tag:blogger.com,1999:blog-11929190019090454602024-03-18T23:17:30.404-04:00Jason CooksSo I love to cook and entertain, what's wrong with that? I host dinner parties all the time and have been asked to share recipes, pictures, ideas, etc., with co-workers, friends and family. I finally decided to make this happen, please enjoy!Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-1192919001909045460.post-38511322028483082052012-02-16T20:54:00.004-05:002012-02-16T21:01:38.822-05:00Chicken Piccata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdSZ_Nkc5Y4avnwRqHuMfX8aoNH7SEakIi_kHVns9SWKHV_iyFhCI5zcg3yrqujnHhyMjCQQHv_neIwvbkcR561UtWz7Vv7smw47EfuH3qR6g94eXjxDf515y-ZGMMtvQvRd_4iDsrZDc/s1600/photo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdSZ_Nkc5Y4avnwRqHuMfX8aoNH7SEakIi_kHVns9SWKHV_iyFhCI5zcg3yrqujnHhyMjCQQHv_neIwvbkcR561UtWz7Vv7smw47EfuH3qR6g94eXjxDf515y-ZGMMtvQvRd_4iDsrZDc/s400/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709917049705180194" /></a><span class="Apple-style-span" style="line-height: 10px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.5em; padding-right: 0px; padding-bottom: 1em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; list-style-type: none; list-style-position: initial; list-style-image: initial; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; color:initial;"><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; line-height: 1.4em; color:initial;"><span class="Apple-style-span" style="color:#5a5a5a;">I came across this recipe on the Williams Sonoma website and thought I'd give it a whirl...I'm so glad I did as it was absolutely delicious! It took me 30 minutes from start to finish to make this meal including a mixed greens salad with my </span><a href="http://jasoncooks.blogspot.com/2007/08/house-green-salad.html"><span class="Apple-style-span" style="color:#cc6600;">house dressing</span></a><span class="Apple-style-span" style="color:#5a5a5a;">, and sauteed yellow squash. This would be a perfect recipe if you want a homemade recipe in a hurry. </span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- font-weight: inherit; font-style: inherit; line-height: 1.4em; color:initial;"><span class="Apple-style-span" style="color:#cc6600;">Chicken Piccata</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">Salt and freshly ground pepper, to taste</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">1/2 cup all-purpose flour</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">3 Tbs. olive oil</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">3 Tbs. unsalted butter</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">1 Tbs. minced shallot</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">1/4 cup dry white wine</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">3 Tbs. fresh lemon juice</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">1/4 cup chicken broth</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">2 Tbs. capers, drained</li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0.3em; padding-right: 0px; padding-bottom: 0.3em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">2 Tbs. minced fresh flat-leaf parsley</li></ul><div class="directions" style="color: rgb(80, 80, 80); margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0.5em; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; line-height: 1.4em; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font: inherit; vertical-align: baseline; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: inherit; font-style: inherit; color: rgb(90, 90, 90); line-height: 1.4em; ">Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.<br /><br />In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken.<br /><br />Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.<br /><br />Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately.</p></div></span></span>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com3tag:blogger.com,1999:blog-1192919001909045460.post-71695996042844361992012-02-09T21:30:00.002-05:002012-02-09T21:53:44.098-05:00Slow Cooker Chicken Tikka Masala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLjAlyRQnwSC4WugbMJRWyDKe5oUQ3vewHJujHMHUUx5gPYF0i9xkf8VnmiagqElprLP76tK5MY586JPqxxIxxnqgJXZoG5fMCKiI9ZTC6bC0i_cKxseTzL9uDhdkUygNRj5m8h9F-eAo/s1600/Chicken+Tikka.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLjAlyRQnwSC4WugbMJRWyDKe5oUQ3vewHJujHMHUUx5gPYF0i9xkf8VnmiagqElprLP76tK5MY586JPqxxIxxnqgJXZoG5fMCKiI9ZTC6bC0i_cKxseTzL9uDhdkUygNRj5m8h9F-eAo/s400/Chicken+Tikka.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5707328879084712706" 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mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">As you now I absolutely love Indian food, but a lot of times it takes hours of cooking and prep work.<span style="mso-spacerun:yes"> </span>My friend Lisa sent me this recipe for a slow cooker Tikka Masala, so I had to try it immediately and was pleasantly surprised at how good it turned out.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#cc6600;">Slow Cooker Chicken Tikka Masala</span><o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">15 Ounce Can Crushed Tomatoes<o:p></o:p></p> 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of the sauce, cook on low for 8 hours, or high for 4 hours.<o:p></o:p></p> <p class="MsoNormal">For the garnish, toss the cucumber, cilantro, ¼ teaspoon salt, and lemon juice together, cover and let sit for flavors to meld.<o:p></o:p></p> <p class="MsoNormal">Twenty minutes before serving, cook rice per instructions.<o:p></o:p></p> <p class="MsoNormal">Just before serving, stir the cream into the chicken Tikka Masala.<span style="mso-spacerun:yes"> </span>Serve over the rice with the cucumber relish.<o:p></o:p></p> <!--EndFragment-->Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com0tag:blogger.com,1999:blog-1192919001909045460.post-85525670552564732152011-12-17T22:01:00.002-05:002011-12-17T22:28:39.518-05:00Indian Curried Shrimp<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3eN099lLSK95TrycHAIjjufFEYs7OM-QQzqP11sA4UGuOUSxukdha1BJewkZ540xfv1MugZaCpvE0e5hm21I8BeE6mKWd_XcCgHdeztWLqKCL9qDuCdCjWy96OtcKUrwzR1ojCrghoeb/s1600/photo.JPG" 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style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">My co-worker Katie introduced me to this recipe and I have made it a few times since I got it.<span style="mso-spacerun:yes"> </span>I must admit that I’m a bit addicted!<span style="mso-spacerun:yes"> </span>This recipe is super easy to make and takes very little time and ingredients, while yielding amazing flavor.<span style="mso-spacerun:yes"> </span>The only call out is that you must use Indian chili powder, which is much like cayenne pepper.<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial"><o:p> </o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial"><span class="Apple-style-span" style="color:#cc6600;">Indian Curried Shrimp</span><o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial"><o:p> </o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">2 tablespoons cooking oil<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 large yellow or red onion diced small (or 2 small onions if needed)<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 tablespoon ginger, finely minced<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 tablespoon garlic, minced (about 3 cloves)<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 teaspoon red Indian chili powder (you have to use Indian red chili or the taste will be altered and you can add more or less to taste)<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 tablespoon cumin<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 teaspoon salt (or too taste)<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 15-ounce can diced tomatoes with juice<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">1 pound shrimp (shelled and deveined)<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">chopped cilantro, for garnish<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">Steamed Rice<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial"><o:p> </o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">Heat oil in large skilled over medium heat, add onions and cook until just starting to brown, about 15 minutes.<span style="mso-spacerun:yes"> </span>Next add ginger and garlic, continue to sauté over medium-low heat for about 5 minutes or until garlic is cooked and fragrant.<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">Add Chili powder, cumin and salt, cook another 5 minutes, while stirring often to keep the onions from burning.<o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">Add tomatoes, and continue to cook for 15 minutes until sauce is a rich dark red color.<span style="mso-spacerun:yes"> </span>Add shrimp and cook until bright pink and cooked through.<span style="mso-spacerun:yes"> </span><o:p></o:p></span></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"><span style="font-size:10.0pt;font-family:Arial; mso-bidi-font-family:Arial">Serve immediately over rice with a generous amount of parsley as garnish.<o:p></o:p></span></p> <!--EndFragment-->Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com2tag:blogger.com,1999:blog-1192919001909045460.post-70215771080024404262011-12-12T19:38:00.004-05:002011-12-12T20:13:27.927-05:00Boef Bourguignon<a 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mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> </p><p class="MsoNormal" style="margin-bottom:13.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style="font-family:arial;font-size:100%;">I love this dish, but hate waiting hours for it to cook, so I created this quick cook version, which is just as good. Using steak instead of a pot roast enables you to cook the meat quickly, while the demi glace provides that deep rich flavor you would normally get from a slow roasting method.