A Mighty Fine Experience

 

  A burger with everything except lettuce – which meant a generous helping of what Mighty Fine calls Red, Yeller and White – ketchup, mustard and mayo to us city folk. The fries were good, hand cut crinkle fries – they weren’t the steak fries your mama might be able to turn out but they were good.

Admittedly I’m a burger snob. It’s gotta be good. It doesn’t have to be expensive, it can still come in the greasy bag just as this one did. But it has to have a bit of messy quality while the bun doesn’t fall apart and above all, it has to taste like beef, not some “beef product”…and this definitely lived up to it’s name!

On first sip the milkshake (vanilla!) was a bit thin, but proved to have standing power as I had my first few sips! I despise a too thick milkshake, if I didn’t  want to drink it, I’d have gotten a sundae! Sadly Mighty Fine doesn’t serve up onion rings, but if you’re going to do something – do it right – and so if they’re omitting them because lack of talent – then my hats off to keeping the burger fabulous!

 

 

Mighty Fine Burgers – www.mightyfineburgers.com - (512) 524-2400

Rating: spoon, fork & knife – it lived up to it’s name!

Hap-pea New Year

Black Eyed Pea Stew

2 links of smoked sausage, cut into 1/2 inch rounds

3 cans of Black Eyed Peas, undrained

1 onion, chopped

2 bay leaves

1 Tbsp Tabasco Hot Sauce

1 28 oz can of diced tomatoes

1 bag of frozen okra

1 green pepper, chopped

2 Tbsp of garlic, minced

4 cans of beef broth

Salt & Pepper to Taste

Add all of these ingredient to a crock pot. Turn on low for 4-5 hours. The longer you wait, the better this is.

I love to serve black eyed peas on New Years, it’s a Southern tradition. That said, it’s a bit boring to place just the peas on their own. This is my cajun spin on fixing that issue. I’ve added and subtracted many ingredients from this year after year to change it up. I”ve taken away the okra and tomatoes and put in mushrooms and leeks in place of the onions. I’ve spooned this over cornbread or rice. If you have leftovers from the night before, think about what may work in here – it’s just about open to anything you have in the fridge, even may help you clean up for 2011 to start!

I enjoy this with a big green salad and crusty bread. It’s an easy day after the big night meal that you can actually make the day before – that way when the hang over hits the next morning, dinner is one less thing you need to hurt your brain about. Enjoy!

Something with Kick for the Week

Sweet and Spicy Pork

1/2 cup low-sodium soy sauce

1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)

1 tablespoon grated fresh garlic

1 teaspoon Chinese five-spice powder (optional)

kosher salt and black pepper

3 1/2 pounds pork butt, trimmed of excess fat and cut into 2-inch pieces

In a 10x13 Pyrex dish, rub the pork with all of the spices. Bake for 30 minutes per pound in a 350 degree oven. Test with a thermometer to insure the pork is cooked until 160 degrees – well done although you can cook to medium between 140-145 degrees which isn’t considered “Okay” by the FDA for health reasons.

I served this with a lovely hoisin sauce on the bottom – I used the Central Market brand and just placed a bit on the plate before sliced pork on top. I cooked a few cups of white rice which helped sop up the sauce and then placed a  nice bowl of sugar snap peas with only simple salt and pepper.

Adding a bit of water to the dish would allow for you to add veggies to the dish itself. Think cabbages,  bok choy, onions, even bamboo shoots and water chestnuts. This dish could benefit from egg rolls or even just the spicy Asian mustard on the side. I made this and it seems the perfect size for a four person meal if you use a 3.5 lb pork amount, as you may need to trim away from the bone and skin to serve – losing a little.

Bone-on Appetit!

 

They Aren’t Going Anywhere….& Shouldn’t!

 

Recently had dinner at a spot that I tend to forget about when I’m thinking special. Each time I consider a place for Italian, this slips my mind, but only in the way that you’ve forgotten your favorite sweater at the back of your closet during a heat wave, and then in the winter welcome it’s remembrance with alot of exuberance.

Michelangelo's is a wonderful gift to the Italian food that I adore. It’s traditional, it’s fresh, the service is top notch and even when it’s hosting a rehearsal dinner, as it did on my last experience there, my date and I weren’t forgotten about in any sense. It’s a small house and the atmosphere is classy with a pinch of “grandma’s house”, there is a tree growing up the center of the structure, you wouldn’t notice the trunk at first, but it’s there, and I think it adds a neat little unique touch to the place.

