tag:blogger.com,1999:blog-23752183159942573782024-03-13T20:08:21.045-07:00The Boy Will Cooktheboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-2375218315994257378.post-46826195533629186832008-01-10T22:24:00.000-08:002008-01-10T22:47:07.531-08:00Crab Cake resultsIMPORTANT NOTE: Special thanks to Christine for the MARVELOUS crab cake recipe. Although exact specifications are a secret.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsV-yw8neiSMPYq-LwxdJ1OAi_hxM_EPfiSbyzirvyNwag7kfvrNaS_bw5bQTJVTLp1E0y4wThci8BxpcKNwqMymgICXMIMNSzEeTfuH4HXZ9A_fC0v2SPnnX-dmUCPEeopOw5QPWlY1Y/s1600-h/0110082049.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsV-yw8neiSMPYq-LwxdJ1OAi_hxM_EPfiSbyzirvyNwag7kfvrNaS_bw5bQTJVTLp1E0y4wThci8BxpcKNwqMymgICXMIMNSzEeTfuH4HXZ9A_fC0v2SPnnX-dmUCPEeopOw5QPWlY1Y/s320/0110082049.jpg" alt="" id="BLOGGER_PHOTO_ID_5154103700610407410" border="0" /></a><br /><br /><br />Well...tonight was interesting. Lets just say i'm only typing w/ 4 fingers on my right hand as the other one is bandaged up from nearly cutting it off (lesson DONT COOK rushed).<br /><br />I started out tonight w/ Bruchetta. Used pico but then added some shallots and fresh basil. Turned out pretty well overall.<br /><br />Potatoes: I actually really liked this recipe. It was the perfect side for the crab cakes as it was nice and creamy and just complemented the crab cakes really well. Only note would be to watch how much cream you add to the potatoes, some were a little liquidy. Would definitely make them again (easy to make especially w/ a mandoline...just be careful!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPIVEnSisKIouLGTfhkUrha6dM7NyblnGB6MP14oam_8EzWZuRXO5Js7Kca98r3O_o3BAimZ7mkPI9-GAgudGXc9uuU6Rpw9Dkw6rV0ixVQTNmOJw5PNuxjLPtmQacYZwVL3QNUb9wuOl/s1600-h/0110082044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPIVEnSisKIouLGTfhkUrha6dM7NyblnGB6MP14oam_8EzWZuRXO5Js7Kca98r3O_o3BAimZ7mkPI9-GAgudGXc9uuU6Rpw9Dkw6rV0ixVQTNmOJw5PNuxjLPtmQacYZwVL3QNUb9wuOl/s320/0110082044.jpg" alt="" id="BLOGGER_PHOTO_ID_5154103009120672738" border="0" /></a><br />Crab Cakes:<br /> Overall i was really happy with how these turned out. They were pretty spicy, perfect for me but maybe too much for some other people. Basically be careful w/ the sriracha sauce. Although considering i gave no measurements, hard to say was "less" would be. I did cook them in oil in the pan. I think this worked pretty well. If i had more time, maybe i'd cooking in the pan then put in the oven for a bit (only because they stayed a little oily out of the pan, so maybe a little oven time would get rid of that).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmws4jcaGTrAeLvAl6FVtqL8KZlH-lt0GEPPm0YlJfcKnau7XOA6K-2KunbZMkfvh-tANru1ji0_fW9XnBTQmQNKRbLA8W4k6KZTPZuiRTlBJ70SkzCw9kn-7E1OqAD5ev-AUfrv1BQAAV/s1600-h/0110082023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmws4jcaGTrAeLvAl6FVtqL8KZlH-lt0GEPPm0YlJfcKnau7XOA6K-2KunbZMkfvh-tANru1ji0_fW9XnBTQmQNKRbLA8W4k6KZTPZuiRTlBJ70SkzCw9kn-7E1OqAD5ev-AUfrv1BQAAV/s320/0110082023.jpg" alt="" id="BLOGGER_PHOTO_ID_5154106415029738498" border="0" /></a><br /><br />Mango salsa:<br />was interesting cutting mangos. only note would be make sure the mangos are nice and soft when you buy them, mine weren't quite ripe, which hurt the flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESIXkvSuelmO0WbDPm3JYBYdcUiYjPQhqdxBG9yXHbGdFN_am_SlIlTe9OeOAUrNcsOOZrAl3KfZJ6Ou3SZTIKxL0YffdpTVHYogNh-N4KNGQZqvO6b2ts6sGYJyrmIQLVmB0SRwhfWnl/s1600-h/0110081750.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESIXkvSuelmO0WbDPm3JYBYdcUiYjPQhqdxBG9yXHbGdFN_am_SlIlTe9OeOAUrNcsOOZrAl3KfZJ6Ou3SZTIKxL0YffdpTVHYogNh-N4KNGQZqvO6b2ts6sGYJyrmIQLVmB0SRwhfWnl/s320/0110081750.jpg" alt="" id="BLOGGER_PHOTO_ID_5154106788691893266" border="0" /></a>Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com1tag:blogger.com,1999:blog-2375218315994257378.post-51639776269681949682008-01-10T22:21:00.000-08:002008-01-10T22:24:28.570-08:00Crab cakes & Potatoes Au Gratin<table border="0" width="100%"><tbody><tr><td><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td><span class="headline1">Scalloped Potato Gratin</span> <table border="0" cellpadding="0" cellspacing="0" width="305"> <tbody><tr class="small_text" valign="top"> <td colspan="2" width="305">Recipe courtesy Tyler Florence</td> </tr> <tr class="small_text" valign="top"> <td width="35">Show: </td> <td width="270"><b><a href="http://www.foodnetwork.com/food/show_bw/0,1976,FOOD_10227,00.html">How To Boil Water</a></b></td> </tr> <tr class="small_text" valign="top"> <td width="35">Episode: </td> <td width="270"><b> <a href="http://www.foodnetwork.com/food/show_bw/episode/0,1976,FOOD_10227_35701,00.html">Christmas Made Easy</a> </b></td> </tr> </tbody></table> <!-- End Recipe Header --></td> </tr> </tbody></table> </td> </tr> <tr> <td><img src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" height="9" width="1" /></td> </tr> <tr> <td><br /></td> </tr> <tr> <td><img src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" height="9" width="1" /> </td> </tr> <tr> <td> <span class="bodytext">1 1/2 cups heavy cream<br />1 sprig fresh thyme<br />2 garlic cloves, chopped<br />1/2 teaspoon ground nutmeg<br />Butter<br />2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices<br />Salt and freshly ground black pepper<br />1/2 cup grated Parmesan, plus more for broiling</span><span class="bodytext">Preheat the oven to 375 degrees F. <p>In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. </p><p>While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.</p><br /><p>CRAB CAKES & Mango Salsa<br /></p><p> </p></span><p class="MsoNormal">Jumbo lump crab cake</p> <p class="MsoNormal">Panko bread crumbs</p> <p class="MsoNormal">Tony c creole seasoning (green can w/ chef) (low sodium)</p> <p class="MsoNormal">Red bell pepper</p> <p class="MsoNormal">Sweet onion (odalla) (half for cake, 1/3 for salsa)</p> <p class="MsoNormal">basil</p> <p class="MsoNormal">cilantro </p> <p class="MsoNormal">mayo (low fat)</p> <p class="MsoNormal">mango 2-3</p> <p class="MsoNormal">lime (2)</p> <p class="MsoNormal">sriacha (int’l) (clear, red/green twisty – rooster, white text)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Salsa: Mix fine onions/peppers/lime juice, then mix in Mangos<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Crab Cakes:<br /></p><p class="MsoNormal">Sautee onions/red peppers</p> <p class="MsoNormal">Then mixing bowl, add chopped basil and cilantro (mix w/ hand)</p> <p class="MsoNormal">Add crab meat </p> <p class="MsoNormal">Add panko bread crumbs (3/4 of bag) (mix all in)</p> <p class="MsoNormal">Add mayo (to have it stick together) (more than you would think—more is better than less)</p> <p class="MsoNormal">Form to little balls and flatten out, (can coat outside here w/ bread crumbs), can stick in pan or oven (if in pan use a lot of oil)</p> </td></tr></tbody></table>Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-14817138143270130202008-01-10T18:41:00.000-08:002008-01-10T18:43:55.900-08:00sorrysorry to the 2 people that actually read my blog (gotta love parents), but recently i haven't done a lot of cooking. First law school sucks for cooking, but second the recent cooking i have done has been more experimental, w/out recipes. So anyways, before my new post...sorry.Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-35000448397197474652007-11-11T19:34:00.000-08:002007-11-11T19:50:03.272-08:00Chicken Tikka Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHhm9fEFgbATPYo_4qw_RHMouiZkn6WX8pLjszqNCO5Cn5wsbW4K1ic5nUM1G_jUJOU0Ef5yrUhL3n-kixx0bqETWr0lLmawpSZltht79rNzYuu-GAHtSpdbH4mI6MkSa_rURiYwcVIzt/s1600-h/1107071927.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHhm9fEFgbATPYo_4qw_RHMouiZkn6WX8pLjszqNCO5Cn5wsbW4K1ic5nUM1G_jUJOU0Ef5yrUhL3n-kixx0bqETWr0lLmawpSZltht79rNzYuu-GAHtSpdbH4mI6MkSa_rURiYwcVIzt/s320/1107071927.jpg" alt="" id="BLOGGER_PHOTO_ID_5131796096859318434" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPSFbAsc_4p41eyY0_bMVaFTI2DKAsi5dSI6LWUMQrX8mmmyqT_HJrjSPx656AtRpad5Xu9D6vtIF2CCQvxH-I0PyoxE_WxRHRcH7WGHDO8gHEpSXxi6dA-S4xDDdFJ34PJWT4_4x1o5S/s1600-h/1107071924.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPSFbAsc_4p41eyY0_bMVaFTI2DKAsi5dSI6LWUMQrX8mmmyqT_HJrjSPx656AtRpad5Xu9D6vtIF2CCQvxH-I0PyoxE_WxRHRcH7WGHDO8gHEpSXxi6dA-S4xDDdFJ34PJWT4_4x1o5S/s320/1107071924.jpg" alt="" id="BLOGGER_PHOTO_ID_5131796002370037906" border="0" /></a><br />Ingredients:<br />1/2 teaspoon ground cumin<br />1/2 teaspoon ground coriander<br />1/4 teaspoon cayenne<br />1 teaspoon table salt<br />2 lbs chicken breasts<br />1 cp plain whole-milk yogurt<br />2 tablespoons vegetable oil<br />2 medium garlic cloves<br />1 tablespoon grated fresh ginger<br /><br />Masala Sauce:<br />3 tablespoons veggie oil<br />1 medium onion, diced fine<br />2 medium garlic cloves<br />2 teaspoons grated fresh ginger<br />1 serrano chile<br />2 tblspoon tomato paste<br />1 tblspoon garam masal<br />1 (28-oz) can crushed tomatoes<br />2 teaspoons sugar<br />1/2 teaspoon table salt<br />2/3 cup heavy cream<br />1/4 cup chopped fresh cilantro<br /><br />1) For the chicken: combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken w/ spice mixture pressing gently so mixture adheres (***after-note...had to almost triple these spices, but chicken turned out more seasoned and tasted better...would recommend adding much more than the recipe calls for***). Place chicken on plate, cover w/ plastic wrap, and refridge for 30-60 mins. In large bowl, whisk yogurt, oil, garlic, and ginger; set aside<br /><br />2) For the sauce: Heat oil in large Dutch oven over medium heat until shimmering (***ummm who has a dutch oven??***). Add onion and cook, stirring frequently, until light golden, 8-10 mins. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragarant, about 3 mins. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 mins, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.<br /><br />3) While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from top) and heat broiler. Using tongs, dip chicken into yogurt mixture (***i used hands, was fine***), (chicken should be coated w/ thick layer of yogurt) and arrange on wire rack set in foil lined rimmed baking sheet or broiler pan. Broil chicken until exterior is lightly charred in sports, 10-18 mins, flipping chicken halfway through cooking.<br /><br />4) Let chicken rest 5 mins, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.<br /><br />**Other notes. I didn't use cilantro, which i think it could have probably used (used oregano instead, which served as a fine substitute). Considering this dish tasted a lot better whenever it was leftovers the next day, I disagree that you shouldn't let the chicken simmer in the sauce. If anything, I would cook it less in the broiler then finish the cooking in the sauce so the juices really soak in. Overall, this turned out really well and was one of the more complex things i've done.Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-63664137061989597542007-10-22T12:37:00.001-07:002007-10-22T12:40:35.834-07:00Potato Wedges updateI cooked the potato wedges again for the football game last night. I changed one thing...i added the olive oil and all the spices/seasoning onto a baking sheet first. Then after I cut up the potatoes, I rolled them around in that mixture. This really helped get the potatoes more crispy (although the outsides got very crispy, this insides were a little soft). They came out really oily, so i might roll the potatoes on one sheet, then cook on another. But they were mmm mmm good.Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com1tag:blogger.com,1999:blog-2375218315994257378.post-22132918449719884032007-10-22T12:32:00.001-07:002007-10-22T12:36:49.692-07:00Shrimp Fettuccini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDJAtCuPUMeaF00sQURwrLosOk0H3qjo4kAmaXrB5KyWkWTmWJvPvOhEhFY_VI1KPCtezSTnNGFQOW5rmwfcRDGveS1psATxu97ORFqa7GeHnNuWGauiD3ggAzhXfLMciFk0ql6C0Vwhl/s1600-h/1021072042.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDJAtCuPUMeaF00sQURwrLosOk0H3qjo4kAmaXrB5KyWkWTmWJvPvOhEhFY_VI1KPCtezSTnNGFQOW5rmwfcRDGveS1psATxu97ORFqa7GeHnNuWGauiD3ggAzhXfLMciFk0ql6C0Vwhl/s320/1021072042.jpg" alt="" id="BLOGGER_PHOTO_ID_5124246460230581314" border="0" /></a>So I decided to get a little adventurous/use up what I had left at my apt. So I cooked some shrimp in olive oil. I first cooked some garlic and shallots to get that sweet smell going. Then i added the shrimp with some red peppers and serrano chilies. I seasoned the shrimp with some cayenne pepper, salt, pepper, and some a little bit of Emril's Essence. I also added some broccoli to the final dish. It was really good, good kick to the meal. Not sure how else to make this better in the future, but i'm sure i'll play w/ it later.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSe7r_qdXnnaFCTtgXuSXJqrhfLBtatIsNFaRj9DCavm3Nc3GcruJaMNadLn-t_Kft4qq5aqIVfT72CsybG8GJowroRQf3MkMGa7aoAVbyfKOIKcubgRtuy9Zww5zxVe_5hX5_IYEGlJoX/s1600-h/1021072106.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 277px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSe7r_qdXnnaFCTtgXuSXJqrhfLBtatIsNFaRj9DCavm3Nc3GcruJaMNadLn-t_Kft4qq5aqIVfT72CsybG8GJowroRQf3MkMGa7aoAVbyfKOIKcubgRtuy9Zww5zxVe_5hX5_IYEGlJoX/s200/1021072106.jpg" alt="" id="BLOGGER_PHOTO_ID_5124246344266464306" border="0" /></a>Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com1tag:blogger.com,1999:blog-2375218315994257378.post-22365504867587503222007-10-09T17:13:00.001-07:002007-10-09T17:16:41.690-07:00Tofu Results<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInN2LekwAbuCVlq1BiSkyogztqbJGfNdcdFdOceh4N3Vc7I2ipaaUOFXruKxJxdPlkPAZ2IK-IWyAaDVWXpjqTpnK7eQB3Ly6lc-OFPS6QxJiHr1CgGMgCb60VOMzCopD-OH9w-j96NVW/s1600-h/1007072137.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInN2LekwAbuCVlq1BiSkyogztqbJGfNdcdFdOceh4N3Vc7I2ipaaUOFXruKxJxdPlkPAZ2IK-IWyAaDVWXpjqTpnK7eQB3Ly6lc-OFPS6QxJiHr1CgGMgCb60VOMzCopD-OH9w-j96NVW/s200/1007072137.jpg" alt="" id="BLOGGER_PHOTO_ID_5119494658738142242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JgLipTB5sMKQYEC5Jt9_yWze0olqIhv6JOTGVqRgMnLOX3JqbgWb7nEZ69-EZveKzTT6A_gtRuYgth28PnGm2U1WXRdvOn6HLrfrtrASIxYJSWP-OsrqI7veDKkQ3jKhmYynNDq2wwPF/s1600-h/1007072110.