11 Temmuz 2012 Çarşamba
Philippine Breakfast of Sweet Longaniza Sausage and Chinese Asado Tocino
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10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Fast & Easy Creamed Spinach – Cash Rules Everything Around Me (C.R.E.A.M.)
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When people ask me if I fear eventually running out ofthings to video, I say no, and then joke that even if I did, I’d juststart filming them all over again to keep that sweet ad revenue flowing in.
While that wasn’t the reason, I did think about that whilefilming this new and possibly improved creamed spinach recipe. As I’ve admittedbefore, every once in a while I’ll film something because I feel like eatingit, and not because it’s a food wish. This lovely side dish is one such recipe.
I was driving over the Bay Bridge a few weeks ago, andC.R.E.A.M. by the Wu-Tang Clan was on the stereo. As Raekwon the Chef and MethodMan serenaded me over the foggy span, I started to crave a steak and side ofcreamed spinach. This happens more than I care to admit, where a song triggersa yearning for some sort of tasty bite. Please tell me this happens to you too.
This more contemporary creamed spinach recipe is verysimilar flavor-wise to our previously posted “Steakhouse Creamed Spinach,” butsince it doesn’t use a béchamel, it’s a bit lighter in texture. You'll need touse a nice heavy cream, since it thickens beautifully as it reduces, leavingyou with a simple, but still luxurious sauce.
The only way to ruin this dish is to not squeeze all thewater out of the cooked spinach. If that’s covered, the rest is pretty simple.Keep in mind that even perfect squeezed spinach will still thin out the sauce abit; so don’t be afraid to reduce the cream until quite thick. You can alwaysadd another drizzle of cream if you go too far.
Anyway, as the WTC would say, I hope you’re trying to hearwhat I'm kickin' in your ear. This would make a great side dish for your nextsteak dinner, and you should give it a try soon. Enjoy!
Ingredients for 4 portions:2 pounds cleaned spinach2 tsp olive oilFor the cream sauce:1 tbsp butter2 tbsp minced shallotspinch of salt, cayenne, freshly ground black pepper to tastepinch of fresh grated nutmeg1 tsp freshly grated lemon zest3/4 cup cream2 tbsp finely grated Parmigiano-Reggiano cheese
When people ask me if I fear eventually running out ofthings to video, I say no, and then joke that even if I did, I’d juststart filming them all over again to keep that sweet ad revenue flowing in. While that wasn’t the reason, I did think about that whilefilming this new and possibly improved creamed spinach recipe. As I’ve admittedbefore, every once in a while I’ll film something because I feel like eatingit, and not because it’s a food wish. This lovely side dish is one such recipe.
I was driving over the Bay Bridge a few weeks ago, andC.R.E.A.M. by the Wu-Tang Clan was on the stereo. As Raekwon the Chef and MethodMan serenaded me over the foggy span, I started to crave a steak and side ofcreamed spinach. This happens more than I care to admit, where a song triggersa yearning for some sort of tasty bite. Please tell me this happens to you too.
This more contemporary creamed spinach recipe is verysimilar flavor-wise to our previously posted “Steakhouse Creamed Spinach,” butsince it doesn’t use a béchamel, it’s a bit lighter in texture. You'll need touse a nice heavy cream, since it thickens beautifully as it reduces, leavingyou with a simple, but still luxurious sauce.The only way to ruin this dish is to not squeeze all thewater out of the cooked spinach. If that’s covered, the rest is pretty simple.Keep in mind that even perfect squeezed spinach will still thin out the sauce abit; so don’t be afraid to reduce the cream until quite thick. You can alwaysadd another drizzle of cream if you go too far.
Anyway, as the WTC would say, I hope you’re trying to hearwhat I'm kickin' in your ear. This would make a great side dish for your nextsteak dinner, and you should give it a try soon. Enjoy!
Ingredients for 4 portions:2 pounds cleaned spinach2 tsp olive oilFor the cream sauce:1 tbsp butter2 tbsp minced shallotspinch of salt, cayenne, freshly ground black pepper to tastepinch of fresh grated nutmeg1 tsp freshly grated lemon zest3/4 cup cream2 tbsp finely grated Parmigiano-Reggiano cheese
Balsamic Strawberry Goat Cheese Bruschetta – Currently Trending
To contact us Click HERE
Some culinary trends are silly. I don’t want deconstructedsoups or faux-Kobe sliders. Others are only silly when done poorly. The popular savory/sweet trend is a great example.
While it's often some kind of salted caramel bacon topped ridiculousness, It can be something as easy and approachableas this sexy strawberry goat cheese bruschetta. The way the tangy, slightly salty goat cheese works with thesyrupy, balsamic-coated strawberries and crispy, charred bread is a thing ofbeauty.
By the way, I’ve got great news if you stink at picking out sweetstrawberries. Because we are using a balsamic reduction, this dish actually worksvery nicely with less-than-perfect berries.
However, one thing that will not work is poor qualityvinegar. You’re going to want to use real, aged balsamic vinegar from Modena,Italy. There’s just no substitute. Every large market sells it now, so pick upa bottle, and try this very tasty, albeit trendy treat soon. Enjoy!
