EASY RECIPES AND STUFF

EASY OPEN FACE LANGOSTINO SANDWICH

Posted on February 27, 2013 by easyrecipesandstuffc

EASY RECIPE

This weeks easy recipe is an affordable alternative to the lobster salad sandwich. We recently took my oldest son to lunch at a nice ocean side restaurant where he ordered an open face lobster salad sandwich. After a few bites my son declared that the sandwich should have been called a mayonnaise sandwich. So I started thinking about ways to improve on the lobster salad sandwich. I think the problem with the restaurant version is cost based. To keep the sandwich relatively affordable they cut back on the amount of lobster, or put another way they increased the amount of mayo and cheese to handsomely cover the bread.

My goal is to provide easy recipes which the new cook can successfully put together. I also try to use affordable ingredients. So, rather spend tons of money on lobster or ladle on the mayo my recipe uses langostino instead of lobster.

recipe serves 4

Ingredients:

4 slices Tuscan Pane bread (or your choice)

4 tomato slices

12 oz package of Trader Joes frozen Langostino tails (pre-cooked)

Gouda cheese

1/2 C mayonnaise

3 Tbsp celery – minced

2 Tbsp fire roasted Red Peppers – chopped

2 Tbsp green onion greens only – minced

1 Tbsp Italian parsley – minced

1 Tbsp squeezed lemon juice

1 Tbsp Shrimp Cocktail Sauce

Olive oil

salt and pepper to taste

Preparation:

Thaw and rinse frozen langostino and then drain. Use paper towel to gently absorb moisture.

Prepare red peppers, celery, Italian parsley, green onions.

Place sliced bread on oven sheet. Brush bread with olive oil.

To oiled bread grate generous amount of Gouda cheese.

Turn oven to broil and place oven sheet of bread on top rack. Watch carefully so as to avoid burning the cheese.

When cheese is melted, and slightly browned, remove tray from oven.

In a large mixing bowl add mayonnaise, shrimp cocktail sauce, lemon juice, salt and pepper and then stir to mix.

Next add to the mixing bowl the langostino and gently fold it into the mixture.

Finally, to the bowl add the red peppers, green onion, celery and again gently fold to mix.

To each piece of bread add a tomato slice.

Place an equal serving of langostino salad on each slice of bread, and garnish with the Italian parsley.

For my side dish I trimmed and steamed snow peas. But, you could just as well plate a small salad or vegetable.

And that’s it! For maybe $20 you justed made and served 4 people a highend meal. Take a bow and a sip of wine, time for dinner.

AND STUFF

For the past 5 years I have purchased season ski passes. It was kind of a life long dream to have a season pass (not sure but maybe had something to do with belonging). I know its pure emotion, but having the ski pass seemed like I was a member of the mountain. I would make the 5 1/2 hour drive many times each year to amortize the cost of the pass. After 8.8 days skiing each year I was in the profit zone of skiing for free or alternatively reducing the per day day cost with each added day.

But time marches on. Both my youngest son and I have gotten older. His team sports and my aches and pains get in the way of popping up to ski on a regular basis. And, seems like the cost of everything from gas to food and lodging has gone through the roof. Last time I was up I got a foot long hot dog (I know), fries, and a beer and the tab was $26.00.

So, I was sitting there at the same old table in the same old lodge, after skiing the same old (but great) runs and it hit me: I don’t want to do this 7.8 more times just to break even on my pass.

This will likely be my last year as a season pass holder. It’s going to be hard, and She Who Must Be Obeyed may have to hold me down, but when the 2013 -2014 pass opens for sale I’m going to sit it out. I have a new ski pass business model. I’m going to create my own ski pass that is usable at any ski resort for my chosen number of days. I think I’ll call it the day pass. And so it goes, round and round.

Good Eating and Table Talk,

Roger

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Redawna’s Smoked Canned Whitefish

Posted on February 20, 2013 by easyrecipesandstuffc

Editor’s Note:

We are in for a treat treat this week! We have renowned cookbook author, food blogger, champion gingerbread house maker, and photographer Redawna guest blogging. To learn more about Redawna and experience her wonderful recipes and photographs visit her blog at http://www.nutmegdisrupted.com

Redawna is giving us a peek at her version of a family favorite which she has taken to the next level. I for one have never had the nerve to try canning, and I know it requires skills and sterile techniques that may be beyond the skills of the new cook (me included) so I’m going to savor this dish from the safety of the wonderfully written recipe and gorgeous pictures. This post is a gem.

Redawna’s Smoked Canned Whitefish

Living in Northern Alberta we enjoy fresh fish often. I grew up eating smoked whitefish from my Grandfather, it was a treat anytime he brought it around. We would gather around the table and feast until all that was left was a pile of skin and bones. I am not sure where he got it, but you never forget the taste. The perfect amount of salt and smoke, it broke apart into perfect tender flakes.

smoked fish

Food has been my passion for many years and naturally I learnt how to smoke all sorts of meat, fish and seafood. And to take that one step further I have begun to can my smoked fish.

