Spicy Coconut & Calamari Salad, Formerly Know As Failed Squid Ceviche
Appetizer
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Asian Cuisine
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Salads
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Seafood
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Spicy
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I’m not sure if it needed more time, or more acid, but it wasn’t good. Not wanting to toss it, I decided to fry it up, and maybe hide it in some pasta, or something. I went with “or something,” and this cold, coconut-spiked salad was the result. I haven’t been this happy about a failed recipe in a long time.
Not only did it make a fantastic, sort of Thai-like salad, I can see this being quite versatile as well. It was very tasty hot, and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut, as it really does make the dish. I hope you give this delicious accident a try soon. Enjoy!
Ingredients for 4 Portions Spicy Coconut & Calamari Salad:
1 pound calamari, cleaned, cut into thin rings
1 small green Serrano pepper, minced
1 red Fresno pepper, sliced thin
2 tablespoons green onion
1 teaspoon palm sugar (aka coconut)
1 generous tablespoon fish sauce
1 tablespoon rice wine vinegar
1/4 cup lime juice
2 tablespoons Coconut milk
2 tbsp vegetable oil to cook calamari
- After calamari is marinated and cooked:
1 tsp Lime juice, or to taste
1 tbsp chopped green onions
1/2 cup chopped cilantro
2/3 cup toasted coconut flakes (unsweeted)
Simple Rosemary Garlic Bread
Simple Rosemary Garlic Bread is a easy homemade bread recipe made with fresh rosemary and garlic. The bread is soft and tender; a scrumptious lightly sweetened bread with just the right amount of rosemary and garlic.
Click here for Recipe»
How to Make French Toast like Noah Greene
It’s been far too long since I shared a video from some of the new blood on YouTube. And by “new blood” I mean the young punks who will eventually put me out of work. Oh well, we had a good run. Anyway, Noah does a great job here, and I hope he keeps adding to his channel. By the way, I really like the music. Enjoy!You can subscribe to NoahGreeneCooking here.
Joe’s Special – A True Original
This mammoth plate of food features three eggs, a half-pound of meat, and more than enough spinach. Apparently a late-night patron requested his spinach omelet include a hamburger patty, and this is what happened. In respect to good ol’ made-up “Joe,” I’ve kept the original portions, so feel free to share with a friend or three.
Speaking of mammoth, this should make all you paleo-diet people who keep emailing me happy. Skip the toast and you’re in high-protein/low-carb heaven. As far as the method goes; even a caveman could do it. Just be sure to season generously at each stage, and taste at the end, and you’ll be enjoying a truly delicious, San Francisco original. Enjoy!
Ingredients for one huge portion:
NOTE: This version is mostly meat and spinach, but if you want something closer to a classic scramble, then cup the beef and spinach amounts in half. This is how most restaurants that copy the recipe do it!)
NOTE: This version is mostly meat and spinach, but if you want something closer to a classic scramble, then cup the beef and spinach amounts in half. This is how most restaurants that copy the recipe do it!)
1 tbsp olive oil
1/3 cup diced onion
1/2 cup sliced mushrooms
8 oz lean ground chuck
salt and pepper to taste
1/2 to 3/4 cup chopped, cooked spinach, squeezed very dry
3 large eggs
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
Parmigiano-Reggiano to finish the top
Raspberry Lemonade Pound Cake
Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.
Quite possibly my favorite cake of all time. We brought this dessert to a family get together recently It is bursting with lemon and raspberries! It all starts with the zest of 4 lemons. To get every flavorful drop from the lemon I 'peeled' them and then mixed the peel with sugar to release every scrumptious drop of lemon oil. Then the juice of those lemons are mixed in.
Click here for Recipe»
Award-Winning Pecan Pie...Allegedly
Nevertheless, this is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.
I used less sugar/corn syrup than most popular recipes, but I highly doubt you’ll notice, especially with that little, but not too little, scoop of ice cream on top. Some people swear by whipped cream, but I'll take the denser, colder option every time.
As I mentioned in the video, April is National Pecan Month, and what better way to celebrate than with America’s favorite pecan recipe? I really hope you give this a try soon. Enjoy!
*Pie shell should be pre-baked as shown.
2 cups pecan halves
1/2 cup butter (4 oz)
1 cup light brown sugar
1/2 cup white sugar
1/2 cup light corn syrup
1/2 tsp fine salt
1 tsp vanilla
1 tbsp bourbon
2 tbsp milk
3 tbsp flour
3 large eggs
3 large eggs
*Bake at 350 F. for about 45 minutes, or until browned and set.
My Colcannon Colcraving
I’m too busy working on tomorrow’s video to make it, but I’m really craving a bowl of colcannon. This kale, leek, and potato mash is the perfect spring side dish. In addition to being great next to anything, you can heat up the leftovers with a splash of chicken broth, and turn it into an easy and memorable potato soup. Follow this link to get the ingredients, and read the original post. Enjoy!
Happy Easter!
We stayed in a fishing cabin right on the upper Sacramento river, and there's nothing as therapeutic as the sound of a rushing river beneath your bedroom window. I forget the name, but this is a waterfall we hiked to, which had a cave behind it, so you could actually stand under the water. It was a great escape.
