Foodgasms

[Tati]

I am going to make this for Cinco de Mayo

Coconut Cream Flan
http://tortle.com/lit5/coconutcreamflan2.jpg
1 cup sugar
6 large eggs
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can cream of coconut, such as Coco Lopez
1 cup half-and-half
1 teaspoon vanilla extract
1/4 cup dark rum

Preheat oven to 325F.

Place the sugar in a small, uncoated skillet. Heat the sugar over medium-high heat until melted and golden brown. Pour it into a 1-quart baking dish or distribute evenly among eight 1-cup capacity ramekins. Tip and turn the dish or ramekins to coat the bottom and sides with the melted sugar.

Whisk the eggs in a large bowl until foamy. Stir in the condensed milk, cream of coconut, half-and-half, vanilla, and rum. Pour the mixture into the baking dish. Put the baking dish in a larger baking an and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the baking dish or ramekins.

Bake 1 hour for the 1-quart or 45 minutes for the ramekins, until the center is almost set. Remove the flan from the pan of water and cool on a rack. Invert onto a serving plate; cover and refrigerate at least 1 hour before serving. The flan will keep for up to 3 days in the refrigerator.

Makes 8 servings

 

[Tati]

more for Cinco de Mayo

These tacos look wicked yummy!

Garlicky Shrimp Tacos
http://tortle.com/lit5/shrimptacos.jpg
INGREDIENTS
1/4 cup sun-dried tomatoes (not oil packed)
Heaping 1/2 teaspoon dried thyme
Heaping 1/2 teaspoon dried marjoram
Heaping 1/2 teaspoon dried tarragon
Heaping 1/4 teaspoon cayenne pepper
Kosher salt
2 1/2 tablespoons extra-virgin olive oil
8 garlic cloves, minced
3 plum tomatoes, diced
1 pound small tiger or gulf shrimp, peeled, de-veined and tails removed
1/4 cup finely chopped cilantro
(To serve)
8 6-inch soft white corn tortillas
2 small Hass avocados, cut into medium dice
lime wedges, for serving
spicy salsa
METHOD
If the sun dried tomatoes seem dry, place in a bowl with hot water and let stand for 5 minutes. Drain, pat dry and finely chop.
In a small bowl, combine the thyme, marjoram, tarragon, cayenne and 1/2 teaspoon of salt.

In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the fresh and sun-dried tomatoes and the herb mixture and cook for 2 minutes, stirring. Add the shrimp, stir to combine.
Continue to cook until the shrimp have just turned pink but are still tender and the sauce has thickened. Do be careful not to overcook the shrimp.
Add the cilantro and stir again to combine. Taste and then correct the seasonings.

Meanwhile, heat the tortillas. Place a metal or bamboo steamer basket in a pot filled with about 1 inch of water. Cover and bring to a boil. Wrap about 8 tortillas in a clean cloth kitchen towel and place in the steamer basket and cover. Steam over the boiling water for 1 minute then turn off the heat and let sit for 10 minutes.

To serve, place warm tortillas on a plate, spoon some of the shrimp mixture down the center of each and then scatter with the diced avocados. Serve the tacos at once, with salsa and lime wedges to spritz over.

from the wellfed blog
http://wellfed.typepad.com/well_fed/2008/04/garlicky-shrimp.html

 

[Tati]

and a little something to wash it all down with

Smokey Grilled Grapefruit Margaritas
http://tortle.com/lit5/grapefruit marg.jpg
INGREDIENTS
(for the infused simple syrup)
1 cup sugar
1 cup water
1 cinnamon stick, broken
6 whole cloves
Pinch of freshly grated nutmeg
(For the grilled grapefruit juice)
at least 2 grapefruits, sliced in half (the amount depends on how many drinks you'll be making.)
6 tablespoons of the infused simple syrup
6 tablespoons freshly squeezed lime juice
6 tablespoons freshly squeezed grilled grapefruit juice
3/4 cup silver tequila
ice
thin slice of grapefruit, for garnish (optional)
Kosher or sea salt to rim glasses

Or think of it this way:
1 part simple syrup
1 part lime juice
1 part grapefruit juice
2 parts tequila
METHOD
First make the infused simple syrup. Combine the sugar, water, cinnamon, cloves and nutmeg in a small pot. Heat over medium high heat and bring to a simmer, stirring until the sugar dissolves. Turn heat off and let the spices infuse the syrup for about 30 minutes. Strain and then chill.

