tag:blogger.com,1999:blog-72594785966540271292024-02-20T14:22:35.287-05:00Someday GourmetThe journey from an everyday foodie to a someday gourmet.Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-7259478596654027129.post-52719442731165797382012-07-18T08:20:00.001-04:002012-07-18T08:26:39.906-04:00Curried Rotisserie Chicken Salad with Cashews, Craisins, and Scallions<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<b>Yield: </b>4 Servings</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<b>Prep Time: </b>20 Minutes</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<b>Cook Time: </b>0 (I cheated and used a pre-cooked rotisserie chicken)</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<b>Level: </b>I</div>
<h2>Ingredients:</h2>
<ul><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<li><span style="background-color: white;">~2 C 'pulled' chicken ... If using a pre-cooked rotisserie chicken: skin removed, only the breast meat</span></li>
<li><span style="background-color: white;">3 T light mayo</span></li>
<li><span style="background-color: white;">1 T Dijon Mustard (I prefer Grey Poupon)</span></li>
<li><span style="background-color: white;">1 T Curry Powder</span></li>
<li><span style="background-color: white;">1 T Cumin Powder</span></li>
<li><span style="background-color: white;">1/2 T Turmeric Powder</span></li>
<li><span style="background-color: white;">1 T Garlic Powder</span></li>
<li><span style="background-color: white;">1 T Onion Powder</span></li>
<li><span style="background-color: white;">1 Tsp Salt / Pepper each</span></li>
<li><span style="background-color: white;">1/4 C chopped scallions</span></li>
<li><span style="background-color: white;">1/4 C Dried Cranberries (I prefer Craisins)</span></li>
<li><span style="background-color: white;">1/4 C Chopped Cashews</span></li>
</span></ul>
<h2>Instructions:</h2>
<span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Prepping the chicken</b><br />
Place the cooled chicken on a large cutting board and remove the legs and wings, which should pull apart easily because it’s so tender. These will not be used for this recipe. Next cut both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. <a href="http://www.gourmet.com/food/testkitchen/2009/02/chun_how_to_carve_roast_chicken" style="color: #666699;">Visit Gourmet.com for a video demonstration</a></span><br /><br/>
<span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Roughly shred the white meat by using 2 forks and pulling the meat apart. This takes a little bit of time but is totally worth it. I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. If the chicken is tender enough, you might even use your fingers to separate the meat.</span><br />
<br />
<span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Making the salad</b></span><br />
<span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Mix mayo, mustard, and seasoning together in large mixing bowl. Add chicken, cranberries, scallions, and cashews and mix until thoroughly covered. Let sit in fridge for at least 30 minutes before serving. </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Enjoy!</span><br />
<h2>
Chef's Notes:</h2>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="background-color: white;">Usually is good for 3-4 days though never lasts that long ;)</span></div>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-9038055539398720132012-01-17T21:46:00.002-05:002012-01-17T22:47:20.986-05:00Rotisserie Chicken and Mushroom Pot Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YfwyPIRAN7Q/TxYyFU2kR0I/AAAAAAAAALY/Lu4lnQbsu4g/s1600/pot_pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-YfwyPIRAN7Q/TxYyFU2kR0I/AAAAAAAAALY/Lu4lnQbsu4g/s320/pot_pie.jpg" width="320" /></a></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b><br />
</b></span></span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><b><br />
</b></span></span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><b>Yield:</b> 4 large servings</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><b>Prep Time:</b> 30 minutes</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><b>Cook Time:</b> 30 minutes</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><b>Difficulty: </b>Level I</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0.2in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">Ingredients:</span></span></span></div><ul><li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 Pre-Cooked Rotisserie Chicken – any flavor (found in most grocery premade sections)</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">2 small cartons of pre-sliced or chopped mushrooms (I used one button, one baby bellas)</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 medium onion</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 carrot or 1/3 Cup pre-sliced</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">½ Cup Frozen peas</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">2 Tbsp dried rosemary (fresh would be even better)</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 Tbsp fresh ground black pepper</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">2 Tbsp Season All Seasoned Salt</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 Tsp Cayenne Pepper Powder</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 Tbsp Garlic Powder</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 Cup Chicken Stock</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">½ Cup Wine Wine</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 Packet of Chicken Gravy mix</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">2 Tbsp flour</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 Roll of Pillsbury Flakey Layered Biscuits</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 large cast iron skillet (13” or greater)</span></span></div></li>
<li><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333;"> <span style="font-family: Verdana, sans-serif;">1 small pot</span></span></div></li>
</ul><div align="LEFT" style="border-bottom-style: none; border-color: initial; border-image: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; line-height: 0.2in; margin-bottom: 0.03in; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><span style="color: #333333; font-family: Verdana, sans-serif; line-height: 0.2in;"><span style="font-size: x-large;">Instructions:</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Let the chicken cool in the refrigerator as necessary. </span></span> </div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Preheat the cast iron skillet over medium-high heat. Dice the onion and add to the pan. Next rough chop the mushrooms (if not already chopped) and add them to the pan. Next peel and thinly slice the carrots into rings and add them to the pan. Add season salt, garlic powder, and cayenne powder to veggies and toss in 2 Tbsp of vegetable oil. Cook the veggies down until reduced by about 50% and remove from the heat.</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">In the meantime, combine the chicken broth, wine, gravy mix, flour, black pepper and rosemary in a small pot and bring to a boil over medium heat. Stir occasionally to avoid burning. Remove when slightly thickened.</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 375.</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Place the cooled chicken on a large cutting board and remove the legs and wings, which should pull apart easily because it’s so tender. These will not be used for this recipe. Next cut both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. </span></span><a href="http://www.gourmet.com/food/testkitchen/2009/02/chun_how_to_carve_roast_chicken"><span style="color: #666699;"><span style="font-family: Verdana, sans-serif;">Visit Gourmet.com for a video demonstration</span></span></a></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Roughly shred </span></span><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><b>half</b></span></span><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"> of the white meat by using 2 forks and pulling the meat apart. This takes a little bit of time but is totally worth it. I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. Next dice the other half of the white meat into small chunks, no bigger than ½ inch. You should have about 2-3 cups of chicken total.</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Add the chicken, gravy mix, and frozen peas to the veggies in the cast iron pan and mix thoroughly. Gently pull each unbaked biscuit apart into 2 slices and lay on top of pot pie mixture. Bake the pot pie for approximately 15 minutes or until the biscuits are golden brown.</span></span></div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="line-height: 0.2in; margin-bottom: 0in;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Enjoy!</span></span></div>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-34519130928685996272010-12-30T11:00:00.005-05:002010-12-30T12:29:26.012-05:00New Year's Eve Murder Mystery Menu<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51S4FZHPAVL._SL500_AA300_.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ecx.images-amazon.com/images/I/51S4FZHPAVL._SL500_AA300_.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.amazon.com/Murder-Mystery-Party-Taste-Wine/dp/B00000J00M?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Murder Mystery Party - A Taste for Wine and Murder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B00000J00M" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></td></tr>
