Culinary Cara

Paula Deen Confirms Diabetes Diagnosis on Today Show

noreply@blogger.com (Culinary Cara) — Tue, 17 Jan 2012 14:31:00 +0000

Paula Deen to Announce her Type 2 Diabetes

noreply@blogger.com (Culinary Cara) — Sat, 14 Jan 2012 17:07:00 +0000

According to various online publications, Paula Deen, the queen of TV southern cooking, will put the rumors to rest on Tuesday, January 17, 2012. The 64 year old, best-selling cookbook author and Food Network celebrity chef will announce her condition with Al Roker in an interview on the Today Show. The excessive butter and fried everything obsession may quickly come to an end.

Image courtesy of www.womensconference.org

Of course, this news could severely damage her image, her brand, and her many businesses. Always known for her shameless promotion of butter, fried foods, fatty foods, and just about everything bad for you - this woman lived it like a devout religion. It was only a matter of time before such a lifestyle can catch up with your health. Now, Paula will need to restrategize her entire business model. Although there were rumors that Ms. Deen signed a multi-million dollar spokeswomen contract with pharmaceutical company, Novartis, this was later proven to be untrue.

Not so coincidentally, one of Paula's sons, Bobby Deen, just launched a new show in the Cooking Channel called, Not My Mama's Meals, offering healthy versions of the notoriously calorie clad dishes from his mother. She'll be needing those recipes these days, as her legendary culinary creations will be forever off her list.

Type 2 Diabetes is the most common version of the disease. Diabetes is a disease that develops over time, and occurs when many body cells build a resistance to the naturally occurring insulin in our bodies. As a result, the sugars in our blood cannot penetrate those body cells, causing high blood sugar levels. Long term complications of high blood sugar levels can include heart attack, stroke, poor blood circulation resulting in limb amputation, retina damage, and kidney failure, just to name a few. For more information about symptoms, treatment, testing and other statistics, take a look at the United States National Library of Medicine.

Now, the likes of Anthony Bourdain, among other scrutinizers, are perhaps having the last laugh. Bourdain, known for his sharp tongue and witty commentary on the Travel Channel's No Reservations and The Layover, said the following about the southern cooking star in a TV Guide interview: "The worst, most dangerous person to America is clearly Paula Deen... If I were on at seven at night and loved by millions of people at every age, I would think twice before telling an already obese nation that it's OK to eat food that is killing us."

Occasional indulgence is perfectly normal, and healthy. A lifestyle of it, however, can prove life threatening. An old phrase that rings truth, to this day, "You are what you eat."

Fresh & Bright Green Bean Salad: Delicious Diet Food

noreply@blogger.com (Culinary Cara) — Wed, 11 Jan 2012 03:22:00 +0000

New Year's is over and it's time to get serious about those resolutions. So many of my friends vowed to eat better, exercise more, and live healthier. Eating better doesn't mean being doomed to a life of Styrofoam-like rice cakes and faux meats. A little ingenuity will create some healthy meals that are heavy on flavor.

Fresh & Bright Green Bean Salad

- 16 oz raw Green Beans, washed and edges trimmed
- 1 large Shallot, halved and sliced
- 1/4 cup Queso Fresco, crumbled
- 1/3 cup roughly chopped Walnuts or Pecans

Lemon Vinaigrette

- Juice of 1/2 a Lemon (about 2 tablespoons)
- 3 tablespoons Olive Oil
- small pinches of salt and pepper

Make sure you wash and trim your green beans to ensure there are no woody/inedible ends. Bring a large stock pot to a boil and add the trimmed green beans. Do NOT add salt, this isn't pasta. Boil the green beans for 3 minutes. Prepare a large bowl with cold water and ice. Strain green beans from the boiling water and transfer them to the ice water bowl ASAP! This will stop the cooking process, keep them crisp, and preserve their bright green color. Once cooled, pat the green beans dry with paper towels or a tea towel and set aside.

Add vinaigrette ingredients in a mason jar, close, and shake until well combined. Add vinaigrette, shallots, crumbles queso fresco and walnuts to cooled and dry green beans, and gently toss to coat and distribute.

Enjoy this salad as a flavorful side, a healthy lunch, or the talk of your next pot luck! Stick to your resolution and you'll be beach body ready in no time!

Berserka Blueberry Mazurka: A Fruity, Decadent Treat Year-Round!

noreply@blogger.com (Culinary Cara) — Wed, 07 Dec 2011 03:18:00 +0000

Winter is upon us with a force! That old man is making things quite cold, and there's nothing more desirable than snuggling under the covers with some comforting flavors. Some might prefer a savory bowl of soup, but for others, their sweet tooth screams for some warm, rich, decadence. For the latter type, this is right up your alley, and as usual, I put a wicked twist on it.

Before I continue on to this recipe, there's a spontaneous beginning to this story. As a frequent patron of the popular Freetail Brewing Co in San Antonio, I've come to know many a regular, and many of the employees of the joint. So much so, that my cooking becomes a frequent topic, and I'm known to bring in some of my dishes on occasion. The folks that work there never hesitate to return the favor. In fact, the head brewer, Jason Davis, let my better half and I sample one of his treasured pastries from The Great Harvest Bread Co, the blueberry mazurka. Problem was, I did not arrive early enough to sample any! The boys ate them all before I got the chance! Some of the waitstaff insisted, that I could make something just as good, if not better. To my astonishment, I wondered how I would create something, sight unseen. All I had was a name and a description. "It's called a mazurka, and it's kinda granola-ey, or maybe strudel-ey, and it has blueberry jam in the middle," is what I was told. Not the most accurate sketch, but I saw it as a culinary challenge. After a bit of research, I discovered that it's a traditional Polish pastry, served at weddings and similar special occasions. The fruit filling can vary, but the structure is very much the same. I also realized that it's not too far off from my popular Crowned Blackberry Cobbler recipe, so I decided to take a page out of my own book too. This one also has a spiked surprise, but with some Polish inspiration.