<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;font-size:100%;"><span style="color:#BB5400;">Boef Bourguignon </span> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">¼ Pound Bacon, diced <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">4 NY Steaks, about 12 ounces each <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">3 Cloves Garlic, minced <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">1 Bottle Good Chianti Wine <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">3 Cups Beef Stock <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">2 Tablespoons Double Concentrated Tomato Paste <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">2 Teaspoons Beef Demi Glace (I use Williams Sonoma Brand) <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">1 Bouquet Garni (3 sprigs each of thyme, rosemary, and oregano) <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">1 Pound Frozen Pearl Onions <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">8 Large Carrots, peeled and cut into ¼ inch thick slices, on a diagonal <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">Unsalted Butter, at room temperature <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">2 Tablespoons flour <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">2 Pounds Crimini Mushrooms, sliced ½ inch thick <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">1 Bunch Parsley <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">2 Tablespoons Thyme, minced <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">Heat a large heavy bottom paan on high heat, with 3 tablespoons oil until smoking.<span style="mso-spacerun:yes"> </span>Add steaks and cook until seared on each side and medium rare, about 4 minutes per side. Remove from the pan and cover with aluminum foil. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">In the same pan, sauté the bacon on medium heat, until crispy. Remove bacon and set aside. Drain fat, except 2 tablespoons from the pan. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">Add the garlic and cook until fragrant. Deglaze the pan with the Chianti wine and cook on high heat for 1 minute, scraping all browned bits from the<span style="mso-spacerun:yes"> </span>bottom of the pan.<span style="mso-spacerun:yes"> </span>Next add the beef stock, tomato paste, 1 teaspoon salt, ½ teaspoon pepper, and bouquet garni. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">Add onions and carrots, reduce heat to low and simmer uncovered, until the vegetables are tender (about 25 minutes). <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">With a fork combine the 2 tablespoons butter and flour into a paste and whisk it gently into the sauce, continue cooking until sauce is thickened and glossy. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:arial;font-size:100%;">Meanwhile, sauté the mushrooms separately in 2 tablespoons butter, until browned and tender. Add the steaks, mushrooms, and bacon to the pan, cover and reheat steaks gently for 5 minutes. Do not overcook. Season to taste with salt and pepper and serve immediately.</span><o:p></o:p></p> <!--EndFragment--><p></p>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com1tag:blogger.com,1999:blog-1192919001909045460.post-89796674669878578452011-05-24T00:10:00.001-04:002011-06-09T00:12:36.975-04:00Heirloom Tomato Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3dr8Bv9Qqut-aUQBPZx3GHkC1w3jFWbHsvabSApRxLeW0LOPZ7hyOuAsGxQmazyLAqjiS4uY8c51PQZYWEhAqXQBlbXYnM4kEduTvMYn6aQKO-Ye3cpg0bpQRNqPr4u_M09ELfIeJqI6/s1600/DSC_0037.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3dr8Bv9Qqut-aUQBPZx3GHkC1w3jFWbHsvabSApRxLeW0LOPZ7hyOuAsGxQmazyLAqjiS4uY8c51PQZYWEhAqXQBlbXYnM4kEduTvMYn6aQKO-Ye3cpg0bpQRNqPr4u_M09ELfIeJqI6/s400/DSC_0037.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5616067792669244322" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPiBu91qfSVs_BmUa2xSBIALZSM9NsARSaeheNY4cxTJf0GhyphenhyphendI-xi2MbKybMu0hIL8w2ICH-NCz2NT-BfIb2sc3S0HNPQSZtuGWozqfc4F3vicp_EhsEOMSWsGn2XSoqpLbIy0bRC-bH/s1600/photo+3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPiBu91qfSVs_BmUa2xSBIALZSM9NsARSaeheNY4cxTJf0GhyphenhyphendI-xi2MbKybMu0hIL8w2ICH-NCz2NT-BfIb2sc3S0HNPQSZtuGWozqfc4F3vicp_EhsEOMSWsGn2XSoqpLbIy0bRC-bH/s1600/photo+3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; ">There is nothing better than a fresh, simple salad for dinner on a nice warm day. I got off work yesterday and ventured into Whole Foods and came upon these delicious heirloom tomatoes and knew immediately that I needed to have them for dinner. I added some fresh herbs, mozzarella cheese, and home made croutons, it was delicious! I can't wait to have the left overs for lunch today.</span></a><div><br /></div><div><span class="Apple-style-span" style="color:#CC6600;">Heirloom Tomato Salad</span></div><div><br /></div><div>1 Small Loaf Crusty French Bread</div><div>2/3 Cup Extra Virgin Olive Oil</div><div>1 1/4 Teaspoon Kosher Salt, divided</div><div>1/2 Cup Cider Vinegar</div><div>1 Tablespoon Fresh Oregano, chopped</div><div>3 Tablespoons Fresh Basil, chopped</div><div>2 Large Heirloom Tomatoes</div><div>3 Regular Red Tomatoes</div><div>1 Pound Small Mozzarella Cheese Balls</div><div><br /></div><div>Preheat an oven to 375 degrees. Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Toss with 1/3 cup of the olive oil, squeezing the bread to help absorb the oil. Sprinkle lightly with a bit of salt, and place on a baking sheet. Toast stirring a few times until the croutons are golden brown, about 15 minutes, let cool.</div><div>Using a wooden spoon or muddler, pound the oregano and 1/4 teaspoon of the salt in a large bowl to release the oils from the herb. Add the remaining 1/3 cup olive oil, salt, vinegar and basil and whisk to combine.</div><div>Stem and chop tomatoes into large pieces and add to the vinegar mixture. Cut the cheese into bite-sized pieces, if necessary, and add to the tomato mixture, stir well to combine. Let rest for about 15 minutes to let flavors meld together, stir again. Serve in a bowl with the fresh croutons.</div>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com4tag:blogger.com,1999:blog-1192919001909045460.post-69057761559103775112011-03-21T23:37:00.006-04:002011-03-21T23:56:11.691-04:00Boozy Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0Pu4ZBCUMBZsIgULjC9Vm6N8fS1ufPUeWBKi7TyitdII0qVRfmRioc1aCy12wq50v_koZKsXojXpKjjqljAh9bXCyenr61HWy8JPyr-OW0uGxfWMi1dS6_uKWn4XiA2k3B8OkrPudjtf/s1600/Cupcake+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 316px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0Pu4ZBCUMBZsIgULjC9Vm6N8fS1ufPUeWBKi7TyitdII0qVRfmRioc1aCy12wq50v_koZKsXojXpKjjqljAh9bXCyenr61HWy8JPyr-OW0uGxfWMi1dS6_uKWn4XiA2k3B8OkrPudjtf/s400/Cupcake+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586743406683587554" /></a><br /><div><!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">I spent the last weekend puttering around the city checking out all the tourist attractions with my friend Damon who was visiting from Portland…we went to the Navy Pier and rode the Ferris Wheel, looked at the Millennium Park Bean Sculpture, enjoyed the beautiful harbor on Lake Michigan, and did a bit of shopping on Michigan Avenue, it was so much fun!</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Thank god the weather is finally getting warmer here so we could enjoy our time outside and not freeze.<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">We also spent a lot of time in the kitchen cooking up some yummy meals.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">My favorite recipe was for these Boozy Cupcakes they were absolutely amazing!</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">I only had one cupcake pan so I made one batch of cupcakes and one 9-inch cake.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Damon found <a href="http://www.justapinch.com/recipe/guinness-baileys-and-jameson-whiskey-cupcakes-by-melanie-miller-mrmiller?sms_ss=facebook&at_xt=4d6f559572ebbe86%2C0"><span class="Apple-style-span" style="color:#CC6600;">this recipe</span></a> which has excellent step by step instructions and pictures, so make sure to check it out.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">The only thing I would change would be to add Chopped Pecans to the top, which we did with the cake, it really added a perfect balance to the sweetness of the cake.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Cheers!<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#CC6600;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Boozy Cupcakes</span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#CC6600;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Cake:</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">1 Cup Guiness Beer<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">1 Stick + 1 Tablespoon Butter, cut into pieces<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 Cups Brown Sugar<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">¾ Cups Sour Cream<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 Eggs<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">¾ Cups Cocoa Powder<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">1 Teaspoon Vanilla<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 Cups Flour<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 ½ Teaspoons Baking Soda</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Preheat oven to 350 degrees, and line 24 cupcake tins with paper liners (or 12 cupcakes and one greased 8-9 inch cake pan).</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Combine Guinness and butter in a large saucepan, heat to melt butter, remove from heat and whisk in the cocoa and sugar.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">In a large bowl, combine the sour cream, eggs, and vanilla, then add Guinness mixture and whisk to combine.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Next, add the baking soda, and flour and whisk to combine.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> Pour into cupcake pan and b</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">ake 25 minutes for cupcakes, or 35 minutes for cake, or until inserted toothpick comes out clean.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Remove from pan and cool completely.