JBug's Kitchen Antics

Fish with Thai Coconut Curry Sauce

I'm late giving you the goods on yesterday's antics but my conscience wouldn't let tonight roll around without spreading the word about last night's incredible meal. You see, it's the perfect answer for a quick weeknight dinner that's absolutely good enough for company and the whole thing's ready in about a half hour, including rice, snow peas and even potstickers. Isn't that a kick?

Adapted from Cooking Light via myrecipes.com, if you hit the link and take a boo at the source, you'll notice that we left out the fish sauce (didn't have any) and increased the red curry paste, and tripled the ginger but otherwise made the recipe pretty well as shown.

I'd guess you're thinking I'm exagerating over the "ready in less than half an hour" comment, so here's the breakdown:

• First order of business - cook rice
• Second - Heat skillet for fish; pat halibut dry; chop onion(s), and ginger; measure coconut milk; measure sugar, corianader, red curry paste and place into a small container; cut lime in half and juice
• Heat skillet for potstickers; Cook fish 3 minutes/side for total of 6 minutes; make sauce 5 minutes; return fish to pan to heat.
• Frozen Pot Stickers - cook at same time as sauce (5 minutes)
• Snow Pea Pods - microwave for 2-1/2 minutes

Incidentally, while I used halibut as specified in the recipe because I'm lucky enough to have a stash of it in the freezer thanks to Big Guy and his fishin' talent, it's not the only fish in the sea (sorry, I couldn't resist).  I'd make it with darn near anything including cod, or cat fish, or sea bass or even shrimp or scallops and believe me I'll be doing a repeat in the very near future. 

Halibut with Thai Coconut Red Curry Sauce (from JBug’s Kitchen Antics adapted from Cooking Light via myrecipes.com)

1 tablespoon vegetable oil (divided)

3 or 4 halibut pieces approx. 5 ounces each

1/2 medium onion, chopped

3 green onions, chopped

3 tablespoons fresh ginger, minced

1 cup light coconut milk

1 tablespoon sugar

1 heaping tablespoon Thai red curry paste

1/2 teaspoon ground coriander

1 teaspoon dried basil (a tablespoon of fresh would be better)

Juice of 1/2 lime

Heat oil in a large no-stick skillet over medium high heat until shimmering. Dry halibut fillets using a paper towel. Sauté halibut for 3 minutes per side and remove from pan. Cover to keep warm. Add onion, green onion, and ginger to pan and sauté for 2 minutes. Stir in coconut milk, sugar, red curry paste, and coriander and bring to a boil. Lower heat to high simmer and cook for 1 minute. Stir in basil and lime juice. Return fish to pan to warm and finish cooking (about 1 minute). Serve over rice. Serves 4.

A year ago - Corn Chowder and Peach Crumb Bars

Two year's ago - Pinot Braised Duck with Roasted Pears and Onions

Three year's ago -  Catfish and Hushpuppies

Braised Hoisin Beer Short Ribs

I figure you're likely thinking "oh come on, not again" but we love our meats braised around here and we just acquired a front quarter of beef so there you go. On top of celebrating our 13th wedding anniversary I figured it was all reason enough to cook something that makes our socks go up and down. 

These braised short ribs are about as good as they get. I followed the recipe courtesy of Dave Lieberman and Foodnetwork almost to the letter which is a rare event around here. (Hit the link and head right to it.) Heck I didn't even dredge the ribs in flour like I usually do before browning them off on all sides until a rich dark walnut. Add a minuscule amount of garlic (12 cloves) - I'm being sarcastic about the minuscule, a good hunk of sliced fresh ginger and rice wine vinegar and beer, about the only thing I did differently is double up on the beer because I used a large oval Dutch oven instead of a more compact one and more surface area means ya' need more beer. Big Guy didn't complain ...at least it wasn't bourbon. 

While the ribs are cooked on the stovetop, they're topped with Hoisin sauce during the last 30 minutes and finished in a slow oven which is just enough time to boil up a mess a' Yukon gold potatoes mixed with a couple of parsnip and mash 'em all to perfection.

It's hard to imagine something so simple and with so few ingredients could possibly be so darned tasty. Incredibly tender, richly flavored, sweet with garlic and candy like ginger - they're awesome. Totally. 

Two year's ago - Linguini with Bacon and Clam Sauce

Three year's ago - Pork and Apple Pie

  

Cornmeal Cakes with Smoked Chicken and Coleslaw

Remember the Southern Illinois BBQ sandwiches I'm always talking about? The ones with crispy fried pork tucked into a soft bun with mustardy slaw and a drizzle of barbecue sauce?  

Well this is kind'a like it except for moist corn studded corncakes instead of the bun and smoked chicken instead of pork and sweet coleslaw instead of the mustardy chow. Come to think of it, the only thing the two have in common is barbecue sauce; oh, that and the fact they're both delicious of course.

 

Corn Cakes with Clams, Basil and Sundried Tomatoes

Big Guy and I took a trip into the valley yesterday (Salem) so dinner needed to be of the no fuss, quick, easy and yummy kind. Fresh corn's enjoying its hayday at the moment and while we've created several versions of corncakes in JBug's Kitchen, this one's slightly different from all the rest. Along with chopped corn kernels, it is spiced up with minced onion, jalapeno pepper, roasted red peppers and tiny little chunks of Cheddar and Monterey Jack cheese.  

Crunchy in texture because of the addition of coarse ground yellow cornmeal (I used Bob's Red Mill- did you know they're an Oregon company?) they're a cake, like a pancake cooked on a griddle rather than a fritter that's deep fried.

Corn Cakes with Tomato and Avocado Salsa

The moist flavorful corncakes are a perfect backdrop for thin slices of smoked chicken purchased from our local JC Market Thriftway where they homesmoke a bunch of great stuff like jowl bacon, ham, chicken and turkey. We buy it all and Big Guy slices it nice and thin and bags and stores it in the freezer because it beats the heck out of any deli meat, both for flavor and price never mind we've been too busy working on the house to get our home smoker operating, at least that is our excuse and we're sticking to it. 

Anyway, next time you're looking for a quick and scrummy dinner, give this a try. You could even substitute shredded pork, or beef in barbecue sauce, or even shrimp with salsa or use 'em as a taco and/or make 'em into a mini version as an appetizer - now there's a good example of a run on sentence isn't it?  

Spicy Corn Cakes (from JBug’s Kitchen Antics adapted from Gourmet via epicurious.com)

1 cup coarse ground yellow cornmeal (I used Bob’s Red Mill)

1/2 cup all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon coarse ground black pepper

1/4 teaspoon cayenne pepper

2 teaspoons sugar

2 tablespoons unsalted butter, melted

1 large egg

1 cup buttermilk

1 teaspoon hot sauce (optional)

1 cup fresh or frozen (thawed) corn, coarsely chopped

1/4 cup chopped onion

1/4 cup chopped roasted red peppers

1 jalapeno, seeded and minced

1/2 cup Monterey Jack Cheese cubes (1/4 inch cubes)

1/2 cup Sharp Cheddar cubes (1/4 inch cubes)

Combine cornmeal, flour, salt, soda, black pepper, cayenne and sugar in a medium bowl and whisk together to incorporate. Fold in cheese cubes.

In a small bowl beat together egg, butter, buttermilk, and hot sauce. Add corn, onion, roasted red peppers and jalapeno and mix to combine well. Fold wet ingredients into dry ingredients and mix until just combined. Batter will be lumpy.

Heat a griddle over medium high heat then lower heat to medium low. Spray griddle with cooking spray and coat lightly with additional butter. Drop batter onto griddle using an ice-cream scoop and flatten slightly. Cook for about 2 minutes per side or until they are golden brown and feel firm in the center. Move to a platter and keep warm in a low oven. Makes approximately 12.

A year ago - Braised Duck Legs with Marsala and Sour Cherries

Two year's ago - Country Terrine

Three year's ago -  Pork Katsu with Soba Noodles

 

Frozen Butter Pecan Cheesecake with Bourbon Peach Sauce

When you're entertaining and want to cover the dessert ground in advance, there's nothing much better than a cheesecake never mind one that can languish indefinitely in the freezer. 

