tag:blogger.com,1999:blog-87047952932627783272024-02-21T13:04:03.217-05:00Southern Fork In The RoadIn 2009, home-cook and native Southern Californian Holly Barnett and her husband Steve took the plunge and moved to North Carolina -- a decision that has worked out quite well. A Southern Fork in the Road provides a chronicle of that journey -- plus original recipes from Holly's kitchen.ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-8704795293262778327.post-22818676227265811002020-07-05T10:20:00.000-04:002020-07-07T20:46:35.635-04:00Florida Fourth of July (Corny Bean Salad)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSNH02Yi6f8nogDI9NPAPvoZ5Qdf0c4GuErOHC0_LSMXn6UFB_A9Ci1gnzCuCwxovB1jb32TspCk8X-rOMLLMw1FyelFu3IvO0TE0HjBk8LOqu5OL2bV0q6PQ7u6howReHI9aoN9Y8T0r/s1600/fullsizeoutput_256c.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSNH02Yi6f8nogDI9NPAPvoZ5Qdf0c4GuErOHC0_LSMXn6UFB_A9Ci1gnzCuCwxovB1jb32TspCk8X-rOMLLMw1FyelFu3IvO0TE0HjBk8LOqu5OL2bV0q6PQ7u6howReHI9aoN9Y8T0r/s320/fullsizeoutput_256c.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Crunch, slightly sweet and so refreshing</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: blue; font-size: large;">To say this was a unique 4th of July is an </span><span style="color: red; font-size: x-large;">understatement</span></b><span style="font-size: large;">.</span> Four months into social distancing and staying at home. Eight months into our new life in Florida. Two months without Will and Chantal, who went first to Tampa and then to California for Chantal’s job as a travel nurse. We are working our core to stay upright and steady as our world is rocked.</span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Being new to a new state in the midst of a pandemic is challenging. Thankfully, we’ve become good friends with our neighbors, Anthony and Birgit who are now in their second year as Floridians. They both still work, like me, and play golf, like Steve. Plus they’re great folks who are fun to get together with for social distanced driveway happy hours and backyard BBQs. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">As the Fourth grew near, we decided the time was right to introduce our new friends, including Anthony’s Uncle Anthony (Unc) to one of our favorite meals, my Carne Asada Tacos. Anthony, Birgit and Unc are from New Jersey and while they’ve had plenty of Mexican food, they were new to Carne Asada Tacos. I love seeing folks’ faces when they bite into their first one…. So not a Taco Bell taco!</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">We served up the tacos with juicy slices of watermelon and another Barnett favorite, Corny Bean Salad. I recently discovered Trader Joe’s <i>Everything but the Elote Seasoning Blend</i>, which combines the flavors of Mexican street corn (salt, chili pepper, cheese, chipotle and cumin) in a totally addictive seasoning. I thought it would be great in this salad — judging from the comments around the table, I was spot on!</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If I do say so myself, dinner was a hit. Good friends, good food, lots of laughs, six feet apart as much as possible. No fireworks, but like any Florida summer evening, there was plenty of thunder and lightening. Not exactly Moxi’s favorite, but a great light show nonetheless.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Since you can find the <a href="http://southernforkintheroad.blogspot.com/2009/07/adios-amigos-carne-asada-tacos.html" target="_blank">Carne Asada recipe in my post from July 31, 2009</a>, I’m sharing the recipe for the salad today. I hope you enjoy it.</span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Corny Bean Salad</span></b></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 can black beans, rinsed and well drained</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 can corn, drained</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 scallions, sliced (both white and green parts)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup grape tomatoes, cut into quarters</span></li>
<li><span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup finely diced <a href="https://en.wikipedia.org/wiki/Sweet_onion" target="_blank">sweet onion </a>(look for onions </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">labeled "sweet," "Maui," "</span><span style="color: #222222; font-family: "arial" , sans-serif; font-size: 16px;">Vidalia," or Walla Walla</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup chopped cilantro</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Large pinch of salt and 10 grinds of pepper</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Zest and juice of three limes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TBS Trader Joe’s Everything But The Elote seasoning blend<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoeVSSk50Dt2lfGeLWjGYLB1RH0QMd410wr1PKQq8GmumdGZKy4S_JzddcPq-WL7zZFLVjvAL8VVynFyIYHWa-DXfST4dY6-ghFXzj_utq3FZulkDzfg_SHQKrjcYUjRqPRnP8brCrq6O/s1600/fullsizeoutput_2574.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1216" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoeVSSk50Dt2lfGeLWjGYLB1RH0QMd410wr1PKQq8GmumdGZKy4S_JzddcPq-WL7zZFLVjvAL8VVynFyIYHWa-DXfST4dY6-ghFXzj_utq3FZulkDzfg_SHQKrjcYUjRqPRnP8brCrq6O/s200/fullsizeoutput_2574.jpeg" width="151" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>My latest obsession</i></td></tr>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1TBS Honey</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add olive oil equal to the amount in the jar and shake well. Taste and add salt to taste.</span></li>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3) Add the dressing to the bean and corn mixture, stir well. Taste and add salt and pepper as needed. Chill at least 2 hours to overnight. Stir well and adjust seasoning with salt and pepper or more Elote seasoning if needed. Serve with a slotted spoon.</span></span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com1tag:blogger.com,1999:blog-8704795293262778327.post-89554152499036414062020-02-18T21:10:00.002-05:002020-02-19T06:15:45.760-05:00Final (hopefully) New Home Improvement Project (Super Easy Chili Verde Soup)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii52siTijWDYXRjHgJM-TZ2shyphenhyphenWcf4PjLedFvv8PkoLAbwsciQ26LwXgb29VYUmGuWE3xB4-T0GPwd_dgObB5yeSgmd_6r_huoCYcSfkb3OE0KZRHhaeeqFZixBkRnU0zQsnjfA-JEMIbr/s1600/IMG_6094.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1356" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii52siTijWDYXRjHgJM-TZ2shyphenhyphenWcf4PjLedFvv8PkoLAbwsciQ26LwXgb29VYUmGuWE3xB4-T0GPwd_dgObB5yeSgmd_6r_huoCYcSfkb3OE0KZRHhaeeqFZixBkRnU0zQsnjfA-JEMIbr/s320/IMG_6094.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The fresh uncooked corn from our local farm stand<br />adds the perfect pop of sweetness and texture</i></td></tr>
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<span style="color: lime;"><span style="font-size: large;">If you’ve been </span><span style="font-size: x-large;">following </span></span><span style="color: lime; font-size: large;">along, </span>you know that Steve and I answered the parental siren call, sold the place in Durham and moved to Boynton Beach, Florida — just 15 minutes from both Will & Chantal and the beach. A pretty sweet deal.</div>
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<span style="font-kerning: none;">I’m fortunate to work for a fantastic company that supported my move, so work pretty much continued without missing a beat. We’ve joined a new country club (very nice, but it has some pretty big shoes to fill with Croasdaile!), met a few of our full time and snowbird neighbors and are getting into a nice routine. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHWImuXR752boD7vSoe_1Pkt4iC9vNc4v439n_IKiyrjn1NbsSXD6bx088h4TuirtXpEYoIBdCQIaCVNiHfvBFZNDezNQaQJ5OKKQfnFi5AhZwjCV1JwW4McBnTN3nw98EfRG7P3QUzx5/s1600/IMG_6088.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1312" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHWImuXR752boD7vSoe_1Pkt4iC9vNc4v439n_IKiyrjn1NbsSXD6bx088h4TuirtXpEYoIBdCQIaCVNiHfvBFZNDezNQaQJ5OKKQfnFi5AhZwjCV1JwW4McBnTN3nw98EfRG7P3QUzx5/s200/IMG_6088.JPG" width="163" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Loving sunrises and feathered <br />friends at the beach!</i></td></tr>
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<span style="font-kerning: none;">Yesterday was Presidents Day and for the first time in as long as I can remember, I actually took the day off. And a fine day it was…. blue skies, temps in the 80s and the plantation shutters for the master and guest bedrooms were delivered! A big day in deed. With many renovation chores done, we can now sit back, relax and enjoy our new Florida vibe. Sigh.</span></div>
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<span style="font-kerning: none;">As we often do, a day around the house meant a slow cooked meal. We love love love chili verde and I’ve been noodling on this one for a while, so I decided to give it a shot. It was tasty yesterday, and I ran a quick jar of it over to the kiddos (so love being close by). But tonight it was down right amazing. Especially with the raw corn, fresh from our local farm stand. Yup, I’m gonna like this place.</span></div>
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<span style="font-kerning: none;">I hope you give it a try. </span></div>
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<span style="font-kerning: none;"><b>Super Easy Pork Chili Verde Soup</b></span></div>
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<li>3-4 lb picnic pork, pork butt or similar large cut of pig, trimmed of most visible fat and cut into 1-2 inch cubes. If there’s a bone, cut as much meat off as you can and save it to help flavor the broth as you braise the pork</li>
<li>1 cup onion, 3/4 inch dice </li>
<li>2 large cloves garlic, rough chopped</li>
<li>1 large bunch of cilantro, washed, dried and leaf portion separated from the steps. Finely chop the greens for a garnish and keep the stems whole. You’ll use them when braising the pork</li>
<li>1 16 oz jar of green salsa, medium or mild heat</li>
<li>1 10 oz small can of green enchilada sauce</li>
<li>3/4 tsp cumin seeds</li>
<li>1 tsp cumin powder</li>
<li>1 tsp ground coriander</li>
<li>1 box chicken stock</li>
<li>1 cup water</li>
<li>Salt, Pepper</li>
<li>Cooking oil (corn, canola, etc.)</li>
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<span style="font-kerning: none;"><b>Method</b></span></div>
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<span style="font-kerning: none;"><i>Heat your oven to 325 degrees</i></span></div>
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<span style="font-kerning: none;"><i>You’ll need a heavy pot, I like a dutch oven</i></span></div>
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<li><span style="font-family: "helvetica neue";">Season the chunks of pork with kosher salt and pepper</span><span style="font-family: "helvetica neue";"> </span><span style="font-family: "helvetica neue";">Don’t be shy, it’s gonna cook for quite a while.</span></li>
<li><span style="font-family: "helvetica neue";">Heat a medium-sized dutch oven with about a half inch of oil over a medium high heat and start browning the pork in batches. Add more oil as needed. Don’t worry about the brown build-up on the bottom of the pot— it’s amazing flavor.</span></li>
<li><span style="font-family: "helvetica neue";">Remove each batch to a bowl. If you’re lucky enough to get a bone in piece of pork, brown it as well.</span><span style="font-family: "helvetica neue";"> </span></li>
<li><span style="font-family: "helvetica neue";">When all the pork is browned, wipe out the remaining oil with a paper towel</span><span style="font-family: "helvetica neue";"> </span><span style="font-family: "helvetica neue";">(leave the browned bits!) and lower the heat to medium.</span><span style="font-family: "helvetica neue";"> </span><span style="font-family: "helvetica neue";">Add another table spoon of oil if you need it and sauté the onion and garlic until soft.</span><span style="font-family: "helvetica neue";"> </span><span style="font-family: "helvetica neue";">Then add in the cumin seed and coriander, and stir to toast in the oil for about a minute. </span><span style="font-family: "helvetica neue";"> </span></li>
<li><span style="font-family: "helvetica neue";">Now stir in the broth, a little bit at first to scrape up the brown bits, then pour in the water, pop on the lid and bring the liquid to a boil.</span><span style="font-family: "helvetica neue";"> </span><span style="font-family: "helvetica neue";">Once bubbling away, add the pork cubes and bone (if using) as well as the cilantro stems. Bring this mixture back to a light boil, turn off the heat, put the lid back on and tuck the pot into the oven for 1-2 hours (check it at 1 1/2 hours, if the pork is super tender, your’e done. If not, put it back in and check back in 30 minutes. If it’s not tender at that point, give it a bit more time (and find another source for pork. Seriously.)</span></li>
<li><span style="font-family: "helvetica neue";">When pork to your liking, remove the pot from the oven, pull out the cilantro stems and let the pork and broth cool for a 20 minutes or as long as it takes for the grease to come to the top. If you need to serve right away, lay paper towels atop the liquid to blot away the grease. If you can put it in the fridge for a while, do so and then lift or spoon off the solidified fat.</span><span style="font-family: "helvetica neue";"> </span></li>
<li><span style="font-family: "helvetica neue";">Now comes the verde part! Stir in the salsa and enchilada sauce, move to a low heat on the stovetop and cook, uncovered for 45 minutes. When the cooking process is done, check for seasoning (add salt if needed, but I doubt if you will) and you’re good to go.</span></li>
<li><span style="font-family: "helvetica neue";">Serve with a squeeze of lime and any combination of toppings such as diced avocado, chopped onion, uncooked cut-from-the-cob corn, white cheddar, jack or Mexican queso fresco cheese — anything that floats your boat!</span></li>
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<span style="font-family: "helvetica neue";">Enjoy!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVWfLdCPK6H3nKZq0rYMGDLLiImuaGl03pLhGAvO4jk6UpgO4V2ObO-HDuXZX9c36JaFhJ5WhgEzvRJECIegbtxnql-Yjkop2hzt3qnhsy4pya7-T26zd2bBVI6IOP8QLjht87g5n24mn/s1600/IMG_6063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVWfLdCPK6H3nKZq0rYMGDLLiImuaGl03pLhGAvO4jk6UpgO4V2ObO-HDuXZX9c36JaFhJ5WhgEzvRJECIegbtxnql-Yjkop2hzt3qnhsy4pya7-T26zd2bBVI6IOP8QLjht87g5n24mn/s320/IMG_6063.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Shutters in - the guest room is ready for<br />our next round of guests!</i></td></tr>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com4tag:blogger.com,1999:blog-8704795293262778327.post-83060269017779686572019-10-12T17:51:00.002-04:002019-10-12T17:53:05.287-04:00Third Time's a Charm! (Dry Rub Wings & Shrimp)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6vFmwbkKImA2t_jwvg-M7UW_h3qXP42TEJWiIQfCLnprR9vLkRIWTFUDZj7DSkucItjJXuIwjT94iYNYn5-X0CplbjKBxmI7ulOWEih3fXlGxFd9nn5nX1wldIRvsc_FhZzqvZdf361D/s1600/fullsizeoutput_1e48.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6vFmwbkKImA2t_jwvg-M7UW_h3qXP42TEJWiIQfCLnprR9vLkRIWTFUDZj7DSkucItjJXuIwjT94iYNYn5-X0CplbjKBxmI7ulOWEih3fXlGxFd9nn5nX1wldIRvsc_FhZzqvZdf361D/s320/fullsizeoutput_1e48.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tastiest wings and shrimp - pantry ingredients and<br />less time than takeout!</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="color: red;">There have been times in my life</span> </span>when I thought we’d sprout feathers, we ate so much chicken. For the past couple of weeks, I thought we’d sprout wings. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It all started with first 2019 post-season game for the Dodgers against the Nats...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">...Flash back to last Sunday.... While doing my weekly swing thru Harris Teeter, I saw some great looking chicken wings in the poultry season so I snatched up the last package. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The following night, after a full day at the home office, we needed something to eat as our beloved Dodgers faced the Nationals in what we hoped would be the first of many games leading to a World Series Win. Takeout seemed like such a copout. And then I remembered -- the wings!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With minutes to spare, I threw a bunch of herbs and spices in a bowl to make a dry rub. Then I splashed a glug of olive oil on the wings, let 'em rest a bit to allow the flavors to develop and roasted those babies in a 400 degree oven. Wowzier! They were great! And the Dodgers <i>wo<span style="font-kerning: none;"></span></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>n</i>! So of course, being the superstitious Dodger Fans that we are, we had to have the exact same dinner the next night for the next game.</span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tuesday rolled around. Another long day at the home office. Another game. Steve dashed off to the Teeter for more wings. Back to the kitchen…. and this time I wrote down what I did. But I also changed the recipe up a tad and, darn it, they were a bit off. The Dodgers <i>lost</i> that night, and eventually were eliminated by the Nationals, but I’m not taking the blame.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Now I was determined. The Dodgers may have gone fishing for the year, but not me.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So last night, for yet another game (sans Dodgers). I whipped up my <i>third</i> batch. Less salt. Less cumin (<i>the first time I've ever uttered those words</i>). More rosemary. I also thawed and cleaned some shrimp to see how my concoction works with a different protein.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bingo!</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Both the wings and the shrimp were absolutely delish and deemed blog-worthy.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So here you are…. the ingredients and the method. The measurements in the recipe below made enough for 10-12 wing halves, a couple of handfuls of small/medium size shrimp, plus leftovers that really livened up our eggs this morning and a bit more that will probably be sprinkled on roasted cauliflower tonight. I'm sure you can make more or even less (why?), just keep the proportions the same. Store leftovers in an air-tight container.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Dry Rub Wings (& Shrimp)</i></b></span></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ tsp granulated garlic </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ tsp dried thyme</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp kosher salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp smoked paprika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp dried oregano</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp ground cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground coriander</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tsp finely chopped fresh rosemary</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">20 grinds black pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil to coat </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Protein of your choice: chicken wings and/or shrimp </span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 400 degrees</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place a rack on a foil-lined baking sheet and spray it down with cooking spray</span><br />
