Dinner at Home – Arroz con Camarón (01/21/2009)

Wednesday night, we had our friend, Will, over for dinner. The reason was two fold – the first reason was to thank him for hosting so many awesome parties over the past six months, and the second reason was to discuss a food event that I would be hosting at his house next month.

We both knew that Will loved good food, so we decided that the menu for this dinner would be a microgreen salad with Granny Smith apples, walnuts, and gorgonzola cheese (topped with my Champagne Lemon-Lime Vinaigarette Dressing) for the first course, and Arroz con Camarón (Rice and Shrimp) – a spin on the recipe I did for the In The Kitchen/At The Grill’s Puerto Rican Night.

Here is a slideshow of the food that we made for Will:

And here is the recipe, which is based on the Arroz con Pollo recipe found on El Boricua, a bilingual, cultural website for everything Puerto Rican.

Arroz Con Camarón
2 cups uncooked rice
1 lb. peeled and deveined shrimp (I used medium 26-30 count)
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras (spanish capers)
½ cup sofrito (see below for recipe)
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt (I used Kosher Salt, as it’s the only salt we have in our house)
½ cup vegetable oil (I used canola oil, again it’s the only oil we have in the house)
4 cups of boiling water

Steps:

1. In a large pot, brown the shrimp in the oil until it is pink and fully cooked.
2. Remove shrimp from the pot and set aside. Don’t put them on paper towels – we want any grease back in the pot.
3. Leave the shrimp drippings inside the pot and add all the other ingredients except for the rice, water and shrimp.
4. Mix well and cook sofrito for 5 minutes over medium heat.
5. Add the shrimp and rice to the pot and stir.
6. Add the boiling water until the water is about 1 inch above the rice, stir once only.
7. Boil uncovered, over high heat, until water is absorbed.
8. Once the water is absorbed, gently stir from bottom to top. Just a couple of turns only.
9. Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.

And here is the recipe for sofrito, also found on the El Boricua website:

1 large yellow onion
1 pimiento (Cubanelle) or substitute with green bell pepper
1 red bell pepper or 1sm jar roasted red peppers
1 medium head of garlic (2 tbsp. minced garlic)
1 bunch of cilantro
¼ cup Spanish olives, pitted
1 tbsp capers
2 tsps Kosher salt
1 tbsp black pepper
1 tbsp crushed orégano
½ cup olive oil

1. Wash, peel, seed and coarsley chop everything.
2. Put in a food processor and pureé.
3. Store in a glass jar covered in the refrigerator for later use.

You can also freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family.

Once you’ve made this easy recipe you will never go back to store bough sofrito. The aroma is simply intoxicating. . . .

Cubanelle peppers are the typical pepper used in the island – it is a sweet Italian pepper and not easily found everywhere. The word sofrito comes from Italian immigrants to Puerto Rico – it means the same thing except their sofrito uses a few different ingredients and they don’t use it as often as we do.

Bon appetit!

Chef Susan aka Chef Jersey Girl

Dinner at Home – Steamed Mahi-Mahi with Texmati Rice and Veggies (01/20/2009)

Tuesday was the day of the “Obamagasm” – wall-to-wall coverage of not only George W. Bush leaving Washington DC and heading back to his life in Texas, but also Barack Obama making history as the first African-American being sworn in as the 44th President of the United States of America (more on that in my other blog, “Inside a Jersey Girl’s Mind”).

Cary and I knew that we were not going to be leaving the house, so we figured that we’d pull a previously made recipe out of the cookbook – Steamed Mahi-Mahi with Vegetables and Royal Blend Texmati Rice. The first time we did this recipe, we did not cook the rice long enough, and it came out still hard – we did not cook the rice long enough. This time, we started the rice 45 minutes before we were going to start the fish and vegetables, and everything came out awesome!

