tag:blogger.com,1999:blog-46083769361955724732024-03-12T19:10:12.510-05:00Food is Air.....Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4608376936195572473.post-47912035388474968112014-05-16T22:34:00.001-05:002014-05-16T22:35:47.309-05:00Applewood Smoked Pulled Pork with Carolina Slaw<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">This pulled pork recipe can be adapted to fit whatever
flavours you like. I personally think that ancho chilies are a perfect complement
to the applewood smoke. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">There are a few key steps and lots of hanging out by the que
to pull this off, but what’s so bad about hanging out in the sun all day on
your deck?<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">When choosing a cut, I always use a pork butt. This may be
also called a shoulder roast. I like to use about 8-10 lbs. The first step is
to rub the pork. I use an Ancho Chili rub that I have created. The rub includes
paprika, onion powder, garlic powder, cayenne, mustard powder, and a few other
ingredients, along with freshly ground Ancho chilies. The ancho is a poblano
pepper that has been smoked and dried. It adds a smoky note and not too much
heat. A guajillo chili is a nice addition as well. Make sure to liberally rub
the pork the night before and wrap it up for the fridge.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">The next thing you will need to do is make your sauces.
There will be a mop, which I put in a spray bottle to spritz the pork every 20
minutes or so on the BBQ. You will also need a finishing sauce. This is used to
moisten and flavour the pork after you have pulled it. <o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">MOP<o:p></o:p></span></b></div>
<br />
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<span style="font-family: Calibri;">1 cup apple juice<br />
¼ cup apple cider vinegar<br />
½ cup beer<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Combine all ingredients and pour into a spray bottle. <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Finishing Sauce<o:p></o:p></span></b></div>
<br />
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<span style="font-family: Calibri;">½ cup hot water<br />
2 tbl brown sugar<br />
1 ½ cups apple cider vinegar<br />
1 tbl paprika<br />
1 tsp pepper<br />
1 tsp salt<br />
1 tsp cayenne pepper<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Combine the hot water and brown sugar. Stir to dissolve.
Then add the rest of the ingredients and mix. <o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Cooking Method:<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Light the BBQ on one side only and remove the grate from
this side. Heat the BBQ and keep it in the range of 225 – 250 degrees F. Cook
the pork on the cool side of the BBQ for 1 – 1 ½ hours per pound with an
applewood smoke. To get the smoke, soak applewood chips in water and mix ½ dry
and ½ wet wood chips in a tin foil pouch with a few holes poked in it. Set the
packet on the element to get the smoke going. Replace with a new pouch whenever
the smoke stops. <o:p></o:p></span></div>
<br />
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<a href="http://2.bp.blogspot.com/-LYxL9W0tGIc/U3bYWfWqpkI/AAAAAAAAAWU/y4b5AaI8RYg/s1600/pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LYxL9W0tGIc/U3bYWfWqpkI/AAAAAAAAAWU/y4b5AaI8RYg/s1600/pork.jpg" height="400" width="297" /></a></div>
<br />
<br />
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<span style="font-family: Calibri;">When the pork has reached 190 degrees, internal temperature,
take it off and let it rest for 30 mins or so. Then pull the pork using two
forks to shred it. Then add a few squirts of the finishing sauce to enhance the
flavour and moisture. Serve the finishing sauce on the side for people who want
more. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">Serve with Carolina Style coleslaw. I use brocco-slaw for
this because I like the way it holds up and keeps a crunch. </span></div>
<br />
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<span style="font-family: Calibri;"><strong>Dressing:<o:p></o:p></strong></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">¼ cup white vinegar<br />
¼ cup apple cider vinegar<br />
2 tbl white sugar<br />
6 tbl vegetable oil<br />
2 tsp mustard powder<br />
1 tsp celery seed<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Calibri;">Combine all ingredients in a sauce pan and heat through to
dissolve the sugar. Cool completely and combine with the brocco-slaw. This is
better if it sits in the dressing for a few hours to overnight even. <o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">I love to pile the pork and slaw on a bun together to eat.
This is gold….enjoy the accolades. <o:p></o:p></span></div>
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Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com1tag:blogger.com,1999:blog-4608376936195572473.post-21333884932954358692013-06-12T10:08:00.003-05:002013-06-12T10:11:43.652-05:00Lowcountry Shrimp Boil<h3 style="text-align: left;">
Lowcountry Shrimp Boil</h3>
<br />
I have been dreaming of doing a crab/shrimp/crawfish boil for years. Finally after some research, a very important favor from a foodie friend, and an oportunity, I had the stuff to make the magic happen. <br />
<br />
There are two kinds of boil seasoning that come prepackaged. Old Bay and the most famous, Zaterians and in order for this to be authentic, you need one of the two. I was able to get my hands on a package of the Zaterians and did a shrimp boil during a recent camping trip, so I made this over campfire. Here's the process...its super easy and impressive:<br />
<br />
Feeds 5-6 people<br />
<br />
2 lb Jumbo Shrimp (you can use crab or crawfish, if you can find them, or any combo of the three)<br />
2 lb little White or Red Potatoes<br />
6 links of Andoulli Sausage (I used hot Italian Sausage)<br />
4 Cobs of Corn (halved)<br />
3 Lemons (halved)<br />
1 Large Sweet Onion (Vidalla if you can find it)<br />
1 head of Garlic (top chopped off)<br />
4-5 Bay Leaves<br />
1 package of Zaterians Crab, Shrimp, & Crawfish Boil Mix<br />
1 Bag Ice<br />
<br />
Fill a large stock pot with enough water to more than cover the ingredients. Bring to a boil and add the Zaterian's Mix, Bay Leaf, Lemons (squeeze and add), Onion and Garlic. Let the mixture boil for 10-15 minutes so that everything is dissolved and/or permiated through the mix. <br />
<br />
Add the other ingredients in stages based on how long they take to cook. First, the potatoes, 10 minutes later, the Sausage, 5 minutes later, the corn. <br />
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<br />
<br />
Once the corn has had 5 minutes, add the shrimp. The shrimp only need 2 minutes if fresh or 4, if frozen. Once that time has elapsed, add as much ice as you can fit in the pot and let it sit for 10 minutes. The reason for this is to stop the cooking process but allowing the spices to penetrate the food. <br />
<br />
Strain your food out and serve with butter, lemon and your favorite hot sauce. This is meant to be eaten with your fingers and will get messy...but that's the beauty! (The garlic is awesome just squeezed out of the bulb onto toasts)<br />
<br />
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<br />
<br />
Grab a beer, turn on some Zydeco and you're all good...<br />
<br />
<br />
<br />
<br />Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-6687417471393899942013-04-01T11:43:00.001-05:002013-04-01T12:12:29.896-05:00Maple-Bourbon Glazed Ham<br />
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<span style="font-family: Calibri; font-size: large;"><strong>Maple-Bourbon Glazed Ham</strong></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong></strong></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;"><strong><o:p></o:p></strong></span> </div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I have made this am twice now and it is absolutely fantastic
and super easy. You can swap out the liquids for any other liquids and it will turn out well. Also, adding herbs works well too.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">4-5 lb Boneless Ham (Uncoooked)<br />
2 cups Apple Juice<br />
1 ½ cups Bourbon (Jack Daniels or similar)<br />
1 cup pure Maple Syrup<br />
2 tbl Dijon or Whole Grain Mustard<br />
2 oz Water<br />
1 ½ tsp Corn Starch<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Place ham in a large pot or Dutch oven with a heavy lid. Mix
in apple juice, bourbon, syrup, and mustard and bring to boil over med-high
heat. Once the mixture is boiling, bring down to a simmer and cover for 1 ½ hours.
Check the ham to make sure the internal temperature is 160 degrees. Once it is
to that temp, it is eatable. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Preheat <span style="mso-spacerun: yes;"> </span>to 375
degrees. Uncover ham and take the liquid out and reserve it. Transfer about 2-3
cups of the liquid into a skillet and reduce over high heat until it is about ½
of the amount. Turn off the skillet and baste the ham with the liquid. Put the
ham in the 375 degree oven for approx.. 30-45 minutes, basting with the reduced
liquid every 8-10 minutes. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Take the remaining ham liquid, put it in a pot and bring to
a simmer. Mix the corn starch and water in a small bowl until dissolved, making
a slurry, and ad to the ham liquid. Bring to a boil and cook for a few minutes
to thicken. Turn off and cover until ham is ready. This is liquid gold on top
of the ham at supper! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Once the 30-45 minutes is up, the ham should be glazed and caramelized.
