Face it, we all have those dishes/foods that strike fear in the hearts of all home cooks. We all have our own "El Guapo" that we must face. Yes, the Three Amigos reference seemed appropriate there and if you haven't seen it -- Google it, then my crazy reference will make sense.
So, this inquiring mind wants to know, what ingredient or dish strikes fear into the mind of your inner cook? Seriously, I want to know and perhaps I will take it on and see how I can help you go from culinary catastrophe to culinary champion.
Ready? Set. Go!!
Sunday, May 31, 2015
Saturday, May 30, 2015
Summer Jam Reloaded
Alright, the raspberry jam is complete and it is amazing! It is thick, sweet, rich, tangy, and it is ready to go! So, just follow the recipe and you should have raspberry jam in no time.
Okay, I do want to share a couple of quick notes that will help aide in the jam making process. First, the raspberries have enough water that they will break down on their own so no mashing is required. Good, right? That means less work for you and more time to enjoy the process. Second, the raspberries have more tartness that the strawberries do, so don't add the juice of the entire lemon. You might find that it is too tart, but you can easily correct this by adding a bit more sugar or you can cut back on the lemon juice and that should work. Remember to taste as you go, but taste with care, okay? The same molten lava theory is applied here as well.
Maybe we should look at a couple of photos, sound good? Let's go!
Just like before everyone in the pool. To recap we have raspberries (2 1/2 cups), 1/4 cup sugar, a few slices of lemon peel, a pinch of salt, and the juice of one lemon.
Over medium to medium-low heat, our cauldron of goodness reduces until thick.
Here is the finished raspberry jam as it cools.
Again, we are in a little jar and ready to head to the fridge. This jar is about 5oz or about half a cup.
Remember to be creative with how you use this jam. But, I promise, even on a simple piece of toast this jam speaks for itself.
Enjoy!
Okay, I do want to share a couple of quick notes that will help aide in the jam making process. First, the raspberries have enough water that they will break down on their own so no mashing is required. Good, right? That means less work for you and more time to enjoy the process. Second, the raspberries have more tartness that the strawberries do, so don't add the juice of the entire lemon. You might find that it is too tart, but you can easily correct this by adding a bit more sugar or you can cut back on the lemon juice and that should work. Remember to taste as you go, but taste with care, okay? The same molten lava theory is applied here as well.
Maybe we should look at a couple of photos, sound good? Let's go!
Just like before everyone in the pool. To recap we have raspberries (2 1/2 cups), 1/4 cup sugar, a few slices of lemon peel, a pinch of salt, and the juice of one lemon.
Over medium to medium-low heat, our cauldron of goodness reduces until thick.
Here is the finished raspberry jam as it cools.
Again, we are in a little jar and ready to head to the fridge. This jar is about 5oz or about half a cup.
Remember to be creative with how you use this jam. But, I promise, even on a simple piece of toast this jam speaks for itself.
Enjoy!
Summer Days of Cooking
Did I mention that homemade jam is amazing? I was so happy with how the strawberry jam came out that I woke up dreaming about more jam. So, the first thing I did was go to the store so I could make some raspberry jam as well! Okay, confession time, I was actually looking to make blackberry jam, but they aren't in season just yet, so I opted for some amazing raspberries instead. Like the strawberry jam, the raspberry jam was a smashing success! I have pictures to share and will follow up on this later.
On deck tonight, is salmon with a grilled lemon butter sauce. Yep, we are going to grill the lemons to help add some additional complexity to the sauce. Also, we aren't going to finish the sauce with butter, but bring the lemon juice and the butter together into one rich, lemony sauce.
Sounds good, right? Stay tuned. These posts are still to come!
On deck tonight, is salmon with a grilled lemon butter sauce. Yep, we are going to grill the lemons to help add some additional complexity to the sauce. Also, we aren't going to finish the sauce with butter, but bring the lemon juice and the butter together into one rich, lemony sauce.
Sounds good, right? Stay tuned. These posts are still to come!
Friday, May 29, 2015
Your Summer Jam
There is nothing more satisfying after your morning cup of coffee or tea, than reaching into your fridge and grabbing your very own homemade jam. I'm not talking about jam that takes a week to make, a day to make, or hours to make -- but homemade jam that you can make in a hour and will be ready to consume as soon as it cools!
What kind of jam you ask? Strawberries, blueberries, peaches, and a variety of other amazing fruits will make excellent jam. Why not, right? Imagine slathering some of this easy, sweet, rich, and tangy, very thick homemade jam on a piece of a buttered toast, or some stunning pancakes to start any weekday or for a special occasion. Heck, you could do all the same for a simple afternoon snack or as an amazing ice cream topper to break out of your usual routine for a special treat.
There you are, ready to go at a moments notice, your very own homemade jam! Why am I still talking about making this jam? Let's do this!
Okay, the recipe for this jam is included below. I have included the original link if you want to see how it was constructed. However, this original recipe isn't very well written in my opinion, but I'm going to write my version of the same recipe below that will be much easier to follow.
This recipe is courtesy of the www.thekitchn.com and the original link to the recipe is included here: http://www.thekitchn.com/how-to-make-basic-fruit-jam-cooking-lessons-from-the-kitchn-193560
Homemade Quick Fruit Jam:
Ingredients:
2 1/2 cups of any fruit of your choice, diced
1 lemon juiced
1/4 cup of sugar
A pinch of salt
2 slices of lemon rind
- Combine all ingredients into a medium-sized pot. Turn the heat to medium and once the mixture comes a boil, mash the fruit until you reach the desired texture Keep in mind, the strawberries will break down more as the jam cooks and you can always mash the fruit chunks more if you need to. Reduce the heat to medium-low until the contents are simmering steadily, but gently. Make sure to stir this mixture every couple of minutes, and let the mixture continue to reduce until you can coat the back of the spoon. Then transfer your jam to a heat proof bowl or mason jar.
Notes: Please note the following in trying this recipe at home.
