Saturday, June 28, 2008

Rosemary Beef Fillet

1 (3 1/2-lb) trimmed and tied center-cut beef tenderloin roast at room temperature
4 teaspoons kosher salt
1 teaspoon black pepper
2 garlic cloves, finely chopped
6 (3- to 4-inch) fresh rosemary sprigs
3 tablespoons extra-virgin olive oil

Put oven rack in middle position and preheat oven to 350°F.

Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.

Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.

Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board cover with foil and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.

Creamy Potato Salad with lemon and fresh herbs

I have added another potato salad recipe for those of you that are wanting something better than the standard potato salad everyone knows and loves. Out of all the potato salad recipes I have had this has to be one of my favorites.

3 pounds baby red potatoes
3 tablespoons unseasoned rice wine vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.

Apricot Glazed Spareribs

6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup Water
1 (12-ounce jar) Smucker’s Apricot Preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon Olive Oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt

In very large saucepan or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover. You can refrigerate the ribs if you will not be serving right away.

To prepare apricot glaze combine Smucker’s preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil for 1 minute. Cover and refrigerate apricot glaze.

Prior to serving heat your grill and place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking. This will caramelize your glaze and also add some of that grilled flavor to the ribs. Especially if you are using a charcoal grill or add some smoking chips to your gas grill.

NOTE: The precooked spareribs can be broiled in the oven. Place spareribs on broiler pan; brush with some apricot glaze. Broil about 7 to 9 inches from heat for 7 to 8 minutes, brushing with apricot glaze halfway through cooking time. Turn ribs, brush with apricot glaze and broil for 5 to 6 minutes, brushing with apricot glaze halfway through cooking time.

Southern Potato Salad

This is probably the most made dish at any picnic or 4th of July party. While it is a simple dish there are hundreds of variations depending on what part of the country your are in. Please enjoy this Southern version.

4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Wednesday, June 25, 2008

A Red White and Blue Shot

I know I said one reciepe per day for this July 4th series but I could not help myself.

If you are like me and enjoy a few drinks on the 4th then here is one that will not only taste good but also impress your friends.

1 part grenadine
1 part peach schnappes
1 part blue curacao

Pour each slowly and carfully into the shotglass in order (red, white, then blue). To make it easier use a spoon. Turn the spoon upside down and place in the shot glass. Pour each over the spoon. It will help keep them from mixing and ruin the look of the shot.

Easy Peach Cobler

Ok lets start this 4th of July series off right. With dessert! This has to be one of my favorite desserts all year long. However if I do not have this on the 4th it just does not seem right!

4 cups peeled, sliced peaches
2 cups sugar divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes.

Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if you are going to use it. Batter will rise to top during baking.

Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. I prefer BOTH!

4th of July

It is that time of year again to celebrate the birth of our nantion. The most patriotic day of the year. Now I enjoy all of the festivities that are around the corner, BBQ, fireworks, parades and anything else going on that day.... However!

I feel that we should always celebrate the freedoms we have in this country everyday! Coming from a family of military men and women and even doing my time in the Navy has given me a greater sense of patriotism. We must remember those that fought to give us these freedoms, even if we do not believe in the current military situation. The fighting men and women are only following orders and serving to protect us so so many of us do not have to fight.

Now I will step down from my soapbox and tell you the real reason for this post. Celebration! I have a few classic All-American recipes and drinks to help in our celebration in a week and half.

Stay tuned there will be a new 4th of July themed recipe everyday. Also please feel free to share your favorites as well.

Tuesday, June 24, 2008

The Next Food Network Star Widget

Get you very own widget to keep you up to date with your favorite Food Network Star hopeful.

The Next Food Network Star

Have you ever thought you could host your own show? Food Network tests that belief in this contest that focuses on both cooking and camera skills.

Season four brings 10 new finalists, a new time slot, and brand new challenges. All so the Committee can choose the best person for their own six-episode show. Come along as the brightest stars from the network, and select special guest judges coach these hopefuls toward their dream.

Be sure to catch the next episode on Sunday at 10 pm EST. If you do happen to miss an episode you can check here for a review and my opinion on what happened!

