How to make Chipotle Peppers in Adobo Sauce

How to make Chipotle Peppers in Adobo Sauce

So now that you’ve made Chipotle Peppers, by smoking jalapeno peppers on…

So now that you’ve made Chipotle Peppers, by smoking jalapeno peppers on the BBQ,  you’re thinking “what am I going to do with all these dried chipotles?”. Yes! We’ve prolonged the shelf life, and you can put them in a jar or zipper bag and crush them up or rehydrate them when needed – but when I usually use chipotle peppers, it’s chipotle peppers in adobo sauce. And they are not the cheapest things at the store and sometimes difficult to find – so why not make them yourself?

Steamed Vegetables with Romasco Sauce and Moose Steaks

Steamed Vegetables with Romasco Sauce and Moose Steaks

I may have mentioned that I’m trying to eat my way through…

I may have mentioned that I’m trying to eat my way through my freezers before I buy any more meat. Last night I found these inside round moose steaks from a hunting trip (I’m hoping last year’s but it may have been a few years ago!). I was thinking Mediterranean inspiration for the sauce for the vegetables and thought of Romasco. A sauce made from almonds, hazelnuts, toasted bread, roasted red peppers, tomatoes and garlic. Served with quinoa and a quick red wine pan sauce over the moose. 

Roasted Tomatoes with Dragon’s Breath Blue Cheese

Roasted Tomatoes with Dragon’s Breath Blue Cheese

This recipe originally called for a Stilton cheese, but we happened to…

This recipe originally called for a Stilton cheese, but we happened to have some locally made Dragon’s Breath Blue cheese on hand and thought that would be a better addition. Although only half of my family were brave enough to try the blue cheese, those who did were not disappointed. I don’t think this dish would have been good at all without the blue, although I supposed you could use goat or feta if you don’t like blue. 

Christmas Morning Breakfast with a Spanish Twist

Christmas Morning Breakfast with a Spanish Twist

Spanish Omelet from Cook & Taste cooking workshops in Barcelona PrintSpanish Omelete…

Spanish Omelet from Cook & Taste cooking workshops in Barcelona

Spanish Omelete

Ingredients

  • 300 g of peeled chopped potatoes (I do not peel)
  • 1 onion, peeled diced in half rings
  • 3 eggs
  • olive oil
  • salt

Instructions

  1. Fry the potatoes in plenty of hot olive oil. Add the onion into the pan when the potatoes are half done.
  2. Leave the pan over medium heat until both the potatoes and the onion are done well. Set aside on absorbent paper.
  3. Beat the eggs in a separate bowl and season with salt. Pour the drained potatoes and onion in the bowl and mix.
  4. Remove excess oil from the pan. Pour the mixture over the heated pan and cook until the bottom starts to brown. Flip it over and gently slide the omelet into the pan again so the uncooked part is face down and finished cooking.
  5. Note on Flipping the Omelet.
  6. It is easiest to use a nonstick pan. Using a rubber spatula (to not damage the pan) run the spatula along the outside of the omelet between the pan to loosen. Using a clean dining plate on a flat surface, coax the omelet out of the pan, by tipping the pan slightly and using the spatula, so the uncooked side of the omelet is facing up on the plate. Holding the plate in one hand and the frying pan in the other, place the omelet up next to the pan, so both the plate and omelet are on a slight angel and very close to each other and push the omelet back into the pan, so the uncooked side is down.
http://www.constantvessel.com/christmas-morning-breakfast-with-a-spanish-twist/

300 g of peeled chopped potatoes (I do not peel)
1 onion, peeled diced in half rings
3 eggs
olive oil
salt

Coffee and Cocoa Rubbed Sirloin Steaks, Rye Panzanella, Dragon Beans with Green Goddess Sauce, Roasted Potatoes and Marshmallow Creme-Hot Fudge Sundaes

Coffee and Cocoa Rubbed Sirloin Steaks, Rye Panzanella, Dragon Beans with Green Goddess Sauce, Roasted Potatoes and Marshmallow Creme-Hot Fudge Sundaes

This was the first meal I attempted in my temporary kitchen. I…

This was the first meal I attempted in my temporary kitchen. I think of all of my supplies I am missed the most is my food processor. When I was packing I thought, it is temporary for 2 months. I can live 2 months without my food processor. Wrong! After all of the packing and moving I did, it would not have killed me to move one more small thing. Regrets, regrets…

Southern Inspried BBQ

Southern Inspried BBQ

I offered to cook my family a southern inspired BBQ, really it…

I offered to cook my family a southern inspired BBQ, really it was just an excuse for me to make deep fried pickles. Cooking at my parent’s house is always a challenge, as it is not my kitchen, I am relying on my mother to purchase the ingredients (which is good for the pocket book but always a gamble). My primary preparation area is large and deep and my mother’s counters are quite narrow and cluttered. She also does not have all the tools I need. I try to take what I need from my house but working in an kitchen that is not my own is always a challenge.

Grilled Vegetables

Grilled Vegetables

Grilled vegetables are a key bbq staple. They are also amazing and…

Grilled vegetables are a key bbq staple. They are also amazing and easy to prepare. I prefer to cook mine over high heat to get good grill marks and good caramalization which brings out a sweet flavour in the vegetables. I prefer to marinade vegetables in olive oil, garlic and a pinch of kosher salt. Cook times vary by the vegetable. It’s important to keep a close eye on them they can burn quickly.
When cooking your vegetables make sure you use a grill pan, wooden skewers (soaked in water for min 30 min) or cut them large enough that they won’t fall through the grate to a firey doom.