June 26, 2013

Philly’s Other (Better) Sandwich – America’s Best?

Men’s Journal contests the notion that Philly’s culinary claim to fame is the cheesesteak sandwich. But if you are slightly repulsed by the idea of Cheez Whiz running down your chin, consider the contender for Philly’s best sandwich: the Roast Pork Sandwich. The pork is slow-cooked in its own juices and topped with provolone and broccoli rabe or spinach. Take a ride on the Reading Terminal Market and head to Tommy Dinic’s for his version that Travel Channel raved it is the best sandwich in America?!

Read the full article here:
Philly’s Other (Better) Sandwich



June 16, 2013

Steaming Vegetables

How do you enjoy fresh, steamed vegetables prepared in a bamboo steamer? Each time, a vibrant, satisfying reminder of just how good vegetables can be when prepared simply with care and intent. A bamboo steamer is inexpensive, easy to use, and steams vegetables quickly. There is always an easy recipe at the end that can be made with a variety of vegetables which uses the bamboo steamer.

[Editor’s Note: Another green steamer/cookware alternative is a Pro Multi-Use Pot that can steam, simmer, stew, boils and blanch vegetables.]

Read the full article here:
Steaming Vegetables



June 13, 2013

Savory Rolled Rib Roast – Try It Nicely Browned

Preparing a rib roast for ordinary days sounds like time-spending, but not for the kitchen adventurer. In fact, there are home cooks who prefer it slow roasted. Perhaps you have heard of this Savory Rolled Rib Roast Recipe for a million times, but have you ever tried preparing one that’s nicely browned, or seared?

When rib roast has been boned, rolled, and tied up, we call it rolled rib roast. Roasting can be excellent for a large, tender cut of beef, such as rib or rump, rolled-rump, sirloin tip, eye-of-round, when it is arranged in a roasting pan with the rib right-side down and fat-side up. So the difference could be on how it is arranged, cooking time per pound and basting.

Rolled rib roast is very flavorful and you want to create your own perfect rolled rib roast recipe. Try it now with the same recipe.

01 Savory Rolled Rib Roast (Beef and Veal)


3 cloves garlic, crushed
2 tsp salt
1 tsp pepper
1/2 tsp dried leaf marjoram
1/4 cup flour
5 to 6 lb rolled beef roast of beef
2 onions, chopped
6 slices bacon
1 cup dry red table wine or consomme
6 medium potatoes, peeled and halved
3 tomatoes, coarsely chopped
1/4 cup chopped parsley
salt and pepper


Heat oven to 500 degrees F (260 degree C). Have roasting pan ready. Combine garlic, 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, marjoram and flour. Rub into meat on all sides. Put roast in roasting pan and bring in hot oven. Turn heat down to 325 degree F (160 C) and cook until roast is brown on all sides. Remove roast from oven.

Sprinkle onions over roast. Lay strips of bacon over onions on top of roast and pour wine or consomme over all. Return to oven and roast 25 to 30 minutes per pounds for medium rare. To be sure, use a thermometer:

Rare 140 F (60 degree C), medium 160 F (70 C), well-done 176 F (76 C). Baste often during roasting.

Here is guide for slow roasting roast beef with a crust. Click here.

Add potatoes, tomatoes, and parsley to roasting pan about 1 hour before roast should be done. Sprinkle vegetables with salt and pepper. Lift meat and potatoes out onto a hot platter when they are done. Strain dripping left in pan, pressing through as much of he potato pulp as possible. Return to roasting pan and heat on top of stove, scraping up all browned bits from the bottom of the pan.

Add wine or boiling water to make about 3 cups (750 ml) liquid in pan. Thicken by stirring in a little flour and water mixed together. Taste and season and serve as gravy with roast and potatoes. Don’t forget that a good roasting pan is one that is easy to use when oven-roasting meat, poultry, potatoes and vegetables, then transfer it to the stovetop for creating savory gravies or pan sauces from drippings.


June 3, 2013

Crispy California Avocado Tacos Recipe

This version is a signature of Border Grill Truck for an Avocado Taco, and considered to be another perfect idea for the home cook. Featuring creamy avocado with a crispy, seeded crust. These tacos make a delicious and satisfying vegetarian meal, especially when accompanied by rice and beans.

Created by Mary Sue Milliken and Susan Feniger, BorderGrill.com


4 Tbsp. extra-virgin olive oil
2 cups fresh corn kernels
Sea salt and ground black pepper , to taste
1 red bell pepper , cored, seeded and cut into 1/4-inch dice
3 green onions , white and light green parts only, thinly sliced
1 canned chipotle chili , seeded, if desired, and minced
1/2 bunch cilantro , chopped
3 Tbsp. red wine vinegar
2 1/2 Tbsp. all-purpose flour or rice flour
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup quinoa
1/3 cup poppy seeds
1/3 cup sesame seeds
All-purpose flour or rice flour , for dusting
ripe, firm, fresh California avocado* , seeded, peeled and cut into 1-inch slices
Salt , to taste
Vegetable oil , for frying
8 (4-inch) corn tortillas , warmed
4 leaves romaine lettuce , torn in half
1 cup Corn salsa** (see make-ahead recipe below)
8 sprigs cilantro , for garnish


For corn salsa:
Heat half of the olive oil in a large skillet over medium heat; for quick cooking you can use a nonstick wok. Sauté corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl. Add remaining ingredients and let sit 5 minutes to blend the flavors.