Next grill the grapefruits. Heat a cast iron grill pan over high heat for 10 minutes. Place the grapefruit halves in the pan cut side down and grill for 3 to 5 minutes. Using a spatula or a pair of tong remove the grapefruit halves from the pan and set aside while you grill the next batch. Note that some of the citrus will stick to the pan.
Using a citrus reamer juice the grilled grapefruits into a large measuring cup.
http://tortle.com/lit5/grilled grapefruit.jpg
The juice will be very pulpy so it needs to be strained.

To make the cocktail, combine simple syrup, lime juice, grapefruit juice, and tequila in a cocktail shaker. Toss in a couple handfuls of ice, put a lid on it and give it a shake until nice and icy cold. Either strain into 2 martini glasses or just divide between 2 old fashioned glasses. Garnish with half a thin slice of grapefruit and a wedge of lime.

Grilling the grapefruits sort of intensifies the bitter/sweet flavor which is rounded out by the tart lime juice. The cinnamon, cloves and nutmeg fuse to create an almost smoky flavor that echoes that of the grilled grapefruit juice. They taste fresh and light, just barely sweet, perfect for warm weather. It's really interesting and so very easy to drink. You might find several going down way more easily than you expect.

You could easily multiply this recipe to make a pitcher which you could then just pour into a cocktail shaker when serving.

Makes two drinks.

from the wellfed blog
http://wellfed.typepad.com/well_fed/2008/04/smoky-grilled-g.html

 

[ShamelessFlirt]

Have fun foodies

http://www.lockergnome.com/windows/files/2008/04/1114.jpg

http://www.lockergnome.com/windows/2008/04/30/cooking-academy/

 

[kinkyknickers]

Holy shit! Lit and foodgasms? This is a Kinkyknickers dream come true (cos I'm a chef and all).

I've got a little one for you. No real measurements... cos us chefs don't need 'em, but you'll get the gist.
It goes great with crudites or crispbreads.

Blue cheese mousse

8 units good Danish blue cheese
8 units pouring cream
2 unit freshly squeezed lime juice
1 unit good, strong chilli (such as tabasco) or peri peri sauce.
Sea salt
Freshly cracked back pepper.

Beat cream and cheese in bowl with electric beater (or by hand if you're a dom and would like the practise) until firm peaks form (mmmmm firm).
Fold in lime juice and chilli sauce. Season to taste. Allow to set in the refrigerator for one hour.

Yummy!

 

[tortoise]

Welcome, knickers. Fluffy blue cheese is a genius idea.

I absolutely love grilling fruit, Tati. I want to try a sorbet version of that recipe.

 

[Tati]

Welcome, knickers. Fluffy blue cheese is a genius idea.

I absolutely love grilling fruit, Tati. I want to try a sorbet version of that recipe.

mmmmmmm, roasted grapefruit sorbet sounds puckeringly perfect

 

[Collette]

mmmmmmm, roasted grapefruit sorbet sounds puckeringly perfect

It all looks wonderful, but I'm really drooling over the flan.

I've signed my little guy up for a "young chefs" class and they're making a Cinco de Mayo meal...complete with sopapilla cheesecake. I'm going along for quality control.

 

[Tati]

It all looks wonderful, but I'm really drooling over the flan.

I've signed my little guy up for a "young chefs" class and they're making a Cinco de Mayo meal...complete with sopapilla cheesecake. I'm going along for quality control.

oh how fun! Do they make them wear the little chefs coats too? Do you get to taste the food, or is it just for them?

 

[Collette]

oh how fun! Do they make them wear the little chefs coats too? Do you get to taste the food, or is it just for them?

I know the adult classes wear aprons, so I'm assuming they do that with the kids. It's great because it focuses on teaching them safety when handling food, measuring, weighing, etc. Sounds like it's more in-depth than just letting them dump the ingredients in. I'll pm you some links to their class brochures. It's fun to see the variety they offer.

No idea if they'll let me taste, but I plan to stick around to find out!

Oh! I bought some Ginger Chews today (I love the crystallized and decided to try these) and really liked them. I decided to check out their website and found that they have Hot Coffee Ginger Chews. I instantly thought of you...

The description is here.

 

[tortoise]

I know the adult classes wear aprons, so I'm assuming they do that with the kids. It's great because it focuses on teaching them safety when handling food, measuring, weighing, etc. Sounds like it's more in-depth than just letting them dump the ingredients in. I'll pm you some links to their class brochures. It's fun to see the variety they offer.

No idea if they'll let me taste, but I plan to stick around to find out!

Oh! I bought some Ginger Chews today (I love the crystallized and decided to try these) and really liked them. I decided to check out their website and found that they have Hot Coffee Ginger Chews. I instantly thought of you...