Freezing smoked fish is a great option but for fresh long time storage canning it is the way to go. When it comes to canning fish, a pressure cooker is required. It was not a tool in my kitchen until recently but I have come to love the possibilities it offers.

The first thing you do when smoking fish is place it in a brine. Not only does it flavor the fish it adds that very important moisture.

I have experimented with many different brines. This is one I really love to use with fish.

Brine

3 1/2 quarts of water

1/4 cup of soya sauce

1 1/2 cups of brown sugar

1 1/2 cups of coarse salt

2 tablespoons of onion powder

1/2 cup of white sugar

8 cloves of garlic, minced

Combine all of the brine ingredients in a large pot over medium heat.

Simmer and stir until all sugar and salt is dissolved.

Remove from heat and allow to cool.

Place the whitefish, with skin on, scales removed, into a large container with a lid. Add the cooled brine and place into the fridge overnight. I usually brine fish for 18 hours. I do as many fish as my smoker will fit.

Remove the fish from the brine and rinse under cool running water. Pat dry.

Place the fish onto the racks from the smoker, skin side down. Be sure to spray the racks well before with a non stick spray.

I lightly sprinkled the fillets with a touch of brown sugar. This is optional. I love the addition of sweetness to my canned smoked fish for a nice change.

For smoking a thin fish like the whitefish I did not use the liquid tray in the smoker. When I smoke something thicker like a salmon, I will use the liquid tray as it requires a longer smoke and I want to be sure to keep the fish moist.

It was a quick smoke at only 30 minutes.

While the fish is smoking prepare all your jars as you would for regular canning practices. Wash them in hot soapy water , rinse then place them in hot water to keep the jars nice and warm.

Place fresh lids and the screw bands into a pot on the stove top and keep at a low simmer.

You can also use this time to prep your pressure cooker. I have a 22 litre model which for canning fish requires 4 quarts of water.

Cut the smoked fish into smaller pieces and place into hot jars. For an additional hit of sweetness I like to add a tablespoon of white corn syrup and a drizzle on canola oil over the top of the fish. As an experiment I added a sweet hot sauce to 3 of the jars. You never know when you will stumble across something fabulous so experimentation is key.

Filling jars with smoked whitefish

With a clean hot cloth wipe the rims of all the jars and add the lids and screw rings until finger tight.

Place all the jars into the pressure cooker. Add the second level tray if needed.

Loading up the pressure cooker

Secure the lid and place the cooker over high heat.

You want the pressure cooker to get fully pressurized. Once that happens and the cooker begins to let off a steady stream of steam, start timing for 10 minutes. This is a very important step, do not skip.

Once the 10 minutes has passed add the 10 pound weight and maintain the cooker just under 10 psi for 110 minutes.

After 110 minutes remove the canner off the heat and allow to cool for 1 hour before removing the lid of the pressure cooker.

Remove all jars and allow to cool completely.

Finished Whitefish

You can open a jar and enjoy it immediately.

Good Eating and Table Talk,

Redawna

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Tender Country Style Pork Shoulder

Posted on February 16, 2013 by easyrecipesandstuffc

This week I’m using an inexpensive meat to make a great winter family meal. This easy recipe uses pork shoulder blade which is very reasonably priced and, if cooked slowly, makes a super tasty tender meal. The key to this meal is a large fry pan with a cover and time. The meat is cheap because, unless you cook all the fat out it is tough. But simmer the meat covered in a fry pan for 2 hours or so and a miracle happens; the cheap cut of pork becomes fall off the bone tender and tasty.

EASY RECIPE

This recipe serves 4

Ingredients:

3 lbs Country Style Pork Shoulder Blade

1 Onion sliced

2 Carrots sliced into coin size pieces

1 Cup Pale Ale beer

1 Cup Chicken stock

BBQ Sauce

1 Tbsp Garlic – minced

2 Rosemary stem

1/4 cup red wine.

Rice as side.

Preparation

Heat a tablespoon of olive oil at medium high heat in the fry pan. Add the onion and sweat for a few minutes. Add the carrots and garlic.

Open the beer (do not drink at least one cup)

Coat the pork on all sides with BBQ sauce and dash of salt and pepper.

Remove the vegetables from the fry pan, place pork on fry pan and briefly brown on both sides. Add the beer, stock, and vegetables. Add the Rosemary.

Bring contents to strong simmer, cover, and reduce heat to maintain simmer. Total simmer time will about 2 and 1/2 hours.

After one hour gently turn the pork over, and add 1/4 cup of red wine, and 1/4 cup more chicken stock.

Make rice as a side.