My date and I enjoyed a bottle of a light red Valpolicella, Masi "Bonacosta" (Valpolicella Classico) during our meal. The starter we chose was a wonderfully picked array of  Sautéed escargot, scallops, crabmeat & shrimp with salsa bianco called Piatto di Mare con Lumache. I adore saying the dishes here. I’m going to Italy next year and this makes me feel as if I’m preparing to go there!

As our salads we chose the Insalata Pomodoro e Mozzarella and the Insalata di Asparagi e Pomodoro where fresh sliced tomato, asparagus, basil, and mozzarella abounded on each plate in a nice red vinegar based dressing (instead of the usual balsamic which was a nice change up) The asparagus salad is seasonal, fyi. But well worth it on both accounts.

The bread here is served with a lovely whipped butter, so in between sips and bites, this is a lovely treat.

For dinner itself I enjoyed the Cannelloni Pavarotti perfectly formed noodles stuffed with spinach, cheese and ground veal accompanied by mushrooms, spinach and broccoli on the side. The only critique for me was that the broccoli was unnecessary…it seemed too raw and a bit out of place. My date had the Tortellini de Anitra a tender duck and spinach tortellini with sweet berries and gorgonzola sauce. This dish was surprising to me at first, the sweet sauce actually made it gentle for me, where duck tends towards gamey tasting, this was a much welcome change up.

For dessert we split both the Chocolate Mousse and the Italian Cream Cake - both to me speak volumes for being able to do well in this category. The mousse was light and had a touch of coffee or dark chocolate to it where the cake was spongey but not soggy and the sugar factor was light and not overly cloying.

One thing to note, Michaelangelo’s includes the tip on the bill automatically, no matter what size your party.  Normally this would irk me, but I’ve yet to have any hint of a bad experience there, so the math, after a few glasses of wine, is welcomed!

Michaelangelos - http://www.michelangelosrestaurant.com/ - (713) 524-7836

Rating: spoon, fork and knife – I need to remember this place more often, like my favorite sweater!

Like-a-Mama-Used-Ta-Make-ah!

Northern Italian Meat Sauce Recipe

3 slices bacon, cut up

1 pound ground beef

1/2 pound ground veal or ground pork

1 28-ounce can tomatoes, cut up

1 cup chopped onion

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

1/4 cup snipped parsley

1/4 cup tomato paste

1/2 teaspoon instant chicken bouillon granules

1/8 teaspoon ground nutmeg

1/2 cup dry white wine

Hot cooked spaghetti

How to make Northern Italian Meat Sauce

In large saucepan or Dutch oven cook bacon till crisp. Add ground beef and ground veal or ground pork; cook till meat is browned.
Drain off fat.If desired, press undrained tomatoes through sieve. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bouillon granules, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper to meat mixture. Stir in wine and 1/4 cup water. Bring to boiling; reduce heat. Boil gently, uncovered, for 45 to 60 minutes or till desired consistency, stirring occasionally.
Just before serving, stir 1/3 cup light cream or milk into the hot sauce, if desired.

I have been studying the Northern Italian region lately in an attempt to acclimate myself for my upcoming trip to Italy. That said, I wanted to see what the “big deal” was for Northern Vs. Southern food. I’m learning quickly that they are a much leaner and more vegetable based than the South. There seems to be a lack of the heavy feeling that the Southern food takes on. Being an aficionado of fettuccine alfredo myself, I still find that I don’t miss the richness in this recipe. In fact the bacon gives it that, forgive me for saying it, hint of grease, that makes this dish great.

I personally made the pasta myself when making this dish. It’s a formidable experience to do so, but well worth the effort when you want to learn something new. I think making the pasta brought a lovely lesson in and of itself. I think next time I will try ravioli with meat inside along with this sauce. The carrot and celery provided a lovely “beef stew” kind of feel to it, it’s definitely more home-style feeling than the spaghetti sauces I ‘ve had before. I used ground pork this time, enjoy yours with the veal option as well.

and the great part? you have a glass of wine while it simmers. Molto bene!

