Single Guy Cooking

Herbalicious Roasted Pork Loin with Roasted Brussel Sprouts

2010-06-14T08:11:00.000-07:00

Pork. I love it. Matter of fact, I can't get enough of it. In my opinion, there is no meat better than pork.

So why is pork great? Let me give you a few examples.

Smoked Baby Back Ribs
Grilled Pork Chops
Grilled Pork Chops stuffed with Prosciutto, Sage and Fontina Cheese
Pulled Pork
Cuban Pork Sandwiches
Crispy Bacon
Crispy Bacon Burgers
My Dad's Breakfast Quesadilla's with bacon
The fact that adding bacon to just about anything makes it better...
Pork Belly
Double Cut Pork Chops

The list goes on.

The difficulty comes from the cooking of pork. It is can be pretty tough to make pork tender, moist and delicious-- unless of course, you are just frying bacon. So, I've decided moving forward to cook a series of pork dishes on this blog. Starting with a classic - herb-roasted pork loin. The hardest part here is execution - ensuring the pork isn't under or over-cooked.

INGREDIENTS:
For Zie Pork:

• 1 boneless pork loin roast, trimmed - I bought a 2.5 lb pork loin, but this recipe can be adjusted up or down easily. A 2.5lb pork loin should feed 3 hungry people or 4 normal people and 5-6 people on skinny jeans diets.

• Olive Oil - as needed
• 3 rosemary sprigs, divided
• 4 large thyme sprigs, divided
• 4 sage sprigs, divided
• 3 savory sprigs (optional), divided
• 1/2 cup finely chopped shallots (2 to 3)
• 2 tablespoons finely chopped garlic
• 2 tablespoons Dijon mustard

For zie sauce:

• 1/3 cup dry vermouth
• 2 teaspoons Dijon mustard

• 1 3/4 cups reduced-sodium chicken broth

• 1 1/2 tablespoons unsalted butter

• 1 1/2 tablespoons all-purpose flour

Zie Instructions:

• Preheat oven to 350°F with rack in middle.

• Pat pork dry, this is important, and season generously with salt and pepper. In a cast iron skillet that can fit the pork loin (or preferably the roasting pan you will use if it can be placed on the stove), heat a tablespoon of olive oil. Searing the pork is super-duper critical (see the sear pictures below). Make sure to brown pork on all sides, then transfer to a large plate.

• Put a metal rack in roasting pan and arrange half of your herbs down the middle of the rack. Next, stir together the shallots, garlic, mustard, and 1 Tbsp oil and smear over top and sides of roast. It is okay if there is a thick crust of this stuff. It adds flavor. Then put roast, fat side up, on top of herbs in the rack.

Roast for about 1 hour. Then, toss remaining herbs with remaining tsp oil and arrange on top of roast.

• Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will increase 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes. Letting it rest is very important so it retains moisture. I typically cover with foil while it rests so it doesn't get cold.

Make sauce while pork rests...

• Remove rack from pan and discard herbs from rack. Either pour sauce into original skillet (like I did) or straddle the roasting pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer for 3 minutes. Strain through a fine-mesh sieve, or something similar, into a bowl or measuring cup. If you have more than 1 1/2 cups, boil to reduce.

• Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Then, whisk in the vermouth mixture you just made and simmer until slightly thickened, about 3 minutes.

• Serve pork with sauce. Enjoy.

Braised Short Rib Tacos

2010-03-27T09:47:00.000-07:00

When I arrived back to Seattle after spending three weeks in Egypt, my body was indicating three things:

(1) A headache signaling a need for my bed and sleep
(2) A cough letting me know the two pipes of sheesha I single-handedly smoked the night before was a bad idea
(3) A grumbling stomach: I was hungry for Mexican food

And to be honest, I was at a bit of a loss to satisfy craving number three. Seattle really just does not have good Mexican food… at least none that is readily available and easy to find. So, after rebalancing the oxygen:pollution ratio in my lungs and taking a 2 hour nap, I strolled across the street to an unnamed Tex-Mex joint and ate some really bad fajitas. Probably similar to a three-pack-a-day smoker chewing nicorette, I was only mildly satisfied.

I woke up the next Sunday morning, craving 3 having returned. I quickly consulted Bing.com, “Mexican Market Seattle.” The resulting options had me either traveling 10 miles outside of the city, or to a small place in Pike’s Market, Mercado Latino. Typical.

So I dialed the market and got the owner on the line, “Do you sell any meat or fresh tortillas?” I asked. No. “But, you are a Mexican market right?” Yes, we have some peppers and salsas. “Ok, well do you know of any Mexican markets around Capitol Hill [my neighborhood]?” No, sorry. I can’t think of anything in Seattle.

I am shit out of luck, I thought to myself. So, with one last source of information in mind, I text messaged a close friend who has been living out here for a number of years.

9:12AM: Where can I find a Mexican market? Craving Mexican Food :)

9:16AM: 14th and Jackson - a larger one with a butcher. Or 21st and Union, smaller one inside a Teriyaki shop. She replied.

Now knowing I could hopefully find the raw ingredients needed, I set out on a mission to self satisfy craving 3. I would make my own Mexican meal. The menu was an experiment for me, but something had I had seen my parents create on numerous occasions: braised short rib tacos, green cilantro rice, and squash topped with Mexican cheese and broiled.

I ventured to the larger Mexican market where the butcher directed to me some homemade Mexican queso fresco, an awesome spicy chipotle salsa and all the Mexican spices I could ever need. They also carried all the familiar Mexican brands of canned chipotle peppers, tortillas, and sauces. I almost, just almost felt like I was back in Dallas. Then I looked outside and saw the rain.

I left with the following ingredients.

Recipe is adapted from a great book called Tacos by Mark Miller.

For the short ribs:
8 meaty beef short ribs (or 2.25 lbs)
1 Large Orange to create two teaspoons of grated orange zest
Two Sticks of Canela
1 tbsp of vegetable oil
1 dark beer – I went with Negro Modelo, keep it Mexican
5 small tomatoes (which I blackened)
2 Tbsp tomato paste
2 canned chipotle chiles
1 tbsp of Tamarind Paste (can be hard to find at some normal grocers)
3 cloves of garlic, dry roasted
1.5 tbsps of firm packed brown sguar
1 bay leaf
¼ teaspoon of allspice
Sprig of Thyme
4 cups low-sodium beef stock
I then grabbed two stacks of freshly made tortillas: one corn and one flour. If you can't find freshly made, the best store bought brand, in my opinion, is La Tortilla Factory.

I also purchased queso fresco, onions (to caramelize in butter - recommeneded) and some house-made salsa.

Recipe:
1. Pat and dry the short ribs and then season with salt and pepper (it is very important to dry the ribs well)

2. In the braising pot (I recommend a dutch oven, like this one made by Le Creuset; however, a regular metal soup pot can work as well), heat the vegetable oil over high heat

3. Once it is sizzling, add the ribs to the pan and sear on all sides until browned. You might need to do this in batches. The ribs should have a nice brown crust on each side (takes 1-2 minutes per rib)

4. Pour in the beer and add the tomatoes to deglaze the pan (scraping brown bits off the bottom)

5. Cook, stirring for about 2 minutes

6. Add the tomato paste, chilies, tamarind, garlic, orange zest, brown sugar, canela, bay leaf, allspice, thyme and beef stock.

7. Reduce the heat to low (a very mild simmer), cover the pot and let it sit until the meat is very tender and can be pulled from the bone. This takes between 4 and 5 hours.

8. Once cooked, shred the meat and serve warm.

Two great ideas of how to serve it:
1. Create your own taco bar --- tortillas laid flat, lay on some short rib meat then garnish with crumbled queso fresco, caramelized onions, and light salsa.

2. Quesadillas – lay one tortilla flat, fill with short rib meat, cheese, onions and salsa. Place another tortilla on top then use a large flat skillet or griddle to crisp each side of the tortilla into a quesadilla

Next recipe... green cilantro rice. It is so easy, and so fresh tasting!

Chunga Chunga Fries

2010-03-11T18:16:00.000-08:00

Chunga Chunga fries are a great alternative to traditional French fries. Healthier. Arguably Tastier. And more fun to pronounce.

Why do I call them Chunga Chunga Fries? Good question. The word just popped out of my friend Tim’s mouth while cooking last Sunday. And then they were named. We are hoping to start a new style of potatoes.

Ingredients:
Fingerling Potatoes – sliced long ways into thin strips (1 lb makes two servings)
Olive Oil
Sea Salt
Fresh Ground Pepper
Fresh Rosemary
Fresh Thyme

Recipe:

1. Slice potatoes into long thin strips (varying widths and shapes)

2. In a bowl, mix olive oil (no specific amount, enough to coat the potatoes well), chopped rosemary, lots of thyme leaves, fresh ground pepper, and sea salt.

