For those of you who have questions or comments to which you would like a reply, drop me an e-mail at thesavorylife@gmail.com. Feel free to share anything you like! :)
Tuesday, February 20, 2007
Bison cheeseburger - an upgrade from your normal hamburger.
BISON CHEESEBURGER
This is a serious upgrade from your normal cheeseburger. Bison meat is a leaner, healthier choice: it has less fat and cholesterol than normal ground beef, but is higher in iron and protein, which makes it useful for those who are health-conscious. It has been said to help fight cancer and heart disease, due to certain fatty acids that can be found in the meat. In addition to these health perks, bison meat typically has a richer, more flavorful taste than regular ground beef.
Ingredients:
1/3 lb. ground bison meat, cajun spices/seasoning, grated cheese(s) (I typically use a monterey jack and cheddar blend), garlic, olive oil, 2 slices of 10-grain bread.
Directions:
Begin by cutting up a clove of garlic (pieces at your discretion; I prefer to dice it) and sauteeing it in a little olive oil in a frying pan on a burner turned to medium-high heat. Create a circular patty from the bison meat. Lightly season both sides with your cajun spices. Once the garlic is slightly brown, put your bison patty in the pan. You will want to let each side brown for a few minutes, and continue to flip the patty until it is nearly cooked to your liking. I prefer my burgers with some pink in the center, which usually doesn't take much more than five minutes. Just before you think the burger is done, spread some cheese across the top, and when it is melted, your bison burger is done. Serve on toasted 10-grain bread for a healthy, well-balanced meal.
This is something that should take less than ten minutes and is inexpensive. It is a good choice for a quick lunch or dinner. To read more on bison meat:
http://www.bisonbasics.com
http://www.bisoncentral.com
This is a serious upgrade from your normal cheeseburger. Bison meat is a leaner, healthier choice: it has less fat and cholesterol than normal ground beef, but is higher in iron and protein, which makes it useful for those who are health-conscious. It has been said to help fight cancer and heart disease, due to certain fatty acids that can be found in the meat. In addition to these health perks, bison meat typically has a richer, more flavorful taste than regular ground beef.
Ingredients:
1/3 lb. ground bison meat, cajun spices/seasoning, grated cheese(s) (I typically use a monterey jack and cheddar blend), garlic, olive oil, 2 slices of 10-grain bread.
Directions:
Begin by cutting up a clove of garlic (pieces at your discretion; I prefer to dice it) and sauteeing it in a little olive oil in a frying pan on a burner turned to medium-high heat. Create a circular patty from the bison meat. Lightly season both sides with your cajun spices. Once the garlic is slightly brown, put your bison patty in the pan. You will want to let each side brown for a few minutes, and continue to flip the patty until it is nearly cooked to your liking. I prefer my burgers with some pink in the center, which usually doesn't take much more than five minutes. Just before you think the burger is done, spread some cheese across the top, and when it is melted, your bison burger is done. Serve on toasted 10-grain bread for a healthy, well-balanced meal.
This is something that should take less than ten minutes and is inexpensive. It is a good choice for a quick lunch or dinner. To read more on bison meat:
http://www.bisonbasics.com
http://www.bisoncentral.com
Saturday, February 17, 2007
Chipotle!
CHIPOTLE
a highly biased restaurant review
If you're looking for a burrito bigger than any other burrito (the king of burritos?), with fresh ingredients, hotter-than-hot spices and peppers, and uniquely savory meats, Chipotle is your place. I've been to locations all across the US, from east, to west, to north, to south, and the devotion to a quality meal is always the same. While Chipotle could be categorized with chains like McDonald's (which formerly owned the largest piece of Chipotle stock) and Taco Bell, because it, too, produces a product "for here" or "to go" in a fast and repetitive manner, it is NOT in the same category. Chipotle endeavors to provide you with a fast AND fresh, healthy-ish (not the healthiest thing ever, but much, much better for you than your typical fast food), great-tasting, hunger-slaying, palate-building meal. Taking a hint from Chipotle's rapid growth and multiplying regular customer pool, other chains have sprung up or, having been founded before Chipotle, expanded in order to compete with the uniquely styled chain. So, why Chipotle?
1. Understated environment.
The clean feel of Chipotle's decor is no mistake: the white walls, complemented by the bare-bones, pipe-exposing lack of a traditional ceiling; the strange, naked-feeling artwork; the basic furniture; and the no-frills floor makes for a comfortably understated environment. Be yourself, because it'll help flavor the environment. You won't clash with anything. All types welcome there, because they want you to set the mood with your hunger and obvious zest for good tastes. Chipotle, instead of feeling stereotypical, like many other places in its category, feels clean, fresh, and open. They're not hiding anything, and you know it.
