Friday, December 17, 2010

Recipe - Easy Tortilla Crusted Halibut w/ Grilling Sensations Mango Ginger


INGREDIENTS
·         1/4 cup butter
·         2 lb. halibut fillet
·         Sea salt and pepper
·         18 - 20 tortilla chips
·         ¼ tsp smoked paprika
·         ½ tsp dried orange peel
·         Dash of cayenne pepper
METHOD
1  Preheat oven to 375°F
2  Remove skin from halibut if present. Rinse and dry the Halibut, and cut into 4 equal portions

3  Sprinkle fillets with salt and pepper on both sides
4  Crush the tortilla chips in a large flat bowl.

5  Add the spices and mix well
6  Coat each fillet with melted butter, then roll in the  tortilla mixture.
7  Return fillets to the baking dish arranging in a single layer.
8  Pour remaining tortilla mix over the top of the fish.
9  Bake at 375 degrees for 20-30 minutes or until fish flakes easily.

Serve with gluten free Tadik(Persian Rice)* and roasted vegetables.

Serves 6 to 8.



More sauces available from Grilling Sensations®
Korean Kalbi                       Indonesian Sambal
Jamaican Jerk                    Thai Peanut

Thursday, December 16, 2010

Recipe - Easy Indonesian Pork Tenderloin w/ Grilling Sensations Indonesian Sambal

Grilling Sensations®
Indonesian
Pork Tenderloin


INGREDIENTS
·         2 pork tenderloins, about 1 pound each
·         1 tablespoon olive oil
·         Kosher salt and freshly ground black pepper
·         ½  cup Chicken Stock
·         ¼ cup Lite sour cream
·         2 tablespoons chopped fresh cilantro
METHOD
1 Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.


2 Pour the Grilling Sensations® Indonesian Sambal Sauce over the tenderloins and let sit for 20 minutes at room temperature.


3 Preheat oven to 400 degrees.
4 Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe away any excess marinade and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.
5 Pour the marinade and the chicken stock into the skillet over high heat and boil for 8 to 10 minutes until reduced and thickened. Remove from heat and stir in the sour cream until mixed well. Cover to keep warm.
6 Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.


More sauces available from Grilling Sensations®







Wednesday, December 15, 2010

Recipe - Easy Thai Chicken Pizza w/ Grilling Sensations Thai Peanut Sauce

Grilling Sensations®
Thai Chicken Pizza
INGREDIENTS
Pizza Dough
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon honey
2 teaspoons active dry yeast
3 cups all-purpose flour(or gluten free bake mix and 1 Tbsp xanthan gum)
1 teaspoon salt
2 tablespoons olive oil

Pizza Sauce
¼ cup smooth peanut butter

Pizza Topping
1 boneless chicken breast half, cooked and sliced into thin strips
2 tablespoons toasted sesame seeds
1 tablespoon paprika
1 small fresh red chile pepper, finely chopped
1 teaspoon salt
4 green onions, sliced
1 cup grated mozzarella cheese
1 carrot, peeled and grated
¼ cup bean sprouts
1/4 cup chopped fresh cilantro

METHOD
Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes.
In a large bowl, combine the flour(or gluten free bake mix/xanthan gum) and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans.
To make the pizza sauce, whisk together the Grilling Sensations® Thai Peanut Grill Dip Sauce and smooth peanut butter until well mixed
In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese.
Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots, bean sprouts, and cilantro.
Makes 2 Pizzas - Serves 6 to 8.
Recipe adapted from several sources.

Additional Uses: Also compliments pork, fish, and beef.

