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3-2-1 Ratio for Grapefruit Margaritas

5 May
  • 3 Parts Pink Grapefruit Juice
  • 2 Parts Tequila
  • 1 Part Orange Liqueur (like Triple Sec or Cointreau)

Rim your glasses with Sugar, Salt, Chili Powder or a combination of any or all three. Pour over Ice. Use 1 oz. of Tequila per serving or 1 Cup of Tequila for 6-8 servings. Recipe is adapted from Sunset Magazine.

What I love about the ratio is that it’s so easy to adjust for any quantity, plus a no-brainer to remember. If your Grapefruits are very sweet, you could add some Lime Juice to balance the flavors or alternatively, if too tart, add some Agave Nectar.

I’ve shared this recipe previously but thought it wouldn’t hurt to post it again. It’s one of my favorites and perfect for a Cinco De Mayo cocktail!

What’s your favorite Margarita?

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Seared Tuna with Kalamata Olive Tapenade

22 Apr

This recipe is super easy and so full of flavor! In a mini food processor, blend together 1 cup of pitted Kalamata Olives, a few sprigs of Parsley, a clove of Garlic, a couple of Tablespoons of Olive Oil and Black Pepper to taste. Optional: add 1 or 2 Anchovies and/or 2 Teaspoons of Capers. You could also use other kinds of olives, but Kalamata are one of my favorites.

Spread a generous amount of the Tapenade on one side of your Tuna.  Then, in a hot cast iron skillet (or nonstick pan) pour a couple of Tablespoons of Olive Oil, place the fish (Tapenade side down) in the hot pan and cook for about 4 minutes. Turn it over with a spatula and cook for another 4 minutes (or less if you like your Tuna rare in the middle).

Serve on a bed of Arugula that is lightly tossed with Lemon juice/Extra Virgin Olive Oil, and some thinly sliced cucumbers, dressed with some seasoned Rice Vinegar (seasoned Rice Vinegar has salt and sugar added). Enjoy!

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Savory Baked Apples

13 Apr

Here’s a tasty idea I found on Cooking Light…along the lines of my recent post on Apple Pie In An Apple. This could be easily adapted for Vegetarians or Vegans too. Click on this link for details.

Other combinations or substitutions I might try are the following:

  • Granny Smith Apples
  • Pecans
  • Almonds
  • Golden Raisins
  • Dried Apricots
  • Sundried Tomatoes
  • Leeks
  • Shallots
  • Spinach
  • Fennel
  • Celery
  • Fontina or Cheddar Cheese (how can you can wrong?)
  • Curry Powder
  • Garam Masala (do you have this spice blend in your pantry yet? It’s so versatile)
  • Thyme
  • Couscous (White, Red or Tricolor)
  • Bulgur Wheat
  • Farro
  • Bread Crumbs (for topping)

By changing up the flavors, you’ll be able to serve this for many occasions as a main course, or for a side dish I think that half an apple per person would be adequate (cut in half before stuffing). This could also be a good dish for entertaining, since you could easily make the stuffing a day or two ahead. It would be delicious with a Pork Roast or any poultry!

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Apple Pie In An Apple – Part 2

10 Apr

http://www.foodoutsidethebox.com

This post is related to Apple Pie In The Apple on my blog in February. I found another recipe online yesterday, and after trying this idea myself, I’ve adapted the original “re-blogged” recipe, and feel obliged to add Part 2.

Check out this link for the other recipe I found. It’s got nice pictures, including the lattice crust, that you may find helpful.

I’ve mentioned previously I’m not much of a baker (mainly because I don’t have the patience to measure out lots of ingredients), therefore, hoped to find an easy pie dough recipe and referred to Michael Ruhlman’s ratios for Pie Dough. I’ve put a link of his book Ratio: The Simple Codes Behind the Craft of Everyday Cooking on My Tasty Store and there is also iPhone App  available for about $4.99. I think it’s worth it just for the convenience of having it if you’re a traveler who cooks while on vacation.

For a single crust:

  • 12 ounces Flour (350 grams)
  • 8 ounces Fat (I used Unsalted Butter, cut into small pieces; note:1 stick of Butter is 4 oz.)
  • 4 ounces Water (I added 1 ice cube to keep it chilled)

1/2 Teaspoon of Salt (Optional)

1 Tablespoon of Sugar (Optional)

Mix dry ingredients and Butter in a Food Processor until Butter is in Pea-sized pieces.

Slowly add in the Water until it starts to hold together , but work it as little as possible (you may not need all of the Water, depending on the humidity of your environment). Don’t worry if it’s not totally formed into a ball.

Dump it out onto a piece of plastic wrap, knead it a bit and shape into a flattened disk, wrap up the plastic disk and place it in the refrigerator for at least 20 minutes and up to a full day.

Once chilled, roll out on a floured surface and cut into strips for the lattice (you should count on chilling longer than 20 minutes if the temperature is warm and/or if the dough is very soft).