2. Friendly staff and order setup.
The burrito-makers behind the counter want to make your burrito, the way you want it. You don't even have to know the names of things, you can just point at what looks good, or tell them an amount and point, and they'll make it for you. It's kind of like the customization available at Starbucks, but you get to physically see your options. They make your burrito, to your liking, giving you a starting foundation and a smile. Moreover, every option really looks fresh. The items are replaced/replenished regularly. The guacamole is greeeeen. The meats are steaming next to the steaming beans and the steaming rice. The salsas are uncontaminated. The sour cream is pure white. The cheese is a milky pearl color and freshly grated, not sticking together in one formerly grated block. This is a step above what I've seen at any other place in the same category. They know what's good, and what's fresh, and they'll make it for you.
3. TASTE!
Definitely saving the best for last... TASTE is the major reason why you, and all your friends, relatives, schoolmates, coworkers, partners, pets, small children, large children, roommates, teammates, doctors, and acquaintances should choose Chipotle first. Chipotle understands that better taste comes from closer attention to details like freshness, composition, growing tactics, feeding methods and sources, use of hormones (or the lack thereof, as is the newest thing with their sour cream and soon, their cheese), and quality of foods and the people that produce them. You can taste the spices in a Chipotle burrito that no other places take the time and money to add. You can taste how fresh the avocadoes that went into the guacamole were, and you know that the guacamole was not made much before your burrito was. If you want to taste with all that you are and all that your tongue has to offer, Chipotle is the most obvious choice. You can taste the roots of Mexican food in a way that you can't at fast food Mexican places or at locations of direct competitors of Chipotle.
So, go get some Chipotle. If not right now, tonight. If not tonight, tomorrow night. For locations, menus, nutrition info, and other fun things (like watching fresh guacamole being made via live feed), go to http://www.chipotle.com. Customize an order. I recommend a chicken burrito bol with half the normal amount of rice, some black beans, a stripe of the red hot salsa (be careful, this stuff burns everything it touches, but it's delicious), sour cream, lots of cheese, and a serving of guacamole. Or be traditional and get it wrapped in a tortilla. Any way you do it, it's tasty.
In other words, Chipotle, because no detail goes unnoticed, unstudied, or unappreciated.
a highly biased restaurant review
If you're looking for a burrito bigger than any other burrito (the king of burritos?), with fresh ingredients, hotter-than-hot spices and peppers, and uniquely savory meats, Chipotle is your place. I've been to locations all across the US, from east, to west, to north, to south, and the devotion to a quality meal is always the same. While Chipotle could be categorized with chains like McDonald's (which formerly owned the largest piece of Chipotle stock) and Taco Bell, because it, too, produces a product "for here" or "to go" in a fast and repetitive manner, it is NOT in the same category. Chipotle endeavors to provide you with a fast AND fresh, healthy-ish (not the healthiest thing ever, but much, much better for you than your typical fast food), great-tasting, hunger-slaying, palate-building meal. Taking a hint from Chipotle's rapid growth and multiplying regular customer pool, other chains have sprung up or, having been founded before Chipotle, expanded in order to compete with the uniquely styled chain. So, why Chipotle?
1. Understated environment.
The clean feel of Chipotle's decor is no mistake: the white walls, complemented by the bare-bones, pipe-exposing lack of a traditional ceiling; the strange, naked-feeling artwork; the basic furniture; and the no-frills floor makes for a comfortably understated environment. Be yourself, because it'll help flavor the environment. You won't clash with anything. All types welcome there, because they want you to set the mood with your hunger and obvious zest for good tastes. Chipotle, instead of feeling stereotypical, like many other places in its category, feels clean, fresh, and open. They're not hiding anything, and you know it.
2. Friendly staff and order setup.
The burrito-makers behind the counter want to make your burrito, the way you want it. You don't even have to know the names of things, you can just point at what looks good, or tell them an amount and point, and they'll make it for you. It's kind of like the customization available at Starbucks, but you get to physically see your options. They make your burrito, to your liking, giving you a starting foundation and a smile. Moreover, every option really looks fresh. The items are replaced/replenished regularly. The guacamole is greeeeen. The meats are steaming next to the steaming beans and the steaming rice. The salsas are uncontaminated. The sour cream is pure white. The cheese is a milky pearl color and freshly grated, not sticking together in one formerly grated block. This is a step above what I've seen at any other place in the same category. They know what's good, and what's fresh, and they'll make it for you.
