tag:blogger.com,1999:blog-7867213182188856902024-03-13T22:48:32.056-05:00The Bee Cave Kitchen An Austin Food BlogBeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-786721318218885690.post-52036182564632901062024-01-14T14:15:00.001-06:002024-01-14T14:16:19.481-06:00QUICK WEEKNIGHT BRAISED CHICKEN PARMESAN<p style="text-align: left;"></p><h2><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAkmNZ-zYHS-McIqvNbv1MB-SMotIJ9QWCR-8UM6S26OsKaruSgzRykc4hKr5Ml9dxik5rhSWI26mEiH2hgYR22Yfl6VMWNz5TGXMD7IpwzSdZTYsWwkialasF6PkOAaR3M3eTbu2x1wMlQKnLTmSnuLvtNkR5IEWrgf0v3ntdt5Gic6c1_OAFnoXoZk/s4032/IMG_4465.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAkmNZ-zYHS-McIqvNbv1MB-SMotIJ9QWCR-8UM6S26OsKaruSgzRykc4hKr5Ml9dxik5rhSWI26mEiH2hgYR22Yfl6VMWNz5TGXMD7IpwzSdZTYsWwkialasF6PkOAaR3M3eTbu2x1wMlQKnLTmSnuLvtNkR5IEWrgf0v3ntdt5Gic6c1_OAFnoXoZk/w480-h640/IMG_4465.jpeg" width="480" /></a></h2>Super easy!!!!<p></p><p style="text-align: left;"><br /></p><p style="text-align: left;">Adding this as a new semi-homemade fave. </p><p style="text-align: left;"><br /></p><p style="text-align: left;">In a hot braising pan with olive oil, I seared chicken cutlets liberally sprinkled with salt and pepper. Deglazed the pan with a glut of vodka and added 1/4 cup chicken stock and my favorite jarred tomatoes sauce: <a href="https://www.raos.com/products/arrabbiata-sauce" target="_blank">Rao’s</a> (pronounced Ray-ohs) arrabiata sauce. </p><p style="text-align: left;">Covered and let braise 30 minutes in the oven at 220. Boiled up some fresh linguine and before serving I broiled some fontina on the chicken. So easy and soooooo satisfying. </p><p style="text-align: left;"> </p>BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-34357791062530346232023-09-17T10:18:00.007-05:002024-01-07T10:19:09.473-06:00Chicken with Figs & Balsamic<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnd4T4jRNn_Rfobwnc-SnN4AI_tLX4pKSTW7t8omHrUe7S-i4NJaV9oK38cmZdXePWjJVKNXJYY8-atKccJ4dlmjWGrnwKjM0kVnYyUsVDTCjVzUqyKhC91ymt6I0sV-9b2OKw2jvugCEp2fCJojOTPo-vQmUn0R4qqU8X7SEH8efVqXfFEYNjpgQVG4/s4032/IMG_3430.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnd4T4jRNn_Rfobwnc-SnN4AI_tLX4pKSTW7t8omHrUe7S-i4NJaV9oK38cmZdXePWjJVKNXJYY8-atKccJ4dlmjWGrnwKjM0kVnYyUsVDTCjVzUqyKhC91ymt6I0sV-9b2OKw2jvugCEp2fCJojOTPo-vQmUn0R4qqU8X7SEH8efVqXfFEYNjpgQVG4/w480-h640/IMG_3430.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Delicious, easy dinner ready in 30 minutes!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">INGREDIENTS </div><div class="separator" style="clear: both; text-align: center;">4 chicken cutlets</div><div class="separator" style="clear: both; text-align: center;">Salt & pepper</div><div class="separator" style="clear: both; text-align: center;">Tablespoon butter</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons cornstarch </div><div class="separator" style="clear: both; text-align: center;">10 figs, halved</div><div class="separator" style="clear: both; text-align: center;">3 crushed garlic cloves</div><div class="separator" style="clear: both; text-align: center;">1 tbs fig balsamic vinegar</div><div class="separator" style="clear: both; text-align: center;">A few sprigs of thyme</div><div class="separator" style="clear: both; text-align: center;">1 bay leaf</div><div class="separator" style="clear: both; text-align: center;">1/2 cup Marsala wine</div><div class="separator" style="clear: both; text-align: center;">2 cups beef stock</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Salt and pepper the cutlets and dredge in corns starch, shake off excess. </div><div class="separator" style="clear: both; text-align: center;"> In a hot pan with a 2 tablespoons of oil, sear cutlets on both sides on medium high heat until lightly golden on each side.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Lower heat to medium low and add a tablespoon of butter, figs and garlic and sauté two minutes until fragrant. Add Marsala wine and simmer one minute. Add stock, vinegar & thyme. Cover and simmer on low for thirty minutes until cutlets are fork tender. Serve with roasted root vegetables. </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p>BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-22261673164351327112021-07-05T12:29:00.001-05:002021-07-05T12:29:23.866-05:00Caribbean Kale "Paneer"<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOpexNDkSEXy2ldYCmuzGw48_1aJfbE_jDwzQlJYcYKNNAdR20hEgErq3vubLGyx4bKtOxw93RRa588S29qvYLgAV6QW8sq9VaZUzN1iTzPBhThzeJSlKqL1snaEIh2nsGWGbr93gF7c/s2048/D56F07F4-5593-491F-AA8B-545DBBA2B5FE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqOpexNDkSEXy2ldYCmuzGw48_1aJfbE_jDwzQlJYcYKNNAdR20hEgErq3vubLGyx4bKtOxw93RRa588S29qvYLgAV6QW8sq9VaZUzN1iTzPBhThzeJSlKqL1snaEIh2nsGWGbr93gF7c/w480-h640/D56F07F4-5593-491F-AA8B-545DBBA2B5FE.jpeg" width="480" /></a></div><br /> One of my favorite Indian dishes is saag paneer. I had an enormous bag of kale to use in smoothies and one evening recently we decided to make some curry and I thought kale could be a fun way to add some veggies to dinner. This year as we embark on the end of our forties we have both made a concerted effort to drastically alter our lifestyle. Full disclosure, I had been a regular consumer of alcohol most of my adult life and it simply wasn't serving me anymore. We both began rigorous fitness training during the pandemic as well as daily meditation and decided our days of freewheeling partying and drinking to alleviate stress, boredom, celebrate success, etc. needed to be put behind us. I've never felt better. <div><br /></div><div>Ridding myself of negative relationships, unhealthy lifestyle choices and really focusing on gratitude through journaling has made a tremendously positive impact in my life and that of my husband. The joy of life is that each day we are given the chance to start anew and learn from our past mistakes while working on curating a better future for us and the world around us. Namaste.<p></p></div><div>This dish is so comforting a creamy and easy to make. It is a very bastardized version, but that'a what's so fun about being creative in the kitchen and using what you have on hand. I have also made it with more of a mediterranean twist and used Greek Haloumi cheese as a nod to the Greek heritage of my husband's family, a zest of some lemon and it's bright and fresh. Traditionally garam marsala would be used, but I used my favorite Jamaican curry powder instead and it's delish!</div><div><br /></div><div>INGREDIENTS:</div><div>2 cup of kale</div><div>1/2 cup coconut milk</div><div>1/2 cup chicken stock</div><div>1 tbs Jamaican curry powder.</div><div>2 cloves garlic</div><div>1/4 cup paneer cheese or haloumi cut into cubes</div><div>zest of one lemon (optional)</div><div><br /></div><div>I steamed the kale, curry powder and garlic in chicken stock for about two minutes until bright green and softened. Then in a blender added the coconut milk (or heavy cream if you want to get decadent). Add cheese and bake at 350 degrees about 10 minutes until bubbly and warmed through. This really is more like a smooth sauce and also works great as a bed to nestle gently steamed or seared fish. </div>BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-69063749925914342812021-06-15T20:04:00.003-05:002021-06-15T20:08:36.718-05:0030 Minute Lemon Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYDmU4-YYPosIPdivIOUv0cuawQ8sIoS3KYFDK9vTmJNya6I3lpmKZA3B_Vc8vqtKLkJ_5bP3jY5WqvLgYh0tykguLr6lhzq2UrKt0fApaKalQZR2CULNAQgziCfsRtH1c1GFgTf29cY/s2048/4AAA1BF6-4BFF-48A0-BEF2-C64ECA766389.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYDmU4-YYPosIPdivIOUv0cuawQ8sIoS3KYFDK9vTmJNya6I3lpmKZA3B_Vc8vqtKLkJ_5bP3jY5WqvLgYh0tykguLr6lhzq2UrKt0fApaKalQZR2CULNAQgziCfsRtH1c1GFgTf29cY/w480-h640/4AAA1BF6-4BFF-48A0-BEF2-C64ECA766389.jpeg" width="480" /></a></div><br /> Well it’s been a minute! Whew, what a year. I tried hard to capture the positives of living in a pandemic and happily I managed to find many happy memories and was buoyed by my admiration for co workers, friends and families and their resilience. One of the greatest pluses was staying home and cooking! I relished in it and it strengthened my gratitude for those who work so hard to bring us the food that graces our table. Now that we are back in the full swing of work and life, we no longer have the luxury of spending hours preparing dinner while WFH. So this has been my favorite easy recipe for hectic weeknights. <p></p><p>INGREDIENTS </p><p>2 pounds boneless skinless chicken cutlets</p><p>4 TBS cornstarch mixed with 2 tsp baking powder</p><p>5 cloves garlic, slightly smashed</p><p>2 TBS capers </p><p>2tbs avocado oil</p><p>1 Cup white wine </p><p>1 knob of good butter</p><p>Juice from one lemon and slices for garnish</p><p>Seasoning salt, onion powder, fresh pepper, red pepper flakes or Aleppo pepper. 2tsp olive oil</p><p>On a large bowl I mix a hearty sprinkling of seasoning with the olive oil then sprinkle both sides with the starch mix.</p><p>Heat avocado oil in a shallow pan on medium high until oil shimmers. Sauté the cutlets until golden on both sides- about 3 minutes each side.</p><p>Add butter, garlic, 1 cup of wine and 1tsp bullion, lemon juice and capers. Cover with a lid and cook in the oven at 300 for 30 minutes or to make it super tender, 225 for 1.5 hours. Grate some fresh lemon zest and and serve with your favorite side dish. A sprinkle of Parmesan is perfect. I love simply sautéed chopped veggies on the side. </p><p><br /></p>BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-23358804334703472052020-07-14T10:38:00.004-05:002020-07-14T10:46:10.177-05:00BBQ Meatloaf with Blistered Fingerlings on the Big Green Egg<div>Happy Summer 2020!! This has been one for the records and it seems there is no end in sight for our new friend Covid-19. He just keeps packing the punches! During this time I've really been counting my blessings and have been so happy to have my yard and a fun grilling situation so we can have a mini vacay each day right here at home. I've been loving watching celebrity chefs cranking out some great recipes from their homes and last night we decided to do a riff on Chef Michael Symon's BBQ Meatloaf he featured on his Instagram. It is off the hook delicious!!! I form two loaves and freeze one, uncooked for easy weeknight dinner on the grill. Of course it would be outstanding made in the oven as well.<br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdc5QvC2bH9og5G3L8_XzmlzxxrzheL4jAIKHR_gIaUxMwQ5J6FL7x5taJLCcYw25XaGURjqXoiacaTKuWuATu81LwHy2_WMDiFMooMlBCENg9SDp_C0VEOTexzBd8-sHljGHtzpUk3Q/s2048/fullsizeoutput_3bba.