I have fresh mint growing in my pots on my deck. Looks great, but it grows so darned fast and I don't have much use for it...or so I thought.
Fresh mint is so easy to dry and can be used in so many ways and will keep in a storage container forever!!!
-Cut fresh mint almost to the base of stem (don't worry it will grow back)
-Put in oven, turned off of course, on a cookie sheet and let dry completely. If you don't use your oven very often, this is easy to do! If you do use it, put mint on a cookie sheet and let dry in a pantry or cupboard for at least 3 - 4 days.
-Crumble dry mint with fingers and put in storage container. It is that easy.
Uses for dried mint...
-Orange, red onion, avocado salsa with lime juice and fresh mint
-Lemon zest, garlic and mint paste, great on lamb, pork and chicken
-Mixed with other dried herbs from the garden, it is that "hmmm what is that flavor" secret herb
-Mix with loose tea leaves and brew for a minty, refreshing, iced tea
-Sliced cucumbers, thinly slivered sweet onion, cider vinegar, olive oil, celery seed, salt & pepper and dried mint makes a great side dish for fish, pork, chicken
-Quarter fresh strawberries, add some powdered sugar for sweetness a few splashes of Kahlua or Grand Marnier and some fresh mint...yummm.
These are few options, feel free to share your ideas for mint...the other green herb!
Monday, June 29, 2009
Sunday, June 14, 2009
The Recipe
I have had several requests for the chicken lasagna I made for the Keenans. It will now be known as Little Pat Keenan's Chicken Lasagna. The recipe is as follows:
For an 11 x 13 pan. (be sure to spray pan with non-stick spray to make serving and clean up easier)
6 - 8 boneless, skinless chicken breasts
(can use thighs or a combination of both)
Red and Green peppers, chopped small **
Red onion, chopped small **
3 cloves garlic, chopped fine
2 jars spaghetti or marinara sauce (if you make your own, great, if not, use what you have)
Ricotta Cheese
Shredded Mozzarella Cheese (at least 3 packages prepared or 2 large rounds and shred yourself)
Fresh Basil or dried if you really can't find fresh, chopped
Oil, salt and pepper
2 boxes, no bake lasagna noodles
**the key to chopping these small is to get kids to eat them without really seeing them!
-Cut chicken into pieces into 1/3's, put in food processor and pulse until ground up.
-In frying pan, add oil to cover bottom of pan and add garlic and peppers and onions, cook until tender. **if using dry basil, add a teaspoon of it now**
-Add chicken and cook until done (if a little dry, add a bit more oil, won't hurt it)
-Add marinara sauce to moisten chicken and vegetables, don't drown it, just enough to keep it moist.
-Add fresh chopped basil, to taste.
-Put chicken mixture on cookie sheet to cool.
To Assemble:
-Spray lasagna pan with non stick spray. Spoon marinara sauce on to bottom of pan to cover and then layer with no bake lasagna noodles.
-Spoon chicken mixture to cover noodles, sprinkle with shredded mozzarella cheese and dot tablespoons of ricotta cheese. (I usually go three across and 5 or 6 down depending on size of pan)
-Spoon sauce over cheese for moisture (not a whole layer, just enough to keep it interesting)
-Repeat until you have three layers, it is o.k. to push down a bit on the layers until you get three, won't hurt it.
-Top with layer of no bake noodles and spoon sauce over noodles to completely cover. Just a thin layer, but enough moisture so they are covered and will cook.
-Bake at 350 for 45 minutes. Take out of oven, cover with remaining mozzarella and put back in over for another 10 minutes or until bubbly and golden brown.
-Remove from oven and let sit for 10 - 15 minutes to set.
Please note, my friends, I never use measurements. I am working on doing that for the recipes I post here, be patient...
Of course, you can always email me with any questions or clarifications.
For an 11 x 13 pan. (be sure to spray pan with non-stick spray to make serving and clean up easier)
6 - 8 boneless, skinless chicken breasts
(can use thighs or a combination of both)
Red and Green peppers, chopped small **
Red onion, chopped small **
3 cloves garlic, chopped fine
2 jars spaghetti or marinara sauce (if you make your own, great, if not, use what you have)
Ricotta Cheese
Shredded Mozzarella Cheese (at least 3 packages prepared or 2 large rounds and shred yourself)
Fresh Basil or dried if you really can't find fresh, chopped
Oil, salt and pepper
2 boxes, no bake lasagna noodles
**the key to chopping these small is to get kids to eat them without really seeing them!
-Cut chicken into pieces into 1/3's, put in food processor and pulse until ground up.
-In frying pan, add oil to cover bottom of pan and add garlic and peppers and onions, cook until tender. **if using dry basil, add a teaspoon of it now**
-Add chicken and cook until done (if a little dry, add a bit more oil, won't hurt it)
-Add marinara sauce to moisten chicken and vegetables, don't drown it, just enough to keep it moist.
