Wednesday, June 30, 2010

Food and Beer

When I think of backyard bbq’s I think of kicking back with your friends and family and having an ice-cold beer. I always find myself trying to pair foods with wine but sometimes forget that beer pairs fantastically with food! Now, I don’t know much about beer and food pairings but what I do know is this; when I am cooking with a particular alcohol I find it better to also be drinking it. So, lets say I'm cooking with a Sauvignon blanc white wine; I would serve that dish paired with the same wine I cooked with. I find drinking it compliments the food very nicely.

When my chicken wings are marinated in beer, the yeast in the beer creates a softer more tender finished product. You can pretty much use any beer of your choice, I would just recommend something that is not a “lite” beer, so the beer is stronger in flavor and can hold up against the other ingredients.

 

 

Beer chicken wings

 

Ingredients


1/4-cup olive oil 


1/2-cup beer

1/4-cup light soy sauce 


1/8 cup lemon juice 


1/2-teaspoon salt 


1/4-teaspoon pepper 


1/8 teaspoon ginger 


1 clove garlic, minced 


3 to 3 1/2 lbs. chicken wings 




 

 

Instructions

Combine all ingredients except chicken and blend well. Rinse chicken under very cold water. Drain on paper towels. Place in large bowl or plastic bag and pour the marinade over wings. Turn all pieces to coat thoroughly. Cover tightly and refrigerate 24 hours. 

Place chicken skin-side up in a roasting pan. Discard excess marinade. Bake at 350 degrees until golden brown, about 1 hour. 
OR heat grill to medium high and grill for 30 minutes, until cooked through. 


Tuesday, June 22, 2010

It's Summer time!!

 

Well it’s officially summer time! I can’t believe how fast it came! With summer time comes delicious summer time foods. There’s nothing like having a cookout at a friend’s pool or having a picnic at the beach. When it’s hot outside the last thing I want to eat is something heavy, I want fresh, colorful, light foods that won’t weigh me down when I'm in that bikini. I made these Mahi-Mahi fish tacos especially with the beach in mind. Make them at the beach, or at home to bring to the beach. Make some drinks, have a party with your friends and let them assemble their own tacos. Its much more fun to get everyone involved!

 

Mahi-Mahi tacos with fresh mango salsa

 

For the Mahi-Mahi

 

Ingredients

2 4 oz cuts of mahi mahi

1 lemon, sliced semi thin

4 oz dry white wine

Salt and pepper

2-3 tbsp butter


 

Instructions

Lay out 2 large, square pieces of foil. Spray bottom with a non-stick spray. Season fish with a sprinkle of salt and pepper. In the center lay 2 slices of lemon. Place fish directly on top of the lemon. Cut a couple thin slices of chilled butter on fish. Place two more slices of lemon on top of that. Bring opposite sides of the foil together as if “wrapping the fish.” When you have created almost a “bag” look with the foil, before you wrap it up. Pour 2 0z white wine over fish. Place on hot grill or in 350-degree oven for about 15 minutes.

 

For the Mango salsa

Ingredients

2 mangos, chopped small

1 onion, chopped small

2 tomatoes, chopped small

½ bunch cilantro, chopped small

Juice of 2 limes

Salt and pepper (to your taste)


 

Instructions

Mix all ingredients together in a bowl. Set aside.

 

For the tortilla

Ingredients

Corn tortillas

EVOO

 

Instructions

Brush EVOO over tortillas and place on hot grill for about 1-2 minutes on both sides to that tortilla has grill marks.

To assemble, break up mahi mahi onto the center of the grilled tortilla. Top with mango salsa, and serve!

Tuesday, June 8, 2010

Non Crock-Pot Pot-Roast

On days when I have time, I like to try out new recipes. Usually I will be watching a cooking show, reading a cookbook or magazine and I will be inspired to cook! I was watching “Tyler’s Ultimate” on Food Network the other day (I freaking love that show) and he was making Pot Roast. I didn’t get to finish the show because I had to go to my Pilates class, but the idea of pot roast sounded good. Now when I think of pot roast I think of crock-pots and when I think of crock-pots I think of when I was a kid. Which sometimes isn’t such a good thing. Lol. With crock-pots you can just toss the meat and ingredients with a cooking liquid and cook. With the pot roast I made, I think it is best to sear the meat before braising because it seals in all the flavor and natural juices of the meat, and makes for a much tastier outcome. Also, instead of adding any liquid to braise, I add tomato sauce because the meat and vegetables will release there natural juices and mix with the tomato sauce to create a much thicker braising liquid. 

Serve this pot roast on top of flat egg noodles and it is easy and delicious!

 

Pot Roast

 

Ingredients

3 ½ lbs Beef chuck

1 onion, rough chopped

2 parsnips, peeled and thick sliced

2 carrots, peeled and thick sliced

1 lb small red potatoes

3 cloves garlic, peeled

3 sprigs fresh thyme

3 sprigs fresh rosemary

3 sprigs fresh Oregano

1 can traditional tomato sauce

EVOO

Salt and pepper

 

Instructions

Season both sides of beef chuck with a few heavy pinches of salt and pepper. In a large, deep pot, heat about 3 tbsp of EVOO on high heat. Sear Beef chuck on both sides so that a brown crust forms. (About 5 minutes per side)

Add all vegetables and herbs, cover with tomato sauce. Cover pot with a lid, and reduce heat to low. Let simmer and cook for about 3 hours.