</tbody></table>This year my wife and I are hosting a murder mystery dinner at our house to ring in the new year. The plot takes place in California's Wine Country (@ <a href="http://www.ravenswoodwinery.com/">Ravenswood</a> or <a href="http://www.barefootwine.com/">Barefoot</a> perhaps?!) so we're going with an Italian theme.<br />
<blockquote><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><i style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">"It's a tour of California Wine Country with its peaceful vineyards and picturesque wineries. The annual wine-tasting festival is in full swing when the body of local vineyard owner, Barry Underwood, is found hidden beneath his wine-cellar. Barry has been missing for six long years but with the discovery of his body comes a wealth of new clues to solve the mystery. It's a vintage murder and you may be a suspect."</i></span></blockquote><br />
Here is what we'll be serving up with the help of our guests (potluck style of course):<br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Appetizers</span></b><br />
<br />
<ul><li><a href="http://www.youvegotsupper.com/recipes/Prosciutto_Pinwheels.aspx" id="" rel="nofollow" target="_blank">Prosciutto and Provolone Pinwheels</a> <span class="Apple-style-span" style="color: #6aa84f;">(SDG)</span></li>
<li><a href="http://www.grouprecipes.com/33632/pumpernickel-bread-dip.html">Spinach Dip in Pumpernickel Bread Bowl</a></li>
<li><a href="http://somedaygourmet.blogspot.com/2010/12/creamy-blt-dip.html">Someday Gourmet's Creamy BLT Spread</a> <span class="Apple-style-span" style="color: #6aa84f;">(SDG)</span></li>
<li>Artisan Cheeses & Spicy Sopressata (a special delivery from <a href="http://www.isminternet.com/SecuredSites/parma/cart/CW_DetailsList.cfm?ID=DCSO-HPC">Pittsburgh's Parma Sausage Products</a>)</li>
</ul><br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Dinner</span></b><br />
<br />
<ul><li>Caesar Salad</li>
<li><a href="http://somedaygourmet.blogspot.com/2009/11/baked-herb-encrusted-chicken-parmesan.html">Someday Gourmet's Herb Encrusted Chicken Parmesan</a> <span class="Apple-style-span" style="color: #6aa84f;">(SDG)</span></li>
<li>Penne a la Vodka <span class="Apple-style-span" style="color: #6aa84f;">(SDG)</span></li>
<li>Crusty Dinner Rolls</li>
</ul><br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Desserts</span></b><br />
<br />
<ul><li>Yellow Cake Chess Squares <span class="Apple-style-span" style="color: #6aa84f;">(SDG)</span></li>
<li>Marshmellow Cookie Bars</li>
<li>Fresh Fruit</li>
</ul><br />
<br />
And of course plenty of good wine to drink :) Cheers to Happy New Year from the Someday Gourmet!<br />
<br />
<span class="Apple-style-span" style="color: #6aa84f;">(SDG)<i> </i></span><i>= recipes I am preparing</i><br />
<i><br />
</i><br />
<i>Note: This game does include a sample menu but it simply wasn't what we were looking for...</i>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com1tag:blogger.com,1999:blog-7259478596654027129.post-8498832668313349542010-12-19T16:32:00.002-05:002010-12-19T16:39:25.902-05:00Easy Rotisserie Pulled Chicken Salad with Tarragon, Green Apples & Cashews<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_qQi7BJE7bEc/TQ54yxfgmiI/AAAAAAAAAII/oRbziaX8AQU/s1600/IMG_3745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_qQi7BJE7bEc/TQ54yxfgmiI/AAAAAAAAAII/oRbziaX8AQU/s400/IMG_3745.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Copyright © 2010 SomedayGourmet.com</td></tr>
</tbody></table><br />
<div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b>Yield:</b> 5-6 cups of salad</div><div class="MsoNormal"><b>Prep Time:</b> 20 minutes</div><div class="MsoNormal"><b>Cook Time:</b> 0 minutes (it’s ok to cheat on this one!)</div><div class="MsoNormal"><b>Difficulty:</b> Level I</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></div><div class="MsoNormal"></div><ul><li>1 Pre-Cooked Rotisserie Chicken – any flavor (found in most grocery premade sections)</li>
<li>1 Green Apple (I prefer Granny Smith)</li>
<li>½ - ¾ Cups Cashew Halves or Pieces</li>
<li>2 ½ Cups <a href="http://www.amazon.com/Dukes-Mayonnaise-Light-16-Ounce-Jars/dp/B003LPY1F6?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Duke’s Light Mayonnaise</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B003LPY1F6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li>3 Tbsp (heaping) <a href="http://www.amazon.com/Grey-Poupon-Dijon-Mustard-White/dp/B001VWRDJ2?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Grey Poupon Mustard</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001VWRDJ2" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li>2 Tbsp Dried Tarragon</li>
<li>2 Tbsp Dried Sage</li>
<li>2 Tsp Paprika</li>
</ul><span class="Apple-style-span" style="font-size: x-large;">Instructions:</span><br />
<div class="MsoNormal">Let the chicken cool in the refrigerator. In the meantime, core and cut the apple into 4ths. Dice 3 of the 4 sections and thinly slice the final section (for a garnish). Place the diced apples in a large mixing bowl, add the cashews and set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small bowl, whisk together the mayonnaise, mustard, dried herbs and spices. Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place chicken on a large cutting board and remove the legs and wings (should pull apart easily because it’s so tender). Next cut the both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. <a href="http://www.gourmet.com/food/testkitchen/2009/02/chun_how_to_carve_roast_chicken">Visit Gourmet.com for a video demonstration</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Roughly shred the white meat by using 2 forks and pulling the meat apart. This takes a little bit of patience but is totally worth it! I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. Place all of the pulled meat into the large mixing bowl with the apples and cashews.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Optional but recommended:</b> Using your fingers, remove the quality pieces of dark meat from the legs and wings and pull. This adds a great additional flavor to the dish and is hard to even discern in the finish product.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Finally, add the mayo mixture to the chicken bowl and mix thoroughly with a large spoon. Place the sliced apple on top and serve.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: x-large;">Chefs Notes:</span></div><div class="MsoNormal"></div><ul><li>This salad tastes best after having a chance to chill for at least an hour.</li>
<li>This dish will stay good for about 4-5 days in a resealable container in the fridge.</li>
<li>Don’t be afraid to give the chicken a pretty good workout to break it down and increase the creaminess.</li>
<li>Add more mayo if the mixture is too dry but be sure to mix well.</li>
<li>Serve this with croissants for an extra special treat</li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-57852611360769264362010-12-12T15:39:00.001-05:002010-12-12T15:44:31.828-05:00Creamy BLT Spread<b>Servings: </b>~4 cups<br />
<b>Prep Time: </b>10 minutes<br />
<b>Cook Time:</b> 10 minutes<br />
<b>Difficulty:</b> Level I<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Ingredients</span><br />
<br />
<ul><li>1 package of quality bacon</li>
<li>2 scallions</li>
<li>1 pint grape tomatoes</li>
<li>1.5 cup shredded sharp cheddar cheese</li>
<li>1 cup sour cream</li>
<li>1 cup <a href="http://www.amazon.com/Dukes-Mayonnaise-32-Ounce-Jars-Pack/dp/B003LPSKPS?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Duke's mayonnaise</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B003LPSKPS" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li>2 tbsp chopped thyme</li>
<li>1 tbsp chopped basil</li>
<li>2 tbsp salt</li>
<li>1-2 tbsp <a href="http://www.amazon.com/Franks-RedHot-Hot-Sauce-680/dp/B00099XKXG?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Frank's Red Hot Sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B00099XKXG" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></li>
<li>Baguette slices or crackers</li>
<li>Parsley for topping</li>
</ul><br />
<span class="Apple-style-span" style="font-size: x-large;">Directions</span><br />
<br />
Preheat the broiler on low with a rack 8" from burner. Arrange bacon on broiler tray and broil for ~10 minutes, flipping at 5 minutes. Be sure to remove pieces just as they turn crispy but before they burn.<br />
<br />