More sauces available from Grilling Sensations®

Tuesday, December 14, 2010

Recipe - Easy Korean Tri-Tip Steak w/ Grilling Sensations Korean Kalbi (Galbi)


INGREDIENTS
Grilling Sensations® Korean Kalbi Grill Dip Sauce
1 - 2-pound tri-tip steak or roast
Salt
Freshly ground black pepper
METHOD
1 Place steak in a large bowl and coat on all sides with the marinade. Let the steak sit in the Grilling Sensations® Korean Kalbi and come to room temperature while you prepare the grill. You can also marinate overnight in a zip lock bag in the refrigerator, but bring to room temp before cooking.
2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
3 When the grill is ready and hot, remove the meat from the marinade and remove any excess marinade. Sprinkle all sides of the tri-tip generously with freshly ground pepper.









4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.











5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.







6 Cut the tri-tip in 1/4-inch slices against the grain. Garnish with chopped cilantro and scallion. Serve with steamed rice and Asian Slaw.


Serves 6.


Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then transfer it to a 325°F oven until the internal temperature of the steak/roast reaches 130°F.

Monday, December 13, 2010

Recipe - Easy Jerk Chicken w/ Grilling Sensations Jamaican Jerk Sauce

INGREDIENTS
Grilling Sensations® Jamaican Jerk Grill/Dip Sauce
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
Salt and pepper
METHOD
1 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Grilling Sensations® Jamaican Jerk Grill/Dip Sauce over the chicken and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

4a Grilling Method 
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a

knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
4b Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Cut chicken into pieces. Serve with black beans and rice.
Serves 6 to 8.
Recipe adapted from several sources, including Bon Appetit magazine.
Additional Uses: Also compliments pork, fish, and shrimp.
More sauces available from Grilling Sensations®
Korean Kalbi                       Mango Ginger
Indonesian Sambal          Thai Peanut

Saturday, November 27, 2010

Spicy Cranberry Sauce Recipe - Gluten Free

Okay so I know Thanksgiving has come and gone, and some might think that it is too late for cranberry sauce. Not true say I, why not take advantage of the fresh cranberries still available all throughout the holiday season. Also I know people that love Thanksgiving so much that they roast turkey weekly all through to the new year(that is a lot of turkey comas.) Even if you have put away that roasting pan for the year, some people are so organized that they store all of their holiday recipes together and start planning for next year now(I know, I hate 'em too!) So for all of you Thankgivingphiles out there, and you know who you are, I will offer this and other holiday recipes over the next week or so.

Like many of my recipes, this one offers a lot of servings, but it can be scaled up or down according to your needs. I also make it slightly different each year, likely because I never write these recipes down, and my memory is not what it used to be. So in addition to the recipe below feel free to utilize one or more of the following optional equipment: cardamom, allspice, dry mustard, chipotle, rosemary, pepper(black and/or white,) orange zest, dried apricots, walnuts, butter, diced chile(jalapeno, serrano, habanero,"Burning Sensation's" H-Bomb hot sauce) Balsamic Vinegar, beer, port wine, cognac, spiced rum, Irish Whiskey, or Bourbon) Don't go overboard with these. Use your judgement and a little common sense if you have any(if not find someone who does and ask:-)

Usual Suspects(ingredients:)
3Lbs  Fresh Cranberries(frozen just doesn't cut it)
2-12oz  Bottles of spicy gingerale(Reed's or equivalent)
3.25cups  Sugar(I use organic, but whatever you have is okay)
1cup  Water
20oz can  Pineapple, chunks or tidbits in juice, drained juice reserved
2-11oz cans  Mandarin Oranges, drained liquid discarded
3Tbs  Crystallized candied ginger, minced
1tsp  Ground cinnamon
Dash or two(three) of cayenne pepper
Dash of sea salt

Combine all ingredients except for the ginger, pineapple and mandarins in a large heavy pot, and bring to a boil over medium high heat, stirring regularly to prevent scorching. Reduce heat to a low boil and cook until the berries start popping. Reduce the heat all the way to low and add the remaining ingredients, fold into the sauce so that you don't break the mandarins. Remove from heat and allow the flavors to get acquainted for at least ten minutes before serving. So simple, but so delicious and easy to customize into your signature sauce for years to come.

