May16

Frosted Flakes: Citrus Champagne Granita

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Frosted Flakes: Citrus Champagne Granita

Granita 1_logo

Need a refreshing treat for the warmer days to come? Go with a granita. Granita is a semi-frozen, Sicilian specialty that is served both as dessert and as a palate cleanser between meal courses. Essentially, is is made up of sugar, water, flavorings and, in this case, booze, and is very similar to Italian Ice.

Granita one of my go-to desserts because it’s incredibly easy to make and requires no special equipment to prepare. A baking dish, a fork and a freezer — that’s it. Seriously, this recipe is hard to screw up. Granita does require a few hours to prepare, but your freezer does most of the work. I’ll usually prepare this the night before I serve it so that it’s icy, but not too hardened from being in the freezer for more than a day.

As for flavoring it, you can use just about any liquid as the base: fruit and citrus juices, alcohol (in moderation), coconut milk, zest, herbs, etc. If you can dream it up, then you can probably mix and freeze it. The mix must be sweetened with a liquid sweetener, so a simple syrup (sugar dissolved in an equal amount of water; see recipe below) is most often seen used to make this, as well as honey and agave nectar.

For this iteration, I flavored my granita with grapefruit, lemon and bubbly. Even though I call this a “Champagne” granita, you can certainly use cheap sparkling wine. Keep in mind that if you use a sweeter sparkling wine (like Asti), you’ll probably want to add less simple syrup. Also, be sure that your juice ratio is greater than the amount of wine and sugar combined. Alcohol and sugar inhibits some of the freezing process, so a mixture with too much of either will result in a watery, slushier granita. If you opt for hard liquor, don’t use more than a few ounces.

So when the mercury starts to rise, whip up this cold Italian treat to impress your guests (or to keep all to yourself).
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May3

Spice up your Cinco: Two twists on classic tipples to celebrate the 5th of May

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Spice up your Cinco: Two twists on classic tipples to celebrate the 5th of May

Ginger Beergarita 1_logo

Due to the simple fact that we Americans have to make just about every holiday an excuse to drink, I’m sure that most of you are well aware that Cinco de Mayo is this weekend. That means parties, sombreros, and tequila drinks galore. And no, for the last time, it does not mark Mexico’s Independence Day (that’s September 16th); it’s a celebration and remembrance of Mexican fighters taking down the French forces at The Battle of Puebla in 1862. Use that one to impress friends and potential one-night-stands on Sunday.

I digress. On to the drinks!

Tired of celebrating with the standard margarita, I decided to concoct a new tequila-based libation. I borrowed the idea of the “Beergarita” — a mixture of Mexican lager beer, limeade or sour mix, and tequila — and gave it a sweet and spicy twist by replacing the lager with ginger beer, and adding fresh ginger and jalapeno. Ginger and reposado (slightly aged, amber-colored) tequila are a great flavor pairing in this Ginger Beergarita and the addition of the jalapeno enhances the spiciness of the ginger — which can easily be omitted from the recipe if you’re not a fan of heat.

Not that this would be the first thing on your mind when mixing a drink on Cinco, but the Ginger Beergarita also has some great health benefits. Ginger has natural immune system-boosting properties and helps to fight of certain types of cancer cells with its antioxidant, anti-inflammatory and anti-tumor effects. Bonus: ginger has been a natural remedy for migraines and nausea, so this drink may actually reduce your hangover on May 6th.

So while celebrating the rich culture and heritage of Mexico (and the time they kicked some French ass) by guzzling far too much cerveza and tequila, try out the following exotic tipples this weekend.
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Apr18

A fresh take on asparagus: Asparagus-Hazelnut Pesto with Mint

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A fresh take on asparagus: Asparagus-Hazelnut Pesto with Mint

Asparagus Pesto 2_logo

Spring is in the air which means your local grocers will have their produce aisles stocked with plenty of colorful seasonal veggies. One of the most accessible vegetables during this time of the year is asparagus. This green, stalk-like vegetable (that’s infamous for making your pee smell funny) is fantastic because it’s so very versatile — you can boil, blanch, broil, grill, steam, saute, and even roast it.

But lately, I had become bored with asparagus because I’ve used it in almost every way possible, and in just about everything. (Except in my cereal. That would be gross.) Luckily, while perusing a recent issue of Food and Wine magazine, I stumbled upon a recipe that used asparagus as a base for pesto. Huzzah! I had to try it, but of course, put my own spin on it as well.

