Whole Foods' Tequila Lime Seasoning

   The hot sauce company Cholula is well known for their vinegary, spicy sauces.  A few years ago they made some dry-form seasonings to compliment their sauces, and my mom fell in love with the chili lime.  Apparently the product endeavor did not pan out for them and the dry-forms have been discontinued.  I kept telling my mom that we could make our own chili lime seasoning with some chili powder, cayenne, lime zest, and sea salt but for some reason she never wanted to do it.  She kept desperately searching for this now-nonexistent product.  Last week I found her substitute.

   Whole Foods may be a horribly pretentious company with the strict rules they apply to the products they allow in stores, but they do carry a fantastic array of meats, seafood, cheeses, produce, and specialty items.  (I will never pay such outrageous prices for dry goods I could get for less than half the price at WalMart....)  While we were waiting for our fish, I happened to look down and see the specialty seasoning blends that are bulk packaged in-house.  Even though it was labeled "Tequila Lime," it was easy to tell that chili powder is a main ingredient.  It had to be close to my mom's beloved chili lime.  The very nice and extremely helpful fishmonger gave me a 1.5 oz. sample of it for free.  We used it to season our turkey burgers a few nights later and it was delicious.

    The basic ingredients of this seasoning are salt, chili powder, cilantro, lime zest, garlic powder, and onion powder.  It is a universal blend that would honestly be good on just about anything from steak to rice.  Oh, and did I mention it is cheap?  Seriously, a Whole Foods product that is CHEAP!  You get 6 oz. for $2.99.  A decent seasoning salt or blend from the spice aisle is going to run you about $3.50 for 3-4 oz.  This blend is an absolute bargain!

Tip:

Because we used this in turkey burgers, I thought I'd give you a tip on how to keep your all-white meat ground turkey from drying out.  For every 1 lb of ground white meat turkey, grate in 1 medium sized carrot.  It adds a lovely hint of sweetness while keeping the meat moist and juicy.

Tuna BLTs with Wasabi Mayo

   Even though the weather has started turning here in Tennessee, it is still summer!  Get out there and mix it up on your grill.

   The first trip my husband I took together while we were dating was to Ft. Walton, FL.  For lunch one day we stopped in at one of the ubiquitous, monster beach bars that doubles as a club during spring break and the summer.  It was close to the spot on the beach we had staked for the day, and we honestly expecting nothing of the food.  Hidden among the fried plates and generic burgers was the tuna BLT.  It was a revelation to the classic sandwich and a nice alternative to a burger.  It is meaty, hearty, and completely satisfying.  Tuna is a little on the expensive side, but this sandwich is worth it.  And I have a great tip on stretching your money with this one (if you want....)

Tuna BLT
1 1/2 lb fresh tuna, 1 inch thick (*or 1 lb fresh tuna)
4 fresh buns (I like french buns)
1 tomato, sliced
lettuce
8 slices of bacon, cooked to your preference
soy sauce
vegetable oil
salt and pepper

Cut tuna into even 6 oz portions.  Brush with soy sauce, then oil.  Sprinkle with salt and pepper.  Grill over medium-high for 2-3 minutes a side.
TIP:  Grill tuna without portioning, still follow seasoning directions.  Then slice to serve on sandwiches.  Servings will be about 4 oz.  Slicing tuna instead of serving tuna in steak form is a great way to stretch a dollar in any situation.

Wasabi Mayo
1/4 C light mayonnaise
3/4 tsp wasabi powder (paste can also be used, add by 1/4 tsp until desired heat level is reached)
1 tsp lime juice
salt

Combine and spread on toasted buns.
Assemble sandwiches.  Grilled vegetables w/ sesame ginger dressing make a great side dish.

