We Like it Hot!

by Anna on October 10, 2010

in Life,Seafood,World Food

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Oh Boy! I don’t know if this is happening to you guys but my hubby is taking so much advantage of this competition…he has a list of requests all the time. And he always tries to include some dish that he is craving into my posts. This week he completely brain washed me to make fish tacos. He is crazy about Mexican food, so much so, that sometimes I think that he is actually Mexican. LoL… So I didn’t have much of a choice here I just had to give in. Now about this challenge… First I would like to thank all of you Lovelies that voted for me. You all have a special place in my heart. So Challenge #4 is Picture perfect…I’m not much of a “pro” to give tips about photography…I’m learning on the way. But I think the best way is to start with the freshest ingredients you can put you hands on, not only for the looks but also for the flavor. I knew absolutely nothing about photography before I started this blog but necessity made me learn a few tricks and here they are:

  • A good camera is important but not as important as a good lens.
  • The most crucial thing for a good picture I think is natural light.
  • Avoid the use of a flash directed at the food; the result will be too harsh.
  • I never over cook the food I’m going to photograph, let’s face it…mushy is not that attractive. Even though there are some amazing photographers out there that would make mush look good, I’m not there yet, sigh*.
  • And I always save some greens for garnish to fresh it up a bit.

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Tomato Salsa

Ingredients:

  • 2-3 medium sized fresh tomatoes stems removed, finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
  • 1 Serrano chili pepper (stems, ribs, seeds removed), finely diced
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste

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  • Start with chopping up 2 medium sized fresh tomatoes.

  • Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. (And I’m telling you all that because I didn’t do it and my hands were on fire for the all evening).

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  • Have everything ready to go.

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  • Combine all of the ingredients in a medium sized bowl. Let sit for an hour for the flavors to combine.

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Hand Hacked Guacamole

Ingredients:

  • 1 Ripe tomato, finely chopped
  • 2 Tbs. diced red onion
  • 2 Jalapeno chilies, finely chopped
  • 1 Tbs. fresh lime juice
  • 1/2 tsp. minced garlic
  • 1/2 tsp. sea salt
  • 2 large avocados, preferably Haas
  • 2 Tbs. finely minced fresh cilantro

For the garnish:

  • 1 Tbs. small fresh cilantro leaves
  • 1 Tbs. finely chopped red onion
  • 1 Tbs. finely chopped ripe tomato

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  • Put the tomato, onion, chilies, lime juice, garlic and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste.

  • Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps.

  • Taste and adjust the seasonings with salt. If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible.

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Hubby’s Favorite Fish Tacos

Ingredients:

  • 1 pound white flaky fish, such as Mahi Mahi, Monk Fish or Tilapia
  • 1/4-cup canola oil
  • 1 lime, juiced
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 4 flour tortillas

Garnish:

  • Shredded purple cabbage
  • Mexican Crema or Sour Cream
  • Thinly sliced red onion
  • Chopped cilantro leaves
  • Tomato Salsa
  • Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Place the tortillas on the grill and grill for 20 seconds each side and set aside.

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  • Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes

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  • Divide the fish among the tortillas and garnish with any or all of the garnishes.

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{ 58 comments }

Let’s Parteey

by Anna on October 3, 2010

in Appetizer,Life

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Parties…I sure had may fair share of mistakes, but I have also learned some valuable lessons. Things like don’t try to be a hero and cook a five-course meal, the most important is to plan ahead and chose dishes that can be cooked in advance. Cook one dish or two and for the rest, buy some goodies that will make a nice spread. Because it’s not fun at all being huffing and puffing while your guests are enjoying themselves. And after all they came to enjoy your company too, right?

I always buy white basic dishes and bowls because at the end of the day, they will complement any type of food you would place on them. Or sometimes I use some fun containers to serve the food. Another thing I find very important is to always mark the guest place on the table, if you have more than 4 guests, be creative, you can even write their names on a pebble. It can get quite awkward trying to find a place to sit when the dinner is ready. I made a homemade jam and wrote their names around it on a simple tag. At the end of the night they can take that home as a gift. I think it’s nice that in the morning they can still feel the love. The decoration …you really don’t need to get all fancy schmancy, I’m allergic to flowers (yep…what a pain) so I made some little vases with herbs, they look pretty and smells amazing. You can also use them as a place set and give to your friends afterwards; candles are also cool non-expensive way to set an ambience. For the food I chose Tapas because I enjoy much more having a variety of little yummy bite size goodies then a two-course meal, and with Tapas you can either go Spanish, Italian, Middle Eastern, Greek… the options are endless.

