Tuesday, December 31, 2013

HAPPY 2014







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Friday, November 1, 2013

SAN DIEGO BAY WINE & FOOD FESTIVAL


NOVEMBER 20-24, 2013


As one of the largest wine and food festivals in the nation, the San Diego Bay Wine & Food Festival has helped shine the light on San Diego's thriving food scene. 



We've got our eyes and ears peeled for the city's most drool-worthy restaurants and newest food trends to hit the streets, bringing you an epicurean experience unlike any other. 



The magnitude of culinary talent in San Diego combined with an international showcase of the world's premiere wines and spirits, and the nation's trendsetting culinary masters, makes attendance at the San Diego Bay Wine & Food Festival a mouthwatering feast.
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Wednesday, July 3, 2013

4TH OF JULY RED, WHITE & BLUE CUPCAKES

Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.


4th of July Red, White & Blue Cupcakes (makes 12 cupcakes)

INGREDIENTS:

For the Blue Vanilla Cupcakes:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • ½ cup sour cream
  • 1 large egg , room temperature
  • 2 large egg yolks , room temperature
  • 1½ teaspoons vanilla extract
  • 6 tablespoons blue food coloring (liquid)
  • 12 medium sized strawberries 

For the White Frosting:

  • 1 1/2 sticks unsalted butter, softened
  • 1 pound (3 2/3 cups) confectioners' sugar
  • 1 to 2 tablespoons milk (optional)

DIRECTIONS:

  1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
  2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
  4. In a mixing bowl, cream butter until smooth.
  5. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
  6. Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.



Inspiration & Photo Courtesy of www.mogwaisoup.com


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Friday, June 21, 2013

OCEAN BEACH STREET FAIR & CHILI COOK-OFF


OCEAN BEACH STREET FAIR & CHILI COOK-OFF

The 34th Annual Ocean Beach Street Fair & Chili Cook-off Festival will offer attendees eclectic fun in the sun that's great for all ages. Join more than 70,000 visitors throughout the day for tasty festival nosh, art, beachfront entertainment, shopping and more. The chili competition will feature more than two dozen tastings from amateur entrants competing for the titles of Hottest Chili, Judges' Award and grand prize People's Choice Award. Attendees of all ages can take part in creating the annual Street Fair mural or playing outdoor laser tag.
Festival highlights include:
  • Five outdoor stages plus one indoor stage of continuous live music
  • Artists' Alley
  • Community Mural Art Project
  • Wonderland Children's Area
  • Chili Cook-Off
  • Beachside Beer Garden & Spirits
  • Food vendors and local restaurant fare
  • Unique handcrafted merchandise: clothing, accessories and more
  • ClimbIt Wall
  • Raffle with prizes from more than 20 local businesses
  • Celebration of Wonderland Amusement Park's 100th Anniversary
Saturday, June 22, 2013 - 10:00am ~ 7:00pm
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Saturday, April 6, 2013

OPERATION PORK SHANK



On my lifelong journey through culinary explorations, there is one place I must visit every time I'm in New York City, Cafecito!

The reason being that they serve generous dishes with the authentic flavors of creole Cuban cuisine.

I have been stoping by Cafecito since they opened in 2003 and have never been disappointed or dissatisfied!

They have a 'secret' menu that the constantly change and my latest encounter & newest obsession in it is the Pork Shank!

Deliciously roasted to perfection, the meat falls of the bone with a delicious sauce that makes you want to lick the plate. It served with rice and beans and sweet plantains which can be switched for tostones, which I often do.

Next time you're in the area, stop by and give it a try, you'll be very happy.


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Saturday, March 30, 2013

BAA BAA BLACK AND WHITE SHEEP TREATS



Make your own adorable sheep for Easter baskets or table decor. {These can also be the perfect accent for a cute children's table}



1. To shape the body, use melted white candy coating (found in the baking aisle) to secure miniature marshmallows to one Pepperidge Farm Milano Black & White cookie.

2. Attach Peanut M & M’s for hooves.

3. Use a second Milano cookie for the head, and attach miniature marshmallows and miniature chocolate morsels for the eyes.

4. Use flattened marshmallows, pinched together at one end, to make ears.

Courtesy of southernliving.com 


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Friday, March 29, 2013

FLOWERS AND BUNNIES EASTER CENTERPIECE

This is the easiest and most cost effective way to decorate your Easter table.



