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August 2011
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‘Breadwinner’

Unlike Previously In this Holding my breath Makes me dizzy I fall to the floor Seize break sweat Pale and cold my Hand cannot hold Yours If you are not there No one is My tongue swells Hard of notion Stars sparkle in my Eyes Heart beating fast Crush chest and ribs Abdomen pains me Wanting it all to Stop I am the victor In one more day I am the prizewinner In one more night Of restless sleep Early sun rises Taunts Lack of cohesion I do not dream Anymore In its stead Gather grains and hulls Mash

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Be a Jerk, Jerk Chicken

A little taste of the islands, nice spicy and overflowing with flavor, this jerk is one to get friendly with!  You will want to keep coming back for more!  Serve with Black Beans and Rice and watermelon to it out.

5 Tbsp. Canola oil Olive oil (I no longer use canola) 1 lime zested & juiced 4 scallions, chopped 3 habanero chili pepper, coarsely chopped 2 Tbsp. thyme (fresh) 1 Tbsp soy sauce 1 Tbsp. minced ginger 2 tsp. brown sugar packed 2 tsp. whole allspice berries, slightly crushed Sea (coarse) salt to taste (up to a tsp.) Fresh

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Chicken Salad Sandwich

I always make extra when I am cooking, or prepping. I had 3 extra whole Chicken Breast which I marinated along with the ones I threw on the BBQ. The Marinade contained; Zest and Juice of a large Orange and Grapefruit, and 3 each medium Lemons and Limes. To the juice and zest I’ve added about a 1/2 to 3/4 cup good Olive Oil, about 1/3 cup Fresh Chopped Tarragon, 1/2 teaspoon Cayenne and seasoned to taste with Salt and Pepper. I poached the remaining 3 Breast with White Wine and a 1/4 cup Soy Sauce, also use all

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Grilled Chicken and Veggie Pasta Salad

I have Grilled Chicken Breast and Sweet Corn leftover from the BBQ. It’s Pasta Salad time! I start by cutting the Chicken off the bone and into bite size pieces. This gives me about 2 cups of Chicken. You can use any cold leftover meat; Beef Roast, Ham, Sausage, etc…

Cold Grilled Chicken Cut Into Bite Size Pieces.

Now clean and cut up the Veggies! Use whatever you like and/ or have on hand. I’ve got Green and Yellow Italian Squash, Green Bell Pepper, Red, Orange and Yellow Sweet Pepper. It’s nice to cut your Veggies in different

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BBQ Time! Chicken, Corn, Potato and Bread!

It’s summer time in San Francisco, and as they say, ‘ The coldest winter I ever spent, was a summer in San Francisco’ So, even though it’s freezing outside, it’s time to BBQ! We’re doing Chicken Breast. I’ve made a marinade with the Zest and Juice of a large Orange and Grapefruit, and 3 each medium Lemons and Limes. To the juice and zest I’ve added about a 1/2 to 3/4 cup good Olive Oil, about 1/3 cup Fresh Chopped Tarragon, 1/2 teaspoon Cayenne and seasoned to taste with Salt and Pepper. Prep your Chicken Breast by rinsing with

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Black Beans and Rice

good stuff!

I am a fan of rice but it can be a bit boring at times.  I jazzed up my rice last night with this side dish that could be the main course. 

 

 

1 glug of olive oil ½ white onion 2 cloves of garlic minced 1 15 oz. can diced tomatoes 1 15 oz can of black beans (drained and rinsed) 2 cups cooked* white rice (jasmine rice is a good choice) ½ tsp. cumin ½ tsp. paprika ¼ tsp. cayenne

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Curried Stuffed Green Bell Pepper

I love stuffed Bell Peppers, either red or green. You can season them as many ways as you can think of. This time I’ve done a Curried version. Start with peppers, I have; red, yellow and orange Sweet Pepper, green Pasilla Pepper and the tops from the green Bell Peppers I am going to stuff. I also chopped up on larger size Yellow Onion.

Green Bell Peppers for Stuffing

I’m using Ground Turkey (not the kind that has just been recalled), brown your meat in Olive Oil. When the meat is fully browned add the Peppers and Onion

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Pork Chops w/ Adobo Paste Rub

Some like it spicy, here is a Spanish/Mexican spice rub/paste on some pork chops that will really get those taste buds a dancing.

2 Tbls. Oregano 2 Tbls. Paprika (sweet or Hungarian) 1 ½ Tsp. cumin 1 Tsp. Pepper flakes (or as desired) 2 cloves garlic (minced) 1 Tsp. Lemon zest 1 Tsp. Kosher salt (or to taste) ¼ Tsp. freshly ground pepper (or to taste) 2-3 Tbls. Olive oil 3-4 bone in pork chops (thicker the better)

 

rub of adobo paste on chops, photo by Pexa

 

Mix the first eight ingredients together, mix in olive

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Sangria

Luscious Fruit; Plum, Apricot, Peach, Nectarine, Kiwi, Strawberry, Lemon and Lime.

Luscious Fruit ( I think I know a Drag Queen goes by that name, and if I don't. well, I should!)

Cut all the fruit into bite size-ish pieces.

Cut Fruit ( No, I won't go there…)

Zest and chop some of the Lemon and Lime peel.

Zesty!

Put all the Fruit and Zest into a really large pitcher. Pour in 2 bottles of Red Wine ( I used 2 Buck Chuck Shiraz) and about 2 cups of White Rum, Season with Cayenne, Nutmeg, Cinnamon

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