Recently I was at a time share with my family and I had brought a couple of items with me to play around with. These items were Lamb chops (about 1 1/2 inches thick), Freeze Dried Corn (I got from the spice house in Chicago), Mixed Greens, Cherry Tomatoes, Shredded Carrots, Dark Chili Powder, Chili flakes, and a great Mesquite seasoning I got from Chef Julius Russell. Oh yeah I forgot to mention that I made a nice homemade Balsamic Vinaigrette too.Well to say the least I came up with something worth telling.
Rub the Lamb chops with Olive Oil, season them with Chili powder and Granulated Garlic, and let them sit while you prepare the remaining items.
Take the Cherry Tomatoes and slice them in half then put them in a bowl, season with red chili flakes and olive oil and let sit. In another bowl put freeze dried corn and the shredded carrots and set aside.
Get a nice sturdy pan cast iron skillet if you have one and heat on medium high heat. Take the Lamb Chops and season with salt and pepper liberally. Add oil to the pan, let the oil heat up, once heated add the Chops (you should hear a nice sizzle) and let cook for about 4 mins per side (your chops will be medium rare - medium). Once done set aside to rest.
Take the bowl that you have the Carrots and Freeze Dried Corn in and add the Tomatoes. Once they are all in the same bowl take a little olive oil, salt and pepper and toss till all coated.
Get your Mixed Greens and toss them in your own Balsamic Vinaigrette and place in the middle of your plate, on top of that place your Chops and Garnish with your Corn salad. Trust me when you taste this you wont be mad at all, and you can them share this recipe with your friends
Friday
Good Looking Food
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| Merquen Spiced Garbonzo Bean Fish Chowder |
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| Scales of Justice Carving |
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| Andouille Sausage, Sauteed Veg & Garlic whipped Potatoes |
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| Chef Julius' Mango Jerk Chicken |
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| Bacon Provalone Cheese Burger w/Caramelized Onions on top of a bed Mixed Greens |
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| Braised Chili Chicken Crustini's topped with an Avocado Mousse |
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| Fruit Display |
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| Homemade Banana Pudding (my secret weapon) |
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| Oven Fried Chicken (the healthy way) |
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| Fruit Display |
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| Fruit Display |
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| Vegitarian Dish Indian Spiced Rice with Roasted Carrots, Asparagus, Sauteed Onions |
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| Homemade Calzone w/Spanish Seasoned Beef, Garlic Sauteed Spinach, Carrot Puree, & Carmelized Shallots |
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| Fruit Display |
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| Pork Tenderloin w/Rice Pilaf & Fresh Sauteed Spinach |
Monday
Fruit Preserved In Your Favorite Wine
If you are working with a Swing Top Jar then you close it all the way and you are ready for storage.
You want this to sit in a cool dark place until the sugar dissolves, maybe about 2 weeks or so... Once that's done you have a nice addition for Sangria, or even a dessert. or if you like you can drink it on its own or mix it with ice and blend it to have a great frozen drink.
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| STRAWBERRIES IN VODKA AND MOSCATO |
Sangria has become a very popular beverage and its very simple to make. All you need is fresh fruit simple syrup a nice wine and a touch of hard alcohol, and there your have it... sangria!
I've made this at many different parties and gatherings and its been a great conversation drink.
So now that you have some idea what sangria is all about I'm going to let you in on something I do to give a great touch to this great drink and desserts as well.
Alcohol Preserved Fruit
Fresh Fruit (any fruit of your choice except ones like bananas, berries work the best)
Fresh Fruit (any fruit of your choice except ones like bananas, berries work the best)
Wine
Alcohol
Sugar
First things first, get a jar with a lid (a new clean lid that has not been used before) and sterilize it in gently boiling water. ***Important Note: place a wire rack on the bottom of the pot so the jars do not break.*** Once that's done take your fruit and clean it well and fill the jar. When you've reached maximum capacity then you pour in the sugar, a little bit less than a 1/4 of the jar. Tap the jar to let any of the bubbles out, then place the lid on the top.
If you are working with a Swing Top Jar then you close it all the way and you are ready for storage.If you are working with a Mason Jar then you place the inner lid on top of the jar and and screw the outer ring on till tight, but loosen it by one turn. You will then take the jar and place it in a pot with simmering water until the lid pulls in and does not pop up when you press it down. Once that has happened you will then grab the jar with a pair of rubber ended tongs and remove from the water to a dry towel. Twist the lid closed let cool and there you have it.
