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Jackie Dodd-Mallory
Senior Editor

Jackie Dodd-Mallory

Fried Coconut Almond Shrimp with Apricot Dipping Sauce

When I edit photos, I just pick the ones that I think are the stand outs (often only one or two) edit those, export and review what I’ve done.

It wasn’t until I pulled this set up in review that I saw that it seemed to tell the story of shrimp desperation. Maybe it’s just me, spending too much time behind this computer with limited human interaction, but this is what I see:

First, the recently transformed shrimp, fresh out of a scorching oil bath, sees potential solace in an a pool of amber liquid.

Coconut Almond Shrimp with Apricot Dipping5

He makes his move, hesitant at first, he throws himself towards the cool pool of dipping sauce that will surely quench the scorching heat that radiates in his coconut crusted core. He’s close, but there’s still a ways to go before he can dip his heated middle in the apricot flavored oasis. He pushes on, hoping a few more flips will land him in his sticky sanctuary.

Coconut Almond Shrimp with Apricot Dipping4

He pulls all the strength he can muster after his recent collision with the deep fryer and launches forward, landing cleanly in the middle of the delicious basin. It’s not enough, he wants more. He takes a moment to gather his strength.
Coconut Almond Shrimp with Apricot Dipping2

One more explosive shove and he’s there, right in the middle of the refreshing wellspring. He lets out a deep sigh. 
Coconut Almond Shrimp with Apricot Dipping

It’s ok to judge me for that. I’ve mostly spared you all from the incessant rambling of my haywired brain, but today has been a long day, you’ll have to forgive me. And my shrimp crazed ramblings.
But I do hope you come back tomorrow, I’ll have a lovely cocktail for you that will go well with this delicious shrimp.

Fried Coconut Almond Shrimp with Apricot Dipping Sauce

Ingredients

For the Shrimp:

  • Oil for frying
  • 12 shrimp, raw, deveined, shell removed (tail still on OK)
  • ½ cup all purpose flour
  • 1 tsp salt
  • 2/3 cup sweetened shaved coconut
  • ¼ cup almond slices
  • 2 egg whites
  • 1 tbs water

For the Sauce:

  • ¾ cup apricots, chopped (fresh but soft work best)
  • ¼ cup thai sweet chili sauce
  • ¼ tsp sriracha
  • 1 tbs soy sauce

Instructions

  1. Add 3 inches of canola oil to a pan, clip a deep fry thermometer onto the side. Bring the oil to 375 to 400 degrees, adjust heat to maintain that temperature range.
  2. Add the coconut and almond slices, pulse until well combined, add to a small bowl.
  3. In a separate bowl whisk the salt and flour.
  4. In a third bowl whisk together the egg whites and water.
  5. One at a time, dredge the shrimp in flour, then coat in egg whites, and finally roll in coconut mixture.
  6. Drop into the hot oil, fry until golden brown, about 3 minutes. Drain on a stack of paper towels.
  7. Add all of the sauce ingredients to a small food processor or blender, blend until smooth.
  8. Serve shrimp with dipping sauce.
Coconut Almond Shrimp with Apricot Dipping3

Beer Battered Avocado Tacos with Fresh Corn Salsa

 

 

Beer Battered Avocado Tacos2Nothing in life should be qualified by what is left out. You shouldn’t stand in the warm, golden, tropical, sun, toes digging into the sand, asking where the snow is.

You shouldn’t visit Machu Picchu and think, "It’s pretty good for a place that doesn’t have a mall."

Lazy Sunday afternoons spent reading Down and Out in Paris and London while gently swaying in a hammock aren’t known as That Day I Didn’t Go To A Rock Show.

Unfortunately for us all, we tend to filter everything though a check list of our own normality, fact checked by what we’re used to. Food shouldn’t be though of by what isn’t in it, but by what is. Vegan food shouldn’t be thought of meatless food, but food that celebrates produce.

Beer Battered Avocado Tacos3

Even though I am a meat-loving bacon-devotee, I love the challenge that produce- celebrating-food presents. Because I never want to serve food that’s described as "good for [vegan, parve, gluten free, healthy, etc.]" I want it to be damn awesome regardless of what’s put in or left out.

These tacos were every bit the shockingly fantastic bites that I wanted them to be. It just so happens that I didn’t need any meat or dairy to accomplish this feat.

I can’t take all the credit, you could beer batter anything and wrap it in a beer corn tortilla and you pretty much have a winner on your hands.

Beer Battered Avocado Tacos

 

For the love of God, make your own tortillas. Once you realize that corn tortillas take about 5 minutes and three ingredients to make, not to mention taste a thousand times better than store-bought (plus cost only pennies), you’ll never go back.

Beer Battered Avocado Tacos with Fresh Corn Salsa

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 tacos

Ingredients
  

For the Tortillas:

  • 2 cups masa harina
  • ½ tsp salt
  • 1 1/3 cup warm IPA

For the Avocados:

  • Canola oil for frying
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 12 ounces IPA
  • 3 avocados ripe but still firm

For the Corn Salsa:

  • 1 ear of fresh sweet corn kernels cut off
  • 1 jalapeno stem and seeds removed, chopped
  • ¼ cup red onions diced
  • ¼ cup chopped cilantro
  • 2 tbs chopped scallions
  • juice from one lime
  • ¼ cup chopped tomatoes
  • salt and pepper to taste

Instructions
 

  • Make the tortillas:In a large bowl, add the Masa and the salt, stir to combine. Add the beer and stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa. It should be the consistency of Play-Doh.
  • Form into balls a bit larger than golf balls. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center. Press, rotate, press again.
  • Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles). Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
  • Make the Avocados:Add about 4 inches of oil to a saucepan, clip a deep-fry thermometer onto the side (make sure the needle is not touching the bottom of the pot. Bring to 375-400 degrees (adjust heat to maintain that temperature).
  • In a large bowl stir together the flour, salt, garlic powder, and pepper. Add the beer and stir until combined (should have the consistency of pancake batter).
  • Cut the avocados into thick slices (about 4-5 per half) making sure the skin and seed is removed.
  • Dip the avocado slices into the batter and fry for about 1 minutes, flip and fry until golden brown, about an additional 2 minutes. Remove from fryer and allow to drain on a stack of paper towels. (only fry 2-3 slices at a time or the oil temp will drop and batter will become overly oily).
  • Make the salsa: Combine all ingredients in a bowl, stir to combine.
  • Assemble tacos and serve.

 

 

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Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

Beer Marinated Flank Steak
Beer Carne Asada 2

I’ve always enjoyed lower alcohol beers. Due in no small part to the fact that I can drink more and still be functional, for me, the goal is never to get hammered.

After what seems like an eternity of ABV one-upmanship, brewers are also starting to offer fantastically well-crafted beers on the lower end of the alcohol scale.

