Thursday, April 3, 2014
Grilled Swordfish Bruschetta with Thai Basil Cherry Tomato Salad The End of a Great Recipe
This grilled swordfish bruschetta recipe is the type of thing I rarely think to film. Recipes that are so simple I assume there wont be any great technique or creative twist to feature. Of course, as soon as I serve it, I realize there was plenty to share, and end up eating with a large side of regret.
This time, I decided to not let that happen, and filmed the plating of the recipe, which gave me the opportunity to at least describe the recipe. There are only a couple ingredients, and as youll see and hear in the video, the procedure could not be simpler.
There are two keys to this recipe: One is to add enough oil and vinegar to your tomatoes to make a good amount of "sauce," with which to douse the grilled fish and bread. Secondly, be sure to grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.
I hope you give this a try while cherry tomatoes are at their peak ripeness. Below youll see all the ingredients I used to make this incredibly simple, yet extraordinary meal. Enjoy!
Ingredients:
6 slices French bread, brushed with olive oil
For the fish:
2 swordfish steaks
1 teaspoon grapeseed oil
salt and fresh ground black pepper to taste
* For the tomato salad:
1 cup cherry tomato halves
salt and fresh ground black pepper to taste
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons freshly sliced basil
pinch of cayenne
* Mix and let sit out for at least 30 minutes
Wednesday, April 2, 2014
Graham cracker brownies
Ingredients:
- Semi-sweet Chocolate Chips
- Two packets of graham crackers (minus 4 from the second pack)
- One can of sweet condensed milk
You mix all the ingredients together, put in a pan in the oven at
350 degrees for about ten minutes until golden brown or until you feel
theyre at the quality of your taste :)
Posted by : ashley
Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need
I have no idea how authentic this is, as I’ve never had this in Mexico, or even prepared by actual Mexicans, so let’s play it safe and just say this was inspired by “elote,” as it’s called. I’m sure there are hundreds of variations, but the one constant seems to be the final step, which consists of grating copious amounts of Cotija cheese over the seasoned ears.
Cotija can be found in any large grocery store (at least in California), and for me it’s like a bland, slightly drier Feta cheese. I know that doesn’t sound especially appetizing, but when combined with the creamy chili mayo, and the smoky grilled corn, it’s absolutely to die for. In a pinch, Parmesan or Feta would work, but I can’t imagine it being as perfect.
There should be no shortage of fresh corn on the cob this time of year, so I highly encourage you to get some (twice as much as you think you are going to eat), and give this amazing recipe a try soon. Enjoy!
corn on the cob, boiled in salted water for 5 minutes, drained
melted butter, as needed
grated cotija cheese, as needed
For the chili mayo (makes enough for about 8 ears):
generous 1/2 cup mayonnaise
1 tbsp ground ancho chili powder
1 tsp smoked paprika
juice of one lime
salt to taste if needed
View the complete recipe
salt to taste if needed
View the complete recipe
I Think Therefore I Am… a Winner of a Blogging Award!
I want to thank Nessa (pictured below) for naming me as a recipient of the Thinking Blogger Award! She gave me this award a while ago, but I am just now getting around to making the announcement. 
You guys know how modest I am. Part of this great honor is that I must now give this award to five other blogs. It was almost impossible to choose only five from all the great blogs I visit and link to. But, after careful thought, and several coin-flips, I hereby bestow this Thinking Blogger Award to the following blogs:The Culinary Chase
Egg and Soldier
Janet is Hungry
sum.ptuo.us
Noshtalgia
Noshtalgia
Congratulations, and now you have to choose 5 winners.
Good luck with that!
Good luck with that!
Quick Personal Update:
My Mom’s surgery went well, and she sends along her thanks to all the well wishers and Key Lime commentators. I will be returning to San Francisco on July 26th and getting back to regular production. Finally, no I haven’t had a Garbage Plate yet, but will. I’ve been trying to get a hold of a portable defibrillator before I dig in.
