In my Belly…grilled strip loin with secret seasoning blend and a star salad of grilled peaches, mozza, pesto and arugula.

recipe: grilled strip loin with secret seasoning blend and a star salad of grilled peaches, mozza, pesto and arugula. (I borrowed this from a blog, can’t remember which…but all due respect)

grilled peach arugula mint pesto salad

grilled peach arugula mint pesto salad

 

steak:

put the steak(s) on a plate on the counter, rub with super secret spice blend ( I used a homemade version of montreal steak spice that substituted smoked paprika instead of regular)

cover and let the steaks come to room temperature.  proceed with building the salad.

salad ingredients:
2 firm, yet ripe peaches
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 cups baby arugula
fresh mozzarella, sliced
a few dollops of pesto
2 tablespoons pine nuts, toasted and chopped (in addition to the pine nuts for the pesto)
salt & pepper

mint & basil pesto:
1 packed cup of a mix of mint & basil
1/4 cup pine nuts, toasted (you could also use walnuts instead)
1/2 garlic clove, roughly chopped
juice and zest from 1/2 a lemon
1/4 cup olive oil (or more)
a few pinches of red pepper flakes
salt & pepper

method:
slice the peaches into 6 segments per peach. in a small bowl, toss peaches with olive oil, balsamic, and just a small pinch of salt.

heat your grill (or grill pan) to medium high heat and brush it with some oil. place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). when your peaches are grilled, set aside and allow them to cool to room temperature.

meanwhile make the pesto. combine all ingredients in a small food processor and pulse to combine. add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer. (do-ahead by a couple days)

throw the steak(s) on the grill, bring them to the temp you like, let rest for 5 minutes

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toss the arugula with just a little bit of olive oil and a few pinches of salt. assemble on a platter and top with mozzarella slices, peaches, dollops of pesto, and a few pinches of red pepper flakes. squeeze just a bit of lemon on top and serve.

In my Belly…Carnitas Tacos with Guacamole and Pickled Onions

Recipe: Carnitas Tacos with Guacamole and Pickled Onions

 

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Ingredients for Pork:
-1-3 lb + 1-4 lb pork shoulder (Boston butt) 7 lb total
-1 Onion quartered through the root end.
-Bay leaves, cumin, coriander, s&p, 1 beer

Ingredients for Guacamole:
-3 avocados
-2 tbsp chopped red onion
-2 garlic cloves minced
-handful chopped cilantro
-squirt ‘o sriracha
-s&p

Ingredients for Pickled Onion: (make the day before)
-1/2 a large red onion cut across the grain by quarters to form strips.
-2/3 cup lime juice (i but organic stuff at partial foods)

Tortillas

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Directions for Pork:
-Separate the meat from the bone and try to make 3″ or 4″ chunks
-Place into a hot/oiled heavy pan,try to arrange in a single layer.
-Add the onion, and herbs/spices, pour in the beer. It should come up to 3/4 the height of the meat.
-stove top; 3 to 3-1/2hrs at a simmer. Turn the meat once after 2 hours. The liquid will cook down but shouldn’t ever go dry.
-oven; 3 to 3-1/2hrs at 325 f. Turn the meat once after 2 hours. The liquid will cook down but shouldn’t ever go dry.
-check for pull-apart tenderness.
-When ready to serve, crisp in a skillet, the rest can live in the fridge for several days.

Directions for Guacamole:
-scoop avocado from the skins and put in a mixing bowl.
-add lime juice and stir
-add onion, cilantro, sriracha, garlic, s&p to taste.
-cover and chill until just before serving.

Directions for Pickled Onions:
-boil a medium sized pot of water.
-when boiling toss in the chopped onion, remove from heat immediately.
-after 1 minute, strain the onions and let cool.
-place onions in a re-sealable vessel and cover with lime juice.
-refrigerate overnight (minimum)
-will last a couple weeks in the fridge and add brightness to everything.

