Monday, August 24, 2009
Herbs, Herbs, Herbs!
As usual, I have an abundance of fresh herbs, particularly sage. Fortunately, sage is one of the best herbs when it comes to drying.
(Note the dried cayenne and serrano peppers dangling there, too)==========>
Parsley is another herb that seems to grow and grow, and I really hate to let any of it go to waste.
I rinse it, then hang it from the cabinets above the sink; the water drains naturally, and the parsley remains intact. It only takes a week or so for it to dry out completely.
As usual, I have an abundance of fresh herbs, particularly sage. Fortunately, sage is one of the best herbs when it comes to drying.
(Note the dried cayenne and serrano peppers dangling there, too)==========>
Parsley is another herb that seems to grow and grow, and I really hate to let any of it go to waste.
I rinse it, then hang it from the cabinets above the sink; the water drains naturally, and the parsley remains intact. It only takes a week or so for it to dry out completely.
Wednesday, August 12, 2009
Stuff you Never Knew you could Grill
Add cucumbers to the list! Cukes are great raw, with nothing added to them. But you can grill cucumbers, and use the grilled cukes in a variety of ways.
First, you peel the cuke. Split it lengthwise, and use a spoon to scoop the seeds out.
Leave the cucumber halves intact at this point. Put the halves into a sealable plastic bag, and add about a tablespoon of extra virgin olive oil. "Squish" the bag around to thoroughly coat the cucumber, being careful not to break the cucumber.
Grill the cucumber halves over medium-high heat, for about 5 minutes per side, until you've achieved grill marks.
Remove from grill, and allow to cool. At this point you could eat them as-is, add them to other grilled vegetables, or use them in any number of recipes.
Add cucumbers to the list! Cukes are great raw, with nothing added to them. But you can grill cucumbers, and use the grilled cukes in a variety of ways.
First, you peel the cuke. Split it lengthwise, and use a spoon to scoop the seeds out.
Leave the cucumber halves intact at this point. Put the halves into a sealable plastic bag, and add about a tablespoon of extra virgin olive oil. "Squish" the bag around to thoroughly coat the cucumber, being careful not to break the cucumber.
Grill the cucumber halves over medium-high heat, for about 5 minutes per side, until you've achieved grill marks.
Remove from grill, and allow to cool. At this point you could eat them as-is, add them to other grilled vegetables, or use them in any number of recipes.
Budweiser Barbecue Sauce
A word about a new product line, just recently available in my neighborhood: Budweiser Barbecue Sauces.
There are three varieties of BBQ sauce avaialable: Honey variety, Smoked variety, and the "regular" stuff. I chose to try the "regular" and work from there. Let me tell you, it's extremely delicious stuff!
If you know me at all, you know I don't endorse, suggest, or prefer any commercial brand of ANYTHING. But in the case of Budweiser Barbecue Sauce, I'm willing to go out on a limb. It's one of the best (store-bought) sauces I've ever tried, and I'm not the only one who thinks so:
http://www.bbqreport.com/archives/barbecue/2006/06/24/budweiser-barbecue-sauce
It tastes like something I'd make myself. That says a lot!
Saturday, August 08, 2009
Sesame Grilled Tuna Steaks
Ingredients
* 1 tuna loin steak per person, about 1/2 to 2/3 pound each
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil (don't use olive oil)
* 1 tablespoon minced fresh parsley
* 2 teaspoons lemon juice
* 1 large clove fresh garlic, minced (or 2 small cloves)
* 1/2 teaspoon crushed red pepper flakes (or more, to taste)
* a few grinds of black pepper
* about 1/2 cup sesame seeds
* (optional) a few drops of sesame seed oil
In a small bowl, whisk together all ingredients except tuna and sesame seeds. Cover with plastic wrap, and refrigerate until ready for use.
When ready to grill, heat your grill to medium-high.
Dump the 1/2 cup sesame seeds into a shallow pan (I used a pie pan). Dry the tuna steak/s on a paper towel, then press each side of the steak into the sesame seeds.
Grill the steak/s for 3 to 4 minutes per side (this can vary a bit, depending on the thickness of the tuna, the temperature of your grill, etc.)
I like to go for medium-rare to medium doneness
Remove the tuna from the grill, and allow it to rest for about 15 minutes, so the juices can redistribute. You could cover it loosely in aluminum foil, or do what I do: stow it away in the microwave oven.
