So as you all know i am a pescatarian and eat no meat but only Seafood. There are days where I am just not feeling like making Seafood. This was one of those days, or rather the other day I was not feeling like I was in a cooking mood! So i gathered the stuff for Jambalaya. Normally it calls for some sort of Sausage or Shrimp. In this case, I was not interested in using Seafood so i grabbed the tofu! Here is how you do it:
1 lb extra-firm tofu, frozen and defrosted
1 lg. onion, chopped
1 bell pepper, chopped (green and/or red)
2 ribs celery, chopped
3 cloves garlic, chopped
1 cup white rice
1 lg. can diced tomatoes (28 ounces)
1/2 cup tomato juice or water
2 1/2 tsp chili powder (may use part chipotle chili powder)
1 tsp salt
1 tsp thyme
1/2 tsp Liquid Smoke seasoning (optional)
red (cayenne) and black pepper to taste
Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.
Oil or spray a large, non-stick pot with a light coating of olive oil. Over medium-high heat, saute onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice is done and liquid is absorbed.
This makes about 4-6 servings. Once you’ve had this recipe, you’ll do like I do and keep a package of tofu in the freezer at all times!
Note: You can do this with brown rice, but it takes about twice as long to cook and requires at least a cup more liquid. And, to tell you the truth, it doesn’t taste as good. But feel free to try it that way.
Thursday, June 24, 2010
Blackened Catfish
Here is a favorite of mine! Not only are the flavors amazing, but Catfish is my all time favorite fish! Keep in mind, if Cat Fish is not one that you like, you can do this with any fish and even with Chicken! It can be a very versatile way to give your food a great flavor! So here is all that you will need folks:
1 tbsp. paprika
1 tsp. onion powder
1 tsp. cayenne
3/4 tsp. black pepper
1/2 tsp. oregano
4 catfish fillets
1/2 c. melted butter
Lemon wedges
Salt to taste
1 tsp. garlic powder
3/4 tsp. white pepper
1/2 tsp. thyme
1 tsp. onion powder
1 tsp. cayenne
3/4 tsp. black pepper
1/2 tsp. oregano
4 catfish fillets
1/2 c. melted butter
Lemon wedges
Salt to taste
1 tsp. garlic powder
3/4 tsp. white pepper
1/2 tsp. thyme
Preheat large heavy skillet until very hot.
Combine paprika, salt, onion and garlic powders, cayenne, peppers, thyme and oregano in a small bowl.
Dip fillets in melted butter, then in seasoning mixture.
Place in hot skillet (Cast Iron) and cook 2 to 3 minutes per side until blackened. Serve with a squeeze of fresh lemon. Serves 4.
Friday, June 18, 2010
Coconut Seafood Chop Suey, With Italian Herb White Rice!!!
So I didn't get the chance to do this last night as after I ate this I fell into a food coma! For those of you that love Seafood, this is one for the books! OK so here is all that you will need for this one!
Seafood:
Make sure you clean all of the following really well!!!
Squid
Shrimp
Clams
Crab
Muscles
Scallops
Long Grain White Rice
Seasonings:
Add to taste for all that are listed!
Salt
Butter
Extra Virgin Olive Oil (EVOO)
Garlic Powder
Onion Powder
Black Pepper
Mrs. Dash Fiesta Lime
Crushed Red Peppers
Italian Herb Mix
Coconut Cream
Sweetened Condensed Milk
1 Large Can La Choy Chop Suey Vegetables
1 can Bamboo Shoots
OK, so I would start with your rice as it takes the longest to cook. Start with preheating a large skillet with EVOO in the pan. Add your plain white rice to the preheated Skillet. You want a light golden color over the rice! As for the amount of rice you want to use one part Rice and 2 and 1/4 parts water or broth. In this recipe we will stay with water. Now that the water is added you can add your Salt, Garlic and Onion Powders and Italian Herb Blend to the rice now and bring it all to a boil. Then cover and reduce heat to low for about 25 minutes. Whatever you do, DO NOT UNCOVER THE RICE PERIOD! After 25 Minutes fluff with a fork and taste to make sure it is well cooked.
