Tag Archives: garlic

Shrimp Pasta with Kale and Garlic (gluten-free)

Posted on May 5, 2013 by | 2 Comments

Shrimp Pasta with Kale and Garlic (gluten-free) from She Cooks, He Cleans

Outside it was still raining.  Still. Raining.  When I see the sunshine again, I am going to kiss it – it has been away far too long!  In the meantime, dinner is limited to what I can find in the recesses of the freezer.  Shrimp looks good!  What else do we have – lots and lots of kale.  I haven’t paired shrimp with kale before, but it sounded like a winning combination.

I have written before about how much I love the gluten-free pasta from Jovial.  I love everything about this company, from their organic, traditional products to their views on sustainable, small farming as the future of agriculture.  The egg tagliatelle used in this dish is a relatively new product, made from only organic brown rice flour and organic eggs.  Period.  It has all the taste and texture that you expect from egg pasta, and you can really taste the goodness in this simple preparation of shrimp, kale, and garlic.  I have had limited success in finding Jovial products in the local stores, but now you can order them on-line, directly from the Jovial website store.

This recipe is really simple and quick to put together – perfect for a weeknight dinner or for a rainy day when you’re running low on motivation.

Ingredients (2 generous servings):

Remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaves.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into strips.  Wash the kale thoroughly in cold water, then spin dry or dry well with towels.

Rinse the shrimp with cold water and dry with towels.

In a saute pan over medium-high heat, melt 1 tablespoon of butter with a glug of EVOO (~1 tablespoon).  Add the chopped garlic and cook for about 1 minute.  Add the shrimp to the pan in a single layer, and allow to cook for about 1 minute on each side (use tongs to turn the shrimp to ensure they are cooked evenly). When cooked, remove shrimp to a bowl with a slotted spoon and set aside.

Add the chopped kale to the saute pan with the garlic.  Shake in a generous amount of crushed red peppers and a sprinkling of kosher salt. Toss over medium-high heat until the kale is wilted and tender.  Add the vermouth, stir, and cook until the vermouth has mostly cooked off.  Add the shrimp back to the pan.  Stir in lemon juice, and another tablespoon of butter won’t hurt anything.  Adjust seasoning with salt and pepper, to taste.  Cover and keep warm.

Saute of Shrimp, Kale, and Garlic / She Cooks, He Cleans

Add the pasta to boiling water and cook according to package directions.  Drain, and add pasta to the shrimp and kale.  Toss until the pasta is well coated.  Serve hot and enjoy!

willieRain, rain go away! But until it does, I’m staying in and eating shrimp with kale and listening to country music! First up is the latest from Willie Nelson, Let’s Face The Music and Dance. Willie just turned 80 and shows no sign of slowing down at all. Still performs almost every night, and keeps releasing great records. This one features ballads such as “Twilight Time”, rockabilly with “Matchbox”, and great country weepers such as “Shame On You”. Keep ‘em coming Willie!

Steve Young might not have the star power of Willie, but it ain’t from lack of talent. His song “Seven Bridges Road” was a hit for The Eagles, and his version of “Lonesome, Onry and Mean” is on par with Waylon’s. Renegade Picker/No  youngPlace to Fall collects his two great early records, and is a fine introduction to this outlaw country legend.

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Posted in Entrees, Product Review, Seafood

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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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Pot Roast with Balsamic Onion Gravy

Posted on November 26, 2012 by | 20 Comments

Recipe modified from For the Love of Cooking

There were more important things to tend to than spending long hours in the kitchen – for that afternoon we were picking Brian up at the airport to spend the Thanksgiving holiday with us.  It was also his first visit to what we hope will soon be our full-time home in New Mexico, and we wanted him have a good impression of this place that his father and I love so much.

