The Love Dare - Aprodisiacs (Bow Chica Wow Wow)

APHRODISIAC:  A substance that increases sexual desire. The name comes from Aphrodite, the Greek Goddess of sexuality and love. For thousands of years, many foods, drinks, and behaviors have had a reputation for making sex more attainable or pleasurable.

These are are our contributions to the magical, mysterious world of love and aphrodisiacs!



Crab Soup with Avocado Cream
By: Andrea Madigan-Wilken

When I began researching for this blog and what foods were categorized as an aphrodisiac and why, I was left with a lot of questions. It seems almost anything can be labeled an aphrodisiac. Form the obscure like wedding cake and licorice to the mundane such as carrots and oats. There were also the obvious choices like champagne, oysters and chili peppers. I can honestly proclaim I have experienced most everything I found listed yet cannot remember feeling "hot and bothered" due to its consumption. Perhaps these foods "sensual" qualities we're unable to circumvent my sometimes prudent disposition. But I digress. All in all, I believe anything can have an aphrodisiac quality when enjoyed in the company of someone desirable. So whether you get your kicks from coffee or cinnamon, pine nuts or truffles, I say eat what turns you on!

Ingredients for crab soup: 

1 stick Unsalted butter

1/2 cup flour

2 cups heavy cream

1 cup milk

1 tbs. Old Bay Seasoning

1 1/2 tbs. Worcestershire Sauce

1/2 tsp. salt

1/4 tbs. white pepper

1 15 oz. jar Alfredo/Cream pasta sauce

10 oz. cooked and chopped crab meat

1 tsp Tabasco Sauce

Directions:

•  In med. saucepan melt butter over med. heat. Once melted slowly add 1/2 cup flour and stir continuously over med. heat until raw flour taste is gone and it has turned a light golden color. (approx. 5 min.)
• Add 2 cups heavy cream and stir well until smooth. Next add the 1 cup of milk, stirring again to ensure creamy smoothness.  Mix in Old Bay, Worcestershire, Tabasco,  salt and pepper.
• Next, pour in Alfredo sauce and stir to combine. Lastly, gently fold in crab meat and heat over med. until hot.
•  Transfer to serving bowls and garnish with Avocado Cream and Pine Nuts.

Ingredients for Avocado Cream:

2 med. Avocados Peeled and Chopped

1/4 cup sour cream

1/4 cup plain Greek yogurt

1 tbs. lime juice

Tabasco to taste

Chili Lime Shrimp
By: Vanessa Madigan

So the aphrodisiac foods I am using in this recipe are shrimp, honey, ginger, and chilies. As my sister has laid out so eloquently, there are a ton of foods that are considered to be aphrodisiacs.  For me the greatest aphrodisiac is a little "Miracles" by Jefferson Starship and an entire bottle of Port, preferably Prager Royal Escort, but I digress. This is a savory dish with just a little kick, its really not as spicy as it seems. It is a perfect, easy to make date night dinner that you and your partner can enjoy together.

Ingredients:
1 Lb large or extra large shrimp, cleaned, peeled and deveined.
2 cloves garlic, crushed
5 Tbs. olive oil
3 Tbs. lime juice
4 Tbs. soy sauce
2 Tbs. honey
1/2 tsp. chili powder
1/2 tsp paprika
1 tsp red pepper flakes
8 green onions, chopped
1/4 tsp ginger, grated
1/4 tsp black pepper
1 large jalapeno, diced
Juice of 1 lemon
Handful of chopped cilantro
Siracha

Directions:

• In a medium sized bowl mix together garlic, olive oil, lime juice, soy sauce, honey, chili powder, paprika, red pepper, green onions, ginger, black pepper and jalapeno. Add shrimp to marinade and toss to coat evenly.
• Allow shrimp to sit in and absorb marinade for about 1/2 hour.
• Scoop shrimp out of marinade and place in broiler safe baking dish.  Make sure you scoop up all of the yummy green onion and jalapeno, also take most of the marinade too.
• Place under broiler for about 3 minutes, using tongs or a spoon, toss the shrimp again so that they are turned and once again coated with the sauce. Continue cooking under broiler for another 2 minutes. Remove and place in a serving dish.
• Garnish with the lemon juice, cilantro and siracha and enjoy!

Middle East Mayhem - Our Favorites from the Middle East and Mediterranean

Alright, so this week we are venturing out of the good 'ol US of A!  We are taking you all on a voyage across the sea to the beauty of the Mediterranean and the Middle East.  You will experience the saltiness of kalamata olives, crunchy cucumbers and creamy hummus!  We hope you have a wonderful time!

Layered Hummus
By: Andrea Madigan-Wilken


Igredients:
2 cups premade hummus
1/2 cup kalamata olives, chopped
2 green onions, chopped
1 cup of tomatos, chopped
1 cup of cucumbers
1/2 cup of crumbled feta cheese
2 tbs extra virgin olive oil
1 tbs lemon juice

Directions:

• In a small bowl, place chopped cucumbers and lemon juice, stir well. Set aside.
• In 1 additional bowl place your chopped tomatoes and feta cheese drizzle with the olive oil and stir gently, so as not to break up the cheese.
• Using a small serving bowl make your first layer of hummus, top with the cucumber mixture, for the next layer add more hummus. Next, add a layer of the chopped green onions and kalamata olives. Finally, add one last layer of hummus and top with the tomato and feta mixture.

Super Easy Tatziki

By: Vanessa Madigan

I make a lot of spicy food and my favorite topping for many of my spicy creations is my quick and easy recipe for Tatziki.  It is cool and refreshing and goes great on everything from burgers to kabab.  This is super easy and I'm sure you will be able to use it for so many of your creations!