Oh, I almost forgot about the juice from the pineapple. You don't want to add it to the sauce as it changes the color to a milky purple. So make a nice drink with it like a spritzer(half Pelegrino, half Juice,) add a little spiced or coconut rum, etc.

Happy Holiday's, God bless, and as always keep it Saucey!!

Wednesday, November 24, 2010

Spicy Pumpkin Soup - Gluten FREE

This is a Thanksgiving tradition for my family that I have been making since my first Thanksgiving with my wife(21 years ago.) I don't make it the same way each time, like nearly all the things I make but it is always delicious and gets rave reviews. It is inspired by a recipe that was in a Libby Pumpkin ad back in the Nov. 89 edition of "Bon Appetite" magazine. Feel free to tweak it to your liking, and adjusting the spices to your tastes. I also like to roast some garlic, onion, and chile in some EVOO that I can mix in my bowl to crank up the heat and flavor.

This is a rich and hearty soup that can be a meal in itself. It's easy to make and can be made a day or so in advance and reheated before serving. The excess can also be frozen for future use. I typically make a large batch  but it can certainly be scaled up or down according to your needs.

Ingredients:
1/2 cup  Butter
1 large Onion, chopped
5 ribs Celery, sliced thinly
3-4 Zucchini, quartered lengthwise and sliced thickly
3-4 Crookneck Squash, cubed(1/2")
1-2 Red Bell Pepper, diced
1 pound Mushrooms, sliced
2-3 Garlic cloves minced
3 Tbsp. Curry Powder
2 tsp. Sea Salt
1/2 tsp. Coriander
1 tsp. Crushed Chile
2-3 quarts Chicken Broth
2-29oz cans Pumpkin
1 quart Heavy Cream(can sub with half & half)

In a large heavy stockpot, melt the butter and saute the onion and garlic until soft. Add the spices and cook for a minute or two. Add the remaining vegetables except for the shrooms and cook for about 5 minutes. Add the broth and bring to a low boil for about 20 minutes. Add the shrooms and continue to cook for another 5 mins. Next add the pumpkin and mix until it is well dissolved, and allow the temperature to come back near a boil. Finally add the cream, mix well and allow it to cook for five more minutes(if you substitute half & half make sure that is near room temperature and don't allow the soup to boil or it will separate/curdle.)  Serve warm with a dollop of sour cream and chopped fresh chive if desired(or the roasted onion, garlic, chile combo.) I also recommend "Burning Sensations" Molten Lava hot sauce with this soup.

Happy Thanksgiving, God bless, and keep it Saucey!!

Monday, November 15, 2010

Panang Curry Salmon

If you like spicy food like me, then you are likely a fan of Thai curries. What most spicy food lovers don't often know is just how easy it is to make these delicious dishes at home. Here is one I threw together last night to make with some wild salmon I had, but you can easily swap chicken, shrimp, or whatever in place of the fish. Some essential ingredients are usually only available at Asian markets or online, but I have seen them sometimes in the Intl. section of the better supermarkets. These ingredients being Thai Curry Paste, Coconut Milk, and Fish Sauce(fish soy,) You'll also want to make sure that you have plenty of fresh cilantro for edible garnish on top after cooking. Here is what I used in last night's dinner, but feel free to swap the veggies/meat to your preference or what you have on hand.

1 pound Salmon fillet, rinsed and patted dry
2-13.5oz cans Coconut Milk(unsweetened)
3 Tbs Oil(I used HO Sunflower)
2-4 Tbs Thai Panang Curry Paste(I use Mae Ploy or Aroy-D brands)
4 Tbs Palm Sugar(can substitute with granulated sugar)
2-4 Tbs Fish Soy
1/2 head Green Cabbage, sliced coarsely
1-2 Carrots, peeled & sliced
1/2 Red Bell Pepper, sliced
1/2 bunch Cilantro, leaves and stems finely chopped