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JgLipTB5sMKQYEC5Jt9_yWze0olqIhv6JOTGVqRgMnLOX3JqbgWb7nEZ69-EZveKzTT6A_gtRuYgth28PnGm2U1WXRdvOn6HLrfrtrASIxYJSWP-OsrqI7veDKkQ3jKhmYynNDq2wwPF/s200/1007072110.jpg" alt="" id="BLOGGER_PHOTO_ID_5119494594313632786" border="0" /></a><br />I was SHOCKED how good this was. I actually wanted to eat the leftovers. Crazy right??? It almost tasted like how paella would taste (so in the future can definitely easily switch w/ meat or seafood)<br /><br />A few notes:<br />- get rid of the celery, doesn't really add anything and wasn't that good.<br />- DEFINITELY use beans again, made it good. I used red beans and they actually worked beautifully, so i would keep it the same in the future. <br />- I added more spices/made it spicier. I like a little more kick, so this was good. Depends who is eating it but it was good. <br />- Lastly, just watch with the rice, you can tell how much you'll need to soak up the juices, i used a little more than the recipe called for.<br /><br />YUM!Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-86275191519002752932007-10-07T18:12:00.001-07:002007-10-07T18:12:46.641-07:00Tofu Jambalya<p align="center"><span style="font-family:Arial,Helvetica,Times;font-size:100%;"><b>Tofu Jambalaya</b></span></p> <p align="left"><span style="font-family:Arial,Helvetica,Times;font-size:100%;"> 1 lb extra-firm tofu, frozen and defrosted<br />1 tbsp olive oil<br />1 lg. onion, chopped<br />1 bell pepper, chopped<br />2 ribs celery, chopped<br />3 cloves garlic, chopped<br />1 cup white rice<br />1 lg. can tomatoes, chopped in can<br />1/2 cup tomato juice or water<br />2 1/2 tsp chili powder<br />1 tsp salt<br />1 tsp thyme<br />a few drops of Liquid Smoke seasoning (optional)<br />red and black pepper to taste<br /><br />Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.</span></p> <p align="left"><span style="font-family:Arial,Helvetica,Times;font-size:100%;">In a large, non-stick pot, sauté vegetables in oil until soft. Add rice near the end and brown slightly. Add tomatoes, water, chili powder and other seasonings, and stir. Gently stir in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice is done and liquid is absorbed.</span></p> <p align="left"><span style="font-family:Arial,Helvetica,Times;font-size:100%;">4-6 servings</span></p>Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-45924115115108429512007-09-30T17:40:00.000-07:002007-09-30T17:57:09.906-07:00Birthday Dinner Results<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MG1j7KVWm-fwhn4B7TPOHZ0oUufI1H_9qLjmarIEBvcdBCWjBrXY-QHv1rlKaRh0EzyGZg7rFs8vaX1fVgr0Mmk4jUgP4bubbvgK5mRLT6MPf0KiQPabOZyaH_-F8KZn9yGNCByvcgzh/s1600-h/0930072005.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MG1j7KVWm-fwhn4B7TPOHZ0oUufI1H_9qLjmarIEBvcdBCWjBrXY-QHv1rlKaRh0EzyGZg7rFs8vaX1fVgr0Mmk4jUgP4bubbvgK5mRLT6MPf0KiQPabOZyaH_-F8KZn9yGNCByvcgzh/s200/0930072005.jpg" alt="" id="BLOGGER_PHOTO_ID_5116165951709559810" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqp10hh0Q22u5LFiV-lgWIB043BZv0y1FM5JOq48Qe4FwIMjE6yTwO4CUeJBHr0Dk7wHtbGl2-4I6jDduwJAy53_ks_ukR9afLLJj5UeihcJhWhcn8F8QOl24jeHMCmylAl9BbtLI_ZuXp/s1600-h/0930071908.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqp10hh0Q22u5LFiV-lgWIB043BZv0y1FM5JOq48Qe4FwIMjE6yTwO4CUeJBHr0Dk7wHtbGl2-4I6jDduwJAy53_ks_ukR9afLLJj5UeihcJhWhcn8F8QOl24jeHMCmylAl9BbtLI_ZuXp/s200/0930071908.jpg" alt="" id="BLOGGER_PHOTO_ID_5116165900169952242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LCfTCktQp4JcPnpcIUTblGPZ1OhcdEf8dy2kXjqz8BQ2ts-L9-lgXZWoozVqks3jY6xbhAqofbQbYP8mXjjWYmYqHWvfrKoFWzrEY2Xwe4VG9VfCrcJfWCv7OsSGM9nB1W4DLH-b351-/s1600-h/0930071929.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LCfTCktQp4JcPnpcIUTblGPZ1OhcdEf8dy2kXjqz8BQ2ts-L9-lgXZWoozVqks3jY6xbhAqofbQbYP8mXjjWYmYqHWvfrKoFWzrEY2Xwe4VG9VfCrcJfWCv7OsSGM9nB1W4DLH-b351-/s200/0930071929.jpg" alt="" id="BLOGGER_PHOTO_ID_5116165822860540898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWevIA4Jzsi12IzZJchwP5nDX3HDwItHFWG5PjuCxTt94VEPj0f2FYLyifTSLqL4-kEUdiVAOx1Nszarh1efcP3lLg2xHO_6gXpF7eW6x2nve-4GaRBvYSGlOUd30EFe9oGYfS_jM6jdH/s1600-h/0930071924.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWevIA4Jzsi12IzZJchwP5nDX3HDwItHFWG5PjuCxTt94VEPj0f2FYLyifTSLqL4-kEUdiVAOx1Nszarh1efcP3lLg2xHO_6gXpF7eW6x2nve-4GaRBvYSGlOUd30EFe9oGYfS_jM6jdH/s200/0930071924.jpg" alt="" id="BLOGGER_PHOTO_ID_5116165745551129554" border="0" /></a><br /><br />Wow.... took about 4 hours worth of cooking/eating, but the meal was definitely the best/most complex meal I've cooked to date. Here are my thoughts for the future:<br /><br /><span style="font-style: italic;">Appetizer</span>: Probably need more than just bread/the blood orange olive oil. It was good, but probably got tiring after a couple of pieces.<br /><br /><span style="font-style: italic;">Salmon</span>: Differing opinions. I thought it was fairly bland, or at least you couldn't really taste the blood Orange olive oil. Personally, I would probably season w/ oranges or something, to make it even more citrusy.<br /><br /><span style="font-style: italic;">Potato Gratin:</span> This was pretty fantastic, possibly the best meal I have ever cooked. I used Crimini mushrooms instead of the Porcini (couldn't find these at the stores I went to). I also added Asiago cheese to the recipe. I would DEFINITELY recommend using cheese (asiago worked VERY well). Perhaps even use more than I did. Ended up cooking just about the same amount of time that it recommended, perhaps a little more. But really, it turned out crispy and great.<br /><br /><span style="font-style: italic;">Asparagus/Sauce: </span>The sauce actually turned out REALLY well. My mom loved it, she took all the spare and soaked it up with some bread after we were done. It was creamy, and the citrus was very mild in it. My mom recommends it would be good with fish and I think i agree. I tried some on the Salmon and it actually tasted pretty well. This was a nice way to spice up a relatively simple side of asparagus.<br /><br /><span style="font-style: italic;">Dessert:</span> I didn't post the recipe to this, but I tried a flavor combo dessert of French Vanilla ice cream, oranges (used mandarin oranges, these worked well, maybe could try blood oranges when they are in season), and then topped it all off w/ Grand Manier Liquor. The flavor combo was really great, although in the future I need to watch how much liquor i use, because a little bit of that goes a long way.Seanhttp://www.blogger.com/profile/05478518901332690267noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-90695914894496323142007-09-26T16:01:00.001-07:002007-09-26T16:05:49.841-07:00Birthday DinnerHere's the plan for Mom's birthday:<br /><br />Salmon cooked with the new Blood Orange Olive Oil I got out in California.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu76UQRBUZKNFYs3zbwv0VaTWfriNYyNWOLGbQYzQ_VCKBVZxpRTreti4E5jeb6bR4U0vWAjduKxeXtupy9yuxdZVNbG2MGsXN5Gwv52C093sAMh5t7Gu24j1dfKS56mr4rGEdLOlFFhI/s1600-h/Potato.