white sauce with specks of black and blue

I am a lover of most cheeses. Can't say that I've tried all the ones out there but I've had the opportunity to try a great variety, thanks to Uncle Jim. Whenever I stop in there or Uncle Joe's, I always come away with new types of cheese. Last time I went, I bought a Raschera and small thing of Blue cheese. Raschera is a semi soft cow's milk cheese, tastes great with a bottle of a Riesling or Sauternes. It's a salty table cheese that accompanies sweet wine for appetizer or apéritif. Even though some recipes use it in risotto, I prefer to serve it by itself.

Back to the blue. That was really good too. I can't remember it's origins or details but I tried a piece after returning from shopping. As soon as I finished that piece, I knew I wanted to make a dish using that cheese. I made a blue cheese sauce for ground turkey meatballs. For me, this sauce is a go-to sauce for dipping or a main feature in an entree. Some dishes that accompany well with it are ground meatballs, buffalo wings, chicken breast, fettuccine pasta, steamed/cooked and raw vegetables.

Blue Cheese Sauce with colorful specks

1 garlic clove mashed
1/4 cup blue cheese, crumbled
3 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/4 teaspoon black pepper
pinch of Nutmeg

Melt butter in a saucepan on medium heat, add garlic and sauté for 1 minute. Add flour and whisk in with butter and garlic. If lumps form, that's okay. Turn down heat to medium low, allow flour to cook for couple minutes, until it starts to smell nutty. Slowly whisk in milk and cook until the mixture forms into a thick saucy consistency. Stir every so often so the sauce doesn't get lumpy. Add blue cheese, black pepper and nutmeg, stir and cook for couple more minutes. Turn off heat and remove saucepan from the stove. (If the pan stays on the burner, the sauce may thicken more than needed because the burner continues to release heat, even when turned off.)

Serve with meatballs, drizzle over cooked chicken breast or any food of your liking. It's a favorite at my house, I hope it attains that honor at yours.

Plating the food cooked in the Smoky Pit

If there is a barbeque joint that surpasses all others in the area, it’s Pit to Plate. The husband and I didn’t make plans for Valentine’s Day because we assumed the other person would reservations at a fabulous restaurant like Barresi, Golden Lamb or Primavista. Clearly that wasn’t the case. We called couple restaurants the night before to try to get reservations and by the 3rd call I knew it wasn’t worth the effort. We were in mood for barbeque and knew it after the 1st call. We agreed on Pit to Plate. It was a place where we would eat with our hands, have sauce dripping down to our elbows while watching TV on the big screens. And I kind of liked the thought of that... sometimes it's good to go casual, even if it's on the most romantic day of the year.

When we first walked in, I noticed it was nearly empty; probably because everyone was busy fancying their loved ones at a romantic restaurant. Some of the food was set up near the front (or the back, depending on how you look at it) in closed glass counters that held many ready-to-serve sides. Baked beans, corn on the cob, macaroni and cheese, cornbread; it all looked good. A good look at the place and it’s obvious the owners have done a hell of a job to make this little space feel like a relaxed Texas-style barbeque joint. Along the walls, there are framed pictures of cowboys, cowboy boots or rodeos. Furthermore, there are blinking lights all around the restaurant. If you weren't distracted enough by the pictures and the big screens.... The only thing missing is a mechanical bull. Something else I noticed when we sat down was the aroma of hickory smoked meats. They have a huge outdoor pit and with the doors opening and shutting so often the smell is embeded in the restaurant.

Our server promptly brought our water and asked about appetizers. Since we both showed signs of hunger pangs, she recommended half chicken “because it was slow cooked to perfection in the pit”. Instead of appetizer, I quickly ordered a half a chicken with corn on the cobb, macaroni & cheese, and Cajun rice as main dish. (Side note: the restaurant offers two sides with the main dish but I really wanted to try their Cajun rice.) He ordered a Chicken a la Cowboy, their version of Chicken a la King. When my food arrived 25 minutes after ordering, his main takes longer time to prepare, I scarfed down the corn in minutes. The smoked chicken was moist, smoky and tender; it was perfect. On each table, they have variety of barbeque sauces to accompany the meat of your choice. The sauces vary in tastes: North Carolina, Wrangler, Mild Bbq, Hot Bbq to name a few. Though the chicken tastes great by itself, I enjoyed dipping my chicken in couple of the sauces just as much.