Ingredients:

2 lb Greek Yogurt

2 Tbsp Olive Oil

2 Cups Cucumber, finely chopped

2 Tsp Salt

1 Tsp White Wine Vinegar

1 Clove of Garlic, crushed

Directions:

• Take your chopped cucumber and place in a fine strainer with the 2 tsp of salt, let them sit for about 1/2 of an hour so that much of the liquid drains from the cucumber.
• While the cucumber is draining, take your yogurt and place it in cheese cloth in a colander or strainer to help drain off the excess liquid.  If you do not have cheese cloth you can put the yogurt directly into the colander, the yogurt should be pretty firm and you wont lose much through the holes.
• When your cucumber is drained, place it in a medium sized bowl with the vinegar, olive oil and garlic, stir well.
• Add your drained yogurt to the cucumber mixture and stir well, season with salt to taste.
• Refrigerate for about an hour and serve with your favorite pita, burger or whatever!

 

Egyptian Koshari

By: Vanessa Madigan

Koshari is an Egyptian staple and I sure do love it.  I have heard it told that on Richard Nixon's Presidential trip to Egypt, he found Koshari and Belly Dancing to be his favorite experiences in the land of Pharaohs.  I in part agree, I sure do love Egyptian food and it is part of what I love about my Egyptian travels.  It is a pretty amazing concoction that is considered the National Dish of Egypt. We make Koshari at home, I will say that Ayman (my fiance) and his brother Girgis always make it waaay to hot.  Which is a shame, because, it is so delicious and you just want to scarf it down.  There are many restaurants in Egypt that serve Koshari, it is traditionally served with fried onions on top, we skip that part because we aren't cool and Ayman doesn't like it.   This is the recipe I learned from Aymans mom and the recipe we enjoy at home.  I hope it brings a bit of Egypt into your home and you enjoy it as much as we do.

Ingredients:

16 oz. Elbow Macaroni Noodles

2 Cups White Rice

1 Cup Brown Lentils

1 15 0z. Can of Chick Peas

Water for Rice and Lentils about 24 oz.

2, 6 oz cans of Tomato Paste

1 tsp. Black Pepper

1 tsp. Salt

1/4 cup olive oil

Water for tomato sauce

5 cloves of garlic, crushed

1/2 Cup White Vinegar

1 Jalepeno, chopped

Directions:

Prepare the Lentils:

• Place the lentils in a dish and pick over them to remove any rocks or debris.
• Rinse under cold water and drain
• Place the lentils in a medium saucepan and add 2 cups of cold water.
• Bring to a boil over medium-high heat, then reduce heat to simmer.
• Cook for about 45 minutes or until tender but not mushy. Drain if necessary and set aside.

For the Sauce:

• Put olive oil in a medium sized sauce pan, heat over medium low heat.
• Add the 5 cloves of crushed garlic and saute for several minutes, being careful not to burn the garlic.
• Add the vinegar and let simmer for about a minute.
• Next add the tomato paste to the vinegar and garlic and stir well, refill 1 of the tomato paste cans 4 times and add the water to the tomato sauce.  It should be about 24 oz. of water or a 2:1 water to tomato paste ratio. Stir well.
• Finally, add the jalepeno, salt and black pepper.
• Let the sauce simmer and reduce until it has thickened a bit.  About 15 minutes.

The Rest:

• Boil your Macaroni and cook until just tender.
• Make your rice.
• Drain you 2 cans of chick peas

To Build your Koshari:

• Place a layer of pasta in the bottom of a single dish, top with a layer of rice followed by a layer of lentils and finally a few chick peas maybe 10-20 per dish.
• Top the dish with the tomato sauce (and fried onions if you are awesome!) and serve immediately!  This dish is Helwa Awy! (Arabic for Very Good!!!)

Freedom Fight - Red, White and Blue Recipes!

Strawberry Shortcake with Blueberry Whipped Cream
By: Vanessa Madigan

My memories of the 4th of July are some of my all time favorites.  Every year my family would pack into the car and head out to my great grandfathers house.  We would swim and eat until we were exhausted and then we would head home, run upstairs to my Dads study and watch the fireworks over San Diego bay from our big upstairs window. These memories are some of the best of my life.  I love the 4th of July.  I am a Patriot and I am so proud to be an American, and any time I get to celebrate our beautiful nation I am a very happy girl.  I am so proud to live in such a special place and am so proud of those who sacrifice so much to keep us free.  The land of the free and the home of the brave...indeed.

Ingredients:
6 oz fresh blueberries
16 oz fresh strawberries, cut into halves.
1 Tbs. baking powder
1/2 Tsp. salt
2 Cups all pourpose flour
1 stick of butter, chilled and cubed into about 8 pieces
1/2 to 3/4 cup milk or half and half
1 Tsp good vanilla extract
8 Tsp sugar
2 Cups whipping cream or whipped topping.

Directions:

• Preheat oven to 425 degrees
• In a large bowl mix flour, salt, baking powder, 3 tablespoons of the sugar and butter. Using your fingers blend the mixture well until the butter is fine and the mixture is crumbly.
• Add the vanilla and very slowly add your milk, stirring constantly with a fork to blend. Be careful not to overwork the dough, or it will become tough and wont be flaky. The dough should just be moist and does not have to hold together well.
• Empty the dough onto a lightly floured board and flip it to coat lightly with the flour to avoid sticking. Knead the dough 3 or 4 times and gently pat the dough into a rectangle roughly 6x12 inches. Using a 3 inch biscuit cutter, cut the dough into 8- 3/4 inch rounds.
• Place your rounds on a cookie sheet and bake for about 15 minutes, or until golden brown.
• Remove your shortcakes from the oven and set aside to cool.
• Place you blueberries and strawberries into 2 seperate small bowls.  Add 3 tablespoons of the sugar to the strawberries and 2 tablespoons of the sugar to the blueberries. Using a fork gently smash the blueberries into the sugar. Let the berries absorb the sugar and sit for about 1 hour.
• Take your blueberries and very gently mix them into your whipped cream. Set aside.
• To asseble, fork split the shortcakes, spoon your blueberry whipped cream on top of the first half of the shortcake and top with the second. Place additional wipped cream on the top and to finish spoon your strawberry mixture over and around your fluffy and delicious shortcakes and whipped cream.

