Canoas de Platanos Maduros (Sweet Plantain Canoes)

Guess what?  I had a canoe for dinner last night!

This is when you say in your head, “What? She had a canoe for dinner last night?” and I say, “Why yes!  Yes I did!”

It’s not the kind of canoe your thinking of.  You cannot sit in this canoe and float in the water.  In fact if you eat enough of these canoes you will probably sink in water, but we won’t discuss that.

Do you remember the Pastelon post or what I called Puerto Rican Lasagna?  This is basically an individual serving variation of that recipe.   This is a great option, especially for 2 person homes.  This way you can get the great taste without having a baking dish of leftovers in your fridge, it’s also a way to make it just a little fancy.  Although I think that leftover pastelon is a good thing to have in the fridge.

These are called Canoas de Platanos Maduros meaning Sweet Plantain Canoes.  Say “canoa” with me…. KA-NO-Aaa…..very good!   Now you know how to say canoe in Spanish.  This will come in handy when you rent that canoe while on vacation in PR.

We start with the filling.  This is a basic recipe of “picadillo” which is used as a filling in many Puerto Rican dishes.

Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.  Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.  Cook beef until brown and the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.

Peel four ripe plantains.  You want to be yellow with black spots.  The one is the back is REALLY ripe, which is ok because they firm up when you fry them.  You just have to be extra careful when you peel it.

Heat a large frying pan or dutch oven with about 2 inches of  vegetable oil, just enough to cover the plantains. Fry plantains for 8 – 10 minutes, or until golden and slitely crispy.

Drain on a plate lined with paper towel, set aside and let cool.

When the plantains are cool enough to handle, cut a slit down the inside curve of the plantain.  Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe.

Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese.

Cheeeeeese!

Meeeeeeeat!

More cheeeeeeese!

Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.

Bake in oven at 350 degrees for 15 – 20 minutes, or until the cheese is melted and browned.  Garnish with chopped cilantro and serve immediately.

Incredible awesome deliciousness in a canoe and they are so cute!  The plantains get even sweeter when you fry them and the crispy caramelized edges are to die for!  The savory meat filling is a great compliment to the sweet plantain.  I promise you will love this one.

Serve these babies with a side of “arroz blanco y habichuelas guisadas” (white rice and beans in tomato sauce) and you will be a happy camper.  You will probably have some “picadillo” left over.  No worries you can have it with…..well a side of rice and beans or if you are feeling daring you can make some “alcapurrias” or some “pastelillos de carne“.

You can also just stand over the sink and eat it straight out of the pan…..no judging here.

Buen Provecho!

-Send Help I am Sinking

Print Recipe

Canoas de Platanos Maduros (Sweet Plantain Canoes) (serves 4 with leftover filling)

Filling

• 1 lbs ground beef
• 1 onion,minced
• 3 gloves garlic, minced
• 1 green pepper, minced
• 1/2 cup chopped cilantro
• 2 tsp adobo
• 2 tsp oregano
• 2 Tbs vinegar
• 1 envelope sazón
• 2 bay leaves
• 8 green stuffed olives, halved
• 1/2 cup raisins
• 1/4 cup tomato sauce

Canoas

• 4 ripe plantains, peeled
• 1/2 cup white shredded cheese (like Monterey Jack or Swiss)
• vegetable oil

Pre-heat oven to 350 degrees.

Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.

Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.

Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.

Heat a large frying pan with about 2 inches of  vegetable oil, just enough to cover the plantains. Fry plantains for 8 – 10 minutes or until golden and slitely crispy. Drain on a plate with paper towel, set aside.

To assemble canoas: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain.  Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe.  Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese.  Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.

Bake in oven at 350 degrees for 15 – 20 minutes, or until the cheese is melted and browned.  Garnish with chopped cilantro and serve immediately.

