February 22, 2012
Look at that. That is beautiful.
I have a challenge for you today. Just looking at this eggplant and pasta dish, I want you to guess what's in it. Also, why do I call it healthy? My hope is that you'll be able to tell just from the pictures.
Bonus points to anyone who makes this dish as well!
February 13, 2012
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1. Lay the flank steak in a large plastic bag. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for up to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the burrito.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange tortillas on plates, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Garnish with lime wedges, and serve.
February 06, 2012
Definitely the best turkey I've ever made. Salting is so much easier than brining. The result is a bird that is juicy and full of flavor, yet still meaty. Follow this recipe and you will not be disappointed at all. Enjoy!
1 turkey (12 to 14 pounds), giblets and neck reserved for gravy, if making
5 tablespoons kosher salt
2 teaspoons baking powder
2 tablespoons olive oil
1. Using a wooden spoon and/or your hand, carefully separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Rub 1 tablespoon salt evenly inside cavity of turkey, 1 tablespoon salt under skin of each breast half, and 1 teaspoon salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.
2. Remove turkey from refrigerator. Rinse off excess salt between meat and skin and in cavity, then pat dry inside and out with paper towels. Poke holes in the fat deposits in the shoulders and thighs. Rub a mixture of 2 teaspoons salt and 2 teaspoons baking powder over skin.
3. Meanwhile, adjust oven rack to lowest position and heat oven to 325 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil.
4. Tuck tips of drumsticks into skin at tail to secure and tuck wingtips behind back. Brush turkey breast with 1 tablespoon olive oil. Set prepared V-rack in roasting pan; set turkey breast side down on V-rack; brush back and legs with remaining 1 tablespoon olive oil. Roast for 2-2.5 hours until the breast reaches 130 degrees.
5. Remove roasting pan with turkey from oven (close oven door to retain oven heat); increase oven temperature to 450 degrees. Using clean potholders or kitchen towels, rotate turkey breast side up; continue to roast until thickest part of breast registers 160 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 45 minutes longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.
February 01, 2012
Sometimes a whole boatload (baking sheet load) of vegetables just sounds amazing. It's the right pizzazz to really take that meal to the next level. Plus, it's good for you (or so I'm told).
And what's better than a whole mess of roasted veggies? So just take whatever vegetables you want, preferably something from the rainbow of food colors, toss a little oil and salt and complimentary seasonings, and roast those suckers till tender. Add to some leftover chicken and mmm mmm. Enjoy!
1-2 tablespoons olive oil
salt and pepper to taste
1. Cut harder vegetables into bite-size pieces. (the thinner they are, the quicker they'll cook.)
2. Toss with the oil and seasonings.
3. Place in a baking sheet in a 350 degree oven until tender (about 30-45 minutes).
4. Add any extra seasoning once done.