3. Place potatoes and mixture from step (2) into a plastic bag. Shake to coat potatoes well.

4. Let sit for up to 2 – 3 hours (optional)
5. Preheat oven to 420 degrees
6.. Place potatoes on cooking sheet (lay flat)

7. Bake potatoes until crispy (about 30 minutes)

You should notice that each slice is a bit different. The thinnest slices are super crispy almost burnt, while others are juicier like a roasted potato. They should be enjoyed alongside a great cheeseburger or steak, and optionally with ketchup.

The Ultimate Simple Burger

2010-03-10T21:33:00.000-08:00

A slightly complicated way to make a damn good simple burger. Well worth the effort.

Ingredients:
Prime Sirloin Steak – up to 1lb (at most) per two patties
Salt
Pepper
Vegetable Oil
Freshly Baked Brioche Bun
Condiments as desired (keep it simple)

Serve with: Thyme Chunga Chunga Fries (recipe coming soon)

Recipe:
1. Cut steak into 1 inch cubes

2. Salt, place in a sealed bag and place in fridge for up to 4 hour

3. Remove steak from fridge and rinse with cold water
4. Salt and pepper cubed steaks and then grind in a meat grinder (or blend in a food processor, like I did)

5. Form into round patties (spheres)

6. Heat oil on a griddle or iron skillet on medium-high
7. Once the pan is sizzling, sear one side of the burger patties for about 1 minute

8. Then flip and flatten patties with spatula. Cook for about 1 minute

9. Reduce heat slightly
10. Flip one last time and cook for 1-3 more minutes depending on preference for “doneness”

11. While burger is finishing, quickly toast buns with butter or in the extra oil from the burger pan or griddle.

Enjoy.

Texas Smoked Beef Brisket (and this one was Kosher too)

2010-01-05T21:21:00.000-08:00

One of my best friends from college, and certainly one of the top five people to inspire my love of cooking, Jon Jesselson visited me for one night in Dallas over the holiday break. He was flying from Colorado to Miami, and having few opportunities to see each other these days – he planned an 18 hour layover in Dallas, Texas. We would have time for just one meal… and of course – it had to be special.

Let me start by giving you some background on Jon. He is Jewish from NYC and eats strictly Kosher meat. Despite this limitation, he never ceases to amaze me with creative cuisine. I’ve seen him braise a kosher brisket in Coca Cola and pour truffle oil on just about anything you can imagine. Along with our other friend, William, we ate well in college and it was the act of cooking, eating, and entertaining our friends that really brought us together. Sunday nights at 225 S. 41st were reserved for festive dinner parties consisting of anything from gourmet grilled cheese and tomato soup or homemade pizzas to fancier meals with grilled whole halibut, polenta, and roasted brussels sprouts. I am getting a bit off track… the point is that Jon and I’s relationship, while vast and varied, was certainly enriched by a mutual respect for good food. So when Jon told me he would be in Dallas, I knew exactly what I would prepare for him: a smoked kosher beef brisket, Texas style of course. I had always told Jon about the great smoked meats of Texas BBQ culture; unfortunately though – his restricted diet had prevented us from sharing that experience. So, I wanted to prepare a meal that would be unique and he would not forget.

The recipe is surprisingly simple. The difficulty comes in preparation – a 24 hour marination of the meat, preparing a smoker and keeping it going for at least 6 hours. However, a well-smoked beef brisket is well worth the wait. This version is slightly spicy and very smokey. I hope you enjoy. And of course, feel free to tinker with the blend of spices and variations on this recipe.

Ingredients:

The Rub (This is plenty for a 2-3 lb brisket, just up the amounts for more)

½ Tbsp of high quality salt
1 tbsp of fresh ground black pepper
½ tsp of cayenne pepper
½ tsp of ground chili pepper
1 tsp of cumin
1 to 2 tsp of brown sugar
1 tsp of paprika (smoked, spicy, or sweet depending on your preference)

The Meat
Anywhere from a 2lb to 10lb piece of beef brisket will work. The bigger the piece, the more rub and cooking time needed. This piece is two lbs (note: it shrinks a lot as it smokes).

Instructions:

1. Wash the brisket in water and pat very dry with paper towels.

2. Prepare rub and the rub it all over the brisket.

3. Wrap brisket tightly in plastic wrap.

4. Let it sit in a fridge and soak up spices for 12-24 hours (you can smoke it immediately, but a length marinade time is better).

5. Take the brisket out of the fridge about an hour before cooking, allowing it to return to room temperature.

6. While the brisket is warming, prepare the smoker. Use a great smelling wood chip.

7. Sear each side of the brisket on high heat on the grill or smoker until charred brown (7-10 minutes per side, depending on size)

8. Wrap the brisket tightly in a foil pouch such that the juices will stay trapped inside. Take your time and carefully crimp the edges of the foil to lock in juices as it cooks.

9. Set the brisket on the smoker so it is not directly above the heat. Try to keep temperature around 200 degrees or so.

10. Let it smoke. At least 3 or 4 hours, up to a lot more. We smoked it for roughly 6 hours.

11. Check the smoker frequently to keep coals lit, adding woodchips, etc.

12. Once finished smoking, carefully remove the brisket from the foil pouch and retain the juice to spoon over brisket later.

13. Let the brisket sit for a few minutes before cutting into it. For some reason, this helps lock in juices and retain flavorful goodness.

I forgot to take photos of these steps... It looked so good and I was so hungry! Sorry.

14. Ready to eat? Slice against the grain. This is mission critical.

15. Enjoy.

Round 2: Pork Chop with Sage & Fontina Cheese

2010-01-04T14:07:00.000-08:00

I made this again at home in Dallas for my parents... I am a big fan.

See recipe here.

Baked Cranberry Chipotle Brie - Good For the Holidays!

2009-12-23T09:21:00.000-08:00

Ingredients:

1 Round Brie

Frozen premade puff pastry / filo dough - rectangular sheets

Fischer & Weisser Cranberry Chipotle Sauce
2 Tbsp Milk

Recipe:

1. Preheat oven to 400F

2. Scrape the rind off the top of the brie.

3. Set brie on the sheet of filo dough on a baking sheet, scraped side up

4. Liberally apply the cranberry chipotle sauce to the top of the brie

5. Start to wrape up the brie (however you please) and then lightly brush or spoon the milk on the filo dough (increases flakiness and improves texture while baking)

6. Finish bundling the brie... we created a nice square look - rather than round.

7. Place the brie in the oven and let it cook - watch it carefully. It takes about 25 minutes or so to bake thoroughly. The edges should brown and the filo dough should look flakey.

8. Once done, remove from baking sheet and let it cool (but not too much)

9. Serve on a plate with grapes and something to spread the brie on like a cracker or toasted baguette

Enjoy.

Queso & Curry

2009-12-07T16:16:00.000-08:00

On my first week at my new job at Microsoft (this past July), my team had a potluck lunch. From the sound of it, people took this 1.5 hour reprieve from the daily grind very seriously. Goat Curry, asian spiced chicken wings, short ribs, all types of noodles and rice dishes plus a variety of homemade sweets were all on the list of “who is bringing what” posted in the 6th floor kitchen of building 22, where we reside.

Being a foodie, I was both excited and anxious. As the new guy, I wanted to please my coworkers and make a strong first impression on their stomachs. That Friday, I walked into Conference Room 6211with a bag of fresh ingredients, one sharpened knife, and a cutting board. I then whipped up one mean bowl of fresh tableside guacamole just as it had been done at several Tex-Mex restaurants I frequented in Dallas. I thought to myself – what a great introduction: gourmet flair that echoes my Texan personality. Well, I must say – everyone was impressed although the guacamole did not really fit in with the assortment of Asian-inspired tastes on table. What the heck? If it’s good, its good.

Well, today – we were back at it again. With only a month left in the role on my current team, I proposed we have another potluck. And once again, the team did not disappoint. Deepak made his famous goat curry. Christine made a rich Japanese beef curry. Kaye made a very spicy red Thai curry. And I made… well let’s call it a Texas Curry – Bob Armstrong Queso Dip. Just like the guacamole, my crock pot full of 2lbs of creamy Velveeta goodness was devoured despite being the only non-Asian dish on the table.

By the way, Bob Armstrong, who’s that? This version of Queso dip comes from Matt’s Rancho Martinez in Dallas, Texas. I grew up eating at Matt’s and the BA Dip is very close to my heart. It is also apparently beloved by many Dallasites who voted it Dallas’ best queso and best appetizer… many years in a row.

This is how I make it.

Note: I made this the night before, stored in fridge, and reheated (it took about an hour for the cheese to re-melt when reheated the next day).

Ingredients:

2lbs Velveeta Cheese (it comes in a big block) – Yes, it is processed. No, it is not “gourmet,” but that is how it should be made!
1 bag of shredded Mexican Four Cheese
A quick pour of cream or milk
2 cans of Rotel with Green Chilies – drained.

