BLOGHUNGRY

Crock Pot Braised Beef with Gorgonzola Sauce

This was a comfort food wet dream that I made last night for a group viewing of Tyler Perry's Why Did I get Married Too. Both the dinner and the movie blew my mind. I served it with a side of polenta to help soak up the juices, but mashed potatoes would also be great. The "chili sauce" is not hot sauce, but a condiment found next to the ketchup that is labeled "chili sauce". Note: For those of you that complain that I only eat meat and cheese, we also had a spinach salad with fresh strawberries.

Crock Pot Braised Beef

3 Tbsp butter
salt and pepper
1 (3 pound) beef brisket
1 cup beef broth
1 (12 ounce) bottle chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder

Lightly salt and pepper the roast on all sides. Heat butter in a large skillet over medium high heat. Put roast in the skillet and sear the meat on each side for 1-2 minuted or until lightly browned. Place the roast into a slow cooker. Pour beef broth in the skillet with the juices from the seared meat, stir it around to incorporate any browned bits from the pan and pour the juices over the meat in the crock pot.. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 hours. Pull meat apart into equal-sized juicy-chunked servings. Drizzle with Gorgonzola sauce and serve.

Gorgonzola Sauce

2 tablespoons butter
3 tablespoons flour 
2 cups milk
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmesan
4 oz Gorgonzola or Blue Cheese crumbles
3 tablespoons minced fresh parsley (optional)

Heat the butter in a heavy-bottomed saucepan over medium flame. Whisk in the flour and cook the flour-butter mixture (roux) for about 1 minute. Do not brown.

Whisk in the cold milk all at once. Continue whisking as the milk comes to a boil. Reduce heat to low, stir in the salt, pepper and cheeses. Whisk and simmer until smooth. Season to taste and add extra milk if it becomes too thick. Serve warm.

Cazwell "Ice Cream Truck"

Buffalo Sloppy Joes with Blue Cheese and Dill Pickles

Sloppy Joes got a bad rap in cafeterias. When made well they are sweet, savory, and satisfying. Add the heat of wing sauce with some blue cheese crumbles and diced dill pickles and you've got a sandwich that deserves your respect.

Buffalo Sloppy Joes with Blue Cheese and Pickles

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
2 carrots, chopped or grated
3 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/3 cup wing sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
3/4 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

Lemon Broccoli Rabe

I love a little lemon, garlic, and heat with my broccoli. This is a quick and easy way to throw together a green veggie for dinner.

Lemon Broccoli Rabe

2 bunches broccoli rabe, chopped
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Pinch red pepper flakes
1/4 cup grated fresh Parmesan
1 lemon, zested
Sea salt and freshly ground black pepper

In a large sauce pot, bring 1 gallon of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes. Drain.

Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown.

Add broccoli rabe to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.

Sausage, Carrot, and Roma Tomato Jam Rigatoni

As much as I enjoyed making Roma tomato jam, the recipe made a ton and there is only so much sweet and fruity tomato jam I can eat. Tonight I decided to balance the sweet fruitiness with some carrots and spicy sausage and put it over pasta. It turned out pretty tasty. I'd recommend it for anyone with too much tomato jam on their hands.

Sausage, Carrot, and Roma Tomato Jam Rigatoni

about 4 cups leftover Roma tomato jam
1 lb ground sausage
2-3 carrots, chopped
1 Tblsp olive oil
1 tsp red pepper flakes
1 lb Rigatoni

In a large pot Boil pasta until al dente. Add olive oil, red pepper flakes, and carrots to another pot over medium high heat. Sweat carrots 1-2 minutes, add sausage and cook until browned. Add leftover tomato jam and simmer until heated though. Serve over pasta.

Lily Video: August 2010

Hang With Lily from Michael on Vimeo.

Chicken and Rice Soup with a Lemon-Egg Sauce

This recipe is a quicker version of a Greek soup called "Avgolemono", that I can't pronounce. I love the concept of an egg-lemon sauce thickening my chicken soup and I have a pantry full of rice, so here we are...

Chicken and Rice Soup with a Lemon-Egg Sauce

2 tablespoons olive oil
1 onion, finely diced
1 1/2 quarts chicken stock
2 bay leaves
2 cups water
1 1/2 teaspoons salt
1 pound boneless, skinless chicken breasts (about 3)
1/2 cup long-grain rice
3 eggs
juice of 1 lemon
1/2 cup frozen peas, defrosted
1 tablespoon dried dill weed

In a large pot, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Add the broth, bay leaves, water, 1 teaspoon of the salt, and bring to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.

Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.

In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas and dill. Season to taste.