Remove from the oven and let it sit for 15 minutes before carving and serving. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I suggest you serve this ham with my <a href="http://foodisair.blogspot.ca/2011/04/potato-bacon-cheddar-tart.html" target="_blank">Potato-Bacon-CheddarTart!</a> <o:p></o:p></span></div>
Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-34360114952280933522012-10-06T08:23:00.001-05:002012-10-06T08:23:21.448-05:00Bacon-Feta Meatloaf
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">This meatloaf was inspired by our favorite Friday night
pizza, the bacon feta. It turned out really well. The oregano adds a hint of the flavour of a pizza as that is the main herb in pizza sauce. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">The ingredients below can be
swapped out to suit any flavour profile you are craving. Swap out the veggies,
herbs, and liquid to change the flavours. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;"><strong>For the Meatloaf<o:p></o:p></strong></span></div>
<o:p><span style="font-family: Calibri;"> </span></o:p><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 lbs of ground beef<o:p></o:p></span></div>
<span style="font-family: Calibri;">1 onion (diced)</span><br />
<br /><span style="font-family: Calibri;">2 cloves garlic (fine dice)<o:p></o:p></span><br />
<br /><span style="font-family: Calibri;">1 stalk of celery (diced)<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1/3 cup of red wine (if you wouldn’t drink it, don’t cook
with it)<o:p></o:p></span></div>
<span style="font-family: Calibri;">2 1/2 cups of roughly chopped french bread<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 ½ tsp. dried oregano<o:p></o:p></span></div>
<span style="font-family: Calibri;">1 cup milk<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">2 eggs (beaten)<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 Jalapeño (fine dice)<o:p></o:p></span></div>
<span style="font-family: Calibri;">3/4 cup crumbled feta cheese<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">8-9 strips of bacon<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>Method:<o:p></o:p></strong></span></div>
<br />
<span style="font-family: Calibri;">Take out a large mixing bowl and a sautee pan. Preheat your
oven to 325 degrees.<o:p></o:p></span><br />
<br /><span style="font-family: Calibri;">Sautee the onion, garlic, celery, and jalapeno in olive oil
until just turning brown. (Approx 6-8 mins)<o:p></o:p></span><br />
<br /><span style="font-family: Calibri;">Pour in the red wine and simmer it until the liquid has fully
reduced (approx. 4 mins). This will intensify the flavor of the wine. Remove
from heat and set aside.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Cut the french bread into about 1/2 inch chunks and soak it
in the milk in a shallow dish. Soak this for about 5 - 10 mins, turning a few
times, until the bread has soaked up all of the milk. Once the milk is fully
soaked into the bread, transfer the bread to a cutting board and chop the it up
into a fine dice. Add the bread to the mixing bowl along with the rest of the
ingredients.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Make sure not to over mix the ingredients as this may make
it too dense.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /><span style="font-family: Calibri;">
Form the meat into a rectangular block on a baking sheet lined with parchment
paper.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Take the bacon and wrap it around the meat. Put into the
oven for 1 ½ hours or until a thermometer reaches 160 degrees. Let the meatloaf
sit for 10 minutes to rest before slicing. Enjoy!</span></div>
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-27447627955026007772012-09-27T15:20:00.002-05:002012-09-27T15:20:31.682-05:00Almost Traditional Ukrainian Borscht
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">10-12 Medium Beets (peeled and diced)<br />
2 Onions (diced)<br />
8 strips of bacon diced<br />
½ can tomato paste<br />
6 carrots (shredded)<br />
½ head of white cabbage (shredded)<br />
2 Russet Potatoes (diced)<br />
8-9 tomatoes (peeled and diced or canned)<br />
1 L beef stock<br />
1-2 L water<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">First, take your bacon and dice it very small. Then, in a
deep soup pot, brown off the bacon. Make sure not to let it get crispy, just
brown. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span> </div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span> </div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">TIP: If you put some water (about ½ cup) in with the bacon
it will evenly distribute the heat and render of the fat. Once this is done,
the water will evaporate off and you will be left with just the oil and the bacon
will then brown perfectly. This will make it easier to control and also will
leave you with uniformly browned or crisped bacon. This works every time. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Drain off the fat into a small bowl and take the bacon out
of the pot. Keep the fat, we will use this later. You will be left with some
little brown bits on the bottom of the stock pot now. This is total flavour, so
pour the beef stock and water in there and scrape the bits off the bottom with
a wooden spoon. Bring the stock to a simmer while you peel and dice the beets. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Put the beets in the simmering stock and work on the rest of
the veg. Once the beets have simmered for a few minutes, add the bacon. This
will give a nice subtle smoky undertone to the soup. The bacon is totally untraditional,
but hey, bacon is awesome and Ukrainians love the stuff too, so why not! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Once you have simmered the beets for 15 minutes or so, put
in the shredded carrot, diced potato, tomatoes, and cabbage. Let this simmer.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Take a skillet out and put some of the bacon fat in it on
medium-high. <span style="mso-spacerun: yes;"> </span>Dice the onions and sweat
them in the pan. Do not brown them; just cook them until they are translucent.
Now add the tomato paste to the onions. Stir it around to incorporate it and
cook it for a few minutes. This will intensify the flavour. Add about ¼ cup of
water to the skillet and dissolve the tomato paste in it and add this to the
pot. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
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<span style="font-family: Calibri;">Simmer the entire soup for a couple of hours. </span></div>
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<span style="font-family: Calibri;">Serve with fresh dill and a dollop of sour crème….and a big
shot of vodka! <o:p></o:p></span></div>
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<span style="font-family: Calibri;">За здоровя!<o:p></o:p></span></div>
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Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-76929613037664885252012-07-06T13:48:00.002-05:002012-07-06T13:48:34.053-05:00Ceviche de Camarón<span class="yshortcuts cs4-visible"><span class="yshortcuts cs4-visible" id="lw_1341596064_0"> This is a wonderful method of serving any white fish, conch, or shrimp. The lime juice in the dish actually cooks the meat and marinades it. <br />
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They serve this dish, in numerous variations, throughout Mexico, Central America and the Caribbean. <br />
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Serve this on a tortilla chip with some hot sauce for a refreshing picnic/beach idea that will never spoil in the sun. <br />
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<span class="yshortcuts">The ingredient list on this recipe is very loosly done. There is no set amount of things, just make sure you have roughly equal parts of the veggies (excluding the Serrano and Cilantro) and you will be fine.</span><br />
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<span class="yshortcuts">Ingredients:</span><br />
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<span class="yshortcuts">1 Large Field Cucumber</span><br />
<span class="yshortcuts">2-3 Carrots</span><br />
<span class="yshortcuts">3 Roma Tomatoes (Seeded)</span><br />
<span class="yshortcuts">3 Serrano Chilies (Seeded)</span><br />
<span class="yshortcuts">1/2 large Red Onion</span><br />
<span class="yshortcuts">1 Handful of Cilantro</span><br />
<span class="yshortcuts">3 lbs of raw shrimp (deveined and shelled) </span><br />
<span class="yshortcuts">10-15 limes (Juiced)</span><br />
<span class="yshortcuts">1 tbs Olive Oil</span><br />
<span class="yshortcuts">3-5 dashes of Franks Hot Sauce</span><br />
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<span class="yshortcuts">Wash and cut the limes in half and squeeze the juice into a large bowl. I have a wonderful juicer that I use (see photo) that makes ceviche a breeze. Doing this by hand can prove to be tedious. </span><br />
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<span class="yshortcuts">Wash the shrimp and cut into small pieces (1/2 or 1/3). Place the shrimp in the lime juice. Make sure that the shrimp are covered by the lime juice. If not, squeeze limes into the bowl until they are all covered. This will cook the shrimp. Let this sit for around 1 hour, until the shrimp appear "cooked". They are not cooked yet but the process has started.</span><br />
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<span class="yshortcuts">Meanwhile, dice all the veggies into very small pieces. This will be a test of your knife skills. </span><br />
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<span class="yshortcuts">TIP: For the cucumber, peel and cut in half lengthwise. Remove the seeds with a spoon, as pictured.</span><br />
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<span class="yshortcuts">TIP: To dice an onion, cut it in half from tip to tip and cut off the end that grows, leaving the small nub on the end. Remove the skin. Make 2-3 cuts, parallel to the cutting board, but don't cut right through. Now cut small slices lengthwise without cutting entirely through. (see photos)</span><br />
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<span class="yshortcuts">Once your cuts are done, you can proceed to chop the onion moving from the cut end to the back. This will give you a perfect dice every time without mangling the onion. Quick and easy. </span><br />
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<span class="yshortcuts">Once the cucumber, carrot, tomato and onion are cut, you can deseed the Serrano chili. Cut the chili in half lengthwise and remove the seeds. Remember to wash your hands thoroughly or you will burn your skin, especially your eyes, if you touch them after handling the pepper. Cut the pepper into super small dice. </span></div>
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<span class="yshortcuts">Wash a large handful of Cilantro, dry it off with a towel and chop it roughly. Once you have all of your veg prepped and the shrimp have sat for a good hour, you can add the rest of the ingredients and stir. </span></div>
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<span class="yshortcuts">Let this sit overnight in the fridge, covered and you are ready to enjoy! </span></div>
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<span class="yshortcuts">Serve on a tortilla chip with a dash of hot sauce. </span></div>
