Category Archives: Eating At Home

Trader Joe’s Smoked Rainbow Trout For Sunday Brunch

Since introducing my husband to Smoked Rainbow Trout awhile back, he’s hooked! (pardon the pun) 😀

So for this Sunday’s Brunch I made DH scrambled Eggs with Litehouse Salad Herb Blend, some diced Tomatoes from my patio pot garden, a toasted English Muffin and some of that Smoked Rainbow Trout.

For myself (for some reason, I’m allergic to Trout), I made as well a toasted English Muffin, topped with the same herb infused scrambled Eggs; then sprinkled on some shredded sharp White Cheddar Cheese and a final flourish of the herb blend, just because I like it.

YUM!

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Clam Sauce Made With Canned Clams, Yup!

I love Clam Sauce, but not when it’s served with the Clams still in the shells, that’s just way too much work at the table for me.  So I had this tin of chopped Clams in the pantry for awhile now, I thought I was buying canned Tuna, oops.  What to do, what to do?

Clam Sauce Made With Canned Clams

(Serves One Diner)

1 6.5 oz. can Chopped Clams, drained & reserve the juice (try to leave the grit behind)

1 small (approx. 1 -1 ½ Tbsp.) Shallot, finely minced

1 tsp. Garlic, finely minced

1 Tbsp. Butter

1 Tbsp. Olive Oil

1 Tbsp. Dry White Wine (something you enjoy drinking, NOT Cooking Wine though)

1 Tbsp. Italian Parsley, rough chopped

Heat a pan over medium with the Olive Oil; sauté the Shallots and Garlic for about 1 minute, not long, you don’t want the Garlic to brown too much.  Add the Wine to deglaze the pan; stir in the Clams, Butter and ½ of the reserved Clam juice to start.  Simmer for about a minute or two til it starts to thicken; then add in the remaining Clam juice to a desired consistency (I used all of the juice), as well as the Parsley, combine well.

Serve over Pasta, Rice, Polenta or solo with some nice Bread to sop up all that goodness.  Top with grated Cheese and more chopped Parsley.

** Cook’s note: If you’d like your dish saucier, just increase the Butter, Wine and use some bottled Clam Juice.  I was good with this dish, though more sauce would have been nice for extra bread dipping 😉

I made Thick Spaghetti for DH’s Steamed Mussels and Clams for moi, MMM!

ENJOY!

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!

Miners Mix Salmon Marinade

Not so long ago, the Ole’ Miner sent me a box filled with goodies.

Namely, Miners Mix Seasonings, Rubs, Marinades, Dips, Mixes and Spreads.  I was so excited to try them all, but there’s only so many hours and stomachs to feed in a day.

We had a lull in our Monsoon rains, so off to the grill I went for our evening repast.

I try to put some sort of fish on the table at least once a week, I know I know you really should eat fish more often, but finding decent seafood in the middle of the desert isn’t easy.

I had a small, 8 oz. frozen Salmon fillet (which is plenty for the two of us) defrosted and ready for some flavoring.  Miners Mix Salmon Marinade is surely enough for an entire side of fish, so I downsized the content to accommodate our need.  I figured the ratio of:

1 Tbsp. Miners Mix Salmon Marinade

2 tsp. Soy Sauce (Aloha brand please)

2 tsp. Rice Vinegar (that’s’ what I use for cooking, less acidic)

1 ½ Tbsp. Olive Oil

Mix all of the above well, reserve 1 Tablespoon for basting and marinate the fish in a zip top baggie for 10-15 minutes, no more.

 

I preheated my “Big Girl” Gas Grill to 500⁰, oiled the grates and cooked the fish on one side with the lid closed for about 3-4 minutes, just till I saw the underside of the flesh going white.  I gave the fillet a baste with that reserved marinade,  gently turned it over and basted again.

Cook covered for another 3-4 minutes until the fish reaches an internal temperature of 140⁰ on an instant read thermometer, place the fish on a plate and tent with tin foil for about 5 minutes, letting all of the juices redistribute.