3. TASTE!
Definitely saving the best for last... TASTE is the major reason why you, and all your friends, relatives, schoolmates, coworkers, partners, pets, small children, large children, roommates, teammates, doctors, and acquaintances should choose Chipotle first. Chipotle understands that better taste comes from closer attention to details like freshness, composition, growing tactics, feeding methods and sources, use of hormones (or the lack thereof, as is the newest thing with their sour cream and soon, their cheese), and quality of foods and the people that produce them. You can taste the spices in a Chipotle burrito that no other places take the time and money to add. You can taste how fresh the avocadoes that went into the guacamole were, and you know that the guacamole was not made much before your burrito was. If you want to taste with all that you are and all that your tongue has to offer, Chipotle is the most obvious choice. You can taste the roots of Mexican food in a way that you can't at fast food Mexican places or at locations of direct competitors of Chipotle.
So, go get some Chipotle. If not right now, tonight. If not tonight, tomorrow night. For locations, menus, nutrition info, and other fun things (like watching fresh guacamole being made via live feed), go to http://www.chipotle.com. Customize an order. I recommend a chicken burrito bol with half the normal amount of rice, some black beans, a stripe of the red hot salsa (be careful, this stuff burns everything it touches, but it's delicious), sour cream, lots of cheese, and a serving of guacamole. Or be traditional and get it wrapped in a tortilla. Any way you do it, it's tasty.
In other words, Chipotle, because no detail goes unnoticed, unstudied, or unappreciated.
Barbecue chicken, baked, and asparagus.
BAKED BARBECUE CHICKEN
Okay, so, I don't have a grill, and I'm not close with anyone who does have a grill, so my barbecue chicken got baked.
Ingredients:
Jardine's 5-Star Texas-Style sauce, Dragon soy sauce, chicken breasts, and regular soy sauce.
Directions:
Marinate in soy sauce, Dragon soy sauce, and Jardine's for at least a few hours. The last two ingredients are things I found at Central Market that I had previously never seen before. The Dragon grants a smoky back flavor, while the Jardine's gives it that sweet and spicy Texan barbecue taste. Yum. The regular soy sauce just speeds up marinades. After marinating, place the chicken breasts flat on a pan and stick into an oven preheated to approximately 350 degrees for about 18 minutes. Serve with Jardine's. Very basic recipe, just ultimately an ad for those two special sauces for those of you who live near a Central Market.
ASPARAGUS
Yum, my favorite vegetable - next to radishes. Or red cabbage. Okay, my favorite green vegetable.
Ingredients:
Asparagus. It should be thin and not hard at time of purchase.
Directions:
To prepare asparagus, begin by holding each stalk with fingertips at each end. Bend slowly, and the stalk will break naturally at a good place, leaving you with the top, which is what you want. Rinse the asparagus. Place in a covered pan and fill with water until most stalks are slightly submerged in water. Cook on medium/medium-high heat for 6-10 minutes, or until the asparagus is soft but still somewhat crunchy (you can test this by trying a piece). Serve with cream sauce or salt and butter.
CREAM SAUCE
A family favorite with asparagus, straight from France.
Ingredients:
Creme Fraiche (it comes in a hot pink plastic tub and is usually near the sour cream or cream cheese at high-end grocery stores), 1 stick of butter.
Directions:
Empty entire container of Creme Fraiche into a saucepan. Place on medium heat. Add one stick of butter. Allow the two to melt together, stirring occasionally, until both are fully melted. DO NOT let the sauce boil.
Simplicity's the key for tonight. Sorry there's nothing more elaborate. PS - Even if you're not a huge fan of asparagus, try it with the cream sauce - everyone loves it.
Okay, so, I don't have a grill, and I'm not close with anyone who does have a grill, so my barbecue chicken got baked.
Ingredients:
Jardine's 5-Star Texas-Style sauce, Dragon soy sauce, chicken breasts, and regular soy sauce.
Directions:
Marinate in soy sauce, Dragon soy sauce, and Jardine's for at least a few hours. The last two ingredients are things I found at Central Market that I had previously never seen before. The Dragon grants a smoky back flavor, while the Jardine's gives it that sweet and spicy Texan barbecue taste. Yum. The regular soy sauce just speeds up marinades. After marinating, place the chicken breasts flat on a pan and stick into an oven preheated to approximately 350 degrees for about 18 minutes. Serve with Jardine's. Very basic recipe, just ultimately an ad for those two special sauces for those of you who live near a Central Market.
ASPARAGUS
Yum, my favorite vegetable - next to radishes. Or red cabbage. Okay, my favorite green vegetable.
Ingredients:
Asparagus. It should be thin and not hard at time of purchase.
Directions:
To prepare asparagus, begin by holding each stalk with fingertips at each end. Bend slowly, and the stalk will break naturally at a good place, leaving you with the top, which is what you want. Rinse the asparagus. Place in a covered pan and fill with water until most stalks are slightly submerged in water. Cook on medium/medium-high heat for 6-10 minutes, or until the asparagus is soft but still somewhat crunchy (you can test this by trying a piece). Serve with cream sauce or salt and butter.
