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Saturday, April 27, 2013

Pork Fajitas with Smoky Cherry Salsa

This is a treat my charactor from my blog Escapades , Detective Carlotta Rodriguez might fix for her boyfriend, Assistant District Attorney ,Keith Wallace...

Carlotta was nice enough to share this recipe with the readers of this Blog..This pork fajitas recipe with grilled pork tenderloin, onions, and peppers gets a sweet-smoky aroma and flavor when topped with chipotle-infused cherry salsa. Manchego cheese, though untraditional for fajitas, pairs nicely.
Check it out and thank you Carlotta! (Shameless plug for my other blog)

INGREDIENTS:

  • 1 teaspoon(s) salt
  • 1 pinch(s) salt
  • 2 clove(s) garlic, minced
  • 2 limes
  • 6 teaspoon(s) lime juice, divided
  • 1 1/4 teaspoon(s) ground chipotle pepper (see Tips), divided
  • 1 1/4 pound(s) pork tenderloin, trimmed
  • 1 medium white onion, thickly sliced crosswise
  • 1 red or green bell pepper, quartered
  • 1 cup(s) chopped, pitted sweet or sour fresh cherries (see Tips)
  • 1/4 cup(s) finely chopped fresh cilantro
  • 1/2 cup(s) shredded Manchego or Cheddar cheese
  • 8 6-inch corn tortillas, warmed (see Tips)


DIRECTIONS:
  1. Preheat grill to medium-high.
  2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle, or a spoon, until a paste forms. Mix in lime zest, 2 teaspoons lime juice, and 1 teaspoon ground chipotle. Rub the paste all over pork.
  3. Oil the grill rack (see Tip). Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 13 to 15 minutes. Grill onion and bell pepper, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  4. Combine cherries, cilantro, the remaining 4 teaspoons lime juice, the remaining 1/4 teaspoon chipotle, and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.
(Don't Sweat the) Tips & Techniques- Chipotle peppers are dried, smoked jalapeños. Look for ground chipotle in the spice section of most supermarkets or online at penzeys.com. To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler. To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375 degree F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm. Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Have with a tall glass of beer...Another of my charactors from my blog,Escapades...Bar manager, Honey Brown, would serve you a Corona! Thank You Honey! (Second Shameless plug for my other blog!)


Enjoy your Saturday! Eat and Drink well my friends...

Thursday, April 25, 2013

Red Quinoa Salad

I can hear people now going..."Red What?" "What in the hell?  I know...but it's a very flavorable salad..You should have an open mind and check it out..

Copped this recipe from a recent issue of Food & Wine. For this protein-rich, multi-textured salad, quinoa, and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds. It's perfect with roast chicken or stuffed into roasted squash halves.

So dig-

INGREDIENTS:
  • pound(s) brussels sprouts, quartered
  • 2 tablespoon(s) extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 cup(s) red quinoa
  • 1/2 cup(s) (2 ounces) dried apricots
  • 2 tablespoon(s) red wine vinegar
  • 1 small shallot, minced
  • 2 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) agave nectar
  • 3/4 cup(s) salted roasted almonds, coarsely chopped
  • 1/4 cup(s) chopped parsley
DIRECTIONS:


  1. Preheat the oven to 425 degrees F. In a large bowl, toss the brussels sprouts with 1 tablespoon of the oil and season with salt and pepper. Spread the brussels sprouts on a rimmed baking sheet and roast for about 25 minutes, stirring once, until tender and charred in spots; let cool completely.
  2. Meanwhile, in a small saucepan, cover the quinoa with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Spread the quinoa out on a plate and let cool completely.
  3. In a heatproof bowl, cover the apricots with hot water and let soak until plumped, about 10 minutes. Drain the apricots and cut them into 1/4-inch dice.
  4. In a small bowl, whisk the vinegar with the shallot, mustard, agave, and the remaining 1 tablespoon of oil. Season the vinaigrette with salt and pepper.
  5. In a large bowl, toss the brussels sprouts with the quinoa, apricots, and almonds. Add the vinaigrette and parsley and toss to coat. Season with salt and pepper and serve.
Serve alongside Roast Chicken-






with Red Wine-





Enjoy! Eat Well My Friends!


Wednesday, April 17, 2013

Banh Mi Burgers



It always seems like an event when I do a new Good Foodie Post....But unlike Keith's Space or Escapades, I have to find interesting things to write about and in the food world that's not always possible.