<o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></o:p><span class="Apple-style-span" style="color: rgb(204, 102, 0); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Gnache Filling:</span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">12 Ounce Bag Semi-Sweet Chocolate Chips<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">½ Cup Heavy Cream<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 Tablespoons Butter<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">2 Teaspoons Bailey’s Irish Cream<o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Place the chocolate in a heat-safe bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for one minute then whisk until smooth. If the chocolate is not completely melted, place bowl over a double boiler. Add the butter and Bailey's and stir until combined. Set aside and cool until thick enough to be piped.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Meanwhile, cut a portion from the center of each cupcake, pipe cooled gnache into cupcakes.</span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></o:p><span class="Apple-style-span" style="color: rgb(204, 102, 0); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Frosting:</span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">1 Stick Unsalted Butter, at room temperature<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">3 Cups Powdered Sugar<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">4 Tablespoons Bailey’s Irish Cream<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">4-6 Tablespoons Irish Whiskey<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Chopped Pecans (optional)<o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></o:p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Place butter in a mixing bowl and beat at medium-high speed for a minute until light in color and fluffy.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Add the Irish Cream and Whiskey and mix to combine.</span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Next slowly add the powdered sugar and adjust with more to create a spreadable consistency. </span></span><span class="Apple-style-span" style="font-family:arial;">Ice filled cupcakes and top with chopped pecans (if desired).</span></p></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUZPNNuhYMAbuDb3tBAf04QjvWgS8xkesoVe-eFIcuyMq_wslroa1tfjpDNnpN9EfeYwYN3kZxxp8v2xenzSPhgZUXbBm67KANR6GZCD21i6CiSdrc3738nm_eMnPI_uQWu3gDkLbRxQt/s1600/Cake+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUZPNNuhYMAbuDb3tBAf04QjvWgS8xkesoVe-eFIcuyMq_wslroa1tfjpDNnpN9EfeYwYN3kZxxp8v2xenzSPhgZUXbBm67KANR6GZCD21i6CiSdrc3738nm_eMnPI_uQWu3gDkLbRxQt/s400/Cake+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586743399231795506" /></a><br /></div>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com3tag:blogger.com,1999:blog-1192919001909045460.post-40592701660091696872011-02-15T22:33:00.004-05:002011-02-15T22:43:08.403-05:00Beach Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdcnPirCd1WqStE3IKJyvuuQ-29RtuUVDvagFlFLfIlfUiWX1wntapOS1foU4OBaHb9xqqFfAn3hz2A-JN_upvmm0-D4aG_pjNuOJctm0TMjILejGN3hhskt6giYAidwKRM7Z6oGtknT7/s1600/DSC_0033.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdcnPirCd1WqStE3IKJyvuuQ-29RtuUVDvagFlFLfIlfUiWX1wntapOS1foU4OBaHb9xqqFfAn3hz2A-JN_upvmm0-D4aG_pjNuOJctm0TMjILejGN3hhskt6giYAidwKRM7Z6oGtknT7/s400/DSC_0033.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574125509304798098" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I braved my first blizzard here in Chicago! It was actually a ton of fun, and absolutely amazing. I got over two feet of snow where I live and it drifted to the top of cars in front of my house. I was up until about 3am watching the weather, we even had thunder and lightening during the storm, so strange! There were gusts up to 50 mph as well, so it was definitely a doozy of a storm ;)<br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">No onto the food...this is another easy and delicious recipe from my friend Doug. We made this one night and then sat in the living room and watched a few movies and literally pigged out until we couldn't eat any more shrimp! This would also be great for parties as an appetizer, or even served over rice for a light dinner. We decided to make it easy and used bread as our side dish, which we dipped into the yummy sauce.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;"><span class="Apple-style-span" style="font-size: small;">Beach Shrimp</span></span><span class="Apple-style-span" style="font-size: small;"><br /><br />4 lbs large raw shrimp (frozen actually works best but fresh is fine)<br />1 16 oz bottle zesty Italian dressing<br />1/2-1 t freshly ground black pepper<br />4 cloves garlic, minced<br />2 lemons, halved<br />1/4 C chopped parsley<br />1/2 C butter, cut into small cubes<br /><br />Place shrimp, dressing, pepper and garlic in 9x13 baking dish.<br />Juice 4 lemon halves over ingredients and stir.<br />Add lemon halves, sprinkle with parsley and dot with butter.<br /><br />Bake at 375 for 30-35 minutes (for frozen shrimp) or 20-25 minutes (for fresh shrimp, stirring halfway through.<br /><br />Serve with crusty bread for dipping.</span></span></span></div>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com5tag:blogger.com,1999:blog-1192919001909045460.post-21419137865990904162011-01-17T20:24:00.004-05:002011-01-17T20:33:36.598-05:00Chessmen Banana Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlh4MruokWN625Gu_Sf5LgmYMXvSUyd12D45s_DvsgFiK_69jmIallU26xZLFlxP0s0T6Hk-IYXBLNyZjFjyiaU62VE-WskQGNNOumwJaleQwiQpoDZLACJU8abNsWi4HlQkdDvj8YBv2/s1600/DSC_0035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlh4MruokWN625Gu_Sf5LgmYMXvSUyd12D45s_DvsgFiK_69jmIallU26xZLFlxP0s0T6Hk-IYXBLNyZjFjyiaU62VE-WskQGNNOumwJaleQwiQpoDZLACJU8abNsWi4HlQkdDvj8YBv2/s400/DSC_0035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563331564326949730" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">My good friend Doug made this yummy and very easy dessert when he was in town this last fall, and I finally got around to asking him for the recipe! I'm a huge fan of banana in desserts and this really is quite delightful and so easy to make. Thanks Doug for the recipe!</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg3HI_yCP7EvkZedKYQCWz59zkeNpcH4AJRNz5PMtCkKmL1Jt_nHlq6c8Bhts8ybfm3lSzST9G6SY3a9DhfHguIzkbqKrjQJujJYi4IiOnoZeO5Wf55H0EqQUsufb-VusALVc7xYoXtrl/s1600/DSC_0022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg3HI_yCP7EvkZedKYQCWz59zkeNpcH4AJRNz5PMtCkKmL1Jt_nHlq6c8Bhts8ybfm3lSzST9G6SY3a9DhfHguIzkbqKrjQJujJYi4IiOnoZeO5Wf55H0EqQUsufb-VusALVc7xYoXtrl/s400/DSC_0022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563331559280872594" /></a><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="color:#CC6600;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chessmen Banana Pudding</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /><br />2 bags Pepperidge Farm Chessmen Cookies<br />6 bananas sliced<br />2 cups whole milk<br />1 5-oz box instant French vanilla pudding<br />1 8-oz package cream cheese, softened<br />1 14-oz can sweetened condensed milk<br />1 12-oz container whipped topping<br /><br />Line bottom of 9x13 dish with one bag of cookies.<br />Layer bananas on top.<br /><br />In a bowl combine milk and pudding and blend with an electric mixer.<br />In another bowl combine cream cheese and sweetened condensed milk until smooth.<br />Fold the whipped topping into the cream cheese mixture.<br />Add the cream cheese mixture to the pudding and stir until well blended.<br />Pour the mixture over the bananas and cover with the second bag of cookies.<br /><br />Refrigerate until ready to serve.</span></span></span></div></div>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com1tag:blogger.com,1999:blog-1192919001909045460.post-48669264061984877992011-01-04T22:04:00.002-05:002011-01-04T22:09:22.950-05:00Turkey Meatball Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRcx-7-yLz_aUayNkw9G1AUcZLZ3TIWV6eY6MriJEwENOIi6CSNcgfMDxMzkowAWa6onNjdJQgjhI_Mos1YlyWyNSM9f1wFoFTN0u6MOo4o7jQpIZmrOyDMTWWdC_2i6EObz32EQhyphenhyphenlJP/s1600/photo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRcx-7-yLz_aUayNkw9G1AUcZLZ3TIWV6eY6MriJEwENOIi6CSNcgfMDxMzkowAWa6onNjdJQgjhI_Mos1YlyWyNSM9f1wFoFTN0u6MOo4o7jQpIZmrOyDMTWWdC_2i6EObz32EQhyphenhyphenlJP/s400/photo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5558532659851680802" /></a> <!--StartFragment--> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">I’m sure you all think that I’ve fallen off the face of the earth, and I almost did!<span style="mso-spacerun:yes"> </span>What actually happened is that I fell down the rabbit hole and ended up in the beautiful Windy City of Chicago!<span style="mso-spacerun:yes"> </span>Yes, I’m officially a mid-westerner as of November.<span style="mso-spacerun:yes"> </span>I got a really great job opportunity and decided to take the dive into a new adventure!<span style="mso-spacerun:yes"> </span>I’ve been enjoying the City very much so far and am finally getting back into the kitchen, and what a beautiful kitchen it is, I feel so lucky!<span style="mso-spacerun:yes"> </span>This time of year is always insane for me but I just wanted to send out a hello to all my internet friends and let you know that I miss blogging!</span></p><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT3hkhUCrgR9aw35Z0IKNpSwa2CrSLpmgYJ9F3NYQypPFckeQfHciAdNe668f4zFwyEOJKCyRwy8U_OnMfYj5SSeyTtUf4JJCvyw5dnUOKuyhetPsV19f9pZcI27ypv244mKolbZl30_n/s1600/DSC_0005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT3hkhUCrgR9aw35Z0IKNpSwa2CrSLpmgYJ9F3NYQypPFckeQfHciAdNe668f4zFwyEOJKCyRwy8U_OnMfYj5SSeyTtUf4JJCvyw5dnUOKuyhetPsV19f9pZcI27ypv244mKolbZl30_n/s400/DSC_0005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558532652498628658" /></a> <!--StartFragment--> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">Now on to the food…This is a delicious and hearty soup that my friend Therese makes every year on Christmas Eve for her party.<span style="mso-spacerun:yes"> </span>Well I’ve been cooking it up for several years and finally remembered to get out my camera last time I cooked and shoot some pictures to share.<span style="mso-spacerun:yes"> </span>Cheers to a happy New Year and many bowls of warm comforting soup!