Tuesday, January 6, 2015
You wanted me to post this recipe. I think this is the one you all wanted me to post. It was fantastic. I loved it but I am not sure if this is "the one". Oh well...
by sylvia fountaine- Feasting at home
4 - 6 Chicken thighs, bone in, skin on.
2 Tablespoons Baharat Spice Blend ( see below)
Salt to taste
2 T olive oil
Pre heat oven to 400F
Sprinkle both sides of chicken generously with kosher salt. Rub in a generous amount (¾ teaspoon each) of Baharat Spice on both sides of each pieces of chicken. If you have time to do this 30 minutes ahead, before cooking, even better.
Heat 2 T oil in a large oven proof skillet over medium high heat. Sear chicken, in hot oil, skin side down for 3- 4 minutes, until golden and crispy. Turn over and sear other side, turning heat down to medium. Sear another 3-4 minutes. Place the skillet in the middle of the oven, uncovered, and baked until cooked through, about 15- 20 minutes or until internal temp reaches 180 F ( for thighs) and juices run clear. Remove form the oven and let rest 5 minutes before serving.
Baharat Spice Blend
1 T cumin seeds (or 1 T ground)
1 T coriander seeds ( or 1 T ground)
1 T whole peppercorns ( or 2 tsp)
½ of one whole nutmeg ( or 1 tsp ground)
10 whole unpeeled cardamon pod or (½ tsp ground)
2 inches piece cinnamon stick (or 2 tsp ground)
½ tsp ground allspice
8 whole cloves (or 1 tsp ground)
¼ of a black lemon (optional)
1 star anise ( optional)
Pulse all in a spice grinder until ground.
Cucumber Yogurt Sauce:
1 Cup plain thick Greek yogurt
2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.
2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)
1-2 T lemon juice
1-2 minced garlic cloves
½ tsp kosher salt -or salt to taste.
pepper to taste, white pepper is a nice touch.
pinch of cayenne or squirt of sirracha sauce.
Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.
I made this persian rice too. I used the handy rice maker that Dr. Food gave me. I don't feel like giving you the recipe. You don't have the cooker anyhow. Quit whining...
Thursday, December 4, 2014
No, not really. Ok, let me tell you how this all happened. I was lucky enough to be asked if I would like to try out some Tuttorosso Tomatoes. I usually say no because I am pretty lazy about posting. However, these happen to be my favorite tomatoes for real so it was kinda win/win. I received 1 28-oz can crushed with basil, 1 28-oz. can peeled plum Italian style, 1 28-oz can of sauce and a 6-oz can of tomato paste, plus a Tuttorosso apron, Tuttorosso wooden spoon.
Next up was a fortuitous Facebook occurance. I saw Mark Bittman post that he was taking cooking questions. I had a piece of wild cod that I didn't know what to do with. Here is what happened next...
Yes! I asked and he answered. So this is what I did...
Onion. I chopped 1 onion and sauteed.
I opened up a tin of anchovies. I did a little anchovy jig (don't ask).
I smooshed them up in with the onions. I added some capers. I added some garlic.
I then added the red gold! Liquid gold. Ok, I added the crushed tomatoes. I threw in some red pepper flakes.
I then seasoned the cod fillets and sauteed them till goldenish.
I then added cod to sauce. Topped with parmesan and baked.
Serve on some kind of noodle (I like the word noodle).
Cod in Tomato Sauce Inspired by Mark Bittman
1lb wild cod fillets
1 28oz can Tuttorosso
2 Tbl olive oil
1 Tbl butter
1 onion, chopped
1 Tbl capers
2 cloves garlic, crushed
1 Tbl red pepper flakes
1/2 C (or way more) parmesan
Heat 1 Tbl olive oil in pan. Sautee onions. Add garlic and sautee for 1 minute longer. When onions are soft add anchovies. Smoosh into onions. Sautee until onions are golden but not brown. Add capers and red pepper. Simmer sauce while getting cod ready.
