Chocolate Croissant Bread Pudding (Squeak)

On Sunday, Mark and I had brunch for Benj, Illiana, her Mother and Grandmother.  We had a Frittata with pancetta, asparagus and caramelized onion, maple syrup bacon, orange-jicama salad along with some chocolate croissants we bought at Whole Foods.  I decided to use up the 6 leftover croissants to make this Chocolate Croissant Bread Pudding!  I'm not a big dessert fan but Mark gobbled this piece up right after the picture was taken.  I also brought in a piece to work for my BFF, Cindy, because bread pudding is her favorite dessert.

Ingredients:
6 chocolate croissants (or plain croissants)
1/3 c chocolate chips
2 eggs
1/3 c sugar
2 tbsp butter
1 tsp cinnamon
1 1/2 c heavy cream
pinch of salt
Very hot water for water bath

The method:
Pre Heat oven to 375
Cut croissants into 1 inch pieces, place in small casserole dish, sprinkle chocolate chips over croissants.  Melt butter in medium bowl in microwave.  Add sugar, cinnamon, and salt.  Whisk to combine.  Add eggs and whisk to combine with sugar, egg mixture.  Whisk in heavy cream.  Pour mixture over croissants and press down to make sure croissants soak up cream mixture.  Heat enough water to a fast simmer to cover casserole dish about 1 inch for a water bath.  Place a baking pan large enough for the casserole dish to fit into, in the oven, place casserole dish into the center of the baking pan and add hot water carefully to cover 1" of casserole dish.  Carefully, push oven shelf back in.  Bake for approximately 45-50 minutes, until bread pudding is golden brown and toothpick inserted in the center comes out clean.

Chicken Fried Pork Chops, Apple Chutney and Mashed Root Vegetables

OK. Probably not the healthiest meal but it was delicious and I give it a comfort food rating of 5 stars.  I called it mashed root vegetables up above to trick those that think they don't like turnips and rutabegas.  Try them you'll love it with this dinner.

Pork Chop Ingredients:
4-6 thin pork chops, bone-in
1 c flour
1/2 c cornstarch
2 eggs
Lawry's Season Salt
Pepper
Vegetable Oil, for frying

The Method:
Place flour & cornstarch into shallow bowl, season with Lawry's and pepper.  Place eggs in shallow bowl, season with Lawry's and pepper, whisk together.  Coat bottom of heavy bottom pan with 1/4 inch or so of vegetable oil.  Heat over medium heat while dredging the pork chops.  Dip each pork chop in egg wash, then into flour mixture.  Tap off excess flour.  Repeat with remaining chops.  Fry in batches (do not crowd the pan) approximately 8 minutes per side.

Apple Chutney Ingredients:
5 Granny Smith apples, peeled and chopped into 1" chunks
3/4 cup golden raisins
3/4 cup apple cider vinegar
1 cup raw sugar (or brown sugar)
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp all spice
1 tsp cinnamon

The Method:
Melt butter in saucepan, add the apples and stir to coat.  Add the salt, pepper, cayenne, cumin, allspice and cinnamon, stir to combine and cook for 1-2 minutes.  Add the vinegar and sugar.  Simmer for about 10-15 minutes until flavors are combined and apples are soft but not mushy.  Can be served warm or at room temperature.

Squash Ribbon Salad

 

We don't eat much raw squash or zucchini, except for the occasional crudite' tray that might have some to dip.  Why is that?  Try this salad and you'll be a convert.  I know, I was.

Ingredients:

3 yellow squash

3 zucchini's

2 lemons

1 shallot

olive oil

sea salt

freshly ground black pepper

The Method:

Slice squash, zucchini and shallots using a mandoline into thin slices lenghwise.  If you don't have a mandoline you can cut thinly with a knife.  No more than a 1/4" thick.  Put down a layer, alternating squash and zucchini, side by side until platter is covered with first layer.  Sprinke shallots over the layer. Squeeze lemon juice over layer, drizzle with olive oil and season with salt & pepper.  Repeat until all squash and zucchini are gone.  Let marinate on the counter at least 1 hour.  Enjoy!

Flank Steak with Chimichurri and Plantains with Attitude

Had help last night with presentation from Andrew, who is 12 years old.  Andrew and I are both foodies.  We've been doing Iron Chef competitions for 3 years now so he's not new to presentation skills!  If he doesn't play professional football, baseball or work for the CIA then he is definately going to the CIA.  No, the other CIA...Culinary Institute of America.  This is the first time I've ever cooked flank steak or made chimichurri.  Really.  Andrew said it is his new "birthday" meal.  I must have done something right because that is a big deal!