Maybe for people who don’t want to have to call a cab after just one pint, maybe as a way to focus on more delicate flavors that might be overwhelmed by the alcohol or maybe because some of us want to try several beers while avoiding becoming a cautionary tale.

As summer creeps up on us, and worries of beer-snobbery-judgment over the selection in our Beer Party Tub offerings start to invade our weekends, here are some craft beers that can keep you up to your witty ways while still enjoying a few pints:

Half Acre Beer Co.: Gossamer Golden Ale  4.4% ABV

 Stone Brewing Co.: Levitation 4.4% ABV

Founders Brewing: All Day IPA 4.7% ABV

Drakes Brewing Co.: Alpha Session 3.8% ABV

Dogfish Head: Festina Peche  4.5% ABV

 Ballast Point Brewing and Spirits: Wahoo Wheat  4.5% ABV

Eagle Rock Brewing: Solidarity 3.8% ABV

Beer Carne Asada_

Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

Servings 4 servings

Ingredients
  

  • 2 lbs flank steak
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs lemon juice
  • 1 cup pale ale
  • 1 garlic clove minced
  • 2 tbs brown sugar
  • 1 tsp cummin
  • 1/2 tsp chili powder
  • 2 tbs low sodium soy sauce
  • 2 tbs Worcestershire sauce

For the Avocado Cilantro Sauce

  • 1 avocado peel and seed removed
  • ¼ cup cilantro
  • 2 cloves garlic
  • 2 tbs oil
  • 2 tbs pale ale
  • ¼ tsp salt

Instructions
 

  • Salt and pepper the steak on all sides, place in a resealable plastic bag. Whisk together the lemon juice, garlic, beer, cummin, chili powder, brown sugar, soy and Worcestershire sauce, pour over the steak, seal the bag well.
  • Refrigerate for 4-6 hours. Remove from marinade and pat dry.
  • Grill on a preheated grill until medium rare, about 6-8 minutes per side. Remove from grill, allow to rest for 5 minutes before slicing.
  • To make the sauce add the remaining ingredients to a blender or food processor, process on high until smooth. Serve steak topped with avocado sauce.

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Chewy Lemon Blueberry Cookies

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This post is evidence that I am a totally sucker. Twice.

First, my three-year-old lifts a huge tub of blueberries into the shopping cart and says, "Can I have the blueberries? I love them." I agree. Sucker.

The next day, she climbs in my lap and says, "Can we please make cookies?" I agree again. Sucker.

Lemon Blueberry Cookies P

I would show you the picture of her helping me scoop the dough into the cookie sheets, but she did so naked. She’s in a naked phase, as soon as we walk in the door she strips off all her clothes, yells, "Naked lady on the loose!" and runs through the house. I’ve decided not to fight this battle, we’ve just had to come to an agreement about when it is, and is not, appropriate to be naked. Which makes me say things like, "Honey, we don’t get naked at the post office." I’m assuming she’ll grow out of it. Or someday find happiness at a nudist colony, preferably in a warm climate.

Chewy Lemon Blueberry Cookies1

We actually made these twice. I’ve told you this before, but my version of The Perfect Cookie is chewy, not cakey. And despite my best intentions, the first batch came out cakey:

Chewy Lemon Blueberry Cookies4

And although I was disappointed in the lack of chewyness, I still ate five (for real, don’t judge). The second round was exactly what I wanted, soft, chewy, slightly puffy, and not cakey. But I do understand there are those of you who do like the cakey version, also they would be fantastic to make blueberry whoopies with, so I’m posting both.

But the chewy ones were better.

Chewy Lemon Blueberry Cookies5

Chewy Lemon Blueberry Cookies (both cakey and chewy versions listed)

Yield: 24 cookies

Ingredients

Cakey version:

  • 2 ½ cups All Purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick) butter
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • ¾ cup sour cream
  • 3 tbs lemon juice (about 1 large lemon)
  • 1 tsp lemon zest
  • 1 cup fresh blueberries

OR

Chewy Version:

  • 1 1/4 cups All Purpose flour
  • 1 cups bread flour (can use AP flour, but won’t be as chewy)
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick) butter, cut into cubes
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 additional egg yolk
  • 3 tbs lemon juice (about 1 large lemons)
  • 1 tsp lemon zest
  • 1 ½ cup fresh blueberries

Instructions

  1. Preheat oven to 350.
  2. In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside.
  3. In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg(s), beat until very well combined, about 3 minutes. Mix in the sour cream (cakey version only). Add the lemon juice and zest mix until well combined.
  4. Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries.
  5. Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20-30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled).
  6. Bake at 350 for 12-16 minutes or until the top just starts to turn a very light golden brown.
  7. immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.

Chewy Lemon Blueberry Cookies

New Orleans Barbecue Beer Shrimp

 New Orleans BBQ Beer Shrimp

 There is a magic to sharing a dish of food with a group of people, it’s unifying. We can all have our separate plates, and play nice, but placing a big pot of food in the middle of a table seems to breaks down walls. For this same reason, I love those big sharable 22 ounce beers that require that beer glassware I love so much.

New Orleans BBQ Beer Shrimp3

At the moment, my grill is broken so I need other options for, fun, get-your-hands-messy, food that can feed the Sunday Supper guests I keep begging to come over and eat my food at the end of the week. This was great, it only took about 15 minutes, really delicious and it has an unholy amount of butter.

If you can handle it, get the head-on prawns for some added flavor. And don’t forget that bread to mop up that fantastic sauce.

New Orleans BBQ Beer Shrimp2

New Orleans Barbecue Beer Shrimp

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 servings

Ingredients
  

  • 1 cup 2 sticks butter, melted
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire
  • 2 tablespoons fresh lemon juice
  • ½ teaspoons cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • ½ teaspoon hot chili sauce such as sriracha
  • 1 cup pale ale
  • 1 pounds raw shrimp deveined, shell on

Instructions
 

  • Melt the butter in a cast iron skillet over medium high heat.
  • Add the remaining ingredients (besides the shrimp), bring to a simmer.
  • Add the shrimp, cook until shrimp have turned pink. Avoid over cooking or the shrimp will be tough.
  • Serve with crust bread to mop up all that beautiful sauce. And lots of napkins.

Adapted from the original New Orleans BBQ Shrimp recipe from Pascale’s Manale

 

 

Strawberry, Chicken and Goat Cheese Lettuce Wraps

Chicken Strawberry and Goat Cheese Lettuce Wraps. Only 255 calories and just 20 minutes.

Lettuce wraps are Asian, right? Those PF Change guys make one that people seem to like. I love Asian flavors, but giving you a new take on an Asian dish isn’t at the top of my current skill set. So I went a new route, and put in some of my favorite flavors that also happen to be (mostly) healthy.