Special thanks to Dishing Gourmet, for it was their lovelyphoto on TasteSpotting that inspired this post!
Ingredients for 12 Balsamic Strawberry Goat Cheese Bruschetta12 slices of Italian bread
olive oil, as needed 1 cup fresh goat cheese, room temp1/2 cup aged balsamic vinegar, reduced to 1/4 cup1 pound strawberries, washed and dicedsalt and pepper to tastefresh thyme leaves as desired
Some culinary trends are silly. I don’t want deconstructedsoups or faux-Kobe sliders. Others are only silly when done poorly. The popular savory/sweet trend is a great example.While it's often some kind of salted caramel bacon topped ridiculousness, It can be something as easy and approachableas this sexy strawberry goat cheese bruschetta. The way the tangy, slightly salty goat cheese works with thesyrupy, balsamic-coated strawberries and crispy, charred bread is a thing ofbeauty.
By the way, I’ve got great news if you stink at picking out sweetstrawberries. Because we are using a balsamic reduction, this dish actually worksvery nicely with less-than-perfect berries.
However, one thing that will not work is poor qualityvinegar. You’re going to want to use real, aged balsamic vinegar from Modena,Italy. There’s just no substitute. Every large market sells it now, so pick upa bottle, and try this very tasty, albeit trendy treat soon. Enjoy!
Special thanks to Dishing Gourmet, for it was their lovelyphoto on TasteSpotting that inspired this post!
Ingredients for 12 Balsamic Strawberry Goat Cheese Bruschetta12 slices of Italian bread
olive oil, as needed 1 cup fresh goat cheese, room temp1/2 cup aged balsamic vinegar, reduced to 1/4 cup1 pound strawberries, washed and dicedsalt and pepper to tastefresh thyme leaves as desired
Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy – Say Auf Wiedersehen to the 3-Pan Breading Station!
To contact us Click HERE
This is what happens when you have two food wishes in yourhead at the same time. I’ve wanted to do a schnitzel video für immer, butthanks to another recent food wish, I was also craving biscuits with creamgravy. So, I sort of did both, and it worked out well. Very well.
The crispy pork cutlet part of the presentation is verysimple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hitthe gym to burn off this less than light, but extremely satisfying meal.
I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you haveto toss the rest. The whole idea is to simply coat the meat with flour, so whynot just sprinkle on already seasoned meat? We use much less flour that way,and with zero waste.
From there, we’re not dipping these in a bowl of beateneggs. Why do that, when we can just dump one egg on to the same plate and tossto coat. Faster, easier, and one egg is plenty for four cutlets.
As far as the cream gravy goes, the jalapenos and greenonion probably seem logical, but some may raise an eyebrow overthe diced dill pickle. I’m not sure exactly why I added them, but Ijust had one of those feelings. Pickles and pork, dill and cream sauce, it feltright, and it tasted even righter.
By the way, you can substitute veal, beef, turkey or chicken forthe pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!
Ingredients for 8 Cutlets (makes four entrée size portionsof 2 cutlets each):
2 fully trimmed pork tenderloins, cut into 8 pieces, poundedflatsalt and pepper to tasteflour as needed2 eggsabout 3 cups panko breadcrumbsFor the gravy:2 tbsp melted butter1/3 cup diced dill pickles1 or 2 jalapeños, small dice1 bunch green onions, choppedsalt and cayenne to taste1 1/2 tablespoon flour1 1/2 cup cold milk, plus more to adjust thickness if needed
This is what happens when you have two food wishes in yourhead at the same time. I’ve wanted to do a schnitzel video für immer, butthanks to another recent food wish, I was also craving biscuits with creamgravy. So, I sort of did both, and it worked out well. Very well.The crispy pork cutlet part of the presentation is verysimple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hitthe gym to burn off this less than light, but extremely satisfying meal.
I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you haveto toss the rest. The whole idea is to simply coat the meat with flour, so whynot just sprinkle on already seasoned meat? We use much less flour that way,and with zero waste.
From there, we’re not dipping these in a bowl of beateneggs. Why do that, when we can just dump one egg on to the same plate and tossto coat. Faster, easier, and one egg is plenty for four cutlets.
As far as the cream gravy goes, the jalapenos and greenonion probably seem logical, but some may raise an eyebrow overthe diced dill pickle. I’m not sure exactly why I added them, but Ijust had one of those feelings. Pickles and pork, dill and cream sauce, it feltright, and it tasted even righter.
By the way, you can substitute veal, beef, turkey or chicken forthe pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!
Ingredients for 8 Cutlets (makes four entrée size portionsof 2 cutlets each):
2 fully trimmed pork tenderloins, cut into 8 pieces, poundedflatsalt and pepper to tasteflour as needed2 eggsabout 3 cups panko breadcrumbsFor the gravy:2 tbsp melted butter1/3 cup diced dill pickles1 or 2 jalapeños, small dice1 bunch green onions, choppedsalt and cayenne to taste1 1/2 tablespoon flour1 1/2 cup cold milk, plus more to adjust thickness if needed
New Fire Pit Grills at David's Stove Shop
To contact us Click HERE
Outdoor Cooking on our New Line Of Fire Pit Grills. Great for the BBQ in the back yard, deer lease, family camp outs, lake house, cabin, ranch, business, etc. Watch our Fire Pits in action...........
