The leftover oil is great for dipping bread
Here is how to make this tasty appetizer on so many deli bars.
Stuffed Cherry Peppers
- 8-12 hot cherry peppers
- 4-5 slices provolone cheese
- Dried oregano
- Extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves
Remove tops and core from each pepper. Bring a pot of salted water to a high boil and blanch peppers for 30 seconds. Immediately drain into an ice bath. When cool to touch shape a piece of cheese to fit inside a pepper, wrap it with prosciutto and stuff inside. If there is more room add more meat. Repeat with all peppers. In a glass jar place garlic, vinegar and oregano. Add a little oil and mix well. Add cherry peppers meat up then cover in olive oil. Seal and place in refrigerator for 1 day before serving. Will keep for a month in refrigerator.
Oh how I love seafood
Here is a simple way to grill really fresh sea bass.
Grilled Sea Bass with Corn Salsa
for spice rub
- 1 lb sea bass fillet about 1 1/2″ thick at center
- 1/2 tsp coriander seeds
- 2 chili de arbols
- 1/4 tsp black peppercorns
- 1/4 tsp salt
- 8-10 dried whole sage leaves
Grind all spices together. Coat fish in olive oil then rub spice mixture over fillet evenly. Let stand for 1 hour. Grill fish over indirect heat until done, about 4 minutes per side.
- 1 ear corn grilled and kernels cut from cob
- 1 cup cherry tomatoes diced
- 1/4 cup red onion diced
- 1 tbsp parsley
- 1 lime juiced
Mix all together and serve on top of grilled fish.
This marinade works many different ways. It is good for fish, chicken or any meat really. You can grill it or roast it or make a noodle bowl with it. All you need to do is save a little prepared wasabi the next time there is sushi in the house.
- 1 tbsp wasabi
- 1 lime juiced
- 2 tbsp ginger minced
- 1/8 cup soy sauce
- 1/8 cup maple syrup
- 1 lb protein diced small
Mix everything together and add protein. Let marinate 1 hour stirring every 15 minutes. Cook however you planned.
Oh here is how to make the noodle bowl pictured.
- Marinated meat
- 1/2 lb green beans cleaned snapped to 1″ pieces
- 1/2 cup dried shiitakes soaked in 1 cup boiling water
- 3-4 carrots sliced into thin 1″ strips
- 4- green onions white parts diced fine green parts sliced into thin rounds
- 3 garlic cloves sliced thin
- 2 cups vegetable broth
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 lb rice noodles
When cool enough squeeze all liquid from mushrooms and dice fine. Boil 6 cups water and pour over noodles in a large bowl. Let stand. Meanwhile in a large wok or deep chefs pan heat 2 tbsp vegetable oil over medium high heat. Add seeds and stir fry until fragrant. Add white part of onion and reconstituted mushrooms. Saute until golden, then add garlic and cook 1 minute. Add carrot and saute until soft then add meat and any remaining marinade and brown. Add broth and bring to a quick boil then turn heat down to a simmer and add green beans. Cook until beans are soft then remove from heat and mix in green part of onion. Fill a bowl with strained rice noodles and top with meat mixture. Pour broth from pan until it covers noodles and serve with hot sauce.
Posted in Beef, Chicken, Dinner, Food, Pork, Recipes, Seafood, Soups
Tagged asian, broth, easy, noodles
A great way to use up some rice
Here is a stuffing alternative to bread. Other meats can be browned and added if desired. This will stuff a chicken, double the recipe for a turkey.
- 1 cup brown rice
- 2 cups chicken stock
- 1 red onion diced fine
- 1 rib celery diced fine
- Raw giblets diced fine
- 1 tbsp caraway seeds
- 1 tbsp chopped fresh sage
- Juice 1/2 lemon plus zest
Heat 2 tbsp butter in an oven safe saute pan over medium low. Saute onion and celery until it begins to brown, then add meat and caraway seeds and saute until meat browns. Add rice and stir to coat, turn heat to medium high and add everything else. Bring to a boil then bring down to a simmer. Place in an oven at 365 degrees uncovered and bake until rice has absorbed all liquid, stirring occasionally, about 45 minutes. Remove from oven and when cool enough to handle pack into bird cavity. Roast bird until done.