<span style="mso-spacerun:yes"> </span>Thanks Therese for this yummy recipe!<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial"><span class="Apple-style-span" style="color:#CC6600;">Turkey Meatball Soup</span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">2 Tablespoons Extra Virgin Olive Oil, plus more for drizzling<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">1 Medium Onion, Chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">1 Large Carrot, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">2 Stalks Celery with leaves, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">4 Sprigs Fresh Rosemary<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">½ Cup Chopped Fresh Basil, tightly packed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">¼ Cup Chopped Flat Leaf Parsley, tightly packed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">4 Cloves Garlic, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">½ Small Head Green Cabbage, chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">4 Swiss Chard Leaves, washed dried and chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">1 Parmesan Rind, about 3x3 inches<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">10 Cups Chicken Stock<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">2 Teaspoons Salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial">2<span style="mso-spacerun:yes"> </span>Pounds Small Turkey Meatballs (I love the one’s from Trader Joe’s)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial;mso-bidi-font-family: Arial;color:#280000">In a large soup pot, heat the olive oil over medium heat until fragrant. Add the onion, carrot, celery, herbs, garlic, and greens and cook, stirring, until the greens are beginning to wilt (5-10 minutes). Cover and cook until the vegetables are tender (about 10 minutes), reducing the heat if necessary.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial;mso-bidi-font-family: Arial;color:#280000">Add the chicken stock, parmesan rind, and meatballs, bring to a boil, reduce heat and simmer, partly covered 30 minutes.<span style="mso-spacerun:yes"> </span>Adjust flavor with salt.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;font-family:Arial;mso-bidi-font-family: Arial;color:#280000">Remove the rosemary sprig, ladle into warmed bowls and drizzle with olive oil. Sprinkle with a bit of olive oil and serve.</span><span style="font-size:10.0pt;font-family:Arial;mso-bidi-font-family:Arial"><o:p></o:p></span></p> <!--EndFragment--> </div>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com9tag:blogger.com,1999:blog-1192919001909045460.post-33725862030783076472010-09-14T10:00:00.001-04:002010-09-14T10:00:03.284-04:00Lamb Ragu with Pappardelle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRRedP5sIp-d00h918ciXOx6wXGNcbmmq2bOUKw7Hqg5AOt8MDWjAWUgVS3l3wSEpMUB-wJHCGum8zlY__i9VRA19-zC5wGj7DdBsH3zL1RaUBOol15Ybj5HD4WzMnvgVNbPhBFHhkVrZ/s1600/Lamb+Ragu+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" 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mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Arial","sans-serif"; mso-ascii-font-family:Arial; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Arial; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-bidi-language:EN-US;} </style> <![endif]--> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;"><span style="color: rgb(204, 102, 0);"><span style="color: rgb(0, 0, 0);">I was having my friend Patti over for dinner last week and wanted to make something really hearty and delicious and came up with this recipe. Portland has been getting quite cold lately and I thought a really yummy pasta and meat dish was in store. I was craving lamb, so I immediately thought of a lamb ragu and then decided to go all out and make my favorite <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2007/09/i-never-make-pasta-without-semolina.html">pasta</a> from scratch as well. I hope you enjoy!</span>
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<br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;"><span style="color: rgb(204, 102, 0);">Lamb Ragu with Pappardelle</span>
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<br /></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">2 tablespoons extra-virgin olive oil <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">2 carrots, finely diced <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">1 large sweet onion, finely diced <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">2 celery ribs, finely diced <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">2 pounds ground lamb <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">2 teaspoons ground coriander <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">1 teaspoon ground cumin <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">1 tablespoon dried rosemary <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">1 teaspoon chopped thyme <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">Salt and freshly ground pepper <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">2 tablespoons tomato paste <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">1 cup dry red wine <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">One 28-ounce can diced tomatoes <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">4 cups chicken stock or low-sodium broth <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">1 pound pappardelle pasta<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">8 ounces parmesan cheese, shaved<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">½ bunch parsley chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">In a large dutch oven, heat the olive oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is reduced by 2/3rds, 3-4 hours. <o:p></o:p></span></p> <p class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in; line-height: normal; font-family: georgia;"><span style="font-size: 10pt;">In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well.<span style=""> </span>Add pasta to the sauce and stir to combine.<span style=""> </span>Place in large serving bowls and top with shaved parmesan cheese and chopped parsley. </span><span style="font-size: 10pt;"><o:p></o:p></span></p>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yqMugWjC-AVxasZ8eNvL41jCLW_UbOFmcD0LZbBr1K9CSAIb6zFO0r0YDCSIyCrbFat5YtppxbYKRZZa0_XqQ3gNjCsyrXdfhzrAaPRX1V39cIagatt2vPQM0WaZYzvBHr3flXkwpC-S/s1600/Lamb+Ragu+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yqMugWjC-AVxasZ8eNvL41jCLW_UbOFmcD0LZbBr1K9CSAIb6zFO0r0YDCSIyCrbFat5YtppxbYKRZZa0_XqQ3gNjCsyrXdfhzrAaPRX1V39cIagatt2vPQM0WaZYzvBHr3flXkwpC-S/s400/Lamb+Ragu+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5516658280986491058" border="0" /></a>
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<br />Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com5tag:blogger.com,1999:blog-1192919001909045460.post-49819829226312468262010-09-03T01:56:00.008-04:002010-09-03T02:49:22.468-04:00Chicken Enchilada Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqZH2JguZy9HBWU54XZ73B49boJhhGa0J3O4qKN798xQoCf0_nQ-pcHE4yNT7Hr_hRNgB6Z3i23L_s5GkZP4A7Qsb4_yJTF62Ci0sQcP7JvKKZ9zV0yaxJYo-Ejt8g6gD5viEOnslNzx9/s1600/Chicken+Enchilada+Casserole+Small.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqZH2JguZy9HBWU54XZ73B49boJhhGa0J3O4qKN798xQoCf0_nQ-pcHE4yNT7Hr_hRNgB6Z3i23L_s5GkZP4A7Qsb4_yJTF62Ci0sQcP7JvKKZ9zV0yaxJYo-Ejt8g6gD5viEOnslNzx9/s400/Chicken+Enchilada+Casserole+Small.jpg" alt="" id="BLOGGER_PHOTO_ID_5512562643902301426" border="0" /></a>I know this isn't the best photo but, oh well, it's the best I have! I actually forgot to take pictures while making this dish and ran into the house to grab my camera just as everyone started eating to capture this one, LOL!<br />This is a favorite recipe of mine, because it is super easy to make and can be made a day in advance and tossed into the oven for dinner the next day. I was throwing a birthday party for my friend Susan which was mid-week so I chose an easy and delicious menu of Chicken Enchilada Casserole, <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2007/11/black-beans-rice.html">Black Beans</a>, <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2009/03/spanish-rice.html">Spanish Rice [except I substituted corn for the peas]</a>, and of course my home made <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2009/09/salsa.html">Salsa</a> and <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2009/10/guacamole.html">Guacamole</a>! For dessert I made my famous <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2007/07/chocolate-cake-deluxe.html">Chocolate Cake Deluxe</a> with a yummy Cream Cheese frosting instead of my traditional <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2007/11/chocolate-gnache.html">Chocolate Gnache</a>. The nice thing about this menu was that I was able to make everything, except the rice, a day in advance so it literally took one hour to pull everything together!<br /><br /><span style="color: rgb(204, 102, 0);">Chicken Enchilada Casserole</span><br /><br />6 Chicken Breasts, skin on, bone in (or substitute 2 pre-cooked rotisserie chickens, skinned, meat removed from the bone and finely diced or shredded).<br />2 28-Ounce Cans Enchilada Sauce<br />24 Corn Tortillas, cut in half<br />1 Pound Sharp Cheddar Cheese, shredded<br />8 Ounces Queso Fresco, shredded<br /><br />First prepare the chicken: Pre-Heat oven to 375 degrees. Place chicken breasts, skin side up, on large baking sheet and lightly coat with olive oil and salt and pepper. Bake until just cooked through (or internal temperature reads 160 degrees farenheight), about 45 minutes. Let cool, remove skin and bones and chop or shred chicken into small pieces, set aside.<br />To assemble casserole: Coat the bottom of a very deep (3 inches or deeper) 9x13-inch baking dish with just enough enchilada sauce to coat. Next place 12 of the tortilla halves over the bottom of the dish to completely cover (they will overlap a bit). Coat the tortillas with a generous amount of enchilada sauce, 1/3 of the chicken 1/4 of the sharp cheddar and queso fresco cheeses. Now layer again with 12 tortilla halves, enchilada sauce, chicken, cheddar and queso fresco cheeses...repeat one more time finishing with a layer of tortillas on the very top with a thin layer of enchilada sauce (you may have a bit left over), and the remaining 1/4 cheddar and queso fresco cheese.