Coco has been home and not feeling so well. Today he took out some fresh Chorizo I had bought, and the recipes I was saving it for needed ingredients I didn't have, so I made up my own recipe as follows:
Plain White Spanish Rice - Cooked according to package directions.
2 tablespoons Olive oil
1 clove of garlic
1 Onion finely chopped
3 links Fresh Chorizo
1/2 bottle or can of beer
1 can Red Beans drained and rinsed
1 can Black beans drained and rinsed
1 Can Diced Fired Roasted tomatoes, drained
Salt, Pepper, Smoked Paprika, Chili Powder, and Cayenne Pepper to taste
Heat the olive oil and saute the onions and garlic until soft and onion has sweetened. Cut off sausage casing and crumble chorizo into the pan and cook until browned. When well cooked, Pour 1/2 bottle of beer over and cook until most of the liquid has evaporated. ( Be sure to unwind and drink the other half while you cook) Add the beans and tomatoes, use seasonings to taste and heat until very hot. Serve in pasta bowls over the Cooked white rice.
Monday, October 12, 2009
Waffle Sunday
Saturday morning, Spud asked if he could make waffles, and I was eager to answer yes, and then promptly realized that we had so little in the house we were lacking milk and eggs, thus no waffles. ( we sadly didn't even have bread for toast) Spud ended up eating soup, and I made pasta with garlic oil and cheese for breakfast. A trip to the store on Saturday, yielded the proper ingredients, so after oversleeping Sunday following 2 nights of partying, I gave the Spud the recipe to make the waffles.
We actually did have buttermilk, so we were able to make Buttermilk Waffles, page 653. Spud actually made these himself, I just had to guide him through the recipe though as we decided to half it as this recipe as is yields 24 waffles! They were completely yummy. I whipped up some fresh heavy cream flavored with my newly acquired Dominican Vanilla ( very strong!) courtesy of my colleague, Papo, and it made for the perfect topping for these waffles.
We actually did have buttermilk, so we were able to make Buttermilk Waffles, page 653. Spud actually made these himself, I just had to guide him through the recipe though as we decided to half it as this recipe as is yields 24 waffles! They were completely yummy. I whipped up some fresh heavy cream flavored with my newly acquired Dominican Vanilla ( very strong!) courtesy of my colleague, Papo, and it made for the perfect topping for these waffles.
Light Cooking Week
I only managed to cook one meal home last week (10/7), and it was a very simple dinner. Pork Chops with Mustard Crumbs, page 482, brought me back to the Gourmet Cookbook. These are basic breaded pork chops, but with the added twist of rye crumbs over a mustard coating. It was quite tasty. I admit I cheated my side dishes this evening with frozen Cauliflower, and (GASP) instant mashed potatoes. I invented my own pan pork gravy though from the pan juices form the pork, so this helped to disguise the use of powdered potatoes.
Backing up to 10/3/09 - Classic Hoboken food!
Wow, I have been behind on cooking and definately on blogging. I need to back up and talk about one of my favortie meals I make, and the success and disaster that went with it.
Last Saturday 10/3, I had a group of friends travel to NJ to attend the Springsteen concert, and as I was initially invited to go with them, I definitely owed them dinner. I figured what better way to repay a friend and enteratin old friends then by cooking them an awesome meal? ( I hope they though it was awesome) This meal although one of may very favorites has not one recipe from the Gourmet Cookbook.
I started by going to my favorite bread Bakery - the Antique Bakery also here in Hoboken. ( In case I haven't mentioned it - we have some of the best food resources anywhere!) My personal favorite from Antique is their stuffed breads - They make Sausage and Pepper, Pepperoni and Cheese and Prosiutto and cheese. I bought a loaf each of the Sausage and Pepper and the Prosiutto and Cheese. These make wonderful appetizers/table snacks. Also to give the ultimate Hoboken dining experience, I served the bread with some of our finest Fresh Mozzerella from Lisa's Deli. (or Mutz as we call it here)
As a first course I served a basic Italian salad of mixed greens with oil and vinegar. This salad is so simple, chopped or torn lettuce of your choice ( I prefer a mix of red leaf and iceberg) I generously salt and pepper the lettuce and let it sit for a few minutes. I also like lettuce sligtly chilled so I serve it not too long after I take it from the refrigerator. After the salt has had time to dissolve on the lettuce, I add extra virgin olive oil and toss with my hands until fully coated and enoucgh to make the lettuice shiny. Then I add just a drizzle of red wine vinegar, but of course you can add this to taste. I happen to like it as plain lettuce, but you could add any normal salad additions here. ( Onions, olives, tomatoes and parmesan are good Italian additions).
