Back to the Classics: Steakhouse Edition: Drinks

Mad men has taught us all that a great drink can make you look really good. So here are some of the classics. I got my beverage selection ideas from here.

Dirty Martini

3 oz vodka
1 oz dry vermouth
1/2 oz olive brine

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well. Strain into a chilled cocktail glass, garnish with an olive, and serve

This has always been my favorites. I love a bit of olive brine. tonight

Gin Martini

2 ounces dry gin

1 ounce dry vermouth

Ice

Olives, a twist of lemon, or onion, for garnish

Instructions

Place a cocktail glass in the freezer to chill.

Combine the gin and vermouth in a shaker, fill it halfway with ice, and stir vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with olives, a twist of lemon, or onion (If using a twist, be sure to run the slice over the glass’s rim.)

<I didn't take a photo of this one because I did an olive version for myself and it looked exactly the same as the vodka one.>

Husband doesn't car for vodka, so I find that he likes a nice Gin Martini with onion as an option.

Side Car

3/4 oz triple sec
1/2 oz cognac
3/4 oz lemon juice

Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a twist of lemon peel.

I find that I don't care for cognac and brandy unless it is well combined with other things. I liked this as I like lemon juice with most things.

Chelsea Side car

3/4 oz gin
3/4 oz triple sec
1/2 oz lemon juice

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

Not in focus, but a very nice Chelsea Side car. 

This is a current favorite of mine. Light, sweet, and tart with kick.

Cosmopolitan

Ingredients
1 cup vodka
1/2 cup triple sec
1/2 cup cranberry juice
1/4 cup freshly squeezed lime juice
Directions
Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

Cranberry and lime...can't be bad! Not in focus...again.

I know, this is WAY darker than it is suppose to be, but I like the cranberry flavor more than a ton a of vodka.

Chelsea Sidecar is my new favorite...

Back to the Classics: Steakhouse Edition: Cheesecake

Cheesecake is normally a most "sinful" dessert at a Steakhouse so I made this a bit more "house" friendly and made them lower fat.

Low Fat Mini Cheesecakes

For the crust:

1/2 cup finely crushed graham crackers (about 7 graham crackers)

2 Tbsp butter, melted

For the filling:

8 oz low-fat cream cheese

1/4 cup low-fat ricotta cheese

1/4 cup sugar

1/2 tsp vanilla extract

1 orange, zested

1 egg

Directions

Step 1: Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.

Step 2: Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).

Step 3: Combine the ricotta cheese, cream cheese, vanilla, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don’t have a food processor, you can do this in a large mixing bowl with a hand mixer.)

Step 4: Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).

Step 5: Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).

Step 6: Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.

Step 7: Garnish with crushed graham crackers (about 1/4 tsp to 1/2  tsp per mini cheesecake).

Excuse the residue on the pan.

I used a regular size cupcake pan and I did not have enough crust! I would add about 1/4 cup more crumbs and 2.5 tbsp of butter for the crust so that it actually feels like there is a solid base. These turned out pretty well. I like a tart Cheesecake which this was not. The addition of a bit of Sour Cream would not go amiss with me. Next time I will change it up!

Until the next dessert....

Back to the Classics: Steakhouse Edition: Chocolate Mouse

One of my favorite memories about Steak and Ale was that I could get Chocolate Mousse there. I remember the first time I tried to make Chocolate Mousse at home, Broder and I managed to ruin a sauce pan as we didn't know what a "double boiler" was at the time. I think that Maman would be much more impressed this time around.

Chocolate Mouse

Ingredients

85g dark chocolate, 70% (I used Green & Black's)

1 tbsp cocoa powder, plus extra for dusting

½ tsp coffee granules

½ tsp vanilla extract

2 egg whites

1 tbsp golden caster sugar

50g full-fat Greek yogurt

handful raspberries, to decorate

Directions

Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.

Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.

Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.

Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

Mouse? Mousse?

This was super good and WAY easier than I expected. The Greek yogurt adds a tartness that Mousse that, while a little different, added a very nice texture and flavor to a normally overly sweet dessert. If I had had some berries, they would have been perfect garnish for this bad boy.

Until the next dessert...

Back to the Classics: Steakhouse Edition: Steak au Poivre with Cognac Sauce

I realized a little too late that the two steak sauce recipes I had selected, were both cream pan sauces with a type of alcohol to deglaze the pan. I mean it is an excellent sauce maker, but I wish I had notice how similar they were before I had gone grocery shopping. Anyway, here is the second of the two creamy sauces.