Preheat oven to 350F
Heat over medium heat, oil and curry paste in large oven proof skillet stirring until they combine into a thiner paste. Add the coconut milk, fish soy and sugar and stir until well mixed. Continue to heat for 2-4 minutes until the sauce thickens. Now I decided to assemble the rest of my ingredients in a large baking dish so that I could pour the sauce over the top, but you can bake them in the skillet if you desire. I loosely covered the bottom of the dish with about 1/3 of the cabbage, then placed the salmon on that, covered the sides and top of the salmon with remaining cabbage and veggies, and smothered it all as evenly as possible with the curry sauce. Bake uncovered for about 25 minutes(fork check) remove from oven, stir the sauce a bit, serve over rice, and garnish with the chopped cilantro. This is a quick hearty meal that satisfies the need for heat which can be further increased by adding more curry paste, chopped fresh Thai Chiles, or "Burning Sensations" Thai Red Chile hot sauce.

Enjoy, God bless, and keep it Saucey!!!


Sunday, November 7, 2010

Gluten Free Couscous(Quinoa) Salad

I know there has been a long lapse since my last post and being busy is a poor excuse, but it's the only one I have. So anywho! 

If you are gluten free like me and really miss couscous salad and/or Taboule for that matter, using Quinoa is a good fix on the situation. Even is you are not gluten free, Quinoa lends itself so well to both of these Mediterranean style salads that you will likely not know the difference. What is even more key to making a good couscous salad than the grain you use is the use of fresh herbs, namely mint and parsley, and what is so cool about making these is that you can improvise according to what you have on hand or to suit your particular mood at the time. So here is the recipe that I have been making recently, but feel free to modify to your own personal tastes.

4-6 cups cooked Quinoa(I make mine in a rice cooker)
1/2 cup minced fresh parsley(flat leaf is best)
1/4 cup minced fresh mint
1/4 cup minced fresh cilantro
1 medium red fresno chile, stemmed, seeded(de-ribbed if you're a wimp,) & minced
1/2 minced red bell pepper
1/4 cup minced red onion
1 cup grape tomatoes, halved
1 persian cucumber, chopped
1 clove garlic, grated
1/2 cup dried pitted tart cherries(Montmorency are good)
1-2 Tbsp. Curry Powder
1/4 - 1/2 tsp Sea Salt
1/4 tsp Smoked Paprika
1/4 tsp Black Pepper
1/4 tsp Ground Cumin
1/4 cup EVOO
1/4 cup Fresh Lemon(or Lime) Juice

Toss all ingredients together in a large mixing bowl and refrigerate for an hour allowing flavors to marry. Toss again before serving. This is quick and simple to prepare and should stay fresh for three to four days(if it last that long.) Great as a quick snack, or as a side dish to soups, sandwiches, and grilled meats(like our Indonesian Shrimp Skewers.)
Enjoy, God bless, and as always keep it Saucey!!!!

Tuesday, October 19, 2010

Where to eat in San Diego

There is a lot to love about San Diego. We have a great laid back vibe, nice beaches, tons of outdoor activities, good mobility(awesome freeway network gets you nearly anywhere in the county in 20 - 30 mins,) and lots of good restaurants. Yes, I did say good not great, but that is in comparison to NY, SF, & Chicago. In reality, we have plenty of very good restaurants and some(less traveled) might even say great. Now I came across a Twitter feed the other day requesting restaurant advice for Diego, and here we are.

That said, this list is not intended to be comprehensive by any means. Merely off the cuff suggestions based upon my recent dining experiences, current favorites, and some old standards. An advanced apology to my co-packing clients as I will not be mentioning any of you out of fairness to you all, and eliminating conflicts of interest. So in no particular order here it is.

San Diego has a very nice Little Italy on India St. with some really good Italian restaurants, but I don't normally go there for Italian. No, I go to Little Italy for the Indigo Grill, which is in the Cohn Restaurant Group(a family restaurants that are partnered with local chefs, most of which are good.) I normally mix it up and order something different each time I visit, but my wife always gets the steamed mussels & clams appetizer, and is also partial to the Pappardelle. The Plank Salmon is a favorite with both of my daughters, but the truth is that there really are no bad choices here.  