Tomato & Butter Sauce

Things around here got a little crazy for a bit with crazy margins, dropping sidebars and font so light in color it might as well have been invisible.  Thanks for putting up with me and my crazyness, you guys rock the house. *Doing crazy 80′s rock hand gesture while teasing hair and gassing myself with Aqua Net*

During this time of madness where I was obsessed with getting things straight, I needed to make dinner simple and quick.  I’ve read about this tomato and butter sauce before somewhere but I couldn’t remember where so I just made it up as I went.  It was an on the fly thing, but sometimes that is when you make your best stuff.

I had a carton of some local cherry tomatoes that I bought at the produce stand just a few days before.  I got them because they were such a great price and they were so cute, I just wanted to pinch their cheeks…..if they had cheeks.  I usually don’t buy fresh tomatoes unless I already have a plan for them, otherwise they are bound to go bad in my fridge.   I decided before it was too late I better put these darling little babies to good use.

You will be in shock, shock I tell you with the taste of this sauce! It is pretty awesome considering it has so few simple ingredients.  You may never go back.

WARNING! The use of butter here is crazy huge, so let’s agree to keep it on the DL (down low) from your cardiologist or anyone with a name ending in M.D.

It would be a good idea if you blanched the tomatoes first and peeled them, but like I said I was tired and sort of skipped that step…..ok not sort of, I did skip it.

In a large sauce pan over med-high heat add 5 tablespoons of butter, onions, garlic and tomatoes.  Let it all simmer, stirring occasionally, until the cherry tomatoes start to pop.

Once the tomatoes start to pop, take a potato masher or the back of a wooden spoon and crush the tomatoes.  You want to wait for the skin to pop or you could end up with tomato juice squirt all over you.  Add 1/3 cup of water or chicken broth, lower heat and simmer for about 20 minutes, stirring occasionally.

Meanwhile back at the chicken ranch.  Wash about 1 1/2 lbs or 4 pieces of chicken and pat dry with a paper towel.  I am partial to thighs, but legs or breast will work, although you may need to cook the breast longer.  Rub the chicken down with 2-3 tablespoons of your favorite italian seasoning, salt and pepper.  Over medium-high heat, melt 2-3 tablespoons of butter in a fry pan, add 2 crush garlic cloves and chicken.

Don’t forget to check you sauce and stir, u don’t want it to stick.

Don’t mess with the chicken too much.  Let them brown on each side for about 5 – 6 minutes, or until juices run clean, adding more butter 1 tablespoon at a time if necessary.

During this time you should put a pot of water to boil, and boil the pasta until al dente.

Transfer the chicken over to the sauce, and let simmer for about 5 minutes.  You can add a little bit of the chicken butter too if you want.

What the heck, right?  Go big or go home!

Now as if the butter content wasn’t enough why don’t we top the whole thing off with a few crumbles of goat cheese.  Why?  Because you can!

Pile up your pasta, spoon sauce over pasta, sprinkle goat cheese over top, garnish with some fresh basil and plate the chicks.

Chicks..maaaaan!

Purrrrrr, hello sweet mama! Where have you been all my life?

This sauce is awesomeness, and surprisingly creamy without the goat cheese.  If you add the goat cheese you get some extra creamyness not to mention awesome goat cheeseyness.

Is there a limit to how many “ness’es” one can use in a single post?

Anyway it was great and incredibly flavorful all with simple basic ingredients that you probably already have in your frig.

The spousal figure was in love with this dish, minus the goat cheese.  He has some personal issues with what he calls “fancy” cheese.

Peace Out Girl Scout!

- Chick who hides from anyone with a name ending in M.D.

Print Recipe

Tomato & Butter Sauce

• 25 cherry tomatoes
• 7 tablespoons of butter, divided
• 1 large onion, diced
• 5 cloves of garlic
• 1/3 cup of chicken stock
• 4 chicken thighs, skinless

In a large sauce pan over med-high heat add 5 tablespoons of butter, onions, garlic and tomatoes. Let it all simmer, stirring occasionally, until the cherry tomatoes start to pop.

Once the tomatoes start to pop, take a potato masher or the back of a wooden spoon and crush the tomatoes. You want to wait for the skin to pop or you could end up with tomato juice squirt all over you. Add 1/3 cup of water or chicken broth, lower heat and simmer for about 20 minutes, stirring occasionally.

