I ran across this recipe when I went a-Googling for a new and exciting grilled shrimp idea. With the combined words Tyler…Florence…butter…and basil, this was on our dinner table that night. And folks, this has LOTS of butter.
Rosemary and garlic flavored pasta was a great canvas to add fresh rosemary, red pepper flakes, and who doesn’t mind adding fresh garlic to some already present garlic flavor. Stir in some chickpeas for texture and top with some grated Parmesan cheese, it was a hearty and flavor packed dinner.
I’ve been buying Pappardelle’s Pasta for years now. Every Sunday at my Highlands Ranch Farmer’s Market, I grab a couple packages of their flavored linguini, angel hair, orzo, pappardelle or ravioli pastas and then with great anticipation head over to their website to find a creative recipe for my latest purchase. Pappardelle offers a recipe for each of their flavored pastas, but if your in a crunch for time, all of them make a tasty quick weeknight meal simply dressed with a brown butter sauce.
Not exactly a super model dish to photograph…using leftovers, this Steak and Potato Omelet made for a delicious Sunday breakfast.
Wonton Soup made for a delicious light meal last weekend. This classic recipe is really very simple to make in your own kitchen.
Especially when wonton wraps are so readily available. Except they were almost Impossible to find in our store. The Safeway store manager finally assisted Bob to end the treasure hunt and led him to a refrigerated end cap. When he handed them to Bob, he asked us to report back about the quality. It seems they’re a new brand for the store and he thought they were better quality than brands previous offered. They worked great, but it seems to me most wonton wraps are pretty trouble free. Anyone have any thoughts about one brand being better than another?
This rosemary potato strudel recipe is a great potato recipe for Easter. Thin sliced potatoes coated with sour cream and seasoned with rosemary, chives and garlic are nestled and baked steamy in a golden puff pastry.
Before I talk about this cookbook and the giveaway, I want to do a little pre-gushing about this Lamb Sliders with Tomato Chutney recipe. O-M-G, good grief, delicious. My choice for a recipe to feature from the new cookbook, Tasting Colorado.
Just a quick post to talk about a version of Eggs Benedict that found it’s way to our breakfast table this past Sunday. Meteorologists had predicted a blizzard which was to bring a foot of snow to Denver. The storm was to begin early Sunday morning and not clear out until Monday morning. Correct in their forecast, we were snowed in all day Sunday. Armed with groceries and recorded episodes of Downton Abbey, we loved every minute of it.
Sarah is a 20-something engineering undergrad student at UMD who is “eating and cooking her way through life in DC”. She’s admirably ambitious. Besides writing a food blog, in any given week she’s taking and teaching classes, playing in sport leagues and spending whatever time is left with friends and family. When she cooks, all pots, pans and utensils end up in the kitchen sink. Hence the name of her blog.
Scrolling through her blog posts, I came to a screeching halt at Chicken Chorizo Burgers with Cumin-Lime Quick Pickles. When I read “this recipe is for the chicken burger doubters” (which would be me) I knew I had to give it a try.
Asian Sloppy Joes
One Saturday afternoon last Fall, we were browsing PBS and came across a quite curious scene. An Oriental chef was working furiously over a stove packed full of woks, pressure cookers and sauce pans, all of them steaming, sizzling, smoking or hissing at full speed. Standing alongside the chef were mom and dad smiling proudly and admidst the chaos the three were cheerfully reminiscing over family cooking memories as chef furiously stirred, shook and shifting pans from burner to burner. During this juggling act, chef even took the time to tudor us about the safety of modern day pressure cookers.
The Chef was Ming Tsai, owner of Blue Ginger Restaurant. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. In 1998, Ming opened Blue Ginger in Wellesley, MA and introduced his innovative East-West cuisine.
I don’t remember what he was cooking that day on television, but I did know I wanted to research the Pressure Cooker he was using on the show. But that search saga in it’s self is for another blog post.
In mid-January, when SuperBowl recipes were filling up my email, I spotted this one that came over from Food and Wine Magazine. I subscribe to their “daily recipe” feature. The recipe caught my eye and then I noticed it was the same Ming from the simmering, steaming, smoking, hissing stove top show I had watched last fall. I had to give these Asian Sloppy Joes a try. Here’s the lead-in description for the recipe.
Star chef Ming Tsai’s Asian-accented sliders are based on a recipe his mother made for him when he was young. “Everyone at school wanted them, so I’d usually trade a little slider for a complete lunch,” says Tsai.
These didn’t end up on my Superbowl menu, but the weekend before we enjoyed these wonderful little treats. It’s a really good recipe and a change up from our traditional American version of Sloppy Joes. Don’t forget the pickle, it really adds to the experience.
- 2 tablespoons canola oil
- 2 medium red onions, finely chopped
- 1 cup finely chopped celery
- 3 tablespoons sambal oelek or other Asian chile sauce (I used chile sauce)
- 2½ tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- Kosher salt
- Freshly ground pepper
- 1 pound ground chicken thighs
- 1 pound ground pork
- 1 cup hoisin sauce
- 1 cup drained canned diced tomatoes
- ¼ cup fresh lime juice
- 20 brioche dinner rolls, split and toasted
- Shredded iceberg lettuce and spicy pickles (optional), for serving
- In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, chile sauce, garlic, ginger and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
- Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
- Spoon about ¼ cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.
- MAKE AHEAD The sloppy joe filling can be refrigerated for up to 3 days. Reheat gently before serving.
Ming Tsai’s Asian Sloppy Joe Sliders…It’s What’s For Dinner