So, I guess that begs the question "Where do i go for Italian?" Though we like to try new restaurants often, we always seem to come back to Vigilucci's, and Piatti. Vigilucci's is a local success story, with the owner coming over to America from Milano with nothing. He started as a dish washer saved up and opened his first restaurant in 1994. He has been rapidly expanding ever since and shows no signs of slowing down. We prefer the Carlsbad Village location, but with eight others to choose from you shouldn't have to travel far. Though their Arrabbiata and Puttanesca sauces are not as good as mine(forgetaboutit - Nobody's is) they are still good and nearly everything on the menu is great. Piatti, located in La Jolla Shores is another favorite with la famiglia. Starting with the hot crusty bread(which I can no longer partake...damn gluten!) served up with delectable EVOO with fresh garlic, herbs and Balsamic Vinegar, through to the great dolcis you will not be disappointed.

It is my opinion that it is really hard to mess up Mexican Food(especially when the Margaritas and Cervezas are flowing,) but is equally difficult to make it exceptional. That said, here are a few standouts. If you need a quick taco fix, head on over to Mama Testa in Hillcrest or Mestizo Mexican Grill in Clairemont. Both are fresh, good, and delicious, with nice fresh salsa bars(especially Testa's,) and Testa's Cesar Gonzales even took on(and beat) Bobby Flay in a Fish Taco throw down. For the sit down experience try Fidel's Little Mexico in Solana Beach, and Casa de Bandini in Carlsbad(formerly in Old Town.)

If Classic Americana comfort food is what you're craving, try Urban Solace in North Park, Vagabond in South Park, Hob Nob Hill(Downtown,) or Hash House A-Gogo in Hillcrest. Honorable mention to the Crest Cafe also in Hillcrest.

Stay with me(I know this is long winded) I'll try to wrap this up.

Thai - Spices Thai Cafe, or Spice and Rice, Honorable mention to Taste of Thai
Vietnamese - Pho Bolsa
Chinese - Mandarin House
Seafood - Top of the Market
French -  Chez Loma in Coronado
Breakfast - The Green Flash, Brockton Villa, or Bernini's

Okay, that's it for now(suddenly I'm very hungry, go figure,) I may add to this later and/or add some photos.

Take care, God bless, and for Pete's sake keep it Saucey!!

Visit us online at www.SanDiegoSauceCo.com

Sunday, October 17, 2010

Gluten FREE Potato Pancakes Test Batch #1

So I haven't had potato pancakes in ages(before I went gluten free for sure,) and I felt that a rainy day like today, with my Chargers losing, I'm long over due. Now this was only a test batch and thus I don't have exact measurements yet. However, by the time I perfect the recipe I will reveal correct measurements. So let's get into it, Shall we?


Ingredients

  • 1 cup GF All Purpose Baking Flour  
  • 1/2 tbsp Xanthan Gum  
  • 1.25 cup Whole Milk  
  • 4 Eggs  
  • 4 Tb Butter, melted  
  • 2 Tbsp. Tapioca Flour  
  • 1/4 tsp Baking Powder  
  • 1/2 tsp Sea Salt
  • 1/4 tsp. Chipolte Powder  
  • 1 Tb Jalapeno, minced  
  • 1/2 Medium Onion, Minced  
  • 16 Red Potatoes, grated or shredded
  • 1 Garnet Yam, Shredded(could substitute w/carrot if desired)  

Whisk or beat all ingredients except for the onion, potato, and yam together in a large mixing bowl. When well mixed add the rest of the ingredients and fold in until it is all well mixed. Set aside and allow to rest while the griddle heats up to 350F. When griddle is nice and hot, give the batter a final few turns and spoon about .25 to .33 cup for each pancake, flattening it out on the griddle. cook for about two minutes per side initially, and another 1 min per side after that. Place cooked pancakes on platter and cover with foil while you cook the rest of the batter.

