Posts tagged ‘moist’

February 2, 2012

Huevos Con Chorizo (Eggs with Mexican Chorizo)

Breakfast for dinner!  We all love it.  Pancakes, eggs, waffles.  Whatever it is, it always seems to taste better at night.  One of my long time favorites, scrambled eggs.  It was recently improved upon with the addition of a truly heavenly ingredient… c-h-o-r-i-z-o.  Delicious!  Soft, fluffy, gentle pillows of eggs mixed with salty, spicy chorizo.  The two balance one another our perfectly.  The Mexican spices turn this from an ordinary morning meal to a delectable dinner ready for any night of the week.

I love making this on a stressful, long day (one of those when you think it’s Thursday and it’s only Tuesday).  It helps me relax and settle down after stressful meetings, non-stop emails, long calls and conversations that seem to go round and round in circles.  It warms me to the core, and yet doesn’t leave me feeling overly full.  It’s a little but healthy and a little not (all in moderation right?)

It honestly takes 10 mins to make, from removing the eggs from the fridge to sitting down and digging in.  So save this for a busy night and end your day with ease and happiness with huevos con chorizo.

Ingredients

  • 6 large eggs (3 per person)
  • 10 oz. Mexican pork chorizo
  • 1/3 cup heavy cream (you can substitute milk if you want a lighter version)
  • 1 tsp. salt (remember, the chorizo also has a lot of salt)
  • 1 tsp. pepper
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 4 slices of sourdough bread (or whatever is your favorite)
  • 1 jalapeño, thinly sliced

Method

  1. Thinly slice a jalapeño and then set aside for garnish
  2. In a medium bowl whisk together eggs, cream, salt, and pepper.
  3. Heat 2 medium skillets on the stove on medium heat.
  4. In one pan place the Chorizo (no oil or butter needed, just the meat).
  5. In a separate pan, melt the butter and olive oil on medium heat.
  6. When the butter melts, add eggs and lower heat to medium low.  Continue to mix with a wooden spoon before the eggs begin to set.  This will give you creamy, British style eggs, not traditional American scrambled eggs.  British style eggs are moist, fluffy and delicate.  In other words… perfect!
  7. While the eggs cook, gently stir the chorizo until cooked through.  Watch out, it might spatter so I recommend wearing an apron (I know, but after I ended up with dots of red grease all over my grey cashmere sweater I decided an Apron was much-needed).
  8. Stir the eggs continuously for about 5 minutes; it’s a similar method to making risotto.  You don’t want to let the eggs set like they do when you make American style eggs.  (If you turn the burner up too high the eggs will cook faster, but you will end up with very watery, soggy tasting eggs. So be sure to keep the temperature at medium-low).
  9. Remove the pan from the heat when you think they’re almost ready.  If you wait until they’re done you’ll be left with dry eggs.  Remove from heat when about 1 min from being ready.
  10. Add chorizo and stir gently.
  11. Toast a slice of your favorite bread.
  12. Place eggs and chorizo mixture over toast, top with a few slices of jalapeño and enjoy!

Some people like really soft scrambled eggs, other people like really dry scrambled eggs. Just keep gently stirring the eggs until they look like what you think the perfect consistency is.  But I STRONGLY urge you to try them this way; I promise you won’t go back.

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January 27, 2012

Asian Barbecue Chicken Wings

This may sound crazy, but it wasn’t until about 3 months ago that I had my very first chicken wing.  How I went almost 30 years of my life never having enjoyed these marvelous, spicy, tender chicken tenders we call Buffalo wings is beyond me.  I blame it on my British heritage.  I guess you could say growing up eating Shepard’s Pie and beans on toast had its drawbacks, but English mince pies make up for all that.  But I’ll get into those at a later date.

I fashioned this recipe after I my boyfriend went grocery shopping… something he rarely does unattended – as he usually comes home with extra bags of Cheetos puffs, tortilla chips and ice cream.  This time he came home with a bag of frozen wings – I’m not sure how he wandered into this section, by guess was he was looking for corn dogs.   I never buy frozen meat, but decided I’d give this a try since he was so excited over his discovery.   I think he was more excited by how cheap they were than anything else… you can’t really beat $6 for a 4lb. bag of chicken.  We started by looking up recipes online, but inevitably all of them consisted of at lest 3 things we didn’t have.  So, we made it up.  I have to admit I was happily surprised and since then we’ve already made then 4 more times.

You’re probably thinking chicken wings aren’t in your diet, since they’re traditionally fried and then glazed in a thick sauce.  The great this about these is they’re baked!  They come out just as crispy and juicy with less than half the calories.  You also have complete control over the type of sauce and how much you add.  I like this BBQ based sauce, it keep them healthy and they have a great tangy, Asian flair.