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<span class="yshortcuts"><span id="lw_1341596064_0">¡buen provecho!</span></span></div>
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</span></span>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-43244158553329417492012-06-09T09:51:00.001-05:002012-06-09T10:16:40.061-05:00BBQ'd Ancho Rubbed Shrimp with Peach Glaze & Mango SalsaThis is a 20-25 minute recipe that is super easy and equally impressive looking. <br />
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For the salsa:<br />
2 ripe mangos (small dice)<br />
1 serrano chilli (deseeded and diced super small)<br />
1/2 red pepper (small dice)<br />
1 handful of fresh cilantro (chopped)<br />
3-4 chives (chopped)<br />
The juice of 1 lime<br />
1 large splash of olive oil<br />
pinch of salt<br />
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<span style="background-color: black; color: white; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-themecolor: text1;">Cut all ingredients roughly the same size except for the Serrano (you could sub out jalapeño or any other spicy pepper). Combine and let sit in the fridge until you are ready to serve.<br /><br />For the shrimp:<br /><br />I used large Pacific Shrimp but anything large enough to sit on the BBQ grate is fine. Devein and shell the shrimp and rinse. Rub with an ancho chili rub. Start your BBQ and get it screaming hot. Let the rub work for 10-15 mins before grilling.</span><span style="font-size: 36pt; line-height: 115%; mso-themecolor: text1;"><o:p></o:p></span></div>
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<span style="color: #eeeeee;">For the rub:<o:p></o:p></span><br />
<span style="color: #eeeeee;"><br /></span><span style="color: #eeeeee;"><br /></span><br />
<span style="color: #eeeeee;">This is my secret rub, so I won't put the proportions, but the ingredients
are black pepper, kosher salt, sugar, onion powder, mustard powder, garlic
powder, cayenne pepper and freshly ground dried ancho chilies.<o:p></o:p></span><br />
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<span style="color: #eeeeee;">For the Glaze:<o:p></o:p></span><br />
<span style="color: #eeeeee;"><br /></span><span style="color: #eeeeee;"><br /></span><br />
<span style="color: #eeeeee;">This is a super easy trick...take peach jam (or apricot or whatever) and add
a splash of orange juice (or apple) and stir. This glaze is awesome on BBQ'd
shrimp.<o:p></o:p></span><br />
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<span style="color: #eeeeee;">Cooking:</span><br />
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<span style="color: #eeeeee;">Put the shrimp on wood skewers that have been soaked in water for 10-15 minutes to prevent burning. Place them on the hottest part of the grill and only cook them for about 2 minutes on each side. Brush the shrimp on the cooked sides with the glaze to coat. Once the shrimp change color, they are done. Hopefully you will have a bit of char on them as it enhances the flavour. </span><br />
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Serve the shrimp with the salsa and eat together. This could go with some rice...TIP cook your rice with chicken broth instead of water to enhance the flavour.<br />
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<span style="color: #eeeeee;"><br /></span>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-54542616966112077662012-04-14T14:03:00.001-05:002012-04-14T14:22:57.201-05:00Cast Iron Steak<strong>This method of cooking a steak is so good that you won't even miss the BBQ taste...plus, you can enjoy a great steak in the dead of winter. Within this post are some really great tips that transfer to all steak cookery. Use them, and you will have perfect steak every time. </strong><br />
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First of all, you need to make sure to purchase the right steak. For any method of cooking, you need to make sure that there is a decent amount of marbling within the steak. Marbling is the little flecks of fat that run through the steak. This fat will keep your steak juicy and tender. Without fat, your steak will be tough and dry everytime. The steaks I used are New York Strips that I purchased at my local butcher. You can see the little specks of fat all through the steak and also the great fat cap around the edge. Don't be afraid to ask for well marbled steak when you buy it. <br />
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Make sure to let your meat (of any kind) sit out and warm to room temperature before cooking. This will make for even cooking. Also, when meat is cooked directly out of the fridge, it tends to tighten up. Letting it rest on the counter prior to cooking allows the meat to relax before you cook it and this will improve your tenderness ten fold. Preheat your oven to <strong>500 degrees</strong>. <br />
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Next up is seasoning. I am a purist when it comes to my steak. It is my opinion that all you need is salt and pepper. When seasoning your steak, use kosher salt. Kosher salt has a lighter taste than regular table salt and is larger than normal salt. This makes a nice crust on the steak and also makes it easier to evenly sprinkle on. The key to salting your meat (of any kind) is to take a pinch and sprinkle it from a good two feet above the meat. This will ensure you get an even coat. Liberally salt your beef. It can handle it. Also, use a good amount of pepper...beef and pepper are best friends.<br />
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Heat up your skillet to as high as it will go. I love to use my cast iron skillet for this. Open a window and take the batteries out of your smoke alarm because it is going to get incredibly smoky. Once your pan is screaming hot, put your steaks in and press down on them a bit to make sure you have the whole surface in contact with the skillet. Set a timer for 2 minutes and DO NOT TOUCH YOUR STEAK. Turn it over and set your timer for another 2 minutes. I REPEAT, DO NOT TOUCH YOUR STEAK. Flip your steak over once again and put it in the oven. Set your timer for another 3 minutes and take it out. <br />
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<strong>TIP:</strong> Stop playing with your food while it cooks, especially on the BBQ. We have all seen those people who constantly turn and flip and move the meat on the Q. This will release the juices from the meat and dry it out. Also, do not press on your meat! When you do this, you are committing food murder! Resist the temptation to press down and get that impressive flare up that you love so much...your food will thank you for it.<br />
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Remove the steak from the pan and transfer it to a plate to rest. <br />
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TIP: Add a nub of butter on top and a sprig of rosemary if you have it. The little nub of butter is a steakhouse trick that really sets your steak apart from the norm. I sometimes make a compound butter with red wine vinegar and shallots that goes on my steak...this will really kick it up. Regular butter is just fine though. (Please don't use margerine..that still is vile)<br />
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TIP: I dipped my rosemary in boiling water (that I was using for carrots) prior to using it. This little trick will awaken the essential oils in the rosemary.<br />
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Cover the steaks loosely with foil and let them rest for 5 minutes. Use this practice with all of your meats. If you don't let your meat rest, the juices will all come out. When you cook meat, the heat makes the juices "go crazy" inside and allowing your meat to rest lets them relax and disperse back into the muscle. <br />
<br />
<strong>TIP:</strong> Let all steaks, chops, chicken breasts rest for 5-10 minutes and allow a roast to rest for 30 minutes before you carve them. When cooking a turkey, I allow the bird to rest as long as I cooked it. This Christmas, my bird was in the oven for 2 1/2 hours and it rested for that long after as well. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--adsyvg2jrU/T4nHWV9EwOI/AAAAAAAAARQ/TsNfhO3B86I/s1600/Cast+Iron+Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nda="true" src="http://4.bp.blogspot.com/--adsyvg2jrU/T4nHWV9EwOI/AAAAAAAAARQ/TsNfhO3B86I/s400/Cast+Iron+Steak.jpg" width="298" /></a></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com1tag:blogger.com,1999:blog-4608376936195572473.post-87825011477776973932012-04-14T13:28:00.001-05:002012-04-14T14:05:07.638-05:00Strawberry Parfait with Balsamic ReductionThis recipe is really all about the balsamic reduction for the parfait. The reduction, or syrup, is incredibly complex and delicious and goes on so many dishes. It is not only great on ice cream or gelato, but would be wicked drizzled on a Filet Mignon with some crumbled goat cheese. It doesn't hurt that it is incredibly easy and impressive at the same time. By the way, there are very few calories and zero fat in Balsamic Vinegar... :) Your welcome. <br />
<br />
Balsamic Reduction:<br />
<br />
2 cups good quality Balsamic Vinegar<br />
4 tsp white sugar<br />
<br />
Combine the ingredients in a small pot and bring to a simmer. <br />
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Let the mixture simmer until it has reduced by about 3/4. You can check the readiness of it by dipping a spoon in the pot. If the reduction covers the spoon and does not drip off, it is ready.<br />
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Take the reduction off the heat and let it cool to room temperature. This stores in your fridge for weeks. Enjoy the accolades from your friends....and don't tell them how easy it is. <br />
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</div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-22639294348109467712012-04-02T19:57:00.001-05:002012-04-03T11:40:48.148-05:00Handmade PizzaI have just started experimenting with pizza and I have to say, this pizza crust rivals any restaurant that I am able to get pizza at. <br />
<br />
<b>The Dough:</b><br />
<br />
1 3/4 cup warm water<br />
1 Tbs Extra-Virgin Olive Oil<br />
2 tsp Kosher Salt<br />
1 1/2 tsp Dry Active Yeast<br />
1 1/2 tsp White Sugar<br />
3 1/4 cup White Flour<br />
1 cup Whole Wheat Flour<br />
<br />
Pour the water into a large bowl and mix in the oil, salt, yeast, and sugar. The mixture won't dissolve completely, don't worry about it.<br />
<br />
Add the flour and mix until it forms a consistent dough. The best way to do this is with the handle-end a wooden spoon. This will ensure you don't over mix and also will keep the clumps of dough off the spoon.<br />
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Cover the bowl with plastic wrap but leave a small opening so that the gas can escape. Let this sit at room temperature for 2 hours to rise.<br />
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Put the dough in the fridge for at least 3 hours with the loose plastic wrap on it still.<br />
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Now, you can cut the dough into grapefruit-sized balls (feeds about 2-3 people each) and freeze them if you like. Make sure to freeze them individually in zip lock baggies. If you freeze them, put them in the fridge overnight to thaw.<br />
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Let the dough rest at room temp for 30 mins - 1 hour to get back up to room temperature.<br />