Cara's "Berserka" Blueberry Mazurka

for the filling:

- 6 oz box, fresh Blueberries

- 1/4 cup Blueberry Vodka (Stoli is best)

- 1/4 cup Water

- 2 tablespoons Granulated Sugar

- 1 teaspoon Cornstarch

for the pastry:

- 1 and 1/4 cups Flour

- 1 cup Brown Sugar

- 3/4 cup Rolled Oats

- 1 and 1.2 sticks Butter, softened

- 1/2 cup chopped Walnuts

- 1/4 teaspoon Salt

To start, combine all the ingredients for the fruit filling in a medium saucepan, and bring to a gentle boil over medium heat, stirring occasionally. Once you see the filling thicken, and bubbles start to surface, take the filling off the heat, and allow to cool completely. It will thicken a bit more when cooled. You can also use the filling as homemade jam! Set the filling aside until ready to assemble.

Preheat your oven to 325 degrees. Grease and line (with foil or parchment paper) an 8x8 baking dish or brownie pan and set aside. Combine all pastry ingredients in a large bowl and mix with an electric hand mixer until a crumbly, strudel-like texture (use your hands if you have to, but don't let the butter melt!).

Assembly: Take have of your pastry mixture and press firmly and evenly into the bottom of your prepared baking pan. Take your fully cooled blueberry filling, and spread over the bottom layer of pastry crust. With the remaining half of your pastry crust, evenly sprinkle over the fruit layer and press gently, making sure that minimal filling seeps out from the top. Slide your pan into the top rack of the preheated oven, and gently bake for 60 mins. Cool the pastry for at least 15-20 mins before removing from an and cutting into squares. Use a sharp knife to ensure tall, even cuts.

I would encourage you to cut into smaller squares than the 9-brownie-per-pan standard. These bars have a mountain of flavor and can be very rich, yet addicting! In case you haven't figured it out by now, "berserka" is a play on words. Thanks to the spirited punch of the blueberry vodka, it's a little berserk, isn't it?? Enjoy the secret decadence of eastern Europe, and have an amazing holiday season with those you love.

Heart Warming Tortilla Soup: A Bowl to Beat the Chill!

noreply@blogger.com (Culinary Cara) — Thu, 17 Nov 2011 04:10:00 +0000

The chill of winter is upon us, and what better way to thaw out than a hot, steamy bowl of soul-satisfying soup? The most delicious, simmered flavors will certainly warm you up, and make you forget about the arctic tundra that lies just outside of your front door. My tortilla soup does just that, with a bit of Latino flare:

Cara's Tortilla Soup:

- 4 cups Chicken Stock
- 2 cups Water
- 1 cube Chicken Bouillon (low sodium)
- 1 can (14oz) diced tomato, drained - or - 2 fresh tomatoes, diced
- 2 Jalapenos, seeded and diced - or - 3 tablespoons canned green chilies
- 1 teaspoon Cumin
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 1 teaspoon dried Oregano
- 1 medium to large Onion, chopped
- 1 pound cooked and shredded Chicken

Fot garnish:

- Diced Avocado
- Fresh, chopped Cilantro
- shredded cheese (Mexican blend, colby, cheddar, or monterey jack)
- chopped Green Onion
- Lime wedges
- fried Tortilla strips

Simmer the liquids and bouillon cube over medium high heat until the cube dissolves. Add veggies, cumin, oregano, salt, and pepper and bring to a boil. Once soup comes to a boil turn the heat to low, and let simmer for about 35 minutes, or until onions turn translucent. Add shredded chicken and stir to combine. This will make a very hearty soup, so don't be intimidated by the amount of chicken! Serve in a heat safe bowl and place all garnishes on a small platter to make your own custom delight!

This soup makes a ton, and it reheats well. Make large batches and keep them handy all winter long! You can also freeze this soup for up to six months for great flavor during any season. I don't need winter to enjoy a good soup, but it definitely makes the planets align! Your soul will feel rejuvenated after fighting the bitter cold.

The F-Word: Vol. 3

noreply@blogger.com (Culinary Cara) — Mon, 31 Oct 2011 05:28:00 +0000

Welcome to another installment of the F-Word, or the "food word," for those of you out of the loop. This time around, I'm keeping with the current seasonal theme, Halloween! It's oh so appropriate to make today's food word something that many of you would find icky and/or unusual. As gross as they may sound, or appear in their original state, these cuts of meat are quite delicious and considered delicacies in various cultures. Today's F-Word is:

Offal

[oaf-fuhl]

Image courtesy of www.21food.com

Offal are the unconventional parts of an animal. We'll use the image above, which is pork offal, as an example. In the most simplest terms, you could say, "everything else, but the oink." Offal parts include, but not limited to, internal organs (liver, kidneys, heart, etc), tail, feet, tongue, throat/neck (which is also called sweetbreads), intestines (aka: tripe), brains, reproductive organs (we're all adults here), face/head, just to name a few.

