blisteringlydrunk

food amongst family and friends

Stuffed sweet red peppers September 17, 2014

Filed under: Quick and easy,Sides,Vegetarian — blisteringlydrunk @ 1:29 pm

Istuffed peppers found this recipe here and it fit all my needs: I needed to pair something with easy breezy gyoza (’cause if this would have been challenging, what would be the point?) and I had a lot of tomatoes, peppers and some feta I wanted to use up.  The whole family loved it, and it took about 5 minutes to throw together…

Ingredients

2 large, long red peppers
200 g (6½oz) cherry tomatoes
125 g (4oz) feta cheese, crumbled
1 clove garlic, finely chopped
10 basil leaves, chopped (I didn’t have fresh, so I used dried and it was great)
1-2 t olive oil
2 t balsamic vinegar
salt and pepper, to taste
3-4 t fresh breadcrumbs (I used Panko)
Olive oil, to serve
Extra basil leaves, to garnish

Heat the oven to 400°. Halve the peppers lengthways and remove the seeds. Halve the tomatoes and put in a bowl with the feta, garlic, basil, oil and vinegar. Mix. Season with salt and pepper. Place the mixture in equal portions in each of the pepper halves and then sprinkle breadcrumbs on top. Throw the peppers on a baking sheet and roast in the oven for 25-30 minutes, or until they have softened and the tops are golden. Drizzle with oil, if desired, garnish with a few basil leaves and chow down.  Cheers! Ren

 

Simple Broccoli Pasta September 12, 2014

Filed under: Mains,Quick and easy — blisteringlydrunk @ 10:39 am
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Get that broccoli in there!

Get that broccoli in there!

This is actually Kyla’s recipe, which she got from Katie, but in an effort to start blogging again, I’m stealing it for my post.  Sorry gals.  She sold me on it with her “quick and easy way to get broccoli into your family” talk.  She’s good like that.  She also convinced me to buy pre-cut broccoli, and seriously, I hate chopping broccoli (how many of you now have the Dana Carvey SNL song in your head now?), so this was brilliant.

Ingredients

1 lb broccoli
1 lb pasta (Or whatever. Equal parts broc and pasta worked for me)
1 garlic clove
1/3 c olive oil
shake or two red pepper flakes
salt & pepper
grated parmesan (or cheese of choice)

Boil pasta according to directions and about 2 minutes before it’s ready, add broccoli.  Drain.  Meanwhile, heat oil in pan and add garlic, flakes, salt & pepper (just heat, don’t start to sizzle it too much).  Add pasta and broccoli and mix well.  Throw cheese on top.  Consume.  See?  Quick and easy.  Ren

 

Janice’s Simple Summer Berries July 24, 2014

Filed under: Uncategorized — blisteringlydrunk @ 2:28 pm

strawberriesIt’s been exactly a year since our last post! That’s something to celebrate, right? And so what am I giving you after a year of silence? A recipe that I spent the last year testing and researching? No. I give you the easiest dessert of the summer, as taught to me by my mom’s best friend, Janice. Janice is an amazing cook who knows that the secret to all things delicious is whipping cream.

So this is what you do: add desired berries or summer fruit into a bowl (strawberries and fruit larger than a raspberry should first be sliced thinly). Pour a generous stream of the heaviest cream over the berries, ensuring you get cream into every little crevice. Eat with a spoon and love yourself for being so smart.

 

 

Korean Style Lettuce Wraps July 24, 2013

Filed under: Beef,Mains,Make Ahead,Quick and easy — blisteringlydrunk @ 9:57 am
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IMG_8172This is another great recipe from Fine Cooking’s Grilling magazine. I have made this a couple of times now, both for company and just for us. It’s a hit with adults and kids alike and a great icebreaker in the tradition of messy foods (tacos, spaghetti, meatballs subs, you know what I mean) only more warm weather appropriate, in that its nice and light. Plus, it comes together in no time; you can marinate it for 1/2 an hour if you need to get dinner on the table, or 8 hours if you are trying to get your prep done ahead. Either way is tasty, then the meat cooks in the time it takes the rice to cook. My biggest problem with this recipe is not eating too much; I always think I should have just one more!

