NudeFood: Marcella Hazan's Tomato Sauce with Onion and Butter

NudeFood: Marcella Hazan's Tomato Sauce with Onion and Butter

Two Recipes from the Cookin' Canuck

Ok, I'm making up for lost time and posting two great recipes I found on the Cookin' Canuck Blog by a fellow ex-pat Canadian who is now living in the U.S. She too was used to a wide array of multi-cultural tastes back home and now brings them to the table with some really good & easy recipes - that can be made with suburban grocery store ingredients. So if you get a craving for a little 'world party in your mouth' and you're living without the benefit of some good ethnic take-out, (do we really need another designer hamburger joint?), then these two dishes provide an excellent DIY solution. I intend to go back to her blog and check out her other recipes, like the caramel, apple ice cream sundae....thanks Dara!

~ Enjoy!




Braised Country Style Ribs in Ginger Ale & Hoisin Sauce

My notes:
1: Make more sauce than is called for
2: I added spicy Chinese garlic/chili paste to heat things up.

2 lbs. country-style (boneless) pork ribs
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 tbsp canola oil
1 tbsp peeled and finely chopped fresh ginger
2 garlic cloves, finely chopped
1 cup good-quality ginger ale
1/2 cup low-sodium chicken broth
2 tbsp hoisin sauce
2 tsp soy sauce
1 tsp arrowroot or cornstarch
2 tsp water

Preheat oven to 325 degrees F.

Season pork ribs with kosher salt and black pepper. Heat canola oil in a large saucepan over medium-high heat. Brown the pork, 2 to 3 minutes per side. Remove the pork to a plate and set aside.

Turn the heat to medium and remove all but 1 teaspoon of the oil. Add chopped ginger and garlic. Sauté for 30 seconds. Add ginger ale, chicken broth, hoisin sauce, and soya sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat. Cover the pan tightly with foil and cook in the oven until the meat is very tender, turning occasionally, about 2 hours.

Lower the oven heat to 200 degrees F. Remove the ribs from the braising liquid, place in an oven-proof dish, and keep warm in the oven.

Skim fat off the surface of the liquid. Set the saucepan with the braising liquid over medium heat and boil until the sauce reduces by half. In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sacue and cook for an additional 5 minutes.

With two forks, shred the pork into bite-sized pieces and stir into the sauce. Serve over rice. Garnish with sliced green onions.

Make-ahead: Once the ribs are cooked, remove the foil and let cool completely. Cover the saucepan and store in the fridge for up to two days. When ready to use, uncover and skim off the fat. Reheat the ribs over medium heat for about 10 minutes. Remove the ribs from the pan, keep warm, and follow the directions above for finishing the sauce.

Serves 4 to 6.

and....


Mum’s Chicken & Potato Curry

Yield: 4 servings

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

2 tsp canola oil
2 Gala apples, cut into 1/4-inch dice (I wasn't sure about the apples, but it was delicious)
3 green onions, sliced
2 tbsp minced fresh ginger
2 garlic cloves, minced
1 jar (10 oz.) mild curry paste (I use Patak's) (I used Patak's Madras curry for some heat)
8 boneless, skinless chicken thighs
1/2 cup water
1 can (14 oz.) light coconut milk
2 tsp ground cumin
2 tsp ground coriander
4 tsp water
1/2 tsp cayenne pepper (optional)
1/2 tsp kosher salt
8 small red-skinned potatoes, cut into 1/2-inch dice

Instructions

Heat canola oil in a large saucepan set over medium heat. Add apples, green onions and ginger and cook, stirring frequently, until apple begins to soften, 8 to 10 minutes.
Add garlic and saute for 30 seconds.
Turn heat to medium-low and add Patak's curry paste and cook, stirring frequently, about 5 minutes.
Turn heat back to medium and add chicken thighs and 1/2 cup water. Cook, turning chicken frequently, for 10 minutes.
Add coconut milk and turn chicken to coat.
In a small bowl, stir together cumin, coriander and 4 teaspoons water to make a paste. Stir into the curry. Add cayenne pepper, if desired. Season with salt.
Add potatoes, cover pot with lid ajar, turn heat to low to medium-low and simmer for 1 to 2 hours, or until chicken is cooked through and the gravy thickens.
Serve with basmati rice, naan, raita, mango chutney and diced cucumbers, tomatoes and bananas.

