Mushroom Caps with Chorizo Stuffing

Chorizo is a spicy pork sausage that originated in Spain. Chorizo sausage is by far my favourite kind of sausage, and the spicier the better.

You can get chorizo fresh (chorizo fresco) - in which case you have to cook it - or cured so you just have to remove the casing, slice and enjoy.  I think this winter when we get back to sausage making after a 2 winter hiatus, we will have to make some chorizo.

As I said above, it is a pork sausage and it is spiced with Spanish paprika, garlic and salt.  The Spanish chop their pork and add chopped pork fat to the sausage to give it its distinctive consistency. To me, what makes a really good sausage is ensuring that you have the right ratio of pork to fat.  Too much and the sausage is greasy; not enough and it dries out when it cooks. We find the best cut for sausage making is pork shoulder.  Funny, but it is also our favourite for pulled pork and Jerk pork.  It has a great fat cap that imparts so much moisture and flavour into the meat.

Different countries have their own version of chorizo.  The Mexican variety uses very fatty cuts of pork which are ground and then spiced.  Portugal has chouriço, the same pork sausage spiced with paprika, but wine is added. And Goa has a version that uses pork, garlic, chili and vinegar.  Must try to track that kind down to try.  Goa has the most amazing food so it is sure to be good.

This is an easy stuffed mushroom recipe that makes use of chorizo fresco.  It is combined with the stems from the mushroom caps, onions, panko, parsley and, of course, Manchego cheese.  The result are some tastey bites that are just a little spicy and a lot flavourful.  For best results and most even cooking, I recommend cooking the mushroom caps a bit in butter and water in a non-stick pan ahead of time so they don`t take so long in the oven and they cook evenly.

Mushroom Caps with Chorizo Stuffing

3 hot chorizo sausages, casing removed

18-20 large white stuffer mushrooms
1 tablespoon olive oil

1 tablespoon butter
1 shallot finely diced
1/2 cup Panko or bread crumbs
2 tablespoons freshly chopped parsley

1/3 cup coarsely grated Manchego cheese

Directions:

Preheat oven to 400 degrees F.

Remove the chorizo from its casing and crumble in to a medium sized frying pan. Fry until browned about 6-8 minutes. Remove from pan and allow to cool slightly.

Remove the stems from the mushrooms, chop finely and set aside.  Peel and dice the shallot, set aside.

Sauté mushroom caps in a non-stick frypan for 2-3 minutes to partially cook.  I used a mixture of butter and water to `steam-fry` them.  Once cooked about half way, remove mushrooms from pan and set on a paper towel to drain.

Add the 1 tablespoon butter into a large skillet over medium-high heat. Add the chopped shallot and mushroom stems to the pan. Cook, stirring, just until soft, 2 to 3 minutes. Add the Panko or bread crumbs and toss and stir until toasted golden brown. Add chorizo back to pan and toss.  Remove from heat and set aside in a large bowl.  Once slightly cooled, stir in the Manchego cheese and parsley.  Add into a food processor and pulse a few times.  If necessary, add a few tablespoons of water to help the stuffing come together and bind.  This will make it easier to stuff the mushroom caps.

Use a teaspoon or measuring spoon to fill the mushroom caps, mounding the stuffing in the cavity of the mushroom cap. Bake until stuffing is lightly browned, about 20 minutes. Serve hot.

Eggplant Caponata

I seem to always be in search of easy but interesting appetizers - things that have great flavour but that do not take a lot of strange ingredients or a lot of time and effort to make.  I try to avoid things that might scare a crowd or those I don't cook for often, yet are different enough to keep me interested.

Today I decided to try an Eggplant Caponata.  Two of the most popular and highly rated recipes I came across were those from Mario Batali and, of course, Ina Garten.  I liked Ina's use of roasted red peppers and capers - two of my favourite ingredients - and Mario's use of cocoa powder to give depth of flavour, so I combined both ideas to end up with the below recipe.  The result is fresh tasting, vegetarian and really required little effort beyond the initial roasting and some preparatory peeling and chopping.

I have more friends coming over next weekend, so I think I am going to do Mario's version up and do a comparison.

Eggplant Caponata
(mostly adapted from Ina Garten)

1 large eggplant or 2 medium sized ones
1 teaspoon olive oil
3/4 cup green olives, pitted and chopped
1 medium onion, peeled and finely diced
1-2 large or 3-4 small cloves garlic, peeled and finely chopped
3 tablespoons Italian parsley, minced
2 tablespoons pine nuts, toasted
1 teaspoon cocoa powder
Juice of half a lemon
2 tablespoons capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon salt
1 teaspoon ground black pepper

Preheat oven to 400 degrees.  Meanwhile, line a baking pan with foil.  Cut eggplants in half lengthwise.  Rub foil and eggplant with olive oil.  Poke eggplants with a fork all over.  Place eggplants cut side down on foil lined pan. Bake in preheated oven for 45-50 minutes until eggplant is very soft and can be pierced easily with a knife.

Toast pine nuts in a shallow pan until slightly brown, being sure to keep tossing in a pan so they don't burn - 2-3 minutes should be more than enough. Set aside to cool.