Dan McGuinness

   I am of the staunch belief that there are very few thing more perfect than a properly served Guinness.  This rich, bitter-sweet tradition absolutely can not be served in a can or bottle; the flavor and experience are utterly ruined by the grocery store conveniences.  It has to be draught.  And Dan McGuinness Irish Pub does it right (as they should in order to call themselves "pub".)  I wouldn't normally review this place because it has become a franchised chain, but it remains a small chain and the first three locations are in Tennessee (Memphis being the first.)  Also, this is the only convenient place near me that can serve up a proper Guinness.

   This is also the closest place to our house to get good fish and chips (of course served with malt vinegar) and maybe the only place to even get a scotch egg.  It's amazing how fried food can be celebratory, comforting, and guilt inducing all at the same time.  However, it is absolutely necessary sometimes.  And last night was one of those times.  It may have been a premature celebration of my interview today, but I am alright with that.  While nearly half of the menu is fried, it is all delicious and never greasy.  The stuffed (and fried) mushrooms are incredible.  The thick cut fried pickles are a southern delight; however the batter can get a little thick and gummy, but other times it's light and airy.  It's an iffy dish to order, but take your chances at least once.  Everything is fried to order which is a relief... you never know in some places. 

   I'm sure their other standard pub fare like bangers and mash and shepard's pie are wonderful.  I don't know about their non-traditional fare like California wrap, "Celtic Queso", or "Pub Pizza"... I don't approve of such menu items for a pub.  But really, I'm not in a position to critique any entree because I always order fish and chips (and always on a Thursday:  the "wee order" is only $6.00 then which is an amazing deal for the two huge hunks of Atlantic cod and plateful of fries!)  

http://www.danmcguinnesspub.com/

(I admit that I did not take these pictures... I blatantly took them from the Dan McGuinness and Guinness websites because I received an odd call during dinner that threw me off and pictures completely escaped my mind.)

The Fundamental Difference

   Two hours of relatively unsuccessful job searching can beat a person down.  I've applied to about 20 different jobs in the past week and a half and I am only [barely] partially qualified for any of them.  Times like this make you realize how important it is to be certified in something:  medical technician, x-ray technologist, physical therapy.... It seems that a bachelor's degree in microbiology is absolutely useless.  Which may be the irony of my life because one of the deciding factors for me going into science was the abundance of jobs available.  Then again, we all know how different things were four years ago.  As soon as I am finished typing this, I am going to make peanut butter chocolate chip cookies for my dad.

   Cooking and baking allow for me to have complete control.  I can make it taste the way I want.  I dictate the texture, the amount, the size, and the happiness.  Happiness?  Yes.  I know cooking makes me happy.  Likewise, traveling makes my incredibly happy, but cooking is a lot less expensive.  It makes me forget all the horrible things in the world, and I know that [at least some] people are very happy--giddy, even--when they eat my food.  I don't like to think of myself as a control freak, but in reality, I am.  Especially when it comes to my kitchen.

   Eating is another source of nearly pure happiness.  People talk about comfort food, and for me all food is comfort food:  sushi, ravioli, fish tacos, chili, garlic bread, cheesecake.  Everything that is worth eating is comforting in some way.  But there is a distinct, fundamental difference to the happiness and pleasures gained from cooking verses eating.

   Anthony Bourdain (one of my biggest idols and inspirations) sums up the difference beautifully at the end of his essay "Pure and Uncut Luxury".  The passage refers specifically to professional chefs, but I feel it is applicable to anyone who seriously enjoys and appreciates all the various aspect of creating, finding, living, and eating food.
   ".... Give yourself over to the experience.  And enjoy.
   Cooking professionally is a dominant act, at all times about control.
   Eating well, on the other hand, is about submission.  It's about giving up all vestiges of control, about
entrusting you fate entirely to someone else.  It's about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into a new experience as if it were a warm bath.  It's about shutting down the radar and letting good things happen.  What that happens to a professional chef, it's a rare and beautiful thing.
   Let it happen it you."

