Le Creuset

My new cookware!

7.25-quart round French oven in their new color, fig (only a month old!)

and

3.5-quart (11.75-inch) buffet casserole in onyx, basically an everyday saute/roasting pan

Barbecued Mahi-Mahi with Yellow Pepper-Cilantro Pesto

Barbecued Mahi-Mahi with Yellow Pepper-Cilantro Pesto
from Bobby Flay

“Barbecue” Rub
2 tablespoons Spanish paprika
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon chile de arbol powder (I use New Mexican chile powder)
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper

Yellow Pepper-Cilantro Pesto
2 large yellow bell peppers, roasted, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated pepper

Mahi-mahi
4 Mahi-mahi fillets, 8 ounces each
4 teaspoons olive oil
“Barbecue” Rub
Cilantro leaves

Directions

Combine all the rub ingredients in a small bowl. Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.

Heat grill (or indoor grill pan) to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.

NOTES

This may seem out of place in winter, but since I have no grill, and instead use an indoor pan or my oven or my broiler, any time of the year is a good time for me to make this.  Heck, you could even just sear this in a regular skillet.  I've done that as well.  No biggie.

The highlight of this dish, um, in case it wasn't apparent, is the yellow pepper pesto.  Phenomenal. So much so that I highly suggest scaling the recipe as follows: 1/2 the rub, 1/2 the fish, keep the pesto amount the same. Trust me, you'll be eating it off a spoon. It goes great on top of a side of white rice or just heaped on top of each bite of the fish.

I said some time back, when I first posted this, that I had to find other uses for the sauce.  Now, it seems obvious that it would be pretty spectacular on chicken as well, even using the same dry rub for the poultry.  Hm.  Must try that.

Quick "Jambalaya"

Quick "Jambalaya"
ingredients heavily adapted from Rachael Ray (50% changed), though I kept her method entirely intact

Ingredients

2 cups long grain white rice
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 pound precooked andouille, cut into bite-sized pieces
1 medium red onion, diced
1 red bell pepper, diced
1 fresh bay leaf
1/2 teaspoon or so Louisiana hot sauce
1 teaspoon cayenne pepper
2 to 3 tablespoons all-purpose flour
1 (14-ounce) can petite diced tomatoes
1 1/2 cups homemade chicken stock
1 teaspoon cumin
1 rounded teaspoon ancho chili powder
A pinch each of marjoram, thyme, oregano, basil, rosemary and sage (aka "poultry seasoning")
1 teaspoon Worcestershire sauce
Kosher salt and fresh ground black pepper
Chopped scallions, for garnish

Method

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Place chicken in hot oil and butter and brown for 3 minutes. Add sausage and cook 2 minutes more. Add onion, bell pepper, bay leaf, Louisiana hot sauce and cayenne.

Saute 5 minutes, then sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and stock and season with cumin, ancho chili powder, herbs, and Worcestershire. Bring liquids to a boil. Simmer for 5 minutes, then remove pot from heat. Scoop rice into individual bowls and ladle jambalaya on top. Sprinkle dishes with salt, pepper and chopped scallions.

NOTES

This dish is kind of special for us because it was the first meal I cooked after I stopped blogging in July. I used whatever I had on hand to make the recipe "mine" and I was so relaxed in the kitchen that night, it was ridiculous. I've made it probably 10 times since and it has become far and away our favorite weeknight meal. It's seriously tasty, fast and easy to make and provides us leftovers for a great lunch the next day.

Two notes about the ingredients: 1) you can obviously use fresh andouille, and I did, once, with nice results, but we like the precooked even better; and 2) whatever you do, do not forget, or skimp on, the scallions. I left them off once since I had none in the house and was startled at how much I missed them. They really add something wonderful here.

Chicken Tikka Masala

For those of you on Facebook with me that saw my remark about Steve critiquing my photos (love that he does that, he's a great food photographer!), these were the ones he was referring to. But I don't want to wait any longer to post this, my next save-it-forever recipe.  So if I have better pictures at some point, with less cilantro in one place, I'll post 'em.

