Super Bowl

It'a day were every weight loss resolution goes straight out the window.  It's level of gluttony is on par with Thanksgiving.  The only difference is on this day we opt for over salted, high processed, overly fatty junk food. 

Look guys I get it, cheese and bacon make everything better, but there are better things out there than Domino's and 5 layer dip from Safeway.  If your going to indulge in 3000 calorie nachos make the queso from scratch, use shredded beef and fresh jalapenos; and by God if you're going to do hot wings, do them right.  Skip the KFC and make them yourself.  It's simple and your taste buds will sing the Opera.  Just don't forget the beer, more beer, and well more beer, but I beg you, please make sure it's local brew. 

Enjoy!

Ingredients

For the Blue Cheese Dip:

• 1 cup plain sour cream

• 1/4 cup crumbled blue cheese  

• 2 tablespoons finely chopped green onion

• 2 tablespoons finely chopped fresh cilantro leaves

• Salt and freshly ground black pepper

For the Hot Wings:

• Oil for frying

• 1 cup flour 

• Salt and freshly ground black pepper

• 2 tablespoons ancho chile powder 

• 1 teaspoon garlic powder

• 2 pounds chicken wings split at the joint, wing tips removed     and discarded

• 1/2 cup balsamic vinegar 

• 1 to 2 tablespoons pureed chipotle in adobo sauce, seeds removed

• 1 tablespoon Californian chili powder

• 1 tablespoon Dijon Mustard 

• 1 teaspoon Kosher salt

• 2 tablespoons honey

• 1 stick unsalted butter quartered

• Finely chopped fresh cilantro leaves, for garnish

• Jicama sticks 

• Celery sticks

• Napkins LOTS OF THEM!

•

Directions

For the Blue Cheese Sauce:

Stir together the sour cream, blue cheese, green onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:

Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees  

Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

Bring the vinegar, chipotle puree, California chili powder to a simmer in a large high-sided sauté pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama and celery sticks and blue cheese sauce.

Sit back have a cold one and Go New York!!!!!!

Breaking the rules!

Yeah I know……   Fish and cheese WTH?  That’s so un-Italian, and wrong.  Well my friend that’s where you’re incorrect.  Sure your Nona is probably rolling in her grave, but I’m all about breaking the rules and taking any opportunity to schkoff something fresh and tasty.  With the sweetness of the tomatoes and creaminess of the cheese, oh la la! Is your mouth-watering yet? Besides If you are tired of the same baked fish recipe, then I think you will really enjoyed this, it's easy to put together and really good!  Bon apatite!

Roasted Cod with Cherry Tomatoes, Basil and Mozzarella Recipe

Cod fish topped with fresh cherry tomatoes, basil, and mozzarella makes an elegant yet simple dish. This baked dish is fast and easy. Feel free to substitute halibut or monkfish for the cod.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 (8-ounce) cod fillets, skinned and pin-boned

Olive oil

Sea salt and freshly ground black pepper

2 handfuls of red and yellow cherry tomatoes, halved

1 handful of fresh basil, leaved picked from stems

1 ball of buffalo mozzarella, finely sliced

1 handful of grated Parmesan cheese

Preparation:

Preheat the oven to 425 degrees F.

Place the cod fish fillets in an oiled roasting pan or an earthenware dish. Drizzle with olive oil and season. Place the tomatoes, basil, and mozzarella slices on top of the fillets. Sprinkle over the Parmesan, drizzle over some olive oil, and bake at the top of the preheated oven for about 15 to 20 minutes, until golden.

Yield: 2 servings

Let there be PINK!

No I'm not talking about my favorite Victoria's Secret Brand, I'm talking about the rubbery, dry, white piece of meat your mama made for fear the family would get sick unless it was cooked to the consistency of a shoe. Your grandmother may roll over in her grave, but pork can be pink now when cooked. The U.S. Department of Agriculture on Tuesday announced it had changed a decades-old guideline and now says that pork, and all whole meat cuts, only have to get to 145 degrees internally, not the 160 the agency had previously suggested. Once the pork chop or roast reaches 145 degrees as read by an instant-read thermometer, it needs to sit for three minutes to reach a safe internal temperature, the USDA guidelines recommend. When the internal temperature hits 145, the external temperature will be higher. External heat kills bacteria on the surface of the meat. The interior of a muscle cut such as pork chops or steak is safe because bacteria can't reach it. That's why ground meat has to reach a higher temperature, because the grinding mixes any bacteria on the surface throughout the meat. Poultry has a higher temperature because salmonella is more prevalent in poultry. But how do we get over this fear we have about pork, and where did it come from?