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<li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Mix the dry rub ingredients in a small bowl set aside</span></span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pat the wings (and/or shrimp) dry with towels to remove any moisture and then toss them with a few tablespoons of olive oil in a large bowl. If you are doing both chicken and shrimp, do this in separate bowls. Then toss everybody with enough of the dry rub to coat. I do this in stages, sprinkling the rub on a little at a time and stirring gently to make sure they are evenly coated.</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange the wings/shrimp on separate prepared baking sheets and set them aside to rest for about 10-15 minutes to help the flavors develop.</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For the chicken: Slide the trays into the oven and roast for 25 minutes. Remove, flip each one over and then return to the oven for another 20 minutes. Remove from the oven and let rest on the wire rack for 10 minutes</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For the shrimp: roast at the same temperature but for only 8-10 minutes, depending upon the size of the shrimp. When doing both wings and shrimp, do this while the wings are resting. The shrimp can be served right out of the oven.</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy with celery sticks, sliced cucumbers, sliced red bell peppers and plenty of good quality or homemade bleu cheese dressing (we like Marie’s from the refrigerated section in the product department at most grocery stores). I also made a pesto dipping sauce by combining some pesto I froze during the summer with some mayo and lemon juice, which was amazing with the shrimp.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG3XQ7oEPp0_ghnTVeiqdNNifyWYxMVann60neaPjSaDR3AYir-bj_JzXok7YVLQSLXtza6F4j4nFFS3QTjiCyP0AQhjXfKQ9n3WPAaaAwe4tUeSIve8D3kfh9kjHX_Z8rc8QQv85lp8x/s1600/bDfVjgAASTyMmG1kAv%2525D3w.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG3XQ7oEPp0_ghnTVeiqdNNifyWYxMVann60neaPjSaDR3AYir-bj_JzXok7YVLQSLXtza6F4j4nFFS3QTjiCyP0AQhjXfKQ9n3WPAaaAwe4tUeSIve8D3kfh9kjHX_Z8rc8QQv85lp8x/s200/bDfVjgAASTyMmG1kAv%2525D3w.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I bet you have all these ingredients<br />in your pantry!</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLVxTxVoZGrr8jKre_Gj76vpSFLQW-TNpftMSu5DF-chmWTktPEemiC5hUT8YGcnOW7ju1LQ6j1ma9p7_Wnoo2Al_0EX9vyJxlGrv8EoqWCM6RbffYBymDZQV1_jl5zMpzgOdV4-N8TbN/s1600/C6cStCh8SR%252BFVUkYYG%252BHaw.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLVxTxVoZGrr8jKre_Gj76vpSFLQW-TNpftMSu5DF-chmWTktPEemiC5hUT8YGcnOW7ju1LQ6j1ma9p7_Wnoo2Al_0EX9vyJxlGrv8EoqWCM6RbffYBymDZQV1_jl5zMpzgOdV4-N8TbN/s200/C6cStCh8SR%252BFVUkYYG%252BHaw.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Patience... wait a few minutes<br />before roasting for max flavor</i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6vFmwbkKImA2t_jwvg-M7UW_h3qXP42TEJWiIQfCLnprR9vLkRIWTFUDZj7DSkucItjJXuIwjT94iYNYn5-X0CplbjKBxmI7ulOWEih3fXlGxFd9nn5nX1wldIRvsc_FhZzqvZdf361D/s1600/fullsizeoutput_1e48.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6vFmwbkKImA2t_jwvg-M7UW_h3qXP42TEJWiIQfCLnprR9vLkRIWTFUDZj7DSkucItjJXuIwjT94iYNYn5-X0CplbjKBxmI7ulOWEih3fXlGxFd9nn5nX1wldIRvsc_FhZzqvZdf361D/s200/fullsizeoutput_1e48.jpeg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yxKT2ObOaJzKWiZgnxQ7PxHUxhCt1meYh8NJxg6sc9DjvM3lnwTXa7rQ9WroUyavzM_dDnPBe8w_-olMO32mMpm6oNVWUb6mKxNc7kTnMHb3NmSG3mvK0Qza9y5kyTLtqBz3aoyi839F/s1600/fullsizeoutput_1e46.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yxKT2ObOaJzKWiZgnxQ7PxHUxhCt1meYh8NJxg6sc9DjvM3lnwTXa7rQ9WroUyavzM_dDnPBe8w_-olMO32mMpm6oNVWUb6mKxNc7kTnMHb3NmSG3mvK0Qza9y5kyTLtqBz3aoyi839F/s200/fullsizeoutput_1e46.jpeg" width="200" /></a></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-18967747441157709732019-07-21T11:43:00.000-04:002019-07-21T11:44:58.346-04:00Crowd Pleaser (Cilantro-Lime Pepita Dressing/Dip)<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: red; font-size: large;">We got together with friends last night </span>for a fantastic dinner of InstantPot pork tacos (cooked with plums and peppers - it was amazing!), great wine and conversation that ranged the gamut from belly laughs to solving the problems of the universe. So much fun.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Ready for dipping...</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When I was asked to bring an app, my mind immediately went to a crisp and cool (it's freaking hot here) veggie platter. First I thought bleu cheese dip. Then I thought yogurt ranch. And then - boom!- I thought about my very favorite dressing recipe that I created way back when we lived in Brea, California. Cilantro-Lime-Pepita dressing that is reminiscent of the fantastic Mexican Caesar Salad served at the El Torito restaurant on the hill above the town, by Brea Olinda High School. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While I often just throw this together, I wanted this batch to be just right. So, I searched the blog and couldn't find it. Thankfully I had a copy on my laptop from when I tested it for Southerly Magazine. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So here it is, two ways - photographed as a dip and as a dressing with grilled shrimp and garnished with Cojita Cheese. (I used to put 1/8 of a cup of the cheese into the dressing, but lately I've been leaving it out and really like the light and press taste that results. Your call to leave it in or leave it out!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJCmgmuPtseTGke-FUnHesLAXRQTPG8Rz2eydv1jTZEOiMlgM3kDdv7k2ADSluKHdl6cyURcsZsatobBLamckRzZkaws3JyiCe8axRNJxdH9GkAw5jXI-nntftO6qpYir1rfUIkBbVb27/s1600/fullsizeoutput_c78.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1214" data-original-width="1600" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJCmgmuPtseTGke-FUnHesLAXRQTPG8Rz2eydv1jTZEOiMlgM3kDdv7k2ADSluKHdl6cyURcsZsatobBLamckRzZkaws3JyiCe8axRNJxdH9GkAw5jXI-nntftO6qpYir1rfUIkBbVb27/s320/fullsizeoutput_c78.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>.... and as a salad with grilled shrimp and Cojita cheese</i></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's how you can make it: </span><br />
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<span style="font-kerning: none;"><b>Dressing/Dip Ingredients</b></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><b><i style="color: #262626; font-family: Arial; font-size: 13.8px;">(makes a </i><span style="color: #262626; font-family: "arial"; font-size: x-small;"><span style="caret-color: rgb(38, 38, 38);"><i>little</i></span></span><i style="color: #262626; font-family: Arial; font-size: 13.8px;"> more than 1 cup, plenty for dipping with leftovers)</i></b></span></div>
<ul>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 large garlic clove, peeled</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 7oz Greek Yogurt (full-fat, 2%, 1% or 0% - it doesn't matter as long as it's Greek Yogurt - I use Fage brand)</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><i></i><span style="font-kerning: none;"><i>1 T mayonnaise</i></span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1/8 cup cider vinegar</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Juice and zest of one lime</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1/2 tsp kosher salt</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">½ tsp ground black pepper</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1 bunch cilantro, washed, dried and stems removed (just twist ‘em off; no need to get crazy about removing every little stem)</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1/8 cup pepitas (Mexican pumpkin seeds, found in the nut section)</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">1/8 cup queso fresco (Mexican cheese that you can crumble, available at most grocery stores), plus the same amount for garnish.</span></li>
</ul>
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<span style="font-kerning: none;"></span><br /></div>
<div style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b>Dressing Directions:</b></span></div>
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<span style="font-kerning: none;">In the food processor with steel blade:</span></div>
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<ul>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;">Blitz all of the ingredients except the cilantro until smooth</li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Then add the cilantro and pulse until cilantro is finely chopped and incorporated into the mixture</span></li>
<li style="color: #262626; font-family: Arial; font-size: 13.8px; font-stretch: normal; line-height: normal; margin: 0px;">Check the seasoning and add more salt to taste if needed.</li>
</ul>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com2tag:blogger.com,1999:blog-8704795293262778327.post-59823406039133714422019-06-30T18:46:00.000-04:002019-06-30T18:46:55.665-04:00It's Haaaat (Summertime Shrimp & Avocado Lettuce Cups)<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBGWvd2Yl0OwmcQeEs-xXbzt3XaKbW9qMT4BuNe5FC_XPz2goN-6Qmlszp_WicWEJcTjH4tJ0B8eVSKsiicLVDYEJY7B1Bgj1QojSKENmi5wER2Px6nj1gatfazV9ufmhvWySooEM07CK/s1600/shrimp+and+avocado+lettuce+wraps.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBGWvd2Yl0OwmcQeEs-xXbzt3XaKbW9qMT4BuNe5FC_XPz2goN-6Qmlszp_WicWEJcTjH4tJ0B8eVSKsiicLVDYEJY7B1Bgj1QojSKENmi5wER2Px6nj1gatfazV9ufmhvWySooEM07CK/s320/shrimp+and+avocado+lettuce+wraps.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cool and refreshing.... summer captured in a lettuce cup!</i></td></tr>
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<span style="font-size: x-large;"><span style="color: red;">It is officially summer.</span></span><span style="font-size: 11px;"> </span>And whenever the tempreatures rise like this, I have to think of the Seinfeild episode what Elaine and Jerry spend the night at Jerry's parents' condo in Florida. If you don't remember it, search for the episode titled, The Pen, and prepare to laugh. But I digress......</div>
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<span style="font-kerning: none;">The temps are in the 90s now and the humidity is starting to catch up as well. I'm continually surprised at how we've adapted, but as the days get hotter and more humid, a cold dinner can be just the ticket. That’s where this dish comes in. </span></div>
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<span style="font-kerning: none;">I made this today so I could photograph it for the August issue of Southerly. Steve just walked in -- haaaat off the golf course -- and took a taste. Big thumbs up.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHA6aK46ftsslHNbQkE0edZ4I_Qlj6QXszsZTRpqFuf6P3t_9cosr-xiOYSrTxYIAKNmM_7Br1HbdC4-zO6kMEBhPUHOimKzVjSHfTYEhxY3Rpu69MPWcYXeVhShYINPeuQ5lBSmjcNlr/s1600/Before.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHA6aK46ftsslHNbQkE0edZ4I_Qlj6QXszsZTRpqFuf6P3t_9cosr-xiOYSrTxYIAKNmM_7Br1HbdC4-zO6kMEBhPUHOimKzVjSHfTYEhxY3Rpu69MPWcYXeVhShYINPeuQ5lBSmjcNlr/s320/Before.jpg" width="320" /></a><span style="font-kerning: none;"><br /></span></div>
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<span style="font-kerning: none;">So as the temps rise, I hope you give this a try. </span></div>
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Granted, you have to turn the oven on to roast the shrimp, but the results are so succulent that you’ll get over it!<br />
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<span style="font-kerning: none; text-decoration: underline;"><b>Ingredients</b></span></div>
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<span style="font-kerning: none;">1 lb. shrimp, (I like 16-20 size), peeled and deveined </span></div>
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<span style="font-kerning: none;">1 clove garlic, finely minced</span></div>
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<span style="font-kerning: none;">2 TBS olive oil</span></div>
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<span style="font-kerning: none;">2 ripe avocados, cut into large chunks</span></div>
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<span style="font-kerning: none;">1/2 red bell pepper, medium sized dice (save the other half for snacking)</span></div>
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<span style="font-kerning: none;">1/2 orange bell pepper, medium sized dice (same as above)</span></div>
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<span style="font-kerning: none;">3/4 cup English cucumber (the long ones sold in plastic that you don’t have to peel), medium dice</span></div>
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<span style="font-kerning: none;">1/2 cup sweet onion, small dice</span></div>
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<span style="font-kerning: none;">1/2 cup whole cilantro leaves</span></div>
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<span style="font-kerning: none;">1 TBS finely chopped cilantro leaves</span></div>
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<span style="font-kerning: none;">1/4 cup lime juice (typically 1 large lime if it’s juicy) + the zest from one lime</span></div>
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<span style="font-kerning: none;">1/4 tsp ground coriander</span></div>
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<span style="font-kerning: none;">Kosher salt and fresh cracked black pepper</span></div>
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<span style="font-kerning: none;">1 head bib lettuce, washed, dried and divided into individual leaves. (You can also use iceberg lettuce, prepping it in a similar manner.)</span></div>
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<span style="font-kerning: none;"></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none; text-decoration: underline;"><b>Method:</b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Preheat the oven to 400 degrees and line a baking sheet with parchment. )You can use foil, but I prefer parchment.)</span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">Toss the shrimp, garlic, olive oil, 1/2 tsp kosher salt and 10 grinds of black pepper in a medium sized bowl and then tip it all out onto the lined baking sheet. Pop this in the oven and set a timer for 8 minutes. Check them when the timer goes off - if they don’t look done, set the timer for another 2 minutes and you should be good to go. You don’t want overcooked shrimp! </span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">When the shrimp are done, pull the pan from the oven and let it cool for about 5 minutes. Then pull up the paper on two sides and pour the shrimp and their juices into a glass bowl. Put this into the ‘fridge until chilled (about 15 - 20 minutes)</span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">While the shrimp is chilling, gently (don’t smush the avocado!) combine the bell pepper, cucumber, onion, cilantro, lime juice, coriander, 1 tsp kosher salt and 10 grinds of black pepper in a large glass bowl. Then add the chilled shrimp to the mixture, stir to combine. Cover with plastic wrap and chill until ready to serve. </span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;">To serve, let everyone spoon the mixture into lettuce leaves and eat as you would a taco. (Or skip that whole process and enjoy it as a side salad.)</span></li>
</ul>
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<span style="-webkit-font-kerning: none;">Enjoy.</span></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-53574886743701633682019-06-02T17:33:00.000-04:002019-06-02T17:42:30.972-04:00Happy Graduation! (Frozen Banana Bites)<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"><b></b></span><span style="color: magenta; font-size: large;"><b>It's that time of year!</b></span> And around here it seems like everywhere you turn there is a freshly minted graduate -- <span style="background-color: white; color: blue;">Duke</span>, <span style="background-color: white; color: #6fa8dc;">UNC</span>, <span style="background-color: white; color: red;">NC State</span>, <span style="background-color: white; color: #cc0000;">NC Central</span>, <span style="background-color: white; color: #4c1130;">Elon</span>, -- and that doesn't even start to include the high schools. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">One of my dearest friend's daughter Maddie is </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">one of</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> those grads <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEroBb5Szwo6JQdsLIyeOK5YePA1M5FUNfn1qr39uMCKyzJ49ROhY2I4-yNArDKcN7yqOxSnLlWn9m04VuJlzm-4NTdRQMPwtG15HkUcvsHw_NF03cZcGCIRB-GinAnQz-XoqeG1Qyd_iV/s1600/IMG_4814.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1534" data-original-width="1600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEroBb5Szwo6JQdsLIyeOK5YePA1M5FUNfn1qr39uMCKyzJ49ROhY2I4-yNArDKcN7yqOxSnLlWn9m04VuJlzm-4NTdRQMPwtG15HkUcvsHw_NF03cZcGCIRB-GinAnQz-XoqeG1Qyd_iV/s320/IMG_4814.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bite-Sized Frozen Banana? Yes, ma'am!</i></td></tr>
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and is a </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">proud</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> owner of a fresh new Elon MBA. To celebrate the big day, her folks hosted a party at their home a couple of </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">weekends ago. And what a party it was!</span></span></div>
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<span style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: "arial" , "helvetica" , sans-serif;">While the event was catered, another friend and I volunteered to bring the desserts. </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: "arial" , "helvetica" , sans-serif;">Those who know me well know that I'm not big on creating desserts. And making something that would be enjoyed (or not) by 50+ people was a bit overwhelming. Thankfully my cohort in dessert crime pointed sent me this recipe </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-color: rgb(0, 0, 0);"><br /></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Reminiscent of a beachside frozen banana on a stick, these frozen treats are cool, tasty and actually not bad for you! They’re also super simple to make and would make a fun rainy day project with the kiddos. While this isn’t an original recipe, it’s such a crowd pleaser that I had to share. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here's how you make them:</span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></span></div>
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<span style="font-kerning: none;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 20 to 45 pieces depending upon the size of the bananas. They’ll keep in the freezer for a week or two, if you can keep yourself from eating them!</span></i></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2-4 bananas (select just ripe ones — this is not a great use for super ripe bananas)</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">12 oz semi-sweet chocolate, chopped (I use the kind you’ll find in the baking section; just be sure it is semi-sweet and not unsweetened)</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup chopped almonds</span></span></li>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></b></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Line a baking sheet with wax paper and clear a space in the freezer the same size as the sheet.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel and slice the bananas into 1/2 to 3/4 inch slices.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fill a sauce pan with about 3 inches of water and bring it to a simmer. Then place a glass bowl on top of the pan, put the chocolate in the bowl and stir gently until melted. When chocolate is smooth, turn off the heat but leave the bowl over the hot water.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Now comes the fun part - using a fork, start dunking the banana slices into the chocolate 2 or 3 at a time. Lightly shake and tap the covered slices to remove excess chocolate (if there is such a thing). </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a second fork to slide the slices onto the prepared baking sheet, sprinkle on some nuts and press them lightly to be sure they settle into the chocolate.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Freeze until firm (abut 20 minutes) and then remove to an airtight container and freeze for up to two weeks. Serve Frozen. </span></span></li>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!</span></span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-64518241691514977362019-04-28T16:58:00.001-04:002019-04-28T17:05:02.369-04:00Girl's Trip (Steak Lover's Salad with Steak Sauce Vinaigrette)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7diLnPYMjFMzfvpACoUN01umh8TyrmbWAJv1VaNLti88gYzo-QqofIimlEcSGw_BqlZMcRRoOweQ6r1uOB6vPytwu12HeLrqFXgDJCUhUXmjBiOnfEsK5lMytmf2rMTL8b3baIRJ4lqZ/s1600/steak+lovers+salad.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1054" data-original-width="1600" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7diLnPYMjFMzfvpACoUN01umh8TyrmbWAJv1VaNLti88gYzo-QqofIimlEcSGw_BqlZMcRRoOweQ6r1uOB6vPytwu12HeLrqFXgDJCUhUXmjBiOnfEsK5lMytmf2rMTL8b3baIRJ4lqZ/s320/steak+lovers+salad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "times" , "times new roman" , serif;">They had me at "Steak Sauce Vinaigrette" - I recreated<br />the salad at Old Ebbitt Grill with a few tweaks of my own</span> </i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: blue; font-size: large;">One of the things that most excited us when we moved to North Carolina was the opportunity to explore the "</span><span style="color: blue; font-size: large;">other</span><span style="color: blue; font-size: large;">" coast.</span> As SoCal natives, had pretty much explored every nook and cranny of the western half of the country. The east coast, not so much. Moving to North Carolina was our chance to change that. What I didn't anticipate was that we'd also expand the travel horizons of family and friends. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Earlier this month I had the awesome opportunity to do just that, with my Bestie from the Westie, Sheryl. Truly friends for life, Sheryl and I try to get away every year or so. And when I learned that she'd never experienced Our Nation's Capital, that pretty much cinched the destination for this year's trip. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWE2ds10qr3eSPDBJa3zzonRsgYTD7HcBB3499cO9AFwz4tAHZ0aR_4SM26OJMOvipRXU82A81tnk6LB8mWTQeJTt5xNd8_XbtUp1ZSUb6FWFFMtjvapSzJ5dS5SPgJQPqhiXRypFxrTv/s1600/IMG_4433.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1203" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWE2ds10qr3eSPDBJa3zzonRsgYTD7HcBB3499cO9AFwz4tAHZ0aR_4SM26OJMOvipRXU82A81tnk6LB8mWTQeJTt5xNd8_XbtUp1ZSUb6FWFFMtjvapSzJ5dS5SPgJQPqhiXRypFxrTv/s200/IMG_4433.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "times" , "times new roman" , serif;">Besties for Life<br />Holly & Sheryl at Old Ebbitt Grill</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Over the course of four days we walked, laughed, ate and drank our way though museums, monuments, and some amazing restaurants and watering holes. The salad recipe I'm sharing today was inspired by one of our favorite spots,</span><span style="font-family: "helvetica neue";"><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> <a href="https://www.ebbitt.com/">Old Ebbitt Grill,</a> which is located just a few blocks from the White House. </span></span><br />
