Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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I packed socks and underwear so far. I’m going to freeze to death.
I have a little gift for Jon’s daughter.
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Here’s to perpetually filled beers, preferably of Michigan origin
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Front Garden Edible Landscape Project
This is a big, beautiful vegetable and fruit garden I planted in my friend’s front yard....
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Ladies and Gentlemen: Jon Stewart on our tax code… (from last night’s Daily Show)
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Researchers from the Johns Hopkins Bloomberg School of Public Health’s Weight Management Center...
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more lentil burgers
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A healthy way to start the day at the Chopard Lounge in Cannes. Photography by Jamie Beck.
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Funny Food is here today in Our Global Kitchen crafting silly snacks, like this “Plum-Alisa,” from 10:30 am to 1 pm.
From Funny Food, by...
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Big enough to kick in the door and take his honey back
So I’ve just spent half an hour happily chucking handfuls of wildflower seed into every spare...
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We had a grand time this last weekend. Pictured above is a lovely pescadería by the name of Baja Fish in San Pedro. I like this kind of hole in the...
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17 posts tagged meat
I went to Austin Texas over labor day weekend! Yay vacation! My husband was in the Out of Bounds Comedy Festival there. He and his good friends have an improv group called “Beer, Shark, Mice”. The Beer Sharks did two shows at an old Lodge called the Scottish Rite Temple. They also improvised on the radio, and taught a class. They were hilarious and it was so much fun to hang out with them.
We were only there for two days but we saw long lost friends and ate lots of delicious food. Our beautiful driver Ruby brought us a chicken, pork and beef BBQ feast from Stubbs right when she picked us up from the airport. The burgers in Austin are amazingly delicious. I think it’s because it rains there, so the cattle graze on grass. In California, it’s very dry, so they give the cows grain to eat. Texas is a very meaty place. They even put bacon in the Bloody Mary’s.
Banh Mi Steak Sandwich & Potato Salad
This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot!
Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours.
For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad.
For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper.
Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi!
(Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)
Baked Spaghetti Bolognese
We made spaghetti bolognese last night for dinner. Today we baked the leftovers with cheese on top. It was a delicious leftovers day!
In a heavy bottomed stew pot, saute chopped onions seasoned with salt and pepper.. Push to the side and add fresh grass fed organic ground beef, a little more salt and pepper. I always use grass fed ground beef, but it’s especially important in a dish like this where the meat is the main flavor of the sauce.
Let the meat sear and get color on the bottom, (also important for flavor). Add chopped celery, chopped carrots and chopped garlic. Mix with a wooden spoon and break up the meat as it cooks. Let these ingredients cook together until the meat is no longer pink. Drain off any fat. Add 7 or 8 chopped mushrooms.
Add 1 can whole peeled tomatoes, blended, 1/2 tsp cinnamon, 1/2 tsp dried basil, 1/2 tsp sugar, 1 cup red wine ( or 1 cup water and 1 tsp chicken base), 1 tblsp tomato paste, ( I like the kind that comes in a tube, keep it in the fridge, and use it for stuff like this as needed), salt and pepper, and one bay leaf. Bring to a boil then reduce to low simmer, cover and slow cook for about an hour, stirring occasionally to prevent it from sticking or burning on the bottom.
Boil salted water for pasta. Heat oven to 400. Cook any pasta according to directions. Butter a small casserole dish, add noodles, top with sauce, add your favorite cheese on top, we used cheddar and parmesan, bake for 15 minutes until hot and bubbly. Yum!
Mini Prime Rib Roast
Every once in a while I have to have a steak to cut through all that kale.
Chop garlic. Season a small prime rib with salt and pepper and rub the garlic all over it. Let the roast come to room temp for about 45 minutes while the potatoes cook.
The roast in this photo is grass fed organic beef and was on sale at the store. They call these mini roasts “Lovers Cut” or “Sweethearts Cut” because they’re perfect for sharing.
Let rest for 5 to 10 minutes before slicing. Serve with baked potatoes, plain yogurt, salad and a vegetable. We had steamed sugar snap peas from the garden.
Yum!
Pumpkin Lasagne w/ Turkey Fennel Bolognese
This is what I made for dinner last night after wracking my brains about how best to use the free (buy one get one free) ground turkey in the fridge, along with the little sugar pumpkins I bought on Halloween. I wasn’t sure at first how exactly I was going to do it, but then I decided to try to make the center layer just like I would for pumpkin ravioli. It came out so delicious! Yum yum yum!
Heat the oven to 350. Place 2 mini pumpkins in a baking dish, deseeded, quartered and drizzled with olive oil, salt & pepper. Bake for 1 hour.
Meanwhile, In a heavy bottomed pot, brown 1 package ground turkey in olive oil, season w/ salt and pepper. Chop 1 small onion, 1 small bulb of fennel, 2 carrots, and 2 stalks celery w/ celery green included. Once the turkey is mostly cooked, push it to the side and add the veggies and salt and pepper. Saute until the veggies are fragrant.