Let’s talk about that PF Chang wrap. It’s listed as an appetizer that has 4 “servings,” but if you eat it as an entrée, it’ll feed one. As a entrée it has close to 600 calories, 2600 milligrams sodium (!!!), and 47 grams of carbs (I don’t even get bread!). Just as a comparison, an In-N-Out cheeseburger with ketchup has 400 calories, 1080 milligrams sodium and 41 grams carbs.

Chicken Strawberry and Goat Cheese Lettuce Wraps. Only 255 calories and just 20 minutes.

I’m not trying to dissuade you from eating them, they look delicious, and if you want to order it, you should do that. More or less, I’m trying to get you excited about these lettuce wrap because it’s just as delicious and the numbers are amazing. It actually qualifies as diet food, even with the goat cheese and chicken thighs. It has only 255 calories for a generous serving, 650 milligrams sodium, and only 6 grams of carbs! Plus 24 grams protein and some fabulous vitamin C from those strawberries.  And it only takes 20 minutes!

If you want to make them ahead for lunch (you should!) just store the chicken, strawberry salsa, cheese and lettuce all separate and assemble at lunch time. Because interactive lunch is more fun.

Chicken Strawberry and Goat Cheese Lettuce Wraps. Only 255 calories and just 20 minutes.

Strawberry, Chicken and Goat Cheese Lettuce Wraps

Prep Time: 12 minutes

Cook Time: 8 minutes

Yield: Serves 4

Ingredients

  • ½ tsp black pepper
  • 3 tbs corn starch
  • ½ tsp chili powder
  • 1 tsp salt
  • ½ tsp brown sugar
  • ½ tsp garlic powder
  • 5 chicken boneless skinless chicken thigh fillets
  • 1 tbs olive oil
  • 1 cup strawberries, chopped
  • ¼ cup red onions, small dice
  • ¼ cup cilantro, chopped
  • 1 jalapenos, chopped (stem and seeds removed)
  • 2 tbs lemon juice
  • 1 head butter lettuce
  • 3 ounces chevre goat cheese

Instructions

  1. In small bowl combine the pepper, cornstarch, chili powder, salt, brown sugar and garlic powder. Chop the chicken thighs, removing any large pieces of fat. Toss the chicken in the spice mixture until well coated.
  2. Heat the olive oil over medium high heat until hot but not smoking. Add the chicken, sauté until cooked through, about 5-8 minutes.
  3. In a small bowl add the strawberries, red onions, cilantro, jalapeno, and lemon juice, toss to combine.
  4. Fill butter lettuce leaves with chicken, strawberry mixture and top with goat cheese.

 

Chicken Strawberry and Goat Cheese Lettuce Wraps

One Hour Rosemary Beer Pizza Dough

 

One hour rosemary beer pizza dough

I’m a firm believer that the best pizza dough takes at least 24 hours.

I’m also a firm believer that most of us don’t usually have that type of forethought. At least it’s a rare occurrence for me.

I started making this pita bread dough when I wanted to make a day-of pizza, which morphed into this recipe for one hour pizza dough. Which these days gets cooked on the grill as often as in the oven. Grilled pizza is my new first love of outdoor cooking, especially when topped with grilled vegetables and carne asada. So far I haven’t found the restraint to stop eating long enough to photograph such a pizza creation, so no blog posts have been created for that tasty little guy.

But I did manage to get a few hasty pictures of this oven cooked pizza, just look at those glorious bubbles.Pretty damn good for one hour, grilled or oven cooked, it’s my new go-to for pizza nights.

One hour rosemary beer pizza dough3

One Hour Rosemary Beer Pizza Dough

Servings 1 lbs pizza dough

Ingredients
  

  • 2 ½ cups bread flour
  • 1 envelope rapid rise yeast
  • ½ tsp garlic powder
  • 1 tsp fresh rosemary minced
  • ¾ cup wheat beer or pale ale
  • 1/2 tsp kosher salt
  • ¼ cup olive oil

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and rosemary.
  • Mix until combined. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running.
  • Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Cook as desired.

 

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One hour rosemary beer pizza dough4

Sausage and Spinach Breakfast Casserole with Poached Eggs

Spinach and Sausage Breakfast Casserole with Poached Eggs3

 

I love breakfast, I eat it every day.

Saturdays and Sundays I always make it an ordeal, several dishes, coffee, juice, and my husband and I chat, lingering over the last bits of the meal. I love it because I almost never blog about it, so it’s not "work," it’s whatever I want to make. I love that we both just want to sit and talk to each other, long after my daughter has powered down her bacon and eggs and started to torture the dog with dress up clothes.

I especially love when I have breakfast guest, which is rare. They always offer to help, assure me that they are fine with just toast or cereal, but I love that I get to include more people in this weekend ritual we have at the house of Team Dodd. This was a breakfast guest meal that I will make again. I made it for my Mother in Law, who loved it so much she wrote down the ingredients on the inside cover of her crossword book before I could assure her that I would post it. It’s easy to throw together the night before, giving you more time to spend with your breakfast guest. Or to make Bloody Marys. You should make Bloody Marys.

Spinach and Sausage Breakfast Casserole with Poached Eggs2

Sausage and Spinach Breakfast Casserole with Poached Eggs

Prep Time: 6 minutes

Cook Time: 50 minutes

Yield: 6 servings

Ingredients

  • 1 lbs crusty bread, cut into cubes
  • 1 cup chopped fresh spinach
  • 8 ounces raw chicken sausage, removed from casing, crumbled
  • 8 eggs
  • 1 ½ cups whole milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • 3 ounces shaved or shredded parmesan
  • 6 eggs poached (or substitute a large dollop of sour cream on each serving)

Instructions

  1. Arrange bread cubes, spinach and sausage crumbles in a 9×13 baking dish that has been sprayed with cooking spray.
  2. In a large bowl mix the eggs, milk, onion powder, garlic powder and salt. Pour mixture over bread cubes evenly, toss gently to coat. Sprinkle with parmesan.
  3. Cover and refrigerate overnight. Preheat oven to 350
  4. Bake at 350 for 50-60 minutes or until eggs have set.
  5. Cut into squares, top with poached eggs or sour cream.

Spinach and Sausage Breakfast Casserole with Poached Eggs

Pineapple Pale Ale Cream Cheese Tart

 

Pineapple Pale Ale Cream Cheese Tart

Really, this pie was a necessity. I love the way those banana cream pies look, but I have such a deep loathing for those yellow peeled devils I can’t even bring myself to try one. But they look amazing, so creamy and fluffy, but with the foul stench of banana lurking beneath all that fabulous whipped cream. (Banana Council should accept my sincere apologies, I completely support the consumption of such a healthy fruit, as long as I don’t have to do the consuming. And said consuming does not happen in my near vicinity).

But unlike my mint aversion, this hatred was not triggered by a traumatic event. Nor do I have a desire to fix the issue, I’m cool with a banana free existence.