Grilled Mahi-Mahi, Ceviche-Style

4 skinless mahi-mahi fillets, approximately 2 pounds
2 teaspoons kosher salt
1/2 cup diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced jalapeno
1/4 cup dark brown sugar, packed
1/4 cup tequila
1 tablespoon olive oil
1/4 cup freshly chopped cilantro leaves

Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

Rosemary and Vanilla Chicken

This recipe actually came from Chef Michael Smith, a 1991 honors graduate of the prestigious Culinary Institute of America in New York, has been cooking professionally for over 15 years.

This has to be one of my favorite dishes I have gotten from a TV Show! I know You will enjoy it!

8 chicken thighs (you can use breasts if you want)
4 tablespoons of olive oil or vegetable oil
2 onions, sliced
2 carrots, chopped
1 bottle of chardonnay
1 vanilla bean or 1 tablespoon of vanilla extract
2 large sprigs of rosemary, needles peeled off

Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's okay if it ends up in several pieces. I perfer to use the boneless thighs just because it is easier and faster.

Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavors of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.

Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavors considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavor to the dish.

Add the chicken meat and bones back to the pan. Pour in the wine. You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish, I prefer the oak, vanilla-like flavors of California chardonnay.

Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the paste and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavor and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce.

Taste; then season with salt and pepper.
Serve over any rice, pasta or grain.
Yield: 4 Servings

Who is your Tattooed Gourmet?

Hello and welcome!

My name is Bryan and if you guessed that I love to cook great meals and have a few tattoos you guessed right. While guessing right there does not win you a prize please keep coming back because there will be chances to win something every so often.

Now back to me! I do enjoy spending time in front of the stove and or oven. I love the different flavor combinations and wonderful aromas. Now I do not have any formal culinary training or experience, but I do know my way around a kitchen. I have been a catering chef as well as the guy everyone wants to cook them dinner!

There are so many different flavors combinations many you may be familiar with. I will share my favorite recipes with you using basic everyday ingredients as well as introducing you to some that you never thought would work together.

I will also share some reviews and opinions on many different culinary happenings; including The Food Network, gadgets and or tools for the kitchen, gourmet restaurant news and info on anything relating to food!

As for the tattoos that is for a different post, but feel free to ask!

Grilled Swordfish with a Melon Salsa

2 pounds fresh, boneless swordfish steak about 1 inch thick - cut into 4 pieces
1/2 cups cantaloupe, peeled and diced
1/2 cups honeydew, peeled and diced
1 1/2 cups mango, peeled and diced
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
1/3 cup red onion, chopped fine
4 ounces green chilies, diced or 2 jalapeƱo peppers, seeded and chopped fine
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced or chopped fine
3 tablespoons fresh lime juice - squeezed from lime
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/2 teaspoon ground cumin salt and pepper to taste

Cut whole steak into 4 pieces, approximately 1/2 pound each, or buy individual steaks.If grilling in a pan, preheat pan for 2 minutes. If grilling on open grate, preheat the grill on medium heat for 3 or 4 minutes. Brush/coat pan or grill surface with cooking oil or cooking spray.Place swordfish steaks on cooking surface and grill for approximately 4 to 7 minutes on each side or until steaks are firm to the touch, but still moist, tender, and slightly opaque on the inside at the thickest point.Since temperatures vary for ovens and open grills, check the fish for doneness being careful not to overcook swordfish in order to achieve the best flavor.

Melon Salsa - 30 minute preparation--prepare ahead of time.Slice the cantaloupe, honeydew and mango, removing the fruit so it can be diced into 1/4 inch cubes. Chop the green pepper, red pepper, and red onion into fine pieces. If chilies are not diced or seeded, remove the seeds and cut into fine pieces. Chop fresh cilantro and garlic into small pieces, or if desired, mince the garlic instead. Place those ingredients in a small mixing bowl and toss well.In a separate bowl, squeeze 3 tablespoons from one lime and mix with vinegar, oil, and ground cumin. Pour contents into the fruit mixture, mixing all together.

Cover and refrigerate for several hours to allow flavors to combine.Serve salsa on top of the grilled swordfish.