Keywords: how-to, BBQ, barbeque, cooking, charcoal, grill, wood, outdoors, camping, Texas, Weatherford, Fort Worth, Dallas, cuisine, recipe, healthy, raw, recipes
New Fire Pit Grills at David's Stove Shop Video Clips.
Outdoor Cooking on our New Line Of Fire Pit Grills. Great for the BBQ in the back yard, deer lease, family camp outs, lake house, cabin, ranch, business, etc. Watch our Fire Pits in action...........
Keywords: how-to, BBQ, barbeque, cooking, charcoal, grill, wood, outdoors, camping, Texas, Weatherford, Fort Worth, Dallas, cuisine, recipe, healthy, raw, recipes
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Bull's Outdoor Kitchen - Gourmet Q Island - Armstrong Garden Centers
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Learn more! - bit.ly About Bull's Gourmet Q on our website! This video is provided by Armstrong Garden Centers. Features: Angus stainless stell 4-burner grill, 75000 BTU Stainless steel refrigerator Stainless steel sink and faucet Stainless steel double doors Side burner ...
Keywords: Bull's Gourmet Q, How to BBQ, BBQ Island, Memorial Day, Armstrong garden centers, gardening, how to garden, rotisserie, Grill, 304 stainless steel, tips & tricks, educational, howto, food, cooking, kitchen
Bull's Outdoor Kitchen - Gourmet Q Island - Armstrong Garden Centers Video Clips.
Learn more! - bit.ly About Bull's Gourmet Q on our website! This video is provided by Armstrong Garden Centers. Features: Angus stainless stell 4-burner grill, 75000 BTU Stainless steel refrigerator Stainless steel sink and faucet Stainless steel double doors Side burner ...
Keywords: Bull's Gourmet Q, How to BBQ, BBQ Island, Memorial Day, Armstrong garden centers, gardening, how to garden, rotisserie, Grill, 304 stainless steel, tips & tricks, educational, howto, food, cooking, kitchen
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8 Temmuz 2012 Pazar
Cumin Seville Orange Ribeye Steak with Jalapeno Ginger Jelly and Chevre Mash Potato
To contact us Click HERE
A very tasty steak entree for summer!
I made a trip to the market for one item yesterday. I needed a chicken breast for the BBQ pizza recipe that I posted for the 4th of July. I have a habit of taking a look in the butcher shop to see if there are bargains to be found. I found a very nice thick ribeye steak that was marked down to a very reasonable price. The steak was dry aged, so it did not have a bright red color around the border, but it was deep red in the center. This meant that the entire rib section was dry aged before the steak was cut. Many amateur home cooks and less experienced chefs only purchase bright red colored beef. Fresh beef is okay, but dry aged beef tastes much better! Even if the label on the steak says "dry aged for 6 weeks", an amateur chef merely looks at the steak like it is just an old piece of beef and they move on to the bright red colored fresh beef. Apparently enough home cooks took a pass on the aged ribeye steaks to cause the butcher to panic and mark down the price! Once an aged section of beef is cut into steaks, it only takes a short time for the meat to completely discolor, then it is impossible to sell it to home cooks that are shopping at a common grocery store. I do not know who trained home cooks to only shop for bright red fresh beef, but I must thank them, because I landed a 16 ounce 6 week dry aged choice ribeye steak for $6.00! I paid $6.00 for an $18.00 steak! I only wish that grocery stores used prime grade beef as their top grade of beef, because the value of that ribeye steak would have doubled. Choice beef is as good as grocery store beef gets. Choice beef is the middle grade below prime grade. Most of the bright red fresh beef at a grocery store is actually select grade and that is the lowest grade of beef steaks that there is. Beef grading mostly has to do with the marbling content, the age of the animal and sex of the animal. There is a grade lower than select, but that grade is for institutional applications. A bargain on a good ribeye steak put me into a mood to create a very nice tasting steak preparation. For a good dry aged steak, a marinade is only used to quickly flavor the steak. A good steak should not sit in a marinade for more than 10 minutes! The jalapeno ginger jelly was meant to compliment the flavor of the bitter orange and cumin flavored steak. The jelly was warmed, so it would be thin rather than like a full bodied French gelee. The idea was to only use small amounts of a thin jelly to compliment the flavor of the good steak and not mask the flavor of the steak. The recipe idea turned out to be very tasty!
