Surf N Turf

I decided this morning that I wanted to cook up some of those scallops I had in the freezer. So, the idea came to me to do the scallops, salmon, and steak... my own version of surf n turf. 

I did it a bit different, blackened salmon... in a cast iron skillet. The steak in a cast iron skillet as well. There's just something about it that doesn't beat the flavor. Well, in the kitchen, at least... everything's better on the grill, lol. 

The spices I used to blacken the salmon were: ground chipotle, paprika, black pepper, garlic powder, and onion powder. 

The steak got the leftover spice rub and the scallops just seasoned salt... just a touch. 

Perfection was achieved!! 

Grill Time

You know, for me, I don't think there is anything better than the taste of grilled food. The change of the seasons around here and not being able to use the grill part of the year, there's just something about the flavor. 

I know, I know... there's always the debate about which tastes better, charcoal or propane. I'm not going to get into that, as I do use gas because of the convenience. 

Tonight I decided to thaw a chicken thigh and grill it up with some barbecue sauce. Round out the meal with a salad and mashed potatoes, and you're good to go. 

Now... I used to always wrestle with the timing of cooking chicken on the bone on the grill. I used to burn it before it would ever get cooked through. I tried everything I could think of. No sauce until the very end. Indirect heat. To no avail could I cook it where it had the nice delicious crispy skin and juicy inside. Well, I solved my problem.

I got this trick off a friend of mine, and it truly does work. Here's what I do:

Boil it first. 

You heard me, boil the chicken first, preferably with some spices and herbs in the water. Tonight I used a garlic clove (whole), white pepper, and cumin. 

When that grill is nice and hot, throw the cooked chicken on there, dump some barbecue sauce on the top side, let it cook for a bit, flip it over, dump some sauce on, and let it cook... Let it go until you've got the desired crispiness. That's all there is to it. 

Trust me, it works. 

On the grill... 

On my plate along with parsley mashed potatoes.

 
YUM!

Lent

You know, I'm not Catholic.

But I have to say... those people in the churches around here are terrific cooks.

I went for a Lent dinner after classes last night with a couple of friends, and I have to say, I was completely impressed with the way the food tasted. Hell, I was impressed with how they ran entire operation.

First you tell someone which meal you want (I think there were five or six choices), they highlight it on a sheet and give it to you. Then you pay for it at the next 'station'. Next is the food line, you hand the paper to the first person, and down the line it goes. Grab a tray and you move too... Pretty neat. You also had a choice of deserts.

My choice: Baked crusted cod, haluski, green beans, salad, a dinner roll, iced tea, and a small piece of white cake.

The entire dinner was only 921 calories, and let me tell you, this was a LOT of food. I was stuffed!

I was also surprised to see one of my favorite professors there. I think more surprised that she was working as a server. Well, not really working, but volunteering her time. It's great to see them take the time out of their busy school schedules to do something they love.

It was definitely a good meal, with great company, and even included a nice 15 minute walk to burn off some cals, lol.

I do believe I'll be making a dinner trip over there this coming Friday. :)

I'll be sure to take a picture of the food next time! ;)

Updates and New England Clam Chowder

How far I have come since the last time I posted to this blog. I'm reviving it because of a PR class requirement and that's good because I love to write. I also love food, which was the purpose of this to begin with.

There have been many ups and downs since the last post I made here and I've taken them all in stride. I am now into my last year of college and what an adventure it's been. I've made some really good friends, had some spectacular classes and am looking forward to making the dean's list as a full-time student for the first time this semester. Anxiously awaiting, lol.

So my food musing for right now would be this:

I grew up loving a specific brand of New England Clam Chowder. No name mentions here, I'm not their PR rep. There are now cheaper brands on the market and those are the ones I migrate to. While they don't have the same comfort food taste that I was so accustomed to, a few little additions can really make them shine.

So, if you want to try this, grab your trusty can opener and take a trip into my kitchen. Into your pot will go the chowder. Then, picture this: add a can of drained clams, your trusty dollar store should have them cheap, add a touch of salt, and for an extra zip for lunch today, I added a sprinkle of smoked paprika. Yummy stuff, gives the illusion and hint of bacon.

Try it, I'll bet you're going to like it!