Now for the seafood. You will want to start with another skillet. Preheat this skillet with EVOO and Butter together! Once it is nice and hot add your Seafood Mix to the pan and when you add your mix to the skillet, this is when you want to season it with the Mrs. Dash fiesta lime, salt, black pepper, and crushed red peppers. Continue to cook and stir your seafood mix occasionally till a light golden color. At this point you can now add your Chop Suey Vegetables and Bamboo Shoots. Cook till all tender to taste. Now you can add the coconut cream, and sweetened condensed milk. This is all to your taste there is no exact amount to this. Reduce the heat and simmer for 10 minutes till sauce reduces slightly! Add more Crushed Red Pepper if you want it just a bit spicier or a lot spicier! Serve over a bed of the Rice we just made together and enjoy! As always.........
Let Your Taste Buds Guide you and Happy Cooking!
Seafood:
Make sure you clean all of the following really well!!!
Squid
Shrimp
Clams
Crab
Muscles
Scallops
Long Grain White Rice
Seasonings:
Add to taste for all that are listed!
Salt
Butter
Extra Virgin Olive Oil (EVOO)
Garlic Powder
Onion Powder
Black Pepper
Mrs. Dash Fiesta Lime
Crushed Red Peppers
Italian Herb Mix
Coconut Cream
Sweetened Condensed Milk
1 Large Can La Choy Chop Suey Vegetables
1 can Bamboo Shoots
OK, so I would start with your rice as it takes the longest to cook. Start with preheating a large skillet with EVOO in the pan. Add your plain white rice to the preheated Skillet. You want a light golden color over the rice! As for the amount of rice you want to use one part Rice and 2 and 1/4 parts water or broth. In this recipe we will stay with water. Now that the water is added you can add your Salt, Garlic and Onion Powders and Italian Herb Blend to the rice now and bring it all to a boil. Then cover and reduce heat to low for about 25 minutes. Whatever you do, DO NOT UNCOVER THE RICE PERIOD! After 25 Minutes fluff with a fork and taste to make sure it is well cooked.
Now for the seafood. You will want to start with another skillet. Preheat this skillet with EVOO and Butter together! Once it is nice and hot add your Seafood Mix to the pan and when you add your mix to the skillet, this is when you want to season it with the Mrs. Dash fiesta lime, salt, black pepper, and crushed red peppers. Continue to cook and stir your seafood mix occasionally till a light golden color. At this point you can now add your Chop Suey Vegetables and Bamboo Shoots. Cook till all tender to taste. Now you can add the coconut cream, and sweetened condensed milk. This is all to your taste there is no exact amount to this. Reduce the heat and simmer for 10 minutes till sauce reduces slightly! Add more Crushed Red Pepper if you want it just a bit spicier or a lot spicier! Serve over a bed of the Rice we just made together and enjoy! As always.........
Let Your Taste Buds Guide you and Happy Cooking!
6 Cheese Mac and Cheese! (By Request for Rennee)
OK so here is the recipe for my Fathers infamous Mac and Cheese! I hope you all will enjoy it as much as I do! I hope it can bring you great times and wonderful memories as it does for me and my father who passed away 11/11/1993 when I was only 11. He was not like most men and enjoyed being in the Kitchen which is why I think I love it so much! I share the same love of food that my father did and we are not afraid to try new things!