The original version is very similar to traditional Italian pesto, containing basil, olive oil, and Parmigiano-Reggiano cheese. I decided to use mint in place of basil as it adds a cooling note to the dish. My adaptation of the pesto will also put a spring in your step as it is lighter in calories than most other recipes. I didn’t use much oil in it (water is great for thinning it out without adding calories) and I omitted the Parmesan cheese that’s traditionally used in most pestos — therefore it’s also vegan. But I promise this recipe doesn’t sacrifice any of the flavor (but it’ll still probably make your pee smell funny).
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Mar25

“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

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“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

Collard Greens logo

Though traditional, “low and slow” cooked collard greens are grand, these greens can also be cooked (as I like to say) “quick and dirty” in a fraction of the time. Braising or stir frying collard greens at a high temperature keeps their verdant color and also helps to tenderize them quickly.

To kick up my collards, I like to use dried spices and — as every good Southerner does — a splash of red wine vinegar. Dried mustard powder goes well with sauteed greens, so I decided to use Stubb’s Chicken Spice Rub. The dried mustard, smoked salt, honey and garlic complement the slightly bitter taste of the greens.

The next time you need a quick, vitamin- and nutrient-packed side dish, be sure to give this dish a try!
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Mar1

Eat Your Suds: Beer bread and spreadable beer cheese

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Eat Your Suds: Beer bread and spreadable beer cheese
Incredibly easy recipes for all you beer (and carb) lovers.

Incredibly easy recipes for all you beer (and carb) lovers.

Confession: I love craft beer and I’ll drink just about any kind, but I also enjoy eating my suds. No, not in a bowl with a soup spoon, but actually in food. Beer can be used in cooking, much like wine and spirits, to add flavor to dishes. Braising, stewing, poaching — you can really do just about anything in the kitchen with beer. And believe it or not, you can even bake with it.

I was recently looking for a new vehicle in which to enjoy my suds and came across a recipe that uses beer in a bread recipe. Not being an avid baker, I usually steer clear of recipes that require lots of exact measuring and mixing, but this dish caught my eye as it only requires a few ingredients and very little mixing. This beer bread is very similar to Irish soda bread: soft on the inside with a flavorful, crusty exterior. I recommend using a strong-flavored beer for this recipe, like a stout or porter, so that the flavors in the beer can really shine through.

After baking the bread I realized that it needed an accompaniment: beer cheese! Creamy and dreamy with a hint of beer flavoring, this condiment is also incredibly easy to make and the only special equipment needed is a food processor. I recommend using a lighter beer for this one, like a pilsner, wheat beer or low IBU pale ale, as you don’t want the cheese’s flavor to overpower or clash with the strong notes in the beer bread.

My biggest piece of advice when making these recipes: Please, do yourself and your guests a favor and don’t use crappy beer. You wouldn’t use a foul-tasting wine or spirit to cook with, right? (Your answer should be “no”.) Then steer clear of using any macro brews (e.g.: fizzy yellow water type beers).
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Feb22

Bacon-wrapped chicken with sage

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Bacon-wrapped chicken with sage

Bacon Sage Chicken

Here’s a twist on the classic chicken/veal/beef “saltimbocca” that replaces the Italian prosciutto with bacon. I also added an extra kick of flavor using Stubb’s Texas Butter Injectable Marinade before wrapping and cooking the chicken. It’s as easy as inject, wrap, sear in a pan and finish baking in the oven. The marinade is optional, but I recommend giving it a try as it adds flavor to the inside of the chicken breasts and help ensure that they don’t dry out when cooked.

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Feb13

Love at First Bite: Pan seared New York strip with red wine jus

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Love at First Bite: Pan seared New York strip with red wine jus
VDay steak sm logo

Simple, sexy and divinely delicious!

To many folks, the thought of a Valentine’s Day meal conjures up images of a sumptuous steak dinner. Believe it or not, achieving a perfectly cooked steak with complementary pan sauce in the comfort of your own home is easier than you might think.

To jazz up the typical steak and sauce duo you’d find at a steakhouse, I used a few secret ingredients (which aren’t so secret anymore): steak rub and marinade by Stubb’s Bar-B-Q. Giving the steak a rub down with the Stubb’s Beef Spice Rub (pun intended) gives it a great crust when it’s seared and the spices add a nice pop of flavor. For the red wine jus, whip up a simple pan sauce in the same pan that the steak was seared in. Cook the leftover drippings from the seared with a bold red wine. Enhance the sauce further by adding Stubb’s Beef Marinade. You can certainly play with different steak rub and marinade pairings for this recipe (or with other proteins), just make sure the flavors pair well together. My advice? Taste the products by themselves and then together. Also look for similar ingredients in your rub and marinade.

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Feb9

Swoon-worthy ‘Shrooms: Mushroom Bourguignon, a vegan take on the classic French dish

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Swoon-worthy ‘Shrooms: Mushroom Bourguignon, a vegan take on the classic French dish

What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms?

