Mojo de Ajo Asado aka Roasted Garlic Mojo

Tags

garlic, gluten free, lime, Mexican, roasted, sauce, vegan, vegetarian

After hearing an interview with Rick Bayless on NPR, I knew I had to check out one of his cookbooks. I LOVE MEXICAN FOOD! I have never met a dish I didn’t like. I also appreciate Rick’s approach to this cuisine. It’s not that fried, unhealthy “Mexican” that can be found in every average Mexican restaurant in the US. This is homemade, home grown Mexican.

Mojo de Ajo Asado aka Roasted Garlic Mojo (from More Mexican Everyday)

• 4 heads of garlic, separated into unpeeled cloves
• 1 1/2 to 2 cups olive oil
• 1/4 cup fresh squeezed lime juice
• 1 tsp salt

In a large iron skillet, scatter the garlic and roast, turning regularly until evenly spotted brown. You may need to do two batches. (This method is super easy!) Allow the roasted garlic to cool then remove the clove from the peel. Add to a food processor and pulse until roughly chopped. Turn the processor on and slowly pour the olive oil into the garlic. Stop the processor and add the lime juice and the salt. Pulse until incorporated. Store in a glass jar. Lasts several months. Makes 2 cups.

Rick suggests adding a chili flakes for heat, stirring it to mayo for a quick aioli, using it to saute shrimp, or spreading onto bread before grilling it. 

 

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The Perfect Remoulade

Tags

dressing, gluten free, remoulade, sauce, seafood, Southern

Rarely do I try a recipe and love it so much I don’t feel the need to make changes. This recipe is one of those perfect recipes I simply adore just the way it is. I make it for fried fish, salmon patties and burgers, po’ boys, etc. Really it is so good I would eat it with a spoon. Don’t judge me. And don’t freak out about the large amount of ingredients. They are all things you have in your cabinet. This recipes is well worth the effort.

The Perfect Remoulade (from Smoke & Pickles by Edward Lee)

• 2 large eggs, soft boiled
• 1 1/4 cup mayonnaise
• 1/3 cup finely chopped shallots
• 1/2 cup chopped pickled okra (or cornichons if you dont have pickled okra)
• 2 garlic cloves, microplaned
• 1 tbsp prepared horseradish
• 2 tsp fresh lemon juice
• 2 tsp chopped fresh tarragon
• 1 tsp fresh flat leaf parsley
• 1 1/2 tsp grainy mustard
• 1 tsp ketchup
• 3/4 tsp worchestershire sauce
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 3/4 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp fresh ground black pepper
• Zest of 1 orange
• Zest of 1 lemon
• 3 dashes of tabasco

Add everything EXCEPT the eggs to a large bowl and stir to combine. When all is mixed well, add the eggs by mashing them against the bowl wall with a fork. They are ok left in chunks smaller than a dime. Refrigerate to let the flavors meld. Serve with anything. You cannot go wrong here. Makes approx 2 cups.

 

 

Fruit Salad with Sweet Basil and Lime Dressing

Tags

basil, dessert, dressing, fruit, gluten free, lime, salad, summer

I love good fruit but sometimes it gets old eating the same old apples and bananas. This fruit salad tastes fancy but is a snap to toss together. And the lime/basil combination is delicious. You could substitute the basil for mint or thyme too. Yum!

Fruit Salad with Sweet Basil and Lime Dressing

• 1 cup of 4 kinds of fruit (I used grapes, blueberries, raspberries, and kiwi)
• 1 lime, zested and juiced
• 2 tbsp powdered sugar
• 5 to 8 leaves of basil, julienned

In a bowl, combie the lime juice, zest, and sugar. Pour over the fruit. Toss lightly. Sprinkle with basil. Serves 4.

Quick Pickled Onions

Tags

appetizer, condiment, gluten free, onions, pickled, quick, red, snack, vegetarian

Every get together of our Foodie Friend group, someone requests these quick pickled onions. They go with damn near anything. Hamburgs, hot dogs, BBQ, soup beans, Mexican food, charcuterie, cheese plates, dried fruits…. See what I mean…. You want to make these. Just do it.

