Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work
Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.
This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.
I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!
Ingredients for 4 portions:
2 pounds Korean-style (aka flanken style) beef short ribs
1 kiwi
For the chili rub:
1 tbsp ancho chili powder
1 tbsp sugar
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste
50 Perfect Dishes for your Labor Day Party - Burgers, Grilled Chicken, Sides and More
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Next Up: Kiwi Rubbed Beef Short Ribs
I'm back in San Francisco, and will be posting a new video recipe tomorrow featuring a rather successful experiment involving Korean-style, beef short ribs. Also, my sincerest thanks to all those who sent their thoughts regarding my uncle Bill this week. They were very much appreciated. Stay tuned!
Chocolate Caramel Cookie Cocktail Shooters and 5 More Shooter Favs
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I am a sweet lover. Cookies are right up my alley, so Chad came up with these fabulous caramel cookie flavored cocktails that are served with a chocolate cookie on top that were perfect for me.
These shooters are sweet and chocolaty with a touch of caramel that make these exactly what your get together needs. Whether you are having the girls over for a Ladies Night gathering or serving them up your weekend card game these Chocolate Caramel Cookie Cocktail Shooters are exactly what you need.
Half of entertaining is flavor and presentation. These cocktail shooters have it all.
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Oreo Cookies and Cream Pudding Pops
Pudding pops remind me of my childhood. I remember my mom picking them up as a special treat for my dad, but of course he would always share them with us kids. A 6 pack was gone in an instant to one loving dad and 5 grateful children. I clearly remember that rich and creamy pudding pop. It was soft and perfectly chocolate. But inevitably, it would end and all I would be left with was the stick.
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Pardon the Interuption
I'm back east for my uncle Billy's funeral, and will be away from the blog for a day or two. I'd like to take this opportunity to thank everyone who passed along their condolences, and to let you know how much I was touched by the response. Thanks again, and stay tuned!
The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!
I’ll often add a tablespoon or two of mayonnaise when I make a vinaigrette, to help emulsify things, as well as provide a little extra creaminess to the dressing. With that in mind, when I get down to the end of a jar, I don’t scrape, I shake.
I’m posting the ingredients I used below just in case you’re curious, but this post isn’t really about a recipe, but simply a tip for using up the last of that mayo without all that annoying butterknifing. Now, I just need to work on a recipe for using up the last of the dressing clinging to the inside of the jar. Enjoy!
Ingredients for 1 1/2 cups of dressing:
1 empty mayo jar, with at least 1 tbsp of mayo inside
1 clove minced garlic
1 tbsp chopped fresh herbs (I used parsley, thyme, and chives)
1/2 cup wine vinegar
1 cup olive oil
salt and pepper to taste
cayenne to taste
In Memoriam: William D’Arduini
After I left the California Culinary Academy to start Food Wishes, I gave him one of my chef coats, and whenever I’d visit, he’d be wearing that coat, busily cooking away, looking every bit the part. He was a barber and hairstylist by trade, but Uncle Billy could have been a world-class chef. His passion for food, and for life, was boundless. Running up the stairs from his second, basement kitchen, carrying a giant pan of food, smiling broadly, talking loudly, wearing that old, white chef coat, is how I will always remember him.
I can think of no better tribute than to re-post the videos he was involved in below. In the “Homemades” video, you can actually hear Uncle Bill helping me with the narration. Of course, in true Food Wishes style, we only see his hands, but by watching the stylish way he handles the food, it’s very easy to see that he had a special touch.
Our heartfelt thoughts and prayers go out to my Aunt Angela and the rest of the family. I can’t begin to imagine how difficult this is for them, but hopefully they can take some comfort in knowing just how much pleasure Uncle Billy brought to those around him. Not only did he feed the party, but he was usually the life of it too. He will be dearly missed.
Rest in peace, Uncle Billy. We loved you, and will continue to love and remember you through all the amazing dishes you so generously shared. I know one thing, the food in heaven just got a lot better. Enjoy.
Homemades - Making Pasta with Uncle Bill (read original post here)
Chicken D’Arduini (read original post here)
Arancini - Italian Rice Balls (read original post here)
Strawberry Lime Yogurt Popsicles
My 3 year old is as fickle as little girls come. One day she loves loves loves lemon and I make a batch of our favorite Raspberry Lemonade Popsicles. The next day she says, "Mommy, I don't like lemon". Fine, what would you like? Blueberry Vanilla Yogurt Popsicles? Oh yes, mommy! OK. After one... "Mama, I prefer strawberry". Seriously? I can't imagine how she became so fickle. Oh, wait. Maybe I know someone like that.
