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)

.
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.

ON THE TENTH DAY OF HANUKKAH, MY TRUE LOVE MADE FOR ME……

Okay, we know that Hanukkah is only eight days long, but this was a special occasion.  We had driven down to Tampa to visit with Marilyn and Jerry, who were staying with Jamie for New Year’s.  Jamie loves brisket and latkes, so Sherry brought all the proper cooking materials to make the meal.  Cooking in a strange kitchen is always a challenge, and although the kitchen was new and modern, having familiar surroundings helps.  Also helps that brisket is a staple of Southern cooking, so it's always available in the markets.   

The brisket took longer than usual, but slow cooking made it come out sweet, tender and with a very rich gravy.

BRISKET

1 6 lb flat beef brisket

2 onions, chopped

3 heads of garlic, peeled and separated into cloves (or a jar of pre-peeled garlic cloves)

4 jars Heinz Chili Sauce

24 oz RC Cola

1-2 Tbsp. paprika

1 lb. baby carrots

In a large ceramic baking dish with cover, add the onions, garlic, brisket, Chili Sauce, paprika and RC Cola.  Bake at 325 degrees for 2 hours, then add the carrots and continue to cook 1 additional hour, or until the brisket is tender (may take longer). 

Take out the brisket, and slice into pieces against the grain.  Reduce the heat to 250 degrees, add the brisket back to the baking dish, and leave in oven for 30-45 minutes.  Then remove and serve.

LATKES

The recipe can be found in an earlier post.

THE BEST LATKES - BECAUSE SHERRY MADE THEM!

Ahh, latkes, the Hanukkah gift that keeps on giving!  We celebrated the holiday with Sherry’s Best of the Best latkes last night.  Easy to make, delicious to eat.  What a combination.

INGREDIENTS

8-10 russet potatoes, washed and cut into 2 inch chunks (unpeeled)

2-3 onions, roughly chopped into quarters

2 eggs

Kosher salt

Flour, to thicken

Canola oil, for frying

In a food processor, add the onions and potatoes in batches, then add the eggs, and run the processor until everything is fairly chopped, not pureed.  Once you are done, pour the mixture into a colander set over a large bowl, and let drain.

Once drained, in a bowl add the potato/onion/egg mixture, some kosher salt and flour, and mix until you have moist but thickened batter.  Heat the oil in the pan until hot, then add the batter in 2-3 inch spoonfuls, flattening down.  Fry until browned on one side, then turn over and cook until browned. Place latkes on 4-10 layers of paper towels to soak up any excess oil (of which there will be plenty).

Serve with applesauce and sour cream, or with sour cream and applesauce.

If you have an electric frying pan, that seems to make the latkes come out evenly cooked.  Otherwise, use a large frying pan.

CHICKEN IN GREEN SAUCE AND SPANISH-MEXICAN RICE

GREEN SAUCE AND SPANISH-MEXICAN RICE

Years ago, Sherry and I had dinner at Sol Azteca in Boston, and had the Shrimp in Green Sauce, which we loved.  Later, I would make up the sauce at home, so that we could eat it more regularly.  Some time later, we went back to the restaurant to have the Shrimp dish, and it tasted bland compared to our home-made version!

We hadn’t made the sauce for a while, and decided to have it over thinly sliced and grilled boneless chicken breast.  Sherry made up a Spanish-Mexican rice accompaniment, using peppers and caramelized onions.  Simply put, a yummy dish, with one caveat:  the garlic in the sauce will last twenty-four hours after eating!!  This is not necessarily a bad thing.

RICE

1 cup brown rice

2 cups water

1/2 onion, diced

1 red pepper, diced

1/2 Tsp. each cumin, oregano and paprika

Bring water and rice to a boil in saucepan, then reduce to simmer and cook, 30 minutes, or until all water is absorbed.

Meanwhile, sauté onion in olive oil until well browned, about 15-20 minutes.  Add pepper and cook until pepper is soft.  Mix in spices, then add mixture to cooked rice and stir well.

GREEN SAUCE

1/2 bunch cilantro, chopped

4 tomatillos, washed and quartered

4 garlic cloves, peeled and quartered

1 jalapeno, seeded and sliced

2 Tbsp. olive oil

Mix all in blender.  Let stand for 1 hour to allow flavors to develop.

Pour sauce over grilled chicken, shrimp or meat (we used chicken).  Breath Mints optional.