Flounder over Kale

Sauteed Flounder over Kale with a Buerre Blanc

I just couldn't go the weekend without putting up something.. so here is a little light lunch. Actually its very light. More like a snack. But it was oh so tasty. Especially with the Buerre Blanc. First time making that and it is definitely added that the rotation. But it should have been the whole time right?

Ingredients

-Flounder
-Kale
-Beurre Blanc
-Garlic

Creation

First gotta get that Beurre Blanc going. Onions, white wine, and vinegar reducing. Then finish with heavy cream and butter. Yeah its that easy.

Salt and pepper the flounder and get that in a pan. It'll be real quick. Barely long enough to get a sear. Flounder can be quite thin.

All that is left is the kale lightly sauteed so it still has some crunch. Obviously add the salt and pepper. I actually flavored the oil with the garlic. And boom.. that is...

Chicken and Beans

Chicken and Green Beans

This is an old 'what can I make with these things' type recipe back when I was setting off the fire alarm every month. New to fresh green beans, I didn't know what I was getting into. Now rice and green beans are in most of my dishes. Also before I knew how to take a picture...

Ingredients

-Chicken Breast
-Green Beans
-Half 'n Half

Creation
This is definitely a more Italian-style dish, due to the simplicity and leaving the integrity of the ingredients. Nothing but a salt and pepper sear on the chicken completely cooked on stove to make it really crunchy.

Boiled green beans with a little salt and lemon pepper. Very quick to make sure they still have a bite and the sauce. What I call White Sauce. Its a butterless reduction to maximize the whiteness. Plate and serve.

Simple, Tasty, and..

Orange Beef

Orange Beef over Rice

So... beef. Not my first, second or third choice when it comes to meat. I don't know. Just never really cared for red meat so much. So I figured its about time I make something with it. I always wanted to make orange beef. So here we go.

Ingredients

-Beef
-Rice
-Onions
-Green Onions
-Ginger
-Garlic
-Orange Juice
-Soy Sauce
-Cider Vinegar
-Sesame Oil
-Cornstarch

Creation

Sear beef in Sesame Oil and set aside. Don't cook all the way through.

Begin sauteing all the veggies in left over juices and then deglaze with vinegar and orange juice. Let that reduce to about half and then add some soy sauce and a cornstarch paste.

Once syrupy, add beef, heat through and you are done. Yes this is pretty much add everything, reduce, re-add meat, serve.

Of course there is this deal with the rice. Which it should be served over and of course this is a...

Chicken and Rice

Chicken and Rice the Brisket Way

Chicken and rice fit together like beef and potatoes. I always have three kinds of rice on-hand: Jasmine, Basmati and Arborio. Then there are the white long grain and what nots, but those are what I use the most. Yep, so how did I change up the classic chicken and rice? Well.. actually didn't do much change except braised the chicken in black sauce and made the rice a little sticky so it will look good. :-)

Ingredients

-Boneless Chicken Thighs
-Rice
-Black Sauce

Creation

Only three ingredients (Besides salt and pepper)?! Well there is a lot in the black sauce and that won't be getting divulged. Plus, everyone spices rice their one way. You know you do.

So braising. Yep. Means both dry and wet cooking. So, first sear chicken then let it finish in a bit of black sauce. Just let the sauce reduce until it can't anymore.

Chicken will be done and juicy. Dark meat. Yeah. Don't have to have the sauce in the final dish. It would overwhelm everything and then it wouldn't be a...

Lemon-Lime Pie

Lemon-Lie Pie

So this began as a lemon meringue... until I realized I didn't have enough lemon juice, but I found some lime juice. So yeah, being the resourceful one I rebounded. Then, it turns out meringue and I don't mix... so. This is what I was able to bring forth. Obviously this will be revisited very soon.


(Note: After it was done. Half the pit was gone... ridic.)

Ingredients

-Lemon
-Lime
-Eggs
-Sugar
-Other stuff.. like pie shells... figured this was self explanatory.