Epicurious' New England Clam Chowder (from Skipjacks)

Skipjack's New England Clam Chowder Bon Appétit | November 2000 recipe was a family favorite recipe long before we moved down to New England. I still haven't tasted any other restaurant chowder that I'd consider worthy competition. With this recipe, you can prepare the broth as thick and gloppy or thinned down as you like by adjusting the amount of flour and type of cream you use; but just be warned that the quantities listed makes A LOT of chowder. (Photo credit - find.myrecipes.com)

~ Enjoy!

Skipjack's (in Boston MA) calls for shucked fresh clams in their chowder; we've substituted canned clams, which are easier to use. Serve with oyster crackers, if desired.
Yield: Makes 8 (first-course) or 4 (main-course) servings

Ingredients
3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce
preparation

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

Paula Deen's Sausage, White Bean and Swiss Chard Soup

Stop the presses! A Paula Deen recipe that doesn't call for butter or deep frying? And it's good? This Sausage, White Bean, and Swiss Chard Soup is yummy - REALLY EASY, and may be even healthy (?).

Her recipe is probably excellent as is, but I accidentally bought & used sweet sausage instead of hot, and compensated by adding some diced andouille sausage along with the swiss chard. I also added a good squeeze of lemon juice and a bit of grated rind. Sorry, I couldn't get a picture of the soup, but you can see it through the link to the soup page above.

~ Enjoy

Sausage, White Bean and Swiss Chard Soup
Ingredients

1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
Salt and freshly cracked black pepper
Mini cornbread muffins, optional

Directions

In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes. Serve immediately with mini cornbread muffins, if desired.

Pioneer Woman's Chipotle Steak Salad

It's hot. So a steak salad for dinner sounded like a great idea to satisfy a hungry family -- and the not-really-wanting-to-cook, me. The Pioneer Woman's Chipotle Steak Salad is really easy and tasty - especially if you take advantage of the salad bar at the grocery store to augment the lonely lettuce and tomato you might have in the house. My husband LOVED the dressing and is thrilled that there is some left over to use with other meals.

Just a couple of caveats that I noticed:

1) Pioneer Woman suggests a really large quantity of mayo for the dressing because she made extra to keep in the fridge. You might want to adjust the amount you use to meet your needs. I also added a bit of lime juice to thin it out.

2) The marinade makes the steak really tasty, but it didn't do anything to tenderize it. Tough meat was the only downside. Maybe it would have been better if I had let it sit longer than 2 hrs? Or maybe I'll add some lime juice to it the next time to introduce an acid?

(photo source: Ree Drummond, Pioneer Woman)

~ Enjoy

Ingredients
30 ounces, weight Mayonnaise
11 ounces, weight Chipotle Peppers In Adobo Sauce, Reserve 2 Tablespoons Adobo
1 whole Flank Steak
3 Tablespoons Olive Oil
1 Tablespoon Worcestershire Sauce
½ teaspoons Ground Cumin
1 teaspoon Oregano
1 Tablespoon Honey
24 ounces, weight Salad Greens (spring Mix)
4 whole Roma Tomatoes, Sliced
1 whole Cucumber, Sliced
1 whole Red Onion, Halved And Sliced

Preparation Instructions
Dressing: In a food processor or blender, combine mayonnaise with canned chipotles. Blend until totally combined. Transfer to a separate container and store in the fridge.

Marinade: In a separate bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and reserved adobo sauce. Whisk to combine.

Pour marinade over flank steak, coating both sides. Cover and marinate in refrigerator for at least two hours.

