The Vivacious Chef
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Monday, April 4, 2011
The Vivacious Chef Has a New Home
Thursday, March 17, 2011
CAUTION: Green beer gives you a green tongue.
In appreciation of your taking my advice not to drive, here's a joke to brighten your day:
Six Irishmen were playing poker in O'Leary's apartment when Paddy Murphy loses $500 on a single hand, clutches his chest and drops dead at the table.
Sean O'Conner looks around and asks, "Oh, me boys, someone got's to tell Paddy's wife. Who will it be?" They draw straws. Paul Gallagher picks the short one. They tell him to be discreet and gentle; don't make a bad situation any worse.
"Discreet??? I'm the most discreet Irishmen you'll ever meet. Discretion is me middle name. Leave it to me." Gallagher goes over to Murphy's house and knocks on the door. Mrs. Murphy answers and asks what he wants. Gallagher declares: "Your husband just lost $500 and is afraid to come home."
"Tell him to drop dead!", says Murphy's wife.
"I'll go tell him." says Gallagher
Friday, March 4, 2011
Sunday, February 27, 2011
Breakfast at Fleur de Lis
Thursday, February 24, 2011
Dinner in New Orleans
Sent from my iPhone
Monday, February 14, 2011
Be My Valentine?
1 c. sliced strawberries
1 c. raspberries
1 tsp. balsamic vinegar (25-year aged)
1/2 c. whipping cream
2 Tbsp. sugar
1/2 t. vanilla extract
lots of vanilla meringue cookies
Macerate 1/2 cup each of sliced strawberries and raspberries in about 1 tablespoon of sugar and 1 teaspoon of aged balsamic vinegar for at least 30 minutes. (That just means mix the berries, sugar, and vinegar together; by the way you can omit the vinegar if you don't have it or like it.) Meanwhile, whip about 1/2 cup of heavy cream with 1 tablespoon of sugar and 1/2 teaspoon of vanilla extract. Gently fold the berries into the whipped cream, plus an additional 1/2 cup each of sliced strawberries and raspberries.
Wednesday, January 12, 2011
Weekend Adventure in Two Rivers, WI
Tuesday, January 11, 2011
Chicken Puebla Stew
Chicken Puebla Stew
1 small onion, quartered
Meanwhile, heat a small dry cast-iron skillet over high heat and brown the garlic and quartered onion on all sides, turning with tongs, about 5 minutes. Peel the garlic, and transfer it and the onion to a blender. Add the tomatoes with juice, chiles, and oregano, then purée until smooth.
Add cumin and paprika to the large pot with chorizo and onion, cooking 2-3 minutes more. Carefully add the tomato purée (it will splatter and steam) and the hominy, and simmer, stirring frequently, about 10 minutes or until thick. Add the 2 cups of broth and return the soup to a boil. Once it boils, reduce the heat to low and add the chicken and frozen corn; let simmer, covered, for 10 minutes.
Serve with sour cream, sprinkled with diced avocado and cilantro.
Tuesday, January 4, 2011
A little feedback, please.
Monday, January 3, 2011
Curried Quinoa Salad
Curried Quinoa Salad
Wednesday, December 29, 2010
Everybody Burns Something, Sometime
First, there was not a lot of food in the house, so dinner was going to be a ham sandwich. So, what makes a ham sandwich better? Cheese. Only string cheese? No problem; that won't stop me. What makes that ham and cheese sandwich better (beside mayo and mustard)? Grilled. And better yet? Panini-ed. No panini press? Big deal - I have a cast iron skillet to put on my sandwhich. Well, here I am excited about my ham and cheese panini despite the pathetic state of our fridge, and then I burn the ever loving life out of it. Great.
The moral of the story is not to get discouraged - half the fun of food is experimenting. All that burnt and smashed sanwhich needed was a bread-ectemy. Yes, you read that correctly. I replaced the charred bread, and started over with the same stuffin'. And, it wasn't half bad. Its wasn't great, but not bad. That's half of it - sometimes you learn how flavors, textures, and methods work by figuring out what doesn't work.
If at first you don't succeed, try, try again. (and sometimes get Taco Bell when it still doesn't work)
Sunday, November 28, 2010
Macaroni & Cheese
Before you scoff at my adding mustard to this, it brings out the cheesinesses of the sauce, and guarantees you'll love it. Plus, over the summer I was at the Taste of Madison, and a comfort food style restaurant there was serving macaroni and cheese. It was amazing - oh, and tasted exactly like mine. Not only that, they had used the same pasta that I have come to use, cavatappi. But don't worry if you don't have that, any short pasta will do.
Mac & Cheese
1 lb short pasta
½ small yellow onion, minced
3 Tbsp Butter
3 Tbsp Flour
½ tsp Paprika
2 ½ cups milk (any percent; I use 1%)
1 ½ tsp Grey Poupon Country Dijon Mustard (or another coarsely ground mustard)
2 cups Shredded sharp cheddar cheese
1 cup Grated Parmesan
(If you add the cheese and then let the sauce sit, the cheese will separate in the sauce and the sauce will be grainy. If that happens, eat it anyway. It happens to me too, but it is still delicious.)
Thursday, October 14, 2010
Fig and Prosciutto Salad
Tuesday, October 5, 2010
Spicy Asian Flank Steak
Spicy Asian Flank Steak
2 pounds flank steak
1⁄4 cup hot chile sauce, Sriracha
1⁄4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
2 cloves garlic, grated
Juice of 1 lime
1⁄4 cup freshly chopped cilantro
To make marinade: In a gallon side zip-top bag, add the chile sauce, soy sauce, sesame oil, ginger, garlic, and lime juice together. Seal the bag and squeeze bag to thoroughly mix the marinade. Add the meat to the bag, seal it shut, and evenly distribute the marinade over the meat. Then ensure that all air is out. Marinate meat about 30 minutes, turning bag over a few times to distribute marinade evenly. (If you want to make this the night before, don't add the lime juice until about 30 minutes before you're ready to grill it and make sure to keep the bag 'o meat in the fridge. Prior to grilling, have meat come to room temperature by removing from fridge for 30 minutes.)
When ready to grill, discard the marinade, and grill the steak on high heat to desired doneness. Steak should not exceed medium rare for optimum tenderness; many people prefer flank steak to be medium rare. Grill 4 to 5 minutes per side; remove meat and let sit at least 5 minutes before slicing; if more grilling is required, grill 1 to 2 more minutes per side. Remember to thinly slice it across the grain.
To enjoy this gorgeous flank steak, try the following: thinly sliced onion, avocado, diced tomatoes, cilantro, lime, and corn tortillas.