Boccalone

I've talked about it before...my love for pig fat and pork products. Here the story continues...

I found out a few months ago I would be spending a week in San Francisco in August for work. Of course I was super excited because after visiting this wonderful city last October I realized how amazing it is. At the time however, Brian and I were spending several days of our vacation in Napa and in Oakland to visit some of Brian's family. Therefore, I spent the bulk of my restaurant research on Napa making sure to hit up Michael Chiarello's Bottega, wishing to go to Thomas Keller's French Laundry, and so on...I did ask around to a few friends who had been to San Fran where to eat, so we ended up at some amazing places. However, it was not until the past several months that I realized I had missed out on experiencing Boccalone. Lately, I have learned more and more of Chris Constantino and his true obsession with the pig. The Whole Pig. Boccalone. Tasty Salted Pig Parts.

You can begin judgement now. This IS a total man place. A guy's fantasy of delicious salami, pulled pork, mortadella, etc. and I cannot wait to stand in line for my sandwich.

Tickets are bought, hotel is booked...we are bound for Mexico in 11 days. Brian and I researched the heck out of every possible beach vacation and landed on the Riviera Maya at an all-inclusive adult only resort. I know it may not sound super fancy...it's not. We weighed the time we had with the money we had and this was the best fit. We are super excited to do nothing for 6 days except relax...we may read some books...we may not. We may leave the resort and do something active...we may not. The goal is to do nothing...

I am super glad I booked this trip when I did. Work is getting quite busy for the summer and it looks like I will be traveling A LOT in the next few months. I am re-dedicating myself to the blog though. I am making it a priority to bring you delicious dishes.

For the next 11 days, Brian and I are in beach-body diet mode. (Whatever that means) We are basically on strict diets to shed a couple of extra flabby pounds that I seem to have grown accustomed to carrying around. I have thought about this whole "diet" off and on today. Why do we do this? It seems like everyone I know goes on some form of a diet before a vacation or other special occasion...is it to off-set what we eat on vacation? I guess. If feeling a pound or two lighter now makes me feel less guilty later about a week's worth of indulgences while I am living it up in Mexico...than so be it.

However, for the past month or so we have been enjoying wonderful fruit smoothies for breakfast. They are extremly healthy and delicious and have kept me full until lunch while also making me feel energized. Try it...you might like it.

Energy Smoothie - Makes 2 smoothies (recipe by the Bischoff's)
1 cup Almond Milk (I buy unsweetened vanilla almond milk by Blue Diamond)
1/2 cup Coconut Water
1 1/2 cups fruit (fresh or frozen) I like to use the combination below
1 Small Banana
1/4 cup Blueberries
1/4 cup chopped Pineapple
1/2 cup Ice
1 tbls Almond Butter
1 tsp Cinnamon
2 tsp Agave Syrup
(If you workout add your protein powder)

Combine everything into your blender and puree until smooth. Enjoy!

King Ranch Chicken Casserole. From Scratch.

Ok, so you are probably wondering what I mean by "from scratch" with this recipe. I mean, no can of chicken soup and no can of mushroom soup. Please don't freak out. I know these are your comforts with this recipe. Trust me. I mean, "from scratch" by creating your own thickening agent with flour and cooking all of your veggies and spices until the flavors harmonize. This means taking more time with this dish and focusing on fresh ingredients. Not just dumping everything into a bowl and layering it in a casserole. Here cooking is required prior to baking.

What's my reasoning for putting all the added time and attention to making this dish from scratch? #1. I have been wanting to try a delicious recipe from The Homesick Texan #2. My dear friend Dana just had her first baby...a precious baby boy named Carter and she and her husband needed a delicious homemade meal. What is better to serve than a comforting casserole that just keeps on giving? #3. I have been wanting to make a casserole for Brian and me to eat off of all week and I didn't want to have to feel guilty about it being loaded with crap. #4. I am starting to focus on using the freshest ingredients I can in preparing week night dinners. So, here is where The Homesick Texan's Slightly Fancy-Pants King Chicken Casserole comes in. Please follow along below.

P.S. I did not use any cilantro, because as you know, I just do not have a taste for it. (Don't be fooled by my picture. That is simply a snip of parsley from my herb garden.)

Slightly Fancy-Pants King Ranch Chicken Casserole

(Recipe by The Homesick Texan & Photos by Me!)

Ingredients:
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste

Method:
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.

2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.

3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.

4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.

5. Add the chicken broth and cook on low until mixture is thickened, a few minutes.

Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.

6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.