Quick Pickled Onions

• 3/4 cup apple cider vinegar
• 1 tbsp sugar
• 1 1/2 tsp kosher salt
• 5 to 10 whole peppercorns
• 1 garlic clove, finely minced
• 1 sprig fresh thyme
• 1 red onion, thinly sliced

In a sauce pan, combine all ingredients except the onion. Bring to a boil. In a glass bowl, add the onion and pour the hot vinegar over the onion. When room temperature, refrigerate for at least 4 hours.

Bright Berry Salad with Poppy Seed Dressing

Tags

blueberries, gluten free, pecans, poppy seed dressing, raspberries, salad, strawberries, vegetarian

Kentucky is suffering “WINTER STORM 2015” according to our local weather. Dramatic much?! It really is pretty snowy though. We have about 7 inches right now. Not much for the Yanks but a pretty good snow for us Kentuckians. Thankfully it is a light powdery snow so maybe we will keep our power throughout the night. The next few days promise to be miserably cold. I am not excited.

I am excited about this salad though. It is delicious and beautiful. I can’t wait to take it to work. I won’t be tempted to order out when I know I have this meal waiting on me.

Bright Berry Salad with Poppy Seed Dressing

Salad:

• 2 cups leaf lettuce
• 1/3 cup raspberries
• 1/3 cup blueberries
• 1/3 cup sliced strawberries
• 1/4 cup toasted pecans
• 1 green onion, thinly sliced
• 1/3 cup croutons

Poppy Seed Dressing:

• 1/3 cup sour cream
• 1 1/2 tbsp poppy seeds
• 2 tbsp white vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• Salt and pepper, to taste

In a large bowl, add the lettuce. Top with berries, pecans, onions, and croutons. In another bowl, whisk the dressing ingredients together until smooth. Pour desired amount over salad. Serves 1.

A Happy Easter Breakfast!

Tags

benedict, breakfast, classic, Easter, eggs, hollandaise, sauce, spring

Happy Easter!! Today is a gorgeously sunny day. The birds are cheeping and there will be millions of children hunting brightly colored eggs all over our country. It is a good day!

Every good day should be started with an even better breakfast. Eggs Benedict is the perfect dish to serve for your Easter brunch, next to a pitcher of mimosas.

Eggs Benedict for One

• 2 eggs
• 4 slices of bacon
• 1 English muffin, toasted
• 1 batch of hollandaise sauce
• 1/2 avocado
• Salt and pepper, to taste

Fry your bacon until crispy. In the meantime, smash the avocado coarsely. Prepare your eggs as you desire. I personally prefer gently fried over poached. On a plate, place the toasted English muffins. Top them with the avocado, then the bacon. Gently place an egg on each toast. Spoon the desired hollandaise sauce over the eggs. Season with salt and pepper. Serves 1.

Chicken Caesar Salad

Tags

anchovy, caesar, chicken, dressing, easy, garlic, quick, salad

I love a good Caesar salad. It is simple, savory, and delicious. Plus it is super easy to make. I am a hard core believer in homemade salad dressing. Bottled Caesar is disgusting compared to homemade and this one is so simple there is no reason not to make it.

Chicken Caesar Salad

• Cooked chicken (I use leftover rotisserie chicken)
• Croutons
• Parmesan shavings
• Lettuce
• 2 garlic cloves
• 4 anchovy fillets
• 2 egg yolks
• Salt and pepper to taste (I don’t use salt because the fish is salty enough)
• 1 tbsp whole grain mustard
• 2 tbsp lemon juice
• 3 tbsp olive oil

Get out a small bowl in which to combine your dressing ingredients. On a cutting board, finely chop the garlic and anchovies together until they make a paste. Add to the bowl. Add the egg yolks and mix together well. Add the mustard and lemon juice. Stir again. Add the olive oil and whisk vigorously, until the dressing looks creamy.

In a bowl, add lettuce, chicken, croutons, and Parm shavings. Top with desired amount of dressing.

