AWESOME ROAST GARLIC SPREAD

EASY RECPE

This week my recipe is beyond simple and delicious! This roast garlic spread will wow your guests and keep the vampires away!

roast garlic spread

Ingredients:

6 garlic bulbs.

1/4 cup extra virgin olive oil.

1 anchovy – minced.

2 tsp of olive oil remaining in aluminum foil after baking.

Preparation:

Remove excess from garlic bulb, and then slice about 1/3 inch off top to expose garlic cloves.

Place bulbs on large sheet of aluminum foil. Drizzle olive oil over the open garlic tops. Fold aluminum over to seal the garlic. Place aluminum pouch on sided baking sheet (in case there is leakage).

Pre-heat oven to 375 degrees F and then bake bulbs for 45 to 50 minute.

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Let bulbs cool to touch, and then simply squeeze the garlic cloves into a bowl. Use a fork mash the garlic.

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Then mince the anchovy and add it to mashed garlic (note: anchovy in photo not minced).

Place garlic mixture into mixing bowl and use a hand blender to mix the anchovy into the garlic and form a nice spread.

And that’s it, you just made a great and easy garlic spread for a killer good bread side.

AND STUFF

Last weekend we did a road trip to Oakland to visit family. Of course on the way up we planned in a little time for wine tasting in Paso Robles.

With the aid of our 17 year old son and designated driver at the wheel, we went to three wineries. We enjoyed the wine and vibe at Tobin James and although the wine tasting was free we purchased a nice red.

We finished our tasting at Eberle Winery. (http://www.EBERLEWINERY.com). The view of the vineyard from their outdoor deck is awesome! While stepping up to the bar, Sue said to me she hoped we would get to see the wine cavern. Immediately Kirk, the tour guide, unbeknownst to us, standing to our side said, “Grab a glass of wine and I’ll take you on a private tour.”  Sweet!

We learned the story of Eberle, the first winery in the area, and how the process works. We also learned that the nice man sitting near the front door with his dog and friends was ….. yep, the owner — hanging with some local wine lovers. He then led us past the presser, and down a ramp into the ground. On our way to the cavern we passed the enormous distiller tanks.

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Finally, Kirk led us down another, steeper, ramp into the wine storage cavern. There we learned the origin of various wood casks, and how different casks were used for specific wines. The cavern was huge, and had two large tasting/dinning areas for club member to enjoy new offerings.

 

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So, after experiencing a private tour led by our friendly and knowledgeable guide, Kirk, we then stepped up to the wine bar to taste their wines. So, here’s the thing, the vineyard is beautiful, the owner sometimes hangs out by the entrance, the tour guide was great, and the wines were wonderful. So, we bought a 2013 Estate Bottled Cabernet Sauvignon, and a 2014 Zinfandel and a Syrah. Oh, and since I’m dying to do a tasting in the cavern, and in the meantime get a discount on wine, I joined the Eberle Winery Cellar Club. We’ll be back!

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,

Roger

 

 

 

 

 

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Portabella Mushroom & Shrimp Wok

EASY RECIPE

This week I’m combining the wonderful texture of the portabella mushroom with the tangy taste of spicy shrimp wok. This recipe is easy to make, has a good look, and tastes great.

portabella wok

recipe serves four.

Ingredients:

16 large shrimp (abut 1 lb.) – shelled and deveined.

4 large Portabella mushrooms.

3 Tbsp. butter.

2 cups steamed broccoli.

2 cups white rice.

2 cloves garlic – minced.

1 cup cherry tomatoes.

2 Tbsp. rice vinegar.

1 Tbsp. fresh lime juice.

1 Tbsp. Hoisin sauce.

1Tbsp lemon juice.

1 tsp. low sodium soy sauce.

1 tsp Perfect Pinch Asian dry seasoning.

1/4 to 1/2 tsp. dried red pepper flakes.

olive oil.

Preparation:

Shell and devein shrimp and then store in refrigerator.

Preheat oven to 450 degrees.

Using wet paper towel wipe the top of the mushroom clean of dirt. Cut stem off and then using spoon scope out gills. Coat top with a little olive oil.

Place mushrooms gill side down on canola sprayed baking sheet.

Place sheet of mushrooms in oven for ten minutes and then turn mushroom over and heat for 5 to 10 more minutes.

Make rice per instructions on package.

Wash broccoli and then cut stem into nice bite size pieces. Place in steamer until soft but not soggy.

Mince garlic.