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu76UQRBUZKNFYs3zbwv0VaTWfriNYyNWOLGbQYzQ_VCKBVZxpRTreti4E5jeb6bR4U0vWAjduKxeXtupy9yuxdZVNbG2MGsXN5Gwv52C093sAMh5t7Gu24j1dfKS56mr4rGEdLOlFFhI/s320/Potato.jpg" alt="" id="BLOGGER_PHOTO_ID_5114652561508817506" border="0" /></a><br /><h1>potato and portobello mushroom gratin</h1>INGREDIENTS<br /> 1 1/2 cups hot water<br /> 1 1/2-ounce package dried porcini mushrooms*<p> 1 1/2 pounds portobello mushrooms </p><p> 12 tablespoons olive oil<br /> 4 garlic cloves, minced</p><p> 4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices<br /> 1/4 cup chopped fresh parsley<br /> 1 tablespoon chopped fresh thyme<br /> 1 tablespoon chopped fresh rosemary<br /> 2 teaspoons salt<br /> 1 teaspoon ground black pepper<br /> </p> <div class="content_unit" id="preparation"> <h2>Preparation</h2> Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl. <p> Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat. </p><p> Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil. </p><p> Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.) </p><p> *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.</p><br /><h1>maltaise sauce for asparagus</h1> <p class="meta_info"> </p><div class="content_unit" id="recipe_detail_module"> <script type="text/javascript" language="javascript" src="http://www.epicurious.com/rd_scripts/recipe_detail/recipe_tabs.js"></script> <div class="rdm_content" id="recipe_detail_content"> <div id="recipe_summary"> <div id="recipe_intro"><p>Can be prepared in 45 minutes or less.</p></div> <p>Servings: Makes about 1 cup.</p> <div id="servingInfo"> </div> <span class="sub_link"> <a href="https://w1.buysub.com/servlet/OrdersGateway?cds_mag_code=GMT&cds_page_id=39106&cds_response_key=IWDNGP03" target="_blank"><br /></a> </span> </div> </div> </div> <div class="content_unit" id="ingredients"> <h2>Ingredients</h2> 2 large egg yolks<br />1 tablespoon fresh lemon juice<br />a pinch of freshly ground white pepper<br />1 stick (1/2 cup) unsalted butter, melted and cooled<br />1 teaspoon grated orange zest (preferably from a blood orange<br /> ,available seasonally at specialty product markets)<br />1 tablespoon plus 1 teaspoon fresh orange juice (preferably from a<br /> blood orange) </div> <div class="content_unit" id="preparation"> <h2>Preparation</h2> In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus. </div></div>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com1tag:blogger.com,1999:blog-2375218315994257378.post-87112744626160965722007-09-26T15:58:00.000-07:002007-09-26T16:00:28.074-07:00Random NotesJust a couple random notes....just had spaghetti with Emeril's Roasted Red Pepper sauce. That plus some turkey meat (added some pepper to this), had some really nice kick and was pretty good.<br /><br />On the negative, I used 30-minute marinade Honey and Dijon chicken last week. This was absolutely horrendous and I need to remember to never get this again. <br /><br />That is all...theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-48835197776123612462007-09-17T13:49:00.001-07:002007-09-17T13:56:07.752-07:00Football PartyHome Made Fries- These actually turned out REALLY well. A few changes, i boiled the potatoes a little long, but then left them in the oven about 35 minutes (until they were crispy). I would also mix all the spices together first and then pour it on to spread it out. I also added a bit of Chipotle Powder to add some spicy:<br /> <p class="MsoNormal"><span class="bodytext">3 pounds <st1:state st="on"><st1:place st="on">Idaho</st1:place></st1:State> potatoes </span><br /><span class="bodytext">1/2 cup canola oil </span><br /><span class="bodytext">2 tablespoons ancho chili powder </span><br /><span class="bodytext">1 tablespoon kosher salt </span><br /><span class="bodytext">2 teaspoons ground cumin</span></p> <p class="MsoNormal"><span class="bodytext">Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.</span></p><br />Crab Dip (notes on this one, i made it more spicy by adding more hot sauce/chili powder...was great for me who likes things spicy):<br /> <p class="MsoNormal">One 4-ounce package cream cheese, softened<br />1/2 cup mayonnaise<br />1/4 cup finely chopped onion<br />1 tablespoon fresh lemon juice<br />1/2 teaspoon hot pepper sauce<br />1/2 teaspoon Old Bay seasoning or other seasoned salt<br />6 ounces fresh or canned lump crabmeat, drained<br />Loaf of French Bread<br />Bread Bowl</p> <p class="MsoNormal">Preheat the oven to 350°F.</p> <p>Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into the bread bowl and bake, uncovered, for 30 minutes, or until heated through.</p><br />For the party we also made some sweet Nachos (only note here was that Courtney creatively used my deep-dish pizza pan to bake the nachos in...smart for large groups). <br /><br />I ran out of time to make the coconut shrimp i wanted to try...but maybe i'll make that soon.<br /> <p class="MsoNormal"><br /></p><p class="MsoNormal"><br /><span class="bodytext"><o:p></o:p></span></p>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-29018691487376575592007-09-09T16:20:00.001-07:002007-09-09T16:23:49.470-07:00Peasant Pasta ResultsOverall, this was a pretty easy recipe. I tried being a little different and tried cutting the sausage into slices (w/ casing on), rather than just having shredded meat. It was good, but i think it would be easier (both cooking and to eat) by just following the recipe . Only couple things I would try to change in the future:<br />1) Make it more flavorful (wasn't a bad sauce, was just kinda plain)<br />2) Make the sauce thicker (was a little runny)<br />3) Use all hot sausage (personal preference, but I like the spice more than the plain) <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIC62ouDd2tIYJ1X4HBvXmXSZrXnZqPw4mFT6QGsIKKEy8M8cww-bDLQruBl2ncu0pZEBW91os2_qLFGI5kAesRp9rwWSX3a6ppG35YiCpiOulMT1UK1ww5XjzStkZUXmTwHUKRbdwtY/s1600-h/0908072004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIC62ouDd2tIYJ1X4HBvXmXSZrXnZqPw4mFT6QGsIKKEy8M8cww-bDLQruBl2ncu0pZEBW91os2_qLFGI5kAesRp9rwWSX3a6ppG35YiCpiOulMT1UK1ww5XjzStkZUXmTwHUKRbdwtY/s320/0908072004.jpg" alt="" id="BLOGGER_PHOTO_ID_5108348453344606994" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEd8xfQRqYuE-2FrwBDL1_eNWmvd3vgWBwms6CFezHKxHumi2V79MCFPJ68ojc2qzdkIYYsMXjUr9ETzyNMO85xiYnRqyvk68KPkvL5otxu-0QRLMXGyfS5qwBSAQqaQO4Zp68wq7sf0/s1600-h/0908071955.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEd8xfQRqYuE-2FrwBDL1_eNWmvd3vgWBwms6CFezHKxHumi2V79MCFPJ68ojc2qzdkIYYsMXjUr9ETzyNMO85xiYnRqyvk68KPkvL5otxu-0QRLMXGyfS5qwBSAQqaQO4Zp68wq7sf0/s320/0908071955.jpg" alt="" id="BLOGGER_PHOTO_ID_5108348384625130242" border="0" /></a>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-4768274874857063212007-09-07T22:22:00.000-07:002007-09-07T22:24:12.942-07:00Peasant Pasta<table border="0" width="100%"><tbody><tr><td><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td><span class="headline1"></span> <table border="0" cellpadding="0" cellspacing="0" width="305"> <tbody><tr class="small_text" valign="top"> <td colspan="2" width="305">Recipe courtesy Rachael Ray</td> </tr> <tr class="small_text" valign="top"> <td width="35">Show: </td> <td width="270"><b><a href="http://www.foodnetwork.com/food/show_tm/0,1976,FOOD_9997,00.html">30 Minute Meals</a></b></td> </tr> <tr class="small_text" valign="top"> <td width="35">Episode: </td> <td width="270"><b> <a href="http://www.foodnetwork.com/food/show_tm/episode/0,1976,FOOD_9997_21886,00.html">30-Minute Big Family Dining</a> </b></td> </tr> </tbody></table> <!