Season cod with salt and pepper. In another pan heat butter and 1 Tbl olive oil. Sautee cod on both sides until golden (about 3 minutes per side).
Place sauteed cod in baking dish. Spoon sauce onto cod (very saucy). Cover with parmesan. Bake at 350 for about 10 minutes or until fish flakes and cheese is melty. Serve over pasta.
Monday, October 6, 2014
We went apple picking this weekend. It was Dr. Food's company gathering. So we drank cider, and ate cider doughnuts, and we picked lots of apples.
Oh, and I ate a carmel apple. We took a couple of them home. It was raining. Not fun eating a carmel apple in the rain. We took them home.
So, this is what I did with the apples. I also took the peels and cores and started apple cider vinegar out of them. I will let you know how this pans out. Hope it isn't as pathetic as the soy sauce experiment. Dr. Food wasn't happy with that one at all. I digress... My sis's recipe for this apple cake taste just like our grandmothers apple pie. I love it so so much and my sis was nice enough to let me post the recipe. You should make it. It is really good.
Joyce's Old World Apple Cake that Tastes like Pie
3lbs Cooking Apples (I used a variety of kinds)
1/3 C sugar
1/2 C water
2 slices of lemon
2 C flour
1 1/2 tsp baking powder
1 1/2C sugar
2/3 C butter
2 egg yolks
Peel, core and slice apples. Cook with sugar, water and lemon until tender - not mushy. Remove lemon.
Mix flour, 1 1/4C sugar, and the baking powder. Cut in 1/2C butter till crumbly. Mix in egg yolks. Reserve 1 C of this mixture for topping.
Pat remainder on bottom and sides of greased 9" spring form pan (dough only goes up a little on sides). Fill with apples. Sprinkle reserved mixture on top. Dot with remaining butter and sprinkle with remaining sugar (1 tbl). Bake 350 for 1 hour.
There you have it. We had a slice and then I sent the rest to Dr. Food's work. It was so good I didn't want to eat the whole thing myself.
I will keep you posted about the apple cider vinegar thing....
Monday, June 30, 2014
You all answered my question of what to make this weekend. I took a poll and you answered.
Ok, so only a few of you answered but the "others" are going to be sorry because the few who read this blog will find out how good this recipe is.
Grilled Korean BBQ Short Rib Dogs + Spicy Korean Slaw... Can we talk? I opted out of the sweet peach relish that was suppose to go along with this. Did I ever tell you how much I detest hot fruit? ESPECIALLY fruit with meat. Ew. Ok, but the rest of this dish was amazing.
I could have eaten the whole bowl of slaw. Shut up... I didn't.
Here it is! Yum. I kinda bought hamburger buns instead of hotdog buns. I mean I don't know why this happened. I think I was trying to remember lyrics to a song and picked up hotdog instead of hamburger buns. So I guess this was a Korean BBQ Short Rib Burger.
Grilled Korean BBQ Short Rib Dogs w/Sweet Peach Relish + Spicy Korean Slaw
Half Baked Harvest
Grilled Korean BBQ Short Rib Dogs
5 pounds bone in short ribs
3/4 cup brown sugar
1 cup soy sauce + 3 tablespoons, divided
1/2 cup water
1/3 cup mirin (rice wine vinegar)
4 green onions, chopped
2 cloves garlic, minced or grated
1 /2 tablespoons fresh ginger, grated
2 tablespoons toasted sesame oil
1/2 teaspoon pepper
6 tablespoons gojujang (Korean chile paste)
1/2 cup ketchup
4-6 of your favorite buns, warmed (I used whole wheat hoggie buns)
4-6 ounces swiss cheese, shredded
2-4 ounces queso fresco, cotija or feta cheese, crumbled
Spicy Korean Chile Slaw
3 cups green cabbage, finely shredded
1 cup carrot sticks
1/2 cup fresh cilantro, chopped
2 green onions, chopped
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon mirin (rice wine vinegar)
1-2 tablespoons gojujang (Korean chile paste)
1 tablespoon toasted sesame oil
2 tablespoons toasted sesame seeds
Sweet Peach Relish
2 peaches, chopped
1 jalapeño, seeded + chopped (optional)
1/4 cup cilantro, chopped
1 lime, juiced
Add the ribs to a gallon size ziplock bag.