If you’re thinking about taking on the seemingly daunting task of cooking for your sweetheart this Valentines Day, but haven’t a clue what to make, then you’ve come to the right place. Yes, you could go the usual route and do the steak and potatoes thing, but it’s so…common. And what if your date isn’t of the omni/carnivore persuasion, eh? What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms? Now you’re curious. Read on.

The following is a great twist on the classic French dish, Boeuf (beef) Bourguignon, where beef stew meat is cooked with carrots, onions, herbs and tomato paste. It is then simmered in red wine until the beef is tender and the sauce has thickened and concentrated all of those lovely flavors into a savory, gravy-like sauce. This mushroom bourguignon replaces the beef with hearty mushrooms, like portobellos and criminis, but uses the same techniques — and most of the same ingredients — as the original. The traditional dish uses pearl onions, but I opted for peas as they give the dish some more color. Even better, this mushroom version takes a fraction of the time to cook.

Lastly, I must give credit where it’s due. This recipe was adapted from the original incarnation of Mushroom Bourguignon by Deb Perelman on SmittenKitchen.com. It’s featured in her new cookbook, The Smitten Kitchen Cookbook, and the first time I laid eyes on the recipe — and the book — I was smitten. I highly recommend picking up this book; it’s full of dazzling looking dishes that are great for cooks of any skill level, and it features both meat and vegetarian main dishes.
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Jan31

Shades of Verde: Baked egg in avocado with pepita pesto

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Shades of Verde: Baked egg in avocado with pepita pesto

Makes for a healthy, filling breakfast.

I must admit that two of my favorite things in the food world are avocados and breakfast. I could eat the soft, green fruit (yep, it’s a fruit) on just about anything and even by itself, and breakfast to me isn’t just a meal that can only be eaten during one time of the day.

Recently, I’ve been pondering: How can I incorporate avocados into breakfast? Yeah, I could chop it up and put it on top of my eggs or slather it on toast, but what about using an avocado as the star attraction on my morning plate? Then it came to me. Instead of putting avocado on top of the eggs, why not put the eggs into the avocado? So I baked an egg inside an avocado half. Think ‘Toad in a Hole’ minus the toast and replaced with an avocado.

Now I’ll admit that I’m nowhere near the first person to attempt this, but the recipe I used below is a fresh and jazzed up way to eat huevos en aguacate (free Spanish lesson for ya there). By itself, the dish is a bit plain, so it definitely needs to be topped with a salsa or sauce. I whipped up a batch of pepita (pumpkin seed) pest with basil and cilantro, and the culinary marriage was a match made in heaven, as the tangy pesto cuts through the fattiness of the avocado and egg. Finish it off with a sprinkle of cayenne pepper or hot sauce and you’re set.

Now don’t limit this to just a breakfast — this could easily serve as a lunch or dinner main dish as well. It’s also very filling, so one half of an avocado and one egg per serving is plenty. Bonus: for you folks with dietary issues or on special diets, this recipe is vegetarian, gluten- and nut-free, and perfect for someone following the Paleo diet.
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Jan25

Spice Central: This colorful, flavorful Moroccan chicken tagine is a must-try

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Spice Central: This colorful, flavorful Moroccan chicken tagine is a must-try

This Moroccan delight gets its bright yellow color from the addition of turmeric.

What’s the first word that comes to mind when I think about the food of Northern Africa and the Middle East? Colorful! The array of fragrant, exotic spices found in their open-air markets are used in abundance in native dishes and have become a trademark of their cuisines. Warming spices of turmeric, saffron, paprika, cinnamon, coriander and cumin are widely used in the aforementioned regions, and they create a harmonious experience for the eyes, nose and palate. Poultry, lamb, beef and goat are also staple proteins to the Arab diet and are often accompanied by rice and sometimes couscous. Replicating the cuisine from this part of the globe isn’t difficult at all and doesn’t require a trip to an exotic grocer — most ingredients can be easily found in the spice and World Flavors aisles at your local grocery store.

Now I’m sure a “tagine” (or “tajin”) may sound fancy and complicated to some, but it is simply a type of dish from North Africa. It gets its name from the cone-shaped clay pot with detachable base in which it is traditionally cooked and served in. For this recipe, a proper tagine pot isn’t required — a cast iron or heavy-bottomed pot with a lid will do just fine.

The following recipe for chicken tagine hails from Morocco, but the ingredients are commonly found in most cuisines from North Africa to the Arabian Peninsula. It gets its bright yellow color from the addition of turmeric. Substituting beef or lamb for the chicken will work just fine, and feel free to play with different spices if you so choose — add a dash of cumin or coriander to the braising liquid, or even a pinch of saffron.

Traditionally, tagines are served with couscous: tiny pellets made from semolina flour (the same ingredient in traditional pasta) that are cooked by pouring boiling water over them and then allowed to steam for about 15 minutes. The couscous soaks up the lemony olive sauce, making it an ideal base for serving.
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