Posts tagged ‘quick’

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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November 9, 2011

Hummus with Homemade Pita Chips

Hummus is one of my go to’s when organizing my list for party snacks.  It’s far healthier than the traditional ranch dip (although that does have it’s place at times) and packs huge flavor in a small bite.  It’s also an impeccable match for vegetables, breads, chips…. pretty much anything you like to dip.  It’s one of those dishes that will leave you with a perfectly clean bowl and happy, full stomachs after every party.

Hummus is a Middle Eastern spread or dip made with chickpeas, which are also known as garbanzo beans.  By themselves, I’m definitely not a fan, in fact, I hate them.  I pick them out of soups and salads, and toss them away without the littlest thought.  I find them mealy, dry and flaky and have no need for them.  But all blended up in the food processor with some other goodies and they make a fantastically good dip!  I can’t resist the creamy deliciousness that makes simple pita turn into a delicacy.  Serve it with some olives and a glass of wine and you’ll feel like you’re on a Greek vacation… ok, maybe that’s a slight exaggeration but it will make your ordinary Tuesday something special.

Ingredients

  • 2 cans garbanzo beans, drained
  • 1/2 cup toasted pine nuts
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1 tsp. sesame seed oil
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. lemon juice, about 1/2 lemon
  • Handful fresh cilantro

Method

  1. Preheat oven to 350 degrees F.
  2. Line baking tray with foil, and spread the pine nuts out
  3. Once oven is preheated, toast pine nuts for 10 mins.  Keep your eye on them; if your oven runs hot or it’s touchy, you’ll want to check on them after 6-8 minutes to make sure they don’t burn.  You can also do this in a dry skillet on medium heat.
  4. Once they turn golden remove from oven and let cool for 5-10 minutes
  5. Add all ingredients with the exception of 1 tbsp. pine nuts and cilantro to the food processor.  The reserved pine nuts will be your garnish
  6. Pulse on high for 30 seconds until mixture is well blended
  7. Add cilantro and pulse a few more times until cilantro is incorporated
  8. If the mixture is too thick, add a little more water or olive oil, this is the time to taste it to see if the salt and spices are at the right level.  Add a little more salt if needed but be careful, you can’t take back
  9. Scoop hummus into serving bowl and garnish with the remaining pine nuts and a little olive oil
  10. Serve with chips, pita bread, jicama, or carrots…. Anything you like to dip!

If you’re feeling like really treating yourself, you can make homemade pit chips to go with your hummus.  They beat the ones from the store any day.

Ingredients

  • 1 bag fresh pita (white or whole wheat)
  • 4 tbsp.
  • 1/2 tsp. salt
  • 1/2 freshly ground black pepper

Method

  1. Preheat heat oven to 375 degrees F.
  2. Cut pita bread into 8 wedges
  3. Pour olive oil into a bowl and brush pita chips with olive oil on both sides.
  4. Sprinkle with salt and pepper.
  5. Arrange pita chips on baking sheet and bake for 12 to 15 minutes until golden brown

 

September 27, 2011

Spiced Squash Seeds

I’ve always loved Halloween time because of the abundance of pumpkin seeds I get to toast up with hot spices, cinnamon and sugar, or just plain olive oil, salt and pepper.  But it wasn’t until this past weekend that a friend mentioned how good spaghetti squash seeds work.  I don’t know why I hadn’t thought of it before, and I immediately began thinking of different combinations and flavors.

I settled on something spicy.  The seeds paired well with the citrus, rosemary salad served by my boyfriend’s mother; it added a nice crunch and just the right amount of heat.  We left the rest of them out as a small snack and they were devoured within minutes of coming out of the oven.  Have fun with these, and please share your winning combinations.

Ingredients

  • 1 cup squash seeds, cleaned and dry (about 2 squash worth)
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. fresh cracked pepper
  • 1/2 tsp. sea salt
  • 1 tbsp. olive oil

Method

  • Preheat to 375
  • Clean and rinse seeds, pat dry with paper towel and place in small bowl
  • Coat seeds with olive oil, then add spices and coat the seeds evenly
  • Line a baking tray with foil
  • Spread out seeds so they aren’t overlapping
  • Place in oven for 15-20 minutes and toast until slightly golden brown
  • Let them cool for 5-10 minutes before serving

Serve them with some cheese and wine, pack them for an afternoon snack, or put them on top of a salad… enjoy!

September 25, 2011

Seared Petrale Sole

Growing up in San Francisco I was lucky to have access to come of the best fish in the country, one of my favorites is Petrale sole.  It’s a lean white fish about ½ an inch thick, with a mild favor that’s easily enhanced with mild spices and warm butter.  Petrale sole is exclusively found in the Pacific Ocean, but it’s close relative the Dover sole is more common on the east coast.  Both are beautifully delicate fish, perfect for a light dinner as we near the end of summer.

