RSS Feed

Tag Archives: Black pepper

Fumi Salad

 IMG_1375

 

This unique salad and “Pot Luck Favorite” is very easy to make using most pantry items and will become a favorite to your family and friends. Its a unique dish that most people will ask for a copy of it as it’s so delicious and kid friendly. One recipe will feed an ARMY of people. A great go-to dish in the summer!

 IMG_1379

 

 

 

Ingredients:

 

1/4 c slivered almonds, toasted

IMG_1322

1/4 c plain sunflower seeds, toasted

3 Tbsp plain sesame seeds, toasted

3 Tbsp black sesame seeds, toasted

IMG_1316

1/2 medium head green cabbage, shredded

1/2 medium napa cabbage, shredded

IMG_1367

1/4 red cabbage, shredded

1 c carrots, shredded

IMG_1366

6 green onions, sliced

1 pkg. Ramen noodles, uncooked

3 tbsp. fine sugar

2 tsp salt

1 tsp black pepper

IMG_1374

 

3/4 cup vegetable oil

3 tbsp rice vinegar

 

Directions

 

In a small nonstick skillet over low-med heat, toast sesame seeds, sunflower seeds and almonds separately,

stirring constantly. Set aside.

IMG_1315

In a large bowl, combine cabbage, carrot and green onion. Set a side.

IMG_1368

IMG_1369

Break Ramen noodles up and set aside.

IMG_1373

 

In a small bowl or lidded jar, combine sugar, seasoning, oil and vinegar.

IMG_1331

Just before serving,

add almonds and sesame seeds to cabbage mix and top with crushed noodles.

IMG_1380

Add dressing and toss until coated. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours

IMG_1378

 

Serve cold or room temperature.

IMG_1382

Makes 8 to 10 servings. Recipe can be halved

 

Note: if the salad will not be served right away, take the various ingredients in separate baggies and assemble on sight. The noodles and cabbage gets soggy if salad is allowed to sit overnight.

 

My Disclosure Policy

My Disclosure Policy

Advertisements

Mediterranean Tapenade

IMG_9270

With summer in full swing you maybe pondering what to serve on a nice and warm summer night or when having friends over for wine tasting, well I’ve got an appetizer for you that has a Mediterranean feel that is quick to make and is also super delicious and very inexpensive to make.

This is probably one of the easiest appetizers one can learn how to make. You can also make this a day or two in advance, using a couple of amazing ingredients that pack great flavors, and is better than a jar of processed dip. Now if you are not a fan of Kalamata olives you can use regular black pitted olives, but you won’t have that same mediterranean taste

 

Ingredients:

16 oz  Kalamata olives 
16 oz pitted green olives
2 red bell peppers, roasted and peeled
1 bulb garlic roasted, and garlic removed
1 Tbsp capers
2 tsp crushed red peppers flakes
2-4 Tbsp of classic or extra virgin olive oil
Salt to taste

Directions:

Wash red bell peppers and place on sheet tray, slice whole bulb of garlic in half and place on same sheet tray and roast.

Click here for guide to roasting peppers

Drain olives well and add to food processor or high-speed blender.

IMG_9264

Add capers and red pepper flakes.

IMG_9265

Once red peppers and garlic have roasted and cooled, peel peppers and add to food processor, along with garlic.

IMG_9266

Pulse five times, then remove lid and using a rubber spatula scrap down the sides and pulse another five times, and scrape sides.

Turn processor on and pour slowly about two tablespoons of the olive oil into the top opening. Stop and check for desired consistency, if you like your tapenade thick and chunky than salt to taste, if you want a smoother texture add more olive oil repeating last steps.
Again salt to taste, as the olives and capers contain fairly large amounts of sodium.

IMG_9269

Remove and serve with warm pita chips, a nice crusty baguette, or water crackers.

IMG_9271

My Disclosure Policy

My Disclosure Policy

Tuscan Panzanella Summer Salad

IMG_4315

Panzanella is a popular summer salad that originated in Tuscany. Its made with chunks of stale bread, vine ripened tomatoes and sweet basil. It’s similar to the middle eastern salad called Fattoush which is made with fried pita bread.

