Saturday, December 22, 2012
Breakfast Enchiladas
Sunday Brunch
Breakfast Enchiladas
This is fucking good. Sunday brunch is always some concoction I make from leftovers from the previous week. In this case, we had some boneless pork ribs that Jenn had grilled with a spicy rub from the night before.
1 onion
1 bell pepper (I used half a green and half a yellow)
1 jalapeno (seeded and diced)
2 pork ribs (cooked- leftovers from the night before)
3-4 eggs
sour cream (low fat)
cream (non-fat half-and-half)
Ground Dried Chipotle spice
Roasted Ground Cumin
Parsley
Cilantro
12-14 corn tortillas
1 ½ limes
Shredded cheese (we used low fat mozzarella)
Saute diced onions and peppers in olive oil. Dice the rib meat and add to the onions and peppers (I guess you could use leftover chicken as well).
Mix eggs, some sour cream, and cream (I use a giant measuring cup to do this-- I put the eggs in first, then add equal amounts of sour cream and cream to double the egg mixture-should be about 2 ½ cups). Add the ground chipotle and cumin (1 tsp each? I just kind through some in). Squeeze ½ lime into the eggs.
Add the egg mixture to the pan. Add some parsley and cilantro right as the eggs are mostly cooked. Remove from heat (it's OK for the eggs to be a little under done,we're going to bake this).
Speaking of baking....Set the oven to 450.
Heat tortillas (I use the microwave),then fill them and place them in a 6 x 9 baking dish sprayed with cooking spray. Spray the enchiladas with cooking spray on top as well. Top with cheese. Bake for 12-15 minutes.
Now, here's the part that, as my daughter put it, "makes the party in your mouth."
While the enchiladas are in the oven, mix 1 cup sour cream, the juice from 1 lime, parsley, a dash of salt,1 tsp or so of ground chipotle, and a dash of hot sauce. Serve as a garnish. I also put out some more fresh parsley, salsa, and chopped green onions. Eat it. It's good.
Taco Rice and Cheese (Okinawa style)
Taco Rice and Cheese (Okinawa style)
Taco Rice and Cheese is the ultimate in hangover food. It's found in its most wonderful and original form in Okinawa. The best place to buy it is the place right outside the Main Gate of Camp Hansen in Kin. They might make the best Taco Rice and Cheese I've ever tasted.....plus, they're stumbling distance from the main gate. That weighs heavily in just how good it is......I think. From what I understand, that place is still standing. It's a little order-out only shack right there to the left as you leave the gate.
Nothing can beat true, mama-san made, Kin-ville Taco Rice and Cheese. But this comes close.
3 cups (raw) sticky rice
1lb ground beef
1 onion
salt
pepper
2 cloves of garlic
1 pkg taco seasoning (McCormick's)
1 tsp ancho chili powder
1/2 tsp dried, ground corriander
1 can tomato paste
3/4 cup beef broth
1 (or more) tbsp hot sauce
2 cups (?) shredded cheddar cheese
Prepare rice.
Preheat oven to 350.
Add ground beef and diced onion to a pan. Add salt and pepper, corriander, and chili powder. When beef is browned and onions transluscent, drain off fat. Return to pan. Add garlic, taco seasoning, tomato paste, and broth. Now.....at this point I gave it a taste and realized it lacked some umf. So, I added about 2 tbsp hot sauce to it. You could probably increase the chili powder or add a serrano or jalapeno to the onions. But, I think it needed the vinegar taste of the hot sauce as well. Let cook on low heat for ten minutes.
In a baking dish, layer the rice, then meat mixture, and top with cheese. Put in the oven 5-10 minutes to melt the cheese.
Let sit for 5-10 minutes (normal stumbling time into the gate and to the barracks.....for some reason, it did taste more like Okinawa Taco Rice and Cheese after sitting a bit.....seriously). Serve. Mmmmmm. Okinawa.
Taco Rice and Cheese is the ultimate in hangover food. It's found in its most wonderful and original form in Okinawa. The best place to buy it is the place right outside the Main Gate of Camp Hansen in Kin. They might make the best Taco Rice and Cheese I've ever tasted.....plus, they're stumbling distance from the main gate. That weighs heavily in just how good it is......I think. From what I understand, that place is still standing. It's a little order-out only shack right there to the left as you leave the gate.