Sorry, no pictures here for this, it's already down the hatch, lol.

So as I sit here on the first official day of spring break 2012, I look forward to hopefully educating and amusing whoever out there in cyberspace feels my blog is worth a look.

Cream Garlic Shrimp Scampi Pasta

Sorry folks, no picture for this one, but the recipe was requested.

I'm throwing the original recipe up here. I found it online somewhere. I can't remember where. After the original, I'll tell ya what my changes were.

1 1/2 pounds uncooked linguine

1 1/2 sticks butter

3/4 cup white wine

1/3 cup grated Asiago cheese (or Parmesan)

6 cloves garlic

2 Tbsp chopped fresh parsley

2 tsp dried oregano

2 tsp dried basil

salt and pepper to taste

1 pound medium shrimp, peeled and deveined

Bring large pot of lightly salted water to a boil. Add pasta and cook al dente, about 8-10 minutes. Drain

Meanwhile, melt butter in medium saucepan over medium low heat. Stir in wine, cheese, garlic, parsley, oregano, basil, salt and pepper. Reduce heat and simmer, stirring often, for 5 minutes.

Increase heat to medium then add the shrimp. Cook 3-5 minutes or until shrimp turns pink. Do not overcook.

To serve, ladle sauce over the top of each serving of pasta. Top with freshly grated Parmesan cheese. This recipe goes great with garlic bread and Caesar salad.

......................

Ok, that's the original. Now here's what I did different:

I used just a regular pound box of pasta.

I used chicken broth instead of white wine (which I didn't have at the time)

I used Parmesan only

I probably used a LOT more garlic than called since I love garlic.

I added a bunch of squirts of dijon mustard.

When I made this, I used the exact amount of liquid and being American, I threw the sauce into the pasta in the pot I boiled the pasta in. The pasta absorbed a bunch of liquid, which was no big deal, when I reheated it each time I ate it, I just threw some butter on it and put it in the microwave. I think next time I make it, I'll double the sauce recipe.

You try it, see what you think.

Mashed Potato Surprise

Did you ever think to throw some really different things into mashed potatoes? I do. Things you wouldn't even dream of at times.

I remember when I was a kid... I hated mashed potatoes with a passion. Don't ask me why, I haven't a clue. I mean seriously, how can you go wrong with potatoes, milk and butter?? What's really ironic, is that I wasn't a finicky eater, I ate pretty much anything, or at least tried it. But, with these, the only way I would eat them, is if I put either mayo or Miracle Whip in them. Usually it was the Miracle Whip, mighty tasty stuff. My Grandma gave me the idea to do it, said it would taste like potato salad... she was right... it did... So that's how I ate them, lol.

Come to tonights dinner. I wanted something different. I had a thawed pork chop in the fridge and knew I was going to use the adobe seasoning on it and just pan fry it. Potatoes were on my agenda... But what kind??

Too long to fry them. Didn't want nuked. So I thought, boil them and add something to them to kick them up. You'd be surprised at what I put into them... (other than garlic)

Pepperoni.

Yep, you read it right, and that's exactly what I did. Using cream for the milk, a touch of butter and pepperoni... that was my potato mix-in. Sounds gross... Mighty tasty!!

Give it a try... you'd be surprised!

PS - FYI - also when I was a kid... which got me thinking about pepperoni. My uncle used to make pancakes and throw pepperoni into the batter... THAT was also amazing tasting!

BLT Pasta Salad...

I know, it's late for me to be blogging about one of the dishes that I made for Labor Day this year, but I have school work to do now, so I'm getting a little behind.

I searched for days for what to make to take to Grandma's. I needed to use ingredients that I already had in the kitchen. So when I found this recipe, I thought... hmmm.... now, THAT looks interesting.

The recipe called for seashell pasta... o.k. whatever... I used the curly ones instead, it almost all tastes the same anyway.

Original recipe... pasta, bacon, Ranch dressing, onion and tomato.

Well, my additional items were, colby/jack cheese (you can't have pasta salad without cheese, sorry), parsley and for the 'green' to take the place of lettuce (this is BLT, ya know), I used green olives that I cut up.

Now, that might not sound very appetizing, but I'm here to say... it was...

