I got this wonderful recipe from a girl whom I've just fallen in love with! http://elizabethsedibleexperience.blogspot.com/search/label/Sides
Ingredients
1 sticks unsalted butter, at room temperature
1 lime, juiced
1 teaspoons salt
3/4 teaspoon chipotle chile powder
6 ears corn, shucked
Now since it was just for Mr. B and I, I cut down the butter and corn.
I used a 1/2 stick but had a lot left so 1/3 would've been good and 2 ears of corn. I left everything else because we like seasoning.
Pre-Heat Oven to 400 degree's
Coat each ear with butter generously.
Roll in foil.
Bake for 25 minutes.
Serve with a little more butter on the side.
Super yummy. The corn wasn't the best but out where we lived that is to be expected but it was juicy and flavorful!
Wednesday, May 13, 2009
Cocoa-and-Chile-Rubbed Pork Chops
I also got this from my recent issue of Food & Wine.
Ingredients
2 quarts water
1 1/2 teaspoons crushed red pepper
Kosher salt
Four 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder
Extra-virgin olive oil for brushing
Slap Ya Mama or any cajun seasoning optional
I just glanced at this recipe and luckily Mr. B was late because I didn't realize I had to brine the pork chops but it made it well worth it~!
In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
Let me just say it was raining again! So I just cooked these on our stove on a heat of about 4 so a little lower then Med High heat.
I cooked on each side until a little crust had formed then I flipped them each one more time on a little lower heat of 3.
Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere.
Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat.
Let the chops rest for 10 minutes before serving
I would go light on the dry rub because in some areas it was too much but these came out great and Mr. B loved them. Success!
Ingredients
2 quarts water
1 1/2 teaspoons crushed red pepper
Kosher salt
Four 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder
Extra-virgin olive oil for brushing
Slap Ya Mama or any cajun seasoning optional
I just glanced at this recipe and luckily Mr. B was late because I didn't realize I had to brine the pork chops but it made it well worth it~!
In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
Let me just say it was raining again! So I just cooked these on our stove on a heat of about 4 so a little lower then Med High heat.
I cooked on each side until a little crust had formed then I flipped them each one more time on a little lower heat of 3.
Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere.
Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat.
Let the chops rest for 10 minutes before serving
I would go light on the dry rub because in some areas it was too much but these came out great and Mr. B loved them. Success!
Italiano Potato Wedges with Parmesan and Parsley
I got this lovely recipe from http://mrssacspurplekitchen.blogspot.com/search/label/Potatoes.
Ingredients
3 medium potatoes
1/2 tsp garlic powder
kosher salt & pepper to taste
1 tbsp EVOO
2 tbsp freshly chopped parsley
2 tbsp Parmesan cheese, shredded(I only had grated but it came out yummers)
Slap Ya Mama or any cajun seasiong optional
Preheat the oven to 425.
Cut potatoes in half, then slice again into wedges.
Add to a large bowl. In a small bowl, mix the remaining ingredients and add to potatoes and toss to coat.
On a lightly sprayed baking sheet lined with foil, spread out potatoes and add to the oven.
Bake for about 40 minutes turning a couple of times.(I say it probably only needed 35 minutes because mine were kind of dark and crunchy hah)
With about 3 minutes left, remove form oven, add cheese and parsley and bake for another couple of minutes till cheese melts.
Ingredients
3 medium potatoes
1/2 tsp garlic powder
kosher salt & pepper to taste
1 tbsp EVOO
2 tbsp freshly chopped parsley
2 tbsp Parmesan cheese, shredded(I only had grated but it came out yummers)
Slap Ya Mama or any cajun seasiong optional
Preheat the oven to 425.
Cut potatoes in half, then slice again into wedges.
Add to a large bowl. In a small bowl, mix the remaining ingredients and add to potatoes and toss to coat.
On a lightly sprayed baking sheet lined with foil, spread out potatoes and add to the oven.
Bake for about 40 minutes turning a couple of times.(I say it probably only needed 35 minutes because mine were kind of dark and crunchy hah)
With about 3 minutes left, remove form oven, add cheese and parsley and bake for another couple of minutes till cheese melts.
Cheddar BLT Burgers with Tarragon Russian Dressing
Ok I got this lovely recipe from Food & Wine. So happy I subscribed to that magazine when the kid down the street forced me to buy something for his fundraiser haha.
I made a few changes from the original recipe but it turned out so good!
List of Ingredients
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion (I just used finely chopped)
1 tablespoon chopped parsley
1 tablespoon chopped tarragon (I didn't have any so I used Coriander (I know so diff) but it worked.
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck (I used 1 lb of this)
1 1/3 pounds ground beef sirloin (To keep it semi healthy I used the 90/10 lean instead 1lb)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices (I just bought slices from the store)
6 hamburger buns, split and toasted
6 iceberg lettuce leaves (we used spinach instead)
6 slices of tomato
6 slices of red onion (I used a white onion since that was all I had)
Onion Powder & Slap Ya Mama (or any cajun seasoning optional)
Now I didn't do exactly like the F&W's but hey that's what's good about this cooking deal. Interpretation.
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Light a grill. (It was raining out and even though we have a covered area I didn't feel like dealing with the grill so I just cooked these on the stove.) Gently mix the ground chuck with the ground sirloin, salt and pepper. (I also added some garlic powder and Slap Ya Mama because we need spice. Form the meat into six 4-inch patties, about 1 1/4 inches thick.
Transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.
Top the burgers with the cheese during the last minute of grilling and let melt.
Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon.
I made a few changes from the original recipe but it turned out so good!
List of Ingredients
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion (I just used finely chopped)
1 tablespoon chopped parsley
1 tablespoon chopped tarragon (I didn't have any so I used Coriander (I know so diff) but it worked.
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck (I used 1 lb of this)
1 1/3 pounds ground beef sirloin (To keep it semi healthy I used the 90/10 lean instead 1lb)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices (I just bought slices from the store)
6 hamburger buns, split and toasted
6 iceberg lettuce leaves (we used spinach instead)
6 slices of tomato
6 slices of red onion (I used a white onion since that was all I had)
Onion Powder & Slap Ya Mama (or any cajun seasoning optional)
Now I didn't do exactly like the F&W's but hey that's what's good about this cooking deal. Interpretation.
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
Cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Light a grill. (It was raining out and even though we have a covered area I didn't feel like dealing with the grill so I just cooked these on the stove.) Gently mix the ground chuck with the ground sirloin, salt and pepper. (I also added some garlic powder and Slap Ya Mama because we need spice. Form the meat into six 4-inch patties, about 1 1/4 inches thick.
Transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.
Top the burgers with the cheese during the last minute of grilling and let melt.
Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon.
Been way too long
Ok so I'm a hot mess when it comes to my food blog. I have been cooking but my camera broke and then I just got flat out lazy. So sorry.
Anyways I'm back so here we go.
Anyways I'm back so here we go.
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