Nothing can beat true, mama-san made, Kin-ville Taco Rice and Cheese. But this comes close.
3 cups (raw) sticky rice
1lb ground beef
1 onion
salt
pepper
2 cloves of garlic
1 pkg taco seasoning (McCormick's)
1 tsp ancho chili powder
1/2 tsp dried, ground corriander
1 can tomato paste
3/4 cup beef broth
1 (or more) tbsp hot sauce
2 cups (?) shredded cheddar cheese
Prepare rice.
Preheat oven to 350.
Add ground beef and diced onion to a pan. Add salt and pepper, corriander, and chili powder. When beef is browned and onions transluscent, drain off fat. Return to pan. Add garlic, taco seasoning, tomato paste, and broth. Now.....at this point I gave it a taste and realized it lacked some umf. So, I added about 2 tbsp hot sauce to it. You could probably increase the chili powder or add a serrano or jalapeno to the onions. But, I think it needed the vinegar taste of the hot sauce as well. Let cook on low heat for ten minutes.
In a baking dish, layer the rice, then meat mixture, and top with cheese. Put in the oven 5-10 minutes to melt the cheese.
Let sit for 5-10 minutes (normal stumbling time into the gate and to the barracks.....for some reason, it did taste more like Okinawa Taco Rice and Cheese after sitting a bit.....seriously). Serve. Mmmmmm. Okinawa.
Friday, December 21, 2012
Osso Bucco And Uncle Doug's Most Amazing Spaghetti Sauce
Osso Bucco And Uncle Doug's Most Amazing Spaghetti Sauce
First, make this:
http://www.foodnetwork.com/recipes/tyler-florence/osso-buco-milanese-recipe/index.html
Ingredients
1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
Saffron Risotto, recipe follows
GREMOLATA:
Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
Directions
In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
I love Tyler. He's one of those on my list Jenn can bring home for a threesome. I don't make the risotto though, that's Jenn Territrory. She makes all the risotto here. I am allowed to wipe her brow as she makes it, and that's it (the Saffron Risotto recipe is in the link at top).
I do things a bit different from Tyler, instead of cooking this on the stovetop, I put it in the oven for 4-5 hours at 200-250. I put just enough chicken stock to cover the meat (1-1.5 cups instead of 2). The other thing I do is use ONLY HALF OF THE VEAL called for in the recipe above. This means a ton of leftover vegetables. Leftover vegeables that are loaded with veal flavor.
The next day you can puree those veggies smooth, add some tomato sauce (and even a can of diced tomatoes if you like). You can also add fresh basil and/or Italian seasoning. If you have any leftover veal, chop that up and throw it in too. Simmer for an hour. In the end you will have the Most Amazing Spaghetti Sauce you have ever tasted.
First, make this:
http://www.foodnetwork.com/recipes/tyler-florence/osso-buco-milanese-recipe/index.html
Ingredients
1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
Saffron Risotto, recipe follows
GREMOLATA:
Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
Directions
In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
I love Tyler. He's one of those on my list Jenn can bring home for a threesome. I don't make the risotto though, that's Jenn Territrory. She makes all the risotto here. I am allowed to wipe her brow as she makes it, and that's it (the Saffron Risotto recipe is in the link at top).
I do things a bit different from Tyler, instead of cooking this on the stovetop, I put it in the oven for 4-5 hours at 200-250. I put just enough chicken stock to cover the meat (1-1.5 cups instead of 2). The other thing I do is use ONLY HALF OF THE VEAL called for in the recipe above. This means a ton of leftover vegetables. Leftover vegeables that are loaded with veal flavor.
The next day you can puree those veggies smooth, add some tomato sauce (and even a can of diced tomatoes if you like). You can also add fresh basil and/or Italian seasoning. If you have any leftover veal, chop that up and throw it in too. Simmer for an hour. In the end you will have the Most Amazing Spaghetti Sauce you have ever tasted.
Jalapeno Bagel Strata
Jalapeno Strata
I had three week-old jalapeno-cheddar bagels sitting in the fridge. Nobody is going to eat those, so.....