Remove flank steak from fridge. Grill over high heat, only about 1 1/2 to 2 minutes per side until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.

Mound salad greens on a each plate. Drape strips of warm steak over the sides of the greens so that they’re cascading downward. Lay tomato and cucumber slices on one side of the plate, and place red onion slices on top.

Drizzle the whole salad with chipotle dressing. The warm meat on the cool salad, combined with the flavorful and spicy dressing, is out of this world.

Gluten Free Chocolate-Orange Tart from Midwest Living

Chocolate-Orange Tart
From: Midwest Living

I think you're going to like this dessert whether you prefer your food gluten free, or not. It's not complicated and is elegant enough to bring to a dinner party. The sophisticated chocolate- orange flavor comes from marmalade and liqueur (that's another word for 'booze darling' for all of you Ab Fab fans).

I suggest using dark chocolate instead of semi-sweet to cut the sweetness (which was my only complaint when I made it the first time). I even experimented and used a dark chocolate/orange flavored Lindt bar on my second try, and it turned out great.

~ Enjoy!

Servings: 10 to 12 servings
Prep: 40 mins
Total: 1 hr 10 mins
Rated : Not yet rated

Ingredients
1 recipe Almond Crust (see recipe below)
3/4 cup whipping cream
6 ounces semisweet chocolate, chopped, or one 6-ounce package semisweet chocolate pieces (1 cup)
2 tablespoons Grand Marnier, other orange liqueur, or brandy (optional)
1/3 cup orange marmalade
1 ounce white chocolate

Directions
1. Prepare the Almond Crust and set aside.
2. For filling, in a small saucepan, heat whipping cream to simmering. Remove from heat; whisk in semisweet chocolate until smooth. Whisk in Grand Marnier or other liqueur, if you like. Cool until filling begins to thicken, but is still pourable, about 30 minutes.
3. Spread marmalade over bottom of cooled crust. Pour the chocolate filling over marmalade. Cover; chill for about 20 minutes or until filling isn't quite set.
4. Using a vegetable peeler, shave the white chocolate and sprinkle over the tart. Cover and chill for about 2 hours or until filling is firm. Makes 10 to 12 servings.
Almond Crust
Combine 1-1/2 cups toasted blanched almonds and 1/4 cup packed brown sugar. In a food processor bowl or blender container, process or blend, a portion at a time, until nuts are finely ground. Transfer to mixing bowl. Stir in 1/4 cup all-purpose flour (omit for gluten free and reduce butter accordingly - I pour it in slowly until it the nuts are incorporated, but not soaked). Add 1/4 cup melted unsalted butter or regular butter, stirring until well combined. Press mixture onto bottom and 1 inch up sides of a 9-inch tart pan with removable bottom, or a 9-inch springform pan. Bake in a 325 degree F oven about 20 minutes or until golden and firm to the touch. Cool on a wire rack.
Make-Ahead Tip
Prepare tart up to 24 hours ahead. Cover and refrigerate.

(Chocolate) Peppercorn Cookies for Valentine's Day (or breakfast?)

See, this is why I don't have homemade chocolate cookies in the house - While friends like Tucker and Shannon stay thin by baking and dropping off, I tend to eat their treats for breakfast....

Today's recipe comes from Tucker, who dropped off these delicious and surprisingly named, Peppercorn Cookies yesterday. After one bite, I was addicted to the incredible chocolate beginning with the hint o' heat aftertaste. (hence the breakfast thing). I just had to share the recipe for Valentine's Day so you can either bake and drop off, or sit and enjoy ~

I found an internet version of the recipe (since that's the raison d'etre of the blog) on Food.com and added Tucker's version in red so you get the real deal. The big differences are that Tucker's cookies are chocolate based (yumm) and she rolls the dough into a log in order to slice the cookies.
~ Enjoy

Prep Time: 20 mins Total Time: 30 mins Yield: 48 cookies

Recipe
3 cups unbleached flour (Tucker uses 1.5 cups)

