A very Griddle Weekend
Griddle Me This! Friday night: Shrimp TacosSaturday Night: Chicken FajittasSunday Night: Scallops & Fried Rice Absolutely loving my new Blackstone Griddle!!! Tacos: Lime/cilantro shrimp an angel hair cabbage slaw with pico de galloi, salsa verde and a lime/sour cream crema Fajitas: Southwest marinaded chicken breasts served with grilled onions and red bell peppers. On the side, toasted tortillas, green onions, Mexican cheese, Salsa Verde, Chipolte salsa and sour cream Scallops: Wild rice with a veggie mix and baby bella mushrooms served with spicy old bay seasoned seared sea...
Salsa Egg Cups
A cool, rainy Saturday morning calls for a fun breakfast. Looking at the items in my fridge, I decided on Salsa Egg Cups. I would make two types, a sausage one with chipolte salsa, and a ham with salsa verde. Eight eggs went into a glass measuring cup with a splash of milk, cayenne, black pepper, garlic powder and paprika. This was mixed with an immersion blender. Into my buttered muffin tin went the egg mixture, and then some torn parsley and basil leaves. On top of this went6 some diced onion and red bell pepper. The meat was added next. Cooked hot Italian sausage in 3 trays, and diced black forest ham in the others. A dollop of salsa went on each. Then some pico de gallo. Finally a small amount of Mexican cheese tops it all off. This went into a 400° oven for...
Spicy Garlic Pasta
While I try to eat a low carb diet, once a month I allow myself a plate of pasta. Usually it’s some variation of my pesto angel hair dish. But I recently came across the following recipe and made it for my lunch today. It was fantastic. While the water for your pasta heats up, melt some butter in a skillet and then saute 2-3 cloves of freshly minced garlic and cook for a minute on a medium heat. Boil your pasta (mine takes 4 minutes). Add a tablespoon or two of your favorite hot sauce to the garlic. Top with the cooked, strained pasta. Add about a cup of grated parm. Toss. Add diced parsley and basil leaves. My herbs came fresh from my 3D printed hydroponics tower. Plate. I added some feta to mine....
Shortcut Spicy Pizza!
The shortcut is that I used Wegman’s dough, and Rao’s pizza sauce. I also used dried oregano, dried basil and shredded mozzarella. Normal I would use fresh herbs and fresh mozzarella. The spicy is from habanero pepper, hot italian sausage and crushed red pepper flakes. While pre-heating the oven to 500° (it was a rainy day, so no fun times with my new griddle tonight) I rolled out the dough (resting for a couple hours) onto my pizza stone, dusted with corn meal. I also pre-cooked the sausage and put it into a strainer to remove some grease. Then I brushed the edges with a melted butter/garlic powder mix. Onto this went half the small jar of Rao’s pizza sauce. Chopped onions, red bell pepper, sliced black olives and habanero pepper went on top....
Mahi Mahi Fish Tacos
Mahi Mahi Tacos! A Wegman’s run resulted with a couple beautiful Mahi fillets. Fish Taco Time! The fillets were seasoned with black pepper and Cajun seasoning,. Onions and orange bell peppers were caramelized on the Blackstone griddle, then the fish joined into the party. The tortillas were heated through till slightly toasted and then final construction included hydroponic lettuce, guacamole, pico de gallo, salsa verde, sour cream, the fish and a drizzle of aioli made with mayo, smoked paprika, garlic powder and cayenne. The result was a perfect fish...
Chicken Hibachi
My first Hibachi on my new Blackstone Griddle. I love cooking hibachi, but usually I do it on a couple cast iron skillets. So this is the first time on my new Blackstone. First, I made my rice. I’m not doing the ‘fried rice’ version of a hibachi, but if I was, I’d do this hours in advance and let it cool. This is my standard 1 1/2 cup of water, a little butter and 1 cup of jasmine rice, boiling, simmer 15 minutes and let rest for at least 5 minutes (at least). I made my home-made yum yum sauce days ago. My teriyaki sauce is simple. 1 cup of water, 1/4 cup of soy sauce, dice up some garlic and ginger, toss it in. Add some honey. I put in a little agave instead of traditional brown sugar. Add some black pepper. Cook down, strain. Thicken...