In the meantime, dice the white portion of the scallions and chop the green section in to rings. Add to a medium mixing bowl. Next, slice the tomatoes into pieces and gently remove some of the juice and seeds by pressing the side of wide-bladed knife into the slices with your palm. Add the rest of the ingredients.<br />
<br />
Once the bacon is cooked and cooled, chop into small chunks and add to the rest of the ingredients. Mix thoroughly and chill for an hour before serving. Top with parsley for a nice presentation.<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Chef's Notes</span><br />
<br />
<ul><li>This recipe works great with low or fat free sour cream and mayonnaise. The bacon is essential though!</li>
<li>You can adjust the amount of mayo and sour cream to change the consistency of the dip but don't over do it, their flavor can overpower.</li>
<li>Consider doubling this recipe. Trust me you'll need it!</li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-74739989622536786872010-10-10T14:26:00.002-04:002010-10-10T15:55:34.788-04:00Hofbauer Bier Brats<strong>Prep Time:</strong> 5 minutes<br />
<strong>Cook Time:</strong> 40 minutes<br />
<strong>Difficulty:</strong> Level I<br />
<br />
<span style="font-size: x-large;">Ingredients</span><br />
<ul><li>12-24 Uncooked brats</li>
<li>6-8 Cans of beer</li>
<li>3 Bay leaves</li>
<li>6 Cloves of garlic</li>
<li>3 Tbsp Salt</li>
<li>3 Tbsp Pepper</li>
<li>4 Medium Sweet Onions - Sliced</li>
<li>Sauerkraut</li>
</ul><span style="font-size: x-large;">Directions</span><br />
Heat a large stock pot over high heat. Add the sliced onions along and begin to soften. Unpack the brats and pierce several times on each side with a fork and add to the pot. Pour in enought beer to completely cover the brats then add in the rest of the ingredients. Cover and bring to a rolling boil.<br />
<br />
Once boiling, turn the heat back down to a simmer and let cook for 30-40 minutes. Preheat the grill over medium heat and add the brats, cook until desired level of crispiness is reached (I like mine with a bit of a crunch).<br />
<br />
Serve on a long white roll with sauerkraut and <a href="http://www.amazon.com/Inglehoffer-Mustard-10-25-Ounce-Squeezable-Bottles/dp/B000EY3ON2?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Inglehoffer Hot & Spicy mustard</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000EY3ON2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" />.Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-78506028370950353352010-10-09T09:55:00.003-04:002010-10-10T14:30:26.772-04:002nd Annual Hoftoberfest MenuFall is my favorite time of the year for 3 reasons...the smell of wood fires, apple cider donuts, and Oktoberfest! For the second year in a row, my wife Jess and I are hosting a dinner party we've dubbed "Hoftoberfest" :)<br />
<br />
Here is what is on this year's menu:<br />
<br />
Pork and Chicken Schnitzel with a Tomato & Onion chutney **<br />
<a href="http://somedaygourmet.blogspot.com/2010/10/hofbauer-bier-brats.html">Slow Cooked Bier Brats finished on the Grill</a><br />
Warm Bavarian-Style Potato Salad **<br />
Red Cabbage<br />
and of course Sauerkraut<br />
<br />
** Recipe coming soon, be sure to check back later this week!Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-67886837087611890692010-09-15T22:17:00.001-04:002010-09-15T22:41:39.328-04:00Tonight's Cooking Class Menu<span style="font-size: x-large;">First Course</span><br />
<span style="font-size: x-large;"><br />
</span><strong>Baby Greens Salad with Slow-Roasted Roma Tomatoes, Goat Cheese-Almond "Croutons", Glazed Beets and Cider Vinaigrette. </strong>(<em>Chef's Note: I still don't like beets but goat cheese mixed with fresh herbs rocks!</em>)<br />
<br />
<span style="font-size: x-large;">Pasta Course</span><br />
<br />
<strong>Fresh Pesto Fettuccini with Grilled Summer Vegetables and Fire-Roasted Red Peppers</strong>(<em>Chef's note: Don't add too much water to your pasta dough or you'll clog the pasta press. Should feel "drier than expected"</em>)<br />
<br />
<span style="font-size: x-large;">Main Entrees</span><br />
<span style="font-size: x-large;"></span><br />
<strong>Seared Chicken Cutlets and Roasted New Potatoes with a Lemon-Herb Pan Sauce</strong>(<em>Chef's note: Make that saute pan screamin' hot for best results. Plus the chicken will tell you when it's ready to be flipped once it easily moves in the pan using tongs.</em>)<br />
<br />
<strong>Grilled Flat Iron Steak with Dijon-Port Wine Sauce</strong>(<em>Chef's note: 110-125 for rare, 125-140 medium-rare, 140-150 for medium, beyond that you're on your own. As the sauce takes 30-40 minutes to thicken...patience is virtue.</em>)<br />
<br />
<br />
.....Let me know which recipes you'd like to see!Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-20933638083947020872010-07-19T22:04:00.001-04:002010-07-19T22:09:07.080-04:00Basil Thai Chicken with Summer Squash & Zucchini<div class="separator" style="clear: both; text-align: center;"></div><div><a href="http://2.bp.blogspot.com/_qQi7BJE7bEc/TET6BsORhmI/AAAAAAAAAH4/Alae2545brc/s1600/IMG_3356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="http://2.bp.blogspot.com/_qQi7BJE7bEc/TET6BsORhmI/AAAAAAAAAH4/Alae2545brc/s400/IMG_3356.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">(Copyright 2010 <a href="http://www.somedaygourmet.com/">http://www.somedaygourmet.com/</a>)</span></div><br />
<strong>Prep Time:</strong> 30 Minutes<br />
<strong>Cook Time:</strong> 10 Minutes<br />
<strong>Difficulty:</strong> Level 1<br />
<strong>Yield:</strong> 3-4 servings <br />
<div><strong>Inspired by:</strong> <a href="http://www.rachaelrayshow.com/food/recipes/spicy-thai-chicken/">Rachel Ray - Spicy Thai Chicken</a></div><br />
<div></div><span style="font-size: x-large;">Ingredients</span><br />
<ul><li>2 Large Chicken Breasts</li>
<li>1/2 Vidalia Onion</li>
<li>1 Squash</li>
<li>1 Zucchini</li>
<li>1 Packed Cup of Fresh Basil (approx.)</li>
<li>2 Scallions</li>
<li>2 Tbsp Minced Garlic</li>
<li>3 Tbsp Canola Oil</li>
<li>4 Tbsp <span><a href="http://www.amazon.com/Kikkoman-Less-Sodium-Sauce-Dispenser/dp/B000JOXSLK?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Low Sodium Soy Sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000JOXSLK" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></span></li>
<li>2 Tbsp <span><a href="http://www.amazon.com/Pacific-Rim-Gourmet-Kitchen-Sauce/dp/B0000CNU64?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Fish Sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0000CNU64" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></span> (Found in Thai section of grocery store)</li>
<li>2 Tbsp <span><a href="http://www.amazon.com/Sriracha-Hot-Chili-Sauce-Fong/dp/B0018P4EK8?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Sriracha Sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0018P4EK8" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></span> (mild but noticable heat, add more if you desire but caution!)</li>
<li>2-3 Tbsp Freshly Squeezed Lime Juice (use other half for garnish)</li>
<li>1 Tbsp Cracked Black Pepper</li>
<li>2 Dozen Roasted Peanuts, crushed</li>
<li>Jasmine Rice</li>
<li>Large Electic Wok or Non-stick Frying Pan</li>
</ul><div></div><span style="font-size: x-large;">Directions</span><br />
<br />
Begin prep work by washing squash, zucchini, basil (if necessary) and scallions (if necessary). Chop the squash and zucchini into 1/2" cubes or bigger so that each piece has some of the skin. Set aside. Next dice the onion and scallions and set aside in a different bowl. Finally, roll the basil leaves into a clump and rough chop into strips, place in a 3rd small bowl.<br />
<br />
If serving with rice, turn the water on to begin to boil at this point. Follow the directions on the rice package (usually add into boiling water, cut the heat and let simmer for 15 minutes or so until the water is absorbed).<br />
<br />
Clean and remove fat/skin from the chicken breasts. Slice into 1/2" strips and then cut each strip into bit size chunks. Not too small here as you dont want the chicken to dry out during the high-heat cooking.<br />
<br />
Add 2 Tbsp of canola oil to the Wok and preheat to High Heat (400 degrees). When ready, carefully add the chicken using tongs and make one layer of chicken along the bottom of the pan. Let cook for a minute or so until the bottoms begin to golden and then stir. Repeat until the chicken is mostly golden, no more than 5 minutes total for this step.<br />
<br />
Push the chicken out of the center and around the edges. Add 1 tbsp canola oil to the center of the Wok followed by the onions and scallions and let sizzle for 1 minute. Then fold the chicken into the onion mixture and push everything back out to the edges. Add the squash & zucchini and the minced garlic to the center of the Wok and cook for 1 minute. Fold the chicken & onion mixture into the veggies in the center and add the soy sauce, sriracha, fish sauce, lime juice and cracked pepper. Cook for 1 more minute and then add the chopped basil. Gently stir until the basil is wilted.<br />
