The Garden of Immortal Peaches

Yesterday I made a dish that was unexpected and out of character for me, being that I don't usually cook fish and I have never used fennel before.  As such, it was light, flavorful, and I will definitely be using fennel again!  Next time, maybe raw.

I had about a pound of tilapia and coated it in a dry rub:

• 2 tbsp. chili powder
• 1 tbsp. paprika
• 1/2 tbsp. garlic powder
• 1/2 tbsp. kosher salt
• 1/2 tbsp. blackened cajun rub

Heat a few tablespoons of olive oil in a skillet and cook the fish for 4 minutes, then flip it and cook for another 3 minutes on the other side.  As soon as the fish is done, turn off the heat and sprinkle on the juice of a lemon, followed by a sprinkling of kosher salt.  The chili powder does not make it spicy, it lends a sweet and smokey flavor rather than heat.  If you prefer some heat, add 1/4 to 1/2 tsp of cayenne to the rub.

This is the fennel salad I made as a side dish.  The only thing I changed was that I used bacon instead of panchetta.  I cut it up into chunks and cooked & rendered the fat on the stove instead of throwing it in the oven to roast.  Then I drained out as much of the bacon fat as possible and tossed it with the roasted fennel before combining it with lettuce.

Winner winner, fish dinner.

                                              
This was not only the easiest Indian curry chicken/sauce that I have ever attempted, it was also the most delicious.  Adapted from www.passionateaboutbaking.com.  [Photo above taken from passionateaboutbaking.com]

Ingredients

• 2 large chicken breasts on the bone, each chopped into 4 or 5 pieces
• 6 cloves of garlic, chopped
• 2 limes, juiced and zested
• 1/2 jalapeno, seeds and rind removed, sliced paper thin
• 1/2 tsp red pepper flakes
• 1/4 tsp white pepper
• 1 tbsp coarse sea salt
• 1/2 small onion, chopped
• 2 tbsp butter
• 1.5 cups plain yogurt
• 2 tbsp ground coriander seed
• Generous handful of cilantro leaves, chopped

Directions

1. Combine the garlic, lime juice and zest, jalapenos, red pepper flakes, white pepper and salt, and use this to marinate the chicken for at least 30 minutes.
2. Combine the yogurt, coriander seed, and cilantro, and set aside for later use.
3. Melt butter in a heavy bottomed pan over medium-high heat, and cook the onions until slightly caramelized.
4. Add the chicken pieces and brown well.
5. Add the yogurt mixture to the chicken, and mix to combine.
6. Put the lid on and simmer for another 5-7 minutes, until chicken is cooked through.

I served this with toasted pita bread,  but it would also be good with some rice to sop up all the juices.  The combination of the citrus juice and the yogurt makes the sauce curdle into little tiny bits, which may sound weird but is actually flavorful and cheesy.  If the thought of curdling sauce makes your stomach turn, then make this alteration for a more creamy sauce: make sure that the chicken is fully cooked, turn off the heat, then finally add the yogurt mixture and stir to combine.

My favorite way to eat clams!  In the summertime, hot off the grill, juicy, salty, buttery, and sharp.
Adapted from Ina's recipe.

Ingredients:

• 1.5 cups coarse bread crumbs, toasted if possible
• 5 cloves garlic, minced
• 4 tbsp. olive oil
• 2 lemons, juiced and zested
• 6 sun-dried tomatoes, chopped fine
• 1/2 cup chopped basil leaves
• 1/4 cup pine nuts, toasted if possible
• 1/2 tsp. kosher salt
• 1/4 tsp fresh ground black pepper
• 24 littleneck clams
• 3 tbsp. melted butter

Directions:

1. Fire up the grill
2. Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a LARGE serving bowl and set aside.  Bowl needs to be roomy enough to toss the clams in.
3. Place clams in 1 layer on the hot grill and allow the heat to open the clams.  They will open gradually for about 5 minutes, then pop wide open when done.  Using tongs, remove the clams being careful not to lose the liquor, and place them in the bowl with the bread crumb mixture.  
4. Drizzle everything with melted butter, toss together, and serve hot.

Dough kneaded in the bread machine, hand-shaped into round loaves, then baked in the oven with olive oil brushed over the top and sprinkled with rosemary and kosher salt.

Ingredients:

• 2 lbs. ground chicken
• 1/2 cup bread crumbs
• 1 small red onion, chopped
• 4 cloves garlic, minced
• 3 green onions, cliced
• juice of 1 lemon or lime
• 1 tbsp. soy sauce
• 1/2 tbsp. sesame oil
• 1 tbsp. ground coriander
• 1/4 tsp. fish sauce
• 1 tbsp. Montreal steak seasoning
• 1 tbsp. garlic chili sauce

Directions

1. Gently combine mixture and form into patties
2. Heat a grill pan on medium high heat and cook patties for 3 minutes on each side, until no longer pink.
3. Serve as a sandwich or break patties into pieces and throw on top of a salad.

