My next post will be in Dubai on January 1, 2011.
Happy Slow Cooking to everyone!
Greek Bread Salad with Toasted Pita Chips ♥
5 years ago
Sunday, December 26, 2010
Off to the Spice Souk in January 2011
My next post will be in Dubai on January 1, 2011.
Happy Slow Cooking to everyone!
Blizzard Beef and Bacon Medley
We are experiencing the first nor'easter of 2010, one day after Christmas. It's awful out there so Deanna is cooking up a storm.
You go girl!
Beef rib-eye
Bacon
Onion, sliced finely
Red pepper, sliced finely
Olive oil
Worcestershire sauce
Spices: Za'atar from Lebanon, Provence Herbs, Pepper
1. Lightly drizzle Worcestershire sauce on the rib-eye. Add the spices. Allow to sit for 10 minutes.
2. Turn the slow cooker to High and place the olive oil to coat the bottom of the slow cooker.
2. Slice the onions and red pepper.
3. Place the red onions and half of the red pepper at the bottom of the slow cooker.
4. Wrap the rib-eye with bacon. All over! Make sure no beef is peeking out of the bacon slices!
5. Gently place the beef wrapped in bacon on the slow cooker.
6. Place the remaining red pepper on the top of the beef wrapped in bacon.
7. Cook until ready.
You go girl!
Beef rib-eye
Bacon
Onion, sliced finely
Red pepper, sliced finely
Olive oil
Worcestershire sauce
Spices: Za'atar from Lebanon, Provence Herbs, Pepper
1. Lightly drizzle Worcestershire sauce on the rib-eye. Add the spices. Allow to sit for 10 minutes.
2. Turn the slow cooker to High and place the olive oil to coat the bottom of the slow cooker.
2. Slice the onions and red pepper.
3. Place the red onions and half of the red pepper at the bottom of the slow cooker.
4. Wrap the rib-eye with bacon. All over! Make sure no beef is peeking out of the bacon slices!
5. Gently place the beef wrapped in bacon on the slow cooker.
6. Place the remaining red pepper on the top of the beef wrapped in bacon.
7. Cook until ready.
Nouveau Adobo Pork Chops
This is a new take on the traditional Pinoy adobo recipe of heavy soy and vinegar. I still used the usual soy-vinegar combo but changed the combination drastically. For many reasons. 1) The main course will be served with brown rice that has a nutty consistency as opposed to white rice. 2) I wanted to serve it with naturally picked sushi ginger slivers. 3) I was using pork chops bone-in. So I had to make sure that the marinade permeated the thick cut of my chops.
Check this out:
2 thick-cut center pork chops, bone-in
Marinade:
1/4 cup of vinegar
1/4 cup of soy sauce
1 T of dates syrup (you can also use honey)
Place the pork chops in the marinade. Give those chops a sleep-over in the marinade.
The next day:
Slice some onions
Place the onions, pork chops and the marinade in the slow cooker.
Cook for 1-1/2 hour.
Verdict: Where's the picture? Well, those pork chops did not last long. Probably next time.
Check this out:
2 thick-cut center pork chops, bone-in
Marinade:
1/4 cup of vinegar
1/4 cup of soy sauce
1 T of dates syrup (you can also use honey)
Place the pork chops in the marinade. Give those chops a sleep-over in the marinade.
The next day:
Slice some onions
Place the onions, pork chops and the marinade in the slow cooker.
Cook for 1-1/2 hour.
Verdict: Where's the picture? Well, those pork chops did not last long. Probably next time.
Rib-eye with Goat Cheese
A slight twist on traditional rib-eye slow cooking using goat cheese.
Goes well with a nice bottle of red wine.
Mamma mia!
Rib-eye with a little salt and pepper
1 medium size tomato, diced
1 medium size red onion, cut thinly
olive oil
rosemary, thyme, oregano
Combine all ingredients in a slow cooker.
When almost ready, drizzle the top with goat cheese and allow the cheese to melt.