 

I know the bible scared us Jews away from eating pork. "And the swine, though he divide the hoof, and be cloven footed, yet he cheweth not the cud; he is unclean to you". "Of their flesh shall ye not eat, and their carcass shall ye not touch, they are unclean to you." [Leviticus 11:7-8] According to Jewish law, pork is one of a number of foods forbidden from consumption by Jews. These foods are known as "non-kosher" foods. In order for a meat to be kosher, it must first come from a kosher animal. A kosher animal must be a ruminant and have split hooves, therefore cows, sheep, goats and deer are all kosher, whereas camels and pigs (having each only one sign of kashrut) are not kosher.The pig is the only common livestock animal that has split hooves but which is not a ruminant - its external aspect makes it appear kosher, while it is not.

But WHY is it unclean?

Was God the lawgiver in the book of Leviticus? I am inclined to conclude that the laws outlined in Leviticus were priestly decrees, and had little or no divine influence. My conclusion draws from two primary lines of reasoning.

First, God would have no use for arbitrary rules. The prohibition on pork (and other foods) has no apparent basis in rational thinking (people, including many Reform Jews, eat pig all the time without consequence), so why would God feel the need to ban something that is clearly not harmful? The reason would be purely arbitrary. If God was to ban something, one would think there must be some punishment for doing so or at least an intrinsically negative quality to the act or its outcome. Compare this to several of the crimes forbidden in the Ten Commandments, which are seen as essentially and universally wrong under almost every moral code. Why the harm from theft, adultery and murder is easy to illustrate, what good can come of avoiding pork? Does one's diet make them more spiritual than another?

Second, if God is omniscient (all-knowing), his guidelines would have been delivered in a flawless manner. While the pork ban is written clearly enough, in the same section the dietary laws speak of four-legged insects (Leviticus 11:20) and rabbits that chew the cud (Leviticus 11:6), both of which do not occur in real life. (Actually, some biologists, including Leonard Brand, have argued that rabbits do chew the cud or at least perform a function that is analogous to the cud-chewing in cows. This issue is not really contingent on the primary thesis of this article, however, and will not be debated here.) While priests might believably be ignorant of biology, an all-knowing Creator would seemingly be familiar with the most basic features of His designs. Such glaring errors open the door for doubt, and we may suspect at least some – if not all – of the rules have no divine backing whatsoever.

Between the question of God's authorship, and the scientific proof that pork has none of the stigmas once thought to exist, there seems to be no valid reason for anyone to abstain from pork (other than their own unfounded beliefs or fears). While this is in no way meant undermine the core of the Jewish religion, we must wonder why they would hold on to outdated and cumbersome dietary laws if the chief reason for doing so is distinction from Gentiles. Judaism is an officially established and recognized world religion, notwithstanding what lurks behind pantry doors. So I inquire, why abstain? Indulge!

Valentine's day

Ahhhh Valentine’s Day! Celebrating love and affection between intimate companions, yet like most of us we feel it’s too commercial, or it’s too expensive, I personally believe it was a holiday invented by greeting card companies.   If you’re single then well the holiday pretty much like a sorority party you’ll never be invited too.  If you’re married or with someone then it’s the same old mushy cards with lame sentiments about a fantasy relationship that only exists in Disney films; and over priced flowers that smell like chemicals and you get to slowly watch die, perhaps a reflection of your sex life? 

Well enough is freaking enough!  I’m tired of Hallmark telling me how I should feel every year.  Yes every kiss may begin with Kay, but I’m certain that kisses begin with a good beer and some yummy hot wings, hey I’m just saying……

But the one thing I do know is that there is no reason to not express your love with chocolate, and there is also no reason to not express it to your family, friends, and hey if you’re lucky enough to have a loved one, seduce them already!  Most importantly seduce yourself a little, nothing is more sexy than having a great attitude.

 Beef Wellington  

   

·         1 beef tenderloin, trimmed and chain removed (about 3 to 4 pounds)

·         5 tablespoons olive oil

·         1 cup minced sweet onions (Maui or Walla Walla)

·         2 tablespoons minced shallots

·         4 cups assorted mushrooms  (crimini, oyster, morel)

·         1 cup boiled chestnuts

·         2 teaspoons chopped garlic

·         3/4 cup red wine

·         1/2 cup chopped parsley

·         2 pieces of defrosted puff pastry

·         1 egg beaten with 1 tablespoon water

·         Gorgonzola Foam with Port Wine Reduction Sauce (recipe to follow)

Directions

Preheat the oven to 350 degrees F. Season the tenderloin with salt and freshly cracked pepper. In a large sauté pan, heat 3 tablespoons of olive oil. When the oil is hot, but not smoking, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a sauté pan, heat the remaining olive oil. Add the onions, season with salt and pepper, and sauté for 2 minutes. Add the shallots and sauté for 1 minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Repeat with the chestnuts, and then add the mushrooms and chestnuts to the onions mixture and sauté for 3 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid as dissipated and the mixture is dry. Remove from the heat and stir in the chopped parsley.  Re-season the mixture if necessary. Cool the mixture completely.