Jalapeno Ginger Jelly Recipe: Finely chop 2 trimmed seeded green jalapeno peppers. Place the chopped jalapeno into a small stainless steel sauce pot. (Do not use an aluminum pot for this recipe!) Add 1/2 teaspoon of ginger paste. Add sea salt white pepper. Add 1 tablespoon of cider vinegar. Add 2 tablespoons of sugar. Add 1/4 cup of water. Add 1 1/2 tablespoons of liquid fruit pectin. Add 1 drop of organic green food color. Place the pot over low heat. Simmer till the jalapeno becomes tender. Remove the pot from the heat an let it cool. Puree the jalapeno mixture. Pres the mixture through a fine mesh strainer into a second small sauce pot and discard any pulp that remains in the strainer. Place the sauce pot with the fine puree over medium heat. Bring the puree to a boil. Reduce the puree, till the mixture become a medium thick consistency. Place the translucent green fine puree into a small bowl. Cool the puree in a refrigerator, till it becomes thick. Make a petite pastry decorating cone out of parchment paper. (Use a very small squeeze bottle if you have one! Small parchment cones are used like pastry bags to pipe icing or chocolate. They can be used for fine sauces or jelly. Refer to the picture above, if you have never seen a parchment cone before.) Fill the parchment cone with the jalapeno ginger jelly. Place the parchment cone on a warm stove top 5 minutes before it is needed, so the jelly warms and so it becomes a thin consistency.
Chevre Mashed Potato Recipe: Boil 1 unpeeled medium size russet potato, till it becomes tender. Drain the water off of the potato. Leave the hot potato in the pot. Coarsely mash the potato. Add 2 pats of unsalted butter. Add 1 1/2 ounces Chevre fresh goat cheese. Add sea salt and black pepper. Add 1/2 tablespoon of cream. Mash the potato till it becomes smooth, but try to keep medium size pieces of the skin intact, so the mashed potato has a rustic look! Keep the Chevre Mashed Potato warm on a stove top.
Cumin Seville Orange Ribeye Steak Recipe: Season a 14 to 16 ounce ribeye steak with coarsely crushed black pepper and sea salt. Press the pepper onto the steak. Place 1/3 cup of seville orange juice into into a mixing bowl. (Bitter orange is another name for seville orange. Bottled bitter orange juice can be found at Mexican markets and most grocery stores.) Add 1 teaspoon of cumin. Add 1 pinch of sea salt and white pepper. Add 1/2 tablespoon of blended olive oil. Add the seasoned ribeye steak. Toss the steak in the marinade, so it becomes coated. Marinate the ribeye steak for only 10 minutes. Remove the ribeye from the marinade. Cook the ribeye on a char grill, cast iron grill or under a broiler. Try to mark the steak with crosscheck marks, so it looks nice! Cook the steak to your desired state of doneness. After the steak finishes cooking, let the steak rest on a wire rack over a pan for about 1 minute.
Cumin Seville Orange Ribeye Steak with Jalapeno Ginger Jelly and Chevre Mash Potato: Place a generous size mound of the Chevre Mashed Potato on a plate. Place a vegetable of your choice on the plate. (Buttered seasoned boiled corn on the cob is the traditional vegetable for the 4th of July!) Place the steak on the plate. Cut the tip of the small parchment paper pastry bag open, so the hole on the tip is about 1/16" to 1/8" wide. (The jelly should have become warm after being sat on the stove top.) Sparingly streak the warm green jalapeno ginger jelly over the steak and on the plate. (Any extra jelly can be saved for another recipe.) Garnish the plate with a sprig of Italian parsley. Garnish the steak with a slice of lime.
This is a nice ribeye steak dinner for summer! I was busy on the Las Vegas Strip today for the 4th of July celebration, so I could not publish this recipe earlier in the day. Most char grill and BBQ fanatics probably already had their game plan laid out anyway! Because I got a bargain price on the ribeye, this was a spur of the moment recipe. This combination of flavors with a good steak is worth trying! Yum! ... Shawna
A very tasty steak entree for summer!
I made a trip to the market for one item yesterday. I needed a chicken breast for the BBQ pizza recipe that I posted for the 4th of July. I have a habit of taking a look in the butcher shop to see if there are bargains to be found. I found a very nice thick ribeye steak that was marked down to a very reasonable price. The steak was dry aged, so it did not have a bright red color around the border, but it was deep red in the center. This meant that the entire rib section was dry aged before the steak was cut. Many amateur home cooks and less experienced chefs only purchase bright red colored beef. Fresh beef is okay, but dry aged beef tastes much better! Even if the label on the steak says "dry aged for 6 weeks", an amateur chef merely looks at the steak like it is just an old piece of beef and they move on to the bright red colored fresh beef. Apparently enough home cooks took a pass on the aged ribeye steaks to cause the butcher to panic and mark down the price! Once an aged section of beef is cut into steaks, it only takes a short time for the meat to completely discolor, then it is impossible to sell it to home cooks that are shopping at a common grocery store. I do not know who trained home cooks to only shop for bright red fresh beef, but I must thank them, because I landed a 16 ounce 6 week dry aged choice ribeye steak for $6.00! I paid $6.00 for an $18.00 steak! I only wish that grocery stores used prime grade beef as their top grade of beef, because the value of that ribeye steak would have doubled. Choice beef is as good as grocery store beef gets. Choice beef is the middle grade below prime grade. Most of the bright red fresh beef at a grocery store is actually select grade and that is the lowest grade of beef steaks that there is. Beef grading mostly has to do with the marbling content, the age of the animal and sex of the animal. There is a grade lower than select, but that grade is for institutional applications. A bargain on a good ribeye steak put me into a mood to create a very nice tasting steak preparation. For a good dry aged steak, a marinade is only used to quickly flavor the steak. A good steak should not sit in a marinade for more than 10 minutes! The jalapeno ginger jelly was meant to compliment the flavor of the bitter orange and cumin flavored steak. The jelly was warmed, so it would be thin rather than like a full bodied French gelee. The idea was to only use small amounts of a thin jelly to compliment the flavor of the good steak and not mask the flavor of the steak. The recipe idea turned out to be very tasty!
