Charity passed along this recipe for watermelon granita. Can't wait to try it. Click the title to go to the recipe.
Sunday, July 27, 2008
Watermelon Granita
Charity passed along this recipe for watermelon granita. Can't wait to try it. Click the title to go to the recipe.
Tuesday, June 24, 2008
French Apple Tart
Easy as, well, french apple tart....
1/2 (15oz) package refrigerated pie dough
1/4 cup sugar
1/2 tsp ground cinnamon
2 lb golden delicious apples, peeled, cored, thinly sliced
2 1/2 tbsp honey
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees. Place dough on lightly floured surface. Roll into 12" circle. Place on a 12" pizza pan. Combine sugar and cinnamon. Sprinkle 1 tbsp sugar mixture over the dough. Arrange apple slices spokelike on dough working from outside to center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 degrees for 30 minutes.
Combine honey and vanilla in microwave safe bowl. Microwave on high for 40 seconds. Brush honey mixture over warm tart. Serve immediately.
1/2 (15oz) package refrigerated pie dough
1/4 cup sugar
1/2 tsp ground cinnamon
2 lb golden delicious apples, peeled, cored, thinly sliced
2 1/2 tbsp honey
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees. Place dough on lightly floured surface. Roll into 12" circle. Place on a 12" pizza pan. Combine sugar and cinnamon. Sprinkle 1 tbsp sugar mixture over the dough. Arrange apple slices spokelike on dough working from outside to center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 degrees for 30 minutes.
Combine honey and vanilla in microwave safe bowl. Microwave on high for 40 seconds. Brush honey mixture over warm tart. Serve immediately.
Iraqi Salmon
The quest for fresh fish is never ending when you live in a landlocked state. Especially a beef eating landlocked state. If you are lucky enough to find fresh salmon, try this easy dish.
2lb salmon fillets
1/2 bunch flat leaf parsley, chopped
2-4 tomatoes, chopped
1-2 onions, chopped
6 cloves garlic, chopped
juice and zest of two lemons
1/2 tsp each black pepper, red pepper, allspice
1 tbsp curry powder
olive oil to taste
Place salmon in baking dish adn rub with olive oil. Combine remaining ingredients. Spread evenly over fillets. Bake at 365 degrees for about an hour. Serve with rice.
2lb salmon fillets
1/2 bunch flat leaf parsley, chopped
2-4 tomatoes, chopped
1-2 onions, chopped
6 cloves garlic, chopped
juice and zest of two lemons
1/2 tsp each black pepper, red pepper, allspice
1 tbsp curry powder
olive oil to taste
Place salmon in baking dish adn rub with olive oil. Combine remaining ingredients. Spread evenly over fillets. Bake at 365 degrees for about an hour. Serve with rice.
Sunday, May 11, 2008
Chinese Cabbage Salad
I think this is probably the best salad I've ever had. Given that I'm a bit salad obsessed that's saying alot. Generally I pretty much hate any recipe that includes pre-packaged ingredients. Almost as much as I hate canned cream of anything soup in recipes. Of course, there are exceptions to every rule and this is definately one of those. This recipe uses a pack of ramen noodles. Who would've thunk? Oh yeah, and as a fair warning don't be tricked by the "salad" part. There's no pretending that this is a healthy recipe, but it's darn tasty!
Note: I've substituted sunflower seeds for the sesame seeds every time I've made it.
Chinese Cabbage Salad
· 1 (3 ounce) package chicken flavored ramen noodles
· 1/4 cup butter
· 1/2 cup sesame seeds, toasted
· 1/2 cup blanched slivered almonds
· 1 large head napa cabbage, shredded
· 6 green onions, chopped
· 1/4 cup vegetable oil
· 1/4 cup rice wine vinegar
· 1 tablespoon soy sauce
· 1 tablespoon sesame oil
· 1/8 cup white sugar
1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Note: I've substituted sunflower seeds for the sesame seeds every time I've made it.
Chinese Cabbage Salad
· 1 (3 ounce) package chicken flavored ramen noodles
· 1/4 cup butter
· 1/2 cup sesame seeds, toasted
· 1/2 cup blanched slivered almonds
· 1 large head napa cabbage, shredded
· 6 green onions, chopped
· 1/4 cup vegetable oil
· 1/4 cup rice wine vinegar
· 1 tablespoon soy sauce
· 1 tablespoon sesame oil
· 1/8 cup white sugar
1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Thursday, March 13, 2008
Almejas con Tomates (Clams with Cherry Tomatoes)
Charity also sent along this simple, but tasty clam dish.
2 Tbsp olive oil
1 pint cherry tomatoes
1/4 C dry white wine
2 lbs Littleneck clams, scrubbed
2 garlic cloves minced
1 Large lemon sliced into 12 wedges
1/2 C chopped fresh parsley
8 (1-ounce) slices diagonally cut french bread (about 1" thick)
1. Clean clams, discard any shells that are not closed.
2.Heat oil in large non-stick skillet over med-high heat. Add tomatoes, saute 6 min or until lightly browned. Add wine, clams, garlic, and lemon, stiring to coat.