The dressing I had to do half the night before and then add the rest (probably more than what it called for), right before I left the house. Pasta tends to suck up dressing, so it's always good to have plenty and don't add it all at once.

Most of this was to taste and it was mighty tasty. I think everyone liked it. At least, I didn't hear any complaining, lol...

Pasta Surprise

There are millions of ways that you can make pasta... and being tired of just the same old plain spaghetti with red sauce or cold spaghetti salad. I looked around the fridge and pantry to see what I could find to make something a little different for tonight's dinner.

This is what I came up with...

I had some kielbasa in the freezer and I boiled, drained and cut it into pieces. Next I cooked up some onions and garlic to soften them up.

I boiled the mostaccioli noodles while the onion/garlic combo was cooking.

I drained the pasta, and to the empty pot I added: the cooked onions and garlic, parmesan cheese, mushrooms, kielbasa, green olives, a can of diced tomatoes, leftover pizza sauce and spaghetti sauce.

For spices, I added, ground chipotle, salt and pepper, ground cinnamon, ground mustard, basil, oregano and parsley.

Add the pasta back in, and viola! Dinner is served.

It was pretty good, even though it sounds pretty bad, lol. The flavors combine perfect into a hearty dish. I'll probably make something like this again someday, now that I have put it out here for all posterity.

Oriental Steak - RECIPE ADDED

When I was a kid... my mom bought me this cookbook called, Better Homes and Gardens New Junior Cookbook. It was published in 1979, so I'll assume that is when I got it. One of the recipes I used to make and still make on occasion, is called Oriental Steak. It's sort of the same as pepper steak.

Since I was given fresh tomatoes and peppers, I decided to make some of this tonight. I have to say, after 20+ years, it still tastes the same.

The combination of peppers and tomatoes along with the soy sauce, rice and steak will probably continue to be a favorite of mine for years to come.


2017 UPDATE:

Since restarting my blog, I decided to share this recipe as it is written in the cookbook it came out of. Here is the recipe:

1 green pepper - cut into thin strips
1 tomato - cut into pieces
1 cup cold water
2 Tablespoons soy sauce
1 Tablespoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
2 Tablespoons cooking oil
4 small beef cubed steaks
rice or noodles

1. Put water, soy sauce, cornstarch, sugar, and salt into a jar. Screw on lid tightly and shake until smooth. Set aside.

2. Put oil in skillet. Over medium-high heat, add green pepper. Cook until lightly browned. Remove from pan with slotted spoon and put on plate.

3. Put steaks in pan. Brown on each side. Remove and put on plate.

4. Shake mixture in jar again. Pour into skillet. Cook and stir until thick and bubbly.

5. Put meat and peppers back into pan. Add tomato and heat through. Serve over rice or noodles.

Fresh Tomato Pizza

Saturday afternoon found myself driving to grandma's to get some fresh tomatoes. Since I was a kid, one of the finest tastes in my life has been the tomatoes out of her garden. Nothing has ever come close to the rich sweetness that I've enjoyed throughout the years. That just made me sound really old, lol... but no, I'm only 38... I remember sitting in her garden when I was little, with just a salt shaker, picking tomatoes off the vines and eating them right there.

Simple pleasures can be had when you're a child that you cherish the memory and savor the flavor that you've grown to love.

So when she called, I was so there, lol...

Now the question was... what to do with them... of course I ate one or two the same way I used to, only over the kitchen sink and not in the garden, but definitely with my trusty salt shaker. I thought since I bought some cornmeal for scooting my pizza's out onto the stone in the oven. I'd try a fresh tomato pizza.

Not in the mood for sauce, I only topped it with some olive oil, tomato, green olives, oregano, basil, fresh garlic (out of my moms garden), and salt.

I could have put more on it, but I didn't want the flavor of the tomato to be lost with everything else. So I kept it pretty simple.

I have to say, I'm getting really good at mastering pizza dough and baking it. Not being conceited at all... it's been a long time coming. I could never get the crust right and it always used to turn out undercooked. Not anymore. Not with the stone and an extremely hot oven. I'm thinking of all kinds of toppings to try. Believe me, I'm coming up with some interesting combinations. One of these days, there's going to be a seafood one... That's a promise.