Chicken Tikka Masala
from my dear Sarah

Ingredients

Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon grated fresh ginger
1 1/2 pounds boneless, skinless chicken breast cut into strips or large cubes

Sauce

1 tablespoon butter
2 tablespoons flour
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 8 oz. can tomato sauce
1 1/2 cups half-and-half
1/2 cup chopped cilantro

Method

Combine everything on the marinade list, including the chicken. Marinate in a plastic Ziploc gallon bag in the fridge for at least 2 hours (overnight is better.)

If you have a gas grill or grill pan, grill the chicken until slightly undercooked. If you have a charcoal grill, thread the chicken onto skewers first.

Set the lightly grilled chicken aside on a plate. Melt the butter and flour in a large deep skillet over medium heat. Add the garlic and jalapeño, and stir for a minute. Stir in the seasonings, and salt. Add the tomato sauce, and stir for one minute. Add the half-and-half, and simmer until the sauce thickens.

Add the chicken to the sauce (remove it from the skewers if you did this) and let simmer for a couple of minutes. Serve with basmati rice.

NOTES

I had never tried tikka masala before I made it with this recipe, so I have nothing to say regarding its authenticity or resemblance to anyone's traditional Indian (or, rather, British) version of this dish. All I can say is I LOVE THIS SO MUCH. Oh my god so much.  Every time I made it, I spent the following morning at work anxious and fidgety waiting for lunchtime to draw near so I could inhale the leftovers. So good. I could use all the adjectives in my arsenal, but instead, I'll simply suggest you try it for yourself. PLEASE.

Also?  I've taken easily to pan frying the chicken without worrying about skewers or even indoor grill pans and it works juuust fine.

Fish Tacos

For Blythe

Fish Tacos
adapted from Recipezaar (Note: Ignore the original recipe's title. These taste nothing like Rubio's.)

Ingredients

12 1- to 1 1/2-ounce pieces of halibut or cod
12 corn tortillas
oil (for deep frying)

Beer Batter

1 cup flour
1 1/4 to 1 1/2 cups beer (I used Boddington's pale ale)
garlic powder, pepper, cayenne and salt, to taste

White Sauce

1/2 cup mayonnaise
1/2 cup yogurt

Salsa

2 garlic cloves, peeled and minced
5 tomatoes, ripe, seeded and diced
1/2 onion, minced
1/4 cup chopped cilantro leaves and stems
2 jalapeno chiles, seeded and chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper

Garnish

1/4 to 1/2 head green cabbage, shredded
Limes, cut into wedges (I fro-got to put them on my plate. D'oh!)

Method

Prepare white sauce and salsa and set aside.

Heat vegetable oil in a deep skillet until oil temperature is about 375°F.

Mix flour with spices. Stir flour mixture into the beer and mix until well blended.  Pat fish completely dry, then dip in batter until thoroughly coated. You don't want it too thick, but one nice goopy layer will do.

Place fish in hot oil in a single layer. Do not let pieces touch each other. Cook fish until batter is crispy and golden brown, a few minutes per side. Drain on a rack over paper towels.

Heat the corn tortillas lightly in a skillet to soften.

To assemble, place a piece fish on each tortilla, drizzle with white sauce and top with salsa, cabbage and a squeeze of lime. Fold tortilla over to serve.

NOTES

1.  Fish tacos are one of my favorite foods ever EVER and these were pure bliss.  I'm thrilled that I'm succeeding with these at home because I have such a difficult time - yes, even here in southern California - finding them exactly the way I like them. So thanks for this great find Blythe!

2. I don't have an oil thermometer. I have simply figured out when oil is hot enough for frying through trial and error and some good tips (thanks Krysta!). However, I did have slight issues with the pieces wanting to stick to the bottom of the pan when I turned them over. Thankfully, they turned with a little prodding, but I'd like to avoid that in the future. Any suggestions?  Am I correct in guessing I needed more oil for the fishies to swim in?

3. The salsa was a lovely surprise. Normally we throw on something from a jar and call it a day. I was really glad I made the effort to do this one differently. That mound (I really piled it on!) of cool diced and minced vegetables was a perfect match with the white sauce and the fish.