Coincidentally, almost exactly a year ago this Strawberry Frozen Cheesecake was a star at a dinner party and at the time I indicated the possibilities were limited only by your imagination as far as coming up with alternative flavors. That's how this Butter Pecan version was born, although I admit I had a totally different vision in mind until my eyes hit the butter pecan icecream.

Simply good quality ice cream mixed with cream cheese and a little sugar, I added some extra bourbon to it not just for flavor, but because the alcohol keeps the ice cream from freezing too hard which means it can be cut and served right from the freezer without having to get out the hack saw...if you know what I mean.

Not satisified with cheesecake without a topping, the real pièce de résistance is this bourbon loaded peach sauce. Fresh sliced peaches added to a buttery sugary caramel jazzed up with good bourbon and a split vanilla pod - well it really takes the cake to a higher level. I could have "glugged" it right from the bowl but I didn't, honest! 

Frozen Butter Pecan Cheesecake with Peachy Bourbon Sauce (from JBug’s Kitchen Antics inspired by dairygoodness.ca)

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup butter, melted

2 tablespoons granulated sugar

1 teaspoon vanilla

Combine all ingredients together and toss with a fork until well mixed. Press into bottom of an 8 inch spring form pan (or other pan with removable bottom) and freeze for 30 minutes.

Filling:

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 – 1-/2 quart carton butter pecan ice cream (softened)

2 tablespoons good quality bourbon (I used Knob Creek)

In bowl of electric mixer, cream together cream cheese and sugar until light and fluffy (about 2 minutes). Gradually add ice cream and bourbon and mix well. Spread filling on the prepared crust, cover and return cake to freezer. Freeze for minimum 3 hours.

Sauce:

1/2 cup (1 stick) unsalted butter

1/2 cup firmly packed brown sugar

3 tablespoons whipping cream

3 tablespoons good quality bourbon (I used Knob Creek)

1 vanilla pod, split down the middle

3 large firm peaches, peeled and sliced

In a large skillet with a heavy bottom melt butter. Sprinkle on brown sugar and cook, stirring until sugar dissolves and mixture thickens, bubbles and begins to darken. Carefully add cream a little at a time, stirring constantly. Continue to cook until sauce is thick and smooth - 1 to 2 minutes more. Remove pan from heat and add peaches and vanilla pod. When mixture stops bubbling add bourbon. Serve warm. Sauce may be chilled and reheated - be sure to remove vanilla pod before serving.

To serve, unmold cheesecake onto serving platter. Cut into wedges and serve with sauce.

A year ago - A Feast of Blue Crab

Two year's ago - Fried Chicken Gizzards

Three year's ago - Thai Curried Shrimp with Coconut

 

Cioppino - Good Things From The Sea

Boy, this has been a really busy week and as you all know I'm running behind on the blog posts so I'll be playing a little catch  up during the next week or so.

Our friends Jayne and Bob visited us last weekend from Tucson so we thought what better way to showcase (show off) the best from our new home than a big pot of seafood stew.

One of my particular favorites, the base for this San Francisco style seafood extravaganza can be made in advance which makes it darned easy on the cook. Unfortunately, I didn't get a chance to whip it up and give it time to ruminate in the refrigerator overnight but it was pretty tasty anyway.

From The Bon Appetit Dinner Party Cookbook published way back in 1983 (nice to see some things never go out of date), this trip to flavortown includes lots of onions, celery, garlic, parsley, red and white wine as well as tomato products in the form of canned whole, paste and mixed vegetable juice cocktail aka V-8. It also calls for green peppers and pepper flakes but I left those out because one of our visitors has an allergy to pepper(s). 

Once the broth is made it is really up to the cook what kind of seafood you want to throw into the pot. Just remember to stagger their addition depending on how long it takes to cook them. In our case we included chunks of halibut caught by Big Guy, shrimp, snow crab legs and clams too although we're anxious for mussel season to start so we can throw 'em in next time too, never mind fresh Dungeness instead of the frozen snow crab legs we purchased for the occasion. 

Served with foccacio warm from the oven, a kale salad on the side, and good wine (lots of it), dinner was a no fuss warm celebration of good friends and the bounty of the Pacific Northwest. "I love it here" ...Jayne and Bob are you laughing yet? 

Cioppino – San Francisco Style Seafood Stew (from JBug’s Kitchen Antics adapted from Bon Appetit Dinner Party Cookbook)

1/3 cup olive oil

1 large onion, chopped

1 large green pepper, chopped

3 celery stalks, chopped

3 large cloves garlic, minced

1/2 cup minced fresh parsley

3 cups V-8 Juice (I used original, but  spicy’s good too)

3 ounces tomato paste

1 14 ounce can diced plum tomatoes

1 tablespoon dried Italian seasoning

2 bay leaves

1/2 to 1 teaspoon dried red pepper flakes (optional)

2 teaspoons sugar

Hot pepper sauce

Salt and coarse ground black pepper to taste

1-1/2 pounds firm fish fillets cut into 1-1/2 inch chunks (I used halibut but cod, or rockfish is fine too)

1 pound large shrimp, shelled and deveined

2 pounds cherrystone clams, scrubbed

4 sections (side) of snow crab claws, cracked

Heat oil in large Dutch oven until shimmering. Add onion, green pepper, and celery and cook until vegetables soften – about 5 minutes. Add garlic and 1/4 cup of parsley and cook additional 3 or 4 minutes. Stir in V-8 juice, tomato paste, plum tomatoes, Italian seasoning, bay leaves, red pepper flakes, and sugar. Season with salt and pepper. Bring pot to almost boiling, then reduce to a simmer and cook for 30 minutes, stirring frequently. (At this point broth may be cooled and refrigerated overnight for best flavor).

To finish, re-heat broth to almost boiling and reduce heat to a low simmer. Add fish and cook for 2 minutes, then add shrimp and cook just until slightly pink. Add clams and crab and cook until clams open. Ladle into bowls and garnish with remaining parsley. Serve with hot sauce on the side and lots of bread for enjoying all the good sauce. Makes 4 servings.

A year ago - Frozen Strawberry Cheesecake with Peppery Strawberry Mint Sauce

Two year's ago - Greek Style Meatballs in Tomato Sauce

Three year's ago - Kung Pao Chicken

Melon Salad with Prosciutto

Summer is fleeting and goes by at the speed of light. I can say that now that we're not living in the land of perpetual heat never mind endless summer and boy does it ever feel good too! I love it here on the Oregon Coast. Oh, have I told you that before?

This gorgeous salad is perfect for a sunny summer day because not only it is light, filling and refreshing, it also takes advantage of the abundance of good things available this time of year. Adapted from Cooking Light magazine, I pretty well followed the recipe as given except that I left out the serrano pepper and used a melon baller to make round orbs of honeydew and seedless watermelon rather than the slices they recommend. Hey, my melons were really ripe and didn't look so great in slices but the balls were beautiful. 

Anyway mixed with a simple vinaigrette of lemon juice, olive oil and honey and piled on a plate of peppery arugula along with nectarine wedges and paper thin slices of red onion, the salad's garnished with salty romano cheese and prosciutto.

A side of moist and decadent sour cream scones (I'll tell you about those later) and our light meal left just the right amount of space for a ramekin each of black plum cobbler, warm from the oven. Hit the link and head to the recipe for the cobbler  HERE.

Melon Salad with Prosciutto (from JBug’s Kitchen Antics adapted from Cooking Light magazine)

Juice of 1 large lemon

2 tablespoons olive oil

1-1/2 tablespoons honey

1/4 teaspoon salt

1/2 small seeded watermelon

1/2 honeydew melon

1/3 cup paper thin slices red onion

2 ripe nectarines, cut into wedges

4 cups arugula, washed and dried

Handful fresh mint leaves, coarsely chopped

3 ounces prosciutto, thinly sliced

1/2 ounce Romano cheese, shaved

Combine lemon juice, olive oil, honey and salt in a screw top jar. Shake well to incorporate and set aside. Using a melon baller, cut watermelon and honeydew into balls and place into medium bowl. Add onion and nectarines. Toss lightly with vinaigrette.