To serve, use addtional soy sauce for dipping, if desired.
Ingredients
* 1 tuna loin steak per person, about 1/2 to 2/3 pound each
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil (don't use olive oil)
* 1 tablespoon minced fresh parsley
* 2 teaspoons lemon juice
* 1 large clove fresh garlic, minced (or 2 small cloves)
* 1/2 teaspoon crushed red pepper flakes (or more, to taste)
* a few grinds of black pepper
* about 1/2 cup sesame seeds
* (optional) a few drops of sesame seed oil
In a small bowl, whisk together all ingredients except tuna and sesame seeds. Cover with plastic wrap, and refrigerate until ready for use.
When ready to grill, heat your grill to medium-high.
Dump the 1/2 cup sesame seeds into a shallow pan (I used a pie pan). Dry the tuna steak/s on a paper towel, then press each side of the steak into the sesame seeds.
Grill the steak/s for 3 to 4 minutes per side (this can vary a bit, depending on the thickness of the tuna, the temperature of your grill, etc.)
I like to go for medium-rare to medium doneness
Remove the tuna from the grill, and allow it to rest for about 15 minutes, so the juices can redistribute. You could cover it loosely in aluminum foil, or do what I do: stow it away in the microwave oven.
To serve, use addtional soy sauce for dipping, if desired.
Lentil Chili...a Work in Progress
Last night, I had a hankering for chili-dogs. I had no chili in the house, and the only beans I had on hand were dried black beans. Dried beans weren't much help, because I wanted to eat TODAY.
I remembered the dried lentils I had in my cupboard, so I simmered some in a little water, combined with a splash of beer, a bay leaf, and crushed garlic. After about 15 minutes, the lentils had softened to the point where they were usable.
I drained the lentils, then returned them to the pot with some tomato sauce (made from my own tomatoes, thank you very much), some finely-diced jalapenos (also from my garden), some store-bought chili powder, and a little extra cumin.
I threw in some other stuff---a crushed, dried chipotle pepper, some butter, some fresh garlic, and salt & pepper---and let the whole works simmer for about 20 minutes (uncovered), until it thickened.
It was absolutely awesome as a hot dog topping, and with a little work, I bet it could work as a "whole meal in a bowl". I'll have to write things down, step-by-step, and get back to you with the recipe.
Last night, I had a hankering for chili-dogs. I had no chili in the house, and the only beans I had on hand were dried black beans. Dried beans weren't much help, because I wanted to eat TODAY.
I remembered the dried lentils I had in my cupboard, so I simmered some in a little water, combined with a splash of beer, a bay leaf, and crushed garlic. After about 15 minutes, the lentils had softened to the point where they were usable.
I drained the lentils, then returned them to the pot with some tomato sauce (made from my own tomatoes, thank you very much), some finely-diced jalapenos (also from my garden), some store-bought chili powder, and a little extra cumin.
I threw in some other stuff---a crushed, dried chipotle pepper, some butter, some fresh garlic, and salt & pepper---and let the whole works simmer for about 20 minutes (uncovered), until it thickened.
It was absolutely awesome as a hot dog topping, and with a little work, I bet it could work as a "whole meal in a bowl". I'll have to write things down, step-by-step, and get back to you with the recipe.
Friday, July 24, 2009
Spicy Guava-Glazed Pork
I found a cut of pork called an eye round, presumably from the middle/back of the hog.
I've never used it before, but it seems to have the same characteristics as a loin fillet...high surface-to-mass ratio, and low fat content. So I knew I'd have to brine or marinate it (I chose to brine) to retain flavor and moisture.
(The Brine): 1 quart water
1/2 cup salt
2 tablespoons balsamic vinegar (cider vinegar will work, too)
about 10 fresh sage leaves, torn
2 cloves fresh garlic, whole, skin on
Mix ingredients thoroughly in a large bowl. Add the pork, and cover with plastic wrap. Refrigerate for at least 2 hours, up to 12 hours/overnight. When done, remove pork to a plate or platter until ready to grill.
