Archive for the American Category

Northwest Fish & Chips

Posted in American, Seafood with tags , , , , , on September 19, 2011 by Cooking For Mark

The crispiest beer-battered fish you will ever taste. Simple, yet amazing! Use fresh pacific cod and good-quality beer. Pair with a slightly spicy tartar sauce and oven-baked rosemary fries tossed in a tangy dressing. Wash it down with your favorite pint.  Go ahead, give it a try.  You will not be disappointed.

BEER BATTERED COD 

Ingredients: 

  • 1 lb cod fish, cajun seasoning, salt, pepper
  • Batter: 1 1/2 c. flour, 1 can beer, cajun seasoning, lemon zest
  • 1/2 c. flour
  • 2 c. Canola oil for frying
Directions:
  1. Pat fish dry
  2. rub fish with cajun seasoning, salt and pepper
  3. Make batter (mix ingredients together)
  4. Place 1/2 c. flour on plate
  5. Cover fish with four, then drench in beer batter
  6. Fry in hot oil about 5 minutes total, until golden brown
  7. Place cooked fish on cooling rack (if you don’t have one, place oven rack on top of sink).  This is important! It will help keep the fish crisp without getting soggy!
Tartar Sauce Ingredients:
  • 1/4 c. mayo
  • 1/4 c. sour cream
  • 1 pickled jalapeno, chopped
  • 1 tbsp thinly chopped shallot (or garlic, or both)
  • 1 tsp dijon mustard
  • 1 tsp lime juice
  • 1 tsp vinegar
  • Salt and pepper, to taste
Directions: Mix all together
OVEN-BAKED ROSEMARY FRIES

Ingredients: 

  • Frozen steak fries
  • olive oil
  • dijon mustard
  • rosemary
  • salt
  • pepper
  • parmesan cheese (or romano or mozzarella)
Directions: 
  1. Bake fries according to directions. (Place on single layer so they get crispy)
  2. In a bowl, mix the rest of the ingredients
  3. When fries are done, place fries in bowl and toss to coat
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I’m Back!

Posted in American, Dessert, French with tags , , , on September 13, 2011 by Cooking For Mark

Dear blog.  You may think I have deserted you, and I would not blame you if you did.  I left without an explanation, without a glimmer of hope that I would return.  But I am back – for good. I promise I will never leave you ever again. Will you take me back?

In my attempts to win you back,  here is a little sneaksy of what I have been up to. Regrettably, some of my favorite dishes I have made I did not take pictures of.  But fear not, I will make them again and will start posting soon.

CHOCOLATE CHERRY & ALMOND CAKE

For the cake I used Julia Child’s Chocolate Almond Cake.  I was very disappointed with the cake. It was dry and tasteless. But, the cherry filling made with red wine and oranges was fantastic, as well as the chocolate frosting.

HERB AND CHERRY TOMATO TART


Orgasm in your mouth! Buttery dough covered with mustard, parmesan, and herbs topped with sweet and juicy cherry tomatoes – topped with mozzarella and basil. Make this before tomato season ends!

PESTO TORTELLINI 


Simple yet amazing.

BEEF BOURGUIGNON

First attempt at beef bourguignon. It was absolutely fantastic! The brandy with the bacon and red wine make the most delicious sauce to cover the perfectly tender beef.

GNOCCHI CAPRESE PASTA

Pan fried gnocchi with a bit of garlic, tossed with lemon pasta, cherry tomatoes with a bit of white wine and olive oil. Finish off with little mozzarella balls and fresh basil, and balsamic vinegar. The perfect summer pasta.


SALMON TACO SALAD

Perfectly cooked Northwest wild-caught salmon. Oven-baked tortilla bowl filled with southwest salad with a creamy cilantro dressing.

Buffalo Chicken Fettuccine Alfredo

Posted in American with tags , , , , , on November 13, 2010 by Cooking For Mark

I know, I come up with pretty weird recipes, but most of them work–(at least the ones I choose to post)–I promise!! =)

I recently had an idea that I can turn many classic dishes into a noodles dish. I told Mark about my idea and, as I suspected, he didn’t think it sounded too good.  So I made his favorite meal, Buffalo Chicken, into pasta.  Guess who loved it? After finishing off his plate he immediately turned to me and said “sorry I doubted you, it was amazing!”.  Now I am wondering if he does this on purpose to get me to cook something he wants…I think I underestimate him sometimes.