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Take the dough out of the bowl /plastic baggie and stretch it into a ball by folding it into itself a few times. Don't do this too many times or it will toughen the dough.Let the dough rest for another 15-20 mins.<br />
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Now you are ready to stretch or roll out your dough. Roll the dough out on a floured surface and place on a olive oil greesed cookie sheet for thin crust, or use your hands to push it out on the sheet for thicker crust. <br />
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Start your oven to as hot as it'll go. (about 550 degrees)<br />
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<b>The sauce:</b><br />
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You can use any store bought sauce or make your own by pureeing a can of whole tomatoes and simmering it until it reduces by about half. You can add some chopped basil to this if you like.<br />
<br />
<b>Suggested Toppings:</b><br />
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There are so many combinations that you could use. The one pictured here is a half-and-half pizza<b>:</b><br />
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Side 1: Cherry Tomato, Mozzerella & Basil<b> (drizzled with olive oil after cooking)</b> <br />
Side 2: Chorizo Sausage, caramelized onion, roasted red pepper and jalapeno (Yes, it's as good as it sounds)<br />
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The taste is really dependent on where and how you place the toppings. Here are some suggestions of my favorites:<br />
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<table border="0" cellpadding="0" cellspacing="0" style="width: 586px;"><tbody>
<tr height="20" style="height: 15pt;"><td class="xl63" height="20" style="height: 15pt; width: 95pt;" width="127"><table border="0" cellpadding="0" cellspacing="0" style="width: 816px;"><colgroup><col style="mso-width-alt: 6802; mso-width-source: userset; width: 140pt;" width="186"></col><col style="mso-width-alt: 18139; mso-width-source: userset; width: 372pt;" width="496"></col><col style="mso-width-alt: 4900; mso-width-source: userset; width: 101pt;" width="134"></col></colgroup><tbody>
<tr height="20" style="height: 15pt;"><td class="xl65" height="20" style="height: 15pt; width: 140pt;" width="186"><b>Topping</b></td><td class="xl65" style="border-left: medium none; width: 372pt;" width="496"><b>Proceedure</b></td><td class="xl65" style="border-left: medium none; width: 101pt;" width="134"><b>Placement</b></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;">Caramelized Onion</td><td>Saute (on low heat) sliced onion for about 30 mins</td><td>Bottom above sauce</td></tr>
<tr height="38" style="height: 28.5pt; mso-height-source: userset;"><td height="38" style="height: 28.5pt;">Roasted Red Pepper</td><td>I would just buy the jarred ones but you can throw them on the<span style="mso-spacerun: yes;"> </span></td><td>Top<span style="mso-spacerun: yes;"> </span></td></tr>
<tr height="24" style="height: 18pt; mso-height-source: userset;"><td height="24" style="height: 18pt;"><br />
</td><td>BBQ until the skin blackens. Put them into a ziplock bag for</td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td></td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td>This will loosen the skin and you can just peel it off</td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;">Chorizo</td><td>Open the sausage casing and sautee in olive oil until crispy</td><td>Top<span style="mso-spacerun: yes;"> </span></td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;">Roasted Garlic</td><td>Cut a head of garlic in half and drizzle olive oil over the cut half.<span style="mso-spacerun: yes;"> </span></td><td>Top or under cheese</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td>Wrap the in tin foil and cook at 375 for 1 hour</td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;">Prosciutto</td><td>Proscuitto is basically Italian, dry-cured ham. Just lay it over the<span style="mso-spacerun: yes;"> </span></td><td>Top</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td>top of the pizze, raw and it'll crisp up. Go easy…it's salty</td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;">Jalapeno or Poblano</td><td>Cut the pepper in half and remove the seeds and white part. This</td><td>Anywhere</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td><span style="mso-spacerun: yes;"> </span>is where all the heat lies. You can then dice them up</td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td>and sprinkle them on the pizza. Great pepper taste without killing your tounge.<span style="mso-spacerun: yes;"> </span></td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;">Basil Leaves</td><td>Just rub a slight bit of olive oil on the leafs and place them on the very top.<span style="mso-spacerun: yes;"> </span></td><td>Top</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td>They will crisp up and taste incredible</td><td><br />
</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;">Arugula</td><td>This peppery lettuce goes great on top of bold pizzas (like my caramelized<span style="mso-spacerun: yes;"> </span></td><td>Top</td></tr>
<tr height="20" style="height: 15pt;"><td height="20" style="height: 15pt;"><br />
</td><td>onion and chorizo) Put it on AFTER the cooking</td><td><br />
</td></tr>
</tbody></table></td><td class="xl63" style="border-left: medium none; width: 244pt;" width="325"><br />
</td><td class="xl63" style="border-left: medium none; width: 101pt;" width="134"><br />
</td></tr>
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<tr height="20" style="height: 15pt;"><td class="xl63" height="20" style="border-top: medium none; height: 15pt;"><br />
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Cook your pizza at 550 for 12 minutes, or until the crust bubbles and starts to turn deep brown. Let your pizza rest for 2 or 3 minutes before you cut into it. <br />
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</tbody></table>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-18967513193973216082012-03-09T19:45:00.005-06:002012-03-10T11:34:17.759-06:00Ancho Rubbed BBQ Beef Ribs<div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">I have been playing around in the kitchen with rubs for the past few years and I think the one I made tonight is going to be the stand alone winner. </span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">My wife is an artist and is going to sell her art at the Brandon Summer market this year. This turned out so well that I have decided to make this rub and sell it at the market as well. </span><br />
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<span style="font-family: Arial;"><strong>My Ancho Rub is a subtly spicy, fully flavored rub that would go excellently with beef, pork, or chicken. Freshly ground Cayenne and Ancho Chili Peppers add nice kick and a great smoke flavor without having to use a smoker. Ingredients include; black pepper, garlic, fresh Cayenne and Ancho Chilies. </strong></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">If you would like a tin of this rub, please </span><a href="mailto:stephen.reid@live.ca"><span style="font-size: large;">email me</span></a><span style="font-size: large;"> and I can send them out using PayPal . ($8 + shipping) </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: black;"></span></b></span></div><br />
<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lWBjf4tmt0w/T1qx-L8Z75I/AAAAAAAAAPY/bW2D96lFMdc/s1600/ancho.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-lWBjf4tmt0w/T1qx-L8Z75I/AAAAAAAAAPY/bW2D96lFMdc/s400/ancho.JPG" width="400" yda="true" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Add the ingredients for your rib rub in a bowl and mix well. Take out the ribs and put them in a shallow pan to sit. Put the rib rub mixture onto the ribs and pour a bit of vegetable oil on top. Rub the oil and rub mixture all over the ribs and massage them for a minute. Cover the ribs with foil and place them in the fridge for at least 4 hours, but the longer the better.</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Heat the oven to 275 degrees. Take your ribs out of the oven and open them up. Pour ½ cup of red wine and ½ cup of beef stock into the bottom of the pan to keep the ribs moist. Cook the ribs for 3-3.5 hours. </span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">To finish the ribs, take them out of the oven and light your grill with one side on blazing hot and the other side on about medium heat. Put the ribs, meat side down, on the blazing hot side for about 2 minutes and turn them over and do the same to the other side. Move the ribs over to the cooler side of the BBQ and baste them with BBQ sauce. I used Bullseye Kickin Chicken and Rib. Its got a bit of sweet and kick in it. </span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;">Close the BBQ and cook for minutes or so and baste once more and cook for another few minutes. Take your ribs off and cover them with foil to rest for 5 or 8 minutes. Enjoy!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HgvAiS8pdQw/T1qxJYI7PWI/AAAAAAAAAPQ/uimZmEz79pc/s1600/Beef+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HgvAiS8pdQw/T1qxJYI7PWI/AAAAAAAAAPQ/uimZmEz79pc/s400/Beef+Ribs.jpg" width="400" yda="true" /></a></div><br />
</div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-53292336868229432802012-02-20T12:03:00.001-06:002012-02-20T12:04:44.159-06:00Carne AsadaThis is one of my death row meals. I miss the carne asada and arricherra from Mexico so much. I have never perfectly replicated the Arricherra Marinada from our "home town", Torreon, but this version is pretty damn good. Usually, the Torreon version has beer added into the marinade. Use a nice large flank steak that is not thicker than 1/4 inch. <br />
<br />
For the Marinade:<br />
<br />
4 Garlic cloves<br />
1 Jalapeno <br />
1 large handful of cilantro <br />
Kosher salt and pepper<br />
2 limes<br />
1 orange<br />
2 tbs white vinegar<br />
1/2 cup Olive Oil<br />
<br />
Crush up the garlic, jalapeno, cilantro, salt and pepper in a mortar and pestle until it forms a paste. Mix the wet ingredients in a bowl and add the ingredients from the mortar. Mix very well<br />
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Put your flank steak into a large baking dish and pour the marinade over it. Let the steak marinade in the fridge for 5-8 hours. Do not let this sit for more than 8 hours or the lime juice will start to break down the meat too much and it will give a mushy consistancy.<br />
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Grill the meat on the highest heat possible without closing the lid on the BBQ. This needs to cook very quickly to make sure that the meat is as tender as possible. Do not cook a flank past med-rare. Flank is very tough if cooked incorrectly, but amazing if done right.<br />
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Let the meat rest for at least 10 minutes to make sure that the juices stay in the steak when you cut it. Cut the steak against the natural grain of the muscle, into strips. This will also help to ensure tenderness. <br />
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Add the steak to grilled corn tortillas and add your condiments (my favorites):<br />
<br />
Salsa Verde (Tomatillo Salsa)<br />
A squirt of Lime<br />
A small handfull of cilantro <br />
