Tag Archives: low-carb

Acorn Squash with Kale and Pecans

Posted on April 28, 2013 by | 4 Comments

Roasted Acorn Squash with Kale and Pecans from She Cooks, He Cleans

We’re starting a new venture with community-supported agriculture this year, and we’re signed up with Rise ‘n Shine Organic Farm.  Two weeks into it now, we’ve racked up plenty of good things  – lettuce, kale, radishes, swiss chard, carrots  -  and also supplements of local honey, pecans, and grits since the growing season here is off to a slow start.  Rise ‘n Shine Farm still has shares open, so if you’re in the Atlanta area or in North Georgia, please go to their website (here) and consider supporting local agriculture!

The kale we received so far is far more tender than what’s in the grocery store, probably because it is early and this is young kale.  It took no effort to wilt it in the saute pan.  The kale with the sweet squash was a nice combination, with a little acidity added from the balsamic vinegar to boost the flavors.  The only other addition I’d like to make is to add some bacon – but alas, I was out!

I didn’t really measure anything, so the amounts are approximates.  This can easily be made into a vegetarian entree, with coconut oil instead of butter or bacon fat.  If acorn squash are out of season, the kale and pecans would also be delicious with a baked sweet potato.

Ingredients (for 2 servings):

  • One acorn squash, split lengthwise, seeds removed
  • 12 kale leaves, washed
  • 1 shallot, finely chopped (or about 1/3 cup sweet onion)
  • 1 to 2 tablespoons oil of choice (I used bacon fat and butter.  EVOO and coconut oil are also good choices.)
  • ~1/2 cup pecan halves
  • balsamic vinegar
  • butter or coconut oil for squash
  • kosher salt and pepper, to taste

Preheat the oven to 4ooF.  Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan.  Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over.  Season the squash lightly with salt and pepper.  Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar.  With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash.  Return to oven and roast for an additional 20 minutes, or until the squash is very tender.

While the squash is cooking, 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 leaf.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.

Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat.  Add the shallot and cook briefly (about 1 minute).  Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender.  Splash with a little balsamic vinegar, and season with salt and pepper to taste.  If the taste is a little too acidic or bitter, sprinkle with a little raw sugar.  Stir well to mix, and set aside until the squash is done.

When squash is tender, fill the squash cavity with the kale mixture.  Serve hot and enjoy!

gjonesMusic fans around the world- and here at SCHC- felt the loss with the passing of the great George Jones. Called the greatest country singer of all time, you won’t get any argument from me on that score. This retrospective, 50 Years of Hits shares some great moments in Jones’ career, from the early rockabilly sides such as “White Lightning” to the classics of the the ’60s and beyond. Goodbye, George.

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Posted in Entrees, Side dishes, Uncategorized, Vegetarian

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Pan-Seared, Blackened Flounder

Posted on March 20, 2013 by | 2 Comments

Blackened flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really good on chicken, steaks, pork, or fish.  I have used it with tuna and flounder – both were incredible!  I think most mild fish will work – red snapper, catfish, grouper, cod also come to mind.

In a restaurant setting, blackened fish is cooked in a red-hot skillet, with plenty of accompanying smoke.  Cooking in your home, you might want to avoid this.  Chef Paul Prudhomme recommends “bronzing”, rather than blackening the fish at home.  This still means using a very hot skillet, but not so hot that it produces smoke.  He recommends cooking at 350F.  Although I did not take the temperature of my pan, it’s helpful to realize this is the temperature generally used for deep frying – - still pretty darn hot!

Our blackened flounder, shown here, was served with oven-roasted potatoes and avocado.  The cool and creamy avocado, with a squeeze of lime, really helped cut the heat from the spicy fish.  This is a delicious and simple meal that we will do again!

Note: I’ve provided links to the products that I used from The Spice House.  I like The Spice House because their herbs and spices are really fresh and high quality, plus they have a decent selection of organic products.  I also like that you can buy refills that come in bags, and that saves money.  I do not have any business relationship with The Spice House.

Creole Seasoning (Makes about 2/3 cup – Store in glass jar with lid):

Combine all ingredients for the seasoning, thoroughly.  (You will not need all of it for this recipe; store extra in a sealed jar.)

Rinse the fish fillets and pat dry with towels.  If necessary, cut the fish in portions that will fit in your skillet.  Coat the fish on both sides with seasoning mix, pressing it onto the fish to get a good layer of seasoning.

