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Grilled Slaw Is A Thing

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Spring is here and the grill is out!!!  I was recently at my friends apartment that I spend a good amount of time at.  We BBQ a lot in the warm months of the year and are always trying new things on the grill.  Last weekend we grilled cabbage to make a grilled coleslaw.  It was tremendous!!!   But as most of you know I will through anything on the grill.  Grilled celery anyone?  Don’t knock it till you try it.   I’m sure there a lot’s of people who feel the same way I do about grilling everything and anything.  So I am sure you will have no problem with this warm version of slaw.  We used only red cabbage instead of the usual red and green.  I cut the red cabbage lengthwise, about 1/4 – 1/2 inch slices, with the core to keep the slices intact.  I left the carrots whole, peeled and cut the onion into rings.  When everything was done I did a rough chop of the veggies, giving them a rustic feel.  When grilling just use a small amount of olive oil on the cabbage.  This makes it so you won’t have to use a lot of mayo, which is usually essential in a good slaw.  We used a garlic mayo and minced capers for our dressing.  You could also leave out the capers, squeeze a lime and chop some cilantro with the garlic mayo for a different version.  Even add a little red pepper flakes for some heat.  Or whatever your heart desires.  I find grilling things opens my creative mind to different ways of preparing and eating food.  I hope this inspires you to explore and start grilling in different ways!!!

 

 

Grill Slaw Is A Thing
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Prep time: 
Cook time: 
Total time: 
 
This is a great way to have a healthier side dish but keeping a bbq staple that everyone loves.
Ingredients
  • 1 Head red cabbage
  • 1 Onion - white, yellow or red
  • 2-3 Large carrots
  • 2-3 Tbsp of Garlic Mayo
  • A Handful of Capers
  • Olive oil
  • Salt and pepper to taste
Instructions
  1. Cut cabbage length wise and keep core intact about ¼-1/2 inch thick.
  2. Peel and slice onion into rings.
  3. Wash carrots thoroughly, and dry them.
  4. Lightly coat onions, carrots and cabbage with olive oil, salt and pepper.
  5. Carrots take a little while so start them first.
  6. Grill veggies till desired doneness.
  7. I usually only flip the onions and cabbage once during grilling.
  8. Gives them a nice grilled sear marks.
  9. While veggies are cooking mince the capers.
  10. When done, cut core out of cabbage and trough away.
  11. Then give a rough chop to all veggies.
  12. I still like to cut the carrots in strings but am not so precise with the chopping.
  13. Toss with mayo and capers.
  14. Salt and pepper to taste.
Notes
The grilling time is approximate. It all depends on your grill and how cooked you want the veggies.

Chicken Pozole

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Chicken Pozole
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Ingredients
  • 1 Chicken
  • ½ Red bell pepper chopped
  • 1 Onion chopped
  • 2 Carrots, search peeled and roasted
  • 2 Celery stalks, chopped
  • 1 Large can hominy
  • 1 Small tomato chopped or 10 cherry cut in half
  • 6-8 Cups chicken stock(use stock from boiling chicken)
  • 2 Garlic cloves, chopped
  • Cumin
  • Chili powder
  • Chipotle powder
  • 2 Bay leaves
  • Salt and pepper
  • Garnish
  • Cilantro, chopped
  • Red onion
  • Lime wedges
Instructions
  1. Boil chicken in water, salt, pepper and bay leaf
  2. When chicken is done remove and let cool, save water
  3. When chicken is cool to touch shred and set meat aside
  4. Use chicken water as stock
  5. Add bay leaf, garlic and spices, salt and pepper to taste
  6. Add carrots, celery, onion, tomato and hominy.
  7. Bring to a simmer
  8. When vegetables soften add chicken
  9. Add red bell pepper
  10. Add more spices to taste.
  11. When chicken is brought to temperature of soup your soup is done.
  12. Garnish with cilantro, red onion and lime wedge.
Notes
Roasting carrots before hand will give it a smokey flavor. You can also sauté the onions and add carrots, celery and tomatoes before adding chicken broth and use butter or olive oil to sauté vegetables

 

 

Pozole is total comfort food.  And with it being soup season,  the perfect hearty lunch or dinner.  So grab yourself some comfort and enjoy!

Chicken Pozole

Hot Sauces Are Back!!!

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A rainbow of Scotch Bonnets
It’s been wwaayy too long, pharmacy but, we have Hot Sauces!!!! We just completed a new batch!!!! Available while they last:
Hot Pant’s
Wench
Sweet Tart
and limited edition:
Sly Fox
 
Also Jars of every cooks favorite something special:
Extra Bit’s
If you wanted a hot sauce and requested one please leave a comment so we can get one to you asap. If we don’t have the one you want let us know there are more of our regular sauces coming soon.
 
