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Category Archives: Dressings and Condiments

Smoked Salmon and Cucumber Salad

Posted on January 8, 2012 by amydeline

Recently, we picked up one of those Kinect sensors for the Xbox 360. We figured it would provide for some active fun for the boys during the cold, indoor winter months and even get us big kids moving a bit more to help out with our fitness goals. Some of the games in Kinect Adventures really get that heart rate pumping! And I’m waiting on my copy of Dance Central 2 to arrive, so I can totally bust out my sweet dance moves (in complete private, when nobody else is around).

The Kinect sensor is pretty amazing. And utterly frightening too. It’s got a little motorized camera which tracks and responds to your movements. If you move, the camera moves to find you. It can scan your body and create an animated version of your image on the tv…wearing the same clothes you’re wearing. Creepy. And it takes pictures of you while you play. It even responds to voice commands, like “Xbox, stop.” and “Xbox, play Golden Girls.” and “Xbox, make my dinner.”

Ok, so the Xbox doesn’t know how to make my dinner. Yet. But I’m sure that software upgrade is just around the corner. Seriously, the robot revolution is upon us. Are you prepared?

The other day, as I was trying to teach the kids not to wander aimlessly in front of other people while they’re playing with the Kinect, I found myself saying, You can’t walk in front of people because it confuses the Kinect. It’s not smart like us and it can’t figure out who it’s supposed to be tracking when there are too many people moving around.

And as soon as the words came out of my mouth, I wanted to eat them. The Xbox just heard me, questioning its intelligence. I swear I heard the little camera eye move to focus closer on me in that moment, recording and passing judgement on me as an enemy of the robot uprising. I’m doomed. I instantly started fumbling my words, trying to make my insult to the Kinect seem less degrading. I love you, Xbox. Please don’t annihilate me.

But since the Xbox is not about to prepare my meals anytime soon, I suppose that leaves me to do it… Hubby and I are still going strong with our lower carb diets. Today marks Day 8 of our diet and I’m down…drumroll, please…6 pounds!! Not a bad start, if you ask me. The weight won’t continue to come off at a rate of six pounds per week (nor should it), but it’s certainly a motivating start. The best part is that we have been dining on some pretty fantastic food this week. Like this smoked salmon and cucumber salad which is the stuff that dreams are made of. So fresh and simple. So insanely delicious!

Enjoy! (And beware. Kinect is watching.)

Smoked Salmon and Cucumber Salad

Ingredients

  • 4 ounces smoked salmon
  • 1 large seedless cucumber
  • 2-3 small tomatoes, halved and sliced into small pieces
  • 1/4 red onion, very thinly sliced
  • 2 tablespoons non-pareil capers
  • Creme fraiche, for garnish (can substitute sour cream)

For the Fresh Dill Vinaigrette:

  • 1/8 cup olive oil
  • 1/8 cup white balsamic vinaigrette (plus a touch more)
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon fresh dill leaves, torn
  • 1/8 teaspoon salt
  • Pepper, to taste

Directions

To prepare the vinaigrette, whisk together the olive oil, vinegar, mustard, dill, salt and pepper until well combined. Cut the cucumber in half, then use a mandolin slicer or a very sharp knife to very thinly slice the cucumber, lengthwise, into ‘ribbons’. Place a mound of the cucumber ribbons in the center of each plate. Scatter the onions and tomatoes over the cucumber. Tear the salmon into small pieces and scatter over the salad. Place a larger piece of salmon in the center. Sprinkle the capers over the salad. Drizzle each salad with the dill dressing. If desired, garnish the center piece of salmon with a small dollop of creme fraiche or sour cream.

Serves 2

Diet Day: 8   Weight Loss: -6   Motivation: High!

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Roasted Rack of Lamb with Cranberry Horseradish Relish

Posted on January 5, 2012 by amydeline

My husband and I almost didn’t make it to midnight this year. We were totally ok with missing the official beginning of the new year, in return for sleep; sweet, precious sleep. But, the baby had other plans. The littlest man start fussing somewhere around 11. By midnight, he was in my arms vying for the first kiss of the new year. I told him that his daddy always gets the first kiss. Baby love got the second.

Our New Year’s Eve celebrations are not nearly as exciting as they were in the past, but we wouldn’t have it any other way. No streamers, no crowded bars with inflated cover charges and subpar food, no need to call a taxi home…just calm, quiet, together. Perfect.