The description is here.

I'm almost certain they'll let you taste. I'm so excited! You two are going to have such a blast, baby.

I'm picking up some of those ginger chews on the way home. They have them at my health food store, too.

 

[Collette]

I'm almost certain they'll let you taste. I'm so excited! You two are going to have such a blast, baby.

I'm picking up some of those ginger chews on the way home. They have them at my health food store, too.

Yes, I'm really looking forward to it!

You'll like them. They also have a hard candy (had samples out), but I thought they were too sweet. Didn't have the heat of the chews.

 

[tortoise]

You know my palate well.

*licks*

 

[Tati]

I know the adult classes wear aprons, so I'm assuming they do that with the kids. It's great because it focuses on teaching them safety when handling food, measuring, weighing, etc. Sounds like it's more in-depth than just letting them dump the ingredients in. I'll pm you some links to their class brochures. It's fun to see the variety they offer.

No idea if they'll let me taste, but I plan to stick around to find out!

Oh! I bought some Ginger Chews today (I love the crystallized and decided to try these) and really liked them. I decided to check out their website and found that they have Hot Coffee Ginger Chews. I instantly thought of you...

The description is here.

I think it's great that they have classes like that for little kids now. Let me know how everything turns out.

The Hot Coffee Ginger Chews sound delcious, I need to order some when they come back in stock...thank you for the tip.

 

[Tati]

oh tort...they added your tilapia! It makes me smile big to see it there.

 

[tortoise]

I saw that!

 

[Saint Peter]

It all looks wonderful, but I'm really drooling over the flan.

I've signed my little guy up for a "young chefs" class and they're making a Cinco de Mayo meal...complete with sopapilla cheesecake. I'm going along for quality control.

Remember my dinner theater story!

 

[foodsnob]

Did indoor "bbq" ribs, and to surprise, they turned out pretty good!

Dry rub:

3 parts smoked paprika
2 parts kosher salt
1 part turbinado sugar
1 part fresh cracked black pepper (I use a mortar and pestle, because my pepper mill sucks)
1 part garlic powder
1/2 part cumin
1/2 part mustard powder
1/2 part Korean chili flake
dash of celery seed (because I didn't have enough for a 1/2 part)

Sauce:

Ok, no recipe here, because I totally futz with sauces. It was based on hoisin, with garlic and ginger that were sweated, reduced veg stock, reduced red wine, a little soy, and both lime juice and lime zest.

Applied the rub 24 hours in advance, then cooked the ribs low and slow for about 3 hours wrapped in foil, then turned the oven up to 500 for 10 minutes. Sauced them afterwards.

 

[curious2c]

Tonight I'm making Asparagus in my style. Cut into two to three inch parts, fired in a butter/olive oil combination, add lemon skin grindings, pepper, and other spices, fry until tender yet still crisp and bright green. ( I also add in mushrooms {Not magic, but I've thought often about that} as well.)

 

[tortoise]

Remember my dinner theater story!

*picks a winner*

Delicious stuff, foodsnob and c2c.

 

[Collette]

I think it's great that they have classes like that for little kids now. Let me know how everything turns out.

The Hot Coffee Ginger Chews sound delcious, I need to order some when they come back in stock...thank you for the tip.

We had a blast and he's excited to go to another one. The one we attended doesn't have another class until winter (adult school with occasional kid's classes), but the chef from his class has one of these franchises in the area...
http://www.youngchefsacademy.com/pages/home.html I'm going to try to get him in a few there.

 

[kinkyknickers]

I had dinner in my own restaurant tonight but didn't order off the menu (lol, bloody chefs!).

Instead I had a small piece of wagyu beef eye fillet, cooked Bleu, served on wok tossed asian greens and green paw paw julienne with ginger and asian dressing.

Mm mm!

I may well go back there again.

 

[tortoise]

We had a blast and he's excited to go to another one. The one we attended doesn't have another class until winter (adult school with occasional kid's classes), but the chef from his class has one of these franchises in the area...
http://www.youngchefsacademy.com/pages/home.html I'm going to try to get him in a few there.

I am so thrilled that he is excited about cooking. I think an understanding and appreciation of food, especially at such a young age, is a beautiful thing. There are so many peripheral skills involved in cooking, but it is so fun that it doesn't feel like learning. I am very excited to try some of his creations.

 

[Saint Peter]

The only thing worse than a Skating Mom is a Cooking Mom.

 

[tortoise]

I am taking the train down to a Farmer's Market this morning. All sorts of goodies in season right now. I will share pictures and accounts of my finds with you fine Foodies upon my return.