That’s because I have other fantastic yellow fruits, like pineapple, to pick up the slack. although, I will admit, banana’s do make a much more convenient grab-and-go snack, be it not for the inconvenience of the inevitable projectile vomiting that would ensue if I were forced to eat one. (I may be the only person that has used the term "projectile vomiting" while trying to get you to make a pie).

Pineapple picks up quite a bit of slack in the tropical fruit department, I love them. I was in Costa Rica a few years ago and ordered "Pina y Agua" smoothies several times a day for weeks and never got sick of them. I’ve fully admitted my bias already, but I really think pineapple pie is the new banana pie. And I added beer to try and get you on my side.

Pineapple Pale Ale Cream Cheese Tart2

Pineapple Pale Ale Cream Cheese Tart

5 from 1 vote

Ingredients
  

For the Crust:

  • 9 standard sized graham crackers
  • 2 tbs brown sugar
  • pinch salt
  • 4 tbs melted butter

For the Filling:

  • 1 ¾ cups pineapple chunks
  • 3 tbs cornstarch
  • 6 ounces cream cheese softened
  • 2/3 cup granulated sugar
  • 3 eggs
  • 2/3 cup pale ale

For the Topping:

  • 1 cup whipped cream
  • ½ cup powdered sugar
  • 2 tbs pale ale
  • ¼ cup sweetened coconut flake
  • ¼ cup almond slices

Instructions
 

  • Preheat oven to 350.
  • In a food processor add the graham crackers, brown sugar, and salt process until only crumbs remain.
  • While the food processor is still running add the melted butter, process until it resembles wet sand.
  • Dump into the bottom of a 9-inch tart pan. Starting with the sides, press the crust evenly into the tart pan.
  • Put the pineapple chunks in the food processor, sprinkle with cornstarch, and process until smooth.
  • In the bowl of a stand mixer beat the cream cheese with the sugar until well combined. Add the eggs, one at a time, beating well between additions. Mix in the pineapple puree. Add the beer, mix until well combined. Pour into the tart shell.
  • Bake at 350 for 55 to 60 minutes or until the top of the tart turns golden brown. Allow to cool at room temperature for ten minutes. Refrigerate until set and chilled, about 3 hours.
  • In the bowl of a stand mixer, add the whipped cream, powdered sugar and pale ale. Beat on high until soft peaks form. Add to the top of the cooled tart. Chill tart until ready to serve.
  • Add the coconut and almonds to a dry pan. Add to medium high heat, toss continually until toasted, about 5 minutes. Top the tart with toasted coconut and almonds just prior to serving (it will get soggy if it sits on the tart too long. If you want to make the tart ahead of time, store toasted topping separate, garnish just prior to serving).

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Pineapple Pale Ale Cream Cheese Tart3

Pistachio Crusted Salmon with Strawberry Balsamic Glaze over Orzo Summer Salad

Pistachio Salmon with Strawberry Summer Salad

This is that savory strawberry recipe that I was telling you about. I made this three times, and loved it more and more each time. This is how I love to eat on a regular basis: fresh produce, healthy fats,  no dairy (I love dairy and I eat it, but I try to eat as little as I can, which is a challenge), and so much flavor that I’m proud to serve it to dinner guests, which I did.

I made it once with quinoa, and of course that’s healthier for us, but the orzo just tasted special. I love the brightness and slight sweetness that strawberries add to savory dishes, so even if hadn’t taken on a strawberry ambassadorship with California Strawberry Commission, I’d still be in love with the idea of coming up with strawberries on the savory end of the scale.

Pistachio Salmon with Strawberry Summer Salad2

Speaking of salmon, I’ve recently started to learn about sustainable seafood and what that means. Did you know that Target is known for a commitment to sustainable seafood? I have to say that was a little surprising to me, I thought I had to shop only at high end fish markets and expensive grocers to stay commited to the cause.

We can blame irresponsible fishing all we want, but the only place we can take action is in the store. It sounds like a giant undertaking, but really, just knowing where to buy fish and what types to avoid and you can jump on board. I love fish and eat it often, and it’s not very difficult to avoid the types of fish that are in danger and buy the fish that caught responsibly, like Alaskan salmon.

Pistachio Crusted Salmon with Strawberry Balsamic Glaze over Orzo Summer Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

For the Salad:

  • 1 cup dry orzo
  • 1 cup chopped strawberries
  • 1 English cucumber, peeled and chopped
  • 2 cups chopped fresh spinach
  • ¼ cup chopped cilantro
  • ¼ cup diced red onions
  • 1 avocado, peeled and diced
  • ¼ tsp sea salt

For The Salmon

  • ¾ cup strawberries, chopped
  • 1 cup balsamic
  • 1 tbs honey
  • ½ cup shelled pistachios
  • ¼ cup bread crumbs
  • 3 tbs olive oil
  • 4 salmon fillets

Instructions

  1. Cook the orzo in lightly salted boiling water until al dente, drain and allow to cool to room temperature, toss with remaining salad ingredients.
  2. Add the strawberries and balsamic to a food processor or blender, process until smooth. Add to a saucepan with the honey. Bring mixture to a boil, reduce heat to medium and simmer, stirring frequently, until reduced and thickened, about 15 minutes (can be made up to five days ahead of time).
  3. Add the pistachios to a food processor, process until they resemble bread crumbs, about 3 minutes. Add the breadcrumbs, pulse a few times to combine. Add to a small bowl.
  4. Heat the olive oil in a skillet over medium-high heat (too hot and the salmon will burn before it cooks through).
  5. Place the salmon into the pistachio mixture (non-skin side down), pressing the pistachio mixture into the salmon. Place the salmon into the pan, pistachio side down, allowing to cook until golden brown, flip and cook on the skin side until cooked through.
  6. Divide the salad between four plates, add the salmon on top of the salad, drizzle with balsamic glaze.

Notes

Taking the salmon out of the fridge 10 minutes before cooking will allow it come to room temperature and cook more evenly, allowing you to avoid burnt crust and undercooked middle.

Pistachio Salmon with Strawberry Summer Salad4

Drunken Chipotle Chicken Parmesan Sandwich

Drunken Chipotle Chicken Parmesan Sandwich

I don’t make a lot of sandwiches that I want to post about. But this is a sandwich I could eat every day. One that I would even serve at a party, especially one revolving around sports viewing or card playing. It’s spicy, beery, cheesy, and totally necessitates several napkins.

I used a beer that seems to be in regular rotation in my "beer cellar" (which is currently the bottom shelf of my fridge). If you live outside the Southern California area, you might not be familiar with the San Diego brewery Greenflash, but it’s hard to ignore this well distributed craft beer in these parts of the world.