-- End Recipe Header --></td> </tr> </tbody></table> </td> </tr> <tr> <td><img src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" height="9" width="1" /></td> </tr> <tr> <td><img src="http://img.foodnetwork.com/FOOD/2003/10/16/tm1b57_peasant_pasta1_e.jpg" alt="Peasant Pasta" border="0" height="200" /><span class="phototext"></span> </td> </tr> <tr> <td><img src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" height="9" width="1" /></td> </tr> <tr> <td><br /></td> </tr> <tr> <td><img src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" height="9" width="1" /> </td> </tr> <tr> <td> <span class="bodytext">1 tablespoon extra-virgin olive oil, 1 turn of the pan<br />1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed <br />1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed<br />3 to 4 cloves garlic, chopped, optional<br />1/2 cup chicken or vegetable broth <br />1 (28-ounce) can crushed tomatoes<br />1/2 cup heavy cream<br />Salt and freshly ground black pepper<br />1 cup frozen green peas<br />24 leaves fresh basil, torn or thinly sliced <br />1 pound penne rigate pasta, cooked to al dente<br />Grated Italian cheese, for passing</span><span class="bodytext"><br /><br />Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.</span></td></tr></tbody></table>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-73219397562554787402007-09-07T22:17:00.001-07:002007-09-07T22:22:13.807-07:00Results for T-bones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKH7aZv3TqXAx5dOjbgpPXmot6OnhkoUG4FmtQXEaGrF42vJN0QMUJYXGCRoQYfvl2gFhq7AF4-ly-8TLKNSPOw05ZZiA_83tPDozdOIFN13YD3cwLXNnJVR7GEuYN9nuqGcVbtExtr4/s1600-h/0824072033.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKH7aZv3TqXAx5dOjbgpPXmot6OnhkoUG4FmtQXEaGrF42vJN0QMUJYXGCRoQYfvl2gFhq7AF4-ly-8TLKNSPOw05ZZiA_83tPDozdOIFN13YD3cwLXNnJVR7GEuYN9nuqGcVbtExtr4/s320/0824072033.jpg" alt="" id="BLOGGER_PHOTO_ID_5107698418634291954" border="0" /></a>Well learned a few things....<br /><br />First, again learned the benefit of appetizers. I was happy I made bruschetta (I bought some pico de gallo and threw that on top of some fresh motz i bought at the farmers market). Girls loved it (cooked for my neighbors)<br /><br />Second, I was VERY impressed with myself because as the one picture shows, I was juggling multiple things. HOWEVER....HUGE problem, this many things going at once, there was just too much smoke for my vent to absorb and it started filling my apartment. So BEWARE of this recipe these T-bones REALLY smoke from all the seasoning. That said, they taste fantastic! I thought the potatoes were a little on the spicy side (too much spice, need to be concerned about cooling down people's mouths in the future perhaps?), but one person LOVED them. Guess its just a matter of taste. Overall, was really happy with this recipe.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdxWB4VT-Lj8GJ8EMluI5DLbGSaNOLNBJ-rGJFp9BY2t4u7J2i5Jj0dMT01v5BGCgvoWzvRW9DysPNQ_niyLH_JtfbWKPmq2xxhAJRu2aSBHFCrTaH2fs3A0-BkuuwxR0a-Q-9ogY86w/s1600-h/0824072004.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdxWB4VT-Lj8GJ8EMluI5DLbGSaNOLNBJ-rGJFp9BY2t4u7J2i5Jj0dMT01v5BGCgvoWzvRW9DysPNQ_niyLH_JtfbWKPmq2xxhAJRu2aSBHFCrTaH2fs3A0-BkuuwxR0a-Q-9ogY86w/s320/0824072004.jpg" alt="" id="BLOGGER_PHOTO_ID_5107698371389651682" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrd6Hu8aRAQRfx1F8L3lg45rQDPxr9TMp2vYTer6Npv2JxHsMHiOWsGknMjAO9WrXhzoYNLoKVa4BecyA8p_h71sroqLRwwH74GHiHkzICQnoZHyQxLIaCxRToqPlZHoa2NJZ6Dk0BaY/s1600-h/0824071945.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrd6Hu8aRAQRfx1F8L3lg45rQDPxr9TMp2vYTer6Npv2JxHsMHiOWsGknMjAO9WrXhzoYNLoKVa4BecyA8p_h71sroqLRwwH74GHiHkzICQnoZHyQxLIaCxRToqPlZHoa2NJZ6Dk0BaY/s320/0824071945.jpg" alt="" id="BLOGGER_PHOTO_ID_5107698324145011410" border="0" /></a>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-74533360824814385052007-09-07T22:13:00.000-07:002007-09-07T22:14:56.384-07:00Fiery T-Bones<table border="0" width="100%"><tbody><tr><td><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td><span class="headline1">Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute</span> <table style="width: 305px; height: 55px;" border="0" cellpadding="0" cellspacing="0"> <tbody><tr class="small_text" valign="top"> <td colspan="1" width="305"><br /></td> </tr> <tr class="small_text" valign="top"> <td width="270"><br /></td> </tr> </tbody></table> <!-- End Recipe Header --></td> </tr> </tbody></table> </td> </tr> <tr> <td><img src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" height="9" width="1" /></td> </tr> <tr> <td><br /></td> </tr> <tr> <td><img src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" height="9" width="1" /> </td> </tr> <tr> <td> <span class="bodytext"><i>3 whole jalapenos </i><br /><i>3 bell peppers, choose 3 different colors</i><br /><i>2 1/2 pounds small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped</i><br /><i>Salt</i><br /><i>4 slices bacon, chopped</i><br /><i>2 tablespoons chipotle powder, divided</i><br /><i>1 small onion, chopped</i><br /><i>1 cup sour cream</i><br /><i>1 tablespoon dark chili powder</i><br /><i>1 tablespoon ground cumin</i><br /><i>2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)</i><br /><i>2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total</i><br /><i>3 tablespoons vegetable oil, 3 turns of the pan, divided </i><br /><i>1/4 cup bourbon, eyeball it</i><br /><i> </i><br /></span><span class="bodytext">Seed and slice the hot and sweet fresh peppers and reserve.<br /><br />Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.<br /><br />While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.<br /><br />Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.<br /></span></td></tr></tbody></table>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-38184097202764052292007-08-01T19:56:00.000-07:002007-08-01T20:10:50.627-07:00Goat Cheese Stuffed Chicken Results<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklGDYf_-PyQ4wuB5P6Kr4X7O56Ck8v2PBhKO-v2vv2w5GITmxp7QpTl88unzocVgpgRr89UA8MLIOXfS-3F5tS_rWcA0d8_AegMXKfurSBPVY9qhsKJlMr4EoVWgG_pI0nxL6sHRS_WM/s1600-h/0801071939.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklGDYf_-PyQ4wuB5P6Kr4X7O56Ck8v2PBhKO-v2vv2w5GITmxp7QpTl88unzocVgpgRr89UA8MLIOXfS-3F5tS_rWcA0d8_AegMXKfurSBPVY9qhsKJlMr4EoVWgG_pI0nxL6sHRS_WM/s320/0801071939.jpg" alt="" id="BLOGGER_PHOTO_ID_5093932027819572050" border="0" /></a><br />So today's meal was quite interesting. First off, it took a LOT longer to prep than a lot of the meals I've made before. That said, I feel like this was a next step in a little more complex cooking. <br /><br />Okay, so real results...