Ingredients

• 2 tbsp butter
• 1 small onion
• 1 carrot, small dice
• 1 tsp salt
• 1 cup brown rice
• 2.5 cups  water

Directions

1. Melt butter over low heat, then add the onion and carrot.  Cook for 4-5 minutes.
2. Add the salt and rice, and toast the rice for 2 minutes.
3. Add the water, bring to boil, then simmer for 45 minutes.
4. Fluff and eat!

First with flash, second without flash.

Base: Loreal Charmed, I'm sure
Design: Sally Hansen Celeb City
Plate: Konad m57

Ingredients:

• 1 cup water
• 1/4 cup olive brine
  
• 3 tbsp olive oil
• 3 cups flour
• 2 tbsp sugar
• 1 tsp salt
• 3/4 cup sliced olives, mixture of black and Kalamata

Combine ingredients according to your bread maker's instrusctions, and set to white bread setting.

Inspiration:























Interpretation:


















Base: Revlon Creme Brulee
Design: Konad Special Black Shimmer Polish
Plate: Konad m57

Ingredients:

• 1 cup water
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 2 tablespoons white sugar
• 2 tablespoons instant powdered milk
• 1 teaspoon salt
• 3 cups bread flour
• 6 sun-dried tomatoes, chopped
• 1/2 cup cubed Asiago cheese
• 1 teaspoon dried basil
  
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon active dry yeast

Combine all ingredients in bread machine, and turn to white bread setting. A rich, dense bread.

Ingredients:

• 1 tablespoon unsalted butter or olive oil
• 1 yellow onion, chopped
• 1 cup long grain basmati rice
• 1 3/4 cups water
• 1 1/2 teaspoons kosher salt
• 1/4 cup sliced scallions

Directions:

1. Cook the butter and onions over medium heat until translucent, about 3 minutes.
   
2. Add the rice and toss until all of the grains are coated with the butter.
   
3. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes.
   
4. Add the scallions, fluff with a fork, and serve.

Ingredients:

• 4 slices of pork shoulder
• 2 tbsp. Dijon mustard
• 3 tbsp paprika
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 3 tbsp sea salt
  
• 2 medium white or yellow onions, sliced
  
• 1 cup Dr. Pepper
• 1/2 cup water
• Bottle of barbeque sauce
  

Directions:

1. Rub the pork shoulder with the Dijon mustard, and sprinkle that will the paprika, garlic powder, brown sugar, and sea salt. Let the flavors penetrate for at least 2 hours.
2. Place a layer of onions on the bottom of the slow cooker, then layer the pork shoulder slices and onion until both are used up.
3. Pour the Dr. Pepper and water over everything, and put the lid on the slow cooker.
4. Turn the slow cooker on high for the first hour, then reduce to low for 8 more hours. Optional: flip the meat halfway through, so the top piece can get as tender as the bottom piece.
5. After 8 hours, the meat should be fork tender and falling apart. Pour out half the liquid, remove all bones and fat, shred the meat, and add in a half bottle of your favorite barbeque sauce. Stir to combine.
6. Cook on low for another hour, then serve on hamburger buns.
   

This here is a spin on Giada's Baked Orzo with Fontina and Peas. Using what I had in the house, I swapped out the mushrooms for pearl onions, and didn't use fontina. These measurements will yield about 4 servings.

Ingredients:
2 cups of chicken broth
1 cup of orzo pasta
2 tbsp butter
1 cup of pearl onions, thawed
1/2 cup Marsala wine
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1 cup frozen peas
1/2 tsp each salt & pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese

Directions:
1. Preheat the oven to 375 degrees F.
2. Bring chicken broth to a boil in a saucepan, then cook orzo until al dente. Pour orzo into a large bowl.
3. Melt the butter in the same skillet, then add the pearl onions and saute about 3 minutes.
4. Add in the Marsala wine and reduce by half (~5 mins), as the onions are browning and caramelizing. Turn off the heat.
5. Add the reduced Marsala, onions, cream, cheese, peas, salt and pepper into the bowl and toss to combine everything.
6. Pour the mixture into a baking dish, and sprinkle the bread crumbs and Parmesan cheese on top. Bake for 25 minutes, until heated throughout and golden brown.

