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Asian-Style Fish Tacos

Posted on July 18, 2011 by amydeline

We’re having the windows in the entire house replaced this week, turning a couple of windows into doors, installing new shutters; the works. We’re ecstatic.This project has been long awaited and will be a huge improvement to our home. But due to the age of our house and New York state laws regarding the presence of lead in the paints used around the old windows, I’m required to keep the kids out of the house while the work is being done. Makes sense, but leaves me in a bit of a pickle; semi-homeless for the week with a four year old, two year old, and a two month old in tow. Oh dear!

Oh, and did I mention that we’ve got a houseful of weekend guests arriving on the last day of the window installation?? This ought to be an interesting week.

As a result of our temporary displacement, I don’t expect to be cooking or writing very much this week. We’ll be living off of the BBQ Beef Chili, Sweet Honey Cornbread, Sausage, Rapini, and Bean Ragout, and Chicken Tikka Masala I’ve got stocked in the freezer. We’ll be back to cooking once I’m allowed back into my home. In the mean time, here’s a tasty twist on fish tacos; pan-seared tilapia fillets, combined with a crisp broccoli slaw and a spicy hoisin-peanut sauce. Enjoy!

Asian-style Fish Tacos with Broccoli Slaw and Hoisin-Peanut Sauce

Ingredients

For the Broccoli Slaw:

  • 1/3 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoon sugar
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups broccoli slaw mix (julienned broccoli, carrots, and red cabbage)

For the Hoisin-Peanut Sauce:

  • 1/2 cup hoisin sauce
  • 1/8 cup creamy peanut butter
  • 1/4 – 1/2 teaspoon red curry paste (or Cayenne Pepper)
  • 1 1/2 tablespoons soy sauce

For the Fish:

  • 4 tilapia fillets
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Vegetable Oil
  • 4 small flour tortillas

Directions

For the slaw: Combine mayonnaise, rice vinegar, sugar, garlic, salt, and cayenne until well blended. Add the broccoli slaw mix. Stir until combined. Cover and refrigerate for at least one hour, stirring occasionally to distribute the dressing.

For the sauce: Whisk together all ingredients until smooth. If preparing ahead of time, refrigerate until serving. The sauce will become thick when cooled. Warm for a few seconds in the microwave to loosen up the sauce before serving.

For the fish: Combine the flour, salt, and cayenne pepper on a plate. Press both sides of the fish fillets into the flour mixture. Shake off any excess. Heat a few tablespoons of the vegetable oil in a large skillet over medium heat. Place the fish fillets into the hot oil. Cook for about 3 minutes on each side, until the outside is golden brown and the inside is fully cooked. Place on a paper towel to remove excess oil.

To assemble the tacos: Warm the flour tortillas for a few seconds in the microwave or a warm oven. Place a mound of the broccoli slaw on one half of each tortilla. Place a fish fillet into each tortilla. Drizzle with the hoisin-peanut sauce.

Makes 4 fish tacos

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Strawberry Spinach Smoothies

Posted on July 15, 2011 by amydeline

Obsession, thy name is Strawberry Spinach Smoothies.

I honestly can’t quantify the amount of fresh baby spinach my family has consumed over the past two weeks. We are a family obsessed. It would probably behoove Popeye to snatch up whatever remaining spinach he can get his hands on, before my family calls dibs on every last green leaf. I suppose there are worse things to be obsessed with.

It all started with the Strawberry Basil Smoothie recipe I recently shared. While adding the bright green basil, it occurred to me that a bit of spinach might be a nice match to the ripe summer strawberries.

So, as soon as I was able to get my hands on some spinach, I set about making my first ever strawberry spinach smoothie. I started with just a small handful of spinach. A quick taste led to another handful. Another taste, another handful. Turns out that these smoothies can easily handle a full bag of fresh baby spinach without sacrificing any of the sweet strawberry flavor.

Now, admittedly, adding vegetables to a smoothie is not an insanely novel idea, but it’s one I hadn’t tried before and I just had to share the recipe with you! These smoothies are so insanely nutritious and delicious, you won’t be able to stop smiling. You’ll smile even wider while watching your young picky eaters happily gulp down massive quantities of fresh, spinachy goodness.

Strawberry Spinach Smoothies

Ingredients

  • 3-4 cups frozen strawberries
  • 6-8 cups baby spinach
  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • 1/2 cup apple juice, milk or water

Directions

Blend all ingredients until smooth and frosty. Enjoy!

