Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer
Beef
,
Sauces
,
Spicy
,
Vegetables
No comments
The combination of the sweet, juicy tomato salad base, along with the seared beef, and aromatic sauce works whether you’re enjoying it on a warm autumn day, or cold, rainy night. My only regret is I didn’t have any crusty bread around to soak up all those incredible juices. That's a rookie mistake any time of year!
Like I said in the video, horseradish is easy to find these days, especially in the higher-end grocery chains. It’s usually sold by the pound, so don’t be afraid to ask the produce person to cut you off a smaller piece, as the roots can get pretty big. If you’ve never used fresh horseradish before, I hope you check it out soon. Enjoy!
Ingredients for 2 portions:
2 tbsp vegetable oil for frying
4 pieces (about 3-oz each) beef top sirloin, pounded into 1/4-inch thick medallions
salt, pepper, and cayenne to taste
flour as needed
2 cups cherry tomatoes, quartered
1 tbsp rice vinegar
1/2 tsp salt
1/4 tsp sugar
freshly ground black pepper to taste
For the horseradish cream:
1/3 cup crème fraiche
2 tbsp freshly, finely grated horseradish root
pinch of salt
Perfect Polenta – Dedicated to Some Fun Girl
I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, “hey, some fun girl!”
Of course, years later I realized he was actually saying, “vaffanculo.” I’ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble.
Besides severe burns, there’s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it’s perfectly soft, you will have one of the world’s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy!
Ingredients for 4 Portions:
4 cups water or broth
1 cup polenta (you can use regular corn meal, but it’s not as easy to work with, and the texture isn’t as interesting)
1 tsp salt
2 tbsp butter
1/2 cup finely grated Parmigiano-Reggiano
Note: if your question is, “can you add [blank] to this recipe,” the answer is yes.
Chipotle Bacon Monte Cristo Sandwiches
Appetizers
,
Bacon
,
Sandwiches
,
Sponsored
,
Turkey
No comments
When you break it all down I am a simple gal. I like to make things from scratch, but in the end some days, convenience is king! I have been a long time lover of sandwiches and truly enjoy dressing them up. Now don't get me wrong the PB&J that my daughter enjoys more times that I could handle is not what I mean by sandwich lover.
I enjoy meat packed sandwiches that have cheese and scrumptious sauce dripping from them. I love a nice grilled crusty exterior and did I mention cheese? That is a sandwich that you can call a meal!Click here for Recipe»
Harvest Pumpkin Spice Cake with Cheesecake Frosting
Cakes
,
Desserts
,
PARADE
,
Pumpkin
,
SimpleDesserts
No comments
How do I love fall? Let me count the ways: pumpkin, apple, caramel, cinnamon, cool weather, windows open, pumpkin. Well fall has officially arrived in Phoenix! Woot woot! The weather is changing, it is cool enough to smell the trees and flowers. A walk in the evening is beautiful and if you live close enough to my house you can catch a whiff of pumpkin wafting out my window.
Click here for Recipe»
Pork “Al Latte” – Now 100% Milk Free!
This stew version is inspired by the classic Italian recipe, “maiale al latte,” or “pork in milk,” but instead of the usual moo juice, I decided to make my own with chicken broth and crème fraiche. I figured I’d get the same basic viscosity and fat content (okay, maybe a tad more), but also a little more flavor, and a better texture once reduced.
I topped it with some fried sage, which is an optional, messy, but delicious extra step, and makes this much more restauranty. Simply heat a 1/2-inch of vegetable oil in a small pan, and toss in some (not wet!) whole sage leaves. Fry until crisp, about 10-15 seconds
The classic preparation involves braising and slicing a whole roast, but one taste and I think you’ll agree it translates beautifully to the stew delivery system. I really hope you give it a try soon. Enjoy!
Ingredients for 4 portions:
1 1/2 pound pork shoulder, cut in 2-inch cubes (note: I only had 1 pound, but the recipe will work with another half, which will make four nice portions)
1 tbsp olive oil
2 strips bacon
1 small yellow onion, diced
4 cloves garlic, sliced
1 1/4 cups chicken broth
1/2 cup crème fraiche
2 tbsp fresh chopped sage leaves, plus more for frying
salt and pepper to taste
red chili flakes to taste
*Simmer covered for 1 hour, and then uncovered until the meat is very tender, and the sauce is thickened. Adjust with more broth if needed.
Whiskey Jack's Down Home Steak Chili in Just 30 Minutes
30Minutes
,
Beans
,
Beef
,
JD
,
OnePotMeal
,
Soups-Stews
,
Whiskey
No comments
I am pretty sure every midwestern man is a meat and potatoes lover. Chad grew up in Iowa with a love of hearty meals. You know those stick to your ribs kind of dinners that after you eat leave you feeling completely satisfied.