Chicken, Fig, and Fontina in Pastry

This combo of Fontina and fig spread is AMAZING. It's so good that I think next time I'll skip the chicken and make them into danishes or purses of pastry. My chicken came out a little dry so be careful how small you cut the pieces and how long you cook them in the pan.

Chicken, Fig, and Fontina in Pastry

4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
2 sheets puff pastry
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 400 degrees F.

Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.

The Nickel Diner

Popmuse and I took Lily out to a tasty downtown diner for breakfast this morning.

The Atmosphere: It's a smallish downtown diner that feels like it's straight out of Brooklyn. The decor is full of retro murals, wallpaper, and exposed brick. The clientele is made up of full of tattooed foodies and locals.

The Food:  Fresh and slightly upscale diner food with pastries made from scratch. My stand out favorites were the 5th and Main: Spicy BBQ pork hash topped with 2 poached eggs, and the homemade pop tart: A pocket of homemade pie crust filled with fruit pie filling and drizzled with frosting.

Bloghungry Rating: A-

The Nickel Diner
524 S. Main St.
Los Angeles, CA 90012
213 623-8301

Steve's Chicken Skewers

This recipe is from my good friend Steve and is completely genius. It makes a tasty dinner or an easy party finger food when you want some flavorful chicken on a stick. It's best to let the chicken marinate over night, so plan to prep them the night before and pop them in the oven or on the grill last minute.

Steve's Chicken Skewers

1 Tbsp. coriander powder
2 tsp. cumin powder
1/2 tsp. curry powder
1/4 tsp. cinnamon
1 tsp. salt
2 tsp. sugar
3/4 cup peanuts
olive oil
2 lbs. chicken breasts, cubed
bamboo skewers
humus, for serving

Place ingredients in food processor, pulsing and adding oil slowly until the mix becomes a chunky paste consistancy. Rub paste on up to 2 pounds cubed chicken and marinate over night. Skewer meat on skewers.

In Oven: Preheat oven to 400 degrees. Lay skewers across a foiled and lightly oiled cookie sheet. Bake 15-20 minutes, until cooked through.

To Grill: Make sure to oil the grill grate. Grill on skewers over medium-hot heat until cooked through.

Serve with humus.

Chicken Divan Casserole and Rice Pilaf

Traditionally Chicken Divan is a casserole made with creamy condensed soups, mayo, and frozen broccoli. This recipe is a fresher and more homemade version that I found in one of the dozens of cookbooks that are collecting dust on my shelf. As a busy working dad I've been trying to embrace casseroles and show my husband that he shouldn't throw away all my cookbooks because I do crack them open on occasion. We made a rice pilaf to help soak up all the creaminess from the dish and fill it out as a meal. It was a big success.

Fresh Chicken Divan Casserole

4 cooked boneless skinless chicken breasts, thinly sliced
1 1/2 lbs fresh broccoli, cut into florets and bite-sized pieces
4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1/2 cup heavy cream
1/4 cup sherry
1 tsp fresh lemon juice
1/4 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan

Preheat oven to 350. Lightly butter a casserole dish.

Bring a saucepan of water to a rolling boil, salt lightly, and cook the broccoli until al dente but still bright green, 6 to 7 min. Drain broccoli and put to side. 

In a saucepan, melt butter over medium high heat and add flour to make a roux. Stir roux for 1 minute. Remove from heat and whisk in the chicken broth, cream, sherry, and lemon juice. Whisk in the salt, pepper, and curry powder. REturn to low heat and simmer until sauce is denser, about 12 minutes.

Arrange the chicken in the casserole dish and spoon 1/2 the sauce over top. Stir 1/4 cup Parmesan into the remaining sauce. Put the broccoli over top and spoon the rest of the sauce over top. Sprinkle remaining 1/4 cup of Parmesan on top and bake until the top is golden and bubbly, about 30 minutes. Serve hot.

Rice Pilaf

1 medium onion, chopped
2 tablespoons butter
2 1/2 cups water
2 medium carrots, cut into 1 inch julienne strips
1 cup uncooked long grain rice
1/2 cup raisins
1 tablespoon chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup slivered almonds, toasted

In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.

Roma Tomato Jam and Manchego Crostini

I'm both a tomato addict and a jam addict. I found this in a magazine yesterday and had to make it today. Tomato jam sound like the most amazing thing anyone has ever created and now it is mine. The recipe is a long process so it's good project for a weekend at home. The flavor is sweet and fruity and pairs well with a salty complex cheese.

*Update if you end up with a lot of extra jam you can make Sausage, Carrot, and Roma Tomato Jam Rigatoni.