Slow cooked Strawberry/Rhubarb Sauce over Blueberry Ice Cream
By: Andrea Madigan-Wilken

The Fourth of July is a beloved holiday in The American household. Whether your family has been here for generations or the ink isn't yet dry on your citizenship papers. The idea of a day to celebrate our differences through the freedom and independence we inherited that day is liberating. tens of thousands of brave men and women gave their lives so we may declare our principles and convictions without fear of persecution. Although our country is not perfect, I will remain forever grateful I live in a land where we the people can demand accountability and change. God Bless those risking it all to keep it that way. Happy 4th of July America!

Ingredients for sauce: 
6 cups chopped Rhubarb
1 1/4 cups fine sugar
1/2 cup Kearns Strawberry Nectar
1/4 cup water
2 cups sliced strawberries
1 tsp. lemon juice

Ingredients for Blueberry Ice Cream:
1 gallon store bought vanilla ice cream
1 1/2 cups fresh/frozen blueberries

Directions:

• Place chopped rhubarb, sugar, water and nectar in crock pot. Stir well. Cover and cook on low 4-5 hours or until rhubarb is tender.
• Add sliced strawberries and lemon juice and mix gently to combine. Cook 2 more hours on low stirring occasionally.
• Transfer to a hot/cold safe bowl and chill in refrigerator until ready to serve.
• 20 min. prior to serving remove ice cream from freezer to soften slightly.
• Once barely softened place ice cream in a large mixing bowl and add blueberries. Gently fold in berries until evenly dispersed throughout.
• If ice cream is too soft place back in freezer 10-15 min. to firm up.
• Scoop ice cream into bowls and top with strawberry/rhubarb sauce.

        It's Delish. Enjoy!

Go Girl Burn That Brawl - 60's Throwback Recipes

The 1960's, were a turbulent time filled with change. The major social and political changes that were effecting most of America went deep, the changes spread though the family and even into the kitchen. This week we will tackle a couple of recipes fron that era and bring them into today!  Here we go...

Cornburger Casserole
Adapted by: Vanessa Madigan
Recipe Adapted from: Better Homes and Gardens Casserole Cookbook, 1968.

So there is a very special place I like go to find culinary inspiration. This place is not a network cooking channel, its not a cooking class or a magazine, it the Goodwill and other similar thrift stores! I love to go to these shops and find old cookbooks from the 1940's, 1950's, 1960's and 1970's.  It is so cool to see how cooking has evolved through the years and the influence our ever changing society has had on the home cook.  This week I pulled out all of my old thrift store cookbooks to find the perfect recipe for our 1960's inspired blog.  I found similar recipes to this in several cookbooks from that era two of which were circled and one of those had a scrawled "family loved it", which I found to be an enthusiatic endorsement. I thought the "Cornburger" title was really gross, but decided to keep it because it was a 60's original.  I must admit I did tweak the recipe a bit to suit my house hold and to make it a bit more appealing to todays family.  I will say that the end result was nothing short of awesome! The sweet corn mixed with the spicy serrano chilies with leave you craving more.



Ingredients:
1 1/2 Lbs. Ground Beef
2 slighlty beaten eggs
1 7 3/4 can of El Pato tomato sauce
2 15 oz. cans of corn, drained.
2 red bell peppers, chopped
2 serrano chilies, diced
1 small yellow onion, chopped
3/4 tsp. salt
1/2 tsp pepper

For top:
chopped fresh tomato
shredded sharp cheddar cheese


Directions:

• Preheat oven to 375 degrees
• In a medium size mixing bowl, mix all ingredients. (excluding cheese and fresh tomato)
• Place mixture in a medium size baking dish and place in oven.
• Bake at 375 for 1 hour, drain midway through baking if necessesary.
• Let rest 10 to 15 minutes, cut into individual portions, sprinkle with cheese and freshly chopped tomato and serve immediately.

Great with a crisp fresh salad.





Onion Soup Mix Sloppy Joes
by: Andrea Madigan-Wilken

The 60's for me conjure up images of sit ins and protests demanding equal rights and an end to racial segregation. A time where nearly every American was exercising their voice and boldly debating their beliefs. Although not as recognized as the fight for racial equality another revolution was being waged in countless homes across America. Woman were casting their aprons aside, hungering for more self sufficient roles outside of the home and demanding respect in the workplace. This transition gave way to more manageable recipes and less of the lengthy, extensive home cooked dinners from before. Using more packaged foods and creative shortcuts, these women were able to achieve delicious meals in a fraction of the time. A perfect example of this female ingenuity is Lipton Sloppy Joes. Satisfying and full of flavor, this recipe tastes like it simmered all day, yet the time spent is minimal. So, take a page from history, we all can benefit from a little less time spent in the kitchen and a little more time to further explore our goals and aspirations! Enjoy!



Ingredients:
2 lbs. ground beef
1 envelope Lipton Soup Mix ( or your favorite)
1/4-1/2 cup pickle relish
1 15 oz. can tomato sauce


Directions:

• Sauté ground beef until browned in large skillet
• Drain off excess fat/drippings and return to skillet.
• Add relish, soup mix and tomato sauce
• Cook over medium heat, stirring often for 15-20 min.
• Serve over toasted hamburger buns and enjoy!

Potato salad or tater tots are great sides to go along with these Sloppy Joes!

 

The Marinara Massacre - Italian!

Who doesn't love Italian flavors? I think just about everyone has a favorite pizza joint, one that they have gone to forever.  Our favorite spot is on that we have been regulars at since birth, literally.  Filippi's Pizza Grotto in San Diego, has always been our neighborhood spot for amazing Italian food.  For those of you who have never had the joy of going there you are certainly missing out.  From the moment you walk through the door the pungent aromas of the Italian market grab you and don't let go, you can smell the saltiness of the dried fish, the brine of the olives and the warm nutty smells of the wheels of Parmesan.  By the time you get to your table, you are famished and dying to order and that hot gooey pizza with the warm hand tossed crust cant get there fast enough! This week we wanted to bring some of those flavors and smells home in easy at home pizzeria style recipes that you can share with those you love and build memories of your own. Mangia!