Panzanella is popular in other parts of central Italy and considered a poor man’s salad by using up any remaining stale loaves of bread.

But what makes this salad a summer delight, is the bread soaks up the dressing and all its rich flavor from the center of the tomatoes, red wine vinegar and olive oil.

IMG_4313

Panzanella is the perfect salad for a picnic or day at the beach, just don’t toss the bread until you are 10 min from serving so the bread can really soak up these wonderful flavors, and please DO NOT refrigerate or the tomatoes will lose their wonderful flavor!!!

IMG_4302

Now by making a few recipe adjustments this salad is over the top delicious and healthy to eat. I can seriously eat this entire recipe in 24 hours, it’s that good and my favorite salad.

IMG_4301

To make this salad a success really depends on using a good quality olive oil and freshest tomatoes.

IMG_4311

If you come across any Heirloom tomatoes grab em! Also If you use fresh bread without grilling or toasting it first, the bread will disintegrate into a mushy mess. This is the perfect salad to show off the best summer produce and is visually stunning with the variety of colors.

IMG_4314

Adapted from Cooks Country, 2012

 

Ingredients:

6 cups Italian or French bread, cut loaf or tear into 1-inch pieces
1/2 cup extra virgin olive oil
1 1/2 pounds Roma tomatoes, cored and seeded, then cut into 1 inch pieces
3 Tbsp red wine vinegar
1 medium cucumber, skin peeled, cut lengthwise, then seeded, and sliced thin
1 med shallot, sliced thin 
1/4 cup chopped fresh basil
Salt and pepper to taste

Directions:

Adjust oven rack to middle position and heat oven to 400.

Toss cut up bread with 2 tablespoons oil and ¼ teaspoon salt; arrange bread in single layer on rimmed baking sheet.
Toast bread pieces until it just starts to turn light golden, 15 to 20 minutes, stirring halfway through.
Set aside to cool to room temperature.

IMG_4310

Grilling Bread Method

Get your grill hot and slice the bread. Place slices of bread on the hot grill for about 1 to 2 minutes per side. You'll want to stay near the grill or the bread will burn and too chard and mask the flavors the same. A little char is okay, a lot will kill the dish.

Get your grill hot and slice the bread. Place slices of bread on the hot grill for about 1 to 2 minutes per side. You’ll want to stay near the grill or the bread will burn and too charred and mask the flavors the same. A little char is okay, a lot will kill the dish.

 

Cut tomatoes in half, than using a spoon remove the center and seeds and place into a small bowl then dice tomato into medium pieces.

IMG_4307

Gently toss tomatoes and ½ teaspoon salt in large bowl.
Transfer tomatoes from bowl into a colander or sieve and set over same bowl to drain for 15 minutes, tossing occasionally.

IMG_4305

Peel and Slice cucumber in half and remove center and seeds and discard, slice cucumber thin.

Slice shallots thin, set aside with cucumbers

If you don't have shallots or can't find any, then its okay to use red onion.Just slice it really thin.

If you don’t have shallots or can’t find any, then its okay to use red onion.Just slice it really thin.

Roll basil and repeat.

Whisk remaining 6 tablespoons oil, red wine vinegar, and ¼ teaspoon pepper into reserved tomato juices and whisk together.

Add bread pieces and toss to coat all the bread evenly, then, let stand for 10 minutes, tossing occasionally.

IMG_4309

Add tomatoes, cucumber, shallot, and basil to bowl with bread and toss to coat. Season with salt and pepper to taste, and serve immediately.

