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Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

2 or 3 Large, Navel Orange, the Zest & Separated Segments

1 or 2 Large, Seville Orange, Separated Segments

1 Large, Meyer Lemon, Zest & Juice

1 Cup, Almond, Slivered and Toasted

1 Cup, Coconut, Unsweetened, Toasted

1/4 Cup, Tarragon, Torn into Small Bits & Pinched

In a large mix bowl, mix all together using hands!

Chill & Serve!

 

Mélange of Citrus with Toasted Coconut & Almond

 

Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

Continue reading Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

Miniature Chicken Patties with Orange & Tarragon in an Orange, Garlic, Ginger, Sesame Broth

Miniature Chicken Patties with Orange & Tarragon;

16 Ounces, Ground Chicken

8 Ounces, Smokey Bacon, Fine Diced, Throw Bacon in Freezer for 20 minutes for ease of dicing

1 or 2 Teaspoon, Navel Orange, Zest, Finest Chop

1 or 2 Teaspoon, Tarragon, Fresh, Finest Chop

2 to 3 Tablespoon, Black Sesame Seed

1 or 2, Dry Thai Bird Eye Chili Pepper, Finest Crush

1 Teaspoon, Thyme, Finest Chop

1 Tablespoon, Shallot, Finest Dice

1 Tablespoon, Garlic, Finest Dice

Salt & Pepper, to Taste

Dash, Nutmeg

3 or 4 Tablespoon, Toasted Sesame Oil (For Frying)

Put all ingredients except Toasted

Continue reading Miniature Chicken Patties with Orange & Tarragon in an Orange, Garlic, Ginger & Sesame Broth

Bosc Pear & Sweet Red Belle Pepper Poached with Cardamom & Cinnamon

3 or 4 Large, Bosc Pear, Cleaned and Cut into 1 Inch Pieces

1 Large, Sweet Red Belle Pepper

1/4 Cup, Chive, Fine Chop

1/4 Cup, Clover Honey

1/4 Cup, Sierra Nevada Side Car Orange Pale Ale, (Traditionally the rest of the Beer goes into the Cook.)

1 or 2, Dry Thai Bird Eye Pepper, Fine Crushed

2 or 3, Cinnamon Stick

1/4 Teaspoon, Cardamom

Salt & Pepper to taste

Dash of, Nutmeg

 

Put all ingredients into a medium heavy metal skillet

Poach and Stir on the occasion over a medium temp until the desired texture, crispness, remove

Continue reading Bosc Pear & Sweet Red Belle Pepper Poached with Cardamom & Cinnamon

Smacked Orange & Garlic Potato

This is an interesting flavor combo which goes really well as a side with my Pork Loin Slow Cooked with Marjoram & Lime

 

5 or 6 Large, Yukon Gold Potato, Scrub Clean & Cut into 1/8’s

Put Potato in a Large Heavy Kettle, Cover with Cold Water to 3 or 4 Fingers Above the Potato

Bring Potato to the Boil, reduce Temp so you have a hard simmer, cook 20 minutes longer, or until a knife inserted in Potato comes out easy

Drain Water & Add the Following;

2 to 3 Tablespoon, Garlic, Fine Chop

Zest of 1

Continue reading Smacked Orange & Garlic Potato

Pork Loin Slow Cooked with Marjoram & Lime

 

THE ROAST

3 1/2 to 4 1/2 Pound, Boneless Pork Loin Roast

1 Large, Yellow Onion, Course Chop

3 to 4 Tablespoon, Garlic, Fine Chop

2 to 3 Finger Width Sprigs of, Marjoram

1 to 2 Finger Width Sprigs of, Thyme

3 Large, Limes, Juice & Zest

3 or 4 Stalks, Celery, Course Chop

Salt & Pepper, to Taste

Nutmeg, Dash of

1/2 Bottle, Sierra Nevada Sidecar Orange Pale Ale

 

Season all side of the Pork Loin Roast with Salt & Pepper to Taste, Place Pork Roast Fatty Side Up in Slow Cooker