Steak au Poivre with Cognac Sauce

Ingredients

1 Tbs. whole black peppercorns

2 tsp. chopped fresh thyme

Kosher salt

Two 1-1/2-inch-thick boneless New York strip steaks (about 2 lb. total), trimmed of excess fat and cut in half crosswise

1 Tbs. canola or grapeseed oil

2 Tbs. unsalted butter

1/4 cup finely diced shallot (about 1 large)

1/3 cup plus 1 tsp. Cognac or brandy

1/2 cup heavy cream

1 Tbs. chopped fresh tarragon

Directions

Crack the peppercorns with a mortar and pestle. It's fine if some are just broken in half and others are smaller; the important thing is to crack them all. If you don't have a mortar and pestle, crack the peppercorns on a cutting board, crushing them with a meat pounder or the bottom of a small heavy skillet or saucepan.

Sprinkle 1 tsp. of the thyme and 1 tsp. salt evenly on both sides of the steaks and then pat the peppercorns on both sides to create a thin crust. Let the steaks sit at room temperature for 30 minutes.

Position a rack in the center of the oven and heat the oven to 425°F.

Turn on the stove's exhaust fan. Heat a heavy-duty 10- or 11-inch ovenproof skillet (preferably cast iron) over medium-high heat for 2 minutes. Add the oil; when it's shimmering hot, arrange the steaks in the pan and cook until the bottom sides are nicely browned and release easily from the pan, 2 to 3 minutes. Flip the steaks and cook the other sides until browned, 2 to 3 minutes more.

Transfer the skillet to the oven and cook the steaks until an instant-read thermometer inserted in the center reads 125°F for rare, 130°F for medium rare, and 135°F for medium, 4 to 7 minutes. Transfer the steaks to a plate and tent with foil.

Pour off any fat left in the pan, but not the browned bits. Melt the butter in the skillet over medium heat. Add the shallot and cook, stirring and scraping the bottom of the pan, until softened, about 2 minutes. Remove the pan from the heat to avoid any flare-ups and carefully add 1/3 cup of the Cognac. Return the pan to medium heat and cook until the Cognac reduces to a glazy consistency, 1 to 2 minutes.

Add the cream, tarragon, the remaining 1 tsp. thyme, and any accumulated juices from the resting steaks. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until slightly reduced, 1 or 2 minutes more. Stir in the remaining 1 tsp. Cognac and season to taste with salt. Spoon the sauce over the steaks and serve.

This sauce didn't have a lot of "umph" to it. It was ok, but I felt like I needed a little more spice or zing to it. I know why. It is because I didn't have fresh tarragon. I thought I could get away with dried and then when I got home, we didn't even have that. So I used chives and hoped for the best. le sigh. Perhaps I will try this one again and remember to get all the ingredients, but I think that I will stick with the Irish Whiskey version for now.

Until the next dish...

BFMH: Ham and Cheese Rosti

Rosti are pretty much just the Swiss's version of hashbrowns crossed with a pancake.

Ham and Cheese Rosti

Ingredients

1 large egg

1 cup(s) diced ham, (about 5 ounces)

1 cup(s) shredded part-skim Jarlsberg , or Swiss cheese, divided

1 shallot,  minced

1 teaspoon(s) chopped fresh rosemary , or 1/4 teaspoon dried

1/2 teaspoon(s) freshly ground pepper

1/4 teaspoon(s) salt

4 cup(s) frozen hash brown potatoes

2 tablespoon(s) extra-virgin olive oil,  divided

Directions

Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper and salt. Add frozen potatoes and stir to combine.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat the potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 4 to 6 minutes.

Remove the pan from the heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, unmolding the rosti onto the baking sheet. Wipe out any browned bits from the pan. Return it to the heat and add the remaining 1 tablespoon oil. Slide the rosti back into the pan. Top with the remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter, cut into wedges and serve.

This is what it is suppose to look like.

This is how mine looked.

It ended up being eaten like this.

While this was a sarcastic "NAILED IT" post for Pinterest, the idea was good and the flavor even better. I assume (?) I need more oil, a more non stick pan, a hotter pre heat of oil, a lower preheat or oil, another egg in the mix, add some flour......I have no clue how to fix this at the moment. I was so bummed out it didn't work. Both Husband and I were very excited about this dish, so it was a downer when it didn't turn out perfectly, though, the  aforementioned flavor was super duper. I will have to do some research and figure out how to fix it.

