Tag Archives: cilantro

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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Lamb Chops with Moroccan Spice Rub and Apricot Risotto

Posted on December 13, 2011 by | 9 Comments

These grass-fed lamb chops from U.S. Wellness Meats are rich in taste and perfect for grilling.  We marinated the lamb chops in a wet spice rub of classic Moroccan herbs and spices, and paired the grilled chops with a creamy risotto spiked with Turkish apricots and pistachios for a dinner worthy of any special occasion.  This recipe would also work with a full rack of lamb.

The choice of rice for the risotto is essential for the best texture and flavor.  The most widely available rice suitable for making risotto is Arborio white rice.  Carnaroli is also very good, but is more difficult to find.  Risotto takes about 15-20 minutes to cook – the rice is done when it is al dente – firm to the bite, but tender all the way through.  It should be creamy in texture, but not mushy.

This recipe is part of our feature on U.S. Wellness Meats, “Music and Meals to Warm You Up“.  Visit their website for free-range chicken, grass-fed beef, and other great products!

Yield: 2 generous servings.

Lamb Chops with Spice Rub Ingredients:

  • Small bunches of fresh cilantro and parsley, large stems removed (about 1/2 cup, packed)
  • 4 cloves garlic, peeled and smashed
  • Zest of one lemon
  • 2 teaspoons minced ginger
  • 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 tablespoon raw (turbinado) sugar or honey
  • 2 packages U.S. Wellness Meats Lamb Rib Chops  (each package contains approximately 4 chops, cut into couplets)

In a small food processor, pulse together the cilantro, parsley, garlic, lemon zest, ginger and olive oil.  Add the remaining ingredients (except lamb chops) and process until a pesto-like consistency is reached.  Add more olive oil, if needed.  Rub the spice paste over all surfaces of the lamb chops.  Allow to marinate in refrigerator for at least 4 hours.  Remove from refrigerator about an hour before grilling.

Set up a grill for direct cooking at 400F.  When coals are ready, place the rib chops on the grill, fat side down, for 5 minutes.  Flip the chops over and grill, rib side down, for 5 minutes.  Finish by grilling the chops on each side for approximately 2 minutes per side, or until the internal temperature at the center of the chop is 125-130F. Remove the chops from the grill, tent with foil to keep warm, and allow to rest for ten minutes.

Note: These times are for chops cut into couplets – 2 bones per chop.  Shorten cooking time if grilling individual chops, or adjust as needed if cooking an intact rack of chops.

Apricot Risotto Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1 cup Arborio rice
  • approximately 4 cups of light meat broth (you will probably not use all the broth)
  • 6-7 dried Turkish apricots, chopped
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • A drizzle of high quality extra-virgin olive oil
  • Chopped roasted pistachios, to garnish

Some cooks keep the broth at a simmer on the stove while cooking the risotto, which helps keep the cooking temperature for the rice constant.  I have found that this is not completely necessary for good risotto.  I use broth that is at room temperature most of the time.

Using a large, heavy-bottomed pot (such as a Dutch oven), heat the butter and olive oil over medium-high heat.  Sauté the shallots for several minutes, until softened.  Add the rice and continue to sauté until the rice is coated with the butter and becomes partially translucent (about 2 minutes).

Reduce the heat to medium.  Add about 2/3 cup of broth to the pan while stirring (just eye-ball the amount).  Continue to cook, stirring frequently, until the broth is mostly adsorbed.  Add another portion of broth and simmer, stirring frequently, until the broth is nearly adsorbed again.  Keep repeating this for about 15 minutes before tasting the rice to check doneness.  The rice should be still firm, but tender all the way through, when done (al dente).

Toward the end of the cooking time, stir in the chopped apricots.  Season with kosher salt and freshly ground pepper, to taste.

When the rice is done, remove from heat and stir in the cream and Parmesan cheese.  Allow to rest for a couple of minutes, then stir again vigorously.

Serve the lamb chops over the risotto.  Drizzle with a little high-quality extra-virgin olive oil, and garnish with chopped pistachios.

