Lazaro Cooks

Cajunlicious: The Cookbook

2012-02-18T10:04:00.001-05:00

Today is your chance people to support a fellow food blogger. Yes, SUPPORT. That is what the food blog community is built on right? You cook your food. You photograph your food. You stress and anguish over which photographs to post. Then you hit, POST, sit back and hope that someone in the infinite space vortex that is the internet will drop by your little plot and SUPPORT you.

Jessica C. Wood, who runs the food blog Cajunlicious, has just published her first cookbook. A labor of love that took her eight months to complete. An homage to her family roots which are most definitely, "All Things Cajun."

I found Jessica about a year ago and have been an admirer of hers. I like her style. She's very much like myself, she cooks the food of her youth with passion and verve.

I purchased Cajunlicious, the cookbook, from Jessica's site in January for $24.99 plus shipping. That's it. A big time bargain for all the Cajun cuisine goodness presented in the book.

Uncle Benny's Jambalaya: Pg. 52

Cajunlicious is thorough, well-researched, well-written & beautifully photographed. You will find chapters on Cajun kitchen staples, breads, cocktails, soups, sandwiches, entrees, sides & desserts.

Crawfish Pie: Pg. 61

Whether you are a NOLA expert, if you are, you know what that means, or a Cajun novice; this book is for you.

King Cake: Pg. 72

The dish I chose to produce is my favorite Cajun classic, Crawfish Etouffee on page 56.

Jessica's recipe was spot-on. The only difference is that crawfish etoufee is generally served with white rice. Well, I turned it into a lasagna.

Really?! Why the hell would anyone do that?

It's just what I do, people.

Crawfish Etouffee Lasagna

Crawfishy goodness. Thanks Jess!

For more information drop by Cajunlicious. Check out the blog, the cookbook and say hello to Jessica.

That is a girl really crazy about "All Things Cajun."

That's it for now...till we exchange a few words again...Peace!

Sugar Coma Dessert Pizza

2012-02-14T09:23:00.000-05:00

Happy Valentines Day 2012

Glad the world is still here. For now!

Today I am stoked to share with you a collaboration piece. Those who read this spot regularly know that collaborating with like-minded cooks is my favorite part of blogging.

This collaboration is between two Miami foodies.

I am proud to welcome my friend Natalie from The FoodAtick.

Natalie is everything I love in a cook; passionate, creative, smart & fearless. Hopefully, you will see much more her work here on LC.

We got together to create a festive dessert perfect for the holiday.

Please hop on over to FoodAtick.

Say hello
Leave a comment.
Sign up to follow her posts.
Make a new buddy.

Sugar Coma Dessert Pizza

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover: Meatball Round-Up

2012-01-27T11:15:00.001-05:00

hosted by 5 Star Foodie & Lazaro Cooks!

It is awesome to have our group up and going again.

If you really want to be amazed with what the humble "meatball" can become in the hands of talented cooks?

Please drop my good friend Natasha's 5 Star Foodie Culinary Advenutres.

5 Star Makeover: Meatball BBQ Plate

2012-01-25T10:11:00.000-05:00

hosted by 5 Star Foodie & Lazaro Cooks!

We're back!

It's great to start up our monthly meeting of the fantastic cook minds. The month our theme is Meatballs.

Our mission is to get creative with Meatballs and have fun in the kitchen. Right in my wheelhouse.

I recently sat down to a wonderful BBQ lunch at my local smokehouse. Staring at all the disparate goodness on my table sparked the idea in my brain. I decided to turn our BBQ lunch, into this month's Meatball makeover. Yeah, that's how my mind works.

BBQ, Laz, really? It's not BBQ or grilling season.

Listen, it may look like this where YOU live....(Sorry T)

I live in MIAMI, we have no seasons...

Each component in this course represents a component that was on my BBQ lunch table.

Brisket
My meatballs are a blend of twice ground meats...