Each hand crafted bottle is $8
Shipping is a usually $5 in the US
Extra Bit’s $13 (shipping cost varies)
We generally don’t ship outside the US.

Quick Pickling For Summer

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IMG_4670 (1)

 

Quick Pickled Peppers
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Ingredients
  • 1 lb peppers sliced
  • 1½ cup apple cider vinegar
  • 1½ cup water
  • 2 cloves of garlic peeled and mashed
  • 2-3 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper corns
  • 1 tsp coriander seeds
  • 1 bay leaf
Instructions
  1. Combine vinegar, help water, stuff sugar, salt, pepper corns, coriander seeds and bayleaf in sauce pan
  2. Heat on medium till salt and sugar dissolve
  3. Let liquid cool
  4. Put peppers and garlic in a jar
  5. Add liquid and put in fridge for 12-24 hours
  6. Peppers should last at least a week.

With summer in full swing the thought of canning seems like a huge chore, not to mention, who wants to heat up jars in a hot kitchen?  I have a solution that I’m quickly becoming obsessed with.   Quick pickling!  All the benefits of canning without using a stove for hours.   Not only is it easy, but you get to take advantage of the fresh produce available you can’t get in the fall or winter.  We have already pickled carrots, cipollini onions and are already planning much, much more!   This week it’s peppers, celery and garlic scapes.  Yum!

Simple Celery Soup

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I love celery!!  The taste, malady the crunch, the smell, yum!  I know nutritionally its lacking, but the flavor is undeniable.  It adds so much to most dishes that most people probably take it for granted.  We use it as an appetizer with cream cheese or peanut butter, as a garnish for color, or to stop the heat from a chicken wing, even adding that crispness to stuffing.  Just to name a few.  But a celery soup, is a great way to celebrate a sometimes through away vegetable.  It’s bursting with flavor and richness that any creamed soup could want.  Celery has an important roll in most soups so why not let it shine on its own?  I recently had some left over and decided to make my own soup, and I was glad I did.  I read up on some recipes and I didn’t have everything they were asking for, so I decided to go with my gut and make my own version.  Enjoy!

 

Celery Soup

Celery Soup

 

Simple Celery Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 3 Cups chopped celery
  • ½ Red onion chopped
  • ½ Garlic clove chopped
  • 4 Cups chicken or vegetable stock
  • 3 Tablespoons butter
  • Pinch of red pepper flakes
  • Salt
  • Pepper
Instructions
  1. Melt butter
  2. Add onions and saute for about 5 min
  3. Put in a sprinkle of salt and pepper
  4. Add celery, saute for another 5 minutes
  5. Add garlic, saute for 1 minute
  6. Add pinch of red pepper flakes
  7. Add another pinch of salt and pepper
  8. Pour in stock
  9. Bring to boil, then lower flame and simmer for 10 minutes
  10. Let cool then blend
  11. Reheat and serve

Huevos Rancheros

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Breakfast of Champions, pill or giant gut bomb.   It’s hard to decide which is true.   Either way huevos rancheros is one of my guilty pleasures.   It’s been a staple in my life for as long as I can remember.   I love ordering it or making it.  Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen.   My challenge is making the perfect ranchero sauce.  It has plague me for decades.  I have tried many times to get it right.  Not always with the best results, but that has not stopped me from trying!   And today, I think I have made the best one yet.  So good, I have to share it with you.

I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice.  If you don’t have whole beans and rice cooked, then use canned refried beans.  The sauce was canned tomatoes and a mix of spices.  Pretty simple.  After years of making it harder then it needs to be, I just went with my gut.  Sorry for the lack of direction, on the sauce, but don’t let that scare you.  Sometimes throwing caution to the wind can give great results.

 

Huevos Rancheros

Huevos Rancheros

 

Huevos Rancharos and Sauce
Author: 
Recipe type: Breakfast
 
This is a quick and easy sauce. When I made it, as usual I didn't measure. This is a recipe that depends on how you want it to taste. I put about a quarter to half a teaspoon of each spice into the tomatoes. But you may want to alter some of them. I did add less of the chipotle chile then the others as it is very strong.
Ingredients
  • 2 Eggs
  • 2 Tortillas
  • Refried beans (or combo rice and whole beans)
  • 1 Can of chopped tomatoes
  • Chili powder
  • Cumin
  • Crushed chipotle chile peppers
  • Minced garlic
  • Salt
  • Pepper
  • Queso fresco
  • Cilantro for garnish
Instructions
  1. Crumble cheese, set aside
  2. Chop cilantro, set aside
  3. Simmer beans in small sauce pan
  4. Keep an eye on beans, so they don't burn
  5. For Ranchero Sauce
  6. Put tomatoes in small sauce pan
  7. Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
  8. Simmer on medium heat for about 10 minutes or till the flavors marry.
  9. Fry eggs over easy
  10. Fry tortillas in oil till crispy
  11. Pat excess oil of with paper towel
  12. Place fried tortilla on plate
  13. Then a spoonful of beans on fried tortilla
  14. Place egg on top of beans
  15. Drizzle sauce over eggs
  16. Garnish with cilantro and cheese