Sitting in an unmarked box in the Library of Congress, only discovered in 2005, the The Thelonious Monk Quartet with John Coltrane at Carnegie Hall is a landmark event in recorded jazz. Finally, these two titans of modern music captured in all their glory. Coltrane was soon to leave to join Miles Davis, but before he did, he and Monk created magic.

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Posted in Entrees, Sauces, Marinades, and Rubs, Side dishes, Veal and Lamb

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Smoked Turkey Enchiladas with Cranberry Salsa

Posted on December 2, 2011 by | 5 Comments

Leftover turkey.  I love it for the first couple of days, then…what to do with it?  This recipe for turkey enchiladas is my new favorite way to transform that leftover turkey into something that doesn’t seem like a leftover!

Our turkey happened to be smoked, but you could use any cooked turkey or chicken for these enchiladas.  The sauce is very spicy on its own, but it is tamed in combination with the sour cream and turkey filling, gooey cheese, and the tart cranberry relish.

I adapted the enchilada sauce recipe from Delicious Obsessions and the recipe for the cranberry salsa is from Savoring Every Bite.  We made this cranberry salsa on Thanksgiving, but we thought the taste was too “shocking” to meld well with the other dishes we prepared.  However it was just right for these spicy enchiladas! 

Enchilada Sauce Ingredients:

  • 1 sweet onion, chopped (minus 1/2 cup for filling)
  • 2 tablespoons extra-virgin olive oil or butter
  • 2 cups tomato sauce
  • 1 cup of water or broth
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon Mexican oregano
  • 3 cloves garlic, chopped fine
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 chipotle pepper in adobo sauce, chopped
  • 2 teaspoons vinegar

In a heavy saucepan over medium-high heat,  cook onion in olive oil until softened.  Remove 1/2 cup of the onion and reserve for enchilada filling.

Add all of the additional ingredients, except for the vinegar.  Bring to a low boil, then reduce heat and simmer for 30 minutes.  Use an immersible handblender to puree ingredients if you would like a smooth sauce.  Add vinegar and simmer for another 15-20 minutes.

Turkey Enchilada Ingredients:

  • 3 cups shredded, cooked turkey
  • 1 1/2 cups Queso Quesadilla, grated (or another Mexican melting cheese)
  • 1 cup sour cream (don’t you dare use the low fat stuff!)
  • 1/2 cup cooked onions (reserved from sauce recipe, above)
  • handful of cilantro, chopped
  • kosher salt and freshly ground black pepper
  • 10-12 corn tortillas (6-inch)
  • olive oil

Rolling up the tortillas...

In a large bowl, mix the turkey with sour cream, onions, cilantro, and about half the cheese.  Season with salt and pepper. (Use remaining cheese to top the enchiladas.)

In a heavy skillet, heat a layer of olive oil (up to 1/4 inch) over medium-high heat.  Heat tortillas, one at a time, in the olive oil for approximately 20 seconds on each side.  Place on paper towels to drain.

Preheat oven to 350F.  Oil a baking dish large enough to hold all the enchiladas in a single layer (I used my lasagna dish).  Spread a layer of enchilada sauce in the dish.

Oops, forgot to take a photo before we ate most of it!

Add a scoop of the turkey-sour cream mixture to each tortilla (as much as it will hold) and roll it up.  Place in the baking dish, seam side down.  Spread more enchilada sauce over the rolled tortillas – reserving some sauce for serving, if desired.  Top the tortillas with the remaining grated cheese.  Bake at 350 for around 30 minutes or until bubbling and hot.  Serve with cranberry salsa or slices of limes.

Bonus: Cat photo bomb!!! Hector the Inspector...

Very special music this go around- Mystery Girl from the great Roy Orbison. Released only a short time before his death, this is a moving and brilliant end to a career. Produced with Jeff Lynne, T Bone Burnett, Tom Petty and Mike Campbell, this is as good an album as he ever made. That incredible voice is in rare form throughout; he was gone too early.

