Thursday, January 31, 2013

Seafood Posole Verde

Yes, I have been cooking...I just have not have time to post. Things have been busy around here as I am preparing for the launch of my Spring CAbi season! I LOVE the clothes this season, they are beautiful. J left today for his month long shoot in North California. I not excited to be alone, but I am excited to eat PIZZA a lot while he is gone, haha!
I may have to make this soup again too. Every Christmas Eve we make Mexican Posole. I saw this seafood verde version in my new cookbook (Big Ranch, Big City by Louis Lambert), and was so excited. It was really yummy and fresh, perfect for these winter months.

Seafood Posole Verde

2 poblano peppers
1/2 cup cilantro
1 Tbsp olive oil
1/2 white onion
1 zucchini
1 jalapeno
3 cloves garlic
1 tsp dried oregano
1 tsp kosher salt
4 cups fish or chicken stock
1 (15 oz) can white hominy
1 pound shrimp
1 pound white fish (I used tilapia)
juice of 1 lime
2 Tbsp cilantro
2 limes
3 radishes
1 tsp red pepper flakes
Roasted poblanos in oven on 425 for 20 minutes.
Dice onion, zucchini, and jalapeno.
Heat oil in a heavy stock pot (do not pay attention to my saucepan, I thought I would make this soup in the crockpot and then changed my mind). Add veggies and saute until onion is translucent. 
Mince garlic.
Add garlic and cook for 1 minute.
Add salt and oregano. 
Remove poblanos from oven and place in a gallon bag. Seal the bag to steam the peppers, which will make the skins easier to remove.
Drain and rinse hominy. Add stock and hominy to the pot.
Chop cilantro and divide.
Remove peppers from the bag after about 5 minutes. Use a paper towel to remove the skins from the peppers.
Remove seeds from the peppers.
Place 1/4 cup of cilantro and the peppers into a food processor. Blend until smooth.

Add pepper puree to the soup. Bring the soup to a strong simmer.
Peel shrimp and cut in half.
Chop fish into bite sized pieces.
Add fish and shrimp to simmering soup. Allow soup to cook for 5 minutes then remove from heat.
Add juice of 1 lime to the soup and remaining 1/4 cup of chopped cilantro.
Prepare garnishes: Matchstick radishes, chop cilantro and slice limes.
Serve soup with garnishes, YUM!

Thursday, January 24, 2013

BBQ Pulled Pork Pizza

I have sooo much to do, yet I am finding every reason to put off doing it... It will get done right? That is what I keep telling myself. In the meantime, here is a great recipe to use up your leftover Pulled pork. I LOVE pizza and this recipe is super easy and tasty!

BBQ Pulled Pork Pizza

Use my recipe for Pulled Pork for this pizza.
Pizza dough
1/2 cup BBQ pulled pork
1/3 cup BBQ sauce
1/4 red onion, thinly sliced
1 cup mozzarella
2 tsp corn meal 
1 Tbsp olive oil
Preheat oven to 450. Place cast iron skillet in oven to heat up the skillet.
Remove heated skillet from oven, sprinkle with cornmeal and drizzle with olive oil.
Press pizza dough into skillet. Bake for 7 minutes.

Spread BBQ sauce on the pizza dough.
Top with 1/2 cheese, meat and red onion. Sprinkle with remaining cheese at the end. Bake for 12 minutes.
Remove from oven.
Transfer onto cutting board and cut into slices.

Monday, January 21, 2013

Pulled Pork Sandwiches

I LOVE BBQ pulled pork. I have been looking for the perfect recipe for a while now and I believe I have found it! Jeffrey's Grand dad gave me this recipe over Christmas. The original recipe called for slow cooking the meat in a oven so that the roast will not touch the liquid while cooking. He had the brilliant idea of putting foil balls in the bottom of the crock pot to raise the meat above the liquid. I tried it out and it worked! I used the leftover meat to make BBQ pizza. You can also put it in tortillas.

BBQ Pulled Pork Sandwich
1/4 cup brown sugar
2 Tbsp kosher salt
2 Tbsp paprika
1 Tbsp ground black pepper
1/2 Tbsp ground coriander
1/2 tsp dry mustard
1/2 tsp onion powder
1 pork roast - 3 pounds
1 1/2 cups apple juice
1/2 cup water
BBQ sauce
1 Tbsp liquid smoke
2 Tbsp dijon mustard
Mix together dry spices.

Rub pork with dry rub and allow the pork roast to sit in the fridge for at least 6 hours or overnight.

Place 5-6 foil balls in the bottom of a crock pot so that roast can sit above the liquid.
Pour apple juice and water in the bottom of the crock pot.
Place roast on top of the foil balls.
Cover with a lid and turn on low for 6-8 hours.

 Remove the roast from the crock pot. Use 2 forks to shred pork.
 Butter rolls and cook until toasted on both sides.
 Add 1/4 cup BBQ sauce, 1 Tbsp. liquid smoke, 2 Tbsp Dijon Mustard, 1 Tbsp brown sugar to the meat and stir until well blended. Taste to see if you need more BBQ sauce.

 Serve BBQ pork on toasted roll.

Monday, January 14, 2013

Pureed Cauliflower and Roasted Vegetables

How are you doing on your New Year's resolution for eating healthier? I didn't even make this a resolution this year... diets are not my favorite topic. Occasionally I stumble upon a healthy dish that I LOVE. Here is a yummy dish to help you along with your healthy eating. I have always heard of making pureed cauliflower as a healthier version of mashed potatoes. I recently tried it and was pleasantly surprised, it really does have the flavor of mashed potatoes. This dish was inspired by watching reruns of Food Network's, Rachel vs Guy Celebrity challenge show. One of the contestants made it and it was so pretty. I think it is a great side dish that has a lot of options for variety.

 Pureed Cauliflower and Roasted Vegetables
1 head (or 1 bag) of cauliflower: cut into florets
1/4 cup cream (you may want to use milk or half and half if you are on a diet)
salt and pepper
1-2 Tbsp butter (depends on how healthy you want to be)
Any veggies you like to roast: I did red onion, red and yellow bell pepper, brussels sprouts, and zucchini
olive oil
Heat oven to 400.
Cut veggies into bite sized pieces.
Place on a baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper. This is one of my new favorite kitchen gadgets, a Misto oil sprayer. You put your olive oil in it, pump the top and it will spray it out so that you use less and the veggies get an even coat.
Place veggies in the oven for 12-15 minutes.
Steam cauliflower until fork tender.

Drain cauliflower. Add in butter, salt, pepper and cream.
I used my immersion blender to get a fine puree.

Remove veggies from the oven.
Serve family style. Place the cauliflower puree in the bottom of a shallow bowl and top with roasted veggies.