Friday, April 30, 2010

Steak rub and roasted corn

Again we got lucky and got some steaks on sale found this rub that is supposed to be like Outback Steak house. Now this was one of our favorite steak houses to eat out at as they also had add on shrimp. We love the Cesar salad and have tried to duplicate the recipe but to no avail. To go with this we thought we would try a roasted corn on the cob as we had a little queso fresco cheese left over. This is a very mild cheese and when we made this again we used feta as it has more of a kick. We also did it in the oven as it was raining outside. Steak was cooked on the George. Oh yes the purple looking stuff is mushrooms and cauliflower with a little red wine and cream. Looks funky but tasted good. And the corn was to die for. We made this also at another time in our little black skillet with frozen corn and it turned out pretty good.

Steak rub
3 teaspoons of salt
4 teaspoons paprika
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper (start out with 1/2 if you are scared of this one and then adjust)
1/2 teaspoon coriander
1/2 teaspoon turmeric
Mix all together and rub onto steaks then cook.

Roasted corn

4 ears fresh corn (we did use frozen and only needed half of this)
1 Tablespoon of mayonnaise per ear.
1/2 cup queso fresco (can use feta or Monterrey jack) we have not tried with the jack
2 teaspoons chili powder
salt and pepper
2 Tablespoons lime juice. we just cut a wedge and squeezed it over the corn
roast corn in oven or on grill
mix chili powder,salt and pepper
coat in mayo then coat in cheese and sprinkle with the chili powder and sprinkle lime juice on.
(to use in black skillet we added the mayo to corn then cooked with chili powder,salt and pepper and cheese on top and added lime juice just before serving. We don't have a picture of that one as we took it to the jam that night.

Wednesday, April 28, 2010

Heirloom tomatoes and green beans

I thought I would post a picture of my baby tomato plants that were given to me by a friends daughter. She has a wonderful sunny yard for a garden. Alas our yard is mostly in shade. She also is into planting heirloom plants and we were so excited to see that. We will keep you up to date as the tomatoes grow but I did want to hit on a subject about the food we now eat.

Above is an old photo from my mother in laws thanksgiving or Christmas dinner back in the 80's that my wife took (this was before we were married). Now my mother is law is a to die for cook. She is 83 and cooke's breakfast and dinner almost every day, my father in law will be 85 in May and they both are doing fine for now. There is nothing I have ever put in my mouth that was not a absolute delight. And she is the master of deserts. I think it is because my mother in law does not use processed foods. Food pictured is strawberry salad, green beans, potato salad, creamed corn, chocolate pie, and Carmel cake. Sweet potato casserole and a baked hen.

One day when we were there (and I know I bug her hovering in her tiny kitchen hoping to absorb some of her secrets) Wife and I commented on that we followed her directions on how she cooked her green beans but alas they never tasted like hers. She asked us what kind of green beans did we use? We had no idea, Kentucky wonders was the only one we could think of we did go to the farmers market but was not sure what type of bean it was. She told us rattle snake beans was the ones she used. Never heard of those. She said they were kind of speckled but when cooked that they were all the same color. She also preferred silver queen for her corn and purple hulled peas.

This was like a light bulb going off. Wife and I had commented several times food just did not taste the same as when our parents cooked. Now we are talking food in a bowl and placed on the table not serve your self off the stove. Yes we also remember helping to clean and shuck the corn snap the beans and shell peas to but up in the freezer but we never paid attention to the kind or type.

We looked in vain for several years at our farmers market for the rattlesnake green beans and last year they had some. We found out that they are considered an heirloom type plant. Our friends daughter has some of the seeds of the rattle snake and silver queen. We hope she grows some.

So the lesson learned is to buy or if possible plant some of the older ones and you may find the taste is so much better than the mass produced ones. We heard that about the tomatoes so we will keep you up dated.
By the way my mother in law said there was a sweet potatoes she would eat as a child in LA. that was very red on the inside and very sweet. She has not seen any since she moved away from Houma. So if any one knows what the name is or if they are still around please let us know.