My Disclosure Policy

My Disclosure Policy

// <![CDATA[
var chd = {‘aid’:11079,’chaid‘:’www_objectify_ca’};(function() { var c = document.createElement(‘script’); c.type = ‘text/javascript‘; c.async = true;c.src = ( ‘https:’ == document.location.protocol ? ‘https://z&#8217;: ‘http://p&#8217;) + ‘.chango.com/static/c.js’; var s = document.getElementsByTagName(‘script’)[0];s.parentNode.insertBefore(c, s);})();
// ]]>

Cooking A Steak In A Cast Iron Skillet

IMG_6369

Looking for that restaurant quality steak? You know, the rib-eye or sirloin steak that has the gorgeous caramel colored sear and juicy taste that takes you on an immediate trip back to your favorite Steakhouse, but it is too cold to light up the grill or too far of a drive. Did you know cooking a steak using a cast iron skillet is actually easier than cleaning and lighting up your grill outside, and produces a juicer steak using less than five ingredients and four kitchen items.

IMG_6353

To get started on the quest for the perfect home cooked steak, you will need a smoking hot cast iron skillet. I mean a smoking hot skillet, with no surface oil. All the oil you need will be rubbed into the surface of the steak, before you season it.

How to tell if the skillet is screaming hot, well just test it with a single drop of water on it. If you see a sizzle and hear popping sounds your good to go. Make sure you have everything ready as you won’t get a chance to stop once you get started.

 

Ingredients:

Steak
Salt & Pepper
High burning oil, like vegetable or peanut

Cast Iron skillet
Long metal tongs
Heavy duty or Thick oven mitts
Meat Thermometer, Optional

popular cuts

Directions:

45 minutes before you start take steak out of fridge, trim any excess fat(optional) rub about 1/2 tsp oil on each side of meat and season with salt & pepper. Place on platter and cover with paper towel.

IMG_6348

Preheat oven to 450 degrees 10 minutes before you start. Put into oven on center rack your clean & dry cast iron skillet to heat up with oven.

IMG_6349

Using oven mitts take cast iron skillet out of oven and place on stove top burner and turn heat to high. This step is optional and it adds just a little more flavor to the steak, but I like to add about a tablespoon of unsalted butter to skillet. Once butter hits surface of skillet you should hear an immediate sizzle. Place steak on skillet and on high heat sear for 2 minutes on each side, depending on thickness and cut of beef.

IMG_6352

For this post I am searing a thick rib-eye steak with minimal fat marbling, and about an inch in height.

IMG_6355

Once both sides of the steak have been seared move hot skillet from the stove top to the oven and close the door for 3-5 minutes each side, depending on thickness, cut of beef and wellness of steak.

your-steak

Now if you love a medium rare steak then you will want to cook each side to the 2 1/2 minute mark each side. If you prefer your steak cooked to medium, then you will want to cook it a little over 3 minutes. At the 2 1/2 minute mark, you will pull the pan out of the oven, then turn the steak over, and then put it back in the oven and cook for 2 1/2 more minutes.

IMG_6356

Until you are a novice at cooking steak don’t feel awkward using a meat thermometer, it’s a lot better than serving an over cooked steak or worse and under cook one.

IMG_6363

Using a meat thermometer push through the center of the steak to the center of the meat to get as correct reading as possible. Once your steak is prepared to your liking remove from skillet place on a clean platter and cover loosely with foil to rest for 5-10 minutes.

Most steaks are preferred from rare to medium rare. Just my opinion but medium-well to well done leaves the steak dry and tough as there is no juice left inside to redistribute while resting.

IMG_6368

Each cut of steak has a slightly different cooking temperature for rare to well done and I included a basic chart for you to refer to.

red meat chart

IMG_6363

My Disclosure Policy

My Disclosure Policy

How to grill corn on the cob

Grilled corn on the cob; it’s not just a summer staple. It’s a summers delight!

IMG_3492

 

How many people out there in the land of the blogsphere do not know, or are unsure of how to grill corn on the cob? In my lifetime I’ve seen many variations on how to grill corn on the cob, and the unique toppings that go with this awesome summer staple  The truth of it is that there is no “correct or incorrect” method on grilling corn on the cob. What I will do is share my method with you, courtesy of Chef Bobby Flay.