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdc5QvC2bH9og5G3L8_XzmlzxxrzheL4jAIKHR_gIaUxMwQ5J6FL7x5taJLCcYw25XaGURjqXoiacaTKuWuATu81LwHy2_WMDiFMooMlBCENg9SDp_C0VEOTexzBd8-sHljGHtzpUk3Q/w469-h625/fullsizeoutput_3bba.jpeg" width="469" /><br /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">INGREDIENTS</div><div class="separator" style="clear: both; text-align: center;">1 Pound ground sirloin</div><div class="separator" style="clear: both; text-align: center;">1 Pound ground pork (or veal or all beef, I had ground pork that needed to be used)</div><div class="separator" style="clear: both; text-align: center;">1 cup breadcrumbs (I use Schar Gluten Free)</div><div class="separator" style="clear: both; text-align: center;">1 cup grated onion</div><div class="separator" style="clear: both; text-align: center;">3 diced scallions</div><div class="separator" style="clear: both; text-align: center;">1/2 cup fresh parsley</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon cayenne</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon Montreal Steak seasoning<br /></div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon Old Bay</div><div class="separator" style="clear: both; text-align: center;">5 dashes of Worcestershire</div><div class="separator" style="clear: both; text-align: center;">2 large beaten eggs</div><div class="separator" style="clear: both; text-align: center;">Fresh cracked Pepper<br /></div><div class="separator" style="clear: both; text-align: center;">1 head of roasted garlic, smashed (I cut the bottom of a whole head of garlic, roasted in olive oil in foil with salt and pepper and rosemary in the oven 20 minutes at 350. Squeeze the garlic out of the skins and smash it up finely.)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">GLAZE</div><div class="separator" style="clear: both; text-align: center;">1 cup organic ketchup</div><div class="separator" style="clear: both; text-align: center;">1/3 cup brown sugar OR 3 TBS Mirin</div><div class="separator" style="clear: both; text-align: center;">3 tablespoons Worcestershire or steak sauce such as A-1</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon sherry vinegar</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon Dijon mustard</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">In a large bowl combine all the meatloaf ingredients and mix well and form into two loaves or one large loaf. Wrap tightly in plastic wrap and place in the fridge for an hour up to 4 hours, to "marinate" the loaf. This really lets the flavors sink in.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Light a grill to medium heat (375 on the Big Green Egg)</div><div class="separator" style="clear: both; text-align: center;">Place the loaf in an aluminum loaf pan, or foil or a cast iron pan. we grilled it indirectly, so if you are using a weber type grill, be sure to move charcoal to one side and place the loaf over the side that doesn't have coals.<br /></div><div class="separator" style="clear: both; text-align: center;">Grill for 30 minutes then drizzle with glaze and grill an additional 30 minutes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For the potatoes, we got some fab French Fingerlings from Farmhouse Delivery, our local CSA. We par cooked them in our Ninja Foodi pressure cooker for 8 minutes, smashed them with the back of a spoon, sprinkled with seasoning salt, avocado oil and 1 tbs butter and roasted them for 30 minutes alongside the meatloaf until they were blistered on the outside and creamy inside.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">SO GOOD!!!! No time to snap a good photo because the hubby was ravenous....</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVugZ-gVpILj1FLxAznuVkhyeoCRRcXAg4yL7gQ7pfvWuQN054MO4FSgIFHvle_K8E1b-UB8CcFPXPhVnVh2M8LPnVUGmIa2RIbfly4YhoKBoplV2D87EBQSywxXhuWz8DPQjjlFc7qs/s2048/fullsizeoutput_3bd2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVugZ-gVpILj1FLxAznuVkhyeoCRRcXAg4yL7gQ7pfvWuQN054MO4FSgIFHvle_K8E1b-UB8CcFPXPhVnVh2M8LPnVUGmIa2RIbfly4YhoKBoplV2D87EBQSywxXhuWz8DPQjjlFc7qs/s320/fullsizeoutput_3bd2.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdc5QvC2bH9og5G3L8_XzmlzxxrzheL4jAIKHR_gIaUxMwQ5J6FL7x5taJLCcYw25XaGURjqXoiacaTKuWuATu81LwHy2_WMDiFMooMlBCENg9SDp_C0VEOTexzBd8-sHljGHtzpUk3Q/s2048/fullsizeoutput_3bba.jpeg" style="margin-left: 1em; margin-right: 1em;"></a></div><div><br /></div>BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-54123138483018187002020-05-29T14:11:00.010-05:002020-06-09T10:51:53.077-05:00Muhammara- Roasted Red Bell Pepper Dip<div><h1 style="text-align: left;"> <font face="verdana"><br /></font></h1></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCeU8Z600s7ij4xFGY0DROWDHN_2EyEPo9gC3RKY_2N9hDOAHT-B2g2Hpz7DsHns9hatRIKUba0aSGFS44Ouc-vMf_Rpz13KTAo2aXGkThFpgVCwMF23LBdCyYkvKlNs-TXDkfmEazvo/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3265" data-original-width="2953" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCeU8Z600s7ij4xFGY0DROWDHN_2EyEPo9gC3RKY_2N9hDOAHT-B2g2Hpz7DsHns9hatRIKUba0aSGFS44Ouc-vMf_Rpz13KTAo2aXGkThFpgVCwMF23LBdCyYkvKlNs-TXDkfmEazvo/s320/fullsizeoutput_3a03.jpeg" width="434" /><br /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Think you like hummus? Wait until you try Muhammara, a decadent dip originating from Syria that will make your world explode with creamy, comforting goodness.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Prior to the nightmare that has been Covid-19, I loved frequenting the <a href="https://www.properhotel.com/hotels/austin/eat-drink/the-peacock/" target="_blank">Peacock Lounge at the Proper Hotel</a> here in Austin, where I first discovered this outstanding treat. Served with warm pita and a zesty cocktail or shrub, this is hands down my favorite appetizer or mezze to enjoy while lounging in the colorful middle eastern inspired lounge lobby with friends. And then, just like that, the entire world was turned upside down due to a virus that literally made society come to a screeching halt, and along with it, entertaining, dining out, bountiful grocery store visits. The pandemic proved the terrifying reality that these great United States was woefully under-prepared to handle the wave of illness headed its way. And so we all did our part and took shelter for what we thought would be a fortnight and stretched in to two months. I was blessed to be able to work from home, despite my worries for my team who stayed working the front lines with the public at my office. They adapted beautifully, and I did my best to pray for them and send food to nourish them and send them my love from afar. It has been the strangest and most unsettling and surreal of times. Not a war, but in a way still a battle, only with an invisible killer.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">My anxieties hit a peak when we had to take one of our beloved pugs and put him to sleep- socially distanced as I tearfully soothed him with my voice. I lost my appetite and with it, five pounds shed from worry. And then I began to learn and practice daily meditation and slowly felt my limbs and my breath relax and return to life, and with it, my love of cooking. We made some tremendous meals throughout the sheltering and I was thankful I have learned to be resourceful and stock a pantry, as supplies were at one point very limited in our formerly abundant stores. There are just the two of us, so we have no back up freezer as the majority in our area have. They were the fortunate and dare I say, greedy ones, who stockpiled all the shelves at our local store. They ate well, so did we, but with much planning and frugality. My Depression era father thankfully taught me how to stretch out a meal and get creative.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I was craving my favorite treat from the Peacock, so I googled muhammara recipes and with the staples I had on hand, made a rather good knock off which was a huge hit with my husband. He could dip handfuls of homemade pita into the creamy dip. Being gluten free, I enjoyed it with crudites or Simple Mills almond flour Rosemary and sea salt crackers. The recipe calls for Pomegranate molasses, of which I did not have, so I made due with pomegranate juice in the back of the fridge. I scored some fresh seeds from a Whole Foods delivery on the rare, and lucky day they had a slot open after weeks of none. They even had some chicken that day! I realize I still had many blessings to count as so many around the globe have lost their jobs and all sense of normality and security. <br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Things were looking up, until our refrigerator and freezer broke. The Russian repairman who spoke but a few words of broken English, typed in his google translator that our fridge was beyond repair. We hurriedly went to the home improvement store to find another one. A rush delivery would be six days out. I felt deflated and despaired that the small amount of food we managed to procure would all go to waste. Somehow, by a miracle, the freezer held it's temps until the new fridge came. It was quite the relief and I was so grateful my prayers were answered. This dip, while not quite as good as the one I enjoy at the Peacock, will always hold a bittersweet memory for me as we embrace the new way of life.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><h2>INGREDIENTS</h2><div>1 12 oz jar of Roasted Red Bell Peppers, drained and rinsed</div><div>1/2 cup creamy almond butter</div><div>2 roasted cloves of garlic (I smoked mine in the Big Green Egg)</div><div>2 teaspoons allepo or cayenne pepper</div><div>2 teaspoons sea salt</div><div>4 tablespoons or pomegranate juice and 1 pinch of sugar</div><div>Olive oil, pistachios and pomegranate seeds to garnish</div><div><br /></div><div>Blend all the ingredients except for the garnish until smooth and creamy. Add a little water if it is too thick.</div><div><br /></div><div>Drizzle with olive oil, garnish and serve at room temperature with crudites, warm pita or crackers. <br /></div><div><br /></div><div>Stays sealed in a container in fridge for a week.<br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCeU8Z600s7ij4xFGY0DROWDHN_2EyEPo9gC3RKY_2N9hDOAHT-B2g2Hpz7DsHns9hatRIKUba0aSGFS44Ouc-vMf_Rpz13KTAo2aXGkThFpgVCwMF23LBdCyYkvKlNs-TXDkfmEazvo/" style="margin-left: 1em; margin-right: 1em;"></a></div>BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-3042685009067392052019-08-19T14:13:00.004-05:002019-08-19T14:14:48.706-05:00Avocado Chocolate Mousse-Vegan Option<div dir="ltr" style="text-align: left;" trbidi="on">
