New Twist on a Classic: Recipe

Making changes to an old stand-by can run the risk of being too radical but if it's done right, it can be a smash. However, like everything else, "smash" is purely subjective. I saw a Ming Tsai recipe for "Asian Sloppy Joes" and I was quickly drawn in. I followed the basics but make significant enough changes that I'm confident this is my recipe, now...And, we all laughed when my oldest came out with the perfect name - The Sloppy Dog.

Ming's recipe called for only a pork and beef mixture - I added in veal. He suggested using celery, and red onions only - I used a red bell pepper, and half a red onion and half a yellow onion, instead. His recipe used far more heat than this one and instead of iceberg lettuce, I used arugula and added freshly cubed avocado. And for the kicker: hot dog rolls, instead of hamburger buns.  The kids got a kick out of it and the littlest one ate hers deconstructed - she consumed the sloppy dog mixture and the roll separately.  This was a great meal! The Ming Tsai Hoisin-Lime Sauce was really delicious and added that perfect tang to the meat. This is one we'll eat again and again!

Sloppy Dogs
makes 8-10

2 tablespoons olive oil
1/2 red onion, minced
1/2 yellow onion, minced
1 large red bell pepper, finely chopped
1 tablespoon finely chopped jalapeno
1 lb. meat mixture: ground veal, ground beef and ground pork
1/2 lb. plum tomatoes coarsely chopped
1 1/4 cup Hoisin-Lime Sauce* (recipe to follow)
1/3 cup fresh cilantro, chopped
8-10 hot dog buns, top sliced
1 large ripe avocado
1 large handful fresh arugula, washed and dried

In a large sauce pan, heat the oil over medium-high heat.  Add the onion, pepper and jalapeno and mix well - saute till soft, about 5-7 minutes. Next add in the tomatoes and saute again - another 5 minutes, stirring often. Add in the cilantro and the meats. Cook the meat till browned, break up large pieces with the back of a wooden spoon - about 6-7 minutes.  Add in the sauce and raise the heat to high - bring the mixture to a boil, stir often, and allow it to thicken so it is no longer soupy - about 20-25 minutes. Take off the heat.

Line the rolls with arugula, top with meat mixture and then sprinkle with avocado.


Ming Tsai's Hoisin-Lime Sauce
makes about 2 cups

1/2 cup plus 2 tablespoons canola oil
2 large garlic cloves, minced
1 tablespoon fresh ginger, minced
2 cups hoisin sauce
1/2 cup fresh lime juice

Heat 2 tablespoons of oil in a medium saucepan until hot; add in the ginger and the garlic and saute over medium-high heat for about one-two minutes. Add the hoisin sauce and stir about one minute.  Add in the mine juice, mix well, and allow to come together for about one more minute.

Transfer the mixture to a food processor and blend, drizzling in the 1/2 cup of oil. Cool well before refrigerating (can be stored for up to two weeks).

The Stuff We're Made Of: Recipe

My husband and I once visited New Orleans - long before Hurricane Katrina - and ate our way through the city, as so many people do when they arrive in the Big Easy.  It's an iconic place - so full of life and a richness that you don't find in many other places. Of course, I won't bore you with details about NOLA but bring it up because I have a particular memory from our time there - we ate at a place called Clancey's - and it was famous for its stuffed pork chop, the size of a small child. It was outrageous and I'll never forget that chop or the mmmmm that slid out of my mouth with the first bite.

I've always wanted to stuff a pork chop (weird, I know), but never saw the right chops or had the time to do it, etc.  Today, the stars were aligned and I bought the right sized pork chops and had the right ingredients and even had the time to make it - and the laborious risotto side dish that accompanied it.

When the kids tell me the food is good, I know I've done something right.  But to be honest, they're easy to please - I mean come on, they eat mac n cheese from a box mix! But when I enjoy something I've made, then I know it's good - because I am my own toughest critic.

