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Recipes that include cayenne

Braised Lamb Shanks with Chickpeas and Dried Fruit

Thursday, January 8, 2009

This dish is inspired by Moroccan flavors, which I love. The use of fruit brightens up the rich and heavy flavors of lamb. Although this dish does require some work, with so many ingredients, it is all very simple considering the restaurant quality meal you’ll be able to present.

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Two More Barbecue Sauces

Tuesday, January 6, 2009

What’s better than barbecue sauce? Two barbecue sauces! In continuing our Pulled Pork fest, I made two more barbecue sauces. The first is a nice and spicy sauce that features molasses and heat. The second is a super basic sauce, similar to one my mom used to make for chicken.

Spicy BBQ Sauce

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Pulled Pork & Killer BBQ Sauce

Sunday, January 4, 2009

Wandering through BJs the other day, Jessica spotted a luscious looking pork leg and asked if I thought we should make it. Of course my answer was “YES!” However, the two of us came to our senses and decided to just buy a pork shoulder weighing in at just under nine pounds, as opposed to the leg, which was probably 20 or 25 pounds.

pork shoulder

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Moroccan Spiced Pumpkin Seeds

Wednesday, November 12, 2008

If you are buying and using pumpkins, you better not be throwing out the seeds. That’s perfectly good healthy food, and easy to make. I’m a little obsessed with Moroccan Spices, but I couldn’t help using them to roast some pumpkin seeds. It seems like such a natural combination.

Moroccan Spiced Pumpkin Seeds

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Unsquashing Squash Soup

Sunday, October 19, 2008

Squash Soup Ingredients

If the weather is not enough to let you know it’s Fall, the farmer’s market will. Every other stand has a beautiful selection of fall veggies, including many types of squash. After laughing about how some pumpkins were bigger than Ice (our dog); I picked up a butternut and a delicata. My goal was to make a glowing orange, fall soup that could shine above the rest, something to really get people excited about squash soup.

Jessica and I LOVE the finished product. It is perfect, seriously. The spice and fall flavors combine perfectly, this soup will make you feel warmed for the cool weather. While eating it, Jessica said she could imagine herself sitting in a log cabin, by a fire, drinking this soup.

Unsquashed Squash Soup
~ approximately 10 cups

Ingredients

  • ~8 cups roughly cubed Butternut Squash (1 good size squash)
  • ~2 cups roughly cubed Delicata Squash, (1 squash)
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • Fresh Cracked Black Pepper
  • 6 ounces Bacon (3 thick-cut slices), cut in 1″ wide pieces
  • 1.5 cups roughly chopped Yellow Onion (2 small onions)
  • 1 cup roughly chopped Carrot (2 large carrots)
  • 1 cup roughly chopped Parsnip (1 parsnip)
  • 2 cloves garlic, roughly chopped
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cayenne Pepper Powder
  • 1/4 cup Apple Cider Vinegar
  • 1/8 teaspoon Allspice Powder
  • 8 cups Chicken Broth or Bouillon equivalent (room temp.)
  • 1 tablespoon Buckwheat Honey (or any dark honey)
  • 3 Roasted Pasilla Peppers, roughly chopped (seeded) (use Poblano if Pasilla not available)
  • 1/2 Lemon
  • 1″ of Ginger, peeled & roughly chopped
  • 2″ Cinnamon Stick
  • 1 teaspoon Black Peppercorns
  • 2 large Bay Leaves
  • Parsnip Leaves, rinsed and most of stems removed.

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Latin Fried Rice

Thursday, October 16, 2008

We got home tonight from the Light the Night Walk, an awareness / fundraiser for The Leukemia & Lymphoma Society. It was really a great time — we took Ice (our dog) down to South Street Seaport and signed in. We got a few hot dogs, balloons, wrist bands, a bag of chips and hung around the huge crowd. Fortunately, we happened to be near the starting point of the walk, so we were amongst the first few hundred people heading to the Brooklyn Bridge. We walked halfway across then turned around and walked back. When we got off at City Hall Park we fed Ice and then it was our turn.

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Spicy White Chocolate

Wednesday, October 15, 2008

For some reason, I had a hankering for spicy white chocolate. I couldn’t stop thinking about how to make it something really special and interesting. First I thought about putting some jalapenos in the chocolate. Then later, when Jessica and I went for a walk, I realized that almonds would go great, as would some salt.

Set Chocolate

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Lean Lamb Roast over Butternut Squash and Parnsips

Monday, October 13, 2008

Fresh Direct had lamb top round for sale and I was happy to see that it came in a 1 1/2 pound size, which is manageable. I decided on a simple preparation that would help me utilize the butternut squash and parsnip, I just got from the farmer’s market. What stands out for me is that this cut of lamb is so lean. The ingredients give the feel of fall, yet it’s very light and perfect for this very warm fall we’re having.



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Pequin Pepper Sauce

Sunday, October 5, 2008

Wandering through the farmer’s market yesterday, Jessica and I were discussing whether or not grapes were in the berry family. The answer is yes. If you didn’t already know Jessica loves berries. Then, as if the universe was calling to us a moment later we found ourselves in front of a beautiful stand of chili peppers (one of MY favorite types of berries). They had a huge selection of Pennsylvania-grown chilis, including some Pequins — yum. We bought five and home we went for me to start cooking.

Pequin Peppers

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How to Use Oil to Fix a Leek

Thursday, August 14, 2008

No… we haven’t become a mechanic blog, this post is about making Fried Leek Rings. A few years ago I saw Alton Brown make some delicious looking Leek Rings. I was inspired, but never got around to making them myself, until this week!

Jessica picked up some beautiful leeks from the Union Square Farmer’s market, and asked me to make dinner last night, while she trained for her upcoming triathalon. She had defrosted some Mahi Mahi (from Trader Joes) and that was the protein, and sitting next to it in the fridge were some mini bell peppers — I was getting inspired.

Raw Leek Rings Drying

I didn’t care much for Alton’s recipe (sorry Alton, you’re awesome anyway), so I made my own. Here it goes, my recipe writing is still in practice mode, so my measurements are not nearly as accurate as Jessica’s…

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