Alright, so i completely understand that fajitas are relatively inexpensive to make in the first place but this was a last second innovation. I was at work with my guys (I work with the developmentally disable) and steak was on the menu. There were no side dishes planned, no starches, no veggies, nada... just steak on the menu. We had 30 minutes to eat and get out the door and needed to think quick. Luckily the guys had left the steak on the counter to thaw from being to far back in the fridge, so it was at room temperature, which is always key when planning a good steak!
We salted and peppered the steak liberally. Turn the frying pan on high and got ready to sear the hell out of that nice 16 oz strip steak.
While we waited for the pan to heat up before throwing the steak on I started to look through the cabinets, the fridge, the freezer just to see what we had. There was instant rice, BLAH. There were potato gems, yuck! There was week old salad... stinky! and then there was frozen organic corn, my eyebrows perked up, pleasantly surprised. Then I went back to the cupboards. There was a can of diced tomatoes, and a can of black beans. Instantly I knew... Dinner was going to be amazing!
The pan was hot, we threw on the steak. That initial sizzle always excites me!
We popped open the can of tomatoes, the can of black beans and then measure out a cup and a half of frozen corn.
The steak had seared on both sides for about 5 minutes each. I poured on the tomatoes, poured on the drained can of black beans and dropped in the corn and one diced onion, ALL IN THE SAME PAN!
I sprinkled it all with about 2 tablespoons of garlic powder and about the same amount of seasoned pepper. I dripped a couple teaspoons of green Tabasco mixed it all together and let it marry over the steak. The aroma was toxic... I was salivating. I turned the heat down to medium.
After the salsa was pretty well married I took out the steak to rest for a couple minutes while the other ingredients reduced some. I sliced the steak up in thin easily served 1/4 inch thick strips and served the whole goodness with lightly toasted 6" corn tortillas
AMAZING! and it all only took about 15 minutes to make and served 6 easily!
Hope you enjoy it.
Thursday, April 8, 2010
Wednesday, April 7, 2010
My sweet & spicy thai style salsa
three peeled and diced english cucumbers,
1 half diced red onion,
1/2 cup of celantro,
2 diced red peppers,
2 jalepenos,
1 drained can of mandarin oranges sliced in half,
1 tablespoon of diced ginger,
3 tablespoons of sweet chilli sauce,
a splash or three of pure OJ,
soy sauce to taste,
dry red pepper flakes (the kind... you put on pizza)
and enjoy!!
This is a fairly chunky recipe but if like it smoother throw it in the blender for a couple spins.
1 half diced red onion,
1/2 cup of celantro,
2 diced red peppers,
2 jalepenos,
1 drained can of mandarin oranges sliced in half,
1 tablespoon of diced ginger,
3 tablespoons of sweet chilli sauce,
a splash or three of pure OJ,
soy sauce to taste,
dry red pepper flakes (the kind... you put on pizza)
and enjoy!!
This is a fairly chunky recipe but if like it smoother throw it in the blender for a couple spins.
Tuesday, April 21, 2009
Raspberry Ginger Pork Roast
This I made on a whim and it was DELICIOUS, though dry... if any of you have any ideas to keep it moist help me out! BUT it did make an exceptional sandwich the next day with some mayo and dijon mustard.
3 lb center cut & tied pork roast
½ lb medium diced lardons or ½ lb thick cut bacon
3 cups fresh or frozen raspberries
4 Tb fresh diced and peeled ginger
1 ½ red onion
2 cups button mushrooms
½ cup sugar
¼ olive oil
Salt
Fresh ground green peppercorns
Prepare you roast well in advance; lightly salt and pepper the full cut of meat tie and let reach room temperature (about an hour). While waiting prepare your raspberries and onions, using a fine cut, slice the red onion from crown to root on a mandolin. Peel your ginger root and do a fine a dice. Wash and dry the raspberries assuring not to add too much water to the mix. Slice mushrooms from top to base. Combine sliced onions, raspberries, ginger, mushrooms and lardons (if lardons not used dice thick cut bacon to substitute). Separately combine olive oil and sugar. Lightly combine all ingredients.
In a slow cook, coat the roast (now at room temperature) with the mixture, place the remainder of the mixture around the roast, salt and pepper to preference, and loosely cover with aluminum foil. Cook for 4-6 hours. To preserve moisture leave the roast covered, allow to cool in the slow cooker until ready to serve.
