Wednesday, April 27, 2011
Today is National Prime Rib day...who knew a cut of meat got a day all to itself, but it is a pretty special cut of meat so I guess it is worthy. Now I am not typically a Prime Rib girl, but last December was able to take in a local delecacy in Pierre, SD for more information see my blog post about the Cattleman's Club: http://thetravelingcowgirl.blogspot.com/2010/12/cattlemans-club-pierre-sd.html
Friday, April 22, 2011
So we all have our favorite restaurants, and some of us order the same thing again, and again, and again...but if you look online there a lot of great chefs out there that can reinvent those great restaurant favorites and you can make them at home...with ALL the things you love and not just a couple. One of those restaurants for me and a couple friends is Kona Grill, who has been to Kona Grill? If your hand isn't raised it should be...good atmosphere, great extensive menu and service. Since I really enjoy sushi, I usually order that there...it is fresh and rolled tight not falling apart after you remove a few pieces from the roll. My dining partners are not sushi fans, they ALWAYS and I mean ALWAYS order the Macadamia Chicken. Now the Macadamia Chicken is pretty spectacular I will admit, but they rave about the shoyu gravy that comes with it. So in an effort to recreate this menu at home I did a little investigation. I was pretty sure I knew how to make the chicken and mashed potatoes but the gravy I couldn't figure out so I went to the inter webs and found out that it was very simple. So I invited them over for dinner and set out to wow their taste buds. Macadamia Crusted Chicken 4 chicken breasts 1/2 cup panko bread crumbs 1/3 cup macadamia nuts Flour Buttermilk or heavy cream 1 egg I use a cast iron skillet to get this recipe started. Put canola oil into the cast iron skillet to fully cover the bottom and a little more, heat on medium heat until ripples, not too hot though because you don't want to burn the nuts, so cooler is better than hotter in this situation. Turn oven to 350. If you are using buttermilk and want to make it really rich, trim the chicken and place them in a shallow dish or zip lock bag with some buttermilk for 30 minutes. If you are using cream, skip this step, it will be just as good. Pulse nuts in a mini chopper or food processer into small pieces and put in a shallow dish, add the panko, salt and pepper and mix well. In another dish combine 1/4 cup buttermilk or cream and egg, beat together. Place flour on a plate. Remove chicken from buttermilk or package and dredge in flour then into the egg mixture and then into the panko mixture and place directly in the hot oil. Repeat with remaining chicken. Tuning chicken as it gets brown on each side, when browned on each side approximately 3 minutes on each side place in a baking dish and put into a 350 degree oven for 12 minutes or until cooked through. Shoyu Cream Sauce 2 cups heavy cream 1/4 cup soy sauce, I used low-sodium 2 tsp corn starch In a heavy bottom sauce pan, add cream and soy sauce and slowly bring to a boil, stirring often to not scorch the cream on the bottom of the pan. When the mixture comes to a boil, combine 2 tsp corn and 2 tsp water in a separate bowl and mix until combined. Add to the cream mixture and turn heat to low to allow the mixture to thicken. Pour over both chicken and mashed potatoes. Mashed Potatoes So I am not going to tell you how to make mashed potatoes, but I will say there is something to be said about adding a clove or two of garlic to the stock pot that you boil the potatoes in and discard before mashing. I also like to use both cream if I have it on hand and also skim or 2% milk and butter. Bring your appetites because this is a hearty meal! Serve with green beans or asparagus to bring in a green vegetable into the mix.
Wednesday, April 20, 2011
So...I've been a little MIA but no excuses I'm back on the blog and have a great and healthy summer dessert recipe for all you health nuts out there who also love flavor... There are two ways that you can do this dessert, the good girl way or the bad girl way and that means adding Oreos, because you all know I love Oreos. This requires no baking and even is a great stress reliever! Frozen Strawberry Oreo Dessert 1 container of strawberries, plus a few more for decoration 1/4 can of fat free sweet and condensed milk 1 or 2 tubs of fat free whipped topping 10 Oreos Slice up a small container of fresh strawberries, then macerate them by adding sugar, stirring and letting them set for 30 minutes while you prep the rest of the items needed. Line a loaf pan, glass or metal either one, with Saran wrap so the dessert will easily lift out of the pan once frozen to decorate and serve. If you are going the 'bad' girl route then this is your opportunity to crush some Oreos in a Ziplock baggie and set them aside. Now take a potato masher (or fork if you don't have a potato masher) and smash up the strawberries so they are in smushed together and in broken small pieces, there should be lots of juice in the bowl too. Take 1/4 can fat free sweet and condensed milk (add more if your strawberries need sweetening) and one fat free regular sized tub of whipped topping and stir together. Pour into the loaf pan and top with the Oreo crumbs if you are being bad. Cover with the Saran wrap edges and freeze for 6 hours or overnight. When you are ready to serve you can serve as-is or you can place it on a pretty cake plate inverted and 'frost' with another tub of whipped topping and decorate with Oreos if your bad or strawberries if your good or both if you are just wanting to live on the edge. Slice and serve immediately!