Ingredients

  • 4 lbs. frozen chicken wings
  • 1 1/4 cup BBQ sauce (I use Stubbs spicy BBQ sauce but feel free to use your favorite.)
  • 1 tbsp. soy sauce
  • 3 tbsp. honey
  • 1 tbsp. dried onion
  • 1 tsp. garlic powder
  • 1 tsp. toasted sesame seeds
  • 1 tsp. Habanero pepper sauce (I recommend using a hot sauce that’s not vinegar based, but one that lists chili as the first ingredient.  Depending on level of heat, add more or less)
  • Fresh carrots (side)
  • Fresh celery (side)
  • Ranch dressing (dip)

Method

  1. Preheat oven to 375°F
  2. Lay frozen chicken wings on a shallow baking pan in a single layer.  The pan I use has a rim around the edge to catch the juices.
  3. Place in oven to bake for 50-60 mins.  Check the wings every 20 mins and drain the extra fat from the pan.  Turn wings over 40 mins into cooking.  I’ll increase the heat 10° to 385°F for the last 5-10 minutes to get a little extra crisp.
  4. While the chicken bakes, it’s time to make the sauce
  5. In a small bowl mix all ingredients: BBQ sauce, soy sauce, honey, dried onion, garlic powder, sesame seeds and Habanero pepper sauce.
  6. Mix with a fork and taste.  You’ll likely want to adjust some of the levels of hot sauce and honey to suit your own taste.  The combination above is my favorite, but you can pay around and make your own combinations too.
  7. When the chicken in cooked through with a nice golden crust, remove from oven.
  8. Place in a large bowl and pour half the sauce on the wings.
  9. Shake bowl lightly until the sauce covers all the pieces, add more sauce as needed.
  10. When the wings ready, I like to sprinkle on some extra sesame seeds.  It looks fancy and I love the taste!!
  11. Serve with fresh carrots, celery and ranch dressing.  Any extra sauce can also be serves as a dipping sauce.

I hope you enjoy these healthy wings.  They’re a great alternative to spending lots of money at a local restaurant, and baking the wings helps keep you in shape for spring, or hopefully a fun vacation!  After making these at home I doubt I’ll ever have wings out again.  Half the price and all the flavor!

December 2, 2011

Dijon Pork Tenderloin with Sweet Onion Relish

The secret ingredient in this recipe comes from my mom.  Growing up she would make this for “family dinner” night and inevitably it would result in no leftovers and everyone asking for more.  Pork tenderloin was always one of my favorite dishes until I left home and had it in several restaurants and prepared by others not known as my mom.  Dry, bland, tough and disappointing.  It was never the same.

So, there was only one thing to do… I replicated my mom’s method and added a few of my own touches, and it’s now become a staple in my home.  Every time I make it the smells and flavors bring me back home to Sunday night dinners with my family.  It was our one night a week we would have a “proper” dinner, which my mom defined as, one, being in the “nice room”, two, using cloth napkins, and three, using double the plates (half of which didn’t go in the dishwasher).  I know because I was the designated plate dryer as my dad dunked them in scalding hot water and pass them to me with bright red fingers.  I dedicate this post to my family, and hope that it becomes a tradition in your home too.

Ingredients

  • Pork tenderloin
  • 2 tbsp. extra light olive oil
  • 2 tsp. mustard seeds
  • 2 tsp. fennel seeds
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 tbsp. fresh rosemary, finely chopped
  • 3 tbsp. Dijon mustard

Topping

  • 1 yellow onion, sliced into thin strips
  • 3 cloves garlic
  • 1 tsp. extra light olive oil
  • 1 1/2 tsp. hot ground mustard (Colman’s British hot mustard powder)
  • 1 tsp. mustard seeds
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tsp. Worcestershire sauce
  • Splash of water or stock (if needed)
  • 1 tbsp. butter
  • 3 tbsp. fig jam

Method

  1. Preheat oven to 400°F
  2. Heat a large heavy bottom pan on stove on medium/high.  Add mustard seeds and fennel and tilt the pan so the oil lightly covers the bottom of the pan and all the spices
  3. While the oil heats up, sprinkle the pork tenderloin with salt, pepper and rosemary. Rub the spices into the meat so they don’t fall off when you drop it in the pan, it really helps flavor the tenderloin. This is your only time to season it, so if you don’t add it now it will be too late.
  4. Place tenderloin in hot pan and sear on all sides.  The mustard seeds and fennel will stick to the sides of the pork as it sears.
  5. Sear the pork, approximately 3 minutes per  side, and remove from pan.  Set in a roasting pan on a wire rack.
  6. Let it cool for a few minutes, and then spread a thick layer of Dijon mustard over the entire tenderloin.  You might need more than 3 tbsp. Just keep spreading it on so you cover the top.
  7. Place in oven and cook for 35-40 minutes
  8. While the meat cooks it’s time to make the topping!
  9. In the same skillet used to brown the meat, add sliced onions, garlic, salt and pepper and cook on medium/low until soft and translucent.  You may need to add a little more oil to avoid burning. 
  10. Add ground mustard, mustard seed, Worcestershire and a splash of water and continue to cook down for 10 minutes on low heat.
  11. You want to caramelize the onions, which is a slow and delicate process so be patient and let them cook down at a low heat.
  12. Add jam and butter and stir well.  Once it’s ready, cover leave on low heat.
  13. Check the pork with a meat thermometer.  Pork should reach 145°F
  14. If it’s under put it back in for 10-15 minutes and check again.  It depends on the thickness of the tenderloin, so it will vary every time.
  15. Once the meat has reached the right temperature remove from oven and let cool for 5-10 minutes before slicing so the meat juices have time to redistribute.  If you cut it right away all the juice will run out of the meat and give you a very dry piece of tenderloin.
  16. Slice pork and top with sweet onion sauce