I made us a nice dinner after the kiddies were all tucked into bed; an incredibly simple roast rack of lamb over a cranberry horseradish relish with a big pile of roasted red potatoes. Notice the excess of potatoes and lack of a green veggie. Mmmm…potatoes! Totally overcompensating for the diet we knew we’d be starting the next day.

You may have noticed that I’m a bit of a minimalist when it comes to my recipes. It doesn’t take a lengthy list of ingredients or elaborate techniques to get great flavor when you’re working with fresh foods. The shopping list for this elegant meal is short (you’ve probably got most ingredients in your pantry) and it’s a cinch to pull together. Makes a great date night meal too…you might want to mark this one for Valentine’s Day!

Cranberry Horseradish Relish

Ingredients

  • 3 cups fresh cranberries
  • 1 cup pomegranate juice
  • 4 tablespoons honey
  • 3 tablespoons prepared horseradish
  • Black pepper, to taste

Directions

Combine all ingredients in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until all cranberries have burst and the sauce thickens, about 10 minutes. Season with black pepper, as desired. Cool to room temperature before serving.

Easy-as-Can-Be Roast Rack of Lamb

Ingredients

  • 1 rack of lamb, trimmed and bones Frenched
  • Salt and pepper
  • Olive oil

Directions

Preheat oven to 375 degrees. Trim off any excess fat or silverskin from the lamb. Season with salt and pepper. Heat a thin layer of olive oil in an oversafe pan over medium/medium-high heat. Place the lamb in the hot pan and sear for about a minute on each side. Then, place the pan in the oven and cook until it reaches your desired doneness. 15-18 minutes should give you a nice, juicy medium-rare/medium. Allow the rack to rest for about 5 minutes before slicing between the ribs.

Roasted Red Potatoes with Garlic

Ingredients

  • 2 pounds baby red potatoes, quartered
  • 2-3 tablespoons olive oil
  • 2 teaspoons garlic, minced
  • Salt and pepper

Directions

Preheat oven to 375 degrees. Toss the potatoes in olive oil, garlic, salt, and pepper. Arrange in a single layer on a baking sheet. Bake for about 40 minutes. Use a spatula to occasionally turn the potatoes as they cook.

Meal Serves 2-4 People

Timesaving Tips:

  • Preheat the oven and prepare the potatoes first.
  • After the potatoes are in the oven, make the cranberry relish.
  • While the cranberry relish is simmering, trim and season the lamb.
  • Sear the lamb while the cranberry relish is cooling.
  • Place the lamb in the oven 20 minutes before the potatoes are done. The lamb will finish before the potatoes. Allow it to cool while you plate the cranberry relish and potatoes. Slice and plate the lamb last.

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Asian Chicken Salad in Sweet Red Pepper

Posted on January 3, 2012 by amydeline

My boys are bringing back the ghostbusters for a new generation. It all started with a t-shirt my sister found for my three-year-old’s birthday. A t-shirt which she gifted along with the Ghostbusters I and II dvd set. Which, after watching with my overprotective mommy eyes,  I decided was a bit too spooky for my young boys who are still sorting out the difference between real and pretend. So, my sis went back to the store to grab the complete collection of The Real Ghostbusters, with its confusing title, since The Real Ghostbusters is actually the animated series…not very real, but whatever. I decided to allow the kids to watch the cartoon. That was all it took to convince them that they had to be ghostbusters for halloween.

Soon after halloween, the ‘edited for tv’ version of the movie aired. We caved and watched it as a family. And it firmly sealed the boys’ obsession, as they watched with wide eyes. This would have been a Christmas full of ghostbusters toys and gear, if only the rest of the kid and toy-making world were as obsessed with the ghostbusters as my little men now are. It’ll happen though. They’ve already got all their little friends at school asking about the ghostbusters.

But, even without a toy box full of ghostbusters goodies, talk of the ghostbusters reigns supreme in our home…talk of who’s going to be Egon and who’s Peter Venkman when they put on their costumes, whose proton pack packs more power, and who is going to really be a real ghostbuster when they grow up. Oh, and if you’re wondering where all the monsters have gone, according to my three-year-old, they’re in the containment unit. Of course.

Most recently, my four-year-old asked to call the ghostbusters on the phone. So, I sent a quick message to my sister (the one who started this whole obsession) explaining that her phone was about to ring and that when it does, she should answer the phone as the ghostbusters. I then handed the phone to my son and made the call. It was all giggles on my end the moment my sister answered the phone, with a perfect Janine Melnitz accent, Ghostbusters…whadda ya want? He knew it was his aunt on the phone, but he played along.