Jalapeno Ginger Jelly Recipe: Finely chop 2 trimmed seeded green jalapeno peppers. Place the chopped jalapeno into a small stainless steel sauce pot. (Do not use an aluminum pot for this recipe!) Add 1/2 teaspoon of ginger paste. Add sea salt white pepper. Add 1 tablespoon of cider vinegar. Add 2 tablespoons of sugar. Add 1/4 cup of water. Add 1 1/2 tablespoons of liquid fruit pectin. Add 1 drop of organic green food color. Place the pot over low heat. Simmer till the jalapeno becomes tender. Remove the pot from the heat an let it cool. Puree the jalapeno mixture. Pres the mixture through a fine mesh strainer into a second small sauce pot and discard any pulp that remains in the strainer. Place the sauce pot with the fine puree over medium heat. Bring the puree to a boil. Reduce the puree, till the mixture become a medium thick consistency. Place the translucent green fine puree into a small bowl. Cool the puree in a refrigerator, till it becomes thick. Make a petite pastry decorating cone out of parchment paper. (Use a very small squeeze bottle if you have one! Small parchment cones are used like pastry bags to pipe icing or chocolate. They can be used for fine sauces or jelly. Refer to the picture above, if you have never seen a parchment cone before.) Fill the parchment cone with the jalapeno ginger jelly. Place the parchment cone on a warm stove top 5 minutes before it is needed, so the jelly warms and so it becomes a thin consistency.
Chevre Mashed Potato Recipe: Boil 1 unpeeled medium size russet potato, till it becomes tender. Drain the water off of the potato. Leave the hot potato in the pot. Coarsely mash the potato. Add 2 pats of unsalted butter. Add 1 1/2 ounces Chevre fresh goat cheese. Add sea salt and black pepper. Add 1/2 tablespoon of cream. Mash the potato till it becomes smooth, but try to keep medium size pieces of the skin intact, so the mashed potato has a rustic look! Keep the Chevre Mashed Potato warm on a stove top.
Cumin Seville Orange Ribeye Steak Recipe: Season a 14 to 16 ounce ribeye steak with coarsely crushed black pepper and sea salt. Press the pepper onto the steak. Place 1/3 cup of seville orange juice into into a mixing bowl. (Bitter orange is another name for seville orange. Bottled bitter orange juice can be found at Mexican markets and most grocery stores.) Add 1 teaspoon of cumin. Add 1 pinch of sea salt and white pepper. Add 1/2 tablespoon of blended olive oil. Add the seasoned ribeye steak. Toss the steak in the marinade, so it becomes coated. Marinate the ribeye steak for only 10 minutes. Remove the ribeye from the marinade. Cook the ribeye on a char grill, cast iron grill or under a broiler. Try to mark the steak with crosscheck marks, so it looks nice! Cook the steak to your desired state of doneness. After the steak finishes cooking, let the steak rest on a wire rack over a pan for about 1 minute.
Cumin Seville Orange Ribeye Steak with Jalapeno Ginger Jelly and Chevre Mash Potato: Place a generous size mound of the Chevre Mashed Potato on a plate. Place a vegetable of your choice on the plate. (Buttered seasoned boiled corn on the cob is the traditional vegetable for the 4th of July!) Place the steak on the plate. Cut the tip of the small parchment paper pastry bag open, so the hole on the tip is about 1/16" to 1/8" wide. (The jelly should have become warm after being sat on the stove top.) Sparingly streak the warm green jalapeno ginger jelly over the steak and on the plate. (Any extra jelly can be saved for another recipe.) Garnish the plate with a sprig of Italian parsley. Garnish the steak with a slice of lime.
