THERE'S A GUEST CHEF IN THE HOUSE!

We had a guest chef in the kitchen -- the visiting Hillary!  Everyone woke up late, so Hillary decided to cook a late breakfast for us all.  She made up an Egg Scramble that was one of the highlights of the week. The eggs were served with a side of Ajvar, the Balkan (Croatian, Macedonian, Bulgarian) condiment that goes well with spicy foods.  Hillary is SO creative. (katieandhillarycook.blogspot.com)

SPICY EGG SCRAMBLE


6 eggs, beaten
4 chopped sundried tomatoes in oil
1 Tbsp. Sriracha
1 tsp. Emeril Essense
2 Tbsp. goat cheese
2 Tbsp. shredded Pepper Jack cheese


Mix well together and cook until done.

WEEKEND OF FINE EATS - DAY !

This was a full weekend of fine eats for the family.  For starters, and to continue with the tradition of having the kids try out some of the foods we've been cooking in their absence, for Friday we made Coconut-Crusted Tilapia with a Pineapple-Curry Sauce, and served it to them with a Whole Wheat Israeli Couscous-Grilled Eggplant-Figs-Chickpeas-Feta side.  The whole wheat couscous is a very versatile grain for meals; being larger lends it to full-flavored additions.

Here are the recipes:
Coconut Crusted Tilapia:

http://imnotasgoodacookasmargot.blogspot.com/2011/05/coconut-crusted-tilapia-with.html

Couscous with Eggplant and Figs:

http://imnotasgoodacookasmargot.blogspot.com/2011/08/israeli-couscous-salad-with-grilled.html

FOOD FROM THE GODS (with Katie and Hillary)

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We have had lots of wonderful food with Katie and Hillary this week. And the week isn't over yet!


One night, we had a Hungarian Dinner: Chicken Paprikash and Vegetable-Mushroom Stew with Whole Wheat Gnocchi:

Another night, we had Paniolo of Lamb (Asian-spiced), with Coconut Rice and Roasted Brussels Sprouts:

And tonight, we had a Jalapeno Jack Cheese, Cilantro and Pine Nut-Stuffed Pork Loin with Sweet Potato Fries and Avocado-Corn Salsa:

What is in store for the weekend?  Wait for the updates!!!!

SOUTHWESTERN DINNER

Katie and Hillary had not had the chance to eat a special Southwestern dinner for quite some time, so we decided to give them the treat.  

Poblano peppers, which are mildly spicy, are available at a variety of markets in the area.  They are roasted over a flame, then deseeded and stuffed with shrimp, corn, Manchego cheese and spices.  We also served up some Black Bean Cakes with sour cream for an extraordinary meal.

BAKED STUFFED POBLANO PEPPERS

6 Poblano peppers, charred over grill or gas stove, cooled and peeled

Stuffing:

Olive oil

1 large onion, chopped and sautéed

1 lb. medium shrimp, cooked and chopped

1 ear cooked corn, stripped (or 1 can corn, drained)

1 cup shredded Manchego cheese

1 Tsp. smoked paprika

1 Tsp. ground cumin

10 drops green hot sauce

Char the peppers over a flame (gas grill or gas stove) until charred, turning regularly. Alternatively, place in broiler.  Place in bowl and cover with plastic wrap, to sweat off the skin.  Then peel off the skin, and slice a pocket in each pepper, to remove the seeds inside.

Sauté the onion in olive oil until soft.  Remove with slotted spoon to bowl.  Add shrimp and cook, 3 minutes, turning over once, until done.  Chop into small pieces.  Add to bowl, then add corn kernels, spices, and shredded cheese.

Stuff peppers with mixture, and bake in 375 degree oven for 15 minutes.  Serve with beans and rice.

Spicy Black Bean Cakes

Bon Appétit  | April 2001

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus 1 cup yellow cornmeal

6 tablespoons (about) olive oil

Sour cream

preparation

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.

Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream.

MY DINNERS WITH HILLARY (André Was Not Available)

Hillary was visiting this week, after a year's absence from home, so we had the opportunity to cook, of course, a wide variety of yummy food. Here were some of the dinners:


Spicy Buttermilk Marinated Chicken with Sweet Potato Fries and Avocado and Corn Salsa

Aloo Gobi (Cauliflower, Sweet Potatoes and White Potatoes), Spicy Eggplant with Red Beans and Curried Couscous from Morocco.

Korean Dinner of Beef Bulgoki and Dukkboki (Spicy Rice Cakes)

Linguini with Shrimp, Asparagus, Sun-Dried Tomatoes and Olives, draped with Fresh Shredded Parmesan

The Smells of Aix-en-Provence:
Chicken with Rosemary, Garlic, Olives, Tomatoes and Potatoes

We don't yet know what is going to be for dinner tonight. 


Update:  Friday dinner was Chicken Saltimbocca with Lemon Risotto!

Recipes for these dishes will be made available soon.


Next week, Katie will be visiting, so there will be an entire new set of challenges and interesting dishes to explore.