80% Lean, trimmed beef brisket
20% Pork belly - added for fat content.

I used three different cooking methods to produce my meatballs.

First, steamed for 15 minutes in a bath of beef broth and white wine. To cook through.
Second, smoked over hickory wood in a smoker. Just 5 minutes to add that smokey flavor. (BBQ remember?)
Lastly, quickly seared in Duck Fat. To add a nice crusty exterior.

Is this labor intensive? Probably. However, is the final product worth it? Will you wow your guests?

Hell yeah!

Potato

Buttery melt in your mouth tender potato croquette. Again, fried to a crunchy golden brown exterior.

Corn

Florida sweet corn puree. Reduced to intensive the pure sweet corn goodness.

BBQ Sauce
Tart, sweet, vinegary, smokey. Perfect.

Cole Slaw

My posh version of the cole slaw I ate. Assorted greens, buttermilk dressing, and sauted Florida ocean shrimp.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Mustard Seed Pork Chops

2012-01-18T19:27:00.000-05:00

This week I am stoked to highlight a fellow 5 Star Makeover Cooking Group member, Jessica from Bacon and Souffle. Jessica's food is exquisite and refined. I love her flavor combinations and thought process that goes into her dishes. She's a self-professed student of the kitchen and it shows.

Today she's spotlighting one of my favorite chefs, Michael Mina

Be sure to check out Bacon and Souffle. You will find great food, recipes, photos, restaurant reviews and make a sweet new friend.

Enjoy...

Thank you so much for having me on LC! It seems like yesterday that I first stumbled upon Lazaro Cooks! because I was invited to join the 5 Star Makeover Cooking Group. I remember wondering if I would be able to match the talent and creativity of someone like Lazaro. His cooking is inspiring, and always filled with surprises. Those are things I strive for whenever I cook.

My name is Jessica and I write the blog Bacon and Soufflé. I currently live in Los Angeles with my husband of 1 year and my new 7-month-old Sheltie puppy. I try to fill every free minute with learning and experimenting in the kitchen. I just love making something different every day. I always thought that if I managed to cook something different every day then I would learn something new every day.

Today I am sharing a simple and elegant pork chop recipe, Mustard Seed Pork Chops.

Mustard Seed Pork Chops

Ingredients

1 tbsp butter
1 tbsp olive oil
8 pork chops pounded thin or pork cutlets
salt
freshly ground pepper
1/4 cup chopped shallots
1 cup dry white wine
3/4 cup chicken stock
3/4 cup heavy cream
2 tbsp of Dijon mustard (I prefer mustards that are seed-style)
1 tbsp of chopped parsley

Recipe

Pat pork chops dry and season with salt and pepper.
Heat olive oil in a pan over medium high heat, and stir in the butter. As soon as the butter has melted, add pork chops and sear for about 1-2 minutes each side depending on thickness.
Remove pork chops and pour off most of the fat. Add shallots and cook them on medium high heat for about a minute. Stir in the stock and return the chops to pan. Reduce the juices by half, about 3 minutes. And the heavy cream and boiled for 3 minutes.
When the sauce is thickened, whisk in the mustard and parsley. Serve chops on plate and spoon sauce over them. This is perfect with a bottle of wine and a refreshing arugula salad on the side.

Enjoy! And thank you again, Laz, for having me on LC. LC Readers, until next time!

Please stop by and see Jessica at Bacon and Souffle.

That's it for now...till we exchange a few words again...Peace!

Yellowfin Tuna Salad

2012-01-14T13:29:00.000-05:00

On today's episode we are gonna play with another sustainable seafood jewel, Yellowfin Tuna.

Here I decided to make a version of a classic salad. Nicoise Salad generally consisting of tuna on a bed of assorted veggies and finished with anchovies.

When serving guests I enjoy keeping them guessing and surprising them. Who wants to be bored to tears by the same old crap. So, there are many components I wanted to keep in my version, just present them a bit differently.

