Gungho Gourmet - Sharing a Love of Good Food & Cooking

Carmelized Cherry Tomatoes and Roasted Red Potato Salad

noreply@blogger.com (GunghoGourmet) — Fri, 17 Jun 2011 04:05:00 +0000

This is a great summer salad - perfect for those hot, hazy, humid days. Great as a side dish when grilling or picnicing. Enjoy!

Caramelized Cherry Tomatoes & Roasted Red Potato Salad

For the Caramelized Cherry Tomatoes

1 pint cherry tomatoes, halved

2 T olive oil

1 T agave syrup (or 1 T honey)

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp smoked paprika

For the Roasted Red Potatoes

10 baby red potatoes, skin on and halved

3 T olive oil

1 tsp crushed rosemary

1 tsp basil

1 tsp kosher salt
3/4 tsp black pepper
1/3 cup sweet onion, finely chopped
1/4 cup fresh flat leaf parsely, chopped
2 oz. Athenos chunk tomato and basil feta cheese

For the Dijon Vinaigrette
1 head garlic, roasted (note: click here for this recipe)
2 T white wine vinegar
1 T mayonnaise
1 tsp honey
1 tsp Dijon mustard
6 T extra virgin olive oil
kosher salt and fresh black pepper to taste

For the Tomatoes & Potatoes:
Preheat oven to 425 deg. F. In separate bowls, combine the ingredients for the caramelized tomatoes and the roasted potatoes, tossing the tomatoes and the potatoes in separate bowls to thoroughly coat with the respective olive oil and spice mixtures. Place each on separate baking sheets in a single layer, along with the garlic to be roasted (see note above). Roast the tomatoes for 15 minutes or until the tomatoes are soft and bubbly. Remove from the oven and set aside to cool. Continue roasting the potatoes and the garlic until the potatoes are fork tender and browned, approximately 10 more minutes. Remove the potatoes and garlic and set aside with tomatoes to cool. Once cooled, place the tomatoes, potatoes, onion, parsley and feta cheese in a medium bowl. Toss gently to combine. Set aside while preparing the vinaigrette.

For the Vinaigrette:
Combine the first five vinaigrette ingredients in a small bowl and whisk thoroughly to combine. Slowly add the olive oil and whisk vigorously until the dressing is smooth and creamy. Gently stir the dressing into the carmelized tomatoes and roasted potato mixture. Refrigerate and serve chilled or at room temperature.

Serves 4

Meals In Minutes: Introducing Philadelphia's New "Savory Garlic" Cooking Creme with Button Mushrooms, Peas, Onions and Rotini Pasta

noreply@blogger.com (GunghoGourmet) — Sun, 01 May 2011 03:24:00 +0000

Savory Garlic Rotini w/Peas, Mushrooms & Onions

I have to admit that every once in awhile it is nice to come up with something quick and easy for dinner. Don't get me wrong, I love to cook and share the love of great food, but it's definitely nice to take a breather once in awhile. This was one of those days. While rummaging around in the fridge, I remembered that I had a container of Philadelphia's new cooking creme and decided to give it a try. This is what I threw together. Tasty, quick & easy...something everyone is sure to love! Enjoy!

Grilled Pork Chops with Southwestern Dry Rub Seasoning

noreply@blogger.com (GunghoGourmet) — Tue, 05 Apr 2011 07:40:00 +0000

What isn't there to love about a thick, juicy pork chop...especially when grilled to perfection. Definitely my idea of heaven, yum! Emeril Lagasse is right, pork fat rules! These chops pair wonderfully with the black bean and fresh pineapple salad and green chili and goat cheese smashed turnips.

Carrot Zucchini Quick Bread

noreply@blogger.com (GunghoGourmet) — Thu, 24 Mar 2011 04:04:00 +0000

Quick Bread

I have been mulling the idea of combining carrots and zucchini into one quick bread for quite some time. I am so glad I did! The result is a very moist, tender-crumbed bread. The flavor of both the carrots and zucchini shines through, while the spices provide a warm undertone and the orange zest gives a nice citrusy, floral note. It is absolutely delicious and a recipe I will be making often. Enjoy!

Moist and Delicious!

Smoked Oyster Stuffed Cabbage Rolls with Roasted Pepper Puree and Warm Bacon Vinaigrette

noreply@blogger.com (GunghoGourmet) — Sat, 19 Mar 2011 02:51:00 +0000

A few weeks ago I found myself mulling over what to do with a head of cabbage and some tomatoes I had on hand that needed to be used. I immediately thought of stuffed cabbage rolls, one of my favorites, but decided that I wanted to create something unique and different. The recipe that follows is what I came up with and kudos to myself because this dish is absolutely delicious. The first time that I made this I used a sherry vinaigrette. Yesterday, however, I thought what a great Irish recipe this could be and decided to use a warm bacon vinaigrette in place of the other vinaigrette to really bring out the Irish flavors. Since I have Irish blood in my veins I thought this would be a great dish to prepare in honor of the day, which is exactly what I did!