Serve with sour cream, applesauce, or if you really want to get fancy you can cook up some spiced sliced apples beforehand. You could also serve with some of our Grilling Sensations-Mango Ginger Sauce or some of our delicious hot sauces.


Now I thought these turned out pretty good(but not great.) For my taste they definitely need some more punch, so I will add more jalapeno, chipotle, salt, and onion next time. Until then,
Enjoy, God Bless, and Keep it Saucey!!

Friday, October 15, 2010

Gluten Free Tadik(Persian Rice)

I had the good fortune of having a friend from Iran show me how to make Tadik which is a Persian method of preparing rice. It not only is delicious, but makes a nice presentation on the dinner table. The traditional method is to use lavash or other thin flat bread(tortillas work well.) Anyway, since going gluten free 2 years ago I really missed having Tadik especially when I make stoups. So after a few experiments I finally perfected(at least I think so,) a gluten free recipe for Tadik. So here it is:

2 cups Basmati Rice
about 5 cups of water
1/2 tsp. Salt
3 Tbs Butter divided
1 Tbs Extra Virgin Olive Oil(EVOO for the Rachael Fans)
1/2 cup crushed tortilla chips
Spices(I like Cayenne, Pepper, Cumin, Smoked Paprika, Ancho, etc.)

Rinse Basmati well in a large nonstick stockpot. Add 4 cups of water, salt, and 1 Tbs butter. Heat on stove at high heat until it begins to boil, turn heat down to Med-High. Keep rice on low boil and add water as needed. Allow rice to cook until just about done(5 to 10 minutes,) but should still have a little crunch. remove from heat(don't turn off stove) and pour into fine mesh strainer. Now for the fun part. Put pot back on burner and add 1 Tbs Butter, 1 Tbs EVOO, and about 2 Tbs water. When the butter is melted and mixture starts to boil, add the crushed tortilla chips, and spices. Mix well and make sure that it is evenly distributed on the bottom of the pan. Pour the rice back in the pot over the tortilla mixture, and spread around until it is even. Divide the final Tbs of butter into 3 - 4 pats and place on top of rice. Take a paper towel, place it over the top of the stockpot, and cover with lid(the towel makes a tighter seal for steaming.) After about 2 minutes the steam coming from the rice will take on a roasted aroma. When that happens turn the heat down to the lowest setting, and set a timer for 10 minutes. When the timer goes off, remove the lid/towel and place a large plate over the top of the pot. In a swift move invert the pot so that the rice cake(Tadik) drops to the plate. This takes practice, I usually lift the pot by the handles with my thumbs and secure the plate with my other fingers. Then I flip it quickly. Remove the pot and you should have a nice looking rice cake, golden brown and crispy on top, fluffy flavorful rice bellow.


That's it, pretty simple and a great side dish for saucy meals, juicy meat dishes, or alone with a good sauce like Grilling Sensations Korean Kalbi

Enjoy, God Bless, and Keep it Saucey!!

Wednesday, October 13, 2010

Chicken Marsala Recipe

So here is a quick and easy staple in my house. I vary the recipe from time to time based upon my mood or what i have in the fridge, but here is the basic recipe.


Chicken Marsalsa


Great over Pasta or by itself with a nice Caesar salad. Bellissimo!!

