Stuffed Roasted Eggplant (serves 4)
Ingredients
1 large eggplant (sliced in 2 inch pieces) you should get 4 slices, you can discard the top and bottom
1/2 cup lentil beans (boil in water until tender about 20 minutes)
1/2 yellow onion chopped fine
1 cup broccoli tops chopped
4 Roma tomatoes diced
1/4 cup olive oil
3 tablespoons garlic
1/2 cup Parmesan(grated)
1/2 cup sour cream
1/2 cup goat cheese
1/4 cup fresh chives
Method
After slicing the eggplant, use a melon baller to scoop out the center, be careful not to go all the way through. Next, place the eggplant on a baking sheet and roast for 15 minutes or until slightly soft. Set aside to cool. When the beans are finished cooking you need to strain the water, set aside.
Now drizzle the eggplant with half the oil. Take your beans and all of your other veggies and mix them in a mixing bowl. Next you need a large saute pan and use the remaining oil and get it hot but not smoking. Saute the veggies and the beans for about 3 minutes (Add the garlic to the pan after about 1 minute. You don't want it to burn). Take this mixture, with a large spoon and fill the eggplant and place on a baking sheet. Mix the goat cheese, sour cream and chives in a small bowl. After you have filled your eggplant top them with your cheese mixture. Bake for 10 minutes at 350 degrees.
Presentation
This can be used as an entree or as appetizer. One suggestion would be to use a light tomato sauce (which is in a previous blog) and drizzle over empty plate. Then place the eggplant in middle of the plate. Thank you for your suggestions and there will be more later today about vegetarian cooking.
Always Cook with Love
Chef Sean
Please E-Mail with any questions nancyandsean@gmail.com
PS Chef suggests a warm crusty bread and a dry red wine, such as a Cabernet, to compliment this dish.
Thursday, October 23, 2008
Thursday, October 9, 2008
Wednesday, October 8, 2008
Roasted Garlic and Artichoke Vinaigrette
Roasted Garlic and Artichoke Vinaigrette (Serves 4)
Ingredients
1 can artichoke hearts
10 garlic cloves (peeled)
1 cup olive oil
4 oz Parmesan (Use fresh and grate by hand before adding the mixture)
1/4 pound fresh spinach (chopped)
4 oz red wine vinegar
1/2 oz dry thyme
Salt and Pepper to taste
Method
Drain the artichokes, then roast the garlic cloves on the stove top in a pan with your olive oil, set aside, this will only take about five minutes on medium heat. Once the garlic is roasted take the remaining ingredients and place them in a mixer (including the garlic and the olive oil) and blend for approximately 30 to 40 seconds (you want the artichokes to still be chunky). The best application for the dressing is to top chicken or even a fish entree.
Chef Sean
Ingredients
1 can artichoke hearts
10 garlic cloves (peeled)
1 cup olive oil
4 oz Parmesan (Use fresh and grate by hand before adding the mixture)
1/4 pound fresh spinach (chopped)
4 oz red wine vinegar
1/2 oz dry thyme
Salt and Pepper to taste
Method
Drain the artichokes, then roast the garlic cloves on the stove top in a pan with your olive oil, set aside, this will only take about five minutes on medium heat. Once the garlic is roasted take the remaining ingredients and place them in a mixer (including the garlic and the olive oil) and blend for approximately 30 to 40 seconds (you want the artichokes to still be chunky). The best application for the dressing is to top chicken or even a fish entree.
Hint: When you roast garlic in olive oil, keep the olive oil and use in place of butter for bread.
Always Cook with LoveChef Sean
Mixed Herb Vinaigrette
Mixed Herb Vinaigrette (Serves 4)
Ingredients
1/2 cup of each fresh basil, thyme, and oregano (loosely packed in your measuring cup)
1 oz dry mustard
1 medium shallot chopped
5 oz olive oil
3 oz champagne vinegar
1 teaspoon sugar or sugar substitute
Salt and Pepper to taste
Method
Place all ingredients in a mixer, excluding the salt and pepper. Mix until smooth. If you want to leave out the sugar, Splenda seems to work the best. I suggest for this dressing a light mixed green salad with possibly some albacore tuna on top for a light lunch.