I do want to point out, as you will see, this is not a quick recipe. There is quite a bit of work involved, but much can be done a day ahead...right up to preparing the cabbage rolls all ready to pop in the oven the next day. I have made note of this in the recipe. The only dish that needs to be prepared the day of is the warm bacon vinaigrette which is very easy and quick to prepare and can be done shortly before removing the cabbage rolls from the oven.

Southwestern Black Bean & Fresh Pineapple Salad with Cumin-Lime Vinaigrette

noreply@blogger.com (GunghoGourmet) — Wed, 16 Mar 2011 20:26:00 +0000

What to do with a can of blacks beans and some fresh pineapple? Why, make a southwestern inspired meal beginning with a delicious black bean and pineapple salad!

Avocado & Asian Pear Salad with Chinese Five Spice Vinaigrette

noreply@blogger.com (GunghoGourmet) — Sat, 12 Mar 2011 05:04:00 +0000

As promised, here is a recipe featuring the Asian Pear which I recently posted in my "Spotlight on Fruit - The Asian Pear". This is a very nutritious and heart-healthy recipe, as well as great tasting! The crispness of the asian pear contrasts nicely with the smooth, velvety texture of the avocado while the five spice vinaigrette balances out the sweetness of the avocados and pears, adding a slightly acidic burst of flavor with a warm undertone of star anise, cloves, cinnamon, Sichuan pepper, and ground fennel seeds - the five spices which make up Chinese five spice powder.

Mixed Fruit Crisp

noreply@blogger.com (GunghoGourmet) — Fri, 11 Mar 2011 00:00:00 +0000

I want to start off by saying that a fruit crisp is one of my very favorite deserts. Not only is it easy to make, it is also very versatile and lends itself to a variety of different fruit combinations. In addition to being able to mix and match a variety of different fruits (or simply choosing just one fruit), you can also limit the amount of sugar, as well as add additional ingredients to the crisp topping (such as nuts, oats, spices, brown sugar, etc). The choices are endless!

For this fruit crisp I chose blueberries, peaches and asian pear. The asian pear offered a nice, crisp textural contrast to the softness of the blueberries and peaches and complemented the crisp topping, which I chose to keep quite simple, basically my standard "crisp" topping. (For those of you who may not be familiar with the asian pear, please see my blog post titled, "Spotlight on Fruit - The Asian Pear".)

Spotlight on Fruit - The Asian Pear

noreply@blogger.com (GunghoGourmet) — Thu, 10 Mar 2011 05:19:00 +0000

I have decided to offer my readers a regular blog post that will serve to identify some rather uncommon fruits and vegetables. Eventually, I hope to offer a downloadable pocket guide of a comprehensive list of fruits and vegetables, both common and uncommon, that will contain a brief description and picture, along with peak growing season and nutritional value, as well as related blog recipe posts showcasing each item. It is my hope that the guide will help you begin planning seasonal menus and also help you identify and select produce at the market. There are many amazing fruits and vegetables out there with greater selections being offered with each passing season. A culinary adventure truly awaits you!

So, with this in mind I am offering you my first "Spotlight" post...this one being a focus on fruit; namely, the Asian Pear...

A juicy, crisp, and more sweet than tart fruit, similar to the texture of an apple but with the taste of a pear, the asian pear also goes by the names of japanese pear, chinese pear, apple pear, sand, and nashi apple.
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Another OMG (Oh My God) Moment for Gungho Gourmet!

noreply@blogger.com (GunghoGourmet) — Thu, 24 Feb 2011 03:09:00 +0000

...aka this is a "I've just launched my new blog and now the computer is fried" moment!

Funny how life is truly about expecting the unexpected. I am really starting to understand the term, "go with the flow" (or aside from that being able to achieve a state of zen - I'm not there yet, but I really wish I was!) So for now, I'm content on working with "go with the flow". Since I am sharing a computer, I have a limited amount of time, all the while being faced with a whole bunch to do to successfully develop my blog by trying to grab an audience through a variety of methods and means such as Search Engine Optimization (SEO), affiliate programming, and other methods, such as providing news feeds, facebook links, twitter, etc. All the while trying to post GREAT CONTENT! It's a lot, but I was doing it. And then what happened, the ill-fated OMG moment when the computer crashed and I was faced with the BSOD - a computer techie term for Blue Screen of Death - I will personally thank Bill Gates and Windows for that later, but that is a whole 'nother talk show!
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Chili-Grilled Eggplant and Sweet Roasted Peppers