Recipe as follows:

2 6 oz. Mahi-Mahi Filets

1 1/2 t. Kosher Salt

1 t. freshly ground 5 color peppercorn blend

1 t. dill weed

1 1/2 T. olive oil

1 c. Royal Blend Texmati Rice Blend

1 1/4 c. Chicken stock

1 T. unsalted butter

1 package Eat Smart Vegetable Blend (Carrots, Broccoli, Cauliflower)

1. Rinse and pat dry the Mahi-Mahi filets.

2. In a separate bowl, combine the Kosher salt, peppercorn blend, dill weed, and olive oil.

3. Combine the marinade and the Mahi-Mahi filets, and place covered in the refrigerator for at least 20 minutes (1/2 hour to an hour is best).

4. Prepare Royal Blend Texmati Rice Blend according to package instructions.

5. Take out the Mahi-Mahi filets, and bring to room temperature.

6. Place Mahi-Mahi filets in a steamer basket, and steam for around 15 minutes (or until the fish flakes easily).

7. Steam Eat Smart Vegetable Blend in a second steamer basket, and steam for about 5 minutes, or until crisp.

8. Plate up and serve.

Bon Appetit!

Chef Susan aka Chef Jersey Girl

Nanny’s Fried Chicken

Growing up, we had a wonderful older German woman, Hermine (aka Nanny), watch us after school while my mother was busy with her volunteer activities. Nanny introduced us to many foods – schnitzel, sauerbrauten, andof course, her version of fried chicken (see picture above).

Nanny told us that the secret was to use Kellog’s corn flakes as the base, and to also lightly fry the chicken parts in either canola or sunflower oil, then move it to a baking sheet and put in the oven for at least 30 minutes.

Since then, I have tweaked the recipe to the point where it is now frequently requested by my friends down here, and my husband always wants to eat this particular dish. Pair this with some beer (or a bottle of blended wine), and you’re good to go!

Here is the recipe for Nanny’s Fried Chicken:

PRE-RECIPE

• Cut up a whole chicken, or use parts such as drumsticks and wings.
• Rinse off and pat dry.
• Put enough oil (canola/sunflower) into the bottom of the SAME TYPE of pan that you will be using to start off the recipe ~ about ½ inches to ¾ inches of oil. This step is VERY important ~ if you use two different types of pans (non-stick vs. stainless vs. enamel), the chicken will not cook properly, and it will come out all uneven!!!
• Preheat oven to 350o F, and place one rack at least two slots up from the bottom of your oven, and the second rack two more up from the first rack.
• In one bowl, lightly beat one or two eggs with a splash of milk.
• On one platter, place a healthy amount of Kellog’s Cornflake Crumbs (or whatever type of Cornflake Crumbs are available in your area) with kosher salt, fresh ground black pepper, and a little bit of garlic powder. Note: I have been experimenting with Japanese Panko breadcrumbs, and have found them to be just as good, if not better, than the Kellog’s Cornflake Crumbs.
• Line another platter with parchment paper.

PROCESS

• Dip chicken part in bowl and let excess roll off
• Roll chicken part in Corn Flake platter and coat completely.
• Place on platter with wax paper to “settle”. If you need additional layers, place wax paper over the first layer and repeat process
• Place in refrigerator overnight (if making the recipe the next day) OR for at least one hour (for making the recipe the same day)
• Fry in pan until the chicken parts are a golden brown color, turning occasionally
• Line cookie sheets with heavy tin foil or two layers of regular tin foil.
• Using a slotted spoon, transfer the chicken parts onto the cookie sheets. Use the slotted spoon to get the excess “crumblies” (corn flake crumbs) onto the chicken.
• Bake chicken for at least ½ hour until done ~ minimum of 165oF on a cooking thermometer.
• Transfer to a platter and munch away!!!

Enjoy and Bon appetit!

Chef Susan

Warning ~ this recipe is quite addicting, and if you make too much chicken, you can always freeze the chicken that had been cooked already

Puerto Rican Night at Larissa and Rene’s – 01/17/2009

Last night, two of our friends, Larissa and Rene, hosted Puerto Rican Night, where we celebrated the foods and tastes of Puerto Rico.

Our challenge was to prepare a Puerto Rican dish – either an appetizer, an entree, or a dessert – and Larissa was going to demonstrate a couple of dishes herself.

