Saturday, September 23, 2023
Goodbye Summer - Hello Flatiron Steak!
Wednesday, September 20, 2023
My Date with Mrs. Crispy!
Sunday, September 3, 2023
Pirates, Maroons, and a Serious Jerk!
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The original "Serious Chicken," Negril, Jamaica |
Place the pork in a large glass baking dish or plastic freezer bag and coat with the paste. Cover or seal and marinate overnight.
Friday, August 25, 2023
Home Away in Santa Fe!
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Entrance to my charming adobe on Canyon Road! |
Saturday, August 19, 2023
What I want to eat when it's freakin hot outside!
Black Bean-Chicken Tostadas with Salsa and Tangy Romaine
Tuesday, August 1, 2023
Who are you calling Shrimp?
Grilled Herb Shrimp
Serves 6
Ingredients:
3 garlic cloves, minced
1 medium yellow onion, finely chopped
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Juice of 1 lemon
2 lbs shrimp, peeled (tails left on) and deveined (For information on peeling and deveining shrimp, click my Techniques tab for a very helpful video!)
Directions:
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice in a non-reactive (glass) dish. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. (I marinate them overnight.)
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Grill the shrimp for 1 1/2 minutes on each side, or until cooked.
Recipe adapted from Barefoot Contessa Parties!, by Ina Garten.
Saturday, July 22, 2023
The Julia Child of Texas
Friday, June 9, 2023
Sparkling City by the Sea and Fish Tacos!
Wednesday, June 7, 2023
Remember the Alamo!
Chiles Rellenos
Serves 4
Ingredients:
For the Salsa
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2" slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, or more to taste
1 teaspoon Kosher salt, or more to taste
For the Chiles Rellenos
5 medium poblano chiles (I always make an extra one, just in case one tears beyond repair)
Kosher salt and freshly ground black pepper, to season chiles
8 ounces (about 3 cups) shredded Monterey Jack, Chihuahua, or queso Oaxaca cheese
Flour for dusting stuffed pobanos
4 large eggs, separated
1/2 teaspoon Kosher salt, for the egg whites
1 cup canola oil
Directions:
For the Salsa
Preheat your broiler and arrange a rack in the upper third of the oven.
Place the tomato halves, (skin-side up), onion slices, garlic, and serrano on a baking sheet. Broil until the tomato skins start to blacken and blister, about 7 minutes. Remove from the broiler and transfer the ingredients to a blender. Add the lime juice and salt, and blend into a smooth puree. Taste and season with additional salt or lime to taste.
Transfer to a small saucepan and keep warm over very low heat.
For the Chiles Rellenos
Lay 1 chile on a cutting board so that it sits flat naturally without rolling. Using a sharp pairing knife, make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, them making a second cut perpendicular to the first about 1/2" from the stem, slicing only halfway through the chile. Don't cut the stem end completely off! Carefully open the flaps to expose the interior of the chile, and using a pairing knife and/or kitchen shears, carefully remove all the seeds, ribs, and any core. You can rinse the chile under cold water to flush out any extra seeds. Dry thoroughly with paper towels, inside and out. Repeat with the remaining chiles.
Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides. Repeat with the remaining chiles. Check my "Techniques" tab for additional guidance on How to Roast a Chile. If you don't have a gas stove, place all the chiles directly on a high oven rack under the broiler, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8-10 minutes. When the chiles are blackened, place in a large, heatproof bowl, and tightly cover with plastic wrap. Let cool about 15 minutes.
Using the side a knife, can use a butter knife to prevent tearing, scrape away and discard the charred skins. Try not to tear the chiles! Season the inside and outside of the chiles with salt and pepper. Stuff each chile, trying not to tear them, with a quarter of the cheese (about 2/3 cup) and close the flaps over the cheese. Dust lightly with flour to help batter adhere. Set aside.
Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes, set aside. Place the egg whites and 1/2 teaspoon salt in a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer and gently fold in the egg yolks with a rubber spatula until just combined. Set aside.
Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon until it touches the bottom of the pan, the oil is ready if bubbles form around the handle.
Working with 1 chile at a time, drop about 1/2 cup of the egg batter into the oil using a rubber spatula to spread it to about the same size as the stuffed chile. The batter will puff up considerably, it's supposed to!
Lay the chile, seam-side down on top of the mound of batter.
Drop another 1/2 cup of the batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.
Cook without disturbing until the bottom of the chile relleno is golden brown, about 2-3 minutes. Using a spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2-3 minutes. (If the sides of the chile aren't browned, using a spatula or tongs, carefully turn it onto each side to brown.)
When done, transfer the chiles rellenos to a cooling rack and season with a pinch of salt. You can place them in a low oven to keep warm, while finishing the remaining chiles.
Plating the Dish
Place about 1/4 of the salsa into four individual wide bowls or plates, top each with a chile relleno, garnish with a sprig of cilantro. Serve immediately, passing any remaining sauce on the side. Delicioso!