CREAM SAUCE
A family favorite with asparagus, straight from France.
Ingredients:
Creme Fraiche (it comes in a hot pink plastic tub and is usually near the sour cream or cream cheese at high-end grocery stores), 1 stick of butter.
Directions:
Empty entire container of Creme Fraiche into a saucepan. Place on medium heat. Add one stick of butter. Allow the two to melt together, stirring occasionally, until both are fully melted. DO NOT let the sauce boil.
Simplicity's the key for tonight. Sorry there's nothing more elaborate. PS - Even if you're not a huge fan of asparagus, try it with the cream sauce - everyone loves it.
Friday, February 16, 2007
Lobster tail omelette. Oh, and how I almost burned down my kitchen.
LOBSTER TAIL OMELETTE
This is delicious any time of day, as long as you have fresh lobster.
Ingredients:
Egg whites (healthier than whole eggs, and I personally prefer the taste of egg whites), as many different cheeses as you can muster (I used a quattro formaggio blend from Central Market, with a little parmesan and cheddar, too), green onions (one per omelette), a little oregano, a fresh lobster tail, a little butter, and a clove or two of garlic.
Directions:
First, you must clean your lobster tail. I was going to broil it, but I screwed that up (I'll talk about that below), so I fried it instead. For frying, you will want to remove the shell/hard pieces, intestinal track (if the fish market did not remove it), and anything you don't want to eat. There isn't much that's soft on a lobster that you can't eat. In a frying pan, melt a thin slice of butter. Chop up your clove(s) of garlic and add them to the pan. Turn it up to medium-high heat, and after a minute or so, add the lobster tail. You will want to fry the tail until the colored parts look really, really red, if they don't already, but so that the tail is not quite browned. I made mine a little brown, and it tasted like it was maybe slightly overcooked. While the lobster is cooking, prepare your green onion by chopping it into thin pieces. Once the lobster is done, you can put it aside and pour your egg whites (or regular eggs, whatever) into the pan. You should let them cook for a little while, until you can pull some of them up from the surface of the pan, and the underside looks a little brown. This is usually around the time the egg whites really start bubbling. Quickly add your grated cheeses and chives and flip one half of the eggs so that they are face down on the other half of the eggs, making a half-circle of egg white and cheesy goodness. Cook until both sides are brown to your liking. Slice or chop the lobster tail and spread on top of the omelette.
Now, to why I didn't broil that lobster tail... I was going to coat the lobster tail with a little butter before broiling, but I didn't have any melted butter, so I grabbed the butter stick and held it near the heat of my preheating oven. Except my fingers were apparently slippery, and... the stick of butter went sliding into the oven. Where the wrapper burst into flames. Big, bright, orange ones that would be a lot prettier if they weren't in my kitchen. I slammed the oven door shut, hoping to contain the flames while I tried to figure out what to do. Meanwhile, I can see through the little window on the door that half of the oven is glowing bright. Thinking fast, I grabbed the pitcher from my blender from the drying rack (from a previous night's tapenade-making), filled it with water, and threw open the door, to be confronted by a brightly-glowing oven, only encouraged by the sudden rush of oxygen. I threw the water onto the flames... not quite out yet, and growing fast. Fire extinguisher? Like I knew where one was. I wish. I quickly filled the pitcher again and drenched the flames again, this time getting them all. Moral of the story? Don't hold flammable things near an open oven ready for broiling.
This is delicious any time of day, as long as you have fresh lobster.
Ingredients:
Egg whites (healthier than whole eggs, and I personally prefer the taste of egg whites), as many different cheeses as you can muster (I used a quattro formaggio blend from Central Market, with a little parmesan and cheddar, too), green onions (one per omelette), a little oregano, a fresh lobster tail, a little butter, and a clove or two of garlic.
Directions:
First, you must clean your lobster tail. I was going to broil it, but I screwed that up (I'll talk about that below), so I fried it instead. For frying, you will want to remove the shell/hard pieces, intestinal track (if the fish market did not remove it), and anything you don't want to eat. There isn't much that's soft on a lobster that you can't eat. In a frying pan, melt a thin slice of butter. Chop up your clove(s) of garlic and add them to the pan. Turn it up to medium-high heat, and after a minute or so, add the lobster tail. You will want to fry the tail until the colored parts look really, really red, if they don't already, but so that the tail is not quite browned. I made mine a little brown, and it tasted like it was maybe slightly overcooked. While the lobster is cooking, prepare your green onion by chopping it into thin pieces. Once the lobster is done, you can put it aside and pour your egg whites (or regular eggs, whatever) into the pan. You should let them cook for a little while, until you can pull some of them up from the surface of the pan, and the underside looks a little brown. This is usually around the time the egg whites really start bubbling. Quickly add your grated cheeses and chives and flip one half of the eggs so that they are face down on the other half of the eggs, making a half-circle of egg white and cheesy goodness. Cook until both sides are brown to your liking. Slice or chop the lobster tail and spread on top of the omelette.