-- the stocks have great flavour, too! Don't just take the leaves. Also, if you find cilantro with the root on it still, those are great. Try frying them in oil for a minute or so and you will get great scented cooking oil for your curries.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_PUL9aB2BBQ/T0KH2SrcK1I/AAAAAAAAAPI/ZTmNasWH-l0/s1600/carne+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-_PUL9aB2BBQ/T0KH2SrcK1I/AAAAAAAAAPI/ZTmNasWH-l0/s400/carne+4.jpg" width="345" yda="true" /></a></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-52475872504914727992012-01-28T17:21:00.002-06:002012-01-28T20:15:44.233-06:00Hand Made Spinach & Ricotta Ravioli<div class="MsoNormal"><b><span style="line-height: 18px;">I finally received a pasta roller for Christmas this year and was eager to put it to the test. Here is my version of a pretty classic Italian dish...</span></b></div><div class="MsoNormal"><span style="line-height: 18px;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b>Pasta Dough:</b><br />
<br />
1 ¾ cups all purpose flour<br />
3 eggs<br />
Pinch of salt<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b>Filling:</b><br />
<br />
1 lb fresh spinach<br />
1 tsp olive oil<br />
1 tbl salt<br />
1 large tub of Ricotta Cheese<br />
1 egg<br />
2 tbl cream<br />
4 Tbl Parmesan Cheese (grated)<br />
¼ tsp fresh nutmeg<br />
Pinch black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b>Sauce:</b><br />
<br />
1 large can whole tomatoes (San Marzano are best)<br />
1 onion (Small dice)<br />
1 small bunch of basil <br />
2 cloves garlic<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b>For the pasta:</b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Pile the flour on a clean working surface and make a well in the middle. Crack the eggs into the well, add salt and scramble with a fork. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-y3zEIplFdbw/TySBjUfs5DI/AAAAAAAAAN4/nJJkZvwRCM8/s1600/DSCF0499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-y3zEIplFdbw/TySBjUfs5DI/AAAAAAAAAN4/nJJkZvwRCM8/s640/DSCF0499.JPG" width="640" /></a></div><br />
<span style="font-size: 16px; line-height: 18px;">Slowly incorporate the flour into the eggs using a fork and then your hands until all of the flour is into the eggs.</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZJev3v-vlJU/TySBo9qDDoI/AAAAAAAAAOA/_R9-wQ6oaqo/s1600/DSCF0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ZJev3v-vlJU/TySBo9qDDoI/AAAAAAAAAOA/_R9-wQ6oaqo/s640/DSCF0500.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Kneed the dough for 10-12 minutes until the surface becomes shiny. Pat the dough with a few drops of good olive oil and wrap in saran. Rest the dough at room temperature for about an hour before rolling it out. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Cut the pasta into 4 pieces and roll it into sheets according to your pasta machine. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--vUxIDrmbKs/TySBuhS29iI/AAAAAAAAAOI/an4GafsWdaQ/s1600/DSCF0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/--vUxIDrmbKs/TySBuhS29iI/AAAAAAAAAOI/an4GafsWdaQ/s640/DSCF0505.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b>For the filling: </b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Sautee the spinach, nutmeg, and salt in olive oil until it becomes fully wilted. Set aside to cool. </span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eCOuQTi96b4/TySB0b-oq8I/AAAAAAAAAOQ/k_IE-UvLMyg/s1600/DSCF0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-eCOuQTi96b4/TySB0b-oq8I/AAAAAAAAAOQ/k_IE-UvLMyg/s640/DSCF0507.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Mix the rest of the ingredients in a bowl. When the spinach is cooled, squeeze any moisture out and add it to the mixture. Fold in. Put the spinach and ricotta mixture into a ziplock bag and cut off one corner to create a piping bag. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mTaSR_Ayizs/TySB6PeIXoI/AAAAAAAAAOY/yVKocr3YPzU/s1600/DSCF0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-mTaSR_Ayizs/TySB6PeIXoI/AAAAAAAAAOY/yVKocr3YPzU/s640/DSCF0508.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Pipe the spinach and ricotta mixture onto the sheets of pasta leaving room to create ravioli. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ISygHCq8V_g/TySB_xMH-dI/AAAAAAAAAOg/YaEVxTAV9No/s1600/DSCF0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-ISygHCq8V_g/TySB_xMH-dI/AAAAAAAAAOg/YaEVxTAV9No/s640/DSCF0509.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Scramble one egg and brush it onto the dough between the piles of mixture. This will act as a glue for the top half of the dough. Place a sheet of dough on top of the ravioli and press out any air. Cut into ravioli shapes and pinch the edges to make sure the seal doesn’t break. <o:p></o:p></span><br />
<span style="font-size: 12pt; line-height: 115%;"><br />
</span><br />
<span style="font-size: 12pt; line-height: 115%;">One lesson that I learned was not to stack the ravioli when you make them. They will stick together regardless of the amount of flour you dust them with. Make sure to lay them as a single layer on a pan or large platter. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b>For the sauce:</b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Sautee the whole garlic cloves in olive oil over medium heat and discard them when they have turned brown. Add the onion and cook until translucent. Open the can of tomatoes and blend with a hand blender or food processor. cook the sauce for 4-5 minutes and add salt and pepper to taste. Add torn basil leaves right before serving. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b>To finish:</b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">Boil a pot of heavily salted water and cook the ravioli for 3-4 minutes. Add the ravioli to the sauce and top with freshly grated parmesan cheese. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q8SX2pYAGzc/TySCFvI123I/AAAAAAAAAOo/5dZ4ojYEuzw/s1600/DSCF0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-q8SX2pYAGzc/TySCFvI123I/AAAAAAAAAOo/5dZ4ojYEuzw/s640/DSCF0514.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-size: 12pt; line-height: 115%;">My ravioli was a bit too large and perogi-esq. I would make them a bit smaller than this next time...but a good first attempt. </span></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-53169290426846884772011-11-28T20:03:00.000-06:002011-11-28T20:03:59.827-06:00Apple and Rosemary Braised Pork over Spaetzle<div class="MsoNormal"><br />
</div><div class="MsoNormal">For the pork:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4 -5 lb Pork Shoulder Roast</div><div class="MsoNormal">3 onions (sliced)<br />
3 carrots (1/2 inch pieces)<br />
3-4 Cloves of Garlic (Diced)<br />
3 Apples (I used Ambrosia, but could be any apple)<br />
1 L Chicken Stock<br />
¾ L Apple Juice<br />
3-4 Tbl Apple Cider Vinegar<br />
2-3 sprigs of fresh Rosemary<br />
3 Bay Leaves<br />
1 tbl Olive Oil</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat Oven to 300 degrees. Heat a Dutch Oven over Med/High heat. Add the oil. Take your pork shoulder roast and cut it in have. This will give you more of a surface to brown, and more flavour in turn. Brown off the roasts on all 6 sides. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3cB6PMMCcmg/TtQ9KHFWk_I/AAAAAAAAANQ/NKkY-M4UqHE/s1600/pork1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-3cB6PMMCcmg/TtQ9KHFWk_I/AAAAAAAAANQ/NKkY-M4UqHE/s640/pork1.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove the roasts once they’re browned. Add the onions and brown slightly. Add your carrots apples, and garlic and cook for a few minutes until soft. Add a big splash of chicken stock and scrape the brown bits off the bottom of the dutch oven. This will release all of those brown bits on the bottom (flavour). Now add your meat back to the pot. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p46GSwUsZJI/TtQ9KkJuMGI/AAAAAAAAANY/n1k7f9Aot3M/s1600/pork2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-p46GSwUsZJI/TtQ9KkJuMGI/AAAAAAAAANY/n1k7f9Aot3M/s640/pork2.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the chicken stock, vinegar and apple juice back to the pot. Only add as much liquid as it takes to almost cover the meat. Stick it in the oven for about 4 hours. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1tbmIalBPrQ/TtQ9LRneSwI/AAAAAAAAANg/hM-KEysL0_U/s1600/pork3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-1tbmIalBPrQ/TtQ9LRneSwI/AAAAAAAAANg/hM-KEysL0_U/s640/pork3.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the Spaetzle:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 tsp Salt<br />
4 Eggs<br />
1 Cup Milk<br />
3 Cups Whole Wheat Flour<br />
1 Tsp of Baking Powder<br />
Pinch of Nutmeg and Pepper<br />
Tbl of butter</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put on a large pot of salted water. Start a frying pan on med heat. Wisk together eggs and milk. Add the dry ingredients and mix until a batter forms. Take a cheese grater and, over the boiling water, put a big scoop of the batter onto the inside of the large grater. Run the batter through the slots and let it fall into the boiling </div><div class="MsoNormal">water. Once they float to the top, scoop them out with a wire mesh. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">They are ready to fry in the tablespoon of butter. Fry until browned and plate. Shred the pork inside of the dutch oven with a pair of tongs. Serve over the spaetzle. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OH8DMWS3wOU/TtQ9LwaJpfI/AAAAAAAAANo/f9n8B0T6R8o/s1600/pork4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-OH8DMWS3wOU/TtQ9LwaJpfI/AAAAAAAAANo/f9n8B0T6R8o/s640/pork4.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As always, the photos are all from my kitchen. However, today, a thanks to Michael Smith's website for the after photo (and general recipe)....which I was too hungry to take. :)</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-p61-DmhevVs/TtQ9hFn4HmI/AAAAAAAAANw/aTcT6uzMk0I/s1600/Apple_Braised_Pork_with_Whole_Wheat_Sp_tzle_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-p61-DmhevVs/TtQ9hFn4HmI/AAAAAAAAANw/aTcT6uzMk0I/s640/Apple_Braised_Pork_with_Whole_Wheat_Sp_tzle_003.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-53312006182056003502011-08-15T09:57:00.002-05:002011-08-15T10:09:50.961-05:00Citrus-Thyme Roasted ChickenRoasting a chicken in the summer is usually not on the meal list. But, this version that is stuffed with lemon, orange and fresh thyme is a wonderful break from the BBQ. <br />
<br />
7 -8 pound locally raised chicken<br />
15-20 sprigs of fresh parsley<br />
3 carrots (peeled)<br />
2 celery stalks <br />
1 large yellow onion (skinned and quartered)<br />
4 cloves of garlic (peeled)<br />
1/4-1/3 cup of butter<br />
2 cups chicken or vegetable stock or water<br />
salt & pepper<br />
<br />
Preheat your oven to 350 degrees.<br />
<br />
First, rinse your chicken and pat it dry with a paper towel. A dry chicken will encourage that beautiful browning on the skin. <br />
<br />
Take 3-4 sprigs of thyme and take off the leaves. Mix the thyme and butter. Also, make a vegetable rack on the bottom of the roasting pan for the chicken to sit on. This is made up of the celery, carrot, onion, garlic and remaining thyme sprigs. (keep 3-4 for the inside of the bird) Set the bird breast side up on the veg rack. <br />
<br />