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<span style="font-family: "helvetica neue";"><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">An iconic DC restaurant and bar that is frequented by the powers that be, Old Ebbitt Grill is exactly what one might expect. Slightly Victorian with a bit of an "old boys club" air, but with a totally up to date vibe and menu. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o7iE9hXlOQaGfDoSEzNGkuGcaTaH0g-hEmHK8uPsO9nPTVYoxrugQzJ_kUeeAFGkdmaAMOso-fXAW3s3qG7ts5v-b0s0gpxqQ18TXBYQUGVB_htfHHeAuWilQ_lQpw3esxaKTSupMVPW/s1600/fullsizeoutput_1af9.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o7iE9hXlOQaGfDoSEzNGkuGcaTaH0g-hEmHK8uPsO9nPTVYoxrugQzJ_kUeeAFGkdmaAMOso-fXAW3s3qG7ts5v-b0s0gpxqQ18TXBYQUGVB_htfHHeAuWilQ_lQpw3esxaKTSupMVPW/s200/fullsizeoutput_1af9.jpeg" width="135" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "times" , "times new roman" , serif;">Picture perfect day at<br />The National Mall</span></i></td></tr>
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<span style="font-family: "helvetica neue";"><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">Sheryl opted for the Steak Salad, and after one bite </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">passed</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> it over to me for a try. Wo</span></span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "helvetica neue";">wzer! One taste of the Steak Sauce Vinaigrette and I had to figure out how to make it! </span><br />
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<span style="font-family: "helvetica neue";"><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">Today, I had </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">the</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> opportunity to give it a shot, and deemed the result blog-worthy. The restaurant serves its version with bleu cheese and filet mignon, but we prefer New York strip and feta, so that's what you'll see below. I bet it would be good with chunks of a nice, aged cheddar or pieces of goat cheese as well. I honestly don't remember if they had pickled red onions on theirs, but I'm kinda on a picked onion kick and I gotta say, it adds a nice bit of zip. Ditto the pecans - seemed like a good way to add some crunch, so I </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">sprinkled</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"> a few </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">and really liked the result.</span></span><br />
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<span style="font-family: "helvetica neue";"><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">Here's how I did it:</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Steak Lover's Salad with Steak Sauce Vinaigrette - Inspired by the Steak Salad at Old Ebitt Grill in Washington, DC</b></span><br />
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 4</span></span></div>
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<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></b></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">For the Salad:</span></b></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 New York strip steaks, seasoned with salt, pepper and olive oil and grilled to your liking - we like our medium rare (about 4-5 minutes on each side depending upon the thickness of the steaks) and allowed to rest under a loose piece of aluminum foil for 10 minutes. Cut the steak into bite sized pieces.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 cups of mixed field greens (2 5oz bags)</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">12 asparagus spears, woody ends cut off and blanched in boiling salted water and then removed to a bowl of ice and water to chill and then cut into bite sized pieces</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup grape or cherry tomatoes, sliced in half</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8-10 mushrooms, thinly sliced</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz feta cheese, cut into cubes</span></span></li>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">For the Steak Sauce Vinaigrette</span></b></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 5oz bottle of A1 Steak Sauce (about 2/3 cup)</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup apple cider vinegar</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup olive oil</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TBS Dijon mustard</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TBS honey</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp Kosher salt</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp fresh ground black pepper</span></span></li>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">For the Pickled Onions:</span></b></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 red onion, thinly sliced</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup apple cider vinegar</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup water</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TBS Kosher salt</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TBS sugar</span></span></li>
</ul>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">For garnish - this salad need some crunch!:</span></b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup pecan halves, toasted in a dry pan</span></span></li>
</ul>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">At least one hour before you assemble the salad, mix the ingredients for the pickled onions in a jar. If you are doing the day of this can rest on the kitchen counter for an hour. If you are doing it ahead, you can stash it in the ‘fridge. They should keep for a week or so.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">At the same time, shake the dressing ingredients in a small jar. It too can sit out for an hour or go into the fridge for a couple of weeks.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When you are ready to serve, toss the salad ingredients in a large bowl with enough of the dressing to coat, but not drench the greens. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Portion the salad on four plates, and then top with the steak, pickled onions and pecans</span></span></li>
</ul>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<br />
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!</span></span></div>
<div>
<span style="font-kerning: none;"><br /></span></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-6773946201788522802019-03-31T14:02:00.000-04:002019-03-31T14:12:03.772-04:00I figured it out and made it my own! (Bolognese with Pasta and Lemon-Basil Gremolata)<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QpB4b66lbyU_cRkIIZBED-xXTwHdQn7ystvj3G40agjYjJQoUaBa126WH-ao0jjKV0eXiBRMYXo__p383aCB7o2W3icq4S7M61BATd1VQ-EcsCYhOKJVcK5PRnDfXF47BoNRbflWkxJg/s1600/bolo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QpB4b66lbyU_cRkIIZBED-xXTwHdQn7ystvj3G40agjYjJQoUaBa126WH-ao0jjKV0eXiBRMYXo__p383aCB7o2W3icq4S7M61BATd1VQ-EcsCYhOKJVcK5PRnDfXF47BoNRbflWkxJg/s320/bolo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A bit of nutmeg and cinnamon plus a fresh lemon-basil<br />gremolata make this bolognese a winner!</i></td></tr>
</tbody></table>
<span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #cc0000; font-size: large;">Wherever we go</span> it seems like we end up in a quaint little Italian restaurant and Steve invariably orders the bolognese. I’ve tried to duplicate the dishes before, but something was always missing. </span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span><br /><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">This week, we celebrated </span>our<span style="-webkit-text-stroke-width: initial;"> wedding anniversary at one of our favorite haunts that does a </span>particularly<span style="-webkit-text-stroke-width: initial;"> good </span>bolognese served with their hand cut pasta<span style="-webkit-text-stroke-width: initial;">, and yes, Steve ordered his favorite dish. As she described </span>the<span style="-webkit-text-stroke-width: initial;"> specials, our server noted that the chef adds a bit of nutmeg and cinnamon to his sauce.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span></span><br /><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bingo! That’s what was missing!</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So yesterday I wrote and then tested the recipe below and had one of our friends for an impromptu dinner. Thumbs up, all around the table!</span></span><br />
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To make the dish my own, I topped it with a lemon-basil gremolata that adds a bit of freshness to what could be a very heavy dish. I also used a very light textured pappardelle pasta, which kept things on the lighter side as well.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">It spends a couple of hours in a low oven, so it really isn’t much of a fuss. Here’s how I did it. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"><b></b></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Bolognese with Pasta and Lemon-Basil Gremolata</span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"><b></b></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">For the Bolognese</span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb ground pork</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb ground beef</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups grape tomatoes, cut in half</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small can tomato paste</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup dry white wine</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups beef broth</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 TBS olive oil</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4TBS butter, divided</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup onion, diced</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup celery, diced</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup carrot, diced</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 TBS dry oregano</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp nutmeg</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp ground cinnamon</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup cream or whole milk</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 package pappardelle or fehttuchini pasta, cooked in salted water until al dente (follow directions on package)</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kosher salt and fresh ground black pepper</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 inches of Parmesan rind (save the rinds from fresh parmesan the freezer and toss them in soups, stews and sauces like this one)</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"> For the Gremolata: Combine in a small bowl:</span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup fine chopped fresh basil</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Zest of one lemon</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup parmesan cheese,</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup pine nuts</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Method:</span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oven to 325 degrees</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a Dutch oven:</span></span></div>
<br />
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">On a high heat, brown the beef and pork in the olive oil with a teaspoon Kosher salt and about 20 grinds black pepper, then drain away the grease and put the meat in a bowl covered with foil to keep warm. (Hint, if you have a cup style de-greaser, pour all of the juices and the fat from the pan into it with the beef broth. Then strain away the fat when you add the broth into the dish later)</span></span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lower the teat to medium and add 2TBS of the butter to the pot snd sauté the onions until translucent, then add the garlic, carrots and celery and cook another 2 minutes. Add the can of tomato paste and cook for 2 minutes to develop its flavor.</span></span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Now add the meat back to the pot with the oregano, nutmeg, cinnamon and another 1/2 teaspoon of Kosher salt. Stir to combine and then add the wine and beef stock, raise the heat to bring to a boil; then turn off the heat, cover the pot with its lid and put the whole thing in the oven to cook low and slow for 90 minutes; then remove from the oven, stir in the milk and return to the oven, uncovered, for another 30 minutes. </span></span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from the oven, let cool for 10 minutes and then stir in the remaining 2 TBS of butter. </span></span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To serve, put half of the sauce in a large skillet with the pasta and toss to coat, add some pasta water if necessary to coat completely. Then top each person’s serving with a scoop of the remaining sauce and garnish with the gremolata.</span></span></li>
</ul>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-53586583446475788332019-03-23T17:32:00.000-04:002019-03-23T17:33:00.563-04:00Celebrating Spring! (Chicken Primavera Risotto)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUUgzJko8Qblm982H5Bby39H8iJi3eowHCisoDpydwnMSBXf6UVA8kvrsmu4mfXLryya7C9w9zdUZ32AxtebM72s79Yhc1I_4zKp1TVpLC7OpXQbYK4KlEkmwu-P7kbDnMJZL1D5pJ9PF/s1600/IMG_4267.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1316" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUUgzJko8Qblm982H5Bby39H8iJi3eowHCisoDpydwnMSBXf6UVA8kvrsmu4mfXLryya7C9w9zdUZ32AxtebM72s79Yhc1I_4zKp1TVpLC7OpXQbYK4KlEkmwu-P7kbDnMJZL1D5pJ9PF/s320/IMG_4267.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Asparagus, carrots, peas and chicken make a tasty<br />risotto that celebrates Spring</i></td></tr>
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<span style="font-family: "arial";"><span style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial;"><span style="color: blue; font-size: large;">When we lived in SoCal, we took </span><span style="color: magenta; font-size: x-large;"><b>Spring</b></span><span style="color: blue; font-size: 14.8px;"> </span><span style="color: blue; font-size: large;">for granted.</span><span style="color: blue; font-size: 14.8px;"> </span></span><span style="color: #262626; font-size: 14.800000190734863px;">Basically</span><span style="color: #262626; font-size: 14.8px;"> it meant that you could bring out </span><span style="color: #262626; font-size: 14.800000190734863px;">your</span><span style="color: #262626; font-size: 14.8px;"> white pants and shoes. And there were Easter Lillys at the grocery store. </span></span></div>
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<span style="color: #262626; font-family: "arial";"><span style="-webkit-text-stroke-width: initial; font-size: 14.8px;">Here in North Carolina, things are soooo different. The trees are popping with flowers and the neighborhood is awash with yellow </span><span style="font-size: 14.800000190734863px;">daffodils</span><span style="-webkit-text-stroke-width: initial; font-size: 14.8px;"> and pink tulips. Windows are also thrown open, at least until the pollen hits. But </span><span style="font-size: 14.800000190734863px;">that's</span><span style="-webkit-text-stroke-width: initial; font-size: 14.8px;"> a small price to pay for the incredible leafing out hardwood trees that provide perfect shade for lazy summer afternoons in a hammock.</span></span></div>
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So when I had to come up with a recipe for the May issue of Southerly (our neighborhood magazine) the following dish was an easy choice. Cheers to Spring! And bring on all things primavera!</div>
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<span style="font-kerning: none;"><b>Chicken Primavera Risotto</b></span></div>
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<span style="font-kerning: none;">Serves 4-6</span></div>
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<span style="font-kerning: none;"><b>Ingredients</b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">5 1/2 cups chicken stock. If you only have a standard 4-cup box of broth, add in 1 1/2 cups of water and some garlic and/or poultry season to stretch it.</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">3 boneless, skinless chicken thighs, cut into pieces and seasoned with salt and pepper</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">3 Tbs Butter, divided</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">2 Tbs olive oil</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">½ cup onion, 1/4 inch dice</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1 ½ cups Arborio rice</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">½ cup dry white wine </span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">10 thin or 8 thick spears of asparagus, cut into ½ inch pieces</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1 cup frozen peas, uncooked</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1/2 cup each of diced carrots, onions, and halved cherry tomatoes</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1/8 cup chopped parsley</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1/2 cup Parmesan cheese, grated</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1/2 tsp poultry seasoning (or a few sprigs of thyme chopped)</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Salt and Pepper to taste</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Additional Parmesan cheese and cracked black pepper for garnish.</span></li>
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<span style="font-kerning: none;"><b>Method</b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Bring the chicken stock to a boil and then reduce the heat to low</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Heat the olive oil in a large sauce pan or medium sized Dutch oven heat the olive oil and then brown the chicken in two batches until cooked through; remove to a bowl.</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-text-stroke-width: initial; background-color: white; font-size: 14.8px;">Now add the 2 tbs of the butter to the pan and sauté the onion and carrots until the onions are translucent; then add the rice and stir until coated. Raise the heat to medium high and pour in the wine, stirring until fully absorbed. Then begin to add hot chicken stock in ½ cup increments, stirring now and then until absorbed before adding more. Hint: it’s time to add liquid when a spoon dragged thru the mixture creates a “canyon.” </span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-text-stroke-width: initial; background-color: white; font-size: 14.8px;">After about 10 minutes add the asparagus, tomatoes, peas, poultry seasoning and chicken. Continue adding broth as above, stirring to keep the rice from sticking to the bottom of the pot. After about 10 more minutes the rice will be tender, but still firm. At this point, add any remaining stock and stir until it is mostly absorbed, but still loose.</span></li>
<li style="-webkit-text-stroke-color: rgb(38, 38, 38); -webkit-text-stroke-width: initial; color: #262626; font-family: Arial; font-size: 14.8px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-text-stroke-width: initial; background-color: white; font-size: 14.8px;">Now you are ready to finish the dish. Turn off the heat and vigorously stir in the the remaining 1 Tbs of butter, parsley and cheese. Season with salt and pepper to taste. Serve with additional Parmesan cheese and black pepper.</span></li>
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<span style="font-kerning: none;">Enjoy.</span></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-82538019948769159382019-03-02T17:56:00.000-05:002019-03-02T18:39:22.547-05:00Is it Spring Yet?? (Twice-Baked Potatoes & Eggs Florentine)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeRhCwvHvMSWLw8kn3ZezbMVLI4mtD-qadqe8QSxWMKkx3sASimjX0Zmh18gd07jfgWFyR8e5-IrtE4IxKpxfR5JTcPhqngQYmwBsnQ4HN8FeOaW_z-_zn7Qv99NUMPzHoe_KJF9qESJE/s1600/%252BxTlbrj6TH2dXddmmeqMyQ.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeRhCwvHvMSWLw8kn3ZezbMVLI4mtD-qadqe8QSxWMKkx3sASimjX0Zmh18gd07jfgWFyR8e5-IrtE4IxKpxfR5JTcPhqngQYmwBsnQ4HN8FeOaW_z-_zn7Qv99NUMPzHoe_KJF9qESJE/s320/%252BxTlbrj6TH2dXddmmeqMyQ.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">If you like your eggs runny,<br />eat 'em right out of the oven!</span></i></td></tr>
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<span style="color: #0b5394; font-size: x-large;">T</span><span style="color: #0b5394; font-size: large;">o say</span> that it has been a long cold winter is an understatement - and the Carolinas have had a relatively pretty easy time of it compared to our friends in the North and Midwest. With this mindset, I spent a good part of today working on a new recipe that screams Easter Brunch -- bacony, cheesey twice-baked potatoes with an egg cooked smack dab in the middle. Who can't love that!?!</div>
