Now there’s a thought…

A bacon air freshener, sounds somewhat appealing.

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Smokey, with a kick.

I have to admit, I love spicy food.
The Boy and Himself don’t always agree with me.

Since finding smoked Paprika and Chiplote powder a whole new spin on spicy has become available.
The sweet of the Paprika coupled with the kick of Chiplote powder is a good compliment to “denser” meat such as pork tenderloin or a good sized chicken breast.
Marinating for longer than an hour will intensify this, so be careful.

I found the meat took on the spices real well, resulting in a slight red/pink crust.
I paired it with a bit of Chiplote mayo and am loving it.

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Reddened Pork Tenderloin.

1 pork tenderloin
1-2 tbs smoked paprika
1 tsp chiplote powder
(if you do not have chiplote readily available use 1/2 tsp cayenne powder
salt to season
Mix all spices together and cover tenderloin with them by rubbing mixture into meat.
Allow mixture to marinate for 30-60 minutes.

Preheat the oven to 325
In a sauté pan brown pork tenderloin on both sides for about 5 minutes on each side.
Transfer to ovenproof dish and bake tenderloin in oven for 40 minutes.

Pork might be pink, best way to test is by pushing on it with a finger. If it is too “bouncy” it’s still pink, if you push down and it’s somewhat firm you have a cooked tenderloin.

Let rest for 5 minutes and cut into slices. I like to cut mine a bit above thin.

For the Chiplote Mayo
3 tbs Mayonaise
1 tbs yogurt
1 tsp smoked paprika
pinch of chiplote powder or cayenne

Mix well, taste and add another pinch of Chiplote or Cayenne.
If you taste a piece of your tenderloin together with the sauce you’ll know when to stop making it spicier.

Enjoy!

Oscar Sunday

In honor of the Oscars here is a clip from the movie Julie and Julia.
When I went to culinary school we had to prepare lobster.
I was so mortified that I had my dad write me a note that I didn’t have to do that.
So yeah, this resonates with me!

There is a short ad before it, I do not endorse pizza btw!

Video

Wednesday Funny

And I’m back.
For some reason I could not post my usual Sunday Swedish Chef or any pictures.
I contacted WordPress and voila it’s running again.
Don’t know what the issue was but it works.

Swedish Chef Sunday

I’m having some technical difficulties with the blog.
As soon as Tech Support (The Boy) wakes up we’ll figure it out.

A brand new recipe for Salmon.

I bought basil leaves last week and they actually thrived but need to be used soon.

It’s Friday, I’m channeling my Catholic mother, it’s fish.

Basil cream Salmon

1/4 cup heavy cream
1/2 cup white wine
2 tbs basil
salt and pepper to taste
4 ounces of salmon per person
1 tbs lemon juice

put first 3 ingredients in saucepan, bring to a boil and turn down heat
Salt and pepper the fish
Cook fish in 2 tbs of olive oil until done
pour sauce over fish
add lemon juice.

Enjoy!

What’s in your fridge?

Himself has been trying to get me to empty the freezer, he says it’s too full with “stuff”.
He has a point, I’m a bit of a food hoarder but all of it gets cooked/eaten over time.

I thought I’d share what is in my freezer/fridge that are my must-have’s and just in case foods.

Blueberries , frozen they keep for quite a long time. (store in a good container!)
I had 3 big containers full from a trip to a berry farm. They still taste as sweet as they did last summer.

Piecrust, though I prefer my quiche to be crustless, my boys don’t and in a pinch I can defrost a crust and make a quick quiche with eggs and bacon.

Bacon, when it’s on sale I buy an extra pack and freeze it.

Cut-up leeks, with one person less to cook for I overbought. They are good in Split pea soup or as an addition to a stir fry.

Chocolate, does it need an explanation? I freeze it for portion control. Cold hard chocolate is less likely to be wolfed down fast.

Sauteed onions, if you have to cut up onions you might as well add one or two to the pan and save it for a quick onion soup.

Potstickers, easy go to lunch or snack. Himself and the Boy go through a bag a week.

Pesto, I tend to make a big batch because Basil leaves come in such a big bundle and I can’t seem to keep them from wilting over time.
I freeze them in ice cube holders and then transfer them to a container.
They are easy to use, 2 or 3 cubes in pasta.

I don’t keep a lot of proteins in the freezer because it tends to burn the meat and I don’t like to eat previously frozen meat.
The exception is sausage and chicken.

I have both as back-up proteins in the freezer, it has happened that the meat I intended to cook had gone bad or we got dinner guests and it wasn’t enough.
Plan B is to quickly defrost chicken or sausage and we’re good to go.

Next time I’ll tell you all about my fridge must haves!

Enjoy!

ps, what is in your freezer you must have at hand?
We own a standup freezer and I’d love to get a small one for the garage but Himself is against it.
Probably worried I’d fill it even more!

Happy Wednesday!

I love Top Chef

If you are not familiar with the show Top Chef here is a breakdown.
16 established chefs compete for the title of Top Chef.
They do so with Quick fire challenges and other cooking tests. I love it!
I found the Quick Fire cookbook from the first 5 seasons and bought it.

First recipe that caught my eye was a deviled egg recipe.
It was a Quick Fire challenge where they had to use ingredients from a vending machine.
There were corn nuts in the mix but I omitted those.

With my boys hungry and 18 freshly bought eggs I made the recipe!

Vending machine deviled eggs.

5 slices of salami cut in thin strips
2 eggs per person
1-2 tbs olive oil
1 tbs oregano
1/4 teaspoon paprika powder
salt and pepper to taste

cook the salami strips in a frying pan until crisp, drain on a paper towel and set aside
boil eggs for 8-10 minutes, rinse under cold water and add ice cubes to pan to cool off quickly
once cold peel eggs and cut in half, take out yolk and put the whites on a plate
with all yolks in one bowl add olive oil and spices and mix well
using a small spoon put yolk mixture back into the egg whites
garnish with the salami strips
leave in fridge for 10 minutes

Enjoy!

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Swedish Chef Sunday

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