As fall is upon us I have been working on some chili recipes and although I may be perfectly content with my Italian Chili or Hearty Vegetarian Chili, Chad is not! Naturally, I set out to make him the most satisfying chili that I could think of.
Click here for Recipe»
Heading Home After a Wonderful IFBC Experience
I'll be driving back to San Francisco with my partner in crime, Andrew Scrivani, after a very successful and fun-filled IFBC in Seattle. Our session went very well and a good time was had by all, or at least that's what they're telling us.This video was posted by cookbook author and photographer, Carol Marty, on the blog Every Bite - Karen & Carol, and shows a brief snippet of our "show." You can read her post here, and/or follow her on Twitter. Thanks for sharing, Carol!
I'll be back in town late Monday evening, and hope to have a brand new video posted sometime on Tuesday. Stay tuned, and as always, enjoy!
Caramel Temptation Bananas Foster Monkey Bread
One of my favorite things to do in the kitchen is to take a culinary inspiration and turn it into something else. Like our 4 Layer Pizza Dip: the inspiration of pizza turned into a fun dip / casserole. I have been having a lot of fun with desserts and our Crazy Caramel Apple Pie bombs are a perfect example of that.
Click here for Recipe»
Hello from Seattle!
*
Nutty Apple Cocktail - The Perfect Autumn Drink
Hi Slow Roasters! It's Ladies Night. We are in full fall celebration mode and you are invited! Our Nutty Apple Cocktail is just what you need. Smooth and welcoming hazelnut and apple flavors with caramel undertones are wrapped in french vanilla cream to make this a perfect for anytime and every time cocktail.
Click here for Recipe»
Chia Chocolate Pudding – Sort of a Pet Project
If you’re looking for a rich and decadent chocolate pudding then keep moving. As nutritious as this “superfood” is supposed to be, you can’t expect the same results substituting bird seeds for eggs, butter, and cream. That said, if you’re craving something sweet, relatively chocolately, and comparatively healthful, then chia seeds may be a good option.
Chia seeds are all the rage right now, and are usually seen in breakfast pudding form. In fact, I learned about them after seeing this on my friend Elizabeth’s blog, Saffron Lane. I’ve never been a big breakfast pudding guy, so I decide to do a dessert for my first attempt. Plus, I needed an excuse to use chocolate covered hemp seeds.
They're incredible easy to work with, and I look forward to doing more experiments. If you have any tips or tricks I should know about, please feel free to pop off. And if you’ve never tried using chia seeds before (the pet plant doesn’t count), I hope you give this a try soon. Enjoy!
Ingredients for 2 servings:
1/4 cup chia seeds
1 tablespoon brown sugar
1 tablespoon white sugar
2 tablespoons cocoa powder
1/2 teaspoon instant coffee
1/4 tsp vanilla
a few grains of salt
1 cup milk
chocolate covered hemp seeds, optional
chocolate covered hemp seeds, optional
Homemade Sriracha – A Hot Sauce Worth Crowing About!
So, instead of continuing to help people fit spicy, square pegs in hot, round holes, I figured it was time to show just how easy it is to make your own homemade sriracha. I’ve listed exactly what I added below, but when you get to the end of the process, it’s very easy to adjust with extra salt, sugar, and/or vinegar if need be.
I don’t want to sound “cocky,” but the flavor, color, and texture are remarkably close. Now, if I just pronounce it right. It sounds fine in my brain, but something happens in my mouth on the way out.
Anyway, this is a fun project, and a really delicious, must-have hot sauce. I hope you give homemade Sriracha a try soon. Enjoy!
Ingredients for about 1 1/2 cups Sriracha:
1 1/2 lbs of red jalapenos and red serranos, stems removed
4 cloves of garlic, peeled
3 tbsp light brown sugar
1 tbsp Kosher salt
1/3 cup water
1/3 cup water
1/2 cup of distilled white vinegar
Suspect Heading North on 5
The video below was shot the last time I was in Seattle for this event, and it features one of my favorite things to do when traveling; improvised hotel room cuisine! If you’re interested, you can read whole story here. Enjoy!
Hotel Room Cup O' King Salmon
Salad Lyonnaise – A Super Salad from a City of Meat
Don’t worry…this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it’s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg.
As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone’s last meal. There’s good, and then there’s death row good. Anyway, I’ve been dying to film this old favorite, and I really hope you give it a try soon. Enjoy!