<br />
Cut the heat, sprinkle with the chopped peanuts, and serve! Garnish with a few cilantro sprigs and a slice of lime.Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-83107472865641718082010-07-11T22:15:00.004-04:002010-07-19T22:11:14.505-04:00Scallion Infused Pan-Fried Crab Cakes with Lemon Herb Rémoulade<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qQi7BJE7bEc/TDp5x1gOvUI/AAAAAAAAAHw/gFCDY2unJrY/s1600/IMG_3341a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" rw="true" src="http://2.bp.blogspot.com/_qQi7BJE7bEc/TDp5x1gOvUI/AAAAAAAAAHw/gFCDY2unJrY/s400/IMG_3341a.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">(Copyright 2010 <a href="http://www.somedaygourmet.com/">http://www.somedaygourmet.com/</a>)</span></div><br />
<br />
<strong>Prep Time:</strong> 15 Minutes<br />
<strong>Cook Time:</strong> 8 Minutes / batch of 4 Cakes<br />
<strong>Difficulty:</strong> Level 1<br />
<strong>Yield:</strong> 4 Crab Cakes & 1 Cup of Sauce<br />
<br />
<span style="font-size: x-large;">Ingredients</span><br />
<br />
<strong>Crab Cakes</strong><br />
16oz Cooked Crab Meat (Claw or Lump)<br />
3/4 Cup Plain Breadcrumbs<br />
1 Egg<br />
2 Scallions (white section only)<br />
1 Tbsp Grey Poupon dijon mustard<br />
1 Tsp Worchester Sauce<br />
1 Tbsp Mustard Powder<br />
2 Tsp Old Bay Seasoning<br />
1 Tsp Cracked Black Pepper<br />
1/2 Lemon Juiced <br />
2-3 Tbsp Canola Oil (or other high heat oil)<br />
2 Tbsp Unsalted Butter<br />
<br />
<strong>Rémoulade</strong>3/4 Cup Mayonnaise<br />
1/2 Lemon Juiced & Zest<br />
1 Tbsp Heinz Ketchup<br />
1 Tsp Worchester Sauce<br />
1 Tsp Horseradish Sauce<br />
2 Scallions (green section only)<br />
1 Tbsp Dried Dill<br />
1 Tbsp Dried Oregano<br />
2 Tbsp Olive Oil<br />
<br />
<span style="font-size: x-large;">Directions</span><br />
<br />
Preheat a large (and preferably thick bottomed) frying pan over medium heat with canola oil just covering the bottom of the pan.<br />
<br />
Finely chop both scallions, separating the white and green sections. Place the white section in a large mixing bowl. Add the mustard, Worchester sauce, lemon juice, mustard powder, Old Bay, black pepper and egg. Whisk together until mixed and the egg is lightly beat. Next, dump the crab meat into a small bowl and gently look for shells.<br />
<br />
<em>Roll up your sleeves, this next part gets messy.</em> Add the crab meat and the breadcrumbs into the large mixing bowl and gently fold into the egg mixture until thoroughly mixed and the proper consistency to form into patties. Divide the mixture into four piles and gently form into balls. Then lightly flatten into large patties on a cutting board with your hand.<br />
<br />
Carefully add the butter to the heated oil and allow it to completely melt. Using a spatula, place the 4 crab cakes into the pan with enough space to not be touching each other. Once placed, DO NOT MOVE. <br />
<br />
Cook the crab cakes on each side for exactly 4 minutes. Remove and promptly add to serving dishes.<br />
<br />
While the cakes are cooking, place the green section of the diced scallions into a blender. Add the rest of the ingredients for the rémoulade except for the olive oil. Pulse the blender a couple of times to ensure the scallions begin mixing with the other ingredients and push the mixture down as necessary (with blender off of course). With the center portion of the lid removed, turn the blender on full and begin slowly drizzling the olive oil into the mixture and blend until emulsified. Remove mixture and add to serving dishes. <br />
<br />
Sprinkle the sauce with Old Bay. Garnish with lemon wedges or slices.Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com2tag:blogger.com,1999:blog-7259478596654027129.post-12996630930837578292010-05-24T16:41:00.000-04:002010-05-24T16:41:09.131-04:00Someday Gourmet Featured on Ravenswood Facebook page<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qQi7BJE7bEc/S_rgx4GBc4I/AAAAAAAAAHo/C6iGHVoDVGw/s1600/Ravenswood+Facebook+screener.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="http://1.bp.blogspot.com/_qQi7BJE7bEc/S_rgx4GBc4I/AAAAAAAAAHo/C6iGHVoDVGw/s400/Ravenswood+Facebook+screener.jpg" width="335" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>My Zinfandel & Bloody Mary Mix recipe was a big hit last week in our household and it recently made its way into a status update by the Ravenswood Vineyard on their "No Wimpy Wines" campaign Facebook site. Thanks for all the love on the boards Ravenswood fans!<br />
<br />
This was the first winery we hit on our trip out to California in 2006 and turned out to be our favorite. As a side note, we also got engaged during this trip to Sonoma :)Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-11779004606343867072010-05-22T09:42:00.001-04:002010-05-22T09:56:53.167-04:00Zinfandel & Bloody Mary Braised Short Ribs w Bacon, Button Mushrooms, Shallots, Shredded Carrots, and Rosemary<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qQi7BJE7bEc/S_fcPlZcc6I/AAAAAAAAAHc/HmzlaFJ-578/s1600/IMG_3132b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="295" src="http://4.bp.blogspot.com/_qQi7BJE7bEc/S_fcPlZcc6I/AAAAAAAAAHc/HmzlaFJ-578/s400/IMG_3132b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">(Copyright © 2010 Someday Gourmet)</span></div><br />
<div></div><strong>Prep Time:</strong> 30 minutes (before goes into oven)<br />
<strong>Cook Time:</strong> 3 hours total (2.5 hrs in oven, 30 minutes stove-top)<br />
<strong>Difficulty:</strong> Level 2<br />
<strong>Yield:</strong> 5-6 Ribs, 2-3 Cups Sauce<br />
<br />
<div></div><span style="font-size: x-large;">Ingredients</span><br />
<ul><li>5-6 larger high quality beef ribs</li>
<li>2 ½ cups favorite bold red wine (we used <a href="http://www.ravenswoodwinery.com/#wines/county_series/2007_lodi_old_vine_zinfandel">Ravenswood Lodi Zinfandel</a>)</li>
<li>½ cup <a href="http://www.amazon.com/Mr-Mrs-T-Bloody-33-8-Ounce/dp/B001SAV1GS?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Mr. & Mrs. T’s Bold & Spicy Bloody Mary Mix</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001SAV1GS" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li>1 cup <a href="http://www.amazon.com/Swanson-Chicken-Broth-32-Ounce-Aseptic/dp/B0014EUA4M?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Swanson low sodium chicken stock</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0014EUA4M" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li>½ package of bacon sliced into ½” pieces</li>
<li>1 med. package of white button mushrooms</li>
<li>1 cup loosely packed shredded carrots</li>
<li>8-12 pearl onions or 4-6 shallots</li>
<li>2 tbsp minced garlic</li>
<li>2 twigs of Rosemary or 2 tablespoons dried</li>
<li>3 tbsp coarse salt</li>
<li>3 tbsp coarse pepper</li>
<li>3 tbsp smoked paprika</li>
<li>1-2 tbsp red pepper flakes (to taste)</li>
<li>4 tbsp slurry (2 tbsp corn starch + 2 tbsp hot water) – prepare @ hr 2.5 of baking</li>
<li><a href="http://www.amazon.com/Creuset-Enameled-Cast-Iron-2-Quart-French/dp/B00004SBH4?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Dutch Oven</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SBH4" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
</ul><br />
<div><span style="font-size: x-large;">Directions</span></div><br />
<div>Remove meat from refrigerator and place on counter still wrapped to allow to warm to room temperature. <br />
<br />
Preheat Dutch Oven to medium heat (6) and add bacon. Cook until brown and crispy. Remove and dry on paper towel lined plate. Drain bacon grease except for 3 tbsp and return to heat.<br />
<br />
While bacon is cooking, clean and rough chop mushrooms then peel onions and cut in half (slice shallots if using). Combine Salt, Pepper, Smoked Paprika and Red Pepper Flakes in a small dish. Remove the ribs from the package and place on a cutting board bone side down. Remove any easily accessible pieces of fat and then rub in a heavy coat of the spice mix on all 5 non-bone sides of each rib. Don’t be afraid to get your hands dirty on this step, you really want to rub it in there.<br />
<br />
Once the bacon is cooked and removed, add the ribs to the pan in 2 batches (3 at a time is usually right) bone-side up. Proceed to cook each of the 5 meaty sides for 4 minutes each until golden brown. Once placed, DO NOT MOVE THE RIB until time to turn; this will ensure a golden crust. After all the ribs have been completely browned, set aside. Do not drain!<br />
<br />
Next add all veggies and garlic to the Dutch Oven and cook over medium heat until tender, about 5-7 minutes. Stir frequently.<br />
<br />
Preheat oven to 300.<br />
<br />
Add 2 cups of the wine, all the stock, Bloody Mary mix, and Rosemary and turn heat up to high and bring to boil stirring gently but frequently. Reduce sauce by 1/3 – 1/2. Add ribs and ensure fully covered by the liquid. Place a piece of aluminum foil over the Dutch Oven and then cover with the lid to securely seal the steam in.<br />
