Archive | January, 2010

Bacon Lettuce & Tomato (BLT) Deluxe Recipe

By on January 31, 2010 in Lunch

About a month ago, one of my lifelong friends was over at my house for an afternoon.  I had not anticipated cooking for two, so the leftovers that I had were just not going to cut it for us.  My friend is chubby as well, just not as chubby as I am.  That being said, we looked around the kitchen to see what was available for use to eat.  We passed over the pasta and canned soups were just too convenient.

I had been to Cleveland’s West Side Market the day before and had a pound of super-thick cut rindless bacon sitting in the fridge.  Also in the fridge was some fresh romaine and I had purchased some heirloom tomatoes earlier in the week which were on the verge of being perfectly ripe.  My friend put the three together because, honestly, the thought of a BLT had never crossed my mind.  The missing ingredient was some bread, and I was fresh out.  Long story short, a soft, fresh ciabatta bread was purchased to round out our delicious ingredients.

Keep in mind that this recipe is neither for the faint of heart nor those on a diet.  The key to this sandwich is browned bread in the bacon fat.  That’s right, fatty bread to go with mayo and bacon.  Good thing there is some lettuce and tomato in there to balance the whole thing out.  Well, it works in my mind at least and if I can think it, then it must be true.  Here’s the skinny on this fatty sandwich:

Ingredients (enough for 2 sammies)

1/2 lb thick or super-thick cut bacon
1-2 good, ripe tomatoes, scrubbed, trimmed and sliced
4 stalks of fresh romaine, rinsed and ribs removed
4 slices of artisanal bread- find one with good crust and soft interior
Mayo- not Miracle Whip. What is that stuff anyhow?

Heat your cast iron skilled on medium-high. When hot, cook the bacon to desired doneness. I say you pour off about 1/2 the fat and return it to the heat. Brown the bread in the bacon fat. Be careful not to burn your bread! If you do, slice some more and get back in the game.

Once your bread is browned on one side, remove from the pan and give it a good smear of mayo on the other side. Repeat for all bread slices. I prefer then to layer the sandwich in the following pattern: bacon, lettuce, bacon, tomato, bacon, bread. If you have bacon leftover, save it because you will probably want another one of these sandwiches.

Like I said in the ingredients section, unless you are a Miracle Whip fan, leave that crap in the jar. It doesn’t really belong on a sandwich like this. I would go so far as to say that if you were adventurous enough, this would be a great sandwich to try your hand at a homemade mayo. That would just kick it up to a completely new level of scrumdittlyumptiousness.

It’s just that good.

Comments { 0 }

Orange Delight Juice

By on January 31, 2010 in Juice it

This juice is just a delight to drink.  Tons of beta carotene and vitamin C.  Drink up the goodness.  That’s about all I have to say about that.

Orange Delight

2 oranges, peeled
5 carrots, scrubbed
2 apples, scrubbed
1 thumb tip of ginger, peeled or not- up to you

Juice it all. Drink it all. Write me a comment if you like it.

Comments { 0 }

Time to Go Juice

By on January 31, 2010 in Juice it

This recipe is from the book Raw Food, Real World by Matthew Kenney and Sarma Melngailis.  Great book for those of you thinking that there is merit to the raw food lifestyle.  There is a TON of merit by the way.  It is a quick read with lots of great recipes.

Anyhow, I thought that this juice had a really funny name and remembered it when a member of my family was having some binding issues.  So, I pulled out the book and made her this juice.  Although I did not experience it first hand, I can tell you that this juice is true to its name, so make sure that you have easy access to the restroom.  I would not recommend on travel days or days when you have a really hectic schedule.

I will say one thing about this juice though, because I did try it (but not much of it), is that it is really tasty.  The prunes counteract the green of the kale and provide a super sweetness to this drink.  All of it is mellowed out by the apples.  If it didn’t have such an effect, I would probably put this into my rotation.

Time to Go Juice

1 bunch kale, chard or collards- cleaned
4 pears or apples, scrubbed
4-6 pitted prunes

Run everything through the juicer. Run the prunes last and then scrape out your juice collector below the masceration basket. There will be residue there that you can whisk into your drink.

Ladies and gentlemen, start your engines.

Comments { 0 }

Strawberry Madness Juice

By on January 30, 2010 in Juice it

This recipe uses a lot of strawberries, hence the name of the juice.  I love juiced up strawberries.  For some reason, they taste like summer to me.  Last year I tried to grow strawberries and bought 25 starters from an internet company.  They arrived and I planted them in our perrenial garden.  Water, tend, love.  Fruit arrives and either bunnies or chipmonks or some other rodent eats up all my hard work.  Bastards.  Might be Bambi.  Better watch out Bambi, Rich the hunter may deliver you to my kitchen next year.  Better examine your options carefully!  If only Bambi could read.  Strawberry eatin’ bastard. Let’s get back to the drink:

Strawberry Madness Juice Recipe

2 Oranges, peeled
2 or 2.5 cups of strawberries, hulled.
2-4 carrots

There are variables on this juice because I think that it tastes great either way. For more citrus tartness, add in 1/2 lime.

Like I have said so many times, juice it, kick it back and get the hell on with your day.