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I wrote, tested and photographed this for my little magazine gig today and then did a final taste test with a group of neighbors. The verdict - don't change a thing!</div>
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<span style="font-kerning: none;">That said, if you don’t like spinach? Leave it out. Prefer sausage to bacon? Switch it up. In other words, use your imagination — in my world, it is perfectly okay to play with your food. </span></div>
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Here's how I did it:</div>
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<span style="font-kerning: none;"><b>Twice-Baked Potatoes & Eggs Florentine</b></span></div>
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<span style="font-kerning: none;"><i>Basic recipe and method with one potato serves 2, use your multiplication skills to serve more</i></span></div>
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<span style="font-kerning: none;"><i><b>Ingredients</b></i></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">2 eggs</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">2 slices bacon, cooked crisp, drained and chopped into bite sized pieces</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 Russet potato, scrubbed and dried</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/4 cup regular or low-fat cheddar cheese, cut into 1/4 inch cubes (or thickly shredded)</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/4 cup regular or low-fat sour cream </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/4 cup fresh baby spinach, thinly sliced (roll a stack of leaves and cut 1/8 inch slices)</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/8 cup onion, sautéed in a drizzle of olive oil</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS softened butter</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">2 TBS Parmesan cheese, fine grated</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/2 tsp Kosher salt + plus a small pinch to season the eggs</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/4 tsp black pepper + plus a few grinds to season the eggs</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_ZLtiLHT1I_-Dx4muXMmG0uAv98DVTAFIsgYZRmIxv5P2VIdpSIWMwOnAx_bqzPMIq2lP1cL8tpwXf_YzlF-ynqnUb2EvHrAOqu_O8J6MjIZ_Oh7Ih62zjMEm7vCvlq-lXZAYvYxelXg/s1600/fullsizeoutput_19c3.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_ZLtiLHT1I_-Dx4muXMmG0uAv98DVTAFIsgYZRmIxv5P2VIdpSIWMwOnAx_bqzPMIq2lP1cL8tpwXf_YzlF-ynqnUb2EvHrAOqu_O8J6MjIZ_Oh7Ih62zjMEm7vCvlq-lXZAYvYxelXg/s320/fullsizeoutput_19c3.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Neighborhood tasting -<br />The verdict: don't change a thing</span></i></td></tr>
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<span style="font-kerning: none;"><i><b>Method</b></i></span></div>
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<span style="font-kerning: none;">Preheat the oven to 425 degrees</span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Prick the potato a few times with a fork or sharp knife, rub it with with olive oil and sprinkle on a little Kosher salt; then bake in the oven for 45 - 55 minutes or until it gives when pressed. Remove to cool slightly. Lower the oven to 375 degrees.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">When the potatoes are cool enough to handle, cut them in half and gently scoop out the flesh, leaving about 1/8 of an inch around the outside. I like to run a sharp knife around the perimeter and then scoop the flesh out into a bowl with a small ice cream scoop, but a spoon will work fine. Set the potato skins onto a baking sheet.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Mash the potato with a fork or potato masher - it does not need to be totally smooth, but make it as crumbly as you can. Add in the sour cream, sautéed onions, butter, Kosher salt and pepper. Stir until combined and then mix in the cheese and spinach.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Now spoon the potato mixture into the potato skins. Use the back of a spoon and your clean fingers to create deep wells for the eggs. Sprinkle with Parmesan cheese and then one-by-one, crack an egg into a small bowl and slide it into the center of a potato. Season with a bit of salt and pepper. Repeat for each egg/potato.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Bake in the oven at 375 degrees for 15 -25 minutes, or until the egg whites are set and the yolk is done to your liking. They will look shiny and underdone, but they will continue to cook after you remove them from the oven.</span></li>
</ul>
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<span style="-webkit-text-stroke-width: initial;">Enjoy.</span><span style="font-kerning: none;"></span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-53934588299545179002019-02-10T13:35:00.000-05:002019-02-10T13:35:26.424-05:00Fooled Ya!– It’s still Winter (Roasted Carrot and Cumin Soup)<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-stretch: normal; line-height: normal;">
<span style="-webkit-text-stroke-width: initial;"><span style="font-size: large;"><span style="color: #6aa84f;">Last week temps hit the</span> </span><span style="color: #38761d; font-size: x-large;">70s.</span><span style="font-size: large;"> </span>Daffodils started popping up out of the ground, folks headed</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">out work without a coat, and golfers hit the course with shorts (and very white legs!) Today, not so much. In fact</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;"><span style="color: #3d85c6;">t</span></span><span style="-webkit-text-stroke-width: initial;"><span style="color: #3d85c6;">omorrow, it should a chilly<span style="font-size: large;"> </span></span><span style="color: #0b5394; font-size: x-large;">29</span></span><span style="-webkit-text-stroke-width: initial; font-size: 12px;"> when I leave for the office. Welcome to North Carolina!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XYWR1qUtE5rCwmnjmwhb0dyIIMaVdDk_D5Nwqg25UvoErLEjGyKgC4R32FZQJj6zb7_CVPVbJwtYArGPAtBtq0h6BSAosWKXnMMgC0VhJuWDwN_UC3NCohmhKHuHl8nYMlt9N0KY0IFh/s1600/fullsizeoutput_195e.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1293" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XYWR1qUtE5rCwmnjmwhb0dyIIMaVdDk_D5Nwqg25UvoErLEjGyKgC4R32FZQJj6zb7_CVPVbJwtYArGPAtBtq0h6BSAosWKXnMMgC0VhJuWDwN_UC3NCohmhKHuHl8nYMlt9N0KY0IFh/s320/fullsizeoutput_195e.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A swirl of Greek Yogurt adds a bit of zip!</i></td></tr>
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<span style="-webkit-font-kerning: none;">The upside – it’s still perfect weather for soup! I’ve been whipping up a batch every Sunday to heat up for my lunch throughout the week. Today I tried something new Carrot Cumin. If you like cumin (which I do) it’s pretty darned tasty. And super easy to make. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8d9LEP0Lsnh3q0dGg3x_B2BZuDxyRH39XlVgRLcuXONI3hsxaZw82AfZWNb4gbsYqabOsC_2IsISre1GSpiJPrKUj-CjFPrRcIyjVSJJbyy4xL-FPDZHJfYOXit4OBTKRM4Jnjuaskdw/s1600/Eydau1SmTtGzPMl5zgN1bg.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8d9LEP0Lsnh3q0dGg3x_B2BZuDxyRH39XlVgRLcuXONI3hsxaZw82AfZWNb4gbsYqabOsC_2IsISre1GSpiJPrKUj-CjFPrRcIyjVSJJbyy4xL-FPDZHJfYOXit4OBTKRM4Jnjuaskdw/s200/Eydau1SmTtGzPMl5zgN1bg.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ready for next week's <br /> workday lunches</i></td></tr>
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<span style="font-kerning: none;"><b>Roasted Carrot and Cumin Soup</b></span></div>
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<span style="font-kerning: none;">Serves 6/8 (bowls/cups)</span></div>
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<span style="font-kerning: none;">Ingredients</span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><div style="text-align: justify;">
<span style="-webkit-text-stroke-width: initial;">6 cups carrots, scrubbed (not peeled) and cut into 2-inch chunks</span></div>
<span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;"><div style="text-align: justify;">
<br /></div>
</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 russet potato, peeled and cut into 2-inch chunks</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">½ onion, cut into 2-inch chunks</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">4 cups (1 box) organic vegetable broth</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">2 cups water</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">2 ½ tsp kosher salt – divided </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS olive oil</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS cumin seeds</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 tsp granulated garlic powder</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">¾ tsp ground cumin</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">¾ tsp honey</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">½ tsp fresh ground black pepper</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Greek yogurt for garnish (optional)</span></li>
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<span style="font-kerning: none;">Method</span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Pre-heat an oven to 375 degrees and line a large sheet pan with parchment paper or foil</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Put half of the carrots on the sheet pan and toss with the olive oil, cumin seeds, garlic powder, 1 tsp, and pepper</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Put the remaining carrots, onion, potato, broth and water into a large pot or Dutch oven</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">When the oven comes up to temp, pop the sheet pan in and set a timer for 45 minutes</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Next bring the pot of veggies and broth to a boil, reduce t bring to a boil over a high heat, then lower and simmer for 45 minutes. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">When the timer goes off remove the sheet pan from the oven and test the simmering carrots to make sure they are tender. Turn of the flame and let everything cool for 15 minutes.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Now, tip the roasted carrots into the pot, stir in the ground cumin, honey and remaining ¾ tsp of the kosher salt and puree with a stick blender, or in batches in a standard blender until very smooth. Adjust the seasoning with salt and pepper as needed.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Symbol; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Before serving each bowl, swirl in a dollop of Greet yogurt if you’d like and serve</span></li>
</ul>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Enjoy</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-kerning: none;"></span><br /></div>
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<span style="font-kerning: none;"></span><br /></div>
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<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Trebuchet MS"; font-size: 12px; font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-kerning: none;"></span><br /></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-33118634054940191112019-02-02T16:17:00.000-05:002019-02-05T07:05:17.206-05:00Fancy but not Fancy (Beef Stroganoff Two Ways) <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsht2JsS-8QH3G1_Cx1kADOknMCH5imdCeNd_xeChUwjvWQIuETgla32kp7_q3QBYAPqKV1u__xFUVs8JsMYfE3jPf4nUZg9Rw7_OLyrb5PTsjIhu1RvkUb6Aq8GcpPxyy1i9-n3CMDxst/s1600/fullsizeoutput_194e.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsht2JsS-8QH3G1_Cx1kADOknMCH5imdCeNd_xeChUwjvWQIuETgla32kp7_q3QBYAPqKV1u__xFUVs8JsMYfE3jPf4nUZg9Rw7_OLyrb5PTsjIhu1RvkUb6Aq8GcpPxyy1i9-n3CMDxst/s200/fullsizeoutput_194e.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dinner Party Ready, with filet mignon<br />and brandy</i></td></tr>
</tbody></table>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: magenta;"><b><i>Beef</i> <i>Stroganoff</i>.</b> It just sounds <b><span style="font-size: large;">fancy</span></b>. </span></span></span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">But in reality, it’s one of the easiest dishes to cook for a holiday (we had it for Christmas Dinner last year), date night in, or yes, a quick weeknight meal. Here’s a two-in-one recipe — you can make it with ground beef or you can get fancy with filet mignon and good dose of brandy. You take your pick which one to serve to the kiddos on a Wednesday night!</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Beef Stroganoff Two Ways</b></span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Serves 4-6</b></span></span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8J_j1PtLvF7wT0iIJxPCz624KKxdnZnWBkJYGWVHC1uM0iQJ43k0s-7Kw2m3i-K6sTBm7TUNmRYuiaG4hCOq241NWl4XTzbCrp-9bWpZGYeJEjkWH3asbnHkpbgmgREKtonIqnJB7jfW/s1600/fullsizeoutput_192c.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8J_j1PtLvF7wT0iIJxPCz624KKxdnZnWBkJYGWVHC1uM0iQJ43k0s-7Kw2m3i-K6sTBm7TUNmRYuiaG4hCOq241NWl4XTzbCrp-9bWpZGYeJEjkWH3asbnHkpbgmgREKtonIqnJB7jfW/s200/fullsizeoutput_192c.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Easy Week Night Dinner, with<br />ground beef and sans brandy (or not!)</i></td></tr>
</tbody></table>
<br />
<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span><br />
<ul>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1 lb. filet mignon cut into bite sized pieces and seasoned with plenty of Kosher salt and ground black pepper (or 1 lb. ground beef)</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">3/4 cup chopped onion</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1 lb. mushrooms</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">3/4 cup sour cream</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-font-kerning: none;"><span style="font-family: Helvetica Neue;"><span style="-webkit-text-stroke-width: initial;">1 1/2 cups beef broth + an additional 1/2 cup combined with 2 TBS of corn starch to make a </span>“<span style="-webkit-text-stroke-width: initial;">slurry"</span></span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">3/4 cup brandy + a splash more to add at the end (you can leave this out for the weeknight version)</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1 TBS dijon mustard</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">2</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">TBS corn starch combined with 1/2 beef broth to make a “slurry”</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">2 TBS olive oil</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">4TBS butter, divided</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">Salt and Pepper to season the meat</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1 bag Egg noodles, cooked according to the package directions, drained</span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1/2 cup parsley, chopped</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Method:</span><br />
<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<ul><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">
<li><span style="-webkit-text-stroke-width: initial;">Heat the oil in a large skillet on a high heat and brown the meat. If you are using steak, do it in two batches, being careful not to over cook! Just get some color and then remove the meat to a foil-covered bowl covered. If you are using ground beef, break it up with a wooden spoon, but keep the pieces fairly large, rather than small crumbles. Season it with a good pinch of Kosher salt and some ground black pepper about half way through. Remove to paper towel lined bowl to drain. Cover with foil.</span><span style="-webkit-text-stroke-width: initial;"> </span></li>
<li><span style="-webkit-text-stroke-width: initial;">Add 2 TBS of the butter to the pan and sauté the onions and mushrooms over a medium heat until they are soft. Then stir in the dijon mustard.</span><span style="-webkit-text-stroke-width: initial;"> </span></li>
<li><span style="-webkit-text-stroke-width: initial;">Next pour in 1 1/2 cups of the beef broth, plus the brandy if you are using it. Bring this mixture to a boil and then spoon in the cornstarch slurry. Stir to combine and thicken.</span><span style="-webkit-text-stroke-width: initial;"> </span></li>
<li><span style="-webkit-text-stroke-width: initial;">Now adjust the heat to medium-low, add in the meat and any juices, and gently stir in the sour cream. Taste and adjust the seasoning with salt and pepper as needed. (I like to add another 2 TBS of brandy as well).</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Serve over noodles that have been tossed with the remaining 2 TBS of butter and the parsley.</span></li>
</span></ul>
<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">
</span>
<br />
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Enjoy!</i></span></span></div>
<div>
<span style="font-kerning: none;"><br /></span></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-34579201614817165522018-12-27T16:52:00.001-05:002018-12-27T16:52:39.335-05:00Warmin' up from the inside out (Coconut Curry Butternut Squash Soup)<span style="font-family: Arial, Helvetica, sans-serif;">My birthday and Christmas are in the rearview mirror and I'm so ready to be done with fancy holiday fare. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvNvl6FAo6CMML1PDV-HS3NLcZzOCXuVdDLW_Y6kcwVwTm2TlRLrDxGCaHsOKMe57imvWnPqoV8UEZDBGZAR1oewo54_NGexkKPPrWIPzu5GLhLByVtXoCMOlAnpiERkv8S7xdmYMmS_T/s1600/fullsizeoutput_1853.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1407" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvNvl6FAo6CMML1PDV-HS3NLcZzOCXuVdDLW_Y6kcwVwTm2TlRLrDxGCaHsOKMe57imvWnPqoV8UEZDBGZAR1oewo54_NGexkKPPrWIPzu5GLhLByVtXoCMOlAnpiERkv8S7xdmYMmS_T/s320/fullsizeoutput_1853.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>It's Soup!</i></td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">Don't get me wrong. We had some amazing meals and delicious treats with friends and family over the past two weeks. But all I wanted on this chilly December day was a big bowl of soup. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I had a package of cubed butternut squash in the fridge and a can of light coconut milk in the pantry. Perfect inspiration for a silky smooth coconut curry butternut squash soup!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">We like all things spicy, so this version uses hot Madras curry powder. Feel free to swap it out for a milder "regular" curry powder if heat is not your thing. I also use light coconut milk, but can only imagine how decadent it would be with the full-fat variety. Maybe we'll try that after the holiday food hangover has subsided!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Here's how I did it:</span><br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vrcxVeal0F7xRREteFKCicRkDyAur9VWDRHpmJtCp3TqvPrAlIgwuHdmyo4P09JS7UcGh4OknHgSKOy9DSCq74Z9p96jHoL3HD9NP-caK-mBBp6KG5acXF1Sj-3zVnBuGqBzG6c_O8c7/s1600/fullsizeoutput_183d.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1213" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vrcxVeal0F7xRREteFKCicRkDyAur9VWDRHpmJtCp3TqvPrAlIgwuHdmyo4P09JS7UcGh4OknHgSKOy9DSCq74Z9p96jHoL3HD9NP-caK-mBBp6KG5acXF1Sj-3zVnBuGqBzG6c_O8c7/s200/fullsizeoutput_183d.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pretty simple ingredients - <br />keeping' it clean</i></td></tr>
</tbody></table>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<b style="-webkit-text-stroke-width: initial;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b><span style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 package pre-cut butternut squash (about 6 cups, or 1 large butternut squash, peeled and cubed)</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">4 cups vegetable or chicken stock</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 can unsweetened light coconut milk </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 cup onion, rough chopped</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 medium carrot, rough chopped</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 large or 2 small cloves of garlic, rough chopped</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS coconut oil</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS + 1/2 tsp hot Madras curry powder (or regular curry if you don’t like heat)</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/2 tsp Kosher salt</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Roasted, salted pepitas (shelled pumpkin seeds) for garnish (optional)</span></span></li>
</ul>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></span></div>
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat the coconut oil a large pot over a medium/high heat, then add the onion, garlic and carrot until the onion is translucent. Season with the salt and sprinkle in the curry powder, string to combine and warm the spices through.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the butternut squash and broth, bring to a boil and then cover the pot and lower the heat to low. Simmer for 7-8 minutes, or until the squash is fork tender. Then turn off the heat and cool for 10 minutes.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Time to puree. I use a stick blender, but you can also puree in batches until smooth in a food processor or high powered blender. If you used a blender or food processor, add the puree back to the pot when done.</span></span></li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2PbnnQ3sqBDrhVOOKtsHoceHNBHgK4w5LtnkdBWjcbn1lPRditdVPlqh2YXL1ywH0_UjHir8Qy3D0sQC_7jl3KJZmvUVfXADKz-Yd50R7obd8gRCKrzE5MhAYe2CjM2QuPt-4P_o_WOh/s1600/Lj8IQAghSTSnk7aJiK2izA.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2PbnnQ3sqBDrhVOOKtsHoceHNBHgK4w5LtnkdBWjcbn1lPRditdVPlqh2YXL1ywH0_UjHir8Qy3D0sQC_7jl3KJZmvUVfXADKz-Yd50R7obd8gRCKrzE5MhAYe2CjM2QuPt-4P_o_WOh/s200/Lj8IQAghSTSnk7aJiK2izA.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Leftovers</i>!</td></tr>
