Quinoa Salad

1/2 c tri-color quinoa
1 c chicken broth (or Vegetable Broth)
2 cloves garlic
1 tbsp Bacon Jam(Optional)  
Vegetables on hand:
broccoli, chopped and cooked
beets, diced and cooked
tomato
avocado

Cook Quinoa like rice; add quinoa and broth into a small pot, cover and bring to a boil. Let simmer until they start to split. Then let stand for at least 10-15 minutes. Once cooled, stir in bacon jam and  chopped vegetables.

Guacamole

One of my favorite things in the world is Guacamole. It's like crack, only better. 

This is one of those adjust "to taste" recipes. The key to making a good one isn't the proportions or type of ingredients. The secret in having it taste good is being able to keep it "fresh" the longest.  

I've learned a couple tricks to keep the avocado from browning. The avocado seed, onion and lime juice are all contributing factors; Don't skip any of them. Also, when traveling with it, keep the Avocado in larger pieces as long as possible; mashing it just before placing out to be served. You can even prep it the day before.  


3 large Haas Avocados, ripe
1/2 tsp Garlic salt
2 tsp Lime juice
1 Roma tomato, chopped
1/2 small red onion, finely diced
2 tbs cilantro, chopped
1/2 jalapeno pepper, chopped 

Combine all ingredients in a bowl and mash with a fork. Leave the pit of one of the avocado's in the bowl to prevent the guacamole from browning. Serve with Tortilla Chips.

Bacon Jalapeno Corn Bread

Growing up, my grandmother would always make us 'care packages' where she'd cook us dinner. We'd stop by her house after school to pick them up on the way home. These straight out of the oven was always one of my favorite after-school snacks. 

I use her basic recipe and often mix in other ingredients for various flavors. Lets face it, bacon goes with everything. This version goes particularly well with seafood and chili.

2 c Flour
1 c Butter
1 c Sugar
1 c Milk
2 Eggs
3½ tsp Baking Powder
1/2 tsp Salt
1/2 c Corn Meal
5 strips of Bacon, diced and fried
1 medium Jalapeno Pepper, diced
1/4 c Corn kernels

Fry the bacon and set aside. Cream butter and sugar. Mix wet ingredients and fold in the remaining dry ingredients.

Pour in a greased 9x9 pan. Bake @ 325º for 20-25 minutes.

Pizza Dough

2½ tsp Active-dry yeast
1 c Warm water
2½ c All purpose flour
1 tsp Sugar
½ tbs Salt
2 tbs Olive oil

Dissolve yeast in warm water and let stand until foamy, about 5 minutes. Add remaining ingredients, wet first, and stir until a rough ball forms. Knead the dough until soft, smooth and elastic.

Transfer dough to a lightly oiled bowl and cover. Let rise until it doubles, about 1.5-2 hours.

Shape, with corn meal below. Add toppings.

Bake @ 450º for 10-15 minutes

Corn Chowder

My grandmother would make care packages for us growing up which just meant she'd make us dinner. Every other week, my brother and I would get to request what we'd want to eat...Corn Chowder was always one of my favorite requests.

 
1 Medium onion, diced
1/2 lb Bacon, cut into pieces
2 medium sized Russet Potato (or 4 new red potatoes), diced
1 Leek stalk, chopped
2 Ears of Corn, kernels cut off the cob (or 1c frozed corn)
3 Celery stalks
2 Carrots  
4-5c water
1 tbs Butter
2 tbs all purpose flour
1/4c Heavy cream
Salt & Pepper to taste

Dice up vegetables. In a large pot, place potatoes in water and boil for 10 minutes. Water level should barely cover the potatoes

In a separate pan, fry the bacon, onions, & butter. Add salt & pepper to taste. Add other vegetable until they sweat, then add flour. Then combine in the pot with water and potatoes. Boil for about 15-20 minutes, when vegetables are cooked, add cream and stir. Continue to keep medium heat for another 5 minutes, but do not let the soup boil after adding the cream.

Beef Empanadas

These were a dorm favorite in undergraduate. One of my roommates was Argentinian and we would make these tasty treats thru out the winter. Still do.

Filling
1 lb Ground beef, cooked and drained
1 Small onion, diced
1/4 c Raisins
1/4 c Green olives, diced
1/4 c Capers
4 oz Tomato paste
1 tsp Ground cumin
2 Hard boiled eggs, diced
Salt and pepper to taste
Paprika & egg white

Crust
5 tbs Butter
3 tbs Vegetable shortening
1 1/3 c All purpose flour
1/4 tsp Salt
4 tbs Iced water

Combine flour and salt in a bowl. Scatter chilled butter and shortening pieces over the flour mixture and cut in. When coarse crumbs form, drizzle in water until dough becomes an evenly moist mass; not a ball. Wrap in plastic and chill.

Saute onion and ground beef, let cool. Mix in olives, rasins, cumin, salt, pepper and hard boiled eggs. Add tomato paste and mix well.

Roll out pie crust dough into small rounds and add 1 heaping tablespoon if filling. Wrap and seal edges with a fork. Brush on egg white and sprinkle paprika on top.

Bake @ 400˚ until golden, 12-15 minutes.

Sesame Beans

Sesame Sauce
1 tbs soy sauce
1 tbs sugar
2 tbs ground sesame (black or white)
pinch of whole sesame seeds for garnish


Blanche Beans.
Toss with sesame sauce.
Chill and serve.

Oysters Casino

This is what to make when your oysters are a few days old and you don't want to risk eating them raw anymore.


1 garlic clove, minced
1 medium sized shallot, finely chopped 
2 strips of bacon, chopped
1 celery stalk, finely chopped
1/4 c red bell pepper, finely chopped
1 tsp butter
1/4 tsp of papprika
Pinch of Salt & Pepper

Saute all ingredients until cooked and add a teaspoon on top of shucked oysters.

Bake @400º for 12 minutes

Oysters with Mignonette Sauce

My cousin Dee and I love going to Hog Island Oyster Co in the Ferry Building while in San Francisco. Last Christmas, she organized a picnic at their farm in Point Reyes where you buy oysters by the dozen and shuck them yourself. On fresh oysters, their Hog Wash is amazing. This is my version in slightly different proportions.

 

 





2 tbs seasoned rice vinegar
2 tbs natural rice vinegar
1/2 small shallot, peeled and finely diced
1/4 small Jalapeno pepper, seeded and finely diced
1 tbs bunch of cilantro, finely chopped
juice of 1/2 lime