Too easy to believe...

Grilled tuna and French potato salad on baby arugula

I was looking at Gina's blog the other day and was intrigued by the grilled tuna she had so simply prepared.  I have never grilled tuna, but since I had some frozen tuna steaks in the freezer that I had picked up at Aldi to try, I thought it was time to give it a go.  I prepared mine a bit differently by brushing the tuna with a bit of extra virgin olive oil, and grilled it to medium instead of rare.  This fish was so absolutely delicious that we will be doing this again, and soon!!  We had ours with a French style potato salad (vinaigrette instead of mayo) and it all went together perfectly for dinner on a hot summer day.

Easy Grilled Tuna

tuna steaks, about 1 inch thick

extra virgin olive oil

coarse salt and fresh ground black pepper

Let the tuna sit on the counter for a half hour or so to come to room temperature.  Brush lightly with extra virgin olive oil and sprinkle both sides generously with salt and pepper.  Grill over high heat, one minute each side for rare and two minutes for medium.  Let rest for five minutes and enjoy, that easy!

French Potato Salad

3 lbs. small potatoes (I used Yukon Golds)

1 small red onion, peeled, quartered lengthwise and sliced thinly

2 handfuls fresh parsley leaves (I used flat leaf), chopped

1/3 cup lemon juice

2/3 cup extra virgin olive oil

1 tbs, Dijon mustard

1 clove garlic, minced

coarse salt and fresh ground black pepper

Wash the potatoes and cut into bite sized pieces (leave that peel on there!); cook in boiling water until tender but not mushy.  While the potatoes are cooking, cut up the onion and parsley and set aside.  Prepare the vinaigrette by whisking together the lemon juice, olive oil, mustard and garlic; taste and season as desired with the salt and pepper, but be pretty generous.  Once the potatoes are cooked, drain and toss immediately into a serving bowl with the vinaigrette.  Toss, adding the onion and parsley.  Let sit on the counter to come to room temperature, tossing occasionally.  Serve at room temperature.  Refrigerate any leftovers, but let come to (near) room temperature before eating.

Note:  We used no additional dressing for the arugula; there was enough vinaigrette on the potatoes for the greens as well.

1st of the season (sort of)...

I couldn't wait for my own plants, so I bought 2 pounds of jalapeños from the grocery (gasp!  not even the farmer's market? you ask).  We do what we have to do...I've been wanting more of these unprocessed pickled chilies since we ran out of them last December.  These are the best we have ever had, crisp and ever so slightly sweet.  Click here to see how to make these for when you have your own bumper crop (or great find at the market, or even the grocery store).

Coo coo for co-co-nuts

¡Pastel leche de coco para dia del padre!

Wow, it has been a while.  I won't bore you with the details, just suffice to say that I've been really, really busy, but I never forgot about any of you.  Here's to some more time spent together and I'll try to do better about posting :)

I was kidding Ben earlier this week that he wasn't getting anything for father's Day since Nicole's graduation had fallen on Mother's Day, making us otherwise occupied.  Well, I fibbed, because I just can't resist a reason for a celebration...especially when we are celebrating my dearest other half.  It was a rainy day, meaning no grill (big sigh here), so I got out the next best thing, my cast iron skillet, and seared up some sweet and spicy pork chops for the daddy grub.  Chris has been bugging me for some time to make a coconut cake, and as he is his daddy's little double, I honored that request today.

This cake starts with a white cake mix in a box.  For this, I offer no apologies.  I have never claimed to be a baker of great talent, so why not use the mix when I'm not going to be able to make something better.  This cake is a riff on tres leches, or three milk cake.  Despite the use of Coco Lopez, a sweetened coconut cream, and sweetened shredded coconut, this cake is not overly sweet, nor is the coconut flavor so strong it tastes fake (you know what I mean).  I will be making this one again soon!