3 jalapeno-cheddar bagels
8 oz pepper-jack cheese
6 eggs
1.5 cups milk
1 (4 oz) can chopped Ortega chiles
salt
pepper
Slice the bagels in half, then cut up the halves into 1/2 inch bits. Shred the cheese. Whisk together eggs, milk, chiles, and salt and pepper. Throw the bagel bits into a greased baking dish, mix 2/3 of the shredded cheese with the bagels. Pour the egg mixture over everything. Push down the bagel bits a bit to get them soaking. Cover and refrigerate overnight. The next morning, top with the remainder of the cheese, then bake at 350 F for 45 minutes.
This has now given me the excuse to buy the “half dozen deal” on these bagels at the local market, now that I have something to do with the “leftovers.”
Next time, I'm adding some bacon.
I made these again, and added bacon. It did not suck.
I had three week-old jalapeno-cheddar bagels sitting in the fridge. Nobody is going to eat those, so.....
3 jalapeno-cheddar bagels
8 oz pepper-jack cheese
6 eggs
1.5 cups milk
1 (4 oz) can chopped Ortega chiles
salt
pepper
Slice the bagels in half, then cut up the halves into 1/2 inch bits. Shred the cheese. Whisk together eggs, milk, chiles, and salt and pepper. Throw the bagel bits into a greased baking dish, mix 2/3 of the shredded cheese with the bagels. Pour the egg mixture over everything. Push down the bagel bits a bit to get them soaking. Cover and refrigerate overnight. The next morning, top with the remainder of the cheese, then bake at 350 F for 45 minutes.
This has now given me the excuse to buy the “half dozen deal” on these bagels at the local market, now that I have something to do with the “leftovers.”
Next time, I'm adding some bacon.
I made these again, and added bacon. It did not suck.
Wednesday, November 28, 2012
Shrimp Difecta
Shrimp Difecta
Since it's not a "trifecta" I decided to call it a difecta. Because there's only two recipes.
First, buy two pounds of shrimp (unpeeled at least, and in Arizona, you buy them frozen) and some leeks.
Peel (and remove the tails) and boil the shrimp. ONLY-- Don't throw away the shrimp shells and tails, and keep ALL the water you boiled them in. Put the shrimp shells and tails in the freezer.
Then, make this:
http://chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta/
Like I said earlier, I used spinach tagliatelle and doubled the garlic. I also used half the butter, and substituted non-fat sour cream instead. Use only one pound of the shrimp here. Yum.
It's extremely important you make this on Friday or Saturday. You'll see why.
On Sunday we had to get up early, because the Patriots were playing at 10:00 am. I had to go get some bagels for breakfast before the game, then I put on that pot of shrimp flavored water and added the shrimp shells and tails, the tops of those leeks (two), a couple carrots, a sprinkle of old bay, fresh herbs (I had parsley and basil on hand), a sprinkle of pepper corns, and a pinch of pepper flakes. If you have celery (I didn't), chop up a stalk and throw it in. Then let that shit simmer all day long. Patriots won, by the way. I think that matters in how good this turns out. Strain and put in the fridge.
On Monday night, make this:
http://www.simplyrecipes.com/recipes/shrimp_risotto/
BUT WAIT! Before making this, open a bottle of wine and leave it close to the stove. This is going to take about an hour to make almost constantly at the stove. You're going to need the wine. And put on Monday Night Football. Make sure you can see the TV from the stove. You're watching the Bears SPAH-HA-HANK the Cowboys. This might make a difference in how this comes out as well. You never know.
Only.....We're going to make a few changes in this risotto. OK...A lot of changes. I should just write a new recipe, but I'm lazy. So......Use the shrimp broth you made Sunday instead of the clam juice and water (in the end I ended up with 5 1/2 cups or so of broth, and you need 5 cups to make this). Feel free to call this the New England Patriot Victory Shrimp Broth if you like. AND, use the white parts of the leeks instead of scallions. And we're going to use the other pound of shrimp we boiled earlier instead of canned brine shrimp (weak). AND.....we're leaving out the lemon zest because I think it's too strong for this. Instead, we're adding a 1/2 cup or so of grated Parmesan cheese because....well, it's fucking risotto. It NEEDS cheese. By the way, 1/2 cup is what I say when I'm trying to estimate between a "metric shit-ton" and "a skosh(i)." Just so you know. Anyway......it's shrimpy goodness. And it's always fun to watch the Cowboys lose. So....there's that.