12. Repeat the layering, leaving the cheese layer on top.

13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Homemade Hollandaise. The only way to eat it...

Ok, so it's been awhile. I'm sorry. I had an accident, a cooking accident actually and I haven't been cooking or baking or doing anything in the kitchen that requires using a knife since. So I haven't had anything to bring to you from my kitchen. It has been almost 3 weeks since it happened and last week I finally got to chopping some chocolate and pecans for some brownies, and got to a few veggies this week. I don't want to get too detailed or be too dramatic, but the accident did require a trip to the ER and makes me cringe thinking about chopping kale.

With that being said, I do have plans to make some divine dishes soon, so don't give up on me just yet. I also realized that I never shared with you my amazing hollandaise from Easter, which is a true tragedy because you should have made it by now...really.

Ok, so here is the dish on the hollandaise. On the Saturday before Easter, Brian and I had discussed making a veggie eggs benedict and on Easter Sunday we executed the masterpiece. We savored every bite, and we even took smaller bites to make the enjoyment last longer...it was incredible, and I am still thinking about it. Not only were all of the ingredients so fresh and so perfectly tastey, it was the hollandaise that brought it all together. You always need that unifying piece to the puzzle and for this dish, it was this hollandaise. I say THIS hollandaise because it wasn't just any hollandaise. It was crafted in my home, in my kitchen and it was lovely. It was so much better than anything I have ever had in any restaurant. Don't get me wrong, I have had ones that I thought were great at the time, but now after this experience, they were just good. Ours was light, creamy, slightly tangy with a touch of S&P and dill. Try it and tell me you have had better...

Homemade Dill Hollandaise (serves 6)

4 egg yolks, large

2 tbls freshly squeezed lemon juice, divided

1 cup clarified butter *(recipe below)

3 tbls water

Salt and freshly ground pepper (white pepper if you want it to look really pretty)

1 tbls fresh dill

This recipe is so super easy. Start by heating a saucepan with a few inches of water. Place a large metal bowl on top of the saucepan, but do not let the bottom of the bowl touch the water. The water should just heat the bottom of the bowl. Combine the eggs, water, and 1 tablespoon lemon juice and whisk quickly until the sauce thickens and gets frothy. Once the sauce has reached this consistency, remove the pan from the heat and whisk rapidly to cool is slightly. About 30 seconds. While whisking, drizzle in the warm butter and whisk until sauce has thickened, about 2-3 minutes. Season to taste with salt, pepper, dill and the remaining lemon juice. If the sauce is too thick, add warm water 1 teaspoon at a time. Keep in a warm place until your dish is ready for hollandaise.

*Clarified Butter

Melt the butter in a saucepan over medium heat. Continue to cook the butter over low heat until the butterfat becomes very clear and the milk solids drop to the bottom of the pot. (This will be obvious, just give it some time.) Skim the surface foam as the butter clarifies. Ladle off the butterfat into another container. Be careful to leave all the milky residue in the bottom of the pan. That's it!

Easter Brunch

I love the food on Easter Sunday...it is always packed with wonderful springy brunch dishes and includes some of the traditional spring favorites for dinner. Easter Sunday really starts off the spring season of eating. In Dallas, the weather has not been able to make up its mind. One day chilly, one day pouring rain, the next day hot and sunny. It is really confusing to the palate. Yesterday, it was beautiful outside and was really the ultimate spring day, so I headed to Whole Foods to stock up for the week. (Today, cloudy and chilly, but I am still so ready for spring.) Brian and I had a long run in the morning, preparing our appetites for a wonderful brunch together at home. There are so many things I could focus on with this creation. Everything came together so perfectly. Please invest the time and energy to make this one...it is worth it!

Egg's Benedict - Veggie Style (Recipe by me)


Serves 2


Ingredients
1 large freshly baked ciabatta roll
6 spears asparagus, ends trimmed
Olive Oil
Salt and Freshly ground pepper, to taste
1 clove garlic, minced
Handful of fresh spinach
1 small jar marinated artichoke hearts
4 eggs
1 tbls white vinegar
4 tbls Kasey's Homemade Dill Hollandaise*** recipe here


Directions


For the asparagus and artichokes: Heat oven to 400 degrees. Toss the asparagus spears with about a tablespoon of olive oil, salt, and pepper. Spread the asparagus on a foil lined baking sheet and roast in the oven for about 6 minutes. After 6 minutes, take out the asparagus and add a few artichoke hearts to the pan. Continue roasting for about 2 minutes more. Cut the asparagus spears in half.


