Month: January 2020

Spicy Tomato Soup with Basil and Roasted Red Pepper
Make it Monday

Spicy Tomato Soup with Basil and Roasted Red Pepper

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Among all the comfort foods one can imagine, tomato soup is definitely in the top 10.  It’s a delicious soup for a chilly winter afternoon. It’s spicy good. If you can’t take the heat, you don’t have to have it spicy, you can eliminate the cayenne and red pepper flakes. I like mine a little chunky, so I don’t puree it that much but, again it’s all about choices. Either way, this tomato soup is delicious and full of flavor.

Ingredients:

4-5 lbs of roma tomatoes, halved

½ Cup Olive oil

2 Medium  onions, rough chopped

1 Large carrot, chopped

1 Large rib of celery, chopped

1/2 Cup finely chopped fresh basil

1 Large red bell pepper, seeded and rough chopped

2 Bulbs of garlic

6 Cups Vegetable or chicken stock

4 oz. Tomato paste

1 tsp Sweet paprika

Thyme, fresh, about 6-8 sprigs or 1 tsp dried

1 tsp Oregano, dried

1/2 tsp Red pepper flakes

½  tsp Cayenne pepper

1 TBSP fresh lime juice

Grated Reggiano or parmesan cheese

Basil leaves for garnish


Preheat oven to 425 degrees. Cut off the tops of the garlic bulbs. In a large bowl, toss tomato halves, chopped red bell pepper, and garlic in about ¼ cup of olive oil. Place tomatoes, peppers and garlic onto an oiled baking sheet with tomatoes cut side up and garlic bulbs cut side down and sprinkle with sea salt and pepper . Roast in hot oven for about 35-40 minutes.

While tomatoes are roasting, saute onions, celery and carrots (mirepoix) in a pan with 2 TBSP of olive oil on medium heat for about 8-10 minutes. Add finely chopped basil, red pepper flakes, sweet paprika, and thyme.  

Once tomatoes are soft and browned/charred around the edges and garlic bulbs are soft, remove from oven and let cool.Once garlic is cool to the touch, hold bulbs by the root ends and squeeze the roasted garlic cloves out of the skins and smash to a paste with a fork. Add roasted tomatoes and red bell  pepper to mirepoix along with tomato paste.

Stir in vegetable or chicken stock to pot and bring to a boil. Let cook for about 10 minutes.

 Add lime juice.

Transfer tomato mixture to a food processor and pulse until it is of desired texture. A stick or immersion blender can also be used to puree the tomato mix right in the pot. Ladle into serving bowls and garnish with cheese and basil leaves.

Build A Better Burger
Make it Monday

Build A Better Burger

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A burger and fries is still hands down the quintessential every guy meal. But a burger always seems to be better when you cook it. There’s nothing like a juicy, flavorful burger that you can make as delicious as you want. So, grab your magic spatula and let’s go make a better burger!

Selecting your ground beef

What fresh ground beef s

Good quality ground beef is red in color.  If your ground beef is brown or has a brown tinge, odds are it’s been hanging around the meat section of the grocery store longer than you’d want it to. 

Packaged ground beef, like those tubes, has usually been treated with gases (modified atmospheric packaging “MAP”) to preserve the red color and “freshness”. Some believe that these gases actually mask meat spoilage (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848116/). If you’re in to that, ok…

The most common ground beef is lean-to-fat ratio 85/15 chuck. Chuck is perfect for burgers because of its high fat content.  High fat content of course equals great flavor and ummmm, juiciness! Ground sirloin is however, the most flavorful even though it has a lower fat content. It is also the most expensive but its the best choice for a great  burger. One way to ensure you have the best of both worlds; great flavor plus drip-down-your-hand juicy, is to mix the chuck and sirloin so you can have the flavor sirloin brings to the party and the juiciness of chuck. 

For the best burger, handmade patties just seem to taste better than the prefab frozen patties. You can’t deny the convenience of  the prepackaged patty but as for me, I’m not going to sacrifice the flavor. You can prep your burgers with fillers, binders and seasonings; egg, breadcrumbs bbq rubs, whatever. However, some chefs (I’m not one of those) recommend not using anything other than salt and let the flavor of the beef speak for itself. It is said (not by me) that if you add anything more to your burger than salt and a little pepper, you’re just making meatloaf. Salting your beef too soon though, will cause the moisture in your burger to evaporate and you’ll end up with a drier burger. Personally, I like to get a little jazzy, with the seasonings.

Don’t toss your burger in a cold pan. Cook it on a hot grill, skillet, or pan and give it a quick sear to help seal in the juices. Want a smashed burger? Just smash with a heavy spatula for a moment or two as soon as you put it in a hot pan to get full contact, preferably cast iron, as it sears. Once it gets its crust, flip to finish cooking it.”But, won’t I smash all the juiciness out of the burger? Do you really know what you’re talking about?” No. And. Yes .It’s science. Don’t question settled science.  

