I have not made this in a while so I decided to play around with it tonight. I kept it simple and enjoyed the results.
1/4 onion chopped
2 tbsp butter
1 pinch of herbs de provence
Salt and Pepper to taste
1 1/4 cup of chicken broth
1/2 cup sushi rice
1/4 cut of 1 inch spaghetti
Melt butter over medium-low heat. Add in the onion and spaghetti.
When the spaghetti is a nice toasty brown add in the rice and cook for 2 minutes.
Add in the broth and simmer for 18-20 minutes.
Add S/P to taste
Sunday, May 12, 2013
Sunday, March 3, 2013
Salinas City BBQ
I had some time so searched out a BBQ place near my hotel in Cali and I came up with Salinas City BBQ. Checking out the menu I noticed that they had tri tip so I knew I needed to check it out as we don't get this on the east coast. Walking down the road as I had parked up the street I was greeted by the sweet smell of a running smoker. The inside the space was nice a few tables and some funky stuff on the walls. I got the tri tip and pulled pork combo and it was heavenly. The tri tip had a great smoke ring and tons of flavor. I got a side of potato salad and some beans which were also very good. See the pics below.
If you ever near Salinas CA check it out.
Tuesday, January 3, 2012
Duck!
Ingredients
2 cloves garlic , chopped
1/4 cup sesame oil
2 tablespoons soy sauce
4 boneless duck breast halves (about 7 ounces each)
1/4 cup fresh rosemary , plus some sprigs for garnishing
2 tablespoons hoisin sauce , plus more for dipping
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon balsamic vinegar , or to taste
1/4 cup extra-virgin olive oil
3/4 teaspoon salt , plus more to taste
1/4 teaspoon freshly ground black pepper , plus more to taste
4 cups bitter greens (arugula, mizuna, frisée, or a combination)
2 ripe mangoes , peeled and chopped
Directions
To make duck: In a small bowl, combine garlic, sesame oil and soy sauce; set aside. Remove any loose fat from duck breasts and score skin lightly with a sharp knife (take care not to cut into the flesh). Place breasts in a nonreactive dish just large enough to hold them. Coat with garlic mixture and sprinkle with rosemary. Cover and refrigerate overnight or at least 4 hours, turning occasionally.
Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
Place duck breasts on grill skin side down. Cook 5 to 8 minutes per side for rare and 8 to 10 minutes for medium rare, turning and brushing with hoisin sauce about halfway through cooking time. Skin should be crisp and brown but not burned.
To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, salt and pepper. Adjust seasoning to taste.
Place breasts on a platter and let rest 3 to 4 minutes. Meanwhile, place greens and mangoes in a salad bowl and toss with dressing. Cut duck into slices about 1/4-inch thick and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.
2 cloves garlic , chopped
1/4 cup sesame oil
2 tablespoons soy sauce
4 boneless duck breast halves (about 7 ounces each)
1/4 cup fresh rosemary , plus some sprigs for garnishing
2 tablespoons hoisin sauce , plus more for dipping
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon balsamic vinegar , or to taste
1/4 cup extra-virgin olive oil
3/4 teaspoon salt , plus more to taste
1/4 teaspoon freshly ground black pepper , plus more to taste
4 cups bitter greens (arugula, mizuna, frisée, or a combination)
2 ripe mangoes , peeled and chopped
Directions
To make duck: In a small bowl, combine garlic, sesame oil and soy sauce; set aside. Remove any loose fat from duck breasts and score skin lightly with a sharp knife (take care not to cut into the flesh). Place breasts in a nonreactive dish just large enough to hold them. Coat with garlic mixture and sprinkle with rosemary. Cover and refrigerate overnight or at least 4 hours, turning occasionally.
Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
Place duck breasts on grill skin side down. Cook 5 to 8 minutes per side for rare and 8 to 10 minutes for medium rare, turning and brushing with hoisin sauce about halfway through cooking time. Skin should be crisp and brown but not burned.
To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, salt and pepper. Adjust seasoning to taste.
Place breasts on a platter and let rest 3 to 4 minutes. Meanwhile, place greens and mangoes in a salad bowl and toss with dressing. Cut duck into slices about 1/4-inch thick and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.
Sunday, December 25, 2011
Pork rub, Christmas dinner
Very note worthy as it is oh so good. I applied this rub to the roast and into the oven it went.
