Next Up: Salami Bread

Due to the holiday, the first of this week's two new videos won't be published until tomorrow. That's the bad news. The good news is you'll get to see what happens when I try to make pizza, and don't have all the necessary ingredients, but end up making something strange and wonderful anyway. Stay tuned!

Yucatan-Style Grilled Pork – Surrounded on Three Sides by Flavor

If the early feedback from the YouTube channel is any indication, this may not actually be “Yucatan-style,” and I couldn’t be less surprised.  I did no real research into the traditional foods of the Yucatan peninsula, and based the name of this dish solely on a pork chop I once enjoyed at a sports bar.

They called it “Yucatan-style,” and it featured vibrant citrus/chile flavors, as well as a beautiful orange hue, which I figured out was from ground annatto. This is the signature ingredient in the famous braised pork dish, cochonita pibil, and can be found at any Latin market, or your larger, fancier grocery stores.

As I mention in the video, I think this easy marinade would work on all kinds of pork cuts, but the tenderloin is very user-friendly, and it’s mild flavor really takes to these ingredients. I think 4 to 6 hours is plenty of time to marinade the meat, but I’m guessing that overnight would probably be fine as well.

Once grilled, you have so many options for enjoying these. Sandwiches, salads, and tacos are all wonderful choices, and I’ve also heard from a reliable source that diced, they make for an epic pan of nachos. This weekend is the official start of summer grilling season, and what better way to kick it off than this tasty, possibly Yucatanian treat? I really hope you give this a try soon. Enjoy!

Ingredients for 4 to 6 portions:

2 whole pork tenderloin, trimmed

2 oranges

2 or 3 lemons

2 or 3 limes

6 cloves minced garlic

1 rounded teaspoon annatto powder, plus more to sprinkle on before grilling

1 teaspoon chipotle powder

1 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1 tablespoon kosher salt

1 tablespoon vegetable oil before grilling

- I garnished with cilantro, and pickled onions. To make your own, thinly slice some red onions, and cover them with red or white wine vinegar. Leave to soak for 4 hours or overnight, and that's it! 

“Cheater” Demi Glace – Because Chicken + Beef = Veal

I received a lot of email after publishing our classic demi-glace video, but not the kind I was expecting. Instead of being showered with praise for finally granting this popular food wish, I was being chastised for posting a recipe that required veal bones.

This seemed a little unfair, since veal bones are sort of a key ingredient when making what’s basically a reduced veal stock. However, the more I thought about it, the more it made sense. I sometimes forget that people don’t live in restaurants, where things like veal knuckles are as ubiquitous as kale.

For your average home cook, veal bones can be expensive, and tricky to find. Plus, they come from baby cows, which many people are against harming. Nope, using adorable young calves is just not an option, although using the bones from ugly, fully-grown chickens is apparently fine.  

Anyway, possible hypocrisy aside, this alternative method worked amazingly well, and above and beyond the almost identical look and feel, the flavor was surprisingly close. This didn’t taste like chicken, or like beef, but was somewhere in the middle, which is basically how I’d describe the taste of veal. I really hope you give this cheaper, easier, and possibly more ethical version a try soon. Enjoy!

Makes about 2 quarts of “Cheater” Demi Glace:

5 pounds whole chicken wings

2 pounds beef shanks (about three 1-inch thick slices)

2 onions, chopped (including skins)

2 carrots, chopped

3 ribs celery, chopped

3 tablespoons tomato paste

6 quarts cold water

bay leaf

1/2 teaspoon whole black peppercorns

Shrimp and Green Beans with Garlic Sauce

I love this recipe! It's one of those that I figured out how to make after ordering at my favorite Chinese restaurant. It took me a few times to get it just right...but I finally figured out the ingredients I needed and now it's just perfect. Tender, succulent shrimp in a rich garlic sauce with fresh green beans that have just enough snap. Delish! Click on photo for drool mode!