Greenflash has an unapologetic love of the hops, wielding the bitterness with brute force. Which suits the hop frenzied California craft beer crowd. I’m a little choosier about my IPA’s than the average Los Angeles beer girl, and Greenflash gets it right when it comes to hopping the hell out of a beer. The Imperial IPA is really solid example of a West Coast IPA, well bittered, notes of pine, citrus, grapefruit, pineapple and a mild malty finish.

Drunken Chipotle Chicken Parmesan Sandwich4

All of those flavor notes balance well with the spicy sauce I covered this giant sandwich with. A sandwich that also pairs very well with a nice cold IPA. But be careful, alcohol intensifies heat so that spicy sandwich may end up hotter than you wanted because of that same beer. And, please, get the good bread, none of that hot dog bun nonsense.

Drunken Chipotle Chicken Parmesan Sandwich2

 

Drunken Chipotle Chicken Parmesan Sandwich

Ingredients
  

  • 1 small white onions chopped
  • 2 tbs olive oil
  • 3 lbs tomatoes beefsteak or heirloom
  • 2 clove garlic chopped
  • 1 cup IPA
  • ¼ cup tomato paste
  • 1 large chipotle pepper
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • 5 large basil leaves chopped
  • 1 tsp chopped fresh oregano
  • 2 chicken breasts
  • 2 eggs
  • Salt
  • 1 cup Italian bread crumbs
  • ¼ cup fresh shredded or fresh grated parmesan cheese plus additional if desired
  • 1 cup flour
  • 3 tbs olive oil
  • 4 crust Italian sandwich rolls split
  • 1 ball whole milk mozzarella sliced into 4 slices

Instructions
 

  • In a sauce pan cook the onions in the olive oil over medium high heat until softened. Add the tomatoes, cook until the skins starts to peel, about 5 minutes.
  • Ad the garlic, cook for 30 seconds.
  • Add the beer and tomato paste. Allow to simmer until most of the tomatoes have broken down, about 10 minutes.
  • Transfer to a large food processor or blender along with the chipotle pepper, basil, salt, smoked paprika and oregano, process until smooth. Taste the sauce at this point, add additional chipotle peppers for a higher heat level, if desired. Sauce can be made up to three days in advance (If the sauce is too watery, return to the stove and simmer until it has reduced and thickened).
  • Preheat oven to 400.
  • Filet the chicken breasts in half, creating two thin slices per each chicken breast for a total of four, pound to an even thickness using a meat mallet, heavy rolling pin or heavy skillet.
  • Pat the chicken dry. Place eggs in a bowl, beat well. Place the flour in a separate bowl. Mix the bread crumbs with the parmesan in a third bowl.
  • Heat olive oil in a skillet over medium high heat until shimmery but not smoking.
  • Sprinkle chicken with salt on all sides.
  • Dredge in the flour shaking off excess.
  • Dip in the egg bowl, turning to coat, then dredge in the breadcrumbs until fully coated.
  • Fry chicken in hot oil until golden brown on the underside, about 3 minutes, turn and cook until cooked through (try not to turn the chicken more than once).
  • Place rolls on a baking sheet, spoon generous amounts of sauce into the rolls. Cut the chicken fillets in half lengthwise so they better fit into the rolls.
  • Fill each roll with chicken, top with mozzarella. Sprinkle with parmesan if desired.
  • Cook in a 400 oven until cheese has melted, serve immediately.

Drunken Chipotle Chicken Parmesan Sandwich3

Strawberry Granita with Candied Mint Leaves

Strawberry Granita with Candied Mint

 

I’m so excited to tell you that I’ve been asked to be a Brand Ambassador for California Strawberry Commission. Given my complete love of strawberries, this is fantastic for me. To be honest, I’ve been asked to be a brand ambassador before but it was never a good fit, I ended up turing other companies down. I can’t endorse a company that I don’t have complete faith in putting my name on the line for. I’m absolutely proud to represent a product as fantastic as California strawberries and I was thrilled to be asked and accepted without hesitation. I love strawberries and the best ones come from California.

I’m working on some strawberry recipes, I have a great savory recipe that just isn’t ready to post yet. It’s good, but I want it to be great so I’ll be working on it a bit more before I’m ready to send into into digital print.

May is National Strawberry Month, but really, you don’t need an excuse to grab some strawberries now that they are everywhere. But if you do need some ideas, here are some strawberry recipes that I love so much:

 

Chocolate Strawberry Shortcakes:

Chocolate Strawberry Shortcakes

Strawberry, Goat Cheese And Quinoa Salad:

Strawberry Goat Cheese Quinoa Salad

Strawberry Brie Mini Galettes:

Mini-Galette-Strawberry Brie

Strawberry Sriracha Margarita 

Strawberry-Sriracha-Margarita

And now, the man of the hour, a recipe for a strawberry granita that requires no special equipment and makes a great final dish for those summer dinner parties on the patio that we are all looking forward to.

Strawberry Granita with Candied Mint 2

Strawberry Granita with Candied Mint Leaves

Ingredients

For the Granita:

  • 1 cup very hot tap water
  • ½ cup sugar
  • 3 cups strawberries, chopped
  • 1 lemon, juiced and zested

For the Candied Mint:

  • 10-15 mint leaves
  • 2 tbs corn syrup
  • 1 Tbs very hot tap water
  • 3 tbs white sugar

Instructions

  1. Put the very hot water in a small bowl or measuring cup. Add the sugar and stir until it dissolves (microwave for 30 seconds if the sugar doesn’t dissolve).
  2. Add the sugar water, strawberries, lemon juice, an lemon zest to a blender or food processor. Process until smooth, about 3 minutes.
  3. Pour into a glass baking dish (7×11 or 9×13 will work well) place in the freezer.
  4. Stir every 30 minutes, combining the frozen edges into the center. Once the granita is mostly frozen, rake the surface with a fork to create flakey mound. Cover and freeze until ready to serve.

To make the candied basil:

  1. Preheat the oven to 175.
  2. Place 2 tbs of corn syrup and 1 tbs hot water in a small bowl, stir until well combined.
  3. Line a baking sheet with parchment paper.
  4. Dip the leaves in the corn syrup water, lay them on the parchment paper. Sprinkle with sugar, turn over, sprinkle with additional sugar (make more leaves than you need, some of them don’t survive the process as well as other, you’ll want extras).
  5. Place in the 175 degree oven for 20 minutes, flip over and cook until dry and sugar has crystalized, about 30 additional minutes.

Notes

Boozy Option: To make this a Strawberry Mojito Granita, add 1/4 cup white rum and 5 mint leaves to the blender with the sugar water, strawberries, lemon zest and lemon juice and just proceed with the rest of the recipe.

