It's Your Life, Create and Inspire

   It is funny how in this day and age a Facebook status can you give you the emotional jolt you need to power through some of your weakest hours.  You won't hear from me for a few days.  There are some really trying things happening in my life at the moment which are moving to break my spirit and quench my desire to create.  This darkness has come so close to it's goal, but I am determined to power through it and come out stronger than ever.  At least... I'll find myself stronger.  Others may not, but they are not important.  Less than an hour ago, I felt like I was at the lowest point in my life.  I am still incredibly hurt, but an impossibly poignant Facebook status (first quote) helped to pick me up out of my slump.  Currently, I am in the process of making one of the most beautiful things I have touched with needle and thread.

   Normally I am not one for sappy, inspirational quotes.  However, at this very moment of my life, they seem appropriate.

"When you limit, you create a state of dis-ease. Each limitation set upon your potential is a stumbling block for your creation. Be the life of your desires without limitation and so do you find the pathway to your highest life self."   (I don't know who said this or if it is original,  from John Davis)

(In case you haven't read my side bar...)

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

~J.R.R. Tolkien 

"There is nothing to which men, while they have food and drink, cannot reconcile themselves."

~George Santayana 

"Cooking is like love. It should be entered into with abandon or not at all."
~Harriet Van Horne

This is my message to you (and to myself):

Create out of love.  Create out of hate.  Create out of joy or sorrow or fear or ecstasy.  Create out of any of the thousands emotions we feel every day.  Just... create and make.  Do something you are proud of.  Fuck what anyone else says.  They don't matter.  People may try to bring you down out of spite or jealousy, but it is their own insecurities speaking.  You are better than them; prove it by doing something incredible.

Create.

Cook.  Sew.  Dance.  Paint.  Sing.  Write.  Anything. 

 Roatan, Honduras 

Infinite Inspiration

Cumin Spiced Steak Fries

   Roast potatoes.  Mmmm.  I make roast potatoes about once a week.  They are are my go to side dish.  Especially because you can line the baking sheet with foil and simply minimize clean up.  I am a little embarrassed to admit this, but when I am home alone for extended periods of time, I will eat only roast potatoes for dinner.  Crispy outside, fluffy inside... pure goodness.  Because I eat them so much, I like to switch up the flavorings I use.  These steak fries go with anything, in my opinion, because I think cumin goes with just about everything.  I am not giving amounts, because it depends on how many people you are feeding. You know how much of the stuff you like.

Cumin Spiced Steak Fries 1 large white potato per person, cut into wedges
extra virgin olive oil
sea salt
cracked black pepper
ground cumin
garlic powder

   Drizzle potato wedges (you'll get about 8-10 wedges per potato) with evoo.  Liberally salt and pepper.  Dust with garlic and cumin.  Toss potatoes to evenly distribute spices.  Arrange in a single layer on a foil lined baking sheet.
   Bake at 375 deg F for 20 minutes.  Flip potatoes.  Bake another 20 minutes.
   Serve with ketchup or chipotle sour cream... or nothing.

Chili Lime Turkey Burger (with Ginger Lime Goat Cheese)

   We love turkey burgers in our house.  I make them a couple times a month.  They are so easy and healthy, but feel like an absolute indulgence!  A couple months ago, I saw 90/10 ground turkey.  This is mostly white meat, but has some dark meat mixed in to give it more flavor and moisture.  If you can find this, use it!  It is delicious and stays moist.  You end up with meat that has roughly 7 g fat per serving (pretty awesome) and very, very little cholesterol.   If you can't find it, no worries.  We use quite a bit of ground turkey, so I just buy one package ground white meat (97/3) and one package dark (85/15).  I mix them together to get a half and half mixture... basically creating my own (roughly) 90/10.

   I've included a little bonus recipe, ginger lime goat cheese.  It is so yummy and creamy.  The lime really compliments the natural tanginess of the goat cheese.  And the ginger adds a lovely freshness and fruity spice.  This was just whipped up spur of the moment, but I am definitely going to experiment more with this flavor profile!