3 Serrano Peppers – seeded and minced (add more for more heat)

½ pound of ground beef

½ pound of pork chorizo (or however much you want to use, traditional Bob Armstrong doesn’t have chorizo, but this adds more flavor!)

4 garlics minced
1 cup of sour cream (or more)
1 cup of guacamole (or more) – I bought it at a store, feel free to make it fresh!

Spices: 1 spoonful of cumin, cayenne pepper, black pepper, and salt or just some good ol’ taco seasoning

Serve With: Tortilla Chips or warm, fresh flour tortillas (can roll the Queso up inside tortillas… OMG)

Recipe:

1. Combine minced garlic, Serrano peppers, ground beef, chorizo and spices in a bowl

2. Brown meat mixture (from step 1) on medium/high heat with olive oil or butter in a skillet

3. Cube the Velveeta into smaller pieces
4. Place all cheeses and a touch of milk into a crock pot on high. Cover and let it start to melt.

5. Once the meat is browned (about 10 minutes), add to the crock pot along with the drained Rotel (very important to drain so it doesn’t add liquid to Queso and mess up consistency).

6. Very much recommended: add more cayenne or chili powder to make it spicier or anything else that is spicy – more diced peppers, hot salsa, etc.

7. Let is simmer – it took about an hour for the cheese to melt and consume other ingredients to make a good dip

8. Either store in fridge to be reheated and served. Or serve now.

Upon Serving:
1. Add Guacamole and Sour Cream to make this an official Bob Armstrong dip!

That’s all folks!

Hannakuh Comes Early: Ancho Chile Latkes

2009-11-18T15:35:00.000-08:00

In my pre-Seattle life at college, I lived with four Jewish guys, two of which were a major part of my inspiration to "get gourmet." They all loved to eat and were all frequently bringing great Jewish mother-made dishes from home to share with me. Other time, we were often replicating the very same recipes in our very own kitchen: matzoh ball soup, kugel, kosher meats. Always served with fresh Challah, hummus, and plenty of red kosher wine.

In the holiday spirit, and because I have a new Jewish friend here in Seattle, I decided to make my own Jewish cuisine creation: the Latke. However, I added a Texan-inspired latin twist: ancho chile.

Here is how it goes!

Buy:

2 large dried ancho chiles - these can be found at most grocery stores
1 3/4 teaspoons coarse kosher salt, divided
2 pounds russet potatoes, peeled, diced - I bought four large potatoes. I think it was way more than 2lbs. Remember to use a scale.
2 cups chopped white onions, divided
2 tablespoons chopped fresh cilantro
1 or 2 large eggs - I used two. Not sure why
1 tablespoon masa (corn tortilla mix),** toasted beforehand adds flavor. If you can't find Masa, then use plain all purpose flour

1/2 teaspoon freshly ground black pepper
6 tablespoons (or more) vegetable oil

Make:

Toast chiles in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side. Cut in half with scissors. Stem, seed, and tear chiles; grind finely with 1/2 teaspoon coarse salt in spice mill. I just banged, chopped, and mortar&pestled the heck out of the chiles.

Drape smooth kitchen towel over large bowl. Blend potatoes (make sure they are very well chopped or it won't blend) and 1 cup onions in processor until potatoes are very finely ground, scraping down bowl often. Scrape mixture into towel. Gather towel around the blob of potatos (see below) then tightly squeeze so at least 1 cup liquid drains out.

Scrape dry potato mixture from towel into another large bowl. Add cilantro, egg, masa, 1/2 teaspoon pepper, 1 1/4 teaspoons coarse salt, and 1 cup onions. Stir until mixture becomes moist and sticks together.

Heat 6 tablespoons oil in large nonstick skillet over medium-high heat. For each latke, drop 1 rounded tablespoonful or so of potato mixture into skillet; flatten to 2 1/2-inch round. Be careful here. My oil went flying and the latkes burned very, very quickly. The trick is to fry them golden brown, them crisp them more later in an oven.

Fry latkes until golden brown, adding oil as needed, about 3 minutes per side. Transfer to rimmed baking sheet.

YOU CAN DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, about 5 minutes per side.

Served well with: Apple Sauce, Sour Cream, Yogurt or in keeping with the theme: Guacamole!

Shabat Shalom

The Banquet - Good Reading

2009-11-11T15:01:00.000-08:00

Why eating and drinking well matter... in Mikhail Bakhtin's words.

Meatloaf Superior

2009-10-30T12:00:00.000-07:00

I can't take credit for the innovation that Caviarandcodfish.com brought to a very classic meatloaf dish. But I can take credit for executing on their idea and then merrily consuming it with a bottle of wine and some fantastic braised and roasted autumn vegetables in front of a TV displaying Sunday Night Football (SNF) on a rainy, cold Fall Seattle day. Just about the perfect setting if you ask me.

Last Sunday, to mark the beginning of Fall, I, along with my friend, Lori, cooked what I like to call: Meatloaf Superior. I use this term, because the decadent addition of bacon wrapped around a loaf of breadcrumb, butter, and egg mixed ground beef seems so over-the-top and rich that it reminds me of a pitch one might see on TV for Wendy's or McDonald's latest mouthwatering creation - it seems that "Crispy, Thick Applewood Smoked Bacon" is all the rage at these fast food burger joints. So why not slap it on a meatloaf?

Well Dave Thomas, I think we one-upped you. Sucka' (actually, I really doubt you care).

Ingredients:

2 cups finely chopped onion
1 tablespoon minced garlic
1 celery rib, chopped fine
1 carrot, chopped fine
2 tablespoons unsalted butter
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons Worcestershire sauce
2/3 cup ketchup plus additional as an accompaniment if desired (Go for the original 57, Heinz!)
2 pounds ground chuck (good quality, we went to the butcher at Whole Foods)
scant 1 cup store-bought bread crumbs (optional: fancy bread crumbs, we used plan Kroger brand)
2 large eggs, beaten lightly
1/3 cup minced fresh parsley leaves
4-6 slices Applewood Smoked bacon (thick cut)

Instructions:

Preheat oven to 350°F.

When you chop the veggies, make sure to chop them very finely - it is important so that the meatloaf holds together well and makes the meatloaf more flavorful.

In a large heavy skillet cook onion, garlic, celery, and carrot in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute.

In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley.

In a shallow baking pan form mixture into 1 10-by 5-inch oval loaf and lay bacon slices over the top. This was the fun part - we formed the meatloaf on a baking sheet with foil. It might be a good idea to oil the sheet or foil a touch so the meatloaf doesn't stick to it too much ---

Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155°F. And you are done:

Roasted Yams with Cinnamon and Honey + Supersized Steak in a Pan

2009-10-24T09:57:00.000-07:00

I was a hungry guy last Sunday - breakfast was two fried eggs, a pork chop, and toast. Lunch was a sandwich, and dinner, after a few hours of photography downtown and a hard workout, was a 14 oz. steak with roasted yams. I bought the yams on the spot at the grocery store. I had never cooked 'em before. I didn't have a recipe. But I figured it couldn't be tough - try to bring out the natural sweetness by slow roasting in an oven with a touch of olive oil, cinnamon, and honey. The idea tasted great in my brain, the next step was to recreate it on a plate.

Ingredients for Roasted Yams:

I purchased two large yams - but only used one. Since I was eating alone. Other necessary ingredients were olive oil (or melted butter is probably better for flavor), salt, honey, pepper, and cinnamon. There is also garlic powder in the picture to the left but I didn't use it. Not sure why it's there. oops.

The amounts of each ingredients to use are at your own discretion. I'd say about two tbsp of olive oil to lightly coat each side of each yam slice. Don't go crazy with the cinnamon - just a few sprinkles on each. Not too much pepper - you can actually skip pepper as well or substitute in a chili pepper if you want a spicy/sweet.

Instructions:

1. Preheat oven to 350 degrees. Or 335. or 375. I don't think it matters too much. I prefer 350 because its a good round number. Just make sure to keep an eye on your yams. I'm sure there is a sweet spot (temp) for roasting them - I just don't know what it is.

2. Slice yams into rings - varying size. The beauty of the varying sizes is that each slice will cook differently according to width. The thinnest will be crispier, while the thicker cut yams will be more moist and soft. I prefer the crispy - so if you want crispy - like soft yam chips - this is a great recipe!

3. Next arrange the yams on a baking tray - like so then coat lightly with olive oil and then drizzle honey over them. Use a knife to drizzle the honey over each yam slice - you don't want too much, just a few drops to add flavor. I used about two knife dips of honey for all the yams. Sprinkle on the cinammon and a couple pinches of salt. This would be also the optional step to add pepper or a chili powder/chili pepper.

4. Place yams in oven. Turn timer on for about 30 minutes so you can come check and adjust if necessary.

5. After 30 minutes or so, the yams should start to look like this - roasting but not quite done. Leave them longer if you want the thinnest slices to get crispy.