1/2 medium Asian pear or 1 whole ripe pear

6 Tbsp soy sauce

1/4 cup sake (I use 2 Tbsp each, rice vinegar and sherry, due to lack of sake in my house)

3 1/2 Tbsp sugar

4 cloves garlic, roughly chopped

Salt and pepper

1 flank steak (mine was about 1 1/2 lbs)

3 green onions, thinly sliced

1 Tbsp sesame oil

1 Tbsp sesame seeds

2 cups cooked rice (I made coconut jasmine rice; just replace the water with light coconut milk when you cook it, the flavour is soooo worth it!)

1 head of leaf lettuce, red or green, washed and separated into leaves

1. Core the pear and roughly chop. Put it into a blender along with soy sauce, sake, sugar, garlic, a pinch of salt and 3/4 tsp freshly ground pepper. Process until smooth, then transfer to a bowl and stir in green onions, sesame oil and sesame seeds.

2. Place the flank steak in a wide shallow dish, then poke all over with the tip of a paring knife. Reserve half a cup of marinade for serving then pour the rest over the meat. Let sit for 1/2 an hour at room temperature, or up to 8 hours in the fridge.

3. Preheat grill to medium high heat and start your rice. Grill the meat for about 5 minutes a side for medium rare (will vary with the thickness of your steak, so use your discretion). Let rest for 5 minutes, then thinly slice across the grain.

4. To serve, place a lettuce leaf on your plate, top with about 1/4 cup of rice, meat and then spoon or pour over sauce. Fold up the bottom of the leaf and then fold the sides in (like a tortilla). I find it easiest to put everything on the table and let everyone make their own.

Enjoy! And make sure you have napkins ready!

Ky

 

Chocolate Silk Pie July 5, 2013

Filed under: Baking,Desserts,Make Ahead,Vegetarian — blisteringlydrunk @ 9:58 am
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Pie and coffeeLooking for a rich, chocolate dessert that somehow feels light, cold and summery? This is it. It’s easy, quick to prepare (although it needs a 6 hour rest in the fridge) and amazing with a good cup of coffee. Oh, and it comes from the Smitten Kitchen cookbook. Are you shocked? Go make it immediately.

Katie

serves 8-10

Crust:
1 1/2 cups chocolate wafer crumbs
2 T sugar
Pinch of salt
5 T butter, melted

1. Preheat oven to 350.  In a 9 inch pie pan, stir together cookie crumbs, sugar, and salt.  Stir in melted butter.
2. Press crumbs evenly across the bottom and up the sides of your pie dish.
3. Bake in preheated oven for 10 minutes, then cool completely.

Filling:
12 T butter at room temperature
1 cup sugar
3 oz unsweetened chocolate, melted and cooled
3 large eggs
1 t vanilla extract

1. In a stand mixer or with a hand mixer, cream butter and sugar until pale and fluffy.
2. While mixer is running, drizzle in melted chocolate.
3. Add eggs one at a time, beating mixture at medium speed for 5 minutes after each addition, scraping down bowl (so this will whip for 15 minutes total).
4. Add vanilla and blend well.
5. Spread chocolate filling in prepared crust, and smooth top.  Refrigerate until fully chilled, at least 6 hours, or overnight.

Garnish:

1 cup heavy or whipping cream
1 T sugar
Chocolate curls shaved from a bar of good quality, dark chocolate (optional)

1. Just before serving, beat cream with sugar until it just holds soft peaks.
2. Smooth evenly over pie and garnish with chocolate shavings.