Pizza Bread

   My mom has been making this since I was really little.  It was great at our birthdays when we were kids because there is no messy sauce.  It's the perfect hearty finger food for your next casual get together or night in with a couple of movies.  I'm giving the classic version that we do, but it can be stuffed with just about anything (provided the stuffing isn't too wet.)  Also, this dough is incredibly versatile; it is the same recipe I use for pizza dough and focaccia. 

Dough
1/2 C all-purpose flour + 2 1/2-3 C
1 pkg active dry yeast
1 Tbsp honey
1 1/2 C very warm water
1/4 tsp salt
extra virgin olive oil

Combine 1/2 C flour, yeast, honey, and water.  Let proof for about 5 minutes.  Add salt.  Add additional flour 1/2 C at a time combining after each addition until dough forms into a ball (about 2 1/2 to 3 C will be added.)  Dough will be slightly sticky.  Turn dough out onto a floured surface and dust top with flour.  Knead for 5- 10 minutes until dough is no longer sticky and it is smooth and elastic.  Pour about 1 Tbsp extra virgin olive oil into clean bowl.  Place dough in bowl and coat it with the oil.  Cover with a warm, damp towel and allow to rise until doubled in size (about 1 hour) in a warm place.

 
Pizza Bread
1 large egg
1 Tbsp water
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
1 tsp basil
1 tsp oregano
1 C shredded mozzarella
1/2 C parmesan
3-4 oz pepperoni
cornmeal
sea salt

Combine first 7 ingredients to make egg wash.  Punch down risen dough and place on lightly floured surface, stretch into a rectangle about 10 in X 14 in.  Brush liberally with egg wash (about 2/3 of mixture.)  Evenly distribute cheese over dough leaving a 1 inch border all the way around.  Lay out pepperoni.  Roll up long-ways and seal edges.  Place on baking sheet that has been dusted with cornmeal.  Brush the top with the rest of the egg wash.  Sprinkle top with sea salt.  Cut a few slits in the top to allow the steam to escape.  Let rest/rise for 15-20 minutes.
375 deg. F for 25-30 min.  Slice and serve warm, room temp, or cold!

Grilled Vegetables with Sesame Ginger Dressing

   We are in the process of switching from Comcast over to AT&T U-verse so this is going to be a quick one.  It is really fresh and light.  This dressing is great for lettuce and pasta salads, grilled veggies, and makes a great marinade!

Grilled Veggies with Sesame Ginger Dressing
2 Tbsp soy sauce
2 Tbsp rice vinegar (unseasoned)
2 tsp sesame oil
1 tsp lime juice
1 tsp ginger
1/2 tsp minced garlic
1/4-1/2 tsp sriracha
1 Tbsp chopped cilantro or parsley
1 large zucchini
1 large yellow or red onion
1 red bell pepper
oil

Combine first 8 ingredients for dressing.  Cut vegetables into equal sized pieces that are large enough to skewer.  Spear vegetables onto steel kebabs or bamboo skewers that have been soaked in water for ~30 min.  Brush veggies with a little bit of oil.  Grill on low for 20 minutes, turning halfway through.  Remove veggies from skewers and toss with dressing.  Serves 4.

Taste of India

   Finally the much needed Indian restaurants have made their way to the Cool Springs area of Middle Tennessee.  Several years ago an Indian place opened in a location notorious for being unable to sustain a restaurant.  The food was incredible, but everyone knew the venue was too large (about 200 seating capacity) to last for long.  Needless to say, it closed after only a few months.  More than six years later, the same management (the well-established Sitar of Nashville) of that ill-fated restaurant have tried again and I think it is going to work this time.