Chili Lime Turkey Burgers
1/2 lb white meat ground turkey
1/2 lb dark meat ground turkey
1 recipe chili lime seasoning (see yesterday's post)
1/4 C chopped cilantro
1/2 lime juiced
1/4 tsp fresh cracked pepper
extra virgin olive oil
thinly sliced red onion
lettuce
mayo
4 buns
Ginger Lime Goat Cheese
4 oz room temp goat cheese
zest of 1/4 lime
1/2 lime, juiced
1 tsp grated ginger
Mash ingredients together; bring to room temp before serving so it spreads easily.  Serves 4

   Combine turkey, cilantro, lime juice, and spice mix.  Cook a tiny patty to test seasoning.  Add salt and more pepper, if needed.  Shape into 4 patties that are slightly larger than the buns you intend to use.  Heat a little evoo in a non-stick skillet over medium heat.  Cook patties for about 6 minutes per side.  (You could also grill these.)
   Toast buns.  Spread a little bit of mayo on one side of the bun and the goat cheese on the other.  Top burgers with whatever you like.  I think lettuce and red onion are the only thing needed for this particular burger.
   Serves 4  (Cumin Spiced Steak Fries are a great side.... stay tuned.  Recipe tomorrow!)

Chili Lime Seasoning

   "Whole Foods" in the title of the post "Whole Foods' Tequila Lime Seasoning" is probably what gets me hits, and why that particular post is the most popular post that doesn't concern David Rocco.  The blend is fantastic and cheap.  However, there isn't a Whole Foods conveniently located near me in North Carolina.  I assume not all of you have easy access to this healthy mega chain.  I've been meaning to make my own version for a while now.  I was already planning on turkey burgers for dinner last night, and a comment on the spice mix's post cemented the idea of making the blend.  Also, I mentioned in the original post that we made turkey burgers with it, but I didn't supply a complete recipe.  So, first of all, here is this recipe for the spice mix.  Tomorrow:  recipe for an awesome burger!

Chili Lime Seasoning
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp coriander
1/4 tsp salt
1/8 tsp cayenne (more or less, depending on the amount of heat you like)
1/8 tsp sugar
zest of 1 lime

   Combine all ingredients.
   Serves 4
   This is enough for 1-1.5 lb meat, basically a 1 time use amount.  Feel free to make a larger batch and keep it in the fridge, but don't make too much.  Because of the zest, it will not keep for more than about 10 days in the fridge.


Note In Response to Comment (9/28/11):  The Whole Foods mix uses dried cilantro.  I am not a fan of dried cilantro because it tastes like nothing, so I don't own any.  If it makes sense in the dish, I will use fresh cilantro with this blend.

Not the Same Old Broccoli and Rice

   This dish came out of my needing to use up vegetables (about a year ago).  We made it to that point of the week where we didn't actually have two servings of any given item.  My solution to that problem was mix it all up with rice and cheese.  Clever.  I know.  It was good.  Really, how do you mess up veggies, rice, and cheese?  It was nothing impressive to me and I made a mental note to use it as a last resort, veggie roundup dish.  Something in it resonated with my husband though.  Since then he has asked for it several times, but I generally find a way to get out of making it.  Why?  No clue;  I can't always explain my own actions.  This week, I gave in due to some strange attempt to throw him of my trail less he realize my sneaky tactics.  (Yeah, sometimes, I am an idiot.)

   While making the bechamel, I had a revelation.  I control the creativity.  Alteration of classic recipes is the number one way to spice up the average weeknight meal.  Remember I mentioned I can't explain my own actions on occasion?  I had only made this broccoli and rice in a very traditional manner before.  WHY?!  That explained my reluctance to make it.  It wasn't original or creative, and I didn't find it particularly tasty.  In the swirl of ideas racing around my head, I began grabbing things from my spice basket and refrigerator, all the while keeping in mind flavors that are kid friendly.  After all, this is just a ploy to get kids to eat their vegetables, right?  Many of my recipes would not be appealing to the vast majority of children.  I felt it was time to give another dish that is appealing to kids but sophisticated enough that adults enjoy it to.