<br />
Bake for 2.5 hours. Remove from oven and transfer the ribs and any bones that have fallen off to a serving dish. Cover with foil and set aside. Bring the remaining sauce over high to a boil and add the slurry and the rest of the wine. Reduce by 1/3 or so until just slightly thicker, pour over ribs, and serve immediate.</div><div></div><span style="font-size: x-large;">Chef’s Notes</span><br />
<ul><li>This sauce would taste good over anything! Consider using over oven-roasted chicken breasts (40 minutes @ 350) or even basted over a London Broil </li>
<li>Embrace the Bloody Mary Mix. Nearly every recipe out there calls for tomatoes in some form or another for braising. In this case, we get our tomato base but even more layers of additional flavor that just melt nicely into the background of the wine.</li>
<li>Good meat in, great meat out. Bad meat in, mediocre meat out. You get what you pay for on this meal and picking up high quality, low fat ribs from your butcher will go a long way. </li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-67486790242364422832010-05-21T14:50:00.000-04:002010-05-21T14:50:42.851-04:00New House & Kitchen Renovations<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A looong overdue update from the Someday Gourmet! Please excuse the radio silence for the past month or so, it's been a whirlwind of activity on my end and blogging just didn't make it into the schedule.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here's a glimpse at what's been going on....</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My wife and I officially closed on our first home on April 23rd and we've been running around like mad since getting ready for move-in on June 12th. We've focused most of our resources and energy on renovating our kitchen. I am glad we chose this project right out of the gate as I think it will be the most labor intensive by far.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We've been making great progress over the past few weeks removing appliances, sanding all the surfaces, converting oven space from drop-in to slide-in, and painting. We've got all new appliances (matching our new GE mounted microwave) coming from Best Buy the day after we move so there is much to get done between now and then.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are a few pictures of the work so far:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qQi7BJE7bEc/S_bTSyl4-1I/AAAAAAAAAG8/cf1-Sy9Ojyk/s1600/IMG_3008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="http://4.bp.blogspot.com/_qQi7BJE7bEc/S_bTSyl4-1I/AAAAAAAAAG8/cf1-Sy9Ojyk/s400/IMG_3008.JPG" width="400" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Before...</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qQi7BJE7bEc/S_bT3bbMg9I/AAAAAAAAAHE/5hy3FrjwPCY/s1600/IMG_3113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="http://2.bp.blogspot.com/_qQi7BJE7bEc/S_bT3bbMg9I/AAAAAAAAAHE/5hy3FrjwPCY/s400/IMG_3113.JPG" width="300" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Lower counter-top and cabinets prepared for new slide-oven...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qQi7BJE7bEc/S_bUSEG4ZhI/AAAAAAAAAHM/i0D9ByLEAxc/s1600/IMG_3118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="http://1.bp.blogspot.com/_qQi7BJE7bEc/S_bUSEG4ZhI/AAAAAAAAAHM/i0D9ByLEAxc/s400/IMG_3118.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">First coat!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qQi7BJE7bEc/S_bUbHRAkQI/AAAAAAAAAHU/sKoc8Nr8vQ0/s1600/32536_558827113979_15801349_33114437_387408_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://1.bp.blogspot.com/_qQi7BJE7bEc/S_bUbHRAkQI/AAAAAAAAAHU/sKoc8Nr8vQ0/s400/32536_558827113979_15801349_33114437_387408_n.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Doors and drawers...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>As we continue to make progress on the kitchen, I will definitely keep you all posted. In the meantime, be on the lookout for a <strong>Ravenswood Zinfandel Braised Short Rib recipe</strong>!<br />
Thanks for continuing to follow SDG and more frequent updates are on the horizon :)Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-23461322888327117272010-03-27T18:34:00.001-04:002010-03-27T18:36:22.648-04:00Spicy Shrimp and Bowties tossed with Sun-Dried Tomatoes, Basil, Roasted Pine Nuts & EVOO<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qQi7BJE7bEc/S66FlH4A6wI/AAAAAAAAAGU/i4UMvXt6Ytg/s1600/spicy_shrimp_bowties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_qQi7BJE7bEc/S66FlH4A6wI/AAAAAAAAAGU/i4UMvXt6Ytg/s400/spicy_shrimp_bowties.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">(Copyright © 2010 Someday Gourmet)</span></div><br />
<b>Prep Time:</b> 10 minutes<br />
<b>Cook Time:</b> 10 minutes<br />
<b>Difficulty:</b> Level 1<br />
<b>Yield:</b> 4 Servings<br />
<br />
<span style="font-size: x-large;">Ingredients</span><br />
<ul><li>1 lb box of Bowtie Pasta</li>
<li>1-1 1/2 lb Medium Raw Shrimp – Cleaned, shelled and beheaded</li>
<li>1 small jar of <a href="http://www.amazon.com/Alessi-Sun-Dried-Tomato-Oil/dp/B00032GB7G?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Sun-Dried Tomatoes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B00032GB7G" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> in oil (or soak dried ones in oil for 15 minutes)</li>
<li>4oz (or so) of <a href="http://www.amazon.com/Varies-Pine-Nuts-16-Oz/dp/B000TGCDDM?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Pine Nuts</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000TGCDDM" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>4 Tbsp Finely Chopped Basil</li>
<li>1 Tbsp <a href="http://www.amazon.com/Taste-Specialty-Crushed-Pepper-12-Ounce/dp/B001EQ5PRW?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">red pepper flakes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ5PRW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>4 Tbsp <a href="http://www.amazon.com/Bertolli-Extra-Virgin-51-Ounce-Bottle/dp/B000WHPNI0?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">EVOO </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000WHPNI0" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />(can use the oil from the tomatoes jar if there is enough)</li>
</ul><span style="font-size: x-large;">Directions</span><br />
Preheat oven to Broil (Hi) and bring a medium/large pot of water to a boil to cook the box of pasta.<br />
<br />
Combine the EVOO <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000WHPNI0" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />and red pepper flakes<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ5PRW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and basil in a mixing bowl. Add the sun-dried tomatoes, pine nuts, and shrimp and gently coat thoroughly with the oil mixture. Spread the mixture out on foil lined baking sheet and make sure that the shrimp are flat and have some room around them.<br />
<br />
Once the water begins to boil, add the pasta and put the baking sheet in the oven.<br />
<br />
Broil 4" from the top coils for 4 minutes on one side and then flip the shrimp and broil for another 3-4 minutes on the other side.<br />
<br />
Drain the pasta and add all of the contents of the foil into the pasta dish and gently toss. Add another tbsp of EVOO if necessary. Serve with shredded-style grated parmesan.<br />
<br />
<span style="font-size: x-large;">Chef’s Notes</span><br />
<ul><li>Easily sub in diced chicken or pork – same procedure.</li>
<li>Shrimp can be fickle, keep a close eye on them as they cook</li>
<li>Recommended Wine Pairing - <a href="http://www.barefootwine.com/our-wines/overview/white/PinotGrigio.html">Barefoot's Pinot Grigio</a> or <a href="http://www.barefootwine.com/our-wines/overview/red/Zinfandel.html">Lodi Zindfandel</a></li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com1tag:blogger.com,1999:blog-7259478596654027129.post-44402891507655398672010-03-25T00:52:00.002-04:002010-03-27T17:07:22.973-04:00Breaded Pork Chop Pinwheels Stuffed w/ Fresh Mozzarella, Cured Italian Ham & Marinara<div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/_qQi7BJE7bEc/S6roxyekIQI/AAAAAAAAAGM/R_TxvkWDJHk/s640/IMG_2905.JPG" width="640" /></div><div style="text-align: center;"><span style="font-size: xx-small;">(Copyright © 2010 Someday Gourmet)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b></b></div><b>Prep Time:</b> 20 minutes<br />
<b>Cook Time:</b> 22-25 minutes<br />
<b>Difficulty:</b> Level II<br />
<b>Yield:</b> 5-6 Pieces<br />
<br />
<span style="font-size: x-large;">Ingredients</span><br />
<ul><li>5-6 Thinly cut Pork Chops</li>
<li>8 Oz Fresh <a href="http://www.amazon.com/Buffalo-Fresh-Mozzarella-Cheese-arrives/dp/B000F7IDZW?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Mozzarella</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000F7IDZW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>6 Slices of <a href="http://www.amazon.com/Prosciutto-Parma-Red-Label-Sliced/dp/B002BL6F0A?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cured Italian Ham</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B002BL6F0A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> or any Italian meat</li>