• 2 tablespoons herbs de Provence
• 1 tablespoon onion powder
• 1 tablespoon dark brown sugar
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon crushed garlic
• 2 tablespoons herbs de Provence
• 1 tablespoon onion powder
• 1 tablespoon dark brown sugar
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon crushed garlic
Sunday, July 3, 2011
Indian BBQ
Made this on Friday for a BBQ with friends.
3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
1/3 cup chopped fresh cilantro
2 teaspoons paprika
1/2 teaspoon ground turmeric
1 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced
Directions
1.Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor.
2.Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3.Preheat grill for medium heat.
4.Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade.
3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
1/3 cup chopped fresh cilantro
2 teaspoons paprika
1/2 teaspoon ground turmeric
1 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced
Directions
1.Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor.
2.Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3.Preheat grill for medium heat.
4.Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade.
Saturday, January 1, 2011
New Years Crockpot Barbacoa
MMMMMM Mmmmm!
4 lbs. stewing beef, cut into large cubes
2 large yellow onion, diced
3 tbsp. vegetable oil
8 garlic cloves, minced
1 tbsp. freshly ground cumin
1.5 tbsp. freshly ground Mexican oregano
1/2 tsp. whole cloves
1/2 cup chipotle peppers with adobo sauce
1 cup chicken stock
2 cup water
1 bay leaf
2 tbsp. white vinegar
salt and pepper to taste
Directions:
Beef
1. In a Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Pat cubes of beef dry with a paper towel and season with salt and pepper to taste. Brown the beef on all sides, in batches if necessary, until a nice dark crust forms. Set aside.
2. Turn down the heat to medium and add the remaining 1 tablespoon of vegetable oil. Toss the onions in and sprinkle with a bit of salt. Cook them for approximately 8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute. Add the cumin, oregano, and cloves and stir to cook the spices. Return the beef to the pan along with the chipotle peppers and adobo sauce. Mix. Pour in the chicken stock and water and add the bay leaf. Season with salt. Cover and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours with the lid ajar.
3. Once the meat is fork tender, remove the cubes of meat and shred. Strain the leftover juices and discard the solids. Transfer the juice and the shredded beef to a smaller pot. Add the vinegar, check the seasonings, and keep it at a very gentle simmer until serving.
4 lbs. stewing beef, cut into large cubes
2 large yellow onion, diced
3 tbsp. vegetable oil
8 garlic cloves, minced
1 tbsp. freshly ground cumin
1.5 tbsp. freshly ground Mexican oregano
1/2 tsp. whole cloves
1/2 cup chipotle peppers with adobo sauce
1 cup chicken stock
2 cup water
1 bay leaf
2 tbsp. white vinegar
salt and pepper to taste
Directions:
Beef
1. In a Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Pat cubes of beef dry with a paper towel and season with salt and pepper to taste. Brown the beef on all sides, in batches if necessary, until a nice dark crust forms. Set aside.
2. Turn down the heat to medium and add the remaining 1 tablespoon of vegetable oil. Toss the onions in and sprinkle with a bit of salt. Cook them for approximately 8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute. Add the cumin, oregano, and cloves and stir to cook the spices. Return the beef to the pan along with the chipotle peppers and adobo sauce. Mix. Pour in the chicken stock and water and add the bay leaf. Season with salt. Cover and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours with the lid ajar.
3. Once the meat is fork tender, remove the cubes of meat and shred. Strain the leftover juices and discard the solids. Transfer the juice and the shredded beef to a smaller pot. Add the vinegar, check the seasonings, and keep it at a very gentle simmer until serving.
Sunday, April 25, 2010
Beer Braised Brisket Tacos
Braising
2 bottles of Copper hook (cook with a beer you like)
3 bay leaves
3 Garlic cloves
1 TBSP of Black Pepper
1 TBSP Smoked Paprika
1 TBSP Salt
1 TBSP Chili powder
1 TSP of Chipotle Powder
1 TSP Anco Chili Powder
1 Can of whole tomatoes (16 Oz)
Spash of red and white wine vinegar.
Make sure to season and sear the brisket before braising.
I seasoned the brisket with S&P
Remove Bay leaves and reduce braising liquids. Temper with some honey or sugar to taste. I used this a the sause. Yum yum!
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