Roma Tomato Jam and Manchego Crostini

For Jam:

5 lbs Roma or Plum tomatoes, halved
2 Tbsp olive oil
1/2 cup dry red wine
3 Tbsp honey
2 Tbsp Balsamic vinegar
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp cardamom
salt and pepper

For Crostini:

1 bagutte, sliced into 1/2 pieces and toasted
1 lb Manchego, thinly sliced

Preheat oven to 350. Place tomatoes cut side down on a baking sheet lined with foil or parchment. Brush tomatoes with olive oil, sprinkle with salt and pepper and roast for 1 hour or until skin begins to crinkle and brown. Remove from oven and cool slightly.

When tomatoes are cool, remove skin and transfer to a food processor. Pulse a few times until loosely chopped but still chunky.

Combine spices, wine, balsamic, honey, and tomatoes in a large sauce pan with a heavy bottom. Bring to a boil and reduce heat to simmer until it reaches a jam-like consistency, about 1 hour. Season with salt and pepper to taste. Let cool completely before serving.

To serve place a slice of Manchego on a slice of toasted bread with a spoonful or two of jam.

Fresh Corn and Bacon Fettuccine

I go insane for fresh Summer corn. It's too cheap and delicious not to put in your shopping cart. Here's a new way to eat it for dinner if your family starts to complain about corn on the cob every night.

Fresh Corn and Bacon Fettuccine

Salt
1 pound fettuccine
olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
1/2 onion, finely chopped
1 red bell pepper, seeded and chopped
black pepper
1 cup cream
1/2 cup dry white wine
1 tablespoons thyme
2-3 pinches of cayenne pepper
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese, divided
1/2 cup sweet basil leaves, torn

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.

Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onion and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5-6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the wine into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3-4 minutes, stirring frequently, to thicken. Add the cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup, and toss. Top with torn basil and pass the remaining cheese at the table.

Boycott Target Until It Resupports Gays

Rob Delaney: "Put Down Your Hate Swords"

Raspberry-Filled Cupcakes with White Chocolate Cream Cheese Frosting

This is one of my favorite cake combos in cupcake form. I combined a couple of different recipes for this and they came out great. These are probably my favorite homemade cupcakes ever.

Raspberry-Filled Cupcakes

Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
1 stick melted butter
3 large eggs
2 tablespoons pure vanilla extract
Seedles raspberry preserves
Fresh raspberries, for decoration (optional)

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly into 24 muffin paper lined muffin tins. Place the pans in the oven side by side on the middle rack of the oven. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 18 to 20 minutes. Allow to cool completely, 30 minutes more. Cut a cone shape out of the top of each cupcake and fill with a tablespoon of seedless raspberry preserves and a tablespoon of the frosting. Put the cone-shaped cut-out on top of the filling, frost the cupcake and top with a raspberry. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

White Chocolate Cream Cheese Frosting

12 ounces white chocolate chips
8 ounces cream cheese, at room temperature
8 tablespoons butter, at room temperature
2 teaspoon vanilla extract
4 cups confectioners' sugar, sifted

Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.

Add the vanilla extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to ½ cup more sugar if needed to make a spreadable consistency.

Gorgonzola-Stuffed Meatballs With Creamy Tomato Gravy

We are always trying to reinvent the meatball at my house and this recipe is my new favorite. I'm a stinky cheese addict and these moist and savory meatballs ooze gorgonzola. The creamy tomato gravy is a little wet, but really tasty. After the meatballs were gone, Popmuse ate it  for a few days with everything.

Gorgonzola-Stuffed Meatballs With Creamy Tomato Gravy

1 pound ground veal
1 1/2 pound ground beef
Salt and pepper
3 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
1 tablespoon ground sage
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Preheat oven to 400 degrees F.
Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.

Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.

Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

Lily's 1st Birthday

Lily's First Birthday from Blog Hungry on Vimeo.

Baby's First French Toast

This "french toast" is not really meant for adults. I ate a little and it was fine, but very bland. I found the recipe in a baby cook book my mom gave Lily. Since infants aren't supposed to drink milk or eat a lot of sugar, the recipe is really more of an eggy bread with a dash of cinnamon. Still, Lily loved tearing it up and shoving it in her face. It's a good finger food and really quick and easy to throw together.

Baby's First French Toast

1 slice of whole wheat bread, cut into strips
1 egg
dash of cinnamon

Scramble egg in a shallow dish and add cinnamon. Soak bread in egg mixture on both sides until it's all absorbed. Heat a skillet on over medium high heat and cook toast for about a minute on each side until lightly toasted.