacZZcoI/AAAAAAAAAD0/JC4GgUHcWkM/s1600-h/ChickenMarsalaOnions.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_9mrkiudqG1A/SeznacZZcoI/AAAAAAAAAD0/JC4GgUHcWkM/s400/ChickenMarsalaOnions.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5326886900757787266" /></a><span class="Apple-style-span" style=" ;font-family:Calibri;"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:14.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style=" line-height: normal; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. The wine produced for export is universally a fortified wine similar to port. I use it a lot in sauces and reductions. </span></span></span></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:14.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">You'll want to add these sweet and tart onions to your favorite panini’s, burgers and sandwiches. The sweet Marsala wine, butter and thyme combination perfectly balances out the tart onions and red wine vinegar. Cook the mixture just until the liquid evaporates and there is some spongy crunch left in the onions - don’t caramelize them. If you don’t have any Marsala wine on hand, go get some! (or use a fruity pinot noir). Cheers.</span></span></p><p align=""><span class="Apple-style-span" style=" white-space: pre; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Onion Jam with Marsala Wine </span></span></b></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">DIRECTIONS</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">In a skillet, heat the oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the red wine, vinegar, honey and thyme and simmer, stirring, until the liquid has evaporated, 15 minutes. Season the onion jam with salt and pepper; discard the thyme.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">INGREDIENTS</span></span></p><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">2 tablespoons extra-virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">1/2 large red onion, thinly sliced</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Kosher salt</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">1 cup dry red wine</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">2 tablespoons red wine vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">2 teaspoons honey</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">1 thyme sprig</span></span></div></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5149548654777384656.post-52192463148393188812009-04-17T21:31:00.009-04:002009-04-18T13:20:35.607-04:00Grilled Potato Salad with Peppers and Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9mrkiudqG1A/SeoA_Al29NI/AAAAAAAAADs/miYxX7XJpD4/s1600-h/GrilledPotatoSalad2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_9mrkiudqG1A/SeoA_Al29NI/AAAAAAAAADs/miYxX7XJpD4/s400/GrilledPotatoSalad2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5326070591809582290" /></a><br /><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">This is a hearty salad to have on the side with your favorite grilled meat (sirloin kebabs are shown above). Make sure to add the grilled veggies to the vinaigrette while they are still very warm so they mellow out the flavour of the dressing. When you are about to serve, toss in the toasted croutons. Their crunch gives the salad a nice contrast in texture. Enjoy!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium;"><b>Grilled Potato Salad with Peppers and Onions</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style=" ;font-family:-webkit-monospace;"><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 pounds potatoes, boiled just under tender</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Canola oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Sea salt and freshly ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1/4 cup sherry vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 tablespoon Dijon mustard</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 teaspoon honey</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 teaspoon smoked paprika</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2/3 cup olive oil or to taste</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 each red, yellow and orange bell peppers, grilled, peeled and seeded</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 red onions grilled</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1/4 cup croutons</span></span></div><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Preheat grill over high heat.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Brush potatoes with canola oil, season with paprika, salt and pepper and grill until slightly charred.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Whisk the vinegar, honey and mustard in a bowl, then slowly whisk in the olive oil. Whisk in salt and pepper, to taste.</span></span></p><p align=""><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Add the potatoes to the vinaigrette, then add the peppers, onions, and toss to combine.</span></span></p></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> <!--EndFragment--> </span></div></div><div><br /></div><br /><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span></span><o:p></o:p></p> <!--EndFragment-->Unknownnoreply@blogger.com4