While eggplant is baking, prepare other ingredients if you haven't done so already - chop onion, roasted red pepper, olives, garlic and parsley.  Place these ingredients in the bowl of a food processor and pulse to combine.  Don't over process - you want to retain some texture.

Once eggplant is soft, remove from oven and allow to cool until easy to handle.  Scoop out eggplant pulp removing any large sections of seed, roughly chop, and place in a separate bowl.  Discard skin.

Add eggplant to bowl of food processor and pulse to combine again.  Add red pepper flakes, tomato paste, cocoa, salt and half of the pine nuts and capers.   Pulse again to combine.

Return mixture to a mixing bowl and stir in remaining pine nuts and capers.  Add lemon juice and red wine vinegar and stir to combine.

Serve with toasted pita wedges or fresh made or prepared crostini.

Please excuse the less than stellar food photography this week.  My food photographer is on vacation and now making demands for a raise.  Or maybe even just a salary.  I guess paying in food no longer is enough.  Hopefully, he'll be back on the job soon!

Deviled Eggs with Green Onion Oil - Yum Yum too!

The second type of deviled eggs I am making involves green onions, garlic, ginger and canola oil.  I wasn't sure about this concept when I started but, hell, I am sold now.

Green onion oil is central to David Chang`s Momofuku cooking, as he uses it in many dishes like a finishing sauce.  My fellow blogger over at Momofukufor2 has come up with her own version of the oil which she likes better than Chan`s.  I found her recipe so intriguing that I had to try it myself; however, I found I needed to eliminate the sesame oil from her recipe because it overpowered the more subtle tastes of the green onion and ginger on my first test run.   I also messed around a bit with her proportions - I added more ginger and, well, more of everything, and all I can say about the end result is WOW!

By the way, David Chang announced last month that he will be opening not one but two restaurants in Toronto, the genesis of which was apparently inspired by a drunken weekend in my fair city.  Works for me!  2 Chang restos = 2 times the good food.  And I am tired of Italian inspired after Italian inspired restaurant opening here....and I am not into the `nose to tail` or burger themes in the city, so we need something new!  Welcome Momofuku!  The only restaurant opening that has recently caught my attention is Lynn Crawford`s Ruby Watchco on Queen East.  It is great and I cannot wait for my second visit for my birthday next month (Yes I am a Taurus, and that does explain a lot, I know!)

How to boil eggs à la Martha:

As I have said before I subscribe to the slow cooking of hard boiled eggs method preached by the Domestic Goddess Martha. Listen to Martha's gospel regarding the hard boiling of eggs:

To hard boil eggs, place large eggs in a single layer in a medium sized sauce pan and cover with cold water by 1 inch.  Add 2 teaspoons white vinegar to the water.  This will help bind the egg white.  Bring to a boil over high heat, cover and then immediately remove from heat.  Let sit for 12 minutes, then using a slotted spoon remove eggs from cooking water and transfer to a bowl of ice water to stop cooking.  Let cool for at least 5 minutes before using.

Green Onion Oil Devilled Eggs 

6 hard boiled eggs, peeled, chilled and cut in half

1 bunch of green onions, very thinly sliced (about 1 cup)

2 cloves of garlic, minced very finely

2 tablespoons ginger root, finely chopped

1/4 cup canola oil
1/4 tsp salt

Directions:

Hard boil the eggs.  Peel eggs by cracking shells gently on a cutting board and removing the shell.  Cut your eggs in half and remove the yolks from the eggs and place in a separate bowl.  Mash yolks with a fork until crumbly.  Set the whites aside until you are ready to fill them.

Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Remove the pot from the heat. Salt to taste.

Add 2 tablespoons of the green onion oil and mix. Stir and taste.  Slowly add more green onion oil a teaspoon at a time until the desired texture is reached.  I used all of the oil and green onion mixture.

Spoon a heaping teaspoonful of egg filling into each half egg white.  Top with a sprinkle of sesame seeds if desired.

Eat and enjoy.

Deviled Eggs with Kimchi & Bacon - Yum Yum

It has been absolutely years since I made deviled eggs but in preparation for a special visitor on Monday, I am messing around with some potential appetizer recipes.  I have been messing around with the idea of an updated 60s theme menu, so deviled eggs are on the list.  Deviled eggs have a bad reputation, but let's face it - done well they will disappear off a party table in minutes flat.

Initially I thought of updating them with some of the ideas from my Edemame Hummus experiment, but after a lot of searching, I cam across two interesting variations on deviled eggs that I decided I should try from Momofukufor2.  I liked the concept behind both recipes, and the fact that the kimchi eggs necessitated a trip to Korea Town (Bloor and Christie area) in Toronto.

There are a variety of methods for hard cooking eggs, but I have subscribed to the Martha Stewart school of egg cookery for a number of years.  I find that any other method leaves me with that grey tinge around the outside of the egg yolk (sulphur) and I don't find that appetizing.  Domestic Goddess Martha says that the best "boiled eggs" aren't actually boiled at all - they are slow cooked, which prevents the whites from becoming rubbery.

