April 2013 archive

My rib craving has finally been met!

I slow roasted pork ribs in leftover spaghetti sauce for about an hour at very low heat. The ribs rested while I roasted red peppers, zucchinis and green onions then I cranked the oven  heat full blast, basted the ribs with plum jam and let them sizzle until caramelized.

Yummmmmy.

 DSC07683

 

 

DSC07689

More eats.

Asian style noodles with peas, spicy stir fried zucchini and grilled horse.

DSC07431

 

Square sushi.

DSC07444

 

Roasted zucchini with sundried tomato, red onion, capers, jalapeno, lemon and feta.

DSC07469

 

 

Homemade granola.

DSC07423

BUSY!

Recently I’ve been learning how to design websites, teaching kittens how to climb stairs, cleaning, making scarves out of T-shirts, gardening, exploring new cities, experimenting in hairdressing, playing wife, etc.

In my spare time I dabble in cooking.

DSC06893

 

 

DSC06931

 

 

DSC06955

 

 

DSC06964

 

 

DSC06973

EASY sushi square!

 

 

DSC07447

 

We only had 4 nori sheets and lots of “filling” ingredients so I layered rice, avocado, lox, rice and caviar in a small circle mold and created a contemporary looking sushi.

DSC07446

 

 

DSC07451

Horse tenderloin with chimichuri sauce and roasted cauliflower and potato chips.

Horse meat has been causing a stir in news lately, unknowing people eating horse meat mixed in their restaurant “beef” burgers. No wonder they were able to get away with it for so long, horse meat looks, cooks and tastes the same as beef.

I marinated the tenderloin overnight in:

  • 1/3 cup soy sauce

  • 1/2 cup olive oil

  • 1/3 cup fresh lemon juice

  • 1/4 cup Worcestershire sauce

  • 2 cloves of garlic

  • 2 tablespoons dried oregano

  • 1 teaspoon ground pepper

  • 1/4 teaspoon hot pepper sauce (optional)

Sear the tenderloin on all sides then place in a 375 degree oven for about 8 minutes depending how large the cut is, let rest before 5 minutes before serving. Horse meat is usually served medium rare.  

DSC06884

 

Roasting vegetables is extremely easy to do and tastes so darn great. Drizzle olive oil, salt, pepper and paprika on the potatoes.

DSC06872

 

Chimichuri

  • 1/3 cup olive oil

  • a handful of fresh parsley,  chopped

  • a handful of fresh basil,  chopped

  • a handful of fresh mint,  chopped

  • a handful of fresh cilantro,  chopped

  • 2 cloves of garlic,  chopped

  • 1 small hot pepper,  chopped

  • juice of 1/2 lime

  • salt and pepper

Crush everything together in a mortar and pestle or a food processor, keeping it fairly chunky. 

DSC06882

1 2