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Spice Nuts with Rosemary

  • 1/2 stick butter
  • 1/2-teaspoon sugar
  • 1-teaspoon salt
  • 1/2-teaspoon cayenne pepper
  • 3 cups mixed nuts
  • 1 teaspoon of paprika
  • 1 spring or two of rosemary

Directions:

Melt the butter slowly in a medium-size saucepan and stir in the spices. Turn the nuts out onto a shallow baking sheet (no need to grease it) and roast the nuts in a preheated 350° oven for 15 minutes, stirring occasionally. Transfer to a serving bowl and toss with the coarse salt. Garnish with fresh rosemary.

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Shrimp and olives

  • 1 ½ pond of shrimps
  • ½ cup of pitted black olives
  • 3 tablespoons of olive oil
  • 3 cloves of garlic minced
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt 1 tablespoon lemon juice

Directions:

Heat a heavy skillet over medium high heat. Add the olive oil, shrimp and cook for 2 minutes on each side. Add the remaining ingredients except for the lemon juice and grill for 3 more minutes. Remove from the heat and add the lemon juice.

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Meatballs:

  • 1 small (6-ounce) onion, grated
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2/3 cup grated Parmesan cheese
  • 1/3-cup Italian-style bread crumbs
  • 1 large egg
  • 2 tablespoons ketchup
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1 tablespoon fennel seeds

Directions

For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the onion, 1/2-cup parsley, 2/3-cup Parmesan, breadcrumbs, egg, ketchup, garlic, red pepper flakes, 1-teaspoon salt, and 1/2-teaspoon pepper. Mix all those ingredients first before you add the beef and pork so you don’t over work the meat. This step is very important to have a light meatball. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Bake the meatballs for 15 minutes until cooked through. Spread the fennel seeds to garnish. And some fennel fronds if you have just for freshness.

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Nectarine and Raspberry Sangria

  • Mix together raspberries and nectarine.
  • Top with equal parts of white wine and Nectarine Juice.
  • Top with ice and soda water.
  • Serve chilled.

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New England Potato and Tuna Salad

  • New England Potato
  • Albacore Tuna
  • Green Onions (thinly chopped)
  • Celery (Thinly Chopped)

Directions:

In a bowl mix all ingredients. Season with salt and pepper. Toss with Olive oil and Lemon Juice.

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Crab and squid salad

Ingredients:

  • For the crab salad:
  • 1 pound of crab
  • 3 green onions chopped
  • 3 celery stalks thinly sliced
  • 3 radishes
  • 1 jalapeño thinly sliced
  • ½ pond of squid

For the vinaigrette:

  • ¾ cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Pinch of saffron treads
  • Salt and pepper

Directions:

In a bowl mix together the olive oil, lemon juice, mustard, garlic, and saffron. Season with salt and pepper. In a bowl mix the crab, celery, green onions, Jalapeno, radishes, add the vinaigrette and toss to combine. In another bowl, combine 2 tablespoons of olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the squid bodies and tentacles, toss to coat. Preheat the grill to high heat. Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired. Let it cool. In a cup or Mason jar arrange the squid in the bottom of the cup, top it with crab salad mix, and repeat the layers starting with squid.

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Persimmon Jam

Ingredients:

  • 3 cups Persimmon
  • 2 cups sugar
  • 1-tablespoon fresh lemon juice
  • 1/2 teaspoon grated lemon zest

Directions:

Combine 3 cups persimmon pulp and the sugar in heavy medium no corrosive saucepan. Cook over low heat, stirring constantly, until thickened and opaque, about 15 minutes; do not boil. Remove from heat. Stir in lemon juice and zest. Pour into sterilized canning jars and seal.

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Olive salad and Cherry tomatoes Salad

  • 4 celery stalks sliced thinly
  • 1 cup of green olives
  • 1 cup of black olives
  • 1tablespoon of thyme
  • 1teaspoon salt
  • ½ teaspoon of ground black pepper
  • 2-tablespoon olive oil
  • ½ cup red cherry tomatoes
  • ½ cup yellow cherry tomatoes
  • 1 garlic clove minced
  • 1 tablespoon lemon juice

Directions:

Whisk together the olive oil, lemon juice, thyme, garlic, salt and pepper. In a bowl arrange the olives, the tomatoes and the celery. And pour the vinaigrette.