</tbody></table>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Now shake the can of coconut milk to mix the contents and pour into the puree. Stir well to combine, add a bit more salt if needed. Warm over a low heat and serve with a scattering of pipits and crusty bread.</span></span></li>
</ol>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com1tag:blogger.com,1999:blog-8704795293262778327.post-18189903821617460442018-11-10T18:07:00.001-05:002018-11-10T18:07:40.068-05:00New Years Resolutions in November (Cast Iron Roasted Salmon with Dill Yogurt Sauce)<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><span style="font-size: x-large;"><span style="color: lime;">A little over a year ago,</span></span><span style="font-size: 11px;"><span style="color: lime;"> </span></span>I was asked to contribute monthly recipe for <i>Southerly</i>, a community magazine for the neighborhoods in the Croasdaile area of Durham, NC. It’s a sweet little magazine, with stories about local families and businesses and a recipe from yours truly. It’s been a fun addition to my recipe writing hobby, and I’ve learned quite a bit in the process. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIIWZG-CNoHf1jZfCBm0-z1P8L50FthXBfFGv2dFbU3ka47clPWNftxhIvf-UcEp5cCBcd67i1Gg0I1MBkJ_JcV5I_cVM5EdvuIu_676fy1JQIYlgb7h-EUuD-1NzbfiJaIMpzLUbaeeU/s1600/salmon.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIIWZG-CNoHf1jZfCBm0-z1P8L50FthXBfFGv2dFbU3ka47clPWNftxhIvf-UcEp5cCBcd67i1Gg0I1MBkJ_JcV5I_cVM5EdvuIu_676fy1JQIYlgb7h-EUuD-1NzbfiJaIMpzLUbaeeU/s320/salmon.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Perfectly crispy on the outside and moist on the inside</i></td></tr>
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<span style="font-kerning: none;">It may be November, but our January deadline is looming. So today, I put pen to paper and did a measurement test and photo session (i.e. open the shutters and pray for good light - photographing food is REALLY difficult!) of one of our favorite weekday dishes, oven roasted salmon in a cast iron skillet. I gussied it up a tad with a yogurt dill sauce. Perfect for our readers who want to stay true to their New Years resolutions, come 2019.</span></div>
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<span style="font-kerning: none;">The best part of this little project was the tasting - this salmon is so moist, the skin so crispy and the dill sauce is down right relish. I can't wait to finish this blog post so I can enjoy the rest of it!</span></div>
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<span style="font-kerning: none;">Here’s how you do it:</span></div>
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<span style="font-kerning: none;"><b>Cast Iron Skillet Salmon with Yogurt Dill Sauce</b></span></div>
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<span style="font-kerning: none; text-decoration: underline;"><b>Ingredients</b>:</span></div>
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<span style="font-kerning: none;"><b><i>For the fish</i></b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 salmon portion for each person to be served - get the thick rosy pink salmon portions from Trader Joes or Whole Foods (not the thin dark orangey red ones)</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Olive oil (to coat both sides of each portion)</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Kosher salt (a good pinch per portion)</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Fresh cracked black pepper (about 6 grinds per portion)</span></li>
</ul>
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<span style="font-kerning: none;"><b><i></i></b></span><br /></div>
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<span style="font-kerning: none;"><b><i>Yogurt Dill Sauce </i></b></span></div>
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<ul>
<li><span style="-webkit-text-stroke-width: initial;">1 6 oz container of fat free strained plain Greek yogurt</span></li>
<li><span style="-webkit-text-stroke-width: initial;">The zest and juice of a lemon</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1TBS finely chopped fresh dill</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/8 tsp Kosher salt</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/8 tsp onion powder</span></li>
<li><span style="-webkit-text-stroke-width: initial;">10 grinds of black pepper</span></li>
</ul>
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<span style="font-kerning: none;"></span><br /></div>
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<span style="font-kerning: none; text-decoration: underline;"><b>Method</b></span><span style="font-kerning: none;">:</span></div>
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<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Put a cast iron skillet large enough to fit the fish without crowding into a cold oven. Set the even to 450 degrees and turn it on. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">As the oven and skillet come up to temp, blot the fish dry with a paper towel and drizzle both sides with olive oil. Smear the oil around a tad and sprinkle the flesh side with a good pinch of salt and about 6 grinds of black pepper.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Also use this time to whisk all of the ingredients for the yogurt dill sauce together in a small bowl and set it aside.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">When the oven comes to temp, put on two kitchen mitts and CAREFULLY take the skillet out and place it on the stove, with the gas burner* set to a medium high heat. Place the fish in the skillet, flesh side down. Set a timer for 4 minutes and let the fish sear. Do not touch or move it. Trust me, it won’t stick or burn. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">At the end of four minutes, use a metal spatula flip the fish so it’s skin side down and put the skillet back into the oven. Set the timer for 5 minutes. (Note: I wear a kitchen mitt on one left hand and hold the spatula in the other, to make sure I don’t touch the hot pan when turning the fish, and then put both mitts on to put the skillet in the oven)</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">AT the end of 5 minutes, put those mitts back on and remove the skillet from the oven. Immediately move the fish to serving plates so it won’t continue to cook in the hot pan.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Serve with the dill sauce and enjoy!</span></li>
</ul>
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<span style="font-family: Helvetica;">*This recipe has only been tested using a gas stove. Consult the manufacturer of your electric cooktop before placing a hot skillet on the glass surface, to ensure that it does not crack.</span></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-61337677624352350792018-09-23T16:10:00.000-04:002018-09-23T16:10:05.777-04:00Come-on Fall! (Tart and Tasty Waldorf Salad)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_Rj4uKL8qGc-LL7UKdhHhFth5qQGlrnFk456ompc-GkGHfaA97b-slSn_O7C-nW_YOcRRahoQ3bD-dXarRWXymQzcdzSWQybkLmmSLzpgYdKFLR6rVWgC814GE_u5e9-5wACylNeiZ_i/s1600/IMG_3365.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_Rj4uKL8qGc-LL7UKdhHhFth5qQGlrnFk456ompc-GkGHfaA97b-slSn_O7C-nW_YOcRRahoQ3bD-dXarRWXymQzcdzSWQybkLmmSLzpgYdKFLR6rVWgC814GE_u5e9-5wACylNeiZ_i/s320/IMG_3365.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to balance any rich holiday meal, my version<br />of Waldorf Salad is heavy on the lemon, and includes <br />pecans, dried cranberries and raisins. Yummy.</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange; font-size: large;">I've got a deadline</span> for the November issue of Southerly Magazine coming up, so Thanksgiving is has been on my mind. It was nice and cool today so I thought I'd get ahead of the game and test / photograph a Billings-Barnett family favorite, Waldorf Salad.</span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Waldorf Salad has been a Thanksgiving staple for my family since the “Cranberry Scare of 1959,” when just days before our favorite food-based holiday the US cranberry crop was reportedly unsafe. In the end, no one got sick, but families all over the country had to come up with a different side to replace their beloved cranberry sauce. For my family, a crisp and tart Waldorf salad made the cut. And it’s been on the table on the fourth Thursday of November ever since. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">I’ve fiddled with this quite a bit since taking over the reins for Thanksgiving years ago. The original featured walnuts and raisins. Since moving to North Carolina, I’ve swapped for pecans for the walnuts, added dried cranberries and, because I’m homesick for my lemon tree in SoCal, a pumped up the citrus flavor with a healthy dose of lemon zest.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Hope you enjoy this as much as we do.</span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Tasty and Tart Waldorf Salad</span></b></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Serves 8</span></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">4 large apples, peels left on and cut into bite-sized pieces - I like a mix of 1 Red Delicious, 1 Pink Lady and 2 Granny Smith or half and half Red Delicious and Granny Smith</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 large lemon, zested and juiced (If you think your lemon might be a bit on the dry side, pierced a couple times with a sharp knife and microwave it for 20 seconds before juicing) </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/2 cup mayonnaise </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 cup celery, thinly sliced</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/2 cup of dried cranberries</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/4 cup of raisins, plumped by submerging in a cup of boiling water for 5 minutes and then well drained</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/2 cup pecan halves toasted for a few minutes in a dry pan to bring out their flavor and then roughly chopped.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/2 tsp kosher salt</span></span></li>
</ul>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Method - </span></span></div>
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">In a small bowl, mix the mayonnaise, lemon zest, 1/2 of the lemon juice and salt until well combined. Set aside</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Put the remaining half of 1/2 of the lemon juice in a large mixing bowl, and drop the apple pieces in as you cut them, tossing as you go. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Once the apples are all cut, add the mayonnaise mixture, celery, cranberries, drained raisins, and nuts, toss well to combine. Cover with plastic wrap and chill for at least 30 minutes before serving; however this can be made earlier in the day.</span></span></li>
</ol>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></span></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-49514215368787153742018-07-30T12:45:00.000-04:002018-07-30T12:45:13.219-04:00Y'all Come! (Carolina Taquitos with SoCal Slaw)<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Carolina Taquitos with SoCal Slaw </span></b></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Makes 12 taquitos - 4 entrée servings or appetizers for 6-8 people</i></span></span></div>
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<span style="-webkit-text-stroke-width: initial; font-family: Arial, Helvetica, sans-serif;"><span style="color: orange; font-size: large;">We </span><span style="color: red; font-size: x-large;">love</span><span style="font-size: large;"> <span style="background-color: white;"><span style="color: orange;">having folks come to visit</span></span>. </span>Full stop. It’s like combining the best of two worlds - our wonderful area here in Durham, with friends and family from SoCal, work friends from around the world, our son (who now lives in Florida). You name it. We’ll take it. We love having company.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrpNWIS6osjEbYTN2oLiEr8IEsVyREsZVvILUibvupni9o4fugX1LDBZi7olzRjWCBHnnymOQHkQTSfXE5EokyyHakHwka0laXWt39XUY3yIOhjMTMu3got4XBYvBjAhBGOdToagweHMP/s1600/E20E243E-2620-4608-B15A-B5C0BD03BA14.JPEG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrpNWIS6osjEbYTN2oLiEr8IEsVyREsZVvILUibvupni9o4fugX1LDBZi7olzRjWCBHnnymOQHkQTSfXE5EokyyHakHwka0laXWt39XUY3yIOhjMTMu3got4XBYvBjAhBGOdToagweHMP/s320/E20E243E-2620-4608-B15A-B5C0BD03BA14.JPEG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A taste of home - both SoCal and North Carolina</i></td></tr>
</tbody></table>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">With this as a backdrop, you’ll understand how happy we were when our SoCal friend Sheryl (and my BFF from Cal State Fullerton) decided to come for a long weekend. This was her fourth trip in the nine years (!) we’ve live here, so she already knows the drill. But as Durham continues to evolve, we continue to have new places to go, areas to explore. It’s a blast.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Her arrival also gave me an excuse to try out a recipe I’ve been writing, which transforms the vinegary and slightly sweet and spicy pork barbecue that is common here into crispy crunch taquitos like the ones we loved in SoCal, served up with a refreshing lime and cilantro coleslaw and guacamole. Oh yeah.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-font-kerning: none;"></span><br /></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">We made the dish last night. It earned a Steve Barnett “Home Run, Honey!” In fact, he said it might just be a grand slam! So here it is for you. </span></span></div>
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<br /></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Here's how you do it.</span></div>
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<span style="font-kerning: none;"><b><span style="font-family: Arial, Helvetica, sans-serif;">For the taquitos</span></b></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">12 corn tortillas (try to get fresh corn tortillas from a Mexican market, but packaged tortillas from the store will do.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pound of barbecue pulled pork (we get this from the barbecue place up the road) </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Carolina vinegar-based barbecue sauce (if your pork comes unseasoned with sauce)</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Corn oil to fill a skillet to 3/4 of an inch</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">toothpicks for securing the taquitos while frying (2 per taquito)</span></span></div>
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<span style="font-kerning: none;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Garnishes - take your pick, or do them all:</span></i></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Guacamole - fresh or pre-made (for a quick guac, mash a ripe avocado with the juice of 1/2 a lime, about a TBS each of diced onion, and cilantro, plus a good pinch of salt and a bit of your favorite hot sauce or salsa)</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Sour cream</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Mexican queso fresco (dry white cheese that crumbles well) or shredded cheddar cheese f</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b>:</span></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Break up the barbecue into thin bite sized pieces and mix in the sauce. Set aside</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">For each taquito, </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Warm a tortilla for about 10-seconds per side over a gas flame or dry frying pan to make them pliable and easy to roll. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Put about 2 TBS of the barbecue mixture on a tortilla, towards one side. Then working from that side, roll the tortilla over the barbecue like a cigar. Push two toothpicks through to secure, leaving long on one side.This will come in handy when frying.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">To fry, heat the oil in a heavy skillet until a piece of a tortilla that is placed in the oil begins to bubble. Then use tongs to carefully place 3 taquitos in the oil, seam side down and long end of the toothpick up, into the oil. Fry until golden brown (about 45 seconds) then pull out the toothpicks and flip to fry the other side until done (about 30 seconds). Remove to drain on paper towels. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Serve with a small pile of the slaw and garnishes of your choice.</span></span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: Arial, Helvetica, sans-serif;">For the slaw</span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sweet onion, quarter-inch diced</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup mayonnaise</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1 lime, juiced (about 2 TBS)</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 TBS jalepeno, seeded and diced</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp kosher salt</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">15 grinds black pepper</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 level tsp coriander </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 level tsp cumin</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">1 14 oz bag of tricolor coleslaw mix (red and green cabbage with carrots - no dressing)</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup cilantro, finely chopped</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Mixture first eight ingredients in a large bowl until well combined. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Add the bag of cabbage/carrot slaw mix and the cilantro</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Stir well and chill at least 30 minutes</span></span></li>
</ul>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy.</span></span></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-73979504848827445492018-04-08T10:07:00.002-04:002018-04-08T10:10:14.617-04:00No time for takeout (Chinese Chicken Stir Fry)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpc3lF6SYK_ikjC-Bn1BmftDT_9MwY6Az-nO342oGGjePanHX03i3g64b2vhGY-SsncJyQwphcRPh5uuJD294kPDzb4mzczZAYnzx-T2lr4I5Un3U-QyJsnYhey6Q4w6jqY7DX-scmmkF/s1600/IMG_2748.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: red; font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpc3lF6SYK_ikjC-Bn1BmftDT_9MwY6Az-nO342oGGjePanHX03i3g64b2vhGY-SsncJyQwphcRPh5uuJD294kPDzb4mzczZAYnzx-T2lr4I5Un3U-QyJsnYhey6Q4w6jqY7DX-scmmkF/s320/IMG_2748.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">Slightly crunch veggies and tasty<br /> chicken, ready to be enjoyed!</span></i></td></tr>
</tbody></table>
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<span style="font-size: large;"><span style="color: red;"></span></span><br />
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<span style="font-kerning: none;"><i>Why do take-out when you can make your own Chinese Chicken Stir Fry in about the same amount of time it takes to call in and pick up an order? Prep the veggies ahead of time for a busy weeknight dinner. Great with shrimp or sliced steak as well.</i></span></div>
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<span style="font-size: large;"><span style="color: red;">Don't get me wrong,</span> </span>I'm all for going out to one of Durham's amazing restaurants or bringing in take out at the end of a busy day, or the night before a holiday. But given the option, we'll normally stay in. </div>
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So what to do when you've got a hankering for Chinese? Stir Fry! I learned a long time ago that you really don't need a wok to make good Chinese food. I simply crank up the heat on my super large cast iron skillet with great results.</div>
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Here's the recipe for a super simple stir fry.Try it with shrimp or sliced steak -- or go crazy and combine multiple proteins for a real treat.</div>
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<span style="font-kerning: none;"><i></i></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; min-height: 13px;">
<b>Chinese Chicken Stir Fry</b></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; min-height: 13px;">