Broccoli and Rice... amped
1/2 onion, sliced or chopped
1/2 red bell pepper sliced or chopped
2 Tbsp butter
1.5 Tbsp extra virgin olive oil
2 Tbsp flour
~3/4 C chicken stock
~3/4 C buttermilk
2 Tbsp deli style mustard
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp cumin
1/8 tsp cayenne (optional, but it doesn't add heat, just flavor)
1/8 tsp nutmeg
1 1/2 C shredded sharp chedder
1/4 C shredded parmesan
2 stalks/head of broccoli, broken down into small florets
salt and pepper
rice:
1 C parboiled rice
1 C water
3/4 C low sodium chicken broth/stock

   For rice, bring broth and water to a boil.  Add rice.  Return to a boil.  Cover, reduce heat to low.  Cook for 15-17 minutes.  Fluff with fork so it isn't gummy.
   Heat 1/2 Tbsp evoo over medium heat.  Saute onion and pepper for 3-4 minutes, until onions are translucent.  Add the rest of the oil and butter.  Allow butter to melt.  Whisk in flour so there are no lumps.  cook about 2 min.  Slowly add buttermilk and chicken broth, whisking constantly.  Add mustard and spices.  continue whisking.  The mixture will thicken on its own.  If it begins to get too thick, add a litttle more stock or milk.  Slowly melt in 1/2 C of cheddar.  Salt and pepper to taste.
   Remove from heat and allow to cool for a couple minutes.  Then fold in broccoli and another half  C of the cheddar.  Add a pinch more salt (for the broccoli).  Fold in rice.  Place in a lightly greased baking pan (4x8 or 6x6....)  Top with remaining cheddar and parmesan.  (Up to this point, it may be made ahead.)
   Bake at 375 deg F for 20-25 minutes, until heated through and cheese is lightly browned.
   Serves 4 (adult portions)

If I had a top heating element in my oven this would be brown and pretty.

Served with some easy breaded chicken for the perfect kid friendly meal!

Beef Stir Fry Pizza

   This sounds bat-shit insane.  I am fully aware of that.  While planning out our weekly menu, I said I wanted to try a new kind of pizza.  Neither of us could think of anything truly creative.  So I looked at Louis and told him to name a dish, anything, and I would make it into a pizza.  How did I not guess that he would say stir fry?  Stir fry is a staple in our house and I know Louis would eat it two or more times a week.  My expression probably read, "You've got to be kidding me."  However, I started thinking about it, and it seemed to make sense.  20 years ago BBQ chicken pizza sounded crazy.  This is basically Asian BBQ.  And let me tell you, it was amazing!  This is absolutely happening again.

   This recipe is giving you several things that can be used on their own.  The marinade on the beef is light and flavorful; great for beef or chicken on the grill.  And the sauce would make a perfect quick dipping sauce for cooked shrimp or veggies.

Beef Stir Fry Pizza
Pizza Dough
corn meal
1-1.5 C shredded mozzarella
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
3-4 oz mushrooms, sliced
1/4 C cilantro, chopped
Marinated Beef:
1/3 lb beef, very thinly sliced (sirloin or flank steak)
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp extra virgin olive oil
1 tsp sesame oil
~1 tsp sriracha
baking soda*
Sauce:
1/2 C hoisen sauce
1 tsp grated ginger
1 tsp grated or pasted garlic
1 tsp sriracha

   Marinate beef for 30 minutes-all day.  Just before cooking, sprinkle with about 1/4 tsp baking soda (to tenderize).  Heat a little oil over medium-high heat, quickly sear beef.  Cook about half way through.
   Mix sauce.
   On a pizza pan or baking sheet, sprinkle a little bit of corn meal to prevent sticking.  Stretch dough into a roughly 12 inch circle.  Pre-bake on bottom rack at 450 deg F for 5-6 minutes, until bottom is just lightly golden. 
   Spread sauce over crust.  Top with cheese, veggies and beef.  Bake at 450 deg F for about 10 minutes, until cheese is melted and bubbly.  Sprinkle with cilantro
   Serves 4.