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Ricota and Red Peppercorn  Crostinis

Toast the bread and spread the ricotta and the red pepercorn


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Chorizo And  Cantaloup Melon

  • 1 small melon cut in squares
  • 7oz. chorizo sausage sliced into bite size chunks
  • Few springs of tarragon

For the vinaigrette:

  • 2 tablespoons olive oil
  • Juice of half lemon
  • Salt and pepper
  • 2 tablespoons of chopped tarragon

Arrange the fried chorizo and the melon in a bamboo skewer. And drizzle with the tarragon vinaigrette.

{ 62 comments }

Memoirs of a Wannabe

by Anna on September 26, 2010

in Meat,Seafood,Shelfish,World Food

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Sooooo…. Challenge #2, what could be more outside of my comfort zone than Japanese? I have a fascination for all things Asia. I think we all should bow to each other, and be as graceful as they are. Their food tantalizes me. Thai food is one of my favorite cuisines; I could eat Thai food every single day and never get tired of it. But Japanese food would really be a big challenge for me. So now which version of my stories would you rather read?… The one that cooking Japanese food was a breeze and look how great I did or, the one that I pulled my hair and had super duper tantrum running from one side of the house to the other screaming: How many minutes I have? Like if I was in the middle of a quick fire challenge. And in the middle of all that, my sweet loving husband asked me if we could also make sushi? Lol. He may or may not be looking for his hair now, because the scream I unleashed at him, blew it right off his head.

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Mango Cabbage Salad

Ingredients

  • 3 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 1 clove garlic, minced (optional)
  • 1 teaspoon grated fresh ginger root (optional)
  • 1 tablespoon white sugar (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 large head White cabbage, cored and shredded
  • 1/2 large head red cabbage, cored and shredded
  • 1 bunch green onions, thinly sliced
  • 1/4 cup toasted sesame seeds
  • 1 mango cut into thinly matchsticks slices
  • 1 cucumber sliced with the Mandolin

Directions

Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, Mango and sesame seeds in a large bowl with the dressing until well coated.

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Tataki Seared Beef 
on a Bed of Onion and Daikon Salad

In this Japanese style of preparing beef, the steak is seared over high temperature leaving the inner part raw. Traditionally this is achieved by grilling the meat over high temperature and then dropping it into cold water to immediately kill the heat.

I don’t throw it directly into cold water but wrap the meat tightly in cling wrap before immersing it in ice water. This method keeps the flavor and the crust. After being thoroughly chilled in the refrigerator, the meat is then sliced and served over Onion Daikon Salad with either Soy Wasabi Dipping Sauce or Tataki Dipping Sauce (or both sauces if you like variety!). Both the meat and Onion Daikon Salad are dipped into the sauce of your choice. If you don’t care for the spicy heat of wasabi, try the mild Tataki Dipping Sauce.

* Preparation Time: 30 minutes, plus a few hours to chill after grilling
 Time: 3 to 5 minutes maximum for rare

Ingredients:

  • 1-1/4 1bs (600 g) tenderloin
  • 1 teaspoon salt
  • 1 to 2 tablespoons neutral-flavored oil

Onion Daikon Salad

  • 1 onion, thinly sliced
  • Salt
  • 2 small green onions (scallions) cut into slivers
  • 2 small daikon radishes (cut into very thin matchsticks)
  • 2 shiso leaves thinly sliced

Soy Wasabi Dipping Sauce

  • 2 teaspoons wasabi paste
  • 2-1/2 tablespoons Japanese soy sauce

Tataki Dipping Sauce

  • 4 tablespoons Japanese soy sauce
  • 2 tablespoons mirin
  • 1/2 tablespoon sugar
  • Pinch of dashi stock granules dissolved in 4 tablespoons hot water or chicken stock

Directions:

If the tenderloin is larger than 2 inches (5 cm) in diameter, cut along the grain in half. This will result in two pieces about 6 to 8 inches (15 to 20 cm) in length. Just before placing the meat on the grill rub it with the salt and oil and oil the hot grate. Place the meat over the high heat zone and grill for 1 to 2 minutes on each side until it just becomes browned.

To grill the edges you will have to hold it with tongs. The meat remains raw in the center and only the outer 1/16 to 1/8 inch (2 mm) is cooked. As soon as it is sufficiently browned on all sides, tightly wrap the meat in cling wrap and toss it into ice water. This will stop the cooking process without letting the meat come into contact with the water and dilute the taste.

When cold remove the meat from the ice water and place it in the refrigerator for a few hours to completely chill.

To make the Onion Daikon Salad, rub the onion slices with a little salt. Set aside for 20 minutes. Drain off any water that has accumulated from the onions. Mix the shiso leaves, or chopped mint and coriander leaves, green onions and daikon in a bowl, toss well and arrange on a plate.