Coconut Milk Cake (pastel leche de coco)

1 box white cake mix of choice
1 can Coco Lopez cream of coconut, divided use
unsweetened coconut milk, amount may vary*
1 cup whipping cream
shredded, sweetened coconut

Prepare the cake mix as directed, substituting unsweetened coconut milk for the water.  The cake may be made in any form you like; I used two 9" rounds.  Once the cake(s) have cooled to room temperature, place on a plate and poke all over with a wood skewer, going all the way through the cake.  Thin 1/2 cup of the cream of coconut with 1/2 cup of the coconut milk.  Spread some of the coconut mixture over the top of the cake, letting it soak in and don't worry if it runs down the sides.  Once this is absorbed, spread on some more and repeat until all the coconut mixture is used (this may take a while).  With this amount of liquid the cake will be very moist, but not "wet" like tres leches cake sometimes is.

Whip the cup of cream until stiff peaks form; fold in 1/4 cup of the coconut cream and taste for sweetness.  Add a bit more if desired, but be careful to leave the cream "spreadable."  If doing a layer cake, invert one layer rounded top down onto the serving plate and spread a few spoonfuls of the whipped cream over the newly flat "top."  Sprinkle on a handful of the shredded coconut if desired (I did).  Carefully place the second layer, rounded side up, on top of the first and frost the cake with the remaining coconut whipped cream (I just spread mine on with a butter knife, but please feel free to pipe it on if you like).  Sprinkle some of the shredded coconut over the top and refrigerate for several hours before serving.  I did not toast the coconut first, but I will when I make this cake again.

Oh so nice with a cup of coffee (or glass of milk if you're Christopher).  Ben and Chris both were so kind to point out that i was serving white cake on a white plate (and with white cups!)...guess I'll have to rectify that and buy some more dishes :)

*I use coconut milk from the carton, but if you won't have a use for that much coconut milk use canned coconut milk instead.  I also made coconut rice from this carton and will drink what is left...I LOVE coconut milk, something I unfortunately can't say about the kind that comes from a cow :(

A wonderful gift...

You may have noticed (or not) that I have blogs listed in my sidebar.  These are blogs that have resonated with me for some reason or another (when I used to have more time I would visit five random new blogs a day), and I enjoy returning to them to read the latest adventure.  Rosemary, the fine food writer behind Sprigs of Rosemary, is one of my readers as well, and after exchanging a few emails about blogging she sent me a most kind gift, a box of Penzeys Spices.  I am not familiar with this company, but Rosemary has mentioned them on her blog and I can't wait to try these out.  In the meantime, I encourage you all to go visit Rosemary at her beautiful blog.

A local goody...

Not too long before Christmas, Ben brought home some jelly and hot sauce made by a fellow he knows at the university.  Vic grows his own hot peppers and uses these to make jellies and hot sauces that he sells locally.  The hot sauce was a standout for the clear, fruity habañero flavor, but it is definitely a scorcher, so not one to be used as generously as Tabasco.  The jelly was the real winner, however, the sweet blackberries the perfect sweet counterpoint for the very pleasant back heat of the habañero...we ordered a box to give as Christmas gifts, we liked it that much, and yes, we will be buying more for our own use as well.  If you are interested in giving either, or both, of these a try, you can contact Vic at:

Vicious Vic's
P.O. Box 71
Bath, IN 47010

Our favorite use for Vic's jelly is on toasty English muffins, but yesterday we found a new and tasty use for this wonderful treat.  I was making a baked brie to take to a neighborhood party and was pondering whether to go savory with pesto, or sweet with apricot preserves.  Ben suggested using the jelly instead.  I did, and am I ever so glad, as were the neighbors who raved over the gooey goodness.  I told Ben to make sure he passed it on to Vic that he had a winner here.

Habañero Blackberry Baked Brie

1 8oz. wheel of Brie (Camembert works too)
1 prepared pie crust (purchased or home made)
 Habañero Blackberry Jelly
slivered almonds, toasted
1 egg, beaten (you won't use it all)


Consider this recipe as a "Master recipe," one that you take the technique and change up the toppings to whatever suits you, sweet or savory.