3 lb center cut & tied pork roast
½ lb medium diced lardons or ½ lb thick cut bacon
3 cups fresh or frozen raspberries
4 Tb fresh diced and peeled ginger
1 ½ red onion
2 cups button mushrooms
½ cup sugar
¼ olive oil
Salt
Fresh ground green peppercorns
Prepare you roast well in advance; lightly salt and pepper the full cut of meat tie and let reach room temperature (about an hour). While waiting prepare your raspberries and onions, using a fine cut, slice the red onion from crown to root on a mandolin. Peel your ginger root and do a fine a dice. Wash and dry the raspberries assuring not to add too much water to the mix. Slice mushrooms from top to base. Combine sliced onions, raspberries, ginger, mushrooms and lardons (if lardons not used dice thick cut bacon to substitute). Separately combine olive oil and sugar. Lightly combine all ingredients.
In a slow cook, coat the roast (now at room temperature) with the mixture, place the remainder of the mixture around the roast, salt and pepper to preference, and loosely cover with aluminum foil. Cook for 4-6 hours. To preserve moisture leave the roast covered, allow to cool in the slow cooker until ready to serve.
Sunday, February 8, 2009
tarte paysanne
It's so easy it's ridiculous!
1 pie crust
3 cups sliced peaches
2 cups mixed berries
1/2 cup sugar
2 tablespoons corn starch
1/2 teaspoon nutmeg
1 teaspoon crushed lavender blossoms
1/4 cup flour
1 egg yolk
Take your pre-made or home made pie crust roll it out on to a heavily floured pizza pan. It should be about 12" accross.
Combine all dry ingredients in one bowl. In a separate bowl combine all the fruit making sure that all excess juices have been drained off before adding your dry ingredients. Then lightly combine all ingredients.
Lightly crimp up the ends of your pie crust pour in combined ingredients making a mound no larger than 8 inches across. Fold up edges of pie crust as seen in the photo and lightly dust the crust with the egg yolk and sprinkle with sugar.
Bake in a preheated oven at 375F for about 40 minutes. Let cool before serving. Goes great with some vanilla bean ice cream.
ENJOY!!
the other two cookies recipes as Alton taught us...
The Thin Recipe courtesy Alton Brown
Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
The Puffy Recipe courtesy Alton Brown
Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
The Puffy Recipe courtesy Alton Brown
Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
Cranberry Almond Chews
This recipe is adapted by me from one of my TV cooking heroes, Mr. Alton Brown of good eats on the food network. It's such a tasty recipe and makes me very happy. My changes are italicized.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 14 minutes
Yield: 2 1/2 dozen cookies
2 sticks unsalted margarine
2 cups bread flour
1/4 cup Almond flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons heavy cream
¾ teaspoons vanilla extract
¾ teaspoons almond extract
2 cups dried cranberries
1 cup almond slivers
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons heavy cream and vanilla & almond extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the dried cranberries.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Sprinkle tops of scooped out cookies with a few almond slivers. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 14 minutes
Yield: 2 1/2 dozen cookies
2 sticks unsalted margarine
2 cups bread flour
1/4 cup Almond flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons heavy cream
¾ teaspoons vanilla extract
¾ teaspoons almond extract
2 cups dried cranberries
1 cup almond slivers
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons heavy cream and vanilla & almond extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the dried cranberries.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Sprinkle tops of scooped out cookies with a few almond slivers. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Thursday, January 1, 2009
lavender french café ice cream
it's so easy it's sinful. your guests will think you're the best thing since martha stewart herself but you'll know the secret! so here goes:
ingredients:
1 quart high quality french vanilla ice cream(store bought... this is the good part)
2 tablespoons of your favourite freshly ground coffee beans
1 oz. honey
1 tablespoon of lavender blossoms
let your quart of ice cream sit out of the freezer for about 15-25 minutes to get a little soft. once pliable scoop all the contents out into a mixing bowl. add your honey and stir it in (don't stir too vigorously just enough to fold it in uniformly). then add the ground coffee beans, to add the lavender place the measured whole blossoms in the palm of your hand then rub both of your hands together over the mixing bowl allowing the "ground" lavender to fall into the bowl. gently fold in the dry ingredients. prep 5 8oz (preferably metal) ramekins by placing one or two whole coffee beans upside down on the bottom of the ramekin. scoop the final mixture into 8oz ramekins and cover each ramekin with freezer paper and secure with a rubber band then place in freezer for 2-4 hours.
PLATING!!! (remember my favourite part!)
prep your plates and get a bowl of hot water. remove the ramekins from the freezer and uncover. lightly float each ramekin one at a time in the hot water to loosen the ice cream. flip upside down on plate and wiggle loose. the whole bean should be seen at the top. garnish with a few whole stalks of lavender and a swirl of honey.
ENJOY!!
this recipe serves 5
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