PIZZA NIGHT <3

Second pizza is Pesto, Goat Cheese, and Black Olive

Pork Enchilada Casserole

   I don't know about you, but I find making enchiladas is a pain in the ass.   Perhaps it is because I like corn tortillas for enchiladas.  They tend to fall apart on me and get mushy when I roll them up around meat and slather them in sauce.  Now, I am not a big casserole person, but this seemed to be the perfect solution for my soggy tortilla problem.  And, I don't want to brag, but I was right.  This was so easy and tastier than I could have imagined! 

Pork Enchilada Casserole
1 recipe Mexican Braised Country Ribs*
1 recipe stewed black beans
1 1/2-2 C shredded cheese (cheddar or jack)
6-inch corn tortillas (about 10)
sour cream
chopped cilantro
lime wedges
enchilada sauce:
1 14-oz can tomato sauce
juice of 1 large lime
1 large chipotle, minced or pureed

   Mix up sauce.  Salt and pepper to taste if using unsalted tomato sauce.
   Lightly spray a 13x9 baking dish.  Spread a little bit of sauce (just a couple Tbsp) in the bottom of the dish.  Lay down one layer of tortillas.  It will probably take 4:  3 whole and 1 torn to fill in gaps..   Spread half the beans over the tortillas.  Top beans with half the pork.  Add about 1/3 of the sauce and 1/3 of the cheese.  Repeat.  Top casserole with last three tortillas, sauce, and cheese.
   Cover.  Bake at 375 deg F for 25 minutes.  Uncover.  Bake another 15 minutes. 
   Let cool for about 5 minutes.  Cut and serve with sour cream, cilantro and lime wedges.
   Serves 6.
*You could also use 1 recipe chipotle chicken or roasted vegetables.  Or, for the really easy version, 1 store bought (smallish) rotisserie chicken shredded mixed with about 1 C salsa.

Stewed Black Beans with Tomatoes

   This recipe is similar to a black bean recipe I posted several months ago.  However, these beans are slow cooked so the flavor is richer and heartier.  If you like refried beans, you'll love these.  While they are great on their own, I made these beans specifically for an enchilada casserole (recipe tomorrow.)

Stewed Black Beans with Tomatoes
1/2 lrg bell pepper, diced (red is preferred)
1/2 lrg onion, diced
1 C chopped tomatoes (canned or fresh), pulp/liquid removed
1 lrg clove garlic, minced
1 14oz can black beans, half drained of liquid
1 tsp cumin
1 tsp chili powder
1 bay leaf
1 Tbsp oil
salt and pepper

   Heat oil over medium heat.  Saute bell pepper and onion until soft (7-8 min.)  Add tomatoes and garlic. Cook 3-5 minutes, just until tomatoes start to break down.  Add a little bit of salt along with the cumin and chili powder.  Let spices toast for 1-2 minutes.  Add beans and bay leaf.  Bring to boil over med-high heat, reduce to med-low.  Simmer for 30 minutes, stirring occasionally and lightly mashing the beans when you stir.  Salt and pepper to taste.
   Serves 4.
*If at any point the beans seem to get too thick or gloopy, add a couple Tbsp water to loosen them up.

Wild Iris

   I feel terrible that it has literally taken me two months to get to this post!  Wild Iris must be done justice, though, so I couldn't just slap something together. It was Valentine's Day, well, the day before.  V-day is generally known to me as my parents' anniversary.  I guess they felt bad for me dealing with the beginnings of what has turned into an absolute nightmare and the fact that Louis was still in Afghanistan so they forced me to go with them.  I'm really not joking about the forced part.  I didn't want to go, I wanted to stay home and work.  When we got there the hostess almost had a fit because three people showed up for a reservation for two.  The place was packed (it's not a very big place) but the man who ended up being our waited glanced at the schedule and quickly rearranged a couple things.  So, first thing's first, make reservations.