Always Cook with Love
Chef Sean
Ingredients
1/2 cup of each fresh basil, thyme, and oregano (loosely packed in your measuring cup)
1 oz dry mustard
1 medium shallot chopped
5 oz olive oil
3 oz champagne vinegar
1 teaspoon sugar or sugar substitute
Salt and Pepper to taste
Method
Place all ingredients in a mixer, excluding the salt and pepper. Mix until smooth. If you want to leave out the sugar, Splenda seems to work the best. I suggest for this dressing a light mixed green salad with possibly some albacore tuna on top for a light lunch.
Always Cook with Love
Chef Sean
Irish Stew
Irish Beef (or Lamb) Stew (Serves 4-8 depending on who's there)
2 large white onions (chopped in 1 inch pieces)
3 large carrots peeled and sliced in 1 inch pieces
8 strips lardons (bacon thick cut)
1 cup of the Garfunkel herbs (Parsley, Sage, Rosemary and Thyme equal parts)
3 tablespoons tomato paste
5 cloves garlic chopped
2 pints dark beer for the chef... just kidding it is for the broth
1 cup all purpose flour
2 sticks butter
Canola oil
4 potatoes or turnips it's your choice (Hint the turnip will add some spice. If you want, you can use both)
4 cans beef or chicken broth (I do not recommend bullion). The cans should be about 12oz each
Salt and Pepper to taste
Method
Begin by lightly seasoning your meat of choice with salt and pepper and let rest at room temperature, while you prepare the vegetables. Once you have cut all your vegetables and chopped all your herbs you can start cooking the meat. In a thick bottom pan at high temperature, put about 1 oz canola oil once the pan is hot. Place the meat in the pan (make sure the oil is not smokey) and brown on all sides. After you have browned the meat remove from the pan and set aside (the reason for this is later on in this process you will need to cut the meat into smaller pieces). In the same pan place all the vegetables and turn the heat down to low. Let the vegetables cook for about 15 minutes. In a separate pan melt your butter, when melted add your flour to the butter, stir with a wooden spoon until it mixes completely, set aside. Now cut your meat into 1 inch pieces and return them to the pan with vegetables, let them saute for 5 minutes. Next add the tomato paste and beer. Let simmer for 15 minutes. All of the above is uncovered.
Now it is time to add your stock to the meat and vegetable pan. After you add the stock cover and let simmer for about one hour. Check the thickness of your stew, it should stick to the back of spoon. Depending on how thick you want it that's how much of your flour and butter mixture you will add (also called roux). Whisk slowly while you add your roux as it takes time to fully thicken (about five minutes). Cover on low heat and check every 30 minutes.
Chef's suggests a good pint, some hole grain bread and a long nap after the game "Erin-go-bragh"!
Long Live Ireland!!