Anyway, time for me to catch up on email and comments, and for you to stay tuned for a new video!
Italian Easter Bread
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Happy Wednesday Slow Roasters! It has been a fantastic week already. A week full of amazing Easter recipes. Monday we shared the Hershey's Perfectly Chocolate Cake for Easter an incredibly simple and unbelievable delicious chocolate cake. Tuesday we shared the Melted Chocolate Easter Bunny Cocktail: Melted Chocolate... cocktail. Need I say more?
Click here for Recipe»
How to Debone & Butterfly a Leg of Lamb for Fun and Profit
As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, when the butcher asks you if you want it deboned, I'd appreciate it if you said something like, “I watch Food Wishes, so I’ve got it covered.” By the way, I was only half kidding about using a fat, dull knife.Bored cooks have been known to do this with butter knives, steak knives, pairing knives, or any other knife they think would win them an after shift beer (I've heard from a friend). The point is, cooks drink a lot, and you don’t need a razor-sharp blade to do this at home. So, if you’re doing a whole leg of lamb this Easter, I hope you give this simple technique a try. Have a great holiday, and as always, enjoy!
Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed
The key here is removing the bone, and replacing it an extremely flavorful wet rub. You have two options here; the easy way, or the fun way. You can go to a butcher and buy a ready-to-roast, boned and butterflied leg of lamb. They’re not cheap, but they’ll happily butterfly, trim, and tie it to your specifications. Or, you could watch the next video I’ll post on Friday, and see how easy it is to remove yourself.
If you plan on doing a leg of lamb for Easter, I hope you give this fabulous recipe a try, and also check out the next video, so you can butcher the leg yourself. You’ll save a few bucks, and that means more chocolate bunnies. Stay tuned, and as always, enjoy!
Ingredients for 1 leg of lamb (about 8 portions)
1 leg of lamb (without the shank), boned, and butterflied
For the wet rub:
1/4 cup pomegranate molasses
4 cloves coarsely minced garlic
1 tbsp fresh chopped rosemary
1 tsp Aleppo pepper, or other red pepper flakes to taste
2 tsp freshly ground black pepper
1 tbsp kosher salt
1 tsp cumin
1 tsp dried mint
*Marinate lamb overnight, and roast at 350F. for about 1 3/4 hours, or until the internal temperature of 135-140F. is reached, for medium-rare to medium.
Cherry Limeade Pound Cake
Cakes
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Cherries
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TSRISummer
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Cherry Limeade Pound Cake is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime zest. As if that isn't perfect enough, it's topped with a cherry lime glaze that will knock your socks off.
I was so excited to receive a copy of my friend Lori's new cookbook; The RecipeGirl Cookbook! 336 pages packed full of easy recipes for the home cook. You know I love 'simple' and Lori's recipes are right about my speed.
Munchkin and I dove into the cookbook with a brand new pack of sticky notes {{geek alert}}. What, doesn't everyone? I was delighted to find simple recipes for breakfast, lunch, dinner, dessert and every where in between. Y'all know I love to entertain and there is a section for party planning that made my heart happy. Needless to say my book already is well loved and covered in sticky notes, marking recipes to try.
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“Quick Cured” Salmon – 3 Minutes? But I Want it Now!
While the process is incredibly simple, the potential variations are endless. Whenever I show a new technique, I usually keep things simple, as to not distract people, but whether you’re talking about the brine, or post-cure seasonings, this is something that begs for adaptation.
Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don’t even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme, before the refrigeration stage. Speaking of impatient millennials; this is technically ready to eat after the three minute dunk, but you’ll enjoy this much more if you thoroughly chill it first.
Of course, all that experimenting is going to make you hungry, and you’ll still need to decide how you’re going to serve it. I’ve suggested three delicious directions herein, but I’m fully confident you’ll come up with some stellar spin-offs as well. I hope you give this a try soon. Enjoy!
FOOD SAFETY NOTE: Much like rare meat, oysters, and raw eggs, if you’re concerned about the safety of eating homemade, cured salmon, you should do some research, and decide for yourself if it’s worth the risk. This technique works great with frozen salmon, which apparently kills potential parasites, so that’s one option. Anecdotally, I can tell you I’ve done this, and similar procedures, countless dozens of times with fresh salmon ("sushi grade" from a reputable, local purveyor), and have lived to tell the tale. Good luck.
Brine for to cure about 1 pound of salmon:
2 1/2 cups cold water
1/2 cup Kosher salt – I used Diamond Crystal brand
1/3 cup sugar
Easter Eggshell Cupcakes!
My lovely and talented friends at Allrecipes.com have come up with a way to combine two of my all-time favorite things; colored Easter eggs and cupcakes! Okay, so the first part of that wasn't true, but neither was the second part. However, if you're into this kind of seasonal foodcraft, and apparently many of you are, then I think this would make a brilliant addition to your Easter baskets. Enjoy!
Simple Homemade Beer Pretzel Bites
Soft and tender homemade beer pretzel bites are bursting with flavor. This is the recipe you have been dreaming of. Even better, they are ready in just 30 minutes. Quick and easy you can make these with or without a mixer!
