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. 

 

Advertisement

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.

 

 

Ravioli with a Fresh Tomato Sauce

Tags

cheese, Dinner, fresh, mushrooms, pasta, quick, ravioli, sauce, tomato, vegetarian

This is a quick work night dinner or busy weekend lunch that you can make to use up the last of this season’s tomatoes. I am sad that winter is coming but looking forward to fall foods… I can’t wait for soups, chowders, and root veggie hash. Mmmm!

Ravioli with a Fresh Tomato Sauce

• 2 servings of fresh cheese ravioli
• 3 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 5 leaves of basil, sliced very thinly
• 1/2 lb fresh mushrooms, sliced
• 1/4 small onion, chopped
• Olive oil
• Parsley, chopped, to garnish
• Salt and pepper, to taste

Prepare the ravioli per package instructions. In a skillet, heat up about 1 tbsp. olive oil and sauté the mushrooms, garlic, and onion until tender. Add the tomatoes and warm through. Taste and season with salt and pepper. Remove from heat and stir in the basil. Place al dente ravioli on plates; top with sauce and garnish with chopped parsley. Serves 2.

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.

Peach Chutney

Tags

chutney, fall, food, gluten free, Kentucky Proud, peach, sauce, seasonal, Southern

I really enjoy the blog Gourmandistan from fellow Kentucky blogger, Michelle. Her posts are comfortably familiar, like you just dropped in on a neighbor. Her recipes are full of flavor but not overly complicated by an excessive number of hard to obtain ingredients. The chutney featured below is easy to make, seasonal, and most definitely worth your time. I served it along side grilled thick cut pork chops. The smokiness of the meat and the sweet/sour of the chutney is gorgeous together.

Peach Chutney (a slight variation of this recipe from Gourmandistan)

• 1-1/2 lbs. peaches, coarsley chopped
• 1 large onion, coarsley chopped
• 3/4 cup raisins
• 1 cup brown sugar
• 1/2 tsp dried pepper flakes
• 1 tsp salt
• 2 tsp mustard seeds
• 2/3 c cider vinegar
• 2/3 c champagne vinegar
• 1 cinnamon stick

In a large saucepot, combine all ingredients and bring to a boil. Then turn down the heat and simmer for about an hour. Stir occasionally to be sure it doesn’t stick. Remove the cinnamon stick and serve.

(According to Michelle, you can store this in sterilized jars in the refrigerator or freezer. Mine didn’t last that long. I doubt yours will either.)

Beef & Kielbasa Sandwiches with Sauteed Onions & Cheddar Horseradish Sauce

Tags

beef, cheddar, food, horseradish, kielbasa, onions, sandwich, sauce, sausage

This is a sandwich that would make Dagwood proud. Beefy, porky, cheesy, and greasy. It’s not the boring ham and cheese on white bread sandwich that we all dread coming home to but it is almost as quick to assemble. I really like the cheddar sauce and plan to use it on other sandwiches.  These would be a great thing to serve and your NCAA basketball championship party or similar such events.

Beef & Kielbasa Sandwiches with Sauteed Onions (via the Unorthodox Epicure)

• 1 lb deli roast beef, sliced very thinly
• 13 oz pkg kielbasa sausage, sliced about ½-inch thick
• 1 large yellow onion, sliced
• 6 sandwich rolls, toasted

Cheddar Horseradish Sauce

• 1/2 cup mayonaise
• 1/3 cup sharp cheddar, grated into fine shreds
• 1 tbsp prepared horseradish
• 1 tbsp stone ground mustard
• 1 tsp louisiana-style hot sauce
• Freshly ground black pepper

In a heavy bottomed skillet, saute the onions until starting to brown. Fry the sausage until lightly browned. In a bowl, combine sauce ingredients. Place in microwave for about 10-15 seconds, until cheese is melted. Whisk until totally combined and melted cheese is blended into sauce. To assemble the sandwiches, layer the onion, beef and sausage. Top with several dollops of the sauce. Makes about 6 sandwiches.

Tilapia with Lemon Shallot Sauce

Tags

fish, food, lemon, sauce, seafood, shallot

Things have been really busy around here. Lots of work and life responsibilities. I am sorry I haven’t been very prompt responding to comments. Regular posts have been difficult to complete and sadly there has been more than one fast food drive through meal. Equally as disturbing is the fact that this trend will probably continue for the next week or so. I long for a long weekend at home. Until then I will continue preparing meals like this one.

