Taco Seasoning

1 T chili powder
1/2 T ground cumin
1 t cornstarch or arrowroot powder
1 t salt
3/4 t hot smoked or regular paprika
1/2 t ground coriander
1/4 t cayenne pepper

Put all of the ingredients in a small jar and shake to combine. Add to 1 lb ground bison or beef.

Mojo Pork

8 cloves garlic, minced
Grated zest and juice of 1 lemon (about 3 tablespoons)
Grated zest and juice of 2 limes (about 1/4 cup)
Grated zest and juice of 3 juice oranges (about 1 cup)
4 bay leaves
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 tablespoon soy sauce
2 teaspoons dark brown sugar
1/4 cup extra virgin olive oil

2 to 2 1/2 pounds lean boneless pork loin

To make the mojo, combine the garlic; lemon, lime, and orange zests and juices; bay leaves; oregano; red pepper flakes; soy sauce; and sugar in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Set aside about 1/2 cup of the mojo to be used when serving. Stored in a clean, airtight jar, it will keep in the refrigerator for 3 days.

Place the tenderloin in a nonreactive container or a 1-gallon resealable plastic bag, pour the mojo over the tenderloin, and refrigerate for 3 to 4 hours.

Remove the tenderloin from the mojo, and let the meat sit at room temperature for 30 minutes before cooking.

To grill: On a gas or charcoal grill, sear the tenderloin on all sides over high heat for 4 to 5 minutes total, basting with the mojo. Move the loin to an unheated part of the grill, cover, and roast for 10 to 15 minutes, until the internal temperature reaches 140° to 150°F. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.

To cook indoors: Preheat the oven to 400°F. Drain the pork, discarding the mojo, and pat dry. In a small roasting pan, roast the pork for 30 to 40 minutes, until a meat thermometer inserted into the center registers 160°F. Transfer the pork to a cutting board and let it rest for 10 minutes.

To serve, cut the pork into thin slices, and drizzle with the reserved mojo.

A- and L+'s homemade Chicago style pizza

Crust:

1 cup flour

1 cup water

1/4 c plus 2 T olive oil

2 tsp yeast or 1 pkg

1 1/2 tsp Kosher salt

1 1/2 tsp sugar

Mix/knead for 2 minutes

Let rise for approx. 8 hrs

Makes 2 medium crusts

For the sauce, combine:

1 12oz can of 6-in-1 ground tomatoes (you can find this at Cosetta) or puree a 28 oz can of diced tomatoes (no need to add sugar)

sugar to taste (1 T)

1 clove fresh garlic

finely chopped fresh basil, oregano, sage (about ¼ cup)

Topping Options:

Sausage from Cosetta (our favorite)
Spinach
Onion
Pepperoni


2-3 cups shredded mozzarella cheese (don't have to go fancy; Crystal Farms works just fine)


Assembly:

Press dough into oiled 12 inch cast iron pan. Put topping(s) over dough. Cover with cheese. Cover cheese with sauce. Sprinkle a little romano or parmesan on top. Butter crust.

Bake for 20 minutes at 475, then rest for 15-20 minutes

thai curry

this is my version of thai curry- cobbled together from various recipes I've found. I'm not sure how authentic it is but it's the closest I've been able to get. I will soon find out the secret at the Thai curries class A- and I are going to!

Saute:

2 tablespoons butter

half of 1 large onion, diced
3 cloves garlic, chopped

When onions and garlic are soft, add:

1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger 

2 lbs boneless chicken (thighs or breasts), diced

Cook until chicken begins to brown, then add:

4 stalks lemongrass, green tops removed then pale ends finely chopped (can sub lemon and lime zest and juice of 1/2 lemon although lemongrass tastes best)

other 1/2 of onion (optional)

5 tablespoons soy sauce
1 can coconut milk (don't use light)

1-2 t red pepper flakes (2 is a little hot for me but right in A-'s wheelhouse)

1 tablespoon coriander

1/4 lime

1/4 lemon (optional)

mix of fresh vegetables (I've used potatoes, red pepper, green pepper,red cabbage, carrots, and yellow squash)

Simmer until sauce thickens and vegetables are done, stirring occasionally.