Make these when you have the time - the pork didn't take too long, actually, but it does require some attention. I made life difficult by adding the risotto but the kids love that so it made "stuffed pork chops" a bit more likable!

The stuffing was a snap and could have been anything, really.  I saw a recipe for a Roquefort stuffed pork chop so stuff it with whatever interests you. This combination just seemed to work in my head as I was thinking it through and fortunately, for me, it worked in actuality.

Apple-Walnut Stuffed Pork Chop with Chorizo
serves 4

4 1 - 1/2" thick pork chops, on the bone
1/2 medium apple, chopped
1/3 cup walnuts
1 slice white bread, torn
5 tablespoons olive oil, divided
1/4 cup chorizo
1 medium onion, chopped
1/4 cup Calvados Brandy
salt and pepper

Preheat oven to 350.

In a medium pan, heat 2 tablespoons of oil over medium heat. Saute the onion for about 6 minutes, stirring often. In a food processor, pulse the walnuts, apple and chorizo until all small crumbs form. Once the onion is soft, add the bread to the pan and toast the bread - about 2 minutes, stirring often or the bread will stick to the pan. Pour the onion and bread into the food processor and pulse again so the bread is finely chopped.

Meanwhile, make a 1 1/2" incision into the chop's flesh, opposite the bone - on the thick part of the meat. Gather about 3 tablespoons of filling and stuff it into the slit and secure closed with a wooden toothpick. Sprinkle both sides of the meat generously with salt and pepper. Warm the remainder of the oil in an ovenproof pan and sear the chops - about 6 minutes per side - until they are a light shade of brown. Raise the heat slightly and pour the calvados into the pan - firmly shake the pan to full incorporate the brandy into the meat.

Slide the pan into the oven and cook about 25-30 minutes. Let the meat rest in the juices for about 5-6 minutes (I left mine in the oven with the door cracked open and turned off the heat).

Afternoon Treat for All: Recipe

I've seen tomatillos in the supermarket lately and wanted to buy them but every time I passed the display I wound up distracted and somehow kept walking. Today was different though; I was far more determined and succeed in taking them home. I found a Rick Bayless recipe for roasted garlic and tomatillo salsa and I followed it but as I tasted it I realized it was a bit too hot - even for me - so I altered it slightly by adding some fresh yellow pepper and a squeeze of lime which toned it down a bit.

The kids and I made a quick saute of onion and bell peppers and added some fresh cilantro at the end.  Then we heated up some black beans and together we made a few quesadillia with Mexi-Style shredded cheese.  We all sat down for a 3:00 p.m. treat. and a chat. I steered the kids away from the salsa but man was it GOOD!

Roasted Garlic and Tomatillo Salsa
1 large garlic clove, peeled
4 large tomatillos, husked, washed and halved
2 small chipotle chilies, from the can
juice of 1/2 lime
1/4 yellow bell pepper, coarsely chopped

In a large non-stick pan over medium-high heat, place the tomatillo halves cut-side down along with the garlic clove and cook about 4 minutes - turn and cook 4 more minutes on the other side. Place the tomatillos and garlic into a food processor along with 1/4 cup water, pepper, lime and chipotle chilies. Puree until all ingredients are a smooth consistency.

The Great India: Recipe

The final stop on this week's tour of International foods was a personal favorite of mine - Indian food. I wouldn't say I have a vast knowledge or experience with this type of cuisine, but I did take an Indian Food cooking class some time ago - a three-session class where I came away with some amazing recipes and some great tips. Tonight's dinner was about simple but flavorful Indian-inspired foods made with relative ease.

The kids were introduced to Indian food about five months ago - it was one night between Christmas and New Year's when I launched into a crusade to try and pursuade everyone that we should go out for Indian food.  My oldest was all for it (she had never eaten this type of cuisine before but she was game) and because she was willing, so was my middle guy. That left my husband who likes Indian food but it isn't his "go-to" food when he wants something interesting but he, too, went along with the idea,  since we were all in agreement.  My daughter and I set about to a place that wasn't too close to home but that I knew had good food and we ordered the entire left side of the menu, as I usually do when ordering take out. We brought it home and once we began to dig in, the kids were actually vocal about how good the food tasted.  So tonight's dinner was an easy sell and in fact, when my oldest only saw the chicken on the table she asked me what had happened to the International theme for this evening...