Today I'm writing about Vietnamese Style Burgers..Banh Mi Burgers...Tell me ,Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful..Check it out!

INGREDIENTS:





  • 2 carrots, coarsely shredded
  • 1/4 cup(s) unseasoned rice vinegar
  • 1 tablespoon(s) sugar
  • 1/2 cup(s) mayonnaise
  • 2 tablespoon(s) Tabasco
  • 2 teaspoon(s) tomato paste
  • 1 clove(s) garlic, minced
  • Kosher salt and freshly ground pepper
  • 1 1/2 pound(s) ground beef chuck
  • 1 1/2 teaspoon(s) curry powder
  • 2 tablespoon(s) vegetable oil
  • 2 tablespoon(s) unsalted butter, softened
  • 1 24-inch baguette, quartered crosswise and split
  • 2 pickled jalapeños, thinly sliced
  • 12 cilantro sprigs
DIRECTIONS:

  1. Preheat the oven to 400°F. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
  2. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste, and garlic and season with salt and pepper.
  3. Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
  4. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices, and cilantro sprigs. Close the sandwiches and serve hot.
Enjoy! Eat Well My Friends!

Monday, April 8, 2013

Pork Ribs with Garlic, Chilies, and Tomato

Here is a nice spring recipe as well as a different take on Ribs...Pork Ribs to be exact...Spiced up with pickled chilies, this dish gets a kick from tangy Italian tomato puree...Check it out-


INGREDIENTS:
  • 1/4 cup(s) extra-virgin olive oil
  • 4 pound(s) country-style pork ribs, cut from rib end
  • Sea salt and freshly ground pepper
  • 8 clove(s) garlic, smashed and peeled
  • 2 jar(s) (24-ounces apiece) Italian tomato puree (passato di pomodoro), or 2 24-ounce cans
  • 1/2 cup(s) pickled chilies, such as cherry peppers
  • Basil leaves, for garnish (optional)
DIRECTIONS:
  1. Preheat oven to 325 degrees. Place a Dutch oven over medium-high heat, add oil, and heat for 1 minute. Meanwhile, season ribs with salt and pepper. Add ribs, working in batches (don't crowd), and brown on all sides, 8 to 10 minutes. Add garlic to last batch and brown, 1 to 2 minutes. Remove ribs and garlic; set aside while draining excess fat from Dutch oven, then return all to the pot. Add tomato puree and season with salt and pepper to taste, then add enough water just to cover ribs.
  2. Cover and transfer to oven. Braise until meat is tender, 2 1/2 hours. Add chilies and cook for 30 minutes more.
  3. Transfer ribs to a platter. Ladle sauce and chilies over ribs. Garnish with basil; serve.
Serve with a nice Red Wine-

 Enjoy! Eat well my friends!

Friday, April 5, 2013

Tortelloni With Butternut Squash, Pancetta, and Sage Butter



I'm in a mood for pasta....I know that that's not usually Friday night fare....but as I've said many times...I'm down for pasta and or Italian foods in general at any time!

INGREDIENTS:

  • 2 ounce(s) pancetta or bacon, cut into small strips
  • 1 pound(s) butternut squash, peeled, seeded, and cut into 1/2-inch dice
  • 1 pound(s) pumpkin, cheese, or mushroom tortelloni
  • 1/2 cup(s) unsalted butter
  • 24 small fresh sage leaves
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • Grated Parmesan cheese
DIRECTIONS:
  1. Bring a large pot of salted water to a boil. Meanwhile, in large nonstick skillet, cook pancetta on medium-low heat for 10 minutes, stirring occasionally, or until crisp and the fat has been rendered. Remove pancetta with slotted spoon; drain on paper towel.
  2. Add squash to boiling water in pasta pot; cook 5 to 6 minutes, until almost tender. Scoop out squash from boiling water with small strainer and add to drippings in skillet. When water returns to a boil, add pasta, stir a few times, and cook according to package directions, about 5 minutes.
  3. Cook squash in drippings 2 minutes over medium heat, stirring, until just tender; transfer mixture to a pasta bowl and cover to keep warm. Melt butter in skillet over medium-low heat; add sage leaves. Cook, turning leaves occasionally, until crisp and butter begins to brown, with small brown bits forming on the bottom of the pan (mixture will have a nutty aroma).
  4. Drain pasta; add to squash mixture in pasta bowl with butter mixture, pancetta, salt, and pepper. Gently toss with large spoon to coat pasta with sauce. Serve with Parmesan cheese.
As with most pasta...serve with a nice red wine!(or white...your choice..) Enjoy! Eat well my friends!

