RSS Feed

Author Archive

  1. Homemade Goat Cheese

    January 5, 2010 by Mario

    Found this recipe here. Another one I haver to try.

    Homemade Goat Cheese
    Tweaked from Over the Rainbeau, Living the Dream of Sustainable Farming

    Feel free to experiment with your herb(s) of choice and any other flavor combinations that float your boat. The sky’s the limit! Be careful not to drain your cheese for too long, as it may begin to dry out and lose that supple, smooth consistency you’re going after.

    Music Pairing: Don’t Stop, Fleetwood Mac

    Ingredients

    • 1 quart goat’s milk
    • 1/4 cup freshly squeezed lemon juice
    • 1/2 clove freshly grated garlic
    • a few pinches herbs de provence
    • freshly chopped parsley
    • coarse salt, to taste

    Method

    In a medium saucepan, slowly heat milk until it reaches 180 degrees on a candy thermometer. Remove from heat and stir in lemon juice. Let stand until milk starts to curdle, about 15-20 seconds. If milk does not curdle, add a little more lemon juice.

    Line a colander with several layers of cheesecloth and place over a large bowl. Ladle milk into colander. Pull up and tie the four corners of cheesecloth together and hang on the handle of a wooden spoon, set over a stockpot or very deep bowl. Allow to drain until the consistency of slightly dry cottage cheese is reached, about 1-1.5 hours. Transfer to a bowl and fold in salt, herbs and garlic. Serve immediately atop warm crostinis. Can be stored in an airtight container, refrigerated, up to 1 week.

    Category Found Recipe, Home Cookin', Recipes | Tags: | No Comments

  2. Vietnamese Banh Mi Sandwich

    December 1, 2009 by Mario

    Found here, had at Saigon Express on Main and always wanted to try.

    Banh-Mi Sandwich

    makes 2 sandwiches
    Ingredients
    Carrot Daikon pickle condiment:
    1/2 cup carrot matchsticks (or thin coins like I did)
    optional 1/2 cup white daikon radish matchsticks
    Generous pinch of salt
    1 TBS sugar
    2 TBS rice vinegar (or white vinegar)
    Marinade:
    1 TBS finely minced garlic
    1 TBS fish sauce
    1 TBS soy sauce
    1 tsp sugar
    1/2 tsp fresh ground black pepper
    2 TBS high heat cooking oil plus more as needed (divided)
    1 lb (500 g) sirloin, top round, or rib eye (as thinly sliced as possible)
    Sandwiches:
    1 shallot thinly sliced (or you can use some red onion)
    2 8 in hoagie rolls or baguette sections
    4 large pieces green lettuce
    10-15 leaves of cilantro, parsley, basil, or other fresh herbs

    Instructions
    Toss carrots and daikon with the salt, sugar, and vinegar. Let sit at room temperature at least 30 minutes. If not using immediately, add enough vinegar to cover veggies, stir, and store in glass jar or plastic container up to 1 month.

    In a bowl whisk together garlic, fish sauce, sor sauce, sugar, black pepper and 1 TBS of the oil. Add beef slices and mix well to coat each slice. Marinate at room temperature for 30 minutes or overnight in the refrigerator.

    Set a large frying pan or grill pan over high heat. When the pan is hot, pour in 1 TBS of the oil and swirl to coat the pan. You’ll be cooking the beef in batches, how many depends on how big your pan is.

    Add the beef slices, laying them flat and in a single layer. Fry 30 seconds to 1 minute depending on how thinly it’s sliced. Flip and fry other side 30 seconds to 1 minute. Edges of the beef should be just slightly charred, but cooking time should be kept to a minimum to avoid overcooking meat. Pour any juices left in the pan into a small bowl. Fry additional batches of meat slices the same way, adding a touch more oil if necessary, and reserving pan juices.

    Return pan to stovetop on high heat. Add a touch more cooking oil and when hot, add the sliced shallots. Fry for 30 seconds, until just softened, mopping up any remaining pan juices and caramelized bits during the frying.