In a large glass measuring cup or bowl combine the brown sugar, 1 cup soy sauce, water, mirin, green onions, garlic, ginger, toasted sesame oil and pepper. Pour the marinade over the ribs and seal the bag. Place the ribs in the fridge and marinate 4 hours or overnight.
The next morning, preheat the oven to 325 degrees F.
Add the ribs and the marinade to a large roasting pan. Cover the pan tightly with foil and bake the ribs for 2 to 2 1/2 hours or until the ribs are tender.
Meanwhile make the slaw
Remove the ribs from the roasting pan and strain the remaining liquid through a fine mesh strainer and right into a sauce pot. To the pot add the gojujang and ketchup. Bring the sauce to a boil and simmer over medium heat until the sauce has reduced by half and thickened, about 10 minutes. Remove the BBQ sauce from the heat.
Preheat the grill to medium high heat.
Brush the ribs all over with the BBQ sauce and grill the ribs for about 7-8 minutes per side. Be careful when flipping as the ribs will be tender. Remove the ribs and allow to cool 5 minutes. Shred the meat with two forks. Stuff the meat inside the buns, top with swiss cheese, peach relish (below) and the Korean Slaw. Sprinkle with cotija cheese.
Korean Chili Slaw
Add the cabbage, carrots, cilantro and green onions to a large bowl. In another small bowl whisk together the lime juice, soy sauce, gojujang , oil and sesame seeds. Pour the dressing over the cabbage and toss well. Cover and place in the fridge until ready to serve.
Sunday, June 22, 2014
So, I have to admit that I miss you guys. I mean, I don't really miss you because you are not you until you read this. Wow... That was heavy. Anyhow I just think it would be fun to take a poll and she where it takes me. I am starting off easy to challenge myself and I will ramp it up. I think it will be fun. Lets go.
I will give this poll until Friday. Then I will post what I did with your choice. Lets see if I can not bore the crap out of you.
Sunday, May 4, 2014
I am posting. See? A post. I am doing this because I want this recipe to be in my files.
It was that good. You know simple is best.
Janis's Mind: You are boring the crap out of your readers"
Janis: What readers?
Janis's Mind: The ones who get here by accident.
We were missing the Shish Kabab's that we use to have delivered to our door in California. Here delivery is either Pizza, Chinese, or Brazilian Food. We wanted Kababs. Easy enough to make. Dr. Food made these and he even delivered.
Adapted from Mark Bittman - The Best Recipes in the World
2 large onions, peeled
1 C Yogurt (We didn't use the yogurt because we don't like the slime it adds to the meat. We used olive oil)
2 Tbl olive oil (we also added about 1/4 C to replace slimy yogurt)
Juice of 1 lemon
1 Tbl minced garlic
1 Tbl ground cumin (do not use less!)
Salt and black pepper to taste
1/4 tsp cayenne
2lbs boneless lamb shoulder or leg cut into chunks (We used beef)
Put all the marinade in baggy and add meat. Marinade as long as you want. Grill.
What? You don't like my shorthand for this recipe? Too bad. You get what you pay for. Not only that but I just had surgery and I am weak.
Ok, there is a post for you. Aren't you glad that you woke me out of my stupor to write this?
Tuesday, February 4, 2014
Janis's head: You know I keep telling them that I didn't invent this recipe or nothin. I just made it and it might be the best thing I ever tasted. It is a recipe from the blog "A Beautiful Bite". Pretty pretty blog.
Janis: Ok, well you told them it wasn't your recipe.
Janis's head: I did but they keep acting like I didn't tell them that.