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Well it's been a minute since I've been on my little blog and I was missing it. So I thought I'd share my new favorite dessert! I recently enjoyed a vegan lunch at a tasty little place in Austin called Citizen Eatery and for dessert they suggested I try Avocado chocolate mousse for dessert. What the what?? Is that a thing? Why yes it is and I assure you it is DELICIOUS!!! I had my friends at the office try and they were as incredulous as I was that this was made from avocados.<br />
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My fabulous Belgian mother made the VERY best chocolate mousse I've ever had in the whole world, but it is rich and filled with sugar and decadent Belgian chocolate and eggs and while nothing will ever compare to her recipe (another great idea for future blog!) this was super easy, low carb and has a variety of things you can do to it to change up the profile. Here goes:<br />
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2 Ripe avocados flesh (unripe and it will have a green, vegetal undertone), so pick the ones that are starting to turn soft.<br />
1 tsp vanilla extract<br />
1/4 cup cocoa powder<br />
1/4 cup dutch Cocoa powder<br />
A few pinches of sea salt<br />
4 Tbs Milk of choice (I like almond, hazelnut or coconut milk) <br />
4 drops of liquid stevia (I use Trader Joes), you could use maple syrup too.<br />
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In a blender, puree all ingredients until smooth and creamy and spoon into ramekins and keep chilled until ready to serve.<br />
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Some other fun ideas: add a pinch of Cayenne, use cold brew coffee instead of milk or buttermilk for a nice little sour flavor punch. A little dollop of raspberry preserves in the blend is yummy too. <br />
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Top with whipped cream and berries (they even have a tasty coconut milk whipped cream at Whole Foods).<br />
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Here's to your health and happy taste buds!!<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-69296979432689426222018-07-15T14:16:00.002-05:002019-08-10T13:26:45.772-05:00Wagyu Beef Brisket on the Big Green Egg<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer is in full swing and we recently made the most perfect brisket EVER. We splurged on a wagyu Beef brisket from <a href="http://www.farmhousedelivery.com/" target="_blank">www.farmhousedelivery.com</a> which is a fabulous locally owned company that delivers farm fresh meats and produce to our door. What's even better is it's owned by an Ursuline high school alum! Go Bears! We also bought the Wagyu brisket full packer pictured above for 4th of July 2019, which we hand trimmed from <a href="https://www.snakeriverfarms.com/american-kobe-beef/brisket.html" target="_blank">Snake River Farms</a>. It was outstanding!!<br />
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We've made many a brisket on the Big Green Egg and this was hands down the most delicious and successful cook yet.<br />
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We simply slathered it in Whataburger mustard (our secret weapon- perfectly balanced acidity for grilling), then generously cracked fresh pepper and Himalayan salt all over. Let it come to room temp about an hour.<br />
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We used B & B hickory and brought the temp to 200 degrees. Indirectly cooked this 7 pounder for 11 hours. We sprayed it with Beef stock every hour. Then we wrapped in butcher paper, wrapped in a towel and placed in a cooler and let it rest two hours before slicing.<br />
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This truly tasted like MEAT BUTTER. I've never had such a tender and unctuous brisket in my life! Doesn't get much more Texan than that! Fresh corn on the cobb, my <a href="http://beecavekitchen.blogspot.com/2014/09/drunken-bbq-baked-beans.html" target="_blank">Drunken BBQ Baked Bean</a>s wrapped up the whole affair with a gluten free local blueberry pie and fresh whipped cream. Lawd have mercy make the tastiness stop!!!!!!!!<br />
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<tr><td class="tr-caption" style="text-align: center;">This is the brisket from 2018-we did not trim it, so it was kind of fatty. You can learn trimming skills from Aaron Franklin on you tube.</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Naughty yet fun mitt my friend gave me ;-)</div>
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-31940033475548152732017-10-28T10:28:00.000-05:002017-10-28T10:35:40.288-05:00Spicy, Creamy, Cheesy Chicken Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
Well the name speaks for itself. We had returned from vacation to find we had suffered a loss of a beloved aunt and a friend's mother, so we drove to Dallas to pay our respects and returned with a terrible virus that wiped us out for a week. No fun.<br />
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When sick I always make a big batch of chicken broth in the pressure cooker with loads of fresh turmeric and ginger, but after living off that for days, we were craving comfort food. The best thing EVER is Instacart delivery from Whole Foods! I typically love shopping groceries, but since I was also working, simply had no energy to go shopping and then cook. Delivery saved the day!! This recipe freezes really well and while I served it with gluten free rotini ( a guilty treat after days of nothing but green tea and broth), the hubby liked it poured over a flaky biscuit.<br />
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INGREDIENTS<br />
3 split skinless chicken breasts, bone in.<br />
1 tbs Lemon Pepper blend (We love Trader Joe's)<br />
1 onion<br />
1 celery stalk<br />
1 large carrot roughly chopped <br />
3 cloves garlic<br />
2 bay leaves<br />
several sprigs fresh thyme or 2 tsp dried thyme <br />
1 jalapeno<br />
1 carton condensed cream of chicken soup (Pacific organic brand)<br />
1 tbs onion powder<br />
1 tsp garlic powder<br />
1 tbs paprika<br />
3 cups spring water<br />
a "glug" of white wine<br />
1 cup cream cheese<br />
1/4 cup jalapeno jack cheese<br />
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In a heavy dutch oven, brown chicken in a little oil (we use avocado these days) after you've generously sprinkled the chicken with lemon pepper blend. Once the skin has a little golden color to it, set aside on a plate and add chopped onion, celery, carrot, a whole jalapeno split in half lengthwise (I'm trying to open up my sinuses people), and saute over medium heat until softened. About 5 minutes. Add the slightly smashed garlic cloves and cook until fragrant- about a minute. Do not over cook the garlic or it will burn and taste bitter. Add that glug of white wine (about 1/4 cup) and reduce another 30 seconds to cook off the alcohol.<br />
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Re-introduce the chicken, add two bay leaves, a few sprigs of thyme, the cream of chicken, spices and spring water. It will look like this:<br />
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Before you add the cream of chicken and water... </div>
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Cover and place in a 215 degree oven for four hours or until the chicken is tender. Remove chicken and discard the bone. Remove thyme stems and bay leaf. Add cream cheese and with an immersion blender or in a blender, whip it all up until the sauce is smooth and creamy. Add the shredde jalapeno jack cheese and melt into the sauce. Pour over the chicken and pasta or biscuit or some roasted veggies such as zucchini, turnips and squash or even sauteed greens. We topped with crispy bacon, chives and parsley.<br />
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Spicy, creamy and comforting. Perfect after days of stress and sickness or just any time you want a little comfort, really.<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-2928311345537216352017-07-30T13:57:00.000-05:002017-07-30T14:02:26.586-05:00Asian Pork Belly on the Big Green Egg.This dish is simply unctuous, in a good way! Tender, creamy pork belly braised for over 4 hours on the Big Green Egg was the perfect thing to make on a scorching 106 degree day. The heat of the Texas summers never ceases to amaze me and makes me yearn for the Rockies. I feel very grateful to have a pool to plunge in while dinner cooks on the Green Egg, as it is too hot to cook indoors with this God forsaken heat. They had some lovely pork belly at our local HEB grocers, so I bought a pound and it turned out even better than I imagined!<br />
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My favorite rub is Pineapple <a href="https://dizzypigbbq.com/product/pineapple-head/" target="_blank">Dizzy Dust</a>!! Get ya some ASAP!!!!!<br />
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INGREDIENTS:<br />
1 pound pork belly- cut into 4 squares (I froze two for later use).<br />
Pineapple Head Dizzy Dust<br />
1 bottle gluten free sweet soy sauce or teriyaki sauce<br />
2 cups rich chicken stock <br />
2 tbs sesame seeds<br />
2 cloves garlic- lightly crushed<br />
1 small nob of ginger (about a tablespoons)- roughly sliced.<br />
1 red onion sliced<br />
Several pineapple chunks<br />
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I generously rubbed the pork with Dizzy dust and let it relax in the fridge over night.<br />
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The next day I slathered a half a bottle of SPF on myself, donned a big sun hat, opened up the umbrellas and lit up the Big Green Egg with hickory wood to 225 degrees. We like BG Brand charcoal.<br />
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With the the plate setter on indirect cook, we gently placed the bellies fat side up on the grate and smoked it for an hour and a half.<br />
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Then in an aluminum pan we added all the remaining ingredients and placed the bellies in the braising liquid, fat side up and raised the temp to 275 degrees and smoked them for 4.5 hours until tender and the fat was rendered on top and crispy. We basted it every 30 minutes with the pan sauce.<br />
