MAGAZINE PIMP AT WORK!

Keri — Fri, 29 Apr 2011 18:39:00 +0000

Obsessive me has come out to play over a $4.00 magazine from the Food Network. Unsuspecting me received it graciously from Hoity Toity Niece last weekend and have cover-to-covered it three times already.

I’m loving the format, the over sized layout and content. And not just because they revere the sandwich in such deservedly incredible ways, it’s much more than that. It’s seeing some of my favorite television chefs in a different, more tangible way.

Lazy me can now lay in bed and read about the $625.00 cookbook (have you heard about that?), test my wine IQ, pick up cooking tips from the pros or see what Eva Longoria’s kitchen looks like. It’s all in there and with photographs, big, colorful, eye popping photographs!

Herb filled Terracotta pots on the table of contents page could be a picture of my front porch right about now, and the recipe index is simple, user friendly and packed for days with dead-on recipes. No, I’m not a magazine sales person and I’m not pimping for Food Network… , but I would if they asked me.

How about a Grilled Cheese Sandwich with dates and prosciutto? Or a Grilled Cheese with Bacon and Thousand Island Dressing…. yes, I said bacon and thousand island dressing.

Or a Grilled Pound Cake with Mascarpone, hmmm? And those are just a few sandwiches offered up inside, along with main dishes, desserts starters … and so on. .. you have to pick one up soon. do it.

Filed under: Eva Longoria's kitchen, Food Network Magazine, the 625.00 cookbook

SLOPPY JOE THYME!

Keri — Mon, 25 Apr 2011 15:49:00 +0000

It is such an honor to have my friend “Chef E” participate in S365′s never-ending quest for perfection between two slices of bread. A woman of many talents, Chef E presides over multiple blogs where her passions for poetry and culinary arts gracefully converge.

It is sheer genius that “E” would choose to share with us her very own spiced-up Sloppy Joe recipe, perfect for this time of year. As I read E’s intro, I too was reminded of the canned Sloppy Joe mix Mom served in the 60s. Geeez, it’s a wonder we’re all alive. “Chef E” uses ingredients that make this “Joe” worthy of a much nobler name. Thank you Chef E

I have been playing around with fresh herbs the past few weeks in some of my recipes. The sign of spring comes and we all want to plant our herbs and flowers right? Then as always I wanted to plant a big summer sammie right into my mouth.

S365 also puts some good food in our path, so I offered to do a few posts for her. One thing I have not had since childhood is a Sloppy Joe. My mom made them from the can with ground beef. Since I moved to the north east from Texas I find the use beef, veal, and pork for their meatballs and such is more common; it has grown on me. So why not use the formula for the Joe’s right?

The history of Sloppy Joe is not a clear path, but I assume when I was a kid mother’s had began loving the idea of the little helpers around dinner time, saving precious time, or even weekends as they began taking on a job, added to their domestic duties- thanks to the likes of Hunt’s and other processed food companies back in the 60′s. Here is some information provided by a simple task of googling!

A Sloppy Joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun. Commercially made sauces are also available. Textured vegetable protein may be used as a vegetarian substitute for the meat. Contradictory lore suggests that the Original Sloppy Joe Sandwich was invented at Sloppy Joe’s Bar in Key West, Florida, or by a cook named Joe at a cafe in Sioux City, Iowa, as a variation of the popular “loose meat” sandwich (which does not contain tomato sauce).

My key ingredient in the recipe was taking six ounces of low fat ground beef, veal, and pork; add chopped fresh thyme, oil oil, chopped onion and garlic, salt/pepper to taste, two tablespoons smoked paprika, and mix well; let sit overnight. Brown and add 1 small can of tomato paste, 1/4 cup beef broth, and simmer on low for thirty minutes. Many sloppy joe recipes call for bell peppers, but I prefer my a bit on the spicy side, not sweet like many of the chili recipes in the mid-west to north east. Texas we like it hot!