My choice for this dinner was Arroz con Pollo – I love eating it when going out to Spanish restaurants, and never made it Puerto Rican style.

The recipes that I used were found on the El Boricua web site:
Arroz con Pollo – Chicken and Rice, a staple of the Puerto Rican diet
Sofrito – A cilantro based sauce that can be used in many Puerto Rican recipes

While making the Sofrito, the house smelled so wonderful, and my mind was reeling with all of the recipes that I could use the sauce for (specifically, Shrimp, Rice, and Beans). Making the Arroz con Pollo went very quickly – I thought it was going to take around 1 1/2 hours, but all being told, I think it took me around 1 hour.

I was able to transfer the dish into a large enough bowl so that transporting would be easy, and before long, got to Larissa and Rene’s. More folks started to arrive, and after around 30 minutes, we started to learn how to make “Carne Guisada” (beef stew), which is a favorite of mine. She had some already made (gee, just like a real Food TV show *lol*), and that made it all the more fun! I then shared with everyone that the only person I’d leave my husband for is Alton Brown, as to me, he is the Food Geek God to end all Food Geek Gods – that and he also not only shares the food, but also the science behind the food.

Listed are the foods that all of us made:

• Garbanzo bean soup
• Pinon ( ripe plantains, ground beef and egg pie)
• Arroz con gandules (rice with pigeon peas)
• Picadillo ( seasoned ground beef)
• Carne guisada (beef stew)
• Habichuelas guisadas ( pink beans)
• Bean salad
• Spinach, pear, blue cheese salad
• Cabbage Lemon dill salad
• Platanos en almibar (plantains in syrup)
• Spicy brownies
• Guava paste with cream cheese and crackers
• Papaya and white cheese
• Guava shells and white cheese
• Flan de queso ( cream cheese flan)

And here is a slideshow of the foods we ate last night:

Enjoy and Bon Appetit!

Chef Susan aka Chef Jersey Girl

Ruchi Tampa – Indian Food (01/16/2009)

Last night, I went to a new Southern Indian Restaurant, Ruchi Tampa, with the TampaSocials.com Tampa A-Z Meetup group. My husband and I are really into Indian food, and the menu sounded really good.

I entered the restaurant, and was greeted by some the members of the group. They really made me feel welcome, as this was my first even with them. I sat at a table with a few other people, and as the time on, more and more folks made it into the restaurant.

The owner of the restaurant, Chef Kalyan (who is also a member of the group) told us a little about the word ‘Ruchi’, “which means ‘Taste’ in Telugu, a language that originates from the South East Indian state of Andhra Pradesh. Ruchi takes to heart the meaning of authentic indian cuisine. Although it’s an authentic indian cuisine, we also have a grocery store as a part for convenience.”

And man… the food was absolutely INCREDIBLE! We were offered the following selections on our private Dinner Buffet:

• Vegetarina Manchurian (Appetizer)
• Vegetarian Biryani
• Chicken Tikki Masala
• Andhra Chicken
• Vegetarian Butter Paneer Masala
• Roti (crispy bread)
• Naan (flat bread)
• Ghee
• Chicken G5 (Appetizer)
• Eggplant Curry
• Navratan Kurma
• Butter Chicken
• Gulab Jamun (Dessert)
• Basmati White Rice
• Chicken Biryani
• Raita (yougurt wtih vegetables)

I decided that I was going to sample each of the foods, and in order to do this, took little bites of each side of the buffet onto a plate, bring it back to the table, photo it, and then taste everything. I am not sure which side of the buffet I enjoyed more – the side with the Andhra Chicken, or the side wtih the Navratan Kurma!

Here is a slide show of the foods that we ate last night:

View Album

Get your own

Enjoy!

~Chef Susan

Jersey Girl Takes Classes – Chinese Cooking with Chef Jaden Hair

Last night, Cary and I had the opportunity to learn how to make Chinese food with Chef Jaden Hair, the owner of Steamy Kitchen, an online resource for Modern Asian Recipes and Cooking. The class took place at The Rolling Pin Kitchen Emporium, a cooking resource in Brandon, FL.

