Stir Fry

This Oriental dish is one of Heidi's favorites. She also, helped out with cutting up the pork. This dish only takes about 30 minutes. I used fresh pasta which will make the dish better so if you want to make it your self feel free or just go buy the local Italian market and get some spaghetti noodles, but if there is a local Orient shop, buy from them for authentic noodles. I hope you enjoy
















1 lb pork chunk ed
1 Zucchini chopped
1 tsp ginger
4 1 in slices of orange peel chopped
2 tbsp chili sesame oil
1 tbsp olive oil
1/4 oz Chinese five spice
1 tbsp soy sauce
1 handful chopped water chestnuts
1/2 lb spaghetti noodles cooked and cooled

In a hot non stick pan heat oils and place pork in oils for about five to seven minutes or till no pink is showing on the outside. Now that no pink is showing remove and set aside. Mix zucchini, orange peel,chopped water chestnuts and ginger in pan and cook for about three minutes. Now place pork, soy and noodles back into pan and cook for about another five to seven minutes. Be careful not to let noodles burn but if they crisp that's not bad either. The subtle taste of orange and heat are just the key for this dish

Poached Egg Balsamic Salad

Lite foods can be a rewarding meal when it has great flavors. This salad is filling and packs medium heat and different yet interesting textures. I would pick up a fresh loaf of bread from your local bakery to make the croutons for the salad.

1 heart of romaine lettuce
2 Eggs
2 tbsp of Sesame Chili Oil
2 Tbsp Olive Oil
2 Garlic Cloves crushed
1 Tbsp Balsamic Vinegar
1/4 cup Grated Romaine Cheese
3 slices of bread cut into medium cubes
1 Sliced Tomato

First I would start off by making the croutons with heating sesame oil in a non stick pan. Once oil are hot throw bread cubes in and cook for about 5 minutes or till golden brown remove and and set aside. Next in a medium size pot fill half way up with water and bring to a boil. Using a measuring cup crack a egg into cup (one at a time). Once water is at at boil drop a egg in ( you can place multiple eggs in water at a time)and let cook for about three minutes. Chop romaine up and place on plates. In the pan you used for croutons heat vinegar,olive oil and garlic for about 30 seconds to a minute. Place egg, romano cheese, sliced tomato and croutons on salad and drizzle warm dressing over them.

Scallop Lingugine

We were watching T.V. the other night and something about scallops came on and I couldn't remember the last time I had scallops. Then in the next couple of days I came across this scallop recipe. I made a couple of change due to what I had on hand. Regardless, it still comes out delicious. The original recipes calls for "Pernod" which is a licorice tasting liqueur, I used peppermint schnapps instead of Pernod and fennel. I make my own pasta ( recipe at the bottom) or you can just buy your own linguine.


2 handfuls of linguine
1/2 medium onion thinly sliced
1 lb sea scallops or which ever your local seafood market has available
1/2 container cherry tomatoes quartered
2 tbsp peppermint schnapps
Juice from 1 lemon
1/4 cup chopped parsley
1 tbsp Olive Oil


Heat olive oil and suatee onions till tender but not burnt. Turn heat up to med-high and place tomatoes into pan and cook for 3-4 minutes. Place scallops into onion tomato mixture cook for another 3-4 minutes, now add schnapps. You should have pot of boiling water for the linguine(remember that for how much pasta you have double the amount of water to prevent noodles sticking together). Boil pasta for about 4-5 minutes As your almost done with your scallop mixture add the lemon juice and toss to fully coat. Once pasta is done drain and place on a plate and cover with scallop mixture, sprinkle with parsley.




Pasta

2 cups of Bread or Semolina flour
2 eggs
1/4 cup warm water

Either in a bowl or on flat surface make a well in the flour and add the eggs and mix thoroughly. add water as necessary till dough is smooth and easy to handle. Let dough rest for 20 minutes. Cut dough into quarters and roll down each piece so it will fit in to rollers, using a pasta machine you will use the roller option and feed pasta though several times (thickness will be to your likening). Now put sheets of pasta through linguine cutter

This is similar to Sheppard’s Pie although you will sees some ingredients that will make you say umm ok, just go with it. The more that I cook the recipes from “Seven Fires” I find out, that so many different combinations really work and I would have never thought to make a dish with certain things in it. The original recipe called for Potato, but I used cauliflower instead and it worked just fine (your choice)

1 lb ground meat
Olive Oil
1 large carrot (peeled and chopped)
1 onion chopped
2 bay leaves
1 tsp ground rosemary
1 tsp ground oregano
¾ tsp ground cumin
¾ tsp ground paprika
½ tbsp ground mustard
½ tsp crushed red pepper flakes
1 cup red wine
2 tomatoes thinly sliced
¼ cup chopped kalamata olives
1 head of cauliflower (steamed and quartered)
½ cup milk
6 eggs yolks
2 hard-boiled eggs

