Recipes »Citrus Salmon with Avacado Salad

citrus salmon and avocado saladIt's taken awhile to convince Jim of the wonders of salmon but this light, airy recipe, that gains it's citrus flavor from a bit of grapefruit helped me to do so. The Real Simple recipe pairs the fish with a watercress salad but we opted to also add in an avocado salad which worked really well too.

The avocado salad comes from One Spice, Two Spice a book from the people behind the popular NYC restaurant, Tabla. I found it on Fresh Direct, where the Tabla chefs also have some microwavable dishes available.

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Posted on September 29, 2008

Recipes »Spicy Chicken with Poblano Peppers and Cheese

Spicy Chicken with Poblano Peppers and CheeseThis Spicy Chicken with Poblano Peppers and Cheese tastes like it's bad for you, but it isn't. From Cooking Light (again) this is a great Americanized Mexican flavor with corn chips crushed up in a cheesy chicken blend, baked in a casserole dish, which, frankly I just don't use enough.

And despite its name, it's not truly that spicy. Poblanos are pretty mild so I spruced it up with that addictive topping, Tabasco Chipotle. I can pretty much love any dish that that stuff goes on top of.

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Posted on September 22, 2008

Recipes »Pork Chops with Sage and Lemon Breadcrumbs

pork chops with sage breadcrumbTangy and hearty, this Pork Chops with Sage and Lemon Breadcrumbs from Real Simple is one of the best pork recipes I've tried in a while. The pork chop is basically universally known as a difficult thing to prepare. They can often be dry and bland, but the rich sauce and cheese solve that problem.

Good Eats devoted an entire show to the notoriously difficult cut, which once according to Alton Brown pork once was “king of meat in this country and the richer you were the higher off the animal you ate. And since that pork chop came from the loin or back, you're technically eating high on the hog. Of course, firing up a pork chop today is kind of risky business, you know. That's because the modern American hog is like a supermodel—it's lean and clean and potentially as dry as a James Bond martini”.

I suggest if you're interested in the episode and more pork chop facts, see this site which has the transcripts and photos but you don't have to hear his annoying?voice!

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Posted on September 15, 2008

Recipes »Mussels in a Red Curry Sauce

curry mussels recipeCurry and mussels go together so well and in this Mussels in a Red Curry Broth they go together without being too heavy or unhealthy; just make sure to have some pita or bread to sop up the spicy broth. I couldn't get lemon grass (which made me sad), but the dish still turned out good (but use it if you can).

The mussels from Fresh Direct are PEI, which means they're from Prince Edwards Island–where 80% of North America's cultured mussels come from. Mollusks, once considered the rubbish of the ocean, are getting more and more respect from us humans as great and affordable foods.

Check out the Wikipedia entry for Mussels for a photo of a cheese based mussel dish, yum, and a rad photo of a starfish eating a mussel.

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Posted on September 8, 2008

Recipes »Orange Omelette for Harlots and Ruffians

orange omelette for harlots and ruffiansIn the 1430's a man named Johannes Bockenheim (the pope's chef) wrote a cookbook with very little detail to the actual making of the things, but lots of detail as to who should consume them. By class, nationality, gender, he apparently liked the idea of food being segregated and organized.

This recipe called Orange Omelette for Harlots and Ruffians was pretty self explanatory as to who was meant to eat it, but I'd be less literal with the word “omelette”. It's really more like a mildly sweet custardy egg thing.

It would go well with some salty breakfast ham or bacon.

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Posted on September 1, 2008

Recipes »Patty Melt

patty meltWell, it doesn't make for a pretty picture but the traditional Patty Melt makes a delicious meal. The only thing I would change about this recipe, which is perhaps less calories than you would expect (at 341 per sandwich), is the flavor of the actual patty. It was a bit too bland for me and I'll be trying some additions on future patty melt afternoons.

There's not a whole lot of information on the sandwich, which is kind of surprising considering an entire network is almost entirely devoted to telling us where food comes from, but it's bandied about the internet that it originated at a place called Tiny Naylor's, a now defunct California drive in.

Also a mystery, is a character named Patty Melt that Wikipedia claims the Beef Council uses for the promotion of the “What's for dinner” campaign. So far my searches?have turned up no such character, but I do like the idea that she is “a large plush cheeseburger with a pink ballcap and long blonde braids” who “has made appearances at state fairs, NASCAR Races, children's events, and beef cook-offs”

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Posted on August 25, 2008

Recipes »Fish Tacos with Lime-Cilantro Crema

fish tacos lime cilantro crema homemadeThis is one had Jim absolutely raving. Better than restaurant he proclaimed, and I agree. The most important thing about these Fish Tacos with Lime-Cilantro Crema is to get fresh ingredients: crisp cabbage, real lime juice and I used a red snapper for the fish that was very nice.

Another gem from Cooking Light, that along with Eating Well has kept us eating great food without getting greatly fat.

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Posted on August 18, 2008

Recipes »BLT Pasta

blt pasta recipeWhat brilliance! BLT Pasta is as good as it sounds, but probably not as heavy (this recipe wisely omits the sandwich's mayo). I baked the bacon -?a new technique for me and one that prevents my previous inevitable burnt bacon disasters. The arugula and cherry tomatoes plus the penne and bacon are perfect.

CALORIES 633(37% from fat); FAT 26g (sat 8g); CHOLESTEROL 61mg; CARBOHYDRATE 68g; SODIUM 1,543mg; FIBER 8g; SUGAR 30g

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Posted on August 11, 2008

Recipes »Jim’s French Toast

thick french toastJust like Ice Cube, I woke up and the day seemed kinda odd.

Jim was cooking breakfast in the kitchen! Using this recipe, and thick slices of polish bread, I have to say it was a good day.

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Posted on August 4, 2008

Recipes »Sicilian Veal Cutlets

Sicilian Veal CutletsBased on the list of ingredients, I kind of expected this to taste like the Veal Scallopini the Macaroni Grill (which I love!) serves up–but, considering there amount of foul calories you'd have to pack in to recreate that dish, I'm reluctantly glad to say this tasted much healthier and more real-food like.

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Posted on July 28, 2008