Filed under: Chef E Blog, Chef E Poetry, Sloppy Joe Sandwich, Sloppy Joe Thyme, The History of Sloppy Joe

HIGH STEAK SANDWICH!

Keri — Fri, 22 Apr 2011 21:50:00 +0000

Fisherman’s Choice – Beef Slider with Grilled Onions, Melted Cheddar and Homemade Fries

Filed under: Beef Sandwiches, Beef Slider, Florida Fishermans Beef, High Steak Sandwiches, Homemade French Fries

A GREEN BEAN THING!

Keri — Mon, 18 Apr 2011 18:18:00 +0000

What makes me happy? Seeing GREEN does! Our local supermarkets have begun to carry so many wonderful spring greens lately including gorgeous green beans. Terrific sides that can be prepared in a variety of ways, then refrigerated and served with just about any meal, including of course sandwiches.

Green beans come in many colors, sizes and varieties, they’re full of vitamins like A, B, C, E, K and minerals including phosphorus, calcium and magnesium. PLUS they add a beautiful aesthetic for your plate.

I some times saute them in

* a little oil with
* a teaspoon of butter
* freshly chopped onions
* garlic
* jalapeno peppers
* salt and pepper to taste making them almost a meal in and of themselves.
* Saute everything but the beans first to bring out the onion, garlic and pepper flavors, then add the chopped green beans and cook them al dente so that they’re still firm and have a little crunch to them.

Any way you slice them, not matter what color, length or variety, green beans are pretty terrific. Put them in soups, salads, stews or poo poo platters, it doesn’t matter because they go with just about everything.

Filed under: A Green Bean Thing, Long Beans, Wax Beans

LIFE CAN BE STICKY!

Keri — Thu, 14 Apr 2011 14:25:00 +0000

What can I say about this meal? Except that some times life becomes so complicated, the road ahead so full of twists and tricks that you start to feel lower than a snake in a wagon track. When conditions are that sticky, the best you can do is find comfort in things familiar. While a glass of milk may be a healthier choice, nary a 2%, skim or whole exists that will do what a vodka martini will to wash away the weary, not to mention a PBJ on white!

Filed under: 2% Milk, Life can be sticky, PBJ on White, Skim Milk, Vodka Martini, Whole Milk

LETTUCE WRAPS from P.F. CHANG’S!

Keri — Wed, 13 Apr 2011 17:06:00 +0000

Just about everyone knows about P.F. Chang’s China Bistros, right? Extremely popular and now almost everywhere in the U.S. Conceptually, they’ve broken away from the traditional full-service Chinese restaurant format offering fewer dishes, great prices and a cool dining experience. Think of an American steak house, but with decor motifs from the Ming and T’ang Dynasties.

These lettuce wraps are one of P.F’s signature appetizers, and they’re so good. We stopped into Pei Wei Asian Diner –a casual, quick-service variation of P.F. Chang’s base restaurant, for a quicky lunch. Light and delicious, they make a perfect lunch. Ingredients: 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4 -5 leaves iceberg lettuce Special Sauce 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1 -2 teaspoon garlic and red chile paste Stir Fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Change Measurements: US Metric

Directions:

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you’re ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool.

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.

16. Top with”Special Sauce”.

Filed under: Lettuce Wraps Recipe, Pei Wei, PF Chang

PUTTANESCA SANDWICH!

Keri — Mon, 11 Apr 2011 16:25:00 +0000

When Mezzetta Company held their “Make That Sandwich” recipe contest, I jumped at the opportunity to submit my fantastic Puttanesca sandwich. Unfortunately, it was not chosen as winner, but in my world, this one has winner written all over every bite.

Contest rules disallowed publishing the recipe prior to the contest end, so I never got around to posting it here on S365. Now that fresh herbs and veggies are becoming plentiful again, this is a good time to revisit the Puttanesca.

A lot of thought went into this delicious satisfyer, and if you’re a lover of savory, fresh Italian flavors and ingredients, making it will be worth the effort. One small change has been made to the recipe, so these photos will differ slightly from your end result. Now it’s even better.