I started the chicken last night - and with full disclosure here, I can tell you that I used a packet of garam masala that was brought back to me by my mother on her recent trip to India. So I was thrilled to have the spice blend on hand. If I hadn't had the packet of garam masala, I would have made my own blend of with: ground cumin, ground corriander, ground ginger, ground cloves, ground all-spice, ground cinnamon, ground chili powder and some ground tumeric. You could do any set of proportion with those ingredients and you would have an amazing blend of herbs and spices.  You can purchase garam masala at any Indian Market or at many local supermarkets. The flavors here really worked and I think I surprised myself! I was pleased with the way the chicken came out but even more so with the chick-pea recipe.  If you like chick-peas, make this - really.  And the rice? Please...I used Success brand Basmati Rice (that's rice in a plastic packet that gets boiled for about 10 minutes.). I added frozen petit peas that I simply ran under hot water for 2 minutes to thaw and I thought about adding a whole clove but forgot.  The meal was rounded out with mashed sweet potato that I added 1 tablespoon of butter to, along with 1/2 cup of brown sugar and 1/4 cup of low-fat milk. The baby couldn't get enough of that!

I didn't follow any recipe for this - I just gave it the ol' college try and I was really pleased with the results. I was even more pleased that everyone asked for more and that my son announced that I was the best cook he'd ever met!

Tandoori-Style Chicken with Curried Chick-Peas
serves 6-8

2 1/2 lbs chicken thighs and legs, skinless
12 oz. plain, low-fat, yogurt
2 1/2 tablespoons garam masala

Starting the night before you wish to cook the chicken, combine in a small bowl the yogurt and the spices and mix well. Place the chicken into a large zipped bag and pour the yogurt mixture into the bag. Zip the bag, release the air from inside, and gently but purposefully, shake the bag and coat all the pieces of chicken. Place in the refrigerator overnight.

Prepare the barbeque and cook the chicken for about 20-24 minutes.

Curried Chick-Peas
serves 6-8
1 tsp. olive oil
15 oz. can chick-peas, washed and drained
1 small-medium onion, thinly sliced
1 large garlic clove, smashed and minced
1/4 cup fresh cilantro
1 1/2 tablespoons garam masala
2 medium-large fresh tomatoes, chopped
1/4 cup canned tomato sauce
1/4 cup heavy cream

In a large saute pan, heat olive oil over high heat and add onion. Saute about 5 minutes, stirring regularly so they don't burn. Lower the heat, if necessary. Sweat the onions a total of about 7-8 minutes or until they are very soft.  Add the garam masala and mix well for about 1 minute. Next, add in the chick-peas and saute about 5 minutes, stirring occassionally.  Next add in the fresh tomatoes and stir again.  Add the garlic and saute for 1 minute and then add in the sauce and stir well.  Next add in the cream and stir.  Allow all the flavors to meld over medium heat for about 5 more minutes and add in the cilantro and stir.  Serve with rice.

Tuscan Steak: Recipe

Tonight was one of those nights - you know the one where you start to panic at 4:45 p.m. at work because you need to finish a meeting within the next few minutes so you can race home to cook dinner before the family gets divided up? My husband and son go off to baseball at 6:00 p.m. and I walked in at 5:30, raced around trying to get dinner together before the little guy left. Well as he ate left-overs from the night before, (which was not tonight's dinner), I realized that I can't keep this up. Going forward: the rules are changing in this house with regard to meals and sports - we'll eat together as a family after they return. Thanks to my local moms for the wake-up call.

