Archive for the Recipes Category

Chili-Coco Rubbed New York Strip

Posted in Recipes with tags , , , , , , , , , , , on April 16, 2013 by groovychef

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This rub is quick and simple and perfect for last minute grilling ease. The sweetness if offset by the heat from the cayenne and chile powder while it leaves just a hint of coco flavor that adds a deep richness to the steak without making it overwhelming. Its like a Mole sauce in dry rub form.

1 Tbsp. brown sugar

2 Tsp. Kosher salt

2 Tsp. McCormicks Cocoa-Chile spice blend

1 Tsp. onion powder

1 Tsp. garlic powder

1/2 Tsp. smoked paprika

1 Tsp. Cayenne pepper

1/4 Tsp. ground cumin

1/4 Tsp. black pepper

1/4 Tsp. ground cinnamon

4 Strip Steaks (or other cut of beef of your choice)

1. Blend all spices in a small bowl.

2. Pat steaks dry and generously rub both sides of each steak with rub. Allow steaks to sit for half an hour to reach room temperature (helps to aid in even cooking)

3. Grill steaks to desired temperature.

Serves 4

 

Strawberries with Swedish Lingonberry Cream

Posted in Recipes with tags , , , , , , on April 13, 2013 by groovychef

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Large package of strawberries, washed and cut into piece

1 1/2 cups. heavy whipping cream

3/4 cup sour cream

2 Tbsp. sugar

3 Tbsp. Lingonberries (jellied)

1. Using a cold bowl, whip heavy whipping cream until it reaches medium peaks and can hold its shape.

2. Add sour cream and stir gently to incorporate.

3. Add sugar and lingonberry’s and stir again.

4. Place strawberries in a dessert cup and top with a portion of the Swedish cream.

Serves 8

Three Cheese Macaroni

Posted in Recipes with tags , , , , , , , , , on April 13, 2013 by groovychef

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1 lb. large macaroni noodles

2 Tbsp. butter

1 cup chopped onion

2 Tbsp. flour

3 cups milk

16 oz. shredded Swiss cheese

8 oz. Brie with the bloomy rind shaved off, and cut into pieces

8 oz. cream cheese cut into pieces

3/4 Tbsp. red pepper flakes (more for added heat)

1 1/2 cups panko bread crumbs

1 pkg. Aidelle’s pineapple and bacon sausage

salt and pepper to taste

1. Preheat oven to 350. Bring a stock pot of salted water to boil. Cook noodles until slightly under the al dente mark. Drain and return to stockpot.

2. While noodles are cooking, melt butter in a large sauce pan. Add chopped onions and cook until translucent. Add flour until a very thick roux is created.

3. Add milk, turn up the heat to high and bring the milk to a low boil, stirring to incorporate the roux and thicken the milk slightly. Turn heat down to medium.

4. Add Swiss and stir. Add Brie and stir again. Then add the cream cheese and stir until the chunks of cream cheese have dissolved slightly. Add red pepper flakes. Turn off burner and allow to rest for a couple of minutes while the sausage is cooking.

5. Microwave the sausage for 2 minutes, just enough to warm them. Remove from microwave and cut them into small pieces.

Assemble: Pour cheese mixture into stockpot with noodles. It will look rather lumps and coagulated when it goes in but will smooth out when you stir the mixture. Add sausage and stir again. Pour into a large casserole dish and cover with foil. Bake in the oven for 30 minutes.

Remove from oven and top with panko bread crumbs. Return macaroni to oven , uncovered, and bake for another 20 minutes.

Serves 8

Steak Au Poivre Sandwiches

Posted in Recipes with tags , , , , , , , , , , , , , , , , on April 9, 2013 by groovychef

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Steak Au Poivre Sandwiches

2 lbs. Boneless beef ribs, ribeyes, or New York strip (the choice is yours)

1 Tbsp. sea salt

1Tbsp. minced garlic

1 Tbsp. butter

1/4 c. brandy

1 1/2 c. beef stock

2 Tsp. green peppercorns

1/4 c. button mushrooms wiped and sliced

1 loaf garlic bread

8 slices Swiss cheese (may use a  cheddar for a heavier robust flavor or bleu cheese for a bit more tang)

1. Mix garlic and sea salt in a small bowl and generously rub the mat with the mixture. Set aside.

2. Drop butter into a grill pan and heat on high until the butter has melted but the milk solids have not browned. Place beef in grill pan and cook on both sides until meat is firm. Ideally, medium to medium rare is perfect for this recipe as it will be finished off in the oven. When beef is done, set aside to rest. Preheat oven to 400.

3. While the meat is resting, place brandy in a medium hot saute pan (stainless steel) and ignite (flambe). Be cautious when doing this. After flame has died, add beef stock and peppercorns and continue to simmer until stock has reduced to about 1 1/2 cups. Add mushrooms and turn off heat.

4. Remove garlic bread from its wrapper and lay butter side up on cookie sheet. Thinly slice rested beef (against the grain) layer pieces on top of the bread. Pop into over for about 8 minutes, long enough to melt the butter and cook the beef until slightly pink. Remove from oven and top with cheese.

