Friday, October 24, 2014

Marinated And Grilled Chicken Thighs For Lunch.

 Mr. Hawthorne and I went to Foodlion the other day
and came home with on-sale boneless chicken thighs.
I buy no meat that is not on sale.
Call it aged, if you will.

I made a marinade for the thighs
and Youngest Hawthorne had the grilling honors.

Rosie's Marinade
2 shallots
1 garlic clove
Juice and zest of one lime
1 TB soy sauce
1/4 cup rice vinegar
1/4 cup sriracha sauce
1/4 cup honey
1/4 cup oil

Purée shallots and garlic.
Add in rest of ingredients and mix well.
Pour into a large storage bag and add in chicken.
Refrigerate for at least an hour,
massaging occasionally and turning the meat.

I let the thighs bathe for 4 hours.
I was busy doing other stuff.

Zippy marinade.

Into a baggie in a bowl.
Can never be too careful.

Youngest Hawthorne expertly grilled these.
There's just something about grilled meat.
Love that flavor!
Serve with chopped peanuts and cilantro.

Excellent meal.
Meat was moist and flavorful.
Marinade went throughout meat.
Loved the peanuts and cilantro.
Use parsley if you're in the anti-cilantro camp.

Monday, October 20, 2014

Rosie Makes Avocado Salad For Lunch.

 Rosie went rummaging through her fridge and garden today.
What to make?

I'm going with a light, refreshing avocado salad.
Rosie's Avocado Salad
1 avocado, diced
1/2 cucumber, peeled, seeded, and diced
1 medium tomato, peeled, seeded, juiced, and diced
1/2 red onion, chopped
1 garlic clove, minced
about a 1 x 3-inch chunk of feta, crumbled
Juice of 1/2 lemon
Juice of 1/2 lime
chopped cilantro, to taste
Kosher salt and freshly ground pepper, to taste

2 TB rice vinegar
1 TB red wine
2 TB olive oil (I used a Persian lime infused oil)

What I tried to do was have fairly equal amounts
of cucumber, tomato, red onion, and feta.

Juice 1/2 each lime and lemon into a small bowl.
Add the diced avocado and toss to coat.
 Add in cucumber, onion, garlic, feta, and cilantro.
Season to taste.
Mix well.
Prepare the dressing:
Mix vinegar and wine.
Whisk in olive oil and pour over salad.
Toss to coat.

Cover and refrigerate for at least an hour before serving
to allow the flavors to develop.

I love colorful dishes and I love bright flavors.

So many flavors in every bite.
It's a partay in my mouth!


Saturday, October 18, 2014

Rosie's October Garden.

 Welcome to Rosie's October Garden.
Please enjoy your visit.


 Zzzadig, this canna is from the seeds you sent me.

 My way cut back herb garden
with cement leaves I made from plants in the garden,

I like contrast in mulch textures.

Friday, October 17, 2014

Rosie Makes Stuffed Pasta Shells.

 I like do-ahead meals
and today I'm relaxing in the kitchen
making stuffed pasta shells that I'll refrigerate today
and serve for lunch tomorrow.
 Here's the prize!

First, the sauce.
Rosie's Tomato Sauce
1 35-ounce can tomatoes, whole or crushed
1 onion, chopped
1/2 red pepper, chopped
2 garlic cloves, minced
1 TB oil
1 TB unsalted butter
kosher salt
freshly ground pepper
1 tsp oregano

Heat butter and oil in saucepan over medium high heat.
Add in chopped onion and pepper
and cook a few minutes.
Add in minced garlic, reduce heat to low.
Cook, stirring about a minute.
Add in tomatoes.
If using whole tomatoes,
break up with a wooden spatula.
Cook over low heat, stirring occasionally,
until reduced by half.
Purée using an immersion blender or mixer.
Taste test.
Season with kosher salt and freshly cracked pepper, if needed.
Stir in the oregano.

Prepare the filling for the shells.
Stuffing for Pasta Shells
1 lb. ricotta
1/4 cup grated Parmesan
1/2 cup grated mozzarella
1 egg
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 TB chopped parsley
2 TB chopped basil

Mix all ingredients and stuff into cooked pasta shells.

I had extra filling left over -
enough for 2 lasagna roll-ups.

It's what cooking is all about.

Pour a little sauce in the bottom of your baking dish
and place in the pasta shells and roll-ups.
I had a third sheet of lasagna that I put over top.

Pour the rest of the sauce on top.
  Top with grated Parmesan and mozzarella.

Bake at 350° for about 40 minutes.

Oh MY, yes.
This is hit-the-spot good!

Wednesday, October 15, 2014

Rosie Makes Sweet And Sour Pork.

  All the Hawthornes love a good stir fry
and like I've said before,
if we want one, I have to do it.
I do not find the ChinaMacs down here acceptable.
The fried wonton strips are consistently stale.
The meat is generally stringy/tough.
And their egg rolls are substandard.

So, Rosie is making her version of Sweet and Sour Pork for lunch.

And she got very OC on her vegetables.
Celery, carrot, onion, portabellas.
 Added in some garden peppers.

Sweet and Sour Sauce
1/4 cup sugar
2 TB soy sauce
2 TB ketchup
pinch kosher salt
1/2 cup pineapple juice
1/4 cup cider vinegar
1/2 cup pineapple chunks
1/2 small red bell pepper, cut into cubes
1/2 small green bell pepper, cut into cubes
2 TB cornstarch dissolved in 1/4 cup cold water.
Combine sugar, soy sauce, ketchup, salt, pineapple juice, and vinegar.
Bring to a boil.
Add in pineapple and peppers.
Bring to a boil.  
Reduce to simmer.
Add in cornstarch slurry, and cook, stirring,
until mixture thickens.
Cover and set aside until stir fry is ready.
Serve hot over the pork stir fry.

Here's a little tease for you.
This is my goal.

Back to the sauce:
Boily!  Boily!
Add in cornstarch slurry and stir until thickened.
Cover and set aside.

I had three boneless pork loin inch-thick slices
which I cut into bite-sized pieces.
I tossed these with a little soy sauce -
a tablespoon or two,
then tossed them in a bit of cornstarch.

My mise en place.

Top left:
Cubed pork in soy and cornstarch
Batter for pork:
 1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup water, as needed

Cutting board on right:
Cornstarch slurry
Sweet and Sour Sauce
Baby corn
Bamboo shoots and sliced water chestnuts

Cutting board on bottom left:
Pineapple chunks
 Sweet and Sour Pork
Heat peanut oil in wok over high heat to 350°.
Add in vegetables and cook, stirring, about 2-3 minutes.
Remove from wok, pour into a bowl, and cover.
Reheat wok and more peanut oil over high heat to 350°.
Shake excess batter off pork and fry in batches.
You don't want to crowd the pan,
which lowers the temperature of the oil,
and gives you greasy  food.
Maintaining proper temperature is key to frying.
This is what gives you a crisp crust.

Serve stir fry over rice and pour the sweet and sour sauce over top.

So it's not authentic Asian.
It's still good.

And by the way, the  ChinaMacs are in no way authentic Asian either.