Any ideas how to turn this Failed It into a Nailed It?

Back to the Classics: Steakhouse Edition: Steak with Martini Butter

Husband isn't a fan of olive so I ended up making this dish for a work lunch (fancy, huh?).

Here is how the olivey goodness was made:

New York Steaks with Martini Butter

Ingredients

4 9- to 10-oz. boneless beef strip steaks, about 1 inch thick, trimmed of excess fat

Kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

1/4 cup drained pimiento-stuffed Spanish olives (martini olives), plus 4 olives, sliced, for garnish

2 Tbs. gin or vodka

1 Tbs. dry vermouth

2 tsp. Dijon mustard

2 oz. (4 Tbs.) unsalted butter, softened

Directions

Generously season both sides of the steaks with salt and pepper. Heat the oil in a 14-inch skillet over medium-high heat until shimmering hot (if you don’t have a 14-inch skillet, divide the oil between two 10-inch skillets). Add the steaks and cook to your desired doneness, about 4 minutes per side for medium rare (130°F to 135°F).

Meanwhile, in a food processor, combine the 1/4 cup olives, gin or vodka, vermouth, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper and pulse to coarsely chop. Add the butter and pulse to combine, scraping down the bowl as necessary.

Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit.

Garnish with the sliced olives and serve.

Butter, olives, and vodka? IN

Surprisingly, this was stupid yummy. I am very impressed with how well the vermouth translated into a sauce for this dish. I think that I will start calling this dish "Dirty Martini Steak" as that is what it tasted like. I can imagine that this wouldn't be a hit with everyone (ie my Husband), but if you like briney olives and butter meat, try this bad boy out.

Back to the Classics: Steakhouse Edition: Steak with Irish Whiskey Cream Pan Sauce

I like a nice pan sauce. It gets all the yummy bits and makes me very happy eater. I especially like a solid choice of deglazing alcohol. This one was a easy choice for my household as we have 2 bottles of 12 year Jameson (Thanks, Duty Free!). So here is a fine sauce of yummy yum yum nom ness coming your way:

Filet Steaks with an Irish Whisky & Cream Pan Sauce

Ingredients

4 1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 oz. each)

Kosher salt and freshly ground black pepper

1 Tbs. vegetable oil (if not using a cast-iron pan)

1 Tbs. unsalted butter

3 Tbs. finely chopped shallots (from 1 large shallot)

1/4 cup Irish whisky, such as Jameson,

1/2 cup homemade or low-salt canned beef or chicken broth

1/2 tsp. Worcestershire sauce

2 tsp. Dijon mustard

1/2 cup heavy cream

1/2 to 1 tsp. fresh lemon juice

Directions

Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast-iron) skillet that’s large enough to hold the steaks over high heat until quite hot. (Add the 1 Tbs. vegetable oil if not using cast iron.) Test by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear one side for 2 minutes. Sneak a peek to see if the first side is nicely browned. If not, continue to sear that side for another minute or so. Flip the steaks and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook for another 2 minutes, flip, and cook until a digital instant-read thermometer in the center of the meat reads 120°F for rare or 125°F for medium rare, another 1 to 2 minutes. Transfer the steaks to the warm platter and let them rest, covered loosely with foil, while you make the sauce.

To make the pan sauce:

Return the unwashed pan to medium heat. Add the butter and let it melt. Add the shallots and cook, stirring, until fragrant and just tender, 1 to 2 minutes. Add the whisky or brandy and stir with a wooden spoon, scraping up any browned bits stuck to the pan. Add the broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. Whisk in the mustard and then the cream. Continue to cook at a boil, stirring, until reduced to a saucy consistency, 3 to 5 minutes. Taste the sauce and season with salt, pepper, and lemon juice. Serve the steaks with the sauce.

Add caption

I think this sauce was perfectly balanced with zing while not covering the flavor of the meat. This sauce will probably be made again, if Husband and I made more meat at home. This month has been very strange departure of our typical diet.

Until the next sauce...

Back to the Classics: Steakhouse Edition: Glazed Carrots

I want to like carrots, but really, I don't. I will eat them as a healthy choice, but I never crave them or think "Dang, that carrot didn't taste like grass!"