Ingredients:
2 lb flank steak
Montreal Steak Seasoning
1/2 c soy salt
1 bunch Italian parsley
1/2 bunch cilantro
2 garlic cloves, peeled and cut in half
juice of 1 lemon
1/4c (or more) red wine vinegar
1/4 c olive oil
1 tsp salt
1/2 tsp red chili flakes

The method:
Prepare chimichurri sauce:  Place parsley, cilatro, garlic, lemon juice, and vinegar in blender.  Blend on high, adding a bit of water to get it going.  Add salt and chili flakes and olive oil; blend to combine.  Taste for seasoning.  Adjust as necessary.  This recipe is very forgiving so feel free to add more of any of the ingredients to your tastes. 
Place flank steak, soy sauce and 1/4 cup of chimichurri in zippered plastic bag.  Distribute marinade over the steak.  Marinade for at least one hour but up to 12 hours is fine.  Take out of Fridge 30 minutes prior to grilling to allow meat to come to room temperature.
Grill over med high until medium rare when tested with meat thermometer.  Cover with foil and allow to rest at least 15 minutes.  Cut thinly against the grain and serve with chimichurri sauce.

Plantains with Attitude (Sauce)

Ingredients:
3-4 green plantains, peeled and cut into 1 inch pieces
vegetable oil for frying
1/4 c garlic chile sauce
1/4 c low sodium soy sauce
1 tbsp dijon mustard
2 tbsp honey

The method:
Add enough vegetable oil to skillet to cover about 1/4 inch.  Heat oil over medium high.  Add plantains (in batches if necessary) and cook each side just until golden.  Remove and drain on paper towels.  Place each plantain on cutting board or plate and squash it with ramekin or glass to flatten.  Once all are flattened sprinke with sea salt and press to adhere.  Re-Fry the plantains until golden brown and crispy.  Serve with attitude (sauce).

Chile Verde (Bubble)

It's been a few days since I've posted anything because I took Mark on a surprise 50th birthday weekend to San Francisco.  We stayed in a suite at the Fairmont Hotel, had dinner at Jardinierre and saw Wicked!  The chef at Jardinierre is Tracy Des Jardin, who happened to beat Mario Batali on Iron Chef America.  The dinner was fabualous and we can't wait to go back.  We loved Wicked and if you've seen it let me know what you thought!  The weather here in Northern California has been a bit rainy and overcast so feels like Fall is coming.  A perfect time to make Chile Verde.  Benjamin and Illiana came over last night to eat so lucky this recipe makes a lot.

Ingredients:
3 lbs Country Style Pork Ribs (boneless), cut into 1" pieces
1 large onion, chopped
2 cloves garlic, chopped
10 tomatillos, peeled, washed and cut into quarters
1 can tomatillos
1 small (8oz.) can green chile salsa (found in International Foods aisle)
1 carton chicken stock
Lawry's Season Salt
Pepper
Vegetable Oil

Method:
Place a large skillet over medium high heat.  Coat the bottom of the pan with oil.  Brown the pork in batches. As they brown, remove to a platter.  add more oil if necessary. Add onions to the pan and cook for 3-4 minutes.  Add fresh tomatillos and garlic. Cook for 3-4 minutes.  Add the canned tomatillos and the green salsa.  Stir to combine.  Add the pork back to the pan.  Add 1-2 cups of chicken stock, enough to almost cover the pork.  Bring to a boil; then reduce to a simmer.  Cover and cook about 1 hour.  Stir occasionally and use the back of the spoon to break up the tomatillos. Add a bit more stock if too thick.  Cook until pork is fork tender, about 45 minutes longer.  Serve with hot tortillas and Green (Cilantro) Rice (recipe to follow).

Fish N' Chips N' Chips

Andrew, my 12-year old, inspired this recipe when he pulled a full size bag of Salt And Vinegar potato chips from his backpack the other day. The bag was in there for a few days, along with books, a binder and a P.E Uniform.  Needless to say, the chips were crushed.  What can you do with crushed Salt And Vinegar chips?  Use it for a crispy coating for fish!  I baked the fish and fries in the oven to make this a bit healthier but still the outside was crunchy and the fish was moist and flaky. The oven fries were slightly spicy so made a great side dish!  Give this one a try it is amazing!

Ingredients:
6 cod filets
1/2 bag of Salt And Vinegar Potato Chips, finely crushed
1 egg
1tbs milk
2 tbs butter, melted
sea salt and freshly ground black pepper
5 Idaho potatoes
1/4 tsp cayenne pepper
2-3 tbs olive oil
1/2 tsp Lawry's Season Salt
Cooking Spray

The method:
Preheat oven to 450
Cover 2 baking sheets with non stick foil and spray with cooking spray.
Cut the potatoes into wedges.  Toss potatoes with olive oil, cayenne pepper and season salt in a bowl.  Place cut side down on the cookie sheet.  Bake for approximatley 15-20 minutes, turn fries to other side and continue baking until golden and tender.
In the meantime, beat the egg and milk in a shallow bowl, season with salt and pepper.  Place crushed chips in a shallow bowl.  Season fish with salt and pepper.  Dip each filet into egg mixture, shaking off excess and then put into crushed chips.  Press firmly so chips adhere to both sides of the fish.  Place onto prepared baking sheet and bake for approximately 15 minutes based on the size of the fillets. Serve with extra vinegar on the side.