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Red Curry Poached Cod

Posted on August 18, 2011 by | 21 Comments

Sometimes dinner is born from what’s on special at the market – and often those dishes turn out to be the most interesting because they are unplanned and must be created from ingredients you have on hand.  We try to have some type of seafood at least once a week, and this week Whole Foods had wild-caught, Alaskan cod on sale.  Cod is a nice, mild, flaky fish that adapts well to different flavors.  I had some coconut milk and limes that I needed to use, so I decided to try to poach the fish in a Thai-style broth.  It was very yummy, but turned out a little spicier than I intended.  However, James thought it was just the right amount of heat.  When we try this again, I think some toasted cashews would be a great addition, and I’d also like to try basil instead of cilantro.

Ingredients:

  • 2 tablespoons butter (preferably from grass-fed cows)
  • 1 medium sweet onion, cut into quarters lengthwise, then sliced crosswise
  • 1 small red bell pepper, cut into matchsticks
  • 1 14 ounce can coconut milk (unsweetened), shaken well
  • 1 1/2 tablespoons red curry paste (I make mine from The Spice House Thai Red Curry Powder, mixed with fish sauce to a paste)
  • 1 tablespoon fish sauce (nam pla), if not used to prepare curry paste
  • 3 tablespoons fresh lime juice
  • 1-2 teaspoons coconut palm sugar, to taste (optional)
  • ~ 2 or 3 tablespoons fresh cilantro, chopped
  • 1/4 cup roasted cashews (optional)
  • 1 to 1/2 pounds wild-caught cod fillets
  • kosher salt

Heat butter in a heavy saute pan over medium heat.  Saute the onions and red bell peppers until they are very soft, 5-10 minutes.

Add Thai red curry paste to the onions and peppers and stir well over the heat to mix.  Pour in the coconut milk, lime juice, fish sauce (if not used to make curry paste), and palm sugar (if using).  Simmer over low heat, uncovered, for around 10 minutes so the flavors can blend and the broth can reduce slightly.

In the meantime, rinse the cod with cold water, pat dry, and lightly season with salt.  Fold the thinner parts of the fillets underneath, so the fish is relatively of the same thickness.  Place the cod fillets in the saute pan, and nestle them into the broth as much as possible.  Simmer on low, covered, for 8-10 minutes, until the fish flakes easily.  During the last minute or two of cooking, add chopped cilantro and toasted cashews (if using).  Serve hot, with a spoon to capture all of the broth.  Enjoy!

Very spicy…and wonderful, as are the musical selections! First up, Luiz Bonfa Plays & Sings Bossa Nova. I love bossa nova, and his guy is one of  best. He wrote “Black Orpheus”, and is a legend up there with Jobim and Joao Gilberto.

David Bowie, bossa nova? Yes! The Life Aquatic Studio Sessions with Seu Jorge will make a believer out you- might even pick up some Portuguese!

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Tri-Tip Roast with Tequila-Lime Marinade

Posted on July 28, 2011 by | 4 Comments

Modified from Bon Appétit via Epicurious

Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast.  It’s a small triangular muscle cut from the bottom sirloin, hence its other name, the “triangle roast”.  Although a very flavorful piece of meat, it is pretty lean and should be served cut into thin slices across the grain to preserve the tenderness – at least that’s what I read about it.  Everything I read seemed a warning that this could turn into a chewy hunk of meat if you don’t treat it just right.  Scary!

I decided to marinate it to infuse more flavor, and to cook it at high heat for a short amount of time to keep it moist and tender.  I was apprehensive, I admit…but man-oh-man, this turned into the best roast beef!  It was tender, juicy, and had the most wonderful flavors from the lime, garlic, and cilantro – plus a nice crust on the outside.  To accompany it, I made a “relish” of caramelized onions, red bell peppers, parsley, and sun-dried tomatoes – with a little harissa stirred in for a touch of heat.  A few slices of oven-roasted zucchini completed the meal.  I love it when a meal that I felt daunted by transforms into a medley of tastes that seem born to be together.  This was one of those meals!

Ingredients:

  • 1/3 cup fresh lime juice
  • a handful of fresh cilantro leaves
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce or coconut aminos
  • 1/4 cup tequila
  • 8 garlic cloves, peeled
  • grated lime peel from 2 limes (about 2 heaping teaspoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon freshly ground black pepper, or pepper blend
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 2-3 pound grass-fed beef, tri-tip roast, trimmed

Place all the ingredients, except the roast, in a small food processor or blender.  Process until well-blended.  Place the roast in a resealable bag.  Cover with the marinade and refrigerate at least 2 hours, but preferably 6 hours, turning the bag occasionally (you probably can do this overnight, but I didn’t try it so can’t recommend doing that).