Gridiron Grub

Buffalo Wings & Blue Cheese Dressing

5 lbs of chicken wings – split into drumettes and wings

2 sticks of butter

1 bottle of Frank’s Hot sauce

1 bunch of celery, leaves removed and cut into 2 inch pieces

One Recipe of Ruthie’s Blue Cheese Dressing 

Spray two large cookie sheets and place naked wings on sheets. Bake at 350 until juices run clear. Meanwhile, melt butter in a pan on the stove (this amount makes it difficult to melt in the microwave unless you’d like your microwave to be splattered!) and mix with hot sauce. Remove from oven and toss with buttery hot sauce. Serve with dressing and celery.

This recipe is an easy one, but pretty messy. You can also grill them on the grill if you are a true master at using tongs and moving quickly. That said, they are the quintessential football food. Please note these aren’t breaded and I preferred them that way – breaded tends to be heavier on grease and plus I feel like it personally supports those “family” establishments with the buxom women! ;)

If you have any leftovers strip them and use them next day on a great buffalo chicken salad if you chop up any remaining celery and add the dressing in. I usually serve this with kettle chips or a potato salad. Also enjoyable are some fried pickles or mushrooms in a good beer batter.

Now, a word about Franks Hot Sauce. This is an institution. I know there are many religions on hot sauce brands. and I know that I use many different ones for many different purposes. Being from Texas, Salsa on it’s own has it’s own time and place. So please, for me, try Franks. It sticks the best, and has the best buffalo flavor. Well worth the switch if you’re a die hard on another name. Like Dr. Seuss says…”Try it…you’ll like it.”

A Book Not by It’s Cover

 

Ah! Cafe Pita Plus. The only Bosnian restaurant in Town. When originally driving up to this spot to celebrate my “half birthday” for fun, it was taken as a “what the….” place. Admittedly, it has a “pizza” sign blinking in the window and the liquor store donning burglar bars next door doesn’t help “set the scene”. Inside, is MUCH better. While cramped with their kitchen, the small space is done up nicely, albeit for a large screen TV with sports. It’s clean, it’s decorated, sometimes crowded and loud, most of the time I’ve found it generally sparse and quiet.

They serve “Mediterranean like” food. They really serve Bosnian, but this is the best as I can explain to someone who hasn’t had it. They have fried cheese the likes of which you’ve never had. Forget prefrozen sticks of “melted on the outside, icy in the middle” mozzarella. These are triangles of homemade farmers cheese in a light breading served with a perfect pepper relish that makes it heaven. Order their version of “mezze” and start your evening off with salumi, olives and cheeses that make you swoon for more.

They too, have a combination platter. Roast chicken and beef kebabs that are perfectly tender with rice. Lovely meatball pieces that melt and the crown jewel of their restaurant cevap. These are sausages that look much like breakfast links. But forget what you know about them, these are perfectly crisp outside, done middle bites of spice and beef. They are accompanied by a lepinje bread that makes you ache for more on your return visit.

I lunch here and the cevap and bread are served as a sandwich.  It’s a must during the week!

 

Cafe Pita Plus – no website - (713) 953-7237

Rating: spoon, fork & knife – forget the exterior, the taste makes you forget where you are!

Getting A Regular Meal

I went to Luby’s  last night. I’ve gone to Luby’s since I can remember. The other thing I can remember…since I can remember…is eating the exact same meal. Since I can recollect teeth and the ability to chew I have eaten the LuAnn platter of fried fish (with tartar sauce), corn and macaroni and cheese. I remember later adding two small side cups of pico de gallo, which I think subliminally makes me feel like I’m getting vegetables in this very monochromatic meal.

Sometimes a salad. Sometimes not. Usually a dinner roll. No butter. Sometimes dessert – home to the best tapioca pudding out there.  Now, I’m usually a mix it up kind of girl – who gets something new at the same place. Not here. I’ve had bites of mom or dad’s liver and onions, chopped sirloin, things like that. But nothing comes near the perfection that this trifecta holds.

 

I know. I know you’re wondering, why the big deal over such a meal that costs less than the amount of change I can find in my couch? I don’t know. The nostalgia? The idea that I’m “so old” at the ripe age of 31 that I still remember when they used to have the drink cart lady with the silver coffee pot who used to serve my parents coffee. This place used to be “uptown” – at least in my head.