Creation

So first time making this thing. It starts off with a simple syrup that is then thickened with cornstarch. The juice of the lemons/limes is mixed with egg yolks and then added.

Attempt to make meringues. I got nothing here. Nope. I can make frothy egg whites though. Fold some of it into the filling and pour the filling into the pie crust.

Oh yeah. Pre-bake that.

Top with the remaining... white stuff. Put in oven for till browned. Apparently this yummy pie was...

Blackened Catfish

Blackened Catfish over Potatoes

So when I usually have catfish it is almost always salt and pepper deep fried. So far best I found is from a place called Steve's in Charlotte, NC. Actually have no idea what the rest of the menu is. So with three fillets sitting before me I decided to blacken it... kinda. With some kick. Boy were these things spicy!

Ingredients

-Catfish Fillets
-Baby Red Potatoes
-Heavy Cream
-Butter
-Bunch o Spices

Creation

Bunch o spices? Really? Yep. There is rosemary and garlic in the potatoes, but the blackened seasoning... yeah. Good stuff... but so much heat.

So what to do. Pretty easy actually. Blackened anything is usually done on cast iron or a flat top so the heat doesn't drop, but I didn't wanna use it. So non-stick it is. Screaming hot. Dash of oil. Don't want to fry want to blacken. About a minute or two on each side.

Now these potatoes. Chopped petite. Boiled with rosemary and garlic. Finished with heavy cream and butter. This way the potatoes balance the dish a little bit and that finishes...

Egg Custard Pie

Egg Custard Pie

I baked! I know right. Not Uncle Brisket... but yet I did and I have before. I actually have a few custards in my head that I want to make, but why not try something new. So a basic custard! 

Ingredients

-Eggs
-Heavy Cream
-Sugar
-Vanilla Extract
-Nutmeg
-Egg whites
-9-inch unbaked Pie Crust

Creation

Some of you keen bakers and pastry chefs notice the use of heavy cream instead of milk. Well it is what I had on hand that wasn't spoiled (An on going trend in this kitchen). Plus I prefer the use heavy cream. Cause it is so awesome.

So, its a custard pie, not just a custard. So its pretty simple. Take a whisk and get those eggs as smooth as possible. Then add the sugar and then the heavy cream. How much. I have no idea actually. I didn't follow a recipe.

So, before pouring it in the pie shell. Brush egg whites on the pie shell. It prevents a soggy crust. Yep. Pour in the custard and bake around 400 or so.

So how long was it in the oven? Don't know. I didn't even check the time I put it in. Shocker, but how else am I gonna make another...

Pan-Seared Tuna

Pan-Seared Sashimi Tuna with Balsamic Dipping Sauce

A while back I tried this with regular frozen tuna steaks... needless to say... that was the second worse decision I have made in the kitchen (The first was a certain omelette). So I get some Sashimi grade tuna and redemption! And must I say... I understand now.

Ingredients

-Sashimi or Sushi grade Tuna
-Balsamic vinegar
-Brown Sugar
-Olive Oil

Creation

First of all, what does Sashimi grade even mean? Well it basically means that it can be eaten raw. Here in the US there isn't an official regulation for it. Go figure...

So screaming hot pan, salt and pepper fish, sear on each side for about one min. Slice. That is about it. Really. It is actually quite easy for something that can kill you... nah I'm kidding. You won't die. Otherwise Japan wouldn't be very crowded because of...

Calamari Risotto

Calamari Risotto

So a little bit more complicated? Yeah. Just a tad. Actually more tedious than anything, but this is what happens when you find the correct rice and some calamari at the Hungry Store. A delicious and nice looking plate. Being Italian food is what got me started in cooking. I should know how to do this. Maybe.

Ingredients

-Arborio Rice
-Calamari
-White Wine
-Vegetable Stock
-Butter
-Garlic
-Parsley

Creation

So first of all. Only reason for vegetable stock instead of fish stock is because the Hungry Store didn't have whole fish. :-( Oh well. With keeping the tradition of keeping everything possible homemade. I made my own vegetable stock and boy did it smell good.

