Archive for category food
Savory Meat Pie
Posted by thesuburbancook in Appetizers, Beef, Recipes, Vegetables on March 3, 2013
It’s freezing. Almost literally. I know all you people who live even 200 miles north of Florida can’t stand our posts about 85 degree beach days in the middle of January, so this weekend you are probably not feeling all that sympathetic that we are FREEZING! Just like Northerners, I always become inspired to cook comfort foods when it’s blustery out and, not wanting to venture into the biting wind, I was not about to go hunting ingredients further than my own kitchen.
Red Wine Braised Short Ribs
Posted by thesuburbancook in Beef, Comfort Food, Cooking, Entertaining, Uncategorized on January 6, 2013
When you start cooking on the stove top, but finish hours later in the oven, your home smells incredible.
There are several pieces of art within a kitchen. Objects that live for years, producing some of the most memorable tastes to grace the kitchen. The first of my collection was my Kitchen Aid mixer. It was a Christmas present years ago from Hubby. Suddenly, batches of cookies weren’t as daunting, whipping egg whites was a breeze and I became more efficient letting the mixer run while I prepared other ingredients. Since then, I have acquired a cast iron skillet, several nice chef knives, and a roasting pan that has delivered some amazing turkeys and roasts. This year, I received a long-awaited Christmas wish, a Le Creuset round french oven.
Within the hour, I was looking up recipes to christen my new collector’s piece. I had already done Julia Child’s boeuf bourguignon a couple of years ago for New Years, so this had to be something different. I landed on Bon Appetit’s number 1 recipe of the year, Red Wine Braised Short Ribs. Paired with a wonderful bottle of B Cellars Blend 24.
Fun with Prosciutto
Posted by thesuburbancook in Beef, food, Grilling on November 19, 2012
There have been some good meals on my plate over the last week and all because of prosciutto. This dry cured ham is a little piece of flavor heaven. It puts truth to the cliche that the best presents come in little packages. It’s thin sliced and tears at the littlest tug.
Prosciutto wrapped NY Strip stuffed with goat cheese
Let’s start with New York Strip steaks. Steak is really hard to improve. It’s so perfect with just salt and pepper cooked at the right temperature. So, why in the world, would I slice it open and stuff it with goat cheese? Why would I wrap it with prosciutto and have the Grill master (aka Hubby) fire up the iron grates? Because it tasted as good as it looks. That’s why. Tangy, salty, creamy and tender. That’s why I loved this steak.
Prosciutto wrapped shrimp
Next up, prosciutto wrapped grilled shrimp served with grits. The shrimp is rubbed with finely chopped garlic, dill, salt and pepper. It’s then wrapped with 1/2 sheet of prosciutto and grilled 4 minutes on each side on wooden skewers until it’s pink and tender. I served it with grits mixed with Parmesan cheese. It’s not the shrimp and grits you would get in the Gulf Coast, but it is a salty chew with a creamy finish. I scraped the plate with my fork before I used my finger. Never said I had table manners!
Pork Chops Smothered in Pepper Flavored Cheddar
Posted by thesuburbancook in Comfort Food, Cooking, Pork, Recipes on October 22, 2012
I had an idea. Chicken, stuffed with this amazing pepper flavored white cheddar, maybe some bacon, and some kind of chicken broth and white wine based sauce. But then, I tried steaming some corn for my baby girl, and I burned my hand. Bags of ice later, I knew I couldn’t make dinner. Hubby took over, placating me with more ice and a glass of wine.
Feeding the Birthday Party
Posted by thesuburbancook in Appetizers, Cooking, Entertaining, Pork, Recipes on October 15, 2012
Thank you Edgewood Bakery
It was supposed to be a little birthday party for my daughter. She turned 2. Two year olds don’t even remember their birthdays. They certainly don’t understand making a wish and blowing out candles. So, it doesn’t make a ton of sense to have a huge party to celebrate. However, I survived the last two years, so isn’t that worth a party? Yes, it is. Just not this kind of party.
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