This one time, at band camp....just kidding. But seriously, this one time, my friend Cristina and I went to our friend Paul's house on Gross Ile. We spent the whole day drinking on the boat, cruising around, and when we got back to Paul's house, there was a feast of food for us. It was heaven. Paul's family is German, and there was this AMAZING German potato salad that I will never forget.
I had no experience with a potato salad before that didn't have either mayo or mustard in it. But this potato salad was a thing of beauty and I have been trying to recreate it ever since. This latest experiment is the closest I have come (I think), but it doesn't do the Prechter version any justice. What I can't remember is whether their version had bacon in it.
But this one does, so have no fear.
Cheesy Factor (1 no cheese, 10 all cheese): 1 (I don't know how something so wonderful has no cheese)
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 4
Prechter and Bacon Hot German Potato Salad
3 russet potatoes, peeled (or 4 red skin potatoes, skin on)
3-4 slices of bacon
1/4 cup chopped onions
1/8 cup chopped red bell pepper
2 tsp flour
2 tsp white sugar
3/4 tsp salt
1/8 tsp celery seed
1/8 tsp ground black pepper
1/4 cup water
2 Tbl white distilled vinegar
Serves 4. Boil potatoes in water until tender. If using russet potatoes, let cool, then slice thin. Cook bacon in skillet until crispy. Set aside and then crumble. Saute onions and red bell pepper in bacon drippings in skillet until onions are golden brown. In a small bowl, whisk together flour, sugar, salt, celery seed, and pepper. Add mixture to skillet, stir, and cook until bubbly, then remove from heat. Stir in water and vinegar to skillet, then return to heat and bring to a boil, stirring constantly. Boil and stir for one minute. Then mix in potatoes and bacon to skillet, tossing to coat in mixture and potatoes heated through (if using red skin potatoes, light break up potatoes with a fork or lightly smash into mixture).
Seriously, I don't care if you like vinegar or not. This sh-- is delicious. And cooking onions and bell pepper in bacon drippings??? Forget about it. Genius! What I remember most about the Prechter version is the vinegar. This is the first go around I have had with this version, but I may add a little more vinegar on the next one, just to see.
Bacon. YUM.
Tuesday, August 24, 2010
Monday, August 23, 2010
Grilled Tuna Steaks. Blah for me. Yippee for others.
Never would I call my own food disgusting. But something about tuna makes me gag. True story. Unless, of course, it is cut fresh off the fish, and eaten raw. Then it's butter in my mouth.
My husband, and every other asian out there I know, loves nothing more than fish, and rice. Fish and rice. Fish and rice. That's all he wants to eat. So, I made fish. And rice. And here is the tuna recipe I used. I had some other dinner guests who also like it very much, so I thought I would share.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Grilled Tuna Steaks
1/4 cup orange juice
1/4 cup soy sauce
2 TBL olive oil
1 TBL lemon juice
2 TBL fresh parsley, chopped
1 clove garlic, minced
1/2 tsp fresh oregano, chopped
1/2 tsp black pepper
4 tuna steaks
Combine everything in a bowl, whisk. Combine fish and 3/4 of marinade in plastic bag, and marinate for least 30 minutes. Grill fish until desired doneness, while basting continually with leftover marinade.
Blah blah blah. This sounds so awful to me. Apparently it was really good. But like I said, I don't like tuna, unless it is fresh, and raw, and served with an obscene amount of wasabi.
I supposed that whatever was left over, you could mash up with some relish and mayo and whatnot for a tuna salad. But the thought of that makes me throw up in my mouth a little bit. Try it with a croissant! I bet that will make it not taste like tuna-salad.
Like I said: not a fish eater, this one. But I had 3 witnesses tell me it was very good. So try it for yourself.
My husband, and every other asian out there I know, loves nothing more than fish, and rice. Fish and rice. Fish and rice. That's all he wants to eat. So, I made fish. And rice. And here is the tuna recipe I used. I had some other dinner guests who also like it very much, so I thought I would share.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Grilled Tuna Steaks
1/4 cup orange juice
1/4 cup soy sauce
2 TBL olive oil
1 TBL lemon juice
2 TBL fresh parsley, chopped
1 clove garlic, minced
1/2 tsp fresh oregano, chopped
1/2 tsp black pepper
4 tuna steaks
Combine everything in a bowl, whisk. Combine fish and 3/4 of marinade in plastic bag, and marinate for least 30 minutes. Grill fish until desired doneness, while basting continually with leftover marinade.