1 ½ lbs Boneless Thighs
1 Tbsp. Olive Oil
1 tsp. Italian Seasoning
¼ tsp. Smoked Paprika
¼ tsp. Chili Powder
¼ tsp. Ground Black Pepper


2 Tbsp. Olive Oil
1 Medium Onion Sliced Thinly
4 Ribs Celery Sliced
2 Large Carrots Diced
½  cup Sweet Marsala Wine
1 Tbsp. Tapioca Flour
¼ tsp. crushed red pepper flakes (optional)

1 cup Cucina Italia Marsala Marinara

Preheat oven to 350  degrees

In large bowl combine 1 Tbsp. Olive Oil, Italian Seasoning, Paprika, Chile Powder, & Pepper and mix well. Add chicken and toss well to coat each piece evenly. Heat large skillet on medium high heat, and brown chicken on both sides(about 2mins per side.) Remove and set aside.
Add 2 Tablespoons oil to skillet and cook onion, celery, and carrot over medium-high until onion is translucent. Add red pepper if desired . Add Marsala mixed with Tapioca and cook off alcohol (about two minutes.)
Add chicken to skillet and pour Cucina Italia Marsala Marinara over the top along with ½ cup water. Heat covered in oven for 1 hour or until desired tenderness is achieved removing the cover for the last 10 minutes.
SERVES 4 -6
Buon Appetito, God Bless, and as always, keep it Saucey! 

Sunday, October 10, 2010

UPDATED RECIPE "World's Best" Mac and Cheese NOW "Gluten FREE"

UPDATE: Since posting this recipe I have made it Gluten FREE a few times by substituting brown rice penne and gluten free baking mix in place of the flour and traditional pasta. I made it once again last night with the traditional ingredients, and the comments were that the family likes the Gluten FREE version better! Also I am pretty generous in my measurements on the cheese, but I found that I can use a whole 16oz bag of pasta for this recipe with out sacrificing flavor. Finally, I'm sure you will all be shocked and amazed that this Mac&Cheese is one of OPRAH'S favorite things(I'd like to think she was talking about my recipe, but as it turns out she was referring to the Beecher's prepared frozen version... Close enough say I, and she doesn't know what she is missing.) Happy Holidays, God Bless, and keep it Saucey!!


ORIGINAL POST
First off, I am gluten intolerant. So when it comes to making mac and cheese, I just don't get that excited. I've tried gluten free pastas in the past, but they tend to break apart too easily and you end up with a cheesy mess. That said, my wife and daughter came home the other night and wanted me to make this mac and cheese recipe that they sampled at Henry's Farm Market. Again, I wasn't too enthused but it was my daughter's birthday this week and I am a pushover for my ladies. Besides, there was plenty of other food so I knew I wouldn't go hungry. That said, this recipe rocks! Totally lived up to its name and best of all I was able to bake it, the Kalbi Salmon, and Roasted Baby Broccoli(previous post) simultaneously in the oven. Thus stuff is so good that I ignored my gluten sensitivity(but paid for it the next 24hours) and ate a small portion. Actually, one bite turned into two, three, four, and more. It was that good!

Recipe credit needs to go to Beecher's Cheese. Not sure if they developed the recipe or just modified it to use their cheese, but it was great just the same. Without further ado here is the recipe:





Beecher's "World's Best" Mac & Cheese

serves 4 as a side dish

Ingredients
Sauce 
2 tablespoons unsalted butter 
3 1/2 tablespoons all-purpose flour(substitute Bob's Red Mill Gluten Free Baking Mix) 
1 1/2 cups whole milk 
7 ounces Beecher’s Flagship Cheese, grated (about 1 3/4 cups) 
1 ounce Beecher’s Just Jack Cheese, grated (1/4 cup) 
½ teaspoon coarse salt 
¼ to ½ teaspoon chipotle chili powder 
1/8 teaspoon garlic powder 

Pasta 
6 ounces penne pasta (about 3 ¼ cups) (Substitute 16oz package of Brown Rice Penne)
1 ounce (1/4 cup) Beecher’s Flagship Cheese, grated 
1 ounce (1/4 cup) Beecher’s Just Jack Cheese, grated 
¼ to ½ teaspoon chipotle chili powder
Instructions
To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder. 
Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.


Next time I will find a good "gluten free" pasta to make this with so that I can enjoy it without the negative consequences. let me know if anyone has a recommendation on the pasta.

Bon Appetite, God Bless, and keep it Saucey!