Minggu, 19 Januari 2014
Black pepper Meat
Black pepper Meat
Ingredients:
- Boneless meat ½ kg
- Black pepper 2 tsp
- Coconut milk powder 2 tbsp
- Ginger garlic 2 tsp
- Salt 1- ½ tsp
- Coriander leaves ¼ bunch
- Green chilies 4
- Oil ¼ cup
- Ghee ¼ cup
- Papaya 1 tsp
Method:
- Grind green chilies and coriander leaves together.Add in black pepper, coconut milk powder, ginger garlic, salt, papaya and mix well.Marinate meat with this masala and leave it for an hour.Heat oil and ghee together in a pan, add the marinated meat in it.Add water, cover the pan and cook till tender and oiol comes on the top.
Heading to South Beach to be a Tonnino Tuna Ambassador!
Well, thats one blog title I couldnt have anticipated writing, but thats exactly whats happening tonight as I board a red-eye for Miami.
As many of you know, I won the Tonnino Tuna Chef Challenge recipe video contest, and one of the prizes was getting to serve as their Chef Ambassador for the year. As part of my duties, Ill be representing them at the 10th Annual South Beach Wine & Food Festival.
Pictured here is an "Upside-Down" Tonnino Jalapeño Tuna Taco Bite that I created to celebrate the event. Recipe cards will be available at the Tonnino booth at the Grand Tasting, but Ive posted the written recipe below, just in case youre looking for a cool app for your upcoming Oscars party. Enjoy!
Note: Ive finished the sweet and sour pork video, and will be posting that tomorrow, so stay tuned! Also, be sure to follow along with me on Twitter for my bite-by-bite coverage of the #sobewff, as we refer to it in the tweets.
"Upside-Down" Tonnino Jalapeño Tuna Taco Bites
Makes about 24
1 small jicama (about 1 1/2 lbs), peeled
1 jar (6.7-oz) Tonnino Tuna Fillets with Jalapeno in Olive Oil
2 tablespoon diced roasted red pepper, or pimento
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground dried chipotle
1/4 cup crushed corn nuts, or as needed
Using a sharp knife, trim the peeled jicama into a cylindrical shape, about 2-inches in diameter. Using a vegetable slicer, or knife, slice the jicama into about 24 "chips" (about 1/8-inch thick).
Drain the tuna (saving the oil for a salad dressing), and add to a small mixing bowl. Pick out the pieces of jalapeño that came with the tuna, and dice fine. Add back to the bowl. Add the red pepper, cilantro, and chipotle. Mix with a fork until combined. Divide the tuna mixture onto the jicama chips, and top with the crushed corn nuts.
Sabtu, 18 Januari 2014
Cupcakes Dangerously
This is only somewhat cupcake-related, but it comes from one of my favorite websites, http://www.nataliedee.com/.
Shes kinda sick and twisted, and thats why I like her. I think you will, too.
Greek Chicken Salad
Last night we had a delicious Greek-inspired dinner. I made spinach feta bread (which I will post the recipe for next) and this Greek Chicken Salad to go with it. I should probably say that the other way around - the bread was to go along with the salad. But when I found this bread recipe, I thought, "hmm, what dinner can I make that will go with this bread?" Anyway, I digress...
My husband served a 2-year church mission in Greece and therefore really likes Greek food. And I am definitely hooked too! I dont make it nearly as often as I should, but when I do it is delicious. This salad is basically a standard Greek salad (cucumber, tomato, onion, feta, olives) with the addition of lettuce and chicken. And then staying with the traditional greek salad dressing, I just used lemon juice and olive oil. Yum. I really like having salad for dinner, and thankfully Jeremy does too, so this is another great one that we will be adding to our list. I didnt use a recipe so these amounts are approximate and can be adjusted according to your own preference. I tried to pay attention to what I did, so here it goes. Oh, and these amounts were enough for the 2 of us (with a little leftover; we eat a lot), but if you want more, obviously do more!
Greek Chicken Salad
Chicken
1 large chicken breast
1/2 T. olive oil
juice of 1/2 lemon
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Put all ingredients in a ziploc bag. Marinate in the refrigerator for a few hours. (If you dont have time to marinate, Im sure it would be really good if you just rubbed this on before cooking). Cook on a grill pan in the oven for 45-50 min. (until done) at 375 degrees. Let cool and then cut into strips or bite-size pieces.
Salad
1/2 - 1 head romaine lettuce
1 small cucumber, chopped
1-2 tomatoes, chopped
1/4 c. red onion, chopped (or more if you like)
1/2 c. feta cheese, crumbled
1/3 c. kalamata olives
chicken (above)
juice of 1/2 lemon
olive oil
salt & pepper, to taste
Combine everything expect the lemon juice, olive oil, and salt and pepper. Squeeze lemon juice over the salad and drizzle olive oil. Season with salt and pepper. Toss salad and adjust amounts to your taste preference.
Jumat, 17 Januari 2014
Art with a Side of Fries
When I saw this video for the first time I thought to myself, "is there any artistic endeavor worth wasting perfectly good French fries?" Well, as it turns out it there was. As youll see, this artist uses nothing but a sheet of white paper and some delicious grease to create a very impressive portrait. Enjoy!Photo © jslander
Kamis, 16 Januari 2014
EASY MICROWAVE CANDY
This is the easiest candy I have ever made and better yet, my picky Hubby gives it two thumbs up!! It is fast to make in the microwave and is pretty enough for Christmas gift giving.
NOTE: Dont be tempted to use all one kind of chocolate. For some (unknown to me) reason, the blend of white chocolate, semi-sweet and milk chocolate produces the BEST chocolate taste EVER!!
12 ounce bag of good quality white chocolate chips12 ounce bag of good quality semi-sweet chocolate chips
12 ounce bag of good quality milk chocolate chips
3 cups of your favorite whole nuts (see note)
Put the chocolate chips in a large, microwave safe glass bowl and microwave for two minutes at 60% power (imperative that you stir every 30 seconds). My microwave took about 2 minutes and 10 seconds.
Stir until all of the chocolate is smooth, then stir in 3 cups of your favorite whole nuts. I ended up adding five cups of whole mixed nuts and Im fairly certain I could have added one more cup. This makes a LOT of candy!!
The recipe calls for spooning candies onto waxed paper, but I spooned mine into mini-cupcake size paper liners. Put them in the fridge to "set" for about 15 minutes and they are ready to serve.
NOTE: The candy will only be as good as the chocolate you use. I used Ghirardelli chocolate chips. (Note: You do not taste the white chocolate when they are all melted together (I dont like white chocolate), but the blend of the 3 chocolates is delicious.
NOTE: I used a mixture of whole roasted nuts (cashews, almonds, peanuts, pecans, Brazil nuts and hazelnuts...delicious.
Rabu, 15 Januari 2014
Quinceanera
Tomorrow, we will make a Tin Plate Special. What is it? All we can say is that its better than the Blue Plate Special, and its something a little closer to home.
Enjoy a random picture of a cowboy hat on a pink table cloth. This picture was taken at a friends, friends Quinceanera. Its sort of like the "Sweet Sixteen" of the Latin American world, except its celebrated at 15. I got to tag along. No one spoke a lick of English throughout the entire ceremony, but that was part of the fun. There were lots of chips and salsa, and jamaica!!! (A Mexican hibiscus flower drink.) So I was kept quite happy.
I absolutely love photographing kids. Theyre so honest.
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