Monday, May 26, 2014

Homemade Guacamole

4 Garlic Cloves - Smashed - Preferably roasted
2 tbsp - Red Onion - Finely Diced
1/2 Roasted Red Pepper - Finely Diced
4 Avocados - Diced
1/2 tsp Salt
1/4 tsp Pepper
1/2 Lime - Juiced
3 Dashes Cayenne Pepper

In a bowl add the garlic, onion, red peppers and avocado.  With a fork smash the avocado.  Add salt, pepper, lime juice and cayenne pepper.  Mix to combine.  Taste and adjust for seasoning.

Saturday, May 17, 2014

Asian Meatballs

16 oz. Ground Chicken
16 oz. Ground Pork
1 Cup Grilled (or Roasted) Peppers, Chopped
1 Fresno Pepper - Seeded, Chopped
1" Sliced Grilled Onion (about 1/4 cup)
1 tsp Salt
1/2 tsp Pepper
1 tbsp Grated Ginger
1 tbsp Low Sodium Soy Sauce
1 tsp Sugar
1 tbsp Dijon Mustard
1 tsp Toasted Sesame Oil
1/2 cup Bread Crumbs

3 tbsp Low Sodium Sauce
3 tbsp Dijon Mustard
3 tbsp Water
3 tbsp Sugar
3 tbsp Trader Joes Sesame Soy Ginger Marinade
1 Green Onion - Thinly sliced on an angle
1 Fresno Chili - Seeded, Thinly sliced
1 tbsp Toasted Sesame Seeds

In a food processor add the grilled peppers, fresno pepper, onion, salt, pepper, ginger.  Pulse into a paste.  In a large bowl add the chicken, pork, paste mixture, soy sauce, sugar, mustard, sesame oil, bread crumbs.  With a fork, mix to combine.  Take a small scoop and microwave it about 30-45 seconds or until cooked.  Taste and adjust seasonings if necessary.

Using a small 1" scoop make balls about 1".  Put on a large cookie sheet (with sides) and bake in a 350 degree oven for about 13-15 minutes.

While meatballs are in the oven, in a large bowl add the soy sauce, mustard, water, sugar, marinade.  Mix to combine.  Let the meatballs sit for about 5 minutes then toss in the sauce.  Garnish with the green onion, fresno chili and sesame seeds.

Thursday, May 15, 2014

Stuffed Pork Roast

3 tbsp Extra Virgin Olive Oil
3 tbsp Vegetable Oil
1 Pork Roast - About 2 1/2 - 3 lb - Butterflied
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
2 tbsp Dijon Mustard
5 Garlic Cloves - Finely Diced
3 oz. Thinly Sliced Speck Proscuitto
1 Bunch Rapini - Blanched in Salted Water for about 5 minutes.
1 1/2 Roasted Red Peppers - I grilled mine
4 oz. Goat Cheese - Crumbled
1 tbsp Poultry Seasoning
1/2 Cup Hot Water

After you butterfly the roast, season with salt, pepper and onion powder.  Coat the roast with the dijon mustard and sprinkle the garlic over evenly.  Layer the proscuitto, rapini, pepper and goat cheese evenly along the roast.  Roll up the roast and use string to tie it closed then generously sprinkle with poultry seasoning.

Heat oven to 375 degrees.  In a skillet ( I use cast iron) that can go in the oven, over med/high heat, heat the oil.  Brown the roast on all sides and the ends.  Add the water and transfer to the oven for 35 minutes or until the internal temp reads 145 degrees.  Let rest 10-15 minutes before carving.