Yellowfin Tuna

Remove the fish 40 minutes prior to cooking from fridge. Allow to come to room temp.
Remove as much moisture from the fish as possible, by blotting with paper towels.
Heavy bottom pan or cast iron over high heat.
Good quality blended oil raises the smoking point and withstands high heat.
Season at the last moment before cooking.
Do not overcook. 1 minute per side max.
If slicing, you need a really sharp knife, or it will crumble on you.

Tomato

Did not want to use tomato but wanted something acidic to pair with the tuna. A blend of sriracha & sweet Thai chili sauce did the trick.

Red Onion

Pickled in sugar, water, vinegar and spices.

Egg

Serving it softly scrambled gives the dish a silky smooth creamy texture.

Black Olive Puree

My favorite part. A mixture of high-quality olive oil, Italian black olives, minced garlic, anchovie fillets and brown sugar blended together. Adds a ton of flavor.

Arugula & Mint

The actual "salad" portion of course. Love the combo of arugula and mint.

Enjoy...

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Crab Cakes Beurre Blanc

2012-01-11T11:06:00.000-05:00

I am honored to welcome the gifted cookbook author Jessica from Cajunlicious. I have long been a fan of Jessica's work. She cooks food from the soul, Cajun food to be precise.

Jessica's food is...

Creative
Full of bright, bold flavors
Always photographed flawlessly

This all comes together in her wonderful cookbook....

Click HERE for more information and to purchase Cajunlicious.

Please do drop by and meet Jessica. You'll find an amazing cook and make a new friend.

Enjoy...

Hello Lazaro Cooks readers! I was thrilled when Laz asked me to do a guest post on his amazing blog! Please, let me introduce myself: I’m Jessica the girl behind the Cajunlicious blog and now the Cajunlicious Cookbook!!!

Click here to read my cookbook journey

Lazaro is such a sweetheart and I feel so honored that he asked me to guest post today!

Today’s dish is something that I can’t get enough of so I hope that you will enjoy it too!

So, without further ado I give you Crab Cakes Beurre Blanc

Crab Cakes Beurre Blanc

Crab Cakes

1 pound lump blue crab

3 tablespoons finely chopped onion

2 tablespoons finely chopped red bell pepper

2 tablespoons finely chopped celery

2 tablespoons chopped green onions

2 garlic cloves, pressed

1 tablespoon capers

1 tablespoon fresh lemon juice & zest

1 teaspoon fresh dill

3 tablespoons Dijon mustard

¼ cup mayo with olive oil

1 cup panko, divided

Directions

Mix all ingredients except crab and panko in a large bowl and combine well. Stir in ½ the panko and carefully fold in the crab, being careful not to break it up.

Form crab mixture into 2-inch patties, using about 1/4 cup for each. Press both sides of patties into panko.

Melt 1-tablespoon butter with 1-tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add crab cakes and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

For the Beurre Blanc Sauce

¼ cup dry white wine

1 teaspoon white wine vinegar

2 shallots, thinly sliced

Salt and finely ground black pepper

3 tablespoons chopped fresh dill

1 cup cold butter, cut into cubes

1 tablespoon capers

Directions

In a medium saucepan over medium-high heat, wine, and vinegar to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.

Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Season the beurre blanc sauce with salt and pepper, if needed and serve immediately.

To Serve

Plate the crab cakes and top with Beurre Blanc. Serve lemon wedges on the side. Enjoy!

Again, thank you Laz for the honor!

Please sign up to follow Jessica at Cajunlicious, you will not regret it.

That's it for now...till we exchange a few words again...Peace!

Vaca Frita Guest Post

2012-01-10T10:31:00.000-05:00

Jessica Wood is a cookbook author, fabulous cook, and a friend of mine. She spins her Cajun magic over on the blog Cajunlicious.

I was thrilled to receive Jessica's new cookbook over the weekend. If you are a fan of Cajun cuisine, I highly recommend you pick up a copy for yourself. Look for a complete review and write up here on LC in the coming weeks.