Decorate your Easter table with colorful blooms, candies, and bunnies (bunnies can be chocolate or stuffed animals, or a mix of both, as long as they compliment each each other), these are items you can pick up at your local grocer or drugstore. Make sure when choosing your items to choose them in assorted sizes and in complimenting colors to the flowers you will be using.

Arrange the flowers in a container that will hold the flowers and some of the smaller sized bunnies. Hide the flowers' container with moss for a fresh, Spring look and arrange the rest of the elements around it.



Photo courtesy of southernliving.com  Pin It

CREAMED VIDALIA ONIONS


Creamed Vidalia Onions (serves 6-8)

Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.



Photograph by Roland Bello ~ Recipe courtsecy of foodnetwork.com 
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Thursday, March 28, 2013

HERBED LEG OF LAMB WITH ROASTED TURNIPS




Herbed Leg of Lamb With Roasted Turnips (serves 8-10)

1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil


Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.

Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.

Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens. Cut any large turnips in half.

Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.

Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.

Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.


Photograph by Jonny Valiant ~  Recipe Courtesy of foodnetwork.com



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STEWED TURNIP GREENS



Stewed Turnip Greens (serves 8)

10 Cups turnip greens
1/2 Cup Olive Oil
2 Garlic cloves
Water
Salt

Wash and dry 10 cups turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.



Photograph by Johnny Valiant ~ Recipe courtecy of foodnetwork.com  Pin It

VIBRANT EASTER TABLE




Buy plastic eggs in as many colors as you can find and cover a straw wreath form to hang in a window or on the wall. 

Then choose napkins, dish-ware, ribbon, and other fun elements that complement the eggs' seasonal hues. 

Experiment with your inner artist and lay them out in a whimsical fashion to create each table setting. Buy flowers in the same tones and use them as a center piece. Do not worry about the flowers being perfect or specifically arranged, they will blend in perfectly with the other elements on the table. 

Have fun!!



Photo courtesy of southernliving.com 
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Wednesday, March 27, 2013

WHEATGRASS AND FLOWERS CENTERPIECE



Wheatgrass is the easy-to-grow base of this display. Two weeks prior to your event, fill an empty plant tray with moist potting soil. Press winter wheat seeds on top in one thick layer. Cover the container with clear plastic wrap, and place it in a warm spot, such as the top of the refrigerator. After seeds sprout, remove the plastic. Place the tray in the sun, keeping soil slightly damp. The sturdy grass blades stand up straight and tall, and a thick root mass quickly forms.



Take a small container filled with warm water into the garden. Cut a few stems of the season's current offerings. We used miniature daffodils and jonquils, wild sweet Williams (Phlox divaricata), and a few late-blooming Lenten roses (Helleborus orientalis). Small flowers work best.




Assemble the cake stands. Moisten the wheatgrass, and slice the turf into pieces using a sharp knife. Lift the grass gently from the flat (a spatula helps), and fill each tier, keeping soil and roots intact. Cut daffodil stems about 3 inches long, and gently push them into the moist soil, clustering blooms for maximum effect. surround the base with small vases and bottles. Fill these containers with the remaining flowers. If you like, add small garden statuary pieces among the vases. Look for these at flea markets and antiques stores.

Courtesy of southernliving.com 
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Wednesday, March 20, 2013

SMOKED SALMON FOR DINNER

Major foodporn for dinner, I have a very special date with my mouth!! Yumm!




For dinner this evening I indulged in beautiful smoked salmon with capers, French mustard & crème fraîche accompanied by perfectly toasted garlic sourdough bread.

This is a light and satisfying meal that is tasty and contains Salmon which is a super food rich with Omega 3′s, protein, iron, calcium and, Vitamin D and one of my personal favorites!

Yep, I loved every bite!!!

Try it at home, they sell salmon in almost every supermarket worldwide, you can use smoked salmon or lox. You can also use cream cheese or sour cream and its can be eaten breakfast through dinner!!

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Friday, February 22, 2013

MIAMI FINE CHOCOLATE & FOOD SHOW

Here is a chance for you to be a part of a a great new event that celebrates and highlights Miami’s exceptional culinary scene!! Be a part of the first annual Miami Fine Chocolate & Food Show.



The Miami Fine Chocolate & Food Show, a unique fine chocolate & culinary event features fine artisanal chocolate creations from around the world. The event showcases the gourmet talents of local chefs and world class chocolatiers while presenting a selection of fine food products and beverages. Over 150 vendors will offer samples for you to taste and enjoy as well as specialty items for purchase. The event features: live cooking demonstrations by popular chefs, pairing seminars highlighting fine chocolate & cheeses alongside crafted beer, wine & spirits, live music and entertainment for the entire family.