What simple dinner might be comforting to a traveler after a long day of changing planes and cramped flying?  Pot roast seemed to be the answer – not too fancy, not time-consuming.  However it was a special occasion, so  I decided to veer a little from my basic recipe and add balsamic vinegar to the braising liquid.  Balsamic vinegar enhances the flavor of beef, and when reduced, the  gravy has more of a sweet-and-sour zing to it than plain onion gravy.  I planned on serving this with roasted carrots and bleu cheese polenta triangles.  It turns out that bleu cheese is too “melty” for making crisp polenta shapes…but it makes nice polenta pancakes.  Although this meal lacked in presentation, everyone enjoyed it as we sat around the table, relaxing and catching up with where life has taken us.  Mission accomplished!

Ingredients:

  • 3 pound chuck roast, preferably grass-fed
  • Kosher or sea salt, freshly ground black pepper
  • 1-2 tablespoons oil, for high-heat cooking (I use coconut oil)
  • 1 tablespoon olive oil
  • 1 sweet onion, sliced thinly
  • 1 shallot, sliced thinly
  • 4-5 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • 1/2 cup balsamic vinegar
  • ~ 2 cups beef broth
  • 2 bay leaves

Preheat oven to 325F.  Heat the high-temp oil in a large Dutch oven over medium-high heat.  Sear the chuck roast deeply on both sides until well-browned.  Place the roast in a bowl; set aside.

Pour off the hot oil and add the olive oil to the pan, with the onions and shallot.  Cook for a few minutes, until the onion is softened (but not browned).  Add the garlic and tomato paste and stir for about a minute, until aromatic.  Add the balsamic vinegar and broth; use a wooden spoon to deglaze the pan (scrape up the delicious browned bits from the bottom of the pan).  Bring to a boil.

Return the chuck roast to the pan.  Add the bay leaves.  If needed, add more broth or water so that the roast is at least half covered in liquid.  Cover the pan and place in the oven.  Cook for 3-4 hours until the meat is tender enough to cut with a wooden spoon.  (During the last hour or so, partially uncover the roast so some of the liquid will cook off.  Flip the meat over to keep one side from drying out.)

Remove the roast to a serving dish; cover and keep warm.  While the meat is resting, remove the bay leaves from the balsamic onion sauce, and skim as much fat as possible from the top.  Puree in the onions with a stick blender.  (Alternatively, you can strain the sauce if you would like it to be ultra-smooth.) Place on stove over medium high heat and reduce sauce to desired consistency.  Adjust seasoning with salt and pepper, if needed.

Slice the pot roast and drizzle with the balsamic onion gravy.  Serve additional gravy on the side.  Enjoy!

A special occasion indeed, and the pot roast was a hit! As was LP shopping in Santa Fe…always find some good stuff. First up, John Hammond’s Country Blues, a early album from the renown blues guitarist. Just him on guitar and harp, doing Blind Willie McTell, Robert Johnson and more. Stellar stuff!

Any day you can pick up more Albert King is a good day, and I found King of the Blues Guitar, a compilation on Stax with great cuts like “Crosscut Saw” and “Born Under A Bad Sign”. Albert, like the pot roast, don’t fool around!

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

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Roasted Cauliflower Soup (gluten-free, dairy-free)

Posted on October 14, 2012 by | 14 Comments

Inspiration: Puree of White Bean Soup from Brasserie le Coze

Avoid doing this.

This week I got a blender, a powerful one, something that incredulously was missing from my arsenal of cooking tools.  I could not wait to take it for a spin.  After making a couple of smoothies, I thought I had the hang of it.  Let’s just say there is a learning curve… more on that later!

Years ago there was a French restaurant in one of Atlanta’s Buckhead shopping malls.  It was in a strange location, but Brasserie le Coze had some fantastic dishes.  I’m sure it was the first place I encountered skate wings in browned butter, one of their classics.  Another favorite was a puree of white bean soup, served in a crock with a drizzle of white truffle oil.  That soup is the inspiration for this recipe, in which I’ve replaced the beans with roasted cauliflower, and taken out the dairy.  (To be honest, I meant to add cream to the soup but forgot during the fiasco with the blender.  However the soup absolutely does not need the cream.) The result is a soup lower in carbs, but with all the depth of flavor of the original.