Place arugula onto 4 plates and divide fruit mixture between them. Top with mint leaves, prosciutto slices and Romano cheese. Makes 4 servings. 

A year ago - Salmon Spread with Horseradish

Two year's ago - Polenta Tamale Torte

Chicken Wild Rice Soup

I'm sure some of you are wondering why in the world we're having soup again, but summer on the Oregon Coast means weather changes at the drop of a hat and yesterday although relatively warm, was foggy, rainy and a perfect excuse for a pick me up bowl of liquid sunshine. 

I checked my pantry and low and behold a package of unopened wild rice popped out at me. Add bacon from the fridge, chicken breasts from the freezer, mushroom soup from the cupboard and Big Guy sent on a mission for a quart of chicken stock and we were cookin'. 

The result wholesome stick to your ribs creamy healthy sherry kissed bowl of comfort - perfect for dinner in front of the television on a mist soaked evening. Man, I love it here! 

Chicken Wild Rice Soup (from JBug’s Kitchen Antics inspired by Taste of Home)

4 slices bacon, diced

2 boneless chicken breasts, (about 1 pound) cut into half inch pieces

Salt and pepper

1 cup finely chopped onion

2 stalks celery, chopped

3 carrots, peeled and chopped

2 tablespoons butter

1/4 cup all purpose flour

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

1/2 teaspoon poultry seasoning

Salt & coarse ground black pepper

1 quart good quality low sodium chicken stock

2 packages Swanson’s chicken flavor boost or 1 chicken bouillon cube

1 10 ounce can cream of mushroom soup, undiluted

1-1/2 cups cooked wild rice

1/4 cup dry sherry

1/4 cup finely chopped fresh parsley

Place a medium sized Dutch oven over medium low heat and add bacon. Cook, stirring occasionally until fat is rendered and bacon is crisp. Remove bacon from pot and set aside, leaving bacon fat in pot. Add chicken, season lightly with salt and pepper and cook until no longer pink. Remove from pot and set aside. Add onion, celery, carrots and butter and cook until vegetables have softened. Stir in flour, garlic powder, thyme, and poultry seasoning and cook stirring constantly until flour is well incorporated into vegetables (about 2 minutes). Add chicken stock, chicken concentrate or bouillon and mushroom soup. Whisk to combine well. Bring to a low simmer and cook, covered for 20 minutes stirring occasionally. Return bacon and chicken to the pot and add wild rice. Bring to a simmer and cook for 5 minutes. Stir in sherry and fresh chopped parsley. Makes 6 servings.

A year ago - Caponata vs Ratatouille 

Two year's ago - Spicy Crabcakes and a Peach Pie

 

Eggplant Stacks

I'm calling last night's dinner eggplant stacks although the honest truth is this new invention really isn't much more than just lowly leftovers. I dare you to say you don't like leftovers after you get a load of this one.

Remember the meatloaf we had the other night? It has fed us well the past couple of days with meatloaf sandwiches made from crunchy ciabatta and melted cheese but last night said same meatloaf morphed into the filling for crispy panko crusted and fried eggplant, smothered in marinara sauce. 

Kinda' cool, eh?

I simply sliced eggplant on the diagonal, salted it then sandwiched it between sheets of paper towel lined cutting boards and weighed it all down with the lid of my cast iron Dutch oven and let it sit for a half hour to get rid of some of the liquid in the veg. Then I dredged the eggplant slices in flour, then an egg wash spiced up with pepper and red chile pepper flakes and finally in panko before they hit a little hot oil in a saute pan. Cooked till crisp on both sides, I kept them warm in the oven while I put the rest of the "stacks" together.

Meatloaf slices hit the frying pan to crisp on both sides then received a topping of pepperjack cheese. I heated about a cup of marinara then put it all together - eggplant slice, meatloaf, drizzle of marinara, eggplant slice, meatloaf, marinara, eggplant slice ...you get the picture right?

End result...delicious! Here's the "man sized" version.

To fill you in on the progress on the house, the guys are almost but not quite finished with the cedar shake siding and the interior window trim. You see, there's something we "Wallyworld" newcomers have to learn.  Here on the coast things kinda' coast along and get done whenever they get done - could be today, could be tomorrow, could be next week ... It'll happen eventually and when it does, I'll be sure to post a photo. Promise!

A year ago - Chipotle Chicken Salad with Peaches and Walnuts

Two year's ago - Creamy Hominy Gratin

Strawberries and Cream in a Pie

For some unknown reason I didn't much feel like cooking last night so Big Guy took me out for pizza. Hey, a little restaurant food every once and a while makes you appreciate just how darned good you have it at home so instead of bragging about last nights pizza I'll tell you about this quick and easy Strawberry Pie I made on Thursday instead.

A recipe from Idaho a la CArte, they use huckleberries for this fabulous creamy concoction, but I begged to differ. I used a purchased graham wafer crust just because I'm lazy and loaded it up with the oh so quick to make cream cheese, sour cream, good vanilla and granulated sugar filling. Allowed to chill for an hour, I added lovely Oregon strawberries direct from our freezer and as if by magic the pie was done. 

It's really quite lovely if I do say so myself as the not too sweet, slightly tart filling pairs very nicely with those super sweet moisture packed strawberries; however, if you are using frozen berries like I did you'll want to eat the pie fairly quickly (within a day or so) because otherwise the moisture from the berries will eventually make it into pie soup.

Feel free to switch out the berries if you want and use raspberries, blackberries or blueberries or even fresh peach or plum slices would be rather incredible too. You're only limited by your imagination, so go for it OK?

As for today, Big Guy's off to take a "Boat Oregon Class", a mandatory boater education coarse that's necessary if you want to rev a motor in your own watercraft. As for me, I'll be spending the day doing some much needed house cleaning and putzing in the kitchen although on this foggy rainy day, I'd much rather curl up in front of the fireplace with a cup of tea and a good book.  MMM, doesn't sound like a bad plan huh?

Strawberries and Cream Pie (adapted from Idaho A La Carte)

 8 ounces cream cheese, softened

1/4 cup sour cream

1 teaspoon vanilla

¼ cup sugar

1 – 9 inch graham cracker crust

1 quart fresh or frozen strawberries (if using frozen, do not thaw first)

Whipped topping or whipped cream as garnish

Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of graham crust and refrigerate. Chill a minimum one hour. Place frozen or fresh berries on top of pie with stem end down. Chill until serving. Top with whipped cream. Makes 6 servings. 

A year ago - Orange Sesame Albacore Tuna on Curried Rice Salad 

Two year's ago - Maple Ginger Pork Medallions

Cowboy Beans and Cornbread

What's better after a busy Monday than a big pot of Cowboy Beans. Loaded with bacon, ground beef, assorted canned beans and attitude, once they're bubbling away in the oven, you've lots of time to chill before dinner and chill I did. Why, I even took a nap.

After my twenty minute snorefest I woke up so stupid Big Guy had to whip up the cornbread. I sat on one side of the counter with the cookbook giving advice and he did all the work on the other side. Our teamwork resulted in a cheesy, corn and jalapeno studded moist inside crispy outside hunk of gobbley goodness. Even Martha would have said "it's a good thing".

Here is a "before" picture of the house taken really early this morning. As you can see, it's pretty darned foggy out there.

To fill you in on what's happening at "Heaven's Gate", I'm here to say this retiring stuff is plum hard work. We're starting some outside renovations including new windows and siding on the south side of our house since it suffers most of the weather never mind that during our kitchen renovations we discovered some dry rot the inspector failed to notice...that and a broken sewer pipe under the house but we won't mention it. Needless to say he's off our Christmas list.

Naturally it has turned into a bigger job than anticipated and more decisions than this feeble brain can manage on a Monday. I mean, I figured I had it made when we decided on the windows and door but now we've the opportunity to change the siding from board and batten to more coast friendly cedar shakes and it has opened a whole new can of worms.