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Friday, February 15, 2013

TASTE OF SAN DIEGO CRAFT BREWS 2013


FEBRUARY 16, 2013 - 5:00PM - 9:00PM


San Diego's hottest brewers are paired with mouth-watering bites by celebrated Cicerone, "Dr." Bill Sysak. Celebrate San Diego’s history-making brews. All attendees will be treated to award-winning beer samples and exquisite food pairings and have the chance to bid on one-of-a-kind auction items.

Taste of San Diego Craft Brews launches the History Center’s “Year of Craft Beer” which includes the exhibition, Bottled & Kegged: San Diego’s Craft Brew Culture.


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Sunday, February 3, 2013

GRILLED SAUSAGE WITH SPICY SAUCE

This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.


Grilled Sausage with Spicy Sauce (serves 6-8)
  • 1 tablespoon vegetable oil
  • 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
  • 3/4 cup ketchup
  • 3/4 cup spicy brown mustard
  • 1 tablespoon hot sauce

Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.



Recipe courtesy of FoodNetwork.com ~ Photograph by Rick Lew


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Friday, February 1, 2013

HOAGIE DIP

This is an amazing take on a hoagie. It is the perfect centerpiece and conversation starter for a fun gathering.


Hoagie Dip (serves 8-10)

  • 1 medium onion
  • 2 pickled pepperoncini peppers
  • 1/2 head iceberg lettuce
  • 1 large tomato, halved and seeded
  • 1/4 pound deli-sliced genoa salami
  • 1/4 pound deli-sliced ham
  • 1/4 pound deli-sliced prosciutto
  • 1/4 pound deli-sliced roast turkey
  • 1/4 pound deli-sliced provolone cheese
  • 1/2 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 10-to-12-inch round loaf Italian bread (you can substitute for sourdough)
  • 8 hoagie rolls, cut into pieces, for dipping

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. 


Recipe courtesy of FoodNetwork.com ~ Photograph by Rick Lew


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Thursday, January 31, 2013

SHRIMP AND CHORIZO QUESADILLAS WITH SMOKY GUACAMOLE

This is one of my favorite Rachel Ray recipes from her 30 minute meals show and with the upcoming Super Bowl, I just had to share it with you. This is quick and easy to make and it packs incredible flavor outburst!!


Shrimp and Chorizo Quesadillas w/Smoky Guacamole (serves 4) 
Feel free to adjust ingredients to accommodate the size of your party

  • 2 ripe Haas avocados
  • 1 lime, juiced
  • A couple pinches salt
  • 1/4 cup sour cream, 3 rounded tablespoonfuls
  • 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
  • 1/2 pound chorizo sausage, sliced thin on an angle
  • 1 tablespoon extra virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked away from skin and crushed
  • 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
  • Salt and freshly ground black pepper
  • 4 (12- inch) flour tortillas
  • 1/2 pound, 2 cups, shredded pepper Jack cheese

  • Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
    Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
    Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

     on FoodNetwork.com

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Wednesday, January 30, 2013

SPINACH AND GOAT CHEESE TARTLETS



  • Spinach and Goat Cheese Tartlets (makes 24 tartlets) 
  • 4 tablespoons unsalted butter
  • 3 sheets frozen phyllo dough, thawed
  • 2 tablespoons grated parmesan cheese
  • Vegetable oil, for brushing
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 1 teaspoon all-purpose flour
  • 1/4 cup milk
  • Pinch of freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 3 1/2 ounces mild goat cheese, softened
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon white wine vinegar
  • 2 large eggs, separated
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • Chopped chives, for garnish
Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.



Recipe courtesy Susan Stockton for Food Network Magazine ~ Photograph by Kate Sears


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Tuesday, January 1, 2013

HAPPY NEW YEAR BLOODY MARY

One Dish At A Time wishes everyone a healthy & prosperous 2013 ~ HAPPY NEW YEAR!




The perfect cure for a long night of New Year's Eve celebrations, a Bloody Mary.

Morning After Bloody Mary
1.5 oz. Tequila
6 dashes tabasco
6 dashes Worcestershire sauce
1 pinch celery salt
1 pinch pepper
1 teaspoon horseradish
2 teaspoon lemon juice
7 oz. tomato juice
Pickle Wedges

In a large glass build ingredients and stir with a bar-spoon.

Garnish with pickle wedges.

Optional: rim glass with lime juice and dip into a mixture of celery salt & pepper.


CHEERS TO THE NEW YEAR!!!
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