<br />Bake casserole in a 350 degree pre-heated oven for 45-60 minutes or until bubbling and cheese on top is lightly golden brown. Let rest for a few minutes to set up before serving. (serves 10)Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com3tag:blogger.com,1999:blog-1192919001909045460.post-65460305611876150782010-08-17T19:20:00.002-04:002010-08-17T19:25:50.660-04:00Bee & Mason<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMf6CXq_Y22-TPeXOTzHCybHhznFsbFtOwl_zvjqu4xLvHxbRkLBsSsuPWBrffC0WTlEaJs56ef2UeXnHtPCFRukn_0C2nE0k5lcrY3ql1lzLAwz3EtNhN_7a6JUTy0IuzjXZTT9jajKv2/s1600/bee+%26+mason.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMf6CXq_Y22-TPeXOTzHCybHhznFsbFtOwl_zvjqu4xLvHxbRkLBsSsuPWBrffC0WTlEaJs56ef2UeXnHtPCFRukn_0C2nE0k5lcrY3ql1lzLAwz3EtNhN_7a6JUTy0IuzjXZTT9jajKv2/s400/bee+%26+mason.JPG" alt="" id="BLOGGER_PHOTO_ID_5506523970977699890" border="0" /></a><br /><img src="file:///C:/DOCUME%7E1/jason/LOCALS%7E1/Temp/moz-screenshot-1.jpg" alt="" />I just wanted to give a shout out to my friend Francisca who just started her own blog <a style="color: rgb(204, 102, 0);" href="http://beeandmason.blogspot.com/">Bee & Mason</a>. She has just opened up a cute little shop in Portland, OR selling vintage and antique items that she finds. I know this is a food blog, but I'm sure you know how hard it is to be a blogger and not have any traffic at first. Go ahead and check it out, she tells great stories and has a great eye with her photography!<br />Cheers!Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com3tag:blogger.com,1999:blog-1192919001909045460.post-13327411629043010922010-08-16T23:46:00.004-04:002010-08-17T00:04:03.948-04:00Braised Lamb Shanks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTQD8Jw8sDeo395-MKT0Sg46EWp_MPCHZs2HAYVQWquYJyJdqIkD6-fmcRvzbg7kzoohr9vTa84khgjmqlX2daMaQSyQD6zRo6W1ikk3jmwBGIMpxtYYZfQtMI103XdLKX5SUM4v_1egM/s1600/Lamb+Shank+with+Tomato.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTQD8Jw8sDeo395-MKT0Sg46EWp_MPCHZs2HAYVQWquYJyJdqIkD6-fmcRvzbg7kzoohr9vTa84khgjmqlX2daMaQSyQD6zRo6W1ikk3jmwBGIMpxtYYZfQtMI103XdLKX5SUM4v_1egM/s400/Lamb+Shank+with+Tomato.jpg" alt="" id="BLOGGER_PHOTO_ID_5506220304803361746" border="0" /></a>I love that my friends tell me that they are tired of looking at old recipes! My friend Francisca just told me on Saturday that she couldn't look at the tart recipe any longer, I love it. I dug through my archives and found this recipe and picture that I haven't posted and decided this would be my next post! I know it's not the best summer dish, but living in Portland you do have those cold days now and again, so here is the recipe to welcome the rain. I would recommend polenta or my delicious <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2007/07/mashed-potatoes.html">Mashed Potatoes</a> for the side dish, enjoy!<br /><br /><pre style="font-family: georgia; color: rgb(204, 102, 0);">Braised Lamb Shanks</pre> <pre style="font-family: georgia;">6 lamb shanks, well trimmed<br />Salt and freshly ground pepper, to taste<br />1/4 cup vegetable oil, plus more as needed<br />2 yellow onions, diced<br />2 celery stalks, diced<br />2 carrots, peeled and diced<br />4 large garlic cloves, minced<br />1 cup full-bodied red wine<br />2 cups diced canned tomatoes, drained<br />2 1/2 cups beef stock<br />2 tsp. minced fresh rosemary<br />1 tsp. minced fresh thyme<br />2 bay leaves<br />1 Tbs. red wine vinegar<br />Minced fresh flat-leaf parsley for garnish<br /><br />Preheat an oven to 400ºF.<br /><br />Generously season the lamb shanks with salt and pepper. In a large<br />oval Dutch oven over medium-high heat, warm the 1/4 cup vegetable oil.<br />Working in batches, brown the shanks on all sides, 5 to 10 minutes<br />total, adding more oil to the pan if needed. Transfer to a platter.<br />Pour off the excess fat from the pan.<br /><br />Add the onions, celery and carrots to the pan and cook, stirring<br />occasionally, until the vegetables are golden and translucent, 5 to 8<br />minutes. Add the garlic and sauté for 2 minutes. Remove the pan from<br />the heat and add the wine. Return the pan to medium-high heat and<br />bring the liquid to a simmer, stirring to scrape up the browned bits.<br />Simmer until the liquid is reduced by half, about 5 minutes. Add the<br />tomatoes, stock, rosemary, thyme, bay leaves and lamb shanks and bring<br />to a boil. Cover the pan, transfer to the oven and cook until the meat<br />is almost falling off the bone, 1 1/2 to 2 hours. Using tongs,<br />transfer the shanks to a large serving bowl and cover loosely with<br />aluminum foil.<br /><br />Meanwhile, remove the bay leaves from the cooking liquid and discard.<br />Skim off the fat. Using an immersion blender, puree until smooth. Stir<br />in the vinegar and season with salt and pepper. Pour some of the sauce<br />over the shanks and garnish with parsley. Transfer the remaining sauce<br />to a sauceboat.<br /><br />*Recipe from Williams Sonoma<br /></pre>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com2tag:blogger.com,1999:blog-1192919001909045460.post-67664579629275212482010-07-28T15:46:00.001-04:002010-07-28T16:01:50.029-04:00Raspberry & Peach Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjdGrnzI3m8QNGh6Ome8z0RJcbDsoyQbndIL17lTK-CLyXOUGV45jSBduYBnJlyqZ3AJ-lmqmq9PAJp_eNUPUMGYiyOW8QhvH1zPWtTHYNeptvBV-97GHNp7Uy1shbqaR4IR7NoAzDXG_/s1600/Tart+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjdGrnzI3m8QNGh6Ome8z0RJcbDsoyQbndIL17lTK-CLyXOUGV45jSBduYBnJlyqZ3AJ-lmqmq9PAJp_eNUPUMGYiyOW8QhvH1zPWtTHYNeptvBV-97GHNp7Uy1shbqaR4IR7NoAzDXG_/s400/Tart+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5499046057857198658" border="0" /></a>This is one of my favorite Summer desserts, easy, fresh and delicious! I make many variations of this recipe depending on the season and what's fresh. My friend let me pick some raspberries from his garden and I thought they would go well in this dish. I did cheat and use canned peaches, but I actually prefer them to fresh because they don't brown and have a slightly firm texture compared to fresh. <br /><br /><span style="color: rgb(204, 102, 0);">Raspberry & Peach Tart</span><br /><br /><span style="color: rgb(204, 102, 0);"></span><span style="color: rgb(204, 102, 0);">Tart Pastry</span><br />1/2 Cup Cold Butter, cubed<br />1 1/4 Cups Flour<br />1 Egg Yolk, beaten<br />2-3 Tablespoons Ice Water<br /><span style="color: rgb(204, 102, 0);"></span><br />In a mixing bowl cut butter into flour until pieces are pea sized. Stir together egg yolk and 1 tablespoon of the ice water. Gradually stir egg yolk mixture into flour mixture. Add remaining water, 1 tablespoon at a time, till all the dough is moistened. Gently knead the dough just till a ball forms. Press into the bottom of a 12 inch tart pan. Poke all over with a fork and bake at 350 degrees until just lightly browned, about 12 minutes, set aside to cool.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjvudtZGzG7AGVk9ET7_hmJ9m3BkpmkRJOoMOqf4kB3fKI7arwOQT-TXUzk0nqreA_w6_VKIczf4ZWHT1xU3WEIhCMm68sy8cLaqCq8h3nSagdfpPTt_UIawDQDbN7C1F6lNFjcbKyT9s/s1600/Tart+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjvudtZGzG7AGVk9ET7_hmJ9m3BkpmkRJOoMOqf4kB3fKI7arwOQT-TXUzk0nqreA_w6_VKIczf4ZWHT1xU3WEIhCMm68sy8cLaqCq8h3nSagdfpPTt_UIawDQDbN7C1F6lNFjcbKyT9s/s400/Tart+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5499046054424043394" border="0" /></a><br /><span style="color: rgb(204, 102, 0);">Tart</span><br /><span style="color: rgb(204, 102, 0);"></span>2 Cups Fresh Raspberries (or any other berry that's in season)<br />1 28-Ounce Can Peaches in heavy syrup, drained and juice reserved<br />2 8-Ounce Packages Cream Cheese, at room temperature<br />1/2 Cup Sugar<br />1 Teaspoon Corn Starch<br /><br />Start by making the filling: Beat cream cheese and sugar together with just enough peach juice to create a thick frosting consistency. Spread over bottom of cooled tart pastry.<br />Next cut peaches into 1/4 inch thick slices and arrange along with berries to cover cream cheese.<br />To make the glaze, in a small sauce pan, combine remaining peach juice with 1 teaspoon corn starch over medium heat, cook until just thickened. Let cool slightly and then brush over entire pastry.<br />Refrigerate for at least one hour before serving to set up.Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com4tag:blogger.com,1999:blog-1192919001909045460.post-87153217209144540782010-07-18T12:30:00.002-04:002010-07-18T12:47:32.461-04:00Grilled Pork Loin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNADRVA4FVIZkHsEsJa0u2hRflHQhnUeyzDK3tghHmT5mnuuMWoa_YiLsuY1bYXewRcc5MC9uPaYq9yrGFbHIJLZZcvjoVXOS1oQTbhws19b_c98YvonCLohoIeeAZGx4g8GnsESVLLcKz/s1600/Pork+Roast+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNADRVA4FVIZkHsEsJa0u2hRflHQhnUeyzDK3tghHmT5mnuuMWoa_YiLsuY1bYXewRcc5MC9uPaYq9yrGFbHIJLZZcvjoVXOS1oQTbhws19b_c98YvonCLohoIeeAZGx4g8GnsESVLLcKz/s400/Pork+Roast+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5495284873520318642" border="0" /></a>If you know me well, you know that I'm a huge pork fan. I just love the lean meat and the mild flavor as it allows you a lot of freedom to make it meld with any dish. I made this particular recipe to go with my Summer Succotash and it was a perfect match with the fresh vegetables. I also used a bit of chunky finishing salt at the end to really bring out the flavor of the pork and add a bit of crunch. So the crystals on the bottom picture are not snow!<br />I made this dish on my charcoal BBQ and used an indirect heat, slow cook method which was surprisingly easy, so make sure to give it a try!