Salami and Parmesean Rolls
Written, Developed and Tested by: Andrea Madigan-Wilken

Ingredients:
Go to your favorite Pizza Parlor and ask for some of their pizza dough. It's cheap, usually 2.00 or so which is worth it considering all of the time it takes to make your own from scratch.
1 1/2 Cups chopped Salami or Peperoni
1 1/2 Cups Shredded Parmesan or Mozzarella
1 Tbs. Italian Seasoning
1/2 Tbs. Granulated Garlic
3 Tbs. Olive Oil



Directions:

• Preheat oven to 425'.
• In a large bowl pour 2 Tbs. Olive Oil in the bottom.
• Place dough in bowl and roll around in oil to coat.
• Add remaining ingredients and knead well until everything is well incorporated into the dough.
• Pull off pieces of dough, a small handful, and roll into balls and place on a lightly greased cookie sheet.
• Bake rolls at 425' for 25-3 min or until golden.
• Serve with homemade marinara or a jarred spaghetti sauce for dipping. Enjoy!
  

Andouille Sausage and Cabernet Pizza
Written, Developed and Tested by: Vanessa Madigan

Why oh why does pizza sauce have to be so darn boring? Pizza sauce is always the same, a little tomato a dash of oregano and there you have it.  Next question, who doesn't like to dip their garlic bread into their pasta sauce or better yet pile your pasta directly on top of your garlic bread and forego utensils completely!? The latter is a little more my style, and I'm proud of it, who needs forks when you have bread?!  For this recipe I decided to take the best of two worlds pizza and pasta and combine them into one tasty, forkless, plate of cheesy goodness. It is a rich mixture of zesty Andouille sausage (my personal favorite), rich Cabernet wine, tangy tomato sauce, mozzarella cheese and a homemade garlic butter crust. Time to make you're very own pizza people, its easy, tasty and fast!

Ingredients:
For Pizza Dough:
3 Tsp active dry yeast
About 2 Cups warm water
4 Cups of flour
1 Tsp salt
For Topping:
20 oz Andouille Sausage or other spicy sausage, roughly chopped.
12 oz tomato paste
1 medium yellow onion, diced
2 Tbsp. olive oil
6 oz diced canned tomatoes, drained
12 oz. water
1/2 Tbs. chili powder
1/2 Tbs. red pepper flakes
1 Tsp salt
1 Tsp Italian seasoning
1/3 Cup Parmesan cheese
1/2 Cup Cabernet or bold red wine
3 cloves garlic
1 stick of butter
10 oz. Mozzarella cheese


Directions:
For the Pizza Dough:

• Preheat oven to 500 degrees
• Place the yeast in a bowl with the 2 cups of warm water, stir until the yeast has dissolved, set aside until it is bubbly and frothy about 10 minutes.
• Combine the flour and salt in the bowl of an electric mixer with a dough hook attachment, or into a large mixing bowl.
• Pour in the yeast and water mixture and mix well, the dough may be still too sticky to handle, very slowly add more flour until the dough is no longer gummy and sticking to your hands.
• Knead the dough for about 10 minutes, if you are using an electric mixer, you can use the dough hook for about 1/2 of this time and manually do the rest to ensure even kneading.
• When the dough is firm and no longer sticking to your counter, place the ball back into the bowl and cover with a kitchen towel.  Allow to rise for 1 hour.
• Once the dough has about doubled, remove from the bowl and using your hand flatten and work the dough into 6 small discs. About 6 inches in diameter.  Place your dough discs on baking sheets and set aside.

For the topping:

• Place 1 stick of butter and the garlic in a small pan on stove allow the butter to melt and absorb all of the yummy garlic flavor.
• In a separate medium sized sauce pan or stock pot slowly add your chopped sausage, allow it to sizzle and brown a bit before adding your olive oil and onion. Allow to cook until onion is translucent.
• Add tomato paste, diced tomatoes and water, stirring well.
• Add the Italian seasoning, chili powder, red pepper flakes, Parmesan and salt again, stirring well.
• Finally add your red wine.
• Let simmer on very low for about 45 minutes to develop flavors.
• Brush your pizza discs with the garlic butter mixture, don't be stingy, go for it!
• Using a deep spoon spoon on your sauce making sure to get lots of sausage
• Top with mozzarella cheese and a sprinkling of Parmesan.
• Place pizza's in preheated oven and bake for 10-15 minutes or until golden brown and delicious.

Serves 6

The Best Sister Best Of...Hot Sauce!

As some of you know I have spent many years working for two culinary retail giants, Williams-Sonoma and Sur la Table. This, I feel, has qualified me as a shopping guru when it comes to all things culinary and ONLY all things culinary. As far as fashion goes, well, it really is blind luck if I put something together that looks at all hip or trendy and the last expensive bag I bought was about...hmm, 6 years ago. That said, when it comes to buying the latest kitchen accoutrements I am ahead of the game, definitely a trend setter.  My kitchen and pantry are fully stocked with the latest gadgets, staples, tools and necessities. I have immersion blenders, gourmet sauces, strawberry hullers, the latest celebrity chef endorsed cupcake mix, olive pitters, garlic peelers, the list goes on and on. Maybe this is the reason, I cant afford to be fashionable, I have spent all of my dough on kitchen fabulousness. The best part is, is that I use them all! I have spent time researching them and finding practical uses for the at home kitchen and I would love to share some of my thoughts, opinions and discoveries with you!


This week, I would love to  cover something very near and dear to me, Hot Sauce. As you can tell by most of my recipes, I like it hot.  As they say Mo Hotter, Mo Better! Well, at least I think they say that. Oh well, anyway, I had the pleasure of being in New Orleans last week and visited a shop that specialized in the liquid gold.  I filled my bag, taking more than advantage of the buy 5 get 1 free sale and tasted just about everything in the shop.  I definitely came away with some new favorites and still hold my old standards near and dear to my heart.

Just a few of our current household favorites!

Just a few recommendations:

If you like HOT:

• My new favorite for exceptionally hot is one of my recent purchases, it is made with Ghost Peppers, Red Peppers, Chile Extract and a touch of vinegar.  It is not a super vinegar based sauce, it is all about flavorful heat.  This sauce isn't for the faint of heart and is probably the hottest sauce I have ever had, but the flavor is wonderful.  It is the perfect sauce to add to your next pot of chili, but just a dash. The Hottest Sauce In The Universe (yes, that is the name) available through www.pepperpalace.com  $14.95 for 1.77 oz.