This is a nice ribeye steak dinner for summer! I was busy on the Las Vegas Strip today for the 4th of July celebration, so I could not publish this recipe earlier in the day. Most char grill and BBQ fanatics probably already had their game plan laid out anyway! Because I got a bargain price on the ribeye, this was a spur of the moment recipe. This combination of flavors with a good steak is worth trying! Yum! ... Shawna
Quinoa Sea Shell Pasta Salad with Bay Scallops, Pineapple and Cilantro
To contact us Click HERE
Quinoa is a nutritious South American grain that was highly respected by the Incans. Quinoa is gluten free, so it is a nice choice for those who are gluten intolerant. The flavor of quinoa is richer than modern wheat and it can be used in place of wheat for many recipes including pasta. Pasta salads are nothing new. Some pasta salads are better than others. For a better pasta salad, a pasta salad should be treated as if it was an Italian pasta! The pasta salad should be made shortly before serving and the pasta should be cooked al dente. Stale old mushy pasta in a salad is something that second rate restaurants serve. In fact, many low end restaurant treat pasta salad like it is just another way to serve leftovers. Pasta salad should have substance and it should have flavor. A student at chef school made a pasta salad that was so simple that it drew nothing but complaints. Pasta with a light coating of mayonnaise and nothing else is not a pasta salad! Some students lose track of what fine cooking is all about. Just trying to make a pasta salad look pretty is not enough. It must have flavor! I used an old tropical summer theme flavor for this pasta salad recipe. Because pineapple is in the recipe, this pasta salad cannot be made ahead of time, or the acids from the pineapple fruit will cause a negative reaction with the other ingredients. The pineapple creates a nice refreshing tropical caribbean flavor in a a pasta salad and it also thins the mayonnaise enough, so the mayonnaise becomes a light coating. Mayonnaise should not be thick like glue in a pasta salad!
Quinoa Sea Shell Pasta Salad with Bay Scallops, Pineapple and Cilantro: This recipe makes 1 portion! Place 2 tablespoons of diced carrot in a mixing bowl. Add 2 tablespoons of diced celery. Add 2 tablespoons of seeded diced tomato. Add 1 tablespoon of diced bermuda onion. Add 1 tablespoon of diced red bell pepper. Add 1 tablespoon of thin sliced green onion. Add 1/4 cup of large diced fresh pineapple. Add 1 tablespoon of chopped cilantro. Add 1/2 teaspoon of ginger paste. Add sea salt and white pepper. Add 1 small pinch of allspice. Add 1 small pinch of ground celery seed. Add 1 small pinch of cayenne pepper. Add 3 tablespoons of mayonnaise. Add 1/2 teaspoon of lime juice. Stir the ingredients together. Refrigerate the mixing bowl and ingredients. Boil 1 portion of quinoa flour small sea shell pasta, till it almost becomes cooked al dente. Just before the pasta becomes cooked al dente, add 4 ounces of small bay scallops. (Small bay scallops only take 1 to 2 minutes to cook.) Cook the pasta and scallops together. (Using this method will give the pasta a scallop flavor!) When the quinoa pasta becomes al dente, the scallops should be finished cooking. Drain the water off of the pasta scallops. Cool the pasta and scallops under cold running water. Drain the water off of the pasta and scallops. Add the quinoa pasta and scallops to the chilled ingredients in the mixing bowl. Toss the ingredients together. Place a generous mound of the Quinoa Sea Shell Pasta Salad with Bay Scallops, Pineapple and Cilantro on a plate. Garnish with a slice of lime.
I left the presentation very plain for this recipe like I usually do. Use your imagination if you want to garnish the plate and create a fancy presentation. There is no shortage of delicate tropical flavor in this pasta salad! The pasta salads flavors do not overwhelm the flavor of the the scallops. The flavor compliments the scallops! Yum! ... Shawna
Quinoa is a nutritious South American grain that was highly respected by the Incans. Quinoa is gluten free, so it is a nice choice for those who are gluten intolerant. The flavor of quinoa is richer than modern wheat and it can be used in place of wheat for many recipes including pasta. Pasta salads are nothing new. Some pasta salads are better than others. For a better pasta salad, a pasta salad should be treated as if it was an Italian pasta! The pasta salad should be made shortly before serving and the pasta should be cooked al dente. Stale old mushy pasta in a salad is something that second rate restaurants serve. In fact, many low end restaurant treat pasta salad like it is just another way to serve leftovers. Pasta salad should have substance and it should have flavor. A student at chef school made a pasta salad that was so simple that it drew nothing but complaints. Pasta with a light coating of mayonnaise and nothing else is not a pasta salad! Some students lose track of what fine cooking is all about. Just trying to make a pasta salad look pretty is not enough. It must have flavor! I used an old tropical summer theme flavor for this pasta salad recipe. Because pineapple is in the recipe, this pasta salad cannot be made ahead of time, or the acids from the pineapple fruit will cause a negative reaction with the other ingredients. The pineapple creates a nice refreshing tropical caribbean flavor in a a pasta salad and it also thins the mayonnaise enough, so the mayonnaise becomes a light coating. Mayonnaise should not be thick like glue in a pasta salad!