How about a perfectly flat burger (I expect that we’d all want that)? Create a void or divet -but not a hole, on one side of the burger, or create a bit of a lip around the edge and cook it on the flat side first.  When you flip it over the steam from the moisture in the meat will puff up the burger a bit and ultimately create a respectably flat burger by the end of cooking. Seal in the flavor by searing it on a higher heat to lock in the juices. Then turn the heat down to cook it through to the doneness you like.When it is to your liking, take it off the heat and let it rest so the juices can redistribute. 

Stuff a burger with havarti or pepper jack cheese, mushrooms, carmelized onions,  and peppers. Be sure to create a good seal around the stuffings so they don’t seep out.

Make it memorable.  Don’t serve a dull burger, not even to your kids! Step up your game or at the very least, grill your bun. Use a little butter or mayo on the face of the bun and grill until toasted.

Toppings

Just as there is no shortage of ingredients you can  put in your burger, there is absolutely NO shortage of toppings that can transform a “school lunch” burger into a burger of epic proportions. Of course, the standard items apply and you’ll usually find them in your refrigerator:

Lettuce

Tomatoes (I like beefsteak)

Cheese

Onion (raw or grilled)

Ketchup

Mustard

Other fun stuff that loves burgers as much as we do:

Pesto Mayo

Bacon

Sauteed mushrooms

Coleslaw

Pineapple (I know)

Avocado

Sriracha sauce

Bacon jam

Thousand Island dressing

BBQ sauce

Bleu cheese (or whatever cheese you get down with)

Fried egg

Portobello mushroom cap

Corned beef (again yeah, I know)

Cha cha (or Chow Chow)

Arugula…

The list is endless. I hope this gave you some inspiration to make a better burger.   Mix it up, and let me know what your jam is.

The Eyes Eat First, So Make Sh*t Look Appetizing!
Make it Monday

The Eyes Eat First, So Make Sh*t Look Appetizing!

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Ever smell food before you see it and think to yourself, “Oh yeah! It’s time to get busy,” only to finally find that the dish is dull, boring and tired looking.  Kind of a let down isn’t it? The food smells palatable, good even, but it’s kind of like sitting down to a bowl of farina or cream of wheat (no insult to either).  

If the Dog Digs It…

Lots of people think that just getting something on a plate is the end game.  Well yeah, it is… but it isn’t. I’m not drawing a parallel but, I watch how my dog bears down on his bowl and while I’m not entirely sure, I don’t think he has ever been resentful that his bowl wasn’t garnished with sprig of parsley. Nor was it placed on a lovely place mat that matches the tile on the floor. But, we’re not dogs and we eat with our eyes as much or before we ever pick up a spoon or fork. 

Plating and presentation is everything. It elevates your perception of what you’re about to put into your body. Appetizing looking plated meals are far more likely to bring some excitement to your meal, rather than finding yourself hunched over hot pot on a stove or eating at the coffee table. Which if we’re honest about it, is really sad.

Celebrate Eating!

I have some family members and friends that have an aversion to pretension. For them to consider sitting down to enjoy a well presented plate of food that is akin to being a “fancy ass”. I see it as rewarding yourself for creating a stellar meal.  And for crying out loud, you should celebrate all your hard work in the kitchen! A little garnish here, a pretty plate there (one that you can’t cut up with scissors for your kid’s school project). A pretty napkin, maybe? It’s not so much pretentious as it is more a celebration of food and you! Your dish is dull, boring and tired looking? Not any more!

You don’t have to get all Downton Abby on people. And, it doesn’t have to be a daily thing, that’s way too extra. It’s about treating yourself and your family a little special every now and then.  Because if you don’t who will?

Cowboy Caviar
Frugal Foodie Friday

Cowboy Caviar

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Jump to Recipe
“Ate a lot of them caviar beans back there, ma’am…we should probably sleep in separate wagons tonight”

Cowboy Caviar is one of the easiest and heart healthiest dishes you can make.  This dish is loaded with beans, vegetables and spices and not much else. And it’s awesome that it’s definitely vegan-friendly!

You can call it a dip or salsa but is also a great side dish. Cowboy Caviar does have a bit of a kick but, you can ratchet up the heat by adding more chopped jalapeno or take it down a notch or two to suit your taste. I took cowboy caviar to work for a potluck and it’s been a hit ever since and it’s a staple at our backyard barbeques.

This budget-friendly dish pairs well with chicken or pork but it is also great by itself. And, most of the ingredients are staples that you probably already have in your cupboard.

Adjust it to Your Taste

Cowboy caviar is also a dish that you can add or take away anything you want or need to to make it yours. Would it still be authentic? If it’s got what you like in it then yes, yes it would. You may not like black-eyed peas, my husband hates them and says they taste like dirt. Take them out. You like garbanzo/chick peas? Toss em’ in! Some people hate the taste of cilantro, I’m in love with it myself but, switch it out if it’s detestable to you with curly or flat leaf parsley. I’d advise if you’re including avocado in your caviar, don’t toss it in until you’re ready to actually serve. Avocado oxidizes quickly and will definitely not look very appetizing. I love cojito cheese and look for every opportunity to add some in different dishes. Cojito and cowboy caviar were made for each other.