Janis: Ok ok...shut up.
Ok, so here is the recipe that I promised to post. It was so very good. I mean it. It might have been close to one of the best things I have ever made.
Janis's head: The best thing you ever made? I think you are overstating again.
Totally worth making.
French Country Short Rib Stew
Adapted from A Beautiful Bite
4 lbs beef short ribs
Kosher salt and fresh ground black pepper (to taste)
1 cup all purpose flour
1/4 cup olive oil + 1 Tbl
1 large onion, diced + 4 Onions thinly sliced
2 carrots, peeled and diced
4 garlic cloves, thinly sliced
1 cup red wine
1 14oz can diced tomatoes
4 cups beef broth
1 Tbsp fresh rosemary, minced
2 Tbsp fresh thyme, minced
1 French baguette, cubed and toasted
8oz Gruyere, shredded
Preheat oven to 325º. Season short ribs with salt and pepper. Dredge in flour.
Heat olive oil in a large Dutch oven over medium high heat. Cook short ribs in the oil until golden brown and crusty. About four minutes per side. Remove from oil and put on plate. Set aside.
Reduce heat to medium and cook onions and carrots in leftover fat from ribs. Cook for five minutes. Add garlic, red wine, tomatoes, broth, herbs and short ribs. Cover with lid and place in oven. Cook for two and a half hours or until meat falls off the bones.
Remove meat and place on a dish. Shred the beef.
Using a strainer, separate the solids from the liquids. (i.e. the veggies) Skim the fat off of the strained liquid using a spoon or a fat separator.
Once the fat is separated, add the veggies back to the liquid.
Heat pan over med heat and add 1 Tbl butter or olive oil. Sautee onions until carmelized (about 10 minutes)until golden brown.
Add the beef and carmelized onions and back to liquid and stir. Portion into oven safe bowls. Top with bread cubes and Gruyere.
Bake in a 450º oven until brown and bubbly.
And as an added bonus and because I promised my pal Sharon.... here is another recipe that was very very good that we made during the week. Perfect for a cold night.
Mexican Chicken Stew
Adapted from The Birthday Dinner
4 chicken legs (thigh and drumstick), separated
3 tablespoons of olive oil
1 red onion, sliced
3 cloves of garlic, chopped
1 dried ancho chilli pepper (optional, but way better)
1 jalapeño, sliced and seeded
1 teaspoon of dried cumin
1 teaspoon of ground coriander
2 bay leaves
1 bunch of cilantro
2 cups of chicken stock
1 large can of tomatoes
1 small can of white pinto beans
salt and pepper
Use a heavy pot and medium-high flame. Add 1 tablespoon of the oil and place half your chicken in the pot. You are going to want to do this in two batches. You are looking to get good color on all sides of the chicken. This takes about 3 minutes each side. Remove the chicken and set side.
Turn the heat down to medium, add onions to the pot and season. Cook the onions for about 10 minutes. Caramelize them slowly. Add garlic and jalapeño. Cook for 3 more minutes. While the onions are cooking, add dried ancho chilli to a food processor with a cup of hot/boiling water. Let it steep for a couple minutes and then chop it up. It should be close to pureed.
Add the chicken back to the pot, and all the spices. Cut the stalks off of the cilantro and tie them with string (for easy removal later). Reserve the tops for a garnish. Add the cilantro stalks and the ancho chilli mixture to the pot.
Deglaze the pot with the chicken stock and scrape the bottom. Bring to a simmer and reduce the stock by half, about 10 minutes, and then add the tomatoes. Season and bring to a simmer. Cook for another 30-40 minutes.
Add pinto beans to pot about 10 minutes before you want to eat. Garnish with avocado and cilantro.
I know it doesn't look pretty. I wasn't planning on blogging any of this. My hordes of fans (read: 2) asked for these recipes and being the giving person I am I obliged.
Ok, I will go back into hiding now. Call my agent if you need me.