- Do not attempt to check how thick the mixture is by tasting your jam until it is cool. You have very, very hot sugar in this pot with your fruit and it will adhere to your tongue or skin and burn you if you taste the contents or if it comes into contact with skin. So please be very careful in stirring or tasting when all the sugar and fruit are hotter than molten lava.
- Second, the jam will be at it's full thickness once it has cooled completely. In order to check the thickness just spoon out a little bit of the jam into a dish or onto a plate, and after giving it a few minutes to cool you will be able to taste your jam and see how thick it will be. Or dip your spoon into the jam, and after it cools draw a straight line through the jam coating the back of the spoon with your finger. If you get a clean line then your jam has thickened. This is really a personal preference, so check the jam often to make sure the thickness is to your liking. It is also a good time to make sure you have enough sweetness or citrus in the jam by carefully tasting the cooled jam. If you desire more of sugar or a little more lemon flavor, feel free to add more to suit your tastes. I added an extra teaspoon of sugar to my batch, even though it would have probably been fine without it.
- Reducing this jam does take time, so be patient. However, the result of your patience will pay off in dividends with this recipe.
Shall we look at some photos? Yup, let's do it!
Here they are in all their strawberry glory. Just cut the tops off and slice these into quarters. If you have a few that are overripe, don't worry -- that will help fortify the sweetness and that amazing strawberry flavor.
Alright, everyone in the sauce pot. To get the lemon peel off, use your vegetable peeler and peel two strips off the lemon before you juice it. Trust me, it is easier to do when the lemon is still intact. You will fish these lemon peels out once you are ready to let your jam cool.
We have brought the mixture to a boil, and begun to mash the fruit chunks. When you reach this general consistency, you are ready to achieve jam nirvana.
I included this shot so you can get an idea of what your simmer should look like while your jam reduces and thickens.
What kind of jam you ask? Strawberries, blueberries, peaches, and a variety of other amazing fruits will make excellent jam. Why not, right? Imagine slathering some of this easy, sweet, rich, and tangy, very thick homemade jam on a piece of a buttered toast, or some stunning pancakes to start any weekday or for a special occasion. Heck, you could do all the same for a simple afternoon snack or as an amazing ice cream topper to break out of your usual routine for a special treat.
There you are, ready to go at a moments notice, your very own homemade jam! Why am I still talking about making this jam? Let's do this!
Okay, the recipe for this jam is included below. I have included the original link if you want to see how it was constructed. However, this original recipe isn't very well written in my opinion, but I'm going to write my version of the same recipe below that will be much easier to follow.
This recipe is courtesy of the www.thekitchn.com and the original link to the recipe is included here: http://www.thekitchn.com/how-to-make-basic-fruit-jam-cooking-lessons-from-the-kitchn-193560
Homemade Quick Fruit Jam:
Ingredients:
2 1/2 cups of any fruit of your choice, diced
1 lemon juiced
1/4 cup of sugar
A pinch of salt
2 slices of lemon rind
- Combine all ingredients into a medium-sized pot. Turn the heat to medium and once the mixture comes a boil, mash the fruit until you reach the desired texture Keep in mind, the strawberries will break down more as the jam cooks and you can always mash the fruit chunks more if you need to. Reduce the heat to medium-low until the contents are simmering steadily, but gently. Make sure to stir this mixture every couple of minutes, and let the mixture continue to reduce until you can coat the back of the spoon. Then transfer your jam to a heat proof bowl or mason jar.
Notes: Please note the following in trying this recipe at home.
- Do not attempt to check how thick the mixture is by tasting your jam until it is cool. You have very, very hot sugar in this pot with your fruit and it will adhere to your tongue or skin and burn you if you taste the contents or if it comes into contact with skin. So please be very careful in stirring or tasting when all the sugar and fruit are hotter than molten lava.
- Second, the jam will be at it's full thickness once it has cooled completely. In order to check the thickness just spoon out a little bit of the jam into a dish or onto a plate, and after giving it a few minutes to cool you will be able to taste your jam and see how thick it will be. Or dip your spoon into the jam, and after it cools draw a straight line through the jam coating the back of the spoon with your finger. If you get a clean line then your jam has thickened. This is really a personal preference, so check the jam often to make sure the thickness is to your liking. It is also a good time to make sure you have enough sweetness or citrus in the jam by carefully tasting the cooled jam. If you desire more of sugar or a little more lemon flavor, feel free to add more to suit your tastes. I added an extra teaspoon of sugar to my batch, even though it would have probably been fine without it.
- Reducing this jam does take time, so be patient. However, the result of your patience will pay off in dividends with this recipe.
Shall we look at some photos? Yup, let's do it!
Here they are in all their strawberry glory. Just cut the tops off and slice these into quarters. If you have a few that are overripe, don't worry -- that will help fortify the sweetness and that amazing strawberry flavor.
Alright, everyone in the sauce pot. To get the lemon peel off, use your vegetable peeler and peel two strips off the lemon before you juice it. Trust me, it is easier to do when the lemon is still intact. You will fish these lemon peels out once you are ready to let your jam cool.
We have brought the mixture to a boil, and begun to mash the fruit chunks. When you reach this general consistency, you are ready to achieve jam nirvana.
I included this shot so you can get an idea of what your simmer should look like while your jam reduces and thickens.
Alright at this point, the photo above shows the jam once it was transferred to a bowl to cool. As it cools, stir the mixture every couple of minutes as this will help speed up the the cool-down process. Otherwise, you will only expose a certain portion of the hot jam to room temperature air and it will take much longer to cool. You can't wait too long to try this jam, right?!
After it begins to cool, you will notice there is a change in the color of the jam. This is a good sign, so let the jam just continue jammin'. Yeah, I had to do that!
Here it is.Your finished jam in a jar. This recipe yielded about 7 oz or just under one cup of jam.
Congratulations! You have done it! Your very own homemade, delicious fruit jam. Don't forget, this will work with a myriad of fruits. Please note, once you throw this in the fridge it will keep up to three weeks. One last thing to keep in mind, we haven't added any preservatives to this at all. The jam thickened on its own and all we applied were some basic techniques and a little bit of heat.