Assembly:
-Warm your tortillas, add pork, guac, onions and any other sexican toppings you like.

Carnitas Tacos with Guacamole and Pickled Onions

Carnitas Tacos with Guacamole and Pickled Onions

 

In my Belly…Miso Glazed Cod with Braised Baby Bok Choy

Recipe: Miso Glazed Cod with Braised Baby Bok Choy

Miso Glazed Cod with Braised Baby Bok Choy

Miso Glazed Cod with Braised Baby Bok Choy


Ingredients for Miso Glazed Cod:
-3 6-oz. black cod (sablefish) or regular cod fillets(in a pinch)
– 1/4 cup blond or white miso
– 2 Tbsp dark brown sugar (optional, the mirin is quite sweet)
– ½ to 1 tsp. toasted sesame oil (strong)
– 1 1/2 Tbs. mirin (Japanese cooking wine)

Ingredients for Braised Bok Choy:
-3 baby Bok Choy, or 2 larger ones (you’ll want 1 small or ½ large for each person)
-1 Tbsp Mirin
-1 Tbsp Oyster sauce
-1/4 tsp Ginger
-water

Directions for Miso Glazed Cod::
-Rinse the fish fillets and pat dry with paper towels.
-Combine the miso, sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved. Brush about 2/3 of the glaze onto the fish. Let marinate on a plate in the refrigerator for at least 30 minutes or up to an hour.
-Pre-heat the oven to 400°F, then switcheroo and heat the broiler.
-Place the fish in an oven-ready pan, then set under the broiler until their tops are slightly charred and the glaze has caramelized, 3 to 4 minutes.
-Remove the fish from the oven and brush with the remaining glaze. Reverse the switcheroo and turn the oven back on to 375°F and cook until the fish is flaky but moist, another 5 to 6 minutes.

Directions for Braised Bok Choy:
-Wash the Bok Choy, then halve it lengthwise.
-Heat a large skillet on the stovetop, add a splash of oil.
-add Oyster Sauce, Mirin and Ginger, stir.
-Place the Bok Choy face down in the pan…cover for 10-15 minutes, add water if necessary.
-Remove lid, flip Bok Choy for a few minutes, flip again and when the sauce is reduced to nought It’s ready to plate.

In my Belly

recipe: grilled chicken with grilled babaganoush and crudité
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ingredients:
-chicken breast(s), I like mine in pairs 🙂
-chicken rub, 1/3 cumin, 1/3 coriander, 1/3 turmeric, S&P

-crudité: carrots, cauliflower, broccoli, celery

-babaganoush: 2 eggplant, 6 cloves garlic, 1/4 cup olive oil, 4tbsp lemon juice, tahini (optional), 1tsp cumin, small bunch of parsley

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rub the chicken in the rub, set aside
slice the eggplant the lengthwise into 1/3 inch cross-sections, brush with oil
grill chicken, turning until cooked through, put on a cool-spot on the grill
grill the eggplant until charred and slightly soft
toast 1/2 the garlic in olive oil to bring out the nuttiness, for a bi-level garlic taste (depth)

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remove skins from the eggplant
toss the eggplant, fresh garlic, toasted garlic, tahini if using (i would have but found none in 2 stores), cumin and parsley into your food processor
blitz
add 1/2 lemon juice and S&P, blitz again and season to taste

this recipe, because of the char I put on the eggplant, required more lemon than normal. I also put the parsley right into the bg to help brighten the flavor

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In my Belly

traditional french mussels in wine and garlic recipe

traditional mussels the french way, wine and garlic

traditional mussels the french way, wine and garlic

mise en place:(get yer crap ready)
finely chop 1 lobe of a large shallot
finely chop 2 garlic cloves
run a knife through a small handful of parsley, or cilantro, or thyme, or…

mise en place

mise en place

wash and de-beard 1 pound of mussels (i bought the only ones i could find at partial foods)
dispose of any open ones (dead).

