Wednesday, May 31, 2017

Jicama Citrus Salad


Jicama Citrus Salad
10 Servings 

Ingredients 
8 tangerines, peeled, quartered & sliced 
1 medium jicama, peeled & cubed
1 small red onion, thinly sliced
juice of 1 small lemon or lime
1/4 cup fresh cilantro, chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method
Combine all ingredients; refrigerate until serving.

Monday, May 29, 2017

Memorial Day May 29, 2017

On the Menu

Yields 12  
4 ounce Burgers

Ingredients
3 lbs ground beef or turkey1
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon crushed red chili peppers – optional
1 large bell pepper, diced
1 medium onion, diced
2 tablespoons garlic, minced

Instructions
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a 3/4-inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

1 Add seasoning to ground turkey 24 hours prior to cooking



4 – 6 Servings
Ingredients
For the Marinade
6 ounces pineapple juice
1 lime, juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon crushed red chili peppers
1 teaspoon turmeric
2 ½ pounds chicken pieces; breasts, thighs, drumsticks
Method
Mix all marinade ingredients in a bowl.
Place chicken in zipper lock bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.
Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. 


2 Racks



Ingredients

2 cups dark rum
4 tablespoons habanero chili powder
4 tablespoons dried chives
2 tablespoons dried onion flakes
2 tablespoons coarse sea salt
4 teaspoons ground coriander
4 teaspoons ground ginger
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg



Method

Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.

Place ribs in a nonreactive roasting pan.

Pour rum over ribs, turning a few times to coat evenly.

Cover and place in fridge, turning once every hour for 4 hours total.

Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.

Divide jerk spice blend.

Drain ribs and pat dry with a paper towel.

Take one batch of jerk spice blend and rub into rib racks-both sides.

Wrap with plastic wrap and return to fridge for 1 hour.

Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.

Heat grill to medium.

Add chips and place ribs on hot grates over drip pan.

Close lid and allow ribs to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.

When done remove ribs to a platter.

Sprinkle the remaining jerk spice blend on ribs.
 
Serves 4
Ingredients
½ cup grapeseed oil
¼ cup balsamic vinegar
½ teaspoon salt
½ -1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano or any dry herb
½ teaspoon black pepper
2 teaspoons chopped garlic
4 large portabella mushrooms
Instructions:
In a bowl, whisk together the oil, vinegar, herbs, spices and garlic then sit it aside.
Rinse mushrooms under cool water while lightly rubbing by hand to remove any dirt or debris. 
Pat mushrooms dry with a paper towel.
Place mushrooms in a baking dish then pour the marinade over them. 
Cover and refrigerate 1 – 2 hours.
Preheat grill to a medium heat, as grilled portabella mushrooms will burn over a high heat.
Remove mushrooms from refrigerator and let them come to room temperature.
Spray grill rack with non stick cooking spray before putting it on the grill.
Place portabellas on heated grill and cook 3 - 4 minutes on each side.  And 3 minutes on the other side.
You will know the portabellas are done when they turn a darker color and look slightly shrunken.
6 - 8 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Method
Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.

2 Servings
Ingredients:
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
Dressing:
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Preparation:
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.
 
8 – 12 Servings
Ingredients:
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

Instructions:
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.
 Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Instructions
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done. 

Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.

4 Servings



Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.


Ingredients

2 zucchini squash, sliced

12 cherry tomatoes

2 red onions cut into fourths

2 red bell peppers, seeded, halved

2 yellow bell peppers, seeded, halved

For the marinade/dressing

¼ cup olive oil

1 lemon, juiced

2 tablespoons balsamic or rice wine vinegar

½ teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

¼ teaspoon crushed red chili pepper



Method

Combine marinate ingredients in a blender or whisk ingredients in a bowl. 

Marinate vegetables for 15 minutes before grilling.

Prepare a medium-hot fire in the charcoal or gas grill.

Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.

Turn the vegetables often, brushing on more marinade as needed.

Remove the vegetables when they can be easily pierced with a fork.
 
 

Saturday, May 20, 2017

Sunday Dinner May 21, 2017

On the Menu
 
4 Servings


Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili pepper s

Method
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless 


6 Servings
This recipe was inspired by: http://www.deepsouthdish.com/
Note: We’re using liquid smoke and chipotle peppers in adobo sauce to give the beans that smoked flavor.

Ingredients
1 pound package dried lima beans or white beans (Great Northern or Navy)
1 tablespoon olive oil
1 cup chopped onion
¼ cup chopped celery
1 carrot, chopped
1 chipotle pepper in adobo sauce, minced
1 heaping tablespoon minced garlic
6 cups water
3 bay leaves
1 teaspoon liquid smoke
1 teaspoon sea salt, or to taste
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon of Cajun Seasoning fresh herb for garnish (parsley, sage, thyme, etc.) 

Method
Rinse and sort through the beans and set aside.
Heat the oil in the bottom of the pot and add the chopped onion, celery, carrot, chipotle pepper w adobo sauce and garlic. Cook over medium heat until onions are translucent.
Add the beans, water, bay leaves and all remaining ingredients except herb for garnish and mix thoroughly.
Bring to a gentle boil, reduce heat, and simmer for about 1 ½ - 2 hours, stirring occasionally until beans are tender.
Remove bay leaves, taste and adjust seasonings if necessary.
Garnish with a fresh herb of your choice and serve.