There you are! I hope you enjoy this stunning, summer jam!
Thursday, May 28, 2015
Save a Little Bread for Me
I always hate it when I end up with a little leftover bread or a loaf that might be a little more dried out than I want. I'm never sure what to do with it, but as summer approaches, the answer is very clear. Make homemade croutons!
Croutons can be a great addition to salads, soup, or used as chili toppers, stand-alone snacks, stuffing applications, and are a great serving method for roasted meats. You can make croutons out of your favorite bread, such as sourdough, french, whole wheat, ciabatta (and the list goes on). For this post, I will be using a sourdough loaf for our croutons recipe.
Oh, why are we using a whole loaf instead of slices of bread you ask? Well, for a couple of reasons, but primarily because you can cut the croutons to the size of your choosing. Additionally, if you end up using sliced bread, those loaves are typically cut into thin slices, which means your croutons won't have that beautiful shape and really stand out. If you don't want to cut the bread yourself, you should be able to ask your bakery if they will slice the bread into squares for you. If you ask nicely, the bakery might hand cut some thicker slices for you too. Also, in my opinion larger-sized cube-shaped crouton are able to absorb seasonings easier and won't become overcooked too quickly. Now, this isn't to say you couldn't use a simple style white bread, because you certainly could do so if that is your preference. However, go with what you like and what works for you because that's what is most important when it comes to cooking.
Okay, so what do we are we going to use to create these crispy, golden squares of goodness? Well, there are 3 components to a perfect crouton that you will always need. Those elements are oil (your choice), salt, and pepper, of course. After that, well, the world is your oyster (or crouton...), I think you get the idea. In other words, you can season these croutons with anything you want. Typically croutons are seasoned with dried oregano, dried basil, and some garlic powder. However, if you like a little more heat or color, then I would say add a little chili powder or paprika respectively.
Ready to make these? Me too! Let's go!
Fear not, it is only bread. Yes, this is a full loaf of Sourdough I am using.
After you cut off the ends of the loaf, slice into 3 equal width sheets.
Cut the sheets into strips and then cut into cubes. The croutons should look something like this. If you have some odd shaped pieces, don't worry. You can cook them separately or just pull them a little earlier so they don't get too crunchy or dark.
Everything in the pan (shown above). As noted earlier, I stayed with the classic combination of olive oil, salt, pepper, dried oregano, dried basil, and a little garlic salt.
After about 10-15 minutes of cooking on medium or medium-low heat you will end up with these beauties. Make no mistake, these are crispy, flavorful and crunchy at this point. The cubes don't need to be totally dark and dried out in order to achieve that perfect texture like you might see at your local store. Stir these every few minutes, but give them a chance to get the color and texture you need. I suggest tasting often in order to gauge the seasoning and to make sure you are happy with the results.
Some people prefer their croutons a little softer, while other prefer a little more crunch. When you are happy with the croutons, pull the pan off of the heat and let the croutons cool in the pan until you move the finished product to the assigned storage apparatus.
Homemade Croutons:
About a cup of cubed bread
2-4 tablespoons of olive oil
2 teaspoon salt
Fresh Ground pepper to taste
2 tsp dried basil
2 tsp dried oregano
1/2 teaspoon of garlic powder
Heat oil in a non stick skillet over medium heat. When oil starts to shimmer add cubed bread to pan.
Add seasonings and toss to make sure the cubes are well coated. Allow bread to get golden brown on all sides and turn occasionally. When the croutons are cooled, store in an airtight container in your pantry for up to a week. Also, you can transfer the croutons to an airtight container or freezer safe bag and store for up to 6 months.
*The quality will be better if they are used sooner, but the croutons will still be very tasty.*
Note that I have between 2-4 tablespoons of oil listed in the recipe. The cubes will absorb this oil, so add a little more oil as needed and it will help coax the beautiful golden color to the surface and it will also give the seasoning something to adhere as you make your croutons.
In case you are wondering what this might look, well here you go!
Oh, yeah, I do have some of my pickled onions in this salad along with my homemade balsamic vinaigrette.
By the way, I forgot to mention the other great thing about this recipe is you get to control what is in your croutons. As you know, I am a big proponent of knowing what is in your food, and these croutons are no different. Next time you are at the grocery store glance at the ingredient list on the back of a bag of croutons. Now, count the ingredients, I will wait..............done? No? So many of those ingredients aren't necessary and only provide shelf-life stability. Very little of that list has anything to do with the flavor, I promise. So, take solace once again in knowing exactly what you are eating.
Oh, yeah, if you have any croutons left over at the end of the week, you can use them to make breadcrumbs. Throw those croutons in a food processor or blender and pulse until you have your own homemade breadcrumbs. You now have opened the door to such things as shallow fried eggplant, or chicken or pork cutlets that are pounded thin and cooked in some oil till they are crisp. Just dip your vegetable or protein and saute till done. Don't worry, we will cover all that too!
I hope you enjoy finding ways to enjoy these amazing croutons. In addition, don't be afraid to try some other seasoning combinations to make this recipe your own. Croutons are great to have around and are so easy to make. Remember, have patience and as with so many of the other recipes you find on this site and you will be rewarded.
Enjoy!
Croutons can be a great addition to salads, soup, or used as chili toppers, stand-alone snacks, stuffing applications, and are a great serving method for roasted meats. You can make croutons out of your favorite bread, such as sourdough, french, whole wheat, ciabatta (and the list goes on). For this post, I will be using a sourdough loaf for our croutons recipe.
Oh, why are we using a whole loaf instead of slices of bread you ask? Well, for a couple of reasons, but primarily because you can cut the croutons to the size of your choosing. Additionally, if you end up using sliced bread, those loaves are typically cut into thin slices, which means your croutons won't have that beautiful shape and really stand out. If you don't want to cut the bread yourself, you should be able to ask your bakery if they will slice the bread into squares for you. If you ask nicely, the bakery might hand cut some thicker slices for you too. Also, in my opinion larger-sized cube-shaped crouton are able to absorb seasonings easier and won't become overcooked too quickly. Now, this isn't to say you couldn't use a simple style white bread, because you certainly could do so if that is your preference. However, go with what you like and what works for you because that's what is most important when it comes to cooking.