In addition, I am pumped to have Jessica guest post here next week on Wednesday Jan. 18. You don't want to miss it.

Please hop on over to Cajunlicious and check out my version of Vaca Frita with Plantains.

That's it for now...till we exchange a few words again...Peace!

Hello 2012

2012-01-06T11:57:00.001-05:00

I am back. Gotta say the time off did me right. No matter how much you enjoy doing something, it is good step away for awhile.

Thank you to all the fantastic cooks who generously shared their talent with LC these last few weeks. 2012 will bring more Guest Post Spotlights. Collaborating with creative passionate cooks is my favorite part of blogging.

I will be changing up LC a bit.

I find posting recipes to be ponderous. Especially my cuisine ends up having multiple components on almost all my dishes. Makes the posts pretty damn long. Anyway we know that most people only like to look at the pretty pictures.

Honestly, how many of us out there actually cook other food bloggers recipes we read on posts?!

As food bloggers, we cook our own dishes, labor over writing our posts and then take about 1000 photos. All the while agonizing over which is the perfect one to post. Not to mention every one's favorite past time...THE COMMENT GAME.

What I would much rather do on LC is talk about the process of cooking. What goes into what we do. All the different cooking techniques used, the philosophy of dish creation, and choosing of specific ingredients.

To me that is much more interesting. Ultimately, recipes are guidelines, not laws or contracts. Cooking is a joy, not a chore. It should be a journey of exploration. Make dishes your own. Play, experiment, fuck up, frustrate yourself, learn something.

Some posts may have recipes, if it's something different or pertinent to a particular course...or not too long.

Many probably will disagree. Some will say they do cook other peoples food and love to see recipes on blogs. That's fine, in life there are no absolutes. But this particular space is called Lazaro Cooks.

I encourage anyone interested in my complete recipes to contact me. Talking food is my passion. I respond to one and all.

Email - lazarocooks@gmail.com
Laz Facebook
Laz Twitter

I know my long time readers will say that I hate Twitter. Which I do. However, I am trying to make an effort to be active on there.

2011 was a pile of shit. Lets make 2012 fuckin' rock!

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Ponche de Creme

2011-12-23T11:09:00.000-05:00

This week I am happy to turn over the LC to my talented and lovely friend Natasha from Healthy and Gourmet. Natasha's food is always good and her photos are fantastic.

Drop by Healthy and Gourmet, meet Natasha, and make a new friend. You can also find her on Facebook.

Enjoy...

Hello everyone! I am a huge fan of Lazaro Cooks, and was thrilled when he asked me to do a guest post on his blog.

I started my own food blog about six years ago when I moved from Trinidad and Tobago to Minneapolis, Minnesota. When I first moved here, one of the things I knew I was going to miss most about island lifestyle – besides the warm climate and the glorious beaches - was the celebration around Christmas time. A Trinidadian Christmas centers on family, friends, local Christmas music called parang, and of course the food. With influences from Spanish, French, British, and Creole cuisines, food always takes center stage. Preparations can start a good two weeks in advance, and recruit the entire family. And for good reason: many dishes are elaborate, and require a sort of mini assembly line for efficiency.

Except ponche de crème - the local version of eggnog. Made with a generous amount of condensed milk, evaporate milk, eggs, and rum, blended into a frothy, creamy concoction, it takes a short time to make and - if your family enjoys a good eggnog as much as mine - an even shorter time to consume.

Admittedly, as the years have gone by, all of the nostalgia still returns around this time. When that happens, I get my kitchen work-space ready, set up my ingredients, and blend up a batch of this recipe. Enjoy your holidays!