Strawberry Granita with Candied Mint 4

Goat Cheese Raviolis with Blistered Sugar Plum Tomatoes and Hefeweizen Marinara & How to Make Homemade Raviolis

Beer Raviolis

Homemade raviolis are a food lovers endeavor. It’s time consuming, physically trying, and a bit tedious. There are plenty of places that can sell you beautiful hand made raviolis, but you do it because you want to be there. In the kitchen, shoulders aching from kneading, hands covered with yolk and flour, feeling a connection to the Sicilian grandmothers who stood barefoot on unfinished wooden floors teaching the art to their eager but bored grandchildren.

It’s as much about the journey as it is about the cheese filled destination. I love homemade pasta, there is something meditative about the repetition of the process. I’m always glad for the time I spent, pushing myself closer to mastering the craft of pasta making. And the end product is a handsome reward for the labor.

I used the KitchenAid pasta rollers. I love these, and even though they are more than most people want to spend on what will probably be an occasional use item, it’s a worth while investment. I don’t use these often, but when I do, I’m so glad I have them. The set comes with three rollers: a pasta dough roller (to make sheets), a  fettuccine cutter and a spaghetti cutter. Because they’re automatic (meaning you don’t have to use one hand to crank the roller) it makes feeding the pasta into the roller fantastically easy. The KitchenAid pasta roller and cutters are also very well made and should last a life time, long enough for you to pass down to your future eager but bored grandchildren.

How To Make Raviolis

On a flat surface add the flour. Make a well with walls that are about 1 inch thick, make sure the well is large enough to hold the eggs, milk and oil.

How to make Raviolis 1

Add the yolks, egg, milk and oil. Break the yolks.

How to make Raviolis 2

Using your fingers, or a fork, stir quickly. The motion will allow the liquid to pick up flour from the walls and will gradually become thicker. This will take about 10 minutes.

How to make Raviolis 3

As the liquid becomes thicker, close to a paste consistency, start to push the flour walls up over and into the liquid pool. Continue to stir until the flour and liquid is mostly incorporated.

How to make Raviolis 4

Pull the dough into a ball, it will be shaggy and seem a bit dry.

How to make Raviolis 5

Knead on a flat surface with the heel of your hand, this will take a ten to fifteen minutes. Knead until the dough is smooth and slightly elastic. If you aren’t sure if the dough is done, keep kneading. This isn’t a dough that can be over worked, but too little kneading is a problem.

How to make Raviolis 6

Put dough into a small bowl and cover tightly and allow to rest for 30 minutes at room temperature.
How to make Raviolis 7

Cut into 4 sections. Place any dough sections you are not working with back in the bowl and cover.

How to make Raviolis 8

One at a time, roll out the dough sections to about ¼ to ½ inch rectangle.

How to make Raviolis 10

Attach the KitchenAid Pasta Roller attachment to your stand mixer.

How to make Raviolis 9

Set the thickness to 1 (the thickest setting). Turn the KitchenAid stand mixer to a speed of 2.Feed the dough rectangle into the pasta roller narrowest side first.

How to make Raviolis 11

Pass through two or three times. Narrow the thickness to a 3. Pass the dough sheet through two or three times, this should get easier and easier with each pass.

How to make Raviolis 12

Narrow the thickness to a 5. Pass the dough sheet through two or three times, this should get easier and easier with each pass. You want the dough sheets to be so thin you can see through them.

How to make Raviolis 15

 

Lay the sheets on a flat surface. It’s best to do this one at a time, moving through the steps as not to let the dough dry out, but for the purposes of photography and natural light, I broke that rule.

How to make Raviolis 16

Place about 2-3 tsp of filling on the dough sheets about 1 ½ inches apart, in to rows.

How to make Raviolis 17

Brush the dough with water around the balls of filling. Top with second sheet of pasta.

How to make Raviolis 18

Press the pasta around the filling, sealing well.

How to make Raviolis 19

Use a sharp knife or a pastry wheel to cut into squares.

How to make Raviolis 20

Place on a plate, allow to sit for about 10 minutes.

How to make Raviolis 21

Cook in a pot of lightly salted boiling water until raviolis float and are cooked through.

Drain, plate and top with sauce.

Goat Cheese Raviolis with Blistered Sugar Plum Tomatoes and Hefeweizen Marinara

Ingredients
  

  • 1 ¾ cups sifted all-purpose flour
  • 3 large egg yolks room temperature
  • 1 large egg room temperature
  • 1 ½ teaspoons olive oil
  • 1 tablespoon milk
  • 3 ounces goat cheese
  • 2 tbs chop fresh herbs, if desired

For The Marinara

  • 1 lb sugar plum tomatoes or grape tomatoes
  • 1 tbs olive oil
  • ½ white onion chopped
  • 3 cloves garlic minced
  • 1 cup beer
  • 5 large basil leaves chopped
  • 1 tsp chopped fresh oregano
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbs tomato paste

Instructions
 

  • On a flat surface add the flour. Make a well with walls that are about 1 inch thick, make sure the well is large enough to hold the eggs, milk and oil.
  • Add the yolks, egg, milk and oil. Break the yolks.
  • Using your fingers, stir quickly. The motion will allow the liquid to pick up flour from the walls and will gradually become thicker. This will take about 10 minutes.
  • As the liquid becomes thicker, close to a paste consistency, start to push the flour walls up over and into the liquid pool. Continue to stir until the flour and liquid is mostly incorporated.
  • Pull the dough into a ball, it will be shaggy and seem a bit dry.
  • Knead on a flat surface with the heel of your hand, this will take a ten to fifteen minutes. Knead until the dough is smooth and slightly elastic. If you aren’t sure if the dough is done, keep kneading. This isn’t a dough that can be over worked, but too little kneading is a problem.
  • Put dough into a small bowl and cover tightly and allow to rest for 30 minutes at room temperature.
  • Cut into 4 sections. Place any dough sections you are not working with back in the bowl and cover.
  • One at a time, roll out the dough sections to about ¼ to ½ inch rectangle.
  • Attach the KitchenAid Pasta Roller attachment to your stand mixer.
  • Set the thickness to 1 (the thickest setting).
  • Turn the KitchenAid stand mixer to a speed of 2.
  • Feed the dough rectangle into the pasta roller narrowest side first.
  • Pass through two or three times.
  • Narrow the thickness to a 3. Pass the dough sheet through two or three times, this should get easier and easier with each pass.
  • Narrow the thickness to a 5. Pass the dough sheet through two or three times, this should get easier and easier with each pass. You want the dough sheets to be so thin you can see through them.
  • Lay the sheets on a flat surface.
  • Place about 2-3 tsp of goat cheese on the dough sheets about 1 ½ inches apart, in to rows.
  • Brush the dough with water around the balls of goat cheese (sprinkle with fresh herbs, if desired). Top with second sheet of pasta.
  • Press the pasta around the filling, sealing well. Use a sharp knife or a pastry wheel to cut into squares.
  • Place on a plate, allow to sit for about 10 minutes.
  • Cook in a pot of lightly salted boiling water until raviolis float and are cooked through.
  • Drain, plate and top with sauce.

