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Mole Pork chop rub

2013
05.06

Recipe stub:

For 4 chops

1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 tablespoon ground chipotle chile peppers
1/2 teaspoon salt
1/2 teaspoon black pepper

grill chops high heat. 3-4 minutes each side for thin chops. Let rest

Category Uncategorized |

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Crusted Pork Tenderloin

2013
04.21

Placeholder for a modified version of this dish: 
http://www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-pork-tenderloin-with-roasted-brussels-sprouts-jalapeno-pesto-and-pomegranate-recipe/index.html

Jalapeño Cilantro Pesto

3 cups fresh cilantro leaves
1/2 cup grated Parmigiano
1/4 cup pine nuts
3 jalapenos, blistered and chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil

Rub

3 tablespoons paprika
2 tablespoons light brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons mustard powder
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds pork tenderloin

Directions

Preheat the oven to 375 degrees F.

For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.

Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.

Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.

 

Category Uncategorized |

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Pizza sauce

2012
07.04

Ingredients

  • 1 (6 ounce) can tomato paste
  • 1 (6 ounce) can tomato sauce
  • 3 tablespoons grated Parmesan cheese
  • 1 clove garlic minced
  • 1 tablespoon honey
  • 2 anchovies minced
  • 1 teaspoon good olive oil
  • 1/4 teaspoon dried oregano
  • 1 1/2 teaspoons fresh basil minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried red pepper flakes
  • salt to taste

Directions

  1. In a bowl, combine tomato sauce, paste, cheese, garlic, honey, anchovies, olive oil, oregano, basil, black pepper, cayenne pepper, pepper flakes and salt; mix together.
  2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
  3. Makes enough for two small pizzas

Category Italian, Salsa Sauces & Marinades, Uncategorized |

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Green Chili Burritos

2012
01.01

This is the recipe my mom did a lot as I was growing up. Make it as is or use it as a basis for something else. You can’t go wrong.

Ingredients

  • 1 small roast (beef or pork)
  • 1 can of tomatoes (stewed or whatever)
  • 1-2 cans of green chilis
  • 1 large onion, chopped
  • spices to suit your tastebuds

Directions

  1. Throw it all in the crock pot and cook till the meat falls apart into stringy flesh. About 8 hours.
  2. Take the hunk of meat out and shred it on a plate.
  3. Add flour and water (combined in a bowl, whisked together, before putting it back into the crock pot)
  4. Stir the flour/water mixture in and let the stuff thicken.
  5. Add the plateful of shredded meat and stir it all together.
  6. There you have it!  Roll it into flour tortillas with shredded cheese, lettuce and tomato, avocado, sour cream or whatever you feel like

Category Uncategorized |

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Chipotle burgers

2011
11.27

Yep, another burger post.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound chorizo
  • 2 chipotle peppers diced
  • 1 large onion finely diced
  • 1/2 cup panko or breadcrumbs
  • fresh mozzarella
  • 1 large onion, sliced
  • 2 jalapeños, sliced
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • 4 chibata rolls
  • chipotle ranch or mayo
  • sliced avocado

Directions

Combine the beef, veal, chorizo, peppers, onion and panko in a large bowl. Place in fridge for about a half an hour covered to let everything gel.

In the meantime get started on the onions. Place onions and jalapeños in a frying pan with some olive oil on medium-hi and fry until onions become soft. Reduce heat to medium-low and allow the pan to cool a bit, then add brown sugar. Cook for another 3-4 minutes or until sugar has all been liquified and begins to caramelize in the pan. Salt and pepper to taste. Place peppers and onions in a bowl for later.

Take meat mixture out of the fridge and form into burger patties. Either grill or pan fry until medium/medium-well. You don’t want rare burgers due to the chorizo. When burgers are close to being done, top with a healthy portion of onions and mozzarella balls. Allow enough time for the balls to melt. Now is a good time to toast up those buns on the grill or in the broiler.