Since it's not a "trifecta" I decided to call it a difecta. Because there's only two recipes.
First, buy two pounds of shrimp (unpeeled at least, and in Arizona, you buy them frozen) and some leeks.
Peel (and remove the tails) and boil the shrimp. ONLY-- Don't throw away the shrimp shells and tails, and keep ALL the water you boiled them in. Put the shrimp shells and tails in the freezer.
Then, make this:
http://chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta/
Like I said earlier, I used spinach tagliatelle and doubled the garlic. I also used half the butter, and substituted non-fat sour cream instead. Use only one pound of the shrimp here. Yum.
It's extremely important you make this on Friday or Saturday. You'll see why.
On Sunday we had to get up early, because the Patriots were playing at 10:00 am. I had to go get some bagels for breakfast before the game, then I put on that pot of shrimp flavored water and added the shrimp shells and tails, the tops of those leeks (two), a couple carrots, a sprinkle of old bay, fresh herbs (I had parsley and basil on hand), a sprinkle of pepper corns, and a pinch of pepper flakes. If you have celery (I didn't), chop up a stalk and throw it in. Then let that shit simmer all day long. Patriots won, by the way. I think that matters in how good this turns out. Strain and put in the fridge.
On Monday night, make this:
http://www.simplyrecipes.com/recipes/shrimp_risotto/
BUT WAIT! Before making this, open a bottle of wine and leave it close to the stove. This is going to take about an hour to make almost constantly at the stove. You're going to need the wine. And put on Monday Night Football. Make sure you can see the TV from the stove. You're watching the Bears SPAH-HA-HANK the Cowboys. This might make a difference in how this comes out as well. You never know.
Only.....We're going to make a few changes in this risotto. OK...A lot of changes. I should just write a new recipe, but I'm lazy. So......Use the shrimp broth you made Sunday instead of the clam juice and water (in the end I ended up with 5 1/2 cups or so of broth, and you need 5 cups to make this). Feel free to call this the New England Patriot Victory Shrimp Broth if you like. AND, use the white parts of the leeks instead of scallions. And we're going to use the other pound of shrimp we boiled earlier instead of canned brine shrimp (weak). AND.....we're leaving out the lemon zest because I think it's too strong for this. Instead, we're adding a 1/2 cup or so of grated Parmesan cheese because....well, it's fucking risotto. It NEEDS cheese. By the way, 1/2 cup is what I say when I'm trying to estimate between a "metric shit-ton" and "a skosh(i)." Just so you know. Anyway......it's shrimpy goodness. And it's always fun to watch the Cowboys lose. So....there's that.
Jalapeno Jelly Chicken Glaze
OK. This is weird. But good.
1 Jalapeno pepper
1/2 tbspn butter
2 tbpsn white wine vinegar
2 tsp cocoa chile powder
2/3 cup jalapeno jelly
2 chicken breast (I used skinless)
Remove half the seeds from the jalapeno pepper, then finely dice. Saute in butter. Once the pepper is soft, add vinegar. Give it a stir and cook a minute, then add the cocoa chile powder. Stir, cook another minute, then add the jalapeno jelly. Reduce to low heat. Prepare the grill. Get it hot (450 F), then reduce to low flame. Pour 3/4 of the glaze into a bowl, then brush both sides of the breast and throw on the grill. Turn and baste after 4 minutes. Grill the other side for 4 minutes, then move to an upper rack (or move to indirect heat), baste again, cook for 5 minutes. Turn, baste, and cook another 5 minutes.
Serve, top with the remainder of the glaze. Eat it. It's the exact opposite of putting poo in your mouth.