**Tips**

Buy and freeze plenty of strawberries now, while they’re in season and priced low.

Freeze your strawberries on a baking sheet before placing in a container to help prevent them from sticking together.

Chop large strawberries before freezing to make things easier on your blender.

Freeze leftover smoothie mixture in ice cube trays. Blend your frozen smoothie cubes with a splash of juice when you’re ready to enjoy!

This recipe is fully customizable. Have fun playing around with different combinations of fruits and vegetables!

13 Comments

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Independence Day Menu Ideas

Posted on June 29, 2011 by amydeline

It’s almost time to celebrate America’s birthday; America’s number one holiday for backyard barbecues and launching brightly colored explosives into the sky.

Many of us will spend the day with friends and family, gathered around a hot grill, enjoying good summer food and cheering to independence. Check out these ideas for making your Independence Day menu extra delicious! (Click on the titles for a link to each recipe.)

And if you’re wondering how to make that tasty American flag cake pictured above, click here for a step-by-step guide.

Grilled Ribeye and Corn on the Cob with Chipotle Butter – Including lots of tips for grilling a delicious, juicy steak!

The Mona Lisa Burger – A juicy beef patty with gorgonzola, roasted garlic aioli, olives, prosciutto, onions, and sun-dried tomatoes

Grilled Honey-Garlic Baby Lamb Chops– A simple and elegant grilled alternative to burgers!

The Hangover Burger (aka The Heart Attack on a Bun) – Beef patty with bacon, chili, and spicy cheese sauce, topped with a slightly runny fried egg. Heavenly delicious!

Greek-style Lamb Burger with Tzatziki Sauce– My husband’s most favorite dish in the whole world, hands down.

Turkey Burger with Fresh Tomato Salsa– Slightly cheesy and perfectly delicious!

Barbecue Beef Chili – Pulled barbecue beef meets spicy chili in this super-satisfying dish. Totally worth the time it takes to put together. Make a huge batch and freeze the leftovers!

Baked Potato Salad – A flavorful potato salad alternative for those with an aversion to mayonnaise (like myself)!

Mediterranean Cous Cous – Simple and flavorful side dish which can be made ahead and served chilled.

Tomato-Cucumber Salad– Fresh summer tomatoes and crisp cucumber in a tangy vinaigrette.

Barley and Bean Salad – Bursting with nutrition and bright flavors!

Grilled Fingerling Potatoes– Throw them in a foil packet and pop them on the grill. Sprinkle with a bit of gorgonzola, if desired!

Dinosaur Barbecue Macaroni Salad – The only macaroni salad I’ve ever loved!

Orzo with Salmon and Cucumber – A fresh and satisfying side dish or main course on a hot summer day!

Tomato and Mozzarella Caprese – Classic and delicious!

Fresh Ginger Lemonade– A hint of infused ginger root with freshly squeezed lemons gives this lemonade that extra something special!

Mixed Berry Mousse– Pair it with a layer of vanilla bean panna cotta for an extra special treat!

7 Comments

Posted in Beef, Beverages, Burgers, Cakes, Desserts, Food, Lamb, Main Course, Potato, Poultry, Recipes, Sandwiches, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Barley and Bean Salad

Posted on June 16, 2011 by amydeline

The children are running laps around me, while shrieking a sound which lies somewhere near the edge of the audible frequency spectrum. The baby’s hunger is insatiable. And my dog just stepped in glossy, black oil-paint and decorated my wood and tile floors with a winding trail of paw prints. It’s very postmodern. Perhaps I’ll just leave it.

No time to write.

Just eat this. It’s yummy. And good for you too!

Barley and Bean Salad

Ingredients

  • 1 cup barley
  • 2 cups vegetable stock or water
  • 1 can garbanzo beans, drained
  • 1 can great northern beans or navy beans, drained
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, finely diced
  • 1 shallot, finely diced
  • 1 teaspoon garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Salt and pepper

Directions

Prepare the barley according to package directions using the vegetable stock or water. (I used fast-cooking barley, which simmered in a covered pot for about 11 minutes, until the stock was absorbed. Other types of barley will require a longer cook time.) Allow to cool, then gently fluff. Combine the cooked barley with the drained beans, sun-dried tomatoes, peppers, shallot, and garlic. Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, and mustard. Season with salt and pepper. Drizzle the dressing over the barley and bean mixture. Toss to combine. Refrigerate and serve cool.