How to boil eggs à la Martha:

To hard boil eggs, place large eggs in a single layer in a medium sized sauce pan and cover with cold water by 1 inch.  Add 2 tablespoons of white vinegar to the water. Bring to a boil over high heat, cover and then immediately remove from heat.  Let sit for 12 minutes, then using a slotted spoon remove eggs from cooking water and transfer to a bowl of ice water to stop cooking.  Let cool for at least 5 minutes before using.

Kimchi Bacon Deviled Eggs

6 eggs
1/4 cup chopped kimchi (available at Korean grocery stores)
4 precooked bacon rashers, nuked for 30 seconds and chopped into small pieces)
1/4 cup mint leaves, thinly sliced and chopped
3 tablespoons low-fat mayonnaise
1/4 teaspoon salt




Directions:

Hard boil the eggs using your chosen method, and cool to room temperature.  Peel eggs by cracking shells gently on a cutting board and removing the shell.  Cut your eggs in half and remove the yolks from the eggs and place in a separate bowl.  Mash yolks with a fork until crumbly.  Set the whites aside until you are ready to fill them.

Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise. Using a teaspoon, scoop the filling into the egg white halves and garnish with the reserved bacon, kimchi and mint.

Taste, and adjust seasoning with salt and pepper.  Most importantly, eat and enjoy.

Caramelized Onion Dip with Homemade Baked Potato Chips

Before I even write anything, I have to say this is the best damn chip dip I have ever eaten in my life.  Normally, I cannot bear the thought of camping without a container or two of 99 cent Dip`a`Chip but after today`s delight, I don`t think I ever want to eat another chip dip but this one again.

I like the concept in cooking of `high-low`pairings, which basically means taking everyday things and making them luscious with high end ingredients.  Lobster Mac`n`Cheese is the perfect example.  Or potato chips drizzled in truffle oil (there`s a use for you for those truffles Norma!). Actually, next time I make chips I will have to try the truffle thing.

Any way I liked the fact that this recipe elevated the humble chip dip to new heights and then tossed in the homemade chips for good measure.  Making potato chips was way easier than I imagined, but you do have to keep an eye on them or they can get too dark or cook a bit unevenly.  For best results, make the onion dip ahead so it has time to cool and the flavours to meld.  It is even better on day 2.

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Caramelized Onion Dip (by Ina Garten)

(Makes about 2 cups)

2 large yellow onions (should yield about 3 cups)
4 tablespoons butter
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 block reduced fat cream cheese, at room temperature
1/2 cup sour cream (we used fat-free)
1/2 cup reduced fat mayonnaise

Directions:

Cut the onions in half and then slice them into thick half rounds.  Heat the butter in the bottom or a large non-stick fry pan over medium heat.  Add the onions, cayenne, salt and pepper.  Sauté for about 10 minutes.  Reduce heat to medium-low heat and continue to cook for another 20-30 minutes until the onions are very soft, brown and caramelized (see the colour of mine on top of the dip).

Allow the onions to cool slightly.  Keep about 1/4 cup of the onions aside to top your dip.

Place cream cheese, sour cream and mayonnaise in the bowl of a food processor and beat until combined. Add in the remaining onions, half of the batch at a time, and pulse to incorporate.  Add salt and pepper if needed.

Serve with homemade or good quality store bought chips, veggies, etc.

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Homemade Baked Potato Chips

Ingredients:

2-3 large baking (russet) potatoes, cleaned with skin left on
3 tablespoons olive oil
Sea salt (I used a Smoked Fleur de Sel that I found at Metro)

Directions:

Preheat oven to 400 degrees.  Slice the potatoes very thinly, either using a food processor or Mandolin, then toss them in a large bowl with the olive oil, coating well.  Season lightly with salt and toss by hand again.

Cover 2 baking sheets with parchment paper.  Arrange chips in a single layer on baking sheets.  Bake in preheated oven for about 12-15 minutes.  The chips will cook at different speeds if they are different thicknesses so keep a close eye on them, removing anyones that look crispy and ready. Transfer any ready chips to a plate to cool and sprinkle immediately with salt.

I think you know what to do with these babies!

Ceviche de Camaron (Shrimp Ceviche)

Today we were invited to Cousin Ann's place for a mid-winter get together.  I wanted to make something different and fresh, and definitely something that did not smack of the Canadian winter that we are all being held hostage by.

Kevin over at Closet Cooking made some amazing looking Shrimp Nachos, which got me thinking about the Shrimp Ceviche Nachos I had when I was in Belize last April, which in turn, resulted in the below recipe for Shrimp Ceviche served with nacho chips (the Scoop ones work best).

This dish was incredibly simple to make and took very little time.  The Ceviche would also be lovely served in a martini glass or an avocado shell as an appetizer.

Ceviche is a seafood based dish that is popular in Mexico and South America, and is made primarily using fresh raw fish marinated in lime juice. The lime juice acts as a cooking agent and causes the proteins in the fish to become denatured and change texture, so it "cooks". This Ceviche was a big hit in the kitchen at Cousin Ann's and I am happy to share the result with all of you.