My tips/filling recipe are below:

  • 4 Apples
  • 4 Tablespoons Light Brown Sugar
  • 1 Teaspoon Pumpkin Pie Spice Blend (or Cinnamon)
  • 2 Tablespoons Unsalted Butter (Optional)
  1. I figured out that you should not try to make the lattice directly on top of the apple (it’s too hard to get it looking nice). Make it on the counter and then place it on top of the apple. Leave a little space in the lattice for steam to get through.
  2. I also dotted the top of the apple with a little butter for extra flavor which you can see in the photo above (optional but delicious!)
  3. I used Pumpkin Pie Spice in lieu of Cinnamon
  4. I used 4 Apples, not 5-6 as in the original recipe I re-blogged, and there was plenty of filling for the apples.
  5. I used a Tablespoon of Light Brown Sugar per Apple in lieu of 1 Tablespoon of Brown Sugar and 1/4 Cup White Sugar (since I prefer the flavor of Brown Sugar)
  6. I used a round metal Teaspoon measure to scoop out the Apple.
  7. I tried setting the Apples on the top slice of the Apple (that is cut off the top) as a base…it helped stabilize 3 of the apples but the 4th one slide off during the baking process. Not sure I’d do that again, unless the top slice was a little thicker, or maybe I’d cut a bigger hole in it for the base of the apple to sit in.
  8. I’m not crazy about covering them with aluminum foil and will be test without next time. I felt it took too long for the crust to brown.

I think this concept would work equally well if you wanted a short cut and topped the Apple with some nutty Granola instead of a crust. If you try it, please share your tips or ideas. Would love to hear them!

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Deconstructed Pork Tamale from Bocanova

8 Apr

It takes a creative chef to turn a Tamale, or anything for that matter, into something memorable. This dish definitely hit the mark! Imagine the inside of a delicious, homemade, authentic Tamale with stoneground Masa, slowly cooked Pork shoulder, seasoned with Onions, Garlic, Cumin, and Mexican Oregano, maybe some Epazote or Cilantro. But then, don’t hide all those delicious ingredients inside the Husk.

Instead, layer the Husk, Tomatillo sauce, Masa (think of a round slice of Polenta, but with more texture than a traditional Masa since this one had bits of corn kernels added), and Pork that has been cooked a long time so it melts in your mouth (think of Confit), then garnish with some Guacamole, Queso Blanco, Micro-greens and Red Bell Pepper. This modern and elegant dish would work well for a dinner party too. The other photo here is a Crab Pozole…also delicious!

Bocanova’s Executive/Proprieter Chef Rick Hackett provides an ever-changing Pan-American menu for brunch, lunch and dinner, including many great options for Vegetarians. The restaurant  is located on the waterfront at Jack London Square in Oakland, CA.  I highly recommend Bocanova!

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A Seasonal Vegetarian Antipasti Platter

11 Mar

Whenever I think of an Antipasti platter, I think of various cured meats, such as Prosciutto, Salami, Sopresatta, and Bresaola. The one pictured here, from Peter Lowell’s Restaurant in Sebastopol (West County Sonoma) was all Vegetarian and I didn’t miss the meat one bit! I’m definitely going to be ordering it again.

This one included Grilled Radicchio with Balsamic Vinegar (I think it was White Balsamic), a head of Roasted Garlic, a small slice of Frittata, Roasted Potato sprinkled with some Parmesan, Roasted Beets, Bosc Pear slices, a Mustard Greens Pesto (delicious!) and Kalamata Tapenade with Kumquat (a very nice creative twist!), Olives (including Castelvestrano which are one of my favorites), Caperberries and a couple of Pickled Red Chiles, Brie, Crostini, a bit of fresh, lightly dressed Kale, Curly Endive and Watermelon Radish.

I recommend trying to put together your own Vegetarian Antipasti–I think you’ll love it!

And of course, if you’re in the area, visit Peter Lowell’s…it’s one of the best places in town (open 7 days a weeks for breakfast, lunch and dinner).

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Spring Asparagus Has Arrived!

10 Mar

Artwork courtesy of Krank Press

I’m getting hungry reading recipes online and thought why not share them? They sounded especially appetizing to me! You might also be interested to know that Asparagus is one of the “Clean 15” (lowest in pesticide) and not one of the “Dirty Dozen”. Organics are best, for many reasons, but I know they are not available or affordable all the time, so if you’d like, you can refer to EWG’s Guide to Pesticides in Produce.

Spring Asparagus and Bacon Hash (tasty for any time of day…Pancetta would also be a nice option)

Spring Asparagus Salad (or roasted, with a Lemony Vinaigrette and Capers would be great too)

Chicken and Asparagus Rolls

Asparagus and Gruyere Tart (perfect for an Easter Brunch!)

Chopped Spring Salad with Asparagus and Peas (I’d probably add some toasted Almonds or sliced or quartered Radishes for a pop of color, or maybe Tofu or White Beans to make it into an main course)

Do you have a favorite Asparagus recipe to share?