The one thing I dislike more that a raw carrot is a cooked carrot. Mushy and amplified warm grassy flavor, not really up my alley. but then I found this recipe. I find roasting ANYTHING long enough will make it palatable. Add Balsamic, and I might just like it. So when I found the following recipe on one of my favorite websites, Budget Bytes, I knew I had to try it as a side dish for my Steakhouse Series.

Honey Balsamic Carrots

Ingredients

1-2 lbs. carrots

2 Tbsp olive oil

¼ tsp each salt & pepper

2 Tbsp honey

¼ cup balsamic vinegar

1 Tbsp butter (left out)

Instructions

Preheat the oven to 400 degrees. Clean and peel the carrots. Cut the carrots into one-inch sections (cut on a diagonal for more visual appeal).

Cover a baking sheet with foil. Place the carrots on the sheet and drizzle with olive oil and then sprinkle with salt and pepper. Toss the carrots to coat. Place in the oven and roast for 40 minutes, stirring once half way through.

During the last ten minutes of cooking, prepare the balsamic glaze. Combine the balsamic vinegar and honey in a small pot. Simmer the mixture over medium heat for approximately 10 minutes or until thickened. Once thickened, turn off the heat and stir in the butter until melted.(I left it out)

When the carrots come out of the oven, drizzle with the honey balsamic glaze and toss to coat. Serve warm!

Not a great photo, more like a really bad one.

While I did manage to burn the carrots a bit, they turned out very yummy! I blame it on the balsamic vinegar (I use a white version) and honey. I don't see how it can be bad. There was still a lite flavor of grass, but if you put balsamic on something, I will eat it. Make these, even Husband who only like cooked carrots that have been cooked with meaty juices for 6 hours, found these delightful.

Until next time I am surprised at what I like...

 

Back to the Classics: Steakhouse Edition: Twice Baked Potatoes with Horseradish

PO-TA-TO. Boil 'em, Mash 'em, Put 'em in a stew.

Best side dish for everything. Hands down, hits the spot anytime I have them, even when they are horrid. The startchy goodness makes me FAR TOO happy and my inner fatty has to wrestle with me daily over this. Anyway, here is a spectacular rendition of a Twice Baked Potato without it being all cheddar cheese and bacon.

Twice Baked Potatoes with Fresh Horseradish

Ingredients

4 medium russet potatoes (about 7 oz. each), scrubbed and dried

5 Tbs. unsalted butter, softened

1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)

1/2 cup sour cream, at room temperature

1/4 cup half-and-half, at room temperature

2 Tbs. plus 2 tsp. finely grated fresh horseradish

1 Tbs. thinly sliced chives; more for garnish

Kosher salt and freshly ground black pepper

Directions

Position a rack in the center of the oven and heat the oven to 400°F.

Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.
While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)
In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

By the suggestion of Logan, I decided to rub the potato with olive oil and roll in cracked rock salt before plopping on the middle oven rack. Daaaaaaaanng.....I normally just do Crisco (I know, I am a fat kid) and salt, but the olive oil was solid. I don't think I will be going back.

This was a loverly change for the typical twice baked potato I make. It still had the creamy, cheesiness, but with a tang of spice thanks to the Horsradish. I would most certainly be making this again.

I didn't finish the rest of the food on my plate, but I did eat all of the twice baked potato. always a good sign.

Until the next starchy thing that makes my taste buds happy...

BFMH: Honey Yogurt Waffles

Huzzah! I love extra long weekends. Even more so, I love making breakfast over extra long weekends for my husband. Thus I looked up what I might be able to make on Saturday without having to go to the store. Hence this recipe:

Honey Yogurt Waffles

Yield: Serves 4

ingredients:

3 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/4 cups skim milk
3/4 cup plain Greek yogurt
1/3 cup honey
2 large eggs
1 teaspoon vanilla extract
Maple syrup or honey-for serving

Directions:

Melt the butter in the microwave and set aside. In a large bowl, whisk together flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease the waffle iron.  When the waffle iron is hot, pour batter into the wells of the waffle iron.
Close the lid and bake until the waffle is golden and set. Carefully remove waffle from iron and serve warm with maple syrup or a drizzle of honey.

Note: To keep the waffles warm, preheat oven to 200 degrees F. Place a tray of waffles in the oven to keep warm until serving.

These waffles were incredibly soft and extra delish. They were very light so I actually ate two which is very uncommon for me. While I enjoy waffles and pancakes, I normally can't do more than 1 of such a starchy dish. Husband proclaimed these to be "very good" and that he would be happy to eat them again. As it was just the 2 of use, I halved the recipe and we still ended up with 2 extra waffles. Granted though, we each only ate about 2 of them. I suppose other breakfast eaters would eat 3 waffles each.