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2 hours in above.</div>
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3 hours in above</div>
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Once the skin is crisp, remove from pan and let it rest 20 minutes before slicing. Holy Mother this was sinfully delicious and would be great in tacos, with fried rice or on a salad, as I served it. I had some fresh local peaches and spinach and drizzled it with orange vinaigrette for a simple, yet sinfully delicious experience. This freezes well and is easily reheated in a non stick skillet until warm.</div>
<br />BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-29479307299389459742017-02-26T11:52:00.001-06:002017-02-26T11:52:14.059-06:00Poached Egg & Kale Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Greetings!! Each week I make a batch of quinoa that I use to sprinkle on my salads as a garnish. I cook it in chicken stock with a garlic clove, freshly grated turmeric and ginger and make sure it's super al dente with a little crunch to it- about 13 minutes total cook time.<br />
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I've surprised myself by making another successful 365 days of rotation around the sun and now that I am officially middle aged, it's time to really get serious about being super diligent with my health and diet. It's an uphill battle! But this salad is a terrific way to start the day, enjoy for lunch or dinner with some fresh soup. Since I haven't logged on in ages, thought I'd add this to my recipe bank for future reference.<br />
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INGREDIENTS<br />
2 poached eggs<br />
1.5 cups kale, rinsed, dried and "massaged" to soften it<br />
3 tbs cooked quinoa<br />
1 strip of crispy nitrate free bacon- torn<br />
Your favorite vinaigrette<br />
Sea salt and fresh cracked pepper<br />
Balsamic glaze for drizzling<br />
(options- sliced almonds, tangerine segments, avocado- skies the limit) <br />
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Lately on Sundays, along with making quinoa, I have been making homemade chicken stock in the pressure cooker and a batch of either pork or turkey bacon in the oven to keep on hand for quick breakfast or garnishes. I used to hate breakfast as I don't have an appetite in the morning- but I'm forcing myself to have a little bite of protein or something. I find a cup of hot stock or a nibble of breakfast salad has done wonders for my energy levels. That and Whole Foods Vitamin B shot- waaaay better for me than coffee! I feel really fortunate to be alive and well and enjoying life- both the ups and the downs (those make us more aware and teach us lessons on how we can be better people in this world- I have a lot more learning to do) Here's to health and happiness!!<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-45383405559499077292016-05-26T16:47:00.004-05:002022-11-19T10:02:49.460-06:00Pressure Cooker Beef Short Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
Wow it's been a while! Life has been very busy and I've made a couple of terrific things to nosh on lately with family and friends and this latest was a hit and pretty easy to make as well. Whole Foods had glorious looking short ribs and while normally I would slowly braise them for about 4 hours in a Dutch oven, I decided to cut the time by cooking them in the pressure cooker for about 75 minutes. They were meltingly tender, rich and satisfying served with ultra creamy risotto or mashed potatoes. The photo lighting isn't great, but I snapped it with my iphone and I guarantee the photo does not do this dish justice!<br />
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INGREDIENTS<br />
4 Beef Short Ribs<br />
1/2 bottle red wine such as Sangiovese<br />
1 cup beef broth (preferably homemade) <br />
1 carrot cut in half<br />
1sweet onion <br />
4 cloves whole garlic <br />
6 peppercorns<br />
sea salt to taste (about a teaspoon) <br />
2 bay leaf<br />
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Marinade the ribs in all the ingredients overnight or for 12 hours. Patted the ribs dry then generously salted and peppered them and seared them until browned on anll sides. Add the ribs to a pressure cooker and other ingredients and cook on high pressure about 75 minutes. These were really big short ribs, so one hour may suffice for smaller ones.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRcHC6oXt93u6jxcnzoG9SP4yBcsaSCT86sML1nqX943LKbBlyjU6P3k8Tf2wjSiW7Nv04ZFFWd0HAoflVjqWSw7GFSyPiIEt31N7QlovBItPfxVXzJdLNoygDriI6ckZC0xp4ZwEqXY/s1600/IMG_1995.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRcHC6oXt93u6jxcnzoG9SP4yBcsaSCT86sML1nqX943LKbBlyjU6P3k8Tf2wjSiW7Nv04ZFFWd0HAoflVjqWSw7GFSyPiIEt31N7QlovBItPfxVXzJdLNoygDriI6ckZC0xp4ZwEqXY/s640/IMG_1995.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Marinated and ready for the pressure cooker</b></span></td></tr>
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Release pressure, set ribs aside lightly wrapped in foil, strain some as much of the fat from the sauce and bring to a simmer. Reduce about 1o minutes until slightly thickened. Serve with mashed potatoes or creamy risotto.<br />
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RISOTTO<br />
1.5 cups Arborio Rice<br />
2.5 cups homemade chicken stock- warmed<br />
1/2 cup wine<br />
1 shallot minced<br />
3 tbs butter<br />
1/2 cup parmesan<br />
Parsley chiffonade to garnish<br />
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In a pan over medium heat, melt one tablespoon of butter and coat the rice. Add the wine and cook off alcohol - about 2 minutes. Stir constantly. Then ladle about a 1/4 cup of the warm stock, stir and bring to a simmer. continue ladling 1/4 cups of stock each time it is fully absorbed into the rice, stirring and simmering for about 20 minutes until the risotto is cooked through. Once the rice is cooked , add 2 tablespoons butter and the cheese and stir like crazy. Serve in warmed bowls and top with short ribs and sauce.<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-27887366496341445892015-09-21T17:25:00.000-05:002015-09-21T17:51:19.704-05:00Gluten Free Pizza on the Big Green Egg<div dir="ltr" style="text-align: left;" trbidi="on">
I purchased some flour from Thomas Keller's <a href="http://www.cup4cup.com/pizza-crust-mix-2/" target="_blank">Cup4Cup</a> line and finally tried it this past weekend and it blew me away!!!! I have tried almost every flour blend out there and usually I find myself pretending to enjoy the GF version, when in reality they are rather dense and have that strange grainy aftertaste. But not this blend. This blend was hands down the best I've tried, so I had to share.<br />
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INGREDIENTS<br />
4 cups Cup4Cup Pizza flour<br />
1 bottle gluten free beer<br />
1 yeast packet<br />
1 egg <br />
1 tsp olive oil<br />
1 tsp sea salt<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
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Pour the beer into a microwave safe dish and heat until it reaches 105 degrees. add the yeats packet, stir and let it start working it's magic for about 10 minutes. Then in a mixer, add the remaining ingredients, pour in the beer and knead until the dough is smooth. Place it in an oiled bowl, cover with plastic wrap and let it rise a few hours. It can be ready to cook, or place it in the fridge a few days to really get the yeast working and enrich the flavor.<br />
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This crust requires a par cook. I preheated the Big Green Egg to 500 degrees, rolled out the dough and pinched the edges in to form a crust. I brushed the top and bottom with olive oil and placed it on the pizza stone in the grill for about 5 minutes. I used crushed San Marzano tomato, cheese, pepperoni, veggies and popped it back in the egg for about 7 minutes until the topping melted. This was truly outstanding and a wonderful way to wrap up a great weekend hanging out with friends poolside.<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-15696099901871392832015-05-25T13:54:00.004-05:002015-05-25T13:56:13.435-05:00Bee Cave "Original Recipe" Chicken & Pork Poppers<div dir="ltr" style="text-align: left;" trbidi="on">
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It's a rainy Memorial Day and while normally we'd be sitting poolside throwing something on the grill, we are forced indoors due to much needed rain and grey skies. It gives one pause to think of those who sacrificed their lives for our freedoms. Granted, everyone likes a day off to sleep in and let loose, but the significance of the day weighs heavy on the mind. I was named after my great uncle who was killed by vicious Germans in the Ardennes Forest during WWI. He was only 27 years old but apparently a brave and kind young man who's life was cut short fighting for what was right and good. I'm proud to carry his name.<br />
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Since we are indoors and may have a few friends over later, we decided to make some small bites. As a girl I loved Kentucky Fried Chicken like no one's business (except for my <a href="http://www.beecavekitchen.blogspot.com/2012/04/honeys-buttermilk-fried-chicken.html" target="_blank">grandmother's recipe which was like no other</a>). The original KFC recipe was so tasty and back then they weren't using these freakish lab chickens (so cruel) and harmful GMO stuff. Apparently they did use MSG, and since I'm allergic to it, I'm better off having not enjoyed KFC since the late 80s. These little meatball poppers have a taste surprisingly similar to the KFC original recipe and are delicious little morsels that also freeze quite well.<br />
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1.5 pounds ground chicken thighs<br />
1.5 pounds ground pork (the pork adds a nice richness)<br />
1 small yellow onion<br />
1 small bunch of parsley<br />
2 organic eggs <br />
4 spring onions- light green parts only<br />
2 tbs onion powder<br />
2 tbs garlic powder<br />
2 tbs paprika<br />
1 tsp fresh ground black pepper<br />
Sea salt to taste <br />
1.5 tbs chicken soup base<br />
1 tsp celery salt<br />
a few pinches of dried sage<br />
