Easter Pot Roast

1.5 lbs sirloin (well-marbled)
herb and spice mix for the sirloin - Provence herbs, dutch meat spices and everyday seasoning
Worcestershire sauce
red pepper, sliced
onion, thinly sliced
1 fresh tomato, sliced
1 lb small white potatoes, sliced in quarters
1 lb baby carrots, slice din half
1 chorizo, thinly sliced
1 can of tomato sauce
olive oil

1. Spread the olive oil at the bottom of the slow cooker
2. Make sure the sirloin is coated with the Worcestershire sauce and herb and spice mix
3. Layer the bottom of the slow cooker with onions and the fresh tomato
4. Place the sirloin in the center
5. Shore-up the sirloin with the veggies - red pepper, potatoes and carrots

Set on high for 2.5 hours.

Late Post: Oscar Night Pork Chops

2 lbs center cut pork chops bone in

1. Olive oil / avocado oil mixed in the slow cooker
2. Rub the pork chops with the Herbs melange: Lemon salt, ground pepper, basil, thyme and rosemary
3. Cook for 2 hours or until the pork is pink. Oink!

Note: Onion is not necessary.

Pork Loin Roast Wrapped in Bacon

1 1/4 lb pork loin
bacon strips
Lee and Perrins sauce
Olive oil
Herbs / spices melange - roasted garlic, marjoram, basil, thyme, rosemary and pepper

Combine the Lee and Perrins sauce and the olive oil and coat the pork loin
Combine all the herbs and coat the pork loin
Wrap the bacon strips on the pork loin. Tie it securely.

Place the pork loin on the slow cooker. Cook for 2 hours or until tender.
Shore the pork loin with optional carrots and a some grapes for a subtle infused flavor.

Serve with Yellow rice

Nuran Al Majara Shrimps

1 fresh lemon
butter
1 lb. shrimp with head intact
lemon salt
fresh ground black pepper
basil
2 T Sacla olive and tomato pasta sauce

1. Melt the butter and mix with the pasta sauce. Squeeze lemon juice into the mix.
2. Combine the lemon salt and black pepper and rub on the shrimp.
3. Place the shrimp in aluminum foil and drizzle generously with the lemon-butter-pasta sauce mix.
4. Then place the basil on top of the shrimp.
5. Bake for 20 - 30 mins. on 180 degree oven or until cooked.

Serve with white rice and mixed vegetables on the side.

3 Berry + Tropical Fresh Fruit Salad

This is a major departure from the traditional fruit salad I always prepare. Instead of the "canned" version - cans of tropical fruit in heavy syrup, cans of heavy cream and condensed milk - I decided to use frozen fruit that are not in season, a little bit of heavy cream and just a hint of condensed milk. The result is fruit that stands out and does not get buried in all the milk and cream. Thank you, Trader Joe's!

1 package each of Frozen Mangoes, Blueberries, Dark Sour Cherries and Strawberries
2 T of condensed milk
1/2 pint of heavy cream

Beat the heavy cream for at least 5 minutes using a whisk (I did!) or using a processor (Lazy Way).
Combine the condensed milk
Add the fruits.
Mix and serve.

Success from Test Lab: Shrimp Curry [Kaang Ka Rae]

The end of the year dinner called for something new and exotic. I followed Chitoy's recipe with a twist - by adding peas and red pepper for vitamins and color (see Saturday, November 15, 2008 Lab Test: Shrimp Curry) . My food critic says it's great!

Happy New Year!

1 can Chaokoh coconut milk (gata)
1 Yellow Curry Paste (in a packet)
1 medium red potato, cubed
*1/2 of a red bell pepper
1/2 of a medium onion
*15 pcs of large shrimps, pre-cooked preferably (note: this is what I used for this recipe)
*1 1/2 cup of frozen green peas

Combine all ingredients except for * and cook for one hour on HIGH.
When the potato is soft, add peas, shrimp and red pepper and cook for one hour or less on LOW.
Serve with white rice.

To counter the spiciness of the dish, I cut slices of sweet Fuji apples on the side for nibbles and to rest the palate from the sizzle!

Test Lab: Not-Greek Salad With Walnuts and Roquefort

December 14, 2008

Recipes

Not-Greek Salad With Walnuts and Roquefort

By NICK LAIRD

1 tablespoon sugar

1 tablespoon butter

Salt

3/4 cup walnut halves

2 tablespoons sherry vinegar

1/2 teaspoon Dijon mustard

Freshly ground black pepper

3 tablespoons olive oil

3 tablespoons walnut oil

1 Granny Smith apple, cut into bite-size slices

Juice of half a lemon

8 cups mixed greens (endive, watercress, frisée, bibb lettuce, arugula)

3 ounces Roquefort.

1. In a small skillet, melt the sugar over medium-high heat without stirring. Shake the pan occasionally. Once the sugar is light brown, stir in the butter and a pinch of salt. Stir in the walnuts and cook until the caramel turns dark brown. Transfer to a small sheet pan to cool. Season to taste with salt and roughly chop.

2. In a small bowl, whisk the vinegar, mustard and a pinch of salt and pepper until combined. Whisk in the oils in a slow, steady stream.

3. Place the apples in a bowl, toss with lemon juice and season with pepper.

4. Combine the greens in a large bowl. Toss with just enough dressing to coat. Season with salt and pepper. Add the walnuts, apples and crumbled Roquefort and toss. Serves 3 to 4. Recipe by Jill Santopietro.

ref: http://www.nytimes.com/2008/12/14/magazine/14food-t-001.html?_r=1&sq=not%20so%20greek%20salad%20with%20roquefort&st=cse&scp=1&pagewanted=print