I first met Chef Jaden, or as I know her on Twitter, @steamyktichen, back in July when I was introduced to the world of online social networking by my friend and colleague Mark Tafoya (aka @ChefMark on Twitter). I loved her wit and personality, and knew that I wanted to take classes with her, even if it meant driving down to her neck of the woods (Sarasota County).

Low and behold, another friend of mine from Twitter, Debbie Frangipane (aka @dolcedebbie), showed up for the class as well! Cary and I tried to sit with her, but there was not another seat by us. Debbie has a business called Savory Adventures, where she and her husband take people all over Italy. Debbie and I had been talking about getting together for lunch, as she lives not too far from me. Well, this was the perfect opportunity to not only get together with each other, but also start developing a business relationship that could be useful down the road.

Getting back to the food *lol* (well, I do have a habit of getting off topic)… the menu for Thursday night’s class was as follows:

• Vegetable Sticky Buns
• Seafood Wonton Soup with Bok Choy
• Pork Egg Rolls

Chef Jaden divided us into groups of 5, and we started off by making the dough for the Sticky Buns. Cary bravely mixed the batter, and I was quite proud of my husband for the way he was kneading the dough. We then set it off to the side and started on the Seafood Wonton Soup.

After quickly combining, sauteeing off , and cooling down the wonton mixture, Chef Jaden showed us the proper way to fold the wonton wrappers into wontons. I never knew how to do that, but now that I do, there’s no buying them frozen anymore! We then cooked the wontons in a seafood stock (broth would be good in a pinch), and then served them with a cooked bok choy leaf.

We then split the next two tasks – one group would prepare and make the Sticky Buns, and the other group would make the Pork Egg Rolls. Both groups worked on quickly combining, sauteeing, and cooling down our mixtures for the items we were preparing.

Cutting the Sticky Buns dough into 12 equal parts was quite the challenge. We first divided the dough into two equal parts, and then divided each of those logs into three equal parts, and finally those three equal parts in half. We then rolled each of the pieces into circles, which were then filled with the mixture and then formed into dumplings that would be steamed.

While we were doing that, the other team worked on rolling the egg rolls, which was a lot of fun. We learned from Chef Jaden that the tighter we roll the egg rolls, the less likely it is that oil would get into the egg rolls, thereby not allowing them to get all mushy.

Finally, after steaming the Sticky Buns in two 2-level steamers, as well as deep frying the egg rolls in a separate wok, we were able to enjoy the fruits of our labor with wine provided by the hosts of the cooking class, Rolling Pin Kitchen Emporium in Brandon.

All in all, Cary and I really enjoyed the class, and I look forward to taking more classe there in the future.

And without further ado, here is the photo album from the cooking class:

View Album

Get your own

Enjoy!

Dinner Tonight – Pot Roast (01/14/2009

I was first taught how to make a pot roast by my grandmother during Rosh Hashannah. She told me to make sure that you get the freshest cut of meat from the butcher (and not taking a package out of the meat case), make sure that you get as much of the collagin off the meat, and that you cook it until it reaches at least 165 degrees.

Here is the recipe that I made tonight:

Pot Roast
1 2 Pound Blade Cut Chuck Roast
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons freshly ground pepper
1 1/2 Tablespoons Onion Powder
1 1/2 Tablespoons Garlic Powder
1 1/2 Tablespoons Paprika
1 1/2 Tablespoons Cumin
1 1/2 Tablespoons Coriander
2 C. Beef Stock (Kitchen Basics is the best)
1 medium onion, peeled and quartered
1 lb. baby bliss (red) potatoes, washed
4 celery stalks, washed and quartered
3 carrots, washed and quartered

