Bed Head

Samantha's Flock of Seagulls Hairdo

Wind It Up

Oven-Barbequed Pork Chops with Vinegary Coleslaw

From Eating Well Magazine

Serves 4

1 1/2 - 1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil divided
1 medium onion diced
1 clove garlic minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400°F.

Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork

chops.

Vinegary Coleslaw

Serves 2

2 tablespoons white-wine vinegar

1 tablespoon canola oil

1 teaspoon sugar

1 teaspoon Dijon mustard

Pinch of celery seed

Pinch of salt

1 ½ cups shredded cabbage

1 carrot, peeled and grated

¼ cup slivered red onion

Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.

Beer-Battered Fish Tacos with Tomato and Avocado Salsa

From Eating Well Magazine

Makes 2 servings

Tomato & Avocado Salsa
1 large tomato diced

¼ cup diced red onion

½ jalapeno, minced

2-3 tablespoons lime juice

¼ teaspoon kosher salt

⅛ teaspoon freshly ground pepper

½ avocado, diced

¼ cup chopped fresh cilantro

Pinch of cayenne, if desired

Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

Beer-Battered Fish Tacos

3 tablespoons all-purpose flour

⅛ teaspoon ground cumin

⅛ teaspoon salt

⅛ teaspoon cayenne pepper, or to taste

⅓ cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

1. Prepare Tomato & Avocado Salsa, if using.

2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

The Party Kitchen

Beef Tenderloin "Dogs" With Corn Relish

Recipe by David Burke from Food and Wine Magazine

Serves 4

Ingredients
1 cup fresh corn kernels (from 2 ears)
1/4 cup finely diced red bell pepper
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
1/4 cup cider vinegar
1 1/2 teaspoons sugar
Salt and freshly ground pepper
3 tablespoons canola oil
1/2 teaspoon minced garlic
1/2 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 pound center-cut beef tenderloin in one piece
1 baguette, halved lengthwise and cut into four 6-inch pieces

Directions
Light a grill. Bring a small saucepan of water to a boil. Add the corn kernels and cook them for 2 minutes. Drain and cool the corn under running water. Shake off the excess water and pat the kernels dry. Transfer the corn to a bowl and add the bell pepper, onion and celery.

In the same saucepan, heat the cider vinegar with the sugar and a generous pinch of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.

Meanwhile, in a small bowl, stir the canola oil with the garlic, paprika,dry mustard and cayenne and season generously with salt and pepper. Using a very sharp knife, quarter the tenderloin lengthwise, forming 4 long "dogs." Rub the tenderloin dogs with half of the seasoned oil. Brush the cut sides of the baguette with the remaining seasoned oil.

Grill the dogs over high heat, turning them occasionally, until they are lightly charred outside, about 10 minutes for medium-rare meat. Grill the baguette, oiled-side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.

Tap Dancing

This Must Be A Mistake

I saw this on Todd's computer screen last night......

Pan-Seared Halibut with Tomato Vinaigrette

Recipe by Shawn McClain from Food and Wine Magazine

4 servings

Ingredients
1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved
2 tablespoons minced shallots
1 garlic clove, minced
1 tablespoon white balsamic vinegar
1 tablespoon snipped chives
1 tablespoon chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
1 teaspoon ground fennel seeds
Salt and freshly ground pepper
Four 6-ounce skinless halibut fillets

Directions

In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel. Season with salt and pepper.

In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.

I didn't use heirloom tomatoes tonight but it was still good. I served it over whole wheat couscous. This is very easy to make.

Baked Stuffed Cabbage Rolls

From Eating Well Magazine:


6 Servings

Ingredients
1/2 cup brown rice
1 cup water
1 large Savoy cabbage (about 3 pounds)
1 tablespoon canola oil
1 medium onion, chopped
4 cloves garlic, minced
6 tablespoons lemon juice, divided
1 pound 93%-lean ground turkey
3 tablespoons chopped fresh dill
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups no-salt-added tomato sauce
1 cup reduced-sodium chicken broth
1 tablespoon honey

Cooking Instructions

1. Combine rice and water in a small saucepan; bring to a boil. Cover, reduce heat, and simmer slowly until the water is absorbed, 25 to 30 minutes. Set aside to cool.

2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Remove the 12 largest outer leaves from the cabbage, place them in the boiling water, and boil for 6 minutes. Drain in a large colander set in the sink and rinse under cool water until room temperature. Chop enough of the remaining cabbage leaves to equal 2 cups. (Save the rest for another use.)

3. Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic and cook,stirring, for 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Set aside to cool for 10 minutes.

4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.

5. Coat a 9-by-13-inch baking dish with cooking spray. Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in theleaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling.

6. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover tightly with foil.

7. Preheat oven to 375°F. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Samantha's New "Toy"

Sesame Chicken Salad with Ginger-Lime Dressing

Recipe by Jean-Georges Vongerichten from Food and Wine Magazine

Makes 4 Servings

Ingredients

1/4 cup Ginger Lime Syrup (recipe below)

2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons soy sauce
1 Hass avocado—halved, seeded and diced
2 teaspoons fresh lime juice
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt
6 radishes, thinly sliced
Four 6-ounce skinless, boneless chicken breast halves
Freshly ground white pepper
1/3 cup sesame seeds
1 bunch of watercress (6 ounces), thick stems discarded

Directions
Preheat the oven to 350°.

In a small bowl, combine the Ginger-Lime Syrup with the vinegar and soy sauce.

In a medium bowl, lightly mash the diced avocado with a fork. Fold in the lime juice and 1 teaspoon of the olive oil. Season the avocado lightly with salt.
In a medium bowl, toss the radishes with 1 teaspoon of the olive oil and season with salt. Refrigerate the radishes.

Season the chicken breasts with salt and white pepper. Spread the sesame seeds in a shallow dish and press the skinned side of the chicken breasts into the sesame seeds to coat.

Set a large, ovenproof skillet over high heat until very hot. Add the remaining 3 tablespoons of olive oil to the skillet and heat until smoking. Add the chicken breasts, sesame-coated side down, and cook over high heat until the sesame seeds are golden brown, about 3 minutes. Turn the chicken breasts. Transfer the skillet to the oven and bake the chicken for about 5 minutes, or until just cooked through.

Dollop the mashed avocado on plates and top with half of the radish slices. Set the chicken breasts on top and garnish with the remaining radish slices and watercress sprigs. Drizzle the ginger dressing on top and serve.

Ginger-Lime Syrup

Makes 1 Cup

Ingredients
4 ounces fresh ginger, peeled and thinly sliced (1 cup)
1 cup fresh lime juice
1 cup sugar

Directions
In a small saucepan, combine the ginger, lime juice and sugar and bring to a boil. Boil for 2 minutes. Let cool to warm, then puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible.

Here is what Todd said about dinner tonight, "This is one of those meals that if it were on the menu at a restaurant I would go a lot and always look forward to ordering this." Well guess what Todd, you can have it at home!

Mango-Jerk Tuna with Mango Couscous

I thought I would start sharing some of my favorite recipes that I make for dinner. This is a recipe from Food and Wine Magazine by Oliver Saucey - perfect last name for a Chef!

Mango-Jerk Tuna

4 servings

Ingredients
1 small mango, peeled and coarsely chopped
1 small shallot, quartered
2 tablespoons prepared jerk sauce ***I made my own jerk sauce. I couldn't find a prepared jerk sauce that didn't have HFCS (High Fructose Corn Syrup) in it or several other additives that I don't like to cook with. I combined a little bit of each of the following in a food processor: jalapeno pepper, scallions, garlic, fresh ginger, fresh thyme, dried allspice, lime juice, ketchup (Trader Joes sells a non-HFCS ketchup) and pineapple juice
2 tablespoons fresh lime juice
1 teaspoon honey
Four 1/3 -inch-thick 7-ounce slices of sushi-quality tuna
Salt and freshly ground pepper

Directions
In a food processor, combine the mango, shallot, jerk sauce, lime juice and honey. Process until smooth and transfer to a medium bowl. Add the tuna and turn to coat. Cover and refrigerate for 3 hours.

Preheat the grill or broiler. Remove the tuna from the marinade, season with salt and pepper and grill on a lightly oiled rack or broiler pan for 1 to 1 1/2 minutes per side, for very rare, or slightly longer for medium. Serve with the Mango Couscous.

Mango Couscous

Ingredients
1 1/2 cups water
Salt
1 cup couscous ***I used whole wheat
1/3 cup fresh orange juice
1/4 cup thinly sliced scallions
1/4 cup finely diced mango
2 tablespoons finely chopped red bell pepper
2 tablespoons coarsely chopped cilantro
1 tablespoon olive oil
1 tablespoon rice-wine vinegar
Freshly ground black pepper

Directions
In a medium saucepan, bring the water to a boil. Add a pinch of salt and the couscous, cover and remove from the heat; fluff with a fork after 10 minutes. Transfer the couscous to a medium bowl. Add the remaining ingredients, toss gently and serve.

I broiled the tuna this time and recommend grilling it instead so that you get the nice grill marks and have a crispier outer crust.

No Bows

Samantha get's so mad at me when I try to put bows in her hair.

These lasted about 30 seconds.

She rips them out and screams, "NO! NO! NO!"