6. And then, after a bit longer, they are done. It is all a matter of how you want them done. As I said, I prefer crispier. One good option can be to turn on a broiler (overhead intense heat) in the oven for a couple minutes. This will crisp them well, and if you aren't careful like me, burn them too! These ones are pretty crispy.

The rest aren't so much:

And if you want to copy my exact meal, it the yams alongside a steak and some greens!

Smakelijk eten! Eet Smakelijk!

Windows 7 Celebration with Will's Chocolate Cake

2009-10-17T10:50:00.000-07:00

Yes, I was one of the many Microsofties who hosted a Windows 7 party over the last two weeks. See here. However, I would bet my money that noone else baked a damn good chocolate cake to celebrate. Especially one inspired by the infamous baker, William Heyer.

We dressed nerdy, ate chocolate cake and toasted good 'ol Microsoft and the launch of its great new operating system: Windows 7 - which releases on October 22nd. I highly recommend you upgrade!

The recipe was courtesy of one of my best friends in college, Will Heyer, who is definitely responsible for many from the Penn Class of 2009 gaining that freshmen 15. Whether it was cookies, cakes, breads, or even an occasional baked Mac n' Cheese - Will learned his baking skills from his Jewish mother and a few odd jobs working at famous NYC restaurants. I would say basic baking is more science than art - although Will definitely adds a touch of creative genius and artistic skill to make not only tasty cakes, but beautiful ones as well.

Anyway, the recipe is really simple since it essentially an enhancement on a devil's food box mix.

Ingredients:

18.25 oz devil’s food cake mix (such as Duncan Hines)
1 package (3.8 oz) instant chocolate pudding
¾ cup water
½ vegetable oil
4 large eggs
8 oz sour cream
8 oz chocolate chips
Confectioner’s sugar for dusting
Whipped cream or ice cream ** This is an essential ingredient and the cake is best served warm with really good vanilla bean ice cream!

Instructions:
1. Preheat oven to 350°F. Grease a 9 or 10 inch bundt pan and dust with cocoa powder. I used a rectangular pan - Will often uses a round bundt pan and even uses a pan molded like a castle - its pretty cool!

2. Place all wet ingredients in the bowl of an electric mixer. I don't own an electric mixer - I used a fork and a lot of forearm strength.

3. Add the cake mix and pudding mix to the wet ingredients and mix on high speed for 4 minutes. Mix til smooth

4. fold in the chocolate chips. Fold means add in or pour in while stirring lightly.

Optional: add in other yummy items like nuts, peanut butter chips, bananas, etc. I like to be creative!

5. Bake for 50-55 minutes or until an inserted toothpick comes out clean. I baked the cake for about 50 minutes - it depends a lot on the type of pan you use. The toothpick trick is good, but remember the chocolate chips will melt on the inside so the toothpick might not actually come out clean.

6. Close your windows and let the smell of chocolate cake permeate your apartment!

7. Let cool before removing from pan. Oh man, this is the hardest part. I can barely resist sinking a fork into it.

Optional: Decorate cake with icing, candles, edible sprinkles, etc. This is the fun part!

8. Dust with confectioner’s sugar before serving with whipped cream or ice cream.

עס געזונטערהײט - Est gezunterhayt!

Pork Chop Saltimbocca Senza Prosciutto con Sautéed Spinache

2009-09-29T20:59:00.000-07:00

I’ve eaten a lot of great pork chops in gourmet restaurants– double cut, moist, and charred to perfection. However, pork chops are something I haven’t eaten at home since a kid (when my mother would lightly fry them or bake them in a homemade chutney sauce). And I certainly didn’t cook too many of them in college considering I lived with three partially Kosher jewish guys – who did not restrict my cooking but since we always cooked great meals together, pork chops were not even close to making the menu.

So, getting off work late the other day, I headed to grocery store. I wanted to keep it simple – browsing the meat and seafood aisle for a main ingredient – chicken breast, steak, salmon? I’ve done it all so many times. Then I spotted three inch thick bone-in pork chops - at only $4. They looked good raw, who knows how they’d turn out after I was done with ‘em.

This dish is of Italian origin, it is typically stuffed with prosciutto (I opted not to); however, I did add a generous amount mention buttery Fontina and fresh sage chopped from my windowsill herb garden.

Ingredients:

2 (1-inch-thick) center-cut rib pork chops (make sure they are thick enough)
2 sage leaves, chopped up
2 or 4 slices of Italian Fontina – I bought a packaged Fontina at the store. Very unique flavor.
Optional: 2 thin slices prosciutto (1 ounce)
Olive Oil
1 large garlic clove, or more if prefer, finely chopped
1 (10-ounce) bag fresh spinach, stems discarded (spinach really cooks down!)
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Instructions:

1. Preheat oven to 450°F with rack in middle
Cut a deep, wide pocket in each pork chop.

2. Sprinkle half of sage into each pocket then stuff pockets generously with cheese and prosciutto. I stuffed them pretty full such that the cheese was melting out.

3. Very important: Pat chops dry (allows for better searing experience and crust) and season with 1/4 tsp each of salt and pepper (total).

4. Heat 1 Tbsp oil in a 12-inch ovenproof heavy skillet or stainless steel pan over medium-high heat until it sizzlin’.

6. Cook chops until one side is golden, about 2 minutes (be careful not to overcook) then turn chops and transfer skillet to oven. Let it roast (and the cheese and prosciutto add flavor and moisture) until cooked through, about 5 minutes.

7. While chops cook, heat remaining more olive oil in a pan or small pot over medium heat.
8. Add and sauté garlic until browned and softened, a couple minutes.

9. Add spinach and cook, covered or uncovered doesn’t matter to me, stirring occasionally, until wilted, about 3 to 5 minutes depending on how wilted you want it. Season with salt.

10. Transfer chops to a platter.

11. Now make a great sauce using the remnants.

12. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits for a couple minutes as it thickens up, then pour sauce over pork.

13.Serve pork aside spinach.

INDULGE

Ashmore Breakfast Quesadillas

2009-09-29T18:44:00.001-07:00

The rain has started in Seattle, Dallas Cowboys games are well under way, and I am now craving the flavors of home in Texas --- I recently cooked up an Ashmore family treat...

---

From http://www.mickeyashmore.blogspot.com/ (my other blog),

Every Christmas morning, after opening gifts, eating a bit of coffee cake, and enjoying multiple cups of coffee to power us through the morning, my dad makes his signature breakfast quesadillas. This year - given my interest in food and cooking, I decided to document and follow along so all can find as much pleasure as we do in this great ashmore-inspired recipe!

Gathering the Ingredients:
Yesterday (Christmas Eve) we drove down into the Mexican part of Dallas to La Hacienda super market - a Mexican market that sells hard-to-find Mexican products to Dallas' Latino community. Shopping at La Hacienda is a great experience - and compared to Whole Foods, a bargain. Speaking Spanish is a major plus and if you go around lunchtime, sample some dishes at in-store Taqueria. We went to purchase several of the the dish's main ingredients:

Ingredients:
- freshly-made corn tortillas
- panela and queso fresco (two white mexican cheeses that come in large blocks or circles. They are soft, moist and very mild with a crumbly texture. Neither melt very well, which provides a unique texture to quesadilla although not traditional. That is why we love it! We use La Vaquita brand Queso Fresco.
- a bunch of cilantro
- roasted raspberry chipotle sauce
--> We use Fischer & Wieser's "The Original Roasted Raspberry Chipotle Sauce" (read more about it below)
- apple smoked bacon (fried crispy)
- chopped seranno peppers

Prep:
1. Tear apart cilantro but keep leaves intact
2. finely chop seranno peppers
3. Fry bacon very crispy (save a bit of the grease for quesadilla griddle and to make really good eggs on the side) and set aside
4. Use cheese slicer to cut slice panela and/or queso fresco
To Make Quesadilla (before grilling):
1. Set one corn tortilla on a plate
2. Cover with single later of queso fresco or panela
3. Drizzle on rasperberry chipotle sauce (don't go too crazy)
4. Tear one piece of crisp bacon into three or four pieces and lay across sauce and cheese
5. Add a few leaves of cilanto and three of four pieces of Seranno pepper(beware of heat)
6. Drizzle on a touch more raspberry chipotle sauce and a squeeze of lime
7. Top with another corn tortilla

Cooking Recipe:

1. Heat a griddle (or flat bottomed pan) and spread a little of the leftove bacon grease on it
2. Once it is very hot, place the quesadilla on the griddle
3. Let it sit until crispy on one side and flip (wait)
4. Once both sides are crispy, remove from the griddle and enjoy... (we always cut the quesadilla into quarters and serve)

Get 'Em While Their Hot

----------------------------------------------------------------------------

Fischer & Wieser's Roasted Raspberry Chipotle Sauce

This specialty, gourmet sauce was created by two German families from Fredericksburg, Texas (in the Hill Country). The sauce won them widespread recognition and can be found in gourmet grocery stores all across the country and also on their website, http://www.jelly.com/., for $8.95 per bottle. Here is a description from the site:

The sweetness of the fresh raspberries is the perfect contrast to the spicy smoke of the chipotle pepper. This award winning sauce is delicious with any meat, fish or fowl. Also great right out of the jar and poured over a soft cheese and served with crackers.