In the meantime,  wash about 1 1/2 lbs or 4 pieces of chicken and pat dry with a paper towel. I am partial to thighs, but legs or breast will work, although you may need to cook the breast longer. Rub the chicken down with 2-3 tablespoons of your favorite italian seasoning, salt and pepper. Over medium-high heat, melt 2-3 tablespoons of butter in a fry pan, add 2 crush garlic cloves and chicken.

Don’t forget to check you sauce and stir, u don’t want it to stick.

Let the chicken brown on each side for about 5 – 6 minutes, or until juices run clean, adding more butter 1 tablespoon at a time if necessary.  During this time you should put a pot of water to boil, and boil the pasta until al dente.

Transfer the chicken over to the sauce, and let simmer for about 5 minutes. You can add a little bit of the chicken butter too if you want.

Now as if the butter content wasn’t enough why don’t we top the whole thing off with a few crumbles of goat cheese. Why? Because you can!

Pile up your pasta, spoon sauce over pasta, sprinkle goat cheese over top, garnish with some fresh basil and plate the chicks.

Chicks..maaaaan!

Porchetta Pork Roast

Back to my Italian Feast dinner party over the weekend.    Of course on Monday I had to start with dessert. Everyone likes dessert first. 

Most of the time when you think of cooking Italian for friends you immediatly think of making a pasta dish, that was the first thing that crossed my mind anyway.  But of course. me being me, I don’t like to do default, I like to try something different.  

This dish caught my eye because it reminded me of my Pernil but with Italian seasonings.  It was something I was very familiar and comfortable with but still something different and of course being a Puerto Rican gal pork will always have a special place in my heart.

First I had to get the rub all together.  Take 2 tablespoons of fennel seed and toast them in small skillet over medium-high heat until slightly browned.  You don’t need to add any oil or anything to the skillet.

Now if you are up with technology and have a super-duper gadget kitchen, you just may have spice mill.  If you do add the fennel seed and all the other remaining spices and grind to a medium-fine consistencey but not powder. 

However if you don’t have a spice mill you first pump some iron and then use a motar and pestal. 

That is what I did.  It took some elbow grease and a little sweat of the brow, but I crushed it pretty good. 

If you do not have a spice mill or mortar and pestal you can pour all the spices into a reasealable plastic bag and roll with a rolling pin, crushing the spices.

It’s all about improvising people…you know channeling your inner McGuyver.

Place the pork in a glass baking dish.  Mince or press 6 garlic cloves and rub your pork on all sides with garlic and rub.    Do it evenly and don’t be shy, the pork likes the rub down….it told me so.  Don’t ask it was a weird day. :/

After the rub down loosely cover with wax paper and refrigerate overnight.

Preheat the oven to 450 degrees .  Brush a baking sheet with olive oil and transfer the pork fatty side up on to the baking sheet.  Drizzle the pork with olive oil and roast in the oven for 30 minutes.  Reduce the oven tempurture to 350 degrees and roast for an additional 3 hours and 15 minutes or until the pork is tender and a thermometer inserted into center of pork registers 190 degrees. 

Pull the pork roast out of the oven and let it rest for 15 to 30 minutes before slicing. 

Before slicing take a moment to smell the intoxicating aroma and appreciate the beautiful crust on this succulant piece of meat.  Mmmmm!

This roast did not disappoint me or my guest.  It smelled incrediable and it was so tender that the meat just fell apart when Obed cut into it.  My favorite part was the crust…..the crust was to die for!

The bonus…we had leftovers that made some awesome sandwiches and pasta later in the week.

 

Print Recipe

Porchetta Roast Pork  (Bon Appétit  | June 2010)

• 2 tablespoons fennel seeds
• 1 tablespoon coarse kosher salt
• 2 teaspoons black peppercorns
• 1 teaspoon dried crushed red pepper
• 1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
• 6 large garlic cloves, minced
• 2 tablespoons extra-virgin olive oil plus additional for brushing

Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).  If you do not have a spice mill you can also use a mortar and pestal or place all the seasonings in a resealable plastic bag and roll with a rolling pin, crushing the spices.

