A Spring trip to Asheville

Bo enjoying dinner in Asheville

I know you have heard me mention Asheville a dozen or so times.  It is one of our favorite places to visit.  A cornucopia of food, drink, art and nature.  Perfection, really.

 

 Bo and Foxy hiking in Asheville

Well we are headed there again for a long weekend.  Maybe when I return, a small gushing over the brilliant restaurants is in order?

Double Chocolate and Espresso Cookies

OMG these could have the word chocolate in there two more times and yet not accurately describe the level of dark goodness.

Be warned.  Unlike other recipes where the coffee only serves to enhance its friend the chocolate, the coffee has full billing here so if you dont like coffee these may not be for you.

The only change I made was to use dark chocolate the whole way instead of the semi sweet called for.  Also I find the directions as written to be cumbersome, so I have re-written them the way I did it.

Chocolate-Espresso Cookies (Inspired by Giada DeLaurentiis)

• 6 ounces dark chocolate, chopped into 1/2-inch pieces (I used Ghirardelli)
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup dark chocolate-covered espresso beans
• 1 cup flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup sugar
• 2 eggs, at room temperature
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup dark chocolate chips (again, I used Ghirardelli)

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth.

In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Shrimp Fried Rice

Sometimes the best meals are those that aren't planned.  Instead they come from an internal craving that must be satisfied.  And sometimes those meals don't have a recipe.  Instead they come from past experiences and ingredients on hand.  This is one of those meals.

Shrimp Fried Rice is a favorite of mine.  But not from a cheap Chinese take-out (too oily).  I have had some fabulous fried rice at nice restaurants that serve Asian cuisine, so I know how alive and fresh it can taste.  And that is what I have tried to capture here.  So below, you will find my recent concoction of Shrimp Fried Rice.

3 cups brown rice, cooked and chilled
2 T canola or sesame oil (I used a combo)
1/2 red onion, chopped
3 cloves garlic, chopped
2 cups chopped vegetables on hand (I used green beans and carrots)
1/2 lb small shrimp
Soy Sauce
Chili Paste
2 eggs, beaten

Saute the garlic and onions in canola or sesame oil on medium until the onion begins to soften, about 4 minutes.  Add the vegetables and cook until just begining to soften but are still crisp.  Add the shrimp for 3 minutes then add the rice.  Toss everything together.

Turn the heat to low.  Begin to add the soy sauce and chili paste to taste.  I ended up using about 3 T low sodium soy and 3 T chili paste (we love it spicy).  When it is perfect for your family, add the egg and toss until it is fully incorporated.  Remove from heat and serve with additional soy sauce and chili paste.

BE CREATIVE!  Leave out the meat, use chicken or beef, go crazy with the vegetables.  Cooked rice is like eggs - a great base for the "stuff" in your fridge!  Have fun!!

Mexican Roadside Chicken

 

Ummmmm, more chicken!  Sorry about the way it looks - a certain husband began to pick at it before I could take a picture!  Also notice it is a bit "flat"?  Well that comes from butterflying or spatchcocking it.  Basically that means cutting it down the breastbone to open it up.  You get the benefit of the roasting tenderness with a faster cooking time.

The first bite brought about an OMG moment!  It is juicy with a crisp skin but the flavor infused throughout the meat. 

I served this chicken with ranchero beans, a cabbage and red pepper slaw and corn tortillas for wrapping.  This is truly my favorite meal!

Mexican Roadside Chicken (by Rick Bayless)

• 1 1/2 teaspoons ground ancho chile powder
• 1 teaspoon dried oregano, preferably Mexican
• A big pinch of ground cloves
• 1/2 teaspoon of ground cinnamon
• 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
• 3 tablespoons apple cider vinegar
• 1/4 cup fresh orange juice
• 1 teaspoon salt, plus a little more for the onions
• 1 large chicken, about 3 lbs, butterflied
• 2 large bunches of green onions or knob onions
• A little olive oil for brushing the onions

1. Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix all the ingredients for the rub together in a small bowl.
2. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
3. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.
4. To serve, cut the chicken into quarters, top with green onions and your favorite salsa.

