Saturday, October 11, 2008

My Jerk Rubbed Ribeye

that sauce was was everything else.

Peach Chipotle Honey Glazed Blackened Shrimp and Charo Beans

Ya these were pretty damn good.

The Glaze:
Two chipotles (seeds removed), 1 tbsp honey, 1 tbsp peach jam, cilantro, finely chopped shallot, sherry wine and 2 tbsp chicken broth. You add some oil to a hot pan, then add the chipotles and shallots. Then add the wine, let it cook down. Then add the jam and honey to that. It will be really thick at this point. To allow the jam and honey to cook, add the small amount of broth. It is just enough to give it a couple of minutes to thicken to the desired viscosity. At the end turn off the heat and add finely chopped cilantro.

1 tbsp: chile negro powder (my new fav)
1 tsp: ancho chile powder
1/2 tsp: garlic powder
1/2 tsp: corriander
pinch of cinnamon, cloves, and ginger
add salt

Charo beans are charo beans, and the rice was something crazy, but I don't remember. Some kind of lime and turmeric thing going on.

Friday, August 29, 2008

Summer: Scallop Pasta

I made this about 100 times this summer. I know, a recipe I made that I actually cook over and over again. It's a big hit here.

- 4/5 U10 sea scallops
- zest of one lemon
- 1/4 cup of sherry wine
- 6 crimini mushrooms
- 2 slices of crazy good bacon
- 1 fresh roma tomato
- 1/2 cup cream
- crushed red pepper
- 2 cloves garlic
- 2 tbsp butter
- 2 tbsp evoo
- italian parsley
- basil

Cook the bacon and mushrooms first, take them out add scallops, lemon, butter, garlic, basil (if you feel like it) and sherry. cook for a few minutes. Add mushrooms and bacon back in. Turn down heat to low. Add cream and chopped fresh tomato. Stir until thick. Add parsley to finish. Add to penne pasta. Of course salt/pepper at every important step.

Summer: Tuna Steak and Scallop with some kind of Hollandaise

Crazy busy summer. Not sure how I made this, but it's always good.

Monday, May 5, 2008

Work in Progress: 3 Variations of Steak

This was crazy crazy good. But it needs work. Because I think I got steaked out by the end. So this is what it is:

Steak #1:
Rub: ancho,chipotle,chili negro,corriander,cumin,cloves,garlic powder,sugar,salt
Sauce: roasted orange bell pepper, brown mustard, balsamic vinegar, onion, cilantro, oil, salt
Base: Polenta with butter, and ancho chili powder

Steak #2:
Rub: brown sugar,ancho,chipotle,salt
Sauce: my basic corn sauce (corn, cream, thyme, garlic powder, butter, salt) and chives
Base: Mashed potatoes with butter and chives

Steak #3:
Rub: thyme,rosemary,ancho,corriander,garlic powder,salt
Sauce: surf and turf...lump crab, white wine, zest of one lemon, 1 tsp lemon juice, thyme, 1/2 cup cream, butter, parsley, salt
Base: Wild rice, parsely, butter, lemon juice, salt

What part two will be:
#1: That will be pork tenderloin
#2: That will be scallops, and then I will make some bacon and cut it up in really small pieces and add it on top of the corn sauce with chives. It will go on thr rice instead of the potatoes.
#3: instead of a crab sauce, I'll just use a blue cheese sauce, and it will go on the mashed potatoes

Rosemary Rubbed Steak and a Camenzola Blue Cheese Sauce

It was as good as it looks. Used rosemary powder. Which is easy to make. I guess you could buy it too. But if you have fresh roemary, you can add it your oven at 120 degrees for an hour or so, then add it to a spice grinder (coffee grinder), and you've got rosemary powder.

The Steak: Chuck to ribeye, almost as good of a cut, but way way cheaper. Cut them into pretty little squares.

The Steak Rub: 1 tsp rosemary powder, 1 tsp ancho chili powder, 1/2 tsp garlic powder, 1/2 tsp chipotle powder, 1/2 tsp paprika, 1/2 tsp corriander, salt

Cooking: Sear the steak for a few minutes on each side on high heat in 1 tbsp olive oil. I think canola would work just fine as well. Then add to the oven for 7 minutes at 430 degrees. No more than 7 minutes.