The rack can be seen on my <a href="http://foodisair.blogspot.com/2011/07/perfect-roast-beef.html">Perfect Roast Beef post</a>. The rack will give aromatics to the bird and also will keep it from sitting in the juices in the bottom of the pan. <br />
<br />
Separate the skin from the meat on the breast side with your fingers but keep it in tact. You can separate the entire piece of skin. Next, put the butter and thyme mixture under the skin and close it up. The butter and thyme will give your chicken an incredible flavour burst. <br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UTrEMWD-Hp8/TkkvxrbbsMI/AAAAAAAAAMs/r0laaMHr_XA/s1600/chx2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" naa="true" src="http://2.bp.blogspot.com/-UTrEMWD-Hp8/TkkvxrbbsMI/AAAAAAAAAMs/r0laaMHr_XA/s640/chx2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wash and quarter the lemon and orange and stuff them and the remaining thyme into the cavity . The citrus fruits will steam into the meat through the cooking process. This will leave the meat with a slight hint of those orange and lemon flavours and will also keep the meat moist. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HbyNIZMJIsg/TkkwZh83zCI/AAAAAAAAAMw/-h8tK3hOTVs/s1600/chx1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" naa="true" src="http://3.bp.blogspot.com/-HbyNIZMJIsg/TkkwZh83zCI/AAAAAAAAAMw/-h8tK3hOTVs/s640/chx1.jpg" width="640" /></a></div><br />
Truss the bird if you like and put the stock or water into the bottom of the pan. <br />
<br />
Drizzle some olive oil over the breasts and sprinkle with salt and pepper. Place the bird into the oven for 20 minutes per pound or until a thermometer reaches aproximately 80 degrees. <br />
<br />
Take the chicken out of the oven and cover it with tin foil. Let the chicken rest for 20 minutes. This is called tenting and you should do it with any meat you cook, whether it be a full bird, steak or chicken breast. The tenting process is a very important part in keeping the meat moist. When you take meat out of the heat, the juices are flying around inside the muscle and they need to slow down and redistribute back in the meat. If you cut into the meat before tenting and letting it rest (20 mins for a roast and 5-8 mins for a small cut of meat) all of the juices will end up on the plate instead of in the meat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rGy3AMPgKls/Tkkx4H6eAPI/AAAAAAAAAM0/Vj_E7EJUqZc/s1600/chx4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" naa="true" src="http://3.bp.blogspot.com/-rGy3AMPgKls/Tkkx4H6eAPI/AAAAAAAAAM0/Vj_E7EJUqZc/s640/chx4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once the bird has rested, carve it and enjoy. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-djVgwsJeIqo/Tkkyo3lfhXI/AAAAAAAAAM8/8SpAMlE-BSY/s1600/chx5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" naa="true" src="http://2.bp.blogspot.com/-djVgwsJeIqo/Tkkyo3lfhXI/AAAAAAAAAM8/8SpAMlE-BSY/s640/chx5.jpg" width="640" /></a></div><br />
You could make a sauce out of the pan drippings with a little bit of white wine and orange juice. Pour the liquid into the pan and add a sprinkle of S&P and some more thyme. Stir to get the bits off of the bottome and then simmer to reduce for a few minutes. Finish your sauce with a squirt of lemon and a pad of butter. The butter will give shine, richness and body. Pour the sauce over the carved chicken.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g01JENlb-zg/TkkytDk04OI/AAAAAAAAANA/cUBRbIAmyq8/s1600/chx6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="590" naa="true" src="http://1.bp.blogspot.com/-g01JENlb-zg/TkkytDk04OI/AAAAAAAAANA/cUBRbIAmyq8/s640/chx6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve with summer vegetables. I used new potatoes and carrots with fresh dill. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qOsai5MQdjU/TkkzvI6GJRI/AAAAAAAAANE/yIsPsy0D2SU/s1600/chx3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" naa="true" src="http://1.bp.blogspot.com/-qOsai5MQdjU/TkkzvI6GJRI/AAAAAAAAANE/yIsPsy0D2SU/s640/chx3.jpg" width="640" /></a></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com1tag:blogger.com,1999:blog-4608376936195572473.post-23447042976079959222011-08-10T21:41:00.000-05:002011-08-10T21:41:46.261-05:00Irish Stout Stew<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Irish Stout Beef Stew</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">3-4 lbs of beef cut into 1’ cubes<br />
4 onions (large dice)<br />
4 Carrots (small pieces)<br />
2 lbs of small white potatoes (cut in half)<br />
1 baker potato (grated)<br />
1 can tomato paste<br />
1 liter beef stock<br />
500 ml stout<br />
3 bay leaves<br />
<br />
Preheat your oven to 300 degrees. This is the perfect temperature to simmer liquid in the oven. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Start by cutting your meat into 1 inch cubes. This should be a cut of meat with lots of connective tissue. This will break down and give body and flavour to your stew. Use a cut of meat that gets used a lot. The more a muscle is used, the more connective tissue, and the more flavourful. I used an outside roast, but chuck would work even better. Also, take some time to dry all pieces, as this will help in the browning process later.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"><br />
</span>Prep your vegetables. Make sure to cut all vegetables into uniform pieces, about 1 inch thick. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9jVxDcxWUaw/TkM6jwt6XaI/AAAAAAAAAMc/593Ol5fY0zI/s1600/DSCF0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" naa="true" src="http://4.bp.blogspot.com/-9jVxDcxWUaw/TkM6jwt6XaI/AAAAAAAAAMc/593Ol5fY0zI/s640/DSCF0024.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Heat a Dutch oven with about ¼ - ½ inch of veg oil in it on the stove top on medium high heat. This will look like a lot of oil, but you will be draining it off later. Once your oil is hot put in one, <u>uncrowded</u> layer of beef. Do not put too much beef in the pot because it will not caramelize effectively, it will just steam and that will make for unflavourful and tough beef. You will have to brown the beef in batches. Once a layer of beef is browned on all sides, you can remove it from the pot, put it into a bowl and cook another batch. Take time to really brown each side of each piece of beef. This will give immense flavour to your stew. </span><span style="font-family: Calibri;"><br />
</span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fxeX8s68qAo/TkM6M2pJnUI/AAAAAAAAAMY/t4d45oMWRyQ/s1600/DSCF0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" naa="true" src="http://4.bp.blogspot.com/-fxeX8s68qAo/TkM6M2pJnUI/AAAAAAAAAMY/t4d45oMWRyQ/s640/DSCF0023.JPG" width="640" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Once you have browned and removed all of your beef, drain most, but not all, of your oil. <span style="mso-spacerun: yes;"> </span>There should be lots of brown bits in the bottom of your pot. This is where all of the hidden flavour for your stew is<span style="mso-spacerun: yes;"> </span>so don’t get rid of it! </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Put the onions into the Dutch oven with a sprinkle of salt, cook until soft. The onions will pick up lots of the brown color and flavour from the leftover beef bits. Once the onion is softened and starting to brown, put in the can of tomato paste and cook for a minute or two to enhance the flavour. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><a href="http://2.bp.blogspot.com/-PDbUKkG4XCM/TkM813gxkjI/AAAAAAAAAMg/b-j69VtOM9M/s1600/DSCF0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" naa="true" src="http://2.bp.blogspot.com/-PDbUKkG4XCM/TkM813gxkjI/AAAAAAAAAMg/b-j69VtOM9M/s640/DSCF0026.JPG" width="640" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Pour the beer and beef stock into the pot. The beer should be a good thick stout. Lagers and</span><span style="font-family: Calibri;"> ales will not work here because they just don’t have the intense flavour to stand up to the big flavour of the beef. Guiness is ok, but something even darker and more stout-y should be used here. I used<span style="mso-spacerun: yes;"> </span>O’Hara’s Irish Stout because it is very dark and full of flavour. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9v-6NlAKoIU/TkM99CY5I3I/AAAAAAAAAMk/lNZG-Vs2SQw/s1600/DSCF0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" naa="true" src="http://2.bp.blogspot.com/-9v-6NlAKoIU/TkM99CY5I3I/AAAAAAAAAMk/lNZG-Vs2SQw/s640/DSCF0025.JPG" width="480" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Grate the russet potato into the stew using a box grater. The potato will melt into the stew over the cooking process and the starch from the potato<span style="mso-spacerun: yes;"> </span>will take the place of corn starch or flour to thicken the stew. Add the carrots, potatoes, and bay leaves to the stew.<span style="mso-spacerun: yes;"> </span>Stir to combine and cover and put the stew into the oven and cook for 3 or 4 hours. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-abdTJ1PsCkI/TkM_bkdWAaI/AAAAAAAAAMo/lU-pEt3Q9Ak/s1600/DSCF0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" naa="true" src="http://4.bp.blogspot.com/-abdTJ1PsCkI/TkM_bkdWAaI/AAAAAAAAAMo/lU-pEt3Q9Ak/s640/DSCF0030.JPG" width="640" /></a></div></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-79937364074840201722011-07-12T21:39:00.004-05:002011-07-13T08:38:43.213-05:00The Perfect Roast BeefRoast beef can be a daunting thing to some. But with the help of a few simple techniques, it is easily mastered. The trick is to cook the roast on top of a bed of aromatics and sear the outside of the meat. Here is how I make my perfect roast, every time.<br />
<br />
4-5lb Sirloin Tip Roast<br />
2 Carrots (peeled)<br />
2 stalks celery<br />
1 Onion (peeled and quartered)<br />
1 head garlic (cut in half horizontally)<br />
10 or so sprigs/branches of a herb of your choice (I like rosemary because it stands up to the beef very well)<br />
2-3 cups beef broth<br />
1 cup red wine (never cook with a wine unless you would drink it)<br />
a pound or two of your favorite potatoes<br />
<br />
Prep the veggies and stack them in a bed in the center of a roasting pan. Place the herbs on top of the veggies. Scatter the potatoes around the pan.<br />
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Liberally sprinkle all sides of the roast with kosher salt and pepper. Kosher salt is larger than normal table salt and sticks to the beef better. It also has a mellower taste. Pat the salt and pepper into the meat. Place the roast on top of the veggie bed and drizzle some olive oil over the meat. This will help the outside get a nice crust.<br />
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Pour the beef stock (keep about 1 cup aside for late) and red wine into the bottom of the roasting pan. Put the roast into the oven at 500 degrees for the first 15 minutes. This will sear the outside of the roast, keeping the juices in and creating a nice crust. You can also do this step by searing the beef in a frying pan with a little bit of oil. Reduce the heat to 325 degrees and roast for about 2 hours, until the internal temperature reaches 140 degrees.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Take your roast out and cover it with tin foil. Let it rest for 20 minutes. This is called "tenting" and it is a MUST with every meat you cook. Tent steaks, chicken breasts and other smaller cuts as well for at least 5 minutes. Tenting helps the juices, that are going crazy inside the meat, to settle down and stay in there when you cut into your roast. This will give you juicier meat every time. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pan Sauce: Remove the veggies from the roasting pan and heat it on the stove top on med-high heat until it comes to a simmer. Pour the remaining cup or so of beef stock into the pan. You can also add another few sprigs of your favorite fresh herb here. Remember to take them out later. Take a wooden spoon and scrape the bottom of the pan to release the cooked bits into the broth. Simmer and let the sauce reduce by about 1/2. Add a small bit of butter to the sauce at the last second. This is called mounting the sauce and it will make it smoother and have a nice sheen. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