You may be wondering how I managed to make such a soupy kitchen disaster.  Well, when the instructions with the blender say “do not overfill”, they aren’t kidding.  Of particular note, hot liquids tend to steam quite a bit when you enclose them in a jar under turbo-blending conditions, and even with the vents in the lid, that steam will lift the lid right off the jar and erupt like Mauna Loa.  Lesson learned, thankfully without injury.

Ingredients:

  • 1 head cauliflower, cut into florets (about 8 cups)
  • extra-virgin olive oil
  • 4 slices bacon, diced
  • 1 small onion, chopped
  • 1 leek, white and pale green parts, chopped and rinsed well
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 8 garlic cloves, peeled and chopped
  • 6 cups chicken broth
  • ~1 teaspoon fresh rosemary
  • ~1/2 teaspoon dried thyme (or 2 t fresh thyme)
  •  salt and pepper, to taste
  • Optional: white truffle oil, bacon bits, to garnish*

* Note: I used ~1/2 teaspoon of truffle salt in the final seasoning, since I did not have any white truffle oil.  Instead I garnished the soup with crumbled bacon bits.

Preheat oven to 400F.  Place the cauliflower in a shallow roasting pan and toss with enough olive oil to coat the cauliflower and the pan.  Roast for about 25 minutes, stirring occasionally, until the cauliflower is browned in spots and tender.  Set aside.

In a large Dutch oven or stock pot, cook the diced bacon over medium heat until it renders its fat (do not crisp).  Add a glurg of olive oil, and the onion, leek, carrot, celery and garlic; saute until tender.  Add the roasted cauliflower, chicken broth, rosemary, and thyme.  Bring to a boil, then reduce heat to a simmer and cook, covered, for about 1 hour.

Puree (carefully!) with a blender, immersion blender, or food processor – in batches, as necessary.  Season with salt and pepper to taste.  Garnish each serving with a drizzle of truffle oil, or with crispy bacon bits.

Delicious soup needs a delicious soundtrack, yes? Who better than Catherine Irwin, leader of the great, but unknown Freakwater! Her first album in a decade, Little Heater is a sparse but moving set of songs, born by Irwin’s haunting vocals, akin to Hazel Dickens or Hank Sr.

What, you don’t know Freakwater? Perish the thought! They came around in the initial stages of the “alt-country” movement, and their debut album, Feels Like the Third Time is a classic. Take a listen to the first track- “My Old Drunk Friend”, and I guarantee you’ll be sold on their old country with a kick sound. Tremendous!

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Posted in Appetizers, Brunch, Entrees, Soups and Stews

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Summer Squash Hummus (Bean-less, Gluten-free)

Posted on July 3, 2012 by | 2 Comments

I find myself with a surplus of white, patty pan squash.  I have roasted it, baked it in a casserole, and eaten it sliced and sauteed in butter.  It’s all good – but I know there are gardeners (and cooks) out there that are looking for more things to do with their bounty of summer squash.

I have seen recipes for raw zucchini hummus, so it only seemed logical that other varieties of summer squash might work just as well.  What do you know – the patty pan squash worked just great.  This recipe is especially good for people that like hummus but don’t tolerate bean dips well  – and of course it is handy for people following a low-carb diet or paleo / primal diet.  Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squash (2.5).

Serve this with raw vegetables, gluten-free crackers, or even use it as a salad dressing.  You will need a food processor or a powerful blender to get a smooth texture. For this recipe, I used a good-sized patty pan squash that I somewhat peeled (it is hard to peel around all the curves on this space-ship shaped squash).  Don’t worry if you leave some peel on!  Also, since this squash was biggish, I cut it in half and scooped out the seeds and pulp, using only firm, white flesh for the hummus.