Ponche de Creme
Serves 4 to 5

6 eggs*
zest of one large lime
1 tsp grated nutmeg
4 cups of evaporated milk
2 cups condensed milk
2 tbsp Angostura bitters
1 cup dark rum

1. In a blender, whisk the eggs, lime zest, and nutmeg until the eggs turn light yellow and fluffy.
2. Pour in the evaporated milk, condensed milk, bitters, and rum, quickly whisking between additions.
3. Pour over crushed ice, and serve with extra grated nutmeg.

*The eggs remain uncooked throughout the recipe, so be sure to get yours from a reputable source.

Tahini Soba Noodles with Caramelized Jumbo Sea Scallops

2011-12-06T11:40:00.000-05:00

This week I am happy to turn the LC floor over to Gwen from Simply Healthy Family. Gwen is one of my favorite people I have met through blogging. Active on facebook, she is fun, irreverent, unafraid and clever.

Her blog Simply Healthy Family is a collection of family friendly dishes. Her food is eclectic and never boring and her photos are lovely.

Take the time to check her out, it is a fun read.

Enjoy...

Greetings from the Sonoran Desert. My name is Gwen and I'm so excited to be here on one of my favorite blogs and to share one of our favorite recipes. I do hope you stop by and say hi, I love meeting new people with a love for good food.

I've been a fan of Lazaro Cooks since I started blogging a few years ago. His cooking style is what mine used to be 3 or 4 kids ago. His take it or leave it personality mimics mine and I love to read his blog while sipping a glass of red wine and longing for the day when I can cook amazing, grown up food with actual spices in it without having to clean it off of the walls afterwards.

In the mean time, I am still dedicated to cooking a wide variety of healthy foods without sacrificing flavor in hopes that I can still enjoy my love for really good food without starving my 4 kids.

So thanks Laz, for giving a girl something to look forward to and for a good laugh at the end of a long, hard day.

I love ethnic foods. Especially when it involves exotic spices and seafood. I also have a serious addiction to veggies and seafood. Even as a child I adored giant sea scallops and requested them for my birthday every single year along with Khalua cake. My mom used to put cayenne in EVERYTHING from spaghetti, mixing it into peanut butter and sprinkling it on top of cottage cheese, so I grew up being accustomed to spicy foods. I have to hold back a bit on the spices with my little ones but am trying to build up a tolerance as we speak.

The kids loved this Tahini soba noodle dish slightly sweetened with honey and which I served to them with cubed chicken and saved the spicy-sweet jumbo sea scallops for my husband and myself. Tahini is a wonderfully mild paste made from toasted sesame seeds and commonly used in hummus. I've never been a big fan of peanut butter but love tahini's unique taste. Feel free to use peanut or almond butter in this if you wish.

You Will Need:

10 oz. uncooked Buckwheat (soba) noodles
1/2 cup chicken broth
1 cup veggies such as Bok Choy, Bell Peppers or Broccoli2 carrots, peeled and shaved
1/2 cup tahini paste
1 tablespoon fresh ginger, grated
2 tablespoons Tamari (or low-sodium soy sauce)
1-2 tablespoons Organic, Raw honey
3 cloves garlic, minced
1 teaspoon crushed red pepper
6 giant sea scallops (can used cooked cubed chicken as a variation)
1 tablespoon brown sugar
2-3 teaspoons cayenne pepper
Optional Garnishes:
1/2 cup sliced green onions
chopped cilantro
1/2 cup chopped peanuts or sesame seeds
crushed red pepper to taste

Cook soba noodles according to package directions, about 8 minutes.

Meanwhile: Heat a large, heavy based stainless steel or cast iron skillet over medium-high heat. Prepare scallops by rinsing quickly under cool water and pat dry with paper towels.
Shave carrot lengthwise into thin strips using a vegetable peeler. Combine broth, tahini, ginger, Tamari, honey, pepper, and garlic; stir with a whisk until smooth.

In a small bowl, stir together brown sugar and cayenne. Gently press each side of the scallops into the mixture one at a time. When your pan is hot, add a small pat of butter and coat. Place scallops into the pan and cook untouched for 2-3 minutes, lowering heat a bit if necessary. Using tongs, flip scallops and cook another 2 minutes. DO NOT overcook scallops!