Chipotle Barbeque Sauce

Are you wondering why I am showing you a blob of bbq?  Its because it is pretty incredible.  Now the recipe where I found this was for grass fed burgers with the sauce, but to be honest since the sauce isn't part of the burger recipe and it goes on top, it is really the star here.

Kicky sweet with a light burn and a ketchupy texture, this would be wonderful on chicken, a turkey sandwich, or as written as as we did, on a great grass fed burger!

Chipotle Barbecue Sauce (Sunset Cookbook)

• 1/4  cup  packed light brown sugar
• 1/2  cup  ketchup
• 2  tablespoons  canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tbsp. sauce
• 1  tablespoon  Worcestershire
• 2  tablespoons  molasses
• 2  tablespoons  orange juice concentrate
• 1  teaspoon  minced garlic

Purée all sauce ingredients in a food processor until very smooth.
Make ahead: Sauce: 1 week chilled.

Grilled Lemon-Dill Salmon

Grilling season has arrived!  I have spent the past three days grilling everything I could get my hands on, even the salmon that I dont completely love.

Dill and lemon helped to temper the salmon flavor and the cucumber salad (seen on yesterdays blog) made it special.

A nice light California Pinot Noir rounded the meal perfectly.

As a side note, I am learning not to be afraid of undercooking fish.  I took the salmon off the grill when it was still lightly dark (if that makes sense) in the middle.  It was cooked through but yet not the "flaky" texture they tell you it has to be.  Instead it was moist and rich after 5 minutes on a plate, covered.  

Grilled Lemon-Dill Salmon (Sunset cookbook)

• 2  or 3 lemons
• 4  center-cut skin-on salmon fillets (6 to 8 oz. each), rinsed and patted dry
• 2 1/2  tablespoons  finely chopped fresh dill, divided
• 1  English (seedless) cucumber
• 1/2  cup  bottled cocktail onions, drained
• 2  tablespoons  cider vinegar
• 1  teaspoon  sugar
• 1/2  teaspoon  salt, plus more to taste
• About 2 teaspoons olive oil

Preparation

1. Zest lemons to yield 2 tbsp. zest. Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
2. Slice cucumber paper-thin on a mandoline or other handheld slicer. Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
3. Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
4. Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
5. Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
6. Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with salt and a few drops of juice from a remaining lemon. Serve with cucumber salad.

Cucumber Salad

I love cucumbers!  They are refreshing and have an amazing "green" flavor.  Yes, I said green.  I can't think of any other way to describe it!  And they always taste so cold, somehow colder than other veggies.  So of course I wanted to make this incredible looking cucumber salad!

It was paired with a recipe for Grilled Lemon-Dill Salmon (which you will see in my next blog).  THe cucumber salad looked so good I actually made the salmon to go with it (not a huge fan).  And I bet you want to know how the salad went over?  Well let me tell you!

INCREDIBLY TASTY, HEALTHY FEEL, FRESH FLAVOR - and it doesnt have any oil in it so it is truely 100% low cal!

Very few recipes are repeats in our house - just too many to make - but this one will be used over and over this summer!  Oh, and I changed the recipe up a bit.  I hope you don't mind!

Cucumber Salad (Inspired by Sunset Cookbook)

• 1 cucumber
• 1/2  thinly sliced red onion, soaked in cold water then drained
• 2  tablespoons cider vinegar
• 1  teaspoon sugar
• 1/2  teaspoon salt, plus more to taste
• dill (fresh or dried) to taste
• lemon zest to taste

If possible, slice the cucumber paper-thin in a food processor.  Otherwise slice as thin as you can.  Cut onions also in paper thin slices then chop. In a bowl, whisk together vinegar, sugar, and salt. Add cucumber, onions,  lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.