Place the pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork and coat with spice mixture on all sides. Loosely cover pork with waxed paper. Refrigerate overnight.

Preheat oven to 450°F. Brush large rimmed baking sheet with olive oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.

Thinly slice roast.

Malta and Spiced Rum Glazed Ribs

I am working on catching up on a small backlog of recipes that I made before I had to box my entire kitchen and discover that my baking pantry shelves were suspiciously sticky……don’t tell anyone that, it’s kind of embarrassing.

When you moved, did you discover sticky shelves in your baking pantry….or am I the only one?  Tell me I am not alone and I will feel better.   In my defense the shelf was the very top shelf, over the stove and about 7 feet high.

Okay enough about my sticky shelf, let us glaze…shall we?

I got this idea to make a glaze using malta.  Malta is a non-alcoholic malt beverage that I grew up with.  Every kid growing up in Puerto Rico or in a Puerto Rican family enjoyed a cold malta on a hot summer day.  However my experience is that unless you grow up drinking malta you probably won’t dig it at first.

I LOVE malta but almost everytime I have given a taste to a friend the reaction is mixed. But don’t let this put you off to this delicious glaze, it’s good eats!

First gather the glaze ingredients together, because there are more then a few of them.   I know that Captain Morgan looks like he is running on empty but trust me behind the bay leaves and cinnamon sticks there is a cup of rum.

Dump all the glaze ingredients in a pot and bring to a boil, stirring often to dissolve the sugar.  Once the mixture starts to boil like a jacuzzi, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes. Remove the glaze from the stove and strain though a fine mesh strainer. Set aside and keep warm until ready to schlep on some yummy ribs.

Preheat the oven to 275 degrees.

Exfoliate the ribs by rubbing them down with some Adobo seasoning.  Place the ribs on a baking sheet with cooling grid and allow to sit for 20 minutes.

Pour chicken stock into the baking sheet and cover the ribs with foil, making a tight seal.  Place the ribs in the oven and bake for 1 1/2 to 2 hours, or until the ribs are tender.

Remove the ribs from the oven, discard the foil and drippings from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.

Adjust the oven to the broil setting and position the oven rack to the lowest level. Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.

Just schlep it on there real good!

Place the sheet pan with the ribs (of course) back in the oven, broil until the ribs are browned and caramelized, about 5 minutes.

Remove the ribs from the oven and lay on a cutting board meaty side down. Use a sharp knife to cut the ribs apart.

Now pretend like you have lost all decorum and decency and gnaw into those ribs like your a cavewoman, man or person….whichever you prefer, straight out of “When Dinosaurs Ruled the World”.

My caveman gnawed on his plate of ribs and grunted in approval in complete unadulterated neanderthal-ness.   With joy we downed a whole slab together and sucked the bones clean.

No judging!

Print Recipe

Malta and Spiced Rum Glazed Ribs (adapted from Emeril Lagasse)

Glaze:

• 2 (12-ounce) bottles malta*
• 3 Tbs guava paste
• 1 bay leaf
• 2 Tbs worcestershire sauce
• 1 tsp Adobo
• 6 whole cloves
• 1 stick cinnamon
• 8 peppercorns
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 vanilla bean, split and scraped or 1 tsp vanilla extract
• 1 cup spiced rum
• 1 cup sugar

Ribs:

• 4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
• 2 Tbs Adobo seasoning
• 1/2 cup chicken stock

Directions

To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Remove the glaze from the stove and strain though a fine mesh strainer. Reserve and keep warm, until ready to use.

Preheat the oven to 275 degrees F.

Place the ribs on a sheet pan or baking sheet with cooling grid. Use 1 tablespoon of the Adobo seasoning to cover each of the ribs. Rub the seasoning into the meat and allow it to sit undisturbed for at least 20 minutes.

Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal. Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.

Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes. Adjust the oven to the broil setting and position the oven rack to the lowest rung. Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs. Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes. Remove the ribs from the oven and lay on a cutting board meaty side down. Use a sharp knife to cut the ribs apart. Serve the ribs with some of the leftover glaze on the side, if desired.

*Malta can be found at your local Latin or Asian grocery.

Moo Shu Pork Lettuce Wraps

Remember me?  I have a little blog about food, which I completely dropped for about two weeks.  Hopefully your forgive me for disappearing and still be my friend.

I have been consumed and buried up to my eyeballs with packing boxes and more dust bunnies then I care to admit too, but I am making a comeback.

This was the last real meal that I cooked in my old kitchen.  I needed to make something quick and easy since I was running on empty from all the packing, cleaning and dusting.  I thought this recipe from my Food Network Magazine fit the bill.   It made for a simple weeknight dinner without skipping out on flavor.

In a small bowl whisk together hosin sauce, vinegar, garlic, ginger and 1/2 teaspoon each salt and pepper in a large bowl.

Pour the marinade over sliced pork, mix until evenly coated and let marinade for 10 minutes.  Just about enough time to pluck your eyebrows.

Heat 1 tablespoon sesame oil in a large skillet over high heat. Remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade.  Stir-fry the pork until browned, about 4 minutes.

Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet and scrape up brown bits, pour the pan juices over the pork on the plate and set aside.

Add the remaining 1 tablespoon sesame oil to the skillet.  When the oil is hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes.

Add the coleslaw mix to the pan and cook until wilted, about 3 minutes.

Add the pork with it’s juices, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions.

Serve the stir-fry in the lettuce leaves with a side of hoisin sauce and steamed white rice.

I was a little worried at first that the spousal figure wouldn’t be down with the idea of a lettuce wrap, he has this idea that lettuce is only for rabbits but I was greatly mistaken.  He went back for seconds and the little bit that was leftover for thirds.

I was super happy with this dish.  The pork was flavorful, tender and had a touch of heat.  I also love the crunch from cabbage and lettuce leaf and the shiitake mushrooms are an extra bonus.  Everyone will love this dish and you will fall in love with how easy it is.

Moo Shu Pork Lettuce Wraps (Food Network Magazine)

• 3 Tbs hoisin sauce, plus more for serving
• 3 Tbs rice vinegar
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Kosher salt and freshly ground pepper
• 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
• 2 Tbs sesame oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 14-ounce bag coleslaw mix
• 1 bunch scallions, thinly sliced
• 12 Bibb lettuce leaves

Whisk the hoisin sauce, vinegar, garlic, ginger and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.

Heat 1 tablespoon sesame oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet and scrape up brown bits, then pour the pan juices over the pork on the plate.

Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with a side of hoisin sauce.

Chicken with Sweet Potato & Plantain Cakes and Pineapple Mango Chutney

I have had this recipe hinding out in the back of my recipe file for some time now and finally to give it a try.  It looked easy enough for a weeknight meal and after a full day of cleaning and organizing for the up and coming move I needed easy.

The original recipe called for a sweet potato and a russet potato but I thought it would be more interesting to sub the russet for a plantain, it was a good call.   Also because I live with a carnivore that will not consider any meal a true meal unless there is meat on the plate, I added some chicken to the dish.

First let’s make chutney!  In a saucepan combine all the chutney ingredients mix together.

Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.

Heat oven to 300°F. Peel potato and plantain and using the grate blade on your food processor coarsely grate potato and plantain.

Place grated plantain, potato and onion in clean cloth and squeeze out excess liquid.

Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.

Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet.

Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes.

Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture adding more oil if necessary, for a total of 8 pancakes.

To make chicken combine all ingredients in a bowl and mix until well combined.  Heat oil in skillet over medium-high heat.  Add chicken to skillet and saute until cooked through, season with salt and pepper to taste.

Place pancakes on plates. Spoon yogurt, top with chicken and then chutney. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.

Grunt…grunt…yum…yum…I am going to eat me some.

