Sunday, June 19, 2011

Happy Dad’s Day! Crispy Bacon and Hash Brown Quesadillas

Last September in NYC, I had the honour to eat at the legendary Bobby Flay’s restaurant, Mesa Grill. It was one of the most memorable brunches I have ever encountered to date. Admitting, my not so discrete crush on Bobby is well deserved with an adventurous breakfast menu like so.  I was like a kid in a candy store, in awe at every recipe. The combinations of ingredients were incredibly daring and admirable, making it difficult to stop at two meals. Truthfully, I can still taste the apricot glazed ham steaks accompanied by goat cheese and jalapeno scrambled eggs. Bobby Flay is culinary genius, ‘nuff said.
Deciding what to serve for the number one man in my life, my daddy, was an easy decision. I chose to recreate Bobby Flay’s breakfast quesadillas. This is not a simple feat, but it is worth every minute of slavery. If you ever have a free Sunday morning to follow this recipe, you will not be disappointed but ensure that you have ample time to build this breakfast delight. The combination of homemade hash browns, thick cut bacon, fried egg, and tomato jalapeno salsa topped with goat cheese, is unforgettable. This meal is served best with a cold glass of Mimosa, and don’t forget the slice of orange!
xo Dom Appetit!

Crispy Bacon and Hash Brown Quesadillas
Prep Time: 30 mins
Total Cook Time: 1 hour (onions, hash browns, bacon, complete quesadilla in the oven)
Tools Needed: 2 large frying pans, cutting board, knife, cheese grater, colander, slotted spoon, small mixing bowl, 2-3 baking sheets, spatula, medium boiling pot, plate, paper towel
Ingredients:
Hash Browns
2 large Idaho potatoes (scrubbed)
¼ cup of canola oil
2 large Spanish onions, halved and thinly sliced
Salt and freshly ground pepper
1 poblano chile (I used ½ jalapeno pepper chopped)
1 tablespoon of ancho chile powder ( I used Mexican chile powder)
Quesadillas
8 ounces of thick-cut bacon, diced
12 (6-inch) flour tortillas
2 ½ cups of grated cheese (Monterey jack or cheddar)
2 tablespoons of canola oil
2 teaspoons of ancho chile powder
2 tablespoons unsalted butter
4 large eggs
Salt and ground black pepper
Mixed Tomato Salsa (recipe below)
Grated cotija cheese for garnish (I used crumbled goat cheese)
2 green onions thinly sliced for garnish
Directions:
1) To make the hash browns, put the potatoes in a medium pot of cold salted water, bring to a bowl and cook until nearly tender but a knife inserted into the middle will meet a little resistance, 15-20 mins. Drain and let cool slightly, and then peel. Grate the potatoes on a grater using the large holes
2) Heat 2 tablespoons of the oil in a large frying pan, over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally until golden brown and caramelized, 15-20 mins. Scrape the onions out of the pan onto a plate
3) Return the pan to the stove over high heat and add the remaining 2 tablespoons of oil. Add the potatoes and cook, stirring occasionally, until golden brown (12-15 mins). Stir in onions, poblano, ancho powder, salt and pepper to taste. Remove from the heat. Preheat the oven to 425 degrees F
4) Place the bacon in a large frying pan over medium-high heat and cook, turning once until crisp (8-10 mins). Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Discard bacon fat and wipe pan with paper towel
5) To assemble the quesadillas, place 6 tortillas on baking sheets. Divide the cheese, hash browns, and bacon among tortillas. (Bobby Flay now says to make 2 layers, but I made only 1 layer and was filling enough!) Cover each with one of the remaining tortillas. Brush the tops with the oil and sprinkle with ancho powder. Bake until golden brown and cheese has melted (8 mins)
6) While quesadillas are baking, fry the eggs. Return to large frying pan that you cooked the bacon in on to medium heat and melt butter. Carefully crack eggs into the pan, season with salt and pepper and cook until the whites are completely firm but the yolks are still soft (2-3 mins)
7) Transfer the quesadillas to plates and top each egg with a fried egg, add some of the mixed tomato salsa, and garnish with cotija cheese and green onion
Mixed Tomato Salsa
Prep Time: 10 mins
Tools Needed: Medium mixing bowl, cutting board, knife, spoon
Ingredients:
1 pound of heirloom tomatoes diced (or cherry tomatoes)
1 jalapeno chile, finely diced
2 cloves of garlic, finely chopped
3 tablespoons balsamic vinegar
1 teaspoon honey
3 tablespoons olive oil
1 tablespoon finely chopped fresh Mexican oregano (1 teaspoon dried)
3 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper
Directions:
1) Combine all ingredients in a medium mixing bowl and season with salt and pepper. Let sit at room temperature for at least 15 mins before serving