noreply@blogger.com (GunghoGourmet) — Tue, 15 Feb 2011 06:39:00 +0000

When I first came across this recipe I couldn't wait to make it - IT JUST SOUNDED SOO GOOD! Usually, that's all I need ... meaning a recipe that "catches my interest and ends up tasting REALLY GOOD! " I pride myself on being able to "spot" a good recipe - this time, however, it didn't happen! But, believe you me, there is ALWAYS a way to "fix a broken a record" as far as GunghoGourmet is concerned, and so, on that note, I offer you my "riff" on the original recipe, as posted in Savory Baking by Mary Cech, titled Chili-Grilled Eggplant and Sweet Roasted Peppers.First off, let me say that I admire anyone who: 1) has published a cookbook, and 2) that has a following! Such is the case with Savory Baking by Mary Cech ,who has many culinary kudos to her credit. This recipe, however, was not her best, in my humble opinion, and so I have re-created the recipe, as follows!
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Spicy Polenta with Goat Cheese

noreply@blogger.com (GunghoGourmet) — Sat, 12 Feb 2011 02:04:00 +0000

I suppose I should concern myself with the title of my post, how I want to "tag" it and all that other good stuff in order to make my blog "SING" on the world wide web, but to be honest when I feel like I am trying to market myself, I feel like I am also trying to sell myself, which I assure you I am not. Am I trying to gain an audience, though? I answer that with a resounding,"Hell, Yes!" How else can I share a love of food, some words of inspiration, and a vast world of cooking knowledge? Obviously, I can't.

So, with that in mind, I guess I need to spend some of my time and energy on how to ENGAGE MY AUDIENCE...or,at the very least, attempt to find an audience, and what better way to do that than to share a love of food and great recipes, such as this one:
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Oven Poached Orange Roughy & Mushrooms in a Sherried Ginger Scallion Sauce

noreply@blogger.com (GunghoGourmet) — Fri, 11 Feb 2011 22:37:00 +0000

When it comes to eating and cooking fish it seems to me that there are two distinct groups: 1) Those who eat and like fish, and 2) Those who don't. CASE CLOSED! In many parts of the worldit is thought of as an indispensable ingredient, and rightfully so. But why is that? Aside from taste and nutrition, the answer seems to be related to geography and all the wonderful oceans, rivers, basins and inlets where they (the fish) and we (the consumers) reside. Bottom line: if you live near an ocean, lake, or river, you undoubtably will have a love affair with fish since your grandaddy, pappy or someone close to you brought the fish to the table, so to speak. Meaning you and your tastebuds grew up on fish, lucky you! Unfortunately, my tastebuds, like alot of yours, didn't! I decided all I needed was a sense of adventure and some "open tastebuds" and I was ready to give fish a try. I have never looked back! So, for all of you "fish haters" out there, I ask of you to give fish a try with this mild, tasty, fish dish!
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Happy Birthday to Me, My Twins & Gungho Gourmet!

noreply@blogger.com (GunghoGourmet) — Wed, 09 Feb 2011 05:01:00 +0000

For the past couple of weeks I have spent all of my time and energy on creating "the perfect blog", with the promise of a launch date on my birthday, February 9th! Here it is, February 6th and I find myself still mired in the details of "perfection" - i.e., I want the perfect logo, I want the perfect pictures, I want the perfect recipe... basically, I want the perfect everything! Then, as I sat here tonight going over my list of things to do I realized that I needed to just "do it" (thank you Michael Jordan for that tiny bit of inspiration)! After all, I have the basics in place...the appropriate links, logos, description, etc...basically, everything but the CONTENT! And isn't that what this is ALL about!
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Introducing Gungho Gourmet!

noreply@blogger.com (GunghoGourmet) — Thu, 27 Jan 2011 07:04:00 +0000

gung-ho \GUHNG-HO \ , adjective;

wholeheartedly enthusiastic and loyal; eager; zealous.
in a successful manner.

1. a connoisseur of fine food and drink; epicure.

to wit:
Gungho Gourmet -
A wholeheartedly enthusiastic, eager and zealous connoisseur of fine food and drink!

Due to launch on the world wide web February 9th, 2011!
I am pleased to announce the upcoming premiere of Gungho Gourmet, scheduled for February 9, 2011. Why February 9th, you might ask? Well, because it's my birthday! What better present can I give to myself, and hopefully you as well, than the launch of a longtime vision to share a love of good food, a spirited community, and an ongoing celebration of life? Sure to please all foodies with lots of recipes, cookbook reviews, and much, much more. An adventure awaits, come join the journey!