1. Prepare all of the vegetables, and set aside.
2. In a small bowl, mix together all of the spices and spread over all sides of the Chuck Roast.
3. In a heavy skillet, sear the meat on all sides until it is brown – about 2-3 minutes per side.
4. In the crock pot, place all of the vegetables on the bottom so that it forms a raft.
5. Place the seared meat on top of the raft.
6. Pour the Beef Stock into the crock pot, making sure that none of the liquid touches the meat.
7. Set the clock for 8 hours, and the temperature to low.
8. Once the timer goes off, check the temperature of the pot roast by inserting a meat thermometer into middle of the chuck roast and ensuring that it reaches a minimum of 165 degrees. Once the meat reaches its proper temperature, take it out of the crock pot and allow it rest for at least 15 minutes before slicing.
Make a quick gravy by adding 2 T. of flour to the liquids at the bottom of the crockpot, and whisk quickly until it thickens. If the gravy gets too thick, add water to thin it out; if the gravy gets too thin, add a little bit more flour to thicken it.
9. Place all vegetables in a bowl (or separate the potatoes from all else).
10. Slice the pot roast on the bias and serve.

Enjoy!

Dinner Tonight – Surf and Turf (01/12/2009)

After a long day of running around and other fun stuff, I decided to treat myself to a Surf and Turf dinner.

Earlier in the day, I had stopped by the local Costco (around the corner from where we live) and picked up some U10 Sea Scallops, along with the frozen fish that we happen to love cooking (Chilean Sea Bass Filets, Wild Alaskan Salmon Filets, and Ahi Tuna Filets). I looked in the refrigerator, and saw that I needed to cook the Organic Black Angus Boneless NY Strip Steak. A moment of brillance later, dinner was planned in my head: Surf and Turf (Sea Scallops and Boneless NY Strip) with Trader Joe’s Harvest Grain Blend and Steamed Veggies.

I quickly marinated the Sea Scallops in 1 T. Olive Oil, 1 1/2 t. Kosher Salt, 1 t. 5 Color Peppercorn Blend, and 1 t. Trader Joe’s Dill Weed, and covered it in a bowl. I then prepared the Harvest Grain Blend (made 1/4 of the recipe as it was only for myself), put that in my steamer, and set the steamer for 20 minutes. Five minutes later, the bag of Eat Smart Broccoli and Carrots went into the other steamer basket, and the Sea Scallops went on the top level.

I then went into the refrigerator, prepared the NY Boneless Strip Steak (rinsed, pat dry, seasoned with Kosher Salt, 5 Peppercorn Blend, and Olive Oil), placed it on our indoor grill pan, which was seasoned with Olive Oil, and set the timer for 15 minutes (turning once after 7 1/2 minutes).

I paired this meal with a split of 2007 Schmitt Sohne Qualitatswein Riesling.

Everything came out so awesome that I was able to split the meal – I had half for dinner tonight, and will have the other half tomorrow for lunch.

Recipe:
1 12 oz. Black Angus Boneless NY Strip Steak
1 lb. U10 Sea Scallops
1 T. Kosher Salt, divided
2 t. 5 Color Peppercorn Blend, divided
1 t. Trader Joe’s Dill Weed
2 T. Olive Oil, divided
3/4 c. Trader Joe’s Harvest Grain Blend
1 T. unsalted butter
1 1/4 c. water
1 package Eat Smart Broccoli and Carrots

1. In a collander, rinse off the Sea Scallops and remove the tails. Set in a small bowl.
2. Add to the bowl 1 1/2 t. Kosher Salt, 1 t. 5 Color Peppercorn Blend, 1 t. Trader Joe’s Dill Weed, and 1 T. Olive Oil. Mix by hand and cover.
3. Place 1 1/4 c. water in a small saucepan, and cover. Heat until boiling. Add the Harvest Grain Blend and unsalted butter and simmer for 10 minutes.
4. In a steamer basket, add the Eat Smart Broccoli and Carrots, and steam for 5 minutes, or until crisp.
5. In a second steamer basket, add the prepared Sea Scallops and steam for 15 minutes.

Here is a closeup of the Surf and Turf meal, which will be posted to FoodGawker:

Plate up and enjoy!

Hidden Treasures of Tampa – Wat Mongkolratanaram Buddhist Temple

Last year, my fellow foodie friend, Erica, ran a Meetup event at Wat Mongkolratanaram, a Buddhist Temple on the Palm River in Tampa.

During the week, this place is peaceful and quiet, with only the laughter of children being heard.

