Cheesy Cheese, Seafood

Mussels (or Clams) Steamed in Beer with Crème Fraîche, Herbs, and Parmesan Croutons

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I think I just saw a pig fly by my window because yes gentle lambs I cooked last night and the recipe was quite delicious, yay! As I’ve mentioned my cooking life has been on a bit of a hiatus (for very fantastic reasons so no complaints here) as of late and thus so has my gentle little blog that I love so much.

I had the opportunity to cook last night and decided to ease myself back into it with something simple yet absolutely delicious sounding and what’s not delicious sounding about mussels, herbs, beer, parmesan and crème fraîche? Exactly, nothing! I chose this Belgian-inspired Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan Croutons recipe from the May 2010 Bon Appetit and chose to make a Belgian Endive, Walnut and Goat Cheese Salad with Grapefruit Vinaigrette as a complementary Belgian-ish side dish.

For a mussels dish, which usually takes me about 10 – 15 minutes max to prep and cook, this one took a wee bit longer but I had time so I didn’t mind. One thing I did mind was the fact that some dude took the last of ALL of the mussels right before I got the seafood counter at Central Market. Mind you, this is the second time this has happened to me at the CM so I sighed and then went with clams. They still turned out to be fantastic with the rest of the ingredients and it was my first time to cook with clams…cooking experience bonus!
What I absolutely loved about this dish was the broth…yum. I loved the fresh herbs of tarragon, thyme, parsley, chives and chervil and the combination of the white Belgian beer with the crème fraîche, or in this case I used sour cream, with the two mustards gave it a nice bite and rounded out the broth nicely. Last but not least the parmesan croutons were the perfect addition. Crispy, salty, cheesy and if you let them sit in the creamy, herby, beery broth you will be a happy little clam yourself.
Give this one a try as soon as you can and enjoy a nice Belgian beer along with it. A votre sante!
Fruit, Global Flavor, Pork-a-licious

Say it with me now: Ata-ulf-o!

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Yesterday we were working on a project for the National Mango Board that highlights the juicy, creamy Ataulfo variety and we had a few to spare here in the office. What is a mango-loving girl to do? Well! I was in the mood for a juicy pork tenderloin and lo-and-behold came across this Spice-Rubbed Pork Tenderloin with Mango Sambal from Cooking Light.
I wanted to share what the Web site says about this recipe because after enjoying this delicious dish, I completely agree: Sambal is a generic name for any paste-like condiment made with chiles. Authentic versions tend to be extremely hot. This Malaysian-influenced mango sambal works well with the Southern-style barbeque spice rub. The vinegar gives the condiment a flavor that’s reminiscent of a North Carolina mop sauce.
 
 

This dish came together in no time and the sambal (which I’ve never made before) was a simple dump and pour like a fruit salsa. The spice rub on this was wicked. With the sweet brown sugar, spice from the chili powder and savory garlic and onion powder it rocked the tenderloin. Enjoy this any time of year with any kind of mango variety or try it with Ataulfos now!
Bacon is always awesome, Dessert, Emily Favorite

Homemade Pop Tarts!

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The other night we decided to make Brinner = brunch at dinnertime. Using most of the menu suggestions from their Knockout Brunch section in the new Bon Appetit, we chose the Curry-Spiced Bloody Mary’s, Brown-Sugar-Glazed Bacon, Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs and Parmesan and Strawberry “Pop Tarts“…ambitious much?

 


I have to say the eggs and Bloody Mary’s got a “meh” and the Brown-Sugar-Glazed Bacon was good but I think I’ll stick with my favorite bacon recipe of all time: Sweet and Spicy Bacon. BUT the Homemade Pop Tarts were awesome! First of all, I love the concept of the recipe, it’s homemade pop tarts people, who doesn’t love that?