To most Americans, the concept of offal is one quickly dismissed. As a society, Americans were told that offal was not suitable for human consumption, regardless of the fact that humankind has done so since we roamed the Earth. Truth be told, there are many great benefits to enjoying offal. Primarily the nutritional benefit, as we all remember how the old dish of liver and onions is a great source of iron and protein. Before you cringe with awful memories of your grandma's liver and onions, that's not the only way offal is served these days. In fact, there is a plethora of chefs out there, heavily partaking in the Offal Movement. One of the leaders of said movement, is renowned chef Chris Constentino. For your viewing pleasure, I've also found an excellent video of Chef Contentino discussing the joys of offal. You know, I'll let him do the rest of the talking (especially because he doesn't have to worry about being TV friendly, he can just talk like a REAL chef, I love it!).

Spiked Blueberry Lemonade: Enjoy the Summer Any Season!

noreply@blogger.com (Culinary Cara) — Mon, 24 Oct 2011 21:43:00 +0000

Fall is in full swing, but some of us might miss the fun days of summer. Some folks are willing to do anything to get the vibes of summer back into their life without waiting until next year. Well, you don't have to sell your soul to get that feeling back during any season. My latest "sneak up on you" cocktail recipe will have you relaxing in a hammock in no time!

Cara's Spiked Blueberry Lemonade:

- about 4 mint leaves, torn into pieces
- about 1 tablespoon fresh blueberries
- ice
- 2 shots (3 oz) blueberry vodka (I recommend Stoli)
- 3 shots (4.5oz) sweet and sour mix

Your desired serving glass should be about the size of a pint glass or water goblet (14-18oz). Fill your glass with enough cubed ice to nearly fill the glass. In your favorite cocktail shaker, place the same amount of ice in it. Measure and pour liquids into the cocktail shaker. Add torn mint leaves. Tumble in blueberries, but make sure to squish half of them so the natural juices will release into the cocktail. Cover your cocktail shaker and shake for about 15 seconds. Pour, no straining, into prepared serving glass and enjoy!

Just let this cocktail take you back to the warmer seasons, bright flavors, and sunshine. But remember, please savor the moments responsibly!

Bacon Brussels Sprouts: Make those Icky Veggies Better with Bacon!

noreply@blogger.com (Culinary Cara) — Thu, 13 Oct 2011 01:02:00 +0000

If there's any food on the planet that has a bad reputation, it's the Brussels Sprout. This poor little leafy bud gets no respect, as Rodney Dangerfield would say! These mini-cabbage-like vegetables are a great source of vitamins A, C, and fiber, but they aren't very flavorful on their own, making children across the country cringe with grimace. Fear no more! I have a simple recipe that will make your family come back for more! Your friends will think you're either insane, or a genius for accomplishing such a feat!

Cara's Bacon Brussels:

- 1 pound fresh Brussels Sprouts
- 4 strips Bacon, cooked, crispy & crumbled
- 3 tablespoons Bacon fat, saved from cooking the strips
- 1 medium to large shallot, halved and sliced
- pinch of salt and pepper to taste

Preheat your oven to 400 degrees and prepare a large, shallow baking sheet by lining it with foil. Rinse sprouts and remove any yellowing leaves. Slice off the bottom stems and cut each sprout in half. You can always cook off your bacon while you prepare the sprouts. Since I have the oven going at 400 degrees anyway, I usually just put my bacon in the oven at 400 degrees for 15 minutes. The bacon comes out crisp, and I just pour the bacon fat from the pan, into a bowl with the prepared sprouts. Toss all ingredients except the bacon strips in a bowl until everything is nicely coated with bacon fat. Like so:

Spread in a single layer on your prepared baking sheet, also making sure the sprouts stay in a tight heard (no stragglers!). Roast sprouts for 25-30 minutes, or until roasty, toasty, and delicious. Allow to cool for a few minutes before serving and don't forget to garnish with that crunchy, crumbled bacon!

You'll be pleasantly surprised when you taste these little guys. Brussels sprouts don't need to be a terror, in fact, they can be quite tantalizing! Everything is better with bacon!

Strawberry Pico de Gallo: The Flavor of Mexican Summer

noreply@blogger.com (Culinary Cara) — Wed, 05 Oct 2011 17:44:00 +0000

Mexican food is a favorite among many worldwide. It's spicy, it's bright, it's hearty, and complex - but not too complex. Chefs love the cuisine because of it's versatility, and exotic allure. A hot trend these last few years is getting creative with salsas, to add bright, zesty flavors to once boring proteins. Summer might be over, but that doesn't mean summer flavors should be! My strawberry Pico de Gallo takes salsas to an entirely new level for your favorite dishes. The best part? No cooking required!

Strawberry Pico de Gallo

- 2 cups chopped and hulled Strawberries
- juice of 1 Lime
- 1/4 cup chopped Cilantro
- 1/2 cup chopped Red Onion
- 2 seeded and minced Jalapenos
- pinch of salt and pepper to taste

Simply prep the above ingredients and gently mix them together in the container or bowl of your choice. It's best served freshly made, but it can stay in the refrigerator for a couple of days as well. You can also use this recipe as a basis for your own creations. Instead of strawberries, you can always substitute with mango, pear, and even pineapple! If you're a bit intimidated by heat, cut the measurement of jalapenos in half, use one instead of two. If you're a glutton for spicy punishment, add more heat (even add different peppers!), but be prepared for the fiery consequences. Serve this salsa atop of grilled chicken, fish, or even with chips as a creative appetizer. Don't be afraid to think outside the box and enjoy some new flavor combinations!