-Add fresh chopped basil, to taste.
-Put chicken mixture on cookie sheet to cool.
To Assemble:
-Spray lasagna pan with non stick spray. Spoon marinara sauce on to bottom of pan to cover and then layer with no bake lasagna noodles.
-Spoon chicken mixture to cover noodles, sprinkle with shredded mozzarella cheese and dot tablespoons of ricotta cheese. (I usually go three across and 5 or 6 down depending on size of pan)
-Spoon sauce over cheese for moisture (not a whole layer, just enough to keep it interesting)
-Repeat until you have three layers, it is o.k. to push down a bit on the layers until you get three, won't hurt it.
-Top with layer of no bake noodles and spoon sauce over noodles to completely cover. Just a thin layer, but enough moisture so they are covered and will cook.
-Bake at 350 for 45 minutes. Take out of oven, cover with remaining mozzarella and put back in over for another 10 minutes or until bubbly and golden brown.
-Remove from oven and let sit for 10 - 15 minutes to set.
Please note, my friends, I never use measurements. I am working on doing that for the recipes I post here, be patient...
Of course, you can always email me with any questions or clarifications.
Friday, June 5, 2009
Gram...
"Gram, it may look funny, but it's amazing".
Patrick Keenan, Jr. 6/5/2009
Patrick was describing the chicken lasagna I made for his meat and potatoes Irish Grandmother.
This folks, is why I cook!!! Pat is 9 years old!!!
Patrick Keenan, Jr. 6/5/2009
Patrick was describing the chicken lasagna I made for his meat and potatoes Irish Grandmother.
This folks, is why I cook!!! Pat is 9 years old!!!
Thursday, June 4, 2009
My Big Fat Greek Pizzeria/Catering Company
I work for a Greek catering company, Mediterranean Catering PA and our sister store Boston Style Pizza (I refer to it as "the mothership"), in the suburbs of Philadelphia.
It is unlike any other place I have ever worked, and I have worked at quite a few places. But, this place, surpasses them all.
We have a staff including the owners, cooks, drivers, grill men, pizza men and various and sundry others, that hail from across the globe. Literally.
In all Greece (the Mother Land and the only one that really counts), Lebanon, Brazil, Morocco, Turkey (not popular with the Greeks), Indonesia, Ecuador, Mexico, Tunisia, China, and a smattering of Americans. I am the lone American in the kitchen, and the Chef.
On any given day you can hear at least 4 to 5 languages being spoken at a time. I have to say, the best part of working with so many diverse cultures is the food.
One day Hammadi will bring in fresh baked Moroccan flatbread slathered with honey and butter for breakfast. The next Maria Elena will make her homemade tamales that rival any I have ever had. Or Helen, my boss, will decide we should all have lamb, yes, she is Greek.
The best days, however, are birthdays! Then all bets are off. For my birthday we had Tinga, a shredded chicken dish with chipotles and tomatoes, served with crispy tostadas and Mexican sour cream. I can take a bath in the stuff!
Or Jose's birthday, he brought in half of a lamb that was roasted in the oven over a perforated pan. In the pan below are chick peas, tomatoes and a bit of water. The lamb gets roasted and the fat drips into the beans below to make a thick soup. We then, like cannibals in the best sense of the word, strip the bones of the meat and make lamb tacos on steamed corn tortillas.
Add avocado, rough chop of cilantro and a squeeze of lime and eat, eat, eat. Followed by a cup of the lamb and bean soup. Amazing! I will be asking for that this year for my birthday..wish me luck!
Today, Randa, who is from Lebanon, made a simple "peasant" dish called Fasoulia. We had it with our daily cup of Greek coffee, at 10 a.m.
It was so simple and simply heaven. Every culture, in some fashion, has a comfort bean dish, this is theirs and I had to share it here.
FASOULIA
1 can pinto or red kiney beans with juice from can
2 cloves fresh garlic, chopped
fresh lemon juice
olive oil
kosher salt
red pepper flakes
good bread for dipping
*Greek coffee optional but highly suggested*
Heat beans in a pot, juice and all, til warm. Transfer to a bowl, add lemon juice, about 1 whole lemon if nice and juicy, if not use two , olive oil, garlic, salt and red pepper flakes to taste. Serve in small cup with the "juice" a big chunk of bread.
Spread the beans on the bread and eat, eat and keep eating. Any remaining bread MUST be dunked into the juice in the bowl.
After we were done eating, we chewed on fresh mint leaves to clear our palate and chase the garlic away. You can also use parsley as well.
This dish is so simple but so delicious that I had to write about it. It would be great with fish, chicken or pork. (don't tell Randa, she is Muslim, but I am using poetic license)
Randa serves it to the kids as a snack. Not a chicken finger in sight for her family. What a difference, raising your kids here in America on the foods of your homeland. I feel humbled.