Tilapia with Lemon Shallot Sauce

• 4 tilapia fillets
• 2 Tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1/2 of a lemon, juiced
• Salt and pepper to taste

Salt and pepper both sides of the tilapia fillets. Heat oil over medium heat in a heavy bottomed skillet (not non-stick). Fry fish until cooked through and flaky (about 2 minutes per side, depending on the thickness of the filets). Remove fish and set aside.  In same pan, melt better and add shallots. Saute until they are tender. Add lemon juice and allow to simmer another 2 minutes. Taste the sauce and adjust flavors as needed. Spoon over the fish.

Onion Confit

Tags

appetizer, condiment, confit, food, onion, pomegranate, sauce

I love a good appetizer of bread and cheese. This onion confit kicked up my little snack to a whole other level. I can’t wait to try it as a sauce for pizza or as a condiment for some roasted meat.

Onion Confit (from Chef Mimi)

• 1/4 cup olive oil
• 2 onions, diced
• 3 tbsp sugar
• 1/2 tsp salt
• 3/4 cup red wine
• 3 tbsp balsamic vinegar
• 1 tbsp pomegranate juice

In a Dutch oven, add the olive oil, onion, sugar, and salt. Heat on a very low burner setting and allow to cook for 30 minutes, covered. Add the red wine, balsamic vinegar, and pomegranate juice into the onions. Stir and increase your heat to simmering. Continue cooking for another 30 minutes without a lid. When the juices are completely reduced, remove from heat. Serve on bread, with cheese or without. Makes 1 cup.

Pumpkin Bread Pudding with Bourbon Caramel Sauce

Tags

bourbon, bread, caramel, dessert, food, pudding, pumpkin, sauce, Southern

One of my favorite people in the world – Ms. Claire – is my buddy in exploring the local restaurants of Richmond. So far we have tried Babylon Gyros, Purdy’s Coffee Company, and  The Big Easy (Cajun themed!). At The Big Easy, we shared a serving of their bread pudding with caramel sauce. I had never been interested in trying bread pudding before this lunch. Boy was I wrong!! It was delicious! Since then I have been wanting to make my own at home. I added bourbon to this caramel sauce to make it even more delectable and smack of Southern charm.

Pumpkin Bread Pudding with Bourbon Caramel Sauce (inspired by this recipe)

Bread Pudding:

• 5 cups cubed (1-inch) day-old crusty bread
• 6 tbsp unsalted butter, melted
• 1 1/2 cups whole milk
• 1 cups canned pumpkin
• 3/4 cup white sugar
• 2 large eggs plus 1 yolk
• 1/2 cup walnuts, chopped
• 1 1/2 tsp salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground allspice
• 2 tsp nutmeg
• 1 tsp ground cloves

Bourbon Caramel Sauce:

• 10 to 15 caramels, unwrapped
• 2 tbsp milk
• 1 tbsp bourbon

Preheat oven to 350 degrees. Toss bread cubes with butter in a bowl and set aside. Whisk together the rest of the ingredients in another bowl and pour over the bread. Coat the bread well with the mixture. Refrigerate for 30 minutes to allow the bread to absorb the liquids. Transfer into a greased glass 8 inch baking dish. Bake for 30 to 35 minutes.

While the pudding is baking, place the caramels and milk in a microwave safe bowl. Microwave 30 seconds at a time, stirring in between each time. When all the caramels are melted smooth, stir in the bourbon. Spoon the caramel sauce over the baked bread pudding. Serve warm.

Sorrel Pesto

Tags

food, gluten free, pasta, pesto, sauce, sorrel, vegetarian

Thanks to my friend Katherine from Quantum Darkness for giving me this sorrel. I had never tried sorrel before. It is very similar to the plant my sister and I used to called “sour pickles”, the edible fruit of the yellow wood sorrel. Which makes sense because it is in the same family. My grandfather used to tell us not to eat them because you never could tell if a dog peed on them or not…  I guess we didn’t ingest too many toxins because here I am today. 🙂

I used to sorrel to make this gorgeous pesto. The tartness of the sorrel adds a brightness to the pesto similar to adding lemon to a typical pesto. I am excited for the next growing season so I can plant my own.

Sorrel Pesto

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender, puree the sorrel, parsley, garlic, Parmesan, pine nuts and oil.

Transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps this way for 2 weeks.

Makes about 1 cup.