Okay, so what do we are we going to use to create these crispy, golden squares of goodness? Well, there are 3 components to a perfect crouton that you will always need. Those elements are oil (your choice), salt, and pepper, of course. After that, well, the world is your oyster (or crouton...), I think you get the idea. In other words, you can season these croutons with anything you want. Typically croutons are seasoned with dried oregano, dried basil, and some garlic powder. However, if you like a little more heat or color, then I would say add a little chili powder or paprika respectively.
Ready to make these? Me too! Let's go!
Everything in the pan (shown above). As noted earlier, I stayed with the classic combination of olive oil, salt, pepper, dried oregano, dried basil, and a little garlic salt.
After about 10-15 minutes of cooking on medium or medium-low heat you will end up with these beauties. Make no mistake, these are crispy, flavorful and crunchy at this point. The cubes don't need to be totally dark and dried out in order to achieve that perfect texture like you might see at your local store. Stir these every few minutes, but give them a chance to get the color and texture you need. I suggest tasting often in order to gauge the seasoning and to make sure you are happy with the results.
Some people prefer their croutons a little softer, while other prefer a little more crunch. When you are happy with the croutons, pull the pan off of the heat and let the croutons cool in the pan until you move the finished product to the assigned storage apparatus.
Homemade Croutons:
About a cup of cubed bread
2-4 tablespoons of olive oil
2 teaspoon salt
Fresh Ground pepper to taste
2 tsp dried basil
2 tsp dried oregano
1/2 teaspoon of garlic powder
Heat oil in a non stick skillet over medium heat. When oil starts to shimmer add cubed bread to pan.
Add seasonings and toss to make sure the cubes are well coated. Allow bread to get golden brown on all sides and turn occasionally. When the croutons are cooled, store in an airtight container in your pantry for up to a week. Also, you can transfer the croutons to an airtight container or freezer safe bag and store for up to 6 months.
*The quality will be better if they are used sooner, but the croutons will still be very tasty.*
Note that I have between 2-4 tablespoons of oil listed in the recipe. The cubes will absorb this oil, so add a little more oil as needed and it will help coax the beautiful golden color to the surface and it will also give the seasoning something to adhere as you make your croutons.
In case you are wondering what this might look, well here you go!
By the way, I forgot to mention the other great thing about this recipe is you get to control what is in your croutons. As you know, I am a big proponent of knowing what is in your food, and these croutons are no different. Next time you are at the grocery store glance at the ingredient list on the back of a bag of croutons. Now, count the ingredients, I will wait..............done? No? So many of those ingredients aren't necessary and only provide shelf-life stability. Very little of that list has anything to do with the flavor, I promise. So, take solace once again in knowing exactly what you are eating.
Oh, yeah, if you have any croutons left over at the end of the week, you can use them to make breadcrumbs. Throw those croutons in a food processor or blender and pulse until you have your own homemade breadcrumbs. You now have opened the door to such things as shallow fried eggplant, or chicken or pork cutlets that are pounded thin and cooked in some oil till they are crisp. Just dip your vegetable or protein and saute till done. Don't worry, we will cover all that too!
I hope you enjoy finding ways to enjoy these amazing croutons. In addition, don't be afraid to try some other seasoning combinations to make this recipe your own. Croutons are great to have around and are so easy to make. Remember, have patience and as with so many of the other recipes you find on this site and you will be rewarded.
Enjoy!
Wednesday, May 27, 2015
Salvo of Sauces Follow Up
So, I was talking about the versatility of the blueberry balsamic barbecue sauce and I wanted to share how else you could use it. We grilled some chicken breasts and in the last 5 minutes on the grill I slathered on some of the barbecue sauce and let it adhere, caramelize, and get all bubbly. So, here is the finished product for your enjoyment.
It combined with a perfectly cooked piece of chicken to create literally some of the most delicious, and juicy to grilled chicken breasts, and added some subtle complexity to the dish. Seriously, this sauce is so good!
What's more, we still had some left for dipping! How can you beat that?
Yes, we served it with a beautiful salad, but options are limitless. Hope this inspires you to break out the blueberry barbecue sauce for your next grilled chicken dish!
It combined with a perfectly cooked piece of chicken to create literally some of the most delicious, and juicy to grilled chicken breasts, and added some subtle complexity to the dish. Seriously, this sauce is so good!
What's more, we still had some left for dipping! How can you beat that?
Yes, we served it with a beautiful salad, but options are limitless. Hope this inspires you to break out the blueberry barbecue sauce for your next grilled chicken dish!
Tuesday, May 26, 2015
Salvo of Sauces
My house is a ketchup free zone... This is for two reasons, firstly my girlfriend isn't a ketchup fan, therefore, it would be on me to consume it all and no one wants to see me trying to eat a bowl of ketchup! Second, for most applications that require ketchup, my barbecue sauces have a very similar flavor profile.
The problem with most big brand ketchup is that the amount of sugar and additives aren't actually needed to recreate the flavors. The challenge here was I needed 3 tablespoons of ketchup to complete the full barbecue sauce recipe. So in order to create one sauce I had to create two sauces.
The mission, if I chose to accept, was to create a blueberry barbecue sauce. This resulted in my to find 3 tablespoons of ketchup. I won't get into all the details, but lets just say I did try to calculate how many single ketchup packets I would need in order to reach my goal. However, one thing was clear, I could make this better at home any day of the week.
The ketchup I ended up creating required a ton of tweaking, so it is still a work in progress and isn't ready for it's debut. The premise of ketchup is pretty simple, some kind of tomato product, some vinegar, a little sweetener, garlic powder, salt, pepper, and some worcestershire sauce to help fortify the flavors. Since it all ended up in the barbecue sauce anyways, it worked out just fine. If you don't want to fight the windmill of deciphering ketchup, you can always use the barbecue sauce referenced in the "Case of the Partially Perfect Recipe."