Make the sauce:

  • Heat the oil in a cast iron skillet over medium high heat, cook the onions until soft about five minutes.
  • Add the tomatoes, cook until soft and the skin has blistered. Add the garlic, cook for about 30 seconds.
  • Add the beer and cook until the beer has mostly evaporated, about ten minutes.
  • Add the remaining basil, oregano, salt and pepper, stir, remove from heat.
  • Add to a food processor along with the tomato paste, process until smooth.

Beer Raviolis

Seven Layer Hummus Dip

Seven layer Hummus Dip 2
I wasn’t going to do a post on this, because it’s not a recipe. Not really, it’s more like assembly instructions. But then two things happened, first, I keep making it for parties, and people keep loving it. Second, I went to a goat cheese making class this weekend and was sent home with a bag of fantastic Redwood Hill Farms goat cheese products, including a fabulous goat feta.

I could eat chèvre goat cheese every day of my life, it’s one of my favorite foods, and by far my favorite cheese. Which I found out is a good thing since goat milk products are easier on the human digestive system and lower in calories, cholesterol and fat than cow cheeses. Which reminded me to try smoked goat cheddar next time I have a craving for a late night grilled cheese, at least I’ll feel less guilty about it.

Speaking of less guilty, this dip is a less guilty version of that other seven layer dip, that one that has refried beans, cheddar, sour cream, you know the one. It’s great, I love that guy. But this one is just as tasty, but with much fewer calories and you don’t even have to resort to "fat free" or fake ingredients, it’s just a big pile of tasty produce sandwiched between hummus and that naturally lower in calorie cheese we talked about. It’s just about winning at party dip making while bikini season rears its ugly head.

Seven layer Hummus Dip 3

Seven Layer Hummus Dip

Ingredients

  • 10 wt ounces hummus
  • 1 red onion, chopped
  • 4 persian cucumbers, chopped
  • 1 large beefsteak tomato, chopped
  • 1/2 cup kalamata olives, pitted and chopped
  • 6 ounces marinated artichoke hearts, chopped
  • 4 wt ounces feta cheese, crumbled

Instructions

Starting with the hummus and ending with the feta cheese, layer all ingredients in an 8X8 baking dish or similar sized serving dish. Serve immediately or cover and chill until ready to serve.
Notes

  1. Make sure and chop all vegetables smaller than you would for a salad, they need to be small enough so that all seven layers make it into the same bite. 2. If you find raw onions too intense, soak them in ice cold water, rinse and allow to dry before proceeding with this recipe.

 

Seven layer Hummus Dip_

Paprika Shrimp and Sausage Quinoa Paella

Paprika Shrimp and Sausage Quinoa Paella. The winning dish for The Today Show recipe contest: Healthy One Pot Meals. only 380 calories, 20 minutes and one pot!

Life’s funny, isn’t it? One minute you’re sitting there enjoying a nice Mother’s Day breakfast that your husband made you, and the next minute you’re talking to The Today Show and agreeing to take a last minute flight to JFK so that you can stand behind a podium for 3 minutes and pretty much say zero words on National Television. Something like that.

 Today Collage

Photo credit: Erwin Laureano

The real prize in this competition was the journey. I flew to New York on Tuesday, was able to have dinner with my new friend Ashely, and drinks with my old friend David. You could pretty much preface any request with, "wanna a free trip to New York and have dinner and drinks with some friends?" and I’d pretty much say yes to whatever followed.

NYC

Wednesday morning I was taken to NBC Studios at 30 Rockefeller Plaza, through the celebrity filled green room, and into hair and make up. Then up to a tiny studio that they referred to as The Spa, which included no studio audience, just lots of producers, cameras and a beautiful camera friendly kitchen. This was all for Joy Bauers Joy-full Cook Off. She wanted healthy one pot meals that where easy and family friendly. She choose my dish, along with two other amazing dishes to be taste tested on live TV by Kathie Lee and Hoda, who would choose the winner.

Paprika Shrimp and Sausage Quinoa Paella. The winning dish for The Today Show recipe contest: Healthy One Pot Meals. only 380 calories, 20 minutes and one pot!

The other dishes were amazing, and to be honest, I didn’t really care who won. I’d already collected my prize of flight to New York, hotel room, and dinner and drinks with friends, I was all set. But it turns out, Kathie Lee and Hoda are huge fans of skinny shrimp dishes and choose mine. I won!

Here’s clip of me saying pretty much nothing on the Today Show and winning a basket of NBC related swag:

Joy-ful Cook Off

 

And here is the winning dish, 380 calories per serving, gluten free, dairy free, 20 minutes, one pot.

Paprika Shrimp and Sausage Quinoa Paella

Yield: yield: 4 servings

Calories per serving: 380 calories

Ingredients

  • 12 large shrimp, peeled and devined
  • ¼ tsp sweet paprika
  • ¼ tsp smoked paprika, plus ¼ tsp, divided
  • ¼ tsp onion powder, plus ¼ tsp, divided
  • 2 tbs olive oil
  • 8 ounces pre-cooked low fat chicken sausage, sliced
  • ½ cup diced onion
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 large beefsteak tomato, chopped (about 1 cup)
  • 1 tbs tomato paste
  • pinch saffron (about 10 threads)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 2/3 cups chicken broth
  • ½ cup peas (frozen is fine)
  • 1 cup quinoa, rinsed and drained
  • 1/4 cup flat leaf parsly, chopped

Instructions

  1. Place shrimp in a small bowl, sprinkle with ¼ tsp sweet paprika, ¼ tsp smoked paprika and ¼ tsp onion powder, toss to coat.
  2. Heat olive oil in a 12-inch skillet (with a lid) over medium high heat, cook shrimp until seared, about 3 minutes per side (don’t over cook). Remove from pan, set aside.
  3. Add chicken sausage, cook until browned, remove from pan, set aside.
  4. Add the onion and bell peppers, cook, stirring frequently, until onions and peppers have softened, about 6-8 minutes.
  5. Add garlic, tomatoes and tomato paste, stir until combined.
  6. Add saffron, salt, pepper, remaining smoked paprika, and onion powder, chicken broth and peas, bring to a simmer. Add quinoa stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 16-18 minutes or until the quinoa is cooked through and the liquid has absorbed.
  7. Place the shrimp and sausage on top, replace lid and cook for 1 minute or until shrimp and sausage is warmed.
  8. Sprinkle with parsley just prior to serving.

Chicken Sausage and Safron Shrimp Quinoa Paella

 

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting_I’m on my way to New York right now to cook on The Today Show. I’d like to say that I’m cool enough to not think this is a big deal, but I’m not. I’m thrilled, and also a little nervous (significant nervousness is scheduled for the late 9am hour on Wednesday morning).