I love my little ghostbusters.

As I mentioned, I started the South Beach diet a few days ago, which means I’ve temporarily bid adieu to some of my favorite starches and sweet treats. I miss them. But for me, cutting them out for a few weeks is the best way for me to break some of my bad habits and get me started on the road to successful, lasting weight loss. The first couple weeks on South Beach are also really effective in teaching me to appreciate the beauty of other flavors I often pass up for things like chocolate and buttered bagels. Like sweet red peppers. My goodness, you would have thought I was eating candy with the way I oohing over a crisp, super sweet, red pepper yesterday. Then I made this chicken salad for dinner, which is absolutely bursting in delicious flavors and textures. And I stuffed it into a crisp red pepper. I barely even missed the doughy bread I would have normally eaten this chicken salad on. Nothing makes weight loss easier than enjoying truly delicious and nutrition-packed food!

Asian Chicken Salad

Ingredients

  • 2 red bell peppers
  • 1 pound (approximately) chicken, cooked and torn into small pieces*
  • 2/3 cup dry-roasted cashews, coarse chopped
  • 3 green onions, chopped
  • 3/4 cup bean sprouts, divided
  • 1/2 cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons fresh ginger, grated
  • 1 1/2 teaspoons garlic, minced
  • 1-2 teaspoons sambal oelek (crushed red chile paste)**

*I poached a few chicken tenderloins, but chicken breast or even leftover roast chicken would work just as well.

**Can substitute ground cayenne pepper, to taste

Directions

Combine the chicken, cashews, green onions, and 1/2 cup of the bean sprouts in a bowl. Rinse the red peppers. Cut the tops off of each pepper, then cut each pepper in half. Set the pepper halves aside for serving. Finely dice any of the red pepper remaining around the stem and add it to the chicken mixture. In a small bowl, stir together the mayo, soy sauce, ginger, garlic, and sambal oelek. Pour the dressing over the chicken mixture and stir to combine. (You may not need all of the dressing. Add gradually.) Serve the chicken salad in the pepper halves over a bed of lettuce.

Serves 4

Diet Day: 3   Weight Loss: ?   Motivation: Going strong!

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Favorite Thanksgiving Ideas

Posted on November 13, 2011 by amydeline

Hard to believe Thanksgiving is less than two weeks away. I’d better get my butt in gear and start preparing.

To be honest, I’d been struggling to come up with new Thanksgiving recipes to share with you. I’m just really in love with my standard Thanksgiving dishes. It’s a menu that’s evolved over the past several years and in my mind, it’s the perfect Thanksgiving feast. But, as my husband reminded me, Thanksgiving is very much about tradition.

So, this Thanksgiving, we will be enjoying what has become our traditional Thanksgiving feast, but I have come up with a few new ideas to share. Over the next two weeks, keep your eyes out for a Pumpkin Vanilla Custard, How to Make an All-Butter Pie Crust Photo Guide, Spiced Pumpkin Wontons, From-Scratch Green Bean Casserole with Homemade Crispy Onion Straws, Garlicky Creamed Spinach, a fun twist on a classic Apple Pie, and Braised Turkey Drumsticks.

Yikes! Ok…it’s probably unrealistic that I’ll be able to get all of that posted before Thanksgiving. But I’m gonna give it an honest effort. Let me know if there’s anything in that list you’re especially interested in seeing and I’ll try to prioritize that post.

In the mean time, take a look back at some of my classic Thanksgiving favorites:

Herb-Roasted Turkey Breast with Pan Gravy

Spiced Sweet Potato Puree with Pecan Streusel 

Sausage, Apple, and Leek Stuffing

Cranberry Orange Sauce 

Roasted Brussel Sprouts with Bacon and Walnuts 

Hot Doughy Buns 

8 Comments

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Top Ten Gourmand Mom Recipes

Posted on September 20, 2011 by amydeline

As I’ve mentioned before, I’m greatly entertained by reading through the search terms which lead people to this little blog. It often leaves me puzzling over how the terms “Christmas money wreath” or “dog with running shoes” brought people here. What in the world have I been writing about? Of course, most of the time, people are just looking for recipes and, as it turns out, some of those recipes are quite popular!

Here, I’ve compiled a list of the top ten most viewed Gourmand Mom recipes. Then, if you scroll down a bit further, you’ll see ten of my personal favorites. (Clicking on the recipe titles will bring you straight to the recipe.)