Beef Strogonoff (Squeak)

Most people who like to cook, will define themselves as either a cook or a baker.  Me?  I am a cook. What's the difference?  When you bake, you have to measure each ingredient. Baking is precise.  Cooking is not. You can always add a little of this or a little of that.  All the while tasting and adjusting.  The longer you've been cooking the easier it gets to adapt a recipe based on what you have on hand.  You know what goes with what.  I don't even have a recipe for beef strogonoff.. It's more of a method that I use whenever I have leftover beef.  I've used tri-tip, pot roast or even leftover rib-eyes.  This was always a big hit in a houseful of boys!

Ingredients:
Leftover Tri-Tip(about 2 cups), cut into 1" pieces
1 large onion, cut in half and sliced
1 package of sliced crimini or button mushrooms
1/2 package baby carrots, cut in half
1 can cream of mushroom with garlic or golden mushroom
3/4 cup chicken stock
1/2 to 3/4 cup beef stock
1 tsp pepper
1 tsp Lawry's Season Salt
2tbs paprika
2 tbs flour
1-2 tbs butter
1-2 tbs olive oil
1/2 to 3/4 cup sour cream
Egg Noodles

The method:
Add 1 tbs butter and olive oil to large saute pan.  Add onion slices and cook for approximately 5 minutes. Add mushrooms and cook over medium high until mushrooms are golden.  Add beef and carrots; cook for 5 minutes. Add paprika, season salt and pepper.  Cook for 1-2 more minutes.  Add remaining butter and oil once melted sprinkle flour over beef mixture and cook for another minute or two.  Add both chicken and beef stock and cook until thickened.  Add the can of soup.  If too thick, add more stock.  Cover and simmer until carrots are tender, about 15 minutes.  In the meantime, prepare egg noodles according to package directions.  Drain when al dente or firm to the bite.  Add a ladleful of pasta water to strogonoff if too thick. Season to taste with salt & pepper.  Add the sour cream, stir to combine.  Add the egg noodles and stir to combine. 

Tri-Tip (Bubble)

Tri-Tip has been a family favorite for years.  When I met my husband, who is from Missouri he had never heard of this cut of beef.  We were going on trip back to visit his family and I was going to do Tri-Tip for dinner one night.  Sure enough, Google and Wiki, informed me this cut of beef is a Western United States cut and originated in California.  I've taken Tri-Tip with me to family BBQs, packed in a cooler and checked onto the plane to Missouri and Colorado.  It's a big hit everytime!  I season the meat with Pappy's Choice Seasoning, which is also from California and getting hard to find so now I order it from here.

Ingredients:
2 Tri-Tips
Pappy's Choice Seasoning (or Grill Steak Seasoning)
Freshly ground pepper

The method:
Take meat out of fridge about 30 minutes before grilling.
Prepare BBQ or Grill with one side hot and one side cool
Season meat generously with Pappy's and Pepper.  Rub seasonings into the meat.
Place meat over the hot side of the grill, cover and cook until well browned, about 10-15 minutes. Repeat with other side.
When both sides are browned move the meat over to the cool side of the grill and cover. Cook for 20-30 minutes and when meat thermometer registers medium rare move the meat to a platter. Tent with foil and allow to rest for at least 15 minutes.
Slice thinly against the grain.

Orange Sherbet (to die for)

Put together a bag of the best oranges I've ever tasted and a recipe from Alton Brown, which I got from here, and you have the best orange sherbet ever!  Tastes nothing like the orange food colored sherbet from the grocery store.  I've only had my ice cream maker for a few months so not as savvy with recipe creation as I should be, hence the help from Alton Brown.  I still have lots of oranges left so if you have a good recipe to share send it my way!

Ingredients:
7 oz. of sugar ( I used 6oz because the oranges were very sweet)
1 1/2 tbs orange zest
2 cups fresh orange juice
1 tbs lemon juice
1 tsp vanilla
1 1/2 c whole milk

The method:
Combine the sugar and zest in a blender.  Blend for 15 seconds.  Add remaining ingredients, except for the milk.  Blend for 1 minute.  Add the milk and stir to combine.  Place mixture in a pitcher and chill until very cold.  Follow your ice cream instructions.  For soft serve, eat immediately or store in food container and freeze until firm.