Deadly Cantaloupe Recall Strikes 17 States

noreply@blogger.com (Culinary Cara) — Wed, 28 Sep 2011 20:43:00 +0000

The third deadliest outbreak in the United States since the 1980's could be sitting in your produce aisle. Cantaloupe crops from the Jensen Farms/Rocky Ford in Colorado are confirmed contaminated with Listeria, a bacteria that has already claimed the lives of ~~13 Americans~~ 21 American citizens.

Photo courtesy of lesliehawes.com

The US Food and Drug Administration (FDA) posted an official press release regarding the details of the recalls, including a list of states these contaminated fruits were shipped to. Most deaths from this recall were elderly citizens, one of the groups most vulnerable to the bacteria. Other susceptible groups are children, pregnant woman, and those with weakened immune systems.

Listeria is a bacteria commonly found in soil, manure, decaying plants, and stream water. It can survive refrigerator temperatures to about human body temperature. Symptoms from infection can take as long as 2 months to be felt/diagnosed, and can manifest as meningitis.

If you come across WHOLE cantaloupes with a label marking it from Jensen Farms or Rocky Ford, don't but it! Also, always remember to thoroughly wash your produce before consumption.

If you know of grocers in your area that carry these particular cantaloupes, be sure to post and let us know!

Consumer Reports Scorns Viking Pro-Stoves

noreply@blogger.com (Culinary Cara) — Wed, 21 Sep 2011 03:52:00 +0000

Just because it's more expensive, doesn't always make it better. Always do your research when investing in your kitchen appliances, so you don't get burned!

Video Courtesy of ABC KGC-TV, San Francisco

The F-Word: Vol. 2

noreply@blogger.com (Culinary Cara) — Tue, 20 Sep 2011 04:08:00 +0000

Today's "F-Word" (the food word in case you're out of the loop) is brought to you by the letter "L"

The holidays are soon approaching, and being a huge fan of international flavor, I feel compelled to share a little German tradition with you:

Lebkuchen

[Layb-koo-ken]

Image from JustFoodNow.wordpress.com

Lebkuchen is a popular Christmastime treat in Germany, comparable to the American-loved Gingerbread Man, It's a spiced cookie containing cloves, ground hazelnuts, ground almonds, honey, citrus zest and ginger, just to name a few ingredients. The variations of this cookie are as diverse as the families that make them. You might also see these treats with other names such as Pfefferkucken (pepper cake, because of the spices) or Honigkucken (honey cake). Traditionally, they were lovingly decorated with icing, and packaged in decorated tins (Gee, I wonder where we got that from here in the States!) Lebkuchen has quite the rich history, with recipes dating back to about the late 1200's in medieval Germany! My favorite part, is that these cookies are not for hockey puck lovers, these sweet morsels have a softer texture that makes me swoon! Not to mention, your home will smell absolutely beautiful with the aromas of the season. You just might see a blog for a Culinary Cara version of this holiday delight. A German tradition, with a Texas twist, of course. So stay tuned!

The Ultimate Sandwich Hybrid: The Tejano Cubano

noreply@blogger.com (Culinary Cara) — Fri, 09 Sep 2011 04:03:00 +0000

Anyone who sampled an original Cuban pressed sandwich had the privilege of indulging in the savory, crisp, and zesty flavors nestled in between french style, Cuban bread. It's another classic example of how something so simple can be so spectacular, and also how peasant-style dishes are some of the absolute best. There's nothing like the taste of utilizing what's available and the love put into every bite. The Cuban people really have good ol' home cooking down to an amazing art. It's not too far off from Texas country cooking (as far as the ideology). It inspired me to put a Texas twist on this stunning sandwich, and might also give some old-fashioned cowboys an epiphany.

Cara's Tejano Cubano Pressed Sammich:

- 4 slices of French style bread (loaves larger than baguettes work nicely)
- 4 slices Swiss Cheese
- about 6 slices of Mesquite Smoked Ham (thin, deli cut is best)
- Dill Pickle slices
- Spicy Brown Mustard
- about 1 cup of Shiner Carnitas

Preheat your panini press to medium high heat. I like to use my 5-in-1 Cuisinart Griddle. Assemble sandwiches my spreading about 1/2 teaspoon of mustard on each slice of bread. Place each slice of Swiss cheese over mustard and add a layer of pickles over the cheese on one side only. Place ham over one side of sandwiches and pile a half cup of pulled pork or "Carnitas" over the ham layer for each sandwich. Top with other side of sandwich and cook in panini press for about 5 minutes, or until the cheese melts, and bread is pressed, toasty and crunchy. Cut on a bias with a serrated knife and serve.

If you don't have a panini press, you can always use the traditional sandwich press method. There was a time before griddle presses, you know! Try using a heavy skillet to cook your sandwich, and use a brick covered in foil as a weight. No brick? Use another heavy skillet to press your sandwich and put a couple of canned goods in the top pan as a weight. If you're into kitchen gadgets, you can always invest in a sandwich press weight.

This handy hybrid sandwich will really hit the spot, and won't feel like a brick in your stomach like the one you used to cook it with! It's quick, it's easy, it's exotic, and nothing short of a total flavor party. Viva el Tejano Cubano!!

The F-Word: Vol. 1

noreply@blogger.com (Culinary Cara) — Tue, 23 Aug 2011 01:57:00 +0000

Welcome to the first installment of Culinary Cara's "F-Word"!