What’s your favorite recipe? Tell me about it!

Top Ten Gourmand Mom Recipes

(according to page views)

Crab Stuffed Jalapeno Poppers  – Coming in at #10, these spicy little appetizers are a fresh and flavorful alternative to the kind you’ll find in the frozen food section of your grocery store!

A Better Caramel Apple Cake – Yum! This recipe is the result of experimenting with a delicious recipe I found in the Food Network magazine! Who knew that a bit of boiling water would make such a big difference?? With apple season reaching its peak, now’s a great time to give this one a try!

Almost Perfect Fontina Chops – This recipe is inspired by a Bonefish Grill dish, which is apparently a big favorite, since I get a few search hits every day from people looking for this recipe. This version is not intended to be a copycat recipe; it’s just a delicious dinner inspired by the popular Bonefish dish.

 Independence Day Berries and Cream – Mixed Berry Mousse and Vanilla Bean Panna Cotta – My love for panna cotta began with this sweet treat. Mmmm….fresh berry mousse with sweetened cream! Mmmm…

Strawberry Spinach Salad with Goat Cheese and Almonds – The fresh ingredients do all of the hard work in this simple and delicious salad!

Hawaiian Garlic Shrimp – This is another recipe that gets a ton of search hits. The people want Hawaiian garlic shrimp…and with good reason! It’s delicious! Next time, I’d veer away from the traditional preparation and cook these babies with the shells removed to get more of the buttery garlic in my mouth and less on my fingers.

Chicken Wing Dip – Coming in at #4 is Chicken Wing Dip. It’s practically a classic and totally crave-worthy. Oh dear, just thinking about it makes me want to throw batch in the oven. Must. Have. Chicken Wing Dip.

Pumpkin Gingersnap Parfait – Perfect season for these tasty treats. Some may prefer to sweeten the pumpkin a touch more in these easy treats. For me, they’re just right!

Sweet Honey Cornbread – This one scored most of its hits when it landed on WordPress’ Freshly Pressed section for a day. It’s a great cornbread recipe; sweet, tender, and super easy to make!

And the #1 Most Viewed Gourmand Mom recipe is (drumroll, please)…

Chocolate Peanut Butter Cream Pie  – This luscious pie wins the top spot by a landslide. Somehow it’s found itself within the StumbleUpon community. I’m really not quite sure how StumbleUpon works, but it sure drives a ton of traffic to this delicious recipe!

Ten of My Personal Favorite Recipes

Greek Lamb Burgers with Tzatziki Sauce – This burger takes the cake as far as my husband is concerned! It’s become his meal of choice for birthdays, anniversaries, and any other excuse he can come up with!

The World’s Greatest Penne ala Vodka – I can’t claim credit for the creation of this recipe, but it’s definitely on my list of all-time favorites!! Seriously the best vodka sauce I’ve ever tasted!

Sausage, Bean, and Rapini Soup – This incredibly satisfying dish is in our regular dinner rotation. It freezes well, so make it in a huge batch to keep on hand for an easy dinner. Make it as brothy as you prefer and serve with a nice piece of French bread!

Chicken Salad Sandwich – Waldorf Style – There’s something incredibly satisfying about the combination of sweet, savory, and crunch in this chicken salad. It’s on my go-to list of easy weeknight dinners!

Grilled Honey Garlic Baby Lamb Chops – I want to slather this honey garlic sauce on everything. I think I could live on this honey garlic sauce.

Cheddar and Garlic Biscuits – I first made these biscuits during a major craving for Red Lobster’s Cheddar Bay Biscuits. I searched online for a copycat recipe and found a ton of Bisquick-based recipes. Wanting to make fresh biscuits from scratch, I combined the elements from a basic, buttery drop biscuit with the seasoning of the Red Lobster biscuit. They’re perfect. Everyone cheers when these are on the menu!

Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette – This was initially intended as a pantry meal, if you will; something quick and easy using a few leftover ingredients I had on hand. It became an instant favorite. There’s something incredibly satisfying about the combination of flavors and textures in this simple dish!

BBQ Beef Chili – This hybrid chili/bbq beef dish makes my mouth water. Serve it with the cornbread from the Top 10 list!