I imagine that throwing some crumbled bacon or pancetta in the mix wouldn't be a bad idea either =)

Buttermilk and white vinegar adds a fresh tang to this classic dressing. If it's too thick for your liking, add a touch more buttermilk. This ranch is simple, homey, and soooo versatile. Besides the conventional use as salad dressing, it is also really good to have with pizza, fries, chicken wings, burgers, mashed & baked potatoes and sandwiches. I like to dunk raw or slightly steamed broccoli with a squirt of lemon in it!

Tangy Buttermilk Ranch Dressing (yields 1.25 cups)
Ingredients:
3/4 cup mayo
1/2 cup buttermilk
10 grinds black pepper
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white sugar
1 tsp white vinegar
2 tbsp chopped fresh dill
1 tsp chopped fresh chives

Directions:
Combine all ingredients and whisk to combine, working out any lumps of mayo. Do a taste test, and adjust the seasonings if it's not quite right (more vinegar, salt, or buttermilk?)
Any leftovers should be stored in the fridge, and will last for about a week.

Lemon Chicken modified:
1. Boil water and cook pasta no further than al dente.
2. Mix 1 cup flour, 1/2 tsp each of salt and pepper. Slice chicken into 1 inch pieces across the grain, and bread in flour mixture. Set aside.
3. Clean and slice baby Portabella mushrooms and cut bacon into 1 inch pieces.
4. Cook bacon in a cast iron pan until a good amount of fat is rendered and bacon is crisp. Remove and reserve in a big serving bowl.
5. Add 1 tsp of olive oil to existing bacon fat, and cook chicken pieces until brown and juices run clear. Remove from pan and set aside with the bacon.
6. Add 2 tbsp of olive oil, and saute the mushrooms for about 5 minutes. s&p to taste. Set aside in the serving bowl.
7. Add the juice of 1 lemon and 1/4 cup white wine to the pan, and reduce by a third. Then add 3 or 4 tbsp of heavy cream, whisk to combine, and simmer for 2 minutes. Then drop in 3 small pats of butter, and swirl it into the lemon cream sauce. s&p to taste. When butter is incorporated, pour the sauce and the pasta into the serving bowl.
8. Toss to combine and serve with:

Pear Salad:
1. Chop, wash, and dry 1 heart of romaine.
2. Wash and slice 1 Bartlett pear.
3. Crumble nearly 1/4 cup of feta cheese over the lettuce and pear.
4. Whisk together the dressing enough to emulsify: 3 tbsp red wine vinegar, 4 tbsp olive oil, 1.5 tsp sugar, 1.5 tsp Dijon mustard, Microplane in 1 clove of garlic, 1/2 tsp salt and 1/4 tsp pepper.

Here.
Slight change in technique:
Before anything, brine for as long as possible (even an hour will increase tenderness and flavor) in a solution of 3 tbsp of salt and 4 tbsp of brown sugar in about 4 cups of room temp water. After removing the chops from the brine, dry them off and sprinkle both sides of the chops with fresh ground pepper and adobo seasoning. I seared the meat in my cast iron pan on high heat, then threw the whole thing in the oven for 10 minutes at 350 degrees. Let rest for 5-10 minutes before plating over a bed of lettuce. Drizzle with the garlic lime vinaigrette (for which the garlic clove was grated on a Microplane instead of chopped).

Ingredients:
4 pieces of chicken, bone-in and un-pounded is fine.
1 cup All-purpose flour seasoned with 1 tablespoon lemon pepper seasoning
Salt & pepper
4 tablespoons of unsalted butter, divided
5 tablespoons olive oil, divided
1/3 cup lemon juice
1/3 cup chicken stock
1/3 cup white wine
1/4 cup of capers, rinsed
1 tablespoon Italian seasoning
Parsley

1. Preheat oven to 350 degrees.
2. Season chicken with salt and pepper, and dredge in seasoned flour.
3. Add 2 tablespoons butter and 3 tablespoons olive oil to a large skillet. When the butter is melted, brown chicken pieces 3 or 4 minutes on each side.
4. Place the browned chicken on a baking pan drizzled with about 2 tablespoons of olive oil. Allow the chicken to bake for 35-40 minutes, until juices run clear.
5. In the pan that was used to brown the chicken, add the chicken stock, lemon juice, wine, capers, and 1 teaspoon of Italian seasoning. De-glaze the pan.
6. When the chicken is done, nestle it into the sauce and simmer for 5 minutes. Remove the chicken, turn off the heat, and swirl 2 tablespoons of butter into the remaining sauce.
7. Serve the chicken over a bed of pasta, and spoon the sauce over everything. Garnish with parsley.

Combine the following ingredients and mix until smooth, then marinate 10 chicken pieces for up to a day.

1 tablespoon cardamom
4 tablespoons soy sauce
3 tablespoons apple cider vinegar
3 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
5 cloves of garlic, smashed

Grill or bake at 400 degrees for 50 minutes.