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August 2012
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Chicken and Corn w/Hot Pepper Soup

Last weekend was a nice break from the summer heat and I wanted to make soup with some fresh stuff from the garden and farms market.  I had been trolling for ideas the week before and I remembered a recipe I found on Bon Appétit that I wanted to try.  I changed it a bit, even so it is really good!  The broth is rich with layers of flavors and it sings the glories of summer!

1 whole chicken 3 quarts chicken broth, low sodium 4 ears of corn, husked and kernels cut off, keep the cobs 1 yellow

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Mango & Chili Pepper Marinated Beef

Start with your marinade 24 hours before making this.

2 1/2 to 3 Pounds London Broil, cut into bite size pieces

1 Cup Mango Juice, I’m using Fresh Cut Mango in Natural Juices, available in youe Produce Section

3 to 5 Tablespoons Chili Pepper Sauce

1 Cup Red Wine, I’ve used a nice Californian Shiraz

1 Teaspoon Smokey Paprika

1/8 Teaspoon Nutmeg

1 Clove Crushed Garlic

1 Bunch Green Onion, Medium Course Chopped

1 Medium White Onion, Medium Course Chopped

8 to 10 Leafs Fresh Basil, Pinched and Torn into Small Pieces

Salt & Pepper to taste

In a

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Fresh Blackberries & Cava

I have some of the most plump, juicy, succulent, almost sensual in there dripping down the chin, tempted to lick off with a primal use of the tongue orgiastic succor, in the face of this humdrum rigor of breathe and bones and flesh… A burst of elan and want of live and all it’s offerings… Blackberries

Oh how I love living in San Francisco. The Central Valley produces some of the best Veggie & Fruit in the world. And it’s about an hour or so away from the City and it’s Farmer’s Markets.

These fruits of earth deserve a

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Pineapple Fried Rice with Turkey

wtf, It always amuses me how much rice Chinese Take-Away Places give you. I ordered food for one person. I have almost 6 cups of Steamed White Rice left over from yesterdays take-away. I’m going to add Pineapple and some Fresh Veggies and make a delicious Pineapple Fried Rice!

5 to 6 cups left over Steamed White Rice

20 ounces Boneless Turkey Breast, cut into 1/4 inch pieces

1 Large Sweet Red Bell Pepper, course chopped

1 Bunch Green Onion, course chopped

14 ounces Cherub Tomato, cut in half

1 or 2 Cloves Garlic, crushed

1 1/4 cups Whole

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Spinach, Capers & Mushroom with Poached Egg

This is an easy, yummy, ‘night time’ snack after the bars, or a nice light lunch.

1 Medium Onion, sliced thin

1/2 Large Sweet Red Bell Pepper, course chop

1 Clove Garlic, crushed

4 ounces White Mushroom, course chop

4 ounces Baby Spinach, course chop

2 Teaspoon Capers in Salt

2 to 3 Teaspoon Fresh Marjoram, course chop

Salt & Pepper to taste, I don’t add Salt, the Salt in the Capers is enough for me.

2 or 3 Glugs Olive Oil

2 Large Eggs

1 to 2 Tablespoons Bleu Cheese Crumbles

Start by sauteing the Onion, Red Pepper,

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Spicy Peanut Noodles with Cherub Tomato & Red Bell Pepper

This is a great way to use some of the amazing Smokey Spicy Carrot & Peanut Soup I made and posted in the previous post!

Here’s what you need;

Vermicelli, 16 ounce package, prepared as directed til al dente

1 quart Smokey Spicy Carrot & Peanut Soup, hot

1 large Sweet Red Bell Pepper, julienned

10 ounces Cherub or Grape Tomato, cut in half

Place prepared veggie in a super large Mix Bowl.

After draining pasta, do not rinse, leave a bit of cooking water in, pour over the veggie.

Now pour the Smokey Spicy Carrot & Peanut Soup over all.

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Smokey Spicy Carrot & Peanut Soup

As everyone has heard, ‘ The coldest Winter I ever spent was a Summer  in San Francisco.’ that’s constantly misquoted & misattributed. However it is very true! This Smokey Spicy Carrot & Peanut Soup is perfect for a light Summer dinner, whether you live where Summer is cold or hot! Enjoy!

2 Pounds Carrots, cleaned and cut into small pieces

2 Large Onions, Sliced thin and chopped

2 Cloves Garlic, crushed

1 Small Habanero pepper, chopped fine

2 or 3 Fingers thickness of Fresh Thyme, tied in a bundle

7 ounce Can Chipotle Peppers in Adobo Suace

10 Cups Water

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Pork Chop with Broccoli & Cauliflower & Caraway

1/2 – 2 Pounds Boneless Pork Chops

1 Pound each Broccoli & Cauliflower, cut into bite size pieces

3 Tablespoons Fresh Marjoram

1 Large Onion, cut in 1/2 and sliced thin

2 or 3 cloves Garlic, fine chopped

Olive Oil

3 or more Tablespoons Caraway Seeds

1/4 Teaspoon Cayenne

1/2 Teaspoon Smoky Paprika

1/2 to 1 Cup White Wine, I used a nice California Pinot Grigio

Salt & Pepper to taste

Saute the Onion and Garlic in 2 or 3 glugs Olive Oil until translucent, Set aside.

Translucent Onion & Garlic

 

Add another glug of Olive Oil

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Grilled Potato, Sweet Corn & Tomato Salad with Thyme, Garlic & Habanero Infused Olive Oil

does that count as a title?

 

This is similar to the previous Grilled Potato Salad recipe I’ve posted.

Rather than a Cream Based Dressing I am making an infused Olive Oil dressing.

In a large heavy skillet pout about 1 cup of Olive Oil.

1/2 Habanero Pepper Fine Diced

1 Tablespoon Garlic fine chopped

1/4 Teaspoon Nutmeg

about 2 Fingers thickness of Fresh Thyme, tied into a bundle

Over medium heat bring to just below the boil. You DO NOT want this to boil. Just under the boil. Cook stirring occasionally for about One Hour. Pour into a

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Cucumber & Tarragon Salad

2 Large Cucumber, cut in half length wise and sliced into 1/4 inch pieces.

Fresh Cucumbers, Cut. Sometimes I like it cut, sometimes I like it uncut.

 

Celery Leafs, course chopped to make 1/2 cup.

Celery Leafs, course chopped.

 

Tarragon, course chopped and pinched to make 2 to 3 Tablesppons

Mix the first 3 ingredients together in a large Mix Bowl.

Whisk the following 6 ingredients together in a Medium Mix Bowl. After thoroughly combined pour over Cucumbers and Mix together well.

1/8 Teaspoon Harissa

1/8 Teaspoon Nutmeg

Salt & Pepper to taste

2 or

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