Cowboy caviar

Looking for another way to enjoy black-eyed peas? Try my hoppin’ John recipe.

Cowboy Caviar

Print Recipe
Prep Time 20 minutes
Course Main Course, Side Dish
Cuisine American
Servings 10 cups

Ingredients
  

  • 2 cup Black-eyed peas
  • 2 cup Black beans
  • 2 cup White beans
  • 1½ cup Diced roma tomatoes
  • 1 cup Whole kernel corn
  • ½ cup Green bell pepper, finely diced
  • ½ cup Red bell pepper, finely diced
  • ½ cup Yellow bell pepper, finely diced
  • ½ cup Shallots or red onion, finely diced
  • 1 Avocado
  • 1 Jalapeno pepper, seeded and finely chopped
  • ½ cup Cilantro, plus 2 tbsp for garnish
  • ½ cup Olive oil
  • ⅓ cup Lime juice
  • 2 tbsp Honey
  • 1 tbsp White wine vinegar
  • ½ tbsp Chili power
  • ½ tbsp Minced garlic
  • 1 ½ tsp Cumin
  • 1 tsp Cayenne pepper
  • 2 tbsp Lemon juice for avocado
  • Salt to taste

Instructions
 

  • In a small bowl, chop avocado and toss with lemon juice to prevent oxidation. Set aside. In a large bowl, combine beans, tomatoes, corn, bell peppers, shallots or onions, avocado and jalapeno. Using a strainer, strain any liquid out of mix.  In a separate bowl, make the dressing. 
  • Whisk together olive oil, lime juice, honey, vinegar, chili powder, garlic, cumin and cayenne pepper. Pour dressing over the mixture of beans and vegetables and fold the mixture ensuring beans and vegetables are covered with the dressing mixture. Refrigerate at least 4 hours before serving. Serve up in a pretty bowl with corn chips on the side for dipping (optional). Garnish with cilantro leaves.
Keyword black beans, black-eyed peas, cowboy caviar, vegan
Bacon Jam
Recipes

Bacon Jam

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So, a couple years ago a friend and I were looking for somewhere to go for lunch. I live in Detroit and work downtown. The weather was nice and it seemed like a good time to try a new spot. We decided to go to Punchbowl Social. Interesting place, Punchbowl Social. It’s kind of like a micro-Dave and Busters. We didn’t play any of the games because ultimately we had to get back to work. We’re both painfully competitive and we’d have never gotten back to the office if we had started any game. As far as food goes we’re also a lot alike. She is always down for trying something new and different and for the most part, so am I. Because I like to think we are pretty daring, we had their hamburger with bacon jam.

I had no idea what bacon jam was and the waitress was really bad at describing it, which meant I had to try it.  Oh. My. God! It was so good I ordered a burger to take home to my husband to try. It was everything, you hear me? My friend and I went back to Punchbowl Social a few days later and the burger was off the menu!  The waitress said it was a popular menu item so I asked her why they took it off the menu. She said they routinely change up the menu but it puzzled me why they would take THIS off the menu and replace it with a sad, regular burger.

Two years later, I’m still talking about that bacon jam.  Unfortunately for me, I haven’t had much bacon jam since then. Maybe, once and it wasn’t that great. So, I’m trying to recreate what I had at Punchbowl Social. And by the way Punchbowl Social, you need to get your sh*t together and bring that burger back.

If you’ve never had bacon jam, it is straight up the best thing! Here’s my version of bacon jam. Just be careful. While it can turn a basic, boring burger or other sandwich into a life changing experience. If you make it, don’t store it at room temperature, you must refrigerate it.  The shelf life of bacon jam in the refrigerator is two to four weeks. You can store it longer in the freezer.

My Version of Bacon Jam


1 lb Thick cut maple bacon, diced
2 Large Vidalia onions, diced
½ Cup Red bell pepper, diced
3 Cloves garlic, peeled and smashed
¼  Cup Brown sugar
½ Cup Strong black coffee
¼ Cup Apple cider vinegar
¼ Cup Balsamic vinegar
½  Cup Maple syrup
2 TSP Bacon fat
1 TSP Red pepper flakes
½ tsp Cayenne pepper
½ tsp Thyme
Salt and
Pepper to taste

In a cast iron skillet or dutch oven on medium, render the bacon until brown and crispy. Strain bacon out of drippings retaining 2 tablespoons.  In the bacon drippings, sweat onions and bell pepper until translucent. Add garlic and saute for about 5 minutes. Stir in red pepper flakes, ¼ tsp of thyme, and cayenne pepper.

Add brown sugar, apple cider vinegar, half of the balsamic vinegar, maple syrup, black coffee.  Add cooked bacon, back into pan and salt and pepper to taste. Let cook until liquids reduce and jam thickens.  Jam is done when sugar bubbles get larger and slowly comes back together in the pan when a wooden spoon is dragged across the bottom of the pan. Stir in remaining balsamic vinegar and basil.  Let jam cool before storing in jars. Jam lasts up to four weeks in the refrigerator or longer in the freezer.

Some people use bourbon.  Use it to replace the coffee if you want that extra kick.