Add all other ingredients

Continue reading Pork Loin Slow Cooked with Marjoram & Lime

Tunisian Style Sticky Orange Cake

THE CAKE

1 1/2 Cup, Almond ‘Flour’, Use Blender to Powderize Almonds into ‘Flour’, do this in small batches

1 Cup, Finest Bread Crumbs

1 Cup, Sugar

3 Teaspoon, Baking Powder

Zest of 3 Large, Seville Orange, Finest Chopped

Zest of 3 Large, Meyer Lemon, Finest Chopped

1 Cup, Slivered Toasted Almonds, This is in addition to Almond Flour

Dash of Nutmeg

In large mix bowl, combine the above ingredients until well incorporated

In another large mix bowl, whip together the following;

6 Large Eggs, room temp

1 1/3 Cup, Sunflower Oil

1/4 Cup, Clover Honey

After whipping the

Continue reading Tunisian Style Sticky Orange Cake

Carrot & Fennel Sauté

3 or 4 Large, Carrot, Sliced Finger ish Thick

1 Medium Bulb, Fennel, Medium Course Chopped

2 or 3 Glugs, Olive Oil

Salt & Pepper to Taste

Dash of, Nutmeg

The Vegetable Strained from the Slow Cooker Lamb Shank with a Trio of Citrus

 

Heat the Oil in a large heavy skillet

Add the Carrot & Fennel, sauté for maybe 4 or 5 minutes

Add the Vegetable from the Slow Cooked Lamb Shank with a Trio of Citrus, this gives an interesting texture, of both crunchy and well cooked veg!

Season with Salt & Pepper & Nutmeg, Mix

Continue reading Carrot & Fennel Sauté

Couscous Prepared with Cardamom

2 Cups, Israel Style Couscous

2 Cups, Chicken Broth

1 Cup, Lamb Broth, From the Slow Cooker Lamb Recipe

1 Teaspoon, Shallot, Finest Chop

1 Teaspoon, Ginger, Finest Chop

1 1/2 Teaspoon, Garlic, Finest Chop

1/8 Cup, Dried Mango, Fine Chop

1 to 2 Teaspoon, Cardamom

Dash, Nutmeg

Salt & Pepper to Taste

Couple Glugs, Olive Oil

Heat the Olive Oil in a medium heavy kettle with a lid, for later use

Sauté the Shallot, Ginger & Garlic for about 3 or 4 minutes.

Add the Dry Couscous, mix around and continue cooking until Couscous is delightfully brown

Add

Continue reading Couscous Prepared with Cardamom

Lamb Shank Slow Cooked with a Trio of Citrus

2 1/2 to 3 Pounds, Lamb Shank, ‘3’ Shanks

1 Large, Onion, Course Chopped

2 to 3 Cloves, Garlic, Fine Chopped

3 Stalks, Celery, Course Chopped

4 Large, Carrot, Sliced, about Finger Thick

1 Large, Orange, Zest & Juice

1 Large, Lemon, Zest & Juice

2 Large, Lime, Zest & Juice

Bunch, Thyme, about 2 Fingers Thick

3 to 4, Bay Leaf

Salt & Pepper to Taste

Dash, of Nutmeg

1 Cup, Chicken Broth

1 Cup Pinot Noir

3 or 4 Glugs, Olive Oil

 

Heat Olive Oil in large heavy skillet, Season with Salt & Pepper then Sear

Continue reading Lamb Shank Slow Cooked with a Trio of Citrus

Orange Waffles with Whipped Maple Orange Butter

WAFFLES;

2 Large, Eggs, Beaten

1 Large, Orange DIVIDED Use 1/2 the Zest in the Waffle Batter, Set the rest aside to use in the Maple Orange Whipped Butter. USE all the Juice in the Waffles

MILK, Add MILK to the Orange Juice from above to make 1 Cup total

1 Tablespoon, Sugar

1/2 Cup, Cooking Oil, I used Sunflower Oil

1/2 Teaspoon, Vanilla

Put all the above (except 1/2 the Orange Zest, to be used in the Butter), into a large mix bowl, whip together a bit

Then sift in the following;

2 Cups, Flour

4 Teaspoons, Baking

Continue reading Orange Waffles with Whipped Maple Orange Butter