Spring Rolls with “No-Peanut” Sauce

Posted on February 28, 2013 by | 5 Comments

Spring Rolls with Almond Butter Sauce 1 (1)

Are there foods that you suddenly have an powerful desire for?  I’m sure this happens to us all, whether it is for chocolate fudge or Chex Mix (ahem).  I wonder what drives those cravings.  Is it simply the power of suggestion, or is there some physical or psychological need that is begging to be filled?

I started craving fresh spring rolls – with enough intensity to send me to the crowded Dekalb International Farmers Market for rice paper wrappers and Thai basil.  It started with a suggestion – photos found on Pinterest.  I have avoided browsing that time-pit up to now, but two friends kept posting recipes there and made me look.  (Thanks LGO and TFM!) Once I got there, it was non-stop pinning of things I wanted to make – including these spring rolls from Chaos in the Kitchen.  There were other inviting recipes, but the idea of spring rolls would not let me go.  After being on vacation and eating indulgently, perhaps my body was telling me some crispy, raw vegetables would be a nice change.  Or maybe my soul needed the promise of freshness and spring after returning to dreary, damp, cold weather.

Whatever the reason, these colorful spring rolls brightened my day and made my taste buds simply ecstatic.  I was intimidated with the prospect of working with the fragile rice paper, but this photo tutorial from White on Rice Couple made it really easy.  You don’t really need a recipe – just gather ingredients that you like and roll them up!  If you’re looking for inspiration, here’s a start! I’m looking forward to also trying cucumber, jicama, avocado, and cabbage in the rolls.

Ingredients (for 8 rolls):

  • 8 rice paper wrappers (spring roll skins)
  • Lettuce leaves (Boston or butter lettuce, hard spines removed)
  • Several sprigs of Thai basil (about 24 leaves).  Other varieties of basil will also work.
  • Small bunch of cilantro, large stems removed
  • 1 red bell pepper, cut into thin strips
  • 2 carrots, julienned (I use this wonderful kitchen tool)
  • Small, cooked pink shrimp (4 or 5 per roll)

“No Peanut” Sauce ingredients:

Okay, before you get started make sure you look at these wonderfully photographed instructions.  Right here!

Prepare sauce by combining all sauce ingredients in a small bowl; stir well to combine.  Adjust to taste (more hot sauce, etc.).  Adjust consistency of the sauce by adding water, a tablespoon at a time.  Set aside.  Sauce can be stored in the refrigerator, but you may want to warm it up to room temperature for serving. (A few seconds in the microwave will help.)

Have all the spring roll filling ingredients washed and prepped before starting.

Add hot water (bath-like temperature) to a large bowl.  Take one rice paper wrapper and dip it completely in the hot water for 10 seconds (or less).  The paper should be wet, but still stiff.  Place the paper flat on a non-porous surface.

Starting layering the other ingredients on the lower third of the rice paper.  I started with the shrimp because they look nice through the paper, once rolled.  Add lettuce leaves, 2 or 3 basil leaves, carrots, bell pepper, a couple sprigs of cilantro, etc.  Try not to overfill the wrapper because it will be difficult to roll.  (After a little practice, you’ll be able to figure out the right amount of filling.  You can eat your “mistakes” right away.)

Carefully pull up the rice paper from the bottom (nearest you) and pull it over the filling.  Use your fingers to tuck the filling in toward you, to make the roll tighter.  Start rolling away from you.  After one rotation, fold in the rice paper on the left and right sides to enclose the filling.  Continue to roll until the rice paper meets at the top – it will seal itself.  Set the roll aside, and cover lightly with cellophane and a damp towel.

Continue making the rest of the rolls and set them aside with the others.  The wrappers will stick to each other and tear if they touch each other at first, so space them out or place cellophane between them.

They are best served immediately or within a couple of hours, while fresh.  The rice paper will start getting stiff and dry pretty quickly, especially in the refrigerator.  If you want to have them for a later time (within 24 hours or so), wrap each roll individually in cellophane and place in a resealable plastic bag with a dampened paper towel.  I kept a few rolls overnight this way, and while not as delicate as fresh, the rice paper was still relatively soft.

Enjoy!Spring Rolls with Almond Butter Sauce 2 (1)

sonvoltJay Farrar has been one of the leading figures in the roots music scene since he days heading up Uncle Tupelo and Son Volt. To my ears, he’s rarely sounded as good and as open as on the new Son Volt release Honky Tonk. Created as an homage to the great Bakersfield country sound of the ’60s, this record is a winner, full of fiddles and pedal steel guitar. Glorious!

fastmoveFarrar and Death Cab for Cutie’s Ben Gibbard teamed up to do the soundtrack to a documentary to one of my favorite books, Jack Kerouac’s Big Sur entitled One Fast Move Or I’m Gone: Music From Kerouac’s Big Sur. Low-key and intriguing, it captures the book and it’s time well. Recommended.

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Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)

Posted on February 21, 2013 by | 4 Comments

Chicken Tamale Casserole with Roasted Tomatillos

When we are in Santa Fe, I like to attempt at least one Southwestern-inspired dish, and with that, hopefully add an ingredient that is new to me.  This recipe for Chicken Tamales sounded interesting and included tomatillos – a tart little tomato-like fruit that I have not cooked with before.  However, I didn’t want to expend the energy to actually try making tamales, so I decided on making a casserole with a cornmeal topping, using this recipe as a base to get started.