Cover, reduce heat and cook 8 min or until shells open. Discard any unopened shells.
3. Sprinkle with parsley Serve with french bread.
2 Tbsp olive oil
1 pint cherry tomatoes
1/4 C dry white wine
2 lbs Littleneck clams, scrubbed
2 garlic cloves minced
1 Large lemon sliced into 12 wedges
1/2 C chopped fresh parsley
8 (1-ounce) slices diagonally cut french bread (about 1" thick)
1. Clean clams, discard any shells that are not closed.
2.Heat oil in large non-stick skillet over med-high heat. Add tomatoes, saute 6 min or until lightly browned. Add wine, clams, garlic, and lemon, stiring to coat.
Cover, reduce heat and cook 8 min or until shells open. Discard any unopened shells.
3. Sprinkle with parsley Serve with french bread.
Chicken Cheese Enchiladas
I'm not sure this is technically an enchilada dish, but it's still yummy. Thanks to Charity for reminding me of this lost recipe and sending it back from her own files.
Baked chicken cheese enchiladas
4 oz cream cheese softened
1/4 C sour cream (I use light)
2 C salsa
2 C cheddar or monterey kack
2 C shredded cooked chicken
1 C corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
salt and pepper to taste
4 scallions thinly scliced
12-14 soft round 6-8" flour or corn tortillas (blue corn is yummy, but a little harder to have hold together)
1. Preheat oven to 325
2. cream together sourc cream and cream cheese in large mixing bowl
3. stir in 1/2 C salsa and 1 C grated cheese
4. separate bowl toss together chicken, corn, cumin, cayenne, oregano, salt, pepper and half of the scallions
5. Add chicken mixture to cream chees mixture and stir to combine
6. In 9x13 baking dish spread 1/2 C salsa on botton. Place 1/3 C filling in each tortilla and rollup like a burrito and place in baking dish.
7. Pour remaining salsa over the enchiladas. Sprinkle remaining cheese over top.
Bake 20-25 minutes. Sprinkle with remaining scallions.
Baked chicken cheese enchiladas
4 oz cream cheese softened
1/4 C sour cream (I use light)
2 C salsa
2 C cheddar or monterey kack
2 C shredded cooked chicken
1 C corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
salt and pepper to taste
4 scallions thinly scliced
12-14 soft round 6-8" flour or corn tortillas (blue corn is yummy, but a little harder to have hold together)
1. Preheat oven to 325
2. cream together sourc cream and cream cheese in large mixing bowl
3. stir in 1/2 C salsa and 1 C grated cheese
4. separate bowl toss together chicken, corn, cumin, cayenne, oregano, salt, pepper and half of the scallions
5. Add chicken mixture to cream chees mixture and stir to combine
6. In 9x13 baking dish spread 1/2 C salsa on botton. Place 1/3 C filling in each tortilla and rollup like a burrito and place in baking dish.
7. Pour remaining salsa over the enchiladas. Sprinkle remaining cheese over top.
Bake 20-25 minutes. Sprinkle with remaining scallions.
Doug's Chile Rojo (and a bonus Cornbread recipe)
Just curious - did you win the chili cook-off with this recipe?
Doug's Chile Rojo (Red Chili)
In Encino, CA there is a restaurant called Chili My Soul. My favoritechili was called Rojo Grande, with a deep rich flavor and melt in yourmouth pork chunks. After some inventiveness, good guessing, andbackwards engineering, I came up with my own version that may (or maynot) taste the same, but sure does hit the spot. I've added beans aswell.
Chile Mixture Ingredients:
10 dried red New Mexican chiles
2 dried ancho (pasilla) chiles
3 ½ cups of water
2 Tbsp vegetable oil
1 onion chopped
1 garlic clove minced
1 tbsp white flour
2 tsp salt
¾ tsp ground chile
½ tsp each ground cumin and dried leaf oregano
In a dry skillet over medium-low heat, toast chiles, turning frequently, until they smell toasty, 3 to 4 minutes. Cut off thestems, scrape out the seeds, and discard. Place in a medium-size potwith the water and simmer 30 minutes or until chiles are soft. Letcool.
Pour chiles and liquid into a blender or food processor;process until pureed. Push puree through a wire strainer; discard residue.
Heat oil in a medium, oven proof pot, over medium heat. Add onion andgarlic and cook until onion is soft, 4 to 5 minutes. Add flour andcook 1 minute. Add chile puree, salt, ground chile, cumin andoregano, and cook, stirring constantly, until sauce comes to a boil.Reduce heat and simmer 2 minutes.