<br />1) BE CAREFUL (Courtney sliced her finger while peeling the potatoes badly).<br /><br />2) I screwed up on how I cooked the carrots a bit (didn't boil first), but at least they still worked. Although the potatoes tasted amazing in the butter, the carrots really didn't gain too much. Perhaps try a different way in the future.<br /><br />3) Although I will probably have a heart attack in a year, those potatoes were AMAZING. I put plenty of pepper on them, at that really made it taste really great, nice kick.<br /><br />4) The Chicken was really interesting.... It was difficult to put the filling in (filling btw was REALLY great...chives were really good in it). I think i needed to work it in more (difficult because it got stuck on my fingers). But i was surprised by the fact that it was difficult to distribute when i ate it the filling w/ the chicken. Also, based upon the pictures, i probably needed to really coat it in flour more to get that look from the initial picture. And lastly, the chicken took FOREVER to cook. Apparently, I wasn't careful about the size of my chicken breasts (they were bigger than the 6 oz they called for in the recipe). So my potatoes and carrots were done way early and the chicken required another 15 minutes in the oven.<br /><br />Overall the meal went really well, it is something that will impress people if I cook it (i think/hope), but I could have been MUCH better at executing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0TGkgI-9-D58c9cF1vviZayweWtSVyf45sHBv2VmEFfmoMeYZwL50BG7iN6NLov4nyXCzIRB4rcU_gHPYky_ArBveY7wPbpt0fiPaANp3oaOnYm7kb2WRsRcRIusu8Zj5XhPxt1Elko/s1600-h/0801071911a.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0TGkgI-9-D58c9cF1vviZayweWtSVyf45sHBv2VmEFfmoMeYZwL50BG7iN6NLov4nyXCzIRB4rcU_gHPYky_ArBveY7wPbpt0fiPaANp3oaOnYm7kb2WRsRcRIusu8Zj5XhPxt1Elko/s320/0801071911a.jpg" alt="" id="BLOGGER_PHOTO_ID_5093931963395062594" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9be3DDsOVbiHHBghm-6DM7iwSVydP2KD7-adk7tOW558JWT8mNDKJbbDVNUOK-L0J_3UZz-t8CzwZpHCO0-3EyPG4_ZJQOHdprh2jOVaxDIofvBlptlhPqyF7958neBnYfnFRGk8oUY/s1600-h/0801071911.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9be3DDsOVbiHHBghm-6DM7iwSVydP2KD7-adk7tOW558JWT8mNDKJbbDVNUOK-L0J_3UZz-t8CzwZpHCO0-3EyPG4_ZJQOHdprh2jOVaxDIofvBlptlhPqyF7958neBnYfnFRGk8oUY/s320/0801071911.jpg" alt="" id="BLOGGER_PHOTO_ID_5093931890380618546" border="0" /></a>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-22238536423285818882007-07-31T07:13:00.000-07:002007-07-31T07:17:09.224-07:00Goat Cheese Stuffed Chicken, Julienned Carrots and PotatoesOkay, I mixed and matched a couple recipes this week, but the mushroom risotto wasn't looking great, so I'm subbing some potatoes instead. I'm excited about this one!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPWjBn1j5HBE5Bjxu-XsYSSY-8NdGHtpQLaJ9K1cZy41M17zP9TQBPYIL43RoM4YXlcnoyAMTqN4qB92sdApkD1taqJWEsQYj9X4PgwicdL-hjGiFWTQXoKcTouS3-1rWqHzqxo8xzEw/s1600-h/Chicken1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPWjBn1j5HBE5Bjxu-XsYSSY-8NdGHtpQLaJ9K1cZy41M17zP9TQBPYIL43RoM4YXlcnoyAMTqN4qB92sdApkD1taqJWEsQYj9X4PgwicdL-hjGiFWTQXoKcTouS3-1rWqHzqxo8xzEw/s320/Chicken1.jpg" alt="" id="BLOGGER_PHOTO_ID_5093364692704541474" border="0" /></a><br /><span class="bodytext"><p><img src="file:///C:/DOCUME%7E1/Sean/LOCALS%7E1/Temp/moz-screenshot-1.jpg" alt="" /></p><p><span class="bodytext">4 (6-ounce) boneless, skinless chicken breast halves<br />3 ounces goat cheese<br />2 teaspoons unsalted butter<br />1 1/2 teaspoons minced chives<br />1 teaspoon minced parsley leaves<br />1/4 teaspoon minced fresh thyme leaves<br />1/4 teaspoon fresh lemon juice<br />1/4 teaspoon minced garlic<br />Salt<br />Freshly ground black pepper<br />1 cup all-purpose flour<br />1 tablespoon Essence. recipe follows<br />1 large egg<br />2 teaspoons water<br />1/4 cup clarified butter or vegetable oil<br />Mushroom Risotto, recipe follows, if desired<br />Julienned carrots, accompaniment, recipe follows<br />Chopped fresh parsley, garnish</span></p></span><span class="bodytext">Preheat the oven to 350 degrees F. <p>With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well. </p><p>In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper. </p><p>In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water. </p><p>One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside. </p><p>In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes. </p><p>Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately. </p></span><span class="bodytext"></span><span class="bodytext"></span><span class="bodytext">Julienned Carrots:<br />1 pound large carrots, ends trimmed and peeled<br />1 1/2 tablespoons unsalted butter<br />2 teaspoons chopped fresh parsley leaves <p>To prepare an ice water bath, fill a large bowl with water and ice. Set aside. </p><p>On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.) </p><p>Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color. </p><p>When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute. </p><p>Remove from the heat, sprinkle with the parsley and serve immediately. </p><p>Yield: 4 servings</p></span><span class="bodytext"><p><br /></p><p>Sauteed Fingerling Potatoes:<br />1 1/2 pounds fingerling potatoes<br />4 tablespoons unsalted butter<br />Kosher salt and freshly cracked black pepper </p><p>Special equipment: A mandoline </p><p>Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper. </p></span>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-87025589978904582052007-07-29T20:30:00.000-07:002007-07-29T20:33:59.515-07:00Random Cooking<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KmzRAjO8_2K_YyqXPavaRW2-QZJSz1Fgs9px_XtL-cufmtIC01cOfs_O3AaqMGYYGdGdO2z9JgxbKC7x2ZPbusn7-84eZitYW8pvvoC14Vu8-0s6vTWSvGL7J7c133Wh5aSlyDd7UF0/s1600-h/0729071851.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KmzRAjO8_2K_YyqXPavaRW2-QZJSz1Fgs9px_XtL-cufmtIC01cOfs_O3AaqMGYYGdGdO2z9JgxbKC7x2ZPbusn7-84eZitYW8pvvoC14Vu8-0s6vTWSvGL7J7c133Wh5aSlyDd7UF0/s320/0729071851.jpg" alt="" id="BLOGGER_PHOTO_ID_5092828006476135186" border="0" /></a><br />So it had been awhile since I've cooked anything, and I was getting the itch. I mean, I didn't have anything to cook but some random leftover types, but turned into a great meal. I had the leftover chicken that was marinaded in italian dressing (frozen from the bbq that i didn't use). So I ended up baking that, but a little more fresh italian dressing, salt and pepper on it and baked it. I cooked up some rice, and made some frozen broccoli & cheese. Ended up being really really tasted, and will give me a couple lunches this week :)theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-25851236525252360642007-07-24T19:03:00.000-07:002007-07-24T19:15:41.264-07:00Birthday CookoutMy menu included: Chipotle Chicken Kabobs, Cuervo Shrimp Kabobs, Burgers and Hot Dogs. People always love my burgers how I make them, so I wasn't too concerned about that. But the Kabobs were a new thing. I just