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In a food processor finely chop onions, parsley and eggs. Add mixture to meat with the seasonings and blend well. Form into meatballs and deep fry in grapeseed or peanut oil preheated to 350 degrees for about 4 minutes or until golden brown and cooked through. Serve on skewers or toothpicks for easy finer food. Goes great with Ranch, honey mustard or tzaziki sauce for dipping.<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com3tag:blogger.com,1999:blog-786721318218885690.post-55676663721117542282015-04-24T15:33:00.000-05:002015-04-24T15:33:21.523-05:00Gluten Free Wild Berry Clafoutis<div dir="ltr" style="text-align: left;" trbidi="on">
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A friend from work recently delivered a precious baby boy so we made them dinner and as I stopped by our local French restaurant <a href="http://artisanbistroaustin.com/" target="_blank">Artisan</a> to pick up a baguette, Chef had just pulled out a stunning looking clafoutis for that night's dinner service. It smelled heavenly and was dotted with fresh strawberries and I've been thinking of it ever since.<br />
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So last night I spotted some frozen wild berries in my freezer and thought how about I try my hand at making a gluten free, low glycemic version of that decadent clafoutis from the bistro? It turned out to be pretty fabulous! So I thought I'd add it to my list of things to cook in the future. I've added some tweaks to make it paleo or dairy free as well.<br />
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INGREDIENTS<br />
4 large organic eggs<br />
1/2 cup coconut palm sugar<br />
1/2 cup gluten free flour or 1/4 cup coconut flour and 1/4 cup almond flour<br />
1 cup milk (or cococnut milk or almond milk)<br />
2 tablespoons melted butter (or coconut oil)<br />
1 tablespoon vanilla extract <br />
1 cup berries<br />
2 tbs cream cheese (For added richness)<br />
Dash of sea salt <br />
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In a large bowl mix everything but the berries.<br />
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Pour in a cast iron skillet or baking dish, sprinkle with berries and bake in a preheated 325 degree oven about 40-50 minutes until just set.<br />
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It resembles a souffle on top and flan in the middle and is comforting, tasty and super easy!<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-70355797337907834222015-03-14T14:40:00.001-05:002015-03-14T14:42:40.080-05:00Cauliflower Coconut Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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I had some leftover cauliflower and baby carrots from a crudite platter and a can of coconut milk in the pantry and thought, why not a Thai inspired soup for lunch on a gorgeous, sunny day? This was super easy and tasted like a bowl of sunshine.<br />
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INGREDIENTS<br />
Cauliflower<br />
Carrots<br />
Sliced onion<br />
2 garlic cloves<br />
1 tbs coconut oil<br />
1/2 tsp tumeric<br />
1/2 tsp onion powder<br />
1/2 tsp garlic powder<br />
1/2 tsp paprika<br />
1/2 tsp ancho chili powder<br />
salt to taste<br />
1 can coconut milk<br />
juice of 1 lime<br />
3 dashes Thai fish sauce<br />
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Preheat oven to 385 and roast veggies and spices in coconut oil about 40 minutes until tender and slightly carmelized. then in a blender mix veggies with a can of coconut milk, lime juice and fish sauce. Puree until smooth, reheat in a pot and serve in warm bowls garnished with cilantro or scallions.<br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com1tag:blogger.com,1999:blog-786721318218885690.post-42995421295327482072014-10-12T12:46:00.000-05:002014-11-15T17:45:05.917-06:00Carbonnade- Belgian Beef & Beer Stew<div dir="ltr" style="text-align: left;" trbidi="on">
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This weekend we had our first cold snap and while we were floating in the pool and grilling kabobs on Friday evening, we were snuggled inside while a chilly rain settled on us by Saturday morning. The weather was reminiscent of my childhood days visiting my mother's family in Belgium and it was a perfect day to prepare a slowly braised stew.<br />
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While the French classic beef stew, or <a href="http://www.epicurious.com/recipes/food/views/Boeuf-Bourguignon-102144" target="_blank">beef bourguignon</a>, is made with red wine, the Belgian version known as Carbonnade au Flamandes is made with delicious Belgian beer. The result is a slightly sweet and sour stew that freezes well for quick reheating on a cold evening. Belgium has two distinct cultures- the Flemmish (Dutch relation) and the Waloons. The latter speak french and reside in the southeastern part of the country and this is where my family originated; primarily from the Liege and the Ardennes before settling in Bruxelles. One interesting note I read in a cookbook, <a href="http://www.amazon.com/The-Food-Cooking-Belgium-Ingredients/dp/1903141540" target="_blank">The Food and Cooking of Belgium</a>, by Suzanne Vandyck was that since Belgium was at the head of the spice trade in the 16th century, its cooking was far advanced than those found in neighboring France or Germany! Take that snooty Frenchies!! Poor Belgium also does not get credit for inventing the "French Fry". One of my fondest and first culinary memories is of Les Friteries, or french fry carts that dotted the city of Bruxelles. Hot, fresh frites are served with a dollop of mayonnaise and wrapped tightly in a paper cone. Perhaps I should open a few around Austin as I'm certain they would be a huge hit? <br />
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My husband is an avid beer lover, so naturally he prefers the carbonnade to the French bourguignon version. Served with rustic toast smeared in mustard and dunked in the stew alongside a Belgian ale, it is hearty and satisfying. Since I must strictly avoid gluten and wheat, I have had to adapt the recipe to use gluten free beer such as Bards, but I STRONGLY suggest using a Belgian beer such as Chimay bleu or Trappistes Rocheford. However my gluten free version is still outstanding if not quite as rich as if I'd used a traditional Belgian beer. One final note- this can be made in an hour if cooked in a pressure cooker, but I prefer low and slow for 5-7 hours in the oven at 220. It tastes better reheated the next day.<br />
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INGREDIENTS<br />
3 pounds chuck roast cut into uniform sized 1 inch cubes, thoroughly dried with a paper towel<br />
4 tbs butter<br />
3 tbs flour (Or gluten free flour such as Cup 4 Cup) <br />
1 slice thick bacon, cut into 1 inch strips <br />
1 tbs grapeseed oil<br />
6 cups Belgian Beer<br />
2 cups rich beef stock<br />
1 beef bouillon cube <br />
1 tbs worsterchire<br />
1 tsp red wine or sherry vinegar<br />
1 tbs brown sugar<br />
1 large onion cut into strips<br />
1 large carrot cut into 1 inch chunks <br />
1 stalk of celery<br />
6 cloves of garlic, peeled and gently smashed with the side of a knife<br />
2 dried bay leaf<br />
Bouquet Garni- Several sprigs of fresh thyme, 1 sprig fresh rosemary, several sprigs fresh parsley tied with kitchen string.<br />
Fresh pepper to taste<br />
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1.) In a large enamel Dutch Oven, melt the butter and add the onions, celery and carrot with the sugar, flour, dash of Worcestershire and a few dashes of beer. Cover and cook onions on medium low for 30 minutes to caramelize.<br />
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2.) Meanwhile in a large frying pan, melt bacon until fat renders, add grapeseed oil and when the pan is screaming hot, brown the meat, one pound at a time so as to not crowd the pan which would steam the meat instead of sear it. Sear the cubes about 3 minutes until a brown crust forms on the outside. Reserve the meat on a plate.<br />
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3.) You may want to scrape up the brown bits in between browning batches with a little beer and pour that into the onions. Just add more fresh oil to the pan before searing the next batch. This step makes a rich and flavorful base for the stew.<br />
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4.) Once meat is browned and onions have softened and started to turn golden, add meat to onions in the large pot, the rest of the beer and herb bundle plus bay leaves and bouillon cube. Cover and let it work its magic in the oven at 220 for 5-7 hours. Serve in warm bowls and sprinkle with fresh parsley and steamed potatoes or Belgian Frites (Fries).<br />
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Though the dunked mustard smeared bread is a winning combination, a fresh green salad can lighten up the meal but it should definitely be served with a glass of Belgian beer. As my mother would say before tucking into a great feast, "<span class="st"><i>Attaquons!!" ATTACK!!</i></span><br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-78654335606074828842014-09-10T17:43:00.000-05:002014-09-10T17:56:05.816-05:00Drunken BBQ Baked Beans<div dir="ltr" style="text-align: left;" trbidi="on">
We have friends coming in town this weekend, so that means BBQ! I came up with this recipe based on the BBQ beans at Houston's restaurant and they are rich and meaty and absolutely delicious.<br />
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What makes these so good? BOURBON & BEER!!</div>
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INGREDIENTS</div>
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2 cups navy beans, soaked in water overnight. OR a can of white beans or pintos.</div>
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2 thick slices of bacon</div>
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1/4 pound ground pork </div>
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1 medium red onion, finely diced</div>
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3 tbs Bourbon</div>
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1 can lager beer</div>
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1/2 cup sweet BBQ sauce (We like Rufus Teagues, Honey Sweet) </div>
Serves 4<br />
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In a pot, cook bacon and ground pork until bacon is crisp. Remove bacon and pork and drain on a paper towel then add onions and bourbon and caramelize them on medium low heat about 40 minutes until sweet and soft.</div>