Heat a large skillet over high heat and add a thin layer of oil to the pan (suitable for high-heat cooking).  When very hot, and without crowding the pan, place seasoned fish in the skillet and cook without moving the fish for 3-4 minutes, until nicely “bronzed”.  Flip the fish over and cook for another 3-4 minutes, until the fish is done (opaque in center).  Repeat for the rest of the fillets – adding oil as necessary and keeping the skillet very hot.

Serve it hot, with a squeeze of lime juice!  Enjoy!

moonYou’ll need something to calm you down after the Blackened Flounder…so let’s try some ballads from two of the giants of jazz! First up, the incomparable Bill Evans with Moon Beams. Evans was one of the greats, performing with everyone from Miles on Kind of Blue to Tony Bennett. His piano is moody, introspective and always interesting here, on such numbers as “If You Could See Me Now” and “I Fall in Love Too Easily”. A classic record.

Nobody is more classic than John Coltrane, and on Ballads he slows the tempo balladsdown, without losing any depth of passion. His interplay with McCoy Tyner’s piano on cuts such as “All or Nothing At All” or my favorite, “Nancy (With The Laughing Face”) is almost telepathic. Sublime stuff!

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

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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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“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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Roasted Pork Shoulder with Winter Spices

Posted on January 8, 2013 by | 11 Comments

Modified from The Splendid Table

Pork Shoulder Roast

The traditional menu for New Year’s Day here in the Southeastern United States is pork, black-eyed peas, and greens.  As the saying goes, “Eat poor on New Year’s and eat fat the rest of the year.”  These foods are supposed to bring you prosperity in the coming year  – the greens symbolize money and the peas symbolize coins.  I have no idea what the pork is supposed to bring – but there is another saying that might be relevant:  “Eating high on the hog.” This expression may have originated due to the belief that the cuts of meat “higher on the hog” were better or more extravagant, but it has come to exemplify that one is successful and living well.

The pork shoulder (aka Boston butt) is not a cut “high on the hog”, but I personally favor the richer tasting, less lean cuts of pork.  A pork loin roast is delicious, if you brine it and watch it carefully to keep it from being overdone, dry, and tough.  The pork shoulder, on the other hand, is nicely marbled with fat and you have to make a real effort to overcook it.

We usually make pulled pork from a pork shoulder – this is the first time I have made a roast with it.  You still need to slow cook it to at least 185F so that the intramuscular fat and collagen have a chance to break down, making the roast tender and moist.  I was going to cook it on the Big Green Egg, but there was a steady rain on New Year’s Day so into the oven it went.  On the plus side, the house smelled fabulous all day!

This roast does not have much hands-on time, but it does take some planning due to the 2-3 day marinade in the spices.  Also, if you can freshly grind your spices, please do so for the best taste.

Ingredients:

Marinade:

  • 3-4 pound boneless pork shoulder (Boston butt)
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • 2-3 inch cinnamon stick, ground (or 2 teaspoons ground cinnamon)
  • 2 teaspoons kosher salt
  • 6 large garlic cloves, chopped
  • 1/4 cup extra-virgin olive oil
  • 2/3 cup orange juice
  • 1/2 cup dry good-tasting red wine

Roasting:

  • 2 tablespoons rosemary, chopped
  • 1 onion, thinly sliced
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 cup orange juice
  • 1 cup red wine

Marinate the meat:  2-3 days before cooking, spread the roast out (untie if it came tied together) and make deep cuts into the thick parts and through the fat cap.  (Do not even think about removing any of the fat.)  Mix the remainder of the marinade ingredients in a medium-sized bowl, then spread it all over the roast, stuffing it into the slits and massaging it into the pork on all sides.  Place the roast and all the marinade in a sealed plastic bag or a shallow glass dish (covered);  refrigerate until ready to roast, turning once or twice a day.

To roast:  Remove the meat and allow to come to room temperature (about an hour).  Preheat the oven to 400F.  Roll up the roast and tie with butcher’s twine.  Rub the roast all over with the rosemary and salt.

Oil a shallow roasting pan and scatter the sliced onions in the bottom.  Place the roast, fat side up, in the pan and scape all the remaining marinade over it.  Roast for 30 minutes at 400F.

Remove the roast and pour in the orange juice and red wine.  Reduce the oven temperature to 300F.  Continue to roast until the internal temperature of the pork reaches 185F.  This will take several hours (4-6 most likely) – check on the roast every hour or so to make sure the pan does not dry out (add water if necessary), check the temperature, and baste the roast with the juices.  If the temperature of the roast seems to plateau, cover the pan partially with foil to help concentrate the heat.