<br /><br /><span style="color: rgb(204, 102, 0);">Grilled Pork Loin</span><br /><br />2.5 Pounds Pork Loin Roast<br />2 Teaspoons Chili Powder<br />2 Teaspoons Sweet Paprika<br />2 Teaspoons Brown Sugar<br />1 Teaspoon Garlic Salt<br />1/2 Teaspoon Black Pepper<br />Oil<br />Finishing Salt, optional<br /><br />Remove any excess fat off the pork roast. Mix all spices to create dry rub. Drizzle just enough oil over the roast to coat and cover with dry rub, cover and let sit at room temperature for one hour. <br />To create indirect heat on your grill, fill a chimney completely full of charcoal briquettes (do not use wood here it burns to hot and quickly). When charcoal is ready pour onto 1/2 of the grate and you are ready to BBQ.<br />Place pork roast directly over coals and cook just a few minutes on each side to brown the outside and create a crust. Next move the pork roast to the side of the grill without any coals, cover with lid and let cook without moving until it reaches 145 degrees on an instant read thermometer, about 1 hour. Remove roast from grill and place on plate and tent with foil, let rest for 10 minutes (internal temperature will continue to increase to about 155 degrees).<br />Cut roast into desired thickness, sprinkle with finishing salt, and serve.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RhaRBS94sAjzdaA8jQcUTfUiHzONhFBEt-9GVaIkDnIavCsFVvUiTW_BHvICn4Wd0EKIe815jsfGNWWwZadbwUib-35MCa2JMEkHuVaCuDCs-EZcg1DsWHKyqYYlLazIWsGQHfkI-jRC/s1600/Pork+Roast+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RhaRBS94sAjzdaA8jQcUTfUiHzONhFBEt-9GVaIkDnIavCsFVvUiTW_BHvICn4Wd0EKIe815jsfGNWWwZadbwUib-35MCa2JMEkHuVaCuDCs-EZcg1DsWHKyqYYlLazIWsGQHfkI-jRC/s400/Pork+Roast+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5495284866212665378" border="0" /></a>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com6tag:blogger.com,1999:blog-1192919001909045460.post-11783759513456130312010-07-11T17:54:00.003-04:002010-07-11T18:10:27.167-04:00Summer Succotash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tlE3iq3bmYZU-RNJjQkXNI3LpYS7t5BTjuN_gFgCve6EdDtGSaGChvrkQs-P-eK_3HaGAXZgXtpaoeE28z4DJK8R7AEdAoW-EN4v6XwOxPw_Bkeg3IydripopHoG5FE6kUSrtwhuGmV6/s1600/Succotash+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tlE3iq3bmYZU-RNJjQkXNI3LpYS7t5BTjuN_gFgCve6EdDtGSaGChvrkQs-P-eK_3HaGAXZgXtpaoeE28z4DJK8R7AEdAoW-EN4v6XwOxPw_Bkeg3IydripopHoG5FE6kUSrtwhuGmV6/s400/Succotash+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5492770553927102306" border="0" /></a>I know it seems as if I've fallen off the face of the earth this year, but I really haven't! Thank you everyone for your kind words to continue my blogging! Also, a thanks to my friends who have been complaining about how tired of the last post that I did :)<br />To be honest I really haven't been cooking a lot this year, and if I have, I've been re-visiting all my old recipes so I haven't had a lot of recipes to post. Low and behold I woke up this week eager to try something new and threw a last minute dinner party, so alas, a new recipe!<br />I can't help but smile when I hear the word succotash, it immediately transports me back to when I was a kid watching cartoons and hearing "suffering succotash"!<br />I was intending on serving this as a bed for fish or scallops, but the seafood just didn't look too good, so I ended up making a delicious BBQ Pork Loin, in which I will blog a bout soon!<br /><br /><span style="color: rgb(204, 102, 0);">Summer Succotash</span><br /><br />12 Ounces Bacon<br />1 Large Sweet Onion, finely diced<br />2 Large Cloves Garlic, finely minced<br />1 Pound Frozen Sweet White Corn<br />1 Pound Frozen Shelled Edamame<br />2 Tablespoons Balsamic Vinegar<br />2 Pints Grape Tomatoes<br />1/2 Cup Fresh Flat Leaf Parsley, chopped<br />1/2 Cup Fresh Basil, chopped<br />1 Lemon<br />Salt<br /><br />In a very large skilled fry bacon until very crisp, remove to paper towels to cool. Drain all but 2 tablespoons of bacon drippings from pan, return to medium heat. Add onion and garlic, salt lightly and saute until soft and just beginning to get a bit of color. Next add corn, and edamame cover and cook for 6-8 minutes until thawed and heated through. Add tomatoes and balsamic vinegar and stir, cover and cook a few minutes until tomatoes are just softened and start to burst. Remove from heat and let cool to room temperature. Now add chopped parsley and basil and juice of the lemon. Crumble bacon over top and mix, salt to tase and serve at room temperature.Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com3tag:blogger.com,1999:blog-1192919001909045460.post-64985368275398589012010-04-26T13:55:00.002-04:002010-04-26T14:03:22.057-04:00Salt Crusted Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1t7BdlizKIarkSFOTPsyk5dQ6PmGh7I0yw_3nsynp5bgpcTWB6cSYoBFwWZakp1LpdKNj_V-nP_fO_Gtd30S4ho13cfoyYITKXQmXGn4GlSh3iZC5XDn4TvUBN-a1Vi80WgZNAKsIjn-L/s1600/Salt+Potatoes+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1t7BdlizKIarkSFOTPsyk5dQ6PmGh7I0yw_3nsynp5bgpcTWB6cSYoBFwWZakp1LpdKNj_V-nP_fO_Gtd30S4ho13cfoyYITKXQmXGn4GlSh3iZC5XDn4TvUBN-a1Vi80WgZNAKsIjn-L/s400/Salt+Potatoes+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5464506782809154354" border="0" /></a>I've seen many versions of salt crusted potatoes and thought I would give it a whirl. I love the sweetness of a baby red potato and then with the salt crust, yum! This really is the easiest recipe ever. Also, the skins of the potatoes come out super crisp and tender like parchment. Enjoy!<br /><br /><span style="color: rgb(204, 102, 0);">Salt Crusted Potatoes</span><br /><br />2 Pounds Baby Red Potatoes<br />Olive Oil<br />Kosher Salt<br />Bay Leaves<br /><br />Scrub potatoes and dry. Then toss with just enough olive oil to coat. <br />Place 1" of salt in a baking dish that is large enough to hold all the potatoes in a single layer, scatter a few bay leaves. Next place potatoes in salt and press into the salt so they are almost covered. Bake in a 375 degree oven until tender, about 45 minutes. Brush a bit of the salt off and serve immediately.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9eK2j_h1vizrNSTklw5lZZNnPfjS1VqwE97iDiwurfGshEAjymq2r2CMhE-CwSMYvYr4cwcD8VZdaDdOUSa3BR0YzzBuYhY1QZIyCkMyWWy-DAg5PNCPpq_BGv5K_mrCDv5U52W9x-y0/s1600/Salt+Potatoes+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9eK2j_h1vizrNSTklw5lZZNnPfjS1VqwE97iDiwurfGshEAjymq2r2CMhE-CwSMYvYr4cwcD8VZdaDdOUSa3BR0YzzBuYhY1QZIyCkMyWWy-DAg5PNCPpq_BGv5K_mrCDv5U52W9x-y0/s400/Salt+Potatoes+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5464506776266419778" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAceRBXHZw0LMMNUpAUObnfJBwLXwlzi4nHHfV9UF-DpkhJCRpfsNSc5kJmdRqSP8wbMQSQh36MruBxdFPZ7qkH6YGda2PeX4SSMRo16ziNhOL0eoSLLVCq9EjW0GiiIcgr_EdNVoicefd/s1600/Salt+Potatoes+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 309px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAceRBXHZw0LMMNUpAUObnfJBwLXwlzi4nHHfV9UF-DpkhJCRpfsNSc5kJmdRqSP8wbMQSQh36MruBxdFPZ7qkH6YGda2PeX4SSMRo16ziNhOL0eoSLLVCq9EjW0GiiIcgr_EdNVoicefd/s400/Salt+Potatoes+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5464506769336784098" border="0" /></a>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com21tag:blogger.com,1999:blog-1192919001909045460.post-36191449622846790042010-04-09T16:55:00.005-04:002010-09-03T02:37:26.732-04:00Mexican Chicken Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyhPsWWbby4Z-UmHbXMhFvaNHBEwjAWh0bJCuGtcYLidHU9vMYsLYZ2eBM3h4jBAJWfnDYSefrlN7DrjIk6_OnQ32bIr6KYH96CkBK9pkdpDg16gCLp5t9gtO7c__TYWjzZxJeKijzLrS/s1600/Mexican+Green+Chili.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyhPsWWbby4Z-UmHbXMhFvaNHBEwjAWh0bJCuGtcYLidHU9vMYsLYZ2eBM3h4jBAJWfnDYSefrlN7DrjIk6_OnQ32bIr6KYH96CkBK9pkdpDg16gCLp5t9gtO7c__TYWjzZxJeKijzLrS/s400/Mexican+Green+Chili.jpg" alt="" id="BLOGGER_PHOTO_ID_5458244402405000434" border="0" /></a><br />I made this a while ago when I was not feeling well, as I wanted something warm and a bit spicy. I loved the complex flavors, the subtle spice, and the amazing flavor all the ingredients added! I used a recipe from Williams Sonoma for White Turkey Chili, but changed a lot of the recipe, so here it is. I wish I would have thought of adding some crispy corn stips...maybe next time!<br /><br /><span style="color: rgb(204, 102, 0);">Mexican Chicken Chili</span><br /><br />1 Chicken, cut into 8 pieces<br />2 Tablespoons Olive Oil<br />1Large Yellow Onion, diced<br />1 Tablespoon Ground Cumin<br />4 Garlic Cloves, minced<br />1 Pound Anaheim Chilies, roasted, peeled and diced<br />1 Jalapeno, seeded and finely minced<br />7 Cups Chicken Stock<br />3 Cans Cannellini Beans, drained and rinsed<br />1 Tablespoon Dried Oregano<br />1/3 Cup Fresh Cilantro, minced<br />Shredded Jack Cheese & Sour Cream for serving<br /><br />In a large dutch oven, heat the olive oil and fry the chicken until golden brown, about 3-4 minutes per side, remove and place on a plate. Add the diced onion, cumin, and garlic and saute until soft and just turning golden. Next add the anaheim chilies, jalapeno, and chicken stock, and scrape up all the browned bits from the bottom of the pan.<br />Remove the skin from the chicken and discard. Add the chicken to the pot and simmer until just tender, about 30-40 minutes. Remove from pan and cool slightly, shred chicken, discarding any bones, and add meat back to the pot. Next add the beans, oregano, and cilantro, and flavor with salt and pepper to taste. Simmer on low for about 30 more minutes so all flavors meld together.<br />Serve topped with jack cheese and sour cream.Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com5tag:blogger.com,1999:blog-1192919001909045460.post-60823528390894687242010-03-20T13:15:00.003-04:002010-03-20T13:40:50.876-04:00Red Onion & Gorgonzola Flatbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-c4xZGpnlRUEQkzfT_EI7oPa7nx4OZ70eDI5P_nFWUdB0Dqg3i2-zQKwyJNMV53QMir1SJ2lJFUfTikFB6U2Re6ESFRiYxZuX0W6DzfCvsjK5dK31fVRBFI9m24PEKdibOzzPWwd5X41g/s1600-h/Flatbread+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-c4xZGpnlRUEQkzfT_EI7oPa7nx4OZ70eDI5P_nFWUdB0Dqg3i2-zQKwyJNMV53QMir1SJ2lJFUfTikFB6U2Re6ESFRiYxZuX0W6DzfCvsjK5dK31fVRBFI9m24PEKdibOzzPWwd5X41g/s400/Flatbread+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450768688063230146" border="0" /></a>My good friend Patty has had this recipe hanging on her fridge forever, so I decided to go ahead and make it. We both almost fell over because it tasted so amazing! We had such a fun time together in the kitchen rolling out the dough, caramelizing the onions and sipping on champagne! We made this as an appetizer, but could have easily eaten it for dinner. I changed the recipe a bit from the original, by adding more rosemary, caramelizing the onions first, and also making one large sheet pan of flat bread versus the individual rounds the original recipe called for. I might even be really bad and add some crumbled bacon to this dish next time I make it!