Pasta:
250g dried pasta (elbow macaroni/ penne /rigatoni)
Salt
Water
Cheese sauce:
3 tbsp olive oil
1 medium onion, chopped
3-4 cloves of garlic, minced
1 tsp chili flakes/red chili powder
2 tbsp all purpose flour
2 cups/500ml Cups milk
1oz/25g Blue cheese (you could use more, I ran out of it)
10z/50g Goat’s cheese (mine had added herbs)
2oz./50g Smoked Gouda
2oz./50g Colby cheddar
20z./50g Sharp cheddar
Salt and pepper to taste
Sage, toasted breadcrumb and Parmesan crust:
2 oz./50g Parmesan
½ cup Bread crumbs, lightly toasted for 1-2 minutes.(sometimes, I add 1
tbsp butter)
5-6 sage leaves, chopped (you can sub it with your fave herb as well)
1. In a large pot, boil the pasta till just about done or al dente.
Drain. Set aside.
2. In a saucepan heat the 2 tbsp of the oil and then saute the
onions for 3 minutes. Add the garlic. Continue to saute until the onions
are translucent, 2 more minutes.
3. Add in the remaining 1 tbsp of olive oil and add in the flour and
stir till all the oil has been absorbed.
4. Whisk in the milk, a little at a time, until all the milk has
been incorporated and the sauce is thick enough to coat a spoon. Stir
frequently for about 5 minutes.
5. Stir in the cheeses until uniformly blended.
6. Toss the pasta in the cheese sauce and add salt and pepper as
desired.
7. Toss the Parmesan, sage and breadcrumb together for the crust
topping.
8. Transfer this to a buttered glass baking dish or a gratin dish
and top it with the bread crumb mixture.
9. Bake it in a preheated oven at 375F/190C for 30 minutes or until
topping is golden brown in colour.
10. Let it sit for 5 minutes before serving.
Let Your Taste Buds Guide You and Happy Cooking!
Pasta:
250g dried pasta (elbow macaroni/ penne /rigatoni)
Salt
Water
Cheese sauce:
3 tbsp olive oil
1 medium onion, chopped
3-4 cloves of garlic, minced
1 tsp chili flakes/red chili powder
2 tbsp all purpose flour
2 cups/500ml Cups milk
1oz/25g Blue cheese (you could use more, I ran out of it)
10z/50g Goat’s cheese (mine had added herbs)
2oz./50g Smoked Gouda
2oz./50g Colby cheddar
20z./50g Sharp cheddar
Salt and pepper to taste
Sage, toasted breadcrumb and Parmesan crust:
2 oz./50g Parmesan
½ cup Bread crumbs, lightly toasted for 1-2 minutes.(sometimes, I add 1
tbsp butter)
5-6 sage leaves, chopped (you can sub it with your fave herb as well)
1. In a large pot, boil the pasta till just about done or al dente.
Drain. Set aside.
2. In a saucepan heat the 2 tbsp of the oil and then saute the
onions for 3 minutes. Add the garlic. Continue to saute until the onions
are translucent, 2 more minutes.
3. Add in the remaining 1 tbsp of olive oil and add in the flour and
stir till all the oil has been absorbed.
4. Whisk in the milk, a little at a time, until all the milk has
been incorporated and the sauce is thick enough to coat a spoon. Stir
frequently for about 5 minutes.
5. Stir in the cheeses until uniformly blended.
6. Toss the pasta in the cheese sauce and add salt and pepper as
desired.
7. Toss the Parmesan, sage and breadcrumb together for the crust
topping.
8. Transfer this to a buttered glass baking dish or a gratin dish
and top it with the bread crumb mixture.
9. Bake it in a preheated oven at 375F/190C for 30 minutes or until
topping is golden brown in colour.
10. Let it sit for 5 minutes before serving.
Let Your Taste Buds Guide You and Happy Cooking!
Sunday, June 13, 2010
Brisket Baby!!!
Ok so as I mentioned i am a Pescatarian, but I must say that my Husband and friends are not! Well most of them anyway. So I have a BBQ to go to and I have been asked to make my infamous Brisket for the event, so here i am cooking and it is after 2 am. Well in any case the reason of this is to share my cooking with all of you so here we go!!!