Now, to why I didn't broil that lobster tail... I was going to coat the lobster tail with a little butter before broiling, but I didn't have any melted butter, so I grabbed the butter stick and held it near the heat of my preheating oven. Except my fingers were apparently slippery, and... the stick of butter went sliding into the oven. Where the wrapper burst into flames. Big, bright, orange ones that would be a lot prettier if they weren't in my kitchen. I slammed the oven door shut, hoping to contain the flames while I tried to figure out what to do. Meanwhile, I can see through the little window on the door that half of the oven is glowing bright. Thinking fast, I grabbed the pitcher from my blender from the drying rack (from a previous night's tapenade-making), filled it with water, and threw open the door, to be confronted by a brightly-glowing oven, only encouraged by the sudden rush of oxygen. I threw the water onto the flames... not quite out yet, and growing fast. Fire extinguisher? Like I knew where one was. I wish. I quickly filled the pitcher again and drenched the flames again, this time getting them all. Moral of the story? Don't hold flammable things near an open oven ready for broiling.
Backtracking.
Time to backtrack a bit. Please bear with me, as I won't remember everything. There will be several meals/marinades/random dishes covered here:
-Red salad
-Roasted red pepper tapenade (to be used in a listed meal)
-Snapper Vera Cruz (courtesy of Central Market)
-Chicken & various marinades
-Butterfly pork chops & various marinades
RED SALAD
No, this is not my subliminal tribute to communism. This is an original recipe including some of my favorite fresh foods.
Ingredients:
1/2 head of red cabbage, 1 bunch of red radishes, approximately 20 cherry tomatoes, 1 scoop of red pepper aioli, 2 spoonfuls of whipped cream cheese, olive oil to consistency
Directions:
Chop 1/2 head of red cabbage into thin pieces. Tear the pieces apart so the individual slices of red cabbage are separate. Clean radishes and remove heads. Slice radishes into halves, and then halve them again. Combine chopped red cabbage, radishes, and cherry tomatoes in a bowl. In a separate bowl, combine red pepper aioli (I like to use the deli stuff from Central Market; "one scoop" is how I measure buying and using it.) and cream cheese. Pour olive oil (a little bit at a time) in with the red pepper aioli and cream cheese and stir. Keep adding olive oil in small doses until the dressing has a very liquid consistency. Pour the dressing in with the vegetables and mix well. Chill in the refrigerator for a few minutes before serving.
ROASTED RED PEPPER TAPENADE
This tapenade is to be used in the Snapper Vera Cruz. It was created based on recipe suggestions from several sources, and it was the first time I had ever made tapenade. It is a very basic thing that no one seems to know a) what it is or b) how to make it. Here is a link to a short description of what it is: http://en.wikipedia.org/wiki/Tapenade
Ingredients:
20 black olives, 4 anchovies, 1 tablespoon of rinsed capers, 1 inch-long piece of a roasted red bell pepper, olive oil, 1-2 cloves of garlic, 1/2 of a fresh lemon or lime.
Directions:
Chop the black olives into smallish pieces. Chop the garlic (1 clove if you're not a big, big garlic fan like me; 2 cloves if you are) into pieces about the same size as the olives. Put the olives, anchovies, pepper, capers, and garlic into a mixer or blender. I sauteed the garlic in a pan and then added the tapenade, because the tapenade I was making was for the Snapper Vera Cruz, but you can also blend the garlic into the tapenade. Pour enough olive oil in to cover everything that you're blending. Squeeze the juice from the lemon or lime into the mix. Mix or blend until it is a smooth, not lumpy, spread. I used the "Puree" button on my KitchenAid blender, and I had to let it go for a few minutes, but you be the judge of how smooth you want your tapenade. When it's done, you will want to strain any excess olive oil. Serve on bread or use in a recipe.
SNAPPER VERA CRUZ
This recipe is courtesy of Central Market. If you are from an area that does not have Central Market, first off, I'm really sorry. Second, Central Market is a place with a wide variety of fresh, delicious, sometimes organic foods available. Great tastes come from there. They regularly hand out recipe cards for free. It's kind of like Trader Joe's or Whole Foods, but bigger, better, cleaner, friendlier, and with a wider variety of products and free recipe cards.
