9/4/09

Smoked Salmon Pinwheels


(As featured in Taste of Home Magazine June/July 2008)


Ingredients
-2 packages of softened cream cheese
-1 TSP capers
-4 TSP of Fresh Dill
-2 TSP freshly grated lemon zest
-1 shallot
-1/2 lb smoked salmon, flaked
-4 tortillas (preferably spinach and garlic flavored)
-pepper and dry dill to taste

Directions
In a food processor, combine all ingredients except the salmon and tortillas. Mix well and season with pepper. Spread /4 of the mixture on a tortilla, layer 1/4 of the smoked salmon on top. Sprinkle with dry dill. Roll tightly and repeat with the remaining ingredients. Refrigerate 4 hours to over night. Cut each roll into 8 pieces. Garnish with fresh dill. You can also change it up by making the spread and spreading it on top of a whole wheat cracker, top with salmon and 1 caper. Very nice presentation and very impressive taste.

We pretty much ate this for dinner tonight and it was delish, easy and very pretty-see my pics!!!




7/17/09

Amsterdam Coffee House, Paso Robles, CA

Stephanie, one of the owners, hand painted that sign! Check out the koi.

(That stuff on the middle shelf is mine!)


Don't you just love? 725 13th Street in Paso is the place to be! The coffee and tea is amazing, the staff is friendly and fun. Come check it out.

7/14/09

From the Sea


Mahi Mahi Tostada with Apple Avocado Salsa

Big News


Folks, big news....starting Friday, my 'Gourmet Goods & Culinary Delights' will be on sale at Amsterdam Coffee House in Paso Robles. I don't know what this new venture will hold but I am beyond thrilled for this new path. I really feel like good things are happening. Thanks to all of you who support me via Etsy. I appreciate it more than you know! If you are in town, come by and have a Greek Wrap or a some pasta salad!

7/3/09

Gourmet Grill Seasoning



A must for any bbq-er/griller out there!


4th of July Special: Order via My ETSY and get one FREE! Chose one item of equal or lesser value! Make sure you mention this blog when you check out to get offer. Valid only thru July 4th, 2009.

6/15/09

For Jill...Cherry Cabernet Sauce


Cherry Cabernet Sauce

Ingredients
• 1 cup of cherries, pits removed and cut into quarters
• 4 cloves of garlic, diced finely
• 1 small shallot, diced finely
• 2 TSP of olive oil
• 1 cup of red wine (Cabernet or Merlot works best)
• 1 beef bouillon cube
• ¼ cup of water
• 2 TSP balsamic vinegar
• 1 TSP of fresh thyme leaves
• 3 TSP of honey
• Three whole cloves
• Fresh ground pepper
• Pinch + of crushed red pepper flakes
1 TSP herbs de provance

Directions
In medium sauce pan, sauté cherries, garlic, and shallots in olive oil until cherries are soft. Slowly pour in red wine and stir well. Add beef bouillon cube, water, balsamic, thyme, honey, cloves, and peppers. Stir well to incorporate honey. Reduce heat to medium and bring to a slight boil for 10 minutes. Reduce heat to simmer until it has reduced by ½.

Serve over freshly grilled sliced tri-tip that has been marinated in a combination of red wine, balsamic, garlic and olive oil. I generally cook a 1.5 lb tri tip in the oven, covered for 1 hour at 250 degrees and then grill on the barbecue for about 15 minutes on each side until brown and cooked to medium rare. Works great on pork tenderloin too!

The sweetness of the cherries and honey play nicely with the tartness of the balsamic vinegar and the garlic. The crimson color and rich flavor make it a great addition to Christmas dinner or a New Year’s party.

6/9/09

Gourmet Grilled Carne Asada Burger


If you think this looks good, you should see how it tastes! Muy bien!!

5/1/09

Gourmet Popcorn Seasoning Set


Such fun, so flavorful and surely a great gift idea!

This set comes with popcorn kernels and 2 gourmet popcorn seasonings:

Sweet Cinnamon Spice Kettle Corn, a mix of sugar, salt and my signature Sweet Cinnamon Spice for a sweet sprinkle.

&

Hot, Sweet and Salty, a mix of salt, garlic, sugar, pepper, hickory smoke and chipotle peppers to add just the right amount of heat.

Simply sprinkle onto fresh popped corn (or microwave popcorn) for a gourmet twist on a yummy snack!

Comes neatly packaged in a plastic popcorn box.

4/28/09

California Chicken Sandwich with Avocado Cilantro Dressing


California Chicken Sandwich with Avocado Cilantro Dressing


Ingredients

  • 4 slices of Garlic San Luis Sourdough Bread
  • 8 slices of Havarti or Pepper Jack Cheese
  • 1 large tomato sliced
  • 1 cup of baby spinach
  • 2 TSP + Olive Oil
  • ½ lb fresh ground chicken (1/2 lb breast/ ½ thigh)
    • Seasoned with
  • 3 TSP crispy bacon or real bacon bits
  • A few twists of fresh ground pepper
  • Pinch of salt
  • 1 tsp chopped shallot
  • ½ TSP minced garlic
Avocado Cilantro Dressing
  • 1 large ripe Haas Avocado
  • 1 TSP Light Sour Cream
  • 1 TSP Mayonnaise
  • ½ tsp. celery salt
  • ½ tsp cumin
  • Fresh ground pepper
  • 2 TSP Chopped Cilantro
  • The juice of 1 lime

First make sauce so that the flavors can melt together. Simply combine all ingredients and mix well until smooth. Toast or grill bread. Then, Season chicken and mix well. Score into 2 sections and form into the shape of the bread. Pat well, and pat dry with a paper towel. Heat oil over med/high heat. Meanwhile, lay out remaining sandwich components to make an assembly line of sorts. Add patties to the pan, and don’t turn for at least 1 full minute to get a crispy outer burger. Spread each side of toast with about 1-2 TSP of dressing. Add in layers, spinach, cheese and tomato. Season tomato with pinch of sea salt and pepper. Turn chicken and cook about 5-7 more minutes depending on thickness. Place on bread and serve with a local spinach salad. Also, it's just as good to use grilled chicken rather than ground chicken.