Even though this is not as complex as making tamales, there are quite a few parts to this recipe that can be time consuming.  The good news is it can be separated into sections, and prepared ahead of time.

As always, I recommend seeking out non-GMO, organic corn.  I found frozen sweet white corn at Whole Foods (WF 365 Everyday Brand, organic and certified non-GMO).  Bob’s Red Mill carries organic corn meal and flours.

[Here's a small disclaimer - I've made a few, untested changes in the recipe from what I prepared.  First, I was cooking at a high altitude (around 6000 feet), so I had to modify ingredients and cooking times to compensate.  The instructions and ingredients I listed here are my approximations of what would work for cooking at a lower altitude.  Next, after eating the casserole, we decided it needed a little more of this and less of that, so I also made those adjustments.  Please send me feedback on how it works for you!]

Ingredients  (serves 6-8):

  • 3 boneless, skinless chicken breasts
  • 1/2 onion, roughly chopped
  • 1 clove garlic, mashed
  • 1 bay leaf
  • 1/2 teaspoon dried, Mexican oregano
  • 8 tomatillos, husked, rinsed, and halved
  • 1 onion, roughly chopped
  • 4 cloves garlic, peeled
  • Extra-virgin olive oil (EVOO)
  • 1 small can fire-roasted Hatch Green Chiles, drained (3 chiles)
  • 1 teaspoon ground cumin
  • ~ 1 cup cilantro (leaves and small stems)
  • Juice of 1/2 lime
  • 1 cup sweet white corn kernels (organic)
  • 4 ounce log of soft goat cheese
  • 4 ounces cotija (whole milk), grated (or Monterey Jack cheese can be substituted)
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup organic corn meal or flour
  • 1 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 2 tablespoons cold butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup chicken broth (reserved from cooking chicken)

Cooking the chicken:  Place the chicken in a saucepan with the onion, garlic, bay leaf, and oregano.  Add enough water to cover the chicken well, and bring to a boil.  Simmer, partially covered, for about 35 minutes.  Remove from heat and allow the chicken to cool in the broth.  When cool enough to handle, transfer the chicken to a bowl, and shred to bite-sized pieces using your fingers.  Strain the broth into another container and reserve for making the corn meal crust.  Refrigerate chicken and broth until ready to assemble the casserole.

tomatillos

Preparing the tomatillo, cilantro, and green chile sauce:  Preheat the oven to 400F.  Place the tomatillos, onion, and garlic in a baking dish large enough to hold everything in one layer.  (Note: you can use the same baking dish, unwashed, to assemble the casserole later.  Less cleaning!)  Toss with enough EVOO to coat the dish and the ingredients.  Roast at 400F for 25-30 minutes, stirring occasionally, until everything is soft and starting to caramelize around the edges.

Remove from the oven and allow to cool somewhat.  Transfer to a blender or food processor.  Add the green chiles, cumin, lime juice, and cilantro.  Process until well-blended.

Transfer the mixture to a saucepan.  Add the shredded chicken, corn and cheeses.  Heat over medium heat, stirring, until the cheese has melted.  Remove from heat and season to taste with salt and pepper.  (The cotija is pretty salty, so you may not need much, if any, salt.)  Spread the mixture evenly in an oiled casserole dish (such as the one you just used to roast the tomatillos).

chicken tamale casserole

Preparing the corn meal crust:  In a medium-sized bowl, combine the corn flour, baking powder, and salt.  Add the cold butter pieces, and using your fingers, cut the butter into the flour until there aren’t any large pieces of butter left.  (You do this by rolling the butter and flour between your fingers, squeezing to break up the butter pieces until the mixture resembles coarse meal.  Alternatively you can melt the butter and stir it in, but cutting cold butter into the flour makes a better crust.)

Add the beaten egg and broth to the mixture, and stir until everything is just moistened (do not overmix).  Spread the corn meal crust mixture evenly over the chicken mixture in the pan, taking care not to disturb the chicken layer too much.

Bake at 400F for about 45 minutes, until the topping is browned and crispy.  Allow to cool for 5 minutes, and dig in!  Serve with avocado, limes, and/or a dollop of sour cream on the side, if desired.

birdAnother good find in Santa Fe, this time at a Goodwill store…Andrew Bird! I’ve been a fan of his from way back. A dazzling instrumentalist, a quirky, beguiling songwriter, he makes a world all his own. Found Noble Beast, and it was a hit here at the Rockin’ Frog. Some folks call it “chamber pop” and that will do as well as anything. Bird’s violin starts the mood, and his sophisticated and witty looks at love and life are spellbinding.

His latest release, the 2012 Break It Yourself continues his masterful way of making music his own. Try Andrew Bird…you won’t be sorry!bird2

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Smashed Red Potatoes with Garlic and Rosemary

Posted on February 18, 2013 by | 10 Comments

Inspired by Love That Food

smashed potatoes

It’s vacation time, and you gotta indulge.  Since white potatoes are not normally in our diet, when we have them we want them to be extra-special.  This recipe for “smashed” potatoes is like the bridge between roasted and mashed – they are boiled until tender, then flattened and crushed so the creamy insides are exposed to soak up plenty of garlic butter, and finally roasted (with a sprinkling of rosemary) until crispy around the edges.  Yeah, I thought it sounded good too.

We served these potatoes with pan-seared beef tenderloin steaks, but the possibilities are endless.