Slather some chipotle ranch on those toasted buns. Give each bun a burger and top with sliced avocado. Enjoy!

Category Barbeque, Beef, Mexican |

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Aussie Burgers with the Works for two

2011
10.09

This was prepared as a dinner for two. Adjust accordingly

Aussie works burger

Click to see it on flickr

Ingredients

  • 1lb ground beef/veal/lamb mixture (sells as meatloaf mix)
  • salt pepper to taste
  • 2 ciabatta rolls
  • 2 thick Vidalia onion slices
  • 1/2 ripe avocado, sliced
  • 4-6 slices of pickled beet
  • 2-3 leaves of green leaf lettuce
  • 2-4 nice tomato slices
  • favorite seedy brown mustard to taste
  • Mayo to taste
  • Catsup to taste
  • 2 fried eggs
  • 1/4 cup grated cheddar

Directions

  1. Salt and pepper ground meat to taste and form into two patties. Add burgers and onion slices to grill and cook to desired doneness, adding cheese to the patties at the last minute while still hot. Allow to rest for 5 minutes after removing from grill.
  2. While burgers are cooking fry the two eggs in a bit of oil/butter/spray/favorite lube over easy. Since you wont be eating the immediately I turn off heat after flipping and remove from burner but allowing pan to finish the other side. Setting aside and allowing to cool a bit will ensure thick yummy yolk on your burger.
  3. Lightly toast ciabatta rolls and slice for bun usage.
  4. Assemble and enjoy. If you squeeze down on the burger and hear a slight pop of the yolk you will know its perfect.

Category Barbeque, Beef, Sandwiches |

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Cajun Chicken Pasta for two

2011
10.09

I was looking for dinner ideas the other night and asked a colleague what his favorite chicken dish was. He replied “There is this Cajun Chicken dish my wife makes that I absolutely love” or something to that effect. Sounded good so this was how I went about it.

It turned out to be an excellent, rich chicken pasta with the perfect amount of spice. All the richness of something like a fetucini Alfredo I’d loved as a kid but have since somewhat outgrown. I think this would also make a great veggie version, removing the chicken in place of 2 cups of halved mushrooms or steamed asparagus tips. The recipe was derived from the one found here: http://allrecipes.com/recipe/cajun-chicken-pasta/detail.aspx

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning (below)
    • 3/4 teaspoon salt
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 4 fresh baby bella mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup heavy cream
  • 1/4 cup white wine
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fresh ground black pepper
  • 4 ounces linguine pasta
  • 1/4 cup grated Pecorino cheese (Parmesan or Romano works well too)
  • 1 tbsp chopped flat leaf Italian parsley

Directions

  1. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat.Place in fridge for 1/2 hour or so for absorption.
  2. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 3 to 4 minutes. Reduce heat.
  4. Remove 2 tablespoons of bell pepper for final garnish.
  5. Remove chicken and cut into 1/4 inch strips against grain. Return to pan.
  6. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat on med-low for 8 minutes (while the pasta is cooked) to allow sauce to thicken.
  7. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add pasta to pan with chicken and simmer on low for 4-5 minutes.
  8. Plate pasta, sprinkled with grated Parmesan cheese, bell peper and parsley. Enjoy with a nice glass of the open white!

Category Chicken, Pasta |

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Murgh Curry (Chicken Curry Madras Style)

2011
07.11

Been a while since I posted anything but I’ve made this at least three times since then. It’s very addictive. I’ll post an image later.