4. This is my third attempt at homemade fish tacos and this was the best batter so far, I think because I added more beer. In the past, I was a slave to my recipe measurements; thus, the batter was too dry and made for a thicker, slightly chewier coating. But this fish was light and crisp, exactly what I want when I crave fried fish. So be sure to add enough beer to make a more liquid, smooth batter.  Trust your judgment.

Spanish Rice

Or Mexican rice.  Whichever you prefer.  I think this is the recipe I have made the most times in the last three years, even before I was blogging. Those of you who have read me for years may remember how often this made an appearance on my plate. And so it's high time it got a post of its own. If you don't make Spanish rice with your Mexican dishes, I command implore you to try it next time around.

Spanish Rice
adapted from Matt's Rancho Martinez in Dallas, TX

Ingredients

3 tbsp canola oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/4 cup finely chopped jalapeno
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tsp Kosher salt
1 tsp Mexican oregano
2 tsp ground cumin
1/2 tsp fresh ground black pepper
3 cups chicken stock
8 oz. can of tomato sauce

Method

Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for 15 to 20 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.

NOTES

I got this recipe from my best friend Kerri in Dallas, who got it from her mom. Originally, it called for 1/2 cup onion, 1/4 cup of chopped green bell pepper and 1/4 cup of celery. I replaced the celery with red bell pepper from the start and have continued to make adjustments from there. Like adding jalapeno and Mexican oregano... and not really caring if the vegetable measurements are exact.  Watch the cooking time and don't worry if you have to simmer a bit longer.  It seems I often do, but my stove is wonky.

This rice is a non-negotiable accompaniment to Mexican meals in our house. It's the best Spanish rice that either I or my Mexican husband have ever had and it just keeps getting better and better with time, experience and my own little touches. We're ruined on most restaurant rice because of this.  And he has told me more than once I need to make this for his family. I think that may just have to happen this Christmas.

Pasta e Ceci

Pasta e Ceci
from Rachel via Claudia

Ingredients

1/2 pound dried chickpeas soaked overnight and then simmered for 2 hours until tender, cooking liquid reserved
6 tablespoons extra virgin olive oil
1 medium carrot, peeled and finely diced
1 medium stick of celery, finely diced
1 small onion, peeled and finely diced
2 tablespoons tomato paste
small sprig of rosemary
2 cups reserved chickpea cooking liquid (if you have less than 2 cups, add stock or water as necessary)
2 cups vegetable or chicken stock or water for cooking the pasta in the soup
Parmesan rind
salt and freshly ground black pepper
1/2 pound small dried tubular pasta, like ditalini
olive oil for drizzling on top

Method

Prepare your soffrito of finely chopped onion, carrot and celery, sauteing them gently and slowly in the oil in a large heavy based pan until soft and translucent.

Add the tomato paste and a sprig of rosemary, stir, and then add 2/3 of your cooked chickpeas.

Stir again, cover everything with 2 cups of the reserved chickpea cooking liquid and throw in a Parmesan rind. Bring the pan to a boil, reduce to a simmer and then leave the pan to bubble away gently for about 20 minutes.

Now remove the rind and rosemary and pass everything through a mouli or give it a blast with a stick blender to create a smooth gloopy soup. Add the rest of the cooked chickpeas and season to taste with salt and freshly ground black pepper.

Add the 2 cups stock or water, bring it to a boil and cook the pasta in the soup until just al dente.

Serve drizzled with more olive oil and some freshly grated Parmesan.

NOTES

I adore this dish. It taught me how to relax in the kitchen. There's just something very natural about making this. It also tastes delicious, almost rich. And I just realized I haven't made it with my new stick blender yet. Something to look forward to!

Spanakopita

Spanakopita
inspired by Peter, Ivy and Tyler Florence

Ingredients

1 medium onion, finely chopped
8 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 1/2 pounds frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flake
2 large eggs
8 ounces feta, crumbled
1 cup ricotta
3 tablespoons chives, very finely chopped
3 tablespoons dried oregano
1 stick (8 tablespoons) unsalted butter
1 tablespoon canola oil
1/2 lb frozen phyllo sheets, thawed (my package had two 1/2 pound rolls, each with 20 9-inch x 14-inch sheets)

Method

In large skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Add onions and garlic and saute, stirring occasionally, until softened, about 4 minutes. Let cool and then transfer to large bowl. Add the spinach, salt, pepper and red pepper flake.