Now add 1 large can of chopped tomatoes to the meat & veggies, along with 2 crushed garlic cloves and 2 cups or so chicken or veggie stock, 1 tblsp dried basil, and a sprinkle of paprika. I also added chopped parsley and fresh chopped basil because I still have them in the garden. I guess traditional bolognese has red wine. I didn’t have any so I used the stock. The fennel add a very nice aromatic flavor.
Cover it and let it simmer on low to tenderize and bring out all the flavors. (This sauce will be juicy but the extra broth evaporates as the dish bakes.)
Once the pumpkins are cooked, let them cool a bit and scrape them out of the skins. Combine the cooked pumpkin with 1 small container ricotta cheese, 1 scrambled egg, chopped parsley and fresh grated nutmeg and s & p.
Cook lasagne noodles and layer the buttered lasagne pan starting with the meat sauce, then noodles, cheese pumpkin combo in the center, noodles, and finally the other half of the bolognese sauce Top with mozzarella and parmesan cheese or whatever cheese you have and bake at 350 for 25 to 35 minutes until bubbly.
Pork Tenderloin Roast with Ginger Maple Reduction
This is the best Sunday dinner ever! Maple syrup, chili powder, tangerine juice & lots of fresh ginger make this recipe savory sweet and amazing! The gravy over the smashed potatoes is even better. Here’s how:
Make a spice rub w/ 2 tsp ancho chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, fresh ground black pepper. Rub the spices on a pork loin roast and let it sit in the fridge for an hour.
Chop 1 large sweet onion, grate a big chunk of ginger, crush 4 garlic cloves and saute all of this is 2 tblsp butter over med heat till softened and fragrant. Add the juice of 3 tangerines or oranges, 1/2 cup maple syrup, a pinch of ancho chili powder, salt and papper. Let this reduce while you sear the meat.
Heat the oven to 350.
Heat a heavy bottomed roasting pan to med high, add 2 tblsp butter, bacon fat, grape seed or canola oil, and sear the roast on all sides. When the meat is carmel brown on all sides, tilt the pan and use a paper towel to get rid of excess oil or grease.
Pour the maple ginger reduction over the roast and pop it in the oven for 1/2 hour depending on how big the roast is. 145 is the safe temp according to USDA guidelines. I usually go 145 -155 because I like my meat well done. It will still be a little pink, but not dried out.
Remove the meat to a platter and let it rest. Put the gravy pan back on the stove top and stir and reduce the gravy further.
Cook some potatoes and smash them with a little butter, milk and fresh chopped parsley.
Serve with a crunchy salad! Happy Sunday!!
Home Made Ribs with Fennel & Apple Slaw
I’ve been making BBQ’d ribs since I was a little kid about 9 yrs old. I used to stand outside in the winter in my purple parka, surrounded by snow, turning and basting the ribs at the gas grill my industrial engineer Dad installed to our home gas line. I thought that was Genius! No tanks to refill and you never ran out of gas.
My family would get so happy when I made these. I remember the first sauce I made from scratch using about 10 thousand ingredients. This perfected version only has about 20 if you include the spice rub. You can use store bought sauce or make your own. I don’t do them on the grill anymore. These are braised in the oven and get really tender and fall apart when they’re done.
Pre heat oven to 325
For the spice rub:
In a mixing bowl, combine 1 cup brown sugar, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp Ancho chili powder, 2 tsp garlic powder or granulated garlic, 1 tsp kosher salt, 1 tsp celery salt, 1/2 tsp cumin, 1/2 tsp chipotle powder, 2 bay leaves.
Chop 1 large sweet onion into small dice. Smash open a few garlic cloves.
Using cold water, wash & dry ribs and slice into 2 -3 rib sections.
Place them in a roasting pan and sprinkle with the spice rub along with chopped onions, garlic and a couple of bay leaves.
Cover tightly with foil and bake at 325 for 2 1/2 - 3 hours.
Once they’re cooked, open a corner of the foil and pour off some of the accumulated liquid. (Peeling away just a corner of the foil is the easiest way to tip the pan without the ribs falling into the sink).
Remove foil, coat with BBQ sauce and bake another 30 minutes, uncovered, adding more sauce every 5 minutes.
My favorite store bought BBQ sauce is Trader Joes or Bulls Eye doctored up with extra garlic, ketchup and molasses.
Sauce from scratch is easy: In a sauce pan 1/2 chopped onion and 3 smashed garlic cloves with 1 tblsp butter. Let the onions & garlic cook for a minute, then add 1 small can tomato paste, 2 cups water, 1/2 cup molasses, 1 cup ketchup, 1 tblsp liquid smoke, 1/2 cup cider vinegar, 1 tblsp hot sauce, 1/2 cup brown sugar, 1/2 cup maple syrup, dash of chili powder, dash of cayenne, 1/2 tsp paprika, and 1 tblsp worcestershire sauce. Cook this in the sauce pan for about 25 minutes on low to thicken.