Ingredients

1 tablespoon coriander seeds
1 teaspoon cumin seeds
3/4 teaspoon fennel seeds
1/2 tablespoon red pepper flakes

1/4 teaspoon salt
2 cardamom pods (you might toast these as well)
1 teaspoon ground turmeric
2 tablespoon garlic paste or minced garlic
1-1/2 teaspoons ginger paste or minced ginger
1-3/4 pounds chicken cut into 1 1/2 inch cubes

6 tablespoons ghee (clarified butter), melted
3 tablespoons vegetable oil
2 large onions chopped

3/4 (13.5 ounce) can coconut milk
1 cup tomato sauce

4 fresh kaffir lime leaves
3/4 cinnamon stick

1 teaspoon garam masala
3/4 teaspoon sugar
2 tablespoons  warm water
2-1/4 teaspoons tamarind paste

Directions

  1. Toast the coriander, fennel and cumin seeds over medium-low heat for 3 minutes. Add pepper flakes and continue to toast until coriander begins to turn brown and pop. *Note: may need to cover after flakes are added as they will add some capzasin into the air burning eyes
  2. Transfer seeds, salt, cardamom, turmeric, garlic and ginger to a food processor. Add a tablespoon of water if needed. You should end up with a thick paste. Mix with cubed chicken in a bowl or bag until evenly coated.
  3. Heat a skillet over medium heat with the butter and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in the meat and fry for 1 or 2 minutes. Pour in 2/3 of the can of coconut milk and 1 cup of tomato sauce; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  4. Stir in the remaining coconut milk and 1 cup of water, kaffir lime leaves, cinnamon stick. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the chicken is tender. Stir occasionally.
  5. Once the chicken is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 2 tablespoons of warm water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick before serving

Category Chicken, Indian |

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Basil thai sauce with fried eggplant

2010
08.11

Not the best presentation. But then I AM a hungry bastard

Ingredients

1 large European eggplant, cause I have no Chinese
1 medium onion, chopped into large pieces
3 jalapeños seeded, diced
3 healthy cloves of chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4tbsp canola oil

Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown sugar
3/4 cup warm water

2 tsp corn starch mixed with 4 tbsp cold water

Directions

Mix fish sauce, soy, water and brown sugar; set aside.

Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.

Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.

Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.

Add sauce to the wok, stirring for 1 minute. Toss in basil.

Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

This recipe from: http://www.epicurious.com/recipes/member/views/THAI-FRIED-EGGPLANT-WITH-BASIL-1202498

Category Thai, Vegetarian |

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Thai Chicken Curry (With Extra Kaffir Lime Leaves Please!!)

2010
07.13

So I have been craving this all day since I talked with my buddy Ali about different kinds of curry I enjoy and my newly attained Kaffir Lime tree from Four Winds Growers.

While their site was difficult to actually figure out HOW to buy the tree, at least for me, the shipping and received product made it more than worth the effort. The tree came with a great little booklet to get you started, and it has already doubled in size since I got it. I know I will get my moneys worth just from the bounty it will provide me this summer, and I hope to give it refuge indoors over the winter, to begin the process anew next spring. Time will tell if I have what it takes to keep this little guy alive. *fingers crossed*

So this is a very simple recipe but still one of my favorites. So here goes:

Ingredients

  • 1 tbs chopped ginger
  • 4-5 medium sized garlic cloves chopped
  • 1.5 lbs skinless chicken thighs
  • 1 large onion
  • 2 medium potatoes, cubed
  • 1/2 can of Maesri red curry paste
  • 1 can of JFC Coconut milk (seriously, don’t buy that Goya shit anymore)
  • 2 cups of freshly rendered chicken stock from last nights carcass… (or whatever you have)
  • 6 kaffir lime leaves (2-3 for mere mortals)

Directions

  1. Pop the onions, garlic and ginger in some olive oil on med high and cook until the onion is translucent.
  2. Add the curry paste and walk it around the pan a bit to get the garlic and kaffir lime rind all happy
  3. Add your chicken and stir, cooking just enough to lock in the chickeny goodness
  4. Add everything else, stir and put on med high until it starts to simmer
  5. Once simmering drop down to low and let that bad boy stew for about 20 minutes.
  6. Thats it. See…I told you it was easy

Can't you just smell it???

Category Chicken, Thai |

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