   Taste of India is small corner eatery off of Carothers Parkway in Cool Springs of Franklin that opened about three months ago.  Like most Indian joints, they immediately bring a plate of papadum:  thin, crispy, cracker like bread made from lentils.  With it, they bring mint sauce (which is delicious, but tastes more like cilantro) and a raw onion chutney that is just spicy enough with a hint of sweetness.  I could eat this chutney by the spoonful!  For appetizers we ordered the vegetable pakora (served with a delightful tamarind sauce) and the vegetable samosas.  Both had incredible flavor, but the chick pea breading on the pakora and the pastry of the samosa were a little heavy and slightly tough.  For entrees we ordered chicken xaccutti (a savory coconut and star anise flavored dish) and chicken kolapuri (a spicy blend of peppercorns, whole seed spices, bell peppers, and onions.)  Medium heat is the spice level we chose.  It is the perfect level that warms your mouth but doesn't prevent you from finishing your food.

(Top Left: Handi Goat, Center: Chicken Xaccutti, Right: Chicken Kolapuri)

   And then there is the goat.  Yes, goat.  It's a standard Indian protein that isn't frequently seen on menus in the States.  Our waiter was very hesitant in his recommendations when we asked him how it was.  Apparently several customers were extremely put off by the bones (large pieces and small fragments.)  Initially we ordered something else, but after discussing it for a few minutes decided to try the goat (in a Handi style curry) and brave through the bones.  I can not begin to explain how happy I am about this decision.  If you are warned about the bones up front, they are not an issue because you know to look out for them. This was my first opportunity to try goat since starting to eat meat.  It is so tender and flavorful.  That grassy, heady note in goat cheese and goat milk is in the meat.  I am convinced that all parts and products of this animal share similar flavors.  For the first time in my life, I picked up a hunk of bone and put it in my mouth to get all the meat off of it.  This was absolutely a shift in my meat perspective.  I can't imagine ordering another chicken dish at Taste of India.

Taste of India 

(lunch buffet, dinner, takeout)

101 International Dr.--Franklin, TN 37067

(615) 567-6420

Mix Up Your Chocolate Chip Batter

   My dad and my husband are cookie fiends!  I can not tell you how many batches of cookies I have made in the past 9 months alone.  And I'm sure that over the course of my twenty-two years, I have made 1000's of batches.  In high school, I got really creative with some recipes, but lately I feel like I have been in a cookie rut.  Despite the fact that I may only eat about 5 cookies per batch, I get bored making the same thing over and over and over....

   Especially with chocolate chip cookies.  Everyone loves a good chocolate chip cookie, but admit it, they get boring after a while.  Sure we may throw in an oatmeal cookie every now and then, but chocolate chip seems the be the old stand by.  The most exciting things most of us do with these cookies is add a nut or go out on a limb by using a different chocolate.  It is still just a chocolate chip cookie though.

Here are couple easy and delicious tips for mixing up the everyday chocolate chip cookie:

1. Dried Fruit.  Dried cranberries, cherries, and blueberries add an unexpected tang and sweetness to your  cookie.  I love using dark chocolate chips when adding dried fruit to my batter.
2. Overload on Nuts.  Simply using more nuts that called for in the recipe is the easiest way to change things up.  Also, try using a nut you may not normally use like macadamia nuts, cashews, or pistachios.
3. Try a Different Vanilla.  You'd be surprised how different the flavors can be.  Mexican vanilla is my personal favorite.  Make sure you always use pure vanilla extract.  No artificial flavoring, please. 
4. Pure Extracts.  Vanilla is not the only extract in the grocery store.  Try adding almond or orange for a different, yet familiar flavor profile.

  
Cranberry, Walnut Chocolate Chip Cookies (above)
2 1/4 C flour
1 tsp baking soda
1/4 tsp salt
2 sticks unsalted butter (room temp)
1 C brown sugar
1/2 C granulated sugar
2 large eggs
1 tsp pure vanilla
1/2 tsp pure almond extract
1/4 tsp nutmeg
1 C chopped walnuts
1 C dried cranberries
1 C semi-sweet chocolate chips

Combine first three ingredients.  In a separate bowl, cream together butter and sugar.  Mix in eggs, extracts, and nutmeg.  In thirds, add flour mixture to wet mixture.  Before the last third in fully incorporated, add nuts, fruit, and chocolate chips.  Finish mixing.  Spoon tablespoon size amounts onto cookie sheet.
Bake 350 deg. F for 10-12 minutes.  Makes about 4 dozen.

