Potatoes, Ham and Eggs in a cast iron skillet.

These little cast iron skillets are awesome vessels for an easy breakfast dish.  In this dish I used some left over oven roasted potatoes and peppers along with some fresh sliced mushrooms I picked up at the farmers market yesterday.  I diced up some ham and added that as well.  Preheat your oven to 500 degrees, and put a pizza stone on the wire rack.  Those it's not as good as a wood fired oven, it's the best way to approximate that style of cooking.  As it heats up, wipe the skillet with some olive oil and put in your potatoes, mushrooms and ham.  When the oven reaches 500, pop in your skillets for about 5 to 10 minutes, until the contents are hot and sizzling.  Next step, take out the skillets one at a time and crack two eggs over the top, salt and pepper and return them to the oven.  Cook them until you get the doneness on your eggs you desire.  Remove and serve with a couple slices of toast.

Bulk Spices are the way to go!

As you can see from the pic, the prices on buying spices in the bulk section of your grocery is the way to go.  I've posted this in the past, but wanted to share an example of what they really cost!

That's your tip for the day!

Kevin

Sous Vide Chicken Thighs

In December I ate a double cut pork chop at a hotel restaurant that is in a small town near my house.  I like pork, and a pork chop is one of my favorite cuts for sure.  When this dish came to the table, I was shocked how flavorful and tender it was...only to find out their method of cooking was to Sous Vide it, then finish it on the grill.

For Christmas this year I can say that I am now the proud owner of a Joule Sous Vide machine.  So far, I've tried Pork and Chicken...both came out amazingly well.  This method of cooking maintains the proper temperature, and allows you to impart flavor better than any other cooking method I've seen to date.  Here are a few pic's of Chicken Thigh's we did this week.  If you haven't tried this method of cooking.....do a bit of research and pick up a Sous Vide unit that will work for you and is in  your budget.  I'm super happy with my Joule!

Joule Web Page

Roast Beef Hash

If you are like me, it's always great to make roast beef with potatoes and carrots, however we always seem to have a ton of leftovers.  I intentionally buy a larger beef roast than I will need for the express purpose of making this dish.  You will need a grinder of some kind, either the type that is hand cranked, or the one like I will share...an attachment for my KitchenAid Mixer.  So let's get started.  

As you can see in the picture, there is leftover potatoes, carrots and roast beef.  To that, I add an onion and some parsley.  This mixture is run through a grinder on a rough grind...you don''t want it super fine by any means!

Once  you grind the mixture, the next step is to fry it up in  your favorite skillet...I use cast iron.  I do this on a medium heat and let it sit for a bit to develop a crust, then turn it / mix it up again and then let it sit to brown.  Do this until you reach the doneness you desire.  As you can see in my pic below, I like my hash done pretty well because I serve a fried egg over the end result, or as you can see in this pic.....grilled sausages.  Season to your liking and enjoy that in some cases...the leftovers are better than the original meal!  

Gordon Ramsay's Scrambled Eggs

Wow, it's been forever since I've posted on here, and I'm hoping to change that beginning with this post.  So I've watched this video numerous times over the past couple years, but never tried to cook this as Gordon did.  The past two mornings I've made scrambled eggs this way, and I can vouch it's my new favorite way to scramble eggs.  These come out to creamy and perfect...I can't imagine going back to my old methods.  Check out this video, and give it a try..you won't be disappointed.  The only drawback to this method is the cleanup in a regular pan...I may get a non-stick sauce pan just for this recipe....maybe LOL. 


Gordon Ransay's Scrambled Eggs

Braised Short Ribs

One of my favorite things to make when it's chilly outside are braised short ribs.  This little one pot meal is always a crowd pleaser, and sure to fill your house with all kinds of good smells.  I use a Le Cruset dutch oven as my browning and baking dish.

1.  I use the grocery bag I brought home the grocery store as my flour bad.  Put some flour along with a good amount of salt and pepper into the bad.  Place the short ribs into the bag and shake.  This gives a nice even coating, then you can simply throw away the bag!

2.  Brown the floured short ribs on all sides, set aside on a plate.

3.  To the oil in the pan, add a diced onion, 5-10 cloves of garlic chopped, a carton of brown mushrooms, salt, pepper and a few pinches of dried thyme.  Sauté a few minutes, then add a cup of red wine and a cup of beef broth.

4.  Add the browned short ribs, meat side down, along with some small potatoes.  If the liquid doesn't almost cover the meat, then add equal parts of wine and broth to make that happen.

5.  Pop the dish into the oven, covered and let it cook for 3 to 3.5 hours on 325.






When it comes out of the oven, it will look like this.  Gently take out the ribs and place them on a plate.  Plated, it looks like the final pic.  I did some Broccolli as a side, simply steamed then buttered with salt a pepper.

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Cioppino

One of my favorite dished to make is Cioppino, or Italian seafood soup.  This is such a simple dish to serve, but rather complex to make if it's done right.  They key to a great cioppino is making a great stock that the seafood is cooked in.  I always try to keep any shrimp shells or especially lobster shells that I use throughout the year.  Sometimes you can get shells at your local market...but I've found that is getting more difficult these days.  For the stock I use:

Shrimp Shells....quite a few! 
Onion
Two Garlic Cloves
Three Carrots cut up
Three celery stalks cut up
Teaspoon of whole peppercorns
Three bay leaves
Two pinches of fennel seeds

Saute all this in a stock pot for a few minutes, then add water to cover by 4 inches.  Cook this for 30-40 minutes...no more..it will get bitter.  Once cooked, strain through a fine mesh strainer. 

Now that the stock is done, it's time to make the actual broth you will cook the seafood in.  To the stock add:

1 large can of crushed tomatoes
1/2 teaspoon of basil, marjoram, and thyme
Salt and Pepper to taste...it will take quite a bit of salt!

Simmer this for at least an hour to cook out the raw tomato taste and to let all the spices meld together.  If you like your broth a bit more spicy...add more pepper flakes...but be careful, you don't want to overpower the seafood.

Once the stock is done...it should look like the pic to the right.  Now that it's at a simmer or low boil, it's time to add the seafood.  The fun part it you get to choose whatever you like.  Usually my choices include a firm fish cut into cubes, shrimp, small clams and scallops.  Be creative and add whatever you like.  If you add it all at once...usually everything is done when the shell food opens.

Serve with toasted bread for dipping.  I forgot to take a pic of my soup, but I've included some stock photos of what it looks like.

Enjoy!