 

Roasted Butternut Squash Soup

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We are deep in winter, remedy and for me, pharmacy soups are the cornerstone of comfort food.  Everyone has their favorites, viagra 100mg be it stew, curry, a roast or a grilled cheese sandwich.   But on a cold winter day, just the thought of a cup or bowl of hot soup is enough to warm the body, soul and mind.

This year if you noticed I amped up the soup recipes.  I make soups all winter, but always forget to post them, so this year I am making it a point to share my obsession and recipes.   I hope you have been enjoying and cooking them.  Today we are having,  Roasted Butternut Squash Soup.   It’s a very simple recipe.  Perfect for a weeknight after a busy day at work, or a lazy weekend day when you don’t want to do too much.    There’s only a couple ingredients and the hardest part is pealing the butternut squash.  But, dont let that stop you from making this amazing simple comforting soup.

 

Roasted Butternut Squash Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 cups
 
Ingredients
  • 1 large butternut squash
  • 4 cups chicken stock
  • 1 clove of garlic chopped (optional)
  • Butter (optional)
  • Olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Use a potato pealer and peal squash.
  3. Peal to the orange meat of the vegetable
  4. Cut squash in half and scoop out seeds like a pumpkin
  5. Cut into even chunks
  6. Toss with olive oil salt and pepper
  7. Roast for 30 minutes or till squash is soft
  8. You want a little caramelization
  9. In the last ten minutes of roasting slowly heat stock
  10. If you want add garlic and 1 tablespoon of butter
  11. Garlic can be ovewhelming so use caution, a little goes a long way.
  12. When squash is done add it to your stock.
  13. Make sure to get all of it off the roasting pan
  14. Cook for about ten minuteds on medium to high heat.
  15. Let cool and then blend to a creamy goodness.
  16. Reheat if necessary

 

Roasted Butternut Squash Soup

 

Roasted Butternut Squash

Potato Leek Soup

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Potato leek soup is such a staple in restaurants and kitchens that it seems impossible to improve on it.  Most of the time it’s potatoes, shop leeks, stock, cream and buttermilk or just cream.  I dont use cream or buttermilk, but add a carrot, celery and garlic.  I not sure this is an improvement, but its just way I do it.  Like a lot of recipes, it comes from a mistake.  I was making a bunch of soups(winter does that to me) and they called for a carrot and celery.  So of course I addded them to my potato leek soup.   Oops!  Not normal.  But it was for a dinner party and everyone liked it, so I kept on making it that way, and still do!  Of course now I add garlic.  Always tweaking the recipe.  I can’t help it!

Potato Leek Soup

 

Potato Leek Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cups
 
Ingredients
  • 2 Large leeks, white to light green part
  • 4 Small or 2 large potatoes
  • 1 Carrot
  • 1 Celery rib
  • 2 Cloves of garlic
  • 2 Tbsp butter
  • Olive oil
  • 4 Cups of chicken stock or vegetable stock
  • Salt and pepper
Instructions
  1. Cut dark green and very bottom of white off
  2. Slice in half and give a good rinse
  3. Get in between the layers
  4. Chop across
  5. Peel and chop carrots, set aside
  6. Chop celery, set aside
  7. Chop garlic and separate
  8. Peel and chop potatoes into small pieces
  9. In large stock pot add butter and a couple tablespoons of olive oil
  10. Heat until butter is melted
  11. Add leeks and sauté till they start to wilt/translucent
  12. Add some salt and pepper
  13. Add one clove of garlic while leeks are cooking
  14. When leeks start to look translucent and smell, add carrots and celery
  15. Lower heat to medium and cook for about 5 minutes
  16. Add potatoes and rest of the garlic
  17. Cook for about 5 minutes
  18. Add stock
  19. Bring to boil and turn down to a simmer
  20. Cook till potatoes are soft, about 10 to 15 minutes
  21. Check to see if all veggies are soft
  22. If veggies are soft turn of heat and let cool enough to blend
  23. Blend till smooth, reheat and serve

Sweet Tart Deviled Eggs

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Every once in a while we have some free time at work and I like to make something out of what’s around.   As most of you know, see this is one of my favorite things to do.   We always have a few ingredients lying around, buy information pills like dough, medications onions, eggs, among other random items.  So on this rare slow day, I decided to put some of these ingredients to use.  Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture.  It turned out so good, my colleague’s said I had to write about it.  As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make.  This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion.  Also, I don’t know how much commercial store bought dough makes, so use your best judgement.  Of course homemade dough is best!