My Mom’s surgery went well, and she sends along her thanks to all the well wishers and Key Lime commentators. I will be returning to San Francisco on July 26th and getting back to regular production. Finally, no I haven’t had a Garbage Plate yet, but will. I’ve been trying to get a hold of a portable defibrillator before I dig in.
Tuesday, April 1, 2014
Hamilton Beach 33967 Set n Forget 6 Quart Programmable Slow Cooker
This programmable Hamilton Beach Set n Forget Slow Cooker comes with a thermometer probe for meat and a clip-on spoon. It features three choices for easy, automatic cooking: Probe, Program and Manual. It has full-grip handles and a clip-tight gasket lid for portability. It also has power interrupt protection.Price: $59.99
Click here to buy from Amazon
SEMI HOMEMADE SOUP
SEMI-HOMEMADE SOUP
This is a very tasty and easy way of preparing soup in a few minutes. Personally I don’t prefer canned soups because of its preservatives but I love the taste of these soups than the homemade ones. Recently I started getting readymade dried soup packets and these were good too but most of the time the vegetables added in them was less. I tried adding frozen vegetables to the readymade soup mixture and I liked it very much. Then onwards, I started preparing soups this way. In this soup, I added beans, carrots, cauliflower, frozen peas and corn. The soup mixture used here is sweet-corn. The measurements I have used here are for 2 persons. They can be increased or decreased accordingly.
INGREDIENTS:
Instant soup mix, (any kind) ½ packet.
Vegetables like, beans, carrots, cauliflower, peas, corn, everything coming to cup when cut.
Cilantro for garnishing, a handful.
Salt and pepper as required.
PREPARATION:
I have used a mixture of frozen and fresh vegetables here. If frozen vegetables are used, they can be added directly to the soup. Chop the fresh vegetables and cook them in microwave for 2 minutes and keep aside. Heat a pot with 2 cups of water. When the water starts to boil, add ½ pack of the soup and stir everything well. Add the cooked vegetables and frozen corn and peas and keep stirring for a few minutes. Turn off the stove when the soup reaches the desired consistency. Garnish with cilantro, add salt and pepper and serve hot with bread or crackers.
Chicken Tikka Masala
*Note: I read up a bit about garam masala - the spice used in this dish (and many other Indian dishes). There is a great variance in what is in it, so this may alter what your end product tastes like. I went to an Indian food store here in the city (so cheap) and asked the ladies there what they recommended. They showed me one they liked and so I got it. After we tried it, I felt like the dish needed about twice as much, so thats why there is a range there. Taste the sauce as you go, and add more as you see fit. Also, if you cant find garam masala, the recipe indicates that you can combine 2 tsp. ground coriander, 1/4 tsp. ground cardamom, 1/4 tsp. ground cinnamon, and 1/2 tsp. ground black pepper and use that as a substitute.
Chicken Tikka Masala
(serves 4-6)
CHICKEN
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
2 lbs. boneless, skinless chicken breasts, trimmed
1 c. plain whole-milk yogurt
2 T. vegetable oil
1 T. grated fresh ginger
2 garlic cloves, minced
SAUCE
3 T. vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
2 tsp. grated fresh ginger
1 fresh serrano chile, ribs & seeds removed, flesh minced
1 T. tomato paste
1-2 T. garam masala*
1 (28-oz.) can crushed tomatoes
2 tsp. sugar
salt, to taste
2/3 c. heavy cream
1/4 c. chopped fresh cilantro
For the chicken: Combine salt, cumin, coriander, and cayenne in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30-60 minutes. Meanwhile, whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.
For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8-10 minutes. Add garlic, ginger, serrano, tomato paste, and garam masala and cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar and 1/2 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
To cook the chicken: While sauce simmers, position oven rack 6 inches from heating element and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in aluminum foil-lined rimmed baking sheet or broiler pan. Discart excess yogurt mixture. Broil chicken until thickest part registers 160 degrees and exterior is lightly charred in spots, 10-18 minutes, flipping chicken halfway through cooking.
Let chicken rest minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, season with salt to taste and additional garam masala if needed, and serve over rice. (Sauce can be made ahead, refrigerated for up to 4 days and gently reheated before adding hot chicken).
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