Monday, April 25, 2011

The Tattooed Gourmet Recipe Challenge - Part 2 the awards

Ok I know i said I would come back the other day and add the awards for the challenge. Things have gotten a little hectic. Just in case you can view the rules of the challenge along with some basic info here.

Now to the good stuff, the awards for the winner and the honorable mention.

The winner is the recipe that gets the most votes in the weekly pole. This blog will win a blog review on The Tattooed Gourmet. They will also get thier recipe post reposted with links on this blog. The winner will also get a sidebar link to thier blog.

The honorable mention will be, one challenge entry that I feel could have won. It may or may not be the post with the second highest votes. They will get their post reposted with links here as well.

I also may decide to add to this if it becomes really popular. So please spread the word.

Thursday, April 21, 2011

Tattooed Gourmet Recipe Challenge

Beginnig on May 1st there will be a challenge for all of you foodies out there. Once a week I will be hosting a recipe challenge. There are still some things need to be worked out. I will keep you all updated in the time being.

Here are some of the rules and prizes.

On Sundays I will post the challenge. This will include three ingredients. All of which have to be used in the dish or meal. I will take suggestions in a comment to a post that will be posted in the coming days.

To enter you must create a post of your recipe(s).

You must include atleast one photo of you cooking, along with photos of your dish or meal.

Once you have created your post please leave a comment to the post for that weeks challenge with a link to your post.

There will be a poll for all to vote based on recipe and photos. this by no means a photo contest.

I will edit this post later to include the prize for the winner and an honorable mention of my choosing.

I hope there is some interest. If so please leave me a comment.

Wednesday, April 20, 2011

Crazy Food Tattoos

As promised here are just a few of the food related tattoos. There are plenty more to come. Hope you enjoy. Just a warning thy are not edible!

Veggie Sleeve

MMMM Good!

Key Lime Pie


Breakfast on my mind

Chicago style Hot Dog

Bacon "n" Eggs

Bacon Double Cheese

Kitchen Aid

Whats your favorite cut of Pork


Pumpkin Patch

Shrimp Cocktail

I want a sushi roll

Tuesday, April 19, 2011

Something new is on it's way

I have noticed that prior to the break I took. (which was because I was lazy no other reason than that) I was posting only recipes for the most part. I want to give my readers something to come back for, other than to find something good to make for dinner and impress the family.

With that in mind I am going to be posting more food news, cooking tips and just some random topics. One thing I am working on is collecting some images of food related tattos. That way there is some meaning to my title, other than my own tattoos.

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.

Monday, April 18, 2011

Lamb Chops with Lemon

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.

Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Peppered Shrimp Alfredo


12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to
Salt and pepper to taste
1/4 cup chopped parsley


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Pizza with Fontina, Prosciutto, and Arugula

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.

Yield: Makes 4 servings
Active Time: 10 min
Total Time: 30 min

1 lb pizza dough, thawed if frozen
3/4 lb well-chilled Italian Fontina, any rind discarded
1 garlic clove, forced through a garlic press
1/4 lb loosely packed baby arugula (4 cups)
1/4 lb thinly sliced prosciutto
Extra-virgin olive oil for drizzling
Freshly ground black pepper

Special equipment: a 17- by 14-inch sheet of parchment paper

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.

Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.)

While crust bakes, shred cheese in a food processor fitted with medium shredding disk (you should have 3 cups).

Remove crust from oven and brush all over with crushed garlic, then sprinkle evenly with cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes.

Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately.

In place of the Fontina, you can use 1 pound smoked mozzarella, cut into 1/4-inch-thick slices.

Sunday, April 17, 2011

Roasted Capon with Quinoa-Olive Stuffing

Ingredients For the Stuffing:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds
• Kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 cup quinoa, rinsed well
• 1 1/2 cups low-sodium chicken broth
• 1 bunch scallions, chopped
• 1/2 cup coarsely chopped dried apricots
• 1/2 cup coarsely chopped toasted pistachios
• 1/2 cup coarsely chopped pitted green olives
• 3 tablespoons chopped fresh parsley
• Grated zest and juice of 1 orange
• Freshly ground pepper

For the Capon:

• 1 (8-pound) capon or large roasting chicken, rinsed and patted dry
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/4 teaspoons sweet paprika


Preheat the oven to 450 degrees F. Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes.

Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.

Prepare the Capon:

Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt. Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan.

Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.

I am back

I have to say I am back and will be posting some new and great tasting recipes here in the next day or two. I am sorry for staying away so long. Rest assured the the next several posts will be well worth the wait. Your Ad Here