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Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay
There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.
One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!
Makes about 1 1/2 cup Peanut Dipping Sauce:
3/4 cup smooth all-natural, pure peanut butter
2 cloves garlic, finely minced
2 tbsp brown sugar
1 tbsp fish sauce
2 tsp soy sauce
2 tsp sesame oil
1/2 lime, juiced
sriracha or other hot chili sauce, to taste
Red, White and Blue Cocktails for Labor Day
It's hard to believe that Labor Day is just around the corner. Back to school, birthday 'season' (for my family), and soon it will be Halloween and before you know it... Christmas. Where has the year gone? Labor Day weekend it a great time to kick back and relax. Take a break your have earned it. I mean Labor Day is actually meant to celebrate your social and economic contributions.
Can you think of a better way to toast to your achievements, than with one of these scrumptious Red, White and Blue cocktails? Kick your heals off and pour one tonight!
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Beef Satay – You Should Warn Your Tongue
It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.
This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!
2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick
Satay Marinade:
1 tbsp grated ginger
4 cloves garlic, crushed
2 tbsp minced onion
1/4 cup packed brown sugar
1/4 cup fish sauce
2 tbsp soy sauce
2 tbsp vegetable oil
2 tbsp ground coriander
1 tbsp cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
Southwestern Style Grilled Pizza with Chicken in Just 30 Minutes
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Summer grilling has never been better than it is with the addition of grilled pizza. The grill gives pizza this fabulous flavor that reminds me of brick oven pizza. I started grilling pizza about a month ago. Let me tell you, whether it is cooked on a pizza stone or straight on the grill, it is some of the best pizza I have eaten.
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Jack Daniel's Double Kick Barbecue Sauce
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I have several favorite purses, several favorite cakes, and many favorite cheeses. So why would I choose one favorite barbecue sauce? Well, I wouldn't. I love experimenting with different flavors and coming up with different sauces for different dishes.
Chad has been asking for barbecue and I have been loving cooking with Jack Daniels, so I put the two together and created a fabulously scrumptious barbecue sauce with a deep smoky flavor and a little kick the chile pepper paste. The sauce is perfectly sweet and so good it will be devoured.
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Happy National Hot and Spicy Food Day Eve!
Anyway, in honor of this very special day that somehow food bloggers and media outlets know is August 19, I’m re-posting this spicy sausage ragu recipe. This crowd-pleaser is so easy, so tasty, and a perfect way to celebrate this made-up holiday. Enjoy!
Focaccia – Surprisingly, Not Italian for “Fingers”
Nope, I figured focaccia meant, “fingers.” Since the signature characteristic of the bread is the deeply dimpled surface, and those holes are created using well-oiled fingers, it made perfect sense. Plus, fingers starts with an “f,” as does focaccia, which reinforced my brilliant theory. Anyway, now we know.
A few of my favorites would be chopped olives, caramelized onions, and sliced grapes. You can add pretty much anything to the top when you do the old finger poke, and proceed as demonstrated. Of course, depending on your garnishes, you may have to cook it a little longer, but I’m sure you’ll figure that out. No matter how you customize it, I hope you give this classic flat bread a try soon. Enjoy!
Ingredients for 6 large portions:
– Combine:
1 package (.25 oz) active dry yeast
1 cup warm water (105 F.)
2 tbsp extra virgin olive oil
3/4 tsp salt
1/4 cup semolina flour
2 tsp minced fresh rosemary
2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)
*As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 oz.
*This will work with just all-purpose flour, but I prefer the bread flour and semolina
*This will work with just all-purpose flour, but I prefer the bread flour and semolina
– Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.
– Let rise until doubled, flatten on oiled pan, let rest 15 minutes, drizzle with olive oil, poke dough with finger tips, let rise 45 minutes or until doubled, brush lightly with olive oil, top with more rosemary and sea salt.
Jack's Tennessee Sweet Tea
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I have to admit I am really on a Jack kick. I love the woody, smoky, sour and sweet flavors that come through in Jack's Tennessee Whiskey. Whether we are developing cocktails, main dishes or desserts I have found this whiskey to translate perfectly.
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Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!
So, just in case you’re one of these people who prefer your culinary techniques not to be dangerous or difficult, I’m posting this alternative method. Sure it’s just as fast, just as easy, and way safer, but you do have to admit, my style was way more exciting.