F&W sells a variety of other gourmet products - all of which are made from the highest quality ingredients and often come directly from their farms.

Queso Fresco and Panela Cheese

As I mentioned earlier, I am a big fan of La Vaquita brand (www.castrocheese.com) mexican cheese, particularly the Queso Fresco. We use it on the quesadillas. They are a great company that makes a variety of fantastic cheeses - the Queso Fresco being their signature product. I'd definitely recommend checking it out.

To make queso fresco, milk is curdled, salted, and lightly pressed. The aging process for the cheese is very brief, usually no more than a few days, and then the cheese is sent to market. It is very similar to cheeses known as pot, basket or famers cheese and reminds me a lot of the Indian paneer or a very mild feta cheese. It is almost always made from cow's milk.

We also bought and use fresh Panela cheese - similar to queso fresco, Panela reminds me of greek feta cheese that reminds me of a high-moisture mozarella that does not necessarily melt under high heat.
Due to their crumbly nature, both of these cheeses are typicaly used to crumble over black beans, soups, and salads.
-------------------------------------------------------------------------------------------

Braised Cuban Pork with Rosemary Potatoes, Cinnamon Roasted Carrots, and Lemon Parmesan Asparagus

2009-09-14T21:33:00.001-07:00

One of my best friends from Dallas, David, was in town visiting this weekend from San Francisco. David, also a single guy (though he has a girlfriend, I'll define "single" later) living in a new town, shares a passion for cooking and eating well. Similarly, he struggles with the typical challenges of a single guy cooking for himself, friends, and a lucky lady or two. Nonetheless, like me, he is determined to find creative and resourceful solutions to eat well by his own means.

Saturday night, we enjoyed a surprisingly terrific meal at a new Latin restaurant, Meza, near my apartment. The dishes were awesome with a focus on small plates with a lot of Cuban and South American flavors. The highlight of our meal was the Havana – a Cuban sandwich with succulent braised then pulled pork, caramelized onions, melted cheese, cilantro, banana peppers and a variety of spices and sauce on a fresh oiled baguette- served warm. The sandwich was so good we woke up Sunday morning still talking about it. We were determined to replicate the Cuban flavors like the eccentric chef at Meza, whose peculiar attempt to keep his recipe secret while simultaneously announcing the ingredients as he dropped them into a sizzling pan made us chuckle. We would eat braised pork for an early dinner that night before David departed.

Within two hours, we left the Ballard farmer’s market with a pork hock (butt) and an assortment of locally grown, organic veggies: purple and yellow potatoes (all sizes, shapes, and textures), a bunch of carrots, and Walla Walla onions. With a little more than five hours before David left, we got home and straight to cooking.

The meal was fantastic - although not quite as good as the pork we enjoyed before (granted, it wasn’t served in a warm baguette with cheese, spicy sauce, etc.), we were still very happy with the final product. If we did it again, marinating the meat for 24 hours rather than 24 minutes, and braising for three plus hours, not two. Also, purchasing a smoked pork butt, not raw may have affected the braising process. We roasted rosemary potatoes and sautéed a simple asparagus in parmesan on the side – an atypical combination of sides for Cuban braised pork but definitely a good addition nonetheless.

Ingredients:

The main event:
1.5 to 2 lb pork hock/butt (we bought smoked, not necessary) - could also use pork shoulder

The Marinade:
1 tbsp olive oil
The juice from one large orange, one large lemon, and one large lime
A handful of chopped fresh parsley
Four garlic cloves, mashed
10 shakes of pepper
generous tsp of cumin
generous tsp of salt
A bit of fresh oregano

For braising:

1 shot of fine tequilla, or 2 shots (one for the chef, one for the pork)

2 cups white wine (one for pork, one for drinking) - we used a Riesling (a bit sweeter)

Instead of wine, dark rum could be a better substitute - it was Sunday, liquor stores were closed so we resorted to wine.
4 carrots chopped into 1/4, 1/2 and inch long pieces (for variety)
1/2 of Walla Walla sweet onion diced
A lot of chicken stock

Recipe:

Combine all marinade ingredients in a zip lock bag and shake to mix (see above photo). Marinate 24 hours, occasionally turning to make sure all sides of the meat are treated.

Preheat oven to 330F.

Heat oil in braising pot/pan/oven on high. Once the oil is sizzling, brown pork hock on all sides. Once browned, transfer to plate then add onions and carrots to pan and brown until softened. Deglaze pan with one shot tequilla and white wine. Scrape any brown bits off bottom of pan. Return the rest of marinade to the pot, plus pork and enough stock to cover the piece of meat.

Given you didn't forget to preheat oven, place pot in oven. Cover and cook for three hours, turning once or twice. If liquid gets too low, add some water.

When done, place on a cutting board, tent with foil, and allow to rest for 15 minutes before carving.

¡Buen provecho!

Linguine with Garlicky Shrimp and Christmas

2009-09-14T21:07:00.000-07:00

It would be an injustice to eave the best part of my cooking date meal (see previous post) out of this blog: what my date cooked. Even though it wasn't cooked by a single guy, it did fit the description of something I would cook: simple, tasty, not resource intensive, and creative.

She made a tasty and aesthetically pleasing Linguine with Shrimp and Christmas. Christmas, huh? Yes -- verdant green arugula and bright red baby tomatoes with garlic and lemon added a sparkle reminiscent of Christmas. It was quite tasty.

Ingredients:

1 lb of Linguine Pasta - enough for 4-6 servings

2 shallots, diced

2 garlic cloves, minced (or more if you are a garlic fanatic like me)

14 oz of shrimp (10 - 12 good size shrimps minimum), best to buy deveined and peeled ahead of time. I like leaving tail on.

1/4 cup of lemon juice (2 lemons) plus lemon zest

1/4 cup chopped parsley

Olive Oil

1 cup of Water Saved from Boiled Pasta (not sure necessary though)
Salt and Pepper to Taste.

A bunch of Arugula (enough to make a few salads)

20-40 small, red baby tomatoes

Recipe:

- Combine 1 tbsp olive oil and lemon zest in small bowl and reserve

- Bring a large pot of salted water to boil over high heat. Add pasta and cook until tender but still firm to the bite (known in Italian as al dente), stir occasionally and cook for 8 - 10 minutes (remember pasta continues to cook even after heats off and its sitting in a strainer).

While pasta boils, now you gotta make the ingredients to add:

- Saute garlic and shallots in olive oil on high heat for a couple minutes in a pot or pan large enough to also handle adding the linguine later. Next, add shrimp, and cook until pink (about 5 minutes). Add lemon juice + olive oil, lemon zest, salt, pepper and linguine and lower heat a bit. Then add arugula and baby tomatoes. Stir, but be gentle. Add parsley at the end. Mix a bit more.

- Serve and enjoy. Optional: spoon on grated Parmesan cheese. Shown here with Moroccan Chicken.

Buon Appetito!

Cooking Date: Moroccan Braised Chicken & Linguini with Garlic Shrimp

2009-09-13T09:07:00.000-07:00

I’ve cooked for plenty of women before; but, never had I cooked alongside any female other than my mother and a close friend or two – and never in the context of a “date.” Only knowing each other for a couple weeks, it sounded like a fun proposition. We were to each cook a separate dish – hopefully complimenting ones; working simultaneously, but separately (although offering a helping hand), each trying to dazzle, or at least not disgust, the other’s taste buds.

I cooked a braised chicken dish reminiscent of my time in Fez and Marrakesh – the braising liquid infused with olives, lemon wedges, almonds, honey, and a blend of Moroccan inspired spices: paprika, cumin, and cinnamon. Each bite was powerful, the flavors mixing to create a strong flavor but still distinct such that olive, lemon and cumin can be tasted apart.

She made a simple linguini and shrimp sophisticated with lemon juice, arugula, baby tomatoes, plenty of garlic and a good dose of olive oil. Italian and Moroccan – both with tones of lemon – went surprisingly well together. As did the two chefs in the kitchen, ; ).

On a Single Guy Cooks note, this dish was simple, fairly inexpensive and the most exhaustive resource is time and patience. I would recommend reading the previous post to familiarize yourself with the process of braising (although, honestly, its far from rocket science).

Ingredients:

The spice mix:

1 tbsp of paprika

2 teaspoons ground cumin

1 teaspoon of cinnamon

1 tbsp of white flour

1 teaspoon ground ginger (or minced/paste out of bottle)

1 Whole Chicken, cut into 8 pieces and trimmed of excess fat, skin, etc. (this means: two breasts, two thighs, two drumsticks, and two wings - pretty standard)

1 large white onion – sliced up

2 Lemons (preferably Meyer) – feel free to adjust amount of Lemon based on your liking. I used two very large lemons, squeezing juice from one and cutting the other into 8 wedges. It was the dominant flavor.