Quinoa Sea Shell Pasta Salad with Bay Scallops, Pineapple and Cilantro: This recipe makes 1 portion! Place 2 tablespoons of diced carrot in a mixing bowl. Add 2 tablespoons of diced celery. Add 2 tablespoons of seeded diced tomato. Add 1 tablespoon of diced bermuda onion. Add 1 tablespoon of diced red bell pepper. Add 1 tablespoon of thin sliced green onion. Add 1/4 cup of large diced fresh pineapple. Add 1 tablespoon of chopped cilantro. Add 1/2 teaspoon of ginger paste. Add sea salt and white pepper. Add 1 small pinch of allspice. Add 1 small pinch of ground celery seed. Add 1 small pinch of cayenne pepper. Add 3 tablespoons of mayonnaise. Add 1/2 teaspoon of lime juice. Stir the ingredients together. Refrigerate the mixing bowl and ingredients. Boil 1 portion of quinoa flour small sea shell pasta, till it almost becomes cooked al dente. Just before the pasta becomes cooked al dente, add 4 ounces of small bay scallops. (Small bay scallops only take 1 to 2 minutes to cook.) Cook the pasta and scallops together. (Using this method will give the pasta a scallop flavor!) When the quinoa pasta becomes al dente, the scallops should be finished cooking. Drain the water off of the pasta scallops. Cool the pasta and scallops under cold running water. Drain the water off of the pasta and scallops. Add the quinoa pasta and scallops to the chilled ingredients in the mixing bowl. Toss the ingredients together. Place a generous mound of the Quinoa Sea Shell Pasta Salad with Bay Scallops, Pineapple and Cilantro on a plate. Garnish with a slice of lime.
I left the presentation very plain for this recipe like I usually do. Use your imagination if you want to garnish the plate and create a fancy presentation. There is no shortage of delicate tropical flavor in this pasta salad! The pasta salads flavors do not overwhelm the flavor of the the scallops. The flavor compliments the scallops! Yum! ... Shawna
Five Spice Salmon with Bok Choy Slaw on Grilled Whole Grain Bread. A light lunch before touring Mule Train Canyon, Death Valley!
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A healthy tasty light sandwich and a trip to Death Valley!
I cannot figure out why some people think that healthy food is just stuff like boring plain granola and yogurt. Many people think that healthy food has to be raw or unseasoned. Wrong! Many food items are healthier to eat and more nutritious when cooked. Seasoning and flavoring any kind of food can make it more appealing. From a health standpoint, alternative sandwiches like this salmon sandwich are a better choice than sliced deli meats or hamburger. Especially in hot summer weather! Lighter food is easier on the tummy when the heat of the day comes around. Everybody has been complaining about some kind of a heat wave lately. I just laugh! For the last 30 years, I have spent most of my life living in two of the hottest areas on this planet. The Mojave Desert and the Everglades. It is no use complaining about the heat when living in a region that has average temperatures that can set records anywhere else. It is better to deal with overcoming the heat, than it is to waste energy complaining about it! Yesterday, I had to travel to one of the hottest areas of Death Valley on business. I spent most of my day at a resort in Furnace Creek, Death Valley. Furnace Creek? Death Valley? That must be close to hell. Actually, the town of Hell is by Riverside, California on the west end of the Mojave desert! You may laugh, but there is a good reason why the names of towns, regions and valleys in the Mojave desert have harsh names. The Mojave desert is one of the hottest harsh environments on earth. Those who go there with a carefree attitude, often come upon misfortune and tragedy, even in modern times. When traveling through the desert by car, pack some nonperishable food, a few gallons of water and leave note with someone responsible, especially if you travel off road like I do. The pictures above are from Death Valley and Mule Train Canyon by Furnace Creek. Borax mining was big in this area about 80 to 130 years ago. Twenty mule team wagons were the cargo haulers of that era. Many western movies and western television shows were filmed at Furnace Creek and Mule Train Canyon in Death Valley, California. One of my old time favorites was the 1940's serial Riders Of Death Valley. That series has great picturesque scenes that were filmed in Death Valley. The landscape has not changed since those days, so places in the old western movies can still be recognized. I hope that you enjoy the pictures of Death Valley and Mule Train Canyon. I do not complain about hot weather, because I am used to it. If you visit Furnace Creek in Death Valley, then the next time that you have to listen to someone drone on and on about how hot the weather is outdoors, you can say this: "Shut up! This weather aint nuthin'! Try going to Furnace Creek in July like I did!"
Bok Choy Slaw Recipe: Place 1/2 cup of thin sliced bok choy into a mixing bowl. Add a few thin red bell pepper strips for color. Add 1 thin sliced green onion. Add 1/2 teaspoon of ginger paste. Add 1 1/2 tablespoons of rice wine vinegar. Add 1/2 teaspoon of sesame oil. Add 2 pinches of sesame seed. Add 2 pinches of black sesame seed. Add sea salt and white pepper. Add 1/2 teaspoon of sugar. Toss the ingredients together. Set the Bok Choy Slaw aside and let the flavors marinate for 5 minutes.
Five Spice Salmon: Cut 5 ounces of salmon filet into large thin flat pieces. Heat a saute pan over medium heat. Add a splash of vegetable oil. Add the salmon pieces. Saute the salmon pieces on both sides, till a few light brown highlights appear. Add 1/4 cup of water. Add 1/4 cup of dry rice wine. Add 1 pinch of Chinese five spice powder. Add sea salt. Mix a little bit of cornstarch and water together to form a slurry. Add just enough of the slurry to thicken the sauce to a very thin consistency. Simmer and reduce the sauce, till only enough sauce remains to glaze the fish. Keep the 5 spice salmon warm on a stove top.
