Big Beef

I do love a deal  And when the local butcher had whole bottom rounds for a mere $1.49/lb, I had to grab one - all 13 pounds of it!

Armed with my trusty knife, I went to work.  Within minutes it was reduced to steaks and cubes for brochettes.

It actually took longer to vaccuum seal it all than it did to cut it!  And now it resides in the freezer, awaiting another culinary feat!


Pork Chops with Asian Peach Salsa

I had some beautiful bone-in pork chops that were just screaming to be grilled tonight!  Of course, I didn't want just plain ol' pork chops...  I decided Asian was the ticket!

I made a marinade of:

  • soy sauce
  • garlic
  • sriracha sauce
  • sesame oil
  • black pepper
  • black sesame seeds

and marinated the chops for about an hour.  Onto a hot grill they went.

Meanwhile, I made an Asian-Inspired Peach Salsa, similar to what I made for the Peach Iron Chef Cookoff.

  • 3 Peaches, diced
  • 1/4 Red Onion, diced
  • 1/2 tsp Sambal Oleck (Chili Paste)
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Rice Wine
  • 1/2 tsp Sesame Oil
  • Cilantro, chopped
  • Basil, chopped

Dice peaches and onions and place in bowl.  Add remaining ingredients and lightly mix.  Chill until ready to serve.

I topped the pork chops with the salsa, plated some rice and voila!  Dinner was served!


Scallops and Black Rice

Our friend Dorrie was down visiting from Boston and we've been eating well since she arrived! Dinner last night was no exception!

Dorrie had never had Black Japonica Rice before, so I decided we needed to showcase it.  Into the freezer and out came New England Scallops.  (How apros po!)

I started the rice and while it was cooking, made the scallops...  I just kinda threw this together so amounts are approximate...

  • 1 lb scallops, trimmed and sliced in half
  • 1/4 lb pancetta, diced
  • 1/2 onion, minced
  • 1/4 cup brandy
  • 1 cup heavy cream
  • 1/2 cup toasted slivered almonds
  • 2 cups peas
  • 2 tbsp butter
  • Fresh basil

Saute the onions and pancetta in the butter.  Add the brandy and reduce a bit.  Add the cream and reduce a bit.  Add the peas and heat through.  Add the scallops and simmer a few minutes until cooked.  Stir in the almonds and some fresh chopped basil.  Taste for seasoning and serve over black rice.

It was yum!


Peach Cobbler

We went ot a BBQ at our neighbor's house this afternoon.  A fun time with lots of food and drink.  I got to bring dessert!

For the 4th, I wanted something slightly traditional, but with a bit of a twist.  Enter Tim's Peach Cobbler!

I marinated the peaches overnight in Cointreau...  Into the dish they went with a bit of sugar, cinnamon, corn starch, and allspice.

For the topping I took a scone recipe and twisted the concept a bit.  I flattened it out, brushed with melted butter and then sprinkled with sugar and cinnamon.  I rolled it up cinnamon-roll-style, cut, and put on top.  Into the oven for about 20 minutes and dessert was served!

It was yummy!

Here's the scone recipe I used for the topping:

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter
  • 1 cup whipping cream

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Pat to 1/2-inch thick rectangle.

Spread with melted butter and sprinkle with sugar and cinnamon.  Roll, slice, and place on fruit.

Bake at 400° about 20 minutes or until fully cooked.

Simplicity-and sooooooo good!


A Simple Grilled Cheese Sandwich

Toasted bread and melted cheese... What could possibly be better?!?  Using two types of cheese and adding salsa and olives is a start!

I did these under the broiler because I wanted them quickly...  I drizzled a bit of olive oil on one side of the bread and lightly toasted it under the broiler.

Then came a slice of Jalapeno Jack and Salsa on one slice, and Havarti with Dill and Caramelized Olive Spread on the other.  Back under the broiler until gooey, and then put together, sliced, and consumed.

It was a great taste sensation! :)

We do not do boring sandwiches at our house!  (Okay...  that is completely untrue - I just don't write about them!)