1905 Salad

A- and I had this salad in St. Augustine a few years ago and both of us have remembered it fondly. So I was very excited to find the recipe online!

1905 salad from Columbia Restaurant

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces
1 ripe tomato, cut into eighths
1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
1/2 cup Swiss cheese, julienne 2" × ⅛"
1/2 cup pimiento-stuffed green Spanish olives
2 cups “1905” Dressing (see recipe below)
1/2 cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

http://www.columbiarestaurant.com/recipe.asp?FeaturedItemID=2

Roast Chicken

I followed this epicurious recipe to roast my farmer's market chicken last night. It is simple, and I think it will become my favorite. I even learned how to truss a chicken!

My Favorite Simple Roast Chicken

A lot of the comments complained of smoky ovens and alarms going off, but I didn't have any problems at all. I cooked it in my french oven so maybe it was deep enough to contain any spitting and splattering. Also, people recommended adding potatoes while roasting. I had parsnips on hand and put them in the pot after about 30 minutes. Yum! It's never been so easy for me to eat parsnips. I will definitely add veggies again. And I didn't try the thyme or butter or mustard (I was in a hurry), maybe next time.

Convection oven: 425

Easter Eggs

Year 1: A- and family

I've dyed eggs with natural ingredients the last few years. I looked at various sites online for ideas but it requires a lot of experimentation, which makes it much more entertaining than dye tablets. Some colors were flops (paprika did not produce anything) and some were really unexpected (like our red wine moon eggs). Here are the general guidelines to follow:

Juices
1 C juice
2 T vinegar
Mix together. Soak hard-boiled eggs for as long as you want, or overnight.

Spices
4 T spice
2 T vinegar
4 C water
Combine spice with water and vinegar.
Bring to a boil, then simmer for 15 minutes.
Eggs can be colored (and cooked) in the dye

Year 2: My family minus A-

while it is being prepared (make sure the water covers them entirely), or soak hard-boiled eggs in the dye after it is made.

Teas
Make a very concentrated cup of tea. Cool and mix in 2 T vinegar. Soak hard-boiled eggs for as long as you want, or overnight.

The Colors
Blue- blueberry juice
Pink- beet juice (used beet juice from canned beets; next time will use liquid from boiled beets)
Yellow/Gold- tumeric (works quickly; could do just a couple minutes for pale yellow)
Purple and gray, mottled- red wine (this created our moon eggs)
Brown- instant coffee (why not just boil a brown egg, you ask? I don't know, we had instant coffee so we tried it.)
Light green- green tea (was pale yellow at first but turned light green after being in the frig- but not in the dye- overnight)

Year 3: With friends

Red- raspberry tea (I think this is what we used the first time but it didn't work the second time; maybe it's the brand of tea?)
Reddish brown-onion skins


I left some of the eggs in dyes overnight in the frig. There was a film of color on some of them which I wiped off, but next time I will leave the film on and let it dry. Then just rinse it off the eggs when it's time to eat them.

You can wipe the eggs with oil to give them a sheen.

I used canning jars (with lids for the overnight storage) and small ladles and spoons for removing the eggs.

I want to try:
-liquid from boiled spinach for green (didn't work)
-grape juice for purple (didn't work)
-red cabbage for blue

TIP to try:
Rub egg shell with white vinegar before putting in dye

I used these sites as guides:
Onion skins- http://greekfood.about.com/od/greekcookingtips/ht/redeggs.htm
http://chickensintheroad.com/farm-bell-recipes/dyeing-for-eggs/
http://www.startribune.com/lifestyle/taste/89614842.html
Organic Valley natural dye