Remove from heat and serve on top of noodles immediately.

Combine carrot and other veggies, peanut sauce, and cooked noodles in a large bowl; toss to coat. Sprinkle with slivered green onions, cilantro and chopped peanuts. Top with seared scallops and serve immediately.

Please check out Gwen from Simply Healthy Family.

That's it for now...till we exchange a few words again...Peace!

Thanksgiving at the LC Home

2011-11-28T12:13:00.000-05:00

This year the Lawyer and I decided to have an intimate Thanksgiving dinner at home. No running around, no multiple trips anywhere, just good food and chill at home.

Many thanks to my talented wife for her fantastic tablescape and decorations. She put a lot of time and thought into it and knocked it out of the park.

Many thanks to my Mother-in-Law, who is an accomplished baker. She took care of the dessert portion of the meal by making two wonderful pies.

All in all, a great quiet evening at home, enjoying some good grub.

Roasted corn & bacon "creamed" with an acorn squash puree.

Yukon gold puree. Turkey gravy with wild chanterelle mushroom & thyme.

"Special Stuffing"

Black truffled turkey breast, barded with bacon.

Sweet Potato Pie

Pumpkin Pie

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Beef and Veal Shepherd's Pie

2011-11-19T10:14:00.001-05:00

Today I turn over the LC floor to a member of our 5 Star Makeover Cooking Group, the creative Angela from Spinach Tiger. She's an artist who always has something interesting share, she cooks with heart and joy.

Her blog is well-written and photographed flawlessly. Give Spinach Tiger a visit you will come away impressed and also make a new friend.

Here she shares with us one of my favorite dishes Shepherd's Pie. I would have loved sharing this meal.

Enjoy...

It's quite an honor to be asked to guest blog on Lazaro Cooks. I have admired the dishes he puts out for some time. I came to know Laz as one of the co-hosts of the Five Star Foodie Makeover, a monthly event featuring food bloggers who give a gourmet twist to an assigned theme, that I have participated in every month but one. My blog was under construction the month the theme was cooking with wine, and I was so sorry to miss that challenge, because I had a recipe I was salivating over that I found in a magazine. The picture was ripped out and sitting in my kitchen for months. I don't often cook from cookbooks because I love the creative process, but sometimes a photo grabs me and a dish is so inviting, I can't get it out of my mind. During the hot summer, I kept looking at the photo and waiting for a cold snap. When Laz asked me to guest blog for November, I knew I would make this dish because I think it deserves attention. And, the funny thing is that I didn't find it in a cooking magazine.

As a former faux artist, I have an incredible passion for design, decorating, and ambiance, and have subscribed to nearly every decorating magazine over the years. The one that stands out for me is Elle Decor for its classic yet contemporary viewpoint. The magazine captures the richness of solid design with a nod to the past, highlighting rooms that are modern while remaining classic and warm. And, it was in Elle Decor that I found a recipe that could be easily served in one of those beautiful rooms. It was the best take on comfort food I had ever seen. Chef Daniel Boulard transformed a country dish of shepherd's pie using beef bourguignon. It's dramatic, rustic, elegant, soulful, and non-stop delicious.

As one who rearranges everybody's furniture, I changed the recipe a tad and made homemade veal stock instead of beef stock, and used some veal roast in addition to the rib eye. I moved the cheese around, edited the parsnips and flour, but stayed true to the original intention.

This is fantasy worthy food. And, because the aroma will push comfort from room to room for several hours, it's maddeningly good for the senses and the soul.

This stew takes all day to make, but that is the kind of thing that turns a house into a home. Please don't let the long recipe deter you. The flavors are complex, but it is not difficult. It still gives you plenty of time in between steps, to nestle with some books in between, or sit by a fire with a favorite movie. But, do set a splendid table and invite friends to share this because it's just too good to eat alone. If Laz lived in my neighborhood, we would have invited him over.

