Archive for April, 2010

Gone Fishin’

Friday, April 23rd, 2010

My mom made this coffee cake the other day called Blueberry Boy Bait. It’s a recipe my mom found on Smitten Kitchen. As the story goes, a 15-year-old girl entered a variation of this recipe (Blueberry Boy Bait) in a 1954 Pillsbury Bake-Off. The 15-year-old only received second place, but lots of callers lined up to be number one. I was quite impressed with this gal.

I grew up making things here and there, but certainly never entered any contests and was by no means using my baked goods to lure teenage suitors. I think the only food I used to court the boys back in the day were my mom’s cookies that were sold at the local bakery. Come to think of it, my brothers used those cookies to give to the ladies too. We had no bait of our own. Some faired better than others.

I do not need boy bait these days; I just need to make the boy content. So my version of boy bait might not carry the tune of sweet and nice, but more grilled and spicy. This recipe is my version of boy bait, complete with barbequed, grilled onions. And for that, someone is hooked.

Grilled Chicken Tacos
Adapted from Grill It! with Bobby Flay
Serves 4

4 boneless skinless chicken breasts – tenderized
1 1/2 TBS ancho chili powder
1 tsp cinnamon
1/2 tsp cumin
3 TBS brown sugar
splash of ground chipotle
s and p

Prepare charcoal grill. Prepare chicken. Combine all spices in a small bowl. Pat the meat dry. Using your hands rub the rub onto the meat (coat evenly). Let the chicken sit for 15 minutes. Place chicken breasts on the medium/hot grill and cook for approx. 5 -6 minutes on each side or until slightly charred yet still juicy. Let sit for 5 minutes. Slice on a bias. Serve on freshly stemmed tortillas, guacamole, barbecued grilled onions, and crema or creme fraiche.

Guacamole (all items are “to taste”)
avocados – chopped
red onion – minced
cilantro – chopped
fresh lime juice
s and p

Combine with a fork.

Barbecued Grilled Onions
1 yellow onion – sliced
1/4 cup of your favorite BBQ sauce (I used Sweet Baby Rays)

Place onions directly on grill. Brush with BBQ sauce. Flip and repeat. Cook until tender.

Posted in BBQ Onions, Grilled Chicken, guacamole, Steak Tacos | 5 Comments »

Forget Me Not

Thursday, April 15th, 2010

Lately I have been forgetting that I am pregnant. Which seems kind of strange considering my belly is fully outstretched and this baby is jabbing and kicking any time I take a seat. But for some reason, (for a split second) I feel that I can order a beer or a glass of wine wine when Brian and I are out for dinner. I don’t… reality sets in, but I guess I feel that I have been pregnant for a long time; shouldn’t I be back to my old ways? But, Baby does not arrive until June.

The temperature hit 80 the other day. I was in the mood for something fresh and full of flavor. I made some killer asparagus soup and seared pork chops. I know what you are thinking, soup… on a relatively hot day? But it was asparagus soup and the temperature was cool and breezy by dinner time. This soup was so simple to make, but lick-your-bowl good. I know I say this all of the time, but I love when good ingredients do all of the work; and this soup does just that. The next day I reheated the pureed asparagus for lunch. The temperature was now in the 30’s and there was (possible) snow in the forecast. I forgot that it was spring. Luckily I had the soup to warm me up. The flavor had me hanging onto a memory of summer’s past. And although this summer will be a little different than ones I remember, I can’t wait.

Asparagus Soup
Adapted from Gourmet 2001
yield: 4 – 6 servings

3 TBS unsalted butter – divided
1 TBS olive oil
2 pounds green asparagus – trimmed with tops removed, chopped 1 inch pieces
1 large yellow onion – chopped
6 cups chicken stock
1/2 cup whole milk
fresh juice from one whole lemon
s and p

In a medium or large soup pot, heat 2 TBS butter and olive oil. When hot, add the onion and asparagus. Cook until slightly tender (approx. 6-7 minutes). Season with salt and pepper. Add chicken stock and cook on high for 15 minutes (once boiling, turn down heat to medium). Use an immersion blender to puree the soup. Add the milk. Season with lemon juice, salt and (generous) pepper. Finally add the last 1 TBS of butter. Serve with ciabatta crostini and garnish with creme fraiche.

*If making in advance: prepare soup, but don’t add the lemon juice and final butter pat until just before serving.

Posted in Asparagus Soup | 2 Comments »