When Alex and I were making the dough – with its two sticks of butter – we knew the dough was going to be perfectly flaky and delicious. The chilling time was three hours and that was sucky just because we were dying to try them. You simply cut the dough up and then place strawberry preserves inside. Sprinkle with powdered sugar once baked and you are done. I’m glad I had the baking prowess of Alex to help with this, because as a true baking novice they would not have turned out as well as they did. If you are an avid baker these are perfect for you, if not, I can lend you Alex if you would like. 😉 Make these and enjoy the rest of the week!

Quick and Delicious, Seafood

Fastest Dinner Ever?

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On Monday it was just me, myself and I at home since Alex was working and I wanted something simple, delicious and quick so I could get to perusing ALL of the food magazines I had waiting for me on the couch. As I searched for the perfect recipe I knew I wanted fish and I had some broccolini that had to be used that night or it was hitting the trash, and I hate to waste produce…hate, hate, hate.

After searching and searching I found this little gem on Bon Appetit’s Web site. This Seared Artic Char with Broccolini, Olives and Garlic was the perfect fit for my needs. After work I went to Central Market to pick up a fresh filet of artic char and wouldn’t you know it, the woman right in front of me took the last one. As I stood there moutbreathing in front of the fish monger he quickly recommended barramundi instead. I’ve had this delicious fish a few times in restaurants but never cooked at home. YUM. This was a perfect alternative to the char and very easy to make.

Not only was the recipe, simple, simple, simple and came together in a flash, but the garlic, olives, orange and white balsamic vinaigrette all played nicely together in the sandbox. If you want something fast and delicious give this one a try and if you do try it with artic char let me know how it turns out.

I have recipes marked for days including a possible Brinner (Brunch/Dinner) coming up next week so stay tuned…there might be homemade strawberry pop tarts involved. Strawberry homemade pop tarts…marinate on THAT for a while.

Pork-a-licious, Quick and Delicious

Spice-Rubbed Pork Tenderloin

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Last night we wanted an easy, breezy meal that would come together in a snap and for some reason I had a hankering for pork tenderloin. Enter this Spice-Rubbed Pork Tenderloin from Cooking Light.

I was working late last night so the gentle Alex made the tenderloin from start to finish. I’ve got a trained chef totally following the Cooking Inside the Lines style, I love it! Alex mentioned she followed the recipe exactly (I’m so proud) and it turned out to be DELICIOUS. It was perfectly cooked and the spice-rub was just amazing.
Alex also made some sautéed asparagus and a creamy mushroom risotto and voila! an awesome Monday night meal that came together in a flash. I wish I would have saved some pork for today’s lunch to make a sandwich but we ate. it. all. Thanks Chef Alex for an amazing meal!
Pork-a-licious, Seafood

The Rogue Gumbo

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When I think of a traditional gumbo I immediately think of Louisiana, sausage, chicken and/or shrimp, okra, rice and spice! You can imagine my surprise when I came across this Shrimp and Okra Gumbo in Cooking Light that of course has shrimp and okra, but also has smoked ham and instead of rice, creamy yogurt grits. I’m not going to lie, I think the creamy yogurt grits is what got me hook, line and sinker.


As my fun little Chef friends pointed out, the roux for this was very interesting indeed. It consists of canola oil, all-purpose flour and chicken broth (instead of the usual butter for the added fat). Making this together was a whole lot of fun and Alex even mentioned she liked it better over the creamy grits – awesomeness on its own or with the gumbo – than rice. Now that’s saying something.

This was pretty amazing gumbo if I do say so myself. The smoked ham, obviously, gave it a smoky flavor along with the paprika and all of the vegetables and spices blended together to create a lovely, spicy balance of flavors. One thing is that we did not have okra. Quelle horreur! I went shopping after work and they had everything BUT okra, not even frozen. Being good Southern girls we knew what we were missing without the okra but we still loved the dish.

