Now that we have all 5 recipes posted go back over the last four blogs. Some recipes may not require a trip to the market, while others may need to be printed and tapped to the dash board as to not forget any special ingredients. The most important ingredient is to have fun! Get together with friends and family and have fun in the kitchen, it is the heart of the home. Get creative wtih your pictures, There are no rules! Share with everyone! The email address for all contest pictures is tchef41@gmail.com . It would be great to get all pictures in by January 31St.
I am excited to see everyone's creations! Here the last recipe for 5 recipes in 5 days! Feed yourself well!
Chili Garlic Fish Sandwiches
Prep time 10 minutes
Cook time: 10-15 minutes
Makes 4 Sandwiches
You will need:
4 Tilapia fillets
½ cup of Seasoned Flour
2 -3 tbs. of canola oil
4 French rolls, split
Shredded lettuce
Thin slices of tomatoes
Spread:
1 cup of Mayonnaise (Lite and reduce Fat Mayo works great here.)
2 tbs. of chili garlic sauce
1 tbs. of fresh lime sauce
1. Combine Mayo, chili garlic sauce, and lime juice and set aside.
2. Dust fillets with flour and pan sauté in oil until golden brown and drain.
3. Spread Chili garlic mayo on rolls and add shredded lettuce, tomato and fish filets.
Serve with oven baked fries.
Friday, January 23, 2009
Thursday, January 22, 2009
Day 4 - The home stretch, let's steak it up!
I am really excited to see some of the creative pictures everyone is taking to show of thier culinary skills. On the menu today is Flank Steak. This steak can easily be ruined by over cooking. Set yourself up for success by preparing a nice salad, and roasted potatoes in advance. That way you can focus on your steak. Be sure that you slice steak against the grain, like you are carving a brisket. Otherwise you may never chew through it! This is a lean cut, so it is low in fat and high in protein. Have fun in the kitchen, and feed yourself well!
Pan-Seared Flank Steak
2 tsp. SALT
1 Tbsp. COARSE GROUND PEPPER
1 Tbsp. GRANULATED GARLIC
2 Tbsp. OLIVE OIL
1 to 1 1/2 pounds NATURAL FLANK STEAK
(8 oz.) sliced CRIMINI MUSHROOMS
2 cups PEARL ONIONS, thawed
1/2 cup RED WINE
1/2 cup BEEF BROTH
1 Tbsp. WORCESTERSHIRE SAUCE
1/2 tsp. of BROWN SUGAR
1. Combine seasoning and olive oil in a bowl. Generously season both sides of steak with mixture and set aside.
2. Pan sear steak on both sides in a non stick skillet over medium high heat for 10 - 12 minutes on each side. Remove steak from pan and set aside. Cover loosely with foil.
3. Reduce heat to medium. Add mushrooms and onions to pan and sauté until onions and mushrooms start to brown.
4. Add wine, beef broth, Worcestershire sauce and brown sugar. Simmer to reduce.
5. While sauce is simmering. Slice flank steak thinly against the grain of the meat.
6. Place steak on serving platter and pour sauce over steak.
Pan-Seared Flank Steak
2 tsp. SALT
1 Tbsp. COARSE GROUND PEPPER
1 Tbsp. GRANULATED GARLIC
2 Tbsp. OLIVE OIL
1 to 1 1/2 pounds NATURAL FLANK STEAK
(8 oz.) sliced CRIMINI MUSHROOMS
2 cups PEARL ONIONS, thawed
1/2 cup RED WINE
1/2 cup BEEF BROTH
1 Tbsp. WORCESTERSHIRE SAUCE
1/2 tsp. of BROWN SUGAR
1. Combine seasoning and olive oil in a bowl. Generously season both sides of steak with mixture and set aside.
2. Pan sear steak on both sides in a non stick skillet over medium high heat for 10 - 12 minutes on each side. Remove steak from pan and set aside. Cover loosely with foil.