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Then add a bottle of lager beer and raise heat to medium high and simmer about 15 minutes to cook of alcohol. Add beans, pork, bacon and BBQ sauce and cook over low heat for an hour. These taste even better when cooked the day before and reheated in a low oven.</div>
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-32299655620459536732014-08-15T18:33:00.002-05:002019-11-09T13:48:47.699-06:00Ideal Protein Phase 1 Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
It's not hard to tell from my blog that I LOVE cooking AND eating, and while I try to eat a well balanced, organic diet I'm constantly fighting the battle of the bulge. I work out 3-4 times a week with a fabulous and dedicated personal trainer who has become my friend, confidant and cheerleader. We were both flummoxed as to why I wasn't shedding weight. I'll tell you why: CARBS and too much RED WINE. I honestly don't want to be an over sharing sort of person, but people like me who derive reward and pleasure from food while suffering a slow metabolism face an uphill battle. Americans are getting fatter and unhealthier than ever before and I place a lot of blame on sedentary lifestyles, overly busy and stressful schedules, enormous serving portions and the constant barrage from the food and restaurant industry to eat, eat, eat. Our brains are wired to seek pleasure and reward and to prefer foods high in sugar, fat and salt (some of us are genetically predisposed to enjoy this more than others).<br />
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Remember the size of a large coke at McDonald's back in the 80s (those of you alive then)? It was close to the size of a SMALL coke now. Eating out was an occasional treat, but now has become the norm as our society is racing around trying to keep up with insanely packed schedules. Though I complained royally while growing up, I ate dinner with my parents every evening in the dining room with candles and relaxing music in the background. We unfurled from the day's stresses together over a thoughtfully prepared meal; a rarity in today's American society. (Ok, so as a teen I rolled my eyes a lot, instigated squabbles and couldn't wait to get back on the phone with friends ). Look around you next time you are driving- how many people do you see eating and drinking in their cars? Or walking around with gigantic sugar laden coffee drinks? That is almost unheard of in Europe.<br />
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Recently I was dining at the Cheesecake Factory for a lunch meeting and couldn't help notice about 3/4 of the guests were overweight or obese. I remember as a child that there was typically one overweight boy or girl in my class, yet now I notice close to half the kids unloading from the school bus are pretty husky. They race right home to sit idle in front of the computer and rarely are spotted playing outside. I don't think I've seen a teenage boy in over a decade mowing a yard in my neighborhood??<br />
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Soooooo.... I read a very interesting book that really uncovers the psychology of over eating and the obesity dilemma in America. The book <a href="http://www.amazon.com/The-End-Overeating-Insatiable-American/dp/B004NSVE32" target="_blank">The End of Overeating</a>, was written by former FDA commissioner David Kessler and explores exactly why this has become an epidemic in America and how we can take control and stop it. We really have been taken advantage of by the food industry and this book was a major eye opener which caused me to explore pretty extreme measures to get my weight back on track. I have seen several people successfully lose weight and keep it off with the <a href="http://www.idealprotein.com/" target="_blank">Ideal Protein</a> diet. On a recent trip to my fabulous doctor, she informed me I looked to be on the border of becoming insulin resistant, or pre-diabetic. This was alarming and inspiring all at the same time. I need accountability to achieve success and I use it with my personal trainer, in my business and quickly realized that I needed it with my diet as well. So I chose to follow the Ideal Protein diet and confess I wasn't a huge fan of my coach the first time I met her because she is NO NONSENSE and I saw her as a sadist. Now I think she is an angel. The first few days were ROUGH and I was grumpy or "Hangry" and feeling remorseful and deprived, until day number four when I woke up feeling energetic and vibrant. That was two weeks ago and I'm down ten pounds and eight inches and have not had this much energy since I was in my early twenties. Cutting out ALL sugar and carbs has made a magnificent transformation and I hope I have the willpower to stick with this for two more months until I hit my goal weight. <br />
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A few things I do not like about the diet is that the shakes and soups are very high in sodium and contain artificial ingredients- but I see it as temporary until my system has rid itself of the fat and I can begin to transition back into a healthy and regulated diet. As much as I love my red wine and gluten free carbs, they are not good for me, so I need to make a lifestyle change to prevent health issues down the road. As I mentioned, the first three days were pretty tough, but I kept my head in the game, faced the challenge and am reaping the rewards. I am allowed 4 cups of raw veggies (except starchy ones), 8 ounces of lean protein for dinner and the rest is shakes and soups. Kind of rough at first since my career involves wining and dining, but as they say, "Nothing tastes better than thin AND healthy". Sparkling water and celery sticks please!!<br />
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Here are a few IP dinner meals I've made that have been delicious and rewarding.<br />
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6 oz. <i>Grass fed, local beef patty with watercress dressed in meyer lemon and a dash of oil along with roasted cauliflower and broccoli.</i></div>
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<i>Cold Water Lobster? But of course!!</i></div>
I'm not going to "sugar coat" things, I'm pretty ravenous once dinner rolls around, so I don't have time to set up a shoot and make it all pretty- I need to tuck in! But this little wonder pictured above was an 8 ounce grilled lobster tail with charred, grilled brocollini and fresh lemon. Excellent!<br />
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<i>Pan Roasted Chicken wrapped in Prosciutto</i></div>
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<b>Chicken Wrapped in Prosciutto</b></div>
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I marinaded some chicken cutlets in Greek seasoning and lemon, wrapped in prosciutto and roasted in a 400 degree oven for 25 minutes. I made a pan sauce for the hubby by deglazing the pan with some brandy and chicken stock. Served it on a bed of mashed potatoes for him, but for me I had steamed broccoli and made my own mashers with half a packet of Ideal Protein potato soup mix<i> </i>pureed with cauliflower braised in fat free chicken stock. It was actually pretty good! I have a huge salad every night dressed with fresh lemon and one teaspoon of olive oil. I'm thankful for the Whole Foods salad bar for offering up great daily variety.<br />
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Another hearty dinner was flash grilled skirt steak marinaded in sherry vinegar, onion powder, fresh garlic and parsley with grilled veggies.<br />
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I found this interesting way to serve cauliflower on the internet. Yes, I cheated a bit by brushing the head with Greek Yogurt as dairy is forbidden, but I need to give myself a break! I steamed the cauliflower for 15 minutes then marinaded it 3 hours in Greek yogurt, 1 tsp curry powder, 1 tsp tumeric, 1 tbs onion powder and 1 tsp garlic powder and lemon juice. Grilled it indirectly at 400 degrees for 40 minutes. It was super and fed me as a side dish for 4 days.<br />
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You could puree leftovers with the IP leek soup for a velvety smooth and rewarding lunch served with, you guessed it- a big fresh salad. IP only approves Walden Farms salad dressings and in my opinion they are disgusting. So I make my own with cider vinegar, fresh herbs, dijon, shallots and a dash of olive oil. Speaking of disgusting.... the IP Omelet powdered mix is repulsive. I cried a little when I first tasted it, the texture was foamy and unnatural, so I've "cheated" by eating 3 organic local egg whites and still lost weight. I have to draw the line somewhere and the clever little rebel Catholic school girl in me inwardly smiles :-)<br />
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Speaking of naughty... I never fancied myself one with a sweet tooth as I prefer savory foods, but let me tell you I eagerly anticipate my evening Ideal Protein pudding. Two great options to spice them up a bit:<br />
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<b>Spicy Salted Chocolate Pudding</b><br />
Blend 4 oz cold spring water with dark chocolate pudding mix, a dash of cayenne pepper, pinch of stevia and sprinkling of sea salt.<br />
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<b>Spiced Butterscotch Pudding</b><br />
Blend 4 oz cold spring water, packet of butterscotch pudding mix, pumkin pie seasoning and pinch of stevia. Sprinkle of sea salt. <b> </b><br />
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This blog has several recipes that could easily be adapted for a low carb diet such as Ideal Protein, so here's to our HEALTH!! <br />
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-70367961375161766202014-07-26T15:45:00.001-05:002014-07-26T15:45:31.256-05:00"Beer Can" Chicken on the Big Green Egg<div dir="ltr" style="text-align: left;" trbidi="on">
Sadly our egg got a crack in the fire box, but luckily the Big Green Egg has a lifetime warranty, so they replaced the parts free of charge. This warranted a trip to BBQ Outfitters, where we picked up the new parts and their ceramic "Sittin' Chicken" stand, which emulates beer can chicken without the bad paint chemicals leaching into my organic, happily raised, free-roaming chook. This was hands down the VERY BEST chicken we have EVER EATEN. EVER!!!!!<br />