Mmmmm... lovely just lovely.

I actually wished I trimmed the vegetables before putting them cause in the end I really wanted to make vegetable soup afterwards.

Risotto was made the tedious standard way. Toasting the rice. Adding the wine. Then ladles of vegetable stock over and over and over again. Constantly stirring.

Calamari, the very last thing to cook since it takes maybe two min or else it becomes rubber and that just ain't cool. They were sauteed with garlic and parsley, which makes this...

Lemon Pepper Shark Loin

Lemon Pepper Shark Loin over Rice

One of the best ways to learn how to cook something is just to buy something new at the hungry story (Yes I said hungry store) and then just experiment. I found shark loin one day. I have had it before and though it was just wonderful. So time to try making it myself. Granted the shark from before was different cut and was deep-fried. I am trying to be a little healthier so time for some sauteing!

Ingredients

-Shark Loin
-Lemon Pepper
-Rice
-Corn Oil
-Probably more stuff

Creation

This was probably one of my easiest 'recipes.' So how to keep from saying toss in a pan on medium heat, turn once, and done? Well obviously that was not the way.

I guess I could say the shark was marinated in the lemon pepper first and the rice was cooked ahead of time.

Why rice again? Cause the lemon pepper gives the shark a nice little kick and the rice will help balance it. The meal has got to be balanced.

I love the nonchalant way I pretty much give no specifics to create...

Potato and Sausage Chowder

Potato and Sausage Chowder

Breakfast time! Hungry me. I was feeling something comforting and it has been a while since I made a chowder. So I made my second favorite chowder. "Insert Meat Choice Here" and Potato! Yep.

Ingredients

-Sausage
-Potato
-Mirepoix
-Milk
-Flour
-Garlic
-Corn Oil

Creation

This one is done with a more french style of cooking. Starting with a mirepoix and making the actual chowder out of a Bechamel. Ooooo.. fancy. This also makes it a little more rustic.

So begin by sauteing the mirepoix in some oil and then toss in the flour. Cook out the 'flour' taste and then add the milk to make a light Bechamel.

Now its best to precook the potatoes if they aren't diced very small, otherwise you'll be simmering for a while. Which can build flavor though.

Now its time to savor..

Pork Tikka Masala

Pork Tikka Masala with Jasmine Rice

I'll be the first to say this is a horrible picture (Took it with my phone). I know right?! Still looks pretty decent.  I saw some nice looking curry one day and decided to make some real Indian food. As you should know 'curry' is a word invented by the British after sampling and trying to recreate Indian cuisine. 

Ingredients

-Pork
-Jasmine Rice
-Tomato Sauce
-Onion
-Garlic
-Heavy Cream
-Masala
-Corn Oil

Creation

No yogurt? I know. Another reason to revisit this later. So to start this dice the pork, marinade in your masala and a little oil. Then toss that in a screaming hot pan. Get a nice sear on 'dem tikka. Don't cook all the way though, and set aside. Begin cooking rice.

Now take that pan and add some more masala straight to the pan to bring out the full flavor. Add the onions and garlic. Wait a minute. Add the tomato sauce. Simmer....

Now re-add the pork to the pan. Simmer for a little bit and then add the cream. Fun stuff. I love heavy cream.

And there you have it. But wait, I didn't tell the spices in the masala or how to cook the rice. Well a masala (mixture of spices) is what you want it to be. There is definitely paprika and cumin. At this point I don't think it is necessary to tell you how to cook a common side dish to make..

Thin Pork Chops

Thin Pork Chops with Wine Potatoes and a Jalapeno Cheese Sauce

Today was an interesting day, woke up and realized I have way to many groceries and then went to the doctor and what does he say? Lay of the dairy, the alcohol, and begin a bland diet. My response? Go home lightly sear some thin-sliced pork chops (To thin to do a full sear), and make some "home-fry" style potatoes with white wine. I swear I'm to stubborn to have a doctor.... ha.