Unfortunately I was slightly disappointed in the macaroni and cheese and Cajun rice. Though edible, the macaroni and cheese was not the southern, homemade, laden-with-butter I was craving. It was run of the mill macaroni and cheese made with elbow pasta and cheese sauce. The Cajun rice fell short of my expectations as well; it wasn’t as flavorful as it could have been. Our server warned me of its spiciness, which it was, but other spices were missing. I understand not everyone can make a good pot of Cajun rice so I don't hold Pit to Plate responsible for their failed attempt at making this dish. The husband was served a big plate of creamy chicken and veggies over jalapeño cornbread, with a topping of onion rings and cheese. I am happy to announce, he thoroughly enjoyed his dinner, so much so that he didn’t leave anything to throw away or wash off. The back end washers probably thought he licked his plate clean.

One of the most important things I consider when reviewing a restaurant is their service; Pit to Plate passed with flying colors. Our server was very sweet, and helpful in finding foods we could eat. Soon after finding out about our beef and pork restriction, she quickly listed some of the dishes that didn’t have either. After serving our meal, she was attentive and inquired about the food multiple times.

Overall we had a great experience at Pit to Plate on a day like Valentine’s. We were both very happy with our main entree choices. Though mac & cheese and cajun rice weren't up to par, I plan to go back when I have my next craving for barbeque.

There’s a reason this little joint’s been in the local papers and reviewed multiple times; it’s worth the hike out to Mt. Healthy for a taste of Texas-style smoked barbeque. I hear their pulled chicken sandwiches are very good so be sure to try that if you end up at Pit to Plate.

Scrumptious Salmon, Watercress salad and Saffron risotto

With the crazy schedule I've created for myself, these days dinners that take the least amount of time to cook are high on my list. The other night I made a Salmon dinner with Watercress salad and Saffron risotto. It was scrumptious and one that's a sure addition to my repertoire.



Salmon’s one of those fishes that I know how to cook, and trust myself on cooking it well. Swordfish, marlin and other varieties that aren’t readily available, not so much. I am still learning techniques and fish personalities from Helen and other fish pros! Fortunately for me and others short on time and creative juices at 8pm, this Salmon recipe was very easy and simple. Sprinkling salt and pepper on the fish, and letting the oven do the work was all it took to cook this one!

Saffron risotto on the other hand required research however it was well worth it. Here’s a recipe you can use time and again. Thanks to Whole Foods, I followed their recipe for Saffron risotto with minor changes. The recipe and process are straightforward but require close attention, as is the case for risottos.

Enjoy these recipes as much as I did!

Salmon
2 Salmon filets with skin
Salt & Pepper
Olive Oil

Preheat oven to 300F degrees. While the oven heats up, gently rub meatier portion of fish with salt and pepper. Drizzle small or medium baking dish with olive oil, lay seasoned Salmon on the dish, skin side down. Drizzling the fish with olive oil is optional. Bake in the oven for 15- 20 minutes. Oven temperatures and cooking times vary based on individual ovens; keep an eye on the fish, through the oven window, after 12 minutes. Helen gives a great pointer on cooking Salmon, don’t overcook the fish by letting it get flaky; that makes the fish dry.

Saffron Risotto
4 cups shrimp stock, homemade- this is completely optional, I just happened to have shrimp stock from previous weekend
1 cup cream
1/4 teaspoon saffron threads
1 tablespoons butter
1 tablespoons extra virgin olive oil
1/4 cup finely chopped yellow onion
1 cup Arborio rice
Salt and pepper to taste
4 ounces Parmigiano Reggiano, freshly grated

In a medium saucepan, bring shrimp stock to simmer on medium heat. When the stock starts to simmer, add cream and saffron threads to the pan. In another saucepan, heat butter and olive oil on medium low heat. Add onions and sauté until translucent. Add Arborio rice and stir thoroughly to coat with onion and butter mixture. Add 1/4 cup simmered stock and stir with a wooden spoon; make sure rice is scraped from the sides and is cooking in liquid. Stir every 30 seconds or so to ensure the liquid hasn’t evaporated and rice isn’t sticking to the pan. Add another 1/4 cup stock and repeat process when the liquid is absorbed. Stirring often is crucial as this gives the rice opportunity to absorb the liquid and keeps from sticking. Add salt and pepper to taste. Repeat the ‘liquid addition’ method until most of the stock is used, approximately 20- 25 minutes. Taste, if the rice has a hard bite, continue to cook adding liquid when necessary. It is done when rice has a soft bite with creamy consistency. Add freshly grated Parmigiano Reggiano before serving. Serve warm with salad and fish.

Watercress Salad
1 bunch watercress leaves
1/3 cup walnuts, halved and toasted
Salt & Pepper to taste
Vinaigrette
1/4 red onion, small diced
Lemon juice
Salt and Pepper to taste
Olive Oil

Tear watercress leaves from stems, add to a serving bowl along with toasted walnuts and salt and pepper. In a separate bowl, mix lemon juice with diced red onion, salt and pepper. Slowly add olive oil to the lemon juice mix while whisking, to make vinaigrette. Drizzle over watercress and walnuts and serve.