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Baby Eggplant Stuffed with Quinoa, Goat Cheese and Sun-dried Tomatoes

Posted on June 4, 2011 by amydeline

Up until a couple years ago, quinoa was relatively unheard of. It certainly wasn’t something my family ate when I was growing up and I rarely ran across it on restaurant menus, cookbooks or online. And then, seemingly out of nowhere, quinoa seemed to explode onto the food scene. Suddenly, quinoa is everywhere. It’s actually been on a gradual rise in popularity over the past several years and now this trendy pseudograin has found a place with the cool kids, right next to cupcakes and macarons.

Despite it’s relatively new popularity, there’s actually nothing new about quinoa. On the contrary, it was once considered a sacred food source of the ancient Incas. And with good reason. Quinoa is high in protein and unique in the realm of vegetable proteins for its notable lysine content. Containing all eight essential amino acids, quinoa is considered to be a complete protein, which is especially attractive for people looking to get their protein from non-meat sources. It’s also high in fiber, vitamins, and minerals, gluten-free, wheat-free, and easily digestible. It’s truly a nutritional superfood.

A few years ago, after reading an article touting the awesomeness of quinoa, I ran to the store, bought myself a bag and prepared it with dried fruits and a bit of honey for breakfast. To be honest, I was less than thrilled with the result and hadn’t prepared it since; until yesterday, that is.

Inspired by the request of a friend, I decided to give it another try. This time, I went with a savory preparation, incorporating some of my favorite flavors; sun-dried tomatoes, garlic, and goat cheese. I stuffed all of this delicious goodness into a baby eggplant and the result was phenomenal. Seriously delicious! Have it for lunch or make it as a side dish for dinner. You’ll be happy you did.

Now, be careful to pronounce it correctly when talking to your friends about your new favorite quinoa recipe. Though, by appearance and common convention, you may assume it’s pronounced ‘Kin-O-ah’, the correct pronunciation is actually ‘KEEN-wah’. It takes me a forced effort to remember this fact. My mind thinks ‘Kin-O-ah’, while I force my mouth to say ‘KEEN-wah’. In fact, if someone started talking to me about ‘KEEN-wah’, it would probably take me a good minute before I figured out what they were talking about. It goes against my natural instincts, but ‘KEEN-wah’ it is.

Quinoa-Stuffed Baby Eggplants

Ingredients

  • 2 baby eggplants
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable stock
  • 1-2 tablespoons olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic, minced
  • 4 ounces goat cheese, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper

Directions

Preheat oven to 350 degrees.

Place quinoa and vegetable stock in a saucepan. Bring to a boil. Stir. Reduce the heat to low, cover, and gently simmer for 15 minutes, until the liquid is absorbed. Remove from heat. Keep covered and allow it to rest for 5 minutes. Gently fluff with a fork.

Meanwhile, cut the eggplants in half lengthwise. Use a knife to cut around the edges being careful not to cut through the skin. Leave about a 1/4 inch remaining around the edges. Use a spoon to scoop out the middle.

Chop the scooped eggplant into small pieces. Drizzle with olive oil. Add the sun-dried tomatoes, garlic, parsley, salt, crushed red pepper, and about 2/3 of the goat cheese crumbles. (Reserve the remaining 1/3 of goat cheese crumbles for topping the stuffed eggplants.)

Once the quinoa is cooked, gently toss it with the eggplant mixture. Rub the outside of the eggplant skins with a small amount of olive oil, then place on a baking sheet. Generously stuff each skin with the quinoa mixture. Bake for 35-40 minutes. Sprinkle the remaining goat cheese crumbles on top of each eggplant during the last 10 minutes of cooking.

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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.

Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette

Posted on May 26, 2011 by amydeline
Well, hello again! It’s been almost three weeks now since the birth of our third son and we’ve all been enjoying our babymoon period with the new little guy. Though it’s only been a few short weeks, it feels as if he’s always been a part of our family. Life is good. And aside from the growing deficit of sleep, we’ve all adjusted nicely to our new routines as a family of five.
My meal plan for the first few weeks was simple. I had no intention of cooking anything. We’d keep things simple and easy while we focused on adjusting to life with our newborn son. I’d prepared a couple tins of baked ziti and macaroni and cheese in advance and stocked the freezer with frozen pizza and a few packages of our favorite frozen chicken tikka masala (with plenty of garlic naan, of course). Takeout from our local Panera and Five Guys would round out our no-fuss dining options for the first few weeks.
***
Well, it took my husband all of a week before he went stir-crazy with the frozen foods and takeout. I knew he’d reached his breaking point when he came downstairs with a cookbook in his hands and started asking questions about the flavor of cumin and how to poach chicken. Apparently, one week is the frozen food and takeout limit for someone who is accustomed to home-cooked meals.
Now, my husband has many talents, but ever since he tried to cook the cardboard packaging along with a frozen pizza, I have a hard time handing him the reins in the kitchen. So, one week after the birth of our son, it was back to the kitchen for me. And somehow, with a few little tweaks to our routine, I’ve managed to put food on the table each night (and my husband has put down the cookbook).
Slightly-frazzled, busy moms (such as myself) will appreciate the simplicity of this make-ahead, one-dish meal. Broiled salmon is combined with crisp cucumber slices and orzo pasta in a flavorful lemon-dijon vinaigrette for a refreshing dish, which would make a perfect addition to any summer potluck! The entire dish can be prepared ahead of time and is served cold, leaving more time and flexibility to enjoy the warm days with family and friends.
***
Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette
***
Ingredients
  • 1 pound salmon fillets
  • 1-2 tablespoons olive oil, for salmon
  • 2 cups orzo pasta, uncooked
  • 1 cucumber, cut into fourths lengthwise and sliced
  • 2-3 tablespoons fresh parsley, chopped
  • 1/3 cup lemon juice
  • 1/2 cup olive oil, for vinaigrette
  • 1 1/2 tablespoons djion mustard
  • 1 teaspoon garlic, minced
  • Salt and Pepper

Directions

Preheat broiler. Place salmon fillets on a baking sheet. Drizzle with a bit of olive oil and season with salt and pepper. Place the salmon several inches below the broiler and cook for about 10 minutes, until cooked through. Cool completely, then break or chop the salmon into small pieces.

Cook the orzo according to package directions. Rinse with cool water.

To prepare the vinaigrette, whisk together the lemon juice, olive oil, mustard, and garlic. Season with salt and pepper, as desired.

Add the salmon, cucumbers, and parsley to the pasta. Toss with the vinaigrette, adding a little at a time, until the salad is well-dressed. Refrigerate until ready to serve. Serve cold.

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Fusilli with Braised Beef and Oven Roasted Tomatoes

Posted on April 18, 2011 by amydeline

The closer I get to my due date, the slower all of my movements become. I’m normally quick and efficient at most tasks. I am now painfully slow and awkward. My every movement is choreographed to a soundtrack of grunts and other sounds of physical exertion.

Ok…thankfully it’s not quite that bad, though I’m definitely better suited to sitting on my couch writing this little post than bopping around the kitchen preparing meals these days. I suspect we’ll be enjoying a lot of takeout during these next few weeks.

With my due date rapidly approaching, I just don’t have the time, energy, or motivation to deal with lengthy ingredient lists and complicated cooking steps. As I waddle my very pregnant body around the kitchen, with two active toddlers running circles around me, simplicity is essential. Heck…I’ve got a low tolerance for lengthy, complicated recipes even on my best days!

Thankfully, mouthwatering dishes with fantastic depth of flavor don’t require long, complicated ingredient lists or intricate culinary techniques. A few well-chosen ingredients and a simple slow-cooked technique can produce an extremely satisfying meal with intense flavors.

Fusilli with Braised Beef and Oven Roasted Tomatoes

Ingredients

  • 1/2 package fusilli pasta (or other pasta)

For the Beef:

  • 2 pounds beef short ribs (about 4-6 ribs)
  • 2 tablespoons olive oil
  • 2 1/2 cups beef stock
  • 1 6-ounce can tomato paste
  • 2 teaspoons garlic, minced
  • Salt and pepper

For the Tomatoes:

  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • Parmesan cheese and fresh parsley, for garnish
Directions
  • Preheat oven to 350 degrees.
  • In a large oven-safe pot or dutch oven, heat olive oil over medium heat. Season the short ribs with salt and pepper. Place the short ribs in the hot oil and cook for 1-2 minutes on each side until lightly browned. Add the beef stock, tomato paste and garlic to the pot. Stir to combine. Cover and place the pot on the middle rack of the oven. Allow to cook, covered, for 1 1/2 hours. Then, partially uncover a corner of the pot and cook for 30 minutes more.
  • For the tomatoes, toss in a bit of olive oil, salt and pepper. Arrange the tomatoes in a single layer on a baking sheet. Place in the oven for the last 35-45 minutes of the beef’s cooking time.
  • Once the beef has cooked, remove the pot from the oven. Remove the short ribs from the sauce and set aside to cool slightly. Pour the sauce into a large measuring cup. (You should have about a cup or so of sauce.) Allow the sauce to settle for a few minutes. The excess oil and fat will rise to the top. Pour off the excess fat or use a spoon to skim away the excess fat. Taste the sauce and adjust the seasoning with salt and pepper, as desired.
  • When the beef is cool enough to handle, cut off any excess fat or cartilage. Then, use your fingers or a fork to pull the meat apart.
  • To serve, cook the pasta al dente, according to package directions. Toss the pasta with the sauce. Place some of the shredded meat and several roasted tomatoes on top of the pasta. Garnish with parmesan cheese and fresh parsley.

Serves 2-4


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Chorizo and Asparagus in a Deconstructed Hollandaise

Posted on April 14, 2011 by amydeline

I love eggs. I love ’em boiled, fried, scrambled, or poached. I love ’em with hot sauce or just a touch of salt and pepper. I love them stuffed as cheesy omelets or served on top of a huge pile of corned beef hash. Deviled eggs, egg salad, and potato salad with chunks of chopped boiled eggs warm my heart. And I go gaga for bacon, egg, and cheese bagel sandwiches, most especially when they come from any bagel shop in NYC.

I love eggs. I love a slightly runny yolk with a thoroughly cooked white. I anxiously await the burst of the yolk between two halves of an English muffin and find particular pleasure in wiping up the drippings with a corner of bread. I love the little bits of scrambled egg which are tossed in fried rice. Oh, and quiche…I love quiche. Egg pie, perfectly genius. And don’t even get me started on Eggs Benedict! Oh, incredible,edible egg…you make my heart swoon!

Of all the ways I love eggs, there is nothing I love more than finding an egg in an unexpected place; in the middle of a pizza, on a burger, or set atop a mound of crispy fries. Or how about gracing a pile of perfectly roasted asparagus??

I like to think of this dish as asparagus in a deconstructed hollandaise sauce. Asparagus and hollandaise sauce are a classic pairing. Hollandaise sauce is traditionally made by creating an emulsion of egg yolks, lemon juice, and butter. A dash of salt and sprinkle of cayenne pepper complete the sauce’s seasonings. It’s a rich, buttery sauce which has a tendency to be a bit finicky to prepare. (Click here to see my step by step photo guide on how to make Hollandaise sauce.)

Today’s dish combines all the elements of asparagus with a classic hollandaise sauce, without the fuss. We’ll fry our eggs sunny-side up in a generous amount of butter, leaving the yolks smooth and runny for optimal dippability. Then, we’ll set the eggs atop piles of roasted asparagus, drizzled with a touch of fresh lemon juice. Slices of spicy chorizo sausage complete the dish.

Chorizo with Asparagus and a Deconstructed Hollandaise

Ingredients

  • 2 smoked chorizo sausages
  • 1 large bunch of asparagus
  • 1-2 tablespoons olive oil
  • Salt and pepper
  • 1 lemon
  • 1 tablespoon butter
  • 2 eggs

Directions

Preheat oven to 375 degrees.

Place the chorizo sausages in a baking dish and cook for 25-30 minutes, until thoroughly heated through. Slice the chorizo before serving.

Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Place them in the oven for the last 10-12 minutes of the sausage’s cooking time.

To cook the eggs, heat butter in a nonstick or cast iron pan over medium heat. Crack two eggs into the pan, being careful not to break the yolks. (If desired, you can first crack the eggs into a small bowl or ramekin to ensure that the yolk remains unbroken and then carefully transfer to the pan.) Cook for a few minutes, without flipping, until the whites are cooked, but the yolk remains runny. Season with a dash of salt.

To serve, arrange several asparagus on a plate. Drizzle with a squeeze of fresh lemon juice. Carefully place the fried egg on top of the asparagus and arrange the chorizo slices on the plate. Garnish with fresh lemon slices.

Serves 2


10 Comments

Posted in Eggs, Food, Main Course, Pork, Recipes, Things I Love, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.

Roasted Rack of Lamb

Posted on April 12, 2011 by amydeline

Tis the season to eat lamb! Falala, lala, la, la, la, laaaaa... Or perhaps it should be, Bababa, baba, ba, ba, ba, baaaa!