In a hot skillet pour in some oil and add onion and carrots till they are softened about seven minutes, now add the ground meat and cook and break up for about five minutes. Now take the dry ingredients and add them to skillet and in three minutes add the red wine and cook for five more minutes. Add the olives and the tomatoes, salt and pepper and cook for about twenty minutes.
The cauliflower should be ready and place in a processor.
In this next step you have to be careful to watch the milk for the reason that milk will boil out of the pot in seconds and it makes a mess( trust me I’ve seen me do it). In a pot bring the milk to a boil, turn processor on and add milk to the cauliflower, when this well mixed add a egg yolks one at a time, the cauliflower will turn a light yellow. Take and crumble the hard boiled eggs over beef mixture. Once you are done mixing the yolks and the cauliflower you will want to spoon it over the beef mixture and place into a 375-degree oven for 30-35 minutes. It is amazing how the yolks make the cauliflower light and airy, ENJOY!

Burt Tomato's and Polenta

I had some Gremolata left over so I decided to use it up and add a new side to this dish, boy were we happy that we did. I think the sugars come out and give the tomato’s that extra taste which makes those taste buds pop. HOPE YOU ENJOY!


One package of garlic herb Polenta (it is in the vegetable section) cut into ½ in. slices
2 ripe tomatoes cut in half
1 tsp dried Oregano
¼ tsp crushed Black Pepper
Olive oil

Heat skillet over Med- high heat until water sizzles on the surface
When ready brush skillet with oil to give a really nice non-stick surface. Set tomato flesh side up and sprinkle with pepper and oregano. Now place tomato’s seasoned side down and cook for ten minutes (do not move or you make the tomato burst and they don’t come out right) you will know when the tomato is ready because it will have a char ring around the bottom. I used a metal spatula for this one so I could get he tomato off the bottom of the skillet quickly. I turned them over and cooked them for about three more minutes and then served them next to the Polenta.

For the polenta it was straightforward place the slices in the skillet and cook for about five to six minutes. Then turn them and cook for about two – three minutes and serve with Pork/ Honey Gremolata (Jan.23)

Burnt Carrots with Goat Cheese

The next couple of posts all come from the cookbook “Seven Fires”.
I am not a fan of carrots, but the picture in the book looked so damn good I had to try them and what do you know they were awesome. Remember the recipe is called “Burnt” but that does not mean to burn them beyond recognition. I know some people are not fans of goat cheese or are scared to eat it give it try you will be amazed.


1 bag of baby carrots (halved length wise)
1 package of Goat Cheese crumbled
¼ cup olive oil
1 tsp Thyme
Salt and Pepper


. Heat a cast iron skillet or stovetop skillet on Med- High Heat and turn the broiler on. In a mixing bowl combine oil land thyme and whisk together. Toss carrots in mixture till very well coated. Once a drip of water sizzles on the skillet place the carrots flat side down and cook for about five or six minutes (so the bottoms are charred), now with a rubber spatula flip carrots over and cook for another three or four minutes. Now go ahead and separate carrots into serving piles and place the goat cheese atop the carrots and place under the broiler until cheese is melting. I served these along side Fish Cakes (Recipes 11/18).


Garlic Chips
¾ cup olive oil
4 cloves of garlic peeled and sliced very thin
Slotted spoon
Plate with paper towels on it (for draining chips)

Heat skillet or pan with oil in it on med- high heat. (to see if oil is ready place a chip into oil, if it sizzles it’s ready) Drop chips into oil for only a couple of seconds. They should be golden brown, take spoon and scoop them out and place onto toweled plate. Once carrots are done just sprinkle chips over carrots

Pork Chop with Honey Gremolata

Lately I have been interested in cooking South American food, so when I got a gift certificate to Barnes and Noble I picked up a cook book I found online with a little research. It’s called “Seven Fires” By Francis Mallmann It’s all about grilling over open fire, the book takes place in Argentina and the pictures are breath taking and I highly recommend this book if you enjoy cooking. this by far is my favorite cookbook yet. Now granted, I’m not able to have open fires in my back yard so right now I use a cast iron skillet instead of a “Chapa” which is a flat piece of cast iron stationed a couple of inches over a open fire.



4 Pork Chops
3 cloves of garlic crushed
1 tbsp rosemary
Olive oil
Salt and pepper

Honey Gremolata
1 cup chopped fresh Italian Parsley
1 tsp dry Oregano
1 tsp crushed garlic
1 lemon zested
Juice of one lemon
1 tbsp honey
1-cup olive oil
Salt and pepper

Combine all ingredients and whisk together and store in fridge until ready to use

Take crushed garlic and rosemary and rub into each piece of pork. Sprinkle salt and pepper to your likening. Drizzle olive oil over pork chops.
Heat skillet over med- high heat (you’ll know it ready when a drop of water sizzles in the pan) Place chops seasoned side down for about 5 minutes with out moving, now turn over and cook for about 4 minutes. Put it on a plate and spoon a small to medium portion of Gremolata over top and watch the enjoyment on the faces around you.