First off and most important is to wash those “ears” of corn, and this is how I do that.

IMG_3493

I remove all the hairs and husk except the last 3-5 layers and rinse in cold water

IMG_3495

Once I have cleaned all the corn I put the corn in a large stock/tamales steamer pot and fill with water barely covering the ears of corn.

You want to make sure to leave just a few layers of husk, to cover the ears and create a steam while the corn is grilling.

You want to make sure to leave just a few layers of husk, to cover the ears and create a steam while the corn is grilling.

You want the corn completely emerged in water and soaking at least 20 minutes before you grill.

IMG_3502

By soaking the corn a head of time and placing wet corn on the grill creates steam from the wet husk, steaming the corn and creating a smoke flavor from charring the corn as well

IMG_3504

Don’t over crowd the grill when placing the ears of corn on it, if there is too many it will take longer, then if you had just split the ears into batches.

IMG_3505

Close lid to grill for five minutes, then check corn and rotate so all sides cook evenly. Repeat these steps till the corn is cooked.

IMG_3506

There are many variations for dressing “corn on the cob” today, so get creative.

IMG_3508

Here are a few popular choices.

Mexican style corn on the cob, can be dressed with any of the following ingredients, fresh lime juice, sour cream to mayonnaise, chopped cilantro, topped with Cotija cheese, Queso Fresco, Monterey Jack and sprinkled with ground cumin and/or paprika,

IMG_3509

Truffles & corn? Yep, I’ve read corn on the cob has been dressed with unsalted butter and truffle salt, Parmesan cheese.

IMG_3511

truffle.salt

Hey don’t toss out and remaining BBQ sauce, brush a little on an ear of corn and enjoy the smoky and sweet flavors

IMG_3512

 

Compound or Herb butter is basically a method of using room temperature butter and adding a lot of fresh chopped herbs, and lemon or lime zest and juice to your butter.

IMG_3510

Blend until well incorporated and spread it all over your ear of corn, and enjoy! 

My Disclosure Policy

My Disclosure Policy

The Basics of Outdoor Grilling

Now that summer is off and running, it’s time to go outside and get your grill on.

What ?

You have never grilled or lit a barbecue?

No worries it’s not that bad or complicated. Despite what some experts may say, one isn’t necessarily better than the other. Both have pros and cons to grilling methods, it really comes down to preference.

Today were grilling bone in “New York Strip Steak”.

First thing before you even fire up the coals get your steaks out as they need to be at room temperature before grilling or you will have steaks cooked uneven through out.

IMG_3498

Pick up a good meat thermometer and no matter what happens during the grilling process DON’T CUT INTO YOUR STEAK OR FORK IT TO SEE IF IT IS COOKED!

On any bone-in steak nearest to the bone will always be the rarest. Ideally for best flavor and tenderness you want a medium rare steak, but if you like your steak cooked well done, go for it…

Just before I start grilling my steaks I brush both sides with light olive oil, and sprinkle salt, garlic powder and fresh cracked black pepper.

Just before I start grilling my steaks I brush both sides with light olive oil, and sprinkle salt, garlic powder and fresh cracked black pepper.

 

 

Before you start make sure the grates on your grill are clean and free of any residual charred goo and gunk.

Build a nice pile of charcoal in the center of your barbecue, and add lighter fluid and not GASOLINE!

IMG_3496

Once the grill is lit let it preheat for a minimum of 20 minutes or until are an ashy orange

IMG_3495

Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.

Now that your grill is hot and the grate is clean, food won’t stick to it as much, and you will likely get some of those classic grill lines on your steak.

steak

 

Limit the amount of flips you do to the steaks. Ideally, you should flip each item once during the grilling process.

IMG_3901

Place the new york strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork!

Just before I start grilling my steaks I brush both sides with light olive oil, and sprinkle salt, garlic powder and fresh cracked black pepper.

You don’t want to put too many steaks on at once as it will slow the cooking process.

 

After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks.

IMG_3509

After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over.