Buffalo Fettuccine Alfredo Ingredients:

  • Cooked Fettuccine, al dente
  • Your favorite alfredo recipe
  • + blue cheese
  • + buffalo (“Frank’s Red Hot”) sauce
  • + red pepper flakes
  • + artichoke hearts

Buffalo Chicken Ingredients:

  • Buttermilk + paprika or cayenne
  • Flour + salt & pepper + paprika
  • Panko bread crumbs

Directions: Combine chicken strips in buttermilk, then in flour mixture, again in buttermilk, and finally in the panko bread crumbs.  Fry until golden. Make sure it is completely cooked through.

 

Baked Blue Cheese Jalapeno Poppers

Posted in American, Mexican with tags , , , , , on September 24, 2010 by Cooking For Mark

Huge jalapenos stuffed with a mixture of cream cheese, blue cheese and green onions.  My only regret is that I didn’t have more jalapenos.

Whenever I buy chilies I remember going to the mexican grocery store with my Mom.  We were making a recipe that called for 1 chili pepper, and I got exactly one.  My mom hadn’t noticed, and when the lady at the register saw my one chile, they both started laughing uncontrollably. But in my defense, I didn’t want to be wasteful and have extra chilies spoil in our fridge! But I should have known that in our Mexican household, they would not have spoiled. I guess the correct thing to do is buy pounds of chiles. And with this recipe, I now will too. So go to your local Mexican grocery store and get a a bag full of jalapenos, cause everyone will be wanting more!

Ingredients:

  • Jalapenos, sliced and seeded
  • Filling: cream cheese, blue cheese, parmesan cheese, green onions, salt, pepper
  • Coating: flour (with salt, pepper & paprika), egg (with Frank’s buffalo sauce), and panko bread crumbs.

Directions:

  1. Slice and seed jalapenos
  2. Combine cream cheese, blue cheese, parmesan, green onions, and salt and pepper until smooth and creamy
  3. Fill each sliced jalapeno with filling and squeeze each half together.
  4. Place jalapenos in freezer while you make coating.
  5. Pre heat oven to 425 degrees
  6. Dip jalapenos in flour, then egg, then panko. Repeat process one more time.
  7. Bake jalapenos until coating is golden brown, about 10-15 minutes.

Note: if you want a better crunch, you can also fry these up, if you don’t mind the extra calories.



Spicy Sweet Potato Pot Pie

Posted in American with tags , , , , , on September 24, 2010 by Cooking For Mark


If there was a time where I wish you could taste pictures, this would be it.  Mainly because you can’t see what’s underneath that flaky pastry, but also because it very very tasty, and according to Mark, “one of my top 5 this month”. Hmm, I will take that as a compliment considering Mark hates soups and pot pies. But not this one!  This pot pie was made with the nutritional all star sweet potato, fresh corn, juicy mushrooms, and chipotles! The melody of flavors explodes in your mouth, with excitement and a little bit of hatred, wondering why other pot pies taste like bland old people food. But not this one I’m telling you!

I usually don’t like telling Mark what I’m making for dinner. Mostly because it’s veggie this…or lentil and veggie that. And when I say that I know his heart sinks a little, and he wants to take a sneaky trip up to Taco Bell.  So most of the time I keep it a surprise so he doesn’t have time to think about it. And 98% of the time he absolutely loves the meat-less meals I prepare. This time, however, it slipped out that I was making veggie pot pie, and I felt his eyes roll…not physically but mentally (really!). He is usually excited for dinner, and I felt zero motivation from him.  When he saw the individual bowls with his own flaky buttery crust, there was a glimmer of hope. He took his first bite, said nothing, but started eating a little more enthusiastically. When he was 1/4 way into he bursted out saying it was “soo good”. When he finished off the entire bowl, he raved…about pot pie! As soon as I realized he was being serious I hurried and wrote down the recipe before I forgot. It’s the little things that make me happy, like having Mark enjoy something he would have otherwise hated. Successful night.