Preheat the oven to 425F.  Allow the roast to come to room temperature in the marinade before cooking. Remove roast from bag, and season lightly with salt and pepper.

Heat a heavy skillet (cast iron is good) to a searing heat (hot hot hot!).  Add a thin layer of oil to the pan, then sear the roast until well-browned on the underside, about 4 minutes.  Turn the roast over and transfer the skillet to the oven.  Roast until the center of the meat registers 125F on an instant-read thermometer (20-25 minutes).  Remove from oven and let meat rest on a cutting board for about 15 minutes.  The internal temperature of the meat should rise to 130-135F during this time for medium-rare.

[Alternatively, the meat can be grilled at medium-high heat (around 400F) for 10 minutes on each side, or until temperature in the center of meat reaches 125F as above.  We may try this next time, but this week we were too weary to fight the hordes of blood-thirsty mosquitoes.]

To serve, slice thinly across the grain of the meat.  Serve with or without onion relish – it’s all good!  Enjoy!

Let’s rock the Fillmore, shall we? One of those places I wish I could have visited, but alas, I was but a wee lad when they closed, but luckily, recordings remain, such as The Allman Brothers Band at Fillmore East. Improvisational rock at it’s live best, the pride of Macon GA created magic, and this is one of those live album benchmarks of all time. Duane, Gregg, Dickey and the rest…well, smokin’ indeed.

Humble Pie might not be as noted as the Allmans, but what a band. Featuring the leather-lunged vocals of Steve Marriott, and a young Peter Frampton proving that he could actually play rock and roll, something lost in the “Comes Alive” days. But the star here is clearly Marriott, whose legendary career went from The Small Faces to blistering pub rock, the pint sized Brit sang like an angry Aretha Franklin, and wrote some incredibly forceful material. Give “I Don’t Need No Doctor” from Rockin the Fillmore a spin and if you aren’t bobbin’ along…YOU might need a doctor!

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Churrasco Skirt Steak with Cilantro Pesto

Posted on June 26, 2011 by | 16 Comments

Inspired by Three Guys from Miami: Churrasco Estilo Cubano

Churrasco is a Portuguese/Spanish term referring generally to grilled beef, a popular ingredient in the cuisine of Argentina, Brazil, and other Latin American Countries (according to Wikipedia).  If you have ever been to a Brazilian Steakhouse, you certainly are familiar with this concept.  It is a meat-lover’s dream, with “gauchos” swarming about you with skewers of different cuts of meat fresh off the grill, offering as much as you can eat.  One of my favorite steakhouses, Fogo de Chão, also boasts the most beautiful salad bar, filled with salads, fresh vegetables, cheeses, and cured meats.  It is a wonderful dining experience!

Although we don’t have gauchos here at the house, we did want to create a dinner with Latin American flavors.  I selected grass-fed inside skirt steak for the grill, which has a little more fat than regular skirt steak, and has a loose texture that is perfect for marinating.  Churrasco is often served with or marinated in chimichurri, a green sauce traditionally made with parsley, garlic, olive oil, and vinegar.   Instead of using parsley, I took a few pointers from Three Guys from Miami and used cilantro to make more of a Cuban version of chimichurri – then I added pepitos (roasted pumpkin seeds) which made the sauce more the consistency of pesto.

As you can see from the photo, the churrasco was served with grilled vegetables and guacamole, and was topped with the intensely flavored, garlicky cilantro pesto.  It was delicious!  What you can’t see is in the middle of grilling the peppers and eggplant, yet another huge thunderstorm blew in unexpectedly leaving us both under the “grilling umbrella”, which provided little shelter from blowing rain.  We were soaked by the time the meat came off the grill, and didn’t get a single photo of our food that night.  These are the leftovers on the next day!  (The eggplant, all gone…)   Ah, the joys of summertime living in the southeast.