Make these proteinfull waffles and enjoy life! 

Back to the Classics: Steakhouse Edition: Creamed Spinach

I never liked vegetables as a child or a young adult. It is a thing. I have learned to like/at least eat vegetables over the course of my adolescences and learned to like them as an adult. There are still certain veggies I am not a huge fan of, but spinach was the first one I truly enjoyed and still have a tendency to crave. So I decided to make the least healthy way you can enjoy spinach (except maybe in Mac and Cheese Florentine), a little healthier.

Lighter Version of Creamed Spinach
INGREDIENTS:

1 Tablespoon unsalted butter

1/2 cup freshly minced onion or shallots
1 clove garlic, minced
1 1/2 Tablespoons flour
1 1/2 cups fat free milk
2 Tablespoons Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly cracked black pepper
4 oz. reduced-fat cream cheese
16 oz. bag frozen chopped spinach, thawed and drained of all moisture

DIRECTIONS:

In a large sauté pan set to medium heat, melt butter. Add onion and garlic; cook until softened, about 5 minutes. Whisk in flour and cook 1 more minute. Reduce heat to low and whisk in milk, parmesan cheese, nutmeg, salt and pepper. Add cream cheese and mix until smooth. Add spinach and combine well with sauce. Cook 1 minute, until heated through. Adjust seasonings as desired. Serve hot.

Enjoy!

I wish I had broiled the cheese on top.

This recipe was very good and rather simple. My only issue is that it is a bit too creamy. I think that I could use only 1/2 a cup of milk and be happy, or only 2 ozs of cream cheese. Also, I think it needs a full teaspoon of salt, but that is a personal choice.

Here is something fun about Spinach!

Until the next Steakhouse Classic...

Back to the Classics: Steakhouse Edition: Crab Cakes

I don't know why, but I wasn't able to find lump crab meat. I know that EVERYTHING FISH is EXPENSIVE RIGHT NOW, but I guess my Ralphs didn't even have any. Meh, whatever, super lame. So I got some imitation stuff. I am no worried about the flavor with it as I have had it before in Stuffed Mushrooms, but I am worried about the texture. I will be extra diligent to shred the crab so that it less noticeable, I hope.

Cooking Light's Crab Cakes
Crab Cake Ingredients:

2 tablespoons finely chopped fresh chives

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand) 

1/2 teaspoon grated lemon rind 

1 tablespoon fresh lemon juice 

1/4 teaspoon freshly ground black pepper 

1/8 teaspoon ground red pepper

1 large egg 

1/3 cup panko (Japanese breadcrumbs)

1 pound lump crabmeat, drained and shell pieces removed (I used imitation so vegetarian!)

1 tablespoon olive oil, divided 

Remoulade Ingredients: 

1/4 cup canola-based mayonnaise 

1 tablespoon chopped shallots

1 1/2 tablespoons capers, drained and chopped

2 teaspoons Creole mustard

1 teaspoon fresh lemon juice 

1/4 teaspoon ground red pepper

1/8 teaspoon kosher salt 

Preparation

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

What? a sauce made of Mayo and Mustard and my Husband liked it? BOOM!

These were very nice! Get fresh parsley, don't try to make due with fake. Husband and I agreed that it was lacking something and then I added a little bit more crushed dried parsley to the sauce. It helped quite a bit. The faux crab was decent enough that I would not be too bummed out to make crab cakes with it again in the future, though it would be significantly better with realy crab. Maybe someday when I am richer and able to find it in the store.

I will be making some Thai Crab Cakes later this month thanks to an AWESOME suggestion from Ken.

Back to the Classics: Steakhouse Edition: Shrimp Cocktail

Yesterday, I realized it was a good thing that I did imitation. My Husband follows the old testament thoughts on shellfish to an extent. Not that he doesn't eat it ever, but I find that his thoughts are that shellfish are bottom feeders and should be eaten in a limited fashion. I agree with the Law (and husband) in this respect, but sometimes I just crave the cockroaches of the ocean: Shrimp. So I figured I would actually buy some and make some homemade cocktail sauce, while preparing something else for Husband if he wasn't in the mood for such things.