...nothing obscene here! In fact, it's rather educational. The F-word is simply short for, the Food Word. In other words, the food word of the day! You'll see random F-words pop up in my blog, so stay tuned and learn more foodie terminology. Impress your friends with your nifty tidbits of expertise- even if you're not an expert at all!

So perhaps in jest, I'll make today's F-word a little relevant to my readers presumptions ;)

Today's F-Word is:

Fugu

[Foo-goo]

Image from ProvidingInformation.com

Fugu is a species of Japanese puffer fish, also known as blowfish by many. It's considered a delicacy in Japan, and is making it's way across the world. These sea creatures are also highly poisonous (containing tetrodotoxin), and must be prepared by special-licensed chefs. As many as 6 people per year die from fugu poisoning, yet many thrill-seekers still take the risk to dine with death. Fugu is tradtionally served sashimi style, and fittingly presented in the shape of a chrysanthemum [chr-eh-san-thi-mum] flower, the symbol of death in Japanese culture.

Image from Japan Online Wordpress

As well-imagined, such a dish can be pricey, running around $200 American. Is it worth the risk and money? You be the judge, but hopefully you live to tell your story.

Breakfast with an Exotic Flare: Chai French Toast

noreply@blogger.com (Culinary Cara) — Fri, 12 Aug 2011 04:24:00 +0000

There's only one thing better than pancakes for breakfast, and that's french toast! Something about getting a plate of custardy, bready, rich and sweet goodness placed in front of you - well it really makes you feel special. The idea that something so simple can be so elegant and flavorful is just astounding, and keeps us coming back for more. Many cooks take their own spin on the classic breakfast, adding vanilla, cinnamon, fruit, and even cream cheese fillings. My recipe takes it a step further, into a more exotic realm, something with a more worldly flavor:

Cara's Chai French Toast:

- 5 to 6 slices of white bread
- 3 eggs
- 1/2 cup Whole Milk or Heavy Whipping Cream
- 1/2 cup Tazo Chai Latte Concentrate
- about 1/3 stick of butter

Pre-heat your griddle or a non-stick pan. I prefer using my Cuisinart 5-in-1 Griddler and preheat on the griddle setting to 350 degrees. If you don't have one of your own, simply preheat a non-stick pan over medium heat. Whisk milk, eggs, and chai in a wide bowl large enough to soak bread. Soak each bread slice one at a time, and allow each side to soak for about 30 seconds. Butter your cooking surface, and allow bread to cook for about 4 minutes on each side. You'll know when it's ready to flip when you start smelling those aromatic chai spices. Gently spread slices of butter over hot french toast. If necessary, you can keep them warm on a sheet pan in a 250 degree oven. Top with your favorite fresh fruit and syrup and serve.

Let this be the shining star of your breakfast plate and show that special someone how much you mean to them, and open their minds to some exotic flavors along the way! Feel free to get creative with different types of bread, and create your own version of this scrumptious recipe.

Sides Made Simple: Roasted Potato Infusion!

noreply@blogger.com (Culinary Cara) — Tue, 02 Aug 2011 02:45:00 +0000

A lovely dinner just wouldn't be complete without an equally beautiful side dish to accompany it. Problem is, we often become so focused on the entree, that we neglect our sides, subjecting our main dish to frozen veggies, canned beans, and instant mac and cheese. There's something to be said about the elegance of simplicity. A simply, and freshly prepared side dish, will really make your meal sing!

Cara's Roasted Potato Infusion

- 6 cups Yukon Gold or Red Potatoes, cut in 1 inch cubes

- 2 medium Shallots, thinly sliced

- 1 teaspoon Rosemary leaves

- 2-3 tablespoons Garlic Infused Olive Oil

- 1 teaspoon Salt

- 1/2 teaspoon Pepper

Preheat oven to 400 degrees, and prepare a large, shallow baking pan. Line pan with foil. Toss potatoes and shallot with olive oil and seasonings. Add rosemary leaves. If using dried rosemary, make sure to firmly rub the leaves together to release their oils. If using fresh, be sure to lightly chop them to expose the inside of the leaves. Spread mixture evenly in your baking pan, and roast in the oven for 30 minutes. Make sure to stir the potatoes around halfway through the cooking time, about 15 minutes. Allow the potatoes to cool when done for about 5-10 minutes. Remember, potatoes retain heat very well, they don't call 'em, "hot potatoes" for nothing!

Just a few extra minutes, with a few, simple pantry staples, can make for a classic and stunning side dish! So good, in fact, that your spuds might outshine the entree. Either way, you won't have any objections to this tasty counterpart!

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Diet Soda: You're Doing It Wrong

noreply@blogger.com (Culinary Cara) — Tue, 19 Jul 2011 06:02:00 +0000

A fizzy, sweet glass of ice cold soda is the dream of many American thirsts. Unfortunately, the sugar-clad beverage is notoriously bad for your health. The soda companies' solution? Diet soda: A low, to zero calorie alternative, while still getting your fix. Although the idea seems simple enough, just forcefully remove any harmful ingredients in a recipe that consists of, well, almost all bad ingredients. Yup. That makes sense. For all of you folks who order the enchilada plate with a Diet Coke, be prepared for disappointment (although you really weren't helping yourself with those enchiladas).