Ingredients:

  • 3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
  • 1/3 cup lemon or lime juice
  • 3 tablespoons good quality olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 3/4 cup tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 3 tablespoons almond flour (optional, for added texture)
  • a few shakes of smoked paprika
  • a few shakes of cayenne pepper

Add all the ingredients to the food processor except for the tahini.  Blend well, until smooth.  Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally.  Adjust seasoning, to taste.  I think that allowing it to mellow in the refrigerator for a while improves the texture and taste.  Serve drizzled with more olive oil or sprinkled with a little paprika.

Two from the incredible Albert King today, focusing on his great work in Memphis! First up, a new reissue of his classic ’70s album I’ll Play the Blues for You. Backed up by The Bar-Kays and the Memphis Horns, this is soulful blues that only Albert could play.

Born Under a Bad Sign has King recording with Booker T and the MGs, and the title track and “Crosscut Saw” became staples of Albert’s live set for years. A classic!

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Posted in Appetizers, Side dishes, Vegetarian

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Jerk Chicken

Posted on May 11, 2012 by | 5 Comments

Recipe from Food & Fire, slightly modified

“Artistic” photographic rendering of Jerk Chicken.
Or, in other words, the photo was dark and blurry…

Last week, our Whole Foods had a sale on locally raised, pastured, whole chickens.  I got four of them since the price was so good!  However, my ability to cut up a raw chicken (or rather, lack thereof) is an insult to the bird and a danger to myself and anyone nearby.  I did a decent job removing the thigh and leg quarters, but the breast and wings ended up in pieces of unidentifiable origin.  Zooarchaeologists would be stymied trying to figure out what happened to this poor chicken.  I would have done myself a favor by watching this video of how to cut up a chicken beforehand…it looks so easy when someone else does it!

Although this wasn’t the most attractive chicken, it tasted the same as a professionally cut up chicken.  This Jerk Chicken recipe comes from Dave at Food & Fire, and it is something we have enjoyed on many occasions.  Yes indeed it is spicy, but there is a nice blend of flavors behind the heat – and of course you can adjust the spiciness to a level that you are comfortable with.  Dave’s recipe calls for 4-6 habanero peppers – this time I wimped out and used 3, and it was plentifully hot.  In the past I have used dried peppers, but I had fresh peppers for this batch.  Following his directions to use gloves to cut up the peppers would have been a good idea, because even after washing my hands numerous times, my skin felt irritated.  Whatever you do, keep your hands away from your face!

Another good idea is to serve this chicken with something on the acidic side.  Acids (such as those found in citrus juices or other tropical fruits) are extremely effective at taking away the burning sensation from hot peppers.  Margaritas, of course, are a great option, but I would also suggest something like this Citrus and Avocado Salad, or grilled pineapple, or a mango salsa.  Having some lime slices to bite into also helps.

Ingredients

  • 8 chicken thighs, or 1 chicken, cut into pieces
  • 4 to 6 Habanero or Scotch Bonnet peppers (or whatever you can withstand)
  • 1 to 2 jalapeno peppers (because they were in the refrigerator)
  • 4 cloves garlic
  • 6 green onions, white and pale green parts, coarsely chopped
  • 3 tablespoons soy sauce or coconut aminos
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon dark rum
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wearing gloves, seed and de-vein the peppers.  (Ignore the gloves at your own risk…)  In a small food processor or blender, add salt and garlic.  Pulse until the garlic is minced.  Add the remaining ingredients (except the chicken) and process until well-combined.

Place the chicken in a resealable plastic bag and pour in the marinade.  Squeeze the air out of the bag and seal.  Massage the marinade all over the chicken, and refrigerate for at least 2 hours before grilling.  The longer the better (up to 24 hours).

Set up the grill to cook at 375-400F.  (If using a Big Green Egg – we used a spacer ring to raise the grill surface level with the grill opening.)  Grill the chicken, turning every 6-8 minutes, until the internal temperature of the thighs have reached 180F (usually 30-40 minutes).  When chicken is done, remove it to a warm plate and let it rest around 10 minutes.