This dish is one of my Poppa Bear's FAVORITES. I remember as a child that he would order it at Red Lobster with a Caesar Salad and that would be his meal. I remember fondly how special I felt if he give me one of those shrimps, dipped deep in delishiously tangy cocktail sauce. We would make it at home occasionally and Broder and I would see how much horseradish we could get away with putting in the sauce. It is silly how much nostalgia is summoned up in me over this dish.

Shrimp with Cocktail Sauce

Ingredients
1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Preparation
Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

so simple, so yummy

This was exactly what I wanted for a dinner alone with my "Konmari Method of Tidying" project plowing forward through my books. Again, didn't think there would be anything to get rid of, got rid of 2 bags worth...mind blown.

BFMH: Fruit Breakfast Quinoa

Sounds weird, but read on before you make any final judgement....

Breakfast Quinoa

2 cups whole or low-fat milk, plus more for serving

1 cup quinoa, rinsed

3 tablespoons light-brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup (1/2 pint) fresh blueberries, plus more for serving

Directions

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, honey, cinnamon, and blueberries.

The berries all sank to the bottom.

This was super yummy and I was incredibly surprised by that. It is sort of like porridge but it keeps it little al dente bite that I like so much about Quinoa. A nice alternative to oatmeal on a cold morning and a great way to use up left over Quinoa. try this, with the addition of the cinnamon, sugar, honey, and berries, it is sweet and filling with out being a danish or tasting like you have a bowl of rice for breakfast.

Week 14 of #100daysofthanksgiving

Week 14

Day 92: 1/31: Thankful for encouragement to step out of my comfort zone in a fitness class.

Day 93: 2/1: Thankful for the inspiration to make granny squares with all my yarn.

Day 94: 2/2: Thankfule for D'n'D (It's Dynamite)

Day 95: 2/3: Thankful for the start of The Konmari Method

Day 96: 2/4: Thankful for Konmari's work on my dresser

Day 97: 2/5: Thankful for a lovely evening of script reading and puppy petting

Day 98: 2/6: Thankful for everyone who donated to my goal of $750 for Cycle for Survival!

Day 99: Thankful for a great night of theare Not Les Mis for Matt's birthday!

Day 100: Thankful for a Disney Date and "Something Pretty" from my husband

Back to the Classics: Steakhouse Edition: Caprese Salad

This is one of my favorite dishes. My best friend, Mugsy, loves it as well. Being one of the first things we bonded over, I thought it would be a decent thing to post about. I remember in Sophomore year in college, my best friend and roommate at the time, Diggy, decided to have a night in and watch some movies together. I offered to make some food for us and as we were both vegetarian then, I decided to make this little dish as catch all dish: dairy, protein, carb, vitamin C, fiber, antioxidants, and most importantly, deliciousness. It now reminds me of both Mugsy and Diggy anytime I eat it.

Caprese Salad

Ingredients

2 cups Balsamic Vinegar

3 whole Ripe Tomatoes, Sliced Thick

12 ounces, weight Mozzarella Cheese, Sliced Thick

 Fresh Basil Leaves

 Olive Oil, For Drizzling

 Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

So I was super dumb when I went to the grocers. I complete forgot the buy fresh basil. My little basil plant died about 6 months ago due to accidental over watering and I still forget that he is gone. RIP Basel. I realize this while I am prepping to make this yummy dish and have no more time to run to the store. Husband, who is a stupidly wonderful man, offers to run to the store. Being a quick thinker, I tell him know and instead re-hydrated some dried basil flakes and then infused the Balsamic Vinegar with the flavor of basil and garlic. While this quick fix tasted good, I missed the fresh basil still. It allows for the satisfying "tear" action of the leaf as well as equally distributes the basil flavor.

While a bit of a let down for me, Husband and I downed the plate as the salad course of our Lunch together and were happily satiated never the less.

A year ago I made a choice

A year ago today, I made a choice. I made the choice to start running/and walking regularly.

While I have not been doing so since December with any dedication, I will say that I consider myself a runner more than I have ever done before.

My year of running and walking in review:

January 28th - I signed up for Disney 10k

February - a total of 9 miles

March - a total of 2 miles

April - a total of 6 miles

May - a total of 30 miles

June - a total of 15 miles

July - a total of  24 miles (I got new Running Shoes at the end of the month, which helped a ton)

August - a total of 30 miles including the 6.2 miles of run/walking for the 10k

September - a total of 42 miles

October - a total of 48 miles

November - a total of 63.48 miles including the 3.2 miles of run/walking for the 5k

December - a total of  26.07 miles

January - a total of 19.43 miles

The Race Pace Numbers

I completed the 10k in 01:42:32 (aka 102 minutes).
That means my Race Pace was 16:30 minutes per mile.