Preheat oven to 425 degrees.Open the pie crust on your counter and lay the brie wheel in the center.  Top the Brie with a few tablespoons jelly and some toasted slivered almonds.  Lift one edge of the pie crust to the center of the wheel and then start lifting and folding, completely encasing the Brie.

  Brush the surface with the egg, brushing a little under the folds to help seal them.  Bake for 15 minutes, or until the crust is golden brown.

  Remove and let cool slightly before serving.

Oozey, gooey goodness after the first cut

Kitchen Tip -Toasting Nuts

Toasting any kind of nut before using in your recipe will bring out a fuller flavor, and could not be any easier.  If using a small amount, just put in a small dry skillet and toast over med-high heat for a few minutes until golden, stirring often as to not burn the nuts.  If needing a larger quantity, just spread on a dry baking sheet and roast at 400 degrees for a few minutes, or until golden, again stirring frequently to avoid burning.

This sauce is good on anything...

Grilled Chicken, Brown Basmati Rice, and Steamed Broccoli

with Thai Red Curry Peanut Sauce

This is the most amazing sauce and would taste good on any protein you may want slather it one...I was even dipping tortilla chips in the leftover sauce, it's that good.  If you make it with the 2 oz. of red curry paste, it will have a bit of heat, but not so over powering that non-lovers of the hot and spicy can't enjoy it too...if you do like things warm, add more curry, or do like Ben and I did and dribble on a bit of Sriracha.

Thai Red Curry Peanut Sauce


2 cups coconut milk (or 1 can)
2oz. Thai red curry paste (or more, to taste)
3/4 cup smooth peanut butter
1/2 cup sugar (you may need a bit more if using natural peanut butter)
3 cloves garlic, minced (1 tbs.)
2 tbs. Thai fish sauce
1 tsp. coarse salt

Combine the ingredients in a small sauce pan and simmer for 10 minutes to blend the flavors.

More Tex Mex goodness...

Texas Style Chili with Beer and Masa

I was paging through the November 2010 of Food and Wine magazine and the recipe for this chili set off strong cravings for me.  Don't be intimidated by the number or type of ingredients- I get my dried chilies and masa at Aldi or Kroger, they're easy to find.  This chili was so rich and delicious...perfect for a cold, wet day.

Texas Style Chili with Beer and Masa

adapted from Food and Wine magazine, Nov. 2010

2 ancho chiles, stemmed and seeded

2 pasilla chiles, stemmed and seeded

2 guajillo chiles, stemmed and seeded

about 2 cups boiling water

2 canned chipotles in adobo

1 cup strong brewed coffee

one 12-ounce bottle/can of beer

2 tablespoons canola oil

3 pounds beef stew meat, cut into 1-inch cubes

coarse salt and freshly ground pepper

1 large onion, diced

3 garlic cloves, minced (1 tbs.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

4 cups beef stock

1/4 cup masa harina, or fine cornmeal

1/4 cup cocoa

chipotle hot sauce

shredded cheddar cheese, diced onion, diced avocado and warm corn tortillas, for serving

Heat a large skillet. Add the ancho, pasilla and guajillo chiles and toast over moderately low heat, turning, until lightly charred, about 4 minutes. Transfer the chiles to a heatproof bowl. Cover with the boiling water and let stand until softened, about 20 minutes.  Drain the chiles and transfer to a blender. Add the chipotles and coffee and puree until smooth. Add the beer; pulse until blended.

Heat the oil in a large, enameled cast-iron casserole. Season the beef with salt and pepper and add half to the pot. Cook over moderately high heat until browned all over, about 8 minutes. Using a slotted spoon, transfer the meat to a plate. Lower the heat to moderate and brown the remaining beef. Return all of the meat to the casserole and cook until heated through, about 1 minute.  Add the onion and garlic to the casserole and cook over moderately high heat until softened, about 3 minutes. Add the coriander, cumin, cinnamon and cloves and cook until fragrant. Add the chile-beer mixture, cocoa, and the beef stock; bring to a simmer, stirring. Cover partially and simmer over low heat until the meat is very tender and the sauce is slightly reduced, about 2 hours.

