Spicy and crunchy chicken wings with French fries, tossed in Korean spicy sauce... Very tasty!
Thursday, December 29, 2016
Wednesday, December 28, 2016
Chimichurri Fries from Carnivale Food Truck
Today was the first time I tried Carnivale Food Truck. I got an order of their chimichurri fries since I had left over fessenjan from Christmas Eve.
Very tasty fries, nice and crispy too. They have a very nice menu that I will definitely be digging into!
Very tasty fries, nice and crispy too. They have a very nice menu that I will definitely be digging into!
Thursday, December 22, 2016
Pizza Pizza Thursday - It Wasn't Pretty...
Thus... no photos... but it was very good nonetheless...
Bacon, Broccoli, and Giardinera with Fig Preserves base...
The fig preserves liquified as soon as it went into the oven, making for a very messy, caramelized oven and pizza stone... and pizza peel, cutting board, and pizza screen. All over the place.
It wasn't as sweet as you're probably thinking... it was tamed by the savoury bacon and giardinera... but VERY good!
Next time I try this I'll have to use a crust with more of an edge, so the liquified preserves don't get all over everything...
Bacon, Broccoli, and Giardinera with Fig Preserves base...
The fig preserves liquified as soon as it went into the oven, making for a very messy, caramelized oven and pizza stone... and pizza peel, cutting board, and pizza screen. All over the place.
It wasn't as sweet as you're probably thinking... it was tamed by the savoury bacon and giardinera... but VERY good!
Next time I try this I'll have to use a crust with more of an edge, so the liquified preserves don't get all over everything...
Thursday, December 15, 2016
Pizza Pizza Thursday - Broccoli and Turkey Pepperoni
A fat clove of garlic pressed into the sauce, a hefty sprinkle of Italian seasoning, a grind of pepper... makes for a tasty an maybe-somewhat-healthy pizza...
Saturday, December 10, 2016
Pork Tenderloin
A snowy evening calls for comfort food. Too bad there were no leftovers...
Pork Tenderloin
Marinade
2 oranges, zested and juiced
2 in piece of ginger, peeled and thinly sliced
Fresh herbs (I used rosemary and thyme)
Combine all ingredients in a zip bag, set aside.
Tenderloin
1 (or more) pork tenderloins
Marinade, above
Fresh herbs
Trim silver skin and excess fat from tenderloin(s), nestle in marinade zip bag. Zip closed, massage thoroughly, then refrigerate for 1 hour or more.
Remove tenderloin(s) from zip bag, reserving marinade to make gravy.
Lay herbs from marinade on foil-covered rimmed baking sheer (jelly roll pan works great). Lay tenderloin(s) on top of herbs, season both sides with salt and pepper of some sort (I used citrusy Florida Pepper Blend from Penzey's).
Roast tenderloin(s) at 425F for 25 mins per lb, until meat is at least 145Fin the thickest part. Remove from oven and allow to rest at least 5 minutes.
Pour leftover marinade into a saucepan, heat over low heat. Add spices, herbs, other flavourings as desired (I used bulgogi marinade and pomegranate juice). Cook until reduced by 1/4.
Strain then return to saucepan and heat on medium heat.
Make a slurry of 1 tbsp cornstarch and 1 tbsp cold water, mix well, then stir into cooking marinade. Stir until thickened, pour into serving container.
Serve with tenderloin(s) and enjoy!
Pork Tenderloin
Marinade
2 oranges, zested and juiced
2 in piece of ginger, peeled and thinly sliced
Fresh herbs (I used rosemary and thyme)
Combine all ingredients in a zip bag, set aside.
Tenderloin
1 (or more) pork tenderloins
Marinade, above
Fresh herbs
Trim silver skin and excess fat from tenderloin(s), nestle in marinade zip bag. Zip closed, massage thoroughly, then refrigerate for 1 hour or more.
Remove tenderloin(s) from zip bag, reserving marinade to make gravy.
Lay herbs from marinade on foil-covered rimmed baking sheer (jelly roll pan works great). Lay tenderloin(s) on top of herbs, season both sides with salt and pepper of some sort (I used citrusy Florida Pepper Blend from Penzey's).
Roast tenderloin(s) at 425F for 25 mins per lb, until meat is at least 145Fin the thickest part. Remove from oven and allow to rest at least 5 minutes.
Pour leftover marinade into a saucepan, heat over low heat. Add spices, herbs, other flavourings as desired (I used bulgogi marinade and pomegranate juice). Cook until reduced by 1/4.
Strain then return to saucepan and heat on medium heat.
Make a slurry of 1 tbsp cornstarch and 1 tbsp cold water, mix well, then stir into cooking marinade. Stir until thickened, pour into serving container.
Serve with tenderloin(s) and enjoy!