Ingredients

-Thin-sliced Pork Chops
-Baby Red Potatoes
-Dry White Wine
-Jalapeno
-Parmesan Cheese
-Dijon Mustard
-Heavy Cream
-Chives
-Thyme
-Butter
-Olive Oil

Creation

Potatoes. These take a long time. So first things first get some hot oil in a pan and toss those taters in it with the spices to get them cooking. Once they begin to brown and stick to bottom, deglaze with some white wine and cover. For a while.

Cook you taters!

Now its time to get those chops in a screaming hot pan with some salt and pepper. Sear on each side for about a minute and done. Remove. Really. That it probably to much too. 

Now that is not enough time to render fat. So, add some oil and get a minced jalapeno (without the white flesh!) in there. Let it cook. Then add heavy cream, cheese and mustard. Why mustard? Cause it sounded good.

By now the potatoes should be done. So time to plate...

Leftover Udon

Leftover Udon with Shimp and Chicken

So... I went to a japanese restuarant and pretty much didn't eat anything. So I had all this Udon and some Yaki style chicken. So what to do? Reheat... nah that's to simple. Howabout add a few spices, shrimp and saute in a pan... yeah! And this is what came off the stove.

Ingredients

-Udon Noodles
-Chicken
-Shrimp
-Hoisin Sauce
-Chinese 5-spice
-Onion
-Garlic
-Corn Oil
-Sesame Oil

Creation
A one pan dish. No really. Just get that pan screaming hot with some Corn oil to sear the shrimps. Why not use Sesame? Cause it will burn at a much lower temp. Mhmmm. Sesame comes later.

When browned on one side flip and add the diced onions. Dice the leftover chicken, remove the breading and add to pan. Wait a minute and add minced garlic. Now add some Sesame oil.

Love the shrimp!

Toss in that Udon mix in some Hoisin Sauce toss to coat. Heat through and done. Simple right? Well maybe not really. As simply popping it in the microwave would have been just fine and then I wouldn't have to wash dishes, however then it wouldn't be...

Ham Macaroni

Ham Macaroni

Ever come home and find there is nothing on the stove. No fresh meat. Out of veggies. Leftover Ham and Milk from your soup and sandwich lunch escapade? What to do what to do? How about make a Ham Bechamel to toss with some pasta. Some good.. though if we use the fat from the ham to make the sauce then I believe it is a gravy... but who cares when it tastes good right? RIGHT?

Ingredients

-Deli Honey Ham

-Pasta
-2% Milk
-Flour
-Random pot of boiling water

Creation

This one follows the Poblano Penne recipe, except this time a Bechamel is actually used (Depending on where the fat comes from). Dice the Ham and get that in a pan on medium heat to render some fat or fry it in a little a  little butter. When you are satisfied with the doneness of the ham throw in some flour and make a roux.

Now would be a good time to get some pasta on the stove. Well not on the stove but in the random pot of boiling water.

Slowly whisk some milk in the ham roux mixture to create the sauce. Salt and pepper to taste and simmer while the pasta cooks. When it is done just toss and serve. Another simple...

Fried Catfish Nuggets

Fried Catfish Nuggets over Pasta

Everyone know about fish and chips... At least they should. If you don't... drive to Britain (yes drive, from wherever you are) and enjoy this delicacy. It is usually made with a lightly battered cod and some fries. Now I do love fish and potatoes, but in an attempt to make the meal more healthy (read being out of potatoes), I took my favorite fish and mixed it up with some pasta. Nice difference in textures. Necessity is the mother of invention and a scant pantry in the father of a new dish. 

Ingredients

-Catfish Nuggets

-Your Favorite Pasta
-Italian Dressing
-Flour
-Corn oil
-A random pot of boiling water

Creation

This is short and simple. Take that random pot of boiling water and throw it on your nearest frozen windshield....
....
....Actually don't do that. That results in a cracked windshield that would severely ruin the day/night. A better use would be to salt it and throw in some pasta, let it cook, drain it and then let it sit for a bit. Then toss in some Italian dressing.

