Wednesday, March 25, 2009

$25 100th Post Giveaway - Update

Eveyone again thanks for visiting and entering my 25 dollar giveaway. It is almost the end of the month. Which means the close of the contest. If you have not done so yet get your entries in now. Just head over to my post $25 100th Post Giveaway to enter.




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Friday, March 20, 2009

Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce


Here is one of my favorite recipes from one of my favorite Food Network Stars. Guy Fieri. A fellow tattooed cook. This recipe comes from one of his resturants - Johnny Garlic's

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Preheat grill to high heat.
Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.

In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.

Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.

Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.








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Featured Foodies - The Gourmet Foodie Blog

I recently found this blog the other day. I am glad I did not only because there are some great posts and recipes. I am glad because Ryan at The Gourmet Foodie Blog has only had this blog up for the last couple months. I share his reasoning for starting The Gourmet Foodie.

"The Gourmet Foodie website was created to share my passion and enthusiasm for everything food! I wanted to show the world that the exciting world of gourmet and specialty food cooking is fun and exciting and more importantly something that you can master in your own home!

That gourmet and specialty food cooking is a fun and exciting adventure and is not reserved for the master home chef! Gourmet cooking is not nearly as scary as most people believe and with the right information they can debunk the myths that surround the world of gourmet cooking! "

Ryan has on series of posts that I will definatly be following. Food In the News. There posts about many news stories about food. One interesting one that i had not heard was Food In The News: Coked out Red Peppers where Red Bell Peppers were found with bags of Cocaine stuffed in them. Along with this category there are many others that keeps his post well organized. He offers proper cooking techniques and information any everyhing food and cooking related.

The Gourmet Foodie Blog is very well written and many try to entertain as well as educate. The site itself is very well designed and easy to navigate. I will continue to read Ryan's blog. I hope you stop by and give him a chance just as you have me.








Monday, March 16, 2009

Corned Beef and Cabbage - Is it truly Ireland's National Recipe?

Tomorrow is St. Patrick's Day. Here in the US the traditional meal is Corned Beef and Cabbage. Many people swear to the myth that this is a traditional meal in Ireland. This however is not the case. Beef and the salt was far to expensive for the poorer Irish.

Cattle was raised mostly for milk not for the meat. During the 19th century when many Irish immigrated to the US and Canada where the meat and salt was a lot cheaper is when this myth really started.

Even today the restaurants really only promote this to please many tourists. Many Irish feel the meal is to poor of a meal to have on a holiday! But if you need the recipe here is James Beard's recipe from 1965 which is still used by many looking to celebrate St. Patrick's Day!

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)





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Friday, March 13, 2009

Featured Foodies

I just realized it is Friday and I forgot to make the Featured Foodies post. My wife's family is in town and I have been busy. I will make sure to make the post next week. Remember the last two have been fellow Florida Food Bloggers. Next week will we will be visiting a foodie from another part of the country. We might even venture out of the country. Stay tuned and see who the next featured Foodie will be!












$25 100th Post Giveaway - Update

Wow there has been a lot of great response to the contest. I want to thank everyone that has stopped by and entered.

The month is almost over and a winner will be declared in a couple of weeks. Good luck to everyone. Again thank you for coming by. Please feel free to read the recipes and other posts as well.

Also please leave all the comments on all the other posts as much as you want.



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Goat Cheese Ravioli with Bell Peppers and Brown Butter

Bell peppers:
2 small red bell peppers
2 small yellow bell peppers
1 small green bell pepper
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup diced seeded tomatoes
2 teaspoons red wine vinegar

Ravioli:
Cornmeal for sprinkling
8 ounces soft fresh goat cheese
1/3 cup grated Parmesan cheese plus additional for sprinkling
1/4 cup mascarpone cheese
2 tablespoons chopped assorted fresh herbs (such as basil, chives, mint, and tarragon)
18 wonton wrappers

4 tablespoons (1/2 stick) butter
Toasted pine nuts
Thinly sliced pitted Nicoise olives*
Chopped fresh chives

For bell peppers:
Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.
Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.

For ravioli:
Lightly sprinkle rimmed baking sheet with cornmeal. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in center of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. Pinch top to seal. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.

Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Transfer ravioli to skillet with browned butter. Toss over medium heat.
Meanwhile, rewarm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.







Wednesday, March 4, 2009

Black Garlic The New It Ingredient

I saw this earlier today and wanted to know if anyone has ever used or had this before. I am ordering some and will let you know how it goes.

Black Garlic is an all natural product free of additives, preservatives, colorants or flavorings. The only ingredient used in our fermented black garlic... is garlic. It takes an entire month for the gentle heat of the special roasting process to ferment the garlic heads enough to develop its deep flavor and uniquely black cloves, naturally, over time. The end result is a sweet and savory spin on garlic that loses all of its originally occurring bitterness and pungency when raw, and exchanges it with a smooth flavor profile similar to that of demi glacé, figs, or stone fruits.

Aside from the look and smell, the texture of the clove is by far the most surprising aspect – just soft enough to spread on a piece of baguette. Try it in a garlic aioli or with a bit of olive oil and balsamic at the table; we’re sure you’ll find it amazing.







Featured Foodies - My Little Marshmallow

It is that time of the week again. It is Featured Foodies Wednesday. This wee I have chose another fellow Florida Foodie, that I happily had the chance to meet at a Florida Foodie Gathering. I want to share her recipes and wonderful photos of the food her and her husband have at local Orlando resturants.

Rachel at My Little Marshmallow has a wonderful writing style that makes you feel like you are right there in the middle of a conversation. Not only does she share some amazing recipes like Pork Tenderloin with Apples and Onions. Which is actually a recipe she came up with on the fly after realizing the day had flown by without her realization. Oh by the way rachel I too have had those days, so you are not alone!

She also shares many of her and her husband's trips to resturants around Orlando and Disney. Which if you believe me are some excellent resturants. One of my favorites is Todd English's bluezoo. Yes it is the place where a group of Florida Foodies meet over a great meal. However Rachel's post A Night Out is about when her and her husband went well before we all meet. She had a meal that was completely different than what we all shared. You should really check out their dessert which is called "zweet burger". You should find out what that is by visiting her post.

Stay tuned for next week where I venture out of Florida and head to another part of the food blogging world!






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My 100th Post $25 giveaway!

Wow I can't believe it. 100 posts already. It does not seem like I have been writing this blog that long. I just realized that my one yea mark will be here in only a couple months. Wow time really flies when your having fun.

So I have been thinking about this for the last few days. What should my 100th post be about. I went onto the Foodie Blogroll and asked for help. My fellow foodies there were a great help. With thier help I came up with my first contest/giveaway.

Now for what you all want to know. How do you win. First just as the title says the winner will get $25 dollars paid via paypal. So if you do not have a paypal account and you want to win you should go and sign up for one now.

Here is what you need to do -

First leave a comment about this post for 1 entry.

Then you can Twitter about this contest with a link to this post. Then comeback to leave a second comment with the link to your Twitter entry. All of these comments will be checked for validity. If they are not valid that comment and any other comment you make on this post will be deleted.

Now if you do not want to leave anything to chance you can have a third entry into the 100th post $25 giveaway. All you have to do is write a post on your blog with a link to this post and then again comeback letting me know about it, with a link to your post.

Everyone has until 12 midnight EST on March 31st 2009 to get your entries in. I will then have someone pick a number between 1 and whatever the last comment number is. That person will then be notified by April 2nd 2009. Then I will need their paypal account info to send the lucky winner 25 dollars!



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