Archive for November, 2009

Eating Local

November 9, 2009

8 November 2009

Last night we had a dinner that we do frequently. Grilled Marinated Steak Tips with David’s Devil Dust, Oven Roasted Duck Fat Potatoes and Poblano-Onion Raja. What made it different was that the steak tips were from Miles Smith Farm in Loudon NH. They raise the shaggy long haired Highland cattle on pasture land with come grain finishing but no chemicals. Healthier for us we are told and the taste is wonderful.  And and it $6 a pound you can’t beat it. By the way, we get our from The Little Milkman, who delivers various dairy products to us weekly, all from local sources.

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OMG, this is good!

November 8, 2009

7 November 2009

I have lots of leftover Grilled Corn and Chile Relish so I did spicy hot shrimp again to go with it.

Sauteed lots of garlic in olive oil in a big skillet. Then added a pound of peeled and devined 16-20 wild caught American shrimp. Tails still on. There was no vein to speak of but slitting these big guys gives them some more area for flavor pick up. Shrimp this large that are not farm raised in Asia are hard to come by. Since the marketing department picks what the size designation is don’t be fooled by that. “Large” is usually tiny. They would then have to call 16-20’s Super Giant Collasus Jumbo’s. Tri-State Seafood calls them 16-20.

I added Tropical Pepper Company’s Crushed Chili (sic) Pepper Sauce to the pan as a finisher and served over the heated Corn and Chile Relish. So good! We ate all of them.

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Tuna Au Poivre de Vin

November 8, 2009

4 November 2009

One of our favorites, with lots of Four Pepper Corn crushed on the outside. This time I used white instead of red wine, just because there was no red wine open and I think it lost something.

The Herbed White Beans are a very nice side.

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Birthday Treat

November 3, 2009

2 November 2009

It is Kathy’s birthday and she had to work late tonight so I made two of her favorite small dishes. Texas Twister Chicken Tenders with Blue Cheese Yogurt Dip and Grilled Corn-Chile Relish.  She give the chicken tenders rave reviews, says if I served these in a restaurant they would never serve any of the other kind.

They are not hard to make, chicken tenders with a blend of David’s Devil Dust and Sprinkle Plenty we call Texas Twister and coated with panko before pan frying. The dip is from Bobby flay, and uses Greek style non-fat yogurt with the blue cheese, red onion and scallions. The corn and chile relish is another Bobby Flay, with grilled corn and poblanos. Last time I made it it was a bit too sweet. This time I held back on the honey and it was just perfect.

More to come.

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Gumbo!

November 2, 2009

I like gumbo, better than jambalaya. Jambalaya always sees to be dry. Maybe I haven’t has a good jambalaya. But gumbo I have.

Poppy Tooker’s Seafood Gumbo from Fine Cooking 2008. With crawfish and Maine crab.

Discovered something. You add the heat at the table, so anyone can have it, but we found that just a tiny bit of cayenne or Tabasco sauce is enough to make the flavor pop. I’m not used to subtle. Have to try it more often.

With collard greens, sorta sauteed with bacon and garlic and onions, then a lot of stock added and simmered covered for a while. The bacon was our local Garfield’s, very meaty. The greens were delicious. Served in a separate bowl.

Served the gumbo over white rice in our trusty soup plates. I did see a serving suggestion once using clear glass straight sided bowls. Looked great.

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