Ingredients:

  • 10 small red-skinned potatoes
  • 2 tablespoons butter (from pastured cows)
  • splash of extra-virgin olive oil (EVOO)
  • 3 cloves garlic, chopped fine
  • ~1 tablespoon fresh rosemary leaves, chopped
  • kosher salt and freshly ground pepper, to taste

In a saucepan, cover the potatoes with water and bring to a boil.  Boil for about 20 minutes, or until the potatoes are tender (easily pieced with a fork).  Drain potatoes and allow to cool enough to handle.

Preheat oven to 400F and lightly oil a baking dish that will hold the potatoes in one layer.

Over medium heat in a small pan, melt the butter with a splash of EVOO.  Add the garlic to the butter, swirl it around, and allow to simmer for a minute, taking care not to brown the garlic.  Remove from heat and allow the garlic and butter to join together in heavenly flavors.

In the meantime, using a metal spatula and a flat surface, smash the potatoes until they resemble small broken cookies.  (I tried using a potato masher, but the potatoes kept getting stuck in it.  It is better to have the potato in more-or-less one piece after being smashed.)  Transfer the smashed potato to the baking dish.  Repeat for all the potatoes.

Pour the garlic butter evenly all over the smashed potatoes.  Season with salt and pepper, and sprinkle with the rosemary.  Place in the oven for 10-15 minutes until the potatoes are starting to crisp and brown. (Keep an eye out for the garlic so it does not burn.  Burned garlic = yuck.)

Serve hot and enjoy!

steak avocado and potatoes

shannonOne of my favorite things to do is finding music in consignment stores, junk shops, you name it. Generally you can pick it up pretty cheap, so you might take a listen to something you wouldn’t pay top dollar for. Well, I lucked out here in Santa Fe- 5 CDs for $5! First up is guitarist Preston Shannon with Goin’ Back To Memphis. This is gritty soul/blues with a Bobby Bland/Robert Cray sorta sound, very much recommended.

You can’t do wrong picked up Emmylou Harris, no matter what. So getting the out of print Spyboy – for a buck- was a steal! Emmylou live, with Buddy Miller on spyboyguitar, this is a remarkable show. From past favorites such as “Love Hurts” to “Tulsa Queen”, Harris is incredible. We’re going to see her in a few months with Rodney Crowell and Richard Thompson…hope it’s as good as this!

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Bacon-Wrapped Turkey Breast

Posted on February 10, 2013 by | 5 Comments

bacon wrapped turkey

Outside of winter holidays, we rarely have turkey.  For some reason, I never think about turkey – and for the two of us, even a small whole turkey is too much.  A 2-3 pound turkey breast, however, is just right for a meal or two, plus a couple of sandwiches.  I ordered this boneless, skinless turkey breast from Tendergrass Farms, with pastures located in southwest Virginia.  I’m really impressed with their support of local, grass-fed, family farms and their mission: “By implementing rigorous grass fed standards we are able to offer naturally raised meats of distinction that are truly unparalleled in terms of animal husbandry and welfare, culinary refinement and flavor, as well as purity and wholesomeness.”

Of course turkey breast is extremely lean, so I had some concerns that it might dry out while roasting.  I did two things to help prevent this from happening.  First I brined the turkey for a couple of hours, to add moisture and enhance the flavor of the meat.  Next, I decided to blanket the breast with woven bacon strips while it roasted.  Whether it was the superior nature of pastured turkey, the brine, or the bacon…it turned out juicy and very tasty!

[The next day, we sliced up some leftover turkey and bacon for sandwiches, using this grain-free bread.  Slice the bread and toast it for the best taste and texture.]

Ingredients:

  • 2-3 pound boneless, skinless turkey breast
  • 8-9 slices bacon
  • freshly ground black pepper or pepper blend
  • fresh sage (optional)

For brine:

  • 1/4 cup kosher salt
  • 1/4 cup organic cane sugar, coconut palm sugar, or honey
  • 5 cups of water

Mix the brine ingredients in a resealable plastic bag.  Shake vigorously until the salt and sugar have completely dissolved.  Place the turkey in the bag, squeeze out the air, and seal.  Allow to brine, refrigerated, for at least 1 hour and up to 4 hours.  Take out of the refrigerator about 30 minutes before cooking to return to room temperature.

bacon wrapped turkey

Turkey breast in blanket of bacon – before roasting.

Place 4 strips of bacon on a flat surface (such as a cutting board), parallel to each other.  Starting at one end, place one strip of bacon perpendicular to the others, and weave it through the 4 strips (i.e. over, under, over, under).  With the next strip of bacon, weave it in using the opposite pattern from the first (i.e. under, over, under, over).  (You probably already knew how to weave, didn’t you?) Continue until you have a bacon blanket large enough to cover the top surface of the turkey breast.  Try to keep the bacon pieces close together.

Season the brined turkey breast with pepper. Place the turkey breast on the bacon, flip it over so the bacon is on top, and tuck the loose strands of bacon underneath.  Stick a few leaves of fresh sage underneath the bacon in spots, if desired.

bacon wrapped turkey 2

Turkey breast in blanket of bacon – after roasting.