For tacos:
Combine flour, 1/3 cup water, cumin, salt and pepper to make a batter. In a separate bowl, combine quinoa, poppy seeds and sesame seeds. Place flour for dusting into a third bowl.

Season avocado liberally with salt. To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust.

Heat 1 to 2 inches of vegetable oil to 375° in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.

To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Salsa and a cilantro sprig. Serve immediately.


* Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

** Don’t have time to make your own corn salsa? Use your favorite store-bought salsa and make it special by stirring in a little freshly squeezed lime juice, some chipotle chilies and a dollop of sour cream.

Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, BorderGrill.com.



May 26, 2013

Classic Creamy Oyster Stew

Taking the easy way out gives you the best of the best. Oyster stew is that occasional luxury you can pull off on your holidays. A handful of ingredients, a pint of shucked oysters, plus a hint of your favorite herb (if you want) and you have one of the great dishes of winter, spring, and summer.

The secret is to cook the oysters for just a minute or until their edges begin to curl, you want them very tender. Tabasco can be substituted with vinegar and ground red pepper. Find the stew recipe, here.



May 22, 2013

Cranberry Roast

A cranberry roast can be a delicious meal, and can easily be created in just a few easy steps. The ingredients for a cranberry roast should include roast (suggested is pork), sugar, cranberry juice, dry mustard, and ground cloves. The roast should also be cooked in a slow cooker for six to eight hours, or at least until the meat is tender.

Read the full article here:
Cranberry Roast



May 19, 2013

Polenta with Chorizo and Queso Fresco for Breakfast

I have previously posted this recipe sometime last year, however I recently made it again and revamped the ingredients. I think it is much better so I am posting it again.

This dish is actually boiled and slow-cooked cornmeal “mush” typically made with coarsely ground yellow corn meal. In the North regions of Italy, it is a staple daily dish topped with meat, fish, pasta sauce, cheese, or vegetables. Cooled and hardened, polenta can be sliced, sauteed or grilled, and served sweet or savory, your choice. You can even make a layered polenta torta, reminiscent or a lasagna.

[Editor’s Note: If you love cooking polenta with cast iron but have trouble lifting and carrying the heavy pieces, light cast iron pan is for you.]



1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
1/2 cup chopped fresh cilantro
3 1/4 cups water
1 cup polenta (coarse yellow cornmeal) or regular cornmeal
1 1-pound bag frozen yellow corn kernels, thawed
1 pound fresh link chorizo sausage, casings removed
1 pound cherry tomatoes (about 3 1/2 cups)


Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.

Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes.

Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture. Perfect for breakfast, perfect for anytime. Just in time for the summer season.


Leftover polenta usually solidifies into the shape of the container in which you store it. Slice or cube then roast, grill, or deep-fry. If you like to make it creamy (like it used to) warm it with a little broth, milk, or water, and stir thoroughly. Though it will not be as creamy as it was originally, the idea will make it still pourable and wonderful to eat.


May 11, 2013

Pesto Pasta Salad

Pesto Pasta Salad has it all: the comfort of pasta, the creaminess of pesto and the crunchiness of lettuce, along with a few other tasty ingredients. Don’t have fresh mozzarella? Use regular. Don’t have kalamata olives? Use plain black. Salads don’t have to be monochromatic! You’ll welcome the textures, colors and taste of this salad for lunch or dinner any day of the week.

Read the full article here:
Pesto Pasta Salad



May 3, 2013

42 Flowers You Can Eat

It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts, because at the back of our minds, flowers are ornamental plants and are not edible. But we’re wrong. Many of those little flowers offer creative uses. Spicy ones, like chive blossoms, can be rolled into handmade pasta dough, incorporate floral ones into homemade ice cream, pickle flower buds to make capers. In fact, many of these lovely little somes are used to make floral syrups for cocktails.

Thankfully, we can get to know which of those flowers we can eat and which ones make great in our kitchens. Here are they.



May 1, 2013

Secrets to Squid and Vegetables Cooked the Chinese Way

Chinese squid is both tasty and tender. But how come many finds cooking squid so difficult to track down? One secret is if the tentacles are still attached to the head of the squid, cut them off and reserve.

Bring a large pan of water to the boil and then put in the strips and tentacles and blanch them by simmering them for 15 seconds. You heard it – just 15 seconds. Heat a wok over a high heat, then add the oil. One more time – high heat then add the oil. Basically there are only three steps. I’ll leave the third step to you so you’ll get to see the colorful, crunchy and delicious bowl of squid and vegetables deliciously cooked the Chinese way. You’ll love it!