As a main course I made homemade ravioli. I used the Basic Pasta recipe I always use from the Joy of Pasta, but for my filling I used Adalgiza and Tessie's Ravoli Filling from where else, but The Lost Ravoli Recipes of Hoboken. This is a meat filling that is fairly rich made from cream cheese, spinach, parmesan, veal and pork. It is a very easy filling as well as it is not actually precooked prior to be put inside the ravoli. this recipe is the basis for an entire memoir on one woman's search for the orgins of this recipe. With this dish, I served my mother's classic Bresciole recipe. This dish is like little Italian pot roasts and cooks down into very tender and tasty meat, and the sauce with it compliments the ravoli well. As usual Joe the butcher, didn't let me down when I ordered my meat. I don't even know what cut of beef this is - I call Joe and say I need 14 pieces of bresciole meat. Please feel free to post comments and I can further post the recipe if anyone is interested. As my side dish from the same book, I also made Spinach Torta alla Hoboken. This is a delicious Spinach, egg and cheese dish - sort of like an Italian crustless quiche. This meal is best served with a good Italian Chianti, which I bought but my dinner guest was kind enough to also bring a bottle that was perfect with the meal.
My dessert wasn't as good an effort. I was attempting an Epicurioius recipe I found for Chocolate Ravoli http://www.epicurious.com/recipes/food/views/Chocolate-Ravioli-in-Bittersweet-Chocolate-Sauce-231566 The filling was a great success and I ended up serving it like a custard in a dish. The pasta for this I didn't not have luck getting the dough to a workable consistency. It was tasty, but I just couldn't make its work. I also adjusted the sauce and made it with white chocolate instead of dark to offer the contrast to the custard.
I hope my guests enjoyed the meal as much as I did cooking it ( and eating it) I will have to keep practicing with that chocolate pasta dough.
Last Saturday 10/3, I had a group of friends travel to NJ to attend the Springsteen concert, and as I was initially invited to go with them, I definitely owed them dinner. I figured what better way to repay a friend and enteratin old friends then by cooking them an awesome meal? ( I hope they though it was awesome) This meal although one of may very favorites has not one recipe from the Gourmet Cookbook.
I started by going to my favorite bread Bakery - the Antique Bakery also here in Hoboken. ( In case I haven't mentioned it - we have some of the best food resources anywhere!) My personal favorite from Antique is their stuffed breads - They make Sausage and Pepper, Pepperoni and Cheese and Prosiutto and cheese. I bought a loaf each of the Sausage and Pepper and the Prosiutto and Cheese. These make wonderful appetizers/table snacks. Also to give the ultimate Hoboken dining experience, I served the bread with some of our finest Fresh Mozzerella from Lisa's Deli. (or Mutz as we call it here)
As a first course I served a basic Italian salad of mixed greens with oil and vinegar. This salad is so simple, chopped or torn lettuce of your choice ( I prefer a mix of red leaf and iceberg) I generously salt and pepper the lettuce and let it sit for a few minutes. I also like lettuce sligtly chilled so I serve it not too long after I take it from the refrigerator. After the salt has had time to dissolve on the lettuce, I add extra virgin olive oil and toss with my hands until fully coated and enoucgh to make the lettuice shiny. Then I add just a drizzle of red wine vinegar, but of course you can add this to taste. I happen to like it as plain lettuce, but you could add any normal salad additions here. ( Onions, olives, tomatoes and parmesan are good Italian additions).
As a main course I made homemade ravioli. I used the Basic Pasta recipe I always use from the Joy of Pasta, but for my filling I used Adalgiza and Tessie's Ravoli Filling from where else, but The Lost Ravoli Recipes of Hoboken. This is a meat filling that is fairly rich made from cream cheese, spinach, parmesan, veal and pork. It is a very easy filling as well as it is not actually precooked prior to be put inside the ravoli. this recipe is the basis for an entire memoir on one woman's search for the orgins of this recipe. With this dish, I served my mother's classic Bresciole recipe. This dish is like little Italian pot roasts and cooks down into very tender and tasty meat, and the sauce with it compliments the ravoli well. As usual Joe the butcher, didn't let me down when I ordered my meat. I don't even know what cut of beef this is - I call Joe and say I need 14 pieces of bresciole meat. Please feel free to post comments and I can further post the recipe if anyone is interested. As my side dish from the same book, I also made Spinach Torta alla Hoboken. This is a delicious Spinach, egg and cheese dish - sort of like an Italian crustless quiche. This meal is best served with a good Italian Chianti, which I bought but my dinner guest was kind enough to also bring a bottle that was perfect with the meal.
My dessert wasn't as good an effort. I was attempting an Epicurioius recipe I found for Chocolate Ravoli http://www.epicurious.com/recipes/food/views/Chocolate-Ravioli-in-Bittersweet-Chocolate-Sauce-231566 The filling was a great success and I ended up serving it like a custard in a dish. The pasta for this I didn't not have luck getting the dough to a workable consistency. It was tasty, but I just couldn't make its work. I also adjusted the sauce and made it with white chocolate instead of dark to offer the contrast to the custard.
I hope my guests enjoyed the meal as much as I did cooking it ( and eating it) I will have to keep practicing with that chocolate pasta dough.
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