In medium bowl, combine eggs, feta and ricotta and beat well to blend. Pour the egg and cheese mixture into the bowl with the spinach and mix well.

Combine chives and oregano in small bowl and set aside.

Melt butter in microwave or small saucepan.

Preheat oven to 350 degrees.

Brush one tablespoon canola oil and a dab of melted butter on the bottom of a 9-inch x 13-inch pan.

Carefully unroll the phyllo. Make sure you have a damp towel ready to lay back down on top of the stack as you remove each sheet. If not, the dough will easily become brittle and dry (read: frustrating).

Place one layer of phyllo on the bottom of the pan. Brush with butter and sprinkle with the chives and oregano. Repeat, using 10 sheets of phyllo total, brushing each layer with the butter as you go. The chives and oregano should be added every other layer.

After 10 sheets, pour the spinach cheese mixture into the pan, spreading it in an even layer across the dough.

Continue placing the remaining 10 layers of phyllo on top of the filling, again brushing each layer, keeping the remaining sheets damp, and seasoning with the chive-oregano mixture every other sheet. Make sure the top is buttered and add a dash of kosher salt and ground pepper if you desire. Score the top few layers of dough (preferably in a more logical manner than I did).

Bake in oven for 45 minutes or until golden brown. Let cool for 10 to 15 minutes. Cut into squares and enjoy!

NOTES

Truly a pie for spinach lovers and truly a recipe that is mine. I wrote it along the way, foodstuffs getting all over the notebook. A total blend of everything I had ever read about spanakopita. Currently, I have still not had it outside of my home, where it is made just the way I want it.

Welcome to Alosha's Kitchen!

As many of you know, I quit blogging in July 2009 to focus on some personal issues and to take a step back from what food blogging (and especially daily blog reading) had become for me. I did not think I would return. My decision to do so in October 2009 was made out of complete selfishness, i.e., I want to have a place to post my recipes, and sometimes my personal musings, and have my friends share in that with me. I want to have life discussions and food discussions with people, like me, who are looking to form friendships, learn from one another and have fun in the process.

If you came here because you still follow my blog or subscribe to my feed or you just wound up here by random clicks, please, before you comment, take note: I am not here to be a food blogger the way I was before. The general atmosphere of food blogs, of mutual back-patting and insincerity, is not for me. If you are leaving me a comment simply so that I will visit your page, comment back, link you or follow your blog, if you don't even bother reading what I have to say, then you need to turn right back around and go somewhere else.

This may seem rude, but c'est la vie. In the time I was gone, I got quite an amusing perspective on food blog comments. For the most part, they're all the same, in case you haven't noticed. And I don't want any part of that, any more.

I will never again take free samples and talk about them on my blog. I also don't plan on taking part in any food blog events either, but I may make an exception if I truly feel I have something to contribute.

I am here for me, and for my real friends that have stuck by me, stuck with me. But if you've dropped in, you like what you see and you want to get to know more about me, you can click on my Facebook link on my front page (of course, with the understanding that I don't just collect people there either). Or just continue to visit and hang out in the comment boxes. And let me know by the comments you leave that you actually want to have a food friendship or a genuine relationship. Because I am no longer interested in having any other kind.

Best regards and happy cooking,
Melissa

Baked Pork Chops with Parmesan-Sage Crust

Baked Pork Chops with Parmesan-Sage Crust
adapted slightly from bon appétit, February 2001

Ingredients

1 1/2 cups fresh breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
2 to 3 tablespoons minced fresh sage leaves
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons butter
2 tablespoons olive oil
Lemon wedges

Method

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 145°F, about 20 minutes. Let rest for 5 minutes to finish cooking.

Transfer pork chops to plates. Garnish with lemon wedges and serve.

NOTES

Love these so, so much. So easy, so damn good and they smell amazing while cooking. I've also tried them with chops half as thick, cutting down on the cooking time a bit.