Ingredients for Marinated Skirt Steak:

  • 2-3 pounds skirt steaks
  • 6  cloves garlic, peeled
  • 1/2 onion, coarsely chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoons Florida Seasoned Pepper, or ground black pepper
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin
  • 2 limes, juiced (about 1/4 cup lime juice)
  • 1/4 cup olive oil

Cut the skirt steaks in half, so they will fit better on your grill.  Place in a glass baking dish or resealable plastic bag.  Process the remaining ingredients in a food processor or blender until smooth.  Pour over steaks and allow in marinate in refrigerator for at least 4 hours, but preferably overnight.  When ready to grill, remove from refrigerator and allow to come to room temperature before cooking.

Ingredients for Cilantro Pesto (Chimichurri):

  • 1 large bunch of cilantro leaves, large stems removed
  • 8 cloves garlic, peeled
  • 3 tablespoons red wine vinegar
  • 1 lime, juiced
  • several dashes of red pepper flakes
  • Kosher salt and ground pepper, to taste
  • 1/3 cup roasted pumpkin seeds (pepitos)
  • 1/2 cup olive oil

Put all ingredients except olive oil in a food processor; pulse on and off until mixture has a consistent, but still chunky, texture.  Place mixture into a small glass bowl and stir in olive oil.  (If you process it with the oil, it will become paste-like, you don’t want that.)  You will need to adjust the seasonings by taste – so add salt, pepper, vinegar, lime juice, and/or more olive oil as needed.  It should have an intense garlic and cilantro flavor.  A little bit will go a long way!

Check the local weather report for sneaky thunderstorm activity.

Set up the grill for direct cooking at around 500F.  Grill the steaks for around 4 minutes on each side until nicely seared, but still pink inside (medium rare to medium).  Place steaks on cutting board and allow to rest for 5-10 minutes, then slice into thin strips across the grain.  Serve with chimichurri sauce!

Gettin’ mighty tired of this cooking in the rain business! But when the results are as tasty as this, it’s worth it! Two new arrivals to share, the first being some perfect music to accompany a rainstorm, Relax Your Ears from Joel Styzens. Styzens had been a drummer in Chicago until he came down with tinnitus, potentially ending his musical career. But lucky for Joel- and us- he found an outlet in acoustic guitar. This album, recorded with cellist Katinka Kleijn, is a gorgeous piece of work that truly does “relax your ears”, but not in that mushy, aimless way of “new age” stuff, but with engaging, dynamic pieces. And I’m sucker for the combination of cello and guitar anyway. Give this a try!

We saw the Flatlanders a few months back, and I was glad to hear Joe Ely tell of an upcoming solo album, and here it is- Satisfied at Last. And if you’re a long-time Ely fan as I am, you’ll be satisfied indeed. His trademark storytelling style, along with a few Butch Hancock tunes makes this a welcome release from the Lubbock troubadour. His version of Billy Joe Shaver’s “Live Forever” is just wonderful.

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

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Lime-Curry Pork Skewers

Posted on June 14, 2011 by | 5 Comments

Lime Curry Pork Skewers (1)

We enjoyed the chicken satay so much last week, we decided to skewer some pork tenderloin!  The Lime-Curry marinade was wonderful with the pork tenderloin, adding multiple layers of spicy flavors to what tends to be a relatively bland-tasting cut of meat.  The recipe for this marinade was inspired by an Epicurious/Gourmet recipe, “Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney“.  Incidentally, we have prepared that recipe a couple of times and it is wonderful.  The Melon-Cucumber Chutney would be great with the pork skewers also, but I didn’t have the ingredients on hand.  Next time I will!

Ingredients:

  • 1 pork tenderloin
  • juice from 2 limes
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons sweet curry powder*
  • 1/2 tablespoon hot curry powder*
  • 2 teaspoons honey (or sweetener of choice)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons chopped cilantro (optional)

* The Spice House has a nice selection of curry blends.  Check it out here.

Lime Curry Pork in marinade

Butterfly the pork tenderloin to bring it all to a relatively even thickness.  (I did this in two parts:  first by cutting the tenderloin lengthwise about 3/4 of the way through into 2 joined sections.  Then slice about 3/4 through the center point of each of the 2 sections so that the meat opens up like a book.)  Cut the tenderloin, lengthwise, into long strips about an inch wide. Place the meat in a resealable bag or glass dish.