Shrimp and Green Beans 

5 tablespoons of butter or margarine
4 cloves of garlic, finely minced
2 tablespoons chopped scallions
1 3/4 cups water
1/2 cup chicken broth, divided
1 cup rice, uncooked
1 lb large shrimp, cleaned and tails removed
1/2 pound of fresh green beans
1 tablespoon cornstarch for thickening
Salt & pepper to taste
pinch of Garlic powder

In a saute pan over Medium heat melt 1 tablespoon of the butter, add chopped garlic and saute until translucent, about 3-5 minutes. Add scallions and saute for 1-2 additional minutes.

Meanwhile, pour the water and 1/4 cup of chicken broth into a small sauce pan. Add 1 tablespoon of butter and a pinch of salt. Bring to a boil, throw in the rice, cover and cook for 15 minutes. Remove from heat and let sit for 5 minutes.

Mixed sauted garlic and scallions into the rice with a fork, fluffing up the rice as you do this. Keep covered until you are ready to serve. Taste for salt & pepper, season as needed.

In a large saute pan melt 3 tablespoons of butter over Medium-High heat, add the other 1/4 cup of chicken broth. Toss in the shrimp and green beans and saute until shrimp is just pink in color. Sprinkle with a pinch of salt, pepper and garlic powder then sprinkle cornstarch over it all, giving it a good mix. Sauce should bubble and become slightly thick as the shrimp heats through and the dish’s flavor come together.

To serve, place a large spoonful of rice on the plate, cover with the shrimp & green beans, then drizzle remaining pan sauce over each plate.

Photograph is copyrighted and the property of ©Welcome Home.

Shrimp Fried Rice

I love making my own shrimp fried rice because I can decide what I want in it. Some people put far more into it than I do...like scrambled eggs and bean sprouts. I like it just like this!

Shrimp Fried Rice

1 pound medium uncooked shrimp, peeled and de-veined

1 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

1/4 cup of chopped onion

1/4 cup green onion, finely chopped

5 cups left-over cold rice,

1 cup frozen carrots and peas, defrosted

2 tablespoons soy sauce (more if needed)

1½ teaspoon sesame oil

In a medium bowl, mix the shrimp, cornstarch, salt and pepper and set aside. Heat a large skillet on medium-high heat. Add the olive oil. When oil is hot and begins to sizzle, add the shrimp and cook for about a minute on each side stirring constantly. Remove to bowl when shrimp just begins to turn pink.

 Add another tablespoon of oil to the same skillet and when hot, add the onion and the green onions and cook until fragrant and tender.  Then add the rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes, stir and saute another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 tablespoons of soy sauce over rice and stir well. Add sesame oil and vegetables and mix well. Add cooked shrimp to the pan and mix well. Continue to cook until the rice is hot, stirring frequently. Add more soy sauce to taste, if desired.

Photographs are copyright and owned by ©Welcome Home.

Steak Pauline (The Steak Formerly Known as Diane)

As you may know, I haven’t posted for a while due to the sudden passing of my mother, Pauline. It’d been a tough few weeks, but she was the ultimate, “the show must go on” kind of lady, and so that’s what we’ll do. She had multiple surgeries in recent years that made it difficult, and often painful, to move around her kitchen. Despite this, she’d still somehow manage to bake a cake (or two), or make a big batch of cookies to bring to whatever family event she was attending.

While cooking and eating with family was her greatest joy, she also loved going to restaurants. Going out for dinner on Friday night was one of our great family traditions, and while I don’t remember having Steak Diane cooked table-side, this dish represents that bygone era for me. Looking back, I realize this weekly respite meant much more to her than just a short break from cooking and dishes.

Before I get into the recipe, I wanted to take a moment to thank everyone for all the amazing thoughts and prayers I received during the last couple weeks. I’ve never met the vast majority of you, but nevertheless, it felt like I was hearing from hundreds of old friends, who somehow knew exactly what to say. There’s no easy way to lose someone you love, but your kind, comforting words, gave me strength.

With that in mind, I present this incredibly delicious, Steak Diane, which I’m hereby renaming Steak Pauline, in my mother’s honor. Of course, there’s no official way to do this, except to simply do it, and hope it catches on. Even if it doesn’t, at the very least, many years from now, while surfing the web, I’ll stumble across a recipe for it, and I’ll smile, thinking of her.