<i>Serves Four</i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; min-height: 13px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none; text-decoration: underline;"><i><b>Ingredients</b></i></span><span style="font-kerning: none;"><i>:</i></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b>Marinade</b>:</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">2 TBS soy sauce</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1/2 tsp Chinese Five Spice (look for this in the spice section of any grocery store)</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1/2 tsp garlic powder</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b>Sauce</b>:</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">3/4 cup chicken stock</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1 TBS soy sauce</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1/2 stp garlic powder</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1/2 tsp Chinese Five Spice</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1 TBS corn starch</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1/2 tsp dark sesame oil</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b>Protein</b>:</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">4 boneless, skinless chicken thighs, cut into bite sized pieces </span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Kosher salt and fresh ground black pepper</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">2 TBS light colored oil, like canola or vegetable oil</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1 TBS dark sesame oil</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b>Veggies</b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">4 carrots, peeled and thinly sliced</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">4 celery stalks, thinly sliced</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1 small or 1/2 large red bell pepper, thinly sliced </span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">1 8oz package of mushrooms, sliced</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">3/4 cup onion, large dice</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">3/4 cup frozen peas</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">2 cups bean sprouts (sold loose or in a 5 oz package in the produce section)</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">2 think sliced green onions and 1 TBS sesame seeds for garnish (optional)</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><i><u>Method</u></i></b>:</span></div>
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</div>
<ul>
<li><span style="-webkit-text-stroke-width: initial;">Mix the Marinade ingredients in a medium sized bowl, add the chicken and set aside</span><span style="-webkit-text-stroke-width: initial;"> </span></li>
<li><span style="-webkit-text-stroke-width: initial;">Combine the Sauce ingredients in a small bowl and set aside</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Remove the chicken from the marinade, pat dry with a paper towel and sprinkle with a good pinch (about a half teaspoon) of Kosher salt and five or six grinds of fresh cracked pepper.</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Heat the largest skillet you have on high, add the two oils and heat until it shimmers. Then add the chicken and cook until browned and cooked through. Remove from the skillet with a slotted spoon, and keep it warm in a bowl covered with foil.</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Now begin cooking the veggies in the same pan and leftover oil used for the chicken. I like to push the veggies to the outside of the pan between batches to make room for the next veg — first the onion, celery and carrots for 2 minutes; then the mushrooms and bell peppers, bean sprouts and the cooked chicken for another 2 minutes.</span></li>
<li><span style="-webkit-text-stroke-width: initial;">When the veggies are cooked but still slightly crunchy, push them to the sides of the pan and add the sauce mixture and cook until it starts to thicken, then stir to combine with the chicken and veggies. </span><span style="-webkit-text-stroke-width: initial;"> </span></li>
<li><span style="-webkit-text-stroke-width: initial;">Garnish with scallions and sesame seeds and serve with cooked white rice and more soy sauce to taste.</span></li>
</ul>
<br />
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<span style="font-kerning: none;"></span><br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Enjoy!</span></div>
<br />
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-kerning: none;"></span><br /></div>
ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-70429627536831358642018-02-18T17:51:00.000-05:002018-02-18T17:52:34.347-05:00It worked! (Chicken Green Burrito Casserole)<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: lime;"><span style="font-size: large;">As a SoCal Expat,</span> </span><span style="color: red; font-size: x-large;">I LOVE a good burrito</span>. Nothing fancy - beans, cheese, salsa and maybe some seasoned meat. A bit of rice is OK, but not requires. All wrapped up in a large warm flour tortilla. Maybe dollop of sour cream and guac on the side. Or smothered in sauce and melted cheese. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24ONCwgAaiSdWJtS6oeCe76FFRsCxji3s-IBWYIV5O5_Wcb-X_SwnkKqzTb4lcJqwAsb73UEd8KzqNJncsql6Cb8BJJLaokmlEMJWzEyx7p_YpYZomwLbHAhWq1xXaLA03vbnwdMb6Stn/s1600/IMG_2552.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1142" data-original-width="1600" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24ONCwgAaiSdWJtS6oeCe76FFRsCxji3s-IBWYIV5O5_Wcb-X_SwnkKqzTb4lcJqwAsb73UEd8KzqNJncsql6Cb8BJJLaokmlEMJWzEyx7p_YpYZomwLbHAhWq1xXaLA03vbnwdMb6Stn/s320/IMG_2552.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "times" , "times new roman" , serif;">Hot and bubbly, right out of the oven</span></i></td></tr>
</tbody></table>
</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">These were the memories that I had in mind as I came up with my new favorite make ahead dish -- a Chicken Green Burrito Casserole. Not overly saucy, but filled with all the flavors I love -- chicken, green salsa, cilantro lime rice, refried beans and cheese. All melty. Sublime.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I made one for dinner last night, and got a <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bq24_pcnHtyl-lQ4GAQg3zZ3d-TzC1xHTp6OZVObP-6V0JGU80kdmtmjHT6P6rI4UkzCXNcUoHYWmC1dFuTDbVnNivJAk6gDPM9z5WHOyo8nFI5zT-pMLnaB4j9beZSlV9H9mV9uyFy2/s1600/IMG_0453.JPEG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bq24_pcnHtyl-lQ4GAQg3zZ3d-TzC1xHTp6OZVObP-6V0JGU80kdmtmjHT6P6rI4UkzCXNcUoHYWmC1dFuTDbVnNivJAk6gDPM9z5WHOyo8nFI5zT-pMLnaB4j9beZSlV9H9mV9uyFy2/s200/IMG_0453.JPEG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "times" , "times new roman" , serif;">Packed up for next<br />week's workday lunches</span></i></td></tr>
</tbody></table>
big thumbs up from Steve. Then, just to be certain that my recipe was spot on, I sent it to my BFF's daughter, Madison, and asked her to follow the directions and then give me the verdict. Four more thumbs up -- two each -- from Maddie and her husband Eric, who packed up individual servings for next week's workday lunches. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">And now, I share this little ditty with you. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xCQLA09lCBcMyPoKEPW3RFV5zjRVXbB9UwAGqT44nTteKQiJCNjUDzSniVchSVvRE-0QWAjkO36G7_0Y-R8Xg_97G_Q5hglMIvYZkTKVZl4iH0hJXY5LSwoyJBwwARhSI9oXNqj16z_d/s1600/IMG_2541.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1336" data-original-width="1600" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xCQLA09lCBcMyPoKEPW3RFV5zjRVXbB9UwAGqT44nTteKQiJCNjUDzSniVchSVvRE-0QWAjkO36G7_0Y-R8Xg_97G_Q5hglMIvYZkTKVZl4iH0hJXY5LSwoyJBwwARhSI9oXNqj16z_d/s200/IMG_2541.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Garnished and ready for dinner</i></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Green Burrito Casserole</span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Everything we love in a green burrito in a quick and easy casserole. Perfect with a green salad.</span></i></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"><i></i></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 4-6 </span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups shredded rotisserie chicken (about 3/4 of a chicken, dark and white meat)</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 16 oz can refried beans heated with 1/4 cup of water</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups cilantro lime rice (<i>see below</i>)</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups cheddar jack cheese, shredded</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sharp cheddar cheese, shredded</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cups diced red bell pepper</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup diced onion</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups salsa verde (green salsa)</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp cumin</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp coriander</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp chili powder</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbs olive oil</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sour cream and chopped green onions for garnish</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal; min-height: 13px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cilantro Lime Rice</i></span></b></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cups water</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup cilantro, chopped</span></span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lime, juiced and tested (about 1/4 cup juice)</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring the water to to a boil in a medium sauce pan, add rice, cover and cook 15 minutes. When done stir in the lime zest, juice and cilantro.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Method</b></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 350</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Spray a deep casserole dish with cooking spray - set aside</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a large sauce pan on medium high heat; add the olive oil and sauce the onions and peppers until soft. Add the cumin, coriander and chili powder, stir to combine. Then add the chicken, stir and heat through. Set aside.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Layer the ingredients in the casserole dish</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1) Beans topped with 1/2 cup salsa and a layer of 1/3 of the cheese</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2) Chicken mixture topped with 1/2 cup salsa and a layer of 1/3 of the cheese </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3) Cilantro Rice topped with 1/2 cup salsa and a layer of 1/3 of the cheese</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover with foil without touching the cheese; bake 40 minutes in a 350 oven, then remove the foil and continue another 10 minutes. Cool 10 minutes before serving. Garnish with sour cream and chopped green onions </span></span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-36164062248214298892017-10-22T17:46:00.000-04:002017-10-22T17:46:04.953-04:00Thinking about the holidays - Apple, Pear and Cranberry Crostata<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_bBtAnmpSi1RSJg4epLvCoJxzjN7qc5C91dJdfcoH572_sV5CgdREoS7ZyLhRnC9fl0Cup7qpw3hsPVDHIo2JJGigwJbsvXomaZKMvozhgKvKWOTH3xlg0zc9uPhzP9bh0xJLmY1WDxS/s1600/IMG_1921.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_bBtAnmpSi1RSJg4epLvCoJxzjN7qc5C91dJdfcoH572_sV5CgdREoS7ZyLhRnC9fl0Cup7qpw3hsPVDHIo2JJGigwJbsvXomaZKMvozhgKvKWOTH3xlg0zc9uPhzP9bh0xJLmY1WDxS/s320/IMG_1921.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet meets tart in this free form pastry.</td></tr>
</tbody></table>
<span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica;"><span style="color: #990000; font-size: large;">One of the fun things </span></span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;">I’m doing these days is writing up recipes for a local magazine.</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;">I know; like I need another commitment.</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;">Not.</span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;"> </span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;">But this is a great creative outlet and I’m having a ball.</span><br />
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; min-height: 13px;">
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<span style="font-kerning: none;">Today I needed to work on a recipe for a holiday dessert. We are not big fans of super sweet anything. The dessert I came up with combines two freeform crostatas I made years ago - one pear and one apple, with tart dried cranberries. The results are pretty darn good. </span></div>
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<span style="font-kerning: none;">And won’t Steve be surprised when he comes in from the golf course today!</span></div>
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<span style="font-kerning: none;"><b>Apple, Pear & Cranberry Crostata</b></span></div>
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<span style="font-kerning: none;">Serves 8</span></div>
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<span style="font-kerning: none;"><i>Sweet meets tart in this easy to make free form pastry.</i></span></div>
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<span style="font-kerning: none;"></span><br /></div>
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<span style="font-kerning: none;"><b>Ingredients</b></span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 frozen pie crust, thawed (or your own favorite pie crust recipe, if you are so inclined)</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">2 apples - I like a combination of Granny Smith and Honey Crisp, peeled and cut into 1 inch cubes</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 pears - I like Bosc, peeled and cut into 1 inch cubes</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/2 cup dried cranberries</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 tsp orange zest</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 tsp lemon zest</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS orange juice</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS lemon juice</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/3 + cup 1 TBS granulated sugar</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 TBS cornstarch</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 tsp pumpkin pie spice</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1/4 tsp salt</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">1 egg plus 1 TBS water whisked to make an egg wash</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Parchment paper</span></li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNyIY7lxXDZDadZRbLU6QYQi7D_Ex9AzSVJjG8bP8i4XysFvy4Mk4a9S_7ksfuTM1kLA5uYHasdYT2GPVvUwWkfP1x4ZbGde29g4jnrlHbj7TLR_2uEoLi4eP12v63BKU2mjEZ251YCGA/s1600/IMG_1909.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1145" data-original-width="1600" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNyIY7lxXDZDadZRbLU6QYQi7D_Ex9AzSVJjG8bP8i4XysFvy4Mk4a9S_7ksfuTM1kLA5uYHasdYT2GPVvUwWkfP1x4ZbGde29g4jnrlHbj7TLR_2uEoLi4eP12v63BKU2mjEZ251YCGA/s200/IMG_1909.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking time! The house is<br />going to smell amazing!</td></tr>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Powdered sugar for garnish</span></li>
</ul>
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<span style="font-kerning: none;"><b>Method</b>:</span></div>
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<span style="font-kerning: none;">Preheat your oven to 450</span></div>
<ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Cut a piece of parchment paper to line a large baking sheet; put the paper on your workspace</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Combine the lemon and orange juice and zest in a large bowl and toss with the diced fruit; set aside</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Roll out the pie dough to an circle about 13 inch across. It does not have to be perfect. Transfer this to the parchment paper</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Mix the cornstarch, 1/2 cup of sugar, pumpkin pie spice and salt in a small bowl until well combined. Add this dry mixture to the fruit and toss to combine, then transfer the fruit to the center of the crust. Leave any extra liquid in the bowl. Pile the fruit high, trying not to expose too many of the the cranberries.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Pull the crust up over the edges of the fruit, pinching and folding as you go. Leave the center fruit exposed. Brush the top portion the dough with the egg wash and sprinkle with 1 TBS of sugar. Slide the parchment paper, with the crostata onto a baking sheet.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Bake for 30 minutes. Then cover the top of the crostata with aluminum foil, reduce the heat to 375 and bake an additional 10 minutes. Don’t be alarmed if the top of the crostata looks dry. This ends up being a very moist dessert after it rests.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;"> Remove from the oven and let cool on the baking sheet for 5-10 minutes. Use the parchment paper to help you slide it onto a serving plate, and cut away the excess paper for a rustic presentation. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 12px; font-stretch: normal; line-height: normal;"></span><span style="font-kerning: none;">Dust with powdered sugar before displaying and serving</span></li>
</ul>
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<span style="font-kerning: none;">Serve with vanilla ice cream. </span></div>
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<span style="font-kerning: none;">Enjoy.</span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-35219610450346284112017-07-30T14:35:00.000-04:002017-07-30T14:35:19.321-04:00Easy Breezy - Summertime Mexican Rice<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; line-height: normal;">
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<span style="-webkit-text-stroke-width: initial;"><span style="color: blue; font-size: large;">It’s been </span><span style="color: blue; font-size: large;">unseasonably </span><span style="color: blue; font-size: x-large;">cool</span> the past few days - high 70s and breezy. Perfect for tennis, golf and grilling on the deck. Between Steve and me we checked off all three boxes yesterday, and topping the day off with a fun cooking session with friends. </span><span style="-webkit-text-stroke-width: initial;"> </span><span style="font-kerning: none;"></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh844yf-N9llxUAaaGUqPpkWLhsfIb29wlAozsFafQbu3T_kapmiCINjWfzf8oUfG_r-acTnFMYkrpXGetckUmcy9n5_l0Z0i5WxS0reOZKatjnFCDVYwfGzdihDQBO3y142Im-nKcThJVA/s1600/IMG_1299.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1543" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh844yf-N9llxUAaaGUqPpkWLhsfIb29wlAozsFafQbu3T_kapmiCINjWfzf8oUfG_r-acTnFMYkrpXGetckUmcy9n5_l0Z0i5WxS0reOZKatjnFCDVYwfGzdihDQBO3y142Im-nKcThJVA/s320/IMG_1299.jpg" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fresh uncooked corn and tomatoes plus defrosted<br /> frozen peas bring summertime freshness<br />to this Mexican Rice</i></td></tr>
</tbody></table>
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<span style="font-kerning: none;">While our respective Steves (seriously the most common name for guys our age!) played golf, my friend Amanda and I tested and updated a favorite recipe of mine — Some Like it Hot Fish Tacos, with Salsa Blanca. You can find the updated version <a href="http://southernforkintheroad.blogspot.com/2011/04/bring-on-good-weather-fire-up-grill.html">at this link.</a></span></div>
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<span style="font-kerning: none;">I also tried out a new recipe for Mexican Rice. This one has been on my mind for a while - traditional flavors, but freshen up with uncooked corn and tomatoes and a squeeze of fresh lime.</span></div>
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<span style="font-kerning: none;">If I do say so myself, this one is a serious winner, so I’ll share the recipe with you here. It goes great with the tacos, but would be a nice side dish for any summertime meal.</span></div>
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<span style="font-kerning: none;"><b>Summertime Mexican Rice</b></span></div>
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<span style="font-kerning: none;"><i>Serves 6-8</i> </span></div>
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<b><u>Ingredients</u></b></div>
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<ul>
<li><span style="-webkit-text-stroke-width: initial;">1 cup white rice</span></li>
<li><span style="-webkit-text-stroke-width: initial;">2 cups low sodium chicken broth</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/2 cup</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">cherry tomatoes, cut into quarters</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/2 cup frozen peas, thawed but not cooked</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/2 cup fresh uncooked corn cut off the cob, basically one ear’s worth (or frozen if you don’t have fresh corn)</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/2 cup cilantro, chopped</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/4 cup diced </span><a href="https://en.wikipedia.org/wiki/Sweet_onion" style="-webkit-text-stroke-width: initial;"><span style="-webkit-font-kerning: none;">sweet onion</span></a><span style="-webkit-text-stroke-width: initial;"> (</span><a href="https://en.wikipedia.org/wiki/Vidalia_onion" style="-webkit-text-stroke-width: initial;"><span style="-webkit-font-kerning: none;">Vidalia</span></a><span style="-webkit-text-stroke-width: initial;">, Maui, or the like)</span></li>
