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White Barbecue Sauce

white barbecue sauce 2 White Barbecue Sauce

White Barbecue Sauce

 

 

White Barbecue Sauce
Author: 
Recipe type: Sauce
Prep time: 
Total time: 

Serves: 1½ cups
 

Ingredients
  • 1 cup mayonnaise
  • 4 tablespoons cider vinegar
  • 4 tablespoons freshly grated or prepared horseradish
  • 2 tablespoons water
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

Instructions
  1. Combine all of the ingredients in a bowl and whisk until smooth.

Chocolate Chip Cookies

IMG 0898 764x1024 Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 4 dozen
 

Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons real vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Instructions
  1. Preheat oven to 350°F (175° C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time.
  3. Add vanilla and 2 teaspoons hot water.
  4. Sift flour, salt and baking soda together and add to batter, stirring until all flour in incorporated. Add to batter along with salt.
  5. Add chocolate chips, and nuts.
  6. Drop by large spoonfuls onto ungreased pans.
  7. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

 

imggrocerylist Chocolate Chip Cookies

 

Two Days in Carpinteria

We drove to the central coast of California to stay two nights in Carpinteria–the little town that California forgot.  It is small, quiet, and charming.  No big hotels or resort complexes here so we stayed at the Best Western which is a bit worn around the edges but has a certain charm.

This morning, after a breakfast of oatmeal with raisons and walnuts (not exciting, but healthy and delicious) at the Worker Bee Cafe on Linden Avenue, we walked from our hotel to the seal rookery on the bluffs near the south end of town, a distance of several miles.

Later, we stopped for Fish Tacos at Reyes Market on Carpinteria Ave, a favorite of our daughter and her husband.

Fish Tacos

iStock 000013396079XSmall 300x199 Fish Tacos

Fish Tacos
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • FOR THE FISH:
  • 1 cup Panko
  • 1 egg, slightly beaten with 1 teaspoon water
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper, or to taste
  • Vegetable oil, for frying
  • 1 pound boned, skinned white fish (cod, catfish, halibut)
  • 24 warm corn tortillas
  • ½ head shredded cabbage
  • Lime wedges
  • FOR THE CHIPOTLE SAUCE
  • ½ cup good mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon chipotle powder, or to taste
  • FOR THE PICO DE GALLO
  • 3 ripe plum tomatoes, seeded, finely chopped
  • ¼ cup small white onion, finely chopped
  • 3 tablespoons fresh cilantro leaves, chopped
  • 1 jalapeño, seeded, finely chopped
  • Juice of 2 limes
  • Kosher salt & freshly cracked black pepper, to taste

Instructions
  1. In a bowl, whisk together flour, salt and cayenne pepper.
  2. Rinse fish and pat dry. Cut into 2-inch pieces.
  3. Heat a large, heavy bottomed frying pan or Dutch oven with enough vegetable oil to create a ½-inch depth. Heat the oil over high heat to 375 degrees on a deep fry thermometer.
  4. Coat fish with flour, shaking off excess, dip into egg and then into Panko, coating well.
  5. Fry until golden brown, about 2 minutes.
  6. Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer.
  7. To assemble, stack two tortillas in your hand. Add a few pieces of fish, chipotle sauce, pico de gallo and top with shredded cabbage. Squeeze a lime over the top, fold in half and enjoy!

Off to California

My husband and I leave tomorrow for ten days in California.  We will visit our son who lives in LA, celebrate his birthday with him and visit the central coast.  I’m sure that we will have many good meals while on the road.  I hope to share some of the recipes with you and suggest some great wines to accompany the food.

We stayed overnight in LA at the Hotel Mikayo in Little Tokyo and had lunch and dinner at Japanese restaurants within a block of the hotel.  The food was very authentic, according to hotel personnel, with sushi and various noodle based dishes in both restaurants.  It was good, but not my favorite cuisine and I don’t think I’ll try to reproduce it at home so don’t look for any recipes for sushi or ramen noodles!