I remember my sister getting the two bowls of macaroni and cheese and then the blue or green jello. That was dinner. I’m assuming at this point my parents were really seeking respite and didn’t mind for one night what we ingested. I remember as a small child wearing a mink stole (something that my dad had brought home I believe) to dinner. With my best dress. and getting a rash from the heat, but the mink stole was elevating the experience for me. I wore it anyway. I remember my mom pinning my hair up nicely even. I knew that fine dining had to be in my future.

It’s odd that Luby’s is a southern favorite as I wasn’t exposed to Southern Food there the way that I know it now, but that said, it was my childhood memory that continues to keep me loving it there. and I’ll continue to eat the same thing and hopefully my kid will too.

Luby’s – various locations – www.lubys.com

Rating: Spoon & Fork : it’s not overwhelming, it’s nostalgia

First Fall Soup

Curried Cider Pork Stew

4 red gala apples, cubed

1 large butternut squash, peeled and cubed

1 onion, cubed

2 carrots, chopped into rings

2 celery stalks, chopped

2 cups of apple juice

2 cups of chicken broth

2.5 lbs of pork carnitas, cut into chunks

2 Tbsp garam masala

salt & pepper to taste

Toss all of this into your crock pot in the morning and let ‘er rip all day. The longer, the better.

I enjoyed this yesterday. It’s crisply cool outside and the clear sun begged for a soup and a nice day. The light has changed into that fall light that has this clarity and appeal that makes you want to don some jeans and a long sleeve shirt and bask in the hot sun for the few days that it will feel like that. I love when the shade is cool and the sun is scorching and you feel this hint of breeze. It’s soup weather – bring it on!

When you care enough to make the very best!

Lobster Mac & Four Cheeses

Salt

8 ounces dried elbow macaroni

2 medium garlic cloves

2 medium shallots

1 pound cooked lobster meat

2 cups shredded sharp Cheddar cheese

1 1/2 cups freshly grated Parmesan cheese (divided use)

1 cup freshly grated Gruyere cheese

4 ounces low-fat (but not nonfat) cream cheese

2 cups low-fat milk (or substitute heavy cream)

1 tablespoon unsalted butter

Freshly ground black pepper

1/4 cup panko (Japanese-style) bread crumbs (may substitute fine plain dried bread crumbs)

Preheat oven to 400 degrees.

Lightly grease a shallow, 3-quart casserole dish with nonstick cooking spray.

Bring a large pot of salted water to a boil over high heat. Add macaroni and cook according to package directions. Drain; reserve 1 cup of the pasta cooking water.

Mince garlic and shallots; they can be combined and should total about 1⁄3 cup. Coarsely chop lobster meat.

Meanwhile, fill a large saucepan with about 2 inches water; heat over medium-high heat.

Combine Cheddar, 1 cup Parmesan, Gruyere and cream cheese in a stainless-steel (or heatproof) mixing bowl that will just fit over the top of the saucepan (so that water will not touch bottom of bowl). Once cheeses start to melt, add milk or cream and stir gently; this process will take about 10 minutes total. Remove from heat; cover to keep warm.

Pour heated water out of saucepan, then add butter and melt it over medium heat. Add garlic and shallots; cook 2 minutes, until softened, then add lobster meat and cook 1 to 2 minutes, stirring constantly, until just heated through.

Pour reserved pasta cooking water over macaroni to loosen it (still in the colander); drain, then add macaroni to saucepan and stir to coat with butter. Add cheese mixture and stir to incorporate. Season with salt and pepper to taste.

Transfer to prepared casserole dish and sprinkle with remaining 1/2 cup Parmesan and bread crumbs. Bake uncovered for about 10 minutes, or until topping is golden brown. (If topping does not brown, run casserole under broiler for a few minutes; watch closely to see it does not burn.)

Makes 4 to 6 generous servings, each (based on 6 servings, using low-fat milk): 665 calories, 50 grams protein, 41 grams carbohydrates, 33 grams fat (19 grams saturated), 158 milligrams cholesterol, 1,094 milligrams sodium, 1 gram fiber.

This is the next subject of my very next dinner at home with my special someone. I highly recommend a nap afterwards, it’s heavy, it’s rich, and if there’s just two of you, I suggest perhaps just making half. Enjoy this with a light white wine or bubbly and a salad. If you’re looking to up the fabulous value further….think truffle salad or caviar appetizer. It would send this goodness over the edge – just get your fur and tiara out!