When I try to make my comfort food, I can't get anyone to get excited about Mac and Cheese or
Beef Stew, go figure. Thank goodness there is a smattering of Americans in the kitchen and I can usually make one of them eat it!
I will be posting more recipes as the mood strikes me, next up Tinga. I have made converts of the pickiest eaters to this fabulous Mexican dish,
Stay tuned.
*Update, this is the recipe for the Fasolia I made on The Ten Show on March 24th. It is easy and delicious.
http://www.nbcphiladelphia.com/shows/10-show/Chef_Barbara_Esmonde_Philadelphia.html
It is unlike any other place I have ever worked, and I have worked at quite a few places. But, this place, surpasses them all.
We have a staff including the owners, cooks, drivers, grill men, pizza men and various and sundry others, that hail from across the globe. Literally.
In all Greece (the Mother Land and the only one that really counts), Lebanon, Brazil, Morocco, Turkey (not popular with the Greeks), Indonesia, Ecuador, Mexico, Tunisia, China, and a smattering of Americans. I am the lone American in the kitchen, and the Chef.
On any given day you can hear at least 4 to 5 languages being spoken at a time. I have to say, the best part of working with so many diverse cultures is the food.
One day Hammadi will bring in fresh baked Moroccan flatbread slathered with honey and butter for breakfast. The next Maria Elena will make her homemade tamales that rival any I have ever had. Or Helen, my boss, will decide we should all have lamb, yes, she is Greek.
The best days, however, are birthdays! Then all bets are off. For my birthday we had Tinga, a shredded chicken dish with chipotles and tomatoes, served with crispy tostadas and Mexican sour cream. I can take a bath in the stuff!
Or Jose's birthday, he brought in half of a lamb that was roasted in the oven over a perforated pan. In the pan below are chick peas, tomatoes and a bit of water. The lamb gets roasted and the fat drips into the beans below to make a thick soup. We then, like cannibals in the best sense of the word, strip the bones of the meat and make lamb tacos on steamed corn tortillas.
Add avocado, rough chop of cilantro and a squeeze of lime and eat, eat, eat. Followed by a cup of the lamb and bean soup. Amazing! I will be asking for that this year for my birthday..wish me luck!
Today, Randa, who is from Lebanon, made a simple "peasant" dish called Fasoulia. We had it with our daily cup of Greek coffee, at 10 a.m.
It was so simple and simply heaven. Every culture, in some fashion, has a comfort bean dish, this is theirs and I had to share it here.
FASOULIA
1 can pinto or red kiney beans with juice from can
2 cloves fresh garlic, chopped
fresh lemon juice
olive oil
kosher salt
red pepper flakes
good bread for dipping
*Greek coffee optional but highly suggested*
Heat beans in a pot, juice and all, til warm. Transfer to a bowl, add lemon juice, about 1 whole lemon if nice and juicy, if not use two , olive oil, garlic, salt and red pepper flakes to taste. Serve in small cup with the "juice" a big chunk of bread.
Spread the beans on the bread and eat, eat and keep eating. Any remaining bread MUST be dunked into the juice in the bowl.
After we were done eating, we chewed on fresh mint leaves to clear our palate and chase the garlic away. You can also use parsley as well.
This dish is so simple but so delicious that I had to write about it. It would be great with fish, chicken or pork. (don't tell Randa, she is Muslim, but I am using poetic license)
Randa serves it to the kids as a snack. Not a chicken finger in sight for her family. What a difference, raising your kids here in America on the foods of your homeland. I feel humbled.
When I try to make my comfort food, I can't get anyone to get excited about Mac and Cheese or
Beef Stew, go figure. Thank goodness there is a smattering of Americans in the kitchen and I can usually make one of them eat it!
I will be posting more recipes as the mood strikes me, next up Tinga. I have made converts of the pickiest eaters to this fabulous Mexican dish,
Stay tuned.
*Update, this is the recipe for the Fasolia I made on The Ten Show on March 24th. It is easy and delicious.
http://www.nbcphiladelphia.com/shows/10-show/Chef_Barbara_Esmonde_Philadelphia.html
Monday, June 1, 2009
Rub a Dub Rub
So, you have a ton of dried spices in your cabinet or on those fancy spice racks you got as a gift, and have no idea what to do with them.
I say, make a rub.
A rub is nothing more than dried spices, any flavor combination will do, mixed with sugar and salt and literally rubbed into the meat of beef, poultry, some fish and can be the "mystery" ingredient in stews, soups and chili. It tenderizes tough cuts of meat such as flank steak and chuck and gives a great pop to your poultry.
It is also a great gift. Make a large batch with all of those spices you were given as a gift, put them in a new package and .... re-gift em!!
