Why A Foodie Hangout?
I created a foodie hangout because I found that when you are down, losing yourself in a great recipe and eating mindfully is a great way to clear your head for a while. Plus I am a true foodie. You’ll often find me engrossed in a great cookbook, cooking magazine or watching the food network on TV. I love wandering farmers markets for inspiration and traveling to great food and wine regions. I’ll share some of my favorites culinary travel adventures and recipes here and I would love to hear from you as well.
Easy summer appetizers! Homemade guacamole and salsa! Simply buy grape tomatoes and pulse slightly in your food processor, add minced onion, minced jalapeño, (remove the ribs and seeds so it is not too spicy) chopped cilantro & fresh squeezed lime juice. S&P to taste. For the Guacamole mash a little of the avocado in a molcajete or bowl, add some of the minced onion, jalapeño, pulsed tomato, chopped cilantro and lime juice. S&P to taste. Throw in some tortilla chips and beer and you’ve got a party!
I got this inspiration from a recipe in Bon Appetit. I changed the recipe slightly because the I found the original rub was too salty (and I am not averse to salt). Separating the bones at the end is magical. You will fight over them! There is a great video that shows the grilling process that I found very helpful. I’ll put the link in at the end. Grilled Fennel-Rubbed Triple Cut Pork Chops (4 servings) Ingredients: 1 TB kosher salt 1 TB coarsely ground black pepper 2 TB finely ground fennel seeds 1 (2.5 lb) triple cut pork chops … Read More
Copper River Salmon is a wild salmon that is only available for three months in the summer. It’s distinctive deep red color and great flavor make it a natural choice for a main course or a salad. Copper River Salmon used to be hard to find but with the rise in specialty grocery stores there is great availability and it is even now sold at Costco, which is where I found the best price. I discovered this recipe from Cooking Light and the only tweaks I made were adding a little brown sugar to the rub, a switch of regular white … Read More
Shut the front door! This is so addicting and fanfuckingtabulous! I got the inspiration from Ina but I doctored it up a bit. This is another installment of Ask your spouse/partner/significant other for anything after you serve this! This serves 2 but if served as a smaller appetizer can feed 4. Ingredients 1 1/2 cups coarse bread crumbs, toasted It is so important to make your own breadcrumbs for this – do not, I repeat, DO NOT, use store bought bread crumbs. These tasty homemade morsels soak up all the sauce. (This is the crack I was alluding to!) … Read More
The secret to great salads is just a full produce drawer and a few staples. This was inspired by having some left over pesto green beans and spotting some breakfast radishes at the produce farm. I then just augmented with what I had in my fridge and pantry. Carrots, celery, zucchini, cucumber, squash, corn sliced off the cob, cherry tomatoes, chick peas, black beans and herbs from my garden. Just add a little vinaigrette – in this case EVOO and red wine vinegar with S&P to taste!
When my lettuce starts to proliferate in my garden and I see red tomatoes in the farmers market – I immediately think BLT! The tomatoes right now are not at their peak but my lettuce is – that’s enough reason for me. Oh and don’t skimp on fresh multigrain bread!
I love the summer when all the fresh produce begins to show up! I am always looking for ways to eat healthy in between the grilled rib-eyes and hamburgers. I try to do healthy, but great tasting salads during the week to off-set the other indulgences. I found this recipe in Cooking Light and it is so delicious, especially since strawberries are in peak season here. You could also use the salsa over slices of grilled pork loin. Ingredients: 1.5 Cups strawberries (quartered) 1 ripe avocado peeled and cubed 1 TB minced seeded jalapeño 2 TB chopped fresh cilantro 2 … Read More
“Oh my God!” That is what everyone says when they try this. This is something that you make and then ask your significant other for ANYTHING you want! It is that good. I made this in my pizza oven, however, I don’t see why this wouldn’t work in a hot oven. Stuffed Roasted Artichoke: Ingredients: 4 artichokes (the freshest ones have tight leaves) Olive Oil 2 Lemons cut into wedges Mascarpone Cheese Gorgonzola Cheese Reduced Fat Scallion Cream Cheese Parmesan Reggiano Cheese (I like mine in pebble form from the food processor) Preheat oven to 450 degrees Remove a few … Read More
Seriously, do not ever buy jarred red peppers again. They are so easy to roast in either your oven or on the grill. Just roast/broil until the pepper is charred on all sides (rotate as you go). Put the roasted charred peppers into a paper bag to stream for 5 minutes. Simply peel the charred skin off and slice. Place in a container, add garlic, basil and drizzle with a good extra virgin olive oil (Think Italian, think more expensive than Bertolli – you only will use this as a condiment on cold dishes and salads so it is worth … Read More
Who doesn’t like Crawdaddies! I love my southern roots so crawfish, grits and Tabasco are always on my list of favorites. This I have to admit I got from my fishmonger so I can’t take credit for the recipe but I did serve it with ice cold beer and cornbread. The cornbread was from a box – Jiffy cornbread and I added chopped roasted red pepper, chopped roasted poblano pepper, and Monterey jack cheese. My other secret is that I make the cornbread in a small cast iron skillet that I put in the oven when it was preheating. You … Read More