1 tbsp of honey

Handful of almonds (or other nut of choice: cashews could work as well)

2 to 4 garlic cloves – minced or smashed

½ cup of white wine

½ cup green olives (can buy them canned)

2 cups (or a bit more) of chicken broth

1 to 2 tbsp of olive oil

Instructions:

1. Pat dry chicken and cover generously with salt and pepper

2. Heat olive oil, 2 tbsp at most, in large braising pot (clay dutch oven works best, but big metal pot is just fine like I am using) on high heat

3. Once very hot, brown the chicken (it should crackle when you lay chicken in pot) – skin side down until skin is deep golden brown. A couple pieces at a time to make sure everything is adequately browned. It is helpful to use tongs to move around the chicken. Note: this step is essential to producing a good dish.

4. Transfer browned chicken to a plate as you go along and set to side

5. Add onions and garlic to sizzling hot pan - there should be chicken scraps burned on the bottom (this adds fat and flavor). At this point I favor a wooden spoon for moving everything around

6. Once the onions and garlic are softened and brown, add the lemon juice and wedges to the pot for a couple minutes, then add olives, and let sauté a bit.

7. Next, add white wine to deglaze pot by using the wooden spoon to scrape bits off bottom and create a little sauce. Then add the spice mix (including flour) and honey plus chicken back into the pot. Make sure the chicken is submerged in the sauce.

8. Leave uncovered until the pot boils (may need to raise heat)

Let is cook slow, and then go entertain your lady friend:

9. Once boiling, reduce heat to low and let simmer for at least 25 minutes. The longer it simmers (low heat), the more tender the chicken will become. Slow, long and low – that is how the process works to create the ultimate braise allowing spices, liquids, fats to tenderize the chicken.

Make a killer sauce/gravy (like icing on the cake):

10. Once you feel the chicken is cooked to your liking, use a ladle and/or cup to scoop about two to three cups of broth including onions, lemon wedges, almonds, etc. (not the chicken) into a separate pot or sauce pan. Turn sauce pan to med/high heat and let the broth cook down into a thicker sauce. Make sure it doesn’t burn by frequently stirring (almost whisking) the sauce. Adding a touch of white flour can help thicken into a gravyesque liquid. Cook down until you are a) too hungry too wait any longer because it smells so good b) it looks ready or c) the girl’s dish is ready

Optional Steps/Ingredients:

- If you want to make this a “one pot” meal – consider adding canned/precooked chickpeas towards the end (around step 9). Potatoes and other veggies could be potentially also be added such as cauliflower, cabbage, sweet potato, etc.

- Once thoroughly braised (after step 9), remove a few pieces of chicken from pot and place on a broiler tray in the oven on high to crisp the skin. That could be real nice.

Candlelit dinner - presentation... very pretty. Set a top rice, lentils or couscous or alongside a pasta dish so flavors don't mix too much at first. The olives add nice color.

Wine Pairing: Spanish Albarino ($16.99, Wine Enthusiast: 87)

Per my father's recommendation, we drank a fairly strong and uniquely flavored albarino wine from Spain called Nora. The color of the wine was a deeper, golden and very fitting for the meal and its colors.

bil-hanā' wa ash-shifā' بالهناء والشفاء / بالهنا والشفا

Braising for Single Guys

2009-09-12T19:08:00.001-07:00

I love to braise. From plain to creative, simple to complex - braising can take many forms and directions. However, understanding a basic braise is key before moving ahead with more complicated dishes. I recommend starting with a few chicken thighs (dark meat braises best).

Braising in the process of cooking something in its own liquid- typically meat. The beauty of braising is that it can a turn a tough, less desirable meat tender, juicy and delicious. Braised veal shank. Braised pork shoulder. Braised short ribs. Braised beef brisket. Braising, when done right, is slow, low and long. It cooks slowly on low heat and over a long period of time. This allows the meat not only to tenderize, but the ingredients in the braising liquid to fuse with each other and infuse the meat. The other beautiful aspect of braising is creativity --- using a basic braising technique, one can add almost anything to the mix; although it may not always result in an optimally flavored dish. Want it spicy? Add fresh diced peppers or ground cayenne. Fan of veggies? Add Okra. Creamy? Coconut milk or cream. The list goes on and is really up to cook’s desires, budget, and resources.

Braising requires a few things:

Something to braise in. My preference is a dutch oven made of clay (Le Creuset is personal favorite). However, that is a pricey proposition so I have been using a basic large metal pot. It is important for the container to be large enough to hold the meat, other ingredients and a lot of liquid. Crock pots are also commonly used for braising.
Liquid – if you set a raw chicken in a pot, and turn on the heat, you need liquid (and a lot of it) to ensure the chicken cooks properly. Broth is most commonly used, although water and wine are also very common – or any combination of the three.
Low heat. A crock pot dialed to simmer simmer, stovetop turned very low, or an oven set to low temperature are all great ways to braise.
Time. The longer the braise, the better the meat as it becomes more tender and juicier – leading to that fall off the bone and melt in your mouth effect.

Basic Braising Technique:

Pat meat dry. Salt and pepper generously.
Heat oil, butter or similar ingredient in the braising pot on high heat.
Brown the meat. Once the oil is nice and hot (real hot) – you want to use tongs to brown the skin of the meat (not cook it), but just give it a good golden brown exterior. This serves to functions --- makes the meat crispier on the outside, and provides fat and flavor for the braise process later on (scraps of meat should stick to bottom of pot/pan and are to be incorporated later).
As meat is browned (see photo at bottom of browned chicken), you probably should only do a couple pieces at a time, transfer it to a plate and set aside.
Next (small photo above right), add a basic vegetable such as onions, garlic, carrots, shallots, and spices to the oil on high heat with scraps on bottom. Cook until brown and softened.
Deglaze. I typically use red (meat) or white wine (poultry/fish) to deglaze the pan. Pour in a cup or so of wine and then scrape the bottom of pot with wooden spoon. The purpose here is to remove the brown bits from the bottom, get all the juices, spices, fat mixed together to then incorporate with rest of braising liquid. When deglazing, there should be a lot of heat coming from pan, sizzling, and some steam. This is normal.
After deglazing the pan, it is time to add back the meat plus a base liquid such as chicken, vegetable or beef stock/broth. Make sure there is enough liquid to cover all the meat.
You may also add additional spices, ingredients here such as veggies, honey, cream, etc.
Bring broth to a boil (uncovered). Once boiling, reduce heat immediately to simmer. Cover and let it cook. The longer, the lower, the better (within reason).
Once your meat has been thoroughly cooked and tenderized (30 min to two hours for chicken, two to five hours for meats) – you can start making a sauce or gravy. The main base of the gravy is the braising liquid. I typically use a Pyrex cup to scoop some of the liquid out of the pot into a smaller sauce pan or smaller pot. I also make sure to scoop out some of the ingredients such as the onions, olives, veggies, or whatever for additional flavor.
Next, heat up that excess braising liquid on high heat. The intention here is to boil down (also known as reduce) the liquid and thicken it. One can add milk, cream, butter, or flour to thicken it further make it additionally tasted (at the expense of some artery clogging)
You can cook down the sauce for as long as you like (obviously the longer, the thicker). Make sure to stir frequently so it doesn’t burn too much or at all. Sometimes I really whip and whisk the sauce around to add air and fluffiness, plus it looks cool and technical as I do it.
Now you’re done. Remove the cooked meat from pot, lay it over a good base like rice, risotto, or lentils then pour on some gravy.

Seared Salmon over French Green Lentils with Herb-Mustard Butter

2009-08-31T11:18:00.000-07:00

I have cooked very little fish in my life, and it was rarely eaten inside our household in Dallas. So cooking fish for friends, one of which was my date (and the first time I cooked for her) was a daunting task. However, I typically enjoy a good challenge and the pressure of cooking for people, especially a girl. In this case: I was a real pressure cooker (corny, I know).

What to cook, what to cook? A daily struggle that is generally settled by whatever is on sale at the grocery store (remember, I am trying to stick to a budget). However, tonight (and generally weekends) would be a bit different. I wanted to cook a generally appealing fish with a gourmet twist – something palatable, interesting and not too complex. Seattle is known for Salmon (a fish most people enjoy) – the French are apparently good cooks and I was in the mood for a hearty dish. I thought back to a Salmon dish I had enjoyed on the streets of Paris and seen similarly prepared in fresh restaurants in the US. Voila! A French salmon dish was in the works: Sauman aux Lentilles.

The secret ingredient in this dish – a herbed butter (made by yours truly). Oui Oui, I feel so gourmet. The real star of this dish is the lentils with this “super butter.” The meal was a big success (plates were almost licked clean) and it also ended up being fairly simple. Gentlemen, or ladies, I would highly recommend this one.