Ingredients: (Serves 4)

  • Olive oil, to coat pan
  • 1 onion, chopped
  • 3 cloves garlic
  • 1 fennel
  • 2 sweet potatoes (or regular), chopped
  • 4 carrots
  • 4 sticks of celery
  • 2 corn cobs
  • Salt + pepper
  • 1/4 c. flour
  • 1 can chicken or vegetable broth
  • 1/2-1 can evaporated milk
  • 1 tbsp chipotle sauce
  • 2 tsp Franks Red Hot Buffalo Sauce
  • 2 tbsp fresh dill
  • 2 tbsp fresh fennel leaves
  • 1 tsp paprika
  • 1 package mushrooms, cut in 4ths
  • 1/2 c. parmesan cheese

Directions:

  • Cut all veggies
  • Saute onions in olive oil. Season with salt and pepper. Add fennel, garlic and potatoes and cook on med/high for about 5-7 minutes.
  • Add carrots, celery, and corn, cook for a few minutes and season.
  • Spread flour over veggies and cook for a few minutes.
  • Add broth and milk, chipotle sauce, hot sauce, paprika, dill and fennel leaves. Taste and adjust salt.
  • Let vegetables simmer for about 10 mites.
  • For the last few minutes add mushrooms. Turn off heat and add parmesan cheese. Set aside.

Pastry Dough Ingredients:

  • 3 c. flour
  • 1 c. cold butter
  • 1 tsp salt
  • 1 tsp baking powder
  • a few tbsp cold water, add slowly until dough comes together
  • Egg wash for brushing on top of pastry before baking

Directions: Combine dry ingredients.  Incorporate butter, and mix cold water slowly until dough comes together.  Divide dough in 4 pieces (if making individual pies). Place dough in freezer for 10 mutes. Quickly roll out dough, place on top of veggie bowl (or casserole), and bake at 400 for 15-20 minutes.


Buffalo Chicken Pizza

Posted in American with tags , , , , on September 23, 2010 by Cooking For Mark

This is one of my favorite pizzas.  It has a perfect combination of flavors that go extremely well together.  It has a creamy buffalo sauce with gorgonzola cheese. Sliced jalapenos and artichokes are tossed in, as well as grilled chicken topped with mozzarella cheese. After it’s baked it is lightly drizzled with a bit more buffalo sauce. It is simple, yet unbelievably delicious.

I wish I could take credit for this creation, but I cannot.  This pizza is featured in a local pizza joint in Seattle, Mod Pizza, and they have called their creation the Calexico. It’s pure genius, and I have managed to clone their recipe. Enjoy!

Ingredients:

Sauce

  • 2 tbsp sour cream
  • 1-2 tbsp Frank’s Red Hot Buffalo Sauce
  • 1-2 tbsp gorgonzola cheese (Do not skip, it is essential!)

Toppings

  • Sliced Jalapenos
  • Artichokes (canned)
  • A bit more gorgonzola cheese (optional)
  • Mozzarella Cheese
  • Grilled chicken
  • Parmesan Cheese
  • More Buffalo sauce, to top after pizza is baked.

Dough: Click Here

Roasted Tomato, Basil, and Barley Soup

Posted in American with tags , , , , , on September 13, 2010 by Cooking For Mark

A healthy and hearty roasted tomato soup; the perfect start to fall. This is no ordinary tomato soup, however.  It is packed with sweet basil, roasted garlic, nutritious barley, smoked chipotles and creamy tangy greek yogurt.  Yes, it was delicious.

Ingredients:

  • 4 big tomatoes, cut in wedges
  • 4 cloves garlic
  • 1/2 onion
  • Salt, pepper, and olive oil

Directions: place tomatoes, onion, and garlic on baking sheet and season with salt and pepper.  Drizzle with olive oil and bake at 400 degrees for about 20-35 minutes

  • Handful of fresh basil
  • 3-4 c. vegetable broth
  • 1 tsp caned chipotle sauce
  • 1 c. barley, cooked according to directions
  • 3/4 c. thick greek yogurt or heavy cream or sour cream, plus more for garnish
  • 1/4 c. parmesan cheese

Directions:

  1. Take roasted tomatoes out of oven and place in pot.  Add basil and blend together.
  2. Add vegetable broth and chipotle sauce and cook on medium heat until hot.
  3. Add cooked barley
  4. Just before serving, add yogurt or cream and parmesan cheese to soup to make it creamy.  Garnish with more yogurt, basil, and cheese.