Blah blah blah. This sounds so awful to me. Apparently it was really good. But like I said, I don't like tuna, unless it is fresh, and raw, and served with an obscene amount of wasabi.
I supposed that whatever was left over, you could mash up with some relish and mayo and whatnot for a tuna salad. But the thought of that makes me throw up in my mouth a little bit. Try it with a croissant! I bet that will make it not taste like tuna-salad.
Like I said: not a fish eater, this one. But I had 3 witnesses tell me it was very good. So try it for yourself.
Outback take-out? No, thanks. I'll make Abby-Springs Chicken
I LOVE Outback Steakhouse. And it's one of the few restaurants where I don't get the same thing every single time I go there. One of my go-to favorites, however, is Alice Springs Chicken. Chicken smothered in bacon, mushrooms, cheese, and deliciousness.
So what if it isn't good for you?! I mean, it's smothered in cheese! What's not to love?!
Granted, this is my interpretation. And I ate it when I was absolutely starving. Which is often the case when we eat a late dinner and I can barely contain myself. But this was pretty dang good and a nice substitute if you are too lazy to even get take-out, but still have the craving for cheese and bacon.
I convince myself it isn't bad for me because it is chicken. And I suggest you do the same.
Cheesy Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Abby-Springs Chicken
4 boneless, skinless chicken breasts
5 oz Worcestershire Sauce
8 slices bacon
2 Tbl butter
8 oz mushrooms, sliced
8 oz (1 bag) shredded cheese (mild cheddar, Monterrey jack, colby jack, etc.)
Honey-mustard dressing (optional)
Poke holes in chicken breasts with knife or fork. Place chicken breasts in shallow glass dish, or plastic bag, with Worcestershire sauce, toss to coat, and try to get into the holes. Cover and refrigerate for an hour at least. In frying pan, cook bacon, set aside. Drain grease from frying pan, then return pan to stove and add butter and mushrooms. Saute mushrooms, then set aside. Preheat oven to broil. Take chicken out and place on baking sheet, season with salt and pepper. Cook under broiler 5 minutes each side (or until juices are clear, not pink). Take out of broiler, put 2 sliced on bacon, then mushrooms, on each chicken breast, then cover with cheese. Place back under broiler until cheese is melted (about 1 minute). Serve with dressing (optional).
So for the dressing, your guess is as good as mine. I don't normally keep honey-mustard dressing on hand, so for this, I just made my own quick-fix style. I'm sure there are better recipes, but I took 1 TBL cider vinegar, 2.5 teaspoons dijon mustard, 2 TBL mayo, and 1.5 TBL honey, and whisked away. It was ok. Not great, but it did the trick, considering it was lazy, and I simply used the ingredients I already had.
This is one of those recipes that is not quite as good as the original, but pretty darn close. And will probably prevent me from getting take-out here and there. If you want to go for a "healthier" version, for some unknown reason, try turkey-bacon. And saute the mushrooms in olive oil instead of butter and bacon grease. And I don't condone this whatsoever, but you could even try a lower-fat cheese. Why, oh why, would you do this? I have no idea.
So what if it isn't good for you?! I mean, it's smothered in cheese! What's not to love?!
Granted, this is my interpretation. And I ate it when I was absolutely starving. Which is often the case when we eat a late dinner and I can barely contain myself. But this was pretty dang good and a nice substitute if you are too lazy to even get take-out, but still have the craving for cheese and bacon.
I convince myself it isn't bad for me because it is chicken. And I suggest you do the same.
Cheesy Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Abby-Springs Chicken
4 boneless, skinless chicken breasts
5 oz Worcestershire Sauce
8 slices bacon
2 Tbl butter
8 oz mushrooms, sliced
8 oz (1 bag) shredded cheese (mild cheddar, Monterrey jack, colby jack, etc.)
Honey-mustard dressing (optional)
Poke holes in chicken breasts with knife or fork. Place chicken breasts in shallow glass dish, or plastic bag, with Worcestershire sauce, toss to coat, and try to get into the holes. Cover and refrigerate for an hour at least. In frying pan, cook bacon, set aside. Drain grease from frying pan, then return pan to stove and add butter and mushrooms. Saute mushrooms, then set aside. Preheat oven to broil. Take chicken out and place on baking sheet, season with salt and pepper. Cook under broiler 5 minutes each side (or until juices are clear, not pink). Take out of broiler, put 2 sliced on bacon, then mushrooms, on each chicken breast, then cover with cheese. Place back under broiler until cheese is melted (about 1 minute). Serve with dressing (optional).
So for the dressing, your guess is as good as mine. I don't normally keep honey-mustard dressing on hand, so for this, I just made my own quick-fix style. I'm sure there are better recipes, but I took 1 TBL cider vinegar, 2.5 teaspoons dijon mustard, 2 TBL mayo, and 1.5 TBL honey, and whisked away. It was ok. Not great, but it did the trick, considering it was lazy, and I simply used the ingredients I already had.
This is one of those recipes that is not quite as good as the original, but pretty darn close. And will probably prevent me from getting take-out here and there. If you want to go for a "healthier" version, for some unknown reason, try turkey-bacon. And saute the mushrooms in olive oil instead of butter and bacon grease. And I don't condone this whatsoever, but you could even try a lower-fat cheese. Why, oh why, would you do this? I have no idea.
Sunday, August 22, 2010
Grilled Sea Bass
We had some friends over for dinner last night and I got to use all my new Pottery Barn dishes and serving pieces that we got as wedding gifts! It was super fun and makes me feel like an actual grown-up to have a dinner party with matching dishware. Normally, I am taking baking sheets and turning them into platters. Ha!
Note to any future brides: I got yelled at by my friends and family that I needed to register for more things. I don't want more crap! But I did make sure I registered for serving platters (3), serving bowls (3), different sized plates and bowls, new coffee mugs.....and everything matches (all white). I am SO happy I listened to people, AND lucky to have generous friends and families who purchased these for us because it really is more fun to host dinner parties when you have nice stuff to use. Sounds silly, but I'm a believer.
Oh, and one more note: all white dishes and serving pieces make your food look better. I'm just throwing it out there.
Now onto the Sea Bass!! James's brother, Jerome, caught some fish recently one of his fishing adventures. I think the Sea Bass was from Catalina Island, and some Tuna from San Diego area. I don't particularly like fish all that much, but I still love to cook it. Strange, I know. But I cooked the Sea Bass last night for some friends and they said it was really delicious. I tried a bite, and I actually liked it, which means it must be good!
Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Grilled Sea Bass
4 Sea Bass fillets/steaks (about 1.5 lbs for 4 people)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Cayenne
1/4 teaspoon Lemon Pepper (or to taste)
Sea Salt to taste
3 Tbl butter
2 large cloves garlic, minced
1 Tbl fresh Italian Flat-leaf Parsley, chopped
Olive Oil
Pre-heat grill for high heat. Combine the garlic powder, onion powder, paprika, Cayenne, lemon pepper, and sea salt in a mixing bowl. Season both sides of fish with seasoning mix. In a small saucepan, melt butter, along with garlic and parsley. Once melted, set aside. Lightly brush grill with olive oil (or non-stick spray), cook fish on one side for about 7 minutes. Turn fish over, drizzle with the butter sauce, and cook for another 7 minutes, or until flakes (or desired doneness). Drizzle with remaining butter mix before serving.
I think you all are learning the art of the substitution by now, but here is another lesson: when a recipe calls for garlic powder, or onion powder, or whatever powder, instead of salt, it is okay to substitute garlic salt, onion salt, whatever salt, if you have it already.....but only as long as you don't add more salt later in the recipe. Otherwise, you have too much salt. That's right, you heard me say it. Too much salt. I know, I didn't think it was possible either, but it is.
Note to any future brides: I got yelled at by my friends and family that I needed to register for more things. I don't want more crap! But I did make sure I registered for serving platters (3), serving bowls (3), different sized plates and bowls, new coffee mugs.....and everything matches (all white). I am SO happy I listened to people, AND lucky to have generous friends and families who purchased these for us because it really is more fun to host dinner parties when you have nice stuff to use. Sounds silly, but I'm a believer.
Oh, and one more note: all white dishes and serving pieces make your food look better. I'm just throwing it out there.
Now onto the Sea Bass!! James's brother, Jerome, caught some fish recently one of his fishing adventures. I think the Sea Bass was from Catalina Island, and some Tuna from San Diego area. I don't particularly like fish all that much, but I still love to cook it. Strange, I know. But I cooked the Sea Bass last night for some friends and they said it was really delicious. I tried a bite, and I actually liked it, which means it must be good!
Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Grilled Sea Bass
4 Sea Bass fillets/steaks (about 1.5 lbs for 4 people)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Cayenne
1/4 teaspoon Lemon Pepper (or to taste)
Sea Salt to taste
3 Tbl butter
2 large cloves garlic, minced
1 Tbl fresh Italian Flat-leaf Parsley, chopped
Olive Oil
Pre-heat grill for high heat. Combine the garlic powder, onion powder, paprika, Cayenne, lemon pepper, and sea salt in a mixing bowl. Season both sides of fish with seasoning mix. In a small saucepan, melt butter, along with garlic and parsley. Once melted, set aside. Lightly brush grill with olive oil (or non-stick spray), cook fish on one side for about 7 minutes. Turn fish over, drizzle with the butter sauce, and cook for another 7 minutes, or until flakes (or desired doneness). Drizzle with remaining butter mix before serving.
I think you all are learning the art of the substitution by now, but here is another lesson: when a recipe calls for garlic powder, or onion powder, or whatever powder, instead of salt, it is okay to substitute garlic salt, onion salt, whatever salt, if you have it already.....but only as long as you don't add more salt later in the recipe. Otherwise, you have too much salt. That's right, you heard me say it. Too much salt. I know, I didn't think it was possible either, but it is.
Tuesday, August 17, 2010
Santorini, Greece: Greek Salad from Esperas Traditional Houses
Santorini, Greece: Greek Salad
The real deal Greek salad. No lettuce needed. So so salty. So so yummy.
We stayed in Oia on the island of Santorini. It is heaven. It is also the reason I cried when I woke up this morning, realizing the honeymoon was over. Esperas Traditional Houses is a "hotel" just outside of town (but within walking distance), that are literally caves, built into the side of the mountain, with private balconies overlooking the Aegean Sea. I might start crying again thinking about it. Once again, we would stay there again in a heart beat.
They had this snack bar that delivered food to your room, and, of course, the first day, I had to order the Greek Salad. And, man, was I glad I did.
Cheesy Factor (1 no cheese, 10 all cheese): 5
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Greek Salad
Red Bell Pepper, sliced
Yellow Bell Pepper, sliced
Green Bell Pepper, sliced
Red Onion, sliced
Cherry or Grape Tomatoes, halved
Kalamata Olives
Feta Cheese, Cubed
Capers
Olive Oil
Salt/Pepper
Oregano
Mix all ingredients in bowl, toss with olive oil. Season with salt, pepper, and oregano to taste. Instant salad.
This is so unbelievably simple. And so delicious. Especially if you love salt, like I do. This is the true Greek Salad, and I could eat it a million times a week. Serve it with grilled meats, and a side of pita with tzatziki sauce for the perfect Greek meal.
Monday, August 16, 2010
Rome, Italy: Bruschetta from Ristorante Cleto
Rome, Italy: Bruschetta
For those of you going to Rome in the near future: don't miss out on Ristorante Cleto. It's a little back-alley, mom'n'pop Italian restaurant in Rome, Italy, close to the Colosseum and Roman Forum. You probably won't find it in any guide book, but believe, you, me. It's amazing. They have the most amazing pasta you have ever tasted. And even better than that, is the bruschetta (pronounced "broosketta", as I was soon corrected on).
http://www.ristorantecleto.com/
We were recommended this little place by Francoise at Nicolas Inn, an AMAZING bed and breakfast in Rome. I highly recommend staying there. Francoise and Melissa, the owners, are such amazing hosts, and had so many wonderful recommendations for us from restaurants, to secret entrances to attractions, to shopping. I really can't imagine staying anywhere else. Plus, it's less than a block to the Roman Forum, and less than 3 blocks from the Colosseum. Talk about location.
http://www.nicolasinn.com/en
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 3
Bruschetta
(Serves 6)
2 tomatoes on the vine, diced
1 package of Grape Tomatoes, diced
Olive Oil
3-4 cloves garlic, minced
3-4 leaves fresh basil, chopped
Loaf of French Bread (or your favorite fresh loaf of Italian bread), sliced
1 Tbl fresh lemon juice
Salt/Pepper
In mixing bowl, combine tomatoes, garlic, basil, lemon juice, and salt and pepper (to taste), along with about 1-2 Tbl of olive oil. Mix. Lightly toast or broil sliced bread on baking sheet. Then brush heavily with olive oil. Top each slice of bread with tomato mixture, and place tray under broiler for about a minute. Serve warm.
The key to this, in my opinion, is the brushing of the olive oil on the toasted bread before putting the tomatoes on. At Ristorante Cleto, the toast was basically soaked in olive oil and it was so amazing. Also, don't be shy with the seasoning of salt and pepper in the tomato mixture. Continually taste while you are seasoning, so you can tell how much you like. I, as I am sure you have noticed already, LOVE salt and pepper.
The other key to this, don't forget about things when they are in the broiler. I made this last night and completely charred my bread because I forgot about it. Oops.
You can also mix up the types of tomatoes for this with whatever you have in your fridge or garden. Cherry tomatoes would be great too. But, I think, the sweeter the better for bruschetta, which is why I chose grape tomatoes. You could also top with a little grated cheese but it's not necessary (I can't believe I just said that, I know).
Oh, and if you have some quality oil you have been saving for something special, this is it. Use the good stuff.
Nice, France: the Pizza and Chili Oil at Sporting Plage
Nice, France: the Pizza
I don't really understand why, at all, but the French Riviera cities LOVE pizza. Flat-bread pizza, to be exact. All of the beaches in the city of Nice are on rocks, so when you go to a private beach, you pay like 40 Euro for the whole day, and they give you lounge chairs with cushions, towels, an umbrella, a waiter, etc. We went to supposedly the best beach every day, called Sporting Plage, which also had a restaurant, where I ordered pizza, of course.
The key to the pizza in France: chili oil. I have seen this before in those high end olive oil stores, or at outdoor specialty markets, but now, I will actually buy some next time I see it. It's basically olive oil that has chili peppers soaking in it, bottled with it. Let me tell you, it's better than crushed red peppers on a pizza. I know it sounds strange, but I am fully addicted!!!
Cheesy Factor (1 no cheese, 10 all cheese): 8
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 3
Pizza Quesadilla
1 thick tortilla (burrito or large taco size per person)
Tomato Sauce (homemade or jarred)
Prosciutto
Green leaf lettuce or baby spinach
Fresh buffalo mozzarella cheese
Kalamatta Olives
Cook a tortilla in a large frying pan, on both sides, until warm. Then, basically, make a pizza on top of the tortilla using the sauce, sliced mozzarella, and sliced prosciutto, in a large frying pan (Use less of each ingredient than you think you should, because you will be folding in half). Cook, open-faced, in pan, until cheese starts to melt. Add a few leaves of the green leaf lettuce (or baby spinach), then fold in half, and cook "quesadilla" on both sides, until crispy. Serve with chili oil.
I know this recipe sounds strange. But it is delicious. The original actually is served as pizza on crispy flat-bread, but since I don't know anyone that often has that laying around, I decided to mix it up with a tortilla instead, turning into a pizza pocket, if you will. And if you are a herbivore, substitute mixed mushrooms or something for the prosciutto.But seriously, don't forget the chili oil. I'm not kidding. It won't be the same without it and you can thank me later.
Mediterranean Adventures: Nice, France; Rome, Italy; and Santorini, Greece
So for those of you who were not aware: I just got married!!! WOOHOOO! James and Abby Melad were married on Friday, July 30, 2010, in Charlevoix, Michigan. We left from there on Sunday for Europe for two weeks for our honeymoon, visiting the countries of France, Monaco, Italy, and Greece. It has been the most amazing time in my life and there are not even enough words to describe how happy I am.
What this means for all of you, for a while at least, is that I will probably be blogging about the food found on the Mediterranean, as well as some travel gems of wisdom.
Our itinerary was:
Nice, France
Monte Carlo, Monaco
Cannes, France
Rome, Italy
Oia, Santorini, Greece
Most amazing trip ever, but I am, for the first time ever, finding out what jet-lag is. And it is awful. People aren't kidding around when they talk about how awful they feel with it. I woke up at 4:45am yesterday and wasn't sure what to do with myself.
Now, back to the real world. Sad.
What this means for all of you, for a while at least, is that I will probably be blogging about the food found on the Mediterranean, as well as some travel gems of wisdom.
Our itinerary was:
Nice, France
Monte Carlo, Monaco
Cannes, France
Rome, Italy
Oia, Santorini, Greece
Most amazing trip ever, but I am, for the first time ever, finding out what jet-lag is. And it is awful. People aren't kidding around when they talk about how awful they feel with it. I woke up at 4:45am yesterday and wasn't sure what to do with myself.
Now, back to the real world. Sad.
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