<li><span style="-webkit-text-stroke-width: initial;">spice blend, see below</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Zest and juice of 1/2 a lime</span></li>
</ul>
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<span style="font-kerning: none;"><b><u>Spice blend</u></b></span></div>
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<ul>
<li><span style="-webkit-text-stroke-width: initial;">3/4 tsp chili powder</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/2 tsp ground cumin</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/2 tsp ground coriander</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1/2 tsp kosher salt.</span></li>
</ul>
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<b><u><span style="font-kerning: none;"></span>Method</u></b></div>
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<ul>
<li><span style="-webkit-text-stroke-width: initial;">Bring the chicken broth to a boil in a medium sized lidded sauce pan</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Add the rice, stir gently as it comes back up to a boil, reduce the heat to low, cover and simmer for 15 minutes, then turn off the heat, fluff the rice with a fork.</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Pour the cooked rice into a large bowl</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Add the tomatoes, peas, corn, cilantro and rice, stir to combine</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Add the spice blend, stir to combine</span></li>
<li><span style="-webkit-text-stroke-width: initial;">Right before serving add the lime juice and zest, stir to combine</span></li>
</ul>
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<span style="font-kerning: none;">Enjoy!</span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-79902692663127286202017-07-09T11:16:00.000-04:002017-07-13T20:38:08.832-04:00Summertime Summertime (BLT Crostini and Summer Squash Crostini)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbWX4ZDn5MPwnOvrqrj_-ji5Admw9Oot47vaZLzplOcM3DNfjh3TBlWocyNU0Vm2tsIV0gKDQRKsdcXxfZZy_lV4V_46tN62aMwinrZu68ibj_LHQfpgObXfH_H3IkUwsQyfIxQysw1h9/s1600/IMG_1103.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbWX4ZDn5MPwnOvrqrj_-ji5Admw9Oot47vaZLzplOcM3DNfjh3TBlWocyNU0Vm2tsIV0gKDQRKsdcXxfZZy_lV4V_46tN62aMwinrZu68ibj_LHQfpgObXfH_H3IkUwsQyfIxQysw1h9/s320/IMG_1103.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ready for the dinner party: two summertime apps inspired<br />by two of our favorite local haunts, Merrit's and Picnic</i></td></tr>
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<span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: large;"><span style="color: blue;">Summer in North Carolina</span> </span>means two things: Bacon Lettuce & Tomato sandwiches and Barbecue. So when I was asked to bring a appetizer to a Saturday evening dinner party this weekend, I decided to create a couple of crostini recipes using inspiration from two of our favorite local recipes — <a href="http://www.merrittsstoreandgrill.com/">Merrit’s in Chapel Hill,</a> home of the a simple and straightforward BLT that defines that iconic summertime sammy; and <a href="http://www.picnicdurham.com/">Picnic, an up and coming Durham BBQ restaurant</a> that is co-owned by a local heritage pig farmer and raising the bar for succulent whole hog Q.</span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The Merrit’s BLT rift was pretty simple. Crusty bread, a touch of mayo, and bright red juicy tomato slices topped with crisp applewood smoked bacon and shredded lettuce. I jazzed the mayo up a tad by adding chives from the garden and a touch of garlic, salt and pepper. The beauty of a Merrit’s BLT is its simplicity, no need to guild that lily too much.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The Picnic influenced crostini was a bit more of a challenge. I didn’t want go the smoked and pulled piggy route. Way too filling for a pre-dinner app. Instead, I took inspiration from a refreshing squash side salad you often find on the Picnic menu when the prolific veggies are in season.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBdE3MUb3pjWqhU4uuwfnNZAJII_XNL9kTyzs7gd6jWb1kGm0q1xlvvTPx1Jbzra2Kexh-_SuuhLcFQNyxq3EMcOS0kfT7FBTqN0rATTRuNgWsaFWt0cynY7MogDW1TX78ej9Gky2SixW/s1600/FullSizeRender-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1165" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBdE3MUb3pjWqhU4uuwfnNZAJII_XNL9kTyzs7gd6jWb1kGm0q1xlvvTPx1Jbzra2Kexh-_SuuhLcFQNyxq3EMcOS0kfT7FBTqN0rATTRuNgWsaFWt0cynY7MogDW1TX78ej9Gky2SixW/s200/FullSizeRender-1.jpg" width="145" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>BLT Crostini</i></td></tr>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Following are the ingredients and methods for these tasty treats. I hope they inspire you to come up your own new favorite start to a summertime meal.</span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">BLT Crostini</span></b></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">(makes 8 pieces, two per person)</span></b></span></div>
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<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></b></span></div>
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<ul>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8, 1/2 inch slices of a crusty baguette. (I used ciabatta baguette from Trader Joes)</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup of Dukes or Best Foods Mayonnaise</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small clove of garlic, worked into a paste on a cutting board, with a bit of coarse salt and the side blade of a chef’s knife</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tablespoon of finely chopped chives (optional)</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 slices of thick sliced bacon (I used uncured applewood smoked bacon from Trader Joes), cooked crisp, blotted dry with a paper towel and broken into 1 inch pieces</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 pieces of sliced tomato, about the same size as the bread, drained on a paper towel. Pick the best and brightest red tomatoes you can find. </span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup of shredded romain lettuce - make it as thin as you can, and moisten slightly with a bit of oil and vinegar</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kosher salt and course ground pepper to taste</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil spray, or a bit of olive oil and a brush</span></span></li>
</ul>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></b></span></div>
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<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">Spray or brush the bread slices with olive oil and grill on a grill pan until slightly crispy.</span><span style="-webkit-text-stroke-width: initial;"> </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">Mix the mayo, garlic and chives in a small bowl and set aside - it’s nice to do this a bit ahead of time so the flavors can come together</span><span style="-webkit-text-stroke-width: initial;"> </span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To assemble, use an offset spatula or butter knife to spread a bit of the mayo on each piece of bread, top with a slice of tomato, then dab two or three pieces of bacon with a dot of the mayo (like glue) and press them atop the tomato, then put a bit of the lettuce atop the bacon.</span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">Enjoy.</span></li>
</ol>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Summer Squash, Zucchini and Corn Crostini</span></b></span><br />
<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">(makes 8 pieces, two per person)</span></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZaG9NawaGkbpW-l0llL6vtD85vd7k4_4xofRdLSZPBgrVg5SFP-Ikq0c6cV2icpo48yQUsTt6ZiI3n0dym5MaI9AvzACWZHqxUeP5N6EOWP-ySkl6lqbZmxeLcmi6eoHx8CUlQyMuzho/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZaG9NawaGkbpW-l0llL6vtD85vd7k4_4xofRdLSZPBgrVg5SFP-Ikq0c6cV2icpo48yQUsTt6ZiI3n0dym5MaI9AvzACWZHqxUeP5N6EOWP-ySkl6lqbZmxeLcmi6eoHx8CUlQyMuzho/s200/FullSizeRender.jpg" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Summer Squash, Zucchini &<br />Fresh Corn Crostini</i></td></tr>
</tbody></table>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b>:</span></span></div>
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</div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">8, 1/2 inch slices of a crusty baguette.</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">(I used ciabatta baguette from Trader Joes)</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 zucchini, sliced into ribbons, using a vegetable peeler</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large summer squash, sliced into ribbons using a vegetable peeler</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 corn cob, kernels removed with a chef’s knife</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tablespoon walnut oil (you could substitute another mild oil, like canola or grape seed)</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tablespoon apple cider vinegar</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon finely chopped basil</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon finely chopped tarragon</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup creamy goat cheese (I used a log of herbed goat cheese from Trader Joes)</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 Tablespoons milk or half and half</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tablespoons roasted, salted sunflower seeds</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kosher salt and course ground pepper to taste</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil spray, or a bit of olive oil and a brush</span></span></li>
</ul>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></b></span></div>
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<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">Spray or brush the bread slices with olive oil and grill on a grill pan until slightly crispy.</span><span style="-webkit-text-stroke-width: initial;"> </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">Use a fork to mix the goat cheese and milk / half & half until smooth and spreadable.</span><span style="-webkit-text-stroke-width: initial;"> </span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine the squash ribbons, corn, oil, vinegar, basil, tarragon, salt and pepper in a small bowl and set aside. It’s nice to do this a bit early so the flavors can meld and the squash can soften</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To assemble, use an offset spatula or butter knife to spread a bit of the goat cheese on each piece of bread; then top each piece with a few kernel of corn, two to three squash ribbons and a sprinkle of sunflower seeds, salt and pepper.</span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">Enjoy.</span></li>
</ol>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-81165374118631813872017-04-16T19:38:00.000-04:002017-04-16T19:38:43.048-04:00Indoor Easter Picnic (Cole Slaw and a lesson that we don't care for sweet tea brined fried chicken)<div style="line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;"><b><span style="background-color: white; color: orange; font-size: large;">One of the things a </span><span style="background-color: white; color: red; font-size: x-large;">SoCal Ex-Pat</span><span style="background-color: white; color: orange; font-size: large;"> needs to learn </span></b>when they move</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">to North Carolina is to remember to order your iced tea “unsweetened.” Unless you want something closer to a soda than the iced tea you grew up drinking, that is.</span><span style="-webkit-text-stroke-width: initial;"> </span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1b4_AusizNZPEqaqx7mwE80W6GykBPrnP2s0k6bR-CKtFDswd0qXGuHUToxPLncUDTV16kfMpC904tvh3R8hoExcKKZvpnrllSPkZzCv7Y1mF-GEHMgd-gi5VnsllZx1E35vgBHbTZDc/s1600/IMG_0457.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1b4_AusizNZPEqaqx7mwE80W6GykBPrnP2s0k6bR-CKtFDswd0qXGuHUToxPLncUDTV16kfMpC904tvh3R8hoExcKKZvpnrllSPkZzCv7Y1mF-GEHMgd-gi5VnsllZx1E35vgBHbTZDc/s320/IMG_0457.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sweet tea brined fried chicken: Picture perfect, but<br />not blog-worthy. Sweet potato biscuits don't rise<br />like normal ones but are amazing!</i></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">Don’t get me wrong.</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">I’m not judging. But I’m not a sweet lover, so I learned this one quickly.</span><span style="-webkit-text-stroke-width: initial;"> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">Sugar aside, the iced tea in the South is the very best. Amber brown and clear as the Pasadena sky on New Year’s Day (which is when thousands of people freezing their tails off in the midwest and northeast watch the Rose Parade, pack their bags and add to the LA traffic just in time for the winds to shift and the smog to settle back into the valley). Wow, I am full of rants today!</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG9Oj4Wke9_i_YWGjfGSkkecVGMFLmvPKxPyof6e0qx29BfW1uQNKpIr1yAWf1Nsy_yZ-Q19mFVyoDUDNxbS9c_GgvRpYK13KhK42tmu6_HyHW-IXzYNnd9tOt5H8isK9Lfa1FIxp9OTb/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG9Oj4Wke9_i_YWGjfGSkkecVGMFLmvPKxPyof6e0qx29BfW1uQNKpIr1yAWf1Nsy_yZ-Q19mFVyoDUDNxbS9c_GgvRpYK13KhK42tmu6_HyHW-IXzYNnd9tOt5H8isK9Lfa1FIxp9OTb/s200/FullSizeRender.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">T<i>his crisp and refreshing Coleslaw<br />never fails me</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span></span><br /><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">Why the tea discussion? Well, today is Easter and we are just the two of us for dinner. So I thought I’d make a little indoor picnic complete with Sweet Tea Brined Fried Chicken (a first for me) served with my go to side, a crunchy cole slaw made with mayo, Greek yogurt, apple cider vinegar and celery seeds. Oh. And biscuits. Sweet potato biscuits. Because we can.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">But here's the deal. The chicken was good, but you know, I really don't think the sweet tea brining is up my alley. Not blog worthy. So, I'll post the pretty pictures, but skip the recipe. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">I will share my cole slaw recipe and a link to </span><span style="font-family: arial, helvetica, sans-serif;">Bobby Flay’s sweet </span><span style="font-family: arial, helvetica, sans-serif;"><a href="http://www.cookingchanneltv.com/shows/brunch-at-bobbys/episodes/wake-up-brunch" style="font-family: arial, helvetica, sans-serif;">potato biscuits.</a> They are absolutely relish. So VERY tender. They don't rise quite as high as a normal biscuit, because of the moisture in the sweet potatoes but, dang, they are good. </span></div>
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<span style="-webkit-font-kerning: none;"><b><span style="color: red; font-family: "arial" , "helvetica" , sans-serif;">Holly's Cole Slaw Method</span></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBtJgMZxyM0v5TtkTsPA6kyT98Pi35Scgyn2qu8KzF_70E6Sk5_xaD6nZ0D6v2JTQuQMIEuXg-i6KnzzUeDkSqq9p55W0qLH0ReIXMtmjocpxGq0p06LQtnVRpNULLDk0RoLhm5EBTiSO/s1600/IMG_0424.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBtJgMZxyM0v5TtkTsPA6kyT98Pi35Scgyn2qu8KzF_70E6Sk5_xaD6nZ0D6v2JTQuQMIEuXg-i6KnzzUeDkSqq9p55W0qLH0ReIXMtmjocpxGq0p06LQtnVRpNULLDk0RoLhm5EBTiSO/s200/IMG_0424.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I love love love to dice. And this </i><br />
<i>method makes it super easy.</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;"><i>This is a staple in the Barnett household. I change it up lots of ways - lemon or lime juice rather than the vinegar, chopped cilantro or parsley, green onions or chives in place of the diced onion. And often I go straight mayo rather than mayo and yogurt. Any way you do it, it’s refreshing and a great accompaniment to meat, fish, poultry, burgers, lamb… or with canned tuna mixed in for lunch.</i></span><br />
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<b style="font-family: arial, helvetica, sans-serif;">Make the dressing - to a large bowl add:</b></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">1/4 diced onion - I like a sweet onion like the Visalia onions we get in here NC and the Maui onions we got in SoCal. </span><span style="-webkit-text-stroke-width: initial;"> </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">1/4 cup Best Foods/Helmans or Duke’s Mayonnaise</span><span style="-webkit-text-stroke-width: initial;"> </span></span></li>
<li><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1/4 cup plain, fat free Fage Greek Yogurt</span></li>
<li><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1 TBS apple cider vinegar</span></li>
<li><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">1 tsp celery seeds</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">pinch salt</span><span style="-webkit-text-stroke-width: initial;"> </span></span></li>
<li><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">a bunch of grinds of black pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-width: initial;">Mix thoroughly and taste.</span><span style="-webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-width: initial;">Adjust the vinegar, salt and pepper to taste.</span></span></li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLiRg4C9Lvd5g7wdd4alvuwwPcEum60v-WEDhCQ0NuSWDbA3qtSQa-zV5i9dfkwah-JSKNwLo3ei3fWax6NxKCBAhprJlOlLyzmpqOBpjEX9FEu8mo4uFtblftwznnrQ_sFmtruW2-wXG/s1600/IMG_0429.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLiRg4C9Lvd5g7wdd4alvuwwPcEum60v-WEDhCQ0NuSWDbA3qtSQa-zV5i9dfkwah-JSKNwLo3ei3fWax6NxKCBAhprJlOlLyzmpqOBpjEX9FEu8mo4uFtblftwznnrQ_sFmtruW2-wXG/s200/IMG_0429.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Quick & Easy Cole Slaw - <br />fresh makes it best</i></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the crunchy stuff:</span></b><br />
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<ul>
<li><span style="font-family: arial, helvetica, sans-serif;">Toss in1/4 of a large head of cabbage, sliced thin and then cropped. You can also use a bag of pre-shredded cabbage.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Stir and check the seasoning again, and add salt and pepper if needed. If it is too dry, add some more mayo and/or yogurt. </span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">Cover with plastic wrap and chill thoroughly. Stir and serve. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-kerning: none; font-size: x-large;">Enjoy!</span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com2tag:blogger.com,1999:blog-8704795293262778327.post-85915757659673470022016-07-10T11:42:00.004-04:002016-07-10T11:44:50.797-04:00Comfort after a long short week (Tarragon Braised Chicken with Tarragon, served with spiralized zucchini, corn, mushrooms and tomatoes.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnlcip0zUqG2DDarMHTucQRdOZzAax-wGwhs-VrOmn169D2112aSm1QK0IOA0mjSv-shCB6jFcJyYOd5H91lCifWevmUgP9svPx4YC_cN6BvrX8_vAAY1_0hgFSREcgWURad1Dtz6AECC/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnlcip0zUqG2DDarMHTucQRdOZzAax-wGwhs-VrOmn169D2112aSm1QK0IOA0mjSv-shCB6jFcJyYOd5H91lCifWevmUgP9svPx4YC_cN6BvrX8_vAAY1_0hgFSREcgWURad1Dtz6AECC/s320/FullSizeRender.jpg" width="251" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just before I added the sauce -<br />love the colors</i></td></tr>
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<span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">The first week of July was a </span><span style="background-color: white; color: blue; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">long short week</span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">.</span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">At work and in the world in general.</span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;">After a day of running errands, all I wanted to do Saturday evening was stay in, watch a movie and cook up some </span><span style="-webkit-text-stroke-width: initial; color: red; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">comfort</span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"> food. </span><span style="-webkit-text-stroke-width: initial; font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For many, comfort food means anything with cheese. For me it’s a braise. Short ribs, lamb shanks, deep rich stews, and our family favorite, osso buco — my list of comforting braises is long. They all have a few common elements: fragrant aromatics - think rosemary, thyme, garlic, tarragon - good quality “dark meat” protein, just enough liquid and a relatively long trip to the oven in a sturdy dutch oven.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Last night I opted for a cut of chicken that many overlook, leg quarters. This cut combines two dark meat favorites into one, the thigh and the drumstick. I like to remove the skin and keep the joints intact. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Prepped veg - and yes, those are<br />tarragon flowers in the mix...</i></td></tr>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This recipe also made use of my new favorite toy, the spiralizer, which turns a zucchini or other similar shaped vegetable into long strands that look like pasta. In my opinion, the texture is much better than most ways of preparing squash, but any sauté of vegetables goes great with this dish.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here’s how I pulled together the dish.</span></span></div>