  Upset as I was, the first bite of food sent all my problems away for the night.  The salad was literally the best salad that I have ever had.  It's funny that the menu refers to it as the "baby arugula" salad.  It is so much more!  It had pecan crusted roasted beets, sage goat cheese, bourbon figs, and a Tabasco sorghum vinaigrette.  It sounds like everything would compete against the other elements, but the flavor profiles are similar enough with the basic theme of sweet, salty, savory so it all works together.  The vinaigrette is very light; it almost disappears.  There is just enough to bridge the elements with the fresh, peppery lettuce.  The pecan crusted beets are one if the best things I have ever eaten.  If you don't think you like beets, these will change your mind.

   My dad ordered the antipasto platter.  This is something that could have gone very boring, but just reading the description, you know it's going to be something special.

"Prosciutto wrapped Asparagus, Salami Boursin Cheese Roulades, Country Olives,

Sundried Tomato Relish, Manchego, Caper Berries"

The salami is an artisan sausage.  The creamy, herby boursin cheese is homemade as is the beautifully sweet and tangy sundried tomato relish.  The caper berries are giant.  Literally.  And there was a tiny surprise on the side of the plate.  White anchovies.  Wow.  I can't say these are for everyone, but they are so amazing!  Briny, fishy goodness that automatically makes you think of the Mediterranean.

   For the entree, my mom had the scallops with roasted garlic gnocchi.  It sounds like a strange combination but it was delicious.  The super soft gnocchi somehow go perfectly with the diver scallops.  The menu said there was a mushroom broth, but it was more like a ragout.  It is to die for either way!  My dad had the cashew crusted salmon with butternut squash ravioli, fig jam, and a chimichurri salad.  Again, things that sound odd together, but work in a way that can't fully be explained.  Normally, I am not a huge fan of nut crusts.  They can be scorched and bitter and often the texture just isn't right.  Wild Iris can go ahead and crust their entire menu with nuts for all I care because they have perfected it!  (I don't have pictures because the lighting in the restaurant is limited and I was getting frustrated of just getting totally unusable crap worse than the antipasto pic, lol!  Also, we all wanted to eat.)
   
   I had the herb crusted tuna with spaghetti squash rollatini stuffed with portabellos, broccolini and ricotta salata with roasted red pepper and black truffle buerre blanc.  The tuna was not actually herb crusted; at least, not at all what I would ever consider to be herb crusted.  It was well seasoned and cooked to a perfect medium-rare.  Those two things are the most important elements of good tuna anyway.  The flavors in the rollatini were wonderfully balanced.  However, it was a little over salted.  The sauce.... yeah, that's a lick your plate kind of sauce. 

    Dessert is not something I usually order out, but when you go to a nice place.... You have to do it.  The menu was pretty standard:  creme brule, chocolate torte, cheesecake, blah blah blah, boring.  Then our waiter mentioned the last dessert.  Banana Pudding Cheesecake.  Yes please!  It sounded too good to turn down.  The crust is vanilla wafers and bananas are pureed into the cheese base.  Fresh whip cream and caramel sauce finish it off.  Decadent and heavenly.  *Sigh*

Wild Iris

127 Franklin Road

Brentwood, TN

615-370-0871

Parsley and Parmesan "Crusted" Flank Steak

   The reason crusted is in quotations is that I found out my broiler doesn't work.  I turned on what I thought was a working broiler to 500 deg F, put the meat in and 5 minutes later it was just barely warm to the touch.  Attempting to broil something then finding out you do not have a top heating element is not fun.  So what started out as a "crusted" idea became a "melted" actuality.  It was still fantastically delicious, so it's not a big problem.  For now....  I know that at some point I am going to want to make something brown and crispy, though.

Parsley and Parmesan Flank Steak
2-2.5 lb flank steak
sea salt and fresh pepper
rosemary
garlic powder
onion powder
1/3 C fresh grated parmesan cheese
1/4 C chopped fresh parsley

   Lightly sprinkle both sides of steak with rosemary, garlic and onion powders.  Liberally salt and pepper steak.
   Place in 450 deg F oven near bottom rack for 6-7 minutes.  Flip and cook 3-4 minutes.  Combine cheese and parsley, top steak with it.  Cook another 3-4 minutes.  This should give you a medium/medium-rare steak.  Let rest 5-7 minutes.  Slice against the grain on a biased.
   Serves 4-6