Ingredients:
Red snapper (1-2 filets), 1 20-oz. can of crushed tomatoes, 1 lime, 1 lemon, 2 cloves of garlic, roasted red pepper tapenade (see above), salt and pepper to taste.
Directions:
Start by marinating the snapper. Squeeze juice from the fresh lime onto the fish, then add some salt and pepper, amounts based on how much you like each. I lightly covered the fish in pepper, then added a few shakes of salt. Place the fish into a Ziploc bag and put it in the refrigerator. Preheat your oven to 350-375 degrees (honestly, I don't remember what temperature I used, and the recipe card I had has gone missing, but standard fish cooking guidelines state 400 degrees for 10 minutes for each inch of thickness; since red snapper is not very thick and you're cooking this for 15, I would suggest 350-375). Meanwhile, get started on your tapenade, following the recipe above. After the fish has been marinating for 10-15 minutes, remove it from the refrigerator and place it in a pan. If your oven is done preheating, put the fish in, and cook it for 15 minutes. I personally prefer to turn the fish around about halfway through the cooking time so each side is evenly cooked.
Chop up your garlic. Add a little olive oil to a frying pan, and begin sauteeing the garlic with the burner turned to high. After a few minutes, add your tapenade and crushed tomatoes, and turn the heat down a bit. Let this mixture simmer, stirring regularly, for a few minutes. Take it off the burner until the fish is done in the oven. When you remove the fish from the oven, put your your mixture back on the burner at medium heat, and add the fish. Flip the fish a few times through the next five minutes. After five minutes with the fish in the pan, you're done. Serve with some fresh lemon juice squeezed on top. This is delicious with white rice, black beans, or both.
CHICKEN + MARINADES
These are just basic instructions on how to cook chicken, plus a few marinades I've tried that have been good.
Ingredients:
Chicken! I recommend using air-chilled, vegetarian-fed chicken, if you can get it, as this makes for a MUCH fresher-tasting, more tender chicken breast. It's 50 cents/lb. more expensive than regularly-chilled chicken at Central Market, which is about a 10% increase over the price of regular chicken (worth it to me).
Directions:
Marinate NO MORE than 12 hours. To bake chicken, cook at 325-350 degrees until the chicken responds softly when you press on it with a fork. Betty Crocker says this time should be about 15 to 20 minutes. I think. If you want to check, cut into the center of a breast. If the meat is at all pink, they are not done yet.
Marinade 1:
In a Ziploc bag or plastic container, combine your chicken breast(s), red wine (enough to cover all of the chicken; I recommend using a pinot noir or grigio), a little rosemary, and some sliced fresh radishes. I would not recommend marinating chicken breast(s) for more than all day (ie, start the marinade in the morning before work or whatever you're doing that day; use it before bed). However, you should marinate chicken for at least a few hours.
Marinade 2:
In a Ziploc bag or plastic container, combine a few fresh basil leaves, your chicken breast(s), and some red wine.
That's all I can remember for now.
PORK CHOPS + MARINADES
More basic instructions on cooking, this time for pork, plus a few good marinades.
Ingredients:
Pork! I recommend using Berkshire pork, if you can find it. This is a higher quality meat with a more flavorful taste. Usually, it is slightly more expensive. I also love to use butterfly chops.
Directions:
Pork can be cooked in many different ways - frying, baking, broiling, grilling, etc. My personal favorite is broiling. To do this, preheat your oven to "broil", place the pork chops on a broiling pan, and when the oven is done preheating, put them in. You should flip the pork chops every 3-4 minutes until they respond softly when pressed with a fork, or a total of 4-5 flips. If you want to check if they are cooked enough, cut into the center of one piece, and if the meat is really really pink still, they're not done.
Marinades: In a Ziploc bag or plastic container, combine your pork chops, soy sauce, red wine, and sage. Or oregano. Or no red wine, but Chipotle Tabasco sauce. Or anything you find in your spice cabinet. Truth is, I'm having trouble remembering what combinations I used. I'll let you guys know as I go along. The darker and thicker the meat, the longer you need to marinate it; I would not marinate pork chops for more than 24 hours. Then again, I'm a HUGE stickler for freshness.
Alright, stay tuned for more, but that's it for this post. Coming up next: lobster tail six-cheese omelettes, and a big blooper.
-Red salad
-Roasted red pepper tapenade (to be used in a listed meal)
-Snapper Vera Cruz (courtesy of Central Market)
-Chicken & various marinades
-Butterfly pork chops & various marinades
RED SALAD
No, this is not my subliminal tribute to communism. This is an original recipe including some of my favorite fresh foods.