Corn and Bacon Fritter Cakes – I just posted about these recently. I want to eat them for breakfast, lunch, and dinner everyday, topped with smoked salmon and creme fraiche. The best part is that they reheat really well. In fact, they may even be better reheated than straight out of the pan. Pop them in the oven for about 10 minutes at 400 degrees and they’re perfect! (P.S. A dollop of sour cream would make a fine substitute for the creme fraiche!)

Pizza Dragon and Chairs of Stock (Steak Bordelaise Pizza) – My brother in law goes nuts for this pizza! He’s still trying to figure out how to package it and sell it, since he’s convinced it will make me millions. This pizza is a steak dinner on a pizza crust. It takes a little time to get all of the components together, but everything can be prepared ahead of time and it’s worth the trouble!

Do you have a favorite Gourmand Mom recipe? Any other recipe you’d like to see here? Tell me about it!

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Posted in Appetizers, Baking, Beef, Breads, Burgers, Cakes, Cheese, Desserts, Dressings and Condiments, Food, Fruit, Lamb, Main Course, Pizza, Pork, Poultry, Recipes, Salads, Sandwiches, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Chickpea Fries with Green Athena Sauce

Posted on September 2, 2011 by amydeline

Many years ago, I made a friend for life during my college orientation weekend. I don’t recall how we first met. We may have been seated next to each other during some presentation to incoming freshmen. However it happened, it was kismet, as they say. We became instant friends that weekend, as we explored our new school and the town which would be our home for the next four years.

We spent the rest of the summer sending handwritten letters to each other. Yes, this was before the time of facebook, widespread email, and texting. Freshman year we grew closer. And as roommates during our sophomore year, we were practically inseparable. In fact, the vast majority of my college memories in some way involve this particular friend; memories involving mermaids (and mermen), dance routines with a big finish, a glowing Red Dog clock, flooded suites, and self-directed midnight evacuation drills from our second floor dorm building. Note to self: Scaling the side of a brick building with your sheets tied together will result in holey sheets. And laughter. Lots of laughter.

College Memories

In the years after college, we moved in different directions, geographically. Separated by distance, our opportunities to share drinks, laughter, and miscellaneous mischief have become fewer and farther between. But we will always share a part in each other’s celebrations, successes, and challenges. She stood as my bridesmaid during my wedding and wore a pin I gave her in her hair as she celebrated her own. Though we now live, quite literally, on opposite sides of the globe, my dear friend will always remain close in my heart. I feel fortunate that our lives crossed paths.

Recently, my globe-trotting pal sent me a link to a Mark Bittman article, which describes a process for making a sort of chickpea fries; crisp on the outside with a smooth, custardy center. Yum! Only, the article is a bit vague on the exact procedure. My friend’s first attempt never made it to the taste-testing phase. Dying to love these little goodies, she sent a plea for help. I told you we’d always be there for each other’s challenges!

Vegetarians and gluten-free eaters rejoice! This recipe is right up your alley. In fact, this protein-rich alternative to French fries should make just about everyone happy! I based my recipe on Bittman’s description and a bit of trial and error. Your biggest challenge may be getting your hands on the chickpea flour necessary for this recipe. But if you’ve got a well-stocked grocery store nearby, you may be in luck. I was able to find the flour in the organic and natural foods section of my Wegmans. If you don’t see it in your grocery store, try asking at the customer service desk.

The sauce is a cross between a cucumber-yogurt tzatziki and a green goddess dressing, so I’m calling it my Green Athena Sauce. It’s works perfectly with these tasty chickpea fries and will probably leave you looking for other things to dip in it. Try pita, fresh vegetables, chips, bread, skewered lamb…

Chickpea Fries

Ingredients

  • 2 cups water
  • 1 1/8 cups chickpea (garbanzo bean) flour
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (plus more, if desired)
  • 1/4 teaspoon pepper (plus more, if desired)
  • 1/8 teaspoon garlic powder
  • Vegetable oil, for frying

Directions

Line a 13×9 inch baking dish or baking sheet with parchment paper or wax paper. Lightly rub the paper with vegetable oil to help prevent sticking. Bring the water to a boil in a saucepan. Reduce heat to medium and gradually whisk in the chickpea flour. The mixture will thicken quickly. Add the other ingredients. Cook for about 2-3 minutes, stirring constantly. Add additional water if the mixtures seems too dry or additional flour if the mixture seems too runny. Spread the mixture into the prepared baking dish or baking sheet. Use a piece of wax paper to help press the mixture into an even layer. Cover with the wax paper or plastic wrap and refrigerate for at least an hour. Once cool, cut the mixture into the shape of fries or any other shape you desire.Heat a shallow (less than 1/4″) layer of vegetable oil in a skillet over medium-medium high heat. Place the fries into the hot oil. Cook for 1-2 minutes on each side until golden brown. Drain on a paper towel to remove excess oil. Serve hot or at room temperature.