Cut you roast against the grain. This will make it more tender. Pour the sauce over the slices.....Magic!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-19023713859406903252011-07-01T19:59:00.001-05:002011-07-01T20:00:42.539-05:00Thai Green Curry Pork1 - 14oz can coconut milk<br />
2 tbl green Thai curry paste<br />
1 cup vegetable stock<br />
2 tbl brown sugar<br />
1tsp fish sauce<br />
1 lb pork (cut into stir-fry pieces)<br />
1 stock lemon grass (trimmed and cut into 3 inch pieces)<br />
3 dried kaffir lime leaves<br />
1 cup onion (cut 1/2 inch thick pieces)<br />
2 cups Chinese cabbage (cut into inch-wide, bite-size strips)<br />
1 cup red pepper (cut into bite-size pieces)<br />
Bunch of cilantro (rough chop)<br />
1 green onion (chopped)<br />
1 lime (cut into 1/4 slices)<br />
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<br />
Get your ingredients all cut up and ready and read through the directions before you start to cook. I arrange them on a large plate in order of when they go into the wok. This will save you time and make things easier because the veggies have different cook times. This plate is counter-clockwise starting with onion. <br />
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Heat a wok over medium heat and pour in 1/2 cup of coconut milk. Simmer it until it reduces by half, about 5 minutes. Add the green curry paste and whisk it together, cooking for another 2 minutes or so.<br />
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Add the stock, remaining coconut milk, and fish sauce. Bring it to a simmer over med-high heat.<br />
Add your lemon grass, kaffir lime leaves, onion and pork. Simmer for 5 minutes.<br />
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Add the chinese cabbage and red peppers. Simmer for another 3-4 minutes.<br />
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Check the veggies as they should not be cooked through. They should retain some of their crisp qualities. Stir in the cilantro (keep a bit aside to garnish with). Plate this curry over rice and garnish with chopped green onion, the remainder of the cilantro, and a lime wedge. Squeeze the lime over the curry right before eating.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tZZsqbHG2CY/Tg5quzhn2iI/AAAAAAAAAMI/8tMWvwcSb3I/s1600/DSCF0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-tZZsqbHG2CY/Tg5quzhn2iI/AAAAAAAAAMI/8tMWvwcSb3I/s640/DSCF0342.JPG" width="640" /></a></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-47815471274442553932011-06-11T22:44:00.000-05:002011-06-11T22:44:09.025-05:00Olive Oil Cake with Basil Whipped CreamI saw this first on Chef at Home and thought it looked interesting. The cake was amazing and the basil whipped cream was unreal. <br />
<br />
<strong>For the Cake:</strong><br />
<br />
4 Eggs<br />
2 cups Sugar<br />
1 cup Olive Oil<br />
1 1/2 cups Milk<br />
Splash of Vanilla<br />
2 Tbl Chopped fresh Rosemary<br />
1/2 cup Cornmeal<br />
2 cups Flour<br />
1/2 tsp Baking Powder<br />
1/2 tsp Baking Soda<br />
1/2 tsp salt<br />
<br />
Whisk the eggs, sugar, oil, milk, vanilla, and rosemary together. In a separate bowl, mix the dry ingredients together and then mix the two together. Pour the mixture into a 9" cake pan.<br />
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Bake at 350 degrees for approx. 1 hour 15 mins. Remove from the oven and let cool on a rack.<br />
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<br />
<strong>For the Basil Whipped Cream:</strong><br />
<br />
1 bunch Basil<br />
3 tbl Sugar<br />
1 cup Whipping Cream<br />
<br />
Put the basil and sugar in a food processor or blender and chop until a paste forms. Put the paste into the whipping cream and beat until soft peaks form. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IrqMlcefQ-o/TfQ17PfC5JI/AAAAAAAAALo/YRWWksuwWY0/s1600/DSCF0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-IrqMlcefQ-o/TfQ17PfC5JI/AAAAAAAAALo/YRWWksuwWY0/s640/DSCF0209.JPG" t8="true" width="640" /></a></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com1tag:blogger.com,1999:blog-4608376936195572473.post-16715506722007093322011-06-02T09:44:00.000-05:002011-06-02T09:44:11.155-05:00The "Are you sure your grandmother isn't Italian" Bolognese<pre><span style="font-family: Arial, Helvetica, sans-serif;"></span> </pre><span style="font-family: Arial, Helvetica, sans-serif;">This bolognese is a favorite of mine. It is very traditional, super easy and really good! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb ground beef<br />
1 onion<br />
1 large carrot<br />
1 celery stalk<br />
3 cloves Garlic<br />
3 Tablespoons of olive oil<br />
2 tablespoons of butter<br />
1 cup of white wine<br />
1 cup of milk<br />
1 large can of tomato puree (San Marzano is best)<br />
S&P<br />
5 or 6 fresh Basil leaves</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">First, you need to make a classic Italian sofrito. The french version would be a mirepoix. Take the onion, carrot, celery and garlic and chop them really fine. I use a cheese grater. This makes the sofrito very fine and that way it almost melts right into the sauce. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-85JYtxg2YmI/TeeeN5RmetI/AAAAAAAAALQ/owwq0KrLJpU/s1600/DSCF0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://4.bp.blogspot.com/-85JYtxg2YmI/TeeeN5RmetI/AAAAAAAAALQ/owwq0KrLJpU/s640/DSCF0172.JPG" t8="true" width="640" /></span></a></div><br />
<span style="font-family: inherit;">Once you gave grated or chopped the sofrito, put the olive oil into a sauce pot over medium heat and add the sofrito to the pot to cook. Cook for a few minutes until the vegetables have gotten some color. This will give them a nice sweet flavour.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Gat4YpW6cCc/TeeehY1GjQI/AAAAAAAAALU/bwSbfa-LaM4/s1600/DSCF0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Gat4YpW6cCc/TeeehY1GjQI/AAAAAAAAALU/bwSbfa-LaM4/s640/DSCF0175.JPG" t8="true" width="640" /></span></a></div><br />
<span style="font-family: inherit;">Once the sofrito has a bit of colour, add the butter and ground beef. Cook the ground beef until it is cooked through, but be careful not to brown it too much. This will make the meat tough and you want it to be soft. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hEWBF43ubbE/Teee6kGr0OI/AAAAAAAAALY/0Qk1_XGnZNg/s1600/DSCF0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://4.bp.blogspot.com/-hEWBF43ubbE/Teee6kGr0OI/AAAAAAAAALY/0Qk1_XGnZNg/s640/DSCF0177.JPG" t8="true" width="640" /></span></a></div><br />
<span style="font-family: inherit;">Once the beef is cooked through, add the white wine and simmer it to reduce. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ATz6YgImjZk/TeefNfknKWI/AAAAAAAAALc/jEy5YxBCEgc/s1600/DSCF0178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://4.bp.blogspot.com/-ATz6YgImjZk/TeefNfknKWI/AAAAAAAAALc/jEy5YxBCEgc/s640/DSCF0178.JPG" t8="true" width="640" /></span></a></div><br />
<span style="font-family: inherit;">Reduce the wine until it is fully cooked away (approx 10-15 mins). This will give a beautiful background taste to your sauce without thinning it too much.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gvYt5fdkqhM/TeefwnSWZ7I/AAAAAAAAALk/FWgijqN9kb8/s1600/DSCF0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://2.bp.blogspot.com/-gvYt5fdkqhM/TeefwnSWZ7I/AAAAAAAAALk/FWgijqN9kb8/s640/DSCF0179.JPG" t8="true" width="640" /></span></a></div><br />
<span style="font-family: inherit;">Once the wine is fully cooked off, add the milk. This will tenderize the meat and give the sauce a nice silky mouth feel. Add the tomato puree and salt and pepper to taste.</span><br />
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<span style="font-family: inherit;">Simmer this for a few hours and enjoy the beautiful aroma that fills your house. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QPgrlA_dJCo/TeefvOlvL-I/AAAAAAAAALg/2VuDzy0jOpY/s1600/DSCF0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://3.bp.blogspot.com/-QPgrlA_dJCo/TeefvOlvL-I/AAAAAAAAALg/2VuDzy0jOpY/s640/DSCF0182.JPG" t8="true" width="640" /></span></a></div><br />
<span style="font-family: inherit;">Just before you are ready to serve this sauce, tear and add the basil leaves. </span><br />
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<span style="font-family: inherit;">Serve this over pasta, in lasagna, or as a dip. When cooking your pasta, remember that your pasta water should taste like the ocean...don't be shy about the salt! <strong>Unsalted pasta water = tasteless pasta</strong></span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Buon appetito!!</span></strong>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-47693357716929519382011-05-09T16:10:00.001-05:002011-05-09T16:24:03.326-05:00Chipotle Cheddar-Ale MeatloafI have been experimenting with meatloaf a lot lately because of the amount of ground beef in my freezer. This is a version that I made with chipotle peppers and beer...now how could that be bad???<br />
<br />
For the Meatloaf<br />
<br />
2 lbs of ground beef<br />
1 onion (diced)<br />
2 cloves garlic (fine dice)<br />
1 stalk of celery (diced)<br />
1/2 large red pepper (diced)<br />
1/2 cup of beer (I used ale but I am sure a stout would work well also)<br />
2 1/2 cups of roughly chopped french bread<br />
1 cup milk<br />
2 eggs (beaten)<br />
1 Jalapeño (fine dice)<br />
2 tablespoons line zest (grated)<br />
2 Chipotle Chiles in Adobo (diced)<br />
1 1/2 tsp of Adobo<br />
1/2 cup cheddar cheese (grated)<br />
1/4 cup of cilantro (chopped)<br />
1 tsp Ancho Chili Powder<br />
<br />
For the Glaze<br />
1 Tablespoon Chipotle in Adobo (diced)<br />
2 Tablespoons Ketchup<br />
<br />
Method:<br />
Take out a large mixing bowl and a sautee pan. Preheat your oven to 325 degrees.<br />
Sautee the onion, garlic, celery, and red pepper in olive oil until translucent. (Approx 6-8 mins)<br />
Pour in the beer and simmer it until the liquid has reduced by about 3/4. This will intensify the flavor of the beer. Remove from heat and set aside.<br />
<br />
Cut the french bread into about 1/2 inch chunks and soak it in the milk in a shallow dish. Soak this for about 5 - 10 mins, turning a few times, until the bread has soaked up all of the milk. Once the milk is fully soaked into the bread, transfer the bread to a cutting board and chop the it up into a fine dice. Add the bread to the mixing bowl along with the cooled onions, garlic and red pepper.<br />
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Add in the rest of the ingredients to the bowl and mix. Make sure not to over mix the ingredients as this may make it too dense.<br />
<br />
Form the meat into a rectangular block on a baking sheet lined with parchment paper.<br />
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Mix the glaze in a small dish and spread it onto the top of the meatloaf using a spatula.<br />