 

Fast and easy tagliatelle with Italian sausage, roasted red peppers and arugula May 21, 2013

Filed under: Mains,Pasta,Pork,Quick and easy,Sausage,Uncategorized — blisteringlydrunk @ 2:07 pm
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I love pasta. I love especially love that it is fast and easy and everyone in my house eats it up. This recipe, from (surprise, surprise) Fine Cooking, is a nice departure from my usual go-to carbonara while still being super fast and easy. I think next time I will make it with half arugula and half spinach to satisfy my children (the arugula was a little bitter for them), but if you are into bitter greens, then don’t hold back because this is fantastic. Make it soon.

Image2 links (about 1/2 lb) hot (or sweet) Italian sausage, casings removed

2 medium cloves garlic, minced

1 jar roasted red peppers, drained and chopped

1/2 cup whipping cream (I think coffee cream would be sufficient if you are trying to lighten things up)

10 oz dried tagliatelle or fettucine

4 cups baby arugula (or spinach/arugula mixture)

1/2 cup freshly grated Grada Padano

1 big handful of fresh basil, thinly sliced

Fresh ground pepper and salt to taste.

Heat a large skillet over medium heat and fill a large pot with salted water, setting it on to boil. Add sausage to skillet and cook until browned, breaking up with a spoon into small pieces as you go. Make sure you have about a Tbsp of fat in the pan (you can top up with olive oil if needed), then add the garlic and cook, stirring for about 30 seconds. Add the peppers and cream and allow it to simmer over low heat for about 8 minutes. I added a little chicken broth here as well to stretch the sauce further, but its up to you.

Meanwhile, cook the pasta until al dente. Drain well, put back in pot and toss with sauce, arugula, basil and cheese until the arugula is slightly wilted. Season to taste with salt and pepper, then serve immediately.

 

Enjoy!

Ky

 

Smoky and delicious Brined Pork Steaks (or Chops) May 13, 2013

Filed under: Mains,Pork,Quick and easy — blisteringlydrunk @ 3:09 pm
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IMG_8085 I have to admit that I am a lazy BBQer (and clearly speller/wordsmith). The thing I love the most about BBQing is the ease and speed involved in putting a super tasty/healthy dinner on the table and I imagine I’m not alone on this one. So a recipe that involves brining your pork chops ahead of time doesn’t exactly sound like it fits the bill, but this was actually super simple and the results were the best BBQ’d pork steaks I’ve had in ages. I’ve been trying for years to recreate the pork steaks we used to get from a local butcher shop in my home town and keep failing, but I think I finally discovered their secret; it’s all in the brine. Plus, the brine takes about 2 minutes to throw together, then you go about your day until it’s time for the spice rub. I found that the 30 minutes the spice rub sits on the meat was the perfect amount of time to start the corn on the cob cooking and to throw together a salad, which meant that dinner took about 37 minutes to make, including the time it took to put the brine and the spice rub together. Not bad for a meal that my 4 year old was begging to have again two bites in.This recipe was read over the phone to me from my sister’s Fine Cooking Grilling magazine, so the instructions may not be exactly what they have, but the ingredients are the same and this is what I did, so it should work for you. Happy BBQ Season!

3-4 lbs pork chops or steaks (I used shoulder steaks)

Brine

1/4 cup each Kosher salt and dark brown sugar (if you don’t have kosher salt I would use about 2/3 of the amount indicated)

1 Tbsp molasses

1 cup ice

3 1/2 cups water

Stir together all brine ingredients except ice in a large bowl, mixing until dissolved, then add pork and ice. Put a plate on top to sink the pork into the brine and leave covered for 2-3 hours (no more than 3 for thick cut chops and no more than 2 for thin cut).

Transfer pork to paper towels to dry and mix up your spice rub.

Spice Rub

1/4 cup smoked paprika

1 Tbsp minced garlic

1 tsp oregano

1/4 cup red wine vinegar

1 Tbsp olive oil

Salt and pepper

Combine all rub ingredients in a small bowl. Rub generously all over pork and let sit for 30 minutes. Preheat grill to high. Scrape off excess spice rub then sear meat on grill. Turn to medium high and grill 3-5 minutes per side until just barely pink in the centre. Let rest 5 minutes before serving.

 

Enjoy!

Ky

 

 
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