So, the pizza turned out... incredible.

A nice sweet taste of the tomato combine with a slight bite from the garlic and olives. Even the olive oil gave a nice delicate flavor and balance along with the few spices.

So for all of you cooks out there... a simple pizza like this... try it... I'm sure you'll enjoy!

Brazilian-style Flan

What makes flan, Brazilian style?

That is the question I'm pondering at the moment. Most flans are made mostly of eggs. I found this recipe on the web and it calls for condensed milk. I think that's the reason for it being 'Brazilian' style. Brazilians are notorious for using condensed milk in their desserts. I should know, I've been there to taste quite a few. It seemed that most desserts I tried, there was condensed milk in it... they even go so far as taking a can of condensed milk, not opening it, boiling the can and it creates a a sort of dulce de leche dessert. I've tried that here in the states and it actually works. It's really sweet, but it is good.

Now for the flan. I'm a huge fan of Cuban flan, having made Gloria Estefan's recipe since I saw it in a magazine probably 10 years ago.

This version, isn't too sweet, but is very rich and creamy. The caramelized sugar topping is excellent and produces just the correct amount of sweetness to round it out.

Google it... it's a must make dessert.

Homemade Salsa

So, Wednesday morning mom decided to bring over an abundance of tomatoes and all of the other ingredients for me to make homemade salsa. I call it slave labor, lol... But since I love being in the kitchen, I decided that was pretty cool. I'd make it and she'd enjoy the fruits of my labor.

The recipe she found called for blanching the tomatoes. Well, I did that... And I have to say... NEVER AGAIN! NOT for salsa. It just made them too mushy and in salsa, I happen to like my tomato to be a bit firm. Years ago when I made it, I just cut them up. Next time I make it... you can bet I'll just be cutting them and not skinning them. Would make for a nicer looking salsa and hopefully one that isn't as juicy.

But I do have to say, with the tomatoes, green peppers, onions and jalapenos, and with the few spices I used, along with garlic... It has a really rich incredible flavor.

And that's even on top of my pressure canner not sealing correctly. So I timed it as I normally would, took the hot jars out and turned them upside down on a tea towel. That worked in sealing them, which I thought was good. Time for a new gasket on that thing. I'm thinking I'll possibly make homemade sauerkraut this year, and I'm going to have to can those jars too. And those definitely need a good tight seal.

So, I'm hoping mom likes the flavor of this stuff. She said something about some other uses of her garden tomatoes. Who knows what kind of adventure I'll get into with her ingredients next.

Shrimp Stuffed Burgers

So the other night I pondered what to make for dinner. Since my freezer is completely loaded, I decided to come up with something a bit out of the ordinary. I knew I wanted a burger. I saw the frozen shrimp in there and thought... hmmm... what would it taste like to combine the two. Stuff the burgers with a shrimp mixture. I thought the idea interesting and thawed both to try it.

First of all, I wrote down the night before what I could use to flavor the shrimp. I knew, of course, there would be garlic, as I love the vegetable and always gives food a nice flavor. So, I used fresh garlic, lemon juice, salt and pepper, basil and oregano. I also splashed it with a touch of Triple Sec for an interesting orange flavor. Well, hey, if you're going to have shrimp and it comes from the sea, you might as well give it a nice tropical citrus taste, right?! Plus I have an overabundance of alcohol that I can throw into my dishes for flavor, lol.

I took the spices and ground them to powder using my mortar and pestle, and then I used a touch of butter in the skillet and cooked up the garlic and spices first, then added the shrimp. Oh my, the intense and delicious flavor that it gave the shrimp was incredible.

Once I let that cool, I ground up the shrimp. Made a nice little filling and put it into a large bowl.

To that, I added some shredded colby/jack cheese.

When I decided that forming burgers and using two patties to put the shrimp into, I thought, nope, just mix it all together, so that's what I did instead. The mixture proved a bit soft, so I added an egg and some unflavored bread crumbs. That worked and into the cast iron skillet six burgers went.

I have to say... the flavor was incredible. I tasted the shrimp filling and the cheese inside. I toasted two slices of white bread to serve. They were juicy and cooked just to perfection.