Thursday, April 4, 2013

Arugula and Chicken Sausage Bread Pudding


This is late I know, but I had to post this recipe...a little something different if you will. Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. 

We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.

INGREDIENTS: 
  • 4 large egg whites
  • 4 large eggs
  • 1 cup(s) skim milk
  • 2 tablespoon(s) Dijon mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 1/2 cup(s) sliced fresh basil
  • 4 cup(s) whole-grain bread, crusts removed if desired and cut into 1-inch cubes
  • 5 cup(s) chopped arugula, wilted
  • 3/4 cup(s) chopped artichoke hearts, frozen (thawed) or canned
  • 1 cup(s) diced cooked chicken sausage ( 5 ounces)
  • 3/4 cup(s) shredded fontina cheese
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
  2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.
  3. Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
ENJOy! Eat well my friends.

Wednesday, April 3, 2013

Banana Blueberry Muffins


Desert time again....Banana Blueberry muffins is what's hot right now...I'm serious and these are best served hot too!

Lots of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat, check it out!

INGREDIENTS:
  • 1 cup(s) whole-wheat flour (spooned and leveled)
  • 3/4 cup(s) all-purpose flour (spooned and leveled)
  • 1/4 cup(s) wheat germ
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) (1 stick) unsalted butter, room temperature
  • 1/3 cup(s) granulated sugar
  • 1/3 cup(s) (packed) light-brown sugar
  • 2 large eggs
  • 2 (1/2 pound each) ripe bananas
  • 1/3 cup(s) reduced-fat (2 percent) milk
  • 1 teaspoon(s) pure vanilla extract
  • 1 cup(s) frozen blueberries
DIRECTIONS:
  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
  2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
  3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
  4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Serve with a glass of cold milk-





Enjoy this nice healthy snack...Eat well my friends!

Tuesday, April 2, 2013

Jerk Pork Tenderloin






Hi everybody...I'm back with another tenderloin recipe....Jerk Pork Tenderloin...from Jamaica....

This Juicy, grilled pork tenderloin gets a burst of flavor from an herb-packed marinade (cilantro! parsley! thyme!) that also has hints of orange juice and brown sugar for an unexpectedly sweet touch.


INGREDIENTS: 


  • 1 cup(s) olive oil, plus more for grill
  • 1/4 cup(s) fresh orange juice
  • 1 bunch(es) fresh flat-leaf parsley, leaves only
  • 1 bunch(es) fresh cilantro, leaves only
  • 1 bunch(es) whole scallions, coarsely chopped
  • 2 medium coarsely chopped shallots
  • 1 piece(s) (2 inches) fresh ginger, peeled and coarsely chopped
  • 3 tablespoon(s) white wine vinegar or distilled white vinegar
  • 2 tablespoon(s) fresh thyme leaves
  • 1/2 habanero chili or 1 jalapeño chili
  • 2 tablespoon(s) light brown sugar
  • 1 tablespoon(s) Worcestershire sauce
  • 1/4 teaspoon(s) ground cloves
  • 1/4 teaspoon(s) ground allspice
  • 2 pork tenderloins (1 pound each), trimmed of silver skin
  • 1 teaspoon(s) kosher salt


DIRECTIONS:

  1. Put all ingredients (except pork tenderloins and salt) in a blender and puree until smooth.
  2. Put tenderloins in a large ziplock food storage bag. Pour half the marinade over pork; seal bag and refrigerate for at least 8 hours or up to 24 hours. Cover and refrigerate remaining marinade.
  3. When ready to grill pork, preheat a gas grill or a ridged grill pan to medium, or prepare a fire in a charcoal grill, letting coals burn until covered with white ash. Take reserved marinade out of the refrigerator. Stir in 1/4 teaspoon salt and bring to room temperature by letting it sit while grilling pork.
  4. Remove pork from marinade and brush off herbs and spices. Discard marinade in bag.
  5. Sprinkle tenderloins with remaining 3/4 teaspoon salt. Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), 18 to 20 minutes, until an instant-read thermometer inserted into the center of each reads 145 degrees; the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
  6. Cut pork into 1/2-inch-thick diagonal slices. Divide among 4 plates and serve with reserved marinade as a sauce.
Serve with a nice red wine!






Enjoy! Eat well my friends!


Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household