marinated the chicken overnight in Chipotle marinade, and people really did RAVE about the chicken. I did realize that I have to get more veggies. I included zuccinni, squash, mushrooms (people liked the mushrooms a lot) and red peppers. Overall, they just didn't go as far as I thought. Oh, also, i need to cut my chicken smaller than I thought. However, i was most proud of the shrimp, because that was a legit recipe. I added a little extra jalapeno, and I would actually encourage adding some more in the future to give this a little more kick. I bet mixing in some other peppers would probably be good as well. Although people seemed to really love how this turned out. Oh, and this sauce makes PLENTY for the recipe (i doubled it for double the shrimp and still had a lot of the bowl left). Overall was a great cookout. <br /><br /><span class="bodytext">8 metal skewers (wooden skewers that have been soaked over overnight may be substituted)24 medium-sized shrimp, cleaned, peeled, tail on<br />1 large red bell pepper, cored, deseeded, diced into 8 large square pieces<br />1 zucchini, sliced in 1/4-inch round pieces<br />8 button mushrooms, whole<br />Marinade:<br />2 cups orange juice<br />2 limes, juiced<br />1 jalapeno pepper, deseeded, stem removed, roughly chop<br />1 ounce Cuervo 1800 tequila<br />1/2 teaspoon cayenne pepper<br />1/2 teaspoon cumin<br />Salt and ground black pepper</span><span class="bodytext"><br /><br />Preheat outdoor grill (or hot air balloon, if handy).<br />To assemble, onto a skewer, first slide on a shrimp, followed by a red pepper, then another shrimp, then a slice of zucchini, followed by another piece of shrimp, and finish with the mushroom at the end. Repeat with the other seven skewers. Set aside until ready to cook.<br />To make the marinade, put all ingredients except salt and pepper in a blender. Puree mixture for 1 to 2 minutes, or until jalapeno pieces are broken down. Season with salt and black pepper and blend for another 10 seconds. Strain marinade through cheesecloth or fine sieve. Pour marinade into a clean spray bottle.<br />To cook, spray each kabob with marinade and place on grill. Be sure when spraying, to spray away from flame. You will need to spray each kabob twice more before the shrimp are completely cooked. Again be sure to spray away from flame.</span>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-87911578506051807682007-07-24T18:56:00.000-07:002007-07-24T19:03:04.216-07:00Cookie Results<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQm0Ht4N1rtmr1wOia0uNBTHpU_xN3-zCqjCkSiKDeW81uv8EDdFy1J6u1aCZ-iN-ok7xAgHpCowLKpynSb2vYW3FVaMVS8uaPXWhkIuiz88dGYqpw0YEcMpIpS9FN9W4n8ruXN0Ii-EE/s1600-h/Choc2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQm0Ht4N1rtmr1wOia0uNBTHpU_xN3-zCqjCkSiKDeW81uv8EDdFy1J6u1aCZ-iN-ok7xAgHpCowLKpynSb2vYW3FVaMVS8uaPXWhkIuiz88dGYqpw0YEcMpIpS9FN9W4n8ruXN0Ii-EE/s320/Choc2.jpg" alt="" id="BLOGGER_PHOTO_ID_5090949142967728898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAafh-EG-XJ8JApA2olvCzOJNJMvePVWbfjkjFL-vm661h9TvmI3lUtbWfHlz4a6W8yusVoyRwHpMA8V27tsWlZ1gNuZ9Wta5EbMtEmbinSBgWhkenMFZnFsyfZ_2_UTxpGzI7t_EwKL8/s1600-h/Choc1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAafh-EG-XJ8JApA2olvCzOJNJMvePVWbfjkjFL-vm661h9TvmI3lUtbWfHlz4a6W8yusVoyRwHpMA8V27tsWlZ1gNuZ9Wta5EbMtEmbinSBgWhkenMFZnFsyfZ_2_UTxpGzI7t_EwKL8/s320/Choc1.jpg" alt="" id="BLOGGER_PHOTO_ID_5090949048478448370" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoOZJPuWcpPT-dp6wNpjYMd2i9b-0nXJU3MJEGxGTKtS6J5BIcWTxYTFDoaQvm_03IzMEkEJS0hlTxNHqzGF89Zb1wlKRfA4JIlwvKPGF9ICYrUwfARZGW9Zf1-Z-1VuR0AwO03-ACN4/s1600-h/Choc.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoOZJPuWcpPT-dp6wNpjYMd2i9b-0nXJU3MJEGxGTKtS6J5BIcWTxYTFDoaQvm_03IzMEkEJS0hlTxNHqzGF89Zb1wlKRfA4JIlwvKPGF9ICYrUwfARZGW9Zf1-Z-1VuR0AwO03-ACN4/s320/Choc.jpg" alt="" id="BLOGGER_PHOTO_ID_5090948979758971618" border="0" /></a><br />Making these cookies was actually a lot of fun. It was the first time I have ever made cookies from scratch, was a cool feeling. I learned it would probably be easier to use chocolate chips as they will melt faster. One other thing I learned is that they tasted more like brownies for the first couple days than cookies. Perhaps I could have cooked them longer on low heat (had a problem with cookies burning on the bottom), or just waiting a day or two, because after that, they tasted like cookies. Overall, people LOVED them! :)theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-11674592323157658742007-07-24T18:51:00.000-07:002007-07-24T18:55:32.574-07:00Beef Stroganoff Results<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZMdEFi6DJmT2Jjj0MdFIoe4b0iYAbbpfMKp7f6dN126ZcGHFKiw3C-qFjcqhZejNdpWepCLqvpIlDTDbwOh08c74QMbW2dacauXPNZWIYskpGcz8clQm1l7cMRNAfybMwMXKdoPz5-4/s1600-h/Meat2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZMdEFi6DJmT2Jjj0MdFIoe4b0iYAbbpfMKp7f6dN126ZcGHFKiw3C-qFjcqhZejNdpWepCLqvpIlDTDbwOh08c74QMbW2dacauXPNZWIYskpGcz8clQm1l7cMRNAfybMwMXKdoPz5-4/s320/Meat2.jpg" alt="" id="BLOGGER_PHOTO_ID_5090946703426304722" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wBD5ce7XjIiP8d4VghuPUPXSKAMkWqCLaNoRk6-ZsDlaCI59beUIZCa2cRa0wNzC7BwGHKjGva1CxBz309W0TNwZ_vCwUGb1WSPMzQCoUtLpa3rvEnsRBDNdpB91ug6YfJaLCDSUytk/s1600-h/Meat1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wBD5ce7XjIiP8d4VghuPUPXSKAMkWqCLaNoRk6-ZsDlaCI59beUIZCa2cRa0wNzC7BwGHKjGva1CxBz309W0TNwZ_vCwUGb1WSPMzQCoUtLpa3rvEnsRBDNdpB91ug6YfJaLCDSUytk/s320/Meat1.jpg" alt="" id="BLOGGER_PHOTO_ID_5090946647591729858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfi21ebhTWSUvI5FWwSZoF1NSebbNlzfvKun1Mb05Ri2AbMf27JzZw1AxoSYw0oYrPNLbJr_mj82z2FQgaLK010bSdha7FASsgWfmThMMUY_x97A6MFQcfSZ2nDdw-GG7rAWwHkiN2q_4/s1600-h/Meat.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfi21ebhTWSUvI5FWwSZoF1NSebbNlzfvKun1Mb05Ri2AbMf27JzZw1AxoSYw0oYrPNLbJr_mj82z2FQgaLK010bSdha7FASsgWfmThMMUY_x97A6MFQcfSZ2nDdw-GG7rAWwHkiN2q_4/s320/Meat.jpg" alt="" id="BLOGGER_PHOTO_ID_5090946578872253106" border="0" /></a>So<br /> I was actually shocked how AMAZING this tasted. I followed the recipe closely which was key. Other key was I found some of the best strip steak I have ever had in my life. You can just tell from the raw picture how good it was. Oh, and I also discovered SOME mushrooms are good, I actually really liked the ones in this recipe. I'm stupid for forgetting to save the picture of the final product, but I assure you it looked great. GOOD STUFF!theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-32527462463690321312007-07-10T10:56:00.000-07:002007-07-10T11:08:26.310-07:00Chocolate-Toffee Cookies<br />Makes 27 cookies<br /><br />Shop:<br />1/2 cup flour<br />1 teaspoon baking powder (NOT baking SODA)<br />1/4 teaspoon salt<br />1 pound bittersweet or semisweet chocolate, chopped (this is about a bag and a third of chocolate chips usually)<br />1/4 cup ( 1/2 stick) unsalted butter (helps to chop this into pieces for easy melting)<br />1 3/4 cups (packed) golden brown sugar<br />4 large eggs<br />1 tablespoon vanilla extract (splurge and buy the real stuff, NOT imitiation extract)<br />5 (1.4-ounce) chocolate-covered English toffee candy bars (such as Heath or Skor), coarsely chopped (1 bag of heath bar pieces, found next to the chocolate chips)<br />1 cup walnuts, toasted, chopped (you can leave these out)<br />parchment paper (near aluminum foil)<br /><br />Cook:<br />1. Combine the flour, baking powder and salt in a small bowl; whisk to blend.