Comments { 0 }

Tart & Tangy Mango Juice

By on January 30, 2010 in Juice it

Woke up this morning and checked out what I had available to jam through the juicer.  Immediately noticed that my mango was ripe and the kiwi fruit was on the precipice of turning.  Time to juice.  One thing to keep in mind when you are juicing kiwi fruit is that the flavor is really very tart.  It needs to be sweetened and mellowed out with some other fruit or the juice will almost border on bitter.  The carrots and pear help in this recipe.  Mango is great in juice because it offers a wonderful flavor and an excellent mouth-feel to the juice.  This recipe takes some prep work because there is a lot of peeling.  Use a sharp paring knife and it should go pretty easily.

Tart & Tangy Mango Juice

1/2 Mango, peeled and pit removed
3 medium oranges, peeled
2 carrots, scrubbed
1 pear, scrubbed
3 kiwi fruit, peeled
1 thumb tip of fresh ginger, peeled or not- your preference

I find that for juicing purposes, it is easier to peel the mango before you take out the pit. I use an OXO Mango Splitter which you can find at just about any kitchen goods store to remove the pit. It is really easy and you don’t lose much of the mango flesh. To peel the mango, slice off about 1/2 inch from the top and the bottom. This gives you a good surface to work. Using your paring knife, peel carefully down the sides all the way around the mango. Then use your mango splitter to remove the pit. This leaves a larger section of mango to juice which makes a big difference.

Comments { 0 }

Vegetable Kitchen Sink

By on January 30, 2010 in Juice it

This juice has a lot in it, just about everything but the kitchen sink.  The cool thing about it is that it is really, really red.  Not pinkish purple from the beet, but absolutely red.  Juice it, drink it, love it.

Vegetable Kitchen Sink

4 medium tomatoes- get the sweetest you can find
2-3 radishes, scrubbed and greens cut off.
1 red bell pepper, scrubbed and seeded
1 beet, scrubbed up good.
2 dashes Tabasco sauce
Pinch of salt

This one you juice and then whisk.  Mix up that Tabasco and salt.

Comments { 0 }

Star Fruit Apple Juice

By on January 29, 2010 in Juice it

I don’t know where you live, but here in Cleveland, star fruit is expensive. They’re about two bucks a piece during the winter months and I have no idea how much during the summer. Anyhow, if you live somewhere around the world that the star fruit is reasonable, drink this juice every day or until you get sick of it.  Also, invite me to visit if you don’t live in Cleveland.  This juice is pretty good and makes you feel like you can conquer the world. My kind of juice.

Ingredients:

2 apples, scrubbed
1/2 lemon, peeled
2 star fruits, scrubbed
1 thumb tip ginger

Juice it, glass it, drink it. If you have a catchy name for this juice, let me know and I’ll change it up.

Comments { 0 }

Orange Sherbet Juice Recipe

By on January 29, 2010 in Juice it

No, this juice doesn’t actually have orange sherbet as an ingredient.  This morning when I made it, Caroline said immediately “This tastes just like orange sherbet.  Best juice you have made in a while.”  I’ll take the compliment and pass the recipe onto everyone else to enjoy as well.  I have to admit that it really does taste exceptionally good.

Orange Sherbet Juice:

1 Fuji or similar apple
2 carrots, washed
2 oranges, peeled
1/2 lime, peeled
1/2 mango, peeled
1/2 inch ginger

Shove everything through the juicer then whisk it up in the glass. Flip-top your head and you’re good through lunch.

Side idea: Make a batch of this and freeze it. Probably would make a great intermezzo.

Comments { 0 }

Goat Cheese Basil Heirloom Stacker Recipe

By on January 27, 2010 in Lunch, Sides, Spring / Summer, Vegetarian

This is a great recipe just about any day of the week.  You can find heirlooms year round now, but in the winter they really come with a high price tag.  Sometimes you just have to splurge a little.  If that’s not your thing, keep this recipe handy when the weather turns and your tomatoes are coming out your ears.  Light, refreshing and delicious.

Ingredients:

2 Heirloom tomatoes, relatively round and differing in colors (I like red and yellow)
1 log goat cheese at room temperature (We use Silver Goat or replace with soft motz)
1 Cup of loose basil leaves
1/2 Red onion, quartered
1 clove garlic
1 poblano pepper
1 tbsp lemon or lime juice
1/2 Teaspoon sea salt
10 grinds fresh pepper
Olive Oil

Core and slice each tomato in uniform thickness. Starting with the bottom of the tomato, lay the bottom piece of the yellow tomato on a plate. Lay the bottom piece of the red tomato on another plate. Open the log of goat cheese and cut off a disk about 1/2 inch thick. Press the disk between your fingers to make it spread out over the tomato bottom. Repeat for the other dish. Now layer the next lowest tomato slice of an alternate color on top of the goat cheese. Repeat this process until all pieces have been used and the stack is topped with the head of the tomato. Now make the sauce.

In a blender, combine the basil, red onion, garlic, poblano pepper, lemon juice, salt and fresh pepper. Blend and add a stream of olive oil until the mixture starts to liquefy. Blend for about 20 seconds. Drizzle blended basil goodness over the tomato stacks and enjoy.

Comments { 0 }

The Not-So-Pink Lady Smoothie

By on January 27, 2010 in Juice it

For the last couple days I have been feeling a bit run down.  I needed a boost of energy.  This shake is both delicious and seems to have fought off the sickness which was circling.  Hope that you like it as well.  Substitute agave if you don’t like or have stevia powder.

The Not-So-Pink Lady

2 oranges, peeled and quartered
1 organic pink lady apple, quartered and seeded
1 banana
3/4 cup coconut water
1 packet stevia powder

Add everything to the blender.  Enjoy quickly as this one will get thick if you let it sit.  Ba-Dow.  See you at lunch, baby.

Comments { 0 }