It’s a Winter Winner

Shrimp Risotto

5 cups canned low-salt chicken broth
3/4 cup dry white wine

6 tablespoons (3/4 stick) butter
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper

1/2 pound uncooked large shrimp, peeled, deveined

3/4 cup finely chopped onion
1 1/2 cups Arborio rice* or medium-grain white rice

2 tablespoons plus 2 teaspoons chopped fresh parsley

*Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.

Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

This dish is a winner. I made it for my boyfriend’s mom’s birthday dinner. If you pair this with some roasted veggies and previously blogged Poor Man’s Cobbler, you have an impressively presented and easily timed dinner. The “worst” part of this dish, if there is one, is having to watch the rice soak up the liquid, but it makes you look like you’re tending to every detail, so you can’t complain!!

How to Cook a Steak

Sprinkle a generous amount of salt, garlic powder, onion powder and white pepper over your steaks 1 hour prior to cook-‘em-up time.

Get your cast iron skillet and drop a tablespoon of butter in the bottom. Place on oven at high – make the butter steam types of high!

Drop steaks in. Cook 90 seconds a side. Transfer steaks to a 250 degree oven and cook until done.

• 125-130 Degrees: Rare to Medium Rare
• 130-140 Degrees: Medium Rare to Medium
• 140-150 Degrees: Medium to Medium Well
• 150 Degrees and up: Well Done

Simple food done simply. Learn these things. They carry you through. Serve this with easy sides – sauteed mushrooms, baked potatoes. Good french bread. Enjoy!

Date Night (or really…Fig Night)

Walnut and Fig Braised Lamb
(adapted from Alastair Hendy’s recipe in The Accidental Foodie by Neale Whitaker)

• 1.5lb lamb shank – bone in
• Olive oil
• 2 onions, each sliced into 4 thick discs
• 1 – 2 tablespoons Egyptian baharat (use 1 tablespoon first, then check seasoning and adjust when you check the water level halfway through cooking…I used almost 2 tablespoons total)
• 2 cinnamon sticks
• 3 strips orange rind
• 500 ml water (or as needed)
• 5 dried figs
• 12 walnut halves
• Salt and pepper

1. Heat oil in a wide casserole and brown lamb all over, adding salt and pepper.
2. Remove from the heat and take lamb out of the pot. Line the bottom of the pot with the onion slices, then place lamb back in, over the onions.
3. Sprinkle baharat over everything. Tuck the orange rind and cinnamon sticks around the lamb.
4. Pour water in, just enough so the meat sits in a shallow puddle. Season again and return to the hob. Allow to boil, and then transfer immediately to an 180C oven and leave it to slowly braise for about 2 1/2 – 3 hours (until meat is very tender).
5. Halfway through cooking, check the water level to make sure it hasn’t dried up. At this point check seasoning and adjust as needed. Add figs and nuts during the last hour.

Baharat
2 tbsp fresh ground black pepper
2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground cloves
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground cardamom

This dish is fantastic! I used it for a nice romantic dinner night. I served it with roasted sweet potatoes (cut into chunks, oil, salt and pepper in a 400 degree oven for 30-40 minutes) and some oven-braised artichokes (one can with salt, pepper, garlic sprinkled over top – in the same oven with the lamb for 30 minutes) Enjoy!!

Sajeev’s Mama’s Cooking

1 large container fat-free plain yogurt

1 bunch of cilantro, chopped and set aside

1 diced cucumber

1 15 oz can of diced tomatoes

1 onion, chopped coarsely

3 chicken breasts, cubed

1 jar of Patak’s Garam Masala (or mild curry) sauce

Saute onion and chicken in a little oil. Wait until it gets nice and cooked through and soft. Add tomatoes, with a little juice but mostly drained. Add 1 – 2 Tbsp of curry sauce.

When serving, serve with yogurt and cilantro and cucumbers, aid the cooling process! I also buy premade Naan at my farmers market with butter. Serve with white rice. I prefer Jasmine!

So you’ve decided you’d like to be Polish

Pierogi

Make a pot of mashed potatoes (peeled and using about 8 medium sized) and add 2 cups of cheddar cheese. (preference is sharp.)

Make your dough:
1 egg
¾ C water
1 tsp salt
3 ½ - 4 C flour

Mix (I use a kitchenaid with a dough hook). Roll out THIN (a pasta maker works wonders here. Make long strips of dough, 5 inches high. Emulating how you would fill ravioli, go down each and add a nice spoonful of mashed potato. Cut and fold each pierogi, sealing edges with a fork. Boil in a hot pot of water a few at a time until they float.

