In case you wondered about the roasted corn: I had taken a Mexican means of seasoning roasted corn-on-the-cob and modified it to in-house stove cooking. In a cast iron skillet, with melted butter (about 3 to 4 Tbs.) I sprinkled in some cayenne pepper and poured in about 12 to 14 oz. frozen corn. On medium heat, I stirred around, letting corn get cooked to a roasted texture (about 10 to 15 minutes). Once cooked and beginning to look slightly wrinkly-charred, turn off heat. Squeeze in about 1/4 lime, and stir in a couple tablespoons of mayo. Sprinkle in parmesean or romano cheese and stir. Sprinkle with chopped cilantro and eat up. You can use Canola oil in place of butter, but I would finish off with a little butter in the end. Normally, all of these ingredients would have been smothered on roasted corn-on-the-cob. Either way, it’s really, really yummy. Even the picky buggars like it.
I planted some honeysuckle last spring to train along an expansive wood fence bordering our small urban backyard. My wish is to cover it with an infusion of yellow, dewy blossoms that will fill my nose with the uniquely sweet smell of our previous woodland home, encircled with yard-lengths of the wild stuff.
The last few days have kept this promise to myself and I’ve got the notion to take advantage of them. I remember picking them to give to the children, showing them how to suck the honey-dew from their innards, fascinating them as if their mother were a secret woodland fairy.
Now, I only desire to sit among them. Quiet, and at peace. Until Kaukab calls.
I decided to stop by and check on things. Goodness! Seems it’s been a while.
Even looks like I’ve been away from the kitchen, but looks are deceiving. And important. At least in blog-land. So, I’m going to make it up to you. But, not in this post. My food photos are hanging out at the family computer while these words are originating from one of the household exemption’s laptop. Why, you ask, can you not simply go over to the family computer and marry your photos to your words? Excellent question! Simply put…Kaukab’s daughter is lazy. A word bestowed upon her from a young age, courtesy of Kaukab. Don’t worry, I’m long over it. In fact, in some warped way, “lazy” became a great motivator for conjuring up some hard work as a means for disproving the personality tag.
For now, I shall describe for you some of the magical foodstuffs I had produced in my hard-working kitchen and post the mounting photos shortly.
Here’s what I’ve been cooking:
1. I roasted some young, tender asparagus which are a lovely, easy way to prepare. I chopped off their bottoms, about a 1/4 or so up, spread them out on a large baking tray and drizzled them with extra virgin olive oil, sea salt and cracked pepper. Shoved them in a 375 degree oven and waited about 25 min. or so. Just check on them around minute 20 and move them around a bit. Once out, I sprinkled them with some parmesean cheese. I forgot to squeeze a little lemon on them, as that would have finished them off just right. Or not. Twas all good. Picture coming.
2. I made a lovely pork tenderloin for Easter dinner. I had first planned to use some of my expensive (but only if you purchased retail; I purchased at Marshall’s) orange marmelade, but decided to forgo that idea in place of using dijon mustard, soy sauce, rosemary, thyme, cracked black pepper, and garlic salt. Just smeared all of it on the pork and placed on a canola-oiled shallow roasting pan in a 450 degree oven to brown. Then, I added a cup or so of water, cut potatoes and carrots and onions to the pan, covered with foil and turned down the oven to 350 degrees or even 325. How long to cook? Just check your meat package. To make a nice gravy, remove the meat to a platter and tent with foil. Place pan with meat juices on stove and place burners on medium-high. Whisk in a couple tablespoons of flour and adjust with salt/pepper. Stir until smooth. Turn down to medium and cook for 3 – 5 mintues, just to cook out the flour. Add more liquid if need be. Adding some chicken or vegetable broth adds a nice flavor. Photos to come–excluding the meat package.
3. A nice, simple way of making brussel sprouts, if I haven’t already told you, is to boil the fresh sprouts (bottoms slighted off and an “X” mark placed upon it) until almost done. Then, drain, cut into halves (you can do in the pan) and place on medium heat with enough extra virgin olive oil to prevent them from scorching. Add some sea salt and cracked black pepper, along with a pinch of red pepper flakes. Stir, but make sure to let them sit on each side long enough to get nicely carmelized. Tasty and goes well with lots of main dishes. Healthier than butter version, although butter is tasty, too. Also, I believe pictures may be coming.
4. Oh, and I had made very festive roasted pablano peppers, which I stuffed with a black bean, roasted corn, finely chopped green onions, cilantro, and tomato salsa mixture, seasoned with lime, cumin, salt, panko bread crumbs, and olive oil. I put them on a baking sheet, spooned more salsa over them and baked on 375 degrees for about 35 to 40 minutes. It would be good to douse the pepper with some olive oil to keep skins moist. Once the peppers were roasted, I pulled them out so I could top them with con queso (?) cheese (mexican white cheese) and put them back in to melt. And while these came out picture perfect and snap-shot ready, they never made the cut. Apparently, camera-boy (formally driver-boy) had elected to delete them before confirming with the cook. So, pictures not forthcoming. Kaukab’s daughter is most apologetic.
As you can see, Kaukab’s daughter may have been missing, but there was still a lot of action in the kitchen. See where I went with that?