3. Reduce heat to medium. Add mushrooms and onions to pan and sauté until onions and mushrooms start to brown.
4. Add wine, beef broth, Worcestershire sauce and brown sugar. Simmer to reduce.
5. While sauce is simmering. Slice flank steak thinly against the grain of the meat.
6. Place steak on serving platter and pour sauce over steak.
Wednesday, January 21, 2009
Day 3 - Best Recipe Photo Contest! Who's cooking?
Yesterday was all about the sweet tooth, today is all about your inner Chef! This recipe is an exercise in developing complex flavor. The contest started Monday the 19Th, so check out those recipes today! A tip for today is that when you are cooking fish, do it in a hot oven. 425-450 degrees works best. Cook fish for 5 minutes per each inch of thickness. Bake fish uncovered until it flakes apart with a fork. Enjoy, and feed yourself well!
Baked Salmon with Cabernet Butter
Ingredients
1 cup full-bodied dry red wine such as Côtes du Rhône
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds of salmon filet with skin removed
2 tablespoons olive oil
½ cup of minced parsley for garnish
Preparation
Pre-heat oven to 450 degrees.
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jam-like and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake fish in a hot oven for 15-20 minutes at 450 degrees. Remove fish from oven and place on serving platter. Dollop wine butter oven hot fish and sprinkle with lots of minced parsley.
Serve with Saffron Rice and Steamed Vegetable Medley.
Baked Salmon with Cabernet Butter
Ingredients
1 cup full-bodied dry red wine such as Côtes du Rhône
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds of salmon filet with skin removed
2 tablespoons olive oil
½ cup of minced parsley for garnish
Preparation
Pre-heat oven to 450 degrees.
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jam-like and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake fish in a hot oven for 15-20 minutes at 450 degrees. Remove fish from oven and place on serving platter. Dollop wine butter oven hot fish and sprinkle with lots of minced parsley.
Serve with Saffron Rice and Steamed Vegetable Medley.
Tuesday, January 20, 2009
Day 2 - Best Recipe Photo Contest! Inauguration Celebration!
Be sure to check out the contest posted on Monday, January 19, This is recipe 2! Enjoy this historic Tuesday...feed yourself well!
OBAMA Chocolate Dream Cake
Prep time: 20 minutes
Bake time: 25- 30 minutes
Pre-heat oven to 350ºF
1 box (18.25 oz.) Betty Crocker Super Moist Devil’s Food Cake Mix
1 box (3.9 oz.) Jell-O Brand Instant Chocolate Fudge Pudding
1 can (12 oz.) Cream Soda
1/3 cup vegetable oil
4 brown eggs
Filling
1 container (24.3 oz.) Philadelphia Ready-To-Eat Chocolate Dream Cheesecake Filling
Topping
1 container (12 oz.) Cool Whip Extra Creamy
Whipped Topping
Spray three 8-9 inch cake pans with non-stick cooking spray. In a large bowl combine cake mix, instant pudding, soft drink, oil and brown eggs. Mix for 2 minutes with an electric mixer. Divide and pour equal amounts of batter into prepared cake pans. Bake for 25-30 minutes. Insert toothpick into center to test for doneness.
Allow cakes to cool. Once cooled spread ½ of cheesecake filling over 1 layer. Top with another layer and repeat step.
After adding final layer frost with thawed Cool Whip Topping. Refrigerate until ready to serve.
OBAMA Chocolate Dream Cake
Prep time: 20 minutes
Bake time: 25- 30 minutes
Pre-heat oven to 350ºF
1 box (18.25 oz.) Betty Crocker Super Moist Devil’s Food Cake Mix
1 box (3.9 oz.) Jell-O Brand Instant Chocolate Fudge Pudding
1 can (12 oz.) Cream Soda
1/3 cup vegetable oil
4 brown eggs
Filling
1 container (24.3 oz.) Philadelphia Ready-To-Eat Chocolate Dream Cheesecake Filling
Topping
1 container (12 oz.) Cool Whip Extra Creamy
Whipped Topping
Spray three 8-9 inch cake pans with non-stick cooking spray. In a large bowl combine cake mix, instant pudding, soft drink, oil and brown eggs. Mix for 2 minutes with an electric mixer. Divide and pour equal amounts of batter into prepared cake pans. Bake for 25-30 minutes. Insert toothpick into center to test for doneness.