Recipe for Beef and Veal Shepherd's Pie

(adapted from Daniel Boulard, Elle Decor Magazine)

Ingredients

1 lb. boneless rib eye, cut into 1" cube
1 pound veal cubes (optional, if you don't use veal, use 2 pounds of rib eye steak)
2½ cups Burgundy red wine
1 tablespoon olive oil 2 medium onions, ½" dice
2 large carrots, peeled, ½" dice
3 stalks celery, ½" dice
2 tsp. tomato paste
1 1/2 tablespoons flour
2 cups veal stock (see recipe below)
Salt and pepper to taste
Mashed potatoes (see recipe below)
1/2 cup grated manchego cheese (original recipe uses gruyere)

Sachet
• 2 cloves garlic
• 1 sprig rosemary
• 2 sprigs thyme
• 3 stems parsley
• 1 bay leaf
• 6 peppercorns, crushed

Instructions

Cut the veal off the bone and make the veal stock below. Cut the rib eye into small cubes, discarding the fat.
Cover the cubed veal pieces and rib eye with the wine and marinate for 3 hours.
Put sachet ingredients into a piece of cheesecloth. Prepare vegetables.
After three hours, remove meat from wine. Reserve wine and reduce in sauce pan with salt and pepper. Set aside.
Add olive oil to large pot or dutch oven. Sear meat on both sides. Remove and set aside, reserving enough fat in pot to saute the vegetables.
Add onion, celery and carrots and saute for four minutes. Add in tomato paste. Cook for two minutes and add meat. Sprinkle in the flour and cook until four is dissolved. Add wine, veal stock and sachet.
Cover and simmer very low for two hours. Season to taste.Put stew into baking pan.
Top with mashed potatoes and manchego cheese.
Bake at 400 degrees, on top rack for 15 minutes or until cheese is bubbling.

Recipe for Veal Stock

veal bones
1 large onion, quartered
2 carrots, cut in large pieces
few sprigs of thyme
salt, pepper
six cups cold water

Cut away the bone from a veal shoulder. Reserve meat for recipe above. Place bones, carrots, onion and thyme on shallow roasting sheet. Season with salt and pepper.
Roast at 400 degrees for 45-60 minutes, or until vegetables are caramelized.
Place in large pot with 6 cups of cold water. Add bay leaf, fresh sprig of thyme. Simmer for 2-4 hours or until reduced to 2 cups of broth. You might need to add in some cold water if broth is reducing too fast. Taste along the way.

Recipe for Mashed Potatoes

Ingredients

2 pounds white potatoes, peeled (some love yukon golds for a creamier texture.
2 teaspoons salt (for water)
4 tablespoons melted butter
6 to 8 tablespoons whole milk
splash of cream (optional)
salt, white pepper to season
dash nutmeg (about three gratings)

Instructions

Peel potatoes, and cut into quarters and cut again. Rinse in cold water. Put just enough cold water in pan to cover potatoes by two inches.
Add 2 teaspoons salt. Bring to boil and then simmer until fork tender. Drain and put back into pot and add butter. Season with salt and pepper.
Scald milk. Smash potatoes with fork or old fashioned masher tool and add a few tablespoons of hot milk and three tablespoons of the butter. Mix with a wooden spoon.
Take through the ricer and return to the pan. Turn the heat on low and add the rest of the milk a little at a time and use wooden spoon to stir.
Add nutmeg. Stir again. Add in last tablespoons of butter. Taste and season again with salt and pepper if necessary.

Guest Post Spotlight: Health Benefits from Organic Eating

2011-11-16T10:29:00.001-05:00

Keeping the health theme going on LC, I am happy to introduce Jackie from Jackie's Arc. Jackie does a fantastic job getting the word out on good nutrition and healthy living.

Please check out the well-written, researched and informative Jackie's Arc.