You want this to sit in a cool dark place until the sugar dissolves, maybe about 2 weeks or so... Once that's done you have a nice addition for Sangria, or even a dessert. or if you like you can drink it on its own or mix it with ice and blend it to have a great frozen drink.
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| There are countless numbers of frozen drinks you can create with fresh fruit |
Wednesday
Garlic Oil
A great addition to the food that you cook is the oil you cook it in. I have been making my own garlic oil lately and it just adds that extra flare to the food that I make.
Olive Oil - 1 pint
You just take a nice grade of olive oil and two heads of garlic and bring it to a simmer or soft boil. Let it cook for about 30 minutes then turn it off. Let it cool then strain the oil from the garlic and there you have it. DON'T THROW THE GARLIC AWAY. You can use that for anything you like to add garlic to, just mash it up and you are good to go!
Olive Oil - 1 pint
Garlic - 2 heads (the whole ball of garlic)
You just take a nice grade of olive oil and two heads of garlic and bring it to a simmer or soft boil. Let it cook for about 30 minutes then turn it off. Let it cool then strain the oil from the garlic and there you have it. DON'T THROW THE GARLIC AWAY. You can use that for anything you like to add garlic to, just mash it up and you are good to go!Meatless Tacos
Meatless Tacos
Rice (Long grain) cooked, season the water with salt, chili powder, cumin, and granulated garlic
Onions sliced
Green peppers sliced
Cheese (Mexican variety is always good. Queso Quesadilla, Chihuahua, and Manchego are a few of my favorites)
Sour Cream
Romaine lettuce or any other variety
Tomatoes
Rice: measure your rice out at a 2:1 ratio, 2 parts water or stock to 1 part rice. Season the water and bring to a boil, when boiling add the rice. Let it come back to a slight boil the turn down to simmer and cover. my rule of thumb is when your rice begins to form holes you are just about there, you don't want to cook it till the liquid is all the way evaporated because you will over cook it. Try a little bit and if it still has a little bite left but not crunchy you're done. If it seems to be getting a little on the mushy side take it a spread it out on a pan to cool.
While your rice is cooking you will take the Onions and Green Peppers and saute them in olive oil. Take a pan and heat it to medium high heat and add enough olive oil to coat the bottom of the pan. Remember the olive oil will spread as it heats up so don't go over board. once added to the pan season with a little salt and a little pepper. Cook it for about 7 minutes and taste to make sure its seasoned enough add salt if needed.
Build your Taco as you desire! I start with the cheese, topped with the rice, and then the veggies. Then take your tomatoes, lettuce and sour cream and cap your great meatless creation. You can also top this taco with guacamole, pico de gallo, or a nice chili sauce.
This is a great idea for those trying to get a nice filling taco without the meat!
Rice (Long grain) cooked, season the water with salt, chili powder, cumin, and granulated garlic
Onions sliced
Green peppers sliced
Cheese (Mexican variety is always good. Queso Quesadilla, Chihuahua, and Manchego are a few of my favorites)
Sour Cream
Romaine lettuce or any other variety
Tomatoes
Rice: measure your rice out at a 2:1 ratio, 2 parts water or stock to 1 part rice. Season the water and bring to a boil, when boiling add the rice. Let it come back to a slight boil the turn down to simmer and cover. my rule of thumb is when your rice begins to form holes you are just about there, you don't want to cook it till the liquid is all the way evaporated because you will over cook it. Try a little bit and if it still has a little bite left but not crunchy you're done. If it seems to be getting a little on the mushy side take it a spread it out on a pan to cool.
While your rice is cooking you will take the Onions and Green Peppers and saute them in olive oil. Take a pan and heat it to medium high heat and add enough olive oil to coat the bottom of the pan. Remember the olive oil will spread as it heats up so don't go over board. once added to the pan season with a little salt and a little pepper. Cook it for about 7 minutes and taste to make sure its seasoned enough add salt if needed.
Build your Taco as you desire! I start with the cheese, topped with the rice, and then the veggies. Then take your tomatoes, lettuce and sour cream and cap your great meatless creation. You can also top this taco with guacamole, pico de gallo, or a nice chili sauce.
This is a great idea for those trying to get a nice filling taco without the meat!
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