This dish delivered more then I expected, it is packed full of sweetness and warm spices that make you want to curl up with it like it’s an old friend.  The potato cakes can easily stand on their own and the chutney would be perfect over chicken, pork or fish but put it all together and its heavenly.

The cakes would also be a great brunch options topped with a poached egg….Mmmmm!

Print Recipe

Chicken with Sweet Potato & Plantain Cakes and Pineapple Mango Chutney (adapted from Bon Appetit – March 2010)

Chutney:

• 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
• 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
• 1/4 cup sugar
• 6 tablespoons white wine vinegar
• 2 garlic cloves, pressed
• 1 teaspoon ground cumin
• 4 whole cloves
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Potato cakes:

• 1 8-ounce red-skinned sweet potato (yam)
• 1 green plantain
• 3 tablespoons grated onion
• 2 large eggs, beaten to blend
• 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
• 1 tablespoon all purpose flour
• 2 teaspoons curry powder
• 1 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 cup Greek-style yogurt*

Chicken

• 1 chicken breast, boneless and skinless, diced into 1-inch cubes
• 1 tsp gram masala
• 1 Tbs greek yogurt
• 1 tsp tarragon
• salt and pepper to taste
• olive oil

CHUTNEY

Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.

POTATO CAKES

Heat oven to 300°F. Peel potato and plantain and using the grate blade on your food processor coarsely grate potato and plantain. Place grated plantain, potato and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.

Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture adding more oil if necessary, for a total of 8 pancakes.

CHICKEN

Combine all ingredients in a bowl and mix until well combined.  Heat oil in skillet over medium-high heat.  Add chicken to skillet and saute until cooked through, season with salt and pepper to taste.

Place pancakes on plates. Spoon yogurt, top with chicken and then chutney.  Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.

Beef Bourguignon

I know if kind of disappeared for a bit.  The last puppy has found a good home and I have been spending the last few days returning my home back to how it was pre-puppies.  I have also been working on de-hairing my home, three dogs shedding their coats has been keeping me busy.   But you don’t want to hear about dog hair, you come here about food.

This delicious French stew is something that everyone should try at least once.  It’s comforting and guaranteed to be a hit in your home.   Yes….yes….there is a considerable amount of butter in this dish but I am not running a Weight Watchers group hear, I am making beef bourguignon.   Oh yeah!

Place flour in large bowl. Season with salt and pepper. Toss beef in flour to coat.

Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch.

Add wine vinegar to deglaze the pot, scraping up all the brown bits, return all meat to pot.

Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to large bowl

Melt 1 tablespoon butter in same skillet. Add carrots and celery; sauté until golden. Using slotted spoon add the carrot and celery to the onions.

Do not fear the butter….Melt 2 tablespoons butter in same skillet. Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables.  It’s starting to smell really really good about now.

Last bit of butter, I promise.  Melt 1 tablespoon butter in same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.

Add all the vegetables to the pot with beef.

Add nutmeg and mix it all together.  Bring it to a simmer and cover cook for 45 minutes.

Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Remove herbs and season with salt and pepper.

Serve a generous bowl with a side of crispy butter herb bread.  Yuuuummmmmm!

This was fabulous, delicious, hearty and rich with flavor.  The French knew what they were doing when they came up with this red wine beef stew.  Red wine, beef, butter and hearty vegetables it is hard to go wrong.  I will make this again!  The side of crispy bread is perfect for cleaning the bowl of the savory sauce.

Dang I am hungry, but first I am going to run 1,500 miles at the gym.

Print Recipe

Beef Bourguignon adapted from Bon Appétit | January 1996 (serves 6)

• 1/4 cup all purpose flour
• 2 pounds 1 1/2-inch pieces beef stew meat
• 7 tablespoons butter
• 1/4 cup red wine vinegar
• 2 cups Burgundy or other dry red wine
• 2 cups canned beef broth
• 6 fresh thyme sprigs
• 4 large garlic cloves, chopped
• 3 bay leaves
• 1/2 tsp dried oregano

• 1 large onion, cut into 12 wedges
• 4 carrots, peeled, cut into 2-inch lengths
• 4 celery stalks, cut into 2-inch lengths
• 1 1/2 pounds red-skinned potatoes, peeled, quartered
• 1/2 pound crimini mushrooms, halved
• 1 pinch of fresh grated nutmeg

Place flour in large bowl. Season with salt and pepper. Toss beef in flour to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch.  Add wine vinegar to deglaze the pot, scraping up all the brown bits, return all meat to pot. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to large bowl Melt 1 tablespoon butter in same skillet. Add carrots and celery; sauté until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.