Important cooking instructions: this dish should be approached with humour and fun … speaking out loud while you cook in an exaggerated, stereotypical French accent, not to mention placing the word “le” in front of English words for effect, is essential. Don’t forget to include an exclamation or two: Voila! Merd! Touche! S’il vous plaît!

Ingredients:

Le mustard-herb butter … oh so gourmet
• 5 tablespoons unsalted butter, softened.
• 1 tablespoon chopped chives - I cut these straight from my window sill herb garden. Very satisfying.
• 1 to 2 teaspoons of chopped tarragon
• 2 teaspoons grainy mustard (I prefer a bit more and definitely the grainier, the better).
• 2 teaspoons fresh lemon juice (again, adding a bit more helps)

Lentilles

• 1 cup French green lentils (these things expand like oatmeal does…). Typically green lentils can be found in a grocery store’s bulk section

• 4 cups water

• 2 medium leeks (white and pale green parts only)

• 1 tablespoon unsalted butter

• 1/2 to 1 tablespoon fresh lemon juice

Salmon- I bought four 8 ounce King Salmon filets and told the butcher to remove the skin. Ask for center cut.

• 4 (6 to 8 ounce) pieces skinless salmon fillet – try to buy them boneless unlike me (I ended up using pliers to remove bones- it was a hassle (see photo below)
• 2 tablespoons unsalted butter

I was done shopping at 5:30, friends were heading over at 7:30 with dinner tentatively scheduled at 8. I still needed to clean up my apartment – dirty gym clothes were all over the floor (I’m a clean guy, don't worry, but you know… sometimes things get cluttered when you rush around all week to and from work). Time was definitely limited. A quick clean up, set the table and the mood (candles) - placed out a couple pieces of cheese, sliced fresh baguette. Mmmmm.... Now onto the fun part, Le “Recipe” (please say in a high pitched French accent).

Le Recipe

First and foremost, timing is key – you want to deliver everything warm, if not hot, and still moist. Cook the salmon last (it only takes 7 or 8 minutes). Butter can be made a day ahead and the lentils can be boiled earlier too. My method was to make the lentils and leek dish first – keep it warm on low then heat up as the salmon cooks. Sear the salmon only a few minutes before you intend to sit and eat.

To make the “super” butter, I just mix all the listed ingredients together. It helps to soften the butter a bit by placing it in a microwave for a couple seconds. Place all ingredients with a pinch of salt and pepper in a bowl and stir or mash together with a fork.

Next, start cooking the lentils. You can start these as early as you like. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan or small pot. Once it is boiling, reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. I prefer my lentils al dente as the Italians say, which means a bit firmer. Be careful not to overcook them! Mushy lentils, like mushy pasta, suck. After they are ready, remove from heat and let stand 5 minutes. They will continue to cook at this point. Reserve 1/2 cup cooking liquid for later, and then drain lentils.

While lentils cook, chop leeks (only the white and faded green part should be used), then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.

Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

The Main Event, and the hardest technical part, searing the salmon:

Don’t forget to pat salmon dry, like most meats and seafood, before sprinkling with salt and pepper (I like a lot of pepper, but it can overpower the other flavors). Next, heat regular butter – don’t burn it like I did, in a large skillet over medium-high heat until the foamy bubbles subside. Then toss in your salmon (be gentle) and sauté on one side (try not to move it around to ensure a good crust) turning it over once, until golden and just cooked through. Overcooked Salmon like overcooked lentils is a real meal killer, so be careful. I cooked it for about seven minutes on fairly high heat. Be careful when removing salmon from pan. If not supported, it can fall apart (as one piece did for me).

Le Presentation:

Since I am a single guy cooking for a lady, presentation is key (and in my opinion, fun). Presentation can make up for a slightly overcooked fish dish and definitely impress the girl. Serve the salmon, with a dollop of remaining mustard-herb butter on top, over a pile of lentils. Sautéed spinach with garlic is a good accompaniment as well as a good salad (click here for a simple salad recipe). Don’t forget to provide a brief, slightly technical explanation of what you just prepared so the guests understand how hard you slaved.

Wine Pairing: 2008 Columbia Valley Sauvignon Blanc, $10.99

The website claims this wine pairs well with King Salmon and Halibut, they are definitely right. This is an great value wine from a winery just outside Seattle. From the winemaker, “The mostly stainless steel fermentation makes this a crisp, clean, refreshing style of Sauvignon Blanc, offering fresh aromas and flavors of lemongrass, apple and melon. We add a touch of Semillon, which contributes an appealing fig character and a beautifully soft, rich quality to the wine.”

Bonne Chance e Bon Appétit.

Simplify: Bagged Lettuce + Dinner Salad

2009-08-30T09:26:00.000-07:00

I love a good salad. I hate to wash fresh lettuce. Using a collander is a hassle, drying lettuce off is a mess, but eating unwashed lettuce is gross. The solution: bagged fresh lettuce. Not only is it easy and tasty, but the grocery store by my house (QFC, Quality Food Center) often sells it for $1 per bag (typically its $2.79). Saving money, time, and mess.

Simple Side Salad or Appetizer:

1 Bag Mixed Green/Mesclun Salad (not romaine, make sure to get the gourmet looking leafy green stuff)
1 Red Onion --- slice it really thin and make to peel off the outer skin, its not tasty (but it is pretty)
Crumbled Goat or Feta Cheese (find a product that has a good container so you can store leftover)
Raw Pepitas (pumpkin seeds).

The trick here is to toast the pepitas before adding to the salad. They are a great alternative to pine nuts, sunflower seeds or other nuts. Plus, pepitas is a fun word to say. To toast, I like to use a dry skillet or pan on high heat. Add pepitas and move them around a lot so they don't burn but simply brown and crisp. It is very easy to burn them, it will happen all of the sudden so, unlike me, don't walk off but pay attention.

Toss everything together in a big bowl. Add pepitas last because they tend to sink to the bottom.

Dressing: Balsamic Vinaigrette
- Balsamic Vinegar + Good Olive Oil (add slowly towards the end) + Salt/Pepper + Dijon Mustard and optional: a touch of minced garlic or garlic powder + Honey.

Mix it up either by beating in a bowl with a mixer or placing into a closed top jar, bottle, etc. and shake.

Selamat makan!

Almost Tandoori Chicken

2009-08-29T11:39:00.000-07:00

A buy one, get one free ad prompted me to purchase six packages of two free range boneless, skinless chicken breasts. I was trying to be resourceful --- lunch and dinner for the next 5 days plus a snack every once in a while. Chicken became my Iron Chef ingredient of the week. I froze two packs… so I had 8 breasts to cook and eat… and, naturally, I wanted some variety in every bite.

The first two were simple: salt, pepper and some spicy cayenne with olive oil. A couple more were covered with fresh chopped rosemary, oregano and thyme. But the last four, I got creative. Thinking back to my time in India, and since I lacked a grill to cook on, what would be better than Almost Tandoori Chicken. Why “Almost”? Two things: number one, I don’t have a tandoor oven and number two, I had to manage my expectations. Having eaten some of the best homemade Indian food at a friend’s home in Delhi, I was prepared to be summarily disappointed. But, I plowed ahead anyway.

First thing first, Tandoori chicken has to marinate for a long time. Typically, overnight… although a minimum of three hours will suffice. However, the benefit of a longer marinade time allows the yogurt sauce to really seep into the chicken breasts and infuse it with flavor.

You'll need:

Four Boneless Skinless Chicken Breasts or Equivalent Amount of Thighs, Legs, etc. (the latter is much tastier).

First, make your yogurt sauce (marinade) to coat the breasts in. Make a generous amount – excess can be rubbed onto cauliflower, potatoes, etc. and roasted alongside the chicken to make a great side dish. Curry galore.

Ingredients for Yogurt Mixture:

2/3 Cups Plain Yogurt (I used whole, some use low fat).

2 tablespoons fresh lemon juice

2 tablespoons minced peeled fresh ginger (I bought the fresh paste)

4 garlic cloves, minced

1 teaspoon salt

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon saffron threads, crumbled (not essential)

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper or fresh minced Serrano peppers

1/2 teaspoon Garam Masala

Optional:

Ground Cinnamon

Bay Leaves

Garam Masala

Instructions:

Mix everything listed above in a bowl. Whisk, whip and whatever until the paste is smooth and orange colored. If not orange/red, you messed up.

Pat chicken breasts dry, add a bit of salt and pepper then score the chicken breasts all over (that means make small cuts across it). This allows the marinade to seep deeper into the chicken.

Coat chicken in the yogurt sauce. Coat it really, really well and thick. A good thick marinade should cling to the chicken and crust the outside when roasting adding a nice crunch and texture to the plain breasts. I like to mix the chicken and sauce in a plastic bag – its easy to use, shake up, spread around and get too messy.

Allow chicken to sit for between 3 and 24 hours… rotate the chicken breasts ever so often and add additional sauce to make sure they stay well coated (sauce has a tendency to slide off the chicken).