1 Jalapeno pepper
1/2 tbspn butter
2 tbpsn white wine vinegar
2 tsp cocoa chile powder
2/3 cup jalapeno jelly
2 chicken breast (I used skinless)
Remove half the seeds from the jalapeno pepper, then finely dice. Saute in butter. Once the pepper is soft, add vinegar. Give it a stir and cook a minute, then add the cocoa chile powder. Stir, cook another minute, then add the jalapeno jelly. Reduce to low heat. Prepare the grill. Get it hot (450 F), then reduce to low flame. Pour 3/4 of the glaze into a bowl, then brush both sides of the breast and throw on the grill. Turn and baste after 4 minutes. Grill the other side for 4 minutes, then move to an upper rack (or move to indirect heat), baste again, cook for 5 minutes. Turn, baste, and cook another 5 minutes.
Serve, top with the remainder of the glaze. Eat it. It's the exact opposite of putting poo in your mouth.
Tuesday, November 27, 2012
Reuben Strata
Reuben Strata
A few weeks ago I made a strata from old whole wheat bread and swiss cheese. Then the following week we made reuben sandwiches, and I began to think of a reuben strata. We didn't have enough leftovers from the reubens, but now I had convinced myself that I was making this. I went out and bought the makings, then trolled the internet for recipes, but didn't find one I liked. Some included spinach or broccoli, no sauerkraut, no 1000 Island dressing (or flavors of), one recipe even had mozzarella instead of Swiss....what-the-fuck? They just weren't "reuben enough". So, I made my own recipe.
1 small loaf of marbled rye bread
7 oz of Swiss cheese
1 1/2 cups sauerkraut
1/2 lb of corned beef
7 eggs
1 1/2 cups milk
3/4 cup 1000 Island dressing
1 tsp caraway seeds
1 tsp dry mustard
salt
pepper
Spray a 9x13 baking dish with Pam, cube the bread, and throw it in. I bought a small loaf of unsliced rye, so I was able to make some good size 1/2 inch cubes. I have no idea how much bread I used. One recipe I referenced in making this said 6 cups.......sounds about right. Spray some Butter Pam on top and throw it under the broiler. Shred the cheese and chop the corned beef. Pull the bread out of the oven, should be toasted on top. Take 2/3 of the cheese and all the corned beef and (drained) sauerkraut, and toss it with the bread. Half a pound might seem too much meat for some people. Some people might be pussies and put less in. I'm not some people.
Mix eggs, milk, spices (I pounded the caraway seeds a bit in a mortar and pestle), and dressing together. Pour over the bread, meat and cheese. Refrigerate overnight. Add the last 1/3 of shredded cheese on top, bake at 350 for 45 minutes.
Now THIS is reubens for breakfast.
A few weeks ago I made a strata from old whole wheat bread and swiss cheese. Then the following week we made reuben sandwiches, and I began to think of a reuben strata. We didn't have enough leftovers from the reubens, but now I had convinced myself that I was making this. I went out and bought the makings, then trolled the internet for recipes, but didn't find one I liked. Some included spinach or broccoli, no sauerkraut, no 1000 Island dressing (or flavors of), one recipe even had mozzarella instead of Swiss....what-the-fuck? They just weren't "reuben enough". So, I made my own recipe.
1 small loaf of marbled rye bread
7 oz of Swiss cheese
1 1/2 cups sauerkraut
1/2 lb of corned beef
7 eggs
1 1/2 cups milk
3/4 cup 1000 Island dressing
1 tsp caraway seeds
1 tsp dry mustard
salt
pepper
Spray a 9x13 baking dish with Pam, cube the bread, and throw it in. I bought a small loaf of unsliced rye, so I was able to make some good size 1/2 inch cubes. I have no idea how much bread I used. One recipe I referenced in making this said 6 cups.......sounds about right. Spray some Butter Pam on top and throw it under the broiler. Shred the cheese and chop the corned beef. Pull the bread out of the oven, should be toasted on top. Take 2/3 of the cheese and all the corned beef and (drained) sauerkraut, and toss it with the bread. Half a pound might seem too much meat for some people. Some people might be pussies and put less in. I'm not some people.
Mix eggs, milk, spices (I pounded the caraway seeds a bit in a mortar and pestle), and dressing together. Pour over the bread, meat and cheese. Refrigerate overnight. Add the last 1/3 of shredded cheese on top, bake at 350 for 45 minutes.
Now THIS is reubens for breakfast.
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