Unrelated to the craziness that is our life during week nights, I decided to change course on the International Theme for this evening.  Recently I made an Argentinian steak (Argentinian Steak) and it was awesome so this time I thought I'd try my hand at a Tuscan-Style steak. Most often it's called Florentine Steak and it's made slightly differently than this - but not by much, really.  I used simple ingredients and finally when we ate the steak, grilled vegetables and the tomato and mozzarella salad, everyone was pleased.  The key to the simplicity of this meal was the barbecue. A charcoal grill makes a real impact on the flavor of your meat - naturally, you can achieve great results from gas...but I prefer charcoal. Over the past five years, we have stopped using any lighter fluid to ignite our coals - instead we use a metal chimney to ignite the coals. It's amazing and I never have to smell or taste lighter fluid on my food!

To round out our meal, I added grilled eggplant (which my husband informed me I overcooked by a lot) and peppers along with a basil, tomato and mozzarella salad. If the weather had been about 20 degrees warmer, we would have eaten al fresco!

Tuscan-Style Steak
serves 5/6

2 1/4 lb. Bone-in Rib Eyes (2 one+ pounders)
2 tsp. olive oil
2 Tablespoons Kosher salt
freshly ground pepper
1 lemon, sliced into halves and then into quarters

Prepare a grill (or use your broiler pan indoors) so it is very hot (your hand shouldn't be able to stay put for more than 5 seconds about 2 inches from the grate).

Slather the olive oil on both sides of the steaks and sprinkle the salt and pepper all over on both sides. Grill the steaks about 7 minutes per side. When you remove the steaks, squeeze two quarters of lemon over each steak. Allow the meat to rest about 3-5 minutes before serving.

It's Tuesday Night - Bring on the Tacos!: Food Musings

It's spring and it's Tuesday which means that it's softball night in our house - which really means: look out between 5:00 and 6:00 p.m. because there is craziness and food flying all around! Tonight is night two of our International Flavors week and we're on to Taco Tuesday!  I didn't invent anything here - except for the salsa, which I didn't realize I was out of until about 5 minutes before I wanted to use it so I was forced to make a new batch (can't have tacos without salsa!). Thank goodness I stock the makings of my fresh salsa on a weekly basis and can usually create what I need pretty quickly.

The kids - all three of them - love Taco night.  What's not to like? There's meat, cheese, black beans and crunchy tacos and it's okay with Mom when all the food comes crumbling out.

We're making food fun in our house - hope you are, too.  Enjoy.  And here's the recipe for my best salsa ever...Best-Ever Salsa

International Week - First Up: Asia: Recipe

Recently, I was in California for business and came to the realization that the food there is so vibrant and diverse.  Just to give you an example of what I mean...for lunch one day I had a three-color beet salad;  it's tough to find that here without going on a wild goose chase and paying a fortune at the local "Whole Foods" market, for example. Needless to say, I left the Left Coast..inspired!

So as I gathered my thoughts for this week's menu, fresh fish called to me. This week the kids and I have planned an International Week of food - tonight we had Asian inspired items, tomorrow is Taco Tuesday, of course. Wednesday will be Brazilian or Argentinean Steak followed by Indian-inspired Thursday. Friday, naturally, will be pizza night (a.k.a. Italian Night!). The kids were thrilled for the variety and dinner sounded like fun to them.

We ate Salmon Teriyaki (shrimp for my oldest who doesn't like Salmon) with Mango-Strawberry Salsa, Lime-Infused Jasmine Rice and Pan-Steamed Baby Bok Choy. The plate was colorful and it felt exotic, which made it exciting for the kids and relaxing for my husband and I while the kids ate peacefully. Nothing was difficult or tricky - I just spent a few minutes chopping all the items.  I rounded this out with a salad made of lettuce, cucumber, orange bell pepper, radish and macadamia nuts dressed lightly with olive oil and rice wine vinegar. Even the baby screamed out for more (and I have a picture to prove it!).