I had been trying to figure out how to adapt fruit into a barbecue sauce now that it is in season again. So the hunt begin! I found a recipe that I have made some adjustments to in order to help really deliver bold flavors. Let's take a look at the recipe, shall we?
The original recipe can be found at http://www.myrecipes.com/recipe/blueberry-balsamic-barbecue-sauce
*Please Note: My changes can be found in italics, but I have left the original recipe intact.
Blueberry Barbecue Sauce:
1/4 teaspoon
salt
1/4 teaspoon pepper
1-2 teaspoons paprika
Place all ingredients in a saucepan and bring to a boil. Reduce heat, and simmer for 15 minutes or until slightly thick. Remove from heat and cool. Place blueberry mixture in a blender, processing the ingredients until smooth. If the sauce isn't thick enough you can return it to the pot and apply low heat as a measure to thicken sauce. Keep in mind, once the sauce cools it will thicken quickly. So, if you need to thin it out just add a couple tablespoons of water, and taste the sauce to make sure it hasn't thinned out too much.
Ready to look at some photos? Let's go!
All ingredients, please report to the saucepot. This is not a drill, I repeat, this is not a drill! Even though this doesn't look like a lot of liquid, don't worry, as soon as the blueberries begin to break down you will be surprised by how much liquid appears.
After 15 minutes, a trip through a blender, and a quick dip into the saucepot again, this is your finished product.
Here is one application with the barbecue sauce brushed on some tri tip. This is just one of many ways to use this barbecue sauce too.
How else might you apply this luscious, rich, tangy sauce? Run out of mayo or regular, everyday barbecue sauce in the fridge? Throw some of this on your sandwich as your condiment instead. Well, truth is, you can apply this to pork, chicken or even fish. Yep, fish would work as well. I would recommend salmon or a very hearty, rich fish as the blueberry and balsamic will be a nice counterpoint. Like with the teriyaki, just brush some on and pop it the oven. About halfway through pull the fish out and brush a little more on the fish. Or, leave some on the side when you serve this fish with a nice wedge of lemon. If you really want to apply a fun twist, brush some of this on some vegetables to roast in the oven or grill. You could use carrots, zucchini, mushroom, broccoli, and cauliflower as well. So, once again, this sauce can be use in just about any application.
Enjoy!
The problem with most big brand ketchup is that the amount of sugar and additives aren't actually needed to recreate the flavors. The challenge here was I needed 3 tablespoons of ketchup to complete the full barbecue sauce recipe. So in order to create one sauce I had to create two sauces.
The mission, if I chose to accept, was to create a blueberry barbecue sauce. This resulted in my to find 3 tablespoons of ketchup. I won't get into all the details, but lets just say I did try to calculate how many single ketchup packets I would need in order to reach my goal. However, one thing was clear, I could make this better at home any day of the week.
The ketchup I ended up creating required a ton of tweaking, so it is still a work in progress and isn't ready for it's debut. The premise of ketchup is pretty simple, some kind of tomato product, some vinegar, a little sweetener, garlic powder, salt, pepper, and some worcestershire sauce to help fortify the flavors. Since it all ended up in the barbecue sauce anyways, it worked out just fine. If you don't want to fight the windmill of deciphering ketchup, you can always use the barbecue sauce referenced in the "Case of the Partially Perfect Recipe."
I had been trying to figure out how to adapt fruit into a barbecue sauce now that it is in season again. So the hunt begin! I found a recipe that I have made some adjustments to in order to help really deliver bold flavors. Let's take a look at the recipe, shall we?
The original recipe can be found at http://www.myrecipes.com/recipe/blueberry-balsamic-barbecue-sauce
*Please Note: My changes can be found in italics, but I have left the original recipe intact.
Blueberry Barbecue Sauce:
2 cups
fresh blueberries
1/4 cup
balsamic vinegar
3 tablespoons
sugar or 1 tablespoon of brown sugar
3 tablespoons
ketchup or homemade barbecue sauce
1/2 teaspoon
garlic powder or 1 clove garlic minced
1/4 teaspoon pepper
1-2 teaspoons paprika
Place all ingredients in a saucepan and bring to a boil. Reduce heat, and simmer for 15 minutes or until slightly thick. Remove from heat and cool. Place blueberry mixture in a blender, processing the ingredients until smooth. If the sauce isn't thick enough you can return it to the pot and apply low heat as a measure to thicken sauce. Keep in mind, once the sauce cools it will thicken quickly. So, if you need to thin it out just add a couple tablespoons of water, and taste the sauce to make sure it hasn't thinned out too much.
Ready to look at some photos? Let's go!
All ingredients, please report to the saucepot. This is not a drill, I repeat, this is not a drill! Even though this doesn't look like a lot of liquid, don't worry, as soon as the blueberries begin to break down you will be surprised by how much liquid appears.
After 15 minutes, a trip through a blender, and a quick dip into the saucepot again, this is your finished product.
How else might you apply this luscious, rich, tangy sauce? Run out of mayo or regular, everyday barbecue sauce in the fridge? Throw some of this on your sandwich as your condiment instead. Well, truth is, you can apply this to pork, chicken or even fish. Yep, fish would work as well. I would recommend salmon or a very hearty, rich fish as the blueberry and balsamic will be a nice counterpoint. Like with the teriyaki, just brush some on and pop it the oven. About halfway through pull the fish out and brush a little more on the fish. Or, leave some on the side when you serve this fish with a nice wedge of lemon. If you really want to apply a fun twist, brush some of this on some vegetables to roast in the oven or grill. You could use carrots, zucchini, mushroom, broccoli, and cauliflower as well. So, once again, this sauce can be use in just about any application.
Enjoy!