Gone Fishin'

Ok, not really but the sentiment is the same.  In reality gone to Austin for a few days of R'n'R.  Please look after my blog while I'm gone and see you again April 12th!

Fat Tire Bites

One of the things I love to do is to develop recipes.  You know, dream about something outrageously delicious then play around in the kitchen until it resembles food.  So when the opportunity to develop something with the Foodbuzz Tastemakers Program using one of the great brews from New Belgium Brewing presented itself to me I jumped at the chance. 

I decided to focus on Fat Tire which is a favorite of mine and because it has a great balanced flavor that pairs well with many foods and doesn't become bitter when cooked.  And so my mind began to race, thinking of all of the great foods that I could use as a foundation for a Fat Tire recipe.  And I quickly discovered one tiny problem:  There were too many things to choose from.  

So what was a girl to do?  Why, develop a whole menu around Fat Tire, of course!  And wanting to make several different items to serve at one sitting, I decided a tapas-style menu was the way to go.  And since tapas are normally thought to be paired with wine, it was a complete joy to the creative juices to invent bites that would be elegant yet casual; something perfect to be served on the deck at the end of a warm spring day - in other words, bites perfect for the beer lover.

So in the spirit of the beautiful yet casual great outdoors, I present to you Fat Tire Bites a gift to beer lovers everywhere!

Fat Tire Bites (Menu by Kim De for Fat Tire Beer)

Each recipe is meant to serve 4 as a part of a small-plates menu.

• Beer-Sizzled Mushrooms
• Honey and Goat Cheese Stuffed Jalapenos over Goat Cheese and Chive Polenta
• Raw Oysters with Fat Tire Chipotle Sauce and Horseradish 
• Fat Tire Chipotle Grilled Shrimp
• Sharp Farmhouse Cheddar
• Grilled Crusty Bread

Fat Tire Chipotle Grilled Shrimp (Recipe by Kim De)

Serves 4

1/2 lb shrimp, peeled and devined, leave tails on if you wish

1/2 cup Fat Tire Chipotle Sauce (recipe to follow)

1 T olive oil

Whisk the oil and Chipotle Sauce and mix it with the shrimp. Marinated the shrimp for 30 min or up to 2 hours in the refrigerator.

Prepare the grill for medium-high heat, or prepare a cast iron or other heavy skillet. Cook shrimp, turning as needed until pink and firm. Cooking time will depend on size of shrimp, 3-4 minutes for small shrimp, 5-8 minutes for large.

Serve the shrimp with more Fat Tire Chipolte Sauce for dipping. 

Fat Tire Chipotle Sauce (Recipe by Kim De)

Makes 2 cups

1/2 cup chopped red onion

2 teaspoon canola oil

3 garlic cloves chopped

1 can of diced tomatoes with juice (roasted fire preferred)

1 canned chipotle pepper, chopped, with 1 T of the abodo sauce

1 bottle beer

3 T honey

2 T tomato paste

1 t salt

Saute the onion until soft, about 3 minutes then add the garlic and saute 1 minute more. Add the rest of the ingredients and bring to a boil over medium-high. Turn down to a simmer and cook until reduced by almost half, about 30 minutes. Puree in a blender for a completely smooth sauce or with a hand held blender for a slightly chunky sauce. Return to pan and simmer another 10-15 minutes.

Raw Oysters with Fat Tire Chipotle Sauce and Horseradish (Recipe by Kim De)

Serves 4

8 oysters

1/2 cup Fat Tire Chipotle Sauce

Several tablespoons of prepared horseradish 

Large plate or small platter filled with crushed ice

Scrub each oyster under cold water. Shuck according to these instructions. Carefully lay each oyster on the bed of ice. Top each with 1 T of Fat Tire Chipotle Sauce. 