Five Spice Salmon with Bok Choy Slaw on Grilled Whole Grain Bread: Brush 2 slices of whole grain bread with melted unsalted butter. Grill the bread on a griddle or saute pan over medium/medium low heat. When the bread becomes toasted, place it on a cutting board. Place the 5 spice salmon on the bread. Place the bok choy slaw on the salmon. Place the top half of the grilled bread on the sandwich and cut the sandwich in half. Set the sandwich halves on a plate. Garnish the plate with pickles of your choice and a green onion. (I garnished the plate in the pictures with Persian pickled wild cucumber, pickled mild green chile pepper and green onion.)
Light, healthy and delicious, even with unsalted butter on the grilled bread! Small amounts of fats are actually beneficial in a balanced diet. Skin cell walls depend on protein and fat, especially in hot sunny weather. This is a nice light summer sandwich! ... Shawna
A healthy tasty light sandwich and a trip to Death Valley!I cannot figure out why some people think that healthy food is just stuff like boring plain granola and yogurt. Many people think that healthy food has to be raw or unseasoned. Wrong! Many food items are healthier to eat and more nutritious when cooked. Seasoning and flavoring any kind of food can make it more appealing. From a health standpoint, alternative sandwiches like this salmon sandwich are a better choice than sliced deli meats or hamburger. Especially in hot summer weather! Lighter food is easier on the tummy when the heat of the day comes around. Everybody has been complaining about some kind of a heat wave lately. I just laugh! For the last 30 years, I have spent most of my life living in two of the hottest areas on this planet. The Mojave Desert and the Everglades. It is no use complaining about the heat when living in a region that has average temperatures that can set records anywhere else. It is better to deal with overcoming the heat, than it is to waste energy complaining about it! Yesterday, I had to travel to one of the hottest areas of Death Valley on business. I spent most of my day at a resort in Furnace Creek, Death Valley. Furnace Creek? Death Valley? That must be close to hell. Actually, the town of Hell is by Riverside, California on the west end of the Mojave desert! You may laugh, but there is a good reason why the names of towns, regions and valleys in the Mojave desert have harsh names. The Mojave desert is one of the hottest harsh environments on earth. Those who go there with a carefree attitude, often come upon misfortune and tragedy, even in modern times. When traveling through the desert by car, pack some nonperishable food, a few gallons of water and leave note with someone responsible, especially if you travel off road like I do. The pictures above are from Death Valley and Mule Train Canyon by Furnace Creek. Borax mining was big in this area about 80 to 130 years ago. Twenty mule team wagons were the cargo haulers of that era. Many western movies and western television shows were filmed at Furnace Creek and Mule Train Canyon in Death Valley, California. One of my old time favorites was the 1940's serial Riders Of Death Valley. That series has great picturesque scenes that were filmed in Death Valley. The landscape has not changed since those days, so places in the old western movies can still be recognized. I hope that you enjoy the pictures of Death Valley and Mule Train Canyon. I do not complain about hot weather, because I am used to it. If you visit Furnace Creek in Death Valley, then the next time that you have to listen to someone drone on and on about how hot the weather is outdoors, you can say this: "Shut up! This weather aint nuthin'! Try going to Furnace Creek in July like I did!"
Bok Choy Slaw Recipe: Place 1/2 cup of thin sliced bok choy into a mixing bowl. Add a few thin red bell pepper strips for color. Add 1 thin sliced green onion. Add 1/2 teaspoon of ginger paste. Add 1 1/2 tablespoons of rice wine vinegar. Add 1/2 teaspoon of sesame oil. Add 2 pinches of sesame seed. Add 2 pinches of black sesame seed. Add sea salt and white pepper. Add 1/2 teaspoon of sugar. Toss the ingredients together. Set the Bok Choy Slaw aside and let the flavors marinate for 5 minutes.
Five Spice Salmon: Cut 5 ounces of salmon filet into large thin flat pieces. Heat a saute pan over medium heat. Add a splash of vegetable oil. Add the salmon pieces. Saute the salmon pieces on both sides, till a few light brown highlights appear. Add 1/4 cup of water. Add 1/4 cup of dry rice wine. Add 1 pinch of Chinese five spice powder. Add sea salt. Mix a little bit of cornstarch and water together to form a slurry. Add just enough of the slurry to thicken the sauce to a very thin consistency. Simmer and reduce the sauce, till only enough sauce remains to glaze the fish. Keep the 5 spice salmon warm on a stove top.
Five Spice Salmon with Bok Choy Slaw on Grilled Whole Grain Bread: Brush 2 slices of whole grain bread with melted unsalted butter. Grill the bread on a griddle or saute pan over medium/medium low heat. When the bread becomes toasted, place it on a cutting board. Place the 5 spice salmon on the bread. Place the bok choy slaw on the salmon. Place the top half of the grilled bread on the sandwich and cut the sandwich in half. Set the sandwich halves on a plate. Garnish the plate with pickles of your choice and a green onion. (I garnished the plate in the pictures with Persian pickled wild cucumber, pickled mild green chile pepper and green onion.)
Light, healthy and delicious, even with unsalted butter on the grilled bread! Small amounts of fats are actually beneficial in a balanced diet. Skin cell walls depend on protein and fat, especially in hot sunny weather. This is a nice light summer sandwich! ... Shawna
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