Sunday, May 24, 2015
Corn Salsa Will Never Be The Same
When I first made this recipe I was stunned to discover it was one of the most incredible bites I've ever had. As designed, the salsa was meant to be served on a toasted baguette but I could have just eaten it like cereal from a bowl. Yes, the salsa was that good! It was sweet, salty, a little spicy, refreshing, cool, and finished with a perfect undertone of acidity. Sounds great, right? I suspect before lunchtime tomorrow, you'll be busy making this sophisticated salsa yourself.
I am always on the look out for new recipes and inspiration -- so when I had the chance to take a cooking class and pick up a few amazing tricks and recipes, well by gosh, I decided to do just that! About 8 months ago or so, while attending a couples cooking class, we were tasked with making Roasted Corn and Avocado Salsa.
Ready to do this? Here we go!
Roasted Corn and Avocado Salsa: (2 to 3 servings)
1 avocado cut into small dice
2 ears roasted yellow corn
1/4 cup cilantro or parsley if you don't like cilantro
1-2 tsp lime juiced
Salt and pepper to taste
Splash of red wine vinegar
1-2 tbsp olive oil
1 clove garlic minced
1-2 tsp of minced jalapeno or Fresno chile (optional)
Roast two ears of corn, if you need a refresher, please review "Not Your Mama's Corn" for how to roast corn on the grill. After your corn has cooled, cut kernels from the cob.
Combine all the listed ingredients into a bowl. Add the avocado last so the chunks don't break up too much. Also, if you are making this ahead of time for a picnic or BBQ and aren't going to serve the salsa immediately, I advise leaving out the avocado until the last minute so it retains that beautiful color and buttery texture. If you plan to serve more than 2 or 3 people plan to double or triple the above recipe. Adjust any seasoning levels to suit your tastes or preferences.
Couldn't be simpler, and once you taste the completed salsa it will be like a rumba in your mouth.
Time to look at some photos!
Take the corn off the cobs with either a knife or you can use a mandoline. No, not the musical instrument (although those strings could help remove the corn!) but please use only kitchen devices for cooking. If you want more information, here is a useful link http://en.wikipedia.org/wiki/Mandoline.
The kernels do tend to escape when you cut them free, so place a kitchen towel under the cutting board to make it easier to catch the kernels.
Here are some of the ingredients you will use for the salsa. I didn't show them all, but follow the recipe and you will be just fine. :)
OK, here is a shot of all the ingredients minus the avocado. It is a really important component to the salsa, but avocado tends not to hold up very well after the first day if you have any leftovers. If you don't mind a little oxidation or losing a little texture of the avocado, then you won't really have any problem. Just keep in mind it won't look as pretty as the when you first made it. If you are making this ahead of time to take to an event or party, just process the avocado on site and you won't have an issue, and you can get the wow factor that it deserves.
So, how should it look when it is finished?
Here is your completed dish. Make sure to check the seasoning on this as it does have a lot of complex flavors.
What can you do with this versatile salsa? Well, you can use it as a dip for chips -- which is amazing by the way, use it as a substitute for salsa on taco night, serve it up on some toasted baguette slices, use it as as a quesadilla topper, throw it on any greens to wake up an otherwise mundane salad, and you could top a burger with it. Once again, the options are endless, but I know this will be a great recipe you can come back to time and time again. Plus, it is a great dish for ushering in the Memorial Day weekend.
On that note, my deepest thanks to all who have made the ultimate sacrifice in our armed forces to protect what we hold dear to our hearts.
Have a great weekend and enjoy!
Saturday, May 23, 2015
Rockin' Roasted Rosemary Reds
Rockin' Roasted Rosemary Reds... Potatoes, that is! I think people forget that you don't just have to bake or mash potatoes to make them stand out. Not to mention this is a fantastic side dish for a Memorial Day BBQ or get-together. If you want to make sure the potatoes are roasted to perfection when you sit down to eat, under-cook the red potatoes at home and finish once you've arrived -- a few moments to crisp in the oven and you'll be in business!
Truthfully, potatoes are a pretty blank canvas and can be tailored for all kinds of different flavor profiles. Why do I love about these potatoes? They are crunchy and crispy on the outsides, soft and tender in the middle, and the rosemary brings a nice floral note to these perfect potatoes that are enhanced with the salt and pepper. Plus, these potatoes are super easy, and who doesn't enjoy that?
Alright, let's do this!
Rosemary Roasted Potatoes:
Preheat oven to 400 degrees. Mix all ingredients together in a large bowl, and spread the potatoes out on a foil line baking sheet so they aren't touching.
Roast for 30 minutes and stir, if potatoes don't release easily from the foil give them a little more time to brown. Then, roast the potatoes for another 10 minutes or so until they can be easily pierced or cut with a fork.
Photo time? Absolutely!
Quartered potatoes ready to be transformed into roasted, crispy deliciousness.
Rosemary Roasted Reds are ready to rock!!
How can you take these potatoes to the next level? Buy the smallest available red potatoes and leave them whole, treating the whole red potatoes as you would the quarters. This can give you some much needed elegance for any dish.
What can you serve these potatoes with? Well, truthfully, anything. You could do fish, chicken, pork, beef, or use these as a side dish. If you are looking for a side dish for your weekend, this will certainly be a success.
I hope this gives you some inspiration for roasted potatoes, like with so many others, this is a recipe I find myself going back to again and again.
Enjoy!
Truthfully, potatoes are a pretty blank canvas and can be tailored for all kinds of different flavor profiles. Why do I love about these potatoes? They are crunchy and crispy on the outsides, soft and tender in the middle, and the rosemary brings a nice floral note to these perfect potatoes that are enhanced with the salt and pepper. Plus, these potatoes are super easy, and who doesn't enjoy that?
Alright, let's do this!
Rosemary Roasted Potatoes:
- 6-8 large red potatoes quartered
- 3 tbsps olive or grapeseed oil
- 1 tbsp finely chopped rosemary
- Salt and pepper to taste(1-2 teaspoons of each)
Preheat oven to 400 degrees. Mix all ingredients together in a large bowl, and spread the potatoes out on a foil line baking sheet so they aren't touching.