Ceviche de Camaron (Shrimp Ceviche)

1 lb. shrimp (41-50 count works best otherwise you can just chop the shrimp as I did)
1/2 cup lime juice
1/2 medium onion, finely chopped
1/2 cup cilantro, chopped (I really LOVE cilantro)
1-2 tablespoons hot sauce
1/2 cup diced cucumber
1 avocado, diced
salt and pepper to taste

Bring 1 litre of water to a low boil.  Drop shrimp into water then when the colour begins to change, remove quickly and drain.  Allow to cool slightly.  Toss shrimp with lime juice, cover and refrigerate for 1 hour.

Using a strainer or sieve, rinse chopped onion under cold water.  Shake off liquid.  Add onion, cilantro, cucumber and avocado to the shrimp and toss.  Taste and adjust seasoning with salt and pepper.  Add hot sauce to your desired heat level and toss again.  Refrigerate until ready to use.

This recipe will hold well for several hours but should be made and used the same day for best results.

A Tower of Tuna Tartare with Asian Dressing

One of my favourite things to eat is tuna. I love it as sushi, sashimi, seared as a steak but I particularly like Tuna Tartare.  I can pretty much be guaranteed to order it if I am out for dinner, but I have never made it.  Probably one of the main reasons is it is really really expensive.  The price at the St. Lawrence Market yesterday was $27.99 per pound!!  Ouch.

So I bought a pound with a plan to make two different tuna dishes for me and the Om for dinner - at that price the kids are going to have to eat something else!  Just kidding....I fed it to them.  The Teen LOVED it while the T-Rex thought it was ok with too much lime.  Such a critic for someone not 10 for another month!

For those that don't know, tartare is basically a preparation of finely chopped meat - either beef or fish - that is seasoned with spices and served with a sauce.  That's it.  You MUST have the freshest of fish or beef and be very careful when handling it to ensure it stays cold in preparation and that no cross-contamination with any potentially harmful ingredients occurs.

One of my favourite favourites is the Tuna Tartare at ByMark in Toronto (which is in my opinion one of the best restaurants in the City).  Mark McEwan serves his tuna as a tower atop a crispy rice cake with layers of lime-spiked avocado and Japanese mustard aioli.  I get hungry just thinking about it!  My other favourite still is the Tartare di Tonno at Med Bar & Grill in Montreal, where they serve a spicy tuna tartar with avocado, coriander emulsion and taro chips.  The below is my attempt to create something in the spirit of both of those dishes. 

Tower of Tuna Tartare with Asian Dressing 

(Serves 4 as an appetizer)

1/2 pound very fresh tuna steak, ahi if possible.
1 tbsp olive oil
1 tbsp lime zest
1/4 cup lime juice (2 limes)

1/2 teaspoon wasabi powder
1 tablespoon soy sauce
1/2 tablespoon salt

1/2 tablespoon freshly ground black pepper

1 minced scallion, white and green parts

1/4 cup cilantro, very finely chopped.
1 ripe avocado

1/2 tablespoons sesame seeds, for garnish - optional

Dressing:

1/2 teaspoon wasabi powder
3 tablespoons soy sauce
2 tablespoons mirin
1/2 tsp sesame oil
1 tsp rice wine vinegar
Juice of 1 lime
1 teaspoon agave nectar
Freshly ground black pepper

Chop tuna into a 1/4 inch dice and place it in a large bowl. In another bow mix all wet ingredients (not the avocado) together. Pour this mixture over the  tuna and allow the tuna and mix well.  Allow the mixture to marinate in the refrigerator for at least 1 hour.  

For the dressing, shortly before serving, stir together the wasabi powder and 1 tablespoon water to make a smooth paste. Whisk in the soy sauce, lime, mirin, sesame oil, vinegar, and agave nectar. Add black pepper to taste. Set aside.

When ready to serve, cut the avocado in half and discard the big centre seed.  Using a spoon scoop out the ripe avocado flesh into a bowl.  Chop to a 1/4 inch dice. Carefully mix the avocado into the tuna mixture. Add toasted sesame seeds and season to taste. 

Helpful Hint:  I find the best way to get the seed out of the avocado is to hold the avocado half in the palm of your hand then whack the seed in the middle with the blade of a chef's knife - you will find the knife will stick in the seed - twist the knife gently to the right, and remove the seed while still attached to the knife. To remove the seed from your knife, bang the shaft of the knife against a hard surface and the seed should just pop off.

To Serve:

If you want to be fancy, spoon the tuna into a mold to give the tower effect. I don't think I did too bad considering this was my first time constructing a tower from raw fish :-).

You can use a 2-inch chef ring or an small clean pizza sauce can with the top and bottom lids cut out (as I did) or use a section of PVC pipe cut to the appropriate height (thank you Ming Tsai on Top Chef for that idea).  Basically, you do not have to spend an arm and a leg to buy the special molds Food Network chefs try to sell you from their product lines ;-).   Oh, and I found it does help if you lightly oil the inside of the mold to assist in ease of removal.

To build your tower, lay a foundation layer of sprouts or greens at the base of the mold.  Fill the mold with the tuna-avocado mixture, being sure to pack it down lightly.  Drizzle the sauce around the base of the tuna tower.  Sprinkle with sesame seeds for contrast and garnish with alfalfa or ther sprouts, pea shoots or other small delicate green if desired.   Then carefully lift off the ring...hopefully you have a beautiful tower before you to eat!