Fry the nuggets anyway you please. I like to pan fry with a salted flour batter. Make sure they are golden and delicious. Top on top of the pasta. Such a light meal that I would call...

(PS I assume no responsibility of broken windshields )

Pollo Verde

Pollo Verde

Yeah that's right. I'm calling this Pollo Verde and there isn't a mexican/spanish ingredient on the plate. Why cause I can... and 'Green Chicken' is a whole different dish... where the chicken in actually green. Go figure. This is one of my first attempts to be healthy and delicious. So featuring a sauteed chicken breast sitting on a scallion sauce (green), kale (really green), and green beans (really?). So how do we make it. Quite simple actually.... no really...

Ingredients

-Boneless Chicken Breast

-Fresh Green Beans
-Kale
-Scallions
-Garlic
-Lemon Pepper
-Half 'n Half
-Corn oil
-Dash of flour

Creation

So with all this green... and some chicken... where do you start? Well from looking at the picture you would assume a quick sear and then finished in the oven, but at the time I didn't have an oven safe pan so it was done entirely on the stove on medium low heat. I make do. I began with only two pots that weren't even mine.

So, chicken... salt and pepper and sauteed low and slow. Not something you hear very often. Next the green beans. Boiled in salty water very quickly so they are still bright green and have a bite. Set them aside. Not done yet though! However the pot can and should be emptied. Then refilled with a little oil.

In a small sauce pan heat some corn oil while mincing the scallions and toss them in (Mince because we need the juice to make the sauce green). This time a dash of flour is added to pull the sauce together a little more than usual.

Now for the Kale. Such healthy green. So in the pot with the oil. Toss in some kale and cook for a minute or two. Just to wilt a tad a soak up a little salt. Done. Turn heat up and replace them with green beans. Add a little garlic and lemon pepper. Done.

Hopefully the chicken is done at this point. I know I was a little apprehensive. So to plate... a little sauce topped with the chicken and then toss on the veggies. Done.

Grab camera and begin to eat.

Yes I just said grab camera and begin to eat... do you not take pictures of your food? You should start... especially when you make..

Poblano Penne

Penne Pasta with a Poblano Pepper Sauce

Now isn't that a mouthful? That's a lot of P's for a dish that is as simple as ABC... I'll let that sink in a bit. I had a Poblano left over from a recipe I'll put up here eventually, but I had no meat. So what to do? Pasta is always on hand and so should some form of milk be, this day would be half 'n half (The base of my white sauce). So what to do... what to do... how about a Poblano Bechamel? Nah... just a regular sauce will do. No need to bring mothers into it.

Ingredients
-Penne Pasta

-A Poblano Pepper

-Half 'n Half
-Sweet Onion
-Garlic
-Parsley

Creation
One thing I really don't like to see is "First cook pasta to al dente... drain.. set aside." I dunno. I have a problem with cooking pasta and then letting it dry out while I cook everything else, who knows maybe I'm just crazy, which is also always an option.

So, first thing first, begin bringing a pot of water to a boil but leave that pasta alone! Or I will find you... and link you to the previous paragraph.

Dice the onion and saute of medium heat to carmelize. Add a little salt to help bring out the juices. The sweetness is needed to compliment the peppers.

Mince the garlic and the dice the pepper sans seeds. Once the onions have become a little brown and sweet dump the garlic and peppers in the pan. Now is when we begin thinking about the pasta. Drop the past and stir in half 'n half to the peppers.

I should note that I don't use measurements. Its all by feel, but we are going for a thick bechamel type sauce... sans roux.

It takes about 10min to cook pasta to al dente and about that same amount of time to reduce half 'n half. Once pasta is done toss in sauce and then serve on plate. Garish with parsley is you are fancy. Now look at that. No standing pasta... and yet..