3/29/09

Carne Asada Tacos

Carne Asada Tacos

Ingredients

· 1.5 lbs of flank or skirt steak

· 4-6 corn tortillas

· Lime wedges, chopped cilantro and onion for garnish

For Marinade

· 1 TSP olive oil

· The juice of 2 limes

· 3 TSP of orange juice

· 2 TSP of soy sauce

· 2 cloves of chopped garlic

· Salt and pepper to taste

Directions

This easy meal can be made on the BBQ or on the stove. Simply marinade the meat with the above ingredients 15 minutes to 1 hour before cooking. Grill on BBQ for about 5 minutes on each side-careful not to overcook or the meat will be tough. If cooking on the stove, get your pan very hot, and then add the meat. Cook for 5 minutes on each side. Remove from heat, and chop with sharp knife. Wrap the tortillas in paper towels and microwave for about 45 seconds. Once heated through, wrap in foil to stay warm and soft. Serve with rice and beans.

3/20/09

Cherry (or Raspberry) Cab Sauce

Cherry Cabernet Sauce

Ingredients
• 1 cup of cherries, pits removed and cut into quarters
• 4 cloves of garlic, diced finely
• 1 small shallot, diced finely
• 2 TSP of olive oil
• 1 cup of red wine (Cabernet or Merlot works best)
• 1 beef bouillon cube
• ¼ cup of water
• 2 TSP balsamic vinegar
• 1 TSP of fresh thyme leaves
• 3 TSP of honey
• Three whole cloves
• Fresh ground pepper
• Pinch + of crushed red pepper flakes
1 TSP herbs de provance

Directions
In medium sauce pan, sauté cherries, garlic, and shallots in olive oil until cherries are soft. Slowly pour in red wine and stir well. Add beef bouillon cube, water, balsamic, thyme, honey, cloves, and peppers. Stir well to incorporate honey. Reduce heat to medium and bring to a slight boil for 10 minutes. Reduce heat to simmer until it has reduced by ½.

Serve over freshly grilled sliced tri-tip that has been marinated in a combination of red wine, balsamic, garlic and olive oil. I generally cook a 1.5 lb tri tip in the oven, covered for 1 hour at 250 degrees and then grill on the barbecue for about 15 minutes on each side until brown and cooked to medium rare. Works great on pork tenderloin too!

The sweetness of the cherries and honey play nicely with the tartness of the balsamic vinegar and the garlic. The crimson color and rich flavor make it a great addition to Christmas dinner or a New Year’s party.  



3/3/09

Classic Crock Pot Recipe: Chili Verde

Chili Verde De Crockpot

Ingredients
1 lb pork stew meat
1 cup of green enchilada sauce
1 onion, diced
1 clove garlic, chopped
1 can diced green chilis (Ortega)
salt and pepper to taste

Directions
Add all ingredients to crock pot and cook on low for 5-6 hours. Strain meat, shred if needed and return back to sauce. Serve over warm tortillas with cilantro, onions. Don't forget the sour cream and cheese if you are into all that. Or turn into nachos, burritos, whatever your heart desires.

Serve with Fiberlicious Spanish Rice
This rice is a tad healthier because it's full of fiber from the beans
Ingredients
1 CUP Rice
1 TSP sesame oil
4 TSP Sriracha of El Pato or Ketchup if you must
2 cups chicken stock
1 TSP garlic, chopped
1 small onion, chopped
1 can of black beans, drained and rinsed
1/2 cup grape tomatoes, halved
Season with herbs and spices of your liking. I like to add a dash of cumin, chipotle powder, smoked paprika and cilantro.

Directions
Heat oil in a large skillet over high heat. Add rice and brown for 1 minute. Add Sriracha and mix well. Add garlic, onions and chicken stock. Bring just to a boil, cover, reduce heat and simmer til most of the water is absorbed and rice is tender, about 15 minutes. Add beans and tomatos and mix well.

1/9/09

Mixed Pepper Marmelade 6oz sweet and spicy jelly

Check it out HERE.

A bright, sweet and spicy mixture of yellow, green and red bell peppers, piquante peppers, sugar, water, gelatin powder, cilantro, garlic, dehydrated jalapeños, diced onions, salt, pepper and hickory smoke flavoring.

Mild and Hot versions available in 12 and 6 oz. (Hot version shown here.)

MAKES A GREAT GIFT! Comes neatly wrapped with coordinating ribbon. Gift wrap and boxing available too!

Serve over cream cheese with crackers or tortilla chips. Makes a lovely sauce for shrimp cocktail too. Please refrigerate after opening.

To order more than one, please email me for shipping discounts.