Goes well with a nice bottle of red wine.
Mamma mia!
Rib-eye with a little salt and pepper
1 medium size tomato, diced
1 medium size red onion, cut thinly
olive oil
rosemary, thyme, oregano
Combine all ingredients in a slow cooker.
When almost ready, drizzle the top with goat cheese and allow the cheese to melt.
Blizzard Dish #1: Deanna's Heavenly Mashed Potatoes
We have had ready-made mashed potatoes for those times when I have very limited time to cook. And twice, we were disaapointed. Either it is too dry or too salty. I have decided that I really need to carve out a time to make my mashed potatoes the way I like it. The old fashioned way: hand mashed, with skins intact. No milk or cream of any sort.
Here is the recipe:
Yellow Potatoes with thin skins
Minced garlic
Butter
Rock salt
Pepper
Once the potatoes are soft after boiling, mash them with a fork. Then add butter.
This is the best time to think about violence.
Mash until the potatoes have a smooth consistency.
Add the minced garlic, rock salt and pepper.
Mash again ntil the potatoes have a very smooth consistency.
Allow to sit for 5 minutes. Then serve.
Practice makes perfect.
Here is the recipe:
Yellow Potatoes with thin skins
Minced garlic
Butter
Rock salt
Pepper
Once the potatoes are soft after boiling, mash them with a fork. Then add butter.
This is the best time to think about violence.
Mash until the potatoes have a smooth consistency.
Add the minced garlic, rock salt and pepper.
Mash again ntil the potatoes have a very smooth consistency.
Allow to sit for 5 minutes. Then serve.
Practice makes perfect.
Blizzard Dish #2: Steamed spinach in garlic aioli
I have done this before only now, more eficiently. Just buy the right amount of spinach for one meal for two. Cooking time is less than 10 minutes. It is the steaming that takes most part of the cooking.
1 bunch of fresh spinach
Minced garlic
Olive oil
Drizzle the steamed spinach with olive oil and minced garlic.
Serve with Deanna's heavenly mashed potatoes.
1 bunch of fresh spinach
Minced garlic
Olive oil
Drizzle the steamed spinach with olive oil and minced garlic.
Serve with Deanna's heavenly mashed potatoes.
Blizzard Dish #3: String beans in butter and rock salt
My habib has confirmed that I am cooking up a storm for the storm.
If you have fresh string beans and cook them until they are crunchy, you will have instant heaven as a side dish. Here is my simple recipe:
String beans
Rock salt
Butter
Let the butter melt over the fresh-from-the-boiling-pot string beans.
They should be really bright green.
Then lightly drizzle with rock salt.
Fold the butter and the salt on the string beans.
If you have fresh string beans and cook them until they are crunchy, you will have instant heaven as a side dish. Here is my simple recipe:
String beans
Rock salt
Butter
Let the butter melt over the fresh-from-the-boiling-pot string beans.
They should be really bright green.
Then lightly drizzle with rock salt.
Fold the butter and the salt on the string beans.
Sunday, December 12, 2010
Habib's Gift: The Recipe Manager
My modified recipes - for two, on a slow cooker, using my own ingredients - have littered our network and my desk for a while now that habib decided to give me The Recipe Manager. Well, that was 2 months ago and I finally had the opportunity (more time, than opportunity) to play with The Recipe Manager on Ssam Finley, my Mac.
It's a little cumbersome and not as friendly as an Apple interface but I am willing to learn, in order to be organized. See my Homey Homeboy Mayo Recipe, the first attempt to use The Recipe Manager.
Thank you, Mark!
Deanna's Homey Homeboy Mayo
A rainy and lousy Sunday forced me to do housekeeping chores and of course opening the Kitchen Lab for some culinary experiements. Here is my recipe for home-made mayo which I plan to combine with tuna, onions, red peppers on toasted challah bread an chicken vegetable soup for a warm and easy to prepare lunch when my habib comes home.
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