For medium heat:

If you like a medium heat, well rounded flavor I have a couple of suggestions. 

•  First, is Bad to the Bones Hot Sauce also available through www.pepperpalace.com for $6.95 for 5 oz.  It is a Cayenne and Habenero blend and is full of flavor.  I would use this on just about everything from fried chicken to red beans and rice and even add it to dips for snacking.  It has a bit of vinegar and sweetness to the heat.
•  Second, is a tie between Good old Tabasco and Crystal.  Both of these sauces are Louisiana staples and I quite literally use them both on a daily basis.  I use them on pizza, fish, french fries, you name it I will add one of these two.  Crystal has a thicker consistency and a depth of flavor that the Tabasco does not, HOWEVER, Tabasco has that tangy spice that can be matched by no other.  Which ever you choose, you cant go wrong. Just a side note, we buy our Tabasco at Costco and Sam's Club, because we literally use it every single day.  Sick, I know.  Crystal and Tabasco are both available at all major grocery outlets.

For mild heat:

• Candy Ass Hot Sauce available at www.asskickin.com for $3.95 is made with serrano chiles and will satisfy the people in your home with a more delicate palate. You get the full serrano flavor without most of the heat. 
• Well, back to my old stand by, my true love once again, Tabasco.  But, this time I would recommend Tabasco Green Jalepeno Pepper Sauce. Again, you can buy it at any major grocer and it is fabulous.   It has a distinct, fresh flavor that you are sure to love. Add it you your guacamole, it really does make it just a little more fabulous!

Although, there are thousands of additional brands out there, all with unique and fabulous flavors, these are the few that I am currently using and enjoying.  I look forward to trying more in the future and sharing them with you!
Written by: Vanessa Madigan

Peppers and Onions with Hot Sauce
Written, Developed and Finalized by: Vanessa Madigan

Here is a quick recipe using your favorite hot sauce.  I have found that I love it with a vinegar based hot sauce like Tabasco, but, feel free to use the hot sauce of your choice!  It is a great side dish or served with yummy andouille sausage.

 

Ingredients:
1 yellow bell pepper
2 red bell peppers
1 orange bell pepper
1 anaheim chile
1 medium yellow onion
3 tablespoons hot sauce
1 tsp salt
3 tbs butter

Directions:

• In a medium sized dutch oven melt the 3 tablespoons butter over medium heat.
• Slice your bell peppers, anaheim chile and onion and add to the melted butter and hot pan, allow onion to caramelize slightly.  Stir occasionally.
• Add salt and hot sauce to the pan, reduce heat to medium low and cover for 30 to 40 minutes.  The peppers should absorb a lot of the hot sauce flavors and be tender.
• Serve as a side dish or with sausage!

 

A Pinch of Pepper and a Dash Assault - Salt and Pepper!

Salt and Pepper, seasonings don't get any more simple than that.  They are looked upon as ordinary and quite frankly, lame.  This week we will be highlighting the exceptionalism of Salt and Pepper, that's right, plain old Salt and Pepper. The two single most important spices in every home.



Chicken and Mushrooms in a Black Pepper Cream Sauce
Developed, Tested and Finalized by: Vanessa Madigan

There are Pepper people and Anti-Pepper people.  I remember my Grandmother putting so much pepper on her eggs that they were virtually black when she was done. I would sit there wide eyed at the table thinking in my 7 year old brain "That is certainly the most disgusting thing I have ever seen, why would she ruin perfectly good eggs with all of that pepper!" Fortunately, as an adult I have realized the importance of seasoning and the beauty of the simplest of spices.  Black pepper is a staple in every pantry and is a mandatory ingredient in most dishes.  This week I have made a variation of a recipe that my paternal grandmother used to make.  That recipe I will share with you in time (hint, it involves blue cheese and is one of my favorites!), for this I turned that decadent cream sauce into something that showcases the amazing flavors of pepper. If you like pepper, you will love this dish!

Ingredients:
4 Garlic Cloves, crushed
8 oz. Baby Portabello Mushrooms, sliced
4 Boneless Skinless Chicken Breasts
1 1/2 Cups Sour Cream
1/2 Cup Parmesan Cheese
4 Tbsp Butter
1 Tbsp Olive Oil
1/2 Cup Dry White Wine
3 Tbsp Freshly Ground Black Pepper
Salt and Pepper, for seasoning the Chicken
Salt to taste

Directions:

• Using a large skillet or braiser (with a lid), brown Chicken Breasts in 3 Tbsp. Butter and 1 Tbsp Olive Oil, while Chicken is browning add the garlic.
• Once browned, remove the Chicken from the pan and set aside. Add the remaining 1 Tbsp Butter and the Portabello Mushrooms.  Saute the Mushrooms for several minutes, stirring frequently.
• Deglaze pan with the White Wine and allow to simmer for about 3 minutes.
• Add your Sour Cream and stir well to mix completely.
• Add the Freshly Ground Black Pepper and Salt to taste, again, stirring to mix thoroughly.
• Stir in the Parmesean Cheese and mix until creamy. Bring this sauce to a slow simmer.
• Return the Chicken to the pan and cover, simmering on low for about 20 minutes, remove lid after the 20 minutes and allow to simmer and thicken, stirring frequently for about 10 additional minutes.
• Serve with the cream sauce over noodles or rice and enjoy!

