Archive for the ‘Condiments’ Category

Chipotle Lime Cranberries

November 25, 2009

I had to use or lose some airline miles, so I got a subscription to Bon Appetit. My thought is, if I can get one really good recipe out of a magazine, the cover price (or price for the subscription) is worth it. I found gold, yet again, with their November 2009 recipe for Chipotle Cranberry Sauce.

I altered it a bit, but the idea is still the same. The chipotles make the sauce very smoky with a hint of heat. I substituted limes for lemons (I like them better), canned chipotles instead of dried (I’m lazy), and added a bit more spice and spices.

Cranberries bubbling away!

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Matzo does Passover!

April 13, 2009

I consider myself to be more of a cultural Jew than a religious one. Because of this, some find it surprising that I love Passover. I go all out eating only matzo, no meat with milk, no pork, no shellfish, no random grains that were banned because my people might get them confused with other forbidden grains (*cough* rice *cough*).  Anyway, what I really love about Passover are the stories. There are Plagues! Darkness! Disease! Killing first borns! Pissed off G-d! Awesome!

Plus, even though I haven’t been home for Seder in 3 years (this year being the first year I haven’t done one at all), eating the food is a way for me to get back to my roots and remember my family. So, I would like to dedicate this post to my Grandpa, who always hid the afikomen and may or may not have given me more hints than my cousins; and my Dad, while not a Jew, dove in head first into tradition and made Seder more fun (including singing Freak Nasty’s “Da Dip” chorus during the part where you dip parsley into salt water. “You put your hand up on my hip, when I dip, you dip, we dip!”). So, Grandpa and Dad – this is for you!

Mmmm Schmaltz!

Mmmm Schmaltz!

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Burrito Party!

September 9, 2008

The Safeway by us isn’t in the greatest of areas. They still, however, get the same kinds of meats as “nicer” Safeways. Typically, this means we get our beef (usually NY strip), pork (usually chops), and lamb (varies) for 1/2 off. This week, along with 2 excellent looking NY Strip steaks, I picked up some very nice looking boneless short ribs for ridiculously cheap. Sounds like time for a Burrito Party!

Get ready for a party!

Get ready for a party!

I ended up doing this a little backwards. I first salted and peppered the short ribs and grilled them to get the grill flavor and those fun grill hash marks (I grilled to a step below rare). Then I marinated them for a few hours in a mixture I made up and pan cooked them to medium-rare. For the marinate, I kinda just splashed things in a 1-gallon sealable bag. I’ll do my best to estimate the proportions below.

Steak Marinade
Couple of tablespoons olive oil
1/2 c Orange Juice
Juice of 1/2 lime
1/4 c Tequila!
7-10 squirts of Worcestershire sauce
2 T of fresh herbs, loosely packed (way less if dried)
1/2 medium onion, sliced (with the grain/top to bottom, rather than crosswise)
3 garlic cloves, minced
hot peppers, chopped (to taste – I used 2 cayenne peppers)

Directions: Mix everything together! Add the beef (or meat of choice), give it a good smush around now and every few hours, and let it sit in the fridge for up to 24-hours.

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Tomato, tomato

September 3, 2008
The kind of good that makes your head go whoo, whoo!

The kind of good that makes your head go "whoo, whoo!"

The end of summer brings with it a bumper crop of fine, red, ripe tomatoes. My neighborhood grocery store recently had a sale on locally grown tomatoes ($1.00/lb.) and being my mother’s daughter, I had to stock up. What a deal, and a tasty one at that!

Locally grown and bursting with flavor

Locally grown and bursting with flavor

These suckers were the reddest tomatoes I have seen on my 27 years on this green earth. They were fragrant and flavorful to boot. Cutting them open was akin to cracking open a cave of rubies (you know, the ones that exist in the imaginations of 8 year-olds).

This picture does not do it justice

This picture does not do it justice

There were a number of cookery possibilities before me. I knew, though, that I didn’t want to cook them. I wanted the tomatoes to retain their fresh-off-the-vine quality. My first though was SALSA! Matzo makes an excellent, excellent salsa, and so I thought to mimic her with a few adjustments of my own here and here. (more…)