Not just forced with making color choices, it also means we'll be spending the next several days staining cedar shakes before the contractors can install them, along with painting sofits, trim and gutters too. Needless to say our meals over the next week or so will be of the quick and easy variety so be sure to stay tuned.  

Cowboy Bean Stuff adapted from Best of the Best, Best of Bridge Series Cookbooks

6 slices bacon, chopped

1 pound ground pork or beef

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 Tablespoons molasses (or maple syrup)

2 Tablespoons brown sugar

1 teaspoon dry mustard

1/3 cup vinegar

1/2 cup barbecue sauce

1 14 oz. can diced tomatoes with juice

14 oz. can chili beans with sauce

28 oz. can pork & beans

1 teaspoon Worcestershire sauce

salt, pepper, Tabasco sauce & red chili flakes to taste

In dutch oven, fry bacon until crisp. Remove and drain. Remove all but 2 Tablespoons bacon fat from pan. Add onion, green pepper and garlic and sauté until vegetables are soft (5 minutes). Add ground pork  and cook until no longer pink. Add all remaining ingredients, heat until bubbling. Bake uncovered in a 300 oven for 2 hours. 

Big Guy’s Cornbread an original from JBug’s Kitchen Antics  adapted from The New Purity Cookbook

3/4 cup cornmeal

1 cup all-purpose flour

2 tablespoons granulated sugar

3 teaspoons baking powder

1 teaspoon salt

1 cup frozen corn, defrosted

1 jalapeno pepper, minced

2/3 cup grated sharp cheddar cheese

1 egg

1/4 cup vegetable oil plus 2 tablespoons, divided

1-1/4 cups milk

Place 2 tablespoons vegetable oil into a 9 inch cast iron frying pan into the oven and preheat oven to 400. Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl and whisk to incorporate. Fold in corn, jalapeno and grated cheese. Beat egg and oil together. Add milk and beat to combine. Stir liquid into dry ingredients and stir only until combined.

Pour into heated cast iron pan and bake for 20 to 25 minutes or until a toothpick comes out clean. Flip out of cast iron pan to a board, cut and serve. 

A year ago - Slow Cooker Spicy Country Ribs 

Two year's ago - Pan Seared Halibut with Roasted Pearl Tomatoes

Sauteed Halibut with Romesco Sauce

While most people consider pork to be the other white meat, here on the Oregon Coast the mighty halibut can claim the honor. I'm sure it's no surprise that the beauty and bounty of the land and sea's captured our hearts here in our new home.

Big Guy's having a blast with this retirement stuff and went out fishing on Friday with two of our friends. He came home tired, content and bragging about his great day on the water never mind glowing with pride about the catch. 

Last night's menu included some of our good fortune. Halibut this fresh needs very little adornment; however, as mentioned the last time we cooked some up, it can be overdone in a flash. Big Guy did the honors this time and sauteed the simply seasoned fish for 5 minutes on 1 side, and 2 on the other before he removed it from the pan to rest for a few minutes. Of course while he was doing this, he was also cooking up a perfect pot of Lemon Basil Risotto Sheesh ...and they say men can't do more than one thing at a time. Ha.  

My only contribution to dinner other than never ending advice also known as nagging was this very quick version of a Romesco sauce I whipped up earlier in the afternoon. Without the usual addition of bread crumbs and flavored with smokey chipotle chili powder, cayenne pepper and smoked paprika, it is a great use for the huge numbers of red peppers available in the markets these days.

The smoky flavor, crunchy from almonds texture and subtle heat is a perfect garnish for the moist fish on its creamy bed of lemon and basil rice. 

JBug’s Romesco Sauce an original from JBug’s Kitchen Antics

 

2 large red peppers, roasted, peeled and seeded

1/4 cup toasted almonds

3 tablespoons olive oil

1 tablespoon red wine vinegar

3 cloves garlic, minced

1/2 teaspoon Chipotle chile powder

1/4 teaspoon cayenne pepper

1 teaspoon smoked paprika

Salt & coarse ground black pepper

Place all ingredients together in a blender and combine until chopped to a coarse texture. Set aside for a minim 1 hour at room temperature to allow flavors to develop. Store leftovers in refrigerator. 

 A year ago - Grilled Shrimp with Lime and Red Pepper Aioli

Two year's ago -Drowned Beef Sandwiches

Pot Sticker Chicken Soup

It was a foggy grey day here yesterday, perfectly beautiful mind you but our spot at heaven's gate was a trifle mist shrouded if you know what I mean. Coupled with a sinus headache/sore throat, it called for a pot of chicken soup as the perfect prescription.

Now there's all kinds of ways one can whip up a pot of chicken noodle bliss, not the least of which is an envelope of an old standby such as the Lipton version but an enjoyable finger walk through the pages of my new favorite book - The Oregonian Cookbook, resulted in this one or at least an adaptation of it.

 

I apologize for the quality of the photo. Obviously the camera and/or photographer need work.

Simply purchased chicken stock along with garlic, minced jalapeno, frozen pot stickers and fresh spinach, we one-upped it by adding real chicken to the mix as well as minced fresh ginger, sliced green onions and a couple of envelopes of Swanson's Flavor Boost to elevate the stock to a higher level. I'll admit we also added a whole package of pot stickers (24) instead of the 16-18 they recommended. Hey who wants the leftovers in the freezer anyway. 

As you can see, the resulting bowls of steaming comfort were good for the ailing, never mind the soul. Incidentally, the whole thing took a mere 15 minutes to whip up and believe me, it tastes like it took a lot longer. We'll be putting this one in our MMO file as in "must make often". 

Pot Sticker Chicken Soup from JBug’s Kitchen Antics adapted from Oregonian Cookbook

1 chicken breast, thinly sliced

1 – 32 ounce box low sodium chicken stock

2 envelopes Swanson’s chicken Flavor Boost (or 1 chicken bouillon cube)

2 cloves garlic, minced

1 fresh jalapeno pepper, seeded and minced

3 tablespoon minced fresh ginger

1 package frozen pork pot stickers (24 in package)

1/3 package baby spinach, washed and dried in colander

2 green onions, chopped

In medium saucepan combine chicken, chicken stock, Flavor boost, garlic, jalapeno and ginger. Bring to a boil, reduce heat and simmer for 5 minutes. Add pot stickers, cover and simmer for additional 5 minutes. Add spinach and heat just until spinach is wilted. Sprinkle with green onions and serve. Makes 4 servings.

A year ago - Cauliflower Steaks with Red Pepper Aioli 

Two year's ago - Mexican Potroast in Soft Tacos

Breaded Veal Sandwiches with Mango Avocado Salsa

During the summer aren't you supposed to spend more time with fun and frolic and less time in the kitchen? That was my excuse for serving these incredibly easy on the cook veal sandwiches for dinner the other night. Talk about quick, easy and good too.

Now I know some of you aren't crazy about veal for one reason or another in which case you can replace it with cutlets of another variety (like chicken or pork), but personally whenever I see veal in the store I buy it. I grew up on a beef and dairy farm in the wilds of northern Ontario, Canada and learned at a very early age that making a pet out of any kind of bovine was guaranteed to lead to certain heartbreak and/or starvation. You just gotta' get over it. That said I know Big Guy's going to make me eat my words come the time he's out huntin' down bambi. (I won't eat venison.)

Anyway imagine thin cutlets of tender veal dipped in flour, beaten egg and seasoned breadcrumbs then browned quickly in a hot buttery pan. Placed on a soft inside and crispy outside ciabatta roll slathered with a lime crema' and topped with fresh mango avocado salsa, it is a virtual summer on a plate, especially with a side of sweet, juicy crenshaw melon balls. I figure the melon balls are a fair substitute for crispy, greasy, utterly wonderfully delicious french fries. Uh, ya right!

Honestly, it is just that if we keep eating the way we have been, we'll have to reinforce the foundation on our house and goodness knows there's enough to do around here without adding that to the list. Just sayin'. 