Thursday, December 8, 2016
Pizza Pizza Thursday - Bacon and Orange Bell Pepper
Not too much to say other than I made a new batch of pizza sauce, with more Korean gochujang fermented pepper paste. It gives whatever you put it in a deep, dark, smoky flavour... Yum!
Tuesday, December 6, 2016
Baked Whole Wheat Penne
I am experimenting with casserole-style entrees for mid-week dinners, since I am working from Milwaukee, WI, two days a week. Build on the weekend, cook Monday evening and provide sustenance for Monday, Tuesday, and hopefully Wednesday!
This week was supposed to be Baked Ziti, but I was unable to find whole wheat ziti, so I substituted whole wheat penne instead.
Adapted from a recipe I found on the internets...
1 lb whole wheat penne
1 lb ricotta (I used part-skim)
1 lb shredded mozzarella
Sliced provolone to cover casserole(s)
1 egg
1 lb ground turkey
1 large red onion, diced
5 cloves garlic, chopped finely
Fresh herbs of choice (I used rosemary and thyme)
Dried herbs of choice (I used Italian seasoning blend)
2 jars pasta sauce (I used Prego) or make your own
Cook pasta in boiling salted water until pre-al dente. Pasta will continue to cook in the casserole. Drain then dump into large bowl.
Add ricotta and egg and dried spices, mix well gently to combine with the pasta.
Sweat the onion in a touch of olive oil until soft and translucent.
Add ground turkey, break up and brown. Add garlic and fresh spices, cook an additional minute, remove from heat.
Layer into casserole dish(es):
Sauce
Pasta & ricotta mixture
Meat mixture
Shredded cheese.
When casserole is filled, top with sliced provolone and bake @ 350F for 1 to 1 1/2 hours until done, browned and bubbly.
This week was supposed to be Baked Ziti, but I was unable to find whole wheat ziti, so I substituted whole wheat penne instead.
Adapted from a recipe I found on the internets...
1 lb whole wheat penne
1 lb ricotta (I used part-skim)
1 lb shredded mozzarella
Sliced provolone to cover casserole(s)
1 egg
1 lb ground turkey
1 large red onion, diced
5 cloves garlic, chopped finely
Fresh herbs of choice (I used rosemary and thyme)
Dried herbs of choice (I used Italian seasoning blend)
2 jars pasta sauce (I used Prego) or make your own
Cook pasta in boiling salted water until pre-al dente. Pasta will continue to cook in the casserole. Drain then dump into large bowl.
Add ricotta and egg and dried spices, mix well gently to combine with the pasta.
Sweat the onion in a touch of olive oil until soft and translucent.
Add ground turkey, break up and brown. Add garlic and fresh spices, cook an additional minute, remove from heat.
Layer into casserole dish(es):
Sauce
Pasta & ricotta mixture
Meat mixture
Shredded cheese.
When casserole is filled, top with sliced provolone and bake @ 350F for 1 to 1 1/2 hours until done, browned and bubbly.
Thursday, December 1, 2016
Pizza Pizza Thursday! Italian-flavoured turkey sausage and orange bell pepper
For 1/4 pound ground turkey meat, I added:
3 cloves garlic, minced
2 tsp fennel seeds
2 tsp anise seeds
1 tsp dry oregano
2 tsp red chile flakes
2 tsp dry rosemary
2 tsp coarse salt
1 tsp ground black pepper
Grind the dry ingredients in a mortar & pestle (or coffee grinder, or with the bottom of a glass in a bowl).
Mix spices and garlic into the ground turkey.
Plop small patties onto your pizza and bake, 13 mins in a 450F oven with a pizza stone preheated to 500+F.
3 cloves garlic, minced
2 tsp fennel seeds
2 tsp anise seeds
1 tsp dry oregano
2 tsp red chile flakes
2 tsp dry rosemary
2 tsp coarse salt
1 tsp ground black pepper
Grind the dry ingredients in a mortar & pestle (or coffee grinder, or with the bottom of a glass in a bowl).
Mix spices and garlic into the ground turkey.
Plop small patties onto your pizza and bake, 13 mins in a 450F oven with a pizza stone preheated to 500+F.
Caribbean Bowl from La Cocinita Food Truck
I have enjoyed the Caribbean Bowl before, with the mojo chicken, black beans and rice, habanero mango sauce, red cabbage slaw, and cotija cheese. Very yummy, and highly recommended!
Friday, November 11, 2016
Spicy Pork Bibimbap Lunch
Yummy spicy lunch from the Bop Bar Food Truck! I noticed they even have a Kalbi Rice Bowl - maybe next time...
Thursday, November 10, 2016
Hawaiian Island Poutine For Lunch...