<br /><br />2. Make a double boiler. Get a pot and fill with about an inch of water. Find a bowl that fits on top of the pot. Turn the stove on low. Stir the chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Be sure to constantly stir the mixture since you don't want the chocolate to burn. Be careful because there will be steam escaping from beneath the bowl (I use a towel or tongs to hold the bowl in place while I stir).<br /><br />Remove the mixture from the heat and cool to lukewarm. While it cools, using an electric mixer, beat the sugar and eggs in a separate, large bowl until thick, about 5 minutes. Beat in the chocolate mixture and the vanilla (add the chocolate mixture little by little). Stir in the flour (little by little otherwise you end up with a face full of flour) mixture, then the toffee and (optionally) nuts. Chill the batter until firm, at least 45 minutes and up to one day.<br /><br />3. Heat the oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper. Drop the batter by ice-cream scoopfuls (this makes WAY too large of cookies. I use a small spoonful, maybe about 1/2 to 3/4 the size of a golf ball) onto the baking sheets, spacing them about 2 1/2 inches apart. Bake the cookies just until dry and cracked on top but still soft to the touch in the center, about 15 minutes (with the smaller size, it's usually about 12 minutes, but it really depends on your oven. Watch the cookies carefully. You can test if they are done by using a toothpick like for brownies. If it comes out clean, it's done). Cool on the baking sheets. (The cookies can be prepared two days ahead; store in an airtight container at room temperature.)theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-14704808049968751702007-07-10T09:02:00.000-07:002007-07-10T09:16:19.124-07:00Beef StroganoffSo I haven't made this recipe myself, but it looked relatively easy, used mainly ingredients that you are familiar with, and I could have sworn you liked the dish. <br /><br />A couple of things I thought of regarding the dish - for beef, I'd use either tenderloin or top sirloin. You could also use ground beef or ground turkey if you want to make it a quicker dish. You could also leave out the mushrooms, since I know you're not a fan of mushrooms.<br /><br />Shop:<br />6 Tbsp butter<br />1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips (Note: you could use a cheaper cut of meat if you want...use some meat tenderizer or pound it...if you don't want to spend the money. You could also use ground beef or turkey.)<br />1/3 cup chopped shallots (can substitute onions) (Note: I KNOW you know how to cut shallots now!)<br />1/2 pound cremini mushrooms, sliced (Note: these taste quite different from regular mushrooms)<br />Salt to taste (Hopefully you are still using kosher or sea salt)<br />Pepper to taste (Do you have a grinder for fresh ground pepper?)<br />1/8 teaspoon nutmeg (good to have in your spice rack)<br />1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon (I'd use fresh)<br />1 cup of sour cream at room temperature (I'll try and find another recipe that uses sour cream so you can get rid of your leftovers after this)<br />1 bag of egg noodles<br /><br />Prep:<br />This is listed in the ingredients, but slice the beef, chop the shallots/onions, mushrooms and tarragon.<br /><br />Cook:<br />1. Cook the egg pasta in salted, boiling water. Drain the pasta and set aside. If you want, you can do the prep work while the water is heating up/pasta is cooking.<br /><br />2. Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches, since if you put all the beef in the pan, it will not cook evenly. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef (use tongs or something, don't pour it since you want to save the oil and drippings in the pan) to a bowl and set aside. <br /><br />2. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside. <br /><br />3. In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.<br /><br />4. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. <strong>Do not let it come to a simmer or boil or the sour cream will curdle</strong>. Stir in the beef and shallots. Add salt and pepper to taste.<br /><br />5. Serve immediately over egg noodles.theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0tag:blogger.com,1999:blog-2375218315994257378.post-85915916133544083572007-07-06T10:58:00.001-07:002007-07-06T11:03:57.543-07:00Steak Results<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUx3ctruKvkfnB48jHRyFzaDaxcrYdzXcDrJybvfg8M8YQPgKZGrZbjxTgMUWwM9HxBuiS9RQy4qNBeoy9ukFi9Y93AbIi0niu86fZllTHVSKGWEIFid9zdNOQn28ZK6ufEBNoh5Ah-Co/s1600-h/0705071954a.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUx3ctruKvkfnB48jHRyFzaDaxcrYdzXcDrJybvfg8M8YQPgKZGrZbjxTgMUWwM9HxBuiS9RQy4qNBeoy9ukFi9Y93AbIi0niu86fZllTHVSKGWEIFid9zdNOQn28ZK6ufEBNoh5Ah-Co/s320/0705071954a.jpg" alt="" id="BLOGGER_PHOTO_ID_5084144888022750162" border="0" /></a>So I cooked the steak last night...few thoughts:<br /><br />1) Trader Joe's SUCKED. They didn't have so much of what I wanted/needed. Biggest change was they had no Kale, so I had to improvise. As you can see I cooked up some garlicy red potatoes and green beans<br /><br />2) They also didn't have the right kind of bread, but I bought some foccacia bread which turned out really well (although I think i cut it a little too thick, was a little hard to cut/eat)<br /><br />3) This dish turned out to be the best looking thing that I have ever cooked. Looked impressive and tasted really really good. I think in the future I realized i need to make more of the garlic butter sauce. I was surprised how much the bread absorbed (but by the end where the bread was kinda mushy from the sauce, that with the steak and some onions was AMAZING). <br /><br />4) I was really proud of myself for juggling 4 burners and the oven all at once (in fact I didn't have enough pots to cook w/, so had to cook the onions/peppers then pull them off to make the rest of the sauce). <br /><br />Overall this meal went very well, and I would definitely recommend it in the future.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHNuE5fSoDauv59lfdKn9SmkQglvfBCpYpoHg-CLEL6QKzIrZnlBygfHDE5DhBI8HUpp0ZQbN6VWRzp6w7oE8A8PrbVNT3IYXTZFXcccsMTtrOxb-m5ymNj9EywNYv9bYseC-cZQKjRA/s1600-h/0705071954.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHNuE5fSoDauv59lfdKn9SmkQglvfBCpYpoHg-CLEL6QKzIrZnlBygfHDE5DhBI8HUpp0ZQbN6VWRzp6w7oE8A8PrbVNT3IYXTZFXcccsMTtrOxb-m5ymNj9EywNYv9bYseC-cZQKjRA/s320/0705071954.jpg" alt="" id="BLOGGER_PHOTO_ID_5084144823598240706" border="0" /></a><span style="text-decoration: underline;"><br /></span>theboywillcookhttp://www.blogger.com/profile/17480885474425142650noreply@blogger.com0