Part of the recipe challenge was to use as many Mezzetta products on your sandwich entry as possible. I must admit it, they do make products that are superior to others on the market. On the other hand, if you have a preference for another brand, go for it.

Mayo Spread Ingredients: 1 cup mayo – 2 tsp granulated garlic – 4 tsp anchovy paste – 1/4 cup capers – - Mix ingredients together in a mini-chop or blender and refrigerate until you build sandwiches – - Veggie Chop Ingredients: 1/3 cup Calamata Olives, diced – 1 1/2 cups fresh tomato, diced – 1/3 cup red onion, diced – 1/4 cup pimento, diced – -mix all diced veggie together in a bowl and let sit for about 15 minutes to allow flavors to marry – Bread, Meat Cheese & Lettuce: 6 to 8 pieces fresh Parmesan cheese, shaved – 4 slices rotisserie chicken breasts – 2 leafs romaine lettuce – 2 ciabatta rolls with bottom slices hallowed leaving 1/4 inch bread – - Herb Mix: 1/4 fresh basil – 1/4 cup fresh parsley – 2 tbls fresh oregano, all chopped – -

Build your sandwich: Spread the mayo mix into the hallowed out ciabatta bread, place lettuce atop the spread, then sliced chicken breast, then veggie chop. Leave the sandwich open for plating beside the freshly chopped herb mix allowing each individual to use the herbs to taste.

Filed under: Fresh Herbs, Puttanesca Sandwich

FAUX PHO!!

Keri — Wed, 06 Apr 2011 19:36:00 +0000

One recent Saturday two Caucasian ladies on a shopping expedition stopped into a Vietnamese restaurant to have a quick lunch. One of them familiar with the ethnic fare, the other had yet to have the pleasure.

The lady who’d previously delighted in said cuisine ordered Pho (pronounced “fah”), a veggie and herb filled noodle soup with shrimp, and every quality necessary to produce a gala experience directly upon the tongue.

She shared it with her companion who with all two feet, joined the palate party and partook of her first Pho feast. Upon leaving the restaurant they b-lined to an Asian market across the way to seek out and purchase what they surmised to be ingredients apropos for replicating Pho. Months passed and the ingredients sat forgotten in a cupboard above the stove. With the last days of summer behind them, when the weather took a change into fall, they remembered the forgotten ingredients and went about the unfamiliar task of recreating the bowl of Pho from long ago.

To the best of their respective recollections they wasted no time and began to work on the soupy replication. When finally it was soup, they sat down to taste test their recreation. For the following 45 minutes the only sounds to be heard in the house were slurps, splashes and pleasure filled sighs.

Surprised with their success, they felt delighted and proud to have concocted a soup so similar to the ancient Asian staple, and a happy dance ensued.

Ingredients: 1 pkg Gia Vi Pho Ga instant broth mix – 1 pkg Hokan Rice Sticks (rice vermicelli noodles) – 1/2 red onion – 1/2 lb uncooked shrimp – 3/4 cup bean sprouts – 1/2 cup fresh cilantro – 1/2 cup fresh mint leaves – 1/2 cup fresh basil leaves – 1 garlic clove, minced – 1/4 cup Srirachi hot sauce – 1 cup leafy cabbage – 1/4 cup shredded carrot Method: Follow cooking instructions on noodle package and on broth package, but first bring soup water with the following ingredients to a soft boil: carrot, onion, garlic (If you happen to have stock, use that instead of plain water), then continue following the soup mix directions, adding at the last minute, cook until they’re pink (about one minute) and serve with freshly chopped basil, cilantro, mint, bean sprouts and cabbage piled high in the middle of the table. Each person can use these fresh ingredients to their own taste.

Filed under: Faux Pho, Noodle Soup, Vietnamese Veggie Soup

IF IT’S SO HOT, WHY THEY CALL IT CHILE?