Ingredients:
1/2 head of red cabbage, 1 bunch of red radishes, approximately 20 cherry tomatoes, 1 scoop of red pepper aioli, 2 spoonfuls of whipped cream cheese, olive oil to consistency
Directions:
Chop 1/2 head of red cabbage into thin pieces. Tear the pieces apart so the individual slices of red cabbage are separate. Clean radishes and remove heads. Slice radishes into halves, and then halve them again. Combine chopped red cabbage, radishes, and cherry tomatoes in a bowl. In a separate bowl, combine red pepper aioli (I like to use the deli stuff from Central Market; "one scoop" is how I measure buying and using it.) and cream cheese. Pour olive oil (a little bit at a time) in with the red pepper aioli and cream cheese and stir. Keep adding olive oil in small doses until the dressing has a very liquid consistency. Pour the dressing in with the vegetables and mix well. Chill in the refrigerator for a few minutes before serving.
ROASTED RED PEPPER TAPENADE
This tapenade is to be used in the Snapper Vera Cruz. It was created based on recipe suggestions from several sources, and it was the first time I had ever made tapenade. It is a very basic thing that no one seems to know a) what it is or b) how to make it. Here is a link to a short description of what it is: http://en.wikipedia.org/wiki/Tapenade
Ingredients:
20 black olives, 4 anchovies, 1 tablespoon of rinsed capers, 1 inch-long piece of a roasted red bell pepper, olive oil, 1-2 cloves of garlic, 1/2 of a fresh lemon or lime.
Directions:
Chop the black olives into smallish pieces. Chop the garlic (1 clove if you're not a big, big garlic fan like me; 2 cloves if you are) into pieces about the same size as the olives. Put the olives, anchovies, pepper, capers, and garlic into a mixer or blender. I sauteed the garlic in a pan and then added the tapenade, because the tapenade I was making was for the Snapper Vera Cruz, but you can also blend the garlic into the tapenade. Pour enough olive oil in to cover everything that you're blending. Squeeze the juice from the lemon or lime into the mix. Mix or blend until it is a smooth, not lumpy, spread. I used the "Puree" button on my KitchenAid blender, and I had to let it go for a few minutes, but you be the judge of how smooth you want your tapenade. When it's done, you will want to strain any excess olive oil. Serve on bread or use in a recipe.
SNAPPER VERA CRUZ
This recipe is courtesy of Central Market. If you are from an area that does not have Central Market, first off, I'm really sorry. Second, Central Market is a place with a wide variety of fresh, delicious, sometimes organic foods available. Great tastes come from there. They regularly hand out recipe cards for free. It's kind of like Trader Joe's or Whole Foods, but bigger, better, cleaner, friendlier, and with a wider variety of products and free recipe cards.
Ingredients:
Red snapper (1-2 filets), 1 20-oz. can of crushed tomatoes, 1 lime, 1 lemon, 2 cloves of garlic, roasted red pepper tapenade (see above), salt and pepper to taste.
Directions:
Start by marinating the snapper. Squeeze juice from the fresh lime onto the fish, then add some salt and pepper, amounts based on how much you like each. I lightly covered the fish in pepper, then added a few shakes of salt. Place the fish into a Ziploc bag and put it in the refrigerator. Preheat your oven to 350-375 degrees (honestly, I don't remember what temperature I used, and the recipe card I had has gone missing, but standard fish cooking guidelines state 400 degrees for 10 minutes for each inch of thickness; since red snapper is not very thick and you're cooking this for 15, I would suggest 350-375). Meanwhile, get started on your tapenade, following the recipe above. After the fish has been marinating for 10-15 minutes, remove it from the refrigerator and place it in a pan. If your oven is done preheating, put the fish in, and cook it for 15 minutes. I personally prefer to turn the fish around about halfway through the cooking time so each side is evenly cooked.
Chop up your garlic. Add a little olive oil to a frying pan, and begin sauteeing the garlic with the burner turned to high. After a few minutes, add your tapenade and crushed tomatoes, and turn the heat down a bit. Let this mixture simmer, stirring regularly, for a few minutes. Take it off the burner until the fish is done in the oven. When you remove the fish from the oven, put your your mixture back on the burner at medium heat, and add the fish. Flip the fish a few times through the next five minutes. After five minutes with the fish in the pan, you're done. Serve with some fresh lemon juice squeezed on top. This is delicious with white rice, black beans, or both.
CHICKEN + MARINADES
These are just basic instructions on how to cook chicken, plus a few marinades I've tried that have been good.
Ingredients:
Chicken! I recommend using air-chilled, vegetarian-fed chicken, if you can get it, as this makes for a MUCH fresher-tasting, more tender chicken breast. It's 50 cents/lb. more expensive than regularly-chilled chicken at Central Market, which is about a 10% increase over the price of regular chicken (worth it to me).