Enjoy!

No other music for Jerk Chicken than reggae, of course! If all you know of it is Bob Marley, then you have some great listening ahead. To get you started, a former member of Bob Marley Wailers, Bunny Wailer with Blackheart Man. Legend has it he disappeared into the jungle and emerged a year later with this album…who’s to say, but its one of the most moving and reactionary statements of personal freedom and morality you can find. Essential.

Now, the crazy man, the mad scientist of dub, the legendary producer Lee “Scratch” Perry with Roast Fish Collie Weed & Corn Bread. Created in his Black Ark studio- before he burned it down- this is primal reggae, created by one whacked out weed head and his patched together equipment. He’s still going strong, but living the high life in Sweden these days, but this album…whew. I and I like.

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

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Roasted Eggplant and Sweet Pepper Dip

Posted on April 17, 2012 by | 12 Comments

Back when I played tennis, which was one broken ankle and more than a few years ago, my team may not have always have won the match but, by god, we always had a great table of food.  Not being one of the best players on my team, I liked to think that I somehow made up for having lead feet by bringing a homemade offering of something tasty .  Making “dip” was my favorite contribution – it doesn’t sound like much, but hey, they kept me on the team!  I wish I had known about this dip back then, although it might have been too distracting to the people on the court for all the oohing and awing that would have ensued.

This recipe is a hybrid of Ina Garten’s Roasted Eggplant Spread and a basic recipe for baba ghanoush.   I couldn’t decide which recipe to go with, so I came up with a blend of the two.  Call it indecision or call it inspiration – as long as you call me when it’s ready!  (Har…)  I roasted the vegetables in the oven, but this would be even better with grilled vegetables!  We ate this as a mid-afternoon snack with some gluten-free almond crackers; you can be sure it would disappear equally fast with pita triangles, vegetable sticks, bread of any sort, or even as a topping for pasta or zucchini noodles.

Be sure to pour some high quality extra-virgin olive oil over the top – the sweet fruitiness of the olive oil contrasted with the more earthy and spicy eggplant and peppers is phenomenal!  I highly recommend Kotinos Extra Virgin Olive Oil from Kasandrinos Imports.  (Join their facebook page and look for special deals.)

Seriously, you may want to double this recipe – or if you are taking it to a tennis match, triple it and keep some at home for yourself!

Ingredients:

  • 1 large eggplant
  • 2 red bell peppers, seeded
  • 4 garlic cloves, whole, peeled
  • 3 tablespoons extra-virgin olive oil (to start with…)
  • 1 teaspoon kosher salt; freshly ground black pepper
  • 3 tablespoons tahini paste
  • 1 teaspoon ground cumin
  • cayenne pepper, to taste
  • juice of one lemon
  • lots more good extra-virgin olive oil

Preheat oven to 400F.

Cut the eggplant up into 1-inch square pieces.  (Before cutting, I like to take off some of the skin in stripes around the eggplant.  Up to you.)   Cut the red bell peppers into 1 inch strips.  Toss the eggplant, peppers, and garlic in a large bowl with olive oil, salt, and several grindings of pepper.

Spread the vegetables on a parchment-lined baking sheet in a single layer.  Roast for 35-45 minutes, tossing once during cooking, until the vegetables are soft and lightly browned.  Remove from oven and allow to cool slightly.

Place the vegetables in a food processor; add the tahini, cumin, cayenne, lemon juice, and another glug (or two) of olive oil.  Process in pulses until blended.  Season to taste with salt and pepper.  (Try to avoid over-processing or it will become paste-like in texture.)

Drizzle with more olive oil on top, and serve warm or at room temperature.