Puree the remaining ingredients in a small food processor or blender.  Pour the marinade over the pork strips and refrigerate for 2 to 6 hours.

When ready to grill, thread the pork onto the skewers.  Set up a grill for direct cooking at around 400F.  When coals are ready, grill the pork skewers for 3-4 minutes on each side.  Take them off the grill and garnish with chopped cilantro, if you wish.

We served these curried pork skewers with oven-roasted sweet potatoes.  Sweet potatoes are a great match for curried dishes because the flavors are so complementary.  Another good choice would be roasted or grilled cauliflower.  A mango chutney or the melon-cucumber chutney from Epicurious would also be a refreshing addition – and one that I will include next time I make this!

Enjoy!

First up, a new release (and band) from some long time favorites- the Tedeschi Trucks Band with Revelator. This would be Susan Tedeschi and husband Derek Trucks. Now I saw Derek play when he was around 12 or 13 years old- and he was jaw droppingly amazing then, and has only gotten better as a solo artist and as a member of the Allman Brothers. His wife sings with a soulful, bluesy style ala Bonnie Raitt. They’ve joined up and released a great album, very funky and blues filled. Love it!

And speaking of Bonnie Raitt, this first solo record might sound a bit raw to fans of her later, more pop-oriented material, but she’s the real deal. Great vocalist, brilliant slide guitarist, just great. Get funky people!

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Posted in Entrees, Meat on a Stick, Pork, Sauces, Marinades, and Rubs

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Baked Crab Cakes

Posted on March 9, 2011 by | Leave a comment

Adapted from:  The Food Lovers’ Primal Palate

Yummy bite of crabmeat!

Oh, who can resist crab cakes?  I’ve been having a craving for them lately, but most of the crab cakes in restaurants or prepared at the supermarket have some sort of breading in them to hold them together.  I found this recipe at The Food Lovers’ Primal Palate and had to give it a try.  I made a few changes in the recipe since I had cilantro and limes on hand.  Also, being on a curry kick, I added a little spicy curry powder to the mustard sauce to give it an extra punch. They turned out fabulous – the very essence of crab! Since these crab cakes are baked, the jumbo lump crab meat is held together only by an egg. There was no problem with them falling apart….except in our mouths!

Crab Cake Ingredients:

  • 16 oz container of wild-caught, jumbo lump crab meat
  • 1 egg, whisked
  • 2 tablespoons mayonnaise
  • 1 tablespoon cilantro, chopped
  • 1 t Old Bay seasoning
  • squeeze of lime juice
  • a couple dashes of Florida Seasoned Pepper (or freshly ground black pepper)

Sauce Ingredients:

  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon Hot Curry Powder (or to taste)
  • dash of cayenne pepper

Preheat the oven to 350F.  In a large mixing bowl, combine all the crab cake ingredients gently, as to not break up the lumps of crab meat too much.

Form the crab mixture into cakes, about the size of the palm of your hand.  Mound the crab mixture on a parchment-lined baking sheet.

Sprinkle the tops of the crab cakes with Old Bay seasoning.

Bake for 20-25 minutes until set and golden brown.

While baking, combine the sauce ingredients in a small bowl and mix well.  Adjust seasoning to taste.  Serve crab cakes with a dollop of sauce on top and limes slices to the side for spritzing!

(Click on the photos to see them full-size!)

Crab cakes with mustard-curry sauce, served with creamy cole slaw

It’s Mardi Gras ya’ll! So have a little crab, a little sound of NOLA…what could be finer?

First up, the king of New Orleans music, Allen Toussaint. Legendary producer, writer, keyboardist, an all around giant. This is one of his greatest works, Southern Nights, and it’s funky and soulful, featuring the Neville Brothers as the band, and Allen’s bubbling piano atop it all. Wonderful stuff!

at

Ok, had a few crab cakes, ready to dance? Then its Bo Dollis & The Wild Magnolias on I’m Back . . . at Carnival Time. Carnival? Mardi Gras? Either one is a party! Iko Iko, ya hear?

bo

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Posted in Appetizers, Brunch, Entrees, Seafood

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