Food Post
I have been cooking a lot lately. To chronicle:
Seared Atlantic Salmon with Citrus Ginger Butter and Green Beans Sauteed with Lemon and Garlic
The salmon was beautiful- fresh and delicious. I blended butter with lemon and orange juice, fresh grated ginger, and chopped scallions, rolled it all up and stuck it in the fridge to harden. Once the salmon was done, I sliced it onto the hot salmon. The green beans were sauteed with garlic and bread crumbs for texture, then I added a spritz of lemon juice to brighten the flavor.
Margarita Short Ribs with Acorn Squash Gratin
These short ribs are delicious! Combine 1 cup margarita mix, 1 spash (3 T or so) of tequila, 2 c of salsa, some herbs that I don't remember, and 4 pounds of short ribs. Bake at 375 for 2 hours. I recommend you put the ribs bone side up. The acorn squash gradin I made by grating an acorn squash and mixing it with parmesean, flour, and salt and pepper. I poured it into a casserole dish, poured over some blended some warm milk and ricotta cheese and popped it into the oven with the short ribs for an hour. It was spectacular- one of the few restaurant quality dishes I've ever made. I topped the squash with carmelized shallots.
Caponata
This easy dish is simply a combination of sauteed onions to which you add eggplant, white wine and tomatoes. Let cook for about 20 minutes, then off the heat stir in olives and capers. Serve at room temperature on bread or crackers.
Homemade Chicken Noodle Soup
Baked Pork Chops with Mustard Green Curry
Chicken noodle soup is so straightforward but my only point of pride is the stock, which I make from scratch. I seared a turkey carcass and neck along with a beef bone in a stock pot and added some roughly chopped onions, carrots, and celery. I then added several quarts of water, parsley, oregano, and basil, and simmered for 3 hours. After letting the whole thing cool overnight, I skimmed off the icky parts and fat, strained the stock, and shredded the edible meats off the bones. Then I returned the stock to the pot and added chopped celery, carrots, onions, garlic, the shredded meat, and extra chicken. I simmered the whole concoction for 2 hours and seasoned to taste.
The pork chops were okay... seared and then baked in beef broth with carmelized onions on top.
Guyton made the Mustard Green Curry which I really liked. Ask him if you want the recipe!
Pulled Short Ribs with Swiss Chard and Kasha
I took the leftover short ribs which had been sitting, deliciously, in the sauce. I reduced the sauce down and baked the ribs for an hour until they fell apart, then took two forks and shredded all the meat, throwing away the fat and bones. I served this with the deliciously reduced sauce, kasha with spicy toasted pecans, and swiss chard. I've never made swiss chard before and expected it to be bitter like spinach (it is, similarly, a large dark leafy green), but it is not. It has beautiful red stems, and I sauteed it with onions, raisins, and pine nuts. It was tender and delicious, and the sweetness complemented the ribs deliciously.
Next up on the menu:
Chicken and Shrimp stew
Seared Atlantic Salmon with Citrus Ginger Butter and Green Beans Sauteed with Lemon and Garlic
The salmon was beautiful- fresh and delicious. I blended butter with lemon and orange juice, fresh grated ginger, and chopped scallions, rolled it all up and stuck it in the fridge to harden. Once the salmon was done, I sliced it onto the hot salmon. The green beans were sauteed with garlic and bread crumbs for texture, then I added a spritz of lemon juice to brighten the flavor.
Margarita Short Ribs with Acorn Squash Gratin
These short ribs are delicious! Combine 1 cup margarita mix, 1 spash (3 T or so) of tequila, 2 c of salsa, some herbs that I don't remember, and 4 pounds of short ribs. Bake at 375 for 2 hours. I recommend you put the ribs bone side up. The acorn squash gradin I made by grating an acorn squash and mixing it with parmesean, flour, and salt and pepper. I poured it into a casserole dish, poured over some blended some warm milk and ricotta cheese and popped it into the oven with the short ribs for an hour. It was spectacular- one of the few restaurant quality dishes I've ever made. I topped the squash with carmelized shallots.
Caponata
This easy dish is simply a combination of sauteed onions to which you add eggplant, white wine and tomatoes. Let cook for about 20 minutes, then off the heat stir in olives and capers. Serve at room temperature on bread or crackers.
Homemade Chicken Noodle Soup
Baked Pork Chops with Mustard Green Curry
Chicken noodle soup is so straightforward but my only point of pride is the stock, which I make from scratch. I seared a turkey carcass and neck along with a beef bone in a stock pot and added some roughly chopped onions, carrots, and celery. I then added several quarts of water, parsley, oregano, and basil, and simmered for 3 hours. After letting the whole thing cool overnight, I skimmed off the icky parts and fat, strained the stock, and shredded the edible meats off the bones. Then I returned the stock to the pot and added chopped celery, carrots, onions, garlic, the shredded meat, and extra chicken. I simmered the whole concoction for 2 hours and seasoned to taste.
The pork chops were okay... seared and then baked in beef broth with carmelized onions on top.
Guyton made the Mustard Green Curry which I really liked. Ask him if you want the recipe!
Pulled Short Ribs with Swiss Chard and Kasha
I took the leftover short ribs which had been sitting, deliciously, in the sauce. I reduced the sauce down and baked the ribs for an hour until they fell apart, then took two forks and shredded all the meat, throwing away the fat and bones. I served this with the deliciously reduced sauce, kasha with spicy toasted pecans, and swiss chard. I've never made swiss chard before and expected it to be bitter like spinach (it is, similarly, a large dark leafy green), but it is not. It has beautiful red stems, and I sauteed it with onions, raisins, and pine nuts. It was tender and delicious, and the sweetness complemented the ribs deliciously.
Next up on the menu:
Chicken and Shrimp stew