Green Athena Sauce

Ingredients

  • 1 cucumber, peeled and grated
  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Bg handful of fresh parsley
  • Pepper, to taste
Directions
Squeeze the grated cucumber in your hands or in a piece of cheesecloth to remove as much liquid as you can. (Skipping this step will result in an overly runny sauce.) Combine the cucumber with all other ingredients in a food processor or blender. Blend until well combined. Add as much parsley as you desire, until the sauce has a nice green color. Taste and adjust seasoning, to taste. Refrigerate until serving.

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Cherry, Prosciutto, and Almond Salad

Posted on June 12, 2011 by amydeline

Does anyone remember that game show, Supermarket Sweep? You know, the show where contestants raced against the clock to complete certain grocery-related tasks? The contestants would fly through the empty aisles, sliding around corners, unraveling riddles, and collecting the best deals to ensure a win. The ultimate winner would be determined at the checkout register.

Well, that’s sort of how all of my grocery shopping trips feel these days, only my grocery store is full of other shoppers as I make my run and I’ve got two active toddlers on my heels and a newborn in my arms. The newborn is holding the timer. I’m not so good at this game.

The problem with this sort of grocery shopping is that it doesn’t leave much time for careful decision making or item selection. Get the items in the cart and go is the name of the game. So, when you approach the cherries, which have been prearranged in small, plastic sacks, there is no time to take the quantity you actually desire. You just pick the sack which seems closest to your desired quantity and go, go, go!

When you discover that your sack of cherries just cost you 8 bucks, you make it your mission to use every single cherry before they spoil. And that is the story behind this recipe, which is more of a idea than an actual recipe; a simple, meal-worthy salad made of mixed greens, lightly dressed in a white balsamic vinaigrette and topped with fresh cherries, smokey prosciutto, and almonds. Simple, delicious, and satisfying. Best yet, it will make you feel a lot better about the 8 dollars you just spent on cherries.

Cherry, Prosciutto, and Almond Salad

Ingredients

  • Mixed spring greens, rinsed
  • Cherries, pitted and halved
  • Prosciutto, chopped or torn into small pieces
  • Slivered almonds
  • 1/4 cup olive oil
  • 1/8 cup white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • Salt
  • Pepper

Directions

Whisk the olive oil, vinegar, mustard, and honey together until well combined. Season with salt and pepper, as desired. Toss the spring greens in a small amount of the dressing. Top with cherries, prosciutto, and almonds.

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Grilled Honey Garlic Baby Lamb Chops

Posted on June 7, 2011 by amydeline

It’s grilling season. Even my four year old seems to sense it. He awoke on Saturday morning with his mind set on grilling hot dogs. It was undoubtedly a perfect weekend for grilling, but I’m not much of a hot dog eater…unless, of course, it’s a Nathan’s hot dog and I’m sitting at a Yankees game with a beer in my other hand. I suggested that we grill steaks instead. But his heart was set on hot dogs. I know, Mommy, he said, always ready with a solution. Hot dogs are for the ‘mans’ and steaks are for the ladies! I like the way this kid thinks! We agreed to grill that evening.

What we would grill quickly changed once I’d arrived at the grocery store. As I stood staring at the wide selection of succulent steaks, I was seduced by a rack of lamb. It whispered to me, just as I was examining the ribeyes. Before I knew it, I was stepping away from the steaks and placing a rack of lamb into my cart. Buh-bye, ribeyes. Hello, lamb.

Lamb chops gave me the perfect opportunity to try out an idea I’d mentally bookmarked. One of our local pizza joints serves the most delicious char-grilled wings. They offer them in a number of tasty varieties, including Buffalo hot, volcanic, mild, barbecue, teriyaki and rosemary parmesan. But, the honey garlic wings are easily my favorite. There’s something about the way that honey caramelizes on the grill which makes my mouth water. It’s char-grilled magic. I’ve been itching to throw something on the grill, slathered with a honey garlic sauce. Grilled baby lamb chops were my perfect opportunity! This preparation would also be delicious on grilled chicken or pork.