Anyway, since I had freshly cut corn at my heavily-scared fingertips, I decided to show you my new favorite recipe for creamed corn. This lower-cal take on the classic side dish features Greek yogurt and a little Indian spice, and I was absolutely thrilled with how it came out.
The flavor was great, and the tangy yogurt gave the dish such an interesting texture. I couldn’t stop eating it. So, if you’re looking for another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you give this a try soon. Just be safe, and as always, enjoy!
Ingredients for 4 portions:
2 large ears sweet corn
2 tsp olive oil
salt to taste
2 cloves garlic, minced
cayenne to taste
1/4 tsp smoked paprika
1/4 tsp garam masala
3 tbsp plain Greek yogurt (or more if you want it creamier)
Simple Homemade Buttermilk Ranch Salad Dressing
I remember growing up my favorite part about eating out was ordering a big salad with Homemade Buttermilk Ranch Salad Dressing, well that and the loads of bread. I'm an admitted carbivore. Don't judge. haha Truth be told, I actually always ordered extra extra dressing. I loved all the spices and the rich and creaminess of homemade dressing.
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Meat Lover's Cheesy Stuffed Pizza Burgers in 30 Minutes
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Summer is winding to a halt as the kids head back to school and the sweltering heat finally starts to cool. Many people will start to pack up their grills. But, I caution you... Before you do, you MUST try this fabulous burger. Meat Lover's Cheesy Stuffed Pizza Burger is spectacular!
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Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb
In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?
I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.
Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!
Ingredients for 2 Portions:
2 center-cut, boneless salmon filets (8-oz)
salt and pepper to taste
For the relish:
corn kernels from 2 ears of sweet corn, plus any juices
6 stripes bacon, sliced
1/4 cup green onions, white and light parts (reserve green for garnish)
1/4 cup diced red pepper
salt, pepper, cayenne to taste
2 tsp olive oil (optional depending on how much bacon fat you had)
1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)
*I didn’t have any in the garden, but a little fresh tarragon is great in this too.
View the complete recipe
View the complete recipe
Frozen Chocolate Covered Banana Treats
Coming up with treats for my Munchkin are always fun. But planning treats for parties is purely exciting. As I mentioned before my 3 year old is on a sprinkle kick. I am pretty sure if you put sprinkles on Brussel sprouts she would eat them, well maybe not. But, every dessert I make now has sprinkles, the Funfetti Sugar Cookie Dough Dip that we created recently was loaded with sprinkles.
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Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl
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Real paella is not baked, but cooked on top of a fire, which results in a similarly textured rice to what you see here, except a layer caramelizes onto the bottom of the pan, and those gloriously crunchy bits are considered the best part. So, basically I’m telling you we left out the best part.
The trade-off is that this method eliminates most of the finesse and monitoring required by the traditional method. Consider this a gateway paella, and the first step to a serious, lifelong addiction. Besides the method, ideally you’ll use a wider variety of ingredients; things like clams, mussels, squid, chicken are all very commonly used, and will make your rice that much more interesting.
Anyway, if you’ve never tried to make paella before, I really hope this inspires you to give it a go. The Arborio we use here is easy to find in the big grocery stores, and as long as you stick to the liquid/rice ratio, there’s not a lot that can go wrong. And like I said in the video, stay tuned for my future attempt at a more classic version. In the meantime, I hope you give this quick and easy paella a try soon. Enjoy!
Ingredients for 4 large portions:
(best to use a 12 or 13 inch wide skillet)
For the saffron broth:
2 tsp olive oil
reserved shrimp shells from 1 pound of jumbo shrimp
1/2 to 1 tsp saffron threads, depending on how strong you want the flavor
2 1/4 cups chicken broth
*Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.
For the paella:
1 tbsp olive oil
8 oz sliced chorizo sausage, or any smoky, spicy sausage
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/3 cup Arborio rice
1/2 cup green peas
1 tsp regular or smoked paprika, optional depending on how much was in the sausage
2 cups (exactly) hot saffron broth, or just plain hot chicken broth
1 pound peeled and deveined jumbo shrimp
1 sweet red pepper, cut into thin strips
salt and cayenne to taste
garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley
lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)
*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.
Tequila Sunrise Classic Cocktail
If I had to describe myself, I would have to say I am not necessarily hip or up to date on the trends. I love the classics. Things that stand the test of time. Classic movies; I love Breakfast at Tiffany's and a gazillion other movies from years ago. Classic music soothes my soul; dare I say I love 50's, 60's, 70's and 80's music. Classic cars... Oh my heavens don't get me started. And of course classic cocktails.