Serve with a small bowl each of Fat Tire Chipotle Sauce and horseradish for those who love it hot. For a special treat mix 2 T Fat Tire beer with the 1/2 cup Fat Tire Chipotle Sauce before adding to the oysters.

Beer-Sizzled Mushrooms (Recipe by Kim De)

Serves 4

8 oz button or baby bella mushrooms, large chop

1 T butter

2 cloves garlic

2 T chives

Salt and pepper

Crushed red pepper (optional)

8 oz Fat Tire – the rest of the bottle is for the cook to enjoy!

In a large saute pan melt the butter over medium heat. Add the garlic and chives and saute for 1 minute or until garlic begins to brown. Add mushrooms salt and pepper and crushed red pepper (optional). Saute for 5 minutes, stirring occasionally. 

Add the beer. Turn up the heat to medium-high until it begins to boil then turn down to simmer. Continue to simmer until the beer and mushrooms have formed a rich sauce and the liquid has evaporated about 1/3 but there is still juice left for dipping bread. Taste and add more salt if needed.

Sprinkle chopped chives over the top for garnish. Serve with Crusty Grilled Bread and a Sharp Farmhouse Cheddar.

Grilled Crusty Bread

Serves 4

8 slices of your favorite crusty bread, white or whole-grained

2 large garlic cloves, sliced in half

Good quality olive oil

Large flake sea salt

Pour 1-2 T oil in a small bowl. With a brush or your fingers, spread the oil lightly on one side of the bread. While the shrimp grills, or just after it comes off the grill, lay the bread, oil side down. Check after 3 minutes. It is done when it has light grill marks. Remove each slice as it is done, moving them around if they are not cooking quickly enough.

Rub the cut side of a garlic clove over two slices of bread, doing the same for each of the other halves. Sprinkle the bread with sea salt and press it in lightly with your fingers. Serve with Farmhouse Cheddar and Beer-Sizzled Mushrooms.

Note – this bread can be made the same way in the broiler. 

Honey and Goat Cheese Stuffed Jalapenos (Recipe by Kim De)

Serves 4

4 medium jalapeño peppers, red or green

1 T cup chopped fresh chives

1/4 cup goat cheese, softened to room temperature

1 T honey 

Preheat the oven to 375°. Slice the jalapenos in half lengthwise taking care to keep the stem intact on one half. Use a small paring knife and your fingers to scoop out the seeds and ribs. Wear latex gloves when handling peppers and take care not to touch your eyes.

Mix the goat cheese, chives and honey in a small bowl. Using your fingers, scoop the filling into the peppers.

Prepare a baking sheet with foil and lay the stuffed peppers on the sheet. Bake for 20 minutes or until the peppers begin to soften.

Cool for 5 minutes then serve over Goat Cheese and Chive Polenta.

Goat Cheese and Chive Polenta (Recipe by Kim De)

Serves 4

2 ½ cups water or stock

1 teaspoon salt
1/2 cup medium grind yellow cornmeal

2 T butter, cubed

2 T whole milk or cream
1/4 cup goat cheese, crumbled

1/4 cup chives, chopped
1/4 cup pine nuts, chopped lightly

Salt and pepper to taste

Combine water and salt in a large stock pan and bring to a boil. Add the cornmeal in a fine stream, whisking constantly with a wire whisk then lower heat to low and cover the pan. Stir the mixture with a heavy spatula every 5 minutes until all of the liquid has been absorbed, about 25 minutes.

While the polenta is cooking, toast the pine nuts in a dry skillet over medium heat until the begin to brown, 1-2 minutes.  Stir or toss constantly and take care not to burn.  Remove from the fire and allow to cool slightly.

Remove the polenta from the heat and add the butter, goat cheese, chives and salt and pepper to taste. Let cool 5-10 minutes before spooning onto small plates. If planning to lay the peppers on top of the polenta, allow to cool another 5 minutes before serving.  Lay the peppers either next to or on top of the polenta then sprinkle with the toasted pine nuts.