<li>1 Small Jar Marinara (We enjoy <a href="http://www.amazon.com/Prego-Heart-Smart-Traditional-67oz/dp/B002AGVEIE?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Prego Traditional</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B002AGVEIE" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />) </li>
<li>1 Small Pkg of Cherry Tomatoes</li>
<li>1 Cup Plain <a href="http://www.amazon.com/Progresso-Breadcrumb-Italian-8-Ounce-Pack/dp/B001SAVQP4?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Progresso Breadcrumbs</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001SAVQP4" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>1 Large Egg</li>
<li>3 Tbsp Finely Chopped <a href="http://www.amazon.com/McCormick-Oregano-Ground-Mediterranean-13-Ounce/dp/B001EQ585Q?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Oregano</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ585Q" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>1 1/2 Tbsp <a href="http://www.amazon.com/McCormick-MCC-GARLIC-POWDER/dp/B0005YLTQA?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Garlic Powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0005YLTQA" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>2 Tbsp <a href="http://www.amazon.com/Rachael-Ray-All-Italian-Virgin-Olive/dp/B000OW3EGG?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">EVOO</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000OW3EGG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
</ul><br />
<span style="font-size: x-large;">Directions</span><br />
<br />
<br />
Preheat oven to 375 F. Grease a 13x9 <a href="http://www.amazon.com/Pyrex-Grip-Rite-3-Quart-Oblong-Baking/dp/B000MFBXPO?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">casserole dish</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000MFBXPO" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and set aside. Mix breadcrumbs, 2 tbsp oregano, and 1 tbsp garlic powder in one deep cereal bowl and whisk an egg thoroughly in another. Remove 6-8 slices of the ham from the package and set aside. In a small bowl mix the cherry tomatoes, olive oil, and rest of oregano and garlic powder until coated and set aside. Prepare a large sheet of <a href="http://www.amazon.com/Reynolds-Aluminum-330-Cut-Rite-Paper/dp/B000RA9KZY?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">wax paper</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000RA9KZY" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> or <a href="http://www.amazon.com/Glad-Cling-Plastic-400-foot-Rolls/dp/B001JB34OI?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">plastic wrap</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001JB34OI" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> to cover meat while flatting.<br />
<br />
On a large <a href="http://www.amazon.com/Progressive-International-11-25-Cutting-Board/dp/B0001UJVTK?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">cutting board</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0001UJVTK" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, trim and clean each piece of pork removing any fat from the edges. Pat dry with a paper towel and lay each piece out on the cutting board with enough space between them to expand vertically. Cover the entire board with the wax paper or plastic wrap and use a meat mallet grooved side to tenderize first, then flat side to flatten each pork chop (shoot for more rectangle piece than round). Once the meat is 1.5-2X larger in length, discard the plastic wrap.<br />
<br />
Add a slice or so of the ham to cover the pork. Loosely cover the ham with small chunks of mozzarella and spread a light layer of red sauce over the filling with a spoon. Begin at one end of the pork chop and roll the pinwheel so that the filling is trapped inside. Dredge the pork in the egg then the breadcrumbs coating thoroughly and place seam-side down in the baking dish. Repeat for each pork chop.<br />
Bake at 375 F for 10 minutes then add the cherry tomatoes and continue baking for 12-15 additional minutes depending on your oven. Serve immediately and enjoy!<br />
<br />
<br />
<span style="font-size: x-large;">Chef’s Notes</span><br />
<ul><li>This recipe works great with chicken breasts too. Just start with thinly sliced or butterfly the breast yourself.</li>
<li>Serve with pasta and red sauce for a true Italian feast or consider a fresh salad for a lighter option.</li>
<li>I encourage you to experiment with the breading mixture but I would suggest avoiding salty seasonings if using a salty deli meat.</li>
<li>Recommended Wine Pairing - <a href="http://www.barefootwine.com/our-wines/overview/white/PinotGrigio.html">Barefoot's Pinot Grigio</a> or <a href="http://www.barefootwine.com/our-wines/overview/red/PinotNoir.html">Pinot Noir</a><o:p></o:p></li>
</ul><ul type="disc"></ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com1tag:blogger.com,1999:blog-7259478596654027129.post-9302881422829667532010-03-24T08:50:00.001-04:002010-03-24T08:52:05.543-04:00Someday Gourmet Featured on BarefootWines.com<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qQi7BJE7bEc/S6oKN_OqTKI/AAAAAAAAAGE/5N606h-d4uM/s1600/barefoot_wine_pecan_tilapia2.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_qQi7BJE7bEc/S6oKN_OqTKI/AAAAAAAAAGE/5N606h-d4uM/s320/barefoot_wine_pecan_tilapia2.jpg" /></a></div><strong>Featured Recipe: Jodi's Pecan Encrusted Dijon Tilapia</strong><br />
<em>Mar 22, 2010</em><br />
<br />
"Our mouths are watering for this scrumptious recipe from our member SomedayGourmet! Pair this with a bottle of our <a href="http://www.barefootwine.com/our-wines/overview/white/SauvignonBlanc.html">Sauvignon Blanc</a> and you've got yourself one tasty, impressive meal! Give this recipe a try then come back and tell us how it tasted in the comments section!"<br />
<br />
<a href="http://republic.barefootwine.com/blog/view/republic-blog/featured-recipe-jodis-pecan-encrusted-dijon-tilapia/2010/03/22/">Check out the full article on Barefoot Wines</a>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-51985664238072431242010-03-24T08:37:00.000-04:002010-03-24T08:37:48.285-04:00Someday Gourmet now on KnowYourBeef.info<strong>Welcome to KnowYourBeef.info, the online community for beef lovers. </strong><br /><br />Check out my new SDG profile at: <a href="http://www.knowyourbeef.info/profile/SomedayGourmet">http://www.knowyourbeef.info/profile/SomedayGourmet</a>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-92162160806064127892010-03-16T22:05:00.001-04:002010-03-24T22:09:33.421-04:00Someday Gourmet featured on Barefoot Wines website<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qQi7BJE7bEc/S6A3fem0dTI/AAAAAAAAAF0/HsXNH1XJcSo/s1600-h/barefoot_wine_vinaigrette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://4.bp.blogspot.com/_qQi7BJE7bEc/S6A3fem0dTI/AAAAAAAAAF0/HsXNH1XJcSo/s400/barefoot_wine_vinaigrette.jpg" width="400" /></a></div><h3 class="entry-title" style="font-weight: normal;"><b><span style="font-size: small;">Featured Recipe: Roasted Pear & Moscato Vinaigrette</span></b><i><span style="font-size: small;">March 8, 2010</span></i></h3><span style="line-height: 16px;"><img height="120" src="http://i50.tinypic.com/23mkdy1.jpg" style="float: left; margin: 5px;" width="160" /></span>"Thanks to <a href="http://republic.barefootwine.com/member/SomedayGourmet/"><b>SomedayGourmet</b></a> for submitting this wonderful recipe! This recipe for Roasted Pear and Moscato Vinaigrette will sure to be a wonderful addition to your next salad! Pair this with our Moscato for a truly tasty meal."<br />
<br />
<a href="http://somedaygourmet.blogspot.com/2010/02/roasted-pear-white-wine-vinaigrette.html">Check out the recipe here</a>!Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-33063862391179091992010-03-08T17:43:00.002-05:002010-03-16T21:05:09.479-04:00Jodi's Pecan Encrusted Dijon Tilapia<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qQi7BJE7bEc/S6Ap7dAkYAI/AAAAAAAAAFs/DKkkgEGm5no/s1600-h/IMG_2664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_qQi7BJE7bEc/S6Ap7dAkYAI/AAAAAAAAAFs/DKkkgEGm5no/s400/IMG_2664.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">(Copyright © 2010 Someday Gourmet)</span></div><br />
<div></div><b>Inspiration:</b> My Mother-in-Law Jodi<br />
<div><b>Prep Time</b>: 15 minutes</div><b>Cook Time</b>: 10 minutes<br />
<b>Difficulty</b>: Level I<br />
<b>Yield</b>: 4 Filets<br />
<br />
<span style="font-size: x-large;">Ingredients</span><br />
<ul><li>4 Fresh Tilapia Filets</li>
<li>½ Cup Light Mayonnaise</li>
<li>¼ Cup Grey Poupon Dijon Mustard</li>
<li>3/4 Cup Finely Chopped Pecans (or 2 Cup Whole + food processor)</li>
<li>2 Tsp Fresh Cracked Sea Salt</li>