Allow cakes to cool. Once cooled spread ½ of cheesecake filling over 1 layer. Top with another layer and repeat step.
After adding final layer frost with thawed Cool Whip Topping. Refrigerate until ready to serve.
Monday, January 19, 2009
Day 1 - Ready. Set. COOK!
Today I wanted to do something different. I have written so many recipes that I am going to post 5 recipes in 5 days. Just the recipe, no story or life lessons, just some of my very favorite dishes. I would like to challenge you to prepare any one of the recipes, take a picture of it and email it to me. The best picture will be posted on the recipe. This should be a lot of fun. Please share this with your friends and family. Let's get things started. Here is the first dish. How about I sweeten the pot with a cool Prize to the best overall Picture!!!
Chicken with Creole Mustard Crust
Prep time: 5 minutes
Cook time: 20 minutes
Pre heat oven to 450 degrees
You will need:
4 Boneless, skinless, Chicken Breast (Seasoned with Salt and Pepper)
½ cup of Creole Mustard
¼ cup of mayonnaise
2-3 green onions, sliced
1 shallot minced
1 cup of fresh wheat bread crumbs (about 3 slices)
3 tbs. of olive oil
In a skillet on medium high heat, brown chicken in olive oil. Once chicken is browned place on baking sheet. In pan dripping s, add shallots and bread crumbs, toast for one minute then remove from heat.
Spoon mustard over chicken and top with bread crumbs. Bake chicken for 15 minutes until done.
Good luck! And feed yourself well.
Email pictures to tchef41@gmail.com
Chicken with Creole Mustard Crust
Prep time: 5 minutes
Cook time: 20 minutes
Pre heat oven to 450 degrees
You will need:
4 Boneless, skinless, Chicken Breast (Seasoned with Salt and Pepper)
½ cup of Creole Mustard
¼ cup of mayonnaise
2-3 green onions, sliced
1 shallot minced
1 cup of fresh wheat bread crumbs (about 3 slices)
3 tbs. of olive oil
In a skillet on medium high heat, brown chicken in olive oil. Once chicken is browned place on baking sheet. In pan dripping s, add shallots and bread crumbs, toast for one minute then remove from heat.
Spoon mustard over chicken and top with bread crumbs. Bake chicken for 15 minutes until done.
Good luck! And feed yourself well.
Email pictures to tchef41@gmail.com
Wednesday, January 14, 2009
Crab and Cornbread Stuffed Peppers
I had some really good TexMex cuisine last night at a local restaurant called "Chuy's". They really did a great job at getting the spanish rice right. One of the highlights of the restaurant is that they have a great selection of sauces that you can pick from to kick up your burrito! My taste buds are still reeling for some flavors from south of the border, so I started to dig around my hard drive for a dish that is easy and tasty. Crab and Cronbread Stuffed Peppers popped up! I created this recipe last summer and paired it with grilled chicken fajita salad. Now to switch things up I think this recipe would go nicely with Green Chile Stew or Carne Quisada. They also can be done using Jalapeno peppers halves for entertaining. Here is a list of items you need and instructions to crank these peppers out.
5 poblano peppers
10 oz of lump crab meat
2 large eggs
1 1/3 cup of milk
2 6 oz packets of Mexican Style Corn Bread Mix
½ cup of shredded Mexican blend cheese
Aluminum Foil
In a bowl whisk together eggs and milk. Add Corn bread mix and mix enough just to moisten. Set aside.
Slice peppers in half lengthwise and remove seeds and ribs.
On a non stick baking sheet, crumple foil to make a cradle for each pepper half. They need to lay flat for baking.
Add 2 tablespoons of crab meat to each pepper shell. Then spoon corn bread batter over crab meat. Sprinkle tops with shredded cheese and bake at 400 degrees until golden brown.