The procedure here is very straightforward, and relatively safe, except maybe for the exploding fireball step. As long as you turn off the flame, and keep your eyebrows at a safe distance while igniting the liquor, there shouldn’t be any real danger, and all those Oo’s and Ah’s are well worth the risk. Hey, that’s what insurance is for.

However, the pyrotechnics are very much for show, and if you’re concerned, you don't have to ignite the cognac. The alcohol will still evaporate as the sauce boils, and the end result will taste the same. By the way, even if you don’t ignite the pan with a lighter, it can still flame up when you turn up the heat to reduce, so you still need to be a little careful.

If you do decide to make this, I hope that above and beyond calling it “Steak Pauline,” you will also enjoy it surrounded by the people you love. While the flames in the pan eventually die out, the smiles they ignite, and the memories they produce, will be with you forever. I really hope you give this a try soon. Enjoy!

Ingredients for 2 portions:

For the sauce mixture:

1 generous tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

pinch cayenne pepper

1/2 cup demi-glace (Or substitute 2 cups rich, low-sodium or salt-free chicken broth. It will take longer to reduce, but will still produce a great sauce. Just be careful with the salt.)

2 teaspoons vegetable oil

two (8-ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2-inch thick (top sirloin will also work nicely here)

kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

3 tablespoons finely minced shallots

1/4 cup Cognac or brandy

1/4 cup heavy cream

2 teaspoon sliced fresh chives

Pound Cake with Whipped Cream and Strawberries

 I love a simple dessert, don't you? Just a basic pound cake sliced and topped with a little whipped cream and fresh strawberries can be mood changing! LOL!

Pound Cake with Whipped Cream and Strawberries

1 cup (2 sticks) butter, room temperature
2 cups all-purpose flour
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and then line with parchment paper. Leave a little paper on each end to use for lifting cake later.

Mix butter and sugar until light and fluffy using a hand or stand mixer. Add eggs one at a time, beating well after each addition. Next add the vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Do not over-mix.

Bake for about 50-60 minutes or until a toothpick inserted in center of cake comes out clean. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Slice when cool and top with whipped cream and fresh strawberries and for a real treat drizzle a little strawberry or chocolate syrup on top!

Photograph is copyrighted and the property of ©Welcome Home. 

 

Quinoa Bean Salad

I have a friend who is vegetarian and that can be challenging to a meat and potatoes girl like me.  So when I invite her over for lunch or dinner, I'm always searching for new recipes that I think she'll enjoy. Last summer, when everyone was eating hot dogs and hamburgers off the grill, I wanted something that was both light and summery, yet had lots of protein and a wonderful flavor.  I went to my pantry and took a look at my Star Fine Foods ingredients and came up with this little salad and it was a huge hit! She loved it....and the other guests loved it too.  You can serve this as a main dish or a side dish.  It's that good! 

Quinoa Bean Salad

2 (14 ounce) cans Kidney beans, drained and rinsed

1 (15-ounce) can chickpeas, drained and rinsed

2 cups cooked quinoa

2 cups barley or couscous

1 garlic clove, minced

¼ cup red bell pepper, diced small

¼ cup green pepper diced small

4 thin-sliced scallions

1 tablespoon fresh parsley

¼ cup cilantro

3 tablespoons lime juice

2 tablespoons Star Fine Foods Red Wine Vinegar

1 tablespoon honey

1/3 cup Star Fine Foods Extra Virgin Olive Oil 

Salt and pepper to taste

Cook the quinoa as directed on package. Do the same with the barley or couscous or whatever other grain you have chosen. When finished cooking, set aside.

Mix together the cilantro, parsley, lime juice, red wine vinegar, garlic, honey, olive oil, salt and pepper in a blender or food processor and pulse. Chill in refrigerator while you prepare you salad.

Once cooked, add your grains to a large bowl.  Add in chick peas, kidney beans, red and green pepper and scallions. Pour cilantro lime vinaigrette over quinoa salad and let marinate for at least 30-45 minutes.

Photography is the property of and copyrighted to ©Welcome Home.