Salmon Teriyaki With Mango-Strawberry Salsa
serves 5

1 1/2 lb. Organic Salmon fillet
1/2 cup barbeque sauce
1/2 cup low sodium soy sauce
1 tsp. dark sesame oil
1 tsp. ground ginger
1 tsp. ground coriander

Mango-Strawberry Salsa
2/3 large, ripe, mango - peeled and diced 1/3 large cucumber, peeled and diced
4 large ripe strawberries, hulled and diced
1 tablespoon fresh mint chiffonade
1/4 scallion, minced
juice of 1/2 lime

In a medium bowl, combine barbeque and soy sauces with sesame oil and two spices - whisk well.  Place salmon, skin side down, in a large glass dish. Pour the well-mixed sauce over the fish and allow to stand at room temperature for about an hour. Prepare the barbeque with coals on one side and spray the grill grate with non-stick spray (do this away from the fire!). Cook the salmon on the side without the coal underneath it - skin side down - for about 10 minutes (place cover on the grill). Carefully flip the fish and cook again another 8-10 minutes, depending on the thickness of the fish (again, cover the grill).

For the Salsa - combine all ingredients in a medium bowl and gently mix together.

Pan-Steamed Baby Bok Choy
3 large bunches, baby bok choy - root end snipped, leaves separated and washed well
1 large garlic clove, smashed but not separated
1 teaspoon, fresh ginger, peeled and minced
1 tsp. dark sesame oil
2 oz. water

In a large pan, heat oil well over medium-high heat.  Add the garlic and swirl around in the hot oil so the flavor releases - do not allow it to burn (about 1 minute or so). Next, add the ginger and shake the pan lightly so the flavor and the pieces of ginger are all over the pan. Add the bok choy - as long as it's still slightly wet, you'll hear a hiss when the leaves hit the oil. Cover quickly and allow the leaves to wilt - stirring once or twice - about 5 minutes. Remove the cover and add the water. Raise the heat and cook another 7 minutes or so, until the bok choy is truly wilted and limp. Serve hot.

Lime-Infused Jasmine Rice
Serves 4-5
* I used "Success Rice" in a bag for this (I know...) so once the rice was finished cooking and had been drained well, I squeezed a half a lime over the rice and mixed well.

The Fruit of the Loin: Recipe

I can't say that I've created anything vastly different here than I have in previous posts but the cut of the lamb is different in this recipe and the use of salt is different.  Aside from that - it was the color on the table that made this dinner truly worthwhile. I have been trying to teach my children about the value of color on one's plate - the more color you have on your plate, typically, the healthier it is - greens, legumes, vegetables, fruits, etc.  We had fun with this and the little hands - all six of them - gobbled up as much fruit as they could among forks full of lamb chop.

The key to this lamb was the simplicity of it all - garlic, olive oil, rosemary and salt all pureed together to form a thick emulsion. That's it.  Additionally, I used American Lamb Loin Chops - my mother says that when she was young these chops cost next to nothing but now they can be as much as $12.99 per pound. I bought them on sale but because they have so much more meat on them - compared to baby lamb chops and even shoulder chops, which are laced with fat, I would have purchased them anyway.  I was just in the mood for lamb.

Since these were about an inch and a half thick, my Grill-Master put them on the perimeter of the grill so they were cooked over indirect heat for about 8-9 minutes per side.  They came out with a gorgeous crust and were each cooked perfectly. I admit that I left these in the marinade for two days - from Sunday to Tuesday - that always works wonders to break down the proteins in the meat.  Dinner was on the table in less than 30 minutes.

I served fresh cut cantaloupe slices, sliced cucumber and strawberry, a wedge of Gorgonzola cheese with sliced pear and fresh grapes and pearled couscous as the "starch." It was all really nice and clearly pretty easy to produce. Once the chops came in off the grill, I sprinkled them with salt - just slightly - but Kosher salt really enhances the natural flavors of meats and of some fresh vegetables.

Enjoy!