5 poblano peppers
10 oz of lump crab meat
2 large eggs
1 1/3 cup of milk
2 6 oz packets of Mexican Style Corn Bread Mix
½ cup of shredded Mexican blend cheese
Aluminum Foil
In a bowl whisk together eggs and milk. Add Corn bread mix and mix enough just to moisten. Set aside.
Slice peppers in half lengthwise and remove seeds and ribs.
On a non stick baking sheet, crumple foil to make a cradle for each pepper half. They need to lay flat for baking.
Add 2 tablespoons of crab meat to each pepper shell. Then spoon corn bread batter over crab meat. Sprinkle tops with shredded cheese and bake at 400 degrees until golden brown.
Saturday, January 10, 2009
Alvaro's Awesome Chicken Sticks!
Just a few days ago my friend Alvaro gave me a great recipe for a really simple and tasty chicken dish. In his words"you just need 3 ingredients!" makes this recipe easy and and fun.
Here are the 3 items; boneless skinless chicken breast, basic yellow mustard, and a 12 oz. can of cola. For about 4 large chicken breast you need about 3/4 cup of mustard. I put the breast in a large zip storage bag with mustard and toss it around to really cover the chicken good. Once they are coated nicely, into a 8x8 glass baking dish they go. Pop the top and pour the cola over the chicken and bake at 350 degree for about 30 minutes or until the juices run clear. Rice pairs up great with this dish.
But where are the sticks you ask?
I really enjoy taking a great recipe and making it versatile. So to jazz this one up I cut the chicken into large cubes add the mustard and put the chunks on skewers alternating the chicken with fresh pineapple wedges. These cook up great in a stove top grill skillet. While the chicken cooks I reduce the cola down to a syrup in a small pot. When the chicken is just about ready to come off the grill, brush the meat and fruit with cola syrup. Sprinkle the skewers with sliced green onions and serve on a bed of coconut rice. Perfect party food!
Here are the 3 items; boneless skinless chicken breast, basic yellow mustard, and a 12 oz. can of cola. For about 4 large chicken breast you need about 3/4 cup of mustard. I put the breast in a large zip storage bag with mustard and toss it around to really cover the chicken good. Once they are coated nicely, into a 8x8 glass baking dish they go. Pop the top and pour the cola over the chicken and bake at 350 degree for about 30 minutes or until the juices run clear. Rice pairs up great with this dish.
But where are the sticks you ask?
I really enjoy taking a great recipe and making it versatile. So to jazz this one up I cut the chicken into large cubes add the mustard and put the chunks on skewers alternating the chicken with fresh pineapple wedges. These cook up great in a stove top grill skillet. While the chicken cooks I reduce the cola down to a syrup in a small pot. When the chicken is just about ready to come off the grill, brush the meat and fruit with cola syrup. Sprinkle the skewers with sliced green onions and serve on a bed of coconut rice. Perfect party food!
Monday, January 5, 2009
April's Favorite Chili Dogs
My close friend April loves it when I make Chili Dogs. Today has a nip in the air that makes good weather for something easy and fun. I used to make them with very basic store bought ingredients with out much thought as to whether or not they could possibly be at least a little healthier. Now I prepare them with as many health conscious items as possible. A while ago I started buying All Natural Beef Hot Dogs. These roast really nicely in the oven at 350 for about 30 minutes. I like roasting vs. nuking or boiling hot dogs. 100% whole grain Hot Dog Rolls are available as well. Toasting them adds another layer of flavor. As for the Chili, I like to use Natural or Organic ground beef, about 2 pounds make a great pot of chili. I like to mix a 1 pound of lean ground to 1 pound of 80/20 for flavor. If "Chili Grind", a coarser, larger grind, is available like one of the pounds to be this grind. It really adds great texture. Fresh organic diced red onions are sauteed and added to the ground beef, add Natural Sea Salt and fresh Cracked Pepper as well to taste. Organic Tomato paste, about 1/2 cup is added and browned with onions and beef. I then add a couple cans of diced organic tomatoes with the juice.