- Photo courtesy of WomanAroundTown.com -

As a matter of fact, an accredited medical center, in my own hometown of San Antonio, conducted a study on diet soda and it's impact on human health. They experimented with two groups of people, one who drank regular soda, and the other who drank the diet counterpart. The percentage of diet soda drinkers and higher health risks was staggeringly higher than those who drank regular soda in the same amounts. Research elsewhere determined that diet drinkers are at higher risk of stroke, heart disease and diabetes.

Although modern science can be a life saver, it really shouldn't be heavily involved in our food. The more science, the more artificial ingredients, hormone injected everything, and unpronounceable lists of preservatives. All of those items which typically are not found in our food naturally, are going right into our bodies, and causing unpleasant side effects.

Here are the ingredients in your can/bottle of Diet Coke:

- Carbonated Water

- High Fructose Corn Syrup

- Caramel Color

- Phosphoric Acid

- Natural Flavors

- Caffeine

- Aspartame (sweetener)

- Potassium Benzoate

- Citric Acid

Quite the odd list of ingredients, and you're drinking it! Really the only naturally occurring ingredient on that entire list is caffeine. Even then, that substance isn't naturally found by itself, it's part of other foods. Water is the basis of all life on earth, but not when it's carbonated. High fructose corn syrup? I guess the FDA just pumps everything with that stuff, we don't even realize we're crackheads it seems. Phosphoric acid is used to remove rust from iron and steel, no wonder is destroys our teeth! Natural flavors? Flavors of what exactly? I don't think cola tastes like anything natural other than sugar. The rest, all just man made materials to over-sugar, preserve, and a feeble attempt to inject some sort of flavor. Sorry folks, but that list sounds FAR from enticing.

Moral of the story: If you can't read it, don't eat it! (Or drink, in this case)

We need to take a step back a few generations. Back to a time where processed foods were unheard of. We are sacrificing our own health for the sake of convenience, which is one of the worst decisions we can make for ourselves, and our families. Feed your bodies pure, natural ingredients. That is health in it's original form.

Enjoy A Sip of the South, Irish Style! The Irish Julep

noreply@blogger.com (Culinary Cara) — Mon, 18 Jul 2011 03:20:00 +0000

There are many iconic items and people that come to mind when you think of the South. Colonel Sanders, soul food, that Southern drawl, hospitality, the Kentucky Derby, and Mint Juleps. A mint julep is a status symbol in the South of wealth and elegance. The simple cocktail is traditionally concocted with bourbon, mint, powdered sugar and water. Modern juleps can also feature a splash of club soda for a fizzy bite. As delicious as that classic cocktail can be, I always find myself putting a spin on it, especially when I can find new ways to use my spirit of choice, Jameson Irish Whiskey. Here's a sip of the South, Irish style!

The Irish Julep

- about 4-5 Mint Leaves, chopped or muddled (plus extra leaves for garnish)
- 1 shot Jameson Irish Whiskey
- 1 Old Fashioned cocktail glass (holds about 10 fluid ounces)
- Ice
- Ginger Ale

Muddle the mint leaves at the bottom of the glass using a muddling tool to tear and bruise the mint (this releases the oils and flavor!). If you don't have a muddler, chop or tear the leaves by hand, and rub them a bit between your fingers to release the essence of the leaves. Fill the glass to the top with ice, pour in one shot of Jameson, and fill the rest of the glass with ginger ale. Stir with a spoon or straw and garnish with a sprig of mint. Simple!

My take on this beverage also eliminates a step with makes it easier to create. The ginger ale provides the fizz that club soda would bring, and also sweetness, so no need for the powdered sugar.

Tips: No mint readily available? You can always use a few drops of mint extract (NOT peppermint). Just remember, a little bit goes a long way!

Sip on this refreshing treat and beat the heat with an Irish twist!

Cool Down this Summer with the Ultimate Dessert Margarita

noreply@blogger.com (Culinary Cara) — Thu, 07 Jul 2011 03:20:00 +0000

The heat in the south in relentless! 100 degree temperatures leave us parched, and craving an ice-cold treat. No hallucinations of a beautiful oasis here, it's the real deal! Kick back and enjoy this excellent cocktail/dessert hybrid, and be prepared to be transported to a dreamy, white sand beach.

The Ultimate Dessert Margarita: The Shergarita!

- 2 or 3 scoops Lime Sherbet

- 2 or 3 tablespoons Tequila

- Margarita Salt

- Lime slices/wedges for garnish

Dip the edges of your favorite margarita glass or martini glass in water, and then dip the edges of that glass in margarita salt. Place scoops of lime sherbet in the glass and drizzle the tequila over the top. Garnish with lime and it's ready to serve!

In the words of Ina Garten, "How easy was that?!"

Feel free to play with the amount of tequila, depending on how stiff you like your drinks. Remember, treat yourself responsibly!

Celebrate Our 4th of July the Right Way! With Great Food!

noreply@blogger.com (Culinary Cara) — Thu, 30 Jun 2011 01:13:00 +0000

Soon it will be time to celebrate another all-American holiday, Independence Day! Summer is officially on, and it's time for families to get together and enjoy the freedoms we've attained throughout our country's history. As with any celebration, food is central, and sometimes stressful! No worries folks, I've got the solutions you need to help you have the perfect 4th of July!

Simple Tips for BBQ Success!

Awesome Bacon Wrapped Jalapenos!

How to Cook the Perfect Steak!

Slow Cooker Pulled Pork w/ Shiner Bock Beer!

Creamy Red Potato Salad!

Cajun Fried Catfish!

Pecan Nut Brownies!

Crowned Blackberry Cobbler!