Easter is just around the corner. Children everywhere are sporting conspicuous dye-stained fingers and carry the faint aroma of boiled eggs. Their schoolwork is distracted by daydreams of the sweet treats the Easter bunny will soon deliver. Adults are counting the days until they’re released from their Lenten resolutions. And my home smells of Marshmallow Peeps and Cadbury Cream Eggs.

Traditionally, lamb and ham are popular selections for Easter dinner. For some people, Easter may be the one time a year they eat lamb. We are not those people. Around our home, lamb finds its way onto our menu on a semi-regular basis. We enjoy Greek-style lamb burgers with tzatziki sauce, shepherd’s pie, and roasted leg of lamb with fresh mint pesto. I even won a contest earlier in the year with a recipe for tender braised lamb shanks with brown-braised onions and mushrooms.

I’m so sorry adorable little lambs, but we really do appreciate your delectable contribution to our dinner table!

With Easter quickly approaching, I thought I’d share another lamb dish with you; a classic roasted rack of lamb, crusted with sweet roasted garlic, sun-dried tomatoes, and parmesan cheese. We’ll set our perfectly roasted lamb chops aside slices of toasted sourdough topped with a white bean and kalamata olive puree and a side of roasted asparagus.

Sounds kinda fancy, right?? I promise you that it’s a cinch to make! The combination of naturally flavorful ingredients does the brunt of the work. You just need to do a little arranging and then sit back and take credit for this elegant spring meal!

White Bean and Kalamata Olive Puree

Ingredients

  • 1 can cannellini beans, drained
  • 1/2 cup kalamata olives, pitted
  • 4-5 cloves roasted garlic*
  • Salt and pepper
  • 2 slices sourdough bread, brushed with olive oil and toasted in the oven
  • 2 tablespoons sun-dried tomatoes, chopped
  • Fresh parsley, chopped

*Click here to see my photo guide on roasting garlic.

Directions

Puree the beans, olives, and garlic using a blender, food processor, or immersion blender until smooth. Season with salt and pepper, as desired. Refrigerate until ready to use. To serve, spread each slice of sourdough with a generous amount of the bean puree and top with a few pieces of sun-dried tomatoes and a touch of fresh parsley.

Leftover puree makes a delicious dip or spread on veggies or bread!

Roasted Rack of Lamb with a Roasted Garlic, Sun-Dried Tomato and Parmesan Crust

Ingredients

  • 1/4 cup seasoned bread crumbs
  • 1/8 cup parmesan cheese
  • 4-5 cloves roasted garlic*
  • 1/8 cup sun-dried tomatoes, finely diced
  • 1 teaspoon rosemary
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 pound rack of lamb, trimmed and frenched
  • Olive Oil, for browning lamb
  • 1-2 tablespoons dijon mustard

*Click here to see my photo guide on roasting garlic.

Directions

Preheat oven to 450 degrees.

Combine the bread crumbs, parmesan cheese, sun-dried tomatoes, roasted garlic, and rosemary. Drizzle with olive oil and stir until moist. The mixture will still be slightly crumbly. Season with salt and pepper, as desired. Set aside.

Trim the lamb of any excess exterior fat or silver skin. Season with salt and pepper. Heat olive oil over medium heat in an oven safe pan. Place the lamb in the pan. Cook the lamb for a minute or two on each side, until lightly browned. Rub the top side with the dijon mustard, then press the bread crumb mixture into the mustard. Place the pan in the oven. Cook for about 10 minutes. Reduce the heat to 375 degrees and cook for another 8-10 minutes for medium-rare/medium doneness. Rest for 10 minutes before slicing into chops.

Serves 2


Roasted Asparagus

Ingredients

  • 1 large bunch of asparagus
  • Olive Oil
  • Salt and pepper

Directions

Preheat oven to 375 degrees. Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Bake for 10-12 minutes.

Meal Timing Tips:

  • Prepare the white bean puree and crust mixture for the lamb ahead of time. Refrigerate until ready to use.
  • Brush the sourdough slices with a bit of olive oil and place directly on an oven rack while the lamb is cooking. Once they’re toasted, you can prepare the bread with the white bean puree and sun-dried tomatoes while the lamb finishes.
  • Place the asparagus into the oven during the last 5 minutes of the lamb’s cooking time. They will finish cooking as the lamb rests.

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