Sunday, July 17, 2011

Worth Every Calorie... I haven't busted out the sewing machine from the spare bedroom closet that's buried under 4 feet of multiple sacks of yarn projects, I've been busy doing other things...the bandana blanket will still happen, it's just been postponed until we return from our trip....Boy that was a long run on sentence.

Anyway, Man In Black is on fire this weekend.
He's added another electrical outlet to one of the bedroom walls, finished something for next weekend (that's a secret I'll share with you later), made his famous salsa for my Mom, and hopefully...for the last time...fingers crossed, fixed the problem under the kitchen sink.

As a grateful thank you (the guy saves us so much money being so handy around the house)
  ...he enjoyed two new recipes:
Golden Gate Grilled Cheese Sandwich & Fresh Corn and Potato Salad

I would recommend trying both...the sandwich, soooo good, if I owned a restaurant - I'd serve this.
 Really, I know it's got about a thousand calories but eating this sandwich is so worth the Jenny Craig diet you'll be considering the following day.
The potato salad, a really nice change. I'm not a huge fan of mayonaise and this salad has a lighter, fresher, cleaner taste to me. Both are great recipes for a summer meal (share the sandwich if the calories put you off from trying it)....but,
 I'd bet by the time you've finished the first half you'll be claiming the other for yourself too.

Here are the recipes....hope you decide sometime to give them both a try.
Grilled Cheese - This is a great sandwich....

2 tbsp. softened butter
1 tsp. minced garlic
1/2 tsp. red chile flakes
1 large egg, lightly beaten
1/2 cup milk
1 cup coarsely grated parmesan cheese
4 freshly cut slices from a sourdough loaf
6 oz. thinly sliced turkey (I used smoked turkey)
1/2 avocado, thinly slices
1 tbsp. chopped cilantro
2 slices muenster cheese

1. In a small bowl, combine butter, garlic, and chile flakes. In a medium bowl, whisk egg and milk. Spread parmesan on a plate.
2. In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into parmesan cheese. Place to one side in frying pan, cheese side down. Repeat with another slice of bread. Arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly.
3. Dip remaining bread into egg and then into parmesan. Arrange on sandwiches, cheese side up, and cook ove medium heat until underside are golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan, flip and cook until second side is golden brown, 3 to 4 minutes more.

Serve on a plate, slice in half....enjoy - I do have to add here that I think this may have been one of the best sandwiches I've ever eaten.

Fresh Corn and Potato Salad

1 lb. baby red potatoes
1/4 chp chopped fresh cilantro
3 tbsp. fresh lime juice
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3 cups fresh corn kernels (about 6 ears, I only had 4 and that was adaquate)
1/2 large red bell pepper, diced
1 avocado, peeled and diced
1/2 cup sliced green onions

1. bring potatoes and salted cold water to a boil, cook until tender, cool 15 minutes
2. Whisk together cilantro and next 4 ingredients in a large bowl. Add warm potatoes, corn and remaining 3 indredients. Toss to coat.
Serve at room temperature or chilled. This is good and different from the typical potato salads
....hope you'll try it,
Also,,,,for all my supporters and interested members of the "boiled peanut club", here's the recipe,
the answer I was waiting on was how to store them after they are cooked, the answer -
I may be a club of one at this point but perhaps one day there'll be more of us.         

Here's the recipe

2 lb. raw peanuts in the shell
1/3 cup salt
3/4 cup hot sauce
1 (3-inch) piece fresh ginger, sliced
1 Tbsp. black peppercorns
2 tsp. coriander seeds
2 bay leaves

1. Bring all ingredients and 1 gallon of water to a boil in a stockpot over high heat. Cover, reduce heat to medium-low and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered.
2. removed from heat, let stand, covered, 1 hour.

These are cooked with the shells ON...after they are cooked and cooled they are ready to eat...that's when you can enjoy cracking off the shells and enjoy the spicey flavor...and people will ask, "you cooked peanuts?, Well, aren't you clever?" That's when you can tell them you belong to a select group of cooks...and that's when we become a club of two.

Have a great Monday...enjoy the heat...before you know it you'll be shopping for a new winter coat.

P.S.. I have two new fairy gardens....I need the special sign The Hawaiian Bag Knitter is drawing for one of them and then I'll post some pictures.

P.S.S. If you're late to the party and didn't see the earlier post with the pictures of the house on Balboa Island....scroll down. It's a very cosy, happy feeling home with bright uplifting color...she told me she would be very happy just living in the little kitchen and den and never going up stairs. I'd be happy with just the wonderful old dutch front door and all the stained glass throughout the house.

1 comment:

My Farmhouse Kitchen said...

looks great !!! i made a corn salad exactly like that the other day...just minus the potatoes...

and you made me pottery pottery barn here either