Marbeling in the meat is an important factor when you are shopping for a good Brisket. You want good looking marbeling through out and don't be afraid of the fat on the underside of the Beef! You DO NOT want to trim this off till later TRUST ME!!! Now what you cook the meat in is also very important. I never recommend to use glass cookware unless you are baking. A metal baking pan is a good start, but I prefer to use an Extra Large Cast Iron Skillet! Works great at evenly distributing the heat.
Now for some of the secrets i use at cooking it! Before I cook it, I slice it in pieces about a 1/4 inch thick. Yes folks, slice it! Now the most commonly made mistake is how you season it! I never measure how much of all the seasonings I use because it is all to taste! So below is the list of all the seasonings i use:
Mrs. Dash Lemon Pepper
Garlic Powder
Onion Powder
Dried Parsley Flakes
Italian Seasoning Blend
Crushed Red Pepper
Black Pepper
Salt
Dont be stingy with the seasonings aka the Dry Rub!
OK kids now this is how I do it!
Preheat your oven to 375 Degrees F. Keep in mind that the average rule of thumb for cooking your Brisket in the oven is for every 3 & 1/2 LBS of Beef Brisket you will want to cook for 1 Hour! The end result you are shooting for in most cases is a fork tender brisket, preferably with a gravy created from the braising and meat juices. Cooking times and temperatures for beef brisket will vary according to the beef brisket recipe you are preparing. In most cases, brisket is braised, or cooked slowly at a low temperature with some moisture. The reason brisket is cooked by braising is to break down the meat’s collagen which helps develop your sauce while also coaxing out the most flavor from your meat.
I start with a thin coating of Extra Virgin Olive Oil on the bottom of the Cast Iron Skillet. Now I layer the slices of the Beef in the Skillet. After you have layered them all in the pan you will want to cover it with foil! Now you are ready to put your beef in the oven. Once it is in, sit back and enjoy the aroma as it fills your entire kitchen! Serve with your favorite side dishes like baked beans, cole slaw, maybe even some corn on the cob! Well folks that is all for today and I hope you enjoy! As always,
Let Your Taste Buds Guide You and Happy Cooking!!!
Marbeling in the meat is an important factor when you are shopping for a good Brisket. You want good looking marbeling through out and don't be afraid of the fat on the underside of the Beef! You DO NOT want to trim this off till later TRUST ME!!! Now what you cook the meat in is also very important. I never recommend to use glass cookware unless you are baking. A metal baking pan is a good start, but I prefer to use an Extra Large Cast Iron Skillet! Works great at evenly distributing the heat.
Now for some of the secrets i use at cooking it! Before I cook it, I slice it in pieces about a 1/4 inch thick. Yes folks, slice it! Now the most commonly made mistake is how you season it! I never measure how much of all the seasonings I use because it is all to taste! So below is the list of all the seasonings i use:
Mrs. Dash Lemon Pepper
Garlic Powder
Onion Powder
Dried Parsley Flakes
Italian Seasoning Blend
Crushed Red Pepper
Black Pepper
Salt
Dont be stingy with the seasonings aka the Dry Rub!
OK kids now this is how I do it!
Preheat your oven to 375 Degrees F. Keep in mind that the average rule of thumb for cooking your Brisket in the oven is for every 3 & 1/2 LBS of Beef Brisket you will want to cook for 1 Hour! The end result you are shooting for in most cases is a fork tender brisket, preferably with a gravy created from the braising and meat juices. Cooking times and temperatures for beef brisket will vary according to the beef brisket recipe you are preparing. In most cases, brisket is braised, or cooked slowly at a low temperature with some moisture. The reason brisket is cooked by braising is to break down the meat’s collagen which helps develop your sauce while also coaxing out the most flavor from your meat.