(The Glaze): 1 1/2 cups guava nectar (I used Guava/Pineapple nectar)
2 small (or 1 large) yellow banana peppers
2 jalapeno peppers
1 large clove garlic
1 tablespoon Worcestershire
1 tablespoon Bourbon (optional)
1 small, dried Chipotle pepper (optional)
1 large bay leaf
1 sprig fresh thyme, bundled with cotton string (image--->)
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
3 to 4 fresh sage leaves
salt & pepper to taste
(The Method): finely mince the fresh peppers and the garlic. Combine all ingredients, except for the sage, in a medium-sized saucepan. Bring to a boil, then reduce heat to medium-low, and allow to simmer until the mixture becomes thick, like a syrup (45 minutes to 1 hour). When mixture has reduced, finely mince sage and add to saucepan; simmer for an additional 2 to 3 minutes. Remove pan from heat, and allow mixture to cool.
(The Grilling): Spray grill liberally with non-stick spray, then preheat grill to medium-high.
Throw the pork onto the grill, and cook for about 10 minutes (all times are approximate), until grill-marks are achieved. Using metal tongs, turn the pork over, and grill for an additional 6 to 10 minutes
The "target" temperature is about 155 degrees...
...at which point, "carryover" will make sure your pork is fully cooked.
When the pork is up to temperature, reduce grill heat and brush on glaze
Cook for 3 to 4 minutes, then turn pork over and brush other side with glaze. Allow to cook for another 3 to 4 minutes, then remove to plate or platter. Allow the pork to rest for about 15 minutes before serving.
I found a cut of pork called an eye round, presumably from the middle/back of the hog.
I've never used it before, but it seems to have the same characteristics as a loin fillet...high surface-to-mass ratio, and low fat content. So I knew I'd have to brine or marinate it (I chose to brine) to retain flavor and moisture.
(The Brine): 1 quart water
1/2 cup salt
2 tablespoons balsamic vinegar (cider vinegar will work, too)
about 10 fresh sage leaves, torn
2 cloves fresh garlic, whole, skin on
Mix ingredients thoroughly in a large bowl. Add the pork, and cover with plastic wrap. Refrigerate for at least 2 hours, up to 12 hours/overnight. When done, remove pork to a plate or platter until ready to grill.
(The Glaze): 1 1/2 cups guava nectar (I used Guava/Pineapple nectar)
2 small (or 1 large) yellow banana peppers
2 jalapeno peppers
1 large clove garlic
1 tablespoon Worcestershire
1 tablespoon Bourbon (optional)
1 small, dried Chipotle pepper (optional)
1 large bay leaf
1 sprig fresh thyme, bundled with cotton string (image--->)
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
3 to 4 fresh sage leaves
salt & pepper to taste
(The Method): finely mince the fresh peppers and the garlic. Combine all ingredients, except for the sage, in a medium-sized saucepan. Bring to a boil, then reduce heat to medium-low, and allow to simmer until the mixture becomes thick, like a syrup (45 minutes to 1 hour). When mixture has reduced, finely mince sage and add to saucepan; simmer for an additional 2 to 3 minutes. Remove pan from heat, and allow mixture to cool.
(The Grilling): Spray grill liberally with non-stick spray, then preheat grill to medium-high.
Throw the pork onto the grill, and cook for about 10 minutes (all times are approximate), until grill-marks are achieved. Using metal tongs, turn the pork over, and grill for an additional 6 to 10 minutes
The "target" temperature is about 155 degrees...
...at which point, "carryover" will make sure your pork is fully cooked.
When the pork is up to temperature, reduce grill heat and brush on glaze
Cook for 3 to 4 minutes, then turn pork over and brush other side with glaze. Allow to cook for another 3 to 4 minutes, then remove to plate or platter. Allow the pork to rest for about 15 minutes before serving.
Thursday, July 23, 2009
Garden Update!!
Things are coming along nicely in the garden.
I finally broke down and purchased a digital camera, and I've been going kind of nuts playing with it!
Things are coming along nicely in the garden.
I finally broke down and purchased a digital camera, and I've been going kind of nuts playing with it!
Friday, May 22, 2009
Asian-Style Grilled Hot Wings
Hoo-boy, here we go! I've been working on this for a few hours, but I think I may have nailed it:
Asian-Style Grilled Hot Wings
The chicken:
about 2 pounds of chicken wings, or about 2 pounds of assorted chicken pieces, cut up
The rest:
1/2 cup of your favorite barbecue sauce
1/4 cup chili-garlic sauce (I recommend Sriracha)
4 tablespoons (1/2 stick) unsalted butter
2 to 3 jalapeno peppers (or other hot peppers of your choice), minced
2 cloves garlic, minced
Pre-cook chicken, either by steaming or poaching. If steaming, bring water to a boil and steam chicken for 15-20 minutes. If poaching, cover chicken in cold water, add 1 tablespoon salt, one whole clove of garlic (intact), and and one or two bay leaves. Bring gradually to a simmer. Simmer 20 minutes. When chicken is done, remove to a plate or platter lined with paper towel. Allow chicken to cool, then wrap and store in refrigerator until ready for grilling.
