Monthly Archives

July 2018

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MIDWEEK BLUES – MEATLOAF STUFFED WITH SPINACH AND CHEESE

MEATLOAF STUFFED WITH SPINACH AND CHEESE

As a rule, meatloaves should be free-formed to achieve maximum juiciness.  The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling.  It’s a very simple preparation, ideal for a midweek meal.  The tomato sauce is added on top after the loaf has cooked.  For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire.   ½ LB each of…

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THE SPICY KOREAN DAWG

SPICY KOREAN DOG

This is the very essence of East meets West.  A spicy dog rendition that is anything but ordinary.  Make the aioli ahead of time, so the flavors marry together and shred the veggies with a mandolin, the thinner the better.  This one is a real hall of famer.   ½ cup of shredded Daikon ½ cup of shredded red cabbage ½ cup of shredded red onions ½ cup of shredded carrots 1 green Jalapeño – finely chopped Black and white…

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MIDWEEK BLUES – KOREAN NOODLE SALMON SALAD

KOREAN NOODLE SALMON SALAD

Here’s another week of dealing with iterative work deliverables and pushing steadily through for the much-awaited weekend.  You may be contemplating ordering a pizza, but try this noddle salmon salad instead, as it’s assuredly healthier and it delivers exceptional results. The participants can be changed to whatever you have available and there are no back up singers here, because everyone’s a star in the production.  Sautéed veggies, grilled chicken, shrimp, tofu. grilled steak, and why not throw in some pickled onions…

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MEATLOAF WITH BACON AND ALMOST BBQ SAUCE

MEATLOAF WITH BACON

This loaf has no glaze but a kicking sauce to go with it.  The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing.  As with any loaf it’s a white canvas for a cacophony of ingredients.  It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking.  You’ll want…

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MIDWEEK BLUES – SPANISH GARLIC SHRIMP

SPANISH GARLIC SHRIMP

MIDWEEK BLUES – SPANISH GARLIC SHRIMP WITH SUMMER SALAD This is a dish that embodies the glorious flavors of Spanish and a tapa found in every bar.  As a rule, the key is to use fresh shrimp, not frozen to obtain the maximum flavor of the prawns.  A dried chili pepper is added for spice, in Spain they are called Guindilla, but a dried Guajillo or red jalapeño are optimal too.  The shrimp are rendered succulent and tender bathed in…

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TAGINE OF CHICKPEAS, SPINACH AND MINT

chickpeas and cauliflower tagine

Tagine is a Middle Eastern method of cooking (mostly stews) in an earthenware pot.  The technique dates to the 9thCentury and was even mentioned in “A Thousand and One Nights”.  The desert dwellers, Bedouins and nomadic tribes in North Africa, are well known for their addition of dried fruits and mint to their tagines. The conical shape ensures that the food inside is kept exceptionally moist while cooking.  Since the base is wide and shallow, the pointed lid on top…

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MIDWEEK BLUES – RUSH HOUR TUNA MELTS  

TUNA MELT

After last week’s 4thof July festivities, which cut the week in half and were as long-lived as the puffs of smoke from the fireworks, we’re again navigating traffic making the dreaded commute.  So, it makes even more sense to cut the midweek blues with an unpretentious, yet sassy sandwich accompanied by a light salad or even better a refreshing slaw. We are in the middle of summer after all. The grilled sandwich revival is in full swing and long gone are…

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CANCUN BURGER

CANCUN BURGER

This Tex-Mex burger is infallible with flavors from South of the Border.  There isn’t anything complicated here.  The only decisions that might complicate your day is deciding if you are going to serve alongside a Margarita or a Corona.   Chips and salsa are a given. 1 LB of chuck – ground by the butcher Guacamole Romaine lettuce leaves 4 slices of pepper jack cheese Tomato slices Chipotle aioli 4 Kaiser rolls Kosher salt and fresh cracked pepper   Make both…

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GUACAMOLE

3 Haas ripe avocadoes – halved and seeds removed ½ jalapeño – seeds removed and minced 1 clove of garlic – minced ½ TSP ground cumin Juice of 1 lime 2 TSP chopped cilantro Pinch of cayenne pepper 2 medium vine ripened tomatoes – seeded and chopped finely ½ medium sweet onion – such a Vidalia or Maui – diced finely ½ TSP of Kosher salt   Halve the, core and scoop out the flesh of the avocadoes into a…

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CHICKEN BURGER WITH BLUE CHEESE AND AVOCADO

CHICKEN BURGER WITH BLUE CHEESE AND AVOCADO

Unlike beef burgers, which only need salt and pepper, chicken patties need some oomph to make them sexy and show stopping.  What distinguishes this burger from other flavorless takes are the fashionable participants. Sweet sautéed shallots paired with the smoky bacon, earthy blue cheese and the creamy, dreamy aioli.  After these are devoured the standing order will demand you make these as often as possible.  And what better way to dress this burger than with butter lettuce, avocado and juicy…

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BURGERS REIGN SUPREME

DOUBLE WHAMMY

MacDonald’s may have pioneered the Big Mac, but there is nothing fast food related when it comes to recreating an unctuous, gastropub, tavern burger at home. In an ever-evolving restaurant arena where the burger has made some radical improvements and now reigns supreme, it’s no wonder that forward chefs are going to any lengths to moniker unequaled and unique renditions for this goliath.  Gone are the days of the thin, anemic dried-out patty, slapped in a bun with ketchup and…

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RESTAURANT BURGERS AT HOME

4th of JULY BURGER

Considering that burger joints and gastropubs are sprouting like weeds with new contenders all over the globe, chefs take their burgers as seriously as their patrons. Achieving glamburger excellence at home, however is far from textbook as there are a multitude of factors to consider for presenting a burger that’s packed with flavor and kicks serious ass every time. You’re wondering how hard can it be?  Because you’re already a pro at slapping a burger on the barbie.  Well, kids,…

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KNOCKOUT VEGGIE BURGER

KNOCKOUT VEGGIE BURGER

Veggie burgers have acquired a bad rep because the ingredients tend to render them so lackluster seems like you are gnawing on a dog biscuit. The objective with veggie burgers is to deliver in texture and flavor and I guarantee there’s nothing yawn inducing about this take, which will not make you miss the meat, even if you’re a confirmed velociraptor.  Here, the cast of characters are so intriguing and diverse, it’s going to become one of your faves of…

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CHILI BURGER

CHILI BURGER

There’s nothing complicated about this burger.  It’s a classic that could almost be confused with a sloppy joe.  Just grab some good beef for the patties, have it freshly ground and some leftover chili to slap on top to make it nice and messy.  Also, the addition of freshly grated cheese is pretty incomparable and use some sweet onions, the sweeter the better – Vidalia. 1 LB of dry aged Angus beef – ground by the butcher Leftover chili 1…

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Pantry Rat
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