3/4 cup unsweetened powdered cocoa -

2 teaspoons baking powder No baking powder

1 cup butter, softened 12 T butter, softened

1 teaspoon cracked black peppercorns ( a generous t. (or more) 1/8 t ground pepper

1 pinch cayenne 1/8 t cayenne

1 tablespoon ground ginger no ginger - however, I think this would be nice

2 teaspoons ground cinnamon 3/4 T cinnamon

1/2 teaspoon ground cloves no cloves

1 3/4 cups sugar 1 cup sugar

1 1/2 t vanilla

1 egg

powdered sugar for dusting

Directions
Heat oven 375'. 350'

Combine flour and baking powder.

In another bowl, cream butter till it is pale yellow and fluffy. Gradually beat in sugar and spices, then egg. And finally, gradually beat in flour.

Roll dough into 12" log. Chill till firm ..Slice into 1/4" slices. Arrange on greased cookie sheet and bake 10-12 minutes at 350 degrees. Watch them closely since it's hard to tell if they're burning!! Sprinkle with powdered sugar when cool.
Knead dough on floured surface a few times. Divide it into 3 pieces and roll each piece to 1/8" thickness. Cut with cookie cutters and place onto ungreased (or parchment-lined) baking sheet. Bake until edges are golden, about 10-12 minutes. Cool on wire rack.

Nutrition Facts
Serving Size: 1 (1022 g)
Amount Per Serving % Daily ValueCalories 92.9 Calories from Fat 36 39% Amount Per Serving % Daily ValueTotal Fat 4.0g 6% Saturated Fat 2.4g 12% Cholesterol 14.5mg 4% Sugars 7.3 g Sodium 44.1mg 1% Total Carbohydrate 13.4g 4% Dietary Fiber 0.2g 1% Sugars 7.3 g 29% Protein 0.9g 1%

Fig and Blue Cheese-Stuffed Pork Tenderloin

OMG - I now have a signature dish. Even though I only used this Cooking Light recipe as a basis for my dinner last night - it was the perfect guide to a perfect meal.

If you like the taste combination of figs and blue cheese, you're going to love this. I started by using what I had in the house: A small pork loin blade roast (not tenderloin), Stonewall Kitchen's Fig & Ginger jam (I'm sure any Fig jam will do - you can find it by the cheese/deli displays) dried thyme, salt/pepper and blue cheese crumbles - that's it.

All I did was mix the jam, blue cheese and thyme together (you can choose your own taste concentration between figs & blue cheese depending on the ratio you use). I molded it into a log that would fit my roast, wrapped it in plastic and froze it - this is a trick to keep it from melting all over the pan when it's cooking. I then cut a slit, length-wise into the meat without piercing the end. Stuffed my frozen cheese log inside, seasoned with salt and pepper and threw it into the oven at 450 degrees for 10 mins to brown. I then removed it, spread A BIT of diluted fig jam on top and put it back in the oven at 325 degrees to finish cooking.

When it was done, I removed the pork for slicing and added a bit of white wine to the drippings and the bit of melted fig/cheese mixture in the pan to create a sauce. It was very easy and tasted like a really good restaurant meal. Not a bad use for a $4.00 piece of meat.

(photo: Cooking Light - Randy Major)

~ Enjoy

Chicken and Black Bean Chili

Hi, I'm back. Actually, I've been trying new Internet recipes but I haven't been happy enough to post them (one was a Caribbean red bean recipe to try to recreate the really yummy dish I had at Johnny Longboat- ok, who's the joker who said you didn't have to soak the beans first??? And the other recipe was a creative way to deal with Christmas left overs. Trust me, the turkey enchilada recipe lived up to it's name!).