Very tasty Hawaiian Island Poutine from Bruges Brothers Food Truck, containing teriyaki chicken, pineapple, caramelized onions, and crushed peanuts over their frites!
Saturday, November 5, 2016
Koresht Fessenjan - Persian Pomegranate Chicken
First try for Fessenjan cooked in the pressure cooker, with roasted orange cauliflower and Persian rice - it was very tasty!
Persian Koresht Fessenjan
2 red onions, chopped
6 cloves garlic, chopped
8 tbsp pomegranate molasses
2 cups shelled walnuts, toasted and ground
2 tsp cinnamon
3 tbsp sugar (or to taste)
8 chicken thighs
2 - 3 tbsp sugar
2 cups chicken stock
Canola oil for browning
Brown the thighs in a little canola oil in the Instant Pot's sautee function. Cook in batches if necessary, remove to a plate when done.
Sweat the onions in the remaining oil until softened.
Add chicken, molasses, cinnamon, ground toasted walnuts, chicken stock to the Instant Pot, clamp on the lid, and set for 30 minutes at high pressure.
After time is up, let pressure reduce naturally, then use the sautee function to thicken the sauce. Adjust flavors with additional salt and sugar.
Serve over Persian Rice, below.
Persian Rice
2 cups basmati rice
4 tbsp unsalted butter
Rinse rice under running water in a sieve until water runs clear.
Dump rice into pot, cover with 2" cold water, bring to a boil. Boil for ten minutes, drain the rice in the sieve.
Add butter to pot and melt, pour drained rice in. Wrap a towel around the lid to catch excess moisture, cover pot and let rice continue to steam for 20 - 30 minutes, or until fluffy.
Scrape off fluffy rice into serving bowl. Serve crispy browned rice (tadig) in chunks, separately.
Persian Koresht Fessenjan
2 red onions, chopped
6 cloves garlic, chopped
8 tbsp pomegranate molasses
2 cups shelled walnuts, toasted and ground
2 tsp cinnamon
3 tbsp sugar (or to taste)
8 chicken thighs
2 - 3 tbsp sugar
2 cups chicken stock
Canola oil for browning
Brown the thighs in a little canola oil in the Instant Pot's sautee function. Cook in batches if necessary, remove to a plate when done.
Sweat the onions in the remaining oil until softened.
Add chicken, molasses, cinnamon, ground toasted walnuts, chicken stock to the Instant Pot, clamp on the lid, and set for 30 minutes at high pressure.
After time is up, let pressure reduce naturally, then use the sautee function to thicken the sauce. Adjust flavors with additional salt and sugar.
Serve over Persian Rice, below.
Persian Rice
2 cups basmati rice
4 tbsp unsalted butter
Rinse rice under running water in a sieve until water runs clear.
Dump rice into pot, cover with 2" cold water, bring to a boil. Boil for ten minutes, drain the rice in the sieve.
Add butter to pot and melt, pour drained rice in. Wrap a towel around the lid to catch excess moisture, cover pot and let rice continue to steam for 20 - 30 minutes, or until fluffy.
Scrape off fluffy rice into serving bowl. Serve crispy browned rice (tadig) in chunks, separately.
Wednesday, October 19, 2016
Food Truck Fiesta
Today we had five different food trucks for lunch near work...
Tamale Spaceship - gourmet tamales with very tasty, innovative sauces
Boocooroux - Cajun seafood specialties
Mr Quiles - Mexican specialties (enjoyed one of their burritos last week!)
Jerk 312 - Tasty jerk chicken and pork
Flirty Cupcakes - very tasty gourmet cupcakes.
Lurking around the corner was another truck, Stan's Donuts, serving gourmet donuts from Los Angeles!
So, it's been more than a year since I've enjoyed Tamale Spaceship's goods, I chose them for lunch... Duck Confit tamales with dried fruit mole sauce... yummy!
As you can see, I also got an afternoon treat from Stan's - a chocolate glazed old fashioned, and after a little chat, he might just be back before the weekend, bringing a tasty special treat for someone...
;-)
Tamale Spaceship - gourmet tamales with very tasty, innovative sauces
Boocooroux - Cajun seafood specialties
Mr Quiles - Mexican specialties (enjoyed one of their burritos last week!)
Jerk 312 - Tasty jerk chicken and pork
Flirty Cupcakes - very tasty gourmet cupcakes.
Lurking around the corner was another truck, Stan's Donuts, serving gourmet donuts from Los Angeles!
So, it's been more than a year since I've enjoyed Tamale Spaceship's goods, I chose them for lunch... Duck Confit tamales with dried fruit mole sauce... yummy!
As you can see, I also got an afternoon treat from Stan's - a chocolate glazed old fashioned, and after a little chat, he might just be back before the weekend, bringing a tasty special treat for someone...