Salt Crusted Baked Potatoes with Feta and Greek Yogurt Stuffing

Devloped, Tested and Finalized by: Andrea Madigan-Wilken

 

 

 

Ingredients:

4 Baking Potatoes

2 Cups Sea Salt

1 Cup Olive Oil

1 Cup Greek Yogurt

3/4 Cup Feta Cheese

1 Tsp. Greek Seasoning

 

Directions:

• Preheat oven to 425'.
• Scrub and rinse potatoes and pat dry.
• In bowl put olive oil and roll potatoes until thoroughly coated.
• Put sea salt in bowl and take oil coated potatoes and roll in salt until evenly crusted with salt.
• Place potatoes on baking sheet and bake at 425' for 1 hour and 20 min.
• remove from oven and allow to cool slightly.
• Slice potatoes in half lengthwise and scoop out all halves, placing potatoes in a med bowl. Set aside skins for filling.
• Add feta, yogurt and seasoning to filling and stir until well incorporated.
• Evenly distribute filling back into potato skins and place in oven at 350' for 30-40 min. until tops have slightly browned.
• Serve immediately with a salad or alongside lamb chops for a truly Greek experience. Enjoy!

 

The Croissant Conspiracy - French Food!

French Country Stew
Developed, Tested and Finalized by Vanessa Madigan

I love French Food.  I love the bold flavors of the sauces, the crunch of the vegetables, the creamy sweet textures in the desserts and of course the crisp light texture of the pastries.  One of my go to dinner party and fall favorites is Beouf Bourguignon.  It is easy and delicious.  When we decided to do French this week I knew I wanted to incorporate that recipe.  I have made it so many times and it is always a hit.  The stew in this recipe is a variation of that time tested classic, there is a bit of a kick from the red pepper (I know, I know, everything I make has a kick) and there is the rich broth made with Burgundy wine. This recipe is comfort food  at its best.

Ingredients:
3 Lb. Beef Roast, cut into 1 inch cubes
3 Large Carrots
2 Lager Onions, roughly chopped
3 Cloves of Garlic, crushed
1 Pound New Potatoes
2 Cups Bold Red Wine, I used a Burgundy
2 Cups Beef Stock
8 oz. Sliced Mushrooms
1/2 Cup of Flour
4 Tablespoons Olive Oil
6 oz. Tomato Paste
1 Tablespoon Crushed Red Pepper
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package frozen Puff Pastry
1 egg
1 Tablespoon water

Directions:

• Cut Beef into 1 inch cubes, season with salt and pepper and toss in the flour, so that they are lightly coated on all sides.
• Add the Olive Oil to a Medium sized Dutch Oven over a medium high flame. Allow oil to become hot, when oil is hot add your beef in a single layer.  You may need to do this in batches to ensure even cooking. Brown your cubed meat on all sides and remove from pot. Set aside.
• If necessary add an additional 2 tablespoons olive oil to the pan and turn heat down to medium. Add Onion and saute until tender and translucent. Next, add the Carrot and saute until they begin to get a tad soft, then add your garlic and cook for about a minute. Finally add your mushrooms and allow to cook for about a minute or two before reintroducing your meat.
• Return beef to your pot and toss ingredients together, add the crushed pepper and tomato paste and toss well.
• Next, add the Beef Stock and Red Wine allow your stew to simmer covered on your stove top for about 1 1/2 hours, stirring occasionally.
• When meat is tender you can add your potatoes. Allow to cook for an additional 1/2 hour or until potatoes are tender and can be easily pricked with a fork.
• Heat oven to 400 degrees.
• In a small bowl mix your egg and 1 Tablespoon of water. Set aside.
• Take your thawed Puff Pastry Dough and roll out, cut into rectangles large enough to cover your bowls and leave a 1/2 inch edge, beyond the bowl.
• Spoon your stew into your individual bowls filling almost to the top, cover with the Puff Pastry Dough, sealing the dough around the bowl with your fingers. Brush with your egg wash mixture and place on baking sheet in preheated oven.  Bake for 20-30 minutes or until the dough is puffed and golden.  Serve immediately.

 

Coquilles Saint-Jacque a la Parisienne

Recipe by: Julia Child from The French Chef Cookbook, 1968.

Prepared by: Janice Madigan (Mom)

One of our favorite childhood memories is our Mom in the kitchen, cookbook in hand toiling away at another one of Julia Child's recipes.  I have mentioned before that Julia was a huge inspiration to my Mom, as she is to me (Vanessa).  My parents hosted frequent dinner parties in the late 70's and 80's and one of my Mothers most celebrated dishes at these get togethers was always Julia's Recipe for Coquilles Saint-Jacque a la Parisienne or Scallops and Mushroom in White Wine Sauce.  I think that this exact recipe is what instilled in me a love of French cuisine.  To this day, if we are in a French restaurant this is the dish my sister will order, without hesitation. It is a classic and it is bar none, the best.  This week we had my Mom make it for you and we are posting Julia's Recipe for you to enjoy.  We love you Julia! Bon Appetite!

Ingredients:

1 Lb. Sliced Scallops

3/4 Cup Dry Vermouth

2 Cups Sliced Fresh Mushrooms

1/2 Tsp Salt

White Pepper

1/2 Bay Leaf

2 Tbs. Minced Shallots or Scallions

3 Tbs. Butter, plus 1 Tbsp. Melted Butter

4 Tbs. Flour

1 Cup of the Hot Scallop Liquid

About 3/4 Cup of Milk

2 Egg Yolks

1/2 Cup Heavy Cream

Lemon Juice

3 Tbs. Grated Swiss Cheese

Directions:

• Place Scallops in the saucepan with the vermouth, mushrooms, bay leaf, scallions, salt and pepper.  Add water if necessary, to almost cover ingredients.
• Bring to a simmer, cover and allow to cook for 5 minutes.
• Remove Scallops and Mushrooms and place in a bowl, allow remaining ingredients and liquid to reduce to approximately 1 cup.
• Melt the butter in a pan, stir in the flour and cook slowly for about 2 minutes without letting it brown.  Remove from the heat and whisk in the scallop liquid. Place pan back on medium-high heat and continue to whisk until the sauce thickens, begin adding your milk to thin the sauce out to a creamy, but not rummy consistency.
• Blend your egg yolks in a bowl with 1/2 of the cream.  Very slowly add egg mixture to the hot sauce, stirring continuously.  Stir continuously over medium heat until the sauce boils, thin out as necessary with more milk or cream. Add a bit of fresh squeezed lemon juice.
• Fold 2/3 of the sauce into the scallops and mushrooms and spoon into individual lightly buttered baking dishes.
• Spoon on the remaining sauce, sprinkle with cheese and the melted butter.  Place under broiler for several minutes until brown and bubbly. Serve immediately.

