Jacques of all Trades

vneckandacardigan:

canttuchthis:

garlic & herb stuffed brussels sprouts

Ya huh.

This is relevant to my cooking interests. Indeed.

(Source: graceinfood)

cookyourcupboard:

British cookbook author Nigella Lawson joins NPR for the first radio segment of Cook Your Cupboard. In each radio piece, we’ll get chefs and other food experts to give advice to one lucky submitter: first up is Marcy Misner, who lives in the Upper Peninsula of Michigan. She sent in a photo of apple cider vinegar, almond milk and dried red beans, which Lawson calls a “very, very eclectic mix.”

Listen to Nigella Lawson’s advice and read more at NPR.org ›

(Photo Credit: Hugo Burnand)

With a little help, your strange and surplus food could be dinner. NPR’s Morning Edition wants to help you Cook Your Cupboard.

(via npr)

brit:

Brussel sprout chips are already all the rage right now. Then this happened… Get the recipe. 

Mmm, strawberry shortcake!

Recipe from Commander’s Palace in New Orleans, via epicurious.

Ingredients: 

• 2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)

• 1/2 cup plus 3 tablespoons sugar

• 2 tablespoons raspberry preserves

• 1 cup chilled whipping cream

• 1 teaspoon vanilla extract

• Buttermilk Biscuits

• Powdered sugar

Instructions:

Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)

Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.

(And finished off the whipped cream with a sprinkling of cinnamon and cayenne).  

Grilling up some dinner:

-Molasses-whole grain mustard marinated pork tenderloin.
-cauliflower and broccoli (lightly tossed in olive oil, salt and pepper), and
-Daikaya-inspired grilled avocado, with lemon juice, and to be topped with ponzu sauce

Salad in a jar. A great idea from Mayra Cavazos (via Charles D).

MY NEWEST LUNCH OBSESSION!!!!! Utterly brilliant, people. Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters (me) to mow down daily.

THE ARRANGEMENT From BOTTOM to TOP:

Dressing

Shredded carrots

Cherry tomatoes

Sunflower seeds

Hard boiled eggs

Baby spinach

DIRECTIONS

1) Arrange ingredients in a large mason jar

2) Store in fridge for up to a week

3) When ready to eat: shake jar, place on a plate, and eat!

You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers.Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.

****NOTE**** If your making a few salads at a time for the week, you MUST remember to vacuum seal the Mason Jars. (Mason jars can be bought at Wal-mart, and various grocery stores) They must be vacuum sealed to remain fresh and crisp :) Here are two different ways to vacuum seal a mason jar :D http://www.youtube.com/watch?v=fhb1gfVSB9Y Non Foodsaver vacuum seal :) http://www.youtube.com/watch?v=NMDfyRjfBbc

(via Facebook)

After a weekend of amazing (and decadent) eating, we’re detoxing with a grilled marinated chicken salad, with ponzu vinaigrette.

sheasylvia:

Chipotle Shrimp Tacos with Guacamole, Corn Salsa, Pickled Red Onions & Sriracha Mayo

This is not a 30 minute meal. This is a sip a margarita while you make your own salsa and guacamole and pickle some red onions and half-listen to/watch the Real Housewives of [Insert City Here] kind of meal. You could speed things up by a) not making your own salsa, b) not making your own guacamole, c) not pickling the onions, or d) leaving off the sriracha mayo, but then you’d miss out on the absolute magic that is the completed dish.

So be leisurely. Sip a blackberry-mint margarita. And enjoy the process.

Ingredients:

For the pickled onions:

1/2 red onion, peeled and thinly sliced
2 tbsps red wine vinegar
1 cup water
1/2 tsp sea salt

For the salsa:

1/2 cup Trader Joe’s frozen roasted corn, thawed (I usually nuke it for 30 seconds)
1 cup grape tomatoes, seeded and diced
1/2 jalapeño, seeded and diced
2 tbsp red onion, diced
1 tbsp cilantro, chopped
Half of a lime, juiced
Salt to taste

For the guacamole:

1 ripe avocado
1 or 2 tbsp red onion, diced
1/2 jalapeño, diced
1 tbsp cilantro, chopped
Half of a lime, juiced
1 tsp salt 

For the sriracha mayo:

3 tbsp of your favorite mayo (I’m a huge Veganaise fan)
1 tbsp sriracha
A dash of lime juice

For the tacos:

1 lb shrimp, peeled and deveined
1 lime, juiced
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp chipotle seasoning
1 tbsp garlic powder
1 tsp sea salt
Corn tortillas
Shredded lettuce or cabbage

Start with the pickled onions. In a small saucepan, combine the red wine vinegar, water and salt and bring to a boil. Add the onions and set aside to cool. 

Now for the salsa. In a medium bowl, combine the corn, tomatoes, red onion, cilantro, lime juice and salt. Cover and refrigerate until you’re ready to build your tacos. 

Onto the guacamole. In a medium bowl, mash the avocado until it’s creamy (but still kinda chunky). Add the lime juice and mix well. Add the red onion, jalapeño, cilantro and salt and stir to combine. Drizzle with lime juice to prevent browning, cover and refrigerate. (Or you could always double the recipe and snack on it with some tortilla chips while you finish cooking.)

Sriracha mayo time. In a small bowl, combine the mayo, sriracha and lime juice. Cover and refrigerate. 

Now! Shrimp! In a large bowl, add the shrimp, lime juice, chili powder, ground cumin, chipotle powder, garlic powder and salt. Gently toss the shrimp so they are evenly coated with the spices. 

Over high heat, spritz a heavy nonstick skillet with olive oil spray. Once the pan is good and hot, add the shrimp, spacing them evenly. After 2-3 minutes, turn them over and cook for an additional 2-3 minutes. Set aside. 

Warm up the tortillas. You can do this by steaming them in the microwave - just wrap them in a damp paper towel and microwave for one minute - or by toasting them over the open flame on a gas range. 

Assemble the tacos with the shrimp, pickled onions, salsa, guacamole and sriracha mayo. Garnish with shredded lettuce or cabbage as well as extra cilantro. 

Serve with margaritas or your favorite cerveza.

Makes 5-7 tacos. 

Enjoy! 

Minus the “watch the Real Housewives” part, this looks like a great recipe!

Weekend culinary highlight: a killer brunch this morning at home! Featuring my special bloody marys*, mimosas, baked eggs with chorizo and potatoes from Food and Wine, and our go-to recipe for butterscotch sticky buns, among other deliciousness brought by friends.

Bloody recipe(ish):it’s always evolving, but use to taste: tomato juice, lime juice, worcestershire sauce, hot sauce (currently using a great one from Woodberry Kitchen in Baltimore, which uses fish peppers), horseradish, garlic powder, onion powder, celery seed, and fresh ground black pepper. Add vodka, or for a bloody Maria variation, tequila and fresh basil leaves

One of these days, Liz will allow me to share her secret recipe for amazing chocolate chip cookies. Until then, this photo will have to suffice!