Breaded Veal Cutlet Sandwiches with Mango Avocado Salsa & Lime Crème an original from JBug’s Kitchen Antics, adapted from Canadian Living Magazine

6 ounces veal cutlets (or substitute pork or chicken)

2 eggs, beaten with 1 tablespoon water

All-purpose flour, salt and coarse ground black pepper

1/2 cup Italian seasoned bread crumbs (or panko)

2 tablespoons vegetable oil

2 tablespoons butter

 

2 ciabatta rolls, warmed and sliced in half

1 cup mixed greens

Place veal cutlets between 2 sheets of plastic wrap and pound gently until thin. Season with salt and pepper, Dredge in flour then dip into egg/water mixture and finally coat well with seasoned breadcrumbs. Place on a wire rack and allow to sit for 10 minutes to set the coating before sautéing. Meanwhile, heat vegetable oil and butter together until hot. Cook veal quickly for approximately 1 minute a side until browned. Place onto a paper towel lined pan to absorb any excess fat. Sprinkle with sea salt and coarse ground black pepper.

To complete sandwiches, slice warmed ciabatta rolls in half and place a tablespoon of lime crema on each half. Top with veal and finish with avocado mango salsa.  Makes 2 servings.

Avocado Mango Salsa

1 fresh mango, peeled and diced

1 avocado, pitted, peeled and diced

2 tablespoons finely chopped red onion

1 teaspoon grated lime zest

Juice of half a lime

Pinch each of salt and pepper

Toss ingredients together until well mixed.

 Lime Crèma:

2 tablespoons sour cream

2 tablespoons mayonnaise

Juice of half a lime

Whip ingredients together until well mixed.

 

Parmesan Taters

Dinner last night was a rather traditional one for the 4th of July, especially since we'd celebrated with another tradition (ribs) the night before. Something quick and easy was the order of the day since we'd spent it mostly relaxing and I've been meaning to try this Guy Fieri recipe for a while, so there you go.

Simply tater tots coated in olive oil and baked till super crispy and finished with crushed garlic, freshly chopped parsley and yummy parmesan cheese, it's a great excuse for a side dish to go along with burgers. I'm not sure I'd make it again quite the same way however, because I'm not much of a fan of garlic in its raw state. I mean the second hand smell of it made Finnigan shake his head and paw at his face last night.

Anyway, I'm sending you all directly to the recipe's Food Network source so you be the judge. Thank goodness the burgers were superb topped with grilled onions and tons of melted blue cheese and although the potatoes weren't special, they were quite edible.

As for today, Big Guy's back from his clamming honey hole already (ya he left at 5:00 AM to take advantage of the minus tide). There's something wonderful heading our way for dinner tonight, fresh from the briney Alsea Bay so stay tuned for more bragging. TTFN

Two year's ago - Southwestern Pasta Salad

Chicken Paillards on Salad

I know I'm beginning to sound like a broken record about the trials and tributions of cooking for one but hey there's only 2 weeks left to complain before Big Guy gets here for good. Just think, then I'll have a whole other set of things to moan about.

Somehow time and effort to make something more complicated for dinner when there's just me at the table has gone the way of the do-do bird. I  mean really, simple, quick and easy is the order of the day so this more recent effort included a crispy cooked chicken paillard on top of one of my very favorite salad mixes courtesy of the local market's produce section. (No they didn't pay me to say that - I just happen to really like Taylor Farms' products.)

Now for those of you who don't know the term, a paillard is simply a small piece of chicken that is pounded flat and sauteed in a flash. We've had it here before several times as it is a quick and mighty tasty excuse for dinner never mind it can be jazzed up significantly by the addition of a sauce, relish or as in last nights case, a generous garnish of salsa. I was going to top it with avocado slices but the darn thing's still hard as a rock and there's nothing worse than under ripe avocado. Trust me, I know of which I speak. 

Anyway, before the cluck hit the plate, I lightly flattened a couple of chicken tenders, seasoned well with salt and pepper then gave 'em a quick coating in equal parts mayonnaise and Dijon mustard followed by a dredge in seasoned bread crumbs. A quick fry in a little butter in a non-stick pan and dinner was ready.

It was absolutely delicious and even better with a glass of Pinot Gris. What can I say, a good whine uh wine is a girl's best friend - ah heck, even a bad wine'll do the trick.  Here's links to other paillards we've enjoyed in JBug's kitchen. 

With Pancetta and Asparagus      On Roasted Manchurian Cauliflower

  

On Arugula Caesar Salad                           With Lemon Dijon Sauce   

  

A year ago - Grilled Citrus Chicken w Onions and Corn

Two year's ago - Bacon n Blue Potato Salad

Stovetop Sausage Mac and Cheese

This is another in what seems to have become a series in JBug's Kitchen and boy oh boy, I'm not sure why we haven't tried it here before.

Courtesty of myrecipes.com and Cooking Light magazine, this one is simply crumbled sausage links (I used spicy Chicken Parmesan) cooked up in a skillet then joined by cheater bechamel makin's, grated cheese, cream cheese and spices. It cooks up all rich and creamy before the cooked pasta hits the pot and a few minutes later you've got a pot of creamy, gooey, cheesy goodness. 

It's quite delicious though in our case it could have used a little more seasoning, but honestly it puts the blue box stuff all to shame. The possibilities are endless too for hiding vegetables in it and this particular version could have used a little color with the addition of spinach, or kale or even green peas, or roasted red peppers or mushrooms...well you get the picture, right? 

Give it a try next time you're looking for a quick family pleasing pasta dish and let your imagination be your sous chef. 

Stovetop Sausage Mac and Cheese (from JBug’s Kitchen adapted from myrecipes.com)

1/2 pound crumbled sausage (I used spicy Chicken parmesan but Italian would be good too)

1-1/4 cups milk

2 tablespoons all-purpose flour

1 cup grated cheese (I used Trader Joe’s Mexican blend)

1/4 cup cream cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and coarse ground black pepper

8 ounces hot cooked pasta (I used orchiette)

Reserved pasta water as needed

Place a large skillet over medium high heat and when hot crumble in sausage. Cook, continuing to crumble with a fork until browned. In a small bowl, whisk together milk, flour, onion and garlic powders and add to skillet. Bring to a boil then reduce heat and add cheeses. Cook for an additional 2 or 3 minutes, stirring constantly. Stir in pasta. Cook for a minute more so pasta has a chance to absorb some sauce, adding pasta water if required for a creamy sauce. Serves 4.

A year ago - Coconut Milk Ice Cream

Two year's ago - Ginger Mint Lamb Chops and Cauliflower with Pinenuts and Raisins

Three year's ago - White Bean and Asparagus Salad

Salmon Burgers with Herb Aioli

Three more days and I'm done. The sun's setting on my time in Tucson.

Goodbye desert, so long allergies, take a hike creepy crawlies and slithering snakes, TTFE (ta ta for ever) streets that begin only to end in unusual places and road signs that instruct "do not enter when flooded".  It's been a slice but adios. We're headed for greener pastures, ocean breezes and home...to Oregon! 

To get a head start on all things wonderful in the Pacific Northwest, we had these incredible salmon burgers for dinner last night, thanks to Fine Cooking. It was also an excuse to remind Big Guy that his hatred of salmon is a thing of the past. Now if I could just change his mind about green peas!  

Gorgeous sockeye salmon fillets carefully removed of their pinbones and chopped, combined with an easy to make dill and garlic aioli, fresh breadcrumbs as a binder and lots of freshly ground black pepper and formed into patties then fried slowly in butter until crispy on the outside and moist and tender inside...well what can I say?

Served on a grilled bun slathered with more of that creamy cheater aioli along with a perfectly ripe avocado half, they were darned messy to eat and oh so incredibly delicious.  Just remember, they're only as good as the ingredients so please leave the farmed "Atlantic" salmon for people that don't know any better and buy wild salmon. The flavor's absolutely incomparable. 