Tomatillo Broth Ingredients:
3 large tomatillo
2 green onions chopped
3 cups water
¼ tsp salt
Boil the whole tomatillo, green onions, and salt. Reduce heat to low and simmer for 1 hour. After one hour pierce the bottom of thetomatillo husk and shake out the contents into the broth. Discard the husk.
The Final Product Ingredients:
1 ½ lb lean pork cut into chunks
2-15 oz cans of kidney beans, drained and rinsed
1 tsp Hickory Seasoning
Tomatillo broth (see above)
Chile mixture (see above)
Wisk the tomatillo mixture into the simmering chile mixture. Add thepork chunks. Place a lid on the mixture and bake in a 275° preheatedoven for 1 ½ hours. Remove the pot from the oven. Add the kidneybeans and on low heat simmer on the stove top for 30 minutes.
Serve with Mama Benson's Cornbread.
Mama Benson's Cornbread
This recipe remains my mother's. If you cook it right it is deliciousjust the way it is with no tampering. It is kind of filling (probablybecause I eat too much) but is great drenched in butter and honey. Ifyou're used to southern cornbread this is not it. This is more moist and sweet. For a good southern meal make this and Doug's Black-EyedPeas, Chicken Creole, or Crawfish Ètouffèe. Is also a nice balancewith Doug's Chile Rojo.
Ingredients:
2 cups cornmeal
1 cup flour
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs, beaten
½ cup vegetable oil
2 cups of buttermilk (you can use regular milk as well)
In a bowl combine the 2 eggs, well beaten, ½ cups oil, 2 cups of buttermilk, or regular milk (buttermilk tastes better). Then add theabove dry ingredients. Blend well. Pour the mixture into a greased 9x13 pan. Bake it at 400° for 20 to 25 minutes. Test with a toothpick. If it comes out wet it is not done.
Doug's Chile Rojo (Red Chili)
In Encino, CA there is a restaurant called Chili My Soul. My favoritechili was called Rojo Grande, with a deep rich flavor and melt in yourmouth pork chunks. After some inventiveness, good guessing, andbackwards engineering, I came up with my own version that may (or maynot) taste the same, but sure does hit the spot. I've added beans aswell.
Chile Mixture Ingredients:
10 dried red New Mexican chiles
2 dried ancho (pasilla) chiles
3 ½ cups of water
2 Tbsp vegetable oil
1 onion chopped
1 garlic clove minced
1 tbsp white flour
2 tsp salt
¾ tsp ground chile
½ tsp each ground cumin and dried leaf oregano
In a dry skillet over medium-low heat, toast chiles, turning frequently, until they smell toasty, 3 to 4 minutes. Cut off thestems, scrape out the seeds, and discard. Place in a medium-size potwith the water and simmer 30 minutes or until chiles are soft. Letcool.
Pour chiles and liquid into a blender or food processor;process until pureed. Push puree through a wire strainer; discard residue.
Heat oil in a medium, oven proof pot, over medium heat. Add onion andgarlic and cook until onion is soft, 4 to 5 minutes. Add flour andcook 1 minute. Add chile puree, salt, ground chile, cumin andoregano, and cook, stirring constantly, until sauce comes to a boil.Reduce heat and simmer 2 minutes.
Tomatillo Broth Ingredients:
3 large tomatillo
2 green onions chopped
3 cups water
¼ tsp salt
Boil the whole tomatillo, green onions, and salt. Reduce heat to low and simmer for 1 hour. After one hour pierce the bottom of thetomatillo husk and shake out the contents into the broth. Discard the husk.
The Final Product Ingredients:
1 ½ lb lean pork cut into chunks
2-15 oz cans of kidney beans, drained and rinsed
1 tsp Hickory Seasoning
Tomatillo broth (see above)
Chile mixture (see above)
Wisk the tomatillo mixture into the simmering chile mixture. Add thepork chunks. Place a lid on the mixture and bake in a 275° preheatedoven for 1 ½ hours. Remove the pot from the oven. Add the kidneybeans and on low heat simmer on the stove top for 30 minutes.
Serve with Mama Benson's Cornbread.
Mama Benson's Cornbread
This recipe remains my mother's. If you cook it right it is deliciousjust the way it is with no tampering. It is kind of filling (probablybecause I eat too much) but is great drenched in butter and honey. Ifyou're used to southern cornbread this is not it. This is more moist and sweet. For a good southern meal make this and Doug's Black-EyedPeas, Chicken Creole, or Crawfish Ètouffèe. Is also a nice balancewith Doug's Chile Rojo.
Ingredients:
2 cups cornmeal
1 cup flour
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs, beaten
½ cup vegetable oil
2 cups of buttermilk (you can use regular milk as well)
In a bowl combine the 2 eggs, well beaten, ½ cups oil, 2 cups of buttermilk, or regular milk (buttermilk tastes better). Then add theabove dry ingredients. Blend well. Pour the mixture into a greased 9x13 pan. Bake it at 400° for 20 to 25 minutes. Test with a toothpick. If it comes out wet it is not done.
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