Thursday, June 16, 2011

To Iran and back in less than 2 hrs: Tah Chin

I believe it is critical to be open-minded when it comes to venturing out into the culturally unknown food district. That being said, I will admit that there are still some foods that make my stomach hurl, and never forgivably:  the lamb head soup that my father served me (unaware of the content until a plump eyeball turned up to give me a mocking stare down), and how could I ever forget that wonderful bean stew I had in Portugal of which the waitress forgot to mention the main ingredient was cow stomach! Yes, I am an adventurous eater, but even I have my limits. There are many foods that remain curiously unknown to me, including the world of Persian Gastronomy.
Last week I was fortunate enough to have my sister’s Boyfriend/Persian-foodie come over and share his culinary “secrets” with us. He cooked us a very popular dish in his culture, Tah Chin. This is primarily a rice dish covered in bitter saffron, layered over spiced chicken. The dish is served with a side of mint yogurt and a light tomato cucumber salad. I was a bit skeptical when this concoction had to bake for 45 mins, as there is no real sauce content. Every minute of inhaling these delicious scents released from the stove were pure torture. But once my plate of slightly crisped saffron rice and poulet was served with the fresh salad veg, I was speechless. Such a simple meal, with an abundance of flavor. I am very much looking forward to my next Persian meal…hint hint ;)
Xo Dom Appétit!   


Tah Chin
Prep Time: 40 mins
Cook Time: 40 mins
Tools Needed: large frying pan, medium boiling pot, medium mixing bowl, wooden spoon, 9 x 12 baking dish, small-holed colander, aluminum foil
Ingredients:
Rice Dish:
2 ½ cups of basmati rice
4 skinned chicken breasts (cut into 1 inch cubes)
1 tablespoon of saffron (the more saffron the more flavor :P)
2 large eggs
¾ of a tub of plain yogurt
2 teaspoons of salt
½ teaspoon of cracked pepper
1 medium onion (chopped)
8-12 dried cranberries (chopped)
Directions:
1)     Preheat oven to 425 degrees. Boil hot water with splash of olive oil and a pinch of salt, then add rice. Cook for 8 mins. Drain and run cold water in the colander, set to the side
2)     In large frying pan, fry up onions till they are translucent and then add diced chicken cubes. Add 1/5 cup of water and cover with lid. Set heat to medium and cook for approx 15-20 mins. Stirring occasionally
3)     In medium mixing bowl add yogurt, eggs, saffron, salt and pepper. Stir thoroughly. Add rice and continue mixing.
4)     Line large casserole dish with cooking spray. Take half of the rice mix and layer bottom of dish. Add all the cooked chicken, layering evenly. Add remaining rice, covering chicken. Cover platter with remaining chicken juice from pan and sprinkle the cranberries on top. Cover the dish with aluminum foil, puncture holes for breathing in foil and pop into oven for 40 mins. Remove and serve with side of Persian yogurt and salad
Persian Yogurt:
Ingredients:
½ a tub of plain yogurt
½ of a medium cucumber chopped into small cubes
2 teaspoons of dried mint
Pinch of salt
½ a lime juice
Splash of Olive Oil
Directions:
1)     Combine all ingredients together and serve on the side of the Tah Chin
Persian Salad
Ingredients:
½ of a medium cucumber chopped
2 small tomatoes chopped
½ of a medium onion chopped
½ of a lime juice
Salt and Pepper
Splash of olive oil
Directions:
1) Combine all ingredients and on serve on the side of Tah Chin



Tuesday, June 14, 2011

Creamy Crab Pasta Salad

Grand Prix 2011 has come to an end and my belly is begging me for a break! This weekend consisted of non-stop martinis, white wine sangria, and too many munchies to name. I was fortunate enough to enjoy all these memorable moments with my Bestie who came all the way from Ottawa and my MTL ladies. The weather may not have been on our side this past weekend, but we kept our spirits high with good eats, and even better company. This weekend’s list of worthy restaurants included: BICE (amazing terrace, poor service), Marche 27 (4 thumbs up, as usual!), and breakfast at Tiffany's (stuffed Portobello mushroom eggs Benedict, shall I say more?). 
Somewhere between cocktails and extravagantly unaffordable BICE, I was able to sneak in some kitchen time to prepare a modest Creamy Crab Pasta Salad for you. My colleagues were having yet another famous potluck, and in Friday’s heat I decided to keep it low key with a wonderfully refreshing side dish (ignoring its calorie content). This is the most phenomenal and simple pasta salad I have ever made. Mister Hans Hoffman said it best: “The ability to simplify means to eliminate the unnecessary so that the necessary may speak.”… And let me tell you, this salad speaks wonders!
Xo Dom Appétit!