Today we hail the “corndog from Pedro”, Mr. Mike Watt! Originally a Minuteman with D. Boon, Mike has been one of the busiest players in the punk rock scene for many years. I interviewed him in 2001, and found him to be as nice a guy as you can find in the business. Since then he’s played bass for the reformed Iggy and the Stooges, among others. The band he formed after the D. Boon’s tragic death called fIREHOSE has been the subject of a reissue, lowFLOWs: The Columbia Anthology (’91 – ’93) (2 CD), and it gives you a glimpse of his energetic trio in all their glory.

Second up is a interesting piece of work, Spielgusher. Watt on bass, and rock journalist Richard Meltzer on “spiels”…its a rambling, woozy affair with an eclectic backing, from punk rock to surf music and all in between.

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Posted in Appetizers, Entrees, Sauces, Marinades, and Rubs, Vegetarian

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Clams in Wine, Garlic and Herb Broth

Posted on April 4, 2012 by | 16 Comments

Over the last decade (or two), I seem to have developed quite an aversion to crowds of people.  The feeling of being hemmed in, the annoyance of trying to get where I’m going while people stand obliviously in the center of the walkway, frustration with children running over you while their self-adsorbed parents text and check their email…the list goes on.  Life is hectic out there and I don’t often have the patience for it.  (Yes, I’m old – and get off my lawn.)  However, for something really worth the risk of leaving my controlled surroundings, like a Willie Nelson concert or traveling to an exciting destination, I will steel myself against the onslaught of humanity and march with the crowd.

Patty at Chowstalker.com recently wrote about visiting the Dekalb Farmer’s Market; she drove for an hour to get there to stock up from the incredible produce and unbelievable meat selections.  This reminded, or maybe shamed me, into remembering that I live not 10 minutes from this great, international farmer’s market.  Why haven’t I been shopping there?  Primarily because it is IMMENSE  and full of people.  By immense, I mean 140,000 square feet, and by full of people, I mean they serve 100,000 customers per week.  Every aspect of shopping there feels like a battle, from parking to maneuvering through the store to getting though the oddly-arranged check out area.  (Really, a big rectangular room with cashiers against the walls does not have a traffic flow.)

I sucked it up…this was a worthwhile trip to go on.  I decided to go mid-week in the morning, to lessen the crowd aspect.  I was pleasantly surprised to see only half the huge parking was full.  Sure, there were plenty of people and carts inside, but it was manageable – especially when you see the rows and rows of fresh fruits and vegetables of all descriptions (organic included).  Please don’t get me started on all the meats, seafood, cheese, and wine.  This is a great place if you love food – a shopping paradise.  If you want selection – here it is – mounds of it!   I didn’t have much of a list prepared so I would be more open to suggestion (which is often dangerous when grocery shopping), so I did a lot of browsing.  I came home with a lot of stuff – grass-fed beef, veal rib chops, chicken thighs, pork chops, littleneck clams, parsley, eggplant, broccoli, garlic, lemons, strawberries, an assortment of mushrooms, olives, a couple bottles of wine, and a bag of Georgia-ground cornmeal.  There’s probably more that I don’t remember.  Forgive me for listing all of that, but I did it for a reason.  It all cost less than $125.  I don’t know about you, but I can’t begin to stroll through Whole Foods for that!

I’m a convert – I just have to remember to avoid the place in the afternoon, on weekends, or holidays, and always bring my checkbook (they accept cash, check or ATM only).

Here’s our first meal with the goods from that visit!  Thanks, Patty!

Ingredients (All amounts are negotiable – pretty much anything will work!):

  • Cleaned and ready for the pot!

    4 tablespoons unsalted butter, grass-fed (Kerrygold is my favorite)

  • 2-3 cloves garlic, minced
  • 2-3 tablespoons shallot, minced
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1 cup white wine (I used a Sauvignon Blanc)
  • 3 pounds littleneck clams
  • 2-3 tablespoons fresh oregano, chopped
  • handful of fresh parsley, chopped
  • juice from 1 lemon
  • freshly ground black pepper
  • 1/4 cup heavy cream (optional)

Before cooking the clams, keep them on ice, outside of a plastic bag (they need to breathe).  I put a shallow tray of ice in the sink and left the clams on top of that until I was ready to cook.  Just before cooking, scrub the shells with a brush under cold, running water.