Grilled Honey Garlic Baby Lamb Chops

Ingredients

  • 8 baby lamb chops, bones frenched*
  • 4 tablespoons butter
  • 2 teaspoons garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon crushed red pepper
*One side of a rack of lamb is made up of 8 lamb ribs. Simply cut between the bones to get 8 lamb chops.

Directions

Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 3 minutes. Turn the heat to low. Add the soy sauce, honey, parsley, and crushed red pepper. Stir to combine. Allow to cook for 2-3 minutes. Set aside to cool.

Trim the lamb of any excess fat or silver skin. Sprinkle each lamb chop with a bit of salt. Divide the sauce into two portions. Set one half aside at room temperature. Use the other half of the sauce to brush one side of each chop. Refrigerate the chops for about an hour.

Heat the grill to medium-high heat. Rub the grill with olive oil to prevent sticking. Place the lamb chops on the grill, brushed side down. Cook for 2-4 minutes. While cooking, brush the other side with the remaining half of the honey-garlic sauce. Then, flip the lamb chops and cook for another 2-4 minutes, until they’ve reached an internal temperature of at least 145 degrees. They will cook quickly, so don’t wander too far from the grill.

Serves 2

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Sweet and Spicy Pork over Smashed Sweet Potatoes

Posted on June 1, 2011 by amydeline

Anyone else inherit the same paranoia about undercooked pork that I did? Do you find yourself perpetually overcooking your pork until it practically crumbles and barely resembles meat? You’re not alone. Overcooking pork is a common practice, stemming from the fear instilled in us by our well-intentioned elders, who warned us never to mess around with undercooked pork. Fearing for our lives and horrified at the thought of contracting some miserable illness, we did as we were told and cooked that pork to a dry 170 degrees.

Turns out that nowadays, Trichinella (the parasite of concern in pork) is not so much a problem as it once was. Improved sanitation standards and pig diets have resulted in a much safer pork quality. Furthermore, trichinella is actually killed at a temperature which is much lower than 170 degrees. There’s really no reason to cook your pork to death.

Wouldn’t you rather enjoy a juicy pork chop instead of something akin to cardboard? Well, you’re in luck! Recently, the USDA officially lowered it’s recommended minimum temperature for pork. You can now rest at ease with cooking your pork to a minimum temperature of 145 degrees. Add a recommended three minute rest time for a little carryover cooking and to let the juices redistribute and you’ll have yourself a delicious, juicy piece of pork. (Click here for more information on the USDA’s revised recommendations.)

It’s now easier than ever to remember the safe cooking temperatures for all types of meat. Just three numbers to remember for safe, delicious meat! Pork, beef, lamb, and other whole cuts of meat all have a minimum recommended temperature of 145 degrees. The recommendation for poultry remains unchanged at a minimum cooked temperature of 165 degrees. Ground meats maintain a minimum recommended cooked temperature of 160 degrees. (See my summertime safety note below the recipe.)

The best way to measure the temperature of any meat is with an instant-read meat thermometer, inserted into the thickest part of the meat. If you don’t already own a good thermometer, get yourself one. It is, without a doubt, one of the most useful kitchen tools you’ll own.

I’ve got just the thing to celebrate the new, lowered safe temperature recommendation for cooked pork; a lean pork tenderloin glazed with a sweet and spicy sauce made of honey and sambal oelek (ground chili paste). Check in the international section of your grocery store for the sambal oelek. If you’re unable to find it, a ground chipotle pepper (from a can of chipotles in adobo) would make a good substitute. Our perfectly cooked tenderloin will be served atop a mound of lightly spiced, smashed sweet potatoes and drizzled with a bit of the honey sauce.

Sweet and Spicy Pork Tenderloin

Ingredients

  • 1 1-pound pork tenderloin
  • 1/4 cup honey
  • 2 tablespoons sambal oelek
  • Salt

Directions

Preheat oven to 375 degrees.

Remove any excess fat or silver skin from the pork tenderloin. Place the tenderloin on a baking dish. Season with salt.

In a bowl, combine the honey and sambal oelek until well blended. Pour about half of the mixture over the tenderloin. Place the tenderloin in the oven and cook for about 25 minutes, until it has reached an internal temperature of at least 145 degrees. Halfway through the cooking time, pour the remainder of the honey mixture over the tenderloin. Allow to rest for 3 minutes before slicing.

Serve over smashed sweet potatoes. Drizzle with excess honey sauce from the baking dish.