    To assemble sandwiches, slice the hoagie rolls or baguettes in half lengthwise. Brush each side with some of the reserved pan juices. To each sandwich add a layer of lettuce, then grilled beef, carrot daikon pickle, grilled shallots, and finally sprinkle on the herbs.

    Category Found Recipe, Recipes | Tags: | No Comments

  3. White Bean Chicken Chili

    November 16, 2009 by Mario

    Here is the recipe I use for our Christmas/Birthday Chili Party.

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 pound diced, cooked chicken meat (I use thigh meat, and brown it before adding it to the pot)
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 (14.5 ounce) can chicken broth
    • 1 (18.75 ounce) can tomatillos, drained and chopped
    • 1 (16 ounce) can diced tomatoes
    • 1 (7 ounce) can diced green chiles
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground coriander seed
    • 1/4 teaspoon ground cumin
    • 1 (15 ounce) can white beans
    • 2 ears fresh corn
    • salt to taste
    • ground black pepper to taste
    • 1 lime, sliced

    Directions

    1. Dredge the chicken in flour and brown in oil.
    2. Set chicken aside and cook onion and garlic until soft.
    3. Stir in broth, chicken, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for an hour.
    4. Add corn and beans; simmer 10 minutes. Season with salt and pepper to taste.
    5. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

    You can also increase the heat of the recipe by adding a couple chopped serrano or jalapeño chiles to the mix, or use them as add-ins if not everyone in your group is in to extra spicy food.

    Category Recipes | Tags: | No Comments

  4. Savory Corn Pancakes

    November 2, 2009 by Mario

    I’ve been looking for these since I had some at the restaurant in the San Antonio Botanical Gardens. I just found this recipe. I’ll post some pics when I try them.

    Ingredients

    • 2 scallions, thinly sliced
    • 1/3 cup red bell pepper, small dice
    • 3 tablespoons cilantro, minced
    • 8 ounces corn kernels
    • 1/2 c milk
    • 1/2 c unbleached all purpose flour
    • 1/2 c cornmeal
    • 2 eggs
    • 1 egg yolk

    In a medium bowl, combine flour and cornmeal. Set aside.

    Combine corn and milk in food processor or blender and process until smooth.

    Beat in eggs and yolks.

    Stir in dry mixture.

    Fold in scallions, bell pepper, and cilantro.
    Heat heavy skillet (you can’t beat cast iron!) to medium high heat with a little bit of vegetable oil.

    Spoon about two tablespoons of batter into the pan and smooth out a little to form a round.

    Cook like a pancake, browning both sides—about three minutes per side.

    Serve as a side for grilled meats, as a topped, blini-like appetizer, or, as a main course covered with black beans and herbs.

    Makes about ten four-inch pancakes.

    Category Found Recipe, Home Cookin', Recipes | Tags: | No Comments

  5. RrrrrrruuuuuuuB!!

    September 21, 2009 by Mario

    Rub

    Rub

    With the 4th Annual Mario’s B-Day-Q recently past, I thought I’d pass on the dry rub I use for my brisket. This is by no way a secret, I adapted the recipe from one that Bobby Flay uses in his Boy Meets Grill show on the Food Network.

    This rub is not only good on brisket, but it goes great on steaks, chicken and pork.

    I mix everything in a 1-to-1 ratio:

    • Kosher Salt
    • Coarse Ground Black Pepper
    • Ground Cumin
    • Ground Coriander
    • Dried Thyme
    • Garlic Powder
    • Ancho Chile Powder
    • Chipotle Chile Powder
    • Paprika

    I dump it all into an old coffee can and shake it up until it’s evenly mixed.

    The night before I’m smoking my brisket I will slather it with yellow mustard, then sprinkle the rub liberally on all sides of the meat. Wrap it all in foil and let it sit in the refrigerator over night to absorb all the flavors.

    Related Posts Plugin for WordPress, Blogger...

    Category Home Cookin', Recipes | Tags: | No Comments

Older Entries
Newer Entries