Nothing can help you now, my little pretties...

In a large saute pan, melt the butter over medium high heat.  Add the garlic and shallot; cook until fragrant, without browning (1-2 minutes).  Sprinkle in desired amount of crushed pepper flakes and add wine.  Bring to a boil and add the clams and oregano.  Cover and simmer for 5-8 minutes until clams have opened up, shaking the pan occasionally.

As the clams open, carefully take them out and set aside in a bowl.  Discard any clams that have not opened after about 8 minutes.

Continue to simmer the broth until it has reduced some in volume (how much broth you would like with your clams is up to you).  Squeeze in the lemon juice and stir in the parsley.  Season with a few grindings of black pepper.  Taste to see if salt is needed (probably not, because clams are salty!) Add a touch of heavy cream to the broth, if you’d like.  Return the clams to the pan to reheat.

We served this with gluten-free cornbread.  It would also be great over some gluten-free pasta.  Enjoy!

An international shopping experience deserves some international music, don’t you think? First up is a concept that I truly love, Songs Around The World. Musicians from all around the planet collaborating, just remarkable. South Africa, Ireland, New Orleans…but all with a song in their hearts.

Next, something for the little ones…after you’ve had the clams! Dreamland: World Lullabies & Soothing Songs, “quiet time” music from around the world…lull them to sleep and broaden their worldview, all at once!

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Posted in Appetizers, Entrees, Seafood, Soups and Stews

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Pork Ossobuco

Posted on February 27, 2012 by | 5 Comments

Modified from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper

Pasquale Palazzolo (Pat) from the blog Fatass to Badass (F2BBlog.com) asked if we would be interesting in doing a guest post, to which I replied “certainly”!  I’ve been following Pat’s progress for a while now – here’s a man who started out at 388 pounds and has changed his life with a Paleo/Primal lifestyle.  He has lost over 100 pounds now and is still going strong because he is eating healthy food and exercising.  Pat finished in The Disney Half Marathon and Warrior Dash just last month!  That qualifies him as a Badass in my book!

In honor of Pat’s Italian heritage, I decided on a recipe from a wonderful cookbook, The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper.  The recipe entitled “January Pork” was written for a pork loin roast, but I have adapted it to use pork shank, or ossobuco.  The great thing about using this cut of meat is that the nutrients from the bone marrow are released during the long, slow cook.  The marrow also adds to the rich taste in this braised dish.  If you have a local pork supplier or butcher, ask if they can provide you with fresh pork shanks, cut into 2- to 3-inch sections.  Pork shanks are much less expensive than the traditional veal shanks used in most ossobuco recipes.  [Be sure to get fresh, not cured, pork.  Cured pork shanks (aka ham hocks) will not work in this recipe.]  Our pastured-raised pork shanks came from Heritage Foods USA.  If you can’t find pork shanks, do not despair!  This recipe should also work with thick, bone-in pork loin chops.

This pork ossobuco requires some planning ahead, with a 24-hour marinade time and 3 hours of cooking.  However, most of the time involved is “hands off” time, so don’t let that dissuade you from trying this recipe.  Believe me, it will pay off in the end with a delicious and impressive meal!

Juniper berries

The braised meat and sauce has a delicate, indescribable flavor from the marinade – sort of a sweet and subtle spiciness which complements the pork without overwhelming it.  Pork Ossobuco is great served over roasted or mashed cauliflower.  It could also be served over polenta, mashed potatoes, or pasta, for people that aren’t following a primal diet.