<br />Original recipe from "Sunset Magazine, 2007"<br /><br /><span style="color: rgb(204, 102, 0);">Red Onion and Gorgonzola <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Flatbread</span></span><br /><br />1 Package Active Dry Yeast<br />2 Cups All-Purpose Flour<br />1 Cup Semolina Flour<br />4 Tablespoons Olive Oil<br />2 Teaspoons Salt<br />1 Large Red Onion<br />2 Tablespoons Fresh Rosemary Leaves, minced<br />2 Tablespoons Balsamic Vinegar<br />6 Ounces Gorgonzola Cheese, crumbled<br /><br />In a large bowl, dissolve yeast in 1 cup warm water (about 100 degrees). Let sit until foamy, about 5 minutes. Stir in flours 2 tablespoons of the oil, and 1 teaspoons salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.<br />Meanwhile, cut the onion in half and thinly slice. In a medium sized frying pan add 2 tablespoons olive oil, the onion, 1 teaspoon sugar, and 1 teaspoon salt, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">saute</span> on very low heat until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">caramelized</span>, about 20 minutes.<br />Preheat oven to 450 degrees. Lightly coat a large baking sheet with olive oil. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Roll out and place into baking sheet. Stretch dough to cover entire sheet, should be about 1/4 inch thick. Cover dough with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gorgonzola</span>, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">caramelized</span> onions and rosemary. Bake until browned and sizzling, about 15 minutes. Cut into squares and serve immediately, or at room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsWL9bConLGWqp-Aqw3UoueReqz26s-NUqQE5WJnWIDyROyzh56JiCUCWsmzDT7KkfY7ac8q2PFklzd1artwB-9H8NqXOnLlVKFwM6sNpbOgoPUAdZ_mfBA3Y4vcKKyk9JSnC0Vl414Jn/s1600-h/Flatbread+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsWL9bConLGWqp-Aqw3UoueReqz26s-NUqQE5WJnWIDyROyzh56JiCUCWsmzDT7KkfY7ac8q2PFklzd1artwB-9H8NqXOnLlVKFwM6sNpbOgoPUAdZ_mfBA3Y4vcKKyk9JSnC0Vl414Jn/s400/Flatbread+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5450768682403258882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zB-Ev8n1hhe04eHCxcsyahKq1p5QkaAgub_E6DzNT3ZVIKu-Hve_kxgq5BEWbPJdOWKojf8cB2BQn0B7mw8rQYlmpaJfCEnNPXHqy0bojIGtheYJFlcTtBrL57RdKAH1ctO6XHsVyF4m/s1600-h/Flatbread+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zB-Ev8n1hhe04eHCxcsyahKq1p5QkaAgub_E6DzNT3ZVIKu-Hve_kxgq5BEWbPJdOWKojf8cB2BQn0B7mw8rQYlmpaJfCEnNPXHqy0bojIGtheYJFlcTtBrL57RdKAH1ctO6XHsVyF4m/s400/Flatbread+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450768667055338674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsyNSwKisKS_Yz7twyR4mRVSnylnahxToZuaEELrzof0BzUcM2nHkhIYVhBgvrUPTxpecvEgot_lhFX7W33JfKyz7DJLcmn_kdD5lgwkBr_30IlOU6DHQ1MbUpbAQn3p_uUVLy0w7J0Mo/s1600-h/Flatbread+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsyNSwKisKS_Yz7twyR4mRVSnylnahxToZuaEELrzof0BzUcM2nHkhIYVhBgvrUPTxpecvEgot_lhFX7W33JfKyz7DJLcmn_kdD5lgwkBr_30IlOU6DHQ1MbUpbAQn3p_uUVLy0w7J0Mo/s400/Flatbread+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5450768659654680690" border="0" /></a>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com3tag:blogger.com,1999:blog-1192919001909045460.post-89489431366444535752010-02-23T01:52:00.004-05:002010-02-23T02:05:49.450-05:00Bacon Cheddar Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqarOm1QUJaKAvGdatQ18UZ0nZop1yo0DFYIqKkR4VuRMvzvM8EBGVplzMnyqSAnM0RhsvF8xEEZGyThc6PvWnnuvtVit7pxfOL7oOA3xfGwnIE58VwNndYtqmMEctBCcxZW5izCGXoct/s1600-h/Bacon+Cheddar+Biscuits.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqarOm1QUJaKAvGdatQ18UZ0nZop1yo0DFYIqKkR4VuRMvzvM8EBGVplzMnyqSAnM0RhsvF8xEEZGyThc6PvWnnuvtVit7pxfOL7oOA3xfGwnIE58VwNndYtqmMEctBCcxZW5izCGXoct/s400/Bacon+Cheddar+Biscuits.JPG" alt="" id="BLOGGER_PHOTO_ID_5441328386353294978" border="0" /></a>I can't imagine anything better than these biscuits, wow they were amazing!!! I saw this recipe in my Bon Appetite magazine and almost ate the page with the picture of these on them. I had a few friends over for dinner and made these at the request of one of my guests, such a great choice. They are the perfect texture; crisp on the outside, soft on the inside, and full of flavor. I had one for breakfast and lunch the next day...hello treadmill, here I come!<br /><br /><span style="color: rgb(204, 102, 0);">Bacon Cheddar Biscuits</span><br /><br />3 3/4 Cups Unbleached Bread Flour<br />1 1/2 Tablespoons Baking Powder<br />1 1/2 Teaspoons Baking Soda<br />1 1/4 Teaspoons Salt<br />1/2 Cup Unsalted Butter, chilled and cut into cubes<br />1 Pound Thick Cut Bacon, cooked until crisp, drained and broken into small pieces<br />12 Ounces Sharp Cheddar Cheese, grated<br />1/2 Cup Fresh Chives, chopped<br />1 3/4-2 Cups Buttermilk<br /><br />Preheat oven to 425 degrees and position rack just above center of oven.<br />Combine flour, baking powder, baking soda, and salt in a large bowl, add butter and cut in until texture of course meal. Add bacon, cheese, and chives, mix to incorporate into flour mixture. Add buttermilk to moisten, toss with a fork, add more buttermilk if needed (up to 2 cups total) to just bring dough together. Place a generous 1/2 cup batter for each biscuit onto baking sheet. Bake 18-20 minutes, or until golden brown and toothpick inserted into center comes out clean.Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com9tag:blogger.com,1999:blog-1192919001909045460.post-28028708633373889722010-02-16T13:49:00.002-05:002010-02-16T14:09:01.797-05:00Thai Green Curry Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGRmIHll3jVnlu8ioiLLx3I-wJ3rqFzs2q_jfrKFfqyTQjYSO4W2IX4IQPdEq10FrJhWneMuMer85ub6UFMOQ9rSbBnmDzn6bnzCIoeuGtGC8AfAR8KU_E_6MYhQ4rwL7ncQz8UbfAugg/s1600-h/Green+Curried+Shrimp.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGRmIHll3jVnlu8ioiLLx3I-wJ3rqFzs2q_jfrKFfqyTQjYSO4W2IX4IQPdEq10FrJhWneMuMer85ub6UFMOQ9rSbBnmDzn6bnzCIoeuGtGC8AfAR8KU_E_6MYhQ4rwL7ncQz8UbfAugg/s400/Green+Curried+Shrimp.JPG" alt="" id="BLOGGER_PHOTO_ID_5438915575751078114" border="0" /></a>I was planning on making curried lamb shanks, but when I saw these amazing shrimp at the Asian market, I just had to change my menu! I just recently posted a recipe for home made <a style="color: rgb(204, 102, 0);" href="http://jasoncooks.blogspot.com/2010/02/thai-green-curry-paste.html">Thai Green Curry Paste</a>, but you can easily substitute any Thai Green Curry Paste, which you can pretty much pick up at any grocery store these days. I wanted a clean, fresh, healthy flavorful curry so I used Thai & Indian eggplant, sweet potato (which was everyone's favorite!), sweet pea pods, and your basic Thai basil, lime wedges, and cilantro as an accompaniment to the dish. This is a very saucy recipe so make sure to serve with rice so you get to enjoy all the yummy curry sauce! <br /><br /><span style="color: rgb(204, 102, 0);">Thai Green Curry Shrimp</span><br /><br />2 Tablespoons Vegetable Oil<br />1 Large Sweet Onion, chopped<br />1 Green Bell Pepper, seeded and cut into 1-inch pieces<br />1 Tablespoon Fresh Ginger, minced<br />3-5 Tablespoons Green Curry Paste (depending on how spicy you like your curry)<br />1 Lime, zest and juice<br />2 13-Ounce Cans Coconut Milk<br />1 13-Ounce Can Chicken Stock<br />2 Tablespoons Sugar<br />1 Teaspoon Salt<br />6 Thai Eggplant, cut into 3/4 inch pieces<br />6 Indian Eggplant, cut into 3/4 inch pieces<br />2 Sweet Potatoes, peeled and cut into 3/4 inch cubes<br />1/2 Pound Fresh Snap Peas<br />2 Pounds Large Shrimp, peeled and devained<br />Thai Basil, Cilantro, and Lime Wedges, for garnish<br /><br />In a dutch oven or very large skilled, heat oil over medium high heat. Add the onion and pepper and cook until tender. Next add the ginger and curry paste, cook until fragrant, about 1 minute. Next add lime zest and juice, coconut milk, chicken stock, sugar, and salt, cook until all solids from coconut are disolved and bring to a simmer. Add the eggplant, and sweet potatoes, loosely cover and cook at a simmer until potatoes are tender, about 40 minutes. Next add the pea pods and shrimp cook until shrimp are just cooked through and pink, only a few minutes. Garnish with basil, cilantro and lime wedges. Serve over jasmine or white rice. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpEWHRWFfjYz1RWFedD8T2rCjrmn48vCO6zyXWIgsOc-MmDi8YZVIOOLwpHI6gZz_EXUQ0w5f39wriP5E5Ptk659vZ0wn3J9wFULup8xbKJCdte3frqa50IujNAv2hednPM9MISSzECvl/s1600-h/DSC_0007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpEWHRWFfjYz1RWFedD8T2rCjrmn48vCO6zyXWIgsOc-MmDi8YZVIOOLwpHI6gZz_EXUQ0w5f39wriP5E5Ptk659vZ0wn3J9wFULup8xbKJCdte3frqa50IujNAv2hednPM9MISSzECvl/s400/DSC_0007.JPG" alt="" id="BLOGGER_PHOTO_ID_5438915568113622754" border="0" /></a>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com5tag:blogger.com,1999:blog-1192919001909045460.post-72046054080741574232010-02-10T14:27:00.003-05:002010-02-10T14:39:07.188-05:00Thai Green Curry Paste<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9TRYEdZVf70z_w7G6broZIa_2_HLY1l_sN8uvB3eT2xpUu6nOORu1jTaYWxqwLk79n4ScSUEtaZccoqYIN4TjTf8FmQQIBwC9VfxJ3TpZlXipDs6SIkVf2zelUBXziBsfhTxRdh3EaVP/s1600-h/Green+Curry.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9TRYEdZVf70z_w7G6broZIa_2_HLY1l_sN8uvB3eT2xpUu6nOORu1jTaYWxqwLk79n4ScSUEtaZccoqYIN4TjTf8FmQQIBwC9VfxJ3TpZlXipDs6SIkVf2zelUBXziBsfhTxRdh3EaVP/s400/Green+Curry.JPG" alt="" id="BLOGGER_PHOTO_ID_5436698702303942098" border="0" /></a><br />I was craving something totally different for dinner the other night and got inspiration from my Indian Curry cookbook. I wasn't in the mood for Indian though, so I thought why not try to make a Thai Green Curry? It was much easier that I thought it would be and turned out very yummy! I just hopped into the car and headed to the Asian market and they had everything I needed for the curry paste. <br />I ended up using the curry in a coconut and shrimp curry recipe (which I will share in a few days), and it turned out so good...not too spicy, but it still had a bit of a kick, and the flavors were divine! This recipe is from the Food Network, one of Tyler Florence recipes.