Creamy Crab Pasta Salad
 Adapted from:  Taste of Home

Prep Time: 25 mins (30-1 fridge time)
Tools Needed: medium mixing bowl, medium boiling pot, strainer, cutting board, knife, wooden spoon, small mixing bowl,
Ingredients:
1 box of tri-color Rotini Pasta
½ cup of chopped celery, green pepper, red pepper, onion
1 ½ cups to 2 cups of chopped crab (imitation crab!)
½ cup of calorie wise ranch dressing
½ cup of sour cream
¼ cup of mayonnaise
4 twigs of fresh dill (chopped)
Cracked Pepper
Salt
Olive Oil
Directions:
1)     Boil pasta in medium pot with a dash of salt and oil to boil and remove and strain once cooked but not too soft (approx 11 mins) and rinse lightly with cold water
2)     Transfer pasta to mixing bowl and toss in the celery, green pepper, red pepper, onion and crab meat
3)     In small mixing bowl, combine ranch, sour cream, mayo and fresh dill. Crack ground pepper over dressing and keep mixing. Combine the mixture into the pasta salad. Cover and refrigerate for 30 mins to an hour and serve either as a side dish or main meal!

Monday, June 6, 2011

New York City: Motorino Pizza


I am a bit tardy with informing you all on my adventures to the city that never sleeps, New York City.  As most of you know, this is my millionth visit to this city of lights and food…and probably one of the most memorable. The “locals”  are similar to its weather this time of year, harsh and overbearing. Nonetheless, whether it be the abundance of the street meat vendors or the ridiculously extravagant cupcakes, these Yankees always know how to steal my heart.  
My weekend to NYC was sparked by my best girlies successful completion of her school semester, and I figured that this would be the perfect time to try a few restaurants that I had meant to try during my last visit. The most memorable being Motorino Pizza. This quaint little pizza joint received high praises from the one and only Rachael Ray, so I figured why not? Let me tell you: THIS WOMAN KNOWS HER PIZZA!!!! Gooey, squishy na’an bread tasting crust, loaded with the perfect toppings of your choice, keep your mouth longing for more. I am not exaggerating one bit. My pick, the brussel sprouts and pancetta, knocked me off my seat. I scoffed it up and ordered a side of spicy octopus and potato ( a must! ), washing this all down with a nice deep amber beer. The hunt was well worth the feed!
Xo Dom Appetit!

And I had to share Coney Island's Famous Nathan's Hot Dog!

Thursday, June 2, 2011

Chimichurri Chicken & Shrimp Skewers

I was feeling really lazy last night after my big weekend in NYC (I will share every little detail in my next blog…first let me feed you!), so I decided to take the easy route to dinner by using an already prepared marinade. I love mixing and mashing my own marinade creations, but there are times when Presidents Choice’s “Memories” marinade and dipping sauces do just the trick with less of a mess. PC does it all these day! From their mini ciabatta hot dog and hamburger buns, to the extra smooth/crunchy peanut butter stuffed pretzels….they never cease to amaze.
Specifically, I rely on their sauces for those perfect dine-in moments. They specialize in different flavors characterized by a particular culture. My favorites include Memories of Portugal Piri Piri, Memories of Dad’s Grill (maple, apple & beer sauce), and their latest flavor: Memories of Argentina Chimichurri Sauce! For the cheap price of $2.50 you can spice up any meat for a fast and enjoyable meal! I skewered my shrimps and chicken between vibrant red and yellow peppers, giving this meat fest a crunchy sweet moment of clarity!
Xo Dom Appetit!

Chimichurri Chicken & Shrimp Skewers

Prep Time: 15 mins (30 mins to an hour for meat to marinate)
Cook Time: 20 mins
Tools Needed: cutting board, knife, medium mixing bowl, small mixing bowl, skewers, saran wrap, BBQ
Ingredients:
3 boneless, skinless chicken breasts
1 bag of large shrimps (31-40) peeled
2 Red Peppers (chopped in 1 inch cubes)
1 Yellow Pepper (chopped in 1 inch cubes)
½ a bottle of Memories of Argentina Chimichurri Sauce
Olive Oil
Salt and Pepper
Directions:
1) Chop chicken breast into 1 inch cubes and throw into medium size bowl with peeled shrimps. Add half a bottle of the marinade and cover with plastic wrap. Refrigerate for 30 mins to 1 hour
2) Chop peppers into 1 inch cubes and put into small bowl, drizzle with olive oil and salt and pepper
3) Remove chicken and shrimp from the fridge and start skewing! Keep shrimps and chicken on different skewers, using peppers as separators
4) Grill on BBQ, turning occasionally until cooked, approx. 20 mins. Serve Immediately!