This recipe could easily be doubled or trippled for a big party (rather expensive though) and served in baked won ton cups or on Asian soup spoons or on top of good quality waffle cut potato chips.

Won Ton Cups

Preheat oven to 350°F. Place wonton skins on a cutting board and brush lightly with oil. Press each into a miniature muffin tin, oiled side down. Bake until wonton crisps are golden brown, about 8–10 minutes. Allow to cool for five minutes in the tin, then set aside and repeat. (The crisps can be made up to two weeks in advance.)

Pulled Pork Sliders - Part 2 and Blue Cheese Coleslaw

has been a busy, busy week and I had a great time with our friends last night.  Lots of food, lots of wine, lots of good times.  The Pulled Pork Sliders were a great hit, and I just realized I still needed to tell you all what to do with your pork after it marinated with the spice rub over night.

Well, it is pretty simple.  Put it a slowcooker, set on low, and go to bed.  Yep, that`s pretty much it.  Ok....I add in a small bottle of a porter beer to the slowcooker (the one we used came in a stubby and was called Black Irish Plain Porter), but anyone will do.  A chocolate porter works very nicely or even a Guinness.  It is best, but not essential, to flip the pork over once during cooking.

And when you wake up, this is what you will have waiting for you:

Drain the pork well - as you can see on the plate above, there will be a lot of fat in the liquid in the slow cooker and you do not want that.  I use two forks to shred or pull the pork, removing any skin or visible fat as I go.

Drain any liquid from the slow cooker - you definitely want to keep this to moisten the pork.  I usually pour it into a gravy separator to separate out the fat from the delicious brown liquid that is a marriage of pork and porter.

Add back in the de-fatted liquid from the cooker, and then the BBQ sauce (about half a cup at a time), seasoning with salt and pepper as you go.

What you will end up with looks something like this:

Serve the pork on large or small buns.  You can top with coleslaw or serve it on the side.

Here`s a great recipe for Blue Cheese Coleslaw, that started as a Bobby Flay recipe, and then went through the Sandra mill.  It also works very well as a potato salad dressing with a few small changes.

Blue Cheese Coleslaw

1/2 cup light mayonnaise

1/2 cup light sour cream
2 tbsp  Dijon mustard
1/4 cup cider vinegar
1 tablespoon kosher salt
1 teaspoon black pepper
1 package coleslaw mix
1/2 cup blue cheese, crumbled - you can add more if you like

Directions 

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

Pulled Pork Sliders - Part 1 (Spice Rub and BBQ Sauce)

Every summer I seem to be taken over by a particular dish or a particular ingredient and it ends up becoming a central focus of whatever we are eating either at home, camping or at the cottage. Last year was the summer of blue cheese. It made its way into everything from coleslaw, to potato salad (I'll post that baby one day soon - it is awesome) to topping our steaks.


The summer of 2010 was the summer of pulled pork for us. I tried recipe after recipe trying to find the perfect combination for us. I found I prefer a good bbq sauce the vinegar sauce that many recipes called for, and that also rubbing the meat with spices and letting it sit over night added dimension to the tastes. Once we ate the Beer Bistro pulled pork sandwhich (It is one of the best in Toronto), we also started adding a chocolate porter beer to our slow cooker instead of a bit of water.

So the recipes that follow are a compendium of recipes pulled from here and there, adjusted for my tastes and ingredients removed in favour of friends with certain allergies (like garlic). 

Pork

3-4 lb. pork shoulder or other well marbled cut

Spice Rub 

1 tablespoon mild paprika 
2 teaspoons light brown sugar 
1 1/2 teaspoons hot paprika 
1/2 teaspoon celery salt 
1/2 teaspoon garlic salt (optional) 
1/2 teaspoon dry mustard 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon onion powder 
1/4 teaspoon salt 

Combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt (if using), dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8, or even overnight if possible.

BBQ Sauce

2 tablespoons vegetable oil 
1 medium-size onion, minced 
1 clove garlic, minced (ommitted for this recipe) 
1/2 cup ketchup 
1/2 cup tomato sauce 
3 tablespoons cider vinegar, or more to taste 
3 tablespoons soy sauce 
2 tablespoons fresh lemon juice 
1 teaspoon of your favorite hot sauce, or more to taste 
1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings 
2 tablespoons molasses 
3 tablespoons dark brown sugar, or more to taste 
2 tablespoons prepared mustard of your choice 
1/2 teaspoon freshly ground black pepper 
Salt to taste 

Heat the oil in a large pot over medium heat. Add the onion (and garlic if using) and cook until softened but not brown, about 4 minutes.

Stir in the ketchup, tomato sauce, cider vinegar, soy sauce, lemon juice, hot sauce, liquid smoke, molasses, brown sugar, mustard, black pepper. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water.

Remove the barbecue sauce from the heat and addi salt to taste and more cider vinegar, hot sauce, and/or brown sugar if needed; the sauce should be highly seasoned. I find this combination to be perfect for our tastes - it is tangy and has zing but T-Rex doesn't complain that it is too spicy (too spicy?!?! whose kid is he really...can't be mine....)

Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.


To be continued tomorrow when the pork is ready to be cooked.  Pictures to follow.....

Recipe Test: Chicken Skewers with Rosemary & Balsamic Vinegar

Well I am back!  My knee is feeling a bit better though it is a lovely colour of black, blue and purple and I have felt the pressure of being on my feet quit a bit this past weekend partaking my annual pre-Black Friday shopping trip to Grove City, PA.  Ice, Aleve and a glass of nice white wine will help ease my pain LOL.  I always knew that I would suffer for fashion, but I didn't realize until recently that I would suffer for the sake of cooking also!  The show must go on and I do have a party to prepare for and I do not like serving un-tried recipes to friends.  

This recipe is kind of a combination of two different chicken skewer recipes I found on http://www.epicurious.com/ which is one of my favourite sites to find new recipes ideas on.  As usual, I ended up taking what I like from one recipe, combining it with what I like from another and then throwing a bit of "Sandra" into the mix for interest sake.  I really like the flavours of balsamic vinegar, rosemary, figs and black olives together.  If you threw in blue cheese, I probably would be the happiest camper around to be honest.  

Chicken Skewers with Rosemary & Balsamic Vinegar

• 
  
• 6 boneless chicken breasts, cut into strips for skewering
• 1/4 cup olive oil (preferably extra-virgin)
• 1/2 cup dry white wine
• 1/4 cup balsamic vinegar
• 3 tablespoons finely chopped garlic
• 3-4 sprigs of rosemary (2-3 tbsp)
• 4 tbsp. fig preserves (I used President's Choice Fig & Black Olive Tapenade)

Cut each chicken breast half lengthwise or on an angle into 6 thin strips. Thread each strip completely onto 1 skewer, leaving at least 1/2 inch of skewer exposed at 1 end. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.  Pour oil into bowl. Whisk in next 5 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight if possible.

Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 15 minutes. Transfer to platter.

While chicken is cooking transfer reserved marinade to medium saucepan. Boil over medium-high heat until reduced in half, about 15 minutes. Cool marinade slightly and strain if desired.  Brush reduced marinade over chicken right before serving.  Garnish with additional rosemary sprigs if desired.


Yummy.

Recipe Test: Cousin Ann's Cheesy Artichoke Squares

I am always in search of vegetarian options for appetizers and this is a great one that my friend James's cousin Ann has made for us a few times.  Just for the sake of something different, I decided to swap out the 2 cups grated cheddar cheese the recipe called for, for an equal amount of swiss cheese.  Gruyere would be good too.  Or Gouda.  I know Parmesan is great with artichokes, but I have a friend who is highly allergic so it is not an option.  Otherwise the ingredients are as we've had previously, though I did modify the directions slightly.

I admit I have a hard time working through anyone's recipe without changing things slightly.  I am like the lawyers I work with who immediately pick up a red pen before they can start even reading a document and they just HAVE to change something.  Ok....I admit....I do the exact same thing.  Except it is a pencil - red pens are too grade school.  I can't review a marketing ad or memo without a pencil in my hand.  Guess the same thing applies to recipes.  In fact, now I am wondering how the addition of crisped proscuitto or pancetta might add to the recipe...hmmmm.....next time.  For now, vegetarian, garlic free and no parmesan or goat!!

What I also like about this recipe is that it is the kind of recipe it is easy to always have all the ingredients on had for, so you can just throw it together to take to someone's house following an impromptu invite or for make it quickly for unexpected guests, as it can be served hot or at room temperature.  To date, this dish  is extremely easy and is always popular at parties.  Cousin Ann is constantly asked for the recipe.


Artichoke Squares:

2 small jars marinated artichoke hearts (or 1 large jar),
1 onion, finely chopped
1 large clove garlic, finely chopped (unless Ann Marie is coming over)
4 eggs well beaten
1/4 c dry bread crumbs (I used panko which I prefer to regular bread crumbs)
1/2 tsp salt
a couple of grinds of black pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
2-3 drops hot sauce to taste (I used my beloved Marie Sharpe's from Belize)
2 cups grated cheese (cheddar, gruyere, swiss...all work well)

Preheat oven to 325 degrees.  Spray the inside of a small lasagne sized pan (8x 11) with with non-stick spray.  Drain marinated artichokes, reserving 1/4 cup of the liquid.  Chop artichokes into small pieces.  Add reserved artichoke liquid to a heated skillet.  Add onions (and garlic if using) and cook until soft, about 5 minutes.  In a mixing bowl, beat eggs well, stir in onion/garlic mix, breadcrumbs, salt, oregano, hot sauce and pepper.  Add in half of cheese and all the chopped artichokes.  Pour mix into pan and spread out evenly.  Top with remaining cheese.  Bake in oven for 30-35 minutes.  Cool slightly and cut into squares.  Serve either hot or at room temperature.  Makes 24 squares.

Edamame Hummous - Success is mine!

So after a bit of re-jigging I have a successful recipe for Edamame Hummous.  It has a bit of heat to it, thanks to the wasabi but I like it.  This dip has the flavours and balance I was searching for.