While the fish was resting, I made up a Greek inspired salad, which included, chopped Romaine Lettuce, Cucumbers, Tomatoes, Sweet Bell Peppers, Sweet White Onions, Radishes, pitted Kalamata Olives and a crumble of Feta Cheese.

 

Dress this all to your liking in my homemade Salad Dressing; add some fresh Herbs from my Patio Pot Garden for added interest.  Plate the salad and top with more Cheese as well as our gorgeous, perfectly cooked and seasoned Salmon.

FANTASTIC!!

Mahalo, Thank You Ole’ Miner yet again

Miners Mix Steak & Veggie Seasoning & Rub

Weekends like this mean that there should be grilling being done, so I did.  I had a beautiful New York Strip Steak that was calling my name and what better way to try out another of Miners Mix Seasonings.

Hmmm.  Well, these ingredients sound like they’d be mighty tasty on some oven roasted Potatoes too!

I doused some halved Baby Red Potatoes with Olive Oil and sprinkled them with the Steak & Veggie Seasoning.  Into a hot oven for half an hour and they’re done.

The strip steak got the some treatment and then on to the grill it went, until it was a perfect mid-medium-rare.

I had some fresh Corn that I steamed lightly and then tossed with Butter and S&P (geez, I forgot to add some of the Seasoning, dang it!  Well there’s next time.)  That was some good eats!

KAF’s Herb and Garlic Bubble Loaf

I got a King Arthur Flour Catalog a few weeks back, and on the cover was this LUSCIOUS looking loaf of bread, they called it a “tear & share”.
For the first time in our entire marriage, my husband actually read this food magazine (I get several) and brought it over to me.

DH: Look at this! Can you make this for us? This looks really good, I love homemade bread!
Me: Sure! It does look good, doesn’t it!

http://www.kingarthurflour.com/recipes/herb-and-garlic-bubble-loaf-recipe

I gathered all of the ingredients, re-read the recipe; I even did TWO “live chats” with KAF’s Baker’s Hotline with a few follow questions that weren’t clear to me.
I followed the recipe as well as the helpful information that I received on the chat line… 5 hours later (I took my time and didn’t rush the process) we sat down a dinner to what looked and smelled heavenly!

The Bubble Loaf was cracker-like on one side and the inside was very doughy and unappealing.

That goodness the Chicken Cacciatore over Rigatoni was outstanding.

After everything was cleaned up for the evening, my husband gives me a big hug and says, “Well, ok that was a no-go, what new recipe are we going to try next?”
AWW! He’s such a love!

Crispy Home Fries With Peppers And Onions

I don’t know about you, but I follow Serious Eats on Face Book.  I haven’t tried any of their recipes until now.  I saw this post about trying to find “… those perfect, crisp home fries …”; I thought I’d give them a go.

Now, normally I don’t buy small New Potatoes or Fingerlings either, I go for Yukon Gold or Baby Dutch Yellow Potatoes, but I went for it and got a small pound and a half bag of Baby Red Potatoes.  In addition, rather than use Poblano Peppers, I used up the last of my Mini Sweet Peppers and some Sweet White Onions.  Oh and one more deviation from the original recipe, sorry Kenji, but rather than heating the pan with Vegetable Oil, I used some of my rendered Bacon fat, I mean come on man, what doesn’t taste better than anything cooked in Bacon fat, I ask ya?!  I always have a small container of Bacon fat in the refrigerator, I even made one up for my Mother.

I got a jump start on our Sunday Brunch by par-boiling the potatoes on Saturday, quartering them and tossing them in some neutral oil.  Once they were cooled, I wrapped the bowl and stash them in the `fridge over night.

This past Sunday’s Brunch was easy-peasy.  I had some leftover Bacon (WHAT?!)  that I reheated in the microwave oven, got some toast goin’ on as well as poached eggs and then I finished off the `taters.

Meh, they were okay I suppose, but I really prefer Home Fries prepared my way better.  These were not as creamy on the inside as my par-baked  and then chilled (over night) Yukon Gold or Baby Dutch suds.  Maybe I’ll give this technique one more chance with my tuber of choice.