For the bread: Turn the oven to broil. Cut the bottom off of the ciabatta roll and cut the top into 2 halves. Toast in the oven until crispy.


For the spinach: Heat about a tablespoon of olive oil in a pan over medium heat. Once oil is hot, add the garlic and saute for about 1 - 2 minutes until the garlic has infused the oil. Add the spinach and toss until the spinach as slightly wilted. Season to taste with salt and pepper. Continue to cook until the spinach has wilted completely.


For the eggs: Bring a saucepan 3/4 full of water to a boil. Once the water is boiling, reduce the heat to low until the water reaches a low simmer. Add 1 tablespoon of white vinegar. Crack the first egg into a ladel and carefully drop the egg into the water. Set your kitchen timer for 4 1/2 minutes. Make sure to watch the water and do not let it come back to a rolling boil. When the timer goes off, remove the egg carefully with a large spoon and place on a paper towel and gently pat dry. Continue with the other 3 eggs. Once all eggs are done, sprinkle with salt and pepper.


To assemble: Place each piece of toasted ciabatta bread on a plate and top each one with spinach, cut asparagus, artichokes, and 2 eggs. To finish the dish, drizzle the hollandaise over the top.

Scarves...Nothing food related

Don't you just love a good scarf? I know this is totally random, but I have really come to love scarves of all forms. I love my older really long knitted scarves that have tassles at the end. I love my new spring scarves that are a simple pattern or a bright fun solid, but that are extremly light weight and that I can throw around my neck in several different ways. I love my pashmina shawl that's thick, warm and a lovely, cozy gray. I love my standard black scarf that goes with almost everything in my closet and that it can be dressed up or down. I love my skinny silk scarves that match some very unique pieces in my closet and the fact that I only paid a dime each for them at a garage sale in Greenville, Texas. (Such a steal! I know...I felt like I was robbing them.) I love the 2 scarves knitted by one of our family friends, Sharon, and the wonderful corkscrew shape one of them has. My dear friend Haley has this fabulous corkscrew scarf in a wonderful mustard-y yellow that her mom knitted. Little did I know that when I obsessed over her scarf that one was in my very near future. You see, the 2nd scarf I got from Sharon was not originally intended for me, but for my mom. My mom, however, could not see herself in it, so naturally I claimed it to make sure the world sees me in this fabulous scarf.

What got me to thinking about scarves? Well, I thought it was going to be warm and sunny today, but instead it is quite cloudy, windy, and chilly. I wish I was wearing one of my fabulous scarves...that's it.

Cheesecake Cookies (Recipe by Paula Deen)

Welcome to the wonderful land of cheesecake...Well, I have actually never tried to make cheesecake before. I am afraid I have feared failure for the past several years. My really good friend Dana made cheesecakes all the time in college and they always cracked on the top...she has now mastered cheesecake though, and they are truly delicious. I however decided to cheat a little this time and made the cheesecake in a 9 x 13 baking pan so they were a lot thinner than actual cheesecake. Don't call me a slacker...I needed to start out easy just for my own sane of mind. I was attempting the dessert for Brian's family who was in town for the weekend and I really didn't want something ugly or inedible, so I took a no-fuss, simple recipe from Mrs. Paula Deen to help me out. I was serving a simple house salad with homemade garlic croutons, warm toasted garlic bread with butter and oregano, my traditional homemade lasagna layered with my delicious red sauce made from scratch of course and these cheesecake cookies for dessert sprinkled with a touch of powered sugar, mint, and a sliced strawberry. (The picture doesn't include any strawberries because I pretty much gobbled those down because they were so delicious and forgot to save some for photo purposes.) Anyway, if you are looking for a simple, creamy, and decadent dessert...this one's for you!

Ingredients

Crust:

• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 cup chopped pecans
• 1 stick butter, melted

Filling:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla or almond extract
• Fresh berries and mint leaves, for garnish

Directions

Preheat oven to 350 degrees F.

Start by sifting your flour into a large mixing bowl.

Combine flour and brown sugar.

Add in pecans and butter into your bowl and stir to combine.

Press dough into an ungreased 13 by 9 by 2-inch pan.

Bake for 12 to 15 minutes or until lightly browned.

I started the filling while my crust was baking.

For the filling, place your softened cream cheese and sugar in a bowl

Beat cream cheese and granulated sugar together in a bowl until smooth.

Using a handheld electric mixer; add eggs and extract; beat well.

Pour the filling over a slightly cooled crust. Bake for 20 minutes. Cool completely.

Cut into squares before serving. Decorate tops with berries and mint leaves.