Preheat the oven to 375F.  Place the turkey on a rack in a shallow roasting pan.  Roast until the internal temperature at the center of the breast reaches 165F.  (Roast time for this turkey was approximately 2 hours, but may vary with different ovens and/or weight of turkey,)  Remove from oven and allow to rest for 10 minutes before slicing.

bacon wrapped turkey 3

candiGood stuff and not just for Thanksgiving anymore…how can you go wrong wrapping something in bacon? Yum! Yummy music as well. First up is Candi Staton with His Hands. Staton, know as the “Queen of Southern Soul” for her days at Fame Studios, returns with this great collection of songs including “You Don’t Have Far to Go” and “His Hands” from Will Oldham. This is old-school smouldering soul that gives the great voice of Staton room to move.

Taj Mahal has been a pivotal figure in roots music since his days with Ry Cooder in Rising Sons in the late ’60s. He broadens his reach on Kulanjan with Toumani Diabate. Mahal’s metal National guitar finds a common ground with Diabate’s tajkora, and the result, produced by Joe Boyd is mesmerizing. From Muddy Water’s “Catfish Blues” to songs of Africa, this is a spellbinding meeting of musical cultures.

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Zucchini Noodles with Beurre Blanc Sauce

Posted on February 2, 2013 by | Leave a comment

Zucchini beurre blanc

Who’s a fool for sauce?  I don’t know about you, but if there’s a sauce or condiment I can drench my food with, I will do it.  My husband, not so much.  Not too long ago, I made some salmon patties and asparagus – and on a whim, whipped up a quick lemon-butter sauce to drizzle over everything.  Much to my surprise, James really liked the sauce.  While he usually puts a spoonful of the stuff off to the side on his plate (mostly to placate me), he actually added more sauce to his plate – on his food!  I knew sauce would win him over one day.

While there are some crab cakes on that plate in the photo, this post is all about the zucchini and beurre blanc sauce.  Despite the elegant French name (translated as “white butter”), this is a very basic and easy sauce to make.  I have written about the zucchini previously, in this post.  I use a Kuhn Rikon Julienne Peeler to quickly turn whole zucchini into ribbons – it couldn’t be more simple.  If you don’t have a julienne peeler, you can make thicker ribbons with a regular vegetable peeler, or you can cut it into matchsticks with a knife.

I added a little cream to the beurre blanc, because I like cream and it helps to stabilize the sauce, but it can be made without it.

Ingredients (2 servings):

  • 2 or 3 zucchini (depending on size)
  • 1 small shallot, minced (2-3 tablespoons)
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • dash of Worcestershire sauce
  • 1/4 cup heavy cream
  • 3-4 tablespoons butter (from pastured cows)

Julienne the zucchini.  Set up a steaming basket over simmering water, and steam the zucchini for about 5 minutes or until just tender.  Drain in a colander and press out as much moisture as possible with paper towels.  Set aside.

In a saute pan over medium to medium-high heat, bring the wine, lemon juice, shallots, Worcestershire sauce, and salt to a low boil.  Boil until the liquid is reduced to almost a syrup, in a thin layer in the pan (approximately 1/4 cup).  Stir in the cream, bring it to a simmer, then remove from heat.  Quickly whisk in the butter, 1 tablespoon at a time, until the sauce is emulsified and silky.  (Keeping the sauce over heat after adding butter may cause it to separate.)

At this point, the sauce can be strained, but it is not necessary for this particular recipe since we are mixing it with the zucchini noodles.

Toss in the zucchini noodles and stir until the noodles are well-coated in sauce.  Serve hot – and enjoy!  The buttery-lemon flavor complements seafood and chicken, as well as many vegetables.

You mean there’s other sauce than BBQ? In this case, yes! Great stuff indeed, as is our musical menu. Get Up!  featuring Ben Harper and Charlie Musselwhite. This is a brand new release, and all ready it’s be dubbed a years best. How could you go wrong, with the songs and wicked slide guitar of Harper with the growling harmonica of Musselwhite adding a saucy (HA!) touch? From Delta getblues to Zepequese stomps, this is a high mark of both men’s careers.

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Game Day / Party Food Roundup

Posted on January 28, 2013 by | 9 Comments

There’s a big day coming up soon in the US for football enthusiasts.  We rarely watch sporting events, but we appreciate any excuse to graze through party food and make a meal of appetizers.  I’m not sure what we’ll be feasting on this year, but here’s some ideas from our archives.

eggplant pepper dip

You can’t have a party without dip – but skip the sour cream and ranch dressing mix for something more interesting (and nutritious) like this Roasted Eggplant and Sweet Pepper Dip.  It’s a little like baba ghanoush with the sweetness of roasted peppers thrown in.  Serve it with crackers, pita triangles, or as a dip for vegetables.

Multi grain cracker wm

Speaking of crackers, these gluten-free Crispy Nutty Crackers are just the thing to serve with cheese or spreads.  There are six kinds of nuts and/or seeds in every bite, so they have lots of flavor.Crispy cheesy crackers

However if just sitting down with a bowl of cheesy crackers is more your thing, these 3-Cheese Crackers are addictive and will really hit the spot.  You can’t go wrong with Cheddar, Parmesan and Jack cheese!  They are SO much better than the kind that come in a box, and are surprisingly simple to make.  Try to share…

cheeseball jalapeno 691

If you’re a cheese lover, you will enjoy this Jalapeno and Pimento Cheese Ball.  This kicked-up version of pimento cheese, with smoked Gouda, Monterey Jack cheese and roasted jalapeno peppers  is sure to be a hit.  Roll it in roasted pumpkin seeds for a more spectacular presentation.