Always cook with Love
Chef Sean
Ingredients
3 pounds top butt of beef or a leg of lamb2 large white onions (chopped in 1 inch pieces)
3 large carrots peeled and sliced in 1 inch pieces
8 strips lardons (bacon thick cut)
1 cup of the Garfunkel herbs (Parsley, Sage, Rosemary and Thyme equal parts)
3 tablespoons tomato paste
5 cloves garlic chopped
2 pints dark beer for the chef... just kidding it is for the broth
1 cup all purpose flour
2 sticks butter
Canola oil
4 potatoes or turnips it's your choice (Hint the turnip will add some spice. If you want, you can use both)
4 cans beef or chicken broth (I do not recommend bullion). The cans should be about 12oz each
Salt and Pepper to taste
Method
Begin by lightly seasoning your meat of choice with salt and pepper and let rest at room temperature, while you prepare the vegetables. Once you have cut all your vegetables and chopped all your herbs you can start cooking the meat. In a thick bottom pan at high temperature, put about 1 oz canola oil once the pan is hot. Place the meat in the pan (make sure the oil is not smokey) and brown on all sides. After you have browned the meat remove from the pan and set aside (the reason for this is later on in this process you will need to cut the meat into smaller pieces). In the same pan place all the vegetables and turn the heat down to low. Let the vegetables cook for about 15 minutes. In a separate pan melt your butter, when melted add your flour to the butter, stir with a wooden spoon until it mixes completely, set aside. Now cut your meat into 1 inch pieces and return them to the pan with vegetables, let them saute for 5 minutes. Next add the tomato paste and beer. Let simmer for 15 minutes. All of the above is uncovered.
Now it is time to add your stock to the meat and vegetable pan. After you add the stock cover and let simmer for about one hour. Check the thickness of your stew, it should stick to the back of spoon. Depending on how thick you want it that's how much of your flour and butter mixture you will add (also called roux). Whisk slowly while you add your roux as it takes time to fully thicken (about five minutes). Cover on low heat and check every 30 minutes.
Chef's suggests a good pint, some hole grain bread and a long nap after the game "Erin-go-bragh"!
Long Live Ireland!!
Always cook with Love
Chef Sean
Tuesday, October 7, 2008
Salad Dressings
Caesar (serves 4)
This recipe is the original from Tijuana. The first chef to make this worked in a seafood restaurant just outside the city. This dressing is traditionally made to order.
Ingredients
2 anchovy fillets
1 clove garlic
Juice of two limes
2 egg yolks
1/2 cup olive oil
1/3 cup red wine vinegar.
salt and pepper to taste
Garnish with grated Parmesan
Method
In a wooden bowl grind the anchovy, garlic, and lime juice into a paste. Next add the two egg yolks. Then you need too whisk or stir vigorously for about 3 minutes. The next step is to continue whisking while adding the oil. It is very important to add the oil slowly so that the eggs can absorb the oil. This should take about 5 minutes. Start to whisk slowly and add the red wine vinegar (you may not need the full amount. The way to tell is the eggs will turn from a yellow to a beige. When beige, you have enough vinegar. If the dressing seems a bit thick just add a touch of cold water (maybe 1/2oz). Season to taste with salt and pepper.
This salad is served traditionally over romaine lettuce. (Other firm lettuce may be substituted). Top with grated Parmesan. You may also top with grilled meats and seafood. (Hint, the Halibut Cakes go nicely with this salad dressing). If using romaine I would suggest hearts of romaine and for 4 people use three hearts cut in 1 inch pieces.
Raspberry Peppercorn (serves 4)
Ingredients
1 pint fresh raspberries
1/2 oz grated fresh ginger
1 oz fresh garlic (chopped finely)
1 shallot (chopped finely)
1 Tablespoon fresh green peppercorns (These can be found in your local market. Get the ones in brine).
1 cup olive oil
1/3 cup champagne vinegar
1 hand full fresh basil leaves torn into small pieces
1 oz dry thyme
1 teaspoon dry mustard
Method
Combine all but raspberries in a bowl and whisk for about 5 minutes. Just before serving, add the fruit. I suggest either a nice Gorgonzola or perhaps Goat cheese to top or toss the salad with. This dressing could also be very easily used to garnish a fish or seafood dish. For those longing for the tropics, try using mango's or papayas instead of raspberries. In which case, I would suggest complimenting grilled shrimp, or possibly mahi-mahi, with the tropical dressing.
More dressings and cooking ides coming your way soon!!!!
Tomorrow Irish stew and some ideas to make you feel better when your team loses. GO CUB'S! My wife Nanc says a Cub fan says "Well get them next year"! Hope that you all enjoy these recipes and please feel free to e-mail or comment with any questions, I would be more than happy to help. Also, if you are looking for a particular recipe, post a comment and ask!
