Where's Rosie?

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Where's Rosie?

As I mentioned previously,

the Hawthornes are on another road trip.

Not a two-monther again.

More like a two-weeker this time.

 

 

Why thank you.

Don't mind if I do.

 

 

Until I have time to start posting our trip photos

(Soon, I promise.)

and if you're jonesin' for some Rosie Hawthorne,

you can follow me on Facebook

and play "Where's Rosie?" with us.

Here's my latest "Where's Rosie?" picture:

 

 

 

 

A Little Something To Tide You Over.

The Hawthornes are on a road trip.

Until I have time to upload the road pics,

I must offer you this:

Avocado Meatza!

I must give credit where credit is due.

Thank you, Ever-Alert-Marion,

for this little gem.

This is from Bon Appetit magazine.

1976.

The crust is made entirely of ground beef.

It's topped with cheddar cheese soup.

I imagine Campbell's.

And then there's bacon, avocado, cherry tomatoes,

and an unidentifiable sprig of green on top.

This comes on the heels of a suggestion from Zzzadig

about making pizzas that conform to Mr. Hawthorne's diet.

I use meat for the crust.

No carbs.

Here's my porkza.

And here's my chickza.

I can't wait to try this one.

Rosie Serves Youngest Hawthorne.

Youngest Hawthorne and Junior are home for the weekend

and I get to have fun cooking for him.

I was supposed to do his favorite today,

his last day here - 

the sauteed scallops on a bed of spinach risotto
atop a Parmesan crisp

with caramelized onions and pest.

And I forgot.

Bad Rosie!

At least he forgot too.

So when YH came in this afternoon

to announce the severity of his hunger,

I quickly had to pull something out of my ...

freezer and garden.

 

I'm thinking of a citrus flavored Jasmine rice

with blackened pork filets.

First I started on Jasmine rice.

Whenever I cook Jasmine rice,

I add in extra water.

The directions on the bag call for

1 cup rice and 1 1/2 cups water.

I brought 2 cups salted water to the boil

and added in 1 cup of the rice.

Reduce heat to low, cover,

and cook 15 minutes.

These are the flavors I'm putting into my rice:

lemon zest

orange zest

parsley

garlic

fresh ginger root

dark soy sauce

scallions from my window box

And here's my rice:

I uncovered the pan 

and stirred the rice a few times during cooking.

After 15 minutes,

all the water was soaked up,

but the rice was fluffy.

I added a little more water

and poured in a cup of FROZEN peas.

As I've said so many times before,

if you use canned peas,

I will come to your house and hurt you.

Just ask Mr. Hawthorne.

You know I love my action shots.

My flavor additions to the rice include:

2 tsps ginger juice

2 tsps minced garlic

1 tsp lemon zest

1 tsp orange zest

some of the ginger pulp, minced

1 TB dark soy sauce

Pour soy mixture into rice

and stir to combine evenly.

Turn off heat and keep rice covered.

Next, I started on the toppings for the rice -

scallions and parsley.

I neatly sliced my home-grown scallions.

Better than store-bought.

Then I had a thought.

 Knowing of YH's imminent spiral into starvation,

my thought was to have him chop the parsley

so I could start on the pork filets

This is what my brain looks like.

On to my pork filets.

I have a gallon bag of pork filets in the freezer.

Always buy on sale.

$1.99/pound is good for this area.

I poured a thin layer of peanut oil in my iron skillet

over medium high heat.

Bring to 350 degrees and add seasoned chops.

Freshly ground salt and pepper,

 a dusting of cumin,

and Lawry's Seasoning Pepper.

I cooked these inch-plus-thick chops

about 4 minutes on each side.

While the pork filets were searing,

I turned to check out YH's progress on his parsley.

Holy crap!

It's almost a paste.

I love that little wisp of steam.

I topped it all with sliced scallions and parsley.

The rice?

Loved the flavors.

The pork was still ever so slightly pink.

A proper sear on the outside

and sweet, succulent pork on the inside.

Tender, lovely, juicy, little pork morsels.

Rosie Makes A Broccoli And Cauliflower Salad.

 I love quick salads for snacking on

or for a light side dish to go with a meal.

 Today's salad is a broccoli and cauliflower composition

with wonderful flavors

and a tangy Balsamic-flavored dressing.

 I started out with half a bunch of cauliflower

and half a bunch of broccoli.

 Cut into small florets.

 

 Bring salted water to a boil over high heat

and put the florets in.

When the water almost comes back to a boil,
(about 2 minutes)

drain the broccoli and cauliflower and ...

 ... immediately plunge into ice water

to stop the cooking and set the green color of the broccoli.

 

 Additions for the salad include:

1/4 cup raisins

1/2 cup chopped red onion

1/4 cup toasted almonds

6 strips bacon, crumbled

  My ingredients are ready.

 After draining the broccoli and cauliflower,

blot dry with a blue-striped kitchen towel.

 

Broccoli and cauliflower into the bowl.

 Raisins.

 

 Red onions.

 Toasted almonds.

 Everything's better with bacon.

 Now for the dressing.

 Dressing:

1/2 cup mayo

1 TB Balsamic vinegar

1 TB sugar

 Mix well.

Pour over salad.

Toss to coat.

Cover and refrigerate.

I know it's hard,

but give it an hour for the flavors to meld.

 Mix dressing well.

 Pour dressing over vegetables.

 Toss to coat.

 Bon appetit!