Stuffed mushroom in tin

What’s a party without bacon?  These Mushrooms Stuffed with Cream Cheese and Bacon are quick and easy.  Bake them in mini-muffin tins to keep them from falling over, and serve ‘em hot, right out of the oven.

Grilled lemon pepper wings wm

Ready for something a little more substantial?  Chicken wings are practically a requirement for game-day eating, and these Lemon-Pepper Wings are a good no-fuss choice.  I like all varieties of wings with gooey sauces, but if you invited people over, you probably don’t want lots of sticky fingers around your sofa.  Whether you grill them or bake them, these are crispy and delicious.

Candied Rosemary Walnuts (1)So…what have we left out?  A big bowl of mixed nuts?  Something sweet?  How about a little of both, with Candied Rosemary Walnuts?  I made these previously to go with Honey Walnut Shrimp, but they are irresistible all by themselves.  They will go fast, so you may want to double the recipe (if you do, you may need to cook in two batches).

Candied Rosemary Walnuts (makes 3 cups)

  • 3 cups whole walnuts (or a mix of nuts if you wish)
  • 4 tablespoons butter
  • 1/3 cup coconut palm sugar
  • 1 tablespoon honey
  • 1 tablespoon fresh rosemary, chopped
  • sea salt, to taste

Preheat oven to 350F.  Spread the walnuts on a baking sheet in a single layer and roast in the oven for 10-15 minutes.  Remove from oven and set aside.  In a large skillet, melt the butter.  Stir in the coconut palm sugar, honey, and rosemary until well blended and the butter is foamy.  Add the walnuts and cook over medium-high heat, tossing continuously, until the walnuts are well-glazed with the sugar mixture (3-4 minutes), being careful not to burn the walnuts.  Spread the walnuts back out on a parchment paper-lined baking sheet to cool.  Sprinkle with sea salt while hot.  Toss them around occasionally to keep them from sticking together.  The sugar-glaze will harden and will not be sticky when they are cool.  Store in a sealed container at room temperature.

Enjoy!

agYeah, not big sports fans around here, but hey, always up for a party! Kick off Super Bowl Sunday with the hysterical routine by Andy Griffith “What It Was, Was Football” on Wit & Wisdom of Andy Griffith. Funny!

gingaMaybe you think of football in another way, like the rest of the world? We gotcha covered with Ginga – The Sound Of Brazilian Football about the worlds most popular sport, soccer! Can’t go wrong with the music here, including Jorge Ben…footie!

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Crème Brûlée

Posted on January 25, 2013 by | 4 Comments

Modified from Bon Appétit

Creme brulee with blueberries

After my last episode of playing with fire in the kitchen, you might be surprised to see me back in there with a blowtorch.  Rest assured, nothing was engulfed in flames!

This is my go-to recipe for crème brûlée that I found on Epicurious years ago.  I’ve since modified it to use coconut palm sugar, which has several benefits over refined sugars.  Perhaps due to less processing, coconut palm sugar contains more micro-nutrients than other common sugars.  Also it reportedly has a lower glycemic index than refined sugar, meaning that it has a lesser impact on your blood sugar levels after eating.  The best reason to use coconut palm sugar, however, is the taste.  It is not quite as overly sweet as many sweeteners, and it is more complex in flavor – it notably tastes of caramel.  That caramel is especially welcome in crème brûlée!

I have to admit that for the topping, I used a sprinkle of organic, unbleached cane sugar – I just wasn’t too sure of how the coconut palm sugar would handle being fired on with a blow torch.  I’ll try that in the future.  Part of the fun of making this wonderful dessert is blasting the sugar on top into a thin, crisp, glassy sheet that will crack like ice when you first tap it with your spoon.  It is a nice contrast to the creamy custard underneath.  I’m still working at getting it right – there’s a fine line between getting the sugar to caramelize and bubble up into a thin, amber glaze, and scorching it into black craters.  Some people use a broiler to do this – I find you have to watch too carefully and it may or may not be evenly melted.  I use a blow torch – the kind you get at the hardware store.  If you turn the flame down low, and use plenty of patience, it will give you more control when melting the sugar.

This recipe is incredibly easy, but gives the impression that hard work was involved.  Serve this dessert topped with fresh berries – or just by itself.  It is that good!

Ingredients (Makes 4 individual servings.  Can be doubled.)

  • 1 1/2 cups heavy cream
  • Several strips of citrus peel (lemon or orange recommended)
  • Scant 1/3 cup coconut palm sugar
  • 3 egg yolks
  • 1 teaspoon vanilla
  • pinch of kosher or sea salt
  • topping: 4 teaspoons organic, unbleached cane sugar or brown sugar
  • optional:  fresh berries

Preheat oven to 325F.  Arrange 4 ramekins (6-8 ounces) in a metal baking pan.

Combine the cream and citrus peel in a saucepan and bring to a simmer.  (I used the peels from 2 mandarin oranges.)  Remove from heat.

Whisk sugar and egg yolks in a medium-sized bowl for a couple of minutes, until well-blended and thick.  Gradually drizzle about 1/2 cup of the hot cream into the egg mixture, whisking briskly (try to say that 3 times) to temper the eggs.  Then whisk the egg-cream mixture slowly into the remaining hot cream in the saucepan.  Mix in vanilla and salt.  Let stand for 10-15 minutes.