So here we are with an easy chicken and black bean chili from http://www.allrecipes.com/ . It should actually be called 'chipotle' chili because the recipe calls for chipotle chili and I, may have added more than suggested. Still really good. My only tweaks were to use chicken thighs, not add all the water, and instead of adding green pepper sauce, I added hot Pace Picante Sauce. Ok, I also added a couple of pieces of broken taco shell to the mixture to thicken it in a gluten-free friendly way. After I added my requisite cilantro, all was good with the world. (photo: courtesy of Sherry who posted her version on the website.)

~ Enjoy!

Asian-Flavored Seared Tuna with Green Beans

Ok, here's disclaimer #1 - I know NOTHING about cooking tuna besides the fact that it should be seared on the outside and really pink on the inside. Disclaimer #2 - I'm not a big fan of fish or soy sauce. But did this stop me from trying Epicurious.com's Asian-flavored seared tuna with green beans? Heck no. Since I live in a fishing community, I need to explore and understand this whole fish-thing beyond salmon and lobster - and who knows, maybe come to like it.

This recipe came very highly recommended on the Epicurious website and I liked the fact that it was an all in one, main course and veggie. I have to admit that I tweaked it to my taste (so it relied less on the soy sauce) and really liked the results but my husband was more non-committal. We might try this recipe again once we master the art of searing fish on the BBQ (perhaps heat up a pan and do it that way?) All tips are appreciated. However, for one-inch thick pieces of fish, cooking them 2 minutes per side resulted in the requisite raw-to-pink colored center.

If it's of interest, my tweaks included: grating fresh garlic, ginger and a hint of orange rind into the soy sauce/wasabi marinade. I also added a bit of sesame oil and about 1/2 tsp of brown sugar. I marinated the fish, then removed them and placed them on the grill. As they were cooking, I threw some thawed green beans with almonds into a frying pan - gave it a minute or two to heat and crisp up before then adding the reserved marinade with perhaps, another 1/2 tsp of brown sugar. It was done by the time my husband pulled the fish off the grill four minutes later.

I thought it was a really nice change from steak and pork chops. If you do choose to make this dish, I highly recommend that you read a few of the reviews and as a result, severely cut back on the amount of brown sugar. (No photo was available on Epicurious. This photo is from a similar recipe on http://allrecipes.com//Recipe/sesame-seared-tuna/Detail.aspx)

~ Enjoy!

Pioneer Woman's Braised Short Ribs

Hi there,

I'm back online and cooking after finishing the build and moving into our new home (so that's where I packed the frying pan....).

After hanging up all my clothes, my goal yesterday was to put together a nice Sunday dinner that didn't include take-out. After a quick look on the Pioneer Woman's website, I thought her Braised Short Ribs looked like a great choice for a beautiful autumn day. And it was - with enough grease to make it seem really decadent!

I like her website because she provides pictures of every step - or, if you're impatient like Shannon, zip down to the bottom of the page where she recaps the recipe. However - Shannon - the pictures saved me from throwing away the cooked pancetta (as if I would) because the recipe doesn't tell you to put it back in the pot with the ribs.

I only changed a few things that probably don't make a difference either way: 1) I coated the ribs in Montreal Steak Spice instead of just salt and pepper, 2) I added garlic to the veggie mix, 3) I combined a small can of diced tomatoes with a bullion cube and enough water to measure 2 cups of liquid - instead of using just broth, and 4) I added more red wine (I think this is why Corbet Canyon was invented) to the gravy to add a little more wine flavor and thin out the sauce.

I served it with wasabi mashed potatoes (add wasabi paste to regular mashed potatoes for an extra kick). So if you don't mind the grease - I think you're going to like this recipe. (Photo: Ree Drummond)

~ Enjoy!

Pioneer Woman's Roasted Red Pepper Pasta Sauce

I love this woman - no not in that way... but there's nothing wrong with that... but I gotta say, her blog is amazing! (Who's backing it and how do I get in?) And is it wrong to send people to other people's blogs? Just saying - The Prairie Woman is a lot of fun and I really liked my first recipe from her site. (photo - Ree Drummond)

I tried her Pasta with Roasted Red Pepper Sauce when a friend backed out of dinner plans. While Ree made everything from scratch - I used what I had in the fridge: a jar of roasted red peppers, some roasted almonds (yes, I like them cold), goat's cheese, rice noodles and chili flakes (from the pantry). Her rendition is probably better, but this worked in a pinch and tasted really good on a rainy evening.