Always Cook with Love,
Chef Sean
This recipe is the original from Tijuana. The first chef to make this worked in a seafood restaurant just outside the city. This dressing is traditionally made to order.
Ingredients
2 anchovy fillets
1 clove garlic
Juice of two limes
2 egg yolks
1/2 cup olive oil
1/3 cup red wine vinegar.
salt and pepper to taste
Garnish with grated Parmesan
Method
In a wooden bowl grind the anchovy, garlic, and lime juice into a paste. Next add the two egg yolks. Then you need too whisk or stir vigorously for about 3 minutes. The next step is to continue whisking while adding the oil. It is very important to add the oil slowly so that the eggs can absorb the oil. This should take about 5 minutes. Start to whisk slowly and add the red wine vinegar (you may not need the full amount. The way to tell is the eggs will turn from a yellow to a beige. When beige, you have enough vinegar. If the dressing seems a bit thick just add a touch of cold water (maybe 1/2oz). Season to taste with salt and pepper.
This salad is served traditionally over romaine lettuce. (Other firm lettuce may be substituted). Top with grated Parmesan. You may also top with grilled meats and seafood. (Hint, the Halibut Cakes go nicely with this salad dressing). If using romaine I would suggest hearts of romaine and for 4 people use three hearts cut in 1 inch pieces.
Raspberry Peppercorn (serves 4)
Ingredients
1 pint fresh raspberries
1/2 oz grated fresh ginger
1 oz fresh garlic (chopped finely)
1 shallot (chopped finely)
1 Tablespoon fresh green peppercorns (These can be found in your local market. Get the ones in brine).
1 cup olive oil
1/3 cup champagne vinegar
1 hand full fresh basil leaves torn into small pieces
1 oz dry thyme
1 teaspoon dry mustard
Method
Combine all but raspberries in a bowl and whisk for about 5 minutes. Just before serving, add the fruit. I suggest either a nice Gorgonzola or perhaps Goat cheese to top or toss the salad with. This dressing could also be very easily used to garnish a fish or seafood dish. For those longing for the tropics, try using mango's or papayas instead of raspberries. In which case, I would suggest complimenting grilled shrimp, or possibly mahi-mahi, with the tropical dressing.
More dressings and cooking ides coming your way soon!!!!
Tomorrow Irish stew and some ideas to make you feel better when your team loses. GO CUB'S! My wife Nanc says a Cub fan says "Well get them next year"! Hope that you all enjoy these recipes and please feel free to e-mail or comment with any questions, I would be more than happy to help. Also, if you are looking for a particular recipe, post a comment and ask!
Always Cook with Love,
Chef Sean
Monday, October 6, 2008
Baja Tacos
This is one of my favorite recipes. It brings back memories of traveling the peninsula of Baja California and enjoying the fresh cuisine, and that is what I would like to pass on to you.
You can use a number of different proteins, such as fish, beef, chicken, etc. for the tacos, each has a different cooking method that are explained below.
Following the principles of Baja cuisine, these recipes are low in fat and high in flavor. As you read below there will varying degrees of spice and/or heat.
Grilled Fish Tacos
For this particular dish you will need to choose a firm white fish, such as halibut, Mahi Mahi or fresh tuna (if your choice is tuna this fish can be cooked rare and then diced. All other options should be cut before grilling).
Fish Taco Marinade (serves 4)
4 oz garlic chopped finely
1 Tablespoon dry cilantro
4 fresh limes (juice of two reserve the rest for garnish)
1 oz concentrated orange juice
Pepper approximately 3-4 twists of the pepper mill
Note: If you want to jazz up the spice a little add one half of a jalapeno. (If seeds are left in, the heat will get hot. If you want a smokey flavor, use smoked jalapeno).
In a bowl, mix all above ingredients for marinade.
Tuna Taco: Place 4 - 4 ounce steaks in marinade for no longer than 30 minutes. No need to flip the steaks. Grill for 4 1/2 minutes on each side for medium. Adjust to your guests preference. 3 minutes on each side for rare and if you want it cooked more, don't bother with this recipe. My recommendation is to cook to a medium rare, where the middle is reddish in color. Once grilling is done, dice the tuna steaks.
White Fish Taco: Use 4 - 4 ounce steaks of frozen white fish of your choice. (frozen enables you to cut it). Cut in 1/2 inch strips and place into marinade and let sit in your refrigerator for 30 minutes. Place in aluminum foil and squeeze the juice of one lime over the fish. Place on the grill for about 10 minutes. (No need to turn). Let rest for 5-6 minutes on a platter.
Tortilla Preparation:
My suggestion is to serve flour tortillas. For Soft Shell Tacos use a 6 inch tortilla. You can warm
up to 6 tortillas at a time in the microwave for 30 seconds. To keep warm, wrap them in a towel. For crisp tortillas, heat them directly on the gas burner for 5 seconds on each side. To keep warm, wrap them in a towel.
You can use a number of different proteins, such as fish, beef, chicken, etc. for the tacos, each has a different cooking method that are explained below.
Following the principles of Baja cuisine, these recipes are low in fat and high in flavor. As you read below there will varying degrees of spice and/or heat.
Grilled Fish Tacos
For this particular dish you will need to choose a firm white fish, such as halibut, Mahi Mahi or fresh tuna (if your choice is tuna this fish can be cooked rare and then diced. All other options should be cut before grilling).
Fish Taco Marinade (serves 4)
4 oz garlic chopped finely
1 Tablespoon dry cilantro
4 fresh limes (juice of two reserve the rest for garnish)
1 oz concentrated orange juice
Pepper approximately 3-4 twists of the pepper mill
Note: If you want to jazz up the spice a little add one half of a jalapeno. (If seeds are left in, the heat will get hot. If you want a smokey flavor, use smoked jalapeno).
In a bowl, mix all above ingredients for marinade.
Tuna Taco: Place 4 - 4 ounce steaks in marinade for no longer than 30 minutes. No need to flip the steaks. Grill for 4 1/2 minutes on each side for medium. Adjust to your guests preference. 3 minutes on each side for rare and if you want it cooked more, don't bother with this recipe. My recommendation is to cook to a medium rare, where the middle is reddish in color. Once grilling is done, dice the tuna steaks.
White Fish Taco: Use 4 - 4 ounce steaks of frozen white fish of your choice. (frozen enables you to cut it). Cut in 1/2 inch strips and place into marinade and let sit in your refrigerator for 30 minutes. Place in aluminum foil and squeeze the juice of one lime over the fish. Place on the grill for about 10 minutes. (No need to turn). Let rest for 5-6 minutes on a platter.
Tortilla Preparation:
My suggestion is to serve flour tortillas. For Soft Shell Tacos use a 6 inch tortilla. You can warm
up to 6 tortillas at a time in the microwave for 30 seconds. To keep warm, wrap them in a towel. For crisp tortillas, heat them directly on the gas burner for 5 seconds on each side. To keep warm, wrap them in a towel.
If your choice is corn tortillas, we suggest store bought hard shells. You can email the Chef Sean at nancyandsean@gmail.com and he will explain to you how to cook fresh corn tortillas.
Serve Family Style
Suggested Toppings: Our Fire Roasted Salsa, Pico de Gallo, guacamole, sour cream, onions, and cilantro. Place all toppings and fish in serving bowls. Tortillas will still be in the towels. Your guests can build their own tacos to their culinary delight!
Low Carb: Build your taco in a bowl, without the shell!
Suggested Sides
Make sure you have our guacamole, pinto beans, and a side lettuce salad.
Beer suggestion: Light Corona and Miller Lite.
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