On Sundays, this place turns into one of Tampa’s most pleasant hidden treasures. The Temple is opened to the public, and the wives of the members of the temple start to make some of the most succulent Thai fare.

Here is a link to an article that goes into details as to what kinds of foods are available at this market.

This past Sunday, before watching football at Will’s, we stopped by the “Thai Temple” (as it’s known by folks in the area), and picked up our favorites:

Wat Tampa Thai Temple

Tempura Sweet Potatoes and Bananas, Pad Thai, and Coconut Patties

The food was devoured by those who were there, and once again, I was able to share a hidden treasure with friends.

Address for the “Thai Temple” is:
Wat Mongkolratanaram 5306 Palm River Rd. Tampa, Florida 33619
Phone : 813-621-1669 Fax : 813-626-8850
E-mail : wattampa@yahoo.com

Enjoy!

Tampa Dining Out Third Anniversary Party at Gratzzi Baywalk (01/10/2009)

On Saturday night, the Tampa Dining Out Meetup Group, led by my friend Erica, celebrated its third anniversary at Gratzzi Ristorante in the Baywalk Entertainment Complex of St. Petersburg, Fl. I had not ever been to this restaurant, and when Erica posted the menu on the group’s site, it really intruiged me to no end.

We got to the restaurant a little bit late, as we were late picking up friends of ours. The wine was flowing, the conversation was boisturous, and it was great to catch up with friends, as well as meet new ones.

Here is a slideshow of some of the foods that we had that night:

Here is a run-down of the menu that we could select our foods from:

Appetizers:
Carpaccio di Manzo Thin slices of raw tenderloin with arugula, red onions, Dijon mustard, capers, shaved imported parmigiano and infused tuscan olive oil.
Calamari Fritti Crisp, fried tender squid served with marinara sauce.
Eggplant Rollatine Fried breaded eggplant stuffed with ricotta, mozzarella and basil. Baked with tomato sauce and cheese.
Carciofini alla Romana Baby whole artichokes stuffed with herbed mascarpone cheese, breaded and fried. Served with asiago cheese sauce.

Salads:
Insalata di Spinaci Fresh baby spinach tossed with wild mushroom warm maple pancetta vinaigrette, pickled red onion, candied walnuts and sprinkled with goat cheese.
Insalata Caprese Buffalo mozzarella, sliced tomatoes, basil, oregano and roasted peppers.
Insalata di Cesare Crisp romaine lettuce tossed with our Caesar dressing, croutons and parmigiano cheese. (Chicken or Shrimp extra)
House Salad Mixed greens, roasted peppers, tomatoes, sweet onions and black olives. Served with house dressing.

Entrees:
Mostaccioli Primavera Penne like pasta, broccoli, artichokes, grilled eggplant, sun-dried tomatoes, mushrooms sautéed with shallots and garlic. Tossed in a cream sauce.
Pappardelle alla Pugliese Wide egg fettuccine pasta tossed with chicken, pancetta, wilted spinach, roasted tomatoes and porcini mushrooms in cream asiago sauce.
Lingune Pescatore Shrimp, sea scallops and mussels in a vodka tomato cream sauce.
Lasagna al Forno Homemade layered pasta with ricotta, mozzarella, meat and sausage in a pomodoro sauce.
Pollo Parmigiana Breaded chicken breast topped with mozzarella and pomodoro sauce. Side of linguine with pomodoro sauce.
Saltimbocca Cosa Nostra Sautéed veal with shallots, mushrooms, prosciutto, spinach, fontina cheese, wine, sage and butter sauce.
Filet Mignon Oak-grilled center cut filet served with a barolo wine sauce.
Gratzzi Salmon alla Oscar Broiled Atlantic salmon with crabmeat, shrimp and asparagus with a herb lemon butter sauce.

My entree, the Pollo Parmigiana, was paired with a 2007 Kendall-Jackson Vintner’s Reserve Chardonnay, and my dessert, a Chocolate Flourless Tort, was paired with a 2007 Relax Riesling.

We took some hysterical pictures after the dinner was over, and all in all, celebrated good times with good friends, good food, and good wine.

Enjoy!