Hit this link and head to Fine Cooking for the recipe. Trust me - it's amazing!

A year ago - Grilled Skirt Steak with Chimichurri

Two year's ago - Pork Tenderloin with an Herb Crust and Horseradish Potatoes

Three year's ago - Garlic Roasted Shrimp with Red Peppers and Smoked Paprika

Beefed Up Mushroom Soup

I don't know about you, but I'm guilty of consistently doing things the same way because that's the way I've always done them. My mushroom soup's no exception until last night that is.

My favorite tried and true "man catcher" mushroom soup recipe's much the same as any other homemade versions in that while loaded with mushrooms and cream with a touch of sherry or marsala in it, the end result is rather light with a mild and comforting flavor. This new invention is absolutely without question bold and rich and hearty too.  While the other version's labelled "man catcher" because it's the first thing I ever cooked for Big Guy after we met, I'd say this one's the "man keeper" because he was groaning and grinning ear to ear. 

It starts with chopped onions and pancetta cooked in butter until the onions are golden brown. Then a mix of white button and crimini mushrooms hit the pot to get happy along with minced garlic. I sliced the white button mushrooms and quartered the crimini so we could enjoy the difference in texture when they cooked down. Once the mushrooms were nicely colored, I added flour to make a roux, followed by a really good glug or two of dry marsala wine to help get all the good fond off the bottom of the pot. A pinch or two of sage, salt and pepper and a quart of beef stock enriched with a package of beef stock concentrate (Flavor Boost) almost completed the pot of gloriousness. 

I let it all simmer covered for 20 minutes to tease our tastebuds with the aroma and finished the pot with a half cup of heavy cream just before serving. The result is a bowl of incredible flavor reminiscent of a really rich French Onion broth with the added earthiness of mushrooms - somewhat akin to the tastiest stroganoff you've ever had. Am I making any sense? Well OK - then just try it will ya'. I think you're going to love it like we did. 

Beefed Up Mushroom Soup (an original from JBug’s Kitchen) 

3 tablespoons unsalted butter

1 large onion, finely chopped

4 ounces pancetta, chopped into quarter inch cubes

3 cups sliced white button mushrooms

3 cups quartered crimini mushrooms

3 cloves garlic, minced

1/3 cup all-purpose flour

1/4 teaspoon dried crumbled sage

Salt and coarse ground black pepper

2/3 cup dry marsala wine

1 quart good quality low sodium beef stock

1 package beef concentrate (I used Swanson’s Flavor Boost)

1/2 cup heavy cream

Melt butter in a large pot over medium heat. When hot add onion and cook until onion is golden. Add pancetta and continue to cook until pancetta starts to crisp up. Add white and crimini mushrooms along with minced garlic and cook stirring occasionally until mushrooms have released any liquid and start to brown – about 10 minutes. Sprinkle flour onto mushroom mixture in pot and stir well to incorporate. Add sage, salt and pepper and cook, stirring constantly and scraping bottom of the pot for 1 minute. Add marsala wine and stir well, continuing to scrape any browned bits from the bottom of the pot. Stir in beef stock and add beef concentrate. Bring to a boil, reduce heat to simmer, cover and cook for 15 to 20 minutes stirring occasionally. Stir in heavy cream just before serving and cook, stirring for another 30 seconds to bring up to temperature. Makes 4 to 6 servings.  

A year ago - Meat Lovers Pan Pizza 

Two year's ago - Braised Lamb with Bacon and Marsala

Three year's ago - Pork Carnitas 

Pasta Carbonara Frittata

Unless you're new to this site or you've been in outer Mongolia on an extended vacation, you all know how much I love pasta carbonara. I mean honestly - what's not to love? Pasta flavored with garlic, a little nutmeg, eggs, cream and parmesan cheese; why, it's to die for. Oh, and we mustn't forget about the ultimate of porcine blissfulness, BACON.

Last night's dinner effort took a special "I love me" treat one step farther in this fabulous frittata adapted from finecooking.com.  In case you're wondering, a frittata is just a glorified omelet that has the ingredients mixed into the eggs and the whole thing's cooked in the oven instead of on a stove top.

Fine Cooking brag that the dish "is more about the eggs and less about the pasta", but I beg to differ. This frittata is really a celebration of all that's wonderful about both and makes a perfect light dinner and/or as is our case, today's brunch for me and lunch for Big Guy. Bonus!

Now, while Fine Cooking's version called for fresh sage as the flavoring ingredient, I'm way too much of a traditionalist for that - at least when it comes to Carbonara, so I nixed the sage and added garlic and freshly ground nutmeg as well as chopped fresh parsley instead. Along with crispy bacon, lovely sweetly sauteed onions, chopped parsley, darn near a dozen eggs, a touch of cream, finely grated cheese (I used Asiago) and of course nicely al dente penne, the frittata came from the oven looking like this.

 

Crispy on the outside, creamy inside and totally absolutely delicious it is about the most incredible version of bacon and eggs you'll ever enjoy. Best of all, there's enough left for my brunch today and Big Guy's lunch and with that said - listen Big Guy - what do ya' think about having breakfast for dinner now? Are you singing a different tune? 

Pasta Carbonara Frittata (adapted from finecooking.com) 

2 cups (8 ounces) penne pasta, cooked to al dente and drained

1 tablespoon olive oil

5 slices thick cut bacon, cut crosswise into 1/8 inch strips

1/2 medium yellow onion, thinly sliced

1 clove garlic, minced

9 large eggs

1/2 cup heavy cream

1-1/2 cups finely grated parmesan cheese (I used asiago)

1/3 cup chopped fresh parsley

1/4 teaspoon freshly grated nutmeg

Coarse ground black pepper

Preheat oven to 425. Heat oil in a 10 inch no-stick skillet and when hot, add bacon. Cook until bacon just begins to crisp up. Add onions and sauté until onions are soft and bacon is crisp. Stir in garlic and cook, stirring constantly for 30 seconds. Beat eggs well and add heavy cream. Whisk together, and then add remaining ingredients. Place cooked pasta in skillet and follow with egg mixture. Place in preheated oven and bake for 12 to 15 minutes or until knife inserted in center of skillet comes out clean. Remove from oven and loosen edges before sliding frittata onto cutting board. Cut into wedges and serve either hot or at room temperature.

A year ago - Salmon with Bacon and Lentils

Three year's ago - Fried Eggplant with Sausage Ragu

Almond Crusted Halibut

I had some ground almonds in the freezer that have moved with us 3 times during the past month so I figured it was time to use the darn things up. The bad news is there's still a little over a cup left but it's a good thing because I think we're on to something here.

Adapted from finecooking.com, lovely halibut fillet is relieved of it's skin, rinsed, dried and seasoned liberally with salt, pepper and grated lemon peel. Dredged in flour, dipped in an egg wash and finished with a coating of ground almonds aka almond meal, the whole thing hits a skillet for 6 to 8 minutes.

I served our crispy moist halibut on a bed of mixed greens topped with Taylor Farms Asian Chopped Salad.  Hey I've been meaning to try it to see how good it is especially since Big Guy will soon be cooking for himself the next few months while the fur kids and I hit the road to get settled in Oregon. While he's perfectly capable in the kitchen, there's something to say for convenience too. 

Well, the salad's delicious and as for the fish what could be easier or tastier, right? I'll be using the same method in the very near future to cook up some chicken tenders and use the last of the almonds.

Incidentally, Taylor Farms don't know diddly about JBug's Kitchen Antics and neither were we paid for this endorsement. It's merely laziness and curiosity on my part that had me purchase the salad in the first place. To be honest, I'll be trying the other blends in the very near future for the very same reasons. Imagine oven fried chipotle chicken wings on the Barbecue Ranch Chopped Salad, or Maui tacos topped with the Southwest version? Sounds kinda' good, huh! 