Sunday, April 11, 2010

Cilantro Lime Mayonnaise with shrimp,oysters and fish

OK we just love cilantro. With that said, the other day when we were in town we did a bad thing and went threw a drive Thur as we were starving and it was another 45 min to an hour home. So we whipped into a place we have not been to in I guess about 4 years. Bugger King.
(One of the bad things about a new HD TV is all the food commercials just kill us especially the Olive garden and there is no were to go to get even a Burger unless you drive 16 miles)
On their menu was a limited time only a fish sandwich with cilantro lime mayo. Needles to say we got one and it was delicious and of course our next thought was we can make this at home!
So we turned to our trusty computer and found this one by epicurious. We were going to have our Seafood night with this. We are also thinking of salmon burgers with this at another date.
We use the Zatarains fish fry as our batter for our catfish, and the shrimp, oysters and we also did some cauliflower with it.
1 cup packed fresh cilantro leaves
3 Tablespoons fresh lime juice
1 garlic peeled
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
3/4 cup mayonnaise
Blend all first 5 ingredients in processor until cilantro is finely chopped up. Add mayo and process to just blend. Season with salt and pepper cover and chill. Should keep up to one month. That's if it last that long.

Tuesday, April 6, 2010

Rosemary Pork Loin roast in crock pot

I had a dish like this at a friends house a few years back and have been wanting to fix one my self. This is a comination of several I found on Zaar
1 3-31/2 lb pork loin roast
1 Tablespoon rosemary
1 teaspoon black pepper
1 package dry onion soup mix
8 cloves of garlic
1/2 teaspoon sage
2 Tablespoons olive oil
3 Tablespoons veg oil
1 small onion diced
4 carrots sliced
1 can cream of mushroom soup
1 can cream of celery soup
add water if needed
3 med potatoes (red) cubed
Fresh or can of mushrooms
With a strainers separate dried onions from the dry powder in a small bowl mix in rosemary black pepper and sage add olive oil and whisk together. Rub all over roast.
Heat 3 Tablespoons veg oil and brown roast on all sides remove and when cool enough to handle make slits and insert garlic cloves.
Place in crock pot add soups add carrots potatoes onion
add water if needed.
cover and cook on low 6-8 hours depending on your crock pot.
Remove and if gravy is not thick enough can add a little flour or cornstarch.
Serve with rice.

Sunday, April 4, 2010

Salmon with Honey glaze

This was really good and of course we got it from the Zaar and they claim it was like the dish at Applebee's. We have never had this dish there but this was a real keeper.

3/4 cup honey
1/3 cup soy sauce
1/4 dark brown sugar(packed)
1/4 cup pineapple juice
1 lemon juiced about 2 tablespoons
2 Tablespoons white distilled vinegar
1 teaspoon olive oil
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 8 oz salmon fillets without skins

Combine all ingredients but salmon in a medium sauce pan and cook over med low heat.
stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch so it does not bubble over.
Take the salmon and rub with a little vegetable oil and a light sprinkle of salt and pepper.
Place on grill and cook 4 to 7 minutes per side or until done.
We did this on our George as it was raining(seems like we have got a lot of rain this year) and it turned out fine but we will have to try on the grill as wife loves stuff cooked on the grill.
Serve salmon with the sauce over salmon and a little in a cup on the side.

Thursday, April 1, 2010

Spaghetti Pie

This is one my wife made and it was pretty good we both thought it was a good quick meal and of course would be better with our homemade spaghetti sauce but a jar will do in a pinch.

4 oz spaghetti
1 Tablespoon butter
1 beaten egg
1/4 cup grated Parmesan cheese
1 cup cottage cheese
8 oz ground beef
1/2 cup onion
1/2 cup bell pepper
1 clove garlic minced
1/2 bottle spaghetti sauce
can add crushed red pepper and Italian seasonings
1/2 cup mozzarella cheese
Heat oven to 350.
Cook pasta according to directions, drain and return to saucepan and add butter stir in egg and Parmesan cheese. Spray Pam into 9 inch pie plate. Press spaghetti into bottom and sides forming a crust. Spread cottage cheese over spaghetti on bottom and up sides.
While spaghetti is cooking saute onion,bell pepper,garlic with ground beef till cooked. Drain off fat. Stir in spaghetti sauce and adjust to taste. Cook for about 5 to 6 minutes. Place over cottage cheese and sprinkle mozzarella cheese over sauce.
Bake uncovered for 20 to 25 minutes or till bubbly, cut into wedges and serve.