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Apple Pie In The Apple

1 Mar
1

1

I have not “re-blogged” before so I’m not sure what this post will look like on my blog–I’m testing it out with this one.

I think I will try the recipe myself over the weekend. Seems like a great idea to me!

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Crab Louie Salad and Spud Point Marina

20 Feb

There is nothing like freshly cooked Dungeness Crab, dipped in garlic butter! I also like to make a second dipping sauce from Mayonnaise, Lemon Juice and some Curry Powder. The flavors pair very well with the Crab and a simple shaved Fennel & Apple salad (tossed with Extra Virgin Olive Oil, Lemon Juice, Salt & Pepper), along with some crusty bread, can’t be beat. By the way, family members, please note for my “Last Supper”!

We wanted to cook up some live Dungeness Crab for dinner a few weekends ago, so took a drive out to Spud Point Marina in Bodega Bay in Northern California. It’s just a few minutes north of Lucas Wharf. Lucky for us, Seafood Watch considers this type of crab sustainable and Paisano Brothers Fisheries had a holding tank full of them–being well into the season, we were surprised by the large size of 2 1/2 to 3 lbs. It’s a good idea to take an ice chest since they only have plastic garbage bags, which are easily punctured by their claws, making your trunk wet and possibly having them escape!

If you’re not up for cooking them yourself, Spud Point Crab Company is across from the Marina and serves Crab sandwiches and Clam Chowder, among other things.

We had plenty of leftover Crab, so I made a salad with a “Louie” style dressing (including Mayo, Sweet Pickle Relish, Ketchup, Lemon Juice, Chopped Capers).

Hopefully, we’ll do this again at least one more time this year! The season begins in Mid-November (perfect for a pre-Thanksgiving meal) and runs to June, but it’s best to get them in the winter months. Do you have a favorite Crab recipe to share?

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Valentine’s Day Cocktails

12 Feb

I love idea of serving a cocktail with a Pink blush on Valentine’s Day. Here are a few ideas…plus one  (not Pink) with Chocolate–yum!

“Posmo” (a spin-off of the classic Cosmopolitan):

  • 1.5 Oz. Vodka
  • 1/2 Oz Cointreau (or Triple Sec)
  • Juice of 1/2 Lime (before cutting, slice some off a piece of zest for garnish)
  • 1.5 Oz. Pomegranate Juice

(Optional: rim the glass by rubbing the cut Lime on the edge and dip into sugar)

Cherry Lemon Drop:

  • 1.5 Oz. Vodka
  • 1/2 Oz. simple syrup (I like to make mine from Agave Nectar — I make it in a shot glass by filling it with water and about 1 teaspoon of Agave)
  • Juice of 1 Meyer Lemon (use 1 1/2 if you like your drinks tart, like I do)
  • 1.5 Oz. Cherry Juice

(Optional: rim the glass by rubbing the cut Lemon on the edge and dip into sugar)

Raspberry Lemon Drop:

  • 1.5 Oz. Vodka
  • 1/2 Oz. simple syrup (I like to make mine from Agave Nectar — I make it in a shot glass by filling it with water and about 1 teaspoon of Agave)
  • Juice of 1 Meyer Lemon (use 1 1/2 if you like your drinks tart, like I do)
  • Muddle about 5 raspberries (fresh or frozen) in the shaker before pouring in the ice and liquids

(Optional: rim the glass by rubbing the cut Lemon on the edge and dip into sugar)

Chocolate Martini:

1 oz. Godiva Chocolate Liqueur

1 oz. Vodka

(Optional: add a splash of Creme de Cacao or Half and Half, and rim the glass with cocoa powder and sugar)

For all of these Martinis, pour ingredients into a shaker with ice, shake and strain into a Martini glass. Of course, you could serve them over ice, if you prefer.

Blood Orange Margarita:

  • 1 Oz. Tequila (preferably Silver)
  • 1/2 Oz. Cointreau (or Triple Sec)
  • Juice of 1 Blood Orange
  • Juice of 1/2 Lime

Pink Grapefruit Margarita (adapted from Sunset Magazine):

3 parts freshly squeezed Ruby Grapefruit Juice, 2 parts Tequila, 1 part Cointreau (or Triple Sec)

If you use 1 Oz. of Tequila per serving, it’s easy to adapt it for as many servings as you need. This is one of my favorites!

For the Margaritas, pour ingredients into a shaker, blend and serve on the rocks. Salt or Sugar Rim optional. You could also mix some spice into the salt by mixing it into a mortar with pestle. I have tried Aleppo Pepper, which is quite mild (and delicious on eggs too!), and Aji Amarillo , a bit hotter (from Crescent Moon Farm via the Sebastopol, CA farmer’s market).

The photo is a Purple Basil Lemon Drop. In lieu of adding Cherry Juice to the Lemon Drop recipe above, muddle about 10 small leaves of Purple Basil into your mixing glass. Shake up your drink and strain it into your glasses. It will be a lovely Lavender color (although in this photo, it appears more Pink). Not quite as appropriate for Valentine’s Day, but equally refreshing!

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