IMG_3510

After another 2 minutes, rotate the new york strip steaks another 90 degrees. Now grill them for a final 2 minutes and they should be ready.

Now you can use your new meat thermometer.

Let your steak sit for about 5-10 minutes after it comes off the grill and before you dive into it. The juices will redistribute and settle as well as allowing the meat to reach its final tenderness as the temperature evens out.

Here is a chart with temperatures and grilling times.

IMG_3903

 

 

You can always stick your steaks back on the grill for a few minutes if they aren’t done enough.

 

 

IMG_3513

What do you know, now you can grill corn and steak. 🙂

 

Remember this, the longer you keep your steaks on the grill, the more well done they will end up.

Remember this, the longer you keep your steaks on the grill, the more well done they will end up.

 

My Disclosure Policy

My Disclosure Policy

 

 

 

 

Oven Seared Potatoes With fresh Herbs

 IMG_0758

Are you a potato lover whose tired of plain mashed potatoes?

Now don’t get me wrong I am a tried and true spud lover, but there’s only so many way to dress up mashed potatoes.

IMG_3508

Well it just so happens that I came across a recipe from Cooks County that takes the ordinary potato and elevates it to a not only visually a beautiful platter of potatoes, but this dish literally melts in your mouth at first bite accompanied with a crispy golden sear on the outside and with each bite you’ll get a punch of flavor from using fresh herbs and a rich chicken stock. These potatoes are to die for and very easy to make and can be served with chicken, beef or lamb.

IMG_0756

The first time I made this dish I had used only dill, it came out better than I imagined, so why not bump up the flavor next time by using a variety of herbs and for a kick of spice added red pepper flakes.

IMG_3504

If your making beef or lamb use same stock or go vegan and use vegetable stock and the result is a creamy center with a rich flavor from using good stock. Also if your main dish has a gravy or sauce these potatoes will soak it up very nicely.

IMG_0754 
Believe me when I say once you try this recipe you’ll want to make these delicious potatoes again and again, and they do make a beautiful plate of food.

Adapted from Cooks County 2006

Ingredients:
3 pounds Russet potatoes, peeled and cut into 1/2 inch thick rounds
6 tablespoons unsalted butter, melted 
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
1 1/2 tsp chopped fresh thyme
1 Tbsp parsley
2 tsp kosher salt
1/2 tsp pepper
2 cups low sodium chicken broth or use your own.
5-7 garlic cloves, finely minced (if you are not a garlic fan you can add less)
1 1/2 tsp crushed red pepper flakes or to taste

IMPORTANT NOTE: Make sure you DO NOT use a glass baking dish, use a metal baking pan. A glass baking dish can shatter in a very hot oven.

IMG_0729

Directions:

Place oven rack in upper-middle position of oven and pre heat oven to 500 degrees.

IMG_0741

Square off ends of potatoes and cut into ¾ to 1-inch thick disks.
Rinse potatoes and pat dry with paper towels.

IMG_0726

Combine melted butter, red pepper flakes, finely chopped herbs, garlic, salt, and pepper in a medium bowl.

IMG_0735

Toss potato slices in butter mixture and arrange in a single layer in a 13 by 9-inch metal baking pan.

IMG_0737

Roast in oven for 15 minutes.

IMG_0742

Remove pan from oven and use a spatula to flip potatoes over.

IMG_0747

Place back in oven for another 15 minutes.

IMG_0748

Remove pan from oven and flip potatoes over again, both sides should have a blonde color on both sides.

IMG_0749

Before putting tray back into the oven add 1 cup of your choice of stock and place back into the oven for another 15 minutes.

IMG_0751

Remove tray from oven and flip potatoes over one last time and add the last cup of stock.

IMG_0752

Back into the oven for the last 15 minutes.

IMG_3507

 

IMG_0758

 

My Disclosure Policy

My Disclosure Policy

Shades Of Shreyu

Cooking , Craft , Culture & Cuisine

Truth No Fairy Tale

Revealing Covert Abuse!

%d bloggers like this: