Simple Burritos

So I wanted something quick and easy to eat this weekend and I came up with Burritos. In the area I live there is a large influence of TexMex/Mexican/Latino cooking, which makes me very happy. So much good food around here that I have to try my hand at it quite often.

Ingredients:
1 lb Ground Beef
1 can Black Beans
1 Green Bell Pepper
1 Jalapeno Pepper
Lime Juice
Tortillas
Garlic Salt
Shredded Cheese

I began by gathering my ingredients. This is a pretty cheap dinner to make, so keep that in mind for during the week when you want something tasty, cheap, and quick.

I then diced up the Peppers.

Now I opened the can of black beans and put them in sauce pot and turned the heat to MEDIUM so they are nice and hot.

Time to cook up the Ground Beef. Very simple process, make sure to dice it up finely while cooking if you can. I added Garlic Salt to the meat, along with a healthy dash of Lime Juice. Makes the meat tasty and unique!

Alright, now get your Tortillas. I put some Gruyere cheese down first. I know an odd cheese choice for this, however I like the twist on flavor that it does in a Mexican themed dish.

Now I have everything ready to go.

I put it together quite simply, all lined up next to each other. Topped off with a Monterey Colby Jack Cheese mix. The second one I made was not so pretty looking, and did not last long enough to take a picture. Enjoy.

Funghi con Pomodoro

The title translates to Sauteed Mushrooms with Garlic and Tomatoes and is a great recipe to throw together somewhat quickly. I brought a cookbook to work today to look up some new recipes to roughly try. The cookbook was: My Calabria by Rosetta Costantino w/ Janet Fletcher. This book is very good in my opinion as it relates a personal story to each recipe that generally makes me smile and want to grow more locally.

Ingredients
1 lb White Button Mushrooms (sliced)
1.5 cups worth of diced Tomatoes
5 tablespoons of Extra Virgin Olive Oil (EVOO)
4 Garlic cloves (diced)
1 tablespoon Sea Salt
1 tablespoon Cracked Red Pepper Flakes
2 pinches Fresh Thyme
2 pinches Fresh Oregano
2 tablespoons of Italian Herb Mix
1/4 cup Cabernet Sauvignon Wine

You begin by gathering all of your ingredients at least somewhat ready. I did not cut my grape Tomatoes in half beforehand like I found out I should have. It hurried me up a lot during the actual cooking process, so lesson learned I suppose.

You start by placing a saucepan on the stovetop, turn the heat to medium. Pour in your Extra Virgin Olive Oil and diced up Garlic cloves. Stir them around a little bit in the EVOO to coat them in the oil.

Once they begin to turn color and the oil smokes a bit, pour in your mixing bowl of sliced up Mushrooms. Mix them around a bunch; I used a pair of tongs for this part, a wooden spoon for the rest.

Add in your Thyme, Oregano, Italian Herb Mix, and Cracked Red Pepper Flakes. Mix together to spread them around. Pour in your Cabernet Sauvignon and stir once again! (It is ok to pour yourself a glass now if you have not done so by now!)

During this time, I sliced my small Tomatoes in half, which could have been done beforehand but oh well. I put them in a mixing bowl. Here's a picture of them, they look awesome.

Then after a few minutes, when the Mushrooms turn color I poured in the Tomatoes. I added a half pinch or so of the Italian Herb mix and then the Sea Salt. Then stir them up a bunch so you get the Salt all over.

After a few more minutes, let's say 5 minutes, it should be close to being done. I turned off the stovetop at this point and let the heat cook them a little bit more while I got the plating ready.

I chose to use some of our ever present salad mix in the fridge as a base. To this I used a slotted spoon to scoop out the Mushroom/Tomato mix and place it on top. Garnished with a light coating of Parmesan/Romano grated cheese. Enjoy.

Sweet! Brussels Sprouts that is!

Today I threw together an impromptu snack of awesome for my girlfriend. I know she enjoys brussels sprouts and thought that I should cook the ones I had in the fridge.








Ingredients:
Brussels Sprouts
Sake
Brandy
Teriyaki Sauce
Garlic Powder
Onion Powder
Italian Herb Mix
Butter

I began this recipe by rinsing off my Brussels Sprouts and then slicing them in half lengthwise. I put all of these into a mixing bowl I had on hand.

I then put a saucepan on the stovetop and turned the heat to medium. At this point I put in about a 1/3 of a stick of Butter. After it melts about 1/2 way or so, pour in about 1/4 cup of Sake. Just enough to cover the bottom of the pan. I put in about 1/4 of a cup worth of Brandy, just enough to make it's presence known. I swirled this all together and then tossed in the Brussels Sprouts. On top of this I added in a healthy dose of Onion Powder and then the same with Garlic Powder. Maybe a little more Garlic Powder? A healthy pinch of Italian Herb Mix went next. I then mixed all of this together and let cook for about 1 minute. Then I added in a healthy dose of Teriyaki Sauce; this is where the sweetness really shines through. The Brandy will make it quite sweet, but the Teriyaki Sauce throws it over the top and that is what we want here.

You'll know they are done when the white inside portions of the Brussels Sprouts are turned that brownish hue of the Teriyaki Sauce. Or just taste test, that always works as well. Enjoy.

Chef's Original: Appetizer a l'oignon

Today I sort of threw together an entire meal on a whim. I was informed that my girlfriend was hungry and then noticed I had a fridge full of yummy goodness. So of course with any good meal, I began with a Chef's Original appetizer plate.





Ingredients:
4 Pearl of Boiler Onions
Cilantro
Chives
Sage
Basil
Butter
Italian Seasoning Mis
Cheese
Baguette(bread)

I began by putting some butter in a saucepan, I want to say about 1/3 of a stick. Dice up your chives, sage, cilantro, and basil. Put them to the side.

Turn the stovetop to medium and have the butter start to melt. Once it is mostly melted, swirl it around to make sure the butter covers the entire bottom of the saucepan. Now toss in the chives, sage, and basil you put to the side earlier. Mix them into the butter.

Now grab your Pearl or Boiler Onions and cut the top and bottom off, as well as the outer layer. I find this makes them taste better. Toss them in when this is done. Mix around with the herbs and butter.

Continure to mix them around every thirty seconds or so to give them an even cook through. They should start to turn translucent when they are cooked enough, turn the burner off.

At this point you should have your baguette cut into small pieces, or bought that way like I did, and proceed to put some shredded cheese onto the pieces of bread. You then place the onion on top of the cheese, along with a dusting of italian seasoning mix. Enjoy.

Slow Cooker Baby Back Ribs

Today I decided that the ribs I picked up the other day needed to be eaten. The problem is that I cannot cook these up in 10 minutes and chow down...they require a lot of time to be properly delicious. I would have used a grill, but my knowledge of proper grilling is somewhat stunted since it is usually 100 degrees outside when I want to grill. So I decided to break out my 2 slow cookers from their couple month long siesta.

Ingredients:
2 half-rack's of Baby Back Ribs
Jack Daniel's Hickory Brown Sugar BBQ Sauce
Spice Rub*

Spice Rub:
Turmeric
Sea Salt
Ancho Chili Powder
Garlic Powder
Onion Powder
Hot Smoked Spanish Paprika
Chili Powder
Ground Black Pepper
Italian Herbs Mix
Brown Sugar

I began by setting up my two slow cookers and getting the ribs out. I peeled the membrane off, which was almost non-existent, and proceeded to mix the rub together. I did not list an amount of each ingredient for the Spice Mix due to everyone having their own particular tastes. So go with what you think will like best! Personally, I went heavy on the Garlic Powder, Paprika, and Turmeric but that's just me.

I rubbed the spice mix all over the ribs quite thoroughly. Try not to miss a spot for maximum flavoring later on!

I placed the half racks of ribs 1 per slow cooker and placed them meat side down. I have read that this is not the way to do it, but bear with me.

After about 3 hours in the slow cooker, I checked on how they were doing.

I flipped the ribs to bone side down. I chose to go half and half with how they are cooked. I guess an attempt to even out the cooking, oh well.

About 2.5 hours after the Great Flipping of the Ribs, I went to check on them and noticed they appeared to be done. So I used a pair of tongs and plucked them out of the slow cookers and on to a clean plate.

I grabbed my Jack Daniel's Hickory Brown Sugar BBQ Sauce and proceeded to pour and brush it all over the half rack of ribs one side at a time.

Once slathered up in delicious BBQ Sauce, I proceeded to use a large non-serrated knife to cut the ribs into single rib pieces to eat easier.

Finally, placing them on a plate to serve. Enjoy.

Broccoli Bonanza!

Today while cooking the previously posted meal, I noticed something in my fridge. Something I do not care to eat, however I do know one person who loves it...BROCCOLI!!!







Ingredients:
Broccoli
White Wine
Port
Ground Black Pepper
Italian Herb Mix
Basil Leaves

So, after cleaning up from the Chef's Original, I decided to cook this Broccoli. I bought them in a bundle and not as Broccoli crowns. Seeing as that happened, I then had to use a knife and cut the crowns off. I suggest using a non-serrated blade knife to make it easier.

Once that was done, I turned the heat to medium and put my saucepan on the stovetop. I then poured in about 1 cup of White Wine and 1/4 cup of Port. Port is very strong, so only a little is needed for this recipe.

Once that started to simmer, I threw the Italian Herb Mix and Ground Black Pepper into the pan. I think 2 or 3 pinches was what I used, use more if you want more I guess? I also threw in about 6 Basil Leaves all shredded up.

About 5 minutes into stirring it, it appeared to be cooked and I turned off the stove. I let the pan sit and continue to cook while I made sure it was cooked. Enjoy.

Chef's Note: I have no idea who at work likes Broccoli, so find me and say Broccoli Five while giving me a high-five. First one to do so, gets some tasty Broccoli!

Chef's Original: Worktime Lunch

Tonight I decided to cook up the mushrooms and bell peppers I had in my fridge. They were not going bad or anything, but were screaming at me to use them. So in spontaneous fashion, I threw together a Chef's Original dish.






Ingredients:
1 lb White Button Mushrooms (diced)
1 Red Bell Pepper (sliced)
1 Green Bell Pepper (diced)
Sake
White Wine
Port
Teriyaki Sauce
Soy Sauce
Sweet and Sour Sauce
Italian Herb Mix
Ground Black Pepper
Butter
Basil Leaves

I began by placing my saucepan on the stove and setting the temperature to medium. I grabbed the Butter and put about 1/3 of a stick in the pan. I poured in about 1/2 a cup of the White Wine to start things off, followed up by 1/4 cups of Sake and Port. To this mixture, I added in a dash or three of Teriyaki Sauce, Soy Sauce, and Sweet/Sour Sauce. I then threw the Red Bell Pepper slices into the pan. On top of that went the Mushrooms, which were quickly followed up with by the Green Bell Pepper pieces.

To top this off, I added in a healthy dusting of the Italian Herb Mix and Ground Black Pepper. I then used a pair of tongs to mix everything together evenly. Make sure to stir every once in awhile for everything to cook properly.

About 2 minutes into the cooking process, I added in some Basil Leaves. I want to say about 1/4 cup to 1/2 a cup. I'm not sure, I just grabbed a bundle of the Basil and started tearing them into small pieces and tossing them in the pot. So don't use a measurement here, use your love of Basil. Go Nuts!

I stirred them in and let the concoction cook for about 5 more minutes, stirring occasionally. You can check to see if the vegetables are done by observing the Peppers being soft, as well as the Mushrooms being spongey. If you can't tell, taste testing is always a good plan! Enjoy!

This is for my coworkers: If you are the first one to come to my desk tomorrow at work, and say I LOVE MUSHROOMS, you get a free lunch!

Porto Port

After eating out last night and enjoying a Port demi-glase on my deliciously tasty Beef Tenderloin, I was intrigued by Port Vino. I have never cooked with this and thought, hmm... why haven't I!? So I picked a bottle up. This is the main result of the day after.





Ingredients:
2 Portobello Mushrooms
Italian Herb Mix
Sake
Port Vino

I put my saucepan on the stovetop and set the temperature to medium. I then put a 1/8 of a stick of butter in the pan since I love cooking with butter. Once that started to sizzle/melt, I poured in about 3/4 a cup of Port and a 1/4 cup of Sake, then I swirled it around to coat the bottom of the saucepan quickly. I put the Portobello Mushrooms in gill side down and covered the pan. I put the Italian Herb Mix in at this point, approximately 1/3 of a cup. After a few minutes I flipped the mushrooms. Check to see if they are spongey, which when they are it means they are cooked properly. Take off and serve to your own desire. Enjoy!