rinse and de-beard mussels

rinse and de-beard mussels

have 1 cup of a dry white wine (little to no oak) measured out, i used a california savvy-b, this leaves plenty for the cook
have some crusty bread for dipping in the broth, i broiled mine with butter

method:
sautee shallot in 2 tbsp butter until soft, then add garlic and sautee for a couple more minutes
add in the wine and bring to a boil
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add the mussels in a single layer, cover
cook for 3-8 minutes, most of the mussels will open within 3 minutes, some may take longer
dispose of any unopened mussels as they are/were dead
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toss in herbs if any (parsley)
mange

In my Belly

chicken soup recipe

chop and saute 1 med yellow onion in olive oil
sauteeing onion

 

chop and sautee 4 carrots, 3 celery stalks, and 12 asparagi in oil

mirepoix ++

mirepoix ++

remove the meat from a leftover chicken, and refrigerated

bone bag?

bone bag?

put the carcass in a !?bag, me mum gave me this, apparently they are made for this purpose

into the crock-pot; the mirepoix (sauteed veg trio os onion, celery, carrot) and asparagus

1 quart of chicken broth, 2 quarts of water, s&p to taste.

cooked on high setting until boiling, added 2/3 cup of wild rice, turned to low and left overnight

croc-pot full of chicken soup

croc-pot full of chicken soup

In my Belly

roast chicken, asparagus wrapped in prosciutto, mashed sweet potato (garnet yam)

roast chicken recipe

roast chicken recipe

for last night’s meal I utilized leftover rosemary/lemon chicken
I wrapped trimmed asparagus in prosciutto which I placed on a sheet pan , drizzled with olive oil and roasted at 350 for 20 minutes,
chicken was warming at the same time.
the sweet potatoes were roasted in foil and then scooped and mashed together with olive oil, butter, s&p, a little brown sugar and a pinch of Chinese five spice.

In my Belly

sliders!!

sliders

sliders

Makes 12 sliders

for the patties:

2 lbs grassfed ground beef, 1 tbs bread crumbs, 1 tsp worchestershire, 1 egg, 1 tbs french onion soup mix, s&p.

12 slider size buns, toasted

sharp cheddar cheap crap ketchup, relish(dill not sweet), ballpark mustard, slice of onion, tomatoes.

bagged spinach salad (yeah it’s a cheat, but it’s a school night…homework, practices, etc)

In my Belly

chorizo meatloaf

chorizo meatloaf

chorizo meatloaf, cauliflower gratin, cheese plate for desert

(yes the plating is weak as it was only for me)

for the meatloaf:

2lb best grass-fed ground beef
1/2 lb chorizo
4 free-range eggs (hard-boiled and peeled)
smoked paprika
1 tbsp. breadcrumbs
worchestershire
Dijon
garlic
s&p

Mix ingredients in a bowl/ put half into loaf pan/ arrange 4 eggs lengthwise in pan, at a diagonal/ fill pan with remainder of meat mixture

bake at 375 for 45

cauliflower gratin ready for the oven

cauliflower gratin ready for the oven

for the gratin
1 head cauliflower
3/4 cup shredded gruyere (emmenthaler can be subbed)
1.5 cups of hot milk
1/4 cup butter
1/4 cup flour
1/4 cup breadcrumbs
nutmeg
vadouvan (the trendy spice of 2 years ago)
s&p

break the head into large florets/blanche for 5-6 minutes/strain
in a pan make a roux using the butter/flour
add the hot milk gradually, whisking all the while
add seasoning at this point/taste
add the cheese gradually (reserve some to sprinkle on top)
toss florets in sauce/put in baking dish/cover with breadcrumbs/remainder of cheese
bake at 375 for 35-40

cheese plate

cheese plate

from the top:
chevre
rougette
cambozola
wi
dried cranberries
sage honey
pecans