Roast for 30 minutes and stir, if potatoes don't release easily from the foil give them a little more time to brown. Then, roast the potatoes for another 10 minutes or so until they can be easily pierced or cut with a fork.
Photo time? Absolutely!
Quartered potatoes ready to be transformed into roasted, crispy deliciousness.
Rosemary Roasted Reds are ready to rock!!
How can you take these potatoes to the next level? Buy the smallest available red potatoes and leave them whole, treating the whole red potatoes as you would the quarters. This can give you some much needed elegance for any dish.
What can you serve these potatoes with? Well, truthfully, anything. You could do fish, chicken, pork, beef, or use these as a side dish. If you are looking for a side dish for your weekend, this will certainly be a success.
I hope this gives you some inspiration for roasted potatoes, like with so many others, this is a recipe I find myself going back to again and again.
Enjoy!
Thursday, May 21, 2015
The Greatness of Garlic
Oh, garlic. How do I love thee? Let me count the ways. You can be diced, sliced, minced, mashed, crushed, ground, pickled, fried,stuffed, used to flavor oils, and most importantly, garlic be roasted. So,That is the subject of today's post.
You can use garlic in just about any way imaginable, However, the same problem always arises, if you don't cook it long enough, it is super pungent, spicy, and can totally take over any dish. Trust me, I know. While recipe testing my roasted red pepper pasta sauce, I had one batch that had a very strong, laden garlic aroma that totally killed the complexity and subtleties of the sauce I was trying to make. See what I mean? OK back to the subject at hand.
If garlic is cooked it too long it becomes bitter, unforgiving, and isn't going to be a nice way to end an otherwise delicious dinner. So how do we find the perfect, flavorful, and very versatile balance to this challenge? We roast it. Why? Well, like so many other things, cooking can concentrate and draw the natural sugars to the surface, in the case of garlic -- when roasted it becomes soft and can be spread like butter, it has an incredible aroma, and doesn't retain any qualities of being overpowering.
Is is time to for me to stop gabbing about garlic, and get the garlic going?
Alright, let's go! :)
Trim off top of garlic head about ¼-½ inch, so cloves are exposed.
Drizzle with olive oil, salt, and pepper. Wrap the heads of garlic in a foil packet.
Place foil packets on a baking sheet for 35-50 minutes, until cloves are browned, soft, and tender.
Allow to cool before extracting the cloves.
Remove cloves with a fork or squeeze out cloves.
Ready for some pictures? Cool, I am too!
Alright, here are your garlic cloves on a cutting board ready to meet their fate.
Cut the tops off the heads of garlic so all the cloves are exposed.
Drizzle with oil, salt, pepper, and channel your Picasso and make yourself a foil packet
Boom. There you are. Let these cool after they come out of the oven before you excise these bits of deliciousness.
So, what can you do with the pearls of deliciousness? Again, the list is endless, but let me give you a few ideas. Perhaps you could chop them up and stir it into a little homemade mayonnaise, perhaps? Remember, making mayo at home is quick and easy. :) Let's see, what else? Spread the clove onto a cracker or a nice piece of a toasted baguette. Also, you could mix it with some soft cheese and use it as a sandwich spread or it can stand on it's own. Last but not least, and this suggestions isn't for the timid, you can consume the cloves just as they are and treat them as your favorite single wrapped candy. Also, this is a great deterrent to have to speak to an unwanted guest or if you want to make a lasting impression.
I hope you enjoy this as it is another great way to deliver flavor and have a blank palate in which you apply chose to apply these cloves of roasted garlic.
Enjoy!
You can use garlic in just about any way imaginable, However, the same problem always arises, if you don't cook it long enough, it is super pungent, spicy, and can totally take over any dish. Trust me, I know. While recipe testing my roasted red pepper pasta sauce, I had one batch that had a very strong, laden garlic aroma that totally killed the complexity and subtleties of the sauce I was trying to make. See what I mean? OK back to the subject at hand.
If garlic is cooked it too long it becomes bitter, unforgiving, and isn't going to be a nice way to end an otherwise delicious dinner. So how do we find the perfect, flavorful, and very versatile balance to this challenge? We roast it. Why? Well, like so many other things, cooking can concentrate and draw the natural sugars to the surface, in the case of garlic -- when roasted it becomes soft and can be spread like butter, it has an incredible aroma, and doesn't retain any qualities of being overpowering.
Is is time to for me to stop gabbing about garlic, and get the garlic going?
Alright, let's go! :)
Roasted Garlic
Preheat the oven to 400 degrees F.
Please note that I did two versions of this roasted garlic. The first
version roasted at 400 degrees for 52 minutes. The second version was done at
425 degrees for 35 minutes. I was hoping for a big difference in the color, but
alas, it was the same.
So, here is the basic recipe:
Trim off top of garlic head about ¼-½ inch, so cloves are exposed.
Drizzle with olive oil, salt, and pepper. Wrap the heads of garlic in a foil packet.
Place foil packets on a baking sheet for 35-50 minutes, until cloves are browned, soft, and tender.
Allow to cool before extracting the cloves.
Remove cloves with a fork or squeeze out cloves.
Ready for some pictures? Cool, I am too!
So, what can you do with the pearls of deliciousness? Again, the list is endless, but let me give you a few ideas. Perhaps you could chop them up and stir it into a little homemade mayonnaise, perhaps? Remember, making mayo at home is quick and easy. :) Let's see, what else? Spread the clove onto a cracker or a nice piece of a toasted baguette. Also, you could mix it with some soft cheese and use it as a sandwich spread or it can stand on it's own. Last but not least, and this suggestions isn't for the timid, you can consume the cloves just as they are and treat them as your favorite single wrapped candy. Also, this is a great deterrent to have to speak to an unwanted guest or if you want to make a lasting impression.
I hope you enjoy this as it is another great way to deliver flavor and have a blank palate in which you apply chose to apply these cloves of roasted garlic.
Enjoy!
