Photograzing = Love

Quickie post...I am on Photograzing again...Go Me!

http://photograzing.seriouseats.com/2011/08/fresh-trout-almondine.html

Farmer's Market Fresh

I've found a new Farmer's Market! They even have a co-op and grass fed meats! #Schwing!!!!!!

On my first visit, I purchased the most awesome fruit and vegetables and decided to try the co-op option.

For $20 you pick fruits and vegetables from their in season list and you get enough to feed a family of four. A week later you pick up your stash.

We got a lot of quality, local vegetables and fruits and herbs for the low. I made salmon tacos with pico...chile please!  We are regulars at that joint now. I am going to try the grass fed meats directly...that goodness is not cheap but I believe it is absolutely worth it!

Italian Sausage Ragu

So day two of Cook Something New has me once again turning to my most favorite cooking mag - Cuisine at Home! Although I made this the day before, this is a definite Weeknight Winner. Chunky, fresh and super good! I served this over penne but any pasta will do.

Italian Sausage Ragu
Adapted from Cuisine at Home, Issue #65, October 2007

What you need:

• 8 oz penne pasta 
• 1 lb Italian sausage casings removed
• 1/2 yellow bell pepper, diced
• 1/2 onion, diced
• 2 tsp tomato paste
• 2 tsp garlic, minced
• 1/2 cup good dry white wine
• 14 oz can diced tomatoes
• 1 tsp sugar
• 1 pinch red pepper flakes
• 1/4 cup chopped parsley, fresh or dried
• Grated Parmesan cheese, optional

What to do:

• Bring a large pot of salted water to a boil for the penne.
• Cook pasta according to package directions; drain and set aside.
• Brown sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher.
• Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.
• Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.
• Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated.
• Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.
• Season stir in parsley, and serve over penne. Garnish with Parmesan.

Curry Roasted Wings

So Babe and her Dad had a come to Jesus talk with me a few weeks ago. They ever so gently (snort) told me that I am wasting my talents serving them the same rotation of meals every week O_o See how they gang up on me???

 

Well to that end, I was on the hunt for "new and exciting" dishes to serve the troops. So for the next couple of weeks I will be cooking that "new, new ish"

 

Today I made these wings! Bay-bey!!!!! These wings right here were all of THAT and easy to prep to boot.  You can use any curry powder you choose. I used a generic McCor.mick brand and a bit of garam marsala. I completely eliminated the salt (of course) because it truly did not need it. The melted apple jelly set this wings off. There was nothing but lip smacking and finger licking at the table. Um, yes we did have Southern fried okra with this Indian style dish! LOL

 

Curry Roasted Wings
Adapted from Cuisine at Home, Issue 57 June 2008

 

What you need:

• 1/8 cup of your favorite curry powder
• 1/8 cup garam marsala
• 1 tsp red pepper flakes
• 1 tsp black pepper
• 16 chicken wing pieces
• 1/4 cup oil (you need enough oil to evenly coat the wings)
• 1/2 - 1 cup apple jelly

What to do:

• Preheat oven to 425 degrees
• Combine the curry powder, garam marsala, pepper flakes and pepper in a resealable plastic bag; reserve 1 Tbs of mixture
• In a medium bowl add the chicken and the oil; using your hands evenly coat the chicken
• Add the chicken, seal the bag and shake to coat
• On a baking sheet place the wings in a single layer and roast for 30 minutes or until cooked through
• In a medium skillet add the reserved spice mix along with the apple jelly; warm just enough to melt the jelly. Place the cooked chicken in the apple jelly mixture and gently stir to coat

Our Sunday Dinner

From a couple of weeks ago.

Split Cornish hens, seared in olive oil and finished in the oven, macaroni and cheese, fried cabbage and cornbread cakes! We straight grubbed!

FRIDAY FOOD RANDOMS

Several weeks ago I made pot stickers...the pictures were poor and the pot stickers didn't last long! LOL

Sometimes these food people in an effort to be different…do too much. IMO of course

Some of the food photos I see are just AMAZING!

That broth was soooo good! I got it for like 50 cents at Big Lots. It was perfect with the pot stickers

My garden was a bust this year, not even my potted herbs grew #DeadThumb…well the raised garden grew some but that dumb dog thought it would be fun if he jumped in it to get a better view into the kitchen when he is outside.

I watched this documentary a couple of weeks ago on Net.flix. Seriously considering juicing for five days…if nothing else I will be regular…LOL #TeamMicroNutrients

The juicer is $300 O_O. Any of you guys ever juice?

I have high blood pressure. Years ago, I started with 3-4 different pills…with exercise and weight loss I am down to one pill; trying to get down to zero pills by my birthday in December…but man have I fallen off the wagon *dusts self off and gets back on*


I hate wasting butter on a bad recipe. It really burns my britches. Butter ain’t cheap for as much as I use in any given week

I always say I am not a baker but I sure have been a baking fool as of late


I need to learn to cook with yeast. Have no idea why it intimidates me so. I would give fresh baked bread away as gifts #BreadMakingFewl

Want a simple guilt free dessert, grill some fruit and drizzle with honey or caramel. Nothing but decadence! Or poach some peeled and thickly sliced pears in cinnamon water and drizzle with maple syrup or honey or caramel….have mercy!

My cousin loaned me her brand new pasta maker that she’s had for five or so years…never used! *rubs hands together* Can you even imagine the amount of flour and eggs that will be used in the coming weeks? I mean seriously!

I love pretty looking food. If food looks gross on a plate/bowl/pot, I don’t care how good it is, I won’t try it. I’m good with my weirdness…lolol

Smoked salmon quesadillas…popped in my head, would be heaven with the right cheese and smoked vegetable

If there is a popular cooking method/ingredient going around, I will purposely NOT cook it or use it…not a fan of following trends.


What are y’all eating tonight? Going out to eat? Where to? Me = nosy! LOL


Have a grand weekend!

Fresh Trout Almondine

This was a Weeknight Winner! Came together easily, on the table in less than 30 minutes. Rainbow trout is pretty thin so it takes no time to cook through.

Fresh Trout Almondine

Adapted from http://newfinmysoup.blogspot.com/2011/05/trout-amandine-from-my-new-orleans.html

What you need:
3/4 cup milk
3/4 cup flour
1 Tbs creole seasoning, or to taste (Zatarain, Tony Cachere, etc)
3 trout fillets 
Freshly ground black pepper
8 Tbs unsalted butter
1/4 cup sliced almonds
Juice of 1 lemon
2 tablespoons minced fresh parsley


What to do:
Pour the milk into a shallow dish.
Put the flour and Creole Spices into another breading tray and stir to combine.
Season the fillets with pepper, dip them into the milk, then dredge in the seasoned flour.
Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the fillets and cook on each side until golden brown, about 3-4 minutes per side. Transfer the fish to a serving platter.
Add the remaining 4 tablespoons butter to the same skillet over medium-high heat.
Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish and begins to smell nutty, 5-7 minutes.
Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes.
Add the lemon juice and parsley.
Spoon the browned butter and almonds over the fish and serve.

My formatting still won't let me be great...please pardon