That is 6.2 miles.

That is one way to run my first race.

Boom.

I completed the 5k in 44:16 minutes.

That means my Race Pace was 14:17 minutes per mile

That was on 3.2 miles, but I was not feeling great that day.

Way to up my race pace. 

Now to get to under 14 minutes per mile.

In Summation 

While the Month of December (Ty cold weather and Christmas) and January (thanks P90 for taking all my energy) have not been the best for track records, I would like to think that I didn't a pretty decent job. I went from someone who feared and scorned the idea of running or even jogging, to someone who likes it enough to set goals and pay money to do it. With the impending move and the last 2 months of P90, I know that February/March/April will not be great either, but I challenge myself to make them better than last year's stats!

Here's to another year of adventures thanks to my own two feet.

Back to the Classics: Steakhouse Edition: Caesar Dressing

OK, back to the kitchen with me. I finally found something that I really wanted to make: Caesar Salad.

I took this stroke of inspiration to formulate my next posts. As Caesar Salad is a steakhouse staple, I decided to go "Back to the Classics:Steakhouse Edition". I will be starting out with Salads and Appetizers and work my way through the typical Menus options that I can't decide between every time I go to an excellent steakhouse. I apologize in advance to all my Vegetarian and Vegan readers. Check back in a few weeks.

I don't know about you all, but I LOVE a solid Caesar dressing. I don't want it creamy or even heavy on the cheese. I want it tangy and tart and with a kick of anchovy saltiness. I want my mouth to start watering when I smell it and I want the garlic to burn my nose a bit. I'm not the only one.

So after an awesome work out with KimmyG and Kris, I whipped up some dressing to dress my romaine hearts and some slow cooked shredded chicken I had made in the Crockpot early today.

Classic Caesar Dressing

Ingredients

SERVINGS: 6

The Dressing

6 anchovy fillets packed in oil, drained

1 small garlic clove

Kosher salt

2 large egg yolks

2 tablespoons fresh lemon juice, plus more

¾ teaspoon Dijon mustard

2 tablespoons olive oil

½ cup vegetable oil

3 tablespoons finely grated Parmesan

Freshly ground black pepper

Preparation

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired

I was only serving 3 people so I halved some of the ingredients, but not all of the recipe. I actually increased a few things to my tastes: Mine was more like this:

3 anchovy fillets packed in oil, drained

1 large garlic clove

Kosher salt

1 large egg yolk

2 tablespoons fresh lemon juice, plus more

1 teaspoon Dijon mustard

1 tablespoon olive oil

1/4 cup vegetable oil

Freshly ground black pepper

I didn't use Parmesan either (I know, I shouldn't really even call it Caesar then!) as I am attempting the Slow Carb Diet again.

All of these changes and exclusions considered, it was amazingly good. So good that this is how much was left from 2 hearts of romaine!

A perfect elevenses snack.

Next time I will have to try this recipe for the dressing. The addition of the Worcestershire sauce and the use of green garlic intrigue me. Also, I like her method of boiling the egg briefly.

BFMH: Quinoa Muffins

I finally made these darn things. I have been thinking about making these for nearly a year.

Quinoa Muffins

INGREDIENTS

2 cups cooled, cooked quinoa

1 cup white whole wheat flour

1 cup all-purpose flour

¾ cup packed dark-brown sugar

1-1/2 tsp. baking powder

1 tsp. salt

½ cup mini chocolate chips

¼ cup canola oil

½ cup buttermilk

1 large egg

¼ cup plain Greek yogurt

1 tsp. vanilla extract

INSTRUCTIONS

Preheat oven to 350º. Line a muffin tin with paper liners or spray with cooking spray.

In a medium bowl, whisk together flour, sugar, baking powder, salt, mini chocolate chips and quinoa.

In a small bowl, whisk together oil, buttermilk, egg, yogurt, and vanilla. Add milk mixture to flour mixture and stir just until combined. Divide among muffin cups.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes. Cool muffins in pan for 5 minutes then transfer to a wire rack to cool. Enjoy!

These turned out REALLY well! They moist and filling, and the chocolate chips add a little bit of sweetness without being a dessert for breakfast. I would suggest keeping them in the fridge though as they are SO moist, I am concerned that they will mold.