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<i>Glorious. Thank you sweet little chook.</i></div>
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Here's how it went down...</div>
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Brine the chicken<i> </i>in 1/4 cup fine grain sea salt, 2 quarts water, a sliced lemon, 4 bay leaves, 2 garlic cloves, 2 tbs onion powder, fresh thyme for 8 hours. Rinse. Pat dry and let it air chill in the fridge for an hour. Crack some fresh pepper all over the chicken plus some garlic and onion powder. We stuffed some sinful truffle butter under the skin of the breast for good measure. </div>
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Meanwhile, light the grill and bring it to 400 degrees.</div>
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Pour a bottle of beer in the stand (As an homage to my Belgian heritage we used a delicious Belgian beer called <a href="http://www.brasserielefebvre.be/en/product/3/blanche-de-bruxelles" target="_blank">Blanche de Bruxelles</a>). We added fresh rosemary, another bay leaf, a celery stick and a few sprigs fresh thyme to the beer. Stuck the stand in the chook's bum and roasted it about an hour until the skin was crisp and the chicken was cooked through. We let it rest under a tent of foil for 20 minutes before carving and reduced the remainder of the beer/chicken juice over low heat in a pot with a dash of sherry vinegar until reduced by half.</div>
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Drizzled the sauce over the chook and garnished with fresh tarragon and a fresh tomato salad. THIS is what summer is all about. </div>
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<i>Pugs reflecting on the perfect summer dinner and dreaming of chicken bites.</i></div>
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-10551902057475867952014-07-16T18:12:00.001-05:002022-10-21T16:55:36.851-05:00White Bean & Roasted Tomato Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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Before Austin hit the map with its celebrity chefs and renowned restaurants we were literally starving for casual, yet upscale places to have a bite. While we were in college in the 90s there were a small handful of great places, but most of Austin was fraught with chain restaurants, greasy college grub joints, inferior Tex Mex and mediocre BBQ. <br />
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And then suddenly around 1997 our little college town started earning its culinary PhD. St Edward's was flanked by grubby South Congress, which was riddled with a few funky shops, prostitutes (and the senators that loved them), XX movie theaters and a sprinkling of gang bangers. And then one lucky day, <a href="http://www.austinvespaio.com/" target="_blank">Vespaio</a> opened. Named after the den of wasps found in the walls during the demolition, <a href="http://www.austinvespaio.com/" target="_blank">Vespaio</a> was met hungrily by the small crowd of us who envisioned a more sophisticated, but charming Austin dining scene. We dreamed of the Austin it has become (other than the traffic). And we dreamers happily waited in line for two hours to try the inventive cuisine offered to us. All these years later, she still purrs like a wizened cat among the kittens and we had the most delicious dinner there with old friends recently. UPDATE: for some reason google found my true statements of how SoCo used to be as offensive and violating guidelines?? Makes absolutely ZERO sense. It was a sketchy area filled with the exact people I described. No offense meant- but I definitely locked my doors when taking night classes after a scary altercation with a gangster at the gas station. What a sham Blogger. <br />
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<span style="font-style: italic;">Culotte of Beef with Bordelaise and White Truffle Risotto.</span></div>
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<span style="font-style: italic;">Pizza with Prosciutto, Arugula & Egg.</span></div>
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This recipe is inspired by the white bean dip we had on our last visit. I loath hummus- not sure why, but I do. Chickpeas just aren't my thing and I always inwardly groan when someone pops open supermarket hummus at get togethers. Blech! But this recipe is vastly different and hopefully will have you thinking of taking a break from hummus.<br />
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There are two ways to make this. Easy and fast, or slow cooked and better. I prefer the slow cooked and better method, but will share the easy and fast recipe as well.<br />
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LOW, SLOW, BETTER<br />
2 cups cannellini dried white beans, soaked in cold water overnight. Place them in a heavy pot with a lid and add halved onion, bay leaf and cover beans with two inches of water. Cover and simmer a couple of hours until beans are tender. <br />
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While beans are cooking, cut the root of of a whole garlic bulb, drizzle with oil, wrap in foil and roast 30 minutes in a 320 degree oven. If you like them completely mushy and easy to spread on toast, then roast about 45 minutes.<br />
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Open a jar of roasted tomatoes soaked in oil- pull out a couple of them for the dip. <br />
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Once beans are cooked and garlic is roasted and squeezed from the bulb, add them in a blender with the squeeze of a lemon and a good glug of olive oil (about 2 tablespoons), some sea salt and tomatoes (I used two slivers). Blend until pureed. You could add a little water if it is really thick. Or a few dashes of good wine vinegar if you like it more acidic.<br />
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Serve with a drizzle of olive oil, flaky salt (like Cypress or Maldon salt) and some red pepper flakes. The dip is great with raw veggies or toasted french bread, crackers, spread on a burger. You name it.<br />
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EASY, STILL TASTY.<br />
Drain and thoroughly rinse a can of cannellini beans, grate a small garlic clove with jarred tomatoes (or red beller pepper), squeeze in a lemon, olive oil and add some salt and puree till smooth. This will still taste great in a pinch, but not as deep in flavor as the low & slow method. And here's one more SUPER EASY way...<br />
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Many specialty or upscale grocery stores now have marinated olive bars stocked with great things like marinated beans, garlic, artichokes, peppers. Grab some, take them home and blend them with fresh lemon juice and herbs. EASY!!!<br />
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<span style="font-size: small;"><i>I have fallen in love with these gluten free crackers! </i></span></div>
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-68608626486157873812014-06-26T10:25:00.001-05:002014-11-15T13:46:31.122-06:00Pot Roast with Malbec Sauce- on the Big Green Egg<div dir="ltr" style="text-align: left;" trbidi="on">
Comfort food is like a warm hug. I think pot roast is like a bear hug. Add a little malbec and a reduction sauce and now you have a sophisticated version of the classic. This recipe is super easy, serves 4-5 hearty portions and freezes well for reheating after a long day.<br />
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INGREDIENTS<br />
4 pound chuck roast<br />
1 bottle of malbec<br />
2.5 cups beef stock<br />
4 bay dried leaves<br />
6 garlic cloves, peeled & slightly smashed to release flavor<br />
1 large carrot, sliced into large chunks<br />
1 medium onion<br />
1 tbs olive oil <br />
1 bunch fresh thyme<br />
1 tbs fresh cracked pepper<br />
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In a large ziploc bag or storage container, pour 3/4 bottle of malbec wine & 1/2 cup beef stock over roast. Add garlic cloves, bay leaves and thyme. Seal and marinate overnight in the fridge.<br />
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<i>Ready for the Big Green Egg</i></div>
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We decided to cook the roast on our Big Green Egg, low and slow at 250 for 4.5 hours, but you could do the same in a dutch oven or heavy pot in your oven. Or a crockpot!<br />
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In my pot I heated up the olive oil over medium high heat and placed an onion cut in half with the cut side down to cook until golden brown and caramelized. About 12 minutes. Adjust the heat to not burn it, but make certain there is a nice browning as this adds depth of flavor to your roast. Add the carots about 8 minutes in.<br />
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Then add the roast, marinade and herbs. Cover and place in oven or on the Big Green Egg and cook about 4.5 hours until fork tender and easily shredded.<br />
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<span style="font-style: italic;">Three hours in.... almost ready.</span></div>
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While there is about 45 minutes remaining before the roast is ready, I whip up mashed potatoes and make a delicious reduction sauce to drizzle over the roast.<br />
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TO MAKE THE SAUCE<br />
over a double boiler (a pot placed over another pot filled with water), I add the remaining malbec wine and 2 cups of chicken stock and stirring often I reduce the sauce until it is reduced to a cup or is syrupy in consistency. A whisk works well and if you need to speed things up, just turn up the heat and whisk away until it's reduced, but I do it low and slow and easy for 45 minutes.<br />
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Serve the roast on a bed of mashers, with something green and a sprinkling of fresh parsley. </div>
BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-15240204671750064482014-05-20T17:50:00.002-05:002014-11-15T17:42:41.139-06:00Calamari Braised in Tomatoes & Wine<div dir="ltr" style="text-align: left;" trbidi="on">