Strain the custard into a large measuring cup (one with a spout for easier pouring), using a fine mesh strainer to remove the lemon peel and any lumps that might have formed.  Divide the strained custard among the 4 ramekins.

Fill the baking pan with water to come halfway up the sides of the ramekins, being careful not to splash water in the custard.  (Note: some recipes say to use hot water, but the last 2 times I made this I used room-temp tap water and everything worked out just fine.)

Bake custards until just set in the center, about 45 minutes. Remove custards from water bath and allow to cool.

Now the fun part – I like to torch the sugar before refrigerating the custards, so that it is all chilled when serving.  Sprinkle about 1 teaspoon of sugar evenly on each of the 4 custards.  (It helps if you have a small sifter or strainer.)  Fire up the torch and adjust to a low flame.  Slowly move the flame back and forth over the sugar until it bubbles up and melts, being careful not to scorch the sugar.  This takes some patience.  Repeat for the remaining custards.  Alternatively, if you don’t have a blow torch handy, you can place the custards on a baking sheet and stick them under a preheated broiler.  Watch carefully, and broil until the sugar melts and browns (about 2 minutes).

Chill the custards for at least one hour before serving.  The topping should be crisp.  Top with fresh berries, if desired.  Enjoy!

Creme brulee blueberries 2

Ok, this might have crossed the line into scorched territory…but it was still good!

mbellTwo recent finds, both artists I’ve never heard before now. First, English singer Maggie Bell with Queen of the Night. Formerly the singer for Stone The Crows, Bell came to New York and made this great album with Jerry Wexler. From Dan Penn’s “A Woman Left Lonely” to a smokin’ version of “After Midnight”, she sings the heck out of this record. Criminally undiscovered!

aceSpeaking of undiscovered we give you Black Ace with I’m the Boss Card in Your Hand. Playing slide guitar across his lap, this is the real deal blues. Haunting and strong stuff.

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Seared Tuna Steaks with Spicy No-Carb “Miracle” Noodles

Posted on January 19, 2013 by | 9 Comments

Miracle noodles and Seared Tuna

Last week a wise reader alerted me to a zero carb, low-calorie noodle called “Shirataki de Konjac” – well, that’s what they are called in France.  (Thanks, Donna!)  I did a little research and found that shirataki are are thin, translucent, gelatinous noodles made from the konjac yam (also known as elephant yam or devil’s tongue yam).  This noodle is made mainly of soluble vegetable fiber, which has the health benefit of slowing digestion, and therefore slowing the adsorption of glucose and allowing more nutrients to be adsorbed.

I’ve never seen them in the grocery stores I frequent, although there are plentiful Asian markets that likely carry these noodles.  However I did find them on Amazon- accompanied with mostly positive reviews, but plenty of reviews attesting to a funky odor and rubbery texture.

Not to be easily dissuaded in my quest for a decent, low-carb noodle, I ordered a six-pack of “Miracle Noodle Shirataki Angel Hair Pasta”.  These noodles come in a plastic (BPA-free) pouch, suspended in liquid.  They store at room temperature and unopened, have a 6-month shelf life.  I was repeatedly warned that they “smell”, so when I opened the package I expected a blast of noxiousness.  Truth is, they do have a fishy odor, but it is no worse than a  whiff of fish sauce.  Per the package directions, I thoroughly rinsed the noodles with cold water, then put them in a pan of boiling water for 1 minute.  There was no longer any smell, and when I tasted a noodle, it really had no taste.

Next step, I drained the noodles and dried them off with paper towels.  They are rather bouncy in consistency at this point, quivering like a bowl of jelly when you touch them.  Reviewers on Amazon suggested cutting the noodles up a bit with kitchen shears, so they would be easier to stir fry, so I clipped them up a little.

Miracle noodles in wokTime to cook!  I stir-fried some broccoli for a minute, then added the noodles and spicy sauce to the wok and tossed it for 2-3 minutes until the noodles were well-coated in the sauce.  The noodles really soaked up the sauce and transformed from colorless and translucent to something resembling traditional noodles.

While the texture of the finished product is still a little “bouncy”, I would NOT describe it as rubbery or unpleasant.  I thought they were tender, but still had a little bite to them that was not much different than al dente pasta.  We each ate approximately one 7-ounce bag of Miracle Noodles – there were no leftovers!  Some people report digestive discomfort, possibly due to the fiber, but neither of us has had any complaints.

I’m looking forward to eating more of these noodles to satisfy my pasta cravings.  They are not recommended for tomato-based sauces – as they adsorb the water and not the flavor.  However I think they will be great with any oil-based sauce (pesto!) and for Asian dishes.  I’ll keep you informed!

For more health benefits, check out Miracle Noodle’s website.  They also have recipes and other varieties of pasta.  Here’s my recipe for a quick and healthy, low-carb dinner with seared tuna.  Enjoy!

Ingredients (Serves 2):

  • 2 7-ounce packages of Miracle Noodle Pasta (Angel Hair)
  • 2 6-8-ounce tuna steaks (about 1 inch thick)
  • 1/4 cup gluten-free tamari or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey (optional)
  • 2 cups broccoli florets, in bite-sized pieces
  • Oil suitable for high heat cooking (i.e. coconut, grapeseed)
  • 1 batch of Spicy Almond Butter Sauce (can be made up to a week ahead and kept refrigerated)
  • 2 tablespoons sesame seeds, toasted, for garnish

Prepare the Spicy Almond Butter Sauce (almond butter with tamari, Sriracha, sesame oil, honey, ginger, fish sauce, and lime juice) following the instructions in the link .  Set aside.