This pork is flavorful enough to eat on it’s own, or add a topping, or just a simple spoonful of applesauce.  The spicy mustard keeps the pork moist and adds the perfect amount of heat to the delicate tenderloin.

Below is an alternate topping my loving boyfriend made for the following evening.  The dates disintegrated in the warm sauce resulting in a sweet jam like marmalade.

Alternate Topping

  • 1 onion, diced
  • 5 cloves garlic, diced
  • 2 jalapenos, diced
  • 6 dates, chopped
  • 1 cup chicken stock
  • 1 tbsp. brown sugar
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tbsp. butter

November 29, 2011

Thanksgiving Turkey (with some extras)

There’s one meal I don’t like to mess with, and that’s Thanksgiving.  This is not a place where I tend to experiment.  I threw together some fun appetizers, like prosciutto wrapped dates with balsamic glaze, and homemade hummus, but the main meal was pretty traditional.  I have the rest of the year to play around and make up new combinations, but on the last Thursday of November I go back to my roots with mashed potatoes, Brussels sprouts, stuffing, gravy, roast carrots, and of course succulent, juicy turkey.

Photographer: Zoltan Sylvester

I have lots to do on Thanksgiving, so the last thing I want to be doing is mollycoddling my turkey every half hour.  Basting, tenting, covering, uncovering.  I really don’t have time for that when I’m also trying to get 6 other dishes out at the same time, not to mention trying to be somewhat social while all this goes down.  I had many willing helpers in the kitchen, but I wanted people to enjoy themselves and relax so I commandeered the stove and told everyone else to beat it.  (With love of course).  Here’s my secret ingredient… bacon.  Tasty, salty, greasy, crispy, meaty, perfect-with-almost-anything bacon. The turkey doesn’t come out tasting like one big pork rind, rather it’s a natural baster keeping the turkey juicy, tender and amazingly moist.  You can leave it alone and let it cook in the oven and you’ll have perfect turkey every time, not to mention some crispy bacon on the side.  Who wouldn’t come back to your house for Thanksgiving after serving this?!?

Ingredients

  • 1 18 lb. fresh turkey (or 10, 12, 25… whatever size you need to feed all your friends and family, and leave extra’s for those lovely turkey sandwiches the following day)
  • Handful fresh rosemary
  • Handful fresh thyme
  • Handful fresh sage leaves
  • 2 large yellow onions, quartered
  • 3 whole garlic bulbs, halved
  • 1 large apple, quartered
  • 3 stalks celery, halved
  • 1 stick room temperature butter
  • 1 tbsp. salt
  • 1 tbsp. freshly ground pepper
  • 2-3 packets thick cut bacon

Method

  1. Preheat oven to 400°F
  2. Unwrap turkey in a clean sink, remove giblets and rinse with cold water
  3. Pat dry with paper towel and pace breast side up in roasting pan (if you’re using disposable foil pans I recommend double lining it so it holds the weight of the turkey without buckling)
  4. Place onions, apple, herbs, garlic and celery inside the bird.  Put as much as you can fit inside, and any leftovers just scatter around the pan around the bird.
  5. Mix salt, pepper and butter in a small bowl
  6. Spread butter all over bird, making sure to put as much of the butter under the skin to keep the breast moist and juicy.  You may need more butter depending on the size of the bird, don’t be skimpy!
  7. Once massaged with butter, take bacon and lay slices over the entire turkey.  They should overlap slightly so that you cover the turkey.  Wrap legs and wings in bacon too so they don’t dry out
  8. Cover the breast loosely with foil, don’t cover the entire turkey, just lay a small piece about the size of a dinner plate over the breast to prevent the bacon from burning
  9. Place in oven and cook at 400°F for 1 hour
  10. Turn down to 350°F and continue to cook for 3 1/2 hours (plus or more depending on the size)
  11. Check bird with a meat thermometer, the turkey needs to reach 160°F, if it goes about 165°F remove immediately or it will start to over cook.
  12. No need to baste the turkey
  13. No need to re-foil it
  14. No need to remove foil
  15. No need to cover in water, stock, oil.  Just leave it alone.
  16. Check temperature and remove when it reaches 160°F and let rest for 30-40 minutes before slicing
  17. Enjoy the turkey and don’t forget a piece of crispy bacon; there should be plenty for everyone!

 

Roast Carrots with Fresh Rosemary

Brussels Sprouts Salad

 

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