All I did was follow her directions, but blended the jarred roasted red pepper with the almond in a food processer (no need for extra salt), added chili flakes to the onions and garlic, and goats cheese (with wine and milk) instead of cream. I'm still wheat free so I used rice noodles.

Taaa dah - and it only took 15-20 minutes until dinner was served.

~ Enjoy!

Guy Fieri's Coconut Rice and Peas

Whole Foods got me hooked. I tried some coconut rice at their lunch counter and there was no turning back. Lots of comfort-food love.

The question was, could I make it at home? No problem. I searched the Food Network and thought the Guy Fieri Coconut Rice and Peas presentation had a great twist - lots of different tastes (coconut, garlic and chili) that blended really well - and oh ya, it has cilantro - my favorite. It was easy to make and complimented the swordfish I marinated with the recipe I picked up from Rachael Ray's mixed Greek grill (see below) - I couldn't go wrong. My only suggestions is that I upped the coconut milk vs chicken stock ratio (and added a bit of left over coconut milk at the end for an extra punch) and added grated lime rind and juice - just a preference. I find it perks up the taste.

~ Enjoy!

Rachael Ray's Greek Mixed Grill Kebabs and Pine Nut-Orzo Salad

YUMMO! DELISH, whatever you want to call it - Rachael Ray's Greek Mixed Grill Kebabs with Orzo/Pine Nut salad was so good and easy. Perfect for guests (or family) in the summer. Just be prepared to watch your leftovers leave in doggy bags.

Not much to change in this recipe - with the exception of cutting down on the amount of onion used in the salad (unless you're a big fan) and adding minced garlic to the meat marinade and the salad dressing. I'm personally trying to stay away from wheat (this month's fad) so I substituted basmati rice for the orzo and it turned out fine. I also served the salad cold so I followed the directions to the letter with the exception that I added the tomato and cucumber just before I served it. I'd also suggest you allow the meat to marinate longer than a few minutes before you grill up the kebabs - there's a lot of flavor in this recipe. (photo credit: Tina Rupp)

~ Enjoy!

Savana Cafe (Ottawa) Pad Thai

She surfs - she SCORES! I found this recipe thanks to a web post I found on : http://ottawafoodies.com/forum/861 .

I love this 'global' version of Pad Thai that I enjoyed when I lived in Ottawa. It's defined as global or international - not traditional, because it includes ketchup instead of tamarind sauce (oh, I'm a peasant - I know, but who has tamarind in the pantry?)

I'm not sure if I was introduced to the dish at Sante Restaurant (where the photo is from, thanks to http://mydinnertable.typepad.com/home/bistro/ ), or at the Savana Cafe , where this recipe is purported to originate. It's a toss up because both are similar. Anyway - this version, which I make at home, is much better than anything I've tried on the South Shore of MA, where Asian food means some variation of oil and sugar - bleck! (And why are there bacon bits in the egg rolls????)

Anyway, on to the recipe card! This may be modified, but I think it's very close to what they serve. I will transcribe the scanned version and add my own tweaks. This is a great, "I need comfort food" dish and is non-gluten friendly.

~ Enjoy!