I can’t find the recipe online so check it out below for a spicy gumbo night of your own!
Cooking Light
April 2010
Shrimp and Okra Gumbo with Creamy Yogurt Grits
2 tablespoons canola oil, divided
3 tablespoons all-purpose flour
10 tablespoons fat-free, less sodium chicken broth
1 cup chopped onion
4 ounces smoked ham, chopped
1 cup chopped green bell pepper
2/3 cup diced celery
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/2 pound fresh okra pods, sliced
1/4 cup of water
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 (28-ounce) can diced tomatoes, drained
3/4 pound peeled and deveined large shrimp
2 tablespoons chopped fresh flat-leaf parsley
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.
2. Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next six ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Spring with parsley. Yield: 4 servings.
Creamy Yogurt Grits
Bring 2 1/2 cups of water to a boil in a medium saucepan. Gradually whisk in 3/4 cup uncooked quick-cooking grits; cover, cover reduce-heat, and simmer 8 minutes or until thick. Stir in 1 cup fat-free Greek-style yogurt, teaspoon salt, and 1/2 teaspoon black pepper.
Emily Favorite, Quick and Delicious, Seafood

Mussels Time!

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I think I’ve proven by now that I absolutely lurve making mussels at home. Typically the broth doesn’t take too long and then you cook the mussels for 10-12 minutes max and voila! delicious mussels in yummy broth and then crusty bread to sop up the rest in your bowl.
Bon Appétit features this fantastic Mussels Steamed in Spicy Tomato-Cilantro Broth recipe from Passionfish restaurant located in Pacific Grove, California. I’ve never been to Pacific Grove but it’s located in one of my favorite places in California, the central coast region where things seem to have a slower pace, the food is delicious anywhere and everywhere you go and they just happen to produce delicious wines too. Ahhhh, what I wouldn’t give for a bottle of Sea Smoke Pinot Noir right about now.

I couldn’t find the recipe online, but as you will see below it has a very short ingredient list with limited prep and steps. You know you are going to be a happy puppy when this is the case. I love tomato-based broths for mussels and this packed a flavor punch that went nicely with the mussels. Well, I guess with five tablespoons of butter it’s definitely got something going for it doesn’t it? Alex and I both loved this recipe with some nice, crusty bread and I was definitely slurping everything up when my mussels disappeared in about two minutes.
If you love mussels, you will love this recipe. Bon Appétit!

Mussels Steamed in Spicy Tomato-Cilantro Broth

Bon Appétit
Recipe adapted from Passionfish
4 first-course servings (or two entree)
1 1/2 cups bottled clam juice
3 ripe tomatoes, seeded, chopped (about 1 1/2 cups)
1/4 cup fresh lime juice
3 tablespoons hot pepper sauce
1 tablespoon tomato paste
2 pounds of mussels, scrubbed, debearded
5 tablespoons unsalted butter, cut 1/2-inch cubes
1 cup chopped fresh cilantro
3/4 cup thinly sliced green onions
Crusty bread
Bring first five ingredients to boil in large pot, stirring occasionally. Add mussels and butter. Cover and cook until mussels open, about 4 minutes – poodles, we had to go about 10 minutes on this so watch your mussels! – (discard any mussel that do not open). Stir in cilantro and green onions. Season with salt and pepper. Divide among bowls and serve.
Dose of Veggies, Emily Favorite, Pork-a-licious

The Dark Horse

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Well, well, well Cooking Light look who just took the coveted (shhhh…in my head it is coveted) winner of the cover recipe smackdown away from my favorite grilled cheese/short rib goodness. The Maple-Mustard Pork Chops with Winter Squash Puree, created by none either than the lovely Ellie Krieger, was so excellent the only thing left on the plate were our finger smears and pork chop bones.