Add vegetables to pot with beef. Add nutmeg. Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.  Serve with crispy butter herb bread.

Shrimp and Andouille Pot Pies

It’s time to change up the pot pie, do it different but always delicious.  I think I have eaten pot pie maybe three other times in my life and it has always been some form of chicken pot pie.  I made my first pot pie back in the fall.  This pot pie takes the cake….(I just giggled to myself).   I think everyone can enjoy a pot pie with their luscious creaminess, chunky goodness and flaky crusts it is hard to go wrong.

I made these pot pies for our new friends Laurie & Jefry who adopted one of our puppies.   You can read up on Sampson’s latest adventures at Laurie’s blog “Marriage of an Undomestic“.  The pot pies were a hit. There was a lot of Mmmm-ing and grunting at the table, yet it was still very quiet.

Preheat your oven to 400 degrees.  Lightly flour work surface and unfold thawed puff pastry, roll the pastry out to a 12 inch square.  Take baking dish over on pastry sheet and lightly push it down.  Cut pastry out along the edges of baking dishes.  Place rounds on baking sheet lined with parchment paper or silicon mat.  Brush the pastry rounds with an egg wash and bake for 15 minutes. Cool on sheet and set aside.

In a small bowl whisk together cream and flour until smooth and thick, set aside.

In a large deep skillet melt 1 tbs of unsalted butter over medium heat.

Add sliced leeks to skillet.

Saute leeks until tender, about 10 minutes.

Now the meat to the pie, andouille sausage.  I love andouille sausage, spicy meaty morsels of goodness.

Add andouille, garlic and corn, sauté 4 minutes.

Add white wine and bring to a simmer until liquid evaporates, about 3 minutes.

Add seafood stock mixture and thyme. Bring to simmer.

Add potato and cook uncovered until tender, about 8 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat.

Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Using a ladle divide the filling equally into 4 baking dishes.

Top each dish with a pastry round and bake in the oven at 400 degrees for 5 minutes or until bubbly.

Remove pot pies from oven, take fork, break crispy flaky crust and dive in to warm bubbly delicious filling.  This is with out a doubt one of the best pot pies that I have ever had.  I know that may not be saying much since I have only had three before this one, but I do know good food when I eat it and this was good food.

I made just two adjustments. I decided to add corn because I thought it would be a nice touch and I had no wine or vermouth, so I used white wine vinegar and it worked perfectly.

Print Recipe

Shrimp and Andouille Pot Pies Bon Appétit | March 2009 by Jeanne Thiel Kelley

• 1 sheet frozen puff pastry, thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1 ear of corn, kernels stripped
• 1/3 cup dry vermouth or dry white wine (can use white wine vinegar as a substitute)
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
• 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille, corn and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

Sweet Potato and Chicken Linguine with Brown Butter Balsamic Sauce

Scene:  Woman stands in kitchen looking dazed and confused.

What do I do?

What do I make?

Ugh I really don’t want to go out to the grocery store!  I would have to get presentable to go out into the public….I am not in the mood to be presentable.

Searches through refrigerator

Hmmm…what did I do with those sweet potatoes I bought earlier in the week?

Standing in front of pantry

I guess I can make some kind of pasta, that should be easy enough.

Ok so I have a sweet potato and some linguine…..what am I going to do with this?

I really don’t want to wait forever for this potato to bake or boil, maybe I will just go all Norman Bates and stab it with a fork and nuke it.

Sigh….but I have to make some kind of meat with it or Homeboy is going to complain.

