Tag Archives: savory

south of the border…

So tonight was a nod to a summer favorite… guacamole! It’s been what feels like a while since I’ve made a fresh, creamy batch. Since we couldn’t [well I guess we could have] just eat a bowl of freshly made guacamole, I thought why not make a whole meal around it!
So marinated skirt steak fajitas and arroz con crema seemed to be the perfect idea… To top the fajitas, sautéed onions and peppers and fresh squeezed lime juice.
For the arroz con crema… I prepared some rice. Once the rice was done, in went two cups of heavy cream, chopped roasted poblano peppers [just tossed on the grill until charred, covered with plastic wrap and then peeled], pozole, cilantro, monterey jack and cojita cheeses. Everything was stirred until combined, melted and creamy!
To build up these skirt steak fajitas… a spoonful of the arroz con crema was spread on a tortilla, along with the sautéed onions and peppers, the grilled skirt steak, a dollop of the guacamole and a squeeze of the lime juice.
Each bite was full of so many different flavors… creamy, citrusy, sweet, savory! Guacamole thank you for an exciting meal…

at a low simmer…
-R

20130108-214051.jpg

20130108-214058.jpg

20130108-214104.jpg

20130108-214110.jpg

20130108-214115.jpg

20130108-214120.jpg

20130108-214202.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

not your typical bucket of chicken!

Today was an interesting kind of day, so I thought I’d try and reflect that in dinner… so I sort of went out of my comfort zone a touch and did a combination of breakfast and dinner in one!
A while ago I remember going through one of my food mags and seeing a write up on chicken and waffles… sounded a bit awkward to me, but thought maybe someday I’d try. Well that someday was today!
I started by marinating my chicken [I used boneless breasts from the butcher] for about six hours in a concoction of buttermilk, super spicy chili powder [I used a teaspoon, but base on your spice level] and salt [I saved some marinade separate for later].
Once done marinating, I dried off the chicken slightly, dipped them into flour that I seasoned [salt and pepper], back into some the extra buttermilk that I had saved from earlier, and then back into the flour… from there it was a light spanking to remove excess flour and then into the hot pot of oil for roughly ten to twelve minutes until browned and golden.
While the chicken was cooking, my Belgian waffle maker was getting a workout, turning out fluffy, golden pocketed squares of heaven!
To finish this dish, two waffles were the bedding for a chunky, crisp chicken breast… drizzled with maple syrup and some über-firey hot sauce!
Crisp chicken, light and airy waffles, sweet maple syrup and spicy hot sauce brought this dish all together… I definitely recommend giving this dish a shot!
Sweet and savory in one… who would say no?

at a low simmer…
-R

20130103-211330.jpg

20130103-211338.jpg

20130103-211348.jpg

20130103-211356.jpg

20130103-211430.jpg

20130103-211449.jpg

20130103-211454.jpg

20130103-211501.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

dessert first…

Tonight was one fun-filled night! We spent time with family and enjoyed a night full of making [and of course consuming] some sweet and savory desserts, as well as some fantastic wines and cheeses, and a number of delectable eats…
I got to play the role of sous chef and received a wonderful lesson from Kristina, an amazing wiz in the pastry kitchen. On the dessert menu, I helped whip up a batch of velvety ice cream with a special savory element tossed in, in addition to a texture filled mascarpone mousse!
The ice cream was served shooter-style with an addition of candied bacon to finish everything off… the mousse was layered on top of a gorgeous squared cut piece of cake…
I don’t know how I was expecting to stick to this healthy eating plan I’m following, but we’re all allowed to cheat once in a while!

at a low simmer…
-R

Tagged , , , , , , , , , , , ,

napoleon, not just for dessert anymore!

When you think of a napoleon what comes to mind… dessert usually right? Well tonight I made a twist on a classic dessert and turned it into a savory dinner, an eggplant napoleon!
Easy to assemble, but packed with bursts of flavor. A few layers of fried eggplant were smeared with thin amounts of a goat cheese spread and topped with roasted red peppers. The eggplant offered a crunchy and salty bite, while the goat cheese spread provided a wonderful tanginess and the red pepper a slight sweetness! Bite after bite, I wanted more and more of this beautifully assembled napoleon… even though frying eggplant can be tedious, this will definitely make a wonderful addition as an appetizer to a party menu, as well as a filling and sexy dish for two…

at a low simmer…
-R

20120312-210059.jpg

20120312-210121.jpg

20120312-210133.jpg

20120312-210154.jpg

Tagged , , , , ,