Almond Crusted Halibut (adapted from finecooking.com)

2 - 6 ounce halibut fillets approx. 1 inch thick

Salt and coarse ground black pepper

Finely grated zest of 1 lemon

All-purpose flour

1 egg beaten well with 1 tablespoon water

3/4 cup finely ground almonds (I used almond meal)

2 tablespoons olive oil

1 tablespoon butter

Remove skin from halibut. Rinse and dry fillets. Season liberally with salt and coarse ground black pepper. Sprinkle with lemon zest, then dredge fillets in flour, dip into egg wash coating both sides, then dredge in almond meal, pressing down so meal sticks to the fillets. Set aside briefly.

Meanwhile heat a large skillet over medium high heat. Add olive oil and butter and when butter has melted, add the prepared fish fillets. Cook for 3 to 4 minutes on each side or until coating is brown and fish is firm to the touch. Drain on paper towels before serving. Serves 2.

A year ago - Onion and Bacon Tart

Two year's ago - Date and Gorgonzola Pinwheels

Three year's ago -  Habitant Pea Soup and Dutch Apple Pie

Tamale Pie

I think there may be as many versions of tamale pie as there are cooks in the kitchen. I'm not sure I even knew what it was until I moved to the sunny southwest but I've made up for lost time over the past several years. There's several different versions on this site but as you all know I'm always game for trying new recipes.

       May 20, 2009                       March 2, 2010                August 19, 2011

     

To twig your memory, the first edition has kind of a chile style base with cornbread on top while the second version's made from leftover shredded pork carnitas. The third one included a flavorful filling surrounded by layers of oh so creamy polenta. The point is there's no right or wrong way to make a tamale pie.

Last night's version inspired once again by the Cast Iron Cookbook, is more like a picadillo in that it includes sliced green olives and sweet golden raisins along with black beans and ground beef. The salty sweet flavor is balanced by lots of chipotle chiles in adobo sauce to say nothing of the Tapatio hot sauce I used for added heat. 

It is delicious and a good thing too because there's enough leftover to feed the entire neighborhood. I'll be sending some off with the Big Guy tonight as he rejoins his huntin' partner John in their quest for the ever elusive javalina. Surely that will bring them some luck, don't ya think?

Tamale Pie (adapted from Cast Iron Cookbook)

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1-1/2 pounds ground beef

1 green bell pepper, chopped

1 -15 ounce can black beans, rinsed and drained

2 – 14 ounce cans diced tomatoes with juice

2 canned chipotle chiles chopped with 1 teaspoon adobo sauce

1 tablespoon Tapatio hot sauce (or to taste)

1 tablespoon ground cumin

Salt and coarse ground black pepper to taste

1/2 cup spicy barbecue sauce

1/2 cup sliced green olives

1/2 cup golden raisins

1/2 cup chopped cilantro

1-1/2 cups grated sharp cheddar cheese (I used jalapeno cheddar)

Heat large Dutch oven over medium high heat. Add olive oil and when shimmering add onion and garlic. Sauté until onion begins to soften, stirring often to prevent garlic from burning. Crumble in ground beef and cook until beef is no longer pink. Add bell pepper, black beans, tomatoes, chipotle, hot sauce, cumin, barbecue sauce and season well with salt and pepper. Bring to a high simmer then add green olives and raisins. Keep warm while making cornbread topping.

Cornbread Topping:

1 cup plus 2 tablespoons coarse ground cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1-1/2 cups buttermilk

2 large eggs

3/4 cup corn kernels, drained (I used canned)

2 tablespoons canola oil

Preheat oven to 375. Mix together cornmeal, flour, baking powder and salt. In a smaller bowl combine eggs, buttermilk and oil and beat until well combined. Add liquid to dry ingredients along with corn kernels and mix until well combined. Sprinkle half the grated cheese over filling in pot and pour cornmeal mixture on top, smoothing surface with a spatula. Bake in preheated oven for 30 minutes. Remove and sprinkle top with remaining cheese. Return to oven and bake until cheese has melted and topping is set (about 5 to 10 minutes). Serve with guacamole, sour cream and salsa on the side.  Makes 8 servings

A year ago - Buckets of Lemons 

Two year's ago - Roast Pork Loin with an Apple Crown

Three year's ago - Pasta Salad with Smoked Salmon and Asparagus

Ramped Up Toad In the Hole

We can thank Martha for this one and talk about tasty. Of course she called it what it is - sausage and tomatoes in a savory pudding but for those of us who happen to love Yorkshire Pudding, we know it's just exactly that but on steroids. Hey, it might not look pretty and certainly not as gorgeous as Martha's, but along with a salad it made for a rather lovely dinner. 

I used fresh Bratwurst sausages all browned up nice along with some green onions and joined in the pan by a handful of cherry tomatoes, the whole thing's covered up in a blanket of pudding mix that's simply flour, milk, eggs, salt and a touch of melted butter, or olive oil in my case. 

Thirty minutes in a hot oven and it comes out puffy, glistening and smelling absolutely delicious. Give it a try and I'll bet you'll be amazed. I just have a few hints for you - a 10 inch cast iron frying pan is a must and for a successful rise to your yorkie pud, I've found it best to whiz the mixture together about an hour before I need it and let it sit on the counter getting happy. Don't ask me why, it just works best that way. Oh, one more thing - add the tomatoes after you've poured in the pudding because that way they'll stay where you put 'em. I didn't do that so they kinda' floated around a bit. 

Hit the link and head to Martha for the recipe. It's not that I'm lazy or anything. I just have a few fires to put out this morning. TTFN (ta,ta for now). 

A year ago - Leftover Prime Rib Taco Salad

Two year's ago - Nantucket Cranberry Pie with Tangerine Ice Cream

 

Oven BBQ Pulled Pork

Another one pot meal inspired by the Neely's of Foodnetwork fame, last night's dinner is the start of what I'm hoping will be 3 great meals for two hungry people.

A 3.5 pound pork shoulder roast seasoned with lots of salt, pepper, garlic powder and smoked paprika hit a Dutch oven along with a sliced onion, a few cloves of garlic and a bottle of hard cider (I used Woodchuck amber) along with purchased barbecue sauce spiced up with hot sauce, worcestershire and soy. Covered and left to its own devices for nigh on 3 hours, the cook took the liberty of adding a good half cup of Apple Jack brandy during the last half hour of cooking just because it's in the cupboard and needed using up. 

So how good was it? The pork fell apart before Big Guy even had a chance to hit it with two forks and when the shredded pieces returned to the sauce waiting in the pot...well you can just imagine.

Thinking a little outside the box, we enjoyed our pork on a bed of baked, smashed potatoes topped with a scoop of Sweet and Spicy Coleslaw - also thanks to the Neely's. I mean who says pulled pork can only be served in a sandwich right?  Hit the link for the slaw but please note - I used packaged coleslaw mix and cut the sugar in the recipe to 1/3 cup. One whole cup seemed a little excessive to me. I also used a combination of yellow mustard and Dijon.

I made enough changes to the pork recipe, I've taken the liberty of printing my version below. Surely it's enough to get your mouth watering, but just wait and see what we have planned for the rest of it! You're going to be impressed, I guarantee it.  

Oven BBQ Pulled Pork (from JBug’s Kitchen inspired by the Neely’s  at Foodnetwork.com))

Cooking spray

3.5 pound pork shoulder roast or Boston butt

Kosher salt, coarse ground black pepper

1/2 teaspoon garlic powder

1 tablespoon smoked paprika

1 large onion

3 cloves garlic, smashed

1/2 cup purchased BBQ sauce

2 tablespoons apple cider vinegar

1 10 oz. bottle hard cider (I used Woodchuk Amber)

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

Optional - 1/2 cup apple brandy (I used Applejack)

Preheat oven to 350. Spray inside of Dutch oven with cooking spray to help with clean up. If pork roast is tied, cut strings off and discard. Season all sides of roast well with salt, pepper, garlic powder and smoked paprika, rubbing seasoning into meat. Place into Dutch oven along with onion and garlic. In a small bowl mix together BBQ sauce, apple cider vinegar, hard cider, hot sauce, Worcestershire and soy sauce. Pour over and around roast. Cover roast and place into oven for 3 hours until pull apart tender. If using apple brandy, add during last half hour of cooking time.