Spicy Quiche Jambon Fromage
Developed, Tested and Finalized by: Andrea Madigan-Wilken

One of the earliest recipe collections to date is that of Guillaume Tirel. A court chef during the Middle Ages in France. The French have always taken pride in their cuisine, using the finest ingredients available and relying on the quality of the food to come through without masking delicate flavors with an abundance of herbs and spices. When one thinks of French food, they tend to picture dishes swimming in cream and butter. Although their are popular French recipes like Brioche, Crepes Suzzette and Foie Gras that do rely on rich ingredients, they also create simplistic, even rustic meals centered around delicate flavors such as rosemary and thyme. My initiation into French food was with my father on "Daddy/Daughter Date Night". It wasn't so much of a cautious introduction as it was an uninhibited leap into the marvelous and somewhat bizarre world of Escargot. From my first taste I was hooked! That wonderful experience taught me to never disregard a food simply because it is unfamiliar or taboo. You never know it might become a revered favorite! Enjoy!

Ingredients:
1 round puff pastry or pate brisee pie crust
4 ounces Gruyere or Cheddar cheese
6 ounce cooked ham cubed
4 eggs
1 1/2 cups half and half or whole milk
1/4 to 1/2 cup chopped Jalepenos
1/2 teaspoon Fleur de Sel or Salt
1/2 teaspoon ground pepper
Tabasco sauce to taste

Directions:

• Preheat oven to 400 degrees.
• Roll out puff pastry and press into 10 inch tart pan. Prick bottom a dozen or so times with a fork and place in freezer for 30 minutes to prevent slippage OR
• Remove crust from freezer and bake 12 minutes. Allow to cool.
• Turn oven down to 375 degrees.
• Dice both ham and cheese into 1/4 inch cubes and chop Jalepenos.
• Distribute ham, cheese and Jalepenos evenly into bottom of cooled crust.
• In medium bowl whisk together eggs, half and half of milk, Tabasco to taste and salt/pepper.
• Slowly Pour egg mixture over ham/cheese and Jalepenos.
• Bake at 375 for 35-40 minutes or until egg mixture has set and quiche hass puffed slightly.
• Cool 15 minutes before cutting.
• Serve alongside salad or fruit for a delicious meal anytime. Enjoy!



We Got No Beef With You! - Vegetarian Delights!

This week we focus on the Meatless! Meatless Mondays are a big deal now, and I know we are always trying to incorporate more veggies, legumes, and fiber into our diets.  So, here we have a couple of delicious alternatives to add to your Meatless Monday and easy weeknight arsenal! Enjoy!

Reda's Radical Egyptian Falafel
Tested and Finalized by: Vanessa Madigan
Developed by: Reda Tadrous

I am really blessed to have been inspired by many great cooks in my life.  My soon to be Mother in Law is one of these stellar influences. Several years ago I began to study Egyptian cooking while visiting my fiance's family in Cairo and under her superior tutelage I have become rather good at it!  Although she speaks no English and my Arabic is limited, well frankly it sucks, she has been able to teach me new recipes and introduce me to new flavors. We have literally spent hours rolling and re-rolling grape leaves together, but, now I am an expert.  This is one of her recipes, and I am so pleased to share it with you.

Ingredients:
1 Lb. Dry Fava Beans (If time is of the essence, you may be able to find canned, uncooked fava's.  You can substitute an equivalent amount of the canned beans for the dry, about 4 - 15oz cans)
2 Bulbs of Garlic (about 15-18 cloves)
1/2 Cup Fresh Coriander (off the stem)
1/2 Cup Fresh Parsley (off the stem)
1/4 Cup Dill
4 Green Onion, cleaned
2 Medium Yellow Onions
1 Tbsp. Salt
1 tsp Cumin
1 tsp Ground Red Pepper
1 Cup Sesame Seeds

Directions:

• Soak dry Fava Beans in water for 3 days, changing the water daily.  Until the beans are swollen and tender but not mushy.
• Once the beans are ready, coarsely chop your onion and peel the garlic.  Place the Onion, Garlic, Fava Beans, Coriander, Parsley, Dill, Salt, Green Onion, Cumin and Red Pepper in a Food processor and pulse until the mixture is soft and mashed into something that resembles a thick paste.
• Remove from bowl of the processor and form into small balls about the size of a golf ball, and flatten slightly.
• Sprinkle your uncooked Falafel with Sesame Seeds and press them in ever so slightly, so that they will stick when you fry them.
• Fry in about 3 inches of Oil at 350 degrees or in a deep fryer until dark golden brown.  This will take about 5 minutes each.
• Allow the Falafel to drain on a paper towel.
• Serve Falafel in warm Pita with Tahini, Tomato and Cucumber or Arugula!  Yumm!

Homemade Tahini


Ingredients:
1 Cup Sesame Tahini
1 Tbsp. Flour
4 Tbsp. White Vinegar
3/4 Cup Water
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Chili Powder

Directions:

• Pour the Sesame Tahini into a bowl
• Add the Flour to the Tahini and stir well.
• Slowly add the White Vinegar.  The Tahini will begin to seize up and become more difficult to stir, but, continue stirring to incorporate the Vinegar into the Tahini.
• Very slowly add the water to the Tahini mixture, stirring continuously until the mixture turns light and creamy. You may need to add additional water if you like your Tahini thinner.
• Once your mixture is creamy add the Cumin, Salt and Chili Powder and mix well.
• Add the Tahini to the Falafel, Grilled Meat, Seafood or even just use it for dipping bread and veggies!

Filipino Cellophane Noodle Salad

Developed, Tested and Finalized by: Andrea Madigan-Wilken

 

What can I say about vegetarian food and vegetables in general.... boring, I've never been a fan. As a vehicle for cheese or sauce, o.k. , other than that I am a 34 year old picky kid. Some things though have changed my feelings toward veggie dishes, this being one of them. Enjoy!