Keri — Tue, 05 Apr 2011 18:21:00 +0000

It’s that time again. Last years chile run to New Mexico yielded what I would term a “boat-load” of freshly roasted, flash-frozen, good-sized chiles. An extra suitcase for the flight home became necessary to accommodate the precious cargo, and I’m sure we smelled a little earthy when we came in from the airport. But on the heels of another great visit to New Mexico, the chile was just icing on the cake.

Green Chile can be found almost every where, but nowhere else on the planet except in the high deserts of New Mexico can you find these particular green chiles. .. We use them in everything. Cornbread, soups, beans, eggs, potatoes… any where a special bite of fresh will pay compliment to a dish.

Most especially, of course is to eat the chile as close to it’s natural state as you can get it. Hence the Rellanos pictured here. Each chile is stuffed with cheese, then bathed in egg, rolled in breadcrumbs/meal (for these we used plain soda crackers, ground) then fried to perfection on the stove top. Yikes. We plan our trip right at harvest time. This means having the distinct pleasure of actually watching our selection of hot, medium hot, and mild chiles be fire roasted right in the chile vendors parking lot. Once the chiles have cooled from the roasting process, they’re counted out and frozen for use through out the year. AWESOME!These were packaged in groups without regard to their level of HOT, so I guess you could call it a mixed bag, and any bodies guess as to which of them will smoke your scalp, and which will be mild. Nothing like living on the edge!

Unless you’re a professional, and these chiles are in your blood line, such a daring method of packing your chile is not recommended. Most people like knowing what to expect when they bite into their meal.

Filed under: Chile Rellanos, New Mexico Green Chiles, Rellanos Recipe

CAESAR SALAD TRIED AND TRUE!

Keri — Mon, 04 Apr 2011 16:07:00 +0000

Have you ever had a ‘Meyer’ Lemon? I would venture that most “foodies” know about them, but many ordinary lovers of food, drink and cooking (like me) may not. My best friend, a big-shot chef, introduced me to Meyers quite a few years ago.

What I didn’t know until I Googled ‘Meyer Lemons’ is that the tree was named after Frank Meyer who brought them to the U.S. from China in the early 1900s. They were banned in the mid-40s due to a virus, then reintroduced around 1970 with a new virus-free version of the tree. ‘Meyers’ are a favorite for home growers, but because they don’t ship well you may not see them in all regions. In areas like S. Texas they’re known as ‘Valley’ Lemons. Hold one to your nose, and you may think you’re smelling a bright yellow tangerine. Open it and you’ll realize it’s a lemon alright, uber sweet and succulent, I prefer them over regular lemons, especially for salads.

So in honor of the “Meyer” here is my tried and true recipe for Caesar Salad. Without exaggeration, I have made a batch of this dressing every week for the last year.

Ingredients: 1 cup extra virgin olive oil – 3 to 4 large garlic cloves, minced – 2 tbls red wine vinegar – 1.2 tsp Worcestershire sauce – 1/2 tsp Dijon mustard – 1 can anchovy (rolled with caper or flat, doesn’t matter) – 1.5 lemons (meyer or regular) seeded – 1 large head of romaine lettuce, cleaned and relatively dr – 1.5 cups shredded Parmesan cheese – Corse salt and pepper

Method:

Put the minced garlic in the bottom of a blender or small food processor. Pour in olive oil, vinegar and seeded lemon. Mix on high for a few seconds. Add mustard, Worcestershire, anchovy and mix again for about one minute to be sure the anchovy is liquefied. You can adjust the flavor by adding a dash more vinegar if you prefer. Poor into a carafe and refrigerate for 30 minutes. In a large bowl, evenly distribute the cheese with the lettuce. Then pour the dressing over the lettuce and cheese mixture in small amounts until it’s covered nicely, but not saturated. PLEASE PARDON THE SPACING IN THIS AND POSTS TO FOLLOW!

Filed under: Home Grown Lemons, Lemon Tree, Meyer Lemon