5. To serve the Soy Wasabi Dipping Sauce, place a small ball (about 1/2 teaspoon) of the wasabi paste in a small serving bowl and pour 2 teaspoons of the soy sauce into the bowl. Place the wasabi paste off to the side of the bowl rather than in its center.

Do not mix the wasabi paste and soy sauce together. Instead let your guests mix them according to their preference. Repeat with three additional serving bowls.

6. To make the Tataki Dipping Sauce, combine the ingredients for the dip in a bowl and then transfer to 4 small serving bowls.

7. Cut the thoroughly chilled meat on the diagonal into thin slices and place across the top of the Onion Daikon Salad. Serve with the Soy Wasabi Dipping Sauce or Tataki Dipping Sauce.

From: 
The Asian Barbecue Book: by Alex Skaria

SHRIMP YAKITORY

INGRIDIENTS:

  • ½ Lb whole (unpeeled) shrimp.
  • Sea salt.
  • 1 Lemon cut to quarters. (For garnish)

For the Sauce

Ingredients:

  • 4 tablespoons sake
  • 5 tablespoons soy sauce
  • 1-tablespoon Mirin
  • 1-tablespoon sugar

In a small pan, mix all the ingredients for the yakitori sauce. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Transfer to a small bowl.

HOW TO…

Skewer the shrimp (from tail to head) Glaze with sauce. Grill each side until golden and drizzle with sea salt. Serve with lemon quarter.

{ 49 comments }

Sautéed Baby Thai Eggplants

by Anna on September 20, 2010

in Vegetarian,World Food

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Hi guys, lots of activities going on right now. So much to see, so little time. So far I got some lovely friends that voted for me. And I voted for them of course. They so deserve it. Not only because they are my friends but because I truly think they are awesome. Today I woke up with a dreadful mood, (hormones perhaps). But as the day progressed I couldn’t keep the bad mood because my Twitter bird was singing and lovely words were thrown my way. So I had no other option but to be happy and grateful. Thanks so much guys, I really appreciate the love.  About these eggplants, I found them yesterday at the Hollywood Farmer’s Market and I couldn’t resist them, c’mon? How could I?  They look stunning. That market always surprises me with some different veggies. And guess what? I’m always thinking of the different possibilities of some bumping (by chance of course) into…who knows? Maybe one day Brad Pitt will decide to go there and buy some fresh veggies and fruits for his lovelies. That would be awesome, right? I don’t know if I would keep my cool. I would probably throw myself to his feet and scream BRAD I LOVE YOUR WORK (sweet Face). On a second thought he better never set foot there. I want to be able to keep my dignity. LOL

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Sautéed Baby Thai Eggplants

Ingredients:

  • 12 small round Thai eggplants
  • 1 teaspoon of fish sauce
  • 1 tbsp vegetable oil
  • 1 small onion chopped
  • 1 garlic chopped
  • 1 small red Thai chili chopped
  • 1 tbsp finely chopped ginger
  • 1 teaspoon of ground coriander
  • 2 lemongrass stalks (white part only finely chopped)
  • 1 cup of coconut milk
  • 1 cup Cherry tomatoes
  • Thai basil leaves (hand full)

Directions:

Cut eggplants in half. In a hot pan sauté the garlic, onion, lemongrass, red chili, ginger, and ground coriander in the vegetable oil till fragrant. Toss the eggplants and the fish sauce and sauté till the eggplant is soft. Add the cherry tomatoes and the coconut milk, and finish with the Thai Basil leaves. Serve with white rice. Enjoy.

{ 23 comments }

Memory Lane

by Anna on September 18, 2010

in Life

Risotto Primavera

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That’s really a tough question to answer. Why I deserve to be the next food blog star? Don’t we all deserve that? Because being a blogger is not as easy as it seems. We have to learn about food, cooking techniques, light, shutter speed, aperture, composition, food styling, social network, search engine optimization and analytics all at once. As a blogger you will start to notice a change in your vocabulary, where plates and bowls are no longer called by their names, they are now props. We have sometime to alienate our family members in one corner waiting patiently while we snap our pictures, and spanking their hands if they dare to touch our picture perfect food. In my case of course, there were loads of snafus along the way, burned eyebrows (don’t ask), tantrums over a deflated soufflé, or over despicable pictures. But over all I have learned in those (almost three) years of blogging, more than I could ever think was possible. And I’m still learning everyday with an amazing excitement about food and photography, and loving every minute of it. So for the first entry I thought that the best way I could describe my blog was to have a little walk on memory lane and do a recap of some of my recipes.