 

Ingredients:

4 oz. cellophane noodles

1 1/2 shredded carrot

2 tsp. sesame oil

2 tbsp. toasted sesame seeds

2 cloves garlic, crushed

1 oz. chopped cilantro or parsley

1 1/2 cups shredded cabbage

3 shallots, finely minced

2 tbsp. lemon juice

1 1/2 tbsp. light soy sauce

 

 

Directions:

• Place noodles in a bowl and pour over boiling water to cover. Let stand 10 min. Drain and set aside.
• Heat Oil in frying pan over high heat. Add garlic and stir fry for 1 min.
• Remove pan from heat and add shallots, lemon juice and soy sauce. Continuously whisk until mixture has cooled slightly.
• Transfer to a small bowl and place in refrigerator to chill.
• In a large bowl toss together noodles and carrot and cabbage.
• Pour sauce over top of noodles and toss well. Serve chilled or at room temperature. Enjoy!

The Crumble Rumble - Desserts for any Occasion

The famous American author, Ernestine Ulmer, once said "Life is uncertain. Eat dessert first".  This is a statement that Andrea can whole heartedly get behind. When we were young our mother would create glorious dinners that, on more than one occasion my sister half heartedly picked at until she was excused.  Our parents always thought, she will be sorry, she'll be hungry later! But, little did they know Andrea always kept a stash of secret sweets carefully hidden in her bedroom.  This weeks culinary adventure is a topic Andrea can embrace without hesitation, The Crumble Rumble is all about sweet flavors and the versatility of that final course in our meal. Dessert anyone?

Peach Raspberry Crumble Tart
Developed, Tested and Finalized by Andrea Madigan-Wilken

For much of history, sugar was a slave driven industry, afforded only by societies upper echelon. How thankful I am that sugar is no longer held hostage, but rather a readily available commodity to us all. Who knows what desperate measures I would have taken in order to acquire a meager amount? Candy and desserts can lift your spirits and alleviate your stress. Children will jump at the chance to make their beds and finish their chores if a sugar-coated allowance is offered. Routinely denying yourself life's little pleasures can be destructive so go ahead and enjoy sweet treats and sugary surprises, you deserve it!



Ingredients:
3/4 cup chilled, Unsalted butter, cubed
1/3 cup finely ground macadamia nuts
1 1/2 plus 1 tablespoon flour
3/4 cup plus 2 tablespoons sugar
1/3 cup packed light brown sugar
3/4 teaspoon salt
1 1/2 cups sliced peaches
1 half pint raspberries
1 large egg, slightly beaten
1 egg yolk
1/3 cup heavy cream
1/4 cup milk


Directions:

• Preheat oven to 350.
• Butter a 9 inch spring form pan and set aside.
• In an electric mixer or large bowl, combine ground macadamia nuts, 1 1/2 cups flour, 1/2 cup sugar, 1/3 cup light brown sugar and 1/2 teaspoon salt. Mix to combine.
• Add butter and mix until the crumb begins to stick together, 2-3 min.
• Press 3 cups of the crumb mixture into the prepared pan. Spread evenly into the bottom and approx. 1'1/2 inches up the sides of the pan. Set remaining crumb mixture aside.
• Bake crust until set, approx. 18-20 min. Set aside to cool.
• Once cooled spread raspberries and peaches evenly on the bottom of the crust.
• In a medium bowl combine 1 tablespoon flour, 1/4 cup plus 2 tablespoons sugar, egg, egg yolk, heavy cream, milk and 1/4 teaspoon salt. Whisk until smooth.
• Pour custard over fruit and top with remaining crumb mixture. Bake until custard is set and is slightly golden. Approx.. 45-50 min. Let rest 20-30 min. Before cutting. Enjoy!

Strawberry Apple Rhubarb Pocket Pies
Developed, Tested and Finalized by: Vanessa Madigan

I am certain that many of you are wondering how in the world I am going to incorporate Tabasco and Chiles into my dessert. Well, I am not.  You are officially given a one week reprieve from all things spicy.
In most cases if I have the option between a sweet and wonderful dessert or a cheese plate, I will opt for the cheese plate.  Its odd, because  although I am not a dessert girl , I am most definitely a "stress baker".  Being a "stress baker" simply means that the more stressed out I get, the more my friends and family are bombarded with homemade baked goodies.
Now, don't get me wrong, a bit of sweetness and richness is wonderful at times, that's why I love the following recipe.  Its just enough.  These little pocket pies are small enough to make a wonderful assortment for a BBQ, letting you guests pick their own flavor.  They are also perfect to take as to work  as a mid day pick me up or toss in a lunch box, for a special treat. You can fill these little suckers with fresh seasonal fruit, gelatin style pie filling or even pizza sauce and cheese for a mini calzone! The sky is the limit with these perfect little pies!

Ingredients:
1 egg beaten with 1 tsp water
2 packages of pre-made pie dough, or enough homemade pie dough to make 2 pies.
1 Tbsp. Vanilla extract
1 Tbsp. Lemon Juice
1 Cup sugar
1/3 Cup Flour
1 Cup chopped apples, chop into very small cubes
1 Cup Strawberries, chop into very small cubes
1 Cup Rhubarb, chop into very small cubes
1/2 Cup Coarse sugar, for dusting

Directions:

• Preheat oven to 400 degrees
• Roll out pie dough (if using packaged pie dough, thaw and unroll according to manufacturers instructions)
• In a large bowl mix  apple, rhubarb and strawberry with the lemon juice and vanilla.
• Add the sugar and the flour to the fruit mixture.
• Return to the pie dough and using a large biscuit cutter, or cookie cutter (approximatey 3.5 inches) cut pie dough into 16 rounds.
• Spoon about 2 tbsp. of  fruit mixture into the center of the pie dough, be careful to leave plenty of room around the edges to press dough together.
• Top the first piece of pie dough with a second piece  dough round and using a fork press gently around the edges to seal pocket pie together.  Continue this process until all of your rounds are used and you are left with 8 mini pies.
• Place mini pies on baking sheet and brush with egg wash.  Sprinkle with coarse sugar and place in oven.
• Bake for about 20 minutes.  Remove from oven and set on cooling rack to cool before serving.