The Sauce: 1 cup of cream, 5/8 inch deep slice of camenzola cheese, tbsp butter,
1 tsp chopped chives, 1/2 tsp rosemary powder, 1/2 tsp garlic powder, pinch of salt and pepper. Let the sauce steep, and then keep stirring until it thickens to your desire.

Mashed potatoes: Add 1/4 cup of milk, 1/4 cup of cream sauce, 1 tbsp butter, salt, and some more fresh chives.

Some asparugus was in there too. Which was just cooked with thyme, garlic powder, butter, salt, and a little water.

Crazy good.

Monday, April 28, 2008

Jumbo Shrimp, Basil, Lemon, Bacon, and Creamy Penne Pasta

Meghan said, enough Latin food. So I put it down for a night, and went back to my old love, Italian. Bought some really fresh (smelled really good) shrimp (7-9), fresh (5 leaves) basil, 1 lemon, 2 slices fletchers dry cured bacon (crazy good), 6 crimini mushrooms (capped), 2 large garlic cloves, crushed red pepper, 1/2 cup cream, 2 tbsp butter, 1/4 cup sherry wine, s/p, a pinch of ancho powder (I couldn't resist), 1 fresh roma tomato, and some fresh parsley...and it made some magic.

First slice the mushrooms, bacon, and than smash 2 large garlic cloves. Add the bacon to the pan, render the bacon down for a few minutes. In the bacon fat add the mushrooms and garlic. Cook until the mushrooms are done. Pour that mixture onto the plate. Add to that 2tbsp of butter. Zest a whole lemon (large), and chop. Slice basil as well. Add the shrimp to the high heat and butter/bacon fat. Add the pinch of ancho, enough salt, pepper, lemon zest, and basil. Cook until on one side for 2 min. Flip the shrimp, then add the sherry wine. When that has reduced, add the bacon and mushrooms back to the pot. At this point LOWER the heat to the lowest option, but keep the pan on the burner. Add the cream and stir. Slice and deseed the tomato. Then dice it into small pieces and add to the pot. The cream will just barely bubble. Stir it all around. At this point add the fresh parsley.

Enjoy a little piece of shrimp heaven.


I called this one south by southwest. Fried chicken with a 7 spice blend coating, orange pepper ancho sauce, potatoes au grautin, and collard greens. I will eventually type in a recipe, but it is just too much typing for me.

Broiled Mahi on Wild Rice with Zesty Hollandaise

Wednesday, April 16, 2008

Smoked Squab and Crab Sauce served over brown rice

It was crazy good, I will go over the recipe least the next post has a recipe!

Tuesday, April 15, 2008

Three Chile Shrimp & Mahi on Sofrito Rice

A little somethin somethin I was working on. It was crazy good. The shrimp and mahi had a simple rub. 1 part ancho chili powder, 1 part chipotle powder, and 1 part chile negro powder. Added to that was a little garlic powder, salt, butter, lime juice, and parsley.

The sofrito rice, is just brown rice, sofrito (onion, green peppers (in this case jalapenos), tomatoes (fresh 2 romas), and garlic. With a new mexican spice mix.

It was topped with a ranchero salsa, and cilantro. Ranchero salsa is one large reconstituted ancho chile pepper, 1 roma tomato, a slice of onion, one garlic clove, one jalapeno (chopped), a bunch of cilantro, 1tsp of vinegar, 1tsp lime juice, salt, pepper.

The shrimp and mahi were cooked in a mixture of butter and olive oil. The oil is added to temper the butter (so it won't burn), so I can cook it on a higher heat.

Some good eats.

Thursday, March 27, 2008

Goodbye Winter

No more winter days like this...

means no more of this...

or this...

Series: New spice rub -- ancho and chile negro mix...

Spice Rubbed Mahi on reduced charo beans and cilantro corn sauce and a side of ancho mango sauce, topped with mango relish, and served with an ancho mango and mascarpone stuffed sweet pepper

It was really good.

Smoked rack of pork loin with a spice rub, and covered in an ancho chipotle honey glaze, topped with roasted mango salsa, and served with chicken tamales.

Pretty much the Best Smoked Chicken ever

Chicken Tamales

Some killer chicken Charo Beans