 

 

Spinach And Onion Tart With Cherry Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 round of pastry dough devided into two
  • 2 packages of frozen spinach
  • 1½ large onions
  • 1 package of grape tomatoes
  • 1 8oz package of Gouda cheese
  • 2 garlic cloves
  • 2 tablespoons of butter
  • Salt and pepper
  • Milk or egg for wash on crust, or combine and use both.
Instructions
  1. Preheat oven to 350
  2. Thaw spinach and squeeze out the liquid
  3. Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
  4. In large skillet melt butter
  5. On medium heat sauté onion with salt and pepper
  6. Cover for about 20 minutes till you get some browning
  7. Chop garlic and separate the cloves
  8. Rinse and chop tomatoes in half, set to the side.
  9. Grate cheese
  10. Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
  11. Grab dough and sprinkle a little bit of cheese on dough
  12. Then place spinach, onion in center of dough
  13. Spread it out leaving about an inch of dough for a crust
  14. Add tomatoe halves and sprinkle rest of cheese on top
  15. Fold edges of dough around the mixture.
  16. Doesn't have to be pretty, just make it so nothing will flow over.
  17. Egg or milk wash the crust.
  18. Back for 25-30 minutes.
  19. Check after 25 minutes
  20. You want a golden crust and bottom of tart to cook but don't burn it.
  21. Let cool before cutting and serving.

 


My dear friend Shawn made the most incredible deviled eggs.  Well, clinic to be fair, sickness
his deep fried deviled eggs are the most incredible.  One day I will get that recipe!  This recipe is a close second, more about
if I do say so myself.  He used our hot sauce, some butter and turn deviled eggs on their head, again.  Here is what he did:

Sweet Tart Deviled Eggs

 

He hard boiled eggs, mixed equal parts room temperature butter with the egg yolks, added sautéed garlic, salt and pepper to taste.  Grilled the egg whites in the pan that he sautéed the garlic in.   Then, put mixture back in egg whites and sprinkled the plate with our Sweet Tart hot sauce to dip the deviled eggs into.  Simple but, incredible.

Spinach And Onion Tart With Cherry Tomatoes

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Every once in a while we have some free time at work and I like to make something out of what’s around.   As most of you know, sales this is one of my favorite things to do.   We always have a few ingredients lying around, ask like dough, sildenafil onions, eggs, among other random items.  So on this rare slow day, I decided to put some of these ingredients to use.  Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture.  It turned out so good, my colleague’s said I had to write about it.  As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make.  This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion.  Also, I don’t know how much commercial store bought dough makes, so use your best judgement.  Of course homemade dough is best!

 

 

Spinach And Onion Tart With Cherry Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 round of pastry dough devided into two
  • 2 packages of frozen spinach
  • 1½ large onions
  • 1 package of grape tomatoes
  • 1 8oz package of Gouda cheese
  • 2 garlic cloves
  • 2 tablespoons of butter
  • Salt and pepper
  • Milk or egg for wash on crust, or combine and use both.
Instructions
  1. Preheat oven to 350
  2. Thaw spinach and squeeze out the liquid
  3. Roll dough into a rectangle like shape and place on parchment baking sheet, put in fridge
  4. In large skillet melt butter
  5. On medium heat sauté onion with salt and pepper
  6. Cover for about 20 minutes till you get some browning
  7. Chop garlic and separate the cloves
  8. Rinse and chop tomatoes in half, set to the side.
  9. Grate cheese
  10. Add spinach, garlic salt and pepper and sauté till ingredients are incorporated
  11. Grab dough and sprinkle a little bit of cheese on dough
  12. Then place spinach, onion in center of dough
  13. Spread it out leaving about an inch of dough for a crust
  14. Add tomatoe halves and sprinkle rest of cheese on top
  15. Fold edges of dough around the mixture.
  16. Doesn't have to be pretty, just make it so nothing will flow over.
  17. Egg or milk wash the crust.
  18. Back for 25-30 minutes.
  19. Check after 25 minutes
  20. You want a golden crust and bottom of tart to cook but don't burn it.
  21. Let cool before cutting and serving.

 

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