For the fennel slaw: Chop apples and slice fennel thin. Squeeze 1 lemon over all the cut pieces to prevent browning. Add 1 chopped shallot, salt & pepper, 2 tblsp plain yogurt, 1 tblsp mayo, a sprinkle of dill, 1/2 tsp sugar or honey, a dash of cayenne and toss to combine. Yum!
Next Day Steak & Eggs with Garden Salsa
Last evening I went to the store for dinner. I didn’t know what I was going to make. In the meat case they were having a sale, a filet mignon roast for 24 bucks. It seemed like enough for 10 or 12 steaks. Two bucks for a steak is a good deal. So I bought it, along with some salad stuff, plain yogurt, lemons and mini tangerines.
When I got home I put 5 small russet potatoes in the oven and sliced off two steaks for dinner and one small one for the next day. I put the rest of the roast in the freezer. It’s good to have something like that in the freezer because when the apocalypse comes, and everyone in the town is screaming and running up and down the streets, I’ll be grilling steaks out in the back yard.
Season the small steak with a rub of coriander, cumin, ancho chili powder, & salt and pepper. Put it in the fridge, along with the leftover baked potaoes.
The next day you just start two pans, one for the leftover potatoes and a cast iron skillet for the steak. Chop a med onion and put half in each skillet with a tblsp of olive oil.
Let the onions cook for a minute. Slice the potato and cook it with the onions. Sear the steak in the cast iron pan on med high for about 5-7 minutes.
Chop garden tomato and cilantro, mix with a smashed garlic clove and dress with tangerine juice and red pepper flakes. Cook an egg or two any way you like. Yum!
Maple Tangerine Pork Tenderloin with Parsnip Potatoes
This recipe tastes so amazing. It’s the perfect thing to make on a chilly spring night.
The sweetness of the maple syrup balances the brightness of the tangerine juice and the savory flavors of the onion, garlic, ginger and Ancho Chili powder. It’s sooo good! Especially with mashed parsnips and potatoes.
In a ziploc bag, marinate the pork tenderloin in the juice of 1 orange or tangerine, 2 tblsp balsamic vinegar, salt and pepper, crushed garlic cloves, and a drizzle of olive oil. Let this sit in the fridge for at least an hour.
Heat oven to 350
Chop 1 medium sized onion and add it to a small saucepan with 1 tblsp butter, 1 tablespoon olive oil, & a bit of salt and pepper. Saute for a minute till the onion is translucent.
Crush or chop 4 cloves garlic and grate about an inch of fresh ginger add them to the buttery mixture. Cook till fragrant, another minute.
Add the juice of 2 tangerines, 1/2 cup chicken stock, 1/2 cup maple syrup, 1/2 tsp ancho chili powder and 1/2 tsp paprika. Simmer this mixture on low while you sear the meat.
Dry the pork tenderloin on paper towels and season itwith salt, pepper and a sprinkle of the Ancho chili powder.
Heat an oven safe skillet or roasting pan to high heat and add 1 tsp butter or canola oil.
Sear the meat on all sides.
When the meat is browned on all sides, but still not cooked through, pour 1/2 of the maple citrus reduction over it and pop it into the preheated oven.
Cook for 25 minutes or until cooked through, depending on the size of the pork tenderloin. Some of them are small, but some can be quite large and will take longer to cook. Meat thermometer should read 160 degrees in the thickest part.
Continue to simmer the maple citrus reduction on low heat so that it gets nice and thick.
Cook peeled potatoes, parsnips and sweet potatoes until soft. Mash with butter and milk or chicken stock. Season with salt and pepper.
Serve with garden salad and smashed potatoes covered in the rest of the reduction. YUM!.
Corned Beef, Kale and Carrot Hash If you make corned beef and cabbage for St. Patricks day, maybe use the leftovers for corned beef hash and eggs. It’s easy, delicious, and with the addition of carrots and kale, much healthier than the kind you might get at the diner. Cut up 1 small onion or shallot and saute in a bit of olive oil. Add some of the leftover cooked potatoes and carrots from your corned beef dinner, a few slices of the cooked corned beef, diced, a sprinkle of smoked paprika, and some celery salt. Saute until the potatoes start to turn crisp and then add some chopped kale. If you want the potatoes really crispy, add a few tiny slices of butter. Try not to flip them around a lot, let them sit in the pan for a few minutes on medium low heat so the bottom gets nice and crispy. Salt and pepper to taste. Serve with an over easy egg, some rye toast and fresh fruit. YUM! p.s. You can also do this with corned beef you buy at the deli counter. Just chop it up and cook with leftover cooked potatoes and shallots or onion.