 To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the mixture over the top of the tenderloin. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow it to rest for 5 minutes before serving. To serve spoon the port wine sauce onto the plate, place the sliced Wellington on top with a dollop of the gorgonzola foam.    

For Port Wine Reduction:

·         3 cups sweet port wine

·         1 tablespoon finely grated dark chocolate

      2 cups chilled heavy cream

      5 ounces gorgonzola, crumbled

      Salt and freshly ground black pepper

Put the port wine in a medium-sized non-reactive saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Add 1-2 tablespoons of finely-grated, semi-sweet dark chocolate. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.

Pour the cream into a large saucepan and bring to a boil over medium-high heat.  Watch closely!  As soon as the cream boils, remove from the heat.

Add the gorgonzola cheese and using a handheld immersion blender, puree until smooth. Or you can transfer the cream and cheese to a food processor and process until smooth. Strain through a fine-mesh sieve into a large bowl; season to taste, with salt and pepper and set aside to cool at room temperature.

Pour the cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.

Love Gravy

Ahhhh, mi amor, mi pasión, el que un hambre de ......

So yeah, nothing gets me in the mood more than a bowl full of hot, creamy, bubbling, cheese, also known as Fondue, and what I like to call “lover’s food”.  What could be sexier than eating tiny little morsels of food after it’s been dipped into a hot molten lava of cheesy goodness, perhaps cuddled up in front of a fireplace, gazing into each other’s eyes…..

Wait, what was I talking about?

Oh yeah Fondue.  So easy to make, and a better aphrodisiac then cologne or Dave Matthews Band.  (Okay truth be told, a little DMB and Fondue and I’ll spend the next day wondering where my bra went to.) 

Fondue

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounces thinly sliced pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• Freshly ground black pepper
• 2 tablespoons chopped chives

Dipping Foods

·         Asparagus spears, ends trimmed and cut into 3" lengths

·         Green beans, trimmed

·         Granny smith apples, cut into chunks

·         Pumpernickel bread, cut into chunks

·         Chunked chicken breasts,  (I like to use leftover grilled chicken)

·         Bite-size pieces of focaccia,

(Some people like to add steamed broccoli and cauliflower but since I abhor both veggies I’m not putting them here)

Directions

Prepare the dipping foods by bringing water to a boil in a sauce pot. Add the asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Sauté the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with veggies, apples, and bread.

Getting hot.....

I’ve noticed a lot of my Facebook friends have been living under blankets of ice and snow.  As I live in California and think anything under 60 degrees requires a sweater I too have a need for something hot. (Hopefully cute, with dark hair, over 6 feet tall and with a great smile….) So when it’s FREEZING outside I like to kick it up with a super simple and super yummy Hot and Sour soup.  No I’m not Asian but I think living in the bay area counts.  Plus with it around 100 calories per bowl, you’ll be looking lean and ninja mean in no time.

Enjoy!

Hot and Sour Soup

Ingredients

• 2  tablespoons canola oil
• 1  cup  mushrooms assorted (crimini, shitake, oyster) sliced
• Half white onion sliced thin
• 2 cloves of garlic diced
•  1 tablespoon crushed ginger
• 1  tablespoon  low-sodium soy sauce
• 3  cups  fat-free, less-sodium chicken broth
• 1  (8-ounce) can sliced bamboo shoots
• 2 1/2  tablespoons  rice wine vinegar
•  1 1/2 teaspoon  white pepper
•  8  ounces  reduced-fat firm tofu, drained and cut into 1-inch cubes
• 1  tablespoon  cornstarch
•  2  tablespoons  water
• 1  large egg white, beaten
•  1/4  teaspoon  (or more) Sriracha hot sauce
•  2  tablespoons  chopped green onions

  Preparation

Sauté mushrooms, onions, in oil for 5 minutes.  Add the garlic and ginger sauté 2 minutes more.  Add the soy sauce, broth, bamboo shoots and bring to a boil. Reduce, and add vinegar, white pepper, and tofu, cook for 2 more minutes.  Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in hot sauce, onions and serve.