When plating be gentle because the meat is so tender it can fall off the bone. Spoon a little of the broth on the pork and rice, garnish with a few of the cooked onions and carrots and that’s all there is to a great family meal.

AND STUFF

Well it took four and a half years on the waiting list, but the day finally came. I got the letter, enough people had died or moved so that there was finally a chance I could join the men’s club at Los Verdes Golf Course! I along with many others showed up at the annual new member meeting, check in hand, and waited as the membership committee went over the actual number of openings versus the number of people invited to attend the selection meeting. And then they started calling names based on date of application. After maybe 8 people my name was called!

I filled out the forms, handed it and my check to the committee and walked through the doors into the bar for a beer before dinner. Life is good.

Los Verdes Golf Course is a public course, but with if its great conditions and views it might shame many private clubs. The only problems are it’s hard to get a tee time and it’s a little slow. But now that I’m in the men’s club those issues are no longer in play because we have a monthly tournament. Played the New Member tournament last week with two members and another newbie. Great guys, great fun.

My suggestion to everyone is, if you golf (and I use that term loosely in my case) get on the waiting list at your local public right away, because the sooner you do the sooner you’ll be golfing with a great group of people.

Good Eating and Table Talk,

Roger

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SOUTHWESTERN CAESAR STEAK SALAD

Posted on February 7, 2013 by easyrecipesandstuffc

It’s time for a killer salad! My go to starting point for a great healthy salad is almost always the Southwestern Caesar dressing that the Chef of Mii amo Cafe at Enchantment Resort in Sedona, Arizona taught me a few years ago ( to learn more visit at http://www.miiamo.com/).

EASY RECIPE

SOUTHWESTERN CAESAR STEAK SALAD

serves 4

Step One – Mayonnaise substitute:

1 cup soft tofu (drained so as to remove packaging moisture)

1 cup plain yogurt (drained)

1 tsp garlic (minced)

1Tbsp Worcestershire sauce

1tsp Tabasco

1tsp Dijon mustard

¼ cup rice vinegar

Dash of salt and pepper

Combine all ingredients in blender. Blend until smooth.

Step Two – Southwestern Caesar dressing

1 cup mayonnaise substitute (see above)

1/2 tsp cayenne pepper

2 limes (juiced)

1/4 cup Parmesan cheese

2 tsp red wine vinegar

8 to 10 anchovies filets

Dash of Tabasco sauce, Dash of Worcestershire sauce
Dash of salt and pepper

Combine all ingredients in blender. Blend until smooth.

Step Three – Salad

Romaine Lettuce

Fresh Baby Spinach

1/2 Red Onion – sliced

Cherry Tomatoes

Step Four – Filet Mignon

1.20 lb filet mignon

spread safflower oil over filet, and then generous salt and pepper

BBQ filet until medium (pink center) maybe 5 minutes a side.

Let the filet set up for a few minutes and then slice into 1/3 inch wide strips.

Place salad components (except tomatoes and avocado slices) into a large bowl, add a little Southwest Caesar dressing and mix.

Plate the salad components, and to each plate add tomatoes, avocados, and an equal number of steak strips.

Drizzle a little more Southwest Caesar dressing along the steak, tomatoes, and avocados.

Top each salad with a little Parmesan, add a few slices of pita bread and you’re ready serve an easy but great dinner for friends or family.

The first in series Jack Fields and Amber Reyes adventure novel is available at all major e-book retailers.

AND STUFF

Can’t remember the last car magazine I bought. Bet its been 6 years. Think I had the flu and She Who Must Be Obeyed got me my last mag. So I’m wondering, midlife crisis or has my love affair with the automobile gone stale? Seems as if any car I might actually like has a price tag which is near the GNP of a small country. And all the cars that are obtainable look pretty much like over sized pills with wheels.

Went to the LA Auto Show a year ago, and kinda liked a pony type car on display, until I saw the price was around $50k. So to get a car I really liked would be what, over six figures?

So am I just getting old? Maybe cheap? Or am I starting to think outside the consumer box of created needs?

I still like to drive. I like the road. I like driving down a curvy road. I just don’t want to spend a fortune for the momentary joys of a road that’s not in gridlock.

And then I saw it. Coming down Catalina Avenue was a gang of Vespa’s. Could have been 40 or 50 of em. Yeh I know, not too sexy a vehicle, and to be truthful in the past I’ve made snide remarks about guys on scooters. But that was then. Now what I saw was a group of people enjoying each other’s company riding down the road on fun vehicles that cost around $5k.

Ever since I saw the Vespa gang I’ve been thinking that could be my way back to enjoying the road again. Seems like a pretty affordable experiment. And heck, if I get one maybe I’ll also get a Henna Tattoo – you know, just to try a tattoo out without that whole long term commitment thing.

Midlife crisis? Nope, critical thinking.

Good Eating and Table Talk,

Roger