5. Place back in oven for 5 minutes more, until cheese has melted.

6. Strain Au Poivre sauce and serve with sandwich.

Cooking Notes: The garlic and sea salt rub is a technique used in Brazil for all their meats. Its a simple clean flavor allowing the flavor of the beef to shine through without all the complication of herbs and spices. Traditionally, Au Poivre is not made with cheese but I felt that this would b a great cross between a French Dip and Steak Au Poivre. Its a simple dish that can be made after a long day of work without much fuss.

Lobster Remmick

Posted in Recipes with tags , , , , , , , on April 3, 2013 by groovychef

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Lobster Remmick

8 slices bacon

28 slices of French bread (baguette)

14 oz. Imitation lobster meat, roughly chopped

3/4 c. mayonnaise

3 Tsp. Adobo sauce/chipotles

1 1/2 Tsp. minced garlic

2 Tbsp. fresh squeezed lemon juice (one large lemon)

1 Tsp. tarragon vinegar

2 Tsp. Madras curry powder

1 medium shallot finely chopped

1 cup finely shredded Abergele apricot and ginger cheese

1. Preheat oven to 350°. Cook bacon in oven until it reaches a warm deep tan color, about 15 minutes.

2. At the same time the bacon is cooking, place baguettes on a cookie sheet and bake until toasted. Remove from oven and set aside.

3. While the bacon and baguette are cooking, mix together the next eight ingredients in a large bowl.

4. When bacon is done, set aside to cool.

5. Top each baguette with a spoonful of lobster mixture. Finely chop bacon and drizzle over baguettes. Top with Abergele cheese and return to oven for five minutes until the cheese has melted and the lobster mixture has started to “glaze” slightly.

Makes 28 appetizers

Yucca Cakes

Posted in Recipes on April 3, 2013 by groovychef

ImageYucca Cakes with Sour Cream and Onion Dip

Mother Nature has an interesting sense of humor.  She dots our planet with gorgeous creatures that are venomous, yet makes some of the tastiest produce repulsive looking.

This happens to be the case with the yucca (pronounced Yoo-ka).  This long brown tuber resembles a thick tree limb with a light coating of wax on it (to preserve it in shipping).  The inside reveals an off-white flesh similar to that of a potato.  The origin of this root, also known as cassava or manioc, starts in South America and Cuba but has now become a common staple of African cuisine.

The yucca is a multitasker when it comes to cooking.  Used as the thickening agent in tapioca, it is also used to make manioc flour (found in the organics section of the grocery store), baked, fried, and boiled.  Its bland extreme lack of flavor makes it the perfect blank canvas for other ingredients to shine.  Preparation of this vegetable is really rather easy, simply peel the bark and pink flesh off and prepare as you would a potato.  When purchasing, look for ones that have a firm feel and no soft spots.  It is best to store them as you would potatoes or peel and store in a bowl of water refrigerated for up to two days.

This recipe is a base and is similar to that of a potato latke without the flour.  If you add a bit of finely diced ham, red onion, and Swiss cheese, it makes the perfect light summer meal or interesting appetizer.  Prepared just as it is, it is the ideal base for a topping as an appetizer.

Yucca Cakes with Sour Cream and Onion Dip

2 lbs. yucca (approximately 2 tubers), peeled and cut into chunks

6 cloves of garlic

6Tbsp. onion

1Tsp. chili powder or cayenne

1/2 cup shredded Monterey Jack Cheese

2 eggs

2 Tbsp. cornstarch

1 Tsp. baking powder

Salt and pepper to taste

Vegetable oil for frying

16 oz. Sour Cream and Onion dip (optional)

1. Place first nine ingredients in a food processor or blender.  Pulse until the mixture is semi smooth, resembling finely chopped coleslaw.

2. Heat enough oil in the bottom of frying pan to cover about one inch deep.  Drop small spoonful’s into oil for appetizer sized servings or large spoonful’s for full serving sizes.  Fry until light golden on one side, then flip and continue to fry until golden on the other side.  Place on paper towels to drain and lightly salt.

3. Serve with Sour Cream and Onion dip.

This will serve four as a main meal or makes about 50 appetizer portions.

Mimosa Vinaigrette

Posted in Recipes on April 3, 2013 by groovychef

Mimosa Vinaigrette

    1/2 cup orange juice (non-pulp)

2 Tbsp. lime juice

1 Tbsp.  lemon juice

4 Tbsp.  Champagne vinegar

3 Tbsp.  honey Dijon mustard

1 1/4 cups olive oil

1/2 cup grape seed oil

1 Tsp.  dried oregano

1 Tsp.  dried basil

2 Tsp.  dried mint

Salt and pepper to taste

1. Whisk the first five ingredients together in a bowl until well blended.

Slowly drizzle the olive oil and the grape seed oil into the juices until

emulsified and thickened. Whisk in herbs. Season with a salt and pepper as

needed.

Makes enough to serve 8

Cooking Notes: Pour into a glass jar and store in the refrigerator for up to a

month. Shake well before serving before using to re-blend the oil and juices.

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