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 2

Before I left on my journey across the country I wanted to leave you with this cake. It’s really easy, really rich and insanely good. A perfect cake to pair with a stout or even one of those black IPA’s I’ve become so found of.

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 8

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting

Ingredients
  

For The Cake

  • ½ cup butter chopped
  • 7 weight ounces 60% chocolate chopped
  • 1/3 cup stout
  • 1 ¼ cups granulated sugar
  • 3 whole eggs plus 2 yolks
  • ¾ cup cocoa powder
  • 2 tbs cornstarch

For the Frosting

  • 3 tbs butter softened
  • 8 ounces mascarpone
  • 3 cups powdered sugar
  • 2 tsp finely grated orange zest

Instructions
 

  • Preheat oven to 375.
  • In the top of a double boiler over a simmering water add the chocolate and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted. Remove the top of the double boiler and place on a clean kitchen towel. Stir in the beer. Whisk in the sugar. Check to make sure the chocolate is room temperature or below, then whisk in the eggs and the yolks. Sprinkle the cocoa powder and the cornstarch over the chocolate, gently stir until combined.
  • Place a round of parchment paper inside a 10 inch spring form pan, rub the inside of the pan and the parchment paper with butter.
  • Pour the batter inside the prepared pan, smooth out into an even layer.
  • Bake for 35-40 minutes or until the top looks dry and the top is slightly springy, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a cake pan, refrigerate until cool, about 2 hours.
  • In the bowl of a stand mixer, add the butter and the mascarpone, beat until well combined. Add the powdered sugar and zest, mix until well combined. Frost the cake with the mascarpone frosting, chill until ready to serve. (Don’t be afraid to make this a day ahead of time, it’s better the next day).

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 9

 

Beverly Hills Potatoes with Pesto Butter

Beverly Hills Potatoes 10

I’m cooking on The Today show on Wednesday.

I wish I was cool enough to have a witty lead in and build up to the exciting news, but I’m just going to digitally blurt it out:

I’m cooking on The Today Show, in New York, on Wednesday. I’ll be battling it out with two other cooks in The Joyful Cook-off for supreme Healthy One Pot Meal domination, although the big prize is merely bragging rights. With a free trip to New York, and the opportunity to cook on The Today show, I feel like I’ve already won.

Beverly Hills Potatoes_

 

Back to these potatoes, that will forever be known as Beverly Hills potatoes. I went to Bazaar in Beverly Hills with a friend for her birthday a few months ago. The food was beautiful, intricate and far beyond my culinary abilities. Then there were these lovely and delicious miniature potatoes that had been salt roasted, served on tooth picks with a side of pesto butter. It’s a good thing I choose to fall in love with the one thing I could actually duplicate at home, although there were these fantastic Japanese Taco’s I’ll need to stop thinking about because I’ll never be able to figure out how to make those.

Beverly Hills Potatoes 3

 

The hardest thing about this dish is finding these miniature potatoes, although I have seen them in several markets. They are far smaller that the baby red potatoes that you might think of, closer to the size of large grapes. I’ve seen them called "teeny tiny potatoes" and "miniature potatoes," either way, they are really small.

Beverly Hills Potatoes 2

Now I’m hooked. I’ve served them as a side dish, and also put toothpicks in the and served them as an appetizer.

Beverly Hills Potatoes 7

And this is what happens when I try to photograph anything while tater is awake. She was laying down the potatoes with toothpicks in them saying, "Potatoes are tired boys."

Beverly Hills Potatoes 6

 

She’s the best.

Beverly Hills Potatoes 8

 

Beverly Hills Potatoes with Pesto Butter

Ingredients

  • 1.5 lbs miniature potatoes
  • 1 to 2 cups kosher salt
  • 1/4 cup pesto
  • 2 tbs melted butter

Instructions

  1. Preheat oven to 400.
  2. Wash the potatoes well, prick each one with a fork.
  3. Place potatoes in a loaf pan. Pour salt over potatoes until most of the potatoes are covered.
  4. Roast for 25-35 minutes or until fork tender. Break up the salt crust with a fork, pour into a large bowl or pot, remove the potatoes (insert one tooth pick into each potato if serving as an appetizer).
  5. To make the pesto butter, combine the pesto and melted butter. Serve alongside the potatoes.

Beverly Hills Potatoes 4

 

 

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

 

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

I brûléed some avocados, which, let me be honest, is sort of strange. But it gave this soup a campfirey, smoky flavor that I loved so I’m standing behind the decisions. A decision that was largely based on the fact that I’ve had this brulee torch for over two months and haven’t used it yet.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

Now I’m sort of hooked on the idea of wielding a kitchen torch this powerful, it completely smokes (pun intended) the one I previously owned that I now see as fairly pathetic. The new one is beast, I think it might belong in the tool shed out back (I don’t actually have a tool shed, so I guess it’ll stay in the kitchen).

But you really don’t HAVE to brulee avocados, just cutting them up and adding them to the soup like a normal person is just fine.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

About this soup, it’s vegan, which clearly I am not. But I love vegan food because it puts the emphasis on produce, which I adore. Corn is just coming into the season, and so are the avocados I abused, but the weather in most parts of the country is still soup worthy. But you have to remember that I’m also the girl that likes to drink stout and eat soup in August.

I also prefer to eat ice cream in December. Which all may add up to my rampant non-normalness that forced me to take a kitchen torch to those perfectly lovely avocados.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

Ingredients
  

  • 3 large ears sweet corn
  • 2 tbs olive oil
  • ½ white onion chopped
  • 3 cloves garlic chopped
  • 2/3 cup pale ale
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups vegetable broth chicken will work as well
  • 1 can 13.5 ounces full fat coconut milk
  • 2 tsp red curry paste
  • pinch cayenne
  • 5 large leaves basil thinly sliced
  • 1 large red pepper roasted
  • 1 large avocado ripe but firm, too soft will not work
  • 1 lemon

Instructions
 

  • Preheat oven to 400.
  • Trim off any silk that is sticking out of the husk of the corn ears.
  • Place on a baking sheet, roast for 20 minutes. Remove from oven and allow to cool enough to handle. Cut the kernels off the corn, set aside.
  • In a sauce pan over medium high heat, sauté the onions in olive oil until soft, about 5 minutes. Add the garlic, cook for 30 seconds. Add the beer, salt, pepper, and vegetable broth, coconut milk, curry paste, corn kernels, and cayenne. Bring to a simmer. Cook for 5 minutes.
  • Using an immersion blender, puree until smooth.
  • Stir in the basil and the red pepper.
  • To brûlée the avocados, slice into ¼ inch slices, sprinkle with lemon juice. Place on a heat proof surface like a baking sheet. brûlée with a kitchen torch until browned, use tongs to flip over and brûlée the other side.
  • Pour soup into bowls, top with avocados.


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