For 4 generous portions:
2 heads frisee lettuce, aka curly endive, or use arugula
8 oz bacon (or pancetta if you want to experience something closer to real lardons)
4 large eggs
1 tbsp chives
For the dressing (makes extra, about 3/4 cup total):
1 generous tbsp minced shallots
1 generous tbsp Dijon mustard
salt and pepper to taste
1/4 cup sherry vinegar
1/2 cup lightly flavored olive oil
Jack Daniel's Salted Caramel Fudge Brownie
Bars-Brownies
,
Chocolate
,
Desserts
,
JD
,
Whiskey
No comments
Although I prefer lemon over chocolate my favorite cookie is the chocolate chip cookie. I prefer vanilla over chocolate {{{gasp}}}... You can keep reading, its okay. I swear I am human. So anyway, I prefer vanilla over chocolate, yet I would choose a brownie over a blondie any day.
There is just something about the perfect simplicity of a brownie. Sugar, butter, chocolate, eggs... It is very perfect. Well, almost. I have been enjoying our Lazy Day Brownies that are so good they won a blue ribbon in a cooking contest! I decided to take the premise of the simple brownie that I love and kick it up a bit.
Well, how do you do that?
Click here for Recipe»
Sorta Porchetta
I decided to try using a small pork shoulder roast. The plan was to mimic the same flavors, but cook it more like pork loin, instead of the usual fork tender, falling apart state we associate with this cut. Pulled pork was not what I was after here.
What it didn’t feature however, was that crispy skin, also known as “the best part.” I wish I’d thought of it before I finished the video, but what I should have done was fried up some diced pancetta (un-smoked Italian bacon) until it was perfectly crispy, and topped the sandwich with that! That would have put this already fine faux-porchetta over the top! I hope you give this a try soon. Enjoy!
Ingredients for 4 very large portions:
2 1/2 pound boneless pork shoulder roast, butterflied open, and slashes made all over the connective tissues
olive oil as needed
1 tbsp kosher salt (2 tsp for inside, and 1 for out)
1 tbsp black pepper
2 tbsp chopped sage leaves
2 tbsp chopped rosemary
6 cloves minced garlic
zest from a large orange
2 tsp fennel seeds, crushed
- Stuff, tie, salt, and refrigerate uncovered for 24 hours
- Roast at 450 F. for 15 minutes
- Reduce heat to 250 F. and roast another hour, or until an internal temp of 145 F.
For the vinegar sauce:
1/2 anchovy fillet
1 tsp hot chili flakes or to taste
1/4 cup white wine vinegar
30 Minute Bacon Lovers Chicken Alfredo with Fettuccine and Broccoli
30Minutes
,
Bacon
,
Broccoli
,
Italian
,
PARADE
,
Pasta
,
Skillets
,
Vegetables
No comments
Bacon Lovers Chicken Alfredo with Fettuccine and Broccoli takes your standard chicken alfredo to a whole new level. Packed with bacon, alfredo sauce, chicken and broccoli this dish is out of this world. Truly a taste of something you would order at a fine Italian restaurant without the hefty price tag and in the comfort of your own home.
Click here for Recipe»
Cronuts! Part 2: The Sights and Sounds
Both were very good, and the second batch was more impressive looking, but I’m thinking that for a true croissant/doughnut hybrid, thinner and with less layers may be the way to go.
Of course, if you’re going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier cronut is probably a better delivery system. Rest assured, further exploration is inevitable.
Of course, if you’re going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier cronut is probably a better delivery system. Rest assured, further exploration is inevitable.
Note: These cronuts were fried in grapeseed oil, at 350 degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.
Cronuts! The Doughnuts That Make People Go Nuts! Part 1: The Dough
This croissant/doughnut hybrid was invented by Dominique Ansel at the Dominique Ansel Bakery in New York City. It became an overnight sensation, and now people stand in line for hours just for a chance at getting one of the precious few that are made each day.
Why all the hype? Very simple – it has the shape and flavor of a doughnut, yet features the crispy, flaky texture of a buttery croissant. What’s not to hype? Anyway, after seeing like two dozen new reports on the craze, and receiving a scary number of food wishes for it, I decided to give it a go, if for no other reason than to save a few of my NYC friends the humiliation of being Instagrammed standing in that line.
It’s a procedure I do all the time, as in once, back in culinary school, thirty years ago. So, instead of going by the book, or even looking in a book, I winged it, and not only that, I streamlined things too. Instead painstakingly pounding out perfectly sized slabs of cold butter, I decided to try simply spreading softened butter instead. I also threw caution to the wind, and pulled off the rare and terrifying “double fold and turn,” and lived to tell the tale.
Like I said in the video, we’ll cover the final results in Part 2, but spoiler alert…these were awesome. I did two different versions, one regular, and one with an extra “fold and turn” which resulted in a taller, and even more impressive cronut. Stay tuned!
Ingredients for 16 Cronuts:
1 package dry active yeast (2 1/4 tsp)
1/2 cup warm water (105 degrees F.)