Edamame Hummous

2 cups frozen shelled edamame beans
1 clove garlic puree
2 green onions, chopped - white parts only
1/2 tsp. grated lime zest
2 tbsp. mayonnaise
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp minced fresh ginger or ginger puree
1 tsp wasabi
toasted sesame seeds for garnish

Cook edamame according to package directions.  Drain well.  Reserving some edamame for garnish, put remaining beans in a food processor with garlic, green onions, lime zest, mayonnaise, sesame oil, soy sauce, ginger and wasabi.  Puree until smooth, scraping down sides of food processor bowl several times.

Scrape dip into serving bowl and garnish with reserved edamame, sesame seeds.  Serve with rice crackers, baked wonton wrappers or vegetables.

Recipe Test: Roasted Beet Hummous

One of the first things I’ve decided I must research for the Xmas Open House is some new takes on dips, mostly because dips and spreads that are not mayonnaise-based do tend to hold well on the table of an open house and lend themselves to being served on an assortment of vessels. Given the variety of dietary issues I have to consider among my guests, I will have to give some thought to said vessels, but chances are the selection will include items such as traditional crackers, gluten-free crackers, cucumber slices and maybe some kind of baked vegetable chip? Suggstions? Also, you can generally make them about a week ahead and store well sealed in your fridge until a few hours before party time.

So as a starting point for the recipe test, I have decided to do a trio of hummous. There is just something I like about saying a “trio” of this or a “trio” of that. Sounds chic before I even lift a finger, LOL. Given that we are in the midst of the holiday season, and it IS a holiday party, I decided to see if I could stretch my culinary concept of hummous a bit and come up something in seasonal colours (white, red and green) to keep things festive.

I have also enlisted some help in my test kitchen. He is an up and coming chef with the most serious knife skills any soon to be 10 year old could possess. He has a palate that I find quite intriguing and discerning for someone so young...his favourite things to eat include unagi, roasted beets, salmon and apparently my ribs. Sadly he hasn`t completely given McDonalds the heave-ho but I have faith. And he certainly has embraced the one food rule I have in my house - try it before you say you don`t like it. 

Tonight, the first recipe to be tested will be the “red” in the traditional Christmas trinity - represented by a beet hummous. When I went to get beets this weekend, the red ones looked old, so I opted for some beautiful golden ones just for practice. I`ll find some nice red ones for the holidays.

One of my favourite tricks for hummous and bean spreads if I am using canned beans is to reserve the canning liquid, and use it as a substitute for oil in the recipe. It can basically eliminate the need to add oil and unnecessary fat in an otherwise healthy dip. Generally, once I’ve drained the canned beans I do rinse them, as I often find that adding back in some of the canning liquid can completely eliminate the need for further salting.

The below recipe started with the inspiration from this season`s BH&G Appetizers Magazine. It called for cannellini beans and a can of cooked beets. Talk about blech and boring. I made a modification to the recipe to use lentils, and I roasted 3 very large yellow beets in the oven yesterday to make the most of their natural sugars. Otherwise, the recipe is very good and the outcome was earthy but the taste of the beets shone through. T-Rex was quite surprised to learn he ate `horseradish` but was relieved to hear that no actual horses were hurt in the making of the radish.... :-)

Roasted Beet Hummous:

1 can green lentils, drained and liquid reserved
1 bunch beets, peeled and quartered, then roasted and cooled

1/4 cup tahini
juice of half a lemon
1 tablespoon prepared horseradish
2 cloves garlic, finely chopped
1/4 cup reserved lentil canning liquid
2 tbsp parsley, chopped (optional)

In a food processor, combine lentils, beets, tahini, lemon juice, horseradish, garlic and puree until smooth. Add in reserved lentil canning liquid to aid in processing until hummous reaches the smoothness and thickness you like. I used the whole 1/4 cup. Scraping down sides of the processor bowl, add in parsley if desired and process to combine. Recipe will keep for about a week at this point, or maybe longer.

I`ll take this into work tomorrow for my second group of food tasters to comment on (Compliance Officers are really well behaved and very nice, especially when you feed them).

The second colour to be tested will be “white” (porobably tomorrow) so I have decided to use white kidney beans as my base. I know that rosemary, sage, thyme and basil work well with white beans, but in an effort to avoid duplication of flavours with my Butternut Squash Crostini, I am going to focus on just rosemary, mostly because I love the smell but also because it looks a bit like pine branches, and will hopefully liven up the otherwise dull white beans.

Roasted Butternut Squash Crostini

I generally love Hallowe'en but for some reason this year I am just not into it. I usually like to get out my giant styrofoam skull and put it on my lawn along side our grave markers and scattered miscellaneous bones and body parts. Normally my bony skeleton hand candles would be lining my pathway already but for some reason this year I am "meh" about Hallowe'en. Not entirely sure why.

So to shake out the cobwebs (ok....I needed to get a seasonal reference in there) and get myself in the mood for the most wonderful holiday of the year, I have decided that I must cook something orange. I was disappointed that my organics box did not contain any kind of squash, so today I picked up some butternut squash which I intend to turn into a spread for an appetizer. It is sort of kind of orange. Ish.

