Monday, March 23, 2009

I am always looking for better products, and of course great value, who isn't these day's......Well I am here to tell you with the help of one of my cooking mags. I found a very inexpensive cut of meat that is second only to a filet mingon (seriously)......Flat Iron steak!! Now I have always avoided it because of the huge connective tissue running through the middle (which says to me long braising is the only thing going to make this piece of meat taste good, which is not a bad thing.) but not always what you have time for.

Anyway, butchers have come up with a way to cut this mussel across the top and leave the connective tissue out altogether...mind you this is being done for high end restaurants, you won't find it cut this way in your giant supermarket....but if any one has a butcher in their area that butchers their own meats you could ask.

I went to my large chain grocery and asked the meat counter for a package with the least connective tissue he could find, he kindly obliged me and to my delight I had the most tender flavorful taco's for my lunch and it took all of about 5 min to prepare.

At $2.99 a pound you cannot beat it, and if your like me, and have had to learn how to just cook for yourself and not a family anymore than quick, healthful, great tasting, and not allot of cleanup is what I'm looking for.

Super Natural Recipe Search

Super Natural Recipe Search

Monday, March 16, 2009

I always feel my Gramma's presence, however some day's much more than others. well this weekend was definatly one of those times, and I made the best of it. First it was Kale, white bean and linguesa soup (just the smell, before I ate it, was her) it was so good, I am not sure why I have not made it more did not stop there, I picked up my Savoring Spain and Portugal cook book and found the orange cake Gramma used to make when we were small, being that Ashley's Grandpa had sent a big bag of oranges home with Billy, it was meant for me to make this cake. It is a very simple cake with really big orange flavor, and again, just the smell was my Gramma very close to me....Perfect way to spend a gray weekend indoors.

Super Natural Recipe Search

Super Natural Recipe Search

Friday, March 13, 2009

Asparagus, asparagus, oh asparagus....I love it!!!!! It is slowly hitting the farmers markets.

Here is a quick fix lunch or snack.....

Blanch bite size pieces of asparagus for 2 to 3 minutes, ice bath them to stop cooking and retain the meantime using a regular peeler peel ribbons of zucchini into a bowl....mince 1 small shallot and two tablespoons fresh parsley, add cooled asparagus to the zuch, shallots and parsley....salt and pepper to taste...squeeze the juice of one lemon and 2 tablespoons evoo, with maybe a tablespoon of either sherry, red wine, or white wine vinegar, toss salad and let sit for 10 minutes for flavors to meld and zucchini to break down some from it's raw state.....Serve with sliced baguette and a dry fruity wine....Perfect!!!!!!!!!!! I add a pinch of red pepper flakes to mine but this is optional.

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Super Natural Recipe Search

Wednesday, March 11, 2009

For me, feeding anyone and having them appreciate see the joy on their face, and that I put it there with my dessert, or meal, appetizer, or even just a the best feeling for me.

Thank you to my client, and friend Barry for somehow knowing that, and sending pics of the kids eating the dinner I made them.

Super Natural Recipe Search

Super Natural Recipe Search


Tropical Sauce

1 quart cooking sake

1/2 cup soy sauce

1/4 cup sesame oil

2 to 3 cans coconut milk

1/2 papaya diced

1/2 pineapple diced

1 stick butter to finish

Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.

blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.