Steak with Mushroom Sauce

steak with mushroom sauce Steak with Mushroom Sauce

Steak with Mushroom Sauce

Steak with Mushroom Sauce
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • SAUCE:
  • ½ ounce dried porcini mushrooms
  • 2 cups boiling water
  • 1½ teaspoons olive oil
  • ⅓ cup thinly sliced shallots
  • 4 ounces sliced cremini mushrooms
  • 2 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup red wine
  • 2 tablespoons flour
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • BEEF:
  • 6 beef tenderloin steaks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Instructions
  1. SAUCE:
  2. Place porcini mushrooms in a bowl and cover with boiling water. Let stand for 15 minutes, drain over a bowl, reserving liquid.
  3. Heat a large sauce pan over medium high heat. Add oil to pan.
  4. Saute shallots 1 minute stirring occasionally.
  5. Add cremini mushrooms to pan and saute until tender, about 3 minutes.
  6. Add garlic and saute for 30 seconds until garlic is fragrant, stirring frequently.
  7. Stir in porcini, ¼ teaspoon salt, ¼ teaspoon pepper and saute for 1 minute.
  8. Add wine to pan and bring to a boil.
  9. Cook about 3 minutes until liquid almost evaporates.
  10. Sprinkle 2 tablespoons flour over mixture and cook for 1 minute, stirring frequently.
  11. Gradually add the mushroom liquid, stirring constantly, and bring to a simmer.
  12. Cook 2 minutes or until the mixture has thickened
  13. Stir in herbs.
  14. BEEF:
  15. Heat 1 tablespoon olive oil in a large skillet or grill pan over medium high heat.
  16. Season beef with 1 teaspoon salt and ½ teaspoon pepper.
  17. Add beef to pan and saute 4 minutes on each side for rare, or to your desired degree of doneness.
  18. Remove from pan and allow to stand for a few minutes before serving.

Popovers

popovers Popovers

Popovers

Popovers
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 cup skim milk
  • 2 large eggs
  • Scant 1 cup of flour
  • ½ teaspoon kosher salt
  • 2 tablespoons Parmesan cheese, grated (optional)

Instructions
  1. Combine milk and eggs in a bowl and whisk to blend.
  2. Add flour and salt to milk mixture, stirring well.
  3. Let stand for at least 30 minutes.
  4. Preheat oven to 400°.
  5. Spray popover tin with cooking spray and place in oven for 5 minutes.
  6. Remove tin from oven and spoon ¼ cup batter into each cup.
  7. Sprinkle with cheese for an added pop of flavor.
  8. Bake at 400° for 30 to 35 minutes until puffed and golden. Do not open oven while popovers are baking.

imggrocerylist Popovers

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 Popovers Popovers  Popovers Popovers  Popovers Popovers

Crusty Brussels Sprouts

Brussels sprouts 2 Crusty Brussels Sprouts

Crusty Brussels Sprouts

Crusty Brussels Sprouts
Author: 
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 24 small brussels sprouts
  • 11/2 tablespoons extra-virgin olive oil
  • ¼ cup grated hard cheese
  • Kosher salt and freshly ground black pepper

Instructions
  1. Wash the brussels sprouts and trim the stem ends.
  2. Cut in half from stem to top and gently toss with ½ tablespoon olive oil in medium bowl.
  3. Heat 1 tablespoon of olive oil in your largest skillet over medium low heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly.
  4. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, cooking for about 5 minutes; the bottoms of the sprouts should only show a hint of browning. Pierce one of the sprouts with a fork or the tip of a sharp knife to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
  5. Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.
  6. Add more salt, if needed, freshly ground black pepper, and dust with grated cheese.

imggrocerylist Crusty Brussels Sprouts

Caesar Salad

caesar salad Caesar Salad

Caesar Salad

Caesar Salad Dressing
Author: 
Recipe type: Salad Dressing
Prep time: 
Total time: 

Serves: 6
 

Ingredients
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1 medium garlic clove, crushed
  • 1 pinch salt
  • ½ teaspoon freshly ground pepper
  • 1½ teaspoons anchovy paste or 4 flat anchovies
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • ⅓ cup virgin olive oil
  • 2 medium heads of romaine lettuce
  • ⅓ cup Parmesan cheese — grated

Instructions
  1. Bring a pot of water to a boil. Add a room temperature egg to the boiling water and cook just 45 seconds. Remove egg from water and allow to cool.
  2. WHISK METHOD:
  3. Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.
  4. Slowly add the oil in a steady stream while constantly whisking again until smooth.
  5. FOOD PROCESSOR METHOD:
  6. Place all ingredients in bowl of a small food processor and process until mixture is emulsified.

 

imggrocerylist Caesar Salad

 

 Caesar Salad Caesar Salad
 Caesar Salad Caesar Salad

Roasted Carrots

roasted carrots Roasted Carrots

Roasted Carrots

Roasted Carrots
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 pounds baby carrots
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon honey
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt

Instructions
  1. Preheat oven to 400°.
  2. Whisk 2 tablespoons water and remaining ingredients in small bowl; pour over carrots and toss to coat.
  3. Arrange carrots on large rimmed baking sheet. Cover tightly with heavy-duty foil and roast for 30 minutes.
  4. Remove foil and roast for an additional 15 minutes or until carmelized.