<br /><br /><span style="color: rgb(204, 102, 0);">Thai Green Curry Paste</span><br /><br />2 Tablespoons Coriander Seeds<br />1 Tablespoon Cumin Seeds<br />1 Tablespoon Whole Black Peppercorns<br />8 Fresh Thai Green Chiles<br />2 Shallots, Coarsely Chopped<br />4 Garlic Cloves, smashed<br />Small Handful Fresh Cilantro<br />2-Inch Piece Galangal, peeled and coarsely chopped<br />2 Lemon Grass Stalks, white part only, coarsely chopped<br />Zest 1 Small Lemon<br />2 Teaspoons Dried Shrimp Paste<br />1/2 Cup Water<br /><br />Heat the coriander, cumin seeds, and peppercorns in a small dry skillt for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and process the spices until they form a powder.<br />Put the spice blend and all remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com7tag:blogger.com,1999:blog-1192919001909045460.post-86380429443244591992010-02-06T23:27:00.002-05:002010-02-10T14:27:04.455-05:00Beet & Cabbage Coleslaw<p style="text-align: center;" class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtyxEWoeigOdNJyIc8EVFGKJDBMB4iaA07bmc3H1J4hP1YPYj99jtzbNtZbjyQMWV_UvTpQ0QdukBAgPEoIkczcVPpB0diRqys-92Xlc4Lj_A4kxxKViQXhZ4ZMOP_Eu7874W0TiZhxzm/s1600-h/IMG_0748-793497.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtyxEWoeigOdNJyIc8EVFGKJDBMB4iaA07bmc3H1J4hP1YPYj99jtzbNtZbjyQMWV_UvTpQ0QdukBAgPEoIkczcVPpB0diRqys-92Xlc4Lj_A4kxxKViQXhZ4ZMOP_Eu7874W0TiZhxzm/s320/IMG_0748-793497.JPG" alt="" id="BLOGGER_PHOTO_ID_5435353672440915746" border="0" /></a></p>My friend just made this and it's delicious! I also love how easy it<br />is to make, and it's beautiful.<p style="color: rgb(204, 102, 0);">Beet & Cabbage Slaw</p><p>1/2 Cabbage, shredded<br />1 Beet, shredded<br />3/4 Cup Italian Dressing<br />Salt & Pepper</p><p>Mix cabbage and beets with dressing. Add salt and pepper to taste. <br />Yum, enjoy!</p>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com1tag:blogger.com,1999:blog-1192919001909045460.post-16996692402055202622010-02-04T22:09:00.002-05:002010-02-04T22:22:03.468-05:00Dungeness Crab<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKrBtrigYHCGmGOZFRJCc3s_xeCyTWNnwlix5v6pm39lvCDn4GjWPKLkHZLH33B8q5ZG8mwMYVLJ02e7wJyVseU6EcsQfGaILyk6LGOj9Yno2BhHNCYnp9FD7LlYfM1fpW8gnkG2W9XxB/s1600-h/Dungeness+Crab.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKrBtrigYHCGmGOZFRJCc3s_xeCyTWNnwlix5v6pm39lvCDn4GjWPKLkHZLH33B8q5ZG8mwMYVLJ02e7wJyVseU6EcsQfGaILyk6LGOj9Yno2BhHNCYnp9FD7LlYfM1fpW8gnkG2W9XxB/s400/Dungeness+Crab.JPG" alt="" id="BLOGGER_PHOTO_ID_5434591377342887666" border="0" /></a><br />Do you ever have those weeks that turn into months and then you wonder where your time has gone? I feel that I was in a work coma for the last few months and I suddenly found myself at home tonight missing my food blog and wondering why I haven't posted in so long? <br />I immediately fired up the laptop and scanned through my pictures knowing that I had TONS of exciting dishes that I hadn't written up recipes for yet, and what do you know? I had one...the lonely little Dungeness crab you see above!<br />I have been cooking, just neglecting my camera in lieu of eating as soon as the food was ready not worrying about my presentation or writing down my ingredients as I go. Oh well, at least I'm back and excited about food again! I have a couple of good friends coming over for dinner tomorrow, a perfect excuse to try some new recipes and warm up the camera again. I also re-painted my kitchen, and put in a tile back splash today, so I have nothing to hold me back! Ok, now for the crab...I picked some up when I was at the coast last. They are so easy to prepare, and so delicious. I also get a sick kick out of cracking the shell with the mallet, its a very stress releaving dinner!<br /><br /><span style="color: rgb(204, 102, 0);">Dungeness Crab & Sorts</span><br /><br />Dungeness Crab<br />White or Red Potatoes<br />Corn<br />Cheap Beer<br />Old Bay Seasoning<br />Butter<br />Lemon Juice<br /><br />In a large pot, place a steam basket in the bottom and pour in 1 inch of beer. Turn heat on high and bring to a boil. Next add the potatoes and corn, sprinkle generously with the Old Bay, cover turn the heat down to medium and steam until potatoes are almost soft. Next add the crab, continue steaming to heat crab through, about 5-10 minutes or so. Plate everything and sprinkle with Old Bay, and a bit of course salt. I like to dip my crab in melted butter mixed with a bit of fresh lemon juice, but you can do as you like. Enjoy!Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com3tag:blogger.com,1999:blog-1192919001909045460.post-78094021516891766352009-11-24T16:43:00.000-05:002009-11-24T10:18:42.099-05:00Turkey with Stuffing & Gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitolFrzunth3n2KXixomxfE18b4t6g2gYqW7Aokl1JEfftnLXqGWJdG2bfP-KCa-1qGhdI72sKTpl9fVlOn7cFkxHPtXw3FhCGTzdiwQ0kkexhlQskPAGbACgk_fFoGPwsx_p7lxgkfoY/s1600-h/Turkey+3.jpg"><img id="BLOGGER_PHOTO_ID_5177116595347861922" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitolFrzunth3n2KXixomxfE18b4t6g2gYqW7Aokl1JEfftnLXqGWJdG2bfP-KCa-1qGhdI72sKTpl9fVlOn7cFkxHPtXw3FhCGTzdiwQ0kkexhlQskPAGbACgk_fFoGPwsx_p7lxgkfoY/s400/Turkey+3.jpg" border="0" /></a><br /><div><div>It’s that time of year again, get your turkey, stuff it, put it in the oven, cross your fingers, pray, meditate, do a little dance and hope that you don’t ruin everything on Thanksgiving day. I’m totally kidding of course!<br />It seems that November is suddenly over, so I thought I would at least wish everyone a very happy Thanksgiving and show you what I do every year for dinner. My family is coming up from Boise, so I'll be in the the kitchen cooking away, I can't wait! I do have several posts I need to get typed up, so December should be full of yummy new recipes. Now on for my family's traditional Thanksgiving dinner...<br />Making a turkey can seem very daunting, and I was horrified when I threw my first Thanksgiving for 12 people when I was 19 years old! All I can say is take a deep breath, read how EASY it is to cook the perfect turkey, then sit back, relax, and enjoy the delicious aroma that will put you into an immediate happy place.<br />I use the most magical cooking tool ever, the Reynolds Oven Bag! I don’t have time to baste the turkey every 15 minutes. I have cooked over 20 turkeys in Reynolds Bags and they have turned out perfect and juicy every single time.<br />The stuffing recipe is from my grandmother and I always serve my delicious <a href="http://jasoncooks.blogspot.com/2007/07/mashed-potatoes.html"><span style="color: rgb(204, 102, 0);">mashed potatoes</span></a> and a few other side dishes that guests bring. Enjoy!<br /><br /><span style="color: rgb(204, 102, 0);">Turkey and Stuffing<br /></span><br />1 Large Turkey (I usually get a 20 pound turkey to serve 10-12 people with left over’s)<br />2 Yellow Onions, diced<br />2 Large Carrots, cleaned, peeled, and shredded<br />4 Stalks Celery, diced<br />1 Stick Butter, melted<br />2 Loaves White Bread, cut into ½ inch cubes<br />1 Box ‘Jiffy Mix’ Corn Bread, baked as a ‘Johnny Cake”, cut into ½ inch cubes<br />4 Extra Large Eggs, lightly whipped<br />Extra Virgin Olive Oil<br />2 Tablespoons Salt<br />1 Tablespoon Pepper<br />Turkey Seasoning, such as Herbs de Provence (optional)<br />Reynolds Turkey Sized Oven Bag<br /><br />Make sure to unthaw your turkey, it takes about 5-6 DAYS to unthaw your 20 pound bird in the fridge, so plan ahead. Remove turkey from plastic and take out all innards inside the cavity and throw away. Clean bird thoroughly, especially the cavity of the turkey, and remove any feathers that might be hanging out under the wings or legs of the bird. Pat your turkey dry with paper towels, inside and out, set aside.<br />For the stuffing, sauté onions in a large sauté pan with 3 Tablespoons olive oil for about 3 minutes over medium high heat, then add celery and continue cooking until onions are transparent and celery is just slightly softened, about 4 more minutes, remove from heat.<br />In a very large bowl add the diced bread, cornbread, eggs and melted butter, stir until well combined (bread should stick together slightly. Next add onion/celery mixture and salt and pepper, mix thoroughly. Taste stuffing, it should be well flavored, add more salt if necessary.<br />Generously salt and pepper the inside of the turkey cavity and then place stuffing mixture into the cavity and under the backside of the bird, secure flap of skin with skewer or toothpicks. Now drizzle olive oil all over the turkey and rub in with your hands to ensure every part is covered. Sprinkle generously with salt and pepper. If desired sprinkle with a dried turkey herb mixture (such as herbs de Provence). Put turkey into bag, place on large cookie sheet or roasting pan and cook as directed on Reynolds bag package.<br />When turkey is done cooking, cut corner of bag open and pour juices from turkey into large saucepan, let turkey rest while you make the gravy. When gravy is complete, move turkey to serving platter and enjoy!<br /><br /><span style="color: rgb(204, 102, 0);">Gravy</span></div><br />Drippings from Turkey<br /><div>1-2 Quarts Chicken Stock<br />¼ Cup Flour<br />½ Cup Milk<br />Salt & Pepper<br /><br />Take large saucepan with turkey juices and place over high heat, add 1-2 quarts of chicken stock to make the amount of gravy necessary for your party. To thicken gravy, mix flour and milk together with whisk until well combined, pour into stock, bring to a boil while continually whisking. Gravy will thicken once it has come to a boil. If gravy is not thick enough add more flour/milk mixture. When gravy reaches desired consistency, flavor with generous amounts of salt and pepper (don’t be shy here, or your gravy will be bland!) </div></div>Jasonhttp://www.blogger.com/profile/05736310968254082502noreply@blogger.com4