Friday, October 30, 2015

Red sauce pasta

Our good red sauce with broccoli, mushrooms, chard, red pepper, etc.  Caesar salad. Yum.

Monday, October 26, 2015

Summer Tomato Soup

Deborah, pg 216.  We didn't have enough shallots so we used some onion instead.  More or less followed the recipe.  We used juicy tomatoes so we had to re-simmer it for an hour or so after passing it through the food mill.

Turned out pretty tasty with some grilled cheese sandwiches.

Sunday, October 25, 2015

Brats with Kale and Squash

http://letnacholibre.blogspot.com/2015/09/brats-kebabs-and-squash-with-kale-and.html

Made this again.  Roasted some beets separately.  Yum.  Served it with some brats.

Thursday, October 22, 2015

Shredded Chicken and Green Chili Tacls

http://letnacholibre.blogspot.com/2013/10/shredded-chicken-and-green-chile-tacos.html

Didn't have time for the crock pot this time. Sautéed the onions, added some poblanos, added the chicken chunks plus one jar green chili cause.  Simmered on low for an hour or so.  Added corn and zucchini and simmered for another half hour or so. Yum.

Sunday, October 18, 2015

Sausage pasta

Made the fresh pasta sauce from Deborah Madison (pg 66) and grill panned some sausage.  Sautéed a whole mess of veg, pasta, Caesar salad. Pretty tasty.

Tuesday, October 13, 2015

Baked salmon

http://letnacholibre.blogspot.com/2015/07/baked-salmon.html

Used broccoli this time as the veg. Turned out well.

Sunday, October 11, 2015

Roasted Veg Enchiladas

http://letnacholibre.blogspot.com/2015/03/roasted-veggie-enchiladas.html

Made these again. Mostly doubled it and used a 9x13 pan to bake. They were missing something though. Perhaps under cheesed or over tortilla'd since I put an extra layer on top this time.

Friday, October 9, 2015

Aloo Gobi

http://letnacholibre.blogspot.com/2014/01/aloo-gobi.html

More or less did it this way again. Cooked the rice separately though so as to stuff more veg into it.

Tuesday, October 6, 2015

Sausage with Kale and Squash

http://letnacholibre.blogspot.com/2015/09/brats-kebabs-and-squash-with-kale-and.html

Made the squash kale thing again.  Waaaay over-kaled it though.  Cooked up some sausages to go with it.

Not too shabby.

Monday, October 5, 2015

Stuffed Peppers

http://letnacholibre.blogspot.com/2015/06/stuffed-peppers.html

More or less followed the recipe again.  Used buffalo and bok choy along with rando other veg in the fridge.  Turned out pretty well.

Saturday, October 3, 2015

Seared Scallops with Chorizo and Potatoes

http://www.seafoodwatch.org/consumers/sustainable-recipes/seared-scallops-with-chorizo-and-potatoes

Six years of marriage is iron apparently. So to celebrate we cooked in cast iron. Does that work? Totally.

This was basically delicious. Followed the recipe as is. Did mostly drain the chorizo. Yum.  What would we do without you Mr. Bayless?

Rick Bayless
Recipe by: Rick Bayless
Author of eight cookbooks and chef/owner of Frontera Grill, Toplobampo and Xoco in Chicago, Illinois.

Ingredients

(Serves 6 to 8 as a soft taco filling or tapa)
  • 1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces
  • Salt
  • 1 pound scallops
  • 2 tablespoons vegetable or olive oil
  • Freshly ground black pepper
  • 12 ounces fresh Mexican chorizo sausage (about 1 1/2 cups), casings removed
  • 4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
  • Corn tortillas (optional)

Directions

Potatoes

  1. Half-fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil. Add potatoes and simmer over medium heat until tender, about 12 minutes. Drain.

Scallops

  1. Pat scallops dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. For best results, choose a skillet or griddle that is heavy and nonstick or a well-seasoned cast iron.
  2. Add oil and, when quite hot, add scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. With high heat the scallops will sear without overcooking.
  3. Scoop onto a wide plate.

To finish and serve:

  1. Place chorizo and green onions in skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6 to 7 minutes.
  2. Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.
  3. Meanwhile, cut the scallops into pieces that resemble the diced potatoes.
  4. When the potatoes are browned, add scallops. Mix everything together as the scallops heat for 1 minute or so.
  5. Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.
Hint from the chef:
  • People are a little afraid of heat in their home kitchens so what they turn out doesn't have that rich caramelization on the outside that so many people love in restaurant cooking. Whether it's sautéing, grilling or searing on a griddle, it's all the same thing. It's about getting the temperature hot enough that the food will sear beautifully without overcooking.