Wednesday, May 20, 2015
Homedmade Mayonnaise: The Return
Mayonnaise, a condiment that has been sparking controversy and fear into the hearts of many since sliced bread. I know that mayo is a divisive topic for many, but I want to focus on one element that is front and center. Like my post about balsamic vinaigrette, mayo only has about 5 ingredients in it, but any trip to your local grocery store and a review of the label on a jar of mayo tells a different story. So, if you want to bring mayo back, why not take a shot and make at home?
Besides, you know exactly what is in it, you can save yourself a little money to make it at home, and you can season it as you wish. Yes, I went Princess of the Bride. I couldn't resist! Wait, did I just say you can season mayo to your liking? Yes, and I don't just mean olive oil infused mayo. I am talking about adding garlic, paprika, rosemary, sage, chives, dill... the list goes on! How awesome is that? Can you imagine a steak sandwich with rosemary mayo? Perhaps a basil and oregano mayo that you use to crust a piece of fish? By they way, a little mayo can go a long way, we aren't talking about more than a couple of tablespoons to get what you need.
Alright, at the time of me composing this post, I haven't attempted to make homemade mayo before. So, I will be able to provide some feedback that will helpful for anyone who gives this a go.
**A little disclosure up front: this recipe does call for room temperature eggs. Before you panic, let me share two things to help ease your comfort. First, because of the way eggs are treated in parts of Europe most consumers can leave their eggs out on the counter as they don't require refrigeration. Second, leaving an egg on the counter for 45 minutes or so doesn't pose any health threats. Now, if you leave it on the counter for a few hours, take it outside and let it bake in the hot sun, and then move it to the freezer before letting it come to room temperature to complete the cooking, then, yes, you will have a reason to be concerned. However, if you have any shred of doubt, then grab some pasteurized eggs from your local store and use that instead and the pasteurized eggs will take care of any remaining concerns.
Ready? In the words of my brother, "eggscellent!" Let's do this!
Here is the original recipe at the link below.
Yes, homemade mayonnaise in just under 5 minutes! As simple as it can be. The texture was perfect and as promised it was thick, rich, and creamy. Now, the recipe uses a little Dijon mustard which provides a little spice and helps emulsify the mayo. You can totally taste it, but it isn't overwhelming at all.
There is it, homemade mayo. Good, right? No?
Okay, lets step this up shall we?
I had a little trouble embedding the link I wanted directly into the blog. So, here is ta link that will take you to my YouTube channel with a video of the mayo adventure.
One last note, don't worry if the mayo doesn't form right away. It will take a little bit of time, but you will start to notice the change in the carafe of your blender/food processor and you will see the mayo start to thicken. It happened on both my tries, so just remember, stay with the slow, steady stream of oil and the mayo will come together on it's own
For the record, I ended up making two batches of this lovely mayo, which is why I added a bit of garlic and thyme to the second batch. Needless to say, I won't need mayo anytime soon, plus in less time it takes to get in the car, drive to the store, buy the mayo, and get home I could have made 4 or 5 variations. Hope you find great ways to make this your own.
Enjoy!
Besides, you know exactly what is in it, you can save yourself a little money to make it at home, and you can season it as you wish. Yes, I went Princess of the Bride. I couldn't resist! Wait, did I just say you can season mayo to your liking? Yes, and I don't just mean olive oil infused mayo. I am talking about adding garlic, paprika, rosemary, sage, chives, dill... the list goes on! How awesome is that? Can you imagine a steak sandwich with rosemary mayo? Perhaps a basil and oregano mayo that you use to crust a piece of fish? By they way, a little mayo can go a long way, we aren't talking about more than a couple of tablespoons to get what you need.
Alright, at the time of me composing this post, I haven't attempted to make homemade mayo before. So, I will be able to provide some feedback that will helpful for anyone who gives this a go.
**A little disclosure up front: this recipe does call for room temperature eggs. Before you panic, let me share two things to help ease your comfort. First, because of the way eggs are treated in parts of Europe most consumers can leave their eggs out on the counter as they don't require refrigeration. Second, leaving an egg on the counter for 45 minutes or so doesn't pose any health threats. Now, if you leave it on the counter for a few hours, take it outside and let it bake in the hot sun, and then move it to the freezer before letting it come to room temperature to complete the cooking, then, yes, you will have a reason to be concerned. However, if you have any shred of doubt, then grab some pasteurized eggs from your local store and use that instead and the pasteurized eggs will take care of any remaining concerns.
Ready? In the words of my brother, "eggscellent!" Let's do this!
Here is the original recipe at the link below.
I have already made a few changes which I have put in italics.
- 1 large egg (Room Temperature)
- 2-4 teaspoons freshly squeezed lemon juice, or to taste
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea/kosher salt
- 1/4 teaspoon freshly ground white or fresh black pepper
- 1 tsp clove of garlic 2nd Batch
- 1 tsp fresh thyme 2nd Batch
- 1 cup olive oil or a neutral vegetable oil or a combination of the two or grape seed oil
Directions
In a blender or food processor,
blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground
white or black pepper, blending until well combined. With the motor still
running, add the oil in a very slow, thin, steady stream and blend until the
dressing is thick and smooth. This will take about 5 minutes. Put this is a mason jar and it will hold in the fridge for up to two weeks.
Photo time!
There is it, homemade mayo. Good, right? No?
I had a little trouble embedding the link I wanted directly into the blog. So, here is ta link that will take you to my YouTube channel with a video of the mayo adventure.
One last note, don't worry if the mayo doesn't form right away. It will take a little bit of time, but you will start to notice the change in the carafe of your blender/food processor and you will see the mayo start to thicken. It happened on both my tries, so just remember, stay with the slow, steady stream of oil and the mayo will come together on it's own
For the record, I ended up making two batches of this lovely mayo, which is why I added a bit of garlic and thyme to the second batch. Needless to say, I won't need mayo anytime soon, plus in less time it takes to get in the car, drive to the store, buy the mayo, and get home I could have made 4 or 5 variations. Hope you find great ways to make this your own.
Enjoy!
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