In a frying pan, melt 2 sticks of butter (margarine is okay) with a diced yellow or white onion. Add 16 oz of cottage cheese. Salt and pepper to taste. Serve over boiled pierogi.

This is THE Polish-Czech dish of my growing up. I love my Halupki and cabbage and sauerkraut. But nothing marks my unique cooking upbringing more than this dish. It takes time. It’s completely undiet friendly. But my dad taught me how to make this, we made it together, this IS one of my favorite memories. Enjoy.

Naysayers Unite: Diet Dish….with Bacon?

Macaroni with Bacon and Tomato Sauce

4 slices of bacon, diced

1 onion, chopped coarsely

1 yellow pepper, diced

2 cloves of garlic

2 teaspoons of red pepper flakes

4 cups of cooked macaroni

28 oz can of diced tomatoes

Salt & Pepper to taste

Brown bacon in pan until halfway cooked, adding in onion and yellow pepper until cooked through.

Season with garlic, red pepper, salt and pepper. Cook for another two minutes.

Pour in some juice from tomato sauce, scraping brown bits from bottom of pan. Add rest of tomatoes. Cook through. Stir in pasta.

This runs about 350 calories per serving and it serves four. I couldn’t help myself! :)

Here Fishy Fishy….

Honey Soy Glazed Salmon with Asian Spaghetti

1.5 lbs Salmon Steak, halved
3 Tbsp soy
1 Tbsp honey
Salt & pepper
2 bunches of spinach, torn
1 yellow bell pepper, sliced into quarter rings
1 red bell pepper, sliced into quarter rings
2 Tbsp sesame seeds
1 Tbsp oil
1 "quarter sized round" of spaghetti noodles, cooked

Mix soy, honey, salt and pepper in a small bowl. On a low broiler setting, grease a pan and lay salmon skin side down. Broil for 5 minutes. Remove and brush with soy suace mixture. Broil until done - another 10 minutes.

Saute vegetables in oil until spinach is wilted. Add noodles and seeds. Stir to combine. Serve with salmon.

The sauce does not “stay on” as much as you’d like. But it’s worth doing the first round of broiling, taking it out while you finish up the spinach and then completing the fish while you mix the side together. Meanwhile, let the fish side cut side down the sauce – works much better.

Something Simple

Spicy Pulled Pork

28 oz can of diced tomatoes
14 oz can of mexican stewed tomatoes
Small can of chipotles in adobo sauce
4 lbs - pork for carnitas
1 onion, chopped coarse
3 bay leaves
Salt & pepper to taste

Place all of these ingredients in a crock pot. Turn on high for 3-4 hours.

This is great served with corn bread and black beans. Also done will as taco meat on tortillas.

Next day, remove meat and pulse a hand blender around the rest of the ingredients. Spice it up with a little bbq sauce. Hand shred the meat, fantastic alternative to bbq sandwiches!

Crawfish Season?

Creole Casserole

1 1/2 Cups of Instant Rice
1 Can of RoTel
1 can of Cream of Mushroom soup (healthy version is ok)
1 can of French Onion soup
16 oz cooked crawfish tails
5 Tbsp of butter, melted
2 celery ribs, chopped
1/2 onion, chopped
2 Tbsp Parsley
Salt, Pepper & Tony Cacheres to taste.

Mix all of these ingredients, pour into casserole dish. Bake at 350 for about an hour.

Serve with crackers...or okra and bread and lots of Tabasco sauce!

Tonight on my Table

Simple Glazed Pork Tenderloin

2 tablespoons olive oil

2 pork tenderloins, about 1 1/2 pounds

1 cup peach or apricot preserves

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoon brown sugar

Salt & Pepper, Grill seasoning

Preparation:

Heat oven to 350°.

Heat olive oil in a large skillet over medium heat. Wash pork and cut away excess fat and silver skin. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.

Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.

Roast for about 12 minutes, brush generously with the glaze mixture, then continue roasting for 5 to 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin. Reheat the remaining glaze and serve with the pork.

This is actually hitting my table for a repeat tonight. It’s time to get back to being healthy. Tonight will be green beans and wild rice along with this. Salad possibly if I can get my to do list wrapped around my little finger.