Whisk together the tamari, sesame oil, rice wine vinegar, and honey.  (The honey is optional, but I like a little sugar in the marinade to help make a nice sear on the fish.)  Marinate the tuna steaks in the tamari mixture for 30 minutes to 1 hour before cooking.

Blanch the broccoli in boiling water for about 1 minute.  Remove and drain.  Set aside.  (Note:  I used the same water to first blanch the broccoli – removing the broccoli with a slotted spoon to a colander – then for cooking the noodles.  It saves a little time.)

Open the Miracle Noodles and drain into a colander.  Rinse thoroughly with cold water for a couple of minutes.  Bring a pan of water to a boil, then add the noodles to the boiling water for 1 minute.  Drain into a colander.  When the noodles are cool enough to handle, dry them on paper towels, squeezing to remove as much moisture as possible.  Cut the noodles up some with kitchen shears.

Heat a wok over medium-high heat with about 1 tablespoon of oil.  Add the broccoli and stir-fry until crisp tender (not limp), about 1 minute.  Add the noodles and about 1/2 cup of sauce, and toss for 2 or 3 minutes until the noodles and broccoli are well-coated in sauce.  (I also added a little bit of the tuna marinade to the wok to help incorporate the sauce.)  Set aside.

In a heavy-bottomed skillet, heat about 1 tablespoon of oil over medium-high heat.  Allow to become very hot, but not to the smoking point.  Place the tuna steaks in the skillet and cook for no more than 2 minutes on each side. (Watch for splattering when you first add the steaks.) Just before the steaks are done, add the remaining marinade to the pan and turn them quickly in the marinade to coat.  Remove the steaks from the pan immediately to prevent overcooking (steaks should be seared on the outside, but nice and red in the center).

Serve the tuna with the spicy noodles, sprinkled with toasted sesame seeds.

Jim Dickinson was one of American music’s greatest, if criminally unsung deadheroes. A brilliant musician (that’s him on the piano on the Stones “Wild Horses”), legendary producer of such seminal records as Big Star’s Third, the Replacements Pleased to Meet Me and father to Cody and Luther Dickinson. He released several great albums on his own such as I’m Just Dead I’m Not Gone, released after his death in 2009. Recorded with his sons band- the North Mississippi All Stars, it’s a rowdy romp thru the sounds of the south.

Killers From Space from 2007 finds Dickinson with another wide-ranging jldalbum, from the classic “Nature Boy” to Doug Sahm’s “Texas Me”. You owe it to yourself to discover this legend of the southern sound!

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Posted in Entrees, Product Review, Seafood, Side dishes

“Great Balls of Fire” Bourbon Mustard Sauce

Posted on January 15, 2013 by | 8 Comments

Hat tip to Pork n Whiskey blog!

Bourbon inferno

Bourbon, mustard, and pork…great combination!  Oh look, the recipe says to flambé the bourbon.  “I can do that”, I think to myself.  “This will make a great photo for the blog”, I tell James.  I set my phone on the butcher block, in camera mode.  I want to be ready in case the flames are short-lived.  I brown some pork tenderloin medallions in coconut oil.  I sauté the shallots, then pour in the bourbon and deglaze the pan.  The pan is carefully pulled back and tilted toward the flame.  Whoosh!  I grab the camera to take a couple of shots….I feel the heat.  My eyes follow the flames up, up….becoming aware that the flames are high above the stove top, licking at the ventilator hood.  The hood that is on, drawing in the heat.  The hood that vents through our attic to the outdoors.  The hood that I have neglected to clean for a while, with filters that are coated in grease.  It takes a moment to register in my brain – GREAT BALLS OF FIRE (and holy — expletives deleted) – I’m about to set the house on fire!  I grab the flaming pan and stand in the middle of the kitchen holding it away from the hood.  James comes in to check on the commotion – he has a slightly panicked look.  “It’s okay”, I say.  “I got a great shot of the flambé.”

Bourbon-mustard porkOkay, so I learned a couple of things about cooking with fire.  1) It’s probably a good idea to remove the pan from the heat source after setting it on fire.  2) BEFORE you set it on fire, make sure that you have a pan lid in a convenient place, in case it gets out of hand.  A camera does not help with flame control – although the phone would be handy in case a call to 9-1-1 is necessary.

I didn’t get such a great photo of the finished product – I’m sure you’ll understand that the excitement got to me.  Regardless, this sauce is rich with grainy Dijon mustard, butter, and subtle bourbon flavors, and VERY tasty with pork.  I served the pork with a side of roasted cauliflower, which also paired really nicely with the sauce.  Yum!

Ingredients for Bourbon Mustard Sauce:

  • 1 tablespoon coconut oil or EVOO (or drippings from meat)
  • 1 shallot (about 1/4 cup, chopped)
  • 1 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons butter (from grass-fed cows)
  • kosher salt, freshly ground pepper (to taste)
  • Optional:  a touch of heavy cream

Heat a tablespoon of oil in a sauté pan over medium-high heat.  (If you have browned some pork chops or  tenderloin, set the pork aside and use the same pan with about 1 tablespoon of the pan drippings.)  Add the shallot and cook, stirring, for a few minutes until translucent and tender (do not brown).  Add the bourbon carefully to the pan and stir, scraping up the fond from the bottom of the pan.