I start with a thin coating of Extra Virgin Olive Oil on the bottom of the Cast Iron Skillet. Now I layer the slices of the Beef in the Skillet. After you have layered them all in the pan you will want to cover it with foil! Now you are ready to put your beef in the oven. Once it is in, sit back and enjoy the aroma as it fills your entire kitchen! Serve with your favorite side dishes like baked beans, cole slaw, maybe even some corn on the cob! Well folks that is all for today and I hope you enjoy! As always,
Let Your Taste Buds Guide You and Happy Cooking!!!
Saturday, June 12, 2010
Surpise for the Hubby! ~~Tempura Fried Calamari~~
Ok everyone, this one is tricky at the best of times! First and foremost, you must clean them WELL! If you do not know how or need a refresher on how to properly clean your Squid, please refer to the link below to watch the video of how to do so!
http://www.youtube.com/watch?v=SPl1e31O9-U
FYI the Squid this guy is working with is HUGE! You wont want to work with something this big!
Now that you have them all clean and ready to go, lets start by cutting the rings. Depending on how think or thin you want them is your call. I like to cut mine at least a 1/2 inch think. After you have them all cut up I like to place them in a collindar to drain all and any excess water from cleaning them. Another option is to pat them dry with some paper towels. After they are dry I like to seaon them lightly before they go into the batter. I use Garlic Powder, Onion Powder, Salt and Black Pepper. Don't go over board here, you just want a light coating. Next step is the Batter.
OK kids, so here is how you make a Tempura Batter!
2 1/4 c. all purpose flour
1/4 tsp. salt
4 1/2 tsp. baking powder
2 tbsp. granulated sugar
2 eggs
1 3/4 c. milk
1 tbsp. melted butter
In a medium Mixing Bowl, Beat eggs, mix in milk and melted butter. In a second Medium Mixing Bowl, Combine flour, salt, baking powder and sugar. Stir into egg mixture. Mix until smooth.
Now that you batter is ready you will want to heat your oil to at least 350 degrees F. If you do not have a thermomitor, another good way to determine if the oil is ready is to take a fork or spoon and dip it into the batter and allow a drop or two to fall into the oil. If it looks like it starts to fry the batter chances are that you are ready to start frying!
So what you will want to do now is to dip your cut calamari rings into the batter. Don't try to do all of it at once. I do about a quarter of it at a time so that there is enough space to coat with the batter and for frying. Dip in your batter a few times till it is well coated. Slowly and carfully place your battered Calamari into the hot oil and fry for 3-5 Minutes or till they are golden brown. Place is a collindar to drain excess oil. Serve with your choice of dipping sauce like a marinara sauce or create your own. I like to make a creamy Shallot and Horseradish sauce. Also remember Lemon and even Lime are great to squeeze over this right before you eat! and remember:
Let your Taste Buds Guide You and Happy Cooking!!!
http://www.youtube.com/watch?v=SPl1e31O9-U
FYI the Squid this guy is working with is HUGE! You wont want to work with something this big!
Now that you have them all clean and ready to go, lets start by cutting the rings. Depending on how think or thin you want them is your call. I like to cut mine at least a 1/2 inch think. After you have them all cut up I like to place them in a collindar to drain all and any excess water from cleaning them. Another option is to pat them dry with some paper towels. After they are dry I like to seaon them lightly before they go into the batter. I use Garlic Powder, Onion Powder, Salt and Black Pepper. Don't go over board here, you just want a light coating. Next step is the Batter.
OK kids, so here is how you make a Tempura Batter!
2 1/4 c. all purpose flour
1/4 tsp. salt
4 1/2 tsp. baking powder
2 tbsp. granulated sugar
2 eggs
1 3/4 c. milk
1 tbsp. melted butter
In a medium Mixing Bowl, Beat eggs, mix in milk and melted butter. In a second Medium Mixing Bowl, Combine flour, salt, baking powder and sugar. Stir into egg mixture. Mix until smooth.