Original: http://www.deepsouthdish.com/2012/11/old-school-ham-bone-beans.html

 


4 – 6 Serving
Ingredients:
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 large red bell pepper, sliced
1 large onion, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper

Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the bell peppers, onions and sauté until peppers onions are translucent.
Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.


 Orzo Gorgonzola Salad with a Hint of Mint

8 - 10 Servings
Ingredients
1 pound orzo pasta
3 quarts water
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ pound gorgonzola cheese, crumbled
¼ teaspoon cayenne pepper
½ teaspoon coarsely ground black pepper
1 medium carrot, grated
1 medium red bell pepper, diced
1 medium jalapeño pepper, seeded, diced, fine
1 celery stalk, diced
1 heaping tablespoon coarsely ground mustard
¼ cup mayonnaise
¼ chopped fresh mint
Method
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add the oil and salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; add all remaining ingredients and mix thoroughly.
Cover and refrigerate at least 1 hour before serving.
This pasta salad is dry not creamy. 

Old Fashioned Crumb Cake - Los Angeles Schools Version


Since I first came to LA, all of the old timers talked about how delicious the crumb cake was that the LA schools served.  So of course I had to dig up the old recipe and try it for myself. I must admit, it's the best crumb cake I've tasted.  And it's easy to make too.

Soulful Eating!
Joyce

8 –10 Servings
Ingredients
2 ½ cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
¾ cup vegetable oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk

Method
Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove ½
cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend just enough to combine, do not over-mix.
Spoon batter into greased 13x9-inch baking pan then sprinkle with the ½ cup of reserved topping.
Bake at 375 degrees 30 to 40 minutes.


Yields 8½ Cups


Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It's sold under the name of Jamaica which is pronounced hah-my-kah. 

Ingredients
6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar

Method
Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat.  Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup.  Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice.

Saturday, May 6, 2017

Sunday Dinner May 7, 2017

On the Menu


Cuban Flat Iron Steak
4 Servings
Ingredients
3 limes, Juice and zest
2 oranges, Juice and zest
⅓ cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges
Method: 
Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.
Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter.
 
  Roasted Yams with Lemon & Rosemary
4 Servings
Ingredients
2 pounds yams, cubed
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red chili peppers 
1/2 teaspoon sea salt
1/2 teaspoon rosemary ground
freshly ground black pepper
 
Method
Preheat oven 400 degrees F. 
Spray or lightly coat a sheet pan with oil

Scrub the yams thoroughly with a vegetable brush.  Cut off the ends and dice or cube. 
In a large bowl, add olive oil, cut lemon in half and squeeze the juice into the oil.  Remove any seeds that may fall in. Slice or dice the lemon rind and toss them in the bowl. Add the garlic, onion, chili peppers, rosemary and black pepper to the bowl. Whisk until all ingredients are well combined. 
Add the yams and toss until every cube is coated with the mixture.
Spread the yams and lemon rind on to a sheet (cookie) pan in one layer.
Place pan in the preheated oven and cook for 30 minutes. 
Let pan sit for 5 minutes before you try to remove the yams from the pan.  
Note: you can also eat the lemon rinds, they should be golden brown and caramelized.
 
 
   Greens and Pot Likker
6 Servings
Ingredients
3 pounds mixed greens, chard, mustard, kale, collards, etc.
2 cups water
2 bay leaves
1 teaspoon salt
1 Tablespoon Cajun seasoning
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 tablespoon grapeseed oil
1 large onion, sliced
1 large red bell pepper, sliced
4 large garlic cloves, sliced
2 tablespoons of red wine vinegar
½ teaspoon Tabasco sauce or any hot sauce

Method
Wash the greens thoroughly.  Cut off any stems that extends beyond the leaves and set them aside. 
Then cut the greens and stems that are still affixed to the leaves into bite size pieces and set them aside.
In a large stock pot, add the water, the  stems you sat aside and bay leaves.  Bring pot to a boil, cover and reduce heat to medium and let stems simmer for 15 minutes {this is your pot likker}.
Remove the stems and bay leaves from the pot and add the greens, salt, Cajun seasoning, granulated garlic & onion and the liquid smoke.  Mix thoroughly; then bring the pot back up to a boil.
Reduce heat to medium low and cook covered for 15 minutes.
Heat the oil in a medium saute pan and add the onions, bell pepper and garlic saute until onions are translucent.
Add sautéed vegetables to the pot of greens along with the vinegar and Tabasco sauce and mix thoroughly. 
Continue to let greens simmer uncovered another 5 – 6 minutes. 
Taste for seasoning, adjust if needed, cover pot and remove from heat.

Note the reason you're cooking the greens uncovered, is to allow the liquid to reduce and produce a more concentrated flavor.

6 Servings
Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.
Ingredients
For the Peas:
1 cup dried black eyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil
Method
Sort and rinse black eyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.
1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.




 Skillet Cornbread
8 Servings
Ingredients
1/4 cup shortening
1-1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/4 - 1/2 cup sugar - Very Optional
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Method

                                                Preheat oven to 450 degrees F. 
Add the shortening to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!