</ul><span style="font-size: x-large;">Directions</span><br />
<br />
Preheat oven to 450 F. Combine the mayonnaise and Dijon mustard in a small bowl and set aside. Crack your salt into a small bowl that can be used to pinch while seasoning later.<br />
<br />
Spray a baking sheet PAM. Wash each filet and pat dry. Place the fish on a cutting board next to each other and sprinkle the entire side with the salt. Using a spatula lightly spread on a generous coating of the mayo/mustard mix then sprinkle half of pecan mixture over the fish evenly. Gently flip each piece of fish and place pecan side down on the baking sheet. Repeat salt, mustard, pecan coating process.<br />
<br />
Bake the fish in the center of the oven for 9 - 10 minutes or until fully cooked. Serve immediately or tightly cover with foil to keep warm.<br />
<br />
<span style="font-size: x-large;">Chef’s Notes</span><br />
<ul><li>Serve with Green Beans, Rice Pilaf and Low-Fat Pillsbury Crescent Rolls for a delicious and healthy meal.</li>
<li>Add a healthy sprinkle of dill to each side of the fish for a fresh twist on the flavor.</li>
<li>Most types of fish are considered done when they're just opaque throughout. The fish should flake easily so be careful when transferring from the baking tray to your serving dish.</li>
<li><b>Recommended Wine Pairing</b> - <a href="http://www.barefootwine.com/our-wines/overview/white/SauvignonBlanc.html">Barefoot's Sauvignon Blanc</a></li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-6788379198413796062010-02-25T18:22:00.001-05:002010-02-25T18:24:16.878-05:00Garden Herb Pork Loin Slices over Baby Spinach & Arugula w/ Cinnamon Roasted Pears, Candied Walnuts, and a Roasted Pear & White Wine VinaigretteLet's be honest, you <u>will not</u> have leftovers from this one... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qQi7BJE7bEc/S4b3WYlthLI/AAAAAAAAAFc/f20gUXG7dbc/s1600-h/IMG_2110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://3.bp.blogspot.com/_qQi7BJE7bEc/S4b3WYlthLI/AAAAAAAAAFc/f20gUXG7dbc/s400/IMG_2110.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">(Copyright © 2009 Someday Gourmet)</span></div><br />
<strong>Prep Time:</strong> 10 minutes<br />
<strong>Cook Time:</strong> 60 minutes<br />
<strong>Difficulty:</strong> Level I<br />
<strong>Yield:</strong> 3-4 Servings<br />
<br />
<span style="font-size: x-large;">Ingredients</span><br />
<ul><li>1 lb <a href="http://www.smithfield.com/products/fresh_pork.php">Smithfield Garden Herb Pork Tenderloin</a></li>
<li>4 Ripe Pears (includes 2 for the dressing)</li>
<li>3-4 Cups of Baby Spinach & Arugula</li>
<li>1 Cup <a href="http://www.amazon.com/Diamond-Shelled-Walnuts-16-Ounce-Bags/dp/B001EQ4GZ4?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Walnuts</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ4GZ4" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li>2 Cups of Someday Gourmet's <a href="http://somedaygourmet.blogspot.com/2010/02/roasted-pear-white-wine-vinaigrette.html">Roasted Pear & White Wine Vinaigrette</a> </li>
<li>1 tsp freshly ground <a href="http://www.amazon.com/Salt-Black-Pepper-Table-Grinders/dp/B0015D6ZYQ?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969">Course Sea Salt</a></li>
<li>4 tsp <a href="http://www.amazon.com/Taste-Specialty-Ground-Cinnamon-16-Ounce/dp/B001EQ5PSQ?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cinnamon</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ5PSQ" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li>4 tbsp Butter or Margarine</li>
<li>1 tbsp Brown Sugar</li>
</ul><span style="font-size: x-large;">Instructions</span><br />
<br />
At least <strong>1.5 hours before you plan to eat</strong>, begin to make the Someday Gourmet's <a href="http://somedaygourmet.blogspot.com/2010/02/roasted-pear-white-wine-vinaigrette.html">Roasted Pear & White Wine Vinaigrette</a>. To save time, clean and cut all of the pears at the same time however do not cook 2 when making the sauce.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>40 minutes before you plan to eat</strong>, preheat the oven to 375F. Cover half of a baking rack with foil and spray the entire rack with Pam and place it inside of a foil lined baking sheet. Add butter to a small mixing bowl and microwave for 10 seconds or until melted then mix in the cinnamon. Place the pears on the foil covered half of the rack and drizzle <strong>half</strong> of the butter mixture over them to thoroughly coat. Stir the brown sugar into to the remaining butter mixture and set aside. Next remove the pork from the packaging, trim the fat, and place on the exposed half of the rack and place into the middle of the oven. Add the walnuts to a small frying pan and cook over medium-high heat stirring occasionally for 3-5 minutes. Remove and add to the butter mixture and coat thoroughly.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Bake for 30 minutes</strong> or until the pork is cooked to your desired doneness.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove the pork from oven and let it rest on a cutting board tightly covered with foil for 5 minutes. Turn the oven off and let the pears warm in the oven. Meanwhile, prepare the spinach and arugula mix on the serving dish/platter and sprinkle with sea salt. Cut the pork into slices along a 45 degree diagonal and place on the salad mix. <strong>Gently</strong> add the pear slices and top with the walnuts.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve immediately with the vinaigrette on the side with a toasty piece of bread.</div><br />
<span style="font-size: x-large;">Chef's Notes</span><br />
<ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qQi7BJE7bEc/S4cFqgytPVI/AAAAAAAAAFk/To7y3JFkFOM/s1600-h/IMG_2116.jpg" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kt="true" src="http://1.bp.blogspot.com/_qQi7BJE7bEc/S4cFqgytPVI/AAAAAAAAAFk/To7y3JFkFOM/s200/IMG_2116.jpg" width="200" /></a></div><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To make life easier, I strongly suggest making the sauce in advance to refrigerate overnight. It also allows the flavors to mellow and mix together better.</li>
<li>Feel free to use any kind of pork loin, the garden herbs are quite delicious with the pear flavor.</li>
<li>Break these candied walnuts out for <u>any occasion</u>. They are quick and easy yet jazz up any salad and will really impress your friends!</li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-60391536167600940812010-02-25T11:31:00.014-05:002010-02-25T16:37:35.261-05:00Roasted Pear & White Wine VinaigretteI'm sorry <a href="http://www.amazon.com/Snapple-Ice-Tea-Natural-Flavor/dp/B0012QD8MS?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Snapple</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0012QD8MS" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /> but <em>this is the best stuff on earth</em>! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qQi7BJE7bEc/S4brNT82F9I/AAAAAAAAAFM/wy2FOxgQqgQ/s1600-h/IMG_2117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_qQi7BJE7bEc/S4brNT82F9I/AAAAAAAAAFM/wy2FOxgQqgQ/s400/IMG_2117.jpg" width="400" /></a></div><br />
<br />
<b>Inspiration</b>: <a href="http://www.grouprecipes.com/5073/roasted-pear-champagne-vinaigrette.html">Roasted Pear Champagne Vinaigrette</a><br />
<b>Prep Time</b>: 10 minutes before<br />
<b>Cook Time</b>: 30 minutes<br />
<b>Difficulty</b>: Level I<br />
<b>Yield:</b> 2-3 Cups<br />
<br />
<span style="font-size: x-large;">Ingredients</span><br />
<ul><li>2 Ripe Pears </li>
<li>1/2 cup White Wine (I used <a href="http://hortonwine.com/index.php?option=com_content&view=category&layout=blog&id=36&Itemid=69">Horton Vidal Blanc</a>)</li>
<li>1/2 small diced onion or 1 shallot</li>
<li>1/2 tbsp minced Garlic </li>
<li>1 tbsp <a href="http://www.amazon.com/Grey-Poupon-Mustard-10-Ounce-Squeeze/dp/B00110FILY?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Grey Poupon Dijon Mustard </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B00110FILY" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" />(recommend name brand here)</li>
<li>2 tbsp <a href="http://www.amazon.com/Great-Lakes-Select-32-Ounce-Plastic/dp/B001E5DZRU?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Honey</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5DZRU" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li>2 tsp <a href="http://www.amazon.com/Taste-Specialty-Ground-Cinnamon-16-Ounce/dp/B001EQ5PSQ?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cinnamon</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ5PSQ" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li>1-2 tsp freshly ground <a href="http://www.amazon.com/Salt-Black-Pepper-Table-Grinders/dp/B0015D6ZYQ?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Coarse Sea Salt</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0015D6ZYQ" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0019S714A" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></li>
