Tuesday, December 31, 2013
Sunday, December 29, 2013
|Mesquite Smoked and Grilled Organic Turkey|
|Turkey, Tomato and Avocado on Sourdough Bread|
One of the best things I like about cooking a big turkey is getting to use all the leftovers in a variety of different ways. Day one its fresh and hot roast turkey served with all the popular sides, day two its sandwiches or maybe Tacos, day three it can be turkey chili using the bones for flavorful stock and don't forget there's always breakfast options too.
|Smoked Salmon and Sweet Potato Hash|
Smoked Salmon Hash
1 pound Smoked Salmon
1 Sweet Potato, diced
1/2 Sweet yellow onion, diced
3 Strips Thick Sliced Bacon, diced
1 Handful Spinach
3 Organic Eggs
1. Slowly cook the bacon with the onions and sweet potatoes in a non stick or cast iron pan.
2. As the hash is cooking bring a small pot of water to a simmer for poaching the eggs, a dash of plain white vinegar will help keep the egg from spreading and keep it into a round shape.
3. When the hash is tender and slightly brown add the spinach and crumbled salmon to cook.
4. Season with S/P and split on three warm plates, top with a soft poached egg on each.
Smoke Salmon is available in well stocked markets everywhere.
Thursday, December 26, 2013
|Pressure Cooker Braise Pork|
|Ready to eat with diced Onions and Cilantro|
Note: Canned Hominy can be found in most markets, a pressure cooker does not have to be used but its faster to cook meats.
Wednesday, December 18, 2013
|Roasted Ruby Crescent Potatoes|
|Pan Seared Chicken Thigh with Garlic-Tomato Sauce|
|Fresh Made Pasta|
|Fresh Tomato and Sausage Sauce|
|Shaved Parmesan Cheese|
Sometimes simple is best and with pasta thats the key, only only a few handmade ingredients put together carefully and your meal can be flawless. This was the case on a recent weeknight when my daughter asked "Whats for dinner daddy?" I really didn't want to drive to my local store and with all ingredients I had on hand I was able to make fresh pasta and sauce for her dinner, a true labor of love.