The Sauce:
In a small (at least 1 quart) saucepan, melt 1 tablespoon of the butter over medium heat. Add the minced jalapeno, and cook for about 3 minutes, stirring often. Add the minced garlic, and cook for an additional 2 to 3 minutes, stirring often, until the garlic is fragrant.
Reduce heat to medium-low, and add the barbecue sauce, chili-garlic sauce, and remaining butter. Allow the buter to melt, then stir to combine. Cover sauce, and allow to cook over low heat for about 15 minutes. Stir sauce again, cover, and remove from heat.
Spray your grill with a liberal amount of non-stick spray, or use a paper towel dipped in vegetable oil to coat your grill. Heat the grill to medium-high, and arrange chicken pieces evenly. Cook for about 5 minutes, and flip chicken pieces. Cook another 5 minutes, and check for crispness/grill marks on the skin. If desired, cook chicken pieces for another 2 to 3 minutes per side, if you like extra-crispy skin. Remove chicken from grill to a food-storage container with a snap-on lid, or to a large mixing bowl.
Pour sauce over chicken; snap lid onto container, and gently turn and toss to evenly coat chicken in sauce. If you're using a mixing bowl, carefully toss chicken to coat, or use a rubber spatula to gently fold chicken into sauce.
Plate up and serve!
SPRING SPRING SPRING!
Hi everybody!
Yep, it's Springtime once again. Today, I (almost) finished putting in my garden---there are still a few items (like my favorite, Brussels sprouts) that I haven't been able to get yet. But I have put down assorted peppers (jalapenos, orange bells, and yellow wax, to name a few), some tomatoes, some cukes, some zucchini, and assorted herbs. My thyme, sage and Greek oregano all came back this year, and so did a couple of strawberry plants---I have about a dozen strawberries nearly ready-to-eat. Some new pics of the garden will be coming shortly.
Moments from now, I'll be grilling some par-cooked chicken wings (got a good deal on the wings this afternoon). I'm going to do a barbecue-based, Buffalo style sauce....we'll see how that goes.
Thursday, January 15, 2009
Bacon-N-Eggs Cookies
Happy New Year, everybody! With the Central Pennsylvania weather being so cold, I have NO problem turning on the oven. Frequently.
Over the holidays, I started to get a little sick of the standard, sweet-and-gooey baked goods that everybody gave and received. So I baked several batches of my Bacon-N-Eggs cookies to give away to friends and family. Let me warn you: they're NOT your typical cookie.
=2 to 4 slices slab bacon (or 3 to 4 slices thin bacon)
=2 cups all-purpose flour
=1 cup (about 4 ounces by weight) shredded cheddar
=1/2 cup (1 stick) unsalted butter or margarine, at room temperature
=1 whole egg
=2 teaspoons baking powder
=1 egg yolk
=2 tablespoons heavy cream
=1/2 teaspoon Worcestershire
=1/2 teaspoon ground black pepper (or more, to taste)
=small pinch salt
Fry bacon in a large skillet over medium heat, until quite crisp. Remove bacon to paper towels to drain and cool. When bacon is cooled, crumble into small bits.
In a large mixing bowl, combine the flour, cheddar, butter, whole egg, baking powder, salt, pepper and heavy cream. Beat until just combined. At this point, if you're using an electric mixer, the motor will begin to strain. Add the bacon pieces to the bowl, and using your hands, knead the dough until everything is well-incorporated.
Roll the dough into a log, about 1 1/2 inches in diameter. Wrap log in plastic wrap, and refrigerate for at least 2 hours, to allow dough to firm up.
When the dough is firm, preheat oven to 350 degrees. Beat egg yolk with Worcestershire. Cut dough into disks, between 1/4 and 3/8 inch thick, and arrange on a cookie sheet lined with parchment (or greased). Brush tops of cookies with egg yolk/Worcestershire mixture. Bake for 7 minutes, then rotate cookie sheet 180 degrees and bake an additional 8 minutes.
Allow cookies to cool on the cookie sheet for 15-20 minutes before removing.