Make sure you have the lid to the pan close by.  Now, very carefully, STAND BACK and pull the pan back across the flame and slightly tilt, so that the alcohol fumes ignite.  (If you have an electric burner, then use a stick lighter.)  Allow the flames to burn off the alcohol and die down.  Use the lid to dampen the flame if it is out-of-hand.

When the flames are gone, put the pan back over medium heat and add the cider vinegar.  Bring to a low boil and allow to reduce slightly.  Whisk in the mustard and butter.  [Optional: Whisk in some heavy cream, if a creamier sauce is desired.]  Season to taste.  Remove from heat.  Return the meat to the pan and turn to coat.  (Reheat over low heat if necessary – do not boil after adding the butter or the sauce might separate.)  Serve hot and enjoy!

jllSomebody say “Great Balls of Fire”?! Well then you’re talking about The Killer, Jerry Lee Lewis! A true rock and roll creator, crazy as a bedbug, but he’s got more talent in his little finger that most that came after him. One of the highlights of our trip to Memphis was a tour of Sun Studios. To be in that room where Jerry, Elvis, Johnny Cash and U2 all created their art was magical! Here’s a collection of the Killer’s great Sun sides, 25 All Time Greatest Sun Recordings. “Fire”, “Whole Lotta Shaking”, “Breathless” and more. Whew!

lastmanAnd he’s still at it, as this 2006 release shows. Last Man Standing – The Duets pairs Lewis with legendary fans such as Jimmy Page, Keith Richards, and B.B. King. Get ‘em, Killer!

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Posted in Entrees, Pork, Sauces, Marinades, and Rubs

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Ground Pork with Spicy Thai Noodles

Posted on January 11, 2013 by | 16 Comments

Ground pork Thai noodles 2

I love noodles, and I love peanut sauce.  However trying to stick with a quasi-Paleo diet means eating no gluten and avoiding legumes, which knocks out a lot of noodle possibilities and also peanuts (which are legumes, not nuts).  I’m not going to discuss why these common foods could be bad for you – there are ample articles on the subject out there if you are curious.  (Such as this and this.)

Thankfully there are good – and even superior – options.  Almond butter is one.  There are several kinds of almond butter at my local grocery, but some of them are not easy to work with.  You’ve seen the jars with the “butter” on the bottom and a huge layer of separated oil on top.  It is hard work trying to stir that stuff back together!  My favorite brand is Barney Butter, which is not only nicely blended (no-stir) and full of wholesome ingredients, it is certified gluten-free, peanut-free, and non-GMO.  On top of that, it is creamy and delicious!

We really loved this dish with ground pork and a spicy, nutty sauce mixed with rice noodles.  As with most stir-frys, it is important to get all your ingredients lined up and ready to go before you heat up that wok.  (This is called mise en place, for the gourmet-types out there.)

Ingredients:

  • 1 pound ground pork (from pastured hogs)
  • 1/2 large onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 3-4  garlic cloves, minced
  • 1 tablespoon coconut oil
  • 1/3 cup almond butter (I love Barney Butter)
  • 1 1/2 tablespoons tamari/soy sauce (gluten-free) or coconut aminos
  • 1-2 tablespoons Sriracha sauce (to taste)
  • 2 teaspoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons fish sauce
  • 1 teaspoon lime juice
  • 8 ounces gluten-free rice noodles (type used for Pad Thai)
  • 1/3 cup retained pasta water
  • Optional serving suggestions:  Cilantro, green onions, chopped roasted almonds, lime wedges

Soak rice noodles in hot water for 8-10 minutes, or as directed by package for stir-fry preparation.  Reserve 1/3 cup of the water used to cook the noodles. Drain noodles and set aside.

In a medium-sized bowl, combine almond butter with tamari, Sriracha, sesame oil, honey, ginger, fish sauce, and lime juice.  Whisk until smooth and set aside.  (Try not to eat it with a spoon.)

In a large wok or saute pan, heat the coconut oil over medium-high heat.  Add the onions and peppers, and stir-fry for a few minutes until crisp-tender.  Place the vegetables in a bowl and set aside.  Add the ground pork and garlic to the wok.  Cook until pork is browned throughout.  Drain excess fat from wok.

Return vegetables to the wok and toss with the ground pork.  Add the drained rice noodles and stir fry for about 2 minutes until noodles are softened (al dente), but not mushy.  Add the almond butter sauce and toss together so that the sauce is well distributed.  If needed, add some (or all) of the reserved pasta water to dilute the sauce and bring the mixture to the desired consistency.

Serve garnished with cilantro, chopped green onions, or chopped nuts.  Pass lime wedges.  It is good warm or at room temperature.  (Also good leftover – these photos were taken the next day.)  Enjoy!

Ground pork Thai noodles

djDavid Johansen has worn many hats since he burst into the music scene with the New York Dolls in the ’70s- punk rocker, lounge singer as Buster Poindexter, and now bluesman. On Harry Smiths, Johansen and his band lower the volume and increase the menace performing old time and string music classics with a bluesy touch. Highly recommended!

nightOnce he split with the Dolls David enjoyed a solo career, and his second release, Here Comes the Night is a tight, high energy romp. On the title track or “Bohemian Love Pad” he shows he hasn’t lost that punky touch.

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Posted in Entrees, Pork, Product Review, Sauces, Marinades, and Rubs

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