<li>1-2 tsp freshly ground <a href="http://www.amazon.com/Salt-Black-Pepper-Table-Grinders/dp/B0015D6ZYQ?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Course Black Pepper</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0015D6ZYQ" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /> </li>
<li>1 cup <a href="http://www.amazon.com/Pure-Wesson-Canola-Oil-1-25gal/dp/B001YXO0IU?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Canola Oil</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001YXO0IU" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /> </li>
<li>Blender</li>
</ul><span style="font-size: x-large;">Instructions</span><br />
<br />
Preheat oven to 350F.<br />
<br />
<a href="http://1.bp.blogspot.com/_qQi7BJE7bEc/S4bqO5WZ20I/AAAAAAAAAE0/ALdQ1X6_l_U/s1600-h/IMG_2118.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_qQi7BJE7bEc/S4bqO5WZ20I/AAAAAAAAAE0/ALdQ1X6_l_U/s200/IMG_2118.jpg" width="200" /></a>Line a baking sheet with <a href="http://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-275/dp/B001R2NM5U?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">aluminum foil</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B001R2NM5U" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /> and coat with Pam. Wash the pears, remove the steams, and slice into 4ths. Holding each piece of pear vertically, gently slice out the core and seeds. Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet. Repeat.<br />
<br />
Sprinkle the cinnamon over the pears and place the pan in middle of the oven. Bake for 25-30 minutes and then let cool for a few minutes on the pan.<br />
<br />
In the meantime, add the rest of the ingredients <b>except the oil</b> into the blender. Measure the oil in a small measuring glass with a spout and set aside. Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed. Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running. <br />
<br />
Refridgerate for at least 30 minutes before using and will hold for 5-7 days.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: x-large;">Chef's Notes</span><br />
<ul><li>Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin. I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop. For this dressing I went with a standard pear but there are a <a href="http://www.produceoasis.com/Hierarchy_Folder/MainFruits_folder/L2fruits_folder/Pears.html">wide variety of pears</a> to experiment with!</li>
<li>If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.</li>
<li>This recipe does not actually contain any vinegar so I guess its technically not a vinaigrette. Feel free to hold that against me ;)</li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-34337596562327924052010-02-15T13:20:00.000-05:002010-02-15T13:20:02.260-05:00This Week's MenuAfter a fairly light couple of weeks, I'm back in the saddle. I'm on a new course to try and cook a little healthier so you'll see more veggie's and what-not popping up. Let's see how long it can last ;-)<br />
<br />
<span style="font-size: large;">The Menu</span><br />
<ul><li>Turkey Meatloaf with homemade turkey gravy</li>
<li><span><a href="http://www.amazon.com/Kikkoman-Teriyaki-Marinade-Sauce-Lite/dp/B0005XN53G?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Teriyaki</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B0005XN53G" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></span> Chicken and Peppers stirfry over sticky rice</li>
<li><span><a href="http://www.amazon.com/Wish-Bone-Dressing-Robusto-16-Ounce/dp/B000ODTOC8?ie=UTF8&tag=somedgourm-20&link_code=btl&camp=213689&creative=392969" target="_blank">Italian Dressing</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=somedgourm-20&l=btl&camp=213689&creative=392969&o=1&a=B000ODTOC8" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /> </span>marinated Roasted Chicken Thighs with angel hair pasta</li>
<li>Maple-smoked BLTs on thick sliced Tuscan white bread</li>
</ul>Recipes to follow soon...Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-12564830308440810322010-01-25T21:27:00.008-05:002010-01-26T02:17:30.101-05:00Cajun Dry-Rubbed Buttermilk Fried Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qQi7BJE7bEc/S15UcA1jLiI/AAAAAAAAADw/O6EsXiVJywc/s1600-h/IMG_1822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_qQi7BJE7bEc/S15UcA1jLiI/AAAAAAAAADw/O6EsXiVJywc/s400/IMG_1822.jpg" width="400" /></a><br />
</div><div style="text-align: center;"><span style="font-size: xx-small;">(Copyright © 2009 Someday Gourmet)</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><b>Prep Time:</b> 50 minutes + 8 hrs marinade<br />
</div><b>Cook Time:</b> 90 minutes<br />
<b>Difficulty:</b> Level II<br />
<b>Yield:</b> 7-10 pieces<br />
<div><div><div><br />
</div></div></div><span style="font-size: large;">Ingredients</span><br />
<ul><li>2-3 lbs of any variety of bone in chicken (I prefer split chicken breasts and drumsticks</li>
<li>3 cups Buttermilk (low fat variety ok)</li>
<li>1 1/2 cups All-Purpose flour</li>
<li>1 1/2 cups Panko Breadcrumbs</li>
<li>3-4 cups of oil</li>
<li>2 tbsp Coarse Salt</li>
<li>2 tbsp Black Pepper</li>
<li>3-4 tbsp Hot/Buffalo Sauce (optional)</li>
<li>Cast Iron Pan (recommended)</li>
</ul><span style="font-size: large;">Someday Gourmet's Sweet & Spicy Dry Rub</span><br />
<br />
<div><strong>Equal parts of the following:</strong><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Recommend 1 tbsp of each per lb of chicken</em><br />
</div><ul><li>Cayenne Pepper Powder</li>
<li>Garlic Powder</li>
<li>Smoked Paprika</li>
<li>Seasoned Salt</li>
<li>Black Pepper</li>
<li>White Sugar</li>
</ul><span style="font-size: large;">Instructions</span><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div>24 hours before you plan to make the chicken, clean each piece and loosen the skin being careful not to pull it off completely. Pat dry and rub in salt and pepper under the skin. Place chicken in a dish or bowl to marinate and cover completely with buttermilk. Refridgerate chicken in the marinade at least 8 hours.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div>Add enough oil to your frying pan to fill 3/4 inch. Preheat oil over medium (6) heat for at least 10 minutes. Preheat the oven to 350 degrees. <br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the meantime, mix the flour, breadcrumbs, and dry rub together thoroughly in a deep bowl. Once the oil is ready, begin an assembly line: drain the buttermilk from a piece of chicken, coat it in the breadcrumbs, add it to the oil. Repeat. Cook chicken in batches for 5 minutes on each side - it is <em>not unusual </em>for the chicken to become darker brown than expected. Blackened, not so much. That said...hang in there for the full 5 mins, it's worth it to have a nice crispy skin. <br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As the chicken finishes cooking on both sides, transfer it to a large baking pan with a greased metal rack or alternatively onto a greased broiling pan (my favorite tool in my kitchen). Once each piece is fried and transfered onto the baking sheet, place in the oven and bake for 20-25 minutes.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove from oven and serve immediately with a knife, fork, and <u>bottle of hot sauce</u>.<br />
</div><div><div><br />
</div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Chef's Notes</span><br />
</div><ul><li>Do not cook more than 2 split breasts or 4 drumsticks at a time. Overcrowding may cause the temperature of the oil to drop too low causing the chicken to cook unevenly </li>
<li>Don't forget to roll the chicken on its side for a while to crisp all sides of the piece.</li>
</ul>Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com1tag:blogger.com,1999:blog-7259478596654027129.post-54973676302633618242010-01-24T22:57:00.001-05:002010-01-24T22:58:58.949-05:00Someday Gourmet is now on FacebookCheck out the new Someday Gourmet page on <a href="http://www.facebook.com/pages/Someday-Gourmet/267602268172?ref=nf">Facebook</a>. Don't forget to become a fan!Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com0tag:blogger.com,1999:blog-7259478596654027129.post-70411983789568619802010-01-16T09:29:00.001-05:002010-01-16T09:36:04.195-05:00This Week's Menu: 01-16-10One of my 2010 "resolutions" is to add a little variety to the blog posts and I figure jotting down the next week's menu is a good place to start. While I often just rely on what's on special in the meat department to build my menu on the spot, this week I have a few things on hand that are ready to be used.<br />
<br />
<b> Here is what's on the menu: </b><i>(in no particular order)</i><br />
<ul><li>BBQ Pork loin with sweet corn relish and coleslaw</li>
<li>Cheese steaks with sauted mushrooms and provolone<br />
</li>
<li>Cajun Fried Chicken & Turkey Kielbasa Jambalaya<br />
</li>
<li>Orrechiette pasta with a Parma Rosa Bolognese<br />
</li>
<li>And don't forget a night for leftovers!</li>
</ul><br />
Be on the lookout for at least one recipe from the bunch!Someday Gourmethttp://www.blogger.com/profile/00791139543371761589noreply@blogger.com3