When the roast is done, let it rest on a cutting board, covered, for about 15 minutes.  Skim the fat from the pan juices.  To serve, roll the pork back into the pan juices to moisten, then slice.  Serve hot, with extra pan juices if desired.  Don’t forget the black-eyed peas and greens if it is New Year’s Day!

Pork shoulder roast (wide)

harlemWell, I felt high on the hog eating this! Yummy! Some yummy music this time too. Generally sons of famous artists are a pale copy of their fathers, but in the case of Steve Earle’s son Justin Townes Earle, there’s no fear of that. Justin is his own man indeed, as on Harlem River Blues. He’s taken folk, country and blues influences together and created something new and fresh, as on the title cut or “Working for the MTA”. Stellar stuff!

His second album, The Good Life, is more jukebox country, and Earle’s vocals goodliferemind you of classic country singers such as George Jones or Lefty Frizzell. Hard to believe a kid this young could be so assured and good, but the truth is in the grooves.

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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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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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Seared Sea Scallops with Fig-Balsamic Glaze

Posted on October 11, 2012 by | 9 Comments

Scallops with Fig-Balsamic Glaze, served with oven-roasted asparagus and shaved Manchego cheese (Apologies for the bad iphone photo, I was hungry.)

Scallops are simply wonderful for a quick meal – they only take a few minutes to cook and there are many simple ways to serve them.  I love them seared and served on a bed of creamy risotto and roasted asparagus, with a trickle of balsamic glaze over the top.  This is the essence of that dish, without the added carbs from the rice.  The sweetness of the glaze complements the scallops as well as the asparagus, and the salty bite from the cheese keeps in in balance.  We scarfed it down in no time – so I’m having to make do with this quickly snapped iphone photo!

Be sure to buy the plump sea scallops for this recipe.  Also, look for “dry packed” or “chemical free” scallops because scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. This phosphate solution is a common ingredient in soaps and detergents, so any scallops soaked in that solution may have a soap-like flavor.  We don’t want that, so go for the best quality scallops.

To get a nice sear on the scallops, make sure they are dry before plopping them in the hot skillet.  I blot them dry with paper toweling and let them rest on a paper towel just prior to cooking them.

Ingredients (amounts are approximate):

  • 10 sea scallops (or 4-5 per adult)
  • Kosher or sea salt, freshly ground black pepper
  • 1-2 tablespoons oil, suitable for high heat cooking (I like coconut oil for this recipe)
  • 1-2 tablespoons minced shallot
  • ~1/4 cup balsamic vinegar
  • 2 tablespoons fig jam or preserves
  • ~1/4 cup light broth or water (seafood stock would be ideal, but water is okay)
  • 1-2 tablespoons butter

Dry scallops with paper towels and season with salt and pepper.  Place a thin layer of oil in a heavy skillet and heat over medium high heat until shimmering-hot.  Place the scallops in the oil and sear for about 2 minutes on each side until nicely browned.  Do not crowd the pan or the scallops will steam instead of searing (cook in 2 batches if necessary).

Move the cooked scallops to a plate and set aside.  Reduce the heat under the pan, and add a little more oil to the pan if needed.  Add the minced shallot and cook, stirring, for about one minute.  Pour in the balsamic vinegar and broth.  Using a wooden spoon, stir and scrape at the bottom of the pan to loosen the fond (browned bits).  Stir in the fig jam.  Allow the sauce to reduce for a few minutes, until it is a rich glaze in the pan – but be careful not to let it dry out or burn.  Remove from heat and whisk in the butter.

Add the scallops back to the pan briefly to reheat, turning them to coat in the glaze.  Serve hot with roasted asparagus and a few shavings of Manchego cheese (or Parmesan).

[To oven-roast the asparagus, preheat oven to 400F.  Trim the ends from the asparagus and place in a shallow roasting pan.  Toss with a little olive oil (or oil of choice) to coat, and sprinkle with salt and pepper.  Roast for 12-15 minutes, shaking pan occasionally for more even browning.]

Got your skinny tie and Members Only jacket, because we’re going back to 1979! Actually, these are both new releases from two of the leading lights of power pop, that infectious blend of the Beatles and perhaps The Who. First up is the reissue of two albums by 20/20: 20/20/Look Out!. Lo-fi and loving it, 20/20 made two great records full of great harmonies, crunchy guitars and songs about girls. What’s not to love?

Shoes were primo power pop indeed, and 18 years after their last release, they have come out with Ignition. Led by Gary Klebe and Jeff and John Murphy, their sound hasn’t changed a lot over the years, still creating great songs with hooks galore. Everyone needs Shoes!

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

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