I have made butternut squash ravioli with sage brown butter in the past with great results, so I think that is the direction I am going to go in. I will just de-construct the recipe to its basic elements, and turn it into a spread instead of a ravioli filing.

1 pound butternut squash, peeled and sliced
1 tbsp olive oil
4 tbsp chicken stock or vegetable stock
1 clove garlic, purred
10 fresh sage leaves, sliced
3 tablespoons grated parmesan cheese
Salt and pepper to taste
A small pinch of nutmeg (I actually have a nutmeg grater and prefer to grate it fresh into dishes)
1 french baguette, thinly sliced on an angle.

Directions:

Preheat oven to 400°F. Arrange squash on a greased baking sheet and bake until tender, approximately 45 minutes. Let cool, then transfer to a food processor and whir until smooth, adding chicken or vegetable stock as needed to facilitate pureeing until all incorporated.

Add in the parmesan cheese, fresh sage and nutmeg, and whir again to combine. Season with salt and pepper. At this stage the recipe will hold for at least a week. You can serve it at room temperature or warm it slightly before serving.

When ready to use, lightly brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total. Spread over warm crostini and serve.

Man, this turned out really well. Very, very simple but the flavours meld together so well. The parmesan cheese (sorry James) really adds a buttery undertone to the pureed squash. The sage is subtle - because it is fresh - and adds a wonderful earthiness to the spread. Dried sage can be very strong and pungent, so I recommend fresh for this dish because the herb is used raw. And the hint of nutmeg just pushes the fall flavours of this creation to the top. 

Just looked up sage on http://www.herbexpert.co.uk and it says that sage has been used as a healing herb since the Dark Ages. Apparently the ancient Greeks and Romans used sage as an antidote to snakebites and brewed into a tea to relieve headaches.

Just a thought but if you are one of those people who likes blue cheese (I am definitely one!) you could crumble a bit of blue cheese on top of the crostini and put under the broiler for a few minutes before serving?

Olive & Lemon Crostini Converted

We were at our good friend's place on the weekend and James made his "signature" interpreted appetizer Olive & Lemon.  It is one of my favourites, and so simple.  I looked in the fridge tonight and I had a fennel bulb, some lemons and I always have black olives - oil cured not brined.  So I decided to make O&L for a side dish or topping for some chicken I marinated in herbs and some steamed broccoli and rice.  Hmmm.  I am not getting anywhere with the couscous thing am I?

I am sure James will have additions or amendments to my interpretation of his interpretation but here is what I do to make the most wonderful appetizer or...side dish.

Ingredients:

1 bulb fennel, cut in half, cored and thinly sliced - reserve some of the fronds for the end
1 lemon, zested - perhaps 2 if you like it really lemony - and sliced very thinly
10-12 or more oil cured kalamata olives, squished and pitted
a couple of tablespoons of olive oil

Heat the olive oil in a small to medium fry pan.  When hot, add in the fennel and lemon and saute over medium heat, stirring frequently for 5-10 min until it becomes caramalized.  Add in black olives and lemon zest and combine.  You can serve now as a side dish or if you want it as an appetizer, add in a bit more lemon juice and a couple of glugs more of olive oil.  Serve on a platter with crispy slices of bread.

Caramelized Onion & Gruyer Crostini

I think this has been the busiest week in history, curriculum night at both kids schools (Tues and Thurs), tutor with Brenden Mon. and Wed., Om was out Wed and I was out Thurs.  Then we had the JDRF Ride yesterday (where we kicked butt I might add both in terms of fund raising and "fun" raising haHA!), drinks after, which spilled into dinner with Joanne and the T-Rex.  So lots of activities has meant very little writing and very little thinking about food or my cupboard and freezer.

Today we'll use up some of the many many naan bread in my freezer by making pizza for lunch.  That will make use of some of the left over tomato sauce.  It will also use up left over chicken.

We are heading over to James and Ann's for dinner tonight - we've decided to do an array of appetizers instead of a big meal.  I had planned on bringing a few things but it looks like Ann has a lot of it covered.  I am going to make this recipe to use up onions, cheese and a baguettte.  Looks easy and sounds good.

Caramelized Onion & Gruyer Crostini 

1 tbsp olive oil

1 tsp garlic
1 large red onion, sliced in half circles
1/2 tsp sugar
1/4 tsp salt
4 tsp Balsamic Vinegar
1/2 cup Beef Broth
2 tsp thyme, leaves only
1 loaf french bread, thinly sliced
1 1/2 cups grated Gruyère cheese, loosely packed

Preheat oven to 425°F (220°C). In a large skillet, heat olive oil. Add garlic paste and onion and cook over medium-low heat, stirring occasionally, until onion softens, 15 min. Stir in sugar and salt, then balsamic vinegar. Add beef broth and simmer until liquid evaporates, 5 to 10 min. Stir in thyme leaves, remove from the heat.

Meanwhile, remove the ends of each loaf (discard ends or save for another use), and slice each loaf into 8 pieces. Put a spoonful of the onion mixture onto each slice and sprinkle with cheese.

Bake in the oven on a parchment paper-lined baking sheet until cheese is bubbling and golden, 10 min. Serve immediately.