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<span style="-webkit-font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Tarragon Braised Chicken with Tarragon, served with spiralized zucchini, corn, mushrooms and tomatoes.</span></b></span></div>
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<span style="-webkit-font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">(Serves 4 hungry souls)</span></b></span></div>
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<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></b></span></div>
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<span style="font-kerning: none;"><b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">For the Braise</span></i></b></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 chicken legs with thighs attached, skin removed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Kosher Salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh Ground Pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Poultry Seasoning - a couple of Tablespoons</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil to coat bottom of pan (about a Tablespoon)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Valhalla onion (or other sweet onion)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 cloves of garlic, peeled and left hold</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Enough water to reach the 1/2 way point of the chicken, about 1/2 cup of water (white wine would be great here, too) The important thing is not to add so much liquid that you turn this into a stew rather than a braise.</span></li>
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<span style="font-kerning: none;"><b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">For the Veg Sauté </span></i></b></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cobs of corn, kernels cut off</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 spiraled zucchini </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sliced mushrooms</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup cherry tomatoes, sliced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 TBS fresh thyme chopped (you can use about a teaspoon of dried if you don’t have fresh)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup nonfat half & half (you can use regular half and half as well)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup of parmesan cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and pepper to taste</span></li>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Preheat oven to 375 degrees</i></span></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Season the chicken with salt and pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a dutch oven or other heavy bottomed, lidded pan with olive oil. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Brown the chicken over a medium high heat, two pieces at a time</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When the second batch is browned, remove the chicken from the pan and dust with the poultry seasoning.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the onion and garlic cloves to the pan and sauté until the onion is just softened</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Now add the chicken back into the pan, pour in the water, heat to a boil, cover with a lid and pop into the oven for 45 minutes.</span></li>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pour yourself a nice glass of white wine, chill out for a while…. the house will soon smell amazing…</i></span></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When the chicken is done, remove it and the onions and garlic from the pan and cover with foil to keep warm in a heat resistant disk like a glass pie pan. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">T</span><span style="font-family: "arial" , "helvetica" , sans-serif;">hen skim away any fat with a spoon. I also like to lay a paper towel atop the liquid and lift away andy residual fat.</span></li>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The recipe up to this stage can be completed up to an hour ahead of serving.</span></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">About 15 minutes before you are ready to serve, crank up the heat to medium high and reduce the liquid to about half.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">While the sauce is reducing, fire up the broiler, uncover chicken, garlic and onions, spoon a bit of the sauce on all surfaces, and place under the broiler until they are crispy and golden brown. Keep an eye on this throughout to avoid burning.</span></li>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>As the chicken finishes up, lets get those veggies ready….</i></span></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the dutch oven again and add in about a teaspoon of olive oil. Add in all of the veggies and half of the tarragon. Add a pinch of salt and about 6 grinds of pepper and sauté for about 5 minutes or until everything is just getting soft. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Now add in the half and half and remainder of the tarragon and the parmesan cheese. Stir to combine. </span></li>
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<span style="font-kerning: none;"><b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">To serve:</span></i></b></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I like to serve in a pasta bowl, placing the chicken down first, then a scoop of the veggies and a bit of the sauce along the bottom of the bowl, as opposed to over the top of the chicken. </span></span></div>
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<span style="font-kerning: none;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Enjoy</i>.</span></b></span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0tag:blogger.com,1999:blog-8704795293262778327.post-23198815576413287912016-04-03T20:57:00.001-04:002018-02-03T20:08:44.749-05:00Plan B: Spanish Inspired Paella Stew<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZFaQ8tc8_GxjIo-UK8jqgx8PPQsZv1DeJyAxYU3WhO__Zm12oMj2rzZGx82Q5gZl9x27NF3ZHA7w0JU-yPRX3x3GbufvtLjNe3gK1fFGI36rdQDyStkB6C8VHmFWxKJMeF-G373i-Uqq/s1600/IMG_5393.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZFaQ8tc8_GxjIo-UK8jqgx8PPQsZv1DeJyAxYU3WhO__Zm12oMj2rzZGx82Q5gZl9x27NF3ZHA7w0JU-yPRX3x3GbufvtLjNe3gK1fFGI36rdQDyStkB6C8VHmFWxKJMeF-G373i-Uqq/s200/IMG_5393.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Over rice for Steve</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="background-color: yellow; color: red; font-size: x-small;">Tested and updated February 3, 2018</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="color: red; font-size: x-large;">My plan was to make paella yesterday, </span></b>but frankly I got lazy and we had cheese and crackers while watching Final Four basketball instead. And today I had a tennis match planned for the late afternoon, so making the somewhat time intensive dish really was not in the cards.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Soooo - my solution? A Spanish inspired stew that I could braise in the oven for a couple of hours in the morning and then heat up in the evening when it was time for dinner. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwa0T-QoqmkBxwH_nsX3AKvghXH0Gf2t8B8hfbouohCsVDWwiH1o-HFupSYJ3xsXiGrOqo_o1oicBr7EFNU8okeI5hpHlnuE8kgyr00kpfJE-YzzKTUn5PbFYfRP9ujEQz5iAjjVhfBhP/s1600/IMG_5396.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwa0T-QoqmkBxwH_nsX3AKvghXH0Gf2t8B8hfbouohCsVDWwiH1o-HFupSYJ3xsXiGrOqo_o1oicBr7EFNU8okeI5hpHlnuE8kgyr00kpfJE-YzzKTUn5PbFYfRP9ujEQz5iAjjVhfBhP/s200/IMG_5396.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">Over spinach for me</span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The resulting one-pot Sunday dinner pretty darned good, if I say so myself. In fact, according to Steve, this was one of the best dishes I've ever dreamed up.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's how I did it:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 6</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b style="color: #323333;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Paella Inspired Stew</span></b><br />
<div style="color: #323333; font-stretch: normal; line-height: normal;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-kerning: none;"><i>Comfort food takes a detour to Spain in this low and slow cooked stew, served over rice. </i></span></div>
<div style="color: #323333; font-stretch: normal; line-height: normal;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-kerning: none;">Serves 8</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-kerning: none; text-decoration: underline;"><b>Ingredients</b></span></div>
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<ul>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">3 boneless skinless chicken thighs cut into bite sized pieces</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">3 Spanish or Portuguese chorizo sausage links (or Italian if unavailable - just not Mexican chorizo)</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">1/2 pound large shrimp, peeled and deveined</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">1 cup onion, chopped</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #323333; text-indent: -36px;">2 ribs celery, diced (1/2 cup)</span><span class="Apple-tab-span" style="color: #323333; text-indent: -36px; white-space: pre;"> </span></span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">1 cup frozen peas</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">1 28 oz can whole Italian style tomatoes </span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">2 cups chicken stock</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">2 TBS tomato paste</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">2 TBS Worcestershire sauce </span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">2 large garlic cloves, smashed, peeled and left whole</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">2 TBS smoked Spanish paprika, divided</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">2 TBS olive oil</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">3 dried bay leaves </span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">1 Tablespoon brown sugar</span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">1 Tablespoon balsamic vinegar </span></li>
<li><span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; text-indent: -36px;">Kosher salt & fresh ground black pepper</span></li>
</ul>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #323333; font-family: Arial;"><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; font-size: 14.8px;"></span></span><br /></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For serving: </b> Rice cooked with chicken broth rather than water, and a pinch of saffron, if you have it. If you don’t and you really want yellow rice, you can aways add a 1/4 tsp of turmeric. I’ll never tell!</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none; text-decoration: underline;"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Method</span></b></span></div>
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<ul>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat oven to 275 degrees</span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Season the chicken with salt and pepper and 2 TBS of the smoked Spanish paprika</span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat a Dutch over a medium flame and brown the chicken in two batches; remove and keep warm on a plate covered with foil</span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the sausage, and brown it whole. Remove, let it cool slightly and slice into bite size pieces. (A serrated knife works well) It will not be cooked through. Add to the chicken and keep warm. </span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Drop the diced onion to the pot and sauté until soft before adding the final TBS of paprika and the tomato paste. Stir to combine and heat through. This will wake up the tomato paste and boost the flavor of the dish.</span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Next add the chicken and sausage back to the pot along with the tomatoes, garlic, bay leaves and Worcestershire sauce, and chicken broth. Use a wooden spoon to break up the tomatoes, stir to combine and bring to a low boil. </span></span></li>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cover and place in the oven to braise, low and slow for 2 hours.</span></span></li>
</ul>
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<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">At the end of 2 hours, remove the lid and cook another 20 minutes to reduce a tad. At this point you can cool and refrigerate until you are ready to serve.</span></span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 14px;">
</div>
<ul>
<li><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When you are ready to serve, skim off any fat (I lay a paper towel on the surface and lift it away), add the brown sugar and heat until bubbly. Then drop the heat down to Low, add the frozen peas and the shrimp, cover and cook for 8 to 10 minutes or until the shrimp is just done. </span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;">Remove the bay leaves and garlic cloves, adjust the seasoning with salt and pepper if needed,</span><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;"> </span><span style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; text-indent: -36px;">and stir in the balsamic vinegar right before serving over rice. </span></span></li>
</ul>
<span style="color: #323333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial;"></span></span><br />
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; color: #323333; font-stretch: normal; line-height: normal; margin-left: 36px; min-height: 14px; text-indent: -36px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="-webkit-font-kerning: none;"></span><br /></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Enjoy!</span></span></div>
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ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com2tag:blogger.com,1999:blog-8704795293262778327.post-81896827019301758482016-03-27T21:20:00.000-04:002016-03-27T21:25:00.297-04:00Hammin’ it up (Dijon Mustard Glazed Ham) <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="color: red;">Growing up in </span></span><span style="color: orange;">Southern California</span></span><span style="color: orange;">,</span> we weren’t much of a
holiday ham family. I know we had one now and then, but I really don’t
correlate ham with holiday.<span style="mso-spacerun: yes;"> </span>Easter
was more about a leg of lamb on the grill, or a pork roast that was cooked in
the “service porch,” on a Farberware<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoj8NsKJKsFot5B6ClzgqphMB9s3w73kcCsQOMFDEZlZz9We0WXPqYD75o3jDaxclCEYQQ3wLgPVwttzD7hIUvU1V1L3P8AqIw9Y9ss_1vtnnDUZwsNexGN9GhTGTsuJb_wNMGY_MUQ6p/s1600/IMG_5351.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoj8NsKJKsFot5B6ClzgqphMB9s3w73kcCsQOMFDEZlZz9We0WXPqYD75o3jDaxclCEYQQ3wLgPVwttzD7hIUvU1V1L3P8AqIw9Y9ss_1vtnnDUZwsNexGN9GhTGTsuJb_wNMGY_MUQ6p/s200/IMG_5351.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;"><i>Ready to be sliced and served</i></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">rotisserie atop the washing machine that
filled the house with most amazing garlic, rosemary and porky goodness.<span style="mso-spacerun: yes;"> </span>But I digress….</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Since moving to North Carolina in ’09 I’ve done more hams
than I’ve probably done in a lifetime. They are great for company, and provide
excellent leftovers to send home with guests, and make yummy ham sandwiches the
following week. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuoKXnnha9WMfq7xOCqFn2DYI2Xx5gB17imNLUmQwnh8ybgi7C8BtZQL0AICaiKe0StoOcBK6HrfGqGllQ88JIn0Ef_4NGRE7uiWZssZiIElueBCwD_VqISaiuiXnwMXtfpo4uR4JqopE/s1600/IMG_5327.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuoKXnnha9WMfq7xOCqFn2DYI2Xx5gB17imNLUmQwnh8ybgi7C8BtZQL0AICaiKe0StoOcBK6HrfGqGllQ88JIn0Ef_4NGRE7uiWZssZiIElueBCwD_VqISaiuiXnwMXtfpo4uR4JqopE/s200/IMG_5327.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Simple savory glaze ingredients</i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><i> </i> </td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I tend toward the savory rather than the sweet side of just
about every dish. So you won’t be surprised that are no hunks of pineapple or
crackly <span style="mso-bidi-font-weight: bold;">brûléed glaze on my piggy.
Instead, I get a hint of sweet from apricot jam and lay on a healthy helping of
savory with Dijon mustard.<span style="mso-spacerun: yes;"> Oh yeah.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">We enjoyed this tasty glaze on a holiday ham
earlier today as we celebrated Easter with good friends.<span style="mso-spacerun: yes;"> </span>But don’t wait for a holiday to try it.
I mean really, who doesn't like a nice slice of ham now and then?</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Cooling the glaze</i></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dijon Mustard Glazed Ham</span></span></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 6-8 with leftovers </span></i> </span></span></div>
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<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Ingredients</span></span></b></u></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">7-8 lb fully cooked,
bone in, smoked ham – the bone being in is important. Far more flavor!<span style="mso-spacerun: yes;"> </span>I don’t go for the spiral cut ones.
Just give me the ham and we’ll figure out how to slice it up.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">1 heaping cup
apricot jam</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">¼ cup Dijon mustard</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">¼ cup diced sweet
onion</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">1 TBS fresh thyme
leaves</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">1 TBS Worcestershire
sauce</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Big pinch of salt
and 6 or 7 grinds of black pepper</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">1 TBS olive oil</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">A palm full of
cloves</span></span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Method</u></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i style="mso-bidi-font-style: normal;">Make the glaze –
(note: I like to do this early in the day and let it cool completely before
glazing the ham)</i></b></span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Heat a small saucepan,
put about a TBS of olive oil in the pan; add the onion and sauté until they
start to get translucent.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Add the thyme, salt
and pepper, and sauté about 2 min more </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Now add the Dijon,
worchestershire sauce, and jam</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Stir to combine and
cook over a low heat for 15 minutes, stirring every now and then.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Remove from the heat
and cool.</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i style="mso-bidi-font-style: normal;">Roast the ham</i></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Heat the oven to 375
degrees</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Line a sturdy
cooking sheet with aluminum foil</span></span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Position the ham,
fat side up on the cooking sheet.<span style="mso-spacerun: yes;"> </span>I
like to cut a small slice off the bottom of the ham, so it wont’ slip around
throughout the cooking and glazing process.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Take a knife and score
the ham in a diamond pattern, about 2 inches between cuts</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Insert a clove where
the lines cross</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Put the ham in the
oven, and cook for 1 hour</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">At the 1-hour mark,
remove the ham carefully and brush the glace all over the meat, pushing it into
the crevices of the diamond pattern.<span style="mso-spacerun: yes;">
</span>Put the ham back in the oven, and bake another 1 hour; taking it out
every 15 minutes to re-apply the glaze.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">At the top of the 2<sup>nd</sup>
hour, check for doneness with an instant read thermometer, avoiding the bone as
you insert it into the meat.<span style="mso-spacerun: yes;"> </span>It
should be 135 degrees.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Remove the ham from
the oven, tent loosely with foil and let it rest for 1- to 15 minutes.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Slice and serve. </span></span></li>
</ul>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-bidi-font-weight: bold;">Enjoy.</span></span></i></div>
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</span>ForkInTheRoadhttp://www.blogger.com/profile/04643538356479580281noreply@blogger.com0