Directions:
Marinate NO MORE than 12 hours. To bake chicken, cook at 325-350 degrees until the chicken responds softly when you press on it with a fork. Betty Crocker says this time should be about 15 to 20 minutes. I think. If you want to check, cut into the center of a breast. If the meat is at all pink, they are not done yet.
Marinade 1:
In a Ziploc bag or plastic container, combine your chicken breast(s), red wine (enough to cover all of the chicken; I recommend using a pinot noir or grigio), a little rosemary, and some sliced fresh radishes. I would not recommend marinating chicken breast(s) for more than all day (ie, start the marinade in the morning before work or whatever you're doing that day; use it before bed). However, you should marinate chicken for at least a few hours.
Marinade 2:
In a Ziploc bag or plastic container, combine a few fresh basil leaves, your chicken breast(s), and some red wine.
That's all I can remember for now.
PORK CHOPS + MARINADES
More basic instructions on cooking, this time for pork, plus a few good marinades.
Ingredients:
Pork! I recommend using Berkshire pork, if you can find it. This is a higher quality meat with a more flavorful taste. Usually, it is slightly more expensive. I also love to use butterfly chops.
Directions:
Pork can be cooked in many different ways - frying, baking, broiling, grilling, etc. My personal favorite is broiling. To do this, preheat your oven to "broil", place the pork chops on a broiling pan, and when the oven is done preheating, put them in. You should flip the pork chops every 3-4 minutes until they respond softly when pressed with a fork, or a total of 4-5 flips. If you want to check if they are cooked enough, cut into the center of one piece, and if the meat is really really pink still, they're not done.
Marinades: In a Ziploc bag or plastic container, combine your pork chops, soy sauce, red wine, and sage. Or oregano. Or no red wine, but Chipotle Tabasco sauce. Or anything you find in your spice cabinet. Truth is, I'm having trouble remembering what combinations I used. I'll let you guys know as I go along. The darker and thicker the meat, the longer you need to marinate it; I would not marinate pork chops for more than 24 hours. Then again, I'm a HUGE stickler for freshness.
Alright, stay tuned for more, but that's it for this post. Coming up next: lobster tail six-cheese omelettes, and a big blooper.
Tuesday, February 13, 2007
Welcome to the savory life.
Welcome to the savory life. I've started this blog, inspired by that of a friend from school, so that I may document my adventures with cooking - what works, what burns, what tastes great, and what is Spot-worthy - while sharing with you, my audience. If you have any questions, do not hesitate to e-mail me. I will be glad to help you any way I can. Please note here that many of my ideas, recipes, and techniques are actually products of the great minds at Central Market, who help me determine what to buy and what to do with it.
Cooking has recently become a huge part of my life. Back in October, I took residence in an ExtendedStayAmerica in Meriden, CT. For $65 a night, I had a hotel room that was more like a studio apartment, with a tiny little kitchen. I had a few burners, no oven, a refrigerator, and a microwave. It was there, in room 310, that my love for cooking blossomed. My first real meal, I cooked a family favorite - asparagus with cream sauce. To go with my lovely asparagus, I made Jack Daniels steak strips and tomato basil pasta, with a lime sherbet punch dessert. It was amazing. I realized how much I really enjoyed the process and the fruits of my labor. For the next month or so, I was cooking up a storm in that tiny little kitchen, on that tiny little stove. Now, I have a full kitchen, and my appetite is only more voracious. I spend hours every day wandering the grocery store, looking for new things to try, and then coming home to cook whatever I found to perfection. Stick around for the tastes and the laughs to come as I learn more about food, cooking, and myself.
I might backtrack a little and cover some stuff I've already done in the next entry, but after that, it should be posted right after I cook it.
Cooking has recently become a huge part of my life. Back in October, I took residence in an ExtendedStayAmerica in Meriden, CT. For $65 a night, I had a hotel room that was more like a studio apartment, with a tiny little kitchen. I had a few burners, no oven, a refrigerator, and a microwave. It was there, in room 310, that my love for cooking blossomed. My first real meal, I cooked a family favorite - asparagus with cream sauce. To go with my lovely asparagus, I made Jack Daniels steak strips and tomato basil pasta, with a lime sherbet punch dessert. It was amazing. I realized how much I really enjoyed the process and the fruits of my labor. For the next month or so, I was cooking up a storm in that tiny little kitchen, on that tiny little stove. Now, I have a full kitchen, and my appetite is only more voracious. I spend hours every day wandering the grocery store, looking for new things to try, and then coming home to cook whatever I found to perfection. Stick around for the tastes and the laughs to come as I learn more about food, cooking, and myself.
I might backtrack a little and cover some stuff I've already done in the next entry, but after that, it should be posted right after I cook it.
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