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My family used to go weekly to a wonderful family run restaurant on Royal Lane and Preston in Dallas called Rodolpho's. My mother would charm the owner with her Italian fluency and we always managed to get a decadent, complimentary piece of cappuccino pie on each visit. It has long since closed but I remember on one of my first visits my dad had me try Calamari Fritti. I loved it!! Then he told me it was squid and I recoiled in horror that something so "gross' could taste so fabulous. Mind you, calamari in Dallas in the late 80s was pretty exotic.<br />
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Since I've stopped eating wheat and no longer have the metabolism to process fried foods anyway, I've been searching for healthier versions of my childhood favorites. I attended a lively cooking class a few years ago with Chef Gina Stipo and she prepared the most savory and succulent calamari dish for us that is much, much healthier yet leaves the calamari swollen with flavor and tenderness. It is very easy to prepare and is incredibly cost effective. A serving for four people is around $9 TOTAL.<br />
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INGREDIENTS<br />
6 Calamari tubes, rinsed and sliced into rings<br />
2 tbs of extra virgin olive oil <br />
4 cloves garlic<br />
1 small sweet onion, finely diced<br />
1 small carrot, finely diced <br />
1 cup white wine such as pinot grigio<br />
1 can organic Whole, peeled San Marzano tomatoes<br />
1 small, whole sprig of rosemary<br />
1 tsp (or more) crushed red pepper <br />
1 tsp dried oregano<br />
1 tsp dried basil<br />
Fresh chopped Italian Parsley and Fresh Basil for garnish<br />
Sea Salt to taste (I used about 1 teaspoon and some fresh sprinkles after serving).<br />
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Heat oil over medium heat in a heavy dutch oven or skillet (not cast iron due to the acids of tomatoes and wine).<br />
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Add onions and carrot and cook, stirring often until softened, about 5 minutes.<br />
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Add bay leaves, dried herbs, whole rosemary sprig, sea salt, garlic and cook about 1 minute before adding the wine. Simmer wine about 4 minutes.<br />
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Add can of tomatoes and crush with a spoon.<br />
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Add Calamari, cover and braise on low heat about one hour until calamari is tender and cooked through. I also added bay scallops the last 15 minutes of cooking.<br />
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Pour into warm bowls, squeeze with lemon, drizzle a little olive oil and garnish with fresh basil and parsley with a fresh salad and grilled rustic bread.<br />
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<i>You could add a touch of creme before serving to add a little decadence.</i></div>
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com2tag:blogger.com,1999:blog-786721318218885690.post-22165458825997164062014-05-11T15:10:00.000-05:002014-05-11T15:30:30.934-05:00Classic Cheese Soufflé- Gluten Free<div dir="ltr" style="text-align: left;" trbidi="on">
Where has the time gone? I've been so busy with work and play lately that I have been relying on cooking my standards until last week when I was staring at an almost bare fridge that luckily had some left over cheeses nearing the end of their prime, plus some farm fresh eggs from the Lone Star Farmer's Market.<br />
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Ah oui, <span class="st"><i>soufflé</i></span> <i>au fromage</i>!! My mother was a champ at soufflé and her chocolate version made from Cote D'or Belgian chocolate was ethereal. Soufflé is wonderful because it has a wow factor and is the perfect way to use up cheeses and eggs and pairs perfectly with a fresh green salad.<br />
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I don't have any of my mother's soufflé recipes written down, so adapted the Julia Child recipe and it turned out perfectly. I didn't intend to even blog it, so the picture isn't so great as I snapped it quickly just before it fell. It was a marvelous mountain of pillowy fluffiness when I pulled it from the oven. I just had to snap a shot and keep it here to remind myself to add this to the rotation.<br />
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INGREDIENTS<br />
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2 tablespoons finely grated Parmesan cheese<br />
1 cup whole milk- heated until hot but <i>not</i> boiling. <br />
2 1/2 tablespoons unsalted butter<br />
3 tablespoons all-purpose flour or Gluten Free flour (I use Cup4Cup)<br />
1/2 teaspoon paprika</div>
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1/2 tsp onion powder (optional, but I think it adds a savory kick)<br />
1/2 teaspoon salt<br />
1 pinch ground nutmeg<br />
4 large room temperature egg yolks<br />
5 large room temperature egg whites (cold eggs won't stiffen as well)<br />
1 cup of cheese- I used leftover Gruyere cheese, gouda and fontina (about 4 ounces total, but just using gruyere is more classic. However, any hard cheese works great and prevents waste.) </div>
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NOTE: Want to really make your soufflé swanky? Add some chopped lobster or crab meat or sweet corn kernels and jalapeno for a Texas twist. </div>
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Preheat oven to 400 degrees.</div>
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Butter a souffle mold (I ordered FOUR of these for our wedding registry??). Then roll the grated Parmesan cheese around to cover the interior of the mold. </div>
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I then made a "collar" by wrapping parchment paper around the mold and securing with string. Let the paper rise about 2 inches above the mold and this will really make it rise to new heights. </div>
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Meanwhile over low heat, melt butter and don't let it brown. Stir in flour with a wooden spoon until thickened and add warm milk and spices and stir until thickened. Pour into a clean large bowl and allow it to cool until lukewarm- about 15 minutes. Then whisk in egg yolks one by one. </div>
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Then I added the egg whites to my electric mixer with the whisk attachment, a pinch of cream of tartar (to stiffen the egg whites) and I beat them until they formed stiff peaks.<br />
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Now here's the key: You must FOLD in the egg whites, not stir them as stirring will make the egg whites deflate. And if they do? So what. Practice makes perfect and the souffle will still taste great regardless. So, fold in half the whites to lighten the egg mixture and then gently sprinkle the cheeses and fold in the remaining egg whites. The whole process should take no longer than a minute.<br />
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Then pour the mixture into the mold and place in the middle rack of the oven and immediately lower them temperature to 375.<br />
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Do NOT open the oven for about 20 minutes! The souffle should take about 25 minutes total with slight movement in the center when you gently shake the mold.</div>
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Sprinkle some more Parmesan cheese or chopped chives on top, remove the mold and serve immediately. </div>
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Classic. Elegant. Just like my mother...<br />
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<span style="font-size: large;">Happy Mother's Day!</span></div>
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BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com0tag:blogger.com,1999:blog-786721318218885690.post-43284450429922973602014-03-18T23:20:00.000-05:002014-03-19T20:26:16.018-05:00Gluten Free Mac & Cheese BitesAhhhhh mac & cheese, the classic comfort food. These are a rare treat, but are so easy to make and fun to eat, not to mention they're cute!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbdrPGKWJVKq58hyphenhyphenkhW6b4EmF7CcqM0GvTTLuelqw285Ac1CJt2Od6VgcQnSQFswkQX1A-wfbogBQsAaIn7_VkEeYGysvAV0S3CGpCpgzqVI3Sr_GH-ddvewfEQCbuvbgLzQOIvuqXsI/s1600/IMG_2938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbdrPGKWJVKq58hyphenhyphenkhW6b4EmF7CcqM0GvTTLuelqw285Ac1CJt2Od6VgcQnSQFswkQX1A-wfbogBQsAaIn7_VkEeYGysvAV0S3CGpCpgzqVI3Sr_GH-ddvewfEQCbuvbgLzQOIvuqXsI/s1600/IMG_2938.JPG" height="480" width="640" /></a></div>
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INGREDIENTS</div>
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2 Cups Gluten Free Pasta Shells</div>
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1 cup warm whole milk</div>
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2 tbs GF flour</div>
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1.5 cup shredded Organic Italian Four Cheese Blend (I used Horizon Organics)</div>
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about 1.5 cup Ians GF panko bread crumbs</div>
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parmesean cheese for sprinkling </div>
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2 tbs melted butter, plus butter to grease the cupcake pans</div>
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Cook the noodles until al dente, about 6 minutes. </div>
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Then in a heavy saucepan, melt 1 tbs butter and add 2 tablespoons GF flour and stir over low heat to make a pasty roux. Slowly stir in warmed milk and cheeses until melted.</div>
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Mix the noodles with the cheese sauce and salt and pepper to taste. Chopped jalapenos add a fun little kick (or bacon, because well... you know...).</div>
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In a buttered 12 cup cupcake pan, coat the bottom of each cup with panko crumbs that have been tossed in melted butter. This will make a tasty, crunchy crust once baked.</div>
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Fill the cups with the noodles and sprinkle with more buttery panko crumbs and Parmesan cheese and a sprinkling of paprika.</div>
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Pop in a preheated 350 degree oven for about 20 minutes until the cups are "crispy". Serve warm with some basil or Italian parsley chiffonade.</div>
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<br />BeeCaveKitchenhttp://www.blogger.com/profile/03410818896377505265noreply@blogger.com1