Chocolate "Sin" Cookies!

Give these recipes a try, and the fireworks display will be the second thing your friends and family remember!

Google Loves Food! Google Recipe Search Helps Find the Perfect Dish

noreply@blogger.com (Culinary Cara) — Fri, 17 Jun 2011 00:37:00 +0000

Just when I thought Google couldn't get any better, I accidentally stumbled upon a great food tool supplied by the powerful search engine that is Google. If Google recognizes that you're searching for a recipe, a nifty side bar option will appear to your left. From there, you can select various options to narrow your search results to find the perfect dish to make for any occasion! It's called Google Recipe View, and it makes your search much less tedious. Let's check out a presentation from the folks at Google to see how it works:

Isn't that fantastic?! Technology evolves for us foodies in more ways that just kitchen gadgets. Use the power of the world wide web to your advantage! Happy hunting!

Father's Day Recipes Dad Will Love!

noreply@blogger.com (Culinary Cara) — Wed, 15 Jun 2011 19:39:00 +0000

That special day for celebrating all dads out there is just around the corner! What better way to treat him than the gift of a nice home-cooked meal?! There's nothing like home cooking, and we all know the way to a man's heart - is through his stomach! Make one, or more of my tried and true recipes that the men in your life will love!

Breakfast!

Maybe he's a breakfast guy, treat him to a hearty breakfast in bed with a tall glass of OJ, and one of these recipes:

Hearty Breakfast Casserole

Bacon-n-Egg Sammich

Lunch/Dinner

Perhaps he's more of a full course meal kind of guy. No worries, you can stuff him to the gills with these meals:

Make a Knockout Chicken Fried Steak

Super Easy Chicken Curry

Cara's Creamy Red Potato Salad

Shrimp Po'Boys

How to Cook the Perfect Steak

Juicy Slow Roasted Chicken

Dessert!

Does dad have a sweet tooth? You can finish off your amazing meal with the perfect confection for your sugar fiend man:

Easy Bacon Cinnamon Rolls

Vicki's Pecan Nut Brownies

Crowned Blackberry Cobbler

Easy & Classic Custard Pie

Irish Bread Pudding

Nutella Puffs

Those are just a few of the many mouth-watering recipes you can make for the father figure in your life, feel free to check the recipes section of my blog, and browse for your favorites! Your dad will appreciate the love, and flavor, you put into every dish!

Bring the Bayou Home: Easy Shrimp Po'Boys!

noreply@blogger.com (Culinary Cara) — Wed, 25 May 2011 03:31:00 +0000

Boy, do I love the flavors of Cajun/Creole cooking. I love spice, I love seafood, and red beans and rice are just the stuff of magic! Very seldom do we get the opportunity to bring the bayou home. Most of us think that Cajun cooking is complex, exotic, and tedious - exactly why it's hard to find a good gumbo. Truth of the matter is that Cajun food, much like other cuisines, was created to be resourceful with whatever ingredients were at hand. I can appreciate that, as I'm always creating delicious food with pantry staples and a little ingenuity. On top of it all, if I can make a tried and true recipe into something practical for us modern, busy folk, is a challenge I truly enjoy. This recipe is a prime example of good, old fashioned, Cajun food made simple.

Cara's Easy Shrimp Po'Boys:

for the fried shrimp:
- 1 lb. shrimp (tails off, peeled and de-veined)
- 1/2 cup Louisiana Fish Fry Mix
- 1/4 teaspoon Cayenne Pepper
- about 1 cup peanut or canola oil (enough to create a shallow pool in your pan)

for the spicy mayo sauce:
- 1/2 teaspoon Lemon Juice
- 2 tablespoons mayonnaise
- 1-2 tablespoons Sriracha sauce

for the sandwich assembly:
- 2 submarine rolls (halved and toasted, if desired)
- 1 tomato (thinly sliced)
- about 2 handfuls of Spring Mix greens (or whatever greens you like)

Before you start cooking, make sure you mix the ingredients for the spicy mayo sauce in a small bowl and set aside in the fridge to allow those flavors to marry together. Heat oil in a frying pan over medium high heat. Mix the fish fry mix with the cayenne pepper in a bowl and toss in the shrimp. Make sure the shrimp is completely and evenly coated. Fry in the pan, about 1.5 inches apart for about 1 minute on each side (remember: shrimp cooks quickly, so don't go too far away!). Allow cooked shrimp to drain over paper towels for a few minutes.

To assemble the sandwich, spread a layer of the spicy mayo sauce in the bottom half of your roll. Add layer of spring mix, then a layer of tomato. arrange half of your fried shrimp on the sandwich, and cover with top half of roll. For those of you who love heat in your food, spread another layer of that spicy mayo sauce on the top half of the roll. Open wide and enjoy!

Tips: Fresh, wild caught shrimp always tastes best, but if you don't want to go through the processed of peeling and taking that icky vein our of every shrimp, you can have them done by your local fish monger. If you don't have time to pick up some fresh shrimp at the store, a frozen variety can be used as well, just be sure to thaw and pat dry your shrimp before frying. Don't limit your po'boy to just shrimp, you can use this same recipe for catfish po'boys, softshell crab po'boys, and even oyster po'boys! Feel free to get creative and impress your friends and family.