Fig and Chipotle Stuffed Pork Tenderloin

   I'm not going to lie, this is one of the technically hardest dishes to make.  Have no fear though, because I have a couple tricks to make it a little less daunting!  It is a two step process of marinating then stuffing.  The marinade is great all on its own, too.  I can't exactly define a region or cuisine to this recipe, but it is most definitely Spanish-inspired.  It is a super impressive dish that is actually very healthy (but it doesn't taste like it.)

Marinade
1/2 C freshly squeezed orange juice
1 Tbsp orange zest
2 Tbsp dry sherry (optional, if not using sherry, use 1 Tbsp red wine or cider vinegar)
1 Tbsp honey
1 Tbsp extra virgin olive oil
1 tsp dried thyme
2 tsp minced garlic
1-1.5 lbs pork tenderloin

Trim off excess fat and remove silver skin.  Cut your pork tenderloin in half.  (It is just easier to work with the shorter sections.)  Butterfly open the halves.  Marinate for several hours (up to 24 hrs.)
*If you are not stuffing it, add salt and pepper to meat just before cooking
**Easier Option:  Use chicken breast or thick cut pork chops and cut a deep pocket into the side for stuffing.  This saves you the hassle of butterflying and is just as delicious.

Stuffing
1/2 C diced dried figs (about 6-8 whole dried figs, preferably black mission)
1/3 C chopped parsley
1/4 C pistachios, chopped
2 Tbsp dry sherry (if not using sherry, use equivalent amount of stock or orange juice)
2 Tbsp chipotle puree (2-3 whole chipotles in adobo that are minced into a fine paste)
1 Tbsp extra virgin olive oil
1 Tbsp minced garlic
1 Tbsp honey
1/2 tsp salt
1/4 tsp pepper

Combine all stuffing ingredients.  Remove meat from marinade; salt and pepper meat.  Lay flat the sections of pork.  Divide stuffing in half and spread over the pieces, leaving a half inch border on three sides.  Roll halves up.  Truss with butchers twine or secure with tooth picks.
375 deg. F for 45 minutes.  Until internal temperature reaches 140 deg. F.  Rest for about 8 minutes, slice and serve.  (4-6 servings)
**Easier Option:  Place stuffing into pocket of chicken breast or pork chop.  Secure with toothpicks.
375 deg. F for about 30 minutes (depending on the size of the meat cuts.)

Balsamic Mustard Marinade

   I can't take any credit what-so-ever for this idea, but I can pass along my version.  This is a super simple marinade that should be in your repertoire if it is not already.  It is great for beef, pork and chicken.  Also, it can stand up to a variety of cooking techniques such as grilling, broiling, or roasting.  The flavor is bold and pronounced but not overwhelming so it is absolutely a family friendly recipe.  The flavor profile of the balsamic and mustard together is incredibly complex and therefore very impressive to dinner guests.  The best part is that the meat only has to marinate for 30 minutes, but can marinate for 24 hours.  (Or longer.  I once forgot about a couple chicken breasts.  They had been sitting in the marinade for almost 3 days, and they were absolutely delicious.)

Balsamic Mustard Marinade
1/4 C balsaminc vinegar
2 Tbsp dijon or deli-style mustard
2-3 Tbsp extra virgin olive oil
1 Tbsp minced garlic
1 tsp dried rosemary (1 Tbsp if using fresh)
1/2 tsp dried thyme (2 tsp if using fresh)

This amount of marinade is good for up to 2 lbs of meat.  Pierce meat with the tines of a fork or a knife.  Salt and pepper the meat.  Place in marinade making sure all surfaces are coated (a large resealable bag is great for this.)  Marinade for 30 min up to 24 hrs.  Shake off excess marinade and broil, roast, or grill until meat is done.

Enjoy! And let me know what you think!