Remove roast from pot and allow to sit briefly, then using 2 forks shred meat. Return meat to sauce in Dutch oven and stir well to combine. 

A year ago - Chicken and Veggie Stew with Dumplings

Two year's ago - New England Style Clam Chowder

Three year's ago - Lamb Ragu Over Vegetables

Corn Chowder with a Kick

There isn't a rule that says you can't kick something up a notch by adding green chile or jalapeno and corn chowder's no exception. It takes very nicely to a little spicy heat. 

A repeat of the chowder we made way back in April 2009, instead of Anaheim peppers in last night's edition, I used a rather large and quite spicy jalapeno instead. Combined with celery, onion, yellow pepper instead of red, cubed potatoes and a package of frozen corn, we were well on our way to an exceptionally good chowder. A quart of good low sodium chicken stock, a couple of packages of Trader Joe's version of Swanson's Flavor boost, and a large can of evaporated skim milk completed the pot.

Garnished with the tail end of a block of Velveeta, this corny sweet spicy heated bacon flavored rich and creamy chowder made our tastebuds sing. Of course a little more hot sauce and the usual "pink mountain" Friday night libations didn't hurt either. 

Corn Chowder  (from JBug's Kitchen adapted from Sable & Rosenfeld, Elegant Entertaining) 

1 - 16 ounce package frozen yellow or white corn

1/4 lb. bacon, chopped

2 Tablespoons sweet butter

2 stalks celery, finely chopped

1 onion, finely chopped

1 jalapeno pepper, seeded & finely chopped

1/2 red or yellow sweet bell pepper, finely chopped

2 large red potatoes, peeled and diced

4 cups chicken stock

1/3 cup flour

Salt & freshly ground pepper

2 envelopes liquid chicken flavored concentrate (like Swanson's Flavor Boost)

1 large can evaporated skim milk

Extra whole milk, water or stock if needed

4 ounces Velveeta, cut into cubes

Defrost corn and set aside. In large pan, cook bacon on medium low until fat renders and bacon is slightly crisp. Increase heat and add butter to pan. Add celery, onion, potato, jalapeno and bell peppers and sauté until vegetables are soft, stirring occasionally. Stir in corn kernels. Cook another 3 minutes. Add stock, bring to a boil, reduce heat and simmer for 20 to 25 minutes until corn and potatoes are tender. Season well with salt and pepper and add "flavor boost" concentrate. Combine flour with evaporated milk and whisk until smooth. Gradually pour into chowder, stirring until mixture thickens and bubbles. (Add more milk, stock or water if you prefer a thinner soup). Stir in half the Velveeta. Remove pot from heat, cover and let sit for a few minutes until cheese has melted. Garnish servings with remaining cheese and hot sauce if you dare. Serves 6 to 8. 

A year ago - Pork Tenderloin with Red and Yellow Peppers

Two year's ago - Ham Tetrazzini

Three year's ago - Clam's Casino in a Casserole

One Pot Spaghetti

I would make this again in a heartbeat, and not just because I'm hungry enough to eat skunk butt fried in butter either but because it is THAT good! 

 

After another day spent packing, a long hot shower and a quick no fuss but yummy dinner were the order of the day and quite honestly you can't get much easier than this. From Southern Living via myrecipes.com, this pot of gloriousness starts with a Dutch oven and a sauce - not just any old sauce either. Just pretend you're actually making a ragu but add a little more liquid, in my case V-8 juice, the spicy kind instead of regular tomato juice and you'll find yourself on the right track. Oh, I also replaced the chili powder called for in the recipe with my favorite spaghetti spices including garlic powder, Italian seasoning and red pepper flakes along with the oregano, salt and lots of pepper.  

Set to simmer for a half hour while the cook enjoyed a glass of red, the uncooked spaghetti hit the saucey pot for a 20 minute cook off. Course it requires some tending during that period so the pasta doesn't stick to the bottom, but it's a lovely excuse to inhale the fabulous aroma and salivate over the results.

Garlic toast, another glass of wine and dinner was on. Best of all, clean up was a breeze...easy for me to say because Big Guy did it! It's a smart man that knows when his wife's at the end of her tether and a smarter one yet that uses initiative. 

One Pot All-in-one Spaghetti (from JBug’s Kitchen adapted from myrecipes.com)

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 teaspoon garlic powder

1-1/2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon coarse ground black pepper

1 – 8 ounce can tomato sauce

1 – 6 ounce can tomato paste

3 cups V-8 juice (I used Spicy Hot)

1 cup water

7 ounces spaghetti, uncooked

Grated Parmesan Cheese for garnish

Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.

A year ago -  Ravioli in Sherry Mushroom Alfredo

Two year's ago - Leg of Lamb Provencal

Three year's ago - Pork Medallions with Mushroom Madeira Sauce

Roasted Chicken Thighs with Tomatoes and Herbs

Another winner adapted from the Oregonian Cookbook, this one's the perfect choice for the cook that doesn't cook. You know who you are but I'll give you a little hint anyway.

You're the fabulous friend who's been a part of my life for over 30 years; the one who's there solid as a rock during the good times and the mean ones too; the one who always remembers my annual milestone (birthday); the one who has a laugh that lights up the world; and the one who never fails to get a chuckle outa' yours truly - this time with a confession that she visits JBug's Kitchen Antics regularly not for the recipes because she doesn't cook, but to see what's happening in her old pal's life. Now that's a friend, eh?

Well, Judy - here's a perfect solution for one of your family night Saturday dinners - simple bone in chicken thighs, seasoned up with salt, pepper and roasted in a shallow pan along with onion, lots of garlic and cherry tomatoes jazzed up with herbs and a dusting of red pepper flakes. It's simple to make, incredibly easy on the cook and just so you know, the secret is to spread everything out on a shallow pan so there isn't any crowding. A hot oven does the rest of the work.

The cookbook cautioned against allowing the vegetables to overcook and char but I'm here to tell you those caramelized ossified hunks of garlic, onion and tomatoes are like candy...sweet, crisp and oh so darned delicious. I cooked up a mess of packaged gnocchi and finished it in in a saute pan with a little butter, dried sage and parmesan cheese to go with our roasted bird, but pasta, noodles or roasted potatoes would be fabulous too.

Just make a salad, warm up some bread and be prepared for the compliments because they'll be coming your way at the speed of light. Oh, and if you really want to blow their socks off, how about whipping up a little Blueberry Cream Pie like the one I made at the beach this summer? Substitute a can of prepared blueberry pie filling, or even cherry or peach for that matter and you'll have 'em all wondering what other secrets you've been keeping from them. 

Roasted Chicken Thighs with Tomatoes and Herbs (from JBug’s Kitchen adapted from Oregonian Cookbook)

Cooking spray

1 medium onion, peeled and sliced into quarter inch thick pieces

6 to 8 cloves garlic, peeled and left whole

1-1/2 pounds cherry tomatoes

1/4 cup olive oil

1/4 teaspoon red pepper flakes

1 teaspoon dried thyme or marjoram

Salt and coarse ground black pepper

2-1/2 to 3 pounds bone in chicken thighs, skin left intact (approx. 6 to 8 thighs)

Preheat oven to 450. Spray a shallow baking dish or large sheet pan with cooking spray. In a large bowl combine garlic, tomatoes, onion, olive oil, red pepper flakes and thyme. Season well with salt and pepper. Toss to coat vegetables with oil.

Wash and dry chicken thighs well. Season with a generous amount of salt and pepper. Place in prepared pan, leaving as much room as possible between pieces of chicken – in fact, you can use 2 sheet pans instead of one if you wish. Place tomato mixture around chicken thighs but not on top.

Roast uncovered for 45 to 50 minutes until chicken thighs are golden brown and cooked through. Serve chicken with vegetables and juices. Serves 4. 

A year ago - Chili from Leftover Prime Rib

Two year's ago - Ham and Cheese Quiche

Three Year's Ago - Failure...Flounder with Tomatoes and Olives in Parchment