Next is to season with chili powder. I add it in 2 tablespoon increments until it taste like I like it. Allow the pot to simmer. I like to go authentic by adding about 2-4 tablespoons of Masa Harina to the mix. Reducing the heat to a simmer give the dish a chance for all the flavors to develop. Just before serving stir in about 1/4 cup of honey or 2-3 tablespoons of brown sugar.
Now I build my Chili Dog with first my toasted roll, then a roasted hot dog. Next I spoon about 1/2 cup of hot chili over everything and top with freshly grated, cheddar cheese. Oven baked sweet potato fries and a small salad round out the meal. These dogs need a knife and fork!
Next is to season with chili powder. I add it in 2 tablespoon increments until it taste like I like it. Allow the pot to simmer. I like to go authentic by adding about 2-4 tablespoons of Masa Harina to the mix. Reducing the heat to a simmer give the dish a chance for all the flavors to develop. Just before serving stir in about 1/4 cup of honey or 2-3 tablespoons of brown sugar.
Now I build my Chili Dog with first my toasted roll, then a roasted hot dog. Next I spoon about 1/2 cup of hot chili over everything and top with freshly grated, cheddar cheese. Oven baked sweet potato fries and a small salad round out the meal. These dogs need a knife and fork!
Saturday, January 3, 2009
Fried Fish Friday
Yesterday I spent the day thinking about frying fish. Well, the day got away from me and we decided to go to a local seafood restaurant located in north Houston.
First let me start by saying that it definitely different. Captain Tom's Seafood and Oyster Bar Appears to be the front end of a tugboat that is marooned on an asphalt Island.
As you enter the restaurant the seating is open. No waitstaff. No host Stand. The seat are lined around the Bow of the vessel and the center area or "Bar" is where all the action takes place. Beer, cold drinks and oysters are served by a team of shuckers and runners all working in tandem. Located to the rear of the bar is the galley with a symphony of vats, frying everything from French Fries to Frog Legs!
From any seat in the house you call out your orders to a team member at the bar. In less that 10 minutes your being passed a platter of hot freshly fried bounty of the sea. Just call out your drink as well.
Once you have stuffed yourself with Chili Beer and the Seafood Platter make your way to register and repeat your order! Great food, Great Prices, and lots of fun.
I think frying fish is a really easy meal to make outside of the mess. This is where cleaning as you go really helps out. I like to work the process 1 step at a time. Once I've finished frying I can sit down and enjoy meal without a lot of clean up.
Cornmeal, Seasoned Flour, and Batter dipping really create a spectrum of Flavor.
Each Friday I will try to bring out a new seafood recipe or treat myself to a seafood dinner out on the town. Stop by and see what cookin' on Fridays.
First let me start by saying that it definitely different. Captain Tom's Seafood and Oyster Bar Appears to be the front end of a tugboat that is marooned on an asphalt Island.
As you enter the restaurant the seating is open. No waitstaff. No host Stand. The seat are lined around the Bow of the vessel and the center area or "Bar" is where all the action takes place. Beer, cold drinks and oysters are served by a team of shuckers and runners all working in tandem. Located to the rear of the bar is the galley with a symphony of vats, frying everything from French Fries to Frog Legs!
From any seat in the house you call out your orders to a team member at the bar. In less that 10 minutes your being passed a platter of hot freshly fried bounty of the sea. Just call out your drink as well.
Once you have stuffed yourself with Chili Beer and the Seafood Platter make your way to register and repeat your order! Great food, Great Prices, and lots of fun.
I think frying fish is a really easy meal to make outside of the mess. This is where cleaning as you go really helps out. I like to work the process 1 step at a time. Once I've finished frying I can sit down and enjoy meal without a lot of clean up.
Cornmeal, Seasoned Flour, and Batter dipping really create a spectrum of Flavor.
Each Friday I will try to bring out a new seafood recipe or treat myself to a seafood dinner out on the town. Stop by and see what cookin' on Fridays.
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