Breakfast Gone Wild! Easy Bacon Cinnamon Rolls

noreply@blogger.com (Culinary Cara) — Fri, 22 Apr 2011 02:02:00 +0000

Breakfast is not only the most important meal of the day, it's also my favorite! I salivate just thinking about all the flavors of breakfast. The sweetness of maple syrup and sugar glazes, the rich hearty flavors of eggs and breakfast meats, like ham, bacon, and sausage. The tart flavor of a tall glass of orange juice or some strawberry jam on toast. Let's not forget the round bitterness of a hot cup of coffee. Who needs mornings?! I could eat breakfast all day everyday. Perhaps that's where my love for sweet and savory dishes originates, as my fondest food memory was pouring syrup on my bacon and my French toast. I couldn't help but wonder how I can take that particular combination to a new level. Then came, the epiphany:

Cara's Easy Bacon Cinnamon Rolls:

- 7 strips Bacon (cooked but not crispy)

- 1 sheet Puff Pastry, thawed

- 1/4 cup Brown Sugar

- 1 tbsp cinnamon

- 3 tbsp melted butter (cooled to about room temp)

Glaze:

- 1/2 cup powdered sugar
- 2 tsp milk

Preheat your oven to 400 degrees Fahrenheit. Mix brown sugar and cinnamon in a small bowl and set aside. On a clean surface, such as your counter top or on an extra large cutting board, sprinkle a little flor and place puff pastry flat on your work surface. Make sure to seal any seams on the folds of your puff pastry to create one, large, uniform pastry. Tke your floured rolling pin, and roll out the puff pastry about an extra inch all around, so that each side of your puff pastry is about 2 inches longer.. Using a pastry brush, brish on melted (and cooled) butter and paint on puff pastry, leaving about a 1 inch border bare. Sprinkle brown sugar mixture over butter and spread evenly. Roll pastry into a log and slice into 7 equal pieces. Unravel each individual cinnamon roll, add slice of cooked, and pliable bacon lengthwise and re-roll the cinnamon roll. Place each roll evenly spaced apart on a prepared 9 inch pyrex pie pan. Spray with non stick spray if desired, just to make sure the caramelizing brown sugar doesn't get too sticky. Bake in the middle rack for 30 mins, until rolls puff out and flaky.

While the rolls are cooling, mix together powdered sugar and milk in a small bowl. Use a spoon to thinly drizzle glaze over warm rolls. Your creation is now ready to serve!

Now, I know what you're thinking, "they don't use puff pastry for cinnamon rolls!" While this may be true, I also don't think you'll want to wait for hours for your traditional cinnamon roll dough to proof, in other words, waiting on the yeast to do it's thing. To be quite frank, neither do I, so I find that puff pastry is a nice and easy alternative. Plus the delicate and flaky nature of puff pastry adds a delightful texture to a notoriously chewy confection. It may not be traditional, but trust me, it's life changing!

Blast from the Past! Vicki's Pecan Nut Brownies

noreply@blogger.com (Culinary Cara) — Fri, 15 Apr 2011 03:46:00 +0000

Many of my foodie fans know well enough, that my quest for the perfect brownie is never ending! Even some of the most skilled folks in the kitchen have a culinary nemesis, and in my case, it's brownies. I keep baking and baking in search of the perfect blend of cakey and fudgey texture, not too sweet, and brings out the essence of chocolate. Why is this so hard?!? I kept asking myself that in bewilderment, thinking I would never find the right recipe, or even create one. Thankfully, the answer was under my nose the entire time, sorta. During one of my many visits to my book case, sifting through the pages of an old cook book I've had since I could remember, an old index card flopped out. A blast from the past!

These brownies are from an old recipe given to me by a close family friend about 15 years ago. Her name is Vicki Hungerford and she was definitely one of my culinary inspirations. No, she's not some fancy celebrity chef, just and honest, hard working mother, who loved her family and friends. She's loved and lost, but never lost sight the joys life brings. She certainly made an impression on me in my youth, and I always remember when she would make brownies for everyone and these fun, log shaped cinnamon cookies (I could've sworn she wrote that one on a card for me too). My memory might be fading, but I vividly remember when she wrote this recipe on an index card for me. In my 10 year old frame of mind, I felt like someone just gave me the holy grail! 15 years later, this recipe still rocks!

Vicki's Pecan Nut Brownies:

- 1 stick butter
- 3/4 cup Semi Sweet Chocolate Chips
- 1/2 cup Pecans (chopped)
- 1 cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 3/4 cup Flour

Preheat your oven to 350 degrees. Make sure your oven rack is on the second lowest level. Prepare a metal 8x8 pan lined with foil/parchment paper (with extra sticking out on the sides), something that will allow you to easily lift the brownies out of the pan for nicer cuts later. Melt butter and chocolate chips together in the microwave for about 60 seconds. Stir the chocolate mixture until smooth. Add vanilla into chocolate mixture. In a separate bowl, combine flour and sugar. Beat eggs and mix into chocolate mixture. Add chocolate mixture to dry mixture and stir to combine. Stir in pecan pieces (save some for the top of the brownies) and pour into prepared pan. Top with remaining pecans and bake for 35 mins, or until a toothpick test comes out almost clean. If the toothpick comes out completely clean, you've over-baked it! Allow the brownies to cool for about 20 minutes. Lift brownies from the pan with your foil or parchment paper. Peel away the foil or paper and place brownies on a cutting board. Cut into squares with a pizza cutter (I find Alton Brown's method of slicing brownies to be quite efficient) and serve.

This is perfect treat for the Texan chocoholic, as it features the rich deep flavor of chocolate, and the unique flavor of pecans. Be sure to indulge and enjoy a truly timeless recipe :)