I guess I can defrost some chicken….the faithful quick fix.

Staring at ingrediants

Ok I have pasta, sweet potato and chicken………I guess a brown butter sauce should make an appearance.

This is turning out very “Fall-y”.   Who cares?  It’s my kitchen I will do what I want.  Maybe I will even wear white shoes after Labor day.

Yeah this dish is a little out of season but you know…it’s my party and I will cry if I want to.

I absolutely loved this dish!  I honestly was not sure about what I was doing it when I was making it but it turned out wonderfully.  A sweet and savory pasta dish with a hint of nuttyness.  Yummers!

You can save this one for the fall if you like, but who says you have to?  It’s your kitchen and you can do what you want to.

Print Recipes

Sweet Potato and Chicken Linguine with Brown Butter Balsamic Sauce (serves 2 with leftovers)

Pasta

• 3 chicken thighs, chopped
• salt and pepper
• 1 sweet potato
• 1 Tbs brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp fresh grated ginger
• 5 oz. dry linguine

Sauce

• 2 tbs butter
• 1 stick butter
• 1 1/2 tsp balsamic vineger
• 1/2 tsp ground sage

Season chicken with salt and pepper. In a skillet melt 1 Tbs of butter over medium-high heat, add chicken to skillet and cook until done.  Transfer chicken to bowl and set aside.

Boil pasta in salted water until al dente.

Pierce the potato all over with fork. Cook potato in microwave on high until softened but still a little firm, about 6 minutes per side. Cool slightly. Peel potato with a small sharp knife and dice into cubes. Toss in brown sugar, cinnamon, ginger & nutmeg. In the same skillet melt 1 Tbs over medium-high heat, add potato mixture to skillet and cook until potatoes are tender, about 5 minutes, toss in chicken.

Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Whisk in vinegar and sage, pour over potatoes and chicken.  Add cooked pasta to skillet and toss until evenly coated.  Serve immediately.

Sloppy Joe

Ahhh there is nothing more vintage, more classic or more reminiscent of childhood then a good sloppy joe.  The savory, yummy, sloppy goodness of a sloppy joe is something that cannot be compared to any other sandwich.   Yes this sandwich is simple and straightforward but don’t let it fool you, it’s can be a little piece of heaven between two buns.

Heat a large deep skillet with olive oil, add onions, peppers and carrots saute for 2 to 3 minutes until onions are translucent.

Add ground turkey and season with salt and pepper.   I decided to spice it up a bit and used some Emeril Lagasse Essence seasoning.

Brown well all over, breaking it up with a wooden spoon, about 7 to 10 minutes.

Add all remaining ingredients and stir together until well combined.

Reduce heat and simmer for 10 to 12 minute.  Season it once more before serving.

Pile the sloppy job mixture high on a bun.  Make sure it is enough to fall out the sides as you eat it, because that is the point to a sloppy joe.

I almost forgot how much I loved sloppy joes when I was a kid.  This sloppy joe is most certainly savory, but it has a hint of sweetness and a bit of heat that creeps up on you.  May favorite part of course is when the filling falls out and I have to use my fries to scoop it up.  Mmmmm…..yummy!

Print Recipe

Sloppy Joes (Adapted from Tyler Florence : Food Network)

• Extra-virgin olive oil
• 1/2 large onion, diced
• 1/4 cup carrot, diced
• 1/2 green pepper, diced
• 1 lbs lean ground turkey
• Kosher salt and freshly ground black pepper
• 1 cups ketchup
• 2 Tbs yellow mustard
• 1/8 tsp cayenne pepper
• 1/2 Tbs brown sugar
• 1/8 tsp ground cloves
• 1 Tbs tomato paste
• 1/2 cup diced canned tomatoes
• 1/2 Tbs red wine vinegar

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions, peppers and carrot and saute for 2 to 3 minutes until onions are translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon, about 7 to 10 minutes. Add remaining ingredients, stir until well combined, reduce heat and simmer for 10 to 12 minute.  Season it once more before serving.

Serve on buns with a side of crispy fries.

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