Thai Spicy Noodles - Savana Cafe

Serves 4

Ingredients:

3/4 cup diced raw chicken (I add more - bite sized pieces)

8 shrimp peeled and deviened (I add more, and use cooked shrimp which I add at the end)

1 square tofu - diced and deep fried (I omit this part - I prefer more shrimp or chicken)

4 eggs,

1 pkg rice noodles - soaked in boiling water for 5 minutes and drained. (I like the broader variety)

3/4 to 1 cup ketchup (you can always add more later if the sauce isn't to your liking)

4 small handfuls of beansprouts

1/2 cup minced green onions

3 - 4 tbsps of roasted peanuts (you can toast them like pine nuts)

4 tbsp Meme (what is that?) or soy sauce (I use vinegar to cut the sweetness of the ketchup)

2 tbsp fish sauce - VERY IMPORTANT - it ain't Pad Thai without the fish sauce. (I use more - but not until I've done the taste test and I'm tweaking)

- Lime juice and rind, and chili flakes to taste (I like my noodles more spicy so I use Asian chili/garlic sauce)

- Chopped cilantro to taste - (more is better in my opinion)

(I also include ginger and garlic to taste - real is better, but dried works as well)

Directions:

Drain noodles. Heat oil in wok. Fry chicken and shrimp (unless you used the cooked version, then add at the end) until firm. Move the meat to the side and fry the eggs in the same wok - stir to scramble. Reduce heat. I mix the ketchup, vinegar, fish sauce, lime juice/rind, chili flakes and/or chili/garlic sauce together to form the base sauce. Add noodles and sauce to the wok.

Increase heat and stir until the noodles have absorbed the sauce. (This is where you may want to add more sauce - or parts of it, if your noodles have absorbed everything). Add bean sprouts, onions, (more lime juice/rind?), cilantro and peanuts. Toss and serve immediately.

Easy & Elegant Goat Cheese Appetizer from Epicurious.com

Want to hit a 'home run' with your guests? Try this Goat Cheese with Thyme, Peppercorns and Garlic/Lemon Oil appetizer recipe from www.Epicurious.com. So easy and looks very 'swishy'. The color combination is wonderful: white, pink/red, green and yellow. You can even take an extra minute to mold the ball into a theme shape (ie: heart shaped for Valentine's Day, or Christmas tree, etc.) Be prepared to hand out the recipe at the end of the night.

The posted reviews for this recipe are very helpful. I like to make a little extra garlic/lemon oil and add it to the cheese (not to much because the oil will make the cheese become runny) and then pour the rest of the oil over the ball in advance of the event to allow the flavors to blend in the fridge.

To form the ball, I place a piece of plastic wrap on the inside of a cafe au lait bowl and push the cheese into it. I then lift away the bowl, place the cheese ball on a platter and peel away the wrap - very easy and you don't get your fingers messy.

~ Enjoy

The Barefoot Contessa's Chocolate Cupcakes and Yellow Birthday Sheet Cake

Shannon is back with two more recipes from the Food Network's Barefoot Contessa, Ina Garten (I think she idolizes her, but that's another story). According to Shannon, and I have tasted the results, both are excellent recipes. The cupcakes always come out extremely moist and the recipe makes 24, so beware!

The Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing

Shannon uses her own traditional butter cream for the icing, as seen in the photos:
covers 12 cupcakes

1/2 cup butter
1/2 cup white shortening
4 cups confectioners sugar
A few drops of vanilla
And a little milk to help smooth it out.

She also likes the Contessa's yellow birthday sheet cake. However, since she made it in a 9 1/2 X 11 pan, she baked it for slightly longer than indicated. She also used her butter cream frosting because she was customizing the cake for an event - looks great...

~ Enjoy.

Skinny Girls’ Margarita Recipe a la Real Housewives of New York

Summer's coming - time to break out the blender! I'm not a fan of the Real Housewives series (I made it through high school once... don't need to relive the drama again), but Bethenny has brought back the 'real' marg and now we can save ourselves from ingesting corn syrup, yellow dye and the hundreds of calories that come in the bottled mixes - Ole to you, girlfriend!

You can watch her prepare the recipe on Youtube (image from http://www.bestofla.blogspot.com/)

Very nice on a hot day.