STAR Red Wine Vinegar  is available at select Safeway, Kroger, Save Mart, Food 4 Less, Vons, Smart & Final, Roundy’s, Randalls, Sherm’s, Schnucks, King Soopers, Fred Meyer, Ralphs and Smith’s stores  and online at http://bit.ly/RedWineVinegar.

 

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Chef Salad With Homemade Ranch Dressing

I love a good summer salad and a chef's salad is one of my favorites when my garden is over flowing with goodness.  And what's a salad without homemade dressing.  I like blue cheese but this time I went with my homemade ranch dressing.  Oh Yum!

Chef Salad With Homemade Ranch Dressing

1 head of lettuce 

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 cup cooked ham, sliced into strips

1 cup cooked turkey, sliced into strips

3 medium whole fresh tomatoes, quartered

3 hard-boiled eggs, peeled and sliced

At least an hour before serving the salad, wash and dry the salad greens, and tear into bite-size pieces.  Wrap in paper towel, and place in refrigerator. Meanwhile, get your other ingredients ready. Peel and slice hard-boiled eggs.

Place lettuce in large bowl. Toss lettuce to lightly coat leaves with dressing.  Add more dressing if necessary and salt and black pepper to taste. Add the remaining ingredients and toss lightly. Serve chilled.

Ranch Dressing

1 cup of Hellman’s or Dukes Mayonnaise

½ cup sour cream

½ teaspoon dried chives

½ teaspoon dried parsley

½ teaspoon dill weed

¼ teaspoon garlic powder

¼ teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Photography is copyrighted and the property of ©Welcome Home

Maple Roasted Brussels Sprouts

I love Brussels sprouts cooked any way you can cook them. But this is my favorite 

recipe for them. I know it probably sounds strange to combine a sweet maple syrup 

with a green vegetable but wait until you try it! Oh my goodness! It is the perfect 

combination! And for a kick try a little cayenne pepper to wake things up a bit! 

Maple Roasted Brussels Sprouts 

2 pounds Brussels sprouts, trimmed and halved lengthwise 
1 tablespoon extra-virgin olive oil 
sprinkling of sea salt or any coarse salt 
1 tablespoon pure maple syrup 
pinch of cayenne pepper (optional) 

Preheat oven to 400 degrees. Toss sprouts with olive oil and sprinkle with salt. 

Spread the sprouts on the baking sheet and roast for about 20 minutes or until 

sprouts caramelize and are brown or golden in spots. Stir about half way through 

the cooking time so they are evenly roasted. You can use a knife to piece the center 

and check for tenderness. 

Meanwhile, in a small bowl, combine maple syrup and cayenne pepper if using. 

Drizzle sprouts with maple syrup mixture, stir to coat, and roast 1 more minute. 

Serve hot. 

Photography is the property of and copyrighted to ©Welcome Home.

Goodbye Mom

My mother, Pauline, passed away on Mothers Day. It was peaceful, and she was surrounded by family. She was the youngest 83 year-old you’d ever want to meet. I don’t have the time or energy to write a long, thoughtful post, but I did want to let you know what was going on, and how much I appreciate all the kind words, and expressions of support. It means more than you’ll ever know. Thank you from the bottom of my heart. She was a great woman, and we all loved her very much. She will be missed.

. 

Cream Cheese Frosting Recipe (Corn-free)

I've been wanting to come up with a creamy frosting for my Yellow Cake with Brown Sugar Glaze Recipe,  to use instead of the sugar glaze.  With the help of my husband and daughter, the three of us came up with a perfectly creamy, delicious cream cheese frosting that uses Caster sugar (super fine cane sugar) instead of powdered sugar (I found the Caster sugar at my local PCC Market).  I also use Singing Dog Organic Pure Vanilla Extract in this recipe (found at my local Metropolitan Market), which is corn-free.  So now we're good to go!

Cream Cheese Frosting Recipe

1 cup whipped cream cheese
2 tbsp unsalted butter
1/2 cup Caster sugar
1 tsp pure vanilla extract

In a medium-sized mixing bowl, combine all ingredients using an electric mixer and beat until smooth.  Add about 20 drops of food color to get a nice light color shade to the frosting.  This recipe will frost a 9x12 cake.  Refrigerate cake after frosting it.