Cooking Instructions:

Hungry? Let’s cook ‘em. Turn your oven to 300 degrees and let it heat up. Convection oven or any special roast functions is preferred to straight baking but anything should work well.

Once its heated up, throw the chicken into the oven. I used a pyrex rectangular casserole style pan. It worked well --- as would a baking sheet or foil. I also added some broccoli to the pan as well for a good side dish.

Let cook for about 45 minutes, but it may take longer depending on oven’s actual heat and size of chicken breasts. You’ll know when they are done by how firm the chicken is. Or just cut into one piece and see if its pink or not. Eating undercooked chicken isn’t like a rare steak – it’ll give you Salmonella. Nasty.

Alternative cooking ideas: wrap in foil and then stick in oven (may hold juices and sauce better. Also, broiling on high heat for a few minutes at the end could add nice crust.

Once its done, take it out and eat it. A great alternative to the standard BBQ chicken breast. Healthy, hearty and pretty easy to cook. For lunch the next day, try a tandoori chicken salad:

स्वादिष्ट खाना (Svādiṣṭ khānā)

Steak Without a Grill.

2009-08-29T11:00:00.000-07:00

As a Texan, living without a grill is not only foreign, but quite possibly blasphemous. My dad has encouraged me to buy a miniature Hasty Bake (check 'em out) to use outside. But, honestly, do you think I want to drag a mini charcoal grill outside in Seattle rain only to wait 30 minutes for it to heat up before I can even begin cooking. Not after a hard day’s work. So, living without a grill, I have had to adapt. Yes, I know what you are thinking, and Texans can evolve… or at least some of us.

About a week ago, I took my first stab at cooking a steak without using my dad’s overpriced, overly functional and super sweet Viking Grill with 1000+ degree searer.

Not having my own mother available, I found the next best: someone else's mother. She was a sweet looking woman perusing the meat section of QFC and commenting with expertise on the daily discounts and different cuts of beef. She seemed knowledgeable and her chubby son was a positive indicator that she was a good cook.

“First, sear the steaks on high heat in a good pan on the stove, about 2 minutes a side till they are browned.” I like my steak medium-rare (emphasis on the rare) I told her. “Well, be careful not to overcook them in the pain. The sear just seals the juices inside, crusts the exterior – you don’t want to cook ‘em through at this point,” she continued.“Once they have been seared, throw the pan in the oven at about 350 degrees for five minutes. They should be done.”

That sounds to easy I thought to myself. “Thanks!” For $4.75, I bought two medium sized sirloin steaks. They looked good – not too fatty, but definitely not super lean.

I have experience cooking steaks back home, the trick like most cooking: Keep It Simple Stupid. After patting the meat dry, I generously rubbed the steaks with salt, pepper, olive oil, a touch of minced garlic and laid a piece of rosemary in the pan for flavor.

Done with the pre rub, I eyed my stove. I forgot to preheat the oven though. 350 degrees, delaying my gratification about 20 minutes.

Ready to go, I heated up my sauce pan – I definitely used way too much olive oil – it would be more of a pan fry than a sear, but what the heck. Steaks are in, don’t move them too much and only flip once about 1.5 minutes in to ensure a quality sear and “juice encapsulation.” Damn, my stove leans leftso all the oil collects in one half of the pan --- one half of the steak will be more brown than the other. I had to constantly readjust the pan’s angle to keep the oil even. After about 3 to 4 minutes (with one flip in between), I opened up the oven the warmth hitting my face as set the pan inside (note: make sure your pan is oven safe).

Also, don’t forget to check the time or use a timer. When you are hungry five minutes takes a while, and you’ll be anxious to pull it out. I pulled it out in four. Hot, hot, hot handle… don’t forget to use a pad or glove when removing the pan.

Let the steaks sit a minute, experts say five, before cutting into them. Some chef at a Texas steakhouse claims it is important. Forgot why. They looked good, smelled good, and tasted even better. Even without a grill, I was impressed.

Wine Pairing: 2005 Basketcase Syrah. From the website, "Our second vintage of this wine follows in the big footsteps of the 2004 vintage. 2005 was a slightly warmer year in our vineyards and the wine shows a slightly more red fruit character than its older brother."

Ya'll eat good now.

The Basic Setup

2009-08-29T10:28:00.000-07:00

Before I begin documenting my kitchen trials, I think its important to discuss the infrastructure, the setup, the basics. What does a single guy need to survive on his own in the kitchen?

1) A good set of pots and pans - stainless steel (or some durable material that can be thrown in the oven). I dislike the non-stick materials - just use enough butter, oil, or bacon grease and it won't stick. What to buy? Believe it or not, Walmart sells a damn good 8-piece set by Tramontina. It was rated very highly by Cooks Illustrated for quality and value. I personally use this set as well and really like it. The design is simple and attractive, construction is durable, and the price is right. A great place to start.

2) Salt, Pepper, Olive Oil. Don’t go too cheap here. I really like Whole Foods 365 Brand Olive Oil. Morton’s plain salt is great (although smoked Artisan salts can be unbelievable, though pricey). I use the cheap pepper from the store. My dad prefers fresh ground cracked pepper. Personally, I also added a few other spices to my collection: ground Cayenne Pepper for heat, ground cumin for eccentricity, and paprika for a smoky flavor.

3) Cooking utensils. A good spatula, pair of tongs, and some wooden spoons, some slatted and some not, are essential. I found a great set at Bed, Bath and beyond.

4) Knives. I got a great deal at Macy’s on a cutlery set by JA Henckels International. They are great quality: forged steal, but came at a lower price point because these are the Spanish production, not German. I have no allegiance to Germany so it was fine by me and I absolutely love them. Make sure to by a sharpener... and use it.

5) Cutting Board. I am a big fan of the Epicurean brand of cutting boards. A small, a big and then get a really big poly (plastic) cutting board with a groove around the edge to catch juices and what not when you cut meat.

6) One bottle of red and one bottle of white. Drinking wine, and playing good music, while cooking is essential. It reminds me of home, and puts me in the right mood. Plus, wine is a very useful ingredients.

7) Hot pads. Despite owning a hot glove and pad, I still find a way to burn my fingers.

8) Baking sheets – not for cookies (although that’s not a bad idea), but for roasting veggies, meats, etc.

9) Zip lock bags and plastic containers. We are on a budget, saving, and storage is key. Leftovers and scraps equal lunch for tomorrow and maybe dinner too.

And the "Unecessary Essentials,"

10) Personal herb garden, I have two potted herb plants on my kitchen window sill. Its satisfying to use your own homegrown fresh herbs... I'm like so Seattle and so Green too.

11) Serving spoons... I like to cook for women. Women enjoy good food, but presentation and perception is key. Having the right stuff is a plus.

12) A good balsamic vinegar --- salads, drizzle over veggies... or make a reduction and serve on ice cream

13) Confidence. Cooking is all about confidence (and some skill, organization, and attention to detail)

14) A good sense of humour. Trust me, at some point you'll yell: "Shit, I burned the fish!" Laugh about it, don't get upset.

With these basics, and a few of the unecessary essentials, you should be good to go without having busted your budget, or overly cluttered your place. Now we just neeed to find some time to put it all to use.

The Premise

2009-08-26T11:48:00.000-07:00

If you are anything like me, you ate pretty well at home when you lived with your parents – before you entered the real world, started a job, and got your own apartment.

“Mom, I’m hungry!” My hunger pangs were always quickly and well satisfied. Buttermilk pancakes and thick apple smoked bacon for breakfast. Grilled cheese and tomato soup for lunch. Spaghetti with homemade arrabiata sauce for dinner. Those were just the basics. Weekends were more gourmet – braised short ribs with mushroom risotto, smoked baby back ribs with okra stew, or rosemary lamb chops with wild rice and roasted cauliflower. Not to mention, I rarely had to clean up the dishes, buy the groceries, or plan much of anything. Sit down and eat, and eat some more, that was my role.

Well, now, I am out of the house and on my own. Living in Seattle, a completely new city across the country from Texas, and in my first job out of college. Life is very different than it once was. Totally independent, I am 22-years-old, single and hungry at least three times a day. I live alone in a beautiful apartment in Capitol Hill (a neighborhood in Seattle) with a decent kitchen. However, time, money, skill and organization are just a few of the obstacles in my way to eat as well as I did back home in Dallas, Texas.

I not only ate well as a kid, but developed a deep interest in food and cooking. My mission: to eat as well as I did before without employing the services of well trained chefs at fancy restaurants, or girlfriends. However, unlike my parents, I have some more serious restraints: a tighter budget, less time, a kitchen without a Viking range, inadequate pots & pans, and a "bit" less skill.

I will document my trials and tribulations in the journal to follow. Hopefully, I will learn some things along the way and will my readers. This blog will be as informative as it will be fun. Feel free to share some tips with me and leave comments. I can be reached at Mickey@MickeyAshmore.com.

Bon Appétit.