1 teaspoon fine salt
2 rounded tablespoons white sugar (add an extra if you want a sweeter 'nut)
1/2 cup milk
2 tablespoons melted butter
1 teaspoon of vanilla extract
1 large egg
1/8 teaspoon ground nutmeg
1 pound all-purpose flour, more as needed
6 ounces soft, unsalted, "European-style" butter (12 tablespoons)
Fist steps:
- Combine yeast and warm water, and let sit five minutes.
- Add the rest of the ingredients, except for the flour and the European-style butter, and whisk to combine.
- Add the flour, and knead for about three minutes or until a soft sticky dough ball forms.
- Wrap dough in plastic, and refrigerate for 20 minutes.
- Roll dough out into roughly a 18 x 9-inch rectangle.
Caramel Spiced Pumpkin Parfait
Desserts
,
PARADE
,
Pumpkin
,
Trifles
No comments
It is merely the first week of September and all I can think of is fall. As I am truly craving pumpkin, apples and warm woodsy spices I had a desire, no actually I had a need to enjoy a fall dessert. I swear the pumpkin was calling to me from the nearly bare shelves at the grocery store. Apparently I am not the only one craving fall, as most of the pumpkin was sold out.
I give you 4 incredible layers of warm autumn flavors that come together to bring you a taste of fall. Layer upon layer of warm, spiced flavors that
Click here for Recipe»
Cheesy Pepperoni Pizza Beer Bread
Beer
,
Breads
,
Italian
No comments
I have been having so much fun with food this week. Yummy trifles, bites, poppers and bread. I love taking 2 of our favorite foods and transforming them into one spectacular dish. That is exactly what you see. Quick and easy beer bread and cheesy pepperoni pizza have come together in the Cheesy Pepperoni Pizza Beer Bread.
Click here for Recipe»
A Tomato and “Dirt” Salad You’ll Really Dig
In addition to an otherworldly fried chicken appetizer, and a “granulated,” aged beef burger some (including my wife Michele) consider the best in the City, the MBC also features daily specials, and one such offering was described as an “heirloom tomato salad topped with a crispy rye crumble.”
That sounded great to us, and our server vouched for its excellence, so we happily included it among our starters. What we didn’t know at the time, was that our server had defied the kitchen and refused to use the dish’s official name, “tomatoes and dirt.”
I was this close to going into that kitchen, ratting her out, and maybe getting a free dessert for my trouble, but thought better of it, and decided to quietly finish the salad, knowing that I would share it here, dirty name and all. Anyway, this is my version, and I hope you give this a try soon. Enjoy!
Ingredients for 4 Small Portions:
8 oz burrata cheese, or fresh ricotta
Enough freshly sliced tomatoes for 4 portions
Wine vinegar, extra virgin olive oil, salt and pepper to taste
Fresh sliced basil leaves
For the crumbs:
2 tbsp olive oil, more if needed
3 large brown mushrooms, minced fine
big pinch of salt
3 slices of dark rye, made into crumbs
1 rounded tablespoon ground almonds (aka almond meal, almond flour, or just crush your own)
Copycat Starbucks: Cranberry Bliss Bars
If you have ever been to Starbucks in the fall or winter I am sure you have at seen these spectacular treats, if not devoured one or twenty. Cranberry Bliss Bars are perfectly named they are pure dessert bliss packed into a little bar.
Munchkin and I had so much fun making these bars. My 3year old has been promoted to chief egg cracker. Over the summer we ate a lot of scrambled eggs and omelets so I would plop a dozen eggs on the counter and let her practice. Well, I have to tell you after a few dozen, she cracks eggs better than any kid I have ever met and even better than some adults. I still have to teach her
Click here for Recipe»
Ultimate Jack Daniel's Game Day Recipes
JD
,
Roundups
,
Whiskey
No comments
It might surprise you to hear that just 4 months ago there was no Jack Daniel's to be found in our home. We had been dabbling in different flavors and cooking with wine and beer more often. Once we sampled Jack Daniels that was it.
I was over the moon with the flavor profile and just knew it cooking with it would make it a home run!
Click here for Recipe»
The Surf is Usually Tougher Than the Turf
I’m sure you’ll have no problem coming up with lots of meaty ideas for tomorrow’s Labor Day cookout, but new and exciting seafood options can be a little more challenging. So, just in case you’re going to eschew the traditional four-legged fare, here are some alternative ideas to surf through. If any of these catch you hook, line and sinker, just follow the link in the caption to see the original post, and get the ingredients. Enjoy! |
| Grilled Tuna with Fresh Horseradish |
 |
| Grilled Salmon with Garlic, Ginger & Chilies |
 |
| Grilled Swordfish Bruschetta |
 |
| Fennel-Smoked Salmon |
Subscribe to:
Comments
(
Atom
)
No comments :
Post a Comment