The following is the rub I use on flank steak. The sugar and salt work together to break down the enzymes in the meat and tenderizes it naturally and the spice combo gives amazing flavor.
This is a secret recipe so I am only sharing it with my closest friends out there on the internet, and I know you won't tell anyone!!
Use your discretion in the flavoring. If you like Asian flavors add more ginger and coriander and five spice and less chili powder or cumin. (for example purposes)
Dry Rubbed Flank Steak
Brown Sugar (I prefer dark brown)
Kosher Salt
Paprika
Chili Powder
Cumin
Granulated Garlic
Onion Powder
Ginger
Allspice
Cinnamon
Lemon Pepper
Dry Thyme
and the money shot....Celery Seed
I mix equal parts sugar to salt and 1/4 less of paprika. That is my base. The rest of the spices are what I had on the shelf and can be added, as I said, according to taste.
Mix together and pulse in a food processor or blender as the sugar tends to lump in the box or bag and this will make it all even.
Take the flank steak and rub the mix into the flesh. Don't be a delicate flower...put it on and really rub it so it is evenly coated. No oil or liquid, just the spice mix.
Wrap steak in plastic wrap, really, really tight and put in freezer for a few days or even weeks.
Thaw and brush with oil and a bit of salt and grill to medium rare or desired temperature.
Make sure your grill is hot so the sugar will caramelize and the spices will have a chance to "cook" and let their flavors come out. Slice on a bias and serve.
When I made this at work my boss said (add your own Greek accent) Bar bar a (also add Greek accent) this will never sell!!! Now I sell at least a case a week.
I top the steak with caramelized onions and serve on a roll with provolone cheese.
However, it is delicious on a salad and on it's own with potatoes and a vegetable.
The longer you leave it in the freezer to tenderize, the better it is. I have actually had people say it is the best they have ever had, on more than one occasion, I am happy to say.
It can also be used as a rub on tuna, swordfish (yes, even I would use swordfish for this one) and chicken. In that case I would add a bit of oil to make a paste so it is easier to work with.
Have fun with it. Make it according to your tastes. If you like Italian flavors, use dried oregano, dried fennel, dried basil and take out the cumin and ginger. Play around, above all use what you have and enjoy.
I say, make a rub.
A rub is nothing more than dried spices, any flavor combination will do, mixed with sugar and salt and literally rubbed into the meat of beef, poultry, some fish and can be the "mystery" ingredient in stews, soups and chili. It tenderizes tough cuts of meat such as flank steak and chuck and gives a great pop to your poultry.
It is also a great gift. Make a large batch with all of those spices you were given as a gift, put them in a new package and .... re-gift em!!
The following is the rub I use on flank steak. The sugar and salt work together to break down the enzymes in the meat and tenderizes it naturally and the spice combo gives amazing flavor.
This is a secret recipe so I am only sharing it with my closest friends out there on the internet, and I know you won't tell anyone!!
Use your discretion in the flavoring. If you like Asian flavors add more ginger and coriander and five spice and less chili powder or cumin. (for example purposes)
Dry Rubbed Flank Steak
Brown Sugar (I prefer dark brown)
Kosher Salt
Paprika
Chili Powder
Cumin
Granulated Garlic
Onion Powder
Ginger
Allspice
Cinnamon
Lemon Pepper
Dry Thyme
and the money shot....Celery Seed
I mix equal parts sugar to salt and 1/4 less of paprika. That is my base. The rest of the spices are what I had on the shelf and can be added, as I said, according to taste.
Mix together and pulse in a food processor or blender as the sugar tends to lump in the box or bag and this will make it all even.
Take the flank steak and rub the mix into the flesh. Don't be a delicate flower...put it on and really rub it so it is evenly coated. No oil or liquid, just the spice mix.
Wrap steak in plastic wrap, really, really tight and put in freezer for a few days or even weeks.
Thaw and brush with oil and a bit of salt and grill to medium rare or desired temperature.
Make sure your grill is hot so the sugar will caramelize and the spices will have a chance to "cook" and let their flavors come out. Slice on a bias and serve.
When I made this at work my boss said (add your own Greek accent) Bar bar a (also add Greek accent) this will never sell!!! Now I sell at least a case a week.
I top the steak with caramelized onions and serve on a roll with provolone cheese.
However, it is delicious on a salad and on it's own with potatoes and a vegetable.
The longer you leave it in the freezer to tenderize, the better it is. I have actually had people say it is the best they have ever had, on more than one occasion, I am happy to say.
It can also be used as a rub on tuna, swordfish (yes, even I would use swordfish for this one) and chicken. In that case I would add a bit of oil to make a paste so it is easier to work with.
Have fun with it. Make it according to your tastes. If you like Italian flavors, use dried oregano, dried fennel, dried basil and take out the cumin and ginger. Play around, above all use what you have and enjoy.
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