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Place the loaf into the oven at 325 degrees for approximately 1 1/2 hours or until a thermometer reads 160 degrees. Take out to rest for at least 10 minutes and the cut into thick slices...enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5whfhDQY-kM/TchXKN8XX7I/AAAAAAAAALI/Q2T6J--SHac/s1600/DSCF0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-5whfhDQY-kM/TchXKN8XX7I/AAAAAAAAALI/Q2T6J--SHac/s640/DSCF0055.JPG" width="640" /></a></div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com1tag:blogger.com,1999:blog-4608376936195572473.post-47878547299980577042011-05-05T22:47:00.000-05:002011-05-05T22:47:01.720-05:00Grilled Corn & Poblano Salad/SalsaThis is something that I just threw together tonight with some left over things in the fridge. It was very good and I think that it could be tweaked over and over.<br />
<br />
2 Cobs of Sweet Corn<br />
1 Poblano Chili<br />
1 Handfull of Cilantro<br />
1/2 Red Onion <br />
1 Lime<br />
Salt & Pepper <br />
<br />
Slice the Red Onion into about 1/2 inch thick slices, cut lime in half. Start a BBQ and turn it to Med-high to high heat. <br />
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Put the poblano on the grill first over hot heat. The skin will char and that is fine. Once the skin has charred fully and the pepper gets soft, take it off and put it into a zip lock bag. This will steam off the skin and make it very easy to peel off. <br />
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Now it's time to put the corn, red onion, and lime on the grill. Add a few drops of olive oil and some salt & pepper to each side of the red onion slices. Grill the veggies until they get some color and start to soften. Don't overcook them.<br />
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Take the veg off the BBQ. Dice the onion and shave the corn from the cobs. Now remove the Poblano from the bag. Remove the charred skin, discard the seeds and dice the flesh. Also chop the cilantro. <br />
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Put all of the veggies into a mixing bowl now and squeeze the grilled lime over the salad. Toss and serve with any grilled meats as a salsa or as a side salad. <br />
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I only had one cob of corn but I think that it could have used two and that is why I wrote two in the recipe. <br />
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Some variations come to mind that I will try later such as adding honey, cumin, or avocado. I wonder about grilling the avocado...hmm. Hope you enjoy this! I can tell that it will become a very played with, staple side dish...Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-82177974933920772822011-04-30T19:11:00.003-05:002011-05-01T07:04:19.153-05:00Four Pepper-Guinness Chili<div class="MsoNormal">I have developed this recipe over many years. I am always trying new things to enhance the flavor like adding chocolate, different herbs, beer, wine, etc, This is my Guinness version...it`s very good. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 Poblano Chilli<br />
1 Jalapeno Pepper<br />
2 yellow onions<br />
2 celery stalks <br />
1 Green pepper<br />
3 cloves of garlic</div><div class="MsoNormal">1kg of ground beef</div><div class="MsoNormal">¾ can Guinness beer </div><div class="MsoNormal">1 large can chopped tomato <br />
1 large can crushed tomato <br />
1 large can of mixed beans<br />
3/4 c. Beef Stock</div><div class="MsoNormal">1 dried ancho chilli</div><div class="MsoNormal">2 dried Habanero Peppers<br />
2 Bay leaves</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat up a splash of olive oil in a large soup pot or dutch oven over medium heat.</div><div class="MsoNormal">Diced and sauté onions, celery and garlic until translucent. Add salt & pepper for seasoning.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NVlb0XWnUGQ/TbyVHhh2yHI/AAAAAAAAAKU/Xpxvip6s29w/s1600/DSCF0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-NVlb0XWnUGQ/TbyVHhh2yHI/AAAAAAAAAKU/Xpxvip6s29w/s640/DSCF0035.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Dice the Jalapeño, Poblano, and green bell pepper and add them to the onions and celery. Sautee this until soft and cooked through. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Os-cgx8q3tk/TbyWAXgLH3I/AAAAAAAAAKY/ccLtEUqde04/s1600/DSCF0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Os-cgx8q3tk/TbyWAXgLH3I/AAAAAAAAAKY/ccLtEUqde04/s640/DSCF0036.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove the peppers and onions from the pot and set them aside on a plate. Brown off your ground beef. Make sure to season the beef with salt and pepper. Once the beef is browned, drain off any excess fat and reintroduce the peppers and onions. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zBZLB0-TdZg/TbyXODvraVI/AAAAAAAAAKc/KATEWL8TicU/s1600/DSCF0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-zBZLB0-TdZg/TbyXODvraVI/AAAAAAAAAKc/KATEWL8TicU/s640/DSCF0040.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the cumin, ancho chili powder, and oregano to the beef and cook for 2 minutes or so to help release some of the flavor. I use approx. 1 tablespoon of each. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the Guinness and cook until it reduces by about half. This will intensify the flavor of the stout. Add the canned tomatoes, tomato paste and beans. (Make sure to rinse the beans in cold water first) Check the amount of liquid. You will have to add some beef stock to the chili to get the right amount of liquid. I added approx. 3/4 - 1 cup to this chili. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yym-cfTBClc/TbyYgzBhUOI/AAAAAAAAAKg/HVycc89aXC8/s1600/DSCF0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-yym-cfTBClc/TbyYgzBhUOI/AAAAAAAAAKg/HVycc89aXC8/s640/DSCF0041.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Once wet ingredients have been added, add the dried Habanero peppers, Ancho peppers and bay leaves to the chili. Do not crush them...just sink them into the chili to stew.<br />
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</div><div class="MsoNormal"><span style="height: 98px; margin-left: 179px; margin-top: 52px; position: absolute; width: 10px; z-index: 251659264;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DIOHNcpmu64/TbyYyz0vMsI/AAAAAAAAAKk/HCQgRau78dE/s1600/DSCF0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-DIOHNcpmu64/TbyYyz0vMsI/AAAAAAAAAKk/HCQgRau78dE/s640/DSCF0042.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Habaneros will give a nice heat to the chili and the Ancho will add lots of flavor and a beautiful, deep red color. The bay leaf will add some more earthiness.</div><div class="MsoNormal"><br />
</div><span style="font-size: 11pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: inherit;">Simmer for 2-3 hours. Taste every half hour or so along the way to check the heat. Once the spice level is good for you, fish out the dried peppers and the bay leaves. Try not to break the peppers when you are taking them out. This will release the seeds into the chili. The seeds are where the heat comes from and you may be left with a crazy hot chili</span></span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">. </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QRMo6MqutXU/TbyZOw8Y9XI/AAAAAAAAAKo/MWv1bhk-ECU/s1600/DSCF0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-QRMo6MqutXU/TbyZOw8Y9XI/AAAAAAAAAKo/MWv1bhk-ECU/s640/DSCF0050.JPG" width="640" /></a><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once the heat where you want it and the peppers and bay leaves are removed the chili is done! Enjoy!!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com2tag:blogger.com,1999:blog-4608376936195572473.post-79237530071461828752011-04-25T18:02:00.003-05:002011-04-25T22:16:12.297-05:00Potato Bacon-Cheddar TartI first saw this done by Chef Michael Smith and I couldn`t get it out of my mind for about a year until I gave in and made it(and you`ll see why). After all, it has a crust made entirely of bacon....I made this dish for Easter dinner with a Rosemary and Apple- Glazed Ham so I added some chopped fresh rosemary to compliment it and it turned out beautifully.<br />
<br />
Recipe:<br />
<br />
2 lbs Bacon<br />
7-8 Russet Potatoes<br />
Small handfull of fresh Rosemary (Chopped very fine)<br />
4 Cups of Extra Old Cheddar (shredded)<br />
1 Yellow Onion (Sliced)<br />
2 cloves of Garlic (Chopped)<br />
<br />
Sautee the onions and garlic until it`s very tender. Set it aside. Preheat the oven to 350 degrees.<br />
<br />
Cut a round of Parchment Paper to fit a 12 inch skillet and lay out 2 lbs of bacon on it in a fan pattern. Alternate the sides of the bacon and also leave every 2nd piece just short of the middle. That will prevent a mound of bacon in the middle of the tart.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Scrub and cut 7 - 8 Russet Potatoes in very thin slices. Lay out potato slices in a fan pattern to cover the bottom fully with a one slice layer. Season the potatoes with salt, pepper and a light sprinkle of Rosemary. Sprinkle the shredded cheddar over the potatoes to make a thick layer. Add the onions and garlic. Repeat until you reach the top of the pan. Then make 2-3 more layers leaving the outermost layer off each time. The potatoes will shrink and this will help the tart keep its shape. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Now, fold the remaining bacon over the top of the tart. Make sure you are sealing the top of the tart.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NXr1YIx2ewE/TbX7t_4Ji4I/AAAAAAAAAJ8/Lex4oyrWbTw/s1600/DSCF0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-NXr1YIx2ewE/TbX7t_4Ji4I/AAAAAAAAAJ8/Lex4oyrWbTw/s640/DSCF0005.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once you have finished folding all of the bacon over, give your tart a slight push of your hand to firm up the wrapping. Place a small lid or oven safe plate on the center of the top to stop the bacon from curling in the oven. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-COnWrmHdMJM/TbX8N5c8X-I/AAAAAAAAAKA/8epMowUrFqg/s1600/DSCF0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-COnWrmHdMJM/TbX8N5c8X-I/AAAAAAAAAKA/8epMowUrFqg/s640/DSCF0006.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div> Place the skillet on a cookie sheet to catch any bacon grease that comes over the edge. Bake the tart for 2.5 - 3 hours. When you take the tart out of the oven, drain off the grease from the skillet and remove the tart by flipping it upside down onto a plate, removing the parchment paper and flipping it again onto another plate to make it the right way up.<br />
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Cut the tart into pie shaped pieces and serve.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">...then run for a few hours on the treadmill reminding yourself that it was worth every minute.</div><div><br />
</div>Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0tag:blogger.com,1999:blog-4608376936195572473.post-66156091188613036412011-04-25T17:39:00.000-05:002011-04-25T17:39:20.168-05:00First crack at the blog.Well, I have decided to start a food blog. The main reason for this is so I have a copy of all of my recipes with photos and such but if anyone gets inspired through my kitchen tom foolery to make anything...then great.Food is air...http://www.blogger.com/profile/03798285786084423061noreply@blogger.com0