Thursday, November 19, 2009
This dish has sweet and heat and a tower of potato and meat. Chinese 5 spice, chipotle powder, maple syrup, pork and sweet potatoes all combined.
5 Spice Pork with Chipotle Sweet Potatoes
For the potatoes:
2 tsp canola oil
1 tsp chipotle powder
1 sweet potato, cut into coins about 1/8" thick Mine weighed about 3/4 lb
For Pork Tenderloin:
1 tsp canola oil
2 tsp Chinese 5 Spice powder
1 pork tenderloin (1 tenderloin from a package of 2) cut into 1/2" coins
For the Sauce:
1 tbs of Maple Syrup
1 tsp of chicken stock
5 spice powder or chipotle powder, depending on whether you want a spicy or sweet sauce Add the amount to your liking
Preheat oven to 375 degrees.
In a medium bowl place potatoes, oil and chipotle powder toss until well coated. Then spread potatoes on a cookie sheet and place in oven, It should take about 45 minutes for them to get firm and brown on the edges. They will crisp up a little after they are removed from oven.
Place pork coins in bowl with oil and 5 Spice powder, toss until evenly coated. Place them in a saute pan and cook for about 3 minutes per side or until they reach reach the doneness you like.
While pork is cooking place maple syrup and broth in pan with chipotle or 5 Spice powder and simmer until sauce has reduced.
To assemble lay down a sweet potato chip then a pork coin and drizzle with sauce. Keep doing this until you reach your desired height.
I made brown rice and added chopped mushrooms and herbs to surround the base of the Tantalizing Tower of Taste.
Saturday, November 14, 2009
Every Sunday morning while my wife is getting ready for church I make eggs for breakfast. I try to come up with something besides fried, scrambled and poached. This was my idea for last Sunday, it certainly isn't a new idea, but I haven't tried it in years. If you have ever made eggs in a hole, eggs in a basket or whatever you want to call it you will know that the toast and the eggs don't always cook at the same rate., so you end up with burnt toast and raw eggs. So I cheated.
Breakfast on Bread or the Toastest with the Mostest
1 egg, fried or poached
1 tsp olive oil
1 stalk of asparagus
1 piece Canadian Bacon or about 1 oz of ham chopped
3 cherry tomatoes, 1/2 or 1 tbs of diced tomato
2 tsp parmesan cheese, finely grated
1 slice of toast
This recipe is for 1 egg, you can multiple by however many eggs you are making. You will need a biscuit cutter (or cookie cutter, I used round but any shape will do) a little less than the width of a piece of toast. If you have 2 biscuit cutters the same size and shape it will be even easier.
In a pan put 1 tsp of olive oil and heat to a shimmer add the asparagus and ham. Cook for 1 to 2 minutes. Add the tomatoes. cook for another 2 minutes, until ham starts to brown. Set aside.
Start making your egg, if you are frying spray the cutter with the non-stick spray and place with the non-cutting side down in the pan. Crack the egg into the cutter. This will keep the egg shape the same size as the hole in the toast. Start the toast. Cook egg to desired doneness. When egg is done carefully remove egg from cutter. Then use cutter to cut a whole in the toast. Remove the piece of toast that you cut out and put toast on plate. Put egg in the hole in the toast. Now top with ham, asparagus, tomato mixture. Sprinkle the parmesan over the whole toast.
Saturday, November 7, 2009
I got a new cook book, So Easy by Ellie Krieger, and I had to test it out. Well, I kind of tried it out. I tweaked the recipe to make it work for 2 people and added ingredients. Recipes are just guidelines anyway
Garlic Basil Shrimp
1 tbs olive oil
3/4 lb Shrimp, peeled and deveined
1/2 cup asparagus, chopped into 1/4" pieces
2 cloves Garlic, minced
1/4 tsp Red Pepper Flakes, or adjust to your taste
3/4 cup tomato, diced
1/2 cup dry white wine
1/8 cup basil, finely chopped
1 1/2 cup cooked small pasta, like orzo
Heat the oil in a skillet over medium high heat. Add the shrimp and cook for 2 1/2 to 3 minutes until they are just cooked through. Remove the shrimp and set them aside.
Add the red pepper flakes and garlic to the pan and cook until fragrant, about 30 to 45 seconds. Add the asparagus and cook for 1 to minutes. Add the wine and turn the heat to high. Cook for 2 minutes. Stir in the tomatoes and the basil and add salt and pepper to taste. Add the shrimp back to the pan and cook until shrimp are heated through. Serve over the orzo.
Sunday, November 1, 2009
First I want to thank Drick from Drick's Rambling Cafe for giving me the award. One of the requirements is that you give the award to 7 other people and Drick would be one of my 7 if he did not give it to me first.
The other requirements are that I tell 7 interesting things about myself and that I pass it on to 7 other bloggers.
7 Things about me you might not know:
1. If you read my profile you know that 4 years ago changed my life style and lost 125 pounds. Drick I can help you get rid of that 15 pounds.
2. iBozo, my FoodBuzz name, comes from my 2 dogs, Bo and Zo, not the clown.
3. In college I wrote a paper for a creative writing class that was submitted by my professor to Saturday Night Live as a skit. Unfortunately, it was about a "current event" and by the time I wrote it, they graded it, got my permission to submit and got it submitted to SNL it was about 4 weeks later and was no longer relevant. But at least I wrote a skit for SNL.
4. I like moose.
5. My first cooking memories are of watching Julia Child and Graham Kerr (the Galloping Gourmet) with my dad. My mom only cooked during week, never on the weekends or when we had company. I think everything that she ever cooked involved a cast iron skillet and Crisco.
6. The first actual food I remember my parents making was Christmas candies and cookies. My parents would start Thanksgiving weekend and make different cookies and candies every weekend and some week nights until Christmas Eve. On Christmas Eve every square inch of the house was covered with things to nibble on and company would stop by all evening. This is one of the things I miss about Christmas as it was one of the few traditions my parents had.
7. My fantasy food job has changed over the years. I always used to want to be a chef with my own restaurant, but now I think that I would want to be a nutritionist and work with over weight children.
Now my seven Kreativ Blogger awards go to:
1. Frank at Memorie di Angelina. While his recipes are traditional the way he describes them, tells about how his family made the dish and the history behind it are far beyond anything you find in any other blog.
2. Mary at Food o Del Mundo. Mary and gang seem to make just about anything so it is always a surprise to see what food you will find when she has a new post. She was also kind enough to give me a few hints when I was starting out.
3. A fellow North Carolinian gets my next award, Paula, from bell' alimento. Paula's wonderful photography and knowledge of the food and Italian ways is always worth a visit.
4. John from While My Sautoir Gently Sweats. John lives the life that most foodies want to live. He constantly takes cooking class after cooking class and describes them so well. He also has the ability to take interesting photos that capture the essence of what he sees happening.
5. Gareth at Stumptown Savoury. Gareth shares his knowledge from being a professional chef with us and teaches us the tricks of he trade.
6. Linda from Salty Seattle. Her interesting combinations of food like chocolate and garlic gelato and the fact that she would kill her own chicken just keeps bringing me back to see what she will do next.
7. Rebecca at Chow and Chatter. Her recipes and nutrition information make for an interesting read for a former fat boy.
If you decide to accept the award you have to nominate 7 other people, post 7 things about yourself and then post this info on your website.