A crazy side story… this recipe calls for juniper berries in the marinade.  We were in Santa Fe at the time, and there were no juniper berries at the market.  However our house is surrounded by juniper; in fact, the landscape is dominated by this shrubby tree.  Could I harvest the shriveled, dark blue berries from our yard?   Results from Google varied from “North American juniper berries may be toxic and/or bitter”, to “okay to eat for survival in the wild”.  Well, not comforting enough for me.  I posted the question on facebook and my Southwestern friend Annie came through with a decisive-sounding yes, she has eaten these berries.  So, with faith in Annie’s knowledge, I picked a nice handful of berries and used them for this recipe.  The pork turned out great – however, for a more accessible source of juniper berries, click on the link below in the ingredient list!

Ingredients:

  • ~3 pounds fresh pork shank, (have butcher cut into 2- to 3-inch sections)
  • ~20 juniper berries
  • 1 large clove garlic, chopped
  • 2 whole cloves
  • 4 tablespoons extra-virgin olive oil
  • several grinds of black pepper
  • kosher or sea salt
  • 2 tablespoons extra-virgin olive oil or lard, for browning meat
  • 1/2 cup white wine (okay to substitute chicken broth if avoiding wine)
  • ~1 to 2 cups chicken broth
  • 1 large California bay laurel leaf

Combine the olive oil, juniper berries, garlic, cloves, and black pepper in a small food processor or blender; process until finely chopped.  Alternatively you can crush the ingredients together using a mortar and pestle (which is what I did – no food processor available at the time).  Place the pork in a non-metallic dish large enough to hold it snugly.  Rub the pork on all sides with the spice mixture.  Cover the dish with plastic wrap, and refrigerate for 18 to 24 hours.

Remove the pork from the refrigerator and allow it to come to room temperature before cooking (at least 30 minutes).  Preheat oven to 325F.

Lightly salt the pork with kosher or sea salt.  Heat 2 tablespoons of olive oil (or lard) in a Dutch oven over medium-high heat.  (Hold on to the dish with the marinade.)  Brown the pork shanks on both sides; set aside in the marinade dish.  Pour off the excess fat from the pan and discard.  Place the pan back over medium-high heat and carefully pour in the wine and 1/2 cup of the chicken broth (it will madly steam and boil at first).  Deglaze the pan by loosening the browned bits from the bottom of the pan with a wooden spoon.

Return the pork to the pan with its juices and any remaining marinade left in the dish.  Add more chicken broth to the pan, to nearly cover the pork shanks.  (Amount will vary depending on size of pan and amount of pork.)  Tuck in the bay leaf, cover, and braise for 2 1/2 to 3 1/2 hours.  Check on the pork occasionally to assure that there is still liquid in the pan.  Add a little water or broth if the pan juices threaten to burn.  Toward the end of the cooking time, leave the lid partially off so that the liquid will reduce somewhat (if needed).  The pork is done when it is tender enough to cut with a fork.

Remove the pork ossobuco from the braising pan to a serving dish.  Remove bay leaf and discard.  If necessary, boil down the braising liquid to a saucy consistency. Season the sauce to taste with salt and pepper.  Pour the sauce over the pork, and serve immediately!

Proliferation of juniper in our area of New Mexico

It was a sad day on December 4th when Hubert Sumlin died of heart failure, but he sure did leave behind a lot of great music! I saw him sitting in with Son Seals years ago, and boy could he bring it. Sumlin was Howlin’ Wolf’s guitarist, and did as much as anyone in defining the electric blues sound from Chicago. Keith Richards and Eric Clapton led a tribute concert at the Apollo Theater the other night that I wish I could have been there.  If you missed it as well, here’s a few selections to hip you to what all the fuss was about. First, Hubert’s final solo album, About Them Shoes, features Sumlin with a host of players, included Richards, Clapton, New York Dolls vocalist David Johansen and more. Great, great record!

What can you say about my favorite blues vocalist, Howlin’ Wolf? Along with the stinging, melodic guitar of Sumlin, the Wolf was the most fearsome, awe inspiring bluesman I’ve ever heard. If Moanin in the Moonlight don’t kick start your heart, I’d see a doctor!

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Posted in Entrees, Pork

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