Fish is back on the menu
It is nice to get fresh fish again that does not have whiskers.
Salmon Fettuccine in a Mushroom Tomato Sauce
- 1 lb salmon fillet skin on
- 1/2 lb shiitake mushrooms stems diced caps sliced thick
- 3 roma or other paste tomato cut into large chunks
- 3 green onions white diced fine green cut into thin rounds
- 1 1/2 cups vegetable stock
- 5-6 basil leaves sliced into slivers
- 2 tbsp butter
- 1 tbsp olive oil
Season fish with salt and pepper. Heat butter and oil in a large skillet over medium high heat. Add fish and sear top, about 1 1/2 minutes. Remove fish to a plate carefully. Add white onion parts and mushroom stems to pan and saute over medium heat until they turn golden. Add tomato and saute until they become juicy. Meanwhile cook pasta in boiling salted water until al dente. Add mushroom caps, stock and basil to saute pan, turn heat to medium high and bring to a simmer. Reduce liquid by 1/3 turn heat to medium and add fish skin side down and green part of onion. Poach until done, about 4-5 minutes then remove from heat. Cut fillet into 4 pieces in pan. On a mound of pasta place each fillet piece covered in sauce.
Quick and easy with little cleanup
Here is a really simple way to cook salmon that uses only one pan. This can come in handy when waiting for movers to arrive with all of your kitchen equipment.
Seared Salmon Fillet with Tomatoes and Capers
- 1/2 lb of salmon fillet skin on
- 1 tbsp capers
- 2 cloves garlic sliced thin
- 8-12 cherry tomatoes halved
- 1 tbsp chopped fresh parsley
- 1/4 cup dry white wine
- 2 tbsp butter
Preheat oven to 365 degrees. In a cast iron or other oven safe frying pan heat butter until foaming over medium heat. Add tomatoes and cook until softened then add garlic and capers. Cook until fragrant then add wine. De-glaze pan and bring to a simmer. Add salmon fillet skin side up. Sear for 1-2 minutes then flip and place in oven. Continue to cook until done, about 4-5 minutes more. Sprinkle with parsley and serve.
Shrimp and grits at Southern Gourmasian
Greg and I have spent most of this year in different time zones. We didn’t plan to be apart so long, but it turns out moving cross country (which we’d done twice before) is a lot harder when you’re selling a home. We drove our Honda Civic — loaded down with all the essentials of a dorm room and one very sedated dog — 2,208 miles from Sherwood, Arkansas to Oregon in early April. After a few days, Greg returned home to Arkansas to finish some house repairs and wait, and wait, and wait, for the house to sell. Over nearly four months, we had too many meals apart and too many conversations on the phone. Even worse — we woke up in separate beds. He had some good friends to keep him company and I had our mutt and some amazing new coworkers, but we were pretty miserable without each other. He was finally able to move out for good in late July. So we’re no longer Southerners, not that we ever really were. Neither of us can muster a “Bless her heart” with any sincerity. Before we get cooking in the Pacific Northwest (OK, we obviously already have but unpacking has also trumped blogging) we thought we’d share a few of our last Southern dishes from in and around Little Rock.
Chicken livers and waffles at South on Main
South on Main’s cheeseburger
Spaghetti with meat sauce from Ira’s
Fried catfish at The Flying Fish
Candied pecans and fried black-eyed peas from The Capital Hotel
Smoked duck over spoon bread at South on Main
Cocktails at Raduno
Rabbit with pork belly at South on Main
We’re ready for new adventures and after a pretty long hiatus we’re eager to blog again. We’ve already picked wild blackberries and taken some apples and pears off a coworker’s hands. We’re buying wild mushrooms like candy and Greg is fretting over how to grow hot peppers in a much cooler climate. And of course we have a few salmon recipes in the pipeline. Even our dog is thrilled with the move.
Mingus in March, Oregon bound
Posted in Food
Tagged southern, travel