The key to cooking fish is cook it fast and don’t mess with it.  Fish already has great flavor, so I try to keep my methods and spices simple as to not overwhelm the natural taste.  I like to add a little touch of heat with either red pepper flakes or cayenne, but be light handed.  Good luck, and I hope you enjoy!

Ingredients

  • 1 lb. Petrale sole
  • 2/3 cup flour
  • 1/3 cup semolina flour
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 tbsp. butter
  • 1 tsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • Slice of lemon for garnish

Method

  • Mix flour, semolina, paprika, cayenne, salt and pepper on a shallow plate.  I find it easier to dust the fish on a plate vs a bowl, and you also use up less flour in the process.
  • Preheat non stick frying pan to medium-high heat and add butter and olive oil
  • While the pan heats, lay the fish in the flour mixture and coat evenly.  It’s not like a batter, so it won’t be a thick layer, just an even dusting
  • Once the butter begins to foam, add fish and cook for 3 minutes
  • Flip and cook an additional 3 minutes.  Petrale sole is very thin, so it doesn’t take long.  You’re looking for a golden brown color on either side, which will give it a nice crust
  • Remove from pan and serve with a salad and potatoes

While I always encourage grilling, I would recommend it in this case.  Petrale sole will fall apart on the grill as it usually comes without skin and won’t stand up on the wire rack.  Leave grilling for something more hearty like salmon or tuna.

September 15, 2011

Grilled Shrimp & Romaine Salad

Brisket: 6 hours. Meatloaf: 45 mins.  Lasagna: 1 hour.  For some reason people are terrified of cooking fish, which is strange to me since it’s one of the easiest things to prepare and takes the least amount of time to cook.  Shrimp: 5 mins.  Salmon filet: 10 mins.  Ok, these are all approximates, but you get the idea.  Since it’s so quick, why don’t we face our fear of fish disasters and start conquering the deep-sea!  Very dramatic, I know.

This is one of those dishes that make you rethink your ordinary salad. Forget boring greens with stale croutons and cold radish.  This is not a starter; it’s the main dish.  Rosy pink shrimp slightly charred on the edges, and succulent and tender in the middle.  Bright cherry tomatoes that pop in your mouth, releasing their sweet juices. Golden brown garlic slices get lost in the tunnels of romaine salad and get lightly coated with tangy dressing.  I always mine all the garlic out and get left with just lettuce, so if you want to throw in a little extra I won’t judge you.

I make this salad on the grill and a skillet, that way the smaller ingredients don’t fall through the grill rack.  You can even put the pan directly on the grill to keep everything in one place.

Ingredients

  • 1/3 lb. raw shrimp, peeled and deveined (you can buy the ones you need to peel yourself but you’ll have to add some kitchen time if you do this).  I go with 1/3 to 1/2 lb. shrimp per person.
  • 1 handful small cherry tomatoes
  • 6 – 8 asparagus stalks, about 1/2 bunch
  • 1/2 avocado, diced
  • 3 cloves garlic, peeled and sliced
  • 1-2 romaine hearts (depending on the size and how hungry you are), slice down the center but keep the ends on so they don’t fall apart on the grill

Vinaigrette (you probably won’t use it all, but you can store the rest in the fridge, feel free to double it, it wont go bad)

  • 1/2 cup olive oil
  • 2 spoonful’s of Dijon mustard
  • pinch salt
  • pinch pepper

Method

  • Heat your grill to medium
  • Prepare the vinaigrette, whisk olive oil, mustard, salt and pepper in a bowl
  • Heat skillet on medium, add a VERY little olive oil and add garlic, tomatoes and avocado.  I recommend using olive oil spray, or PAM, you don’t want the garlic to fry, rather they should brown in the pan, like a dry heat.  The spray helps the tomatoes and avocado brown, but you won’t need a lot.
  • Brush the shrimp and asparagus with olive oil, sprinkle with salt/pepper and place on the hot grill
  • Turn shrimp and asparagus with tongs after 3 mins (the shrimp will begin to curl and turn pink)
  • While cooking the shrimp keep your eye on the garlic/tomatoes/avocados, turn them in the pan as needed.
  • Cook shrimp and asparagus for an additional 2-3 minutes and remove from heat.  Leave on the side while you assemble the rest of the salad.
  • Brush the halved romaine hearts with the vinaigrette and place on grill for 2 mins
  • Turn and cook an additional 2 mins until leaves begin to brown
  • Remove from heat and begin building your salad!
  • Place romaine and asparagus on plate, remove garlic, tomatoes and avocado from pan (they should be slightly golden) and lay over lettuce
  • Finally add the grilled shrimp and add a little more vinaigrette if needed
  • Enjoy!!!

You can substitute the shrimp for chicken, tofu or just leave it off all together.  The slightly singed lettuce leaves, sweet shrimp, and warm avocado turn this ordinary salad into a lavish dinner.

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