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Southwestern Ham and Cheese Quinoa Bites
We are in bite size mode here at The Slow Roasted Italian! Our 'Mini Me' Slow Roaster (our munchkin) is going through a super picky phase. Unless its a dessert with sprinkles it needs to be bite sized to be a favorite. Luckily, we have come up with some fantastic healthy combinations that she is just devouring. Southwestern Ham and Cheese Quinoa Bites are fabulous for the whole family and something that Munchkin willingly devours!
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Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer
August is national goat cheese month (no, I don’t know who decides these things), and what better way to enjoy chèvre than by topping it with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and black pepper to keep things interesting, and you’re looking at a very special treat. Just make sure to use stale bread.
By the way, if you don’t have any day-old bread, but still want to enjoy this post haste, simply toss the toasted, olive-oiled slices into a 350 F. oven for a few minutes, to dry out and crisp up before you top with the cheese. Either way, you're in for a significantly tasty summer treat. I hope you give this a try soon (while it’s still summer!). Enjoy!
Ingredients for each Warm Goat Cheese & Peach Tartine:
1 thick slice French bread, sourdough or not
1 tbsp olive oil, or as needed
2 oz fresh goat cheese
3 slices fresh peach
fresh thyme leaves and freshly ground black pepper to taste
salt to taste
5 Minute 'Eggless' Funfetti Sugar Cookie Dough Dip
Simplified party planning is the name of the game. I remember the old way, believe me. Days upon days stent prepping and preparing for a party that would last a few hours. You would think I was planning a Royal wedding. But, after I became a mom my time became even more precious. So, now I spend time thinking about how to simplify.
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Rocket Pops - Coffee Fueled Popsicles Ice Pops
We have been on such a coffee kick since we returned from New Orleans. I love coffee but in the summer it is just miserable to drink a hot cup of joe. I've spent a lot of time and money at my favorite coffee shop enjoying my favorite iced coffee drinks. Heck, I buy mocha lattes and frappes and cafe this and that everywhere we go.
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Good and Gooder
Hello there! I wanted to share two cellphone shots I took this weekend, along with a couple of announcements. When I posted our watermelon agua fresca video last week, I got a bunch of comments on YouTube saying that cantaloupe makes an even better one. So, I had to immediately test one out, and...it's a tie. Both melons make marvelous agua frescas!Also, I've started playing around with the "cronut." This croissant/doughnut hybrid has all the food fetishists in a tizzy, and I was encouraged by this first attempt. Not sure exactly when it might make its official appearance, but stay tuned!
Watermelon Agua Fresca – It’s Like Water, But Fresher!
I’m guessing that back in the day before modern plumbing and refrigeration, water may not have always been the best tasting beverage around. Drinking wine and beer all day is a fantastic alternative, but not necessarily when you have things to do, and empires to build.
So, they took some stale, tepid water, and freshened it up with some nice cold, sweet fruit. You have to admit, that sounds pretty plausible. Anyway, that’s my story and I’m sticking to it. The bottom line is, there’s really nothing quite as restorative and refreshing on a sweltering summer day. I hope you give this delicious agua fresca a try soon. Enjoy!
To make 2 quarts Watermelon Agua Fresca:
5-6 cups freshly scooped watermelon
2 cups cold water
enough simple sugar syrup to sweeten to taste (recipe as follows)
Simple Syrup:
1/2 cup sugar
1/2 cup water
(you can make any amount by simply using a 1 to 1 ratio, and heating until the sugar dissolves)
View the complete recipe
View the complete recipe
Fudgy Walnut Black Bean Brownies
Some days it seems a toddler could get a sugar high from just looking at a dessert too long! I realize we enjoy some pretty decadent foods, but we are always trying to find ways to balance that out. Desserts that are made without processed sugars are a great choice for us. Fudgy Walnut Black Bean Brownies are a perfect choice. Decadent and healthy!
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Sex on the Beach - The Classic Beach Cocktail
The Sex on the Beach cocktail makes me think of spring break in Florida. Sunshine, sandy beaches, sun tanning, being young and having fun. I never did make it over to Fort Lauderdale for spring break (where this cocktail was originally created in the late 80's) , but I did make great memories on Fort Myers, Sanibel and Boca Grande beaches, that's for sure!
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