After a conversation with Lex about this “situation” we both felt that this recipe won due to a few things:

  1. While decadence is always a good thing, this recipe felt decadent without adding a lot to our bums unlike a grilled cheese sandwich. It was full of delicious flavors and good for you goodness like butternut squash. I could eat that sauce on almost anything. Two low-fat points for pork.
  2. The grilled cheese was easy to prepare but if you think about it, it’s also a sandwich and that can be a lot of work – for some – to make a sandwich. Point deduction grilled cheese.
  3. This came together in a New York minute and utilized many pantry staples, except frozen butternut squash which I found at Whole Foods Market. Point addition.
  4. This dish just plain rocked, so there. Point for pork.
  5. That sauce, oh dear that sauce! I think we’ve confirmed plenty of times here I’m a sucker for sauces. Five points for sauce.

I would like to clarify that I do not hold tight to these standards when judging all cover recipes, but when it came down to a game time decision the comments mentioned above helped the pork chop dish beat the grilled cheese by thismuch. Don’t get me wrong little lambs that grilled cheese will live on in my heart like Leonardo DiCaprio does but you’ve got to give the pork chops recipe a try. Heck make both and let us know if we are dead wrong!

I could not find the recipe online (come on people!) so you can find it below.

Maple-Mustard Pork Chops with Winter Squash Puree
Cooking Light, March 2010
4 (6-ounce) bone-in center-cut pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup fat-free, less sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons chopped fresh flat-leaf parsley
1. Sprinkle both sides of pork with 1/4 teaspoon salt and pepper
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 minutes or until tender and translucent. Add broth; bring to boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 1/2 teaspoons parsley.
Quick Winter Squash Puree
1/3 cup fat-free, less-sodium chicken broth
2 (12-ounce) package frozen cooked butternut squash
1 tablespoon of butter
1/2 teaspoon orange rind
1 1/2 teaspoons maple syrup
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients*; stir until well combined.
* We added a smidge of heavy cream to give this a little more body. :)
Asian, Seafood

Soba Noodles with Grilled Shrimp and Cilantro from Food & Wine

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Continuing on with the Battle of the Cover Recipes, I’ve tried the insanely delicious short rib/grilled cheese goodness that graced the cover of Bon Appetit and now it’s on to the Soba Noodles with Grilled Shrimp and Cilantro recipe on the cover of the new Food & Wine.mThis was a really fast and simple recipe to make plus I’m a sucker for shrimp. I have to say though that Alex liked this WAY better than I did. I felt it was OK but nothing to write home about. The flavors were fine and I did enjoy the crispy shallots and garlic on top.  One thing to note, I’m not the biggest fan of cooking Asian-inspired cuisines at home (I’m weird, I know) so maybe that’s why I’m so blah to the blah about it. Alex loves cooking Asian-food and is a big fan in general so if you are anything like her then I would definitely give this one a shot and not listen to me one bit!  The Grilled Cheese is still winning in my book and we are testing Cooking Light’s new cover recipe tonight and watching Breakfast at Tiffany’s, how fun huh? Stay tuned lambs!
Dose of Veggies, Fruit, Includes Alcohol, Taco!, Turkey (Gobble!)

Beer-Braised Turkey Tacos from Food & Wine

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So it was a gorgeous day in Austin and Lex and me enjoyed the beautiful 80 degree weather for most of the day, but got back this afternoon and banged out not two, not three but four delicious recipes all from Food & Wine magazine.Warm Winter-Vegetable Salad and Zucchini-and-Watercress Soup. After tasting both we were quite impressed but a full review is to come later lambies.

For dinner, we made these – what I thought were – awesome Beer-Braised Turkey Tacos with Mango-Tomato Salsa. The turkey for the tacos was pretty simple and we knew this would be delicious once we opened the lid with the simmering turkey and aromatics and got quite hungry. The salsa was a basic dump and pour (as it usually is) but Lex hates chunky salsa so we decided to dump it all in the food processor and give her a whirl until it was nice and pureed. I really liked these tacos with the salsa but if you are not a big fan of cinnamon (like Lex is) then it might be a little too overpowering for some. I loved them however so I say go for it!