;-)
Tuesday, October 18, 2016
Chili Competition at Work
Today was the chili competition at work. Before Saturday, I had never before made a batch of chili, but Saturday's batch turned out so well it gave me confidence...
No pics for this post... I'll list the recipe first, then go into details...
Multi-Cultural Chili
1 lb ground turkey
1 cup dried navy beans, picked over and rinsed
1 large yellow onion, finely diced
3 poblano chile, finely diced, seeds excluded
6 serrano chile, finely diced, seeds included
1 habanero chile, finely diced, seeds included
1 can peeled tomatoes, with juice
3 tbsp chili powder
3 heaping tbsp (probably more... way more...) Korean gochujang fermented chile paste
1 tsp salt
1 tsp ground cinnamon
ground black pepper to taste
I browned the turkey in the Instant Pot using the saute function. While that was going on, I built the spicy slurry using the gochujang and tomato juice from the can of tomatoes by mixing the juice and gochujang in a beaker and pureeing it with my stick blender. Gochujang is pretty resilient, so it might take a minute to get started, but it is water-soluble/juice-soluble and makes a nice way to incorporate the sticky gochujang into the chile.
When the turkey was browned, I dumped in the beans, chiles, chile powder, tomatoes, and the slurry. The contents looked a little "dry", so I added maybe a half-cup of water, clamped on the lid, and set for "Chili/Beans" - 30 minutes at high pressure.
When done, and after venting the pressure, I once again used the saute function to help thicken the chili, stirring and scraping the bottom for all the tasty browned bits. In about 20 minutes the chili was bubbling like lava, so I went to taste... and just like Saturday, it needed "something".
First off, about a teaspoon of salt really helped... then another tablespoon of chili powder... and some freshly ground black pepper... Then I thought about giving it another dimension by including about a teaspoon of ground cinnamon, commonly used in Middle Eastern cuisines in stews and in ground meat kebabs. A couple minutes more and it was really coming together, taste and texture...
I packed it away in the fridge in a couple quart containers, brought them to work in the morning. Thankfully some people brought extra crock pots (so I didn't have to schlep one in on the train), and we started warming it up around 9am, for an anticipated 11:30am serving.
Eight competitors, and all were excellent, after voting results were tabulated, I ranked fifth out of the eight! I think it was an awesome showing, considering my lack of experience... and definitely got some ideas for next year...
No pics for this post... I'll list the recipe first, then go into details...
Multi-Cultural Chili
1 lb ground turkey
1 cup dried navy beans, picked over and rinsed
1 large yellow onion, finely diced
3 poblano chile, finely diced, seeds excluded
6 serrano chile, finely diced, seeds included
1 habanero chile, finely diced, seeds included
1 can peeled tomatoes, with juice
3 tbsp chili powder
3 heaping tbsp (probably more... way more...) Korean gochujang fermented chile paste
1 tsp salt
1 tsp ground cinnamon
ground black pepper to taste
I browned the turkey in the Instant Pot using the saute function. While that was going on, I built the spicy slurry using the gochujang and tomato juice from the can of tomatoes by mixing the juice and gochujang in a beaker and pureeing it with my stick blender. Gochujang is pretty resilient, so it might take a minute to get started, but it is water-soluble/juice-soluble and makes a nice way to incorporate the sticky gochujang into the chile.
When the turkey was browned, I dumped in the beans, chiles, chile powder, tomatoes, and the slurry. The contents looked a little "dry", so I added maybe a half-cup of water, clamped on the lid, and set for "Chili/Beans" - 30 minutes at high pressure.
When done, and after venting the pressure, I once again used the saute function to help thicken the chili, stirring and scraping the bottom for all the tasty browned bits. In about 20 minutes the chili was bubbling like lava, so I went to taste... and just like Saturday, it needed "something".
First off, about a teaspoon of salt really helped... then another tablespoon of chili powder... and some freshly ground black pepper... Then I thought about giving it another dimension by including about a teaspoon of ground cinnamon, commonly used in Middle Eastern cuisines in stews and in ground meat kebabs. A couple minutes more and it was really coming together, taste and texture...
I packed it away in the fridge in a couple quart containers, brought them to work in the morning. Thankfully some people brought extra crock pots (so I didn't have to schlep one in on the train), and we started warming it up around 9am, for an anticipated 11:30am serving.
Eight competitors, and all were excellent, after voting results were tabulated, I ranked fifth out of the eight! I think it was an awesome showing, considering my lack of experience... and definitely got some ideas for next year...
Saturday, October 15, 2016
First try at turkey chili
This is my first try at making chili - a dry run to prepare for the chili competition at work on Tuesday.
It is also the first post for my new food blog You Must Eating More, and my first try with the Blogger platform. Bookmark me to follow what I am cooking and eating!
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