Indonesian Slaw with Spicy Peanut Dressing

Tags

Asian, cabbage, Indonesian, peanuts, salad, slaw, spicy, vegetarian

This winter weather is getting on my nerves. I am tired of the wind, the snow, the cold, the lack of flowers. I am tired of it all. I want to get away to a sunny land with sand and bright colors. Alas, there are no travels in my future. Until then, I will comfort myself with this delicious and happy salad. The crunch of the veggies really makes you feel like you are eating something of substance. And the flavors!!! Oh My! They just pair so perfectly. I think this is my new favorite salad…. You absolutely MUST try this! You can thank me later.

• Servings: 4
• Time: 20 minutes
• Difficulty: easy
• Print

Salad:

• 1/2 large cabbage, thinly shredded
• 1/2 pineapple, sliced into thin strips
• 2 carrots, peeled and shredded
• 1 red bell pepper, diced
• 3 green onions, diced (I used red onion)
• 1 cup cilantro, chopped
• Handful peanuts, roasted, salted and chopped

Dressing:

• 1/3 cup all natural peanut butter, smooth
• 1/3 cup rice wine vinegar
• 2 tbsp tamari sauce (or soy sauce)
• 2 tbsp brown sugar, packed
• 1 tbsp Sriracha sauce, more or less to taste
• 1 large garlic clove, minced

Toss all salad ingredients except the peanuts into a large bowl. Set aside in the fridge. In a small bowl, combine the dressing ingredients. Blend or whisk to combine. Top individual salads with desired amount of dressing. Top with chopped peanuts. This amazing recipe is from Just a Smidgen. 

 

Jalapeno Dressing

Tags

dressing, gluten free, jalapeno, Mexican, salad, spicy, vegetarian

This dressing is really good. Tangy and spicy without being overwhelming. I like to use it as a dipping sauce for a southwestern style wrap or salad. It would also be good for dipping chicken tenders or southwestern style egg rolls. In other words, it’s awesome.

Jalapeno Dressing (loosely based on this recipe)

• 5 cloves garlic
• 2 jalapenos with seeds and membranes removed
• 1 tbsp Dijon mustard
• Salt and freshly ground pepper
• 1 tsp Worcestershire sauce
• 1 tablespoon honey
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup mild onion, chopped

Toss all the ingredients into a food processor and blitz until smooth. Makes about 1 cup of dressing.

Homemade Pear Butter

Tags

butter, canning, dessert, fruit, gluten free, home grown, pear, Southern

Everyone loves fruit butter. It is rich and full of cinnamon-y deliciousness. This pear butter was a great way for me to use up a couple of the bags of fresh pears I got from home last time I was there for a visit. I don’t know what variety they are but they have a clean, crisp flavor and good texture. I saved seeds this year hoping for a sprout of a tree come spring. If you have any suggestions for growing a tree from seed, please be sure to comment.

Homemade Pear Butter (a variation of this recipe by One Hundred Dollars a Month)

• 8 lbs of pears, cored
• 1 cup water
• 1 cup sugar
• 3 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves

In a large, heavy bottomed stockpot, combine the ingredients. Bring to a boil then reduce the heat to a simmer. Cook until the pears are tender, about 20 minutes, stirring occasionally. Once the pears are soft, spoon them into a food mill and smoosh them through. When all the pears have been seperated from the peels, add the pulp to a crock pot. Cook on low for 6 hours, stirring occasionally. Once the pear butter has thickened and turned a nice dark brown, it is time to can the goodies.

Bring a boiling water canner to a simmer. Wash the jars and bands in hot soapy water. Pour boiling water over the flat lids in a saucepan to sterilize. Ladle the pear butter into the prepared into the prepared jars, filling to 1/4 inch of the top.  Wipe each jar rim with a wet cloth to remove any butter that might have escaped the jar. Cover with the lid, screw on the band an dplace in the canner. Cover with water and bring to a gentle boil. Process for 10 minutes. Remove jars from the canner and place on the countertop to cool. After they are completely cool, check to be sure each are sealed. If they are not, refridgerate until ready to use. Makes 8 half pint jars.