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Gazpacho

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Zucchini Blossoms Curry Cake

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Roasted Eggplant and Pepper Salad

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Summer Vegetables Tian



{ 47 comments }

Yes we can!

by Anna on September 14, 2010

in Life

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Hi guys, I’m one of the contestants of Project Food Blog Project Food Blog is the first-ever interactive competition where thousands of Foodbuzz Featured Publishers are competing in a series of culinary blogging challenges for the chance to advance and a shot at the ultimate prize: $10,000 and a (sweet) special feature on Foodbuzz.com for one year. Pretty soon I will need lots and lots of sweet votes.

The judges are:

  • Dana Cowin
  • Editor-in-Chief of FOOD & WINE Magazine
  • Nancy Silverton
  • Founder La Brea Bakery, Co-owner Mozza
  • Pim Techamuanvivit
  • Author of ChezPim.com and The Foodie Handbook

Wish me luck.

{ 16 comments }

Spanish Migas with Acorn Squash

by Anna on September 8, 2010

in Breakfast,World Food

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Migas are a traditional dish that is Originally eaten as breakfast made of leftover breads; Nowadays, Migas are a fashionable first course served for lunch and dinner in restaurants in Spain. As you all know (if you are here long enough) I’m a huge fan of bread. So any excuse I have to make dishes using bread I will embrace. And Migas trust me, is a good one. But today I got a bit, just a tad greedy and decided to combine roasted acorn squash in my Migas, I couldn’t resist the squashes at the Farmer’s Market, they were calling my name, LOL. And I have a feeling you are going to see a lot of them here this fall. Because I absolutely love them.

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Spanish Migas with Acorn Squash

Ingredients:

  • 1 loaf of stale (one-day-old) bread,
  • 100 grams of fatty diced bacon
  • 100 grams of chorizo or ham
  • Paprika
  • 2 cloves of garlic
  • Olive oil
  • Salt
  • 2 eggs

Directions:

Cut the bread into little squares and dampen in a little water, salt and paprika. Cover the bread cubes and leave to stand for 2 hours. Pre-heat the oven to 400 F. Cut the acorn squash in thick slices and arrange them on a baking sheet prepared with parchment paper. Drizzle some olive oil and season with salt, pepper, red pepper flakes, garlic, and rosemary. Roast for 20 to 25 minutes or until soft and golden. Let it cool down a bit and take the peel. Cut it into squares, reserve.

Fry the diced bacon. Then lightly fry the chorizo or ham, take the chorizo and bacon of and reserve, drain off a bit of the fat, fry the garlic and add the bread frying for about 2 minutes. Add the bacon and chorizo back to the pan and fry lightly until the bread is golden, stirring constantly. Mix the roasted squash cubes. Serve together with fried eggs.

{ 32 comments }

Figs and Feta Lavender Honey Salad

by Anna on September 5, 2010

in Appetizer,Salads,Technique,Vegetarian,World Food

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Life is unexpected it takes you to places that you would never imagine. Sometimes it’s a turn that will change your whole concept of what’s right and safe. It comes in so many different forms and shapes. And that’s the beauty of it. Maybe you are out there going through life accepting that this is the way it is, thinking that nothing will change and you got to where you should be. But unexpectedly life gives you the best gift one could hope for, the gift of love. That person that will love you regardless of all your flaws and imperfections as well as your successes and glories. You can be yourself and everything you want to be with him. He can make you smile, time flies with him. He’s so flawless and perfect and amazing that you can honestly see yourself marrying him and being with him forever. He makes everything worthwhile. You were waiting for the day that person would come to inspire you to just live and be happy. And he came into your life unexpectedly and at the perfect time. Now you feel alive and when you breathe it feels as though the air is fresh and clean and you are really breathing his air. And all of a sudden life is so beautiful.

This recipe today can hardly be called a recipe so easy it is. It’s a no cooking required, pretty much just assembling in a plate and enjoy. The lovely lavender honey gives the figs a sweeter taste for this late summer salad.

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Figs and Feta Lavender Honey Salad

Ingredients:

  • Figs
  • Mild feta cheese
  • Arugula
  • Lavender Honey
  • Pistachios

Directions:

Cut the figs in quarters and arrange them in a pretty plate. (Pretty plate is highly recommended)  Remember, you start eating with the eyes. Add the Arugula and the feta cheese and drizzle with the Lavender honey. Sprinkle the pistachios. Can’t find lavender honey? Don’t fret, make your own. And here is how: Heat honey in double boiler till fully heated add lavender and stir. Continue over heat for 30 minutes. Remove from heat and allow to partially cool. Strain out lavender. Put honey in jar.

{ 15 comments }

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