Heat frypan on medium high heat, melt butter, add garlic and then add shrimp. After one minute turn shrimp over, add lemon juice, cherry tomatoes, dried red pepper flakes and fry for 1 minute. Add hoisin sauce and stir gently to mix. Remove shrimp and cherry tomatoes to plate. Slice tomatoes in half.

In small sauce bowl combine rice vinegar, lime juice, Perfect Pinch Asian, and soy sauce. Stir to mix.

Add broccoli to large bowl, add rice vinegar mixture over and stir to coat.

Plate 1 mushroom per plate, add rice, add broccoli, and 4 shrimp and a couple sliced cherry tomatoes. Maybe add a side of rice and broccoli to good use of any left over.

And that is all there is to making an easy, fun, and good tasting dinner for four!

And Stuff

 

Dinner With Lucifer

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,

Roger

 

 

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Easy Tapas

EASY RECIPE

This week it was just too darn hot on recipe night to to fire up the oven or stovetop, so I decided to make my easy no cooking version of a tapas dinner.

easy tapas dinner

Ingredients:

Quality bread or crackers.

Calabrese Salame.

Prosciutto.

Manchego Cheese.

Cambozola -triple cream blue cheese.

Avocado – sliced.

Cantaloupe – sliced.

Kalamata olives.

Major Grey’s Chutney.

Spicy Pickled Vegetables.

Hummus.

Tomato – sliced.

Preparation:

Open plastic wrapped meats and cheeses, cans, bottles, and then slice bread/avocado/tomato/cantaloupe, and plate.

Whew ….. time for dinner.

AND STUFF

I attended another great Foodista event last weekend. The 2016 International Food Blogger Conference was held in the Farm to Fork Capital of America … Sacramento, California.  Those that arrived on Thursday could sign up for farm, winery, and other tours. I’ve been told the tours were wonderful.

I arrived in time for the first day of the conference. The keynote speaker was the renowned Chef John Ash!

At the close of the first day we were treated to a taste of Sacramento which included many local restaurants and wineries.

IFBC schedule

Day two of the conference provided great breakout sessions, including a lesson on snap chatting, co-paneled by professional food photographer Matt Armendariz! Another awesome breakout I attended was the UC Davis led olive oil blind taste testing.

olive oil taste testing

The second day of the event also featured a wine and Lindsay olive themed appetizers party.

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And then, at the end of the second day, we were treated to an out of this world sit-down Farm to Fork dinner on a beautiful tree lined street.

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And here’s the good news for you, the 2017 IFBC will again be held in Sacramento and you can be there! Check it out at http://www.foodista.com/ifbc2016/announcing-the-2017-international-food-blogger-conference

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,

Roger

 

 

 

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Chorizo and Refried Bean Pizza

EASY RECIPE

We’re still having a pizza party at easyrecipesandstuff! This week my easy pizza recipe uses Mexican ingredients to create an awesome chorizo and refried bean pizza topped with Pico De Gallo. This dish got thumbs up from young and old testers!

easy pizza

recipe is for one pizza.

Ingredients:

Pizza crust – classic (store bought).

8 oz can tomato sauce

1 lb. Chorizo – Mexican style.

1 tomato – diced.

1/2 cup onion – diced.

1 tsp jalapeno pepper – minced.

1/2 tsp cilantro – chopped.

1 lime – juiced.

1/2 tsp olive oil.

1 clove garlic – minced.

2 drops – liquid smoke.

1/2 cup Cotija cheese (or more) – crumbed.

1 can refried beans.

Preparation:

In frypan brown chorizo on medium high heat. Remove excess grease with spoon.

To browned chorizo add tomato sauce, stir and reduce heat to simmer.

In sauce pan combine: tomato, onion, jalapeño pepper, cilantro, lime juice, olive oil, liquid smoke, salt and pepper to taste (pepper won’t show once on pizza). Stir to mix and then cover with wrap and refrigerate.

In sauce pan heat refried beans.

Pre-heat oven to heat required for packaged pizza dough. Spread dough on pizza pan. With spatula spread refried beans over dough. Next, evenly spoon chorizo over the beans (you will have more chorizo than you need for one pizza). Place pizza pan in oven for time required to bake dough per package.

When crust is golden remove pizza from oven. Add the cheese and Pico De Gallo sauce and enjoy!!

easy chorizo pizza

AND STUFF

I’m packed, ticketed, and ready to get up at 4:00 A.M. to go the the 2016 IFBC!  See you all soon!!

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,

Roger

 

 

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