16 December 2010
Some Red Chile Chicken, the Roasted Red Peppers with garlic, and the Chile Glazed Maine Shrimp from recent meals, with a lot of the red chile oil. Heated them all up together in the glass bowl together and it was delicious!
You could make this intentionally and put over some grits. Maybe a salad on the side?
14 December 2010
I have used this one before but sorta forgot about it. From Rachel Ray’s 30 minute cooking, DVD 2, 1/7/2007. Marinated Grilled Flank Steak.
Calls for
3 clvs – garlic – fresh hard neck from GH
1 tbl grill seasoning – Montereal Steak Seasoning
1 tsp Smoked paprika, chipotle chili powder, or cumin. I used the smoked paprika, canned chipotles, cumin. All of them.
2 tsp Hot sauce – skipped it
1 tbl Worcestershire sauce – yep
2 tbl red wine vinegar – yep
1/3 cup oil – I used canola
Salt the steak before marinating. That will draw moisture to the surface and will aid in carmelzation.
I put it on hanger steak from Carl’s and let sit for hours. Just before grilling take the steak out and wipe off the excess marinade. That will help you get a good crust. Otherwise you have to heat up the water on the surface first and then you steak is getting well on its way to done. Then I sprinkle it with David’s Devil Dust.
Created 13 December 2010
Rick Bayless’ Braised Greens Tacos.
We have had them before, but I cannot find my reference, but I know they were good. Caramelized onions, braised Swiss chard, garlic served on warm corn tortillas with cotija cheese. I use more onions, and truly caramelize them, not just brown. The Swiss chard was beautiful, from the CSA farm.
I topped that with:
Seared Maine Shrimp with Tropical Pepper Company Crushed Chili (sic) Pepper Sauce.
(Its not chili seasonings, it made with chilies. ). Have to get the shrimp dry, and cook them fast in a very hot pan to keep from overdoing them. I did two batches in a 12″ pan, then put them back together and added the sauce. Careful, it is spicy.
And
Rick’s Quick Cowboy Beans
Made even quicker by using a half can of Rotel with a whole can of pinto beans. And some bacon, part of the fat poured off.
Very delicious
Leftovers – 8 December 2010
We had a lot of the roasted root vegetables from Thanksgiving that needed using up. The combo I came up with was really good, perfect for a cold winter night.
One package of meatloaf from the freezer, sliced and crisply toasted up in a large skillet. Made the gravy from Doña Maria Mole. Followed the directions to heat a bit of oil in a skillet, then add the mole and heat. Then I add chicken stock to thin it out a bit.
We had a lot left over, and we ate them all. Various vegetables, like turnips and celery root and carrots and potatoes that were cooked under the turkey. Warmed up in the microwave, uncovered to avoid steaming them.
Supper, 6 December 2010
Kathy was asking for one of her favorites, Chorizo and Poached Egg on Kale since we had lots of nice kale from the farm. And I wanted to try out a new appetizer from the current Bon Appetit.
A toasted ciabatta spread with mashed avocado, topped with crisp bacon and a kiwi salsa spiked up with lime, honey, cilantro and hot sauce.
Our favorite from Nigela. The kale was small, late season, and was particularly delicious. About 8 oz of diced chorizo pan fried with added smoked paprika. I like the red color. And one perfectly poached egg on each. I use the large soup bowls for serving.
April 12, 2009
Starters:
Exotic Mushroom Pizza
with Goat Cheese and Chives
Main Course:
Grilled Boneless Leg of Lamb
with French Kiss
and Roasted Pepper Sauce
Roasted Tri-colored Potatoes
Glazed Baby Carrots
Grilled Asparagus
Desert:
Apple Crisp with Shanes of Maine French Vanilla
Kittery Point, Maine – David Gibson and Kathy Connor
A really excellent lunch.
Based on the Mac and Cheese with poblanos from yesterday.
Took some nice roast beef from the deli counter, sliced for sandwiches, and cut it in strips. Then flash fried in it a bit of olive oil in a CI skillet. Meanwhile warmed a portion of the mac and cheese in the microwave on a plate. Topped with the crispy beef and served.
Delicious!
Might do it with panchetta or proscuito as well.
dvg – 12/6/2010
5 December 2010
Bison Steak with Mushrooms
with
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Marinated the steak in olive oil, balsamic vinegar, Worcestershire sauce, garlic.
Grilled steaks in hot 12 inch cast iron pan about 8 minutes then removed. Added some extra olive oil, sliced up shallots, and after they took on some color, the mushrooms. A bit of thick balsamic when they were done, with salt and pepper. Always add salt at the end to mushrooms.
Macorrones Con Creama Y Queso from Gourmet 2/2005. Used Texas pasta. A bit of cream fresh, a bit of goat cheese, some feta, some Greek yogurt. All I had
Broccoli was from the farm, Kathy made using Rachel Ray’s Garlicky Broccolini, DVD’2 -1, 1/7/07
Thanksgiving Dinner
23 November 2000
Red Chile and Honey-Glazed Turkey
with
Ancho Pan Gravy
Corn Bread, Apricot
and
Toasted Pumpkin-Seed Dressing
Corn, Zucchini
and
Poblano Chile Saute
Rosemary Mashed Potatoes
Deserts:
Pumpkin Pie
Chess Pie
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All but pies from Bon Appetit, November 2000. Also made the following year.
Dinner
4 December 2010
Trout with Red Cabbage, Jimica & Chipotle Slaw
Grilled Butterflied Trout
with
Red Cabbage, Jimica and Chipotle Slaw
Sautèed Brussles Sprouts with Shallots
Brown Rice
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Trout from Bon Appetit December 2010
I can’t find boneless trout very often, particularity whole boneless. So I deboned it myself, tedious and you loose some meet, but it works. Get bigger trout if possible. these were plus or minus of a half pound. The bigger one worked better. Then flatten it out, looks like a flat fish now. Nice presentation too.
Brussels were leftover from 11/24, recent Cooking Light recipe.
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