Now that you batter is ready you will want to heat your oil to at least 350 degrees F. If you do not have a thermomitor, another good way to determine if the oil is ready is to take a fork or spoon and dip it into the batter and allow a drop or two to fall into the oil. If it looks like it starts to fry the batter chances are that you are ready to start frying!
So what you will want to do now is to dip your cut calamari rings into the batter. Don't try to do all of it at once. I do about a quarter of it at a time so that there is enough space to coat with the batter and for frying. Dip in your batter a few times till it is well coated. Slowly and carfully place your battered Calamari into the hot oil and fry for 3-5 Minutes or till they are golden brown. Place is a collindar to drain excess oil. Serve with your choice of dipping sauce like a marinara sauce or create your own. I like to make a creamy Shallot and Horseradish sauce. Also remember Lemon and even Lime are great to squeeze over this right before you eat! and remember:
Let your Taste Buds Guide You and Happy Cooking!!!
Thursday, June 10, 2010
Ahi Tuna W/ Sauteed mushrooms & Organic Baby Spinach Topped with Feta
OK so here is the first official Meal Entry! This dinner was so amazing I actually surprised my self with this one. I went to my neighborhood Fresh and Easy to find something for dinner. As I am walking through the seafood I see the Ahi Tuna Steaks. I grab a pack of 2 and decide I need to find a vegetable to go with it. I pass many types of vegetables and decide i want mushrooms and just as i am turning to continue looking i instinctively reach for organic baby spinach. So to start i heated Extra Virgin Olive Oil (EVOO) and Real Unsalted Butter in a large skillet till butter was melted. Then added the 2 Tuna Steaks and seared each side till a golden brown. After they seemed golden enough i then added the Sliced button mushrooms and organic baby spinach. I added salt, black pepper, garlic powder, onion powder and crushed red pepper flakes to taste. Allow to sautee for about 20 min on a medium heat or till mushrooms are tender and spinach is wilted. Once you plate this dish top with Feta Crumbles and ENJOY! Also consder for a starch some steamed white rice. Below are the ingredients for this dish if you would like to try this in your kitchen.
Let your taste buds guide you and Happy Cooking!
Ezykiel Ciels
Ingridients:
(2) Ahi Tuna Steaks
(1) Package Button Mushrooms
(1) Package Organic Baby Spinach
(3) TS EVOO
(3) TS Real Unsalted Butter
1/4 cup Feta Cheese Crumbles
Salt
Black Pepper
Onion Powder
Garlic Powder
Crushed Red Pepper Flakes
Let your taste buds guide you and Happy Cooking!
Ezykiel Ciels
Ingridients:
(2) Ahi Tuna Steaks
(1) Package Button Mushrooms
(1) Package Organic Baby Spinach
(3) TS EVOO
(3) TS Real Unsalted Butter
1/4 cup Feta Cheese Crumbles
Salt
Black Pepper
Onion Powder
Garlic Powder
Crushed Red Pepper Flakes
Thursday, June 3, 2010
The Start
So I have decided to blog about my adventures if you will in the Kitchen. I will give you a brief overview of my backround in a kitchen. To start off I must tell you that I was practically raised in a kitchen. I come from a Latino Family and growing up I spent a lot of time in the Kitchen with my Grandmother! As I got older i also started to spend time at the restaurant that my Mother worked at. I would walk around the kitchen watching the cooks asking why is it done that way or why it took as long to cook or why it did not cook longer. I then continued my love for cooking in my own kitchen creating meals with items that one would never consider and still do to this day. I attended culinary school for 2 years to further my education in the kitchen. I hope that you will find some new and exciting ideas and yes even recipes to try in your own kitchen. I will be trying all sorts of cuisines, so there will not be just one style. Lots of new flavors and ingredients will be used! My very good friend will also be doing something similar, however he will be focusing on his passion of baking. You will soon find new and exciting deserts from him as well. Please let us know what you think and enjoy!!!
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