I honestly can't get enough pretzels these days. After I made these fabulous soft pretzel bites I played around with the recipes and I have to tell you these Simple Homemade Beer Pretzel Bites are possibly even better than the original.
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Grilled Brie & Pear Sandwich and a Great Excuse to Make One
No matter its origins, this cheesy, savory/sweet, flavor bomb is probably my favorite non-traditional grilled cheese sandwich.
Butter is kind of a key here. It looks like a lot, but you want a seriously crispy crust to fully enjoy the soft, warm cheese and sweet pear. So, if you’re celebrating National Grilled Cheese Sandwich Day, like any normal person who spends any time on Twitter is, then I hope you consider giving this buttery beauty a try. Enjoy!
Melted Chocolate Easter Bunny Cocktail
Happy Tuesday Slow Roasters! We are enjoying an early Easter cocktail today. Chad has been working in his mixology lab, re-creating our favorite treats found in our Easter baskets.
We shared with you my all time favorite Easter candy Reese's Easter Eggs turned into this amazing Peanut Butter Cup Delight Cocktail and now your beloved chocolate bunny has been turned into The Melted Chocolate Easter Bunny Cocktail. It is decadently delicious. Just like a liquid chocolate Easter bunny, but better.
Enjoy!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Check out our favorite sweet cocktails for your sweetie. Click on the image or the link to open in a new window. Recipe is at the bottom of each subsequent page.
Snickers Martini Cocktail features rich chocolate, caramel, vanilla cream and peanut butter. They all work together to create this delightful Snickers inspired cocktail. Packed with peanut flavor this Snickers Martini cocktail surely hits the spot!
The Reese's Peanut Butter Cup Cocktail is like a Peanut Butter Cup in a glass. Ladies night or any night it is perfectly divine.
Root Beer Float Martini - it is like no other. Sweet, creamy and delicious. Pure root beer goodness served up in your new favorite martini!
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Melted Chocolate Easter Bunny
2 ounces Creme de Cacao
1 ounce Kahlua (coffee liqueur)
1 ounce Butterscotch Schnapps
2 ounces International Delight French Vanilla Creamer
handful of ice
Mix ingredients together with ice. Strain ice and serve.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
City Chicken – Hey, Nice Legs!
Why this represents the true spirit of American food, is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Yes, in cities across the Rust Belt, people decided that the only thing better than one kind of fried chicken leg, was two kinds of fried chicken leg. It’s hard to argue.
I used pork tenderloin, which is fantastic for this procedure, but traditionally pork shoulder trimmings are used. Regardless of what you make this with (just please don’t use chicken), I hope you give this American classic a try soon. Enjoy!
Ingredients for 6 City Chicken drumsticks:
1 whole trimmed pork tenderloin (not loin), sliced as shown
6 bamboo skewers (6-inch are best)
salt and freshly ground black pepper to taste
cayenne to taste
dried thyme to taste
flour, beaten eggs, and panko breadcrumbs as needed
vegetable oil for frying
The Ol’ I-Want-to-Watch-Food-Porn-Instead-of-Going-to-the-Gym Workout
A viewer named Julie has invented a brilliant workout routine based on which familiar catchphrases she might hear during a video. I figured I'd share this with the rest of you since bikini season, or in my case Speedo season, is right around the corner. That’s right, the more you watch, the more you lose! Thanks, Julie!
Miso-Glazed Black Cod – Nobu for You
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa, although I will be improving on the master’s world-famous preparation. Okay, that was a joke, but my version does have a major difference; I only like to marinate the fish for a short time, as opposed to the more traditional one or two days.
In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you’re broiling. By the way, I don’t like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes. I really hope you give this a try soon. Enjoy!
Ingredients for 2 Portions:
2 black cod filet (about 7 oz each)
2 black cod filet (about 7 oz each)
2 tbsp water
3 tbsp white miso
2 tbsp mirin
2 tbsp sake
1 tbsp brown sugar
Cheesy Bacon Ranch Stuffed Pretzel Bombs
Appetizers
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Bacon
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Breads
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Cheese
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GameDay
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Tender ranch soft pretzels are stuffed with ooey gooey cheese and bacon. They are perfectly popable and oh so addictive! These are so easy to make, your kids can help.
I can't get enough of pretzels lately. I have made 6 different pretzels in the last few months and still more ideas keep popping into my head. Luckily we bought a food saver and we just wrap them up and pop them in the freezer until we are ready to eat more.
After working on a few ranch, cheese and bacon recipes over the last few weeks I knew it would be the perfect flavor combination for a pretzel!
Click here for Recipe»
The Great Flank Steak Roulade Experiment
Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in.
Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later.
Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you’re ready to roll. Enjoy!
Ingredients:
1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)
salt and pepper to taste
1 tbsp black currants
1/4 cup plain breadcrumbs
2 tbsp chopped Italian parsley
1 ounce pancetta, slice into thin strips
2 tbsp finely-grated Parmigiano-Reggiano cheese
For the braising liquid, I used:
3/4 cup white wine
3 cups tomato sauce
2 cups chicken broth
1 bay leaf
enough water to just cover
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