***You may also be interested in Chorizo Stuffed Poblano Peppers!
Tuesday, June 6, 2023
Keep Austin Weird!
Saturday, May 27, 2023
NICE RACK!
Friday, May 5, 2023
Happy Cinco de Mayo!
Mexican Recipes:
La Margarita Original
Pan de Muertos
Chicken Tortilla Soup (really a south Texas thing, but close enough!)
Salsa Mexicana (Pico de Gallo)
Simmered Tomatillo Salsa (Salsa Verde Cocida)
Roasted Tomato-Jalapeno Salsa (Salsa de Molcajete)
Roasted Tomato-Chipotle Salsa (Salsa de Chile Chipotle)
Guacamole
Black Bean-Chicken Tostadas with Salsa and Tangy Romaine
Smoky Shredded Chicken and Potatoes with Roasted Tomatoes (Tinga de Pollo y Papas)
Enchiladas Suizas
The Great After-Thanksgiving Turkey Enchiladas
Pork Carnitas
Drunken Pintos with Cilantro and Bacon (Frijoles Borrachos)
Mexican Achiote Rice (Arroz Amarillo)
Coconut Ice Cream (very popular in Mexico and south Texas)
Pastelitos de Boda (Mexican Wedding Cookies)
Buen Apetito!
Thursday, April 27, 2023
Wine Doors and Pizza Napoli 1955
I am recovering from Achilles tendonitis after visiting my beloved daughter in the Renaissance city, Florence. What a beautiful city that escapes the modern aesthetic, choosing to live in it's past of medieval and Renaissance history and breathtaking art. I last visited Florence 24 years ago, and I can say nothing has changed! As Emiko Davies says in her lovely cookbook Florentine, " In every nook and cranny, history seeps out onto the well-trodden stone streets and into the every day."
The first time I visited, I was just out of college, newly married, and surprise pregnant with my first daughter. Although it was very early, I was not able to enjoy the wine culture of Florence. Total bummer. Although, this time I was ready for a party and my 19 year old daughter was able to celebrate with me! Perhaps the best time I have ever had!
I have to admit the weather was a little chilly and rainy the entire trip, with the exception of Rome (which I will post about soon). With umbrella up, I was surprised to stumble upon the most lovely wine door! Completely by accident! These small stone arch doors, which are supposed to mimic the noble Renaissance palazzos to which they are attached, sold wine to passerby's to help struggling aristocratic families sell wine from their vineyards. Brillante!
I happened to stumble onto the wine door on my way to Pizza Napoli 1955, located Via Dei Neri 73/R, 50122, Firenze, Italia. Tired, wet, and hungry, I was met with a chair to rest, glass of wine, and the BEST pizza I have ever had! The best part is that when my pizza de bufala arrived in all it's pillowy glory, it was heart shaped! So delicious! I highly recommend checking it out if you are ever able! Anyway, when I got home I searched how to shape a heart pizza! I still use my go to My Basic Pizza Dough and this video! Mine didn't turn out as good as Pizza Napoli, but they've got 67 years experience! Enjoy!
https://www.youtube.com/watch?v=3K0H0-hb9RY
Friday, April 21, 2023
When in Rome!
Is there a better place than the Eternal City? Everyone should go at least once in their life. It is truly breathtaking and dripping with history. We checked into the Hotel Hiberia located in a palace in the historical center of Rome. The lovely gentleman at the front desk said, "I have given you a room with amazing views!" I thanked him and when we entered our room I was shocked to say the least! Not only did it have views of almost all of Rome's landmarks, it was a corner room with two windows, and the view from the bathroom was just as stunning! My daughter and I now joke that it will always be the best bathroom in the world! Haha!
After a long day of walking and enjoying la dolce vita, we were starving! I knew exactly what I wanted, one of Rome's four classic pastas, "Cacio e Pepe!" Cacio is a local Italian word meaning cheese from the Latin word caseus. So it's basically pasta with Pecorino Romano, black pepper and mixed with pasta water to emulsify into a mesmerizing sauce of simplicity. However, don't let the minimal ingredients fool you into thinking it's easy! It's all about technique and practice!
We ate at L'Hostaria Boschetto in the Monti District. With it's charming stone arches and everything porcini, I highly recommend visiting! I ordered the Tonnarelli Cacio e Pepe to see what all the fuss was. Verdict? Delicious! In fact, the couple next to us asked what I ordered and they nodded in satisfaction saying, "It is the best!"
Tonnarelli Cacio e Pepe from L'Hostaria Boschetto. |
*If you want to practice making a single serving use 3 oz pasta, 2 oz Pecorino, and 1/4 tsp black pepper!*
Cacio e Pepe di Leonardo Vignoli
Turned out great! Finally! |
Serves 4-6
Ingredients:
Tuesday, April 11, 2023
Got Ham?
Mmmmmm! |