Shrimp Tacos

If I had to pick one thing to eat for the rest of my life, it would be fish or Shrimp tacos, along with sushi, Indian food, and chocolate. okay so that scenario wouldn’t ever work for me….. but you get the point, Shrimp tacos rate very high in my book.

It’s the combination of chili powder, ground coriander, lime juice, delicious juicy Shrimp, and lots and lots of cumin that come together on a homemade taco topped with sliced onions, cabbage and sour cream that make me happy happy. I love these little things. If I didn’t have to watch the numbers, I’d eat 8 in one seating, at least. When we went to California, fish tacos were on the top of the list because of the freshness of the seafood and the authenticity of the meal. We stopped at a small Mexican joint around Del Rey, that served the best fish & Shrimp Tacos. I wish I had pictures to share…. we’ll have to go back…



For the best Shrimp Tacos, I highly recommend buying fresh wild caught Shrimp. If you’re on the coast, that’s not such a problem. However for us Midwesterners, ocean is a 5 letter word. I cheated, as I always do. When we visit my parents in New Jersey, I make it a point to stop at their local seafood market and load up on shrimp and various types of fish. As soon as I come back from the market, I freeze everything for lasting flavor and freshness. I suggest buying shrimp that are still in their shells. Yes, it’s a giant pain in the ass to peel and devein them, but if you want authentic shrimp tacos, this is the best method. Lynne Rossetto Kasper explains the buying, peeling and deveining process here. And About.com provides a step by step guide.



Tacos de Camarones- Shrimp Tacos
(The spices are added approximately, as in all my recipes. Are you surprised? Cumin and Coriander are not hot spices, they add a lot of flavor so don't skimp on those. However chili powder is hot therefore add according to taste.)

Tacos:
2 cups of masa flour- It’s corn flour made from field corn. I use the Maseca brand.
1/2 teaspoon salt
1 cup of water, more or less

In a medium mixing bowl, combine the flour and water together until you get a smooth doughy texture. Knead the dough and if it is dry and crumbly, add water and on the contrary if it’s too watery, add flour. If you have to add water or flour, start small. Let the dough rest for 30 minutes.

Marinade
25-30 count medium shrimp
2 tablespoon Vegetable oil, divided
1 tablespoons Ground Cumin
1 tablespoon Ground coriander
1 1/2 teaspoons red chili powder, we like it hot
Salt to taste
2 cloves of garlic, minced
Fresh Lime juice
Chopped Cilantro for garnish

Extras
1/4 of Cabbage, shredded
1/2 of Red onion, sliced
Sour cream

While the dough is resting, mix shrimp with oil, ground cumin, coriander, chili powder and salt. Allow to rest for 15-20 minutes.

Meanwhile shred cabbage and red onion into thin slices for toppings, and finely chop cilantro.

After the dough has rested, roll into 12 golf size balls. Using a tortilla press, make medium tortillas. I believe this is the best way to make tortillas. I’ve read recipes on rolling out the dough between pieces of plastic, though that may work, I prefer to use my press. It’s a sturdy cast iron press and cost me about $20 on Ebay. The local Mexican grocers carry it as well.

Before starting, make sure to line the top and bottom of the press with plastic, sandwich, bags to keep the dough from sticking. Two tricks: press the dough slightly in hands before pressing and press it twice in the tortilla maker.
1. Press the golf side dough ball between hands. Lay it between the two pieces of plastic in the tortilla maker, off center, and press.
2. Then, open the top, reposition the flattened dough and repress for a thinner tortilla.

Repeat the process for all tortillas.

Heat a nonstick pan, cast iron skillet or the traditional comal on high heat and cook tortillas for 30 -60 seconds on each side and remove from heat. Do not add any type of grease to the pan.

Heat a non stick pan on medium high heat, add vegetable oil. When the oil is ready, add garlic and cook for 15-20 seconds, then add marinated shrimp to the pan, spices and all. Turn down heat to medium and cook shrimp for 2-3 minutes on first side and 1-2 minutes on the other side or until opaque in the center. These cook really fast so don’t leave the room to make a margarita. As tempting as that is....



Serve warm. Top a cooked tortilla with shrimp, cabbage, red onion, and sour cream.


(I took the pictures before adding sour cream)

under construction

I am trying to get an idea for html and coding for this blog. I know, the picture and the title are overlapping and until I figure it out, it'll stay that way. Your suggestions are welcomed.

thanks for your patience with the site update.