~ Enjoy

The Skinny Girls' Margarita

Blender drink (can be served over ice too)

What you’ll need:

* Half a blender full of slushy ice
* Clear Tequila (less chance of a hang over, according to Bethenny)
* (count 1, 2, 3, 4 while you pour, no need for measuring)
* A splash of fresh lime juice (I usually add the juice of one lime per drink)

* Bethenny cheats sometimes by using a splash of lemonade to extend the lime juice

* Micro plain the rind of one lime into the mix
* A splash of Cointreau, Grand Marnier or Triple Sec (2 count per drink)

Combine all ingredients and blend and/or pour over a glass of ice.

Garnish with a lime wedge and salt/sugar combination if you’d like.

Makes one serving

Eric Ripert's Eggs Benedict

Ok, so I watch Live with Regis and Kelly - so sue me. Anyway, I find their banter very funny and every once in a while, there is something more than a celebrity interview. Eric Ripert's Eggs Benedict recipe is GREAT. It is the easiest Hollandaise sauce I've ever attempted and it works wonderfully AS LONG AS YOU FOLLOW THE INSTRUCTIONS. Stay in the lines and everything will be fine. (And one day I hope to visit his restaurant, Le Bernadin in New York).

~ Enjoy:

INGREDIENTS:

4 English muffins, toasted
8 Slices smoked salmon, ham or Canadian bacon, cooked

For the Hollandaise:
2 egg yolks
2 tablespoons lemon juice
10 ounces butter, melted and hot
fine sea salt and freshly ground pepper
(I add Tarragon - to taste)

For the Eggs:
8 eggs
1 teaspoon white vinegar

5 cups water

DIRECTIONS:
Combine egg yolks and lemon juice in a blender, turn the blender on medium and drizzle the butter into the blender in a steady stream until the butter has emulsified into the eggs and is fully incorporated. Season with salt and freshly ground pepper and keep warm.

Fill a medium sauce pan with about 5 cups of water and bring to a boil. Add a pinch of salt and white vinegar to the sauce pan of water and reduce the heat to a simmer.Carefully break each egg into a small cup or bowl and gently slide the egg into the water; add more eggs, making sure not to crowd the pan.Let the eggs cook for about 2-3 minutes.Remove the eggs with a slotted spoon and let drain on a towel lined pan or plate.Repeat with the remaining eggs.

To serve, top each half of a toasted English muffin with a slice of ham or Canadian bacon and a poached egg. Spoon the Hollandaise sauce on top and serve immediately. Serves 4

Emeril's Ceviche from the Food Network

I’m feeling inspired! I’m heading to Louisville KY next month and can’t wait to go back to one of my favorite restaurants, Seviche, where I had the best Ceviche, EVER. Who knew Louisville was such a hot bed for seafood, but it’s fresh and delicious.

After my first visit, I tried to find a recipe that matched my memory of the taste I enjoyed so much. Again I turn to Emeril Lagasse of the Food Network. Of course it’s not authentic Ceviche, but it is tasty.

My tastes run more tart than sweet, so I skip the orange and pineapple juices (but a lot of people like the sweetness so play around with it). I almost perfer the Simple Ceviche recipe by Ingrid Hoffmann, but I like the color combination of Emeril's version. I substitute seeded and diced red tomatoes for the red pepper to compliment the color of the fish, yellow peppers, purple onions and green cilantro. Oh, and I’m a cilantro-freak, so I usually increase the quantity. Serve it in a martini glass with corn chips (to use as scoops) for a stylish appetizer. Someone also suggested serving it in half of a pitted avocado, which sounds quite good too. Hope you like it and I can’t wait until next month’s trip. (Photo source of similar recipe: http://www.capitalandinside.com/index.php/gourmet/283-tips-on-south-american-food-.)

~ Enjoy!

Ceviche

Recipe courtesy Emeril Lagasse, 2005
Prep Time:
15 min
Inactive Prep Time: 4 hr 0 min
Cook Time: --

Serves:
4 appetizer portions

Ingredients
12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper (I use swordfish or scallops)
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips (I didn't have any so I used corn chips)
Lime wedges, for serving

Directions
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.