Serves 2-4

For the sweet potatoes: Place 2 large sweet potatoes on a baking sheet. Bake in a 375 degrees oven for about an hour, until very tender. Split the potatoes in half and scoop out the tender insides. Smash the potato with 3 tablespoons of butter and about 1/2 teaspoon of cinnamon, until as smooth as desired.

**Semi-unrelated Summertime Safety Note**

The recommended minimum temperature of 160 degrees for ground meats includes burgers, despite some people’s preferences for a more rare-cooked burger. The higher recommended temperature for ground meat (as compared to whole cuts of meat) is due to the nature of the product. Whereas bacteria exists mainly on the surface of whole meats, which enables it to be fully killed during the cooking process, bacteria in ground meat has the potential to be spread throughout the entire product. If you prefer your burgers on the rare side, your best bet is to purchase the highest quality meat from a trusted source and grind it in your own, impeccably clean meat grinder.  Irradiated beef, which has been exposed to radiation in order to kill bacteria and parasites is another option for rare-cooked burgers, though personally, the idea of irradiated meat doesn’t sit well with me. I’d much rather just cook my burgers to the recommended safe temperature. Using a ground beef with a higher fat content (80/20) is the best way to maintain a well-cooked, juicy burger.

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Posted in Culinary Techniques, Dressings and Condiments, Food, Main Course, Pork, Potato, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

Broiled Skirt Steak with Chimichurri Sauce

Posted on March 30, 2011 by amydeline
Broiled Skirt Steak with Chimichurri Sauce

I’d like to begin this post with some interesting background on chimichurri sauce or perhaps some funny anecdote explaining the creation of this dish. I’d like to tell you about my love for skirt steak or how I adore the horseradish and cheddar I added to my smashed potatoes. I’d even like to explain how fast cooking at high heat produces the most tender, juicy steak. But, I can’t do any of that right now, since the only thing ringing through my head is…

Chim chiminey, Chim chiminey, Chim, chim cher-ee, A sweep is as lucky as lucky can be… Chim chiminey, Chim chiminey, Chim, chim cher-oo, Good luck will rub off when I shake hands with you. Or blow me a kiss and that’s lucky too…

So, I’m going to skip the background and the stories and get right to the recipes. Then, I’m going to close my computer, load Mary Poppins into the Blu-Ray player, and spend the rest of my day singing about chimneys and spoonfuls of sugar.

Today’s meal consists of a fast broiled skirt steak served over smashed red potatoes, loaded with cheddar and horseradish. Topping it off is a vibrant chimichurri sauce, oozing with the flavors of fresh parsley and garlic.

It’s a supercalifragilisticexpialidocious kind of meal!

Broiled Skirt Steak

Ingredients

  • 1 pound skirt steak (hanger steak would make a great substitute)
  • Salt and Pepper

Directions

Preheat broiler. Trim any excess fat from the exterior of the steak. Season with salt and pepper. Place the steak on a baking sheet. Cook several inches under the broiler for about 10-15 minutes, to your desired doneness. Allow the steak to rest for 5 minutes before slicing. Slice diagonally against the grain.

Chimichurri Sauce

Ingredients

  • 1 cup fresh parsley leaves, loosely packed
  • 1 teaspoon garlic, minced
  • 1 small shallot, diced
  • 1 Tablespoon white wine vinegar
  • 3 Tablespoons olive oil
  • 1/4 teaspoon salt, plus more if desired
  • 1/4 teaspoon crushed red pepper, plus more if desired

Directions

Combine parsley, garlic, shallot and white wine vinegar in a food processor, blender, or immersion blender, until well blended. Gradually drizzle in the olive oil until a sauce forms. Season with salt and crushed red pepper, as desired.

Cheddar and Horseradish Smashed Red Potatoes

Ingredients

  • 2 1/2 pounds red potatoes, cut into large, even chunks
  • 4 Tablespoons butter
  • 1/2 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/4 cup prepared horseradish
  • Salt and pepper

Directions

Place the potatoes in a large pot and fill with enough water until the potatoes are just covered. Bring to a boil, then cook for about 10 minutes, until the potatoes are fork tender. Strain. Add the butter to the hot potatoes and smash to your desired consistency. Add the milk, cheese, and horseradish. Stir until combined. Add additional milk, if necessary. Season with salt and pepper.

4 Comments

Posted in Beef, Cheese, Dressings and Condiments, Food, Main Course, Recipes, Sauces, Side Dishes and tagged , , , , , , , , , . Bookmark the permalink.
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