Ladle 1 cups of the sauce into a measuring cup and whisk in the masa harina. Whisk the mixture into the pot and simmer until the sauce thickens, 15 minutes. Season the chili with salt and hot sauce; serve with cheddar, onion, avocado, and tortillas.

Pork chops made (super) easy...

Pork Chops with Mustard Cream Sauce,

Gnocchi and Steamed Veggies

Some pork chops purchased on sale, a few tablespoons of mustard and sour cream make for one of the easiest week night dinner imaginable.   My little man Christopher absolutely adored this dish, even picking up the bone to make sure he chewed off all the meat...I didn't dare tell him that the sauce was mustard based!

Pork Chops with Mustard Cream Sauce

4 nice pork chops, bone-in or not
salt and fresh ground black pepper
canola oil, just enough to keep chops from sticking
2 heaping tablespoons grainy mustard
1 cup sour cream (heavy cream would work too, but I used light sour cream)
1 cup chicken stock

Season the chops well with salt and pepper; heat just enough oil to coat the bottom of a heavy skillet over medium high heat until the pan is very hot.  Brown the chops for four minutes per side, working in batches if necessary to prevent crowding the pan.

Remove the chops from the pan and set aside,  Use the stock to deglaze the pan, making sure to scrape up all the yummy brown bits.  Whisk in the mustard and sour cream.  Nestle the chops into the sauce, including any juices that have accumulated on the plate; reduce the heat to medium and cook for 15-20 minutes or so to finish cooking the pork chops through, being careful not to overcook.  Serve, spooning the sauce over the pork and whatever starch you choose, and enjoy the easy deliciousness.

For you garlic lovers out there (2)...

Baked Shrimp Scampi

I just wanted to share with you a couple of the dishes I made using the mojo de ajó.  The first is a redux of the baked shrimp scampi that I made back in April, but in keeping with the Mexican theme, I used fine egg noodles instead of the ravioletti.  If you decide to try this, just make sure you leave the pasta a bit undercooked before you layer on the shrimp and everything else.

This was delicious served with a salad of avocado topped romaine dressed with a bit of lime juice and extra virgin olive oil.  And to wash it all down?  Why a refreshing margarita of course!!

Mojo de Ajó and Balsamic Marinated Steak

with Mojo de Ajó Roasted Zucchini and Bell Peppers

This dish was both fantastically easy and fantastically delicious.  I mixed a few spoonfuls of the mojo de ajó with some balsamic vinegar in a gallon zippered bag before adding a flatiron steak to marinate for the day in the fridge. 

The steak was grilled to a nice medium rare, and while it was resting I mixed together some more mojo and balsamic on a cutting board to make a board dressing.  The steak was laid on the dressing, sliced thin, and give a nice swish in the dressing before serving, um, um, good.

For the veg I just tossed sliced zucchini, a diced onion, and yellow bell pepper with a few spoonfuls of the mojo before roasting in a large glass baking dish at 450 degrees for about a half hour, stirring a few times during the roasting.  Crusty bread to clean up the plate was perfect with this.

For the garlic lovers out there...

I love Rick Bayless and his take on Mexican food.  I''d been watching recorded episodes of his show Mexico: One Plate at a Time (I do love our DVR )and savoring every moment, but when he made mojo de ajó I knew I had to make it too.  Mojo de ajó is basically a sauce made of garlic roasted in olive oil and it is also used used as the base for many other recipes.  This made two pint jars that I stowed in the fridge and used for the next few weeks to season many wonderfully tasty dishes.

Mojo de Ajó

4 heads garlic, peeled, cloves left whole

2 cups olive oil (don't use your extra virgin here)
1 tsp. coarse salt

Bake in a small covered dish at 325 degrees for 50 minutes.  Add...

juice of one lime 
1/2 tsp. (or more) of crushed red pepper flakes.

Bake for another 20 minutes and allow to cool before mashing well.  Stored in the refrigerator this is supposed to last one month, but if you're anything like me it won't last that long.