Spinach-Cilantro Pesto
In only a year, my olive oil collection has grown substantially. I seem to accumulate nice olive oils, then never use them. I always just buy the massive bottles from Costco to use instead. The other day my mom mentioned to me that she only had nice olive oils left, so she was only going to use them. I think I have some sort of mental block that I should save them for a “special occasion”. When will there ever be an olive oil special occasion? This has brought me to the decision that I am going to use my nice olive oils as well. I have begun using the oil that my mom got from her adopted olive farm, my chile infused olive oil from New Zealand (summer 2010!), a lemon olive oil, as well as my new DEVO Cilantro and Roasted Onion infused olive oil. When I heard of this DEVO oil, I was instantly intrigued. I had never heard of such an interesting flavor infusion- I had to try it! DEVO also has many other interesting infused oils, check them out!
Steamed Mussels w/ Chickpea Chorizo Butter Broth
Working in a fine dining restaurant has been amazing. In only a month, I have already learned so many things that I never knew before. I have learned how to shuck oysters, how to make an immulsion, seasoning techniques, flavor concepts, how to prepare mussels and much more. After watching all of the mussels that go out to guests at SALT, I really began to crave them. I went home a little bit ago to have dinner with my family and ended up spending the entire day learning about and working on my food photography with my mom (aren’t I lucky to have a mom who can show me that!?).
Cuban Mojo Pork Chops
When I first heard “pork chops with mojo”, Austin Powers came to mind. I thought it was just someone trying to talk up their own pork chop recipe. I didn’t realize that “mojo” is actually a culinary term, a pretty great term at that. “Mojo” sauces originated in the Canary Islands, but have evolved and become a part of many different ethnic cuisines. In this recipe, my mojo sauce is a Cuban version. I had some delicious pork chops from the farm that my mom belongs too and wanted to put them to good use.
Grilled Enchilada & Brussels Sprout Pizzas {Giveaway Closed}
Once the sun begins to set and the cool air begins to blow in, I just can’t resist going outside. Grilling may seem miserable on a hot summer day sometimes, but it is perfect for cool summer evenings. I have definitely been noticing the temperature drop little by little in the last week. I think the heat of summer might finally be wearing down (I don’t want to jinx it though!). This week I was also lucky enough to receive a reserve kit of Muir Glen Organic Tomatoes to try out- see below for your chance to win one too! Muir Glen caught my eye when I heard that, unlike other canned tomatoes, their tomatoes are all taken from their vines to their cans within EIGHT hours! That is pretty impressive.
Mahi Mahi w/ Green Chile-Coconut Broth
When I first heard green chile and coconut in the same recipe, I was immediately intrigued. I couldn’t decide if the combination would be delicious or disgusting. There was only one way to find out. While all of my roommates hung out in the basement eating take-out and some delicious Lemon-Artichoke Hummus to avoid the heat of cooking in our boiling house, I was sweating in the kitchen.
Chicken Breasts w/ Mozzarella, Spinach & Roasted Red Pepper
After over three months of not having a job, I forgot how hectic things can be with one. Sometimes it is hard to get motivation to cook a nice dinner after you have been working all day; I’m sure many of you are nodding your heads in agreement. BUT! Even when you have had a long day, you don’t necessarily have to sacrifice your dinner! This is a great recipe for those nights. It is quick, easy and looks like you tried harder than you have to!
Lemon Artichoke Hummus
I know that I have told you that most of my new roommates are vegetarians, but I don’t think I have told you that I finally am living with a fellow foodie! Kelcey is my good friend from high school; I can’t even go into all the stories that we have from the past seven years. She is a nutrition major, works at whole foods and does personal chef work for people around Boulder- can’t get much better than that right? I have never lived with someone who has a passion for cooking too, so obviously I am excited about this! I am also excited to see her vegetarian recipe ideas, since I mainly focus my meals around meat. I know that more veggie recipes will make some of you very happy, so stay tuned! Either way, Kelcey and I wanted to make hummus for our other roommate’s 21st birthday, yes another 21st.
Roasted Tomato & Goat Cheese Risotto
I was watching a Next Food Network Star rerun the other day and got a good laugh out of Wolfgang Puck bringing one of the contestants back inside the house to show her how to make risotto. I am sure many of you saw this episode too. I was amazed that a person would make it that far on a show like that without knowing how to make risotto! I guess that shows that TV is not always as realistic as we may think. Come to think of it, I also watched a 24 Hour Restaurant Battle where the girl who was going to be the head chef had never even worked in a restaurant before!
Foodbuzz 24×24: Hot Summer Daze Party
The day has finally come! I have been waiting to throw my Foodbuzz 24×24 party all month and it finally happened. The 24×24 is a special event where Foodbuzz picks 24 featured publishers to throw 24 over-the-top dinner parties in the same 24 hour period. My themed party was called Hot Summer Daze.
Bananas Foster Flambé
Once everybody thought they couldn’t eat any more at my Foodbuzz 24×24, I made dessert. I was really excited about this dessert because I have never lit anything on fire in my kitchen (on purpose). Even though it was hot, and even hotter in the kitchen with the stove on, I sucked it up and got my rum and lighter ready for the bananas foster flambé .