Enjoy...

Health Benefits from Organic Eating

By: Jackie Clark

We all remember being advised to eat our fruits and vegetables, but throughout the past years some of the very things that were to provide us nourishment have become a part of the problem rather than the solution. How then do we go about not merely eating healthily, but finding healthy food? A trip to the local farmer’s market or the organic section of the grocery store is a start. Eating organic food can greatly improve the health and quality of life of anyone, and in some cases provide a little healing for those who suffer from chronic illnesses such as autoimmune diseases or cancers like mesothelioma.

The healing power of food has long been established, from providing basic metabolic fuel, to the anti-inflammatory properties found in many fruits and vegetables. Eating well can contribute to your general well being. Eating organically specifically can help to nurture and nourish your body while perhaps even treating what ails you.

It is important to eat organically grown food not simply for its nutritive and healing properties, but because the fruits and vegetables are grown without herbicides, pesticides or chemical fertilizers, which can certainly be a detriment to your body. In addition, organic meat and dairy are not treated with hormones that can be harmful to you. It is also now common to find foods that have been genetically modified--genetic manipulation involves splicing the gene of one plant or animal with another. It has been suggested that these genetically modified foods are capable of causing changes to your body or general health in the form of an allergic reaction or perhaps even hormonal fluctuations.

Eating organically is healthier, non-toxic and sustainable, for both people and the environment in which they live. The Centers for Disease Control even provides a link to help you find organic resources.

Now that you have a better idea of why eating organically is the smarter option, it is time to enjoy a meal like the following dish: Spinach Salad with Chicken and Avocado... Enjoy your meal, and enjoy your health.

You will need: A few cups of raw spinach, five miniature limes, one avocado, one tomato, one chicken breast, onion, salt, pepper and feta cheese.

Mash and mix the avocado with spinach leaves. Add the tomato. Slice the limes and squeeze the juice on to the spinach leaves and avocado. Saute the chicken breast and onion and add it to the salad upon completion. Add salt and pepper to taste, sprinkle with feta cheese and enjoy a very simple, very tasty, completely organic meal that is perfect for lunch or dinner.

Guest Post Spotlight: Shrimp Scampi

2011-11-01T10:21:00.001-04:00

This week I am happy to turn the LC floor over to a talented friend. Jessie from The Happiness in Health. Jessie is a registered dietitian working on a Masters Degree, she's smart, lovely, and a good cook. Doesn't seem quite fair, does it? Also, she's the only person under 100 to use the phrase "By, golly."

For seriously good nutritional education and healthy recipes check out Jessie @ The Happiness in Health. Her writing style is witty and fun, you will not be bored.

Enjoy...

Thanks for having me as a guest poster on your admirable blog, Laz! It truly is an honor to be here!

For those of you who don’t know, I became a registered dietitian last July and I couldn't be more excited to be a part of the nutrition profession. Upon introducing myself to others as a registered dietitian, people will typically ask me some version of the same question. What do you think that question is? Is it:

(a) "By golly, Jessie, how do you stand eating rabbit food all day long?"
(b) "What's a registered dietitian? (Or, even better: "What's a registered dianitian?" )
(c) "Will you avert your gaze from the fried chicken I am cradling in my hand?"
(d) "How should I eat?"

Okay, I need to confess: I've been asked versions of ALL these questions; however, what’s the question I've been asked the most? If you answered (d), a high-five and hearty pat on the back for you!

So, what's my answer? A short version: eat real food. By real food, I mean unprocessed, perishable foods composing a diet that consists mostly of vegetables, fruits, lean protein, whole grains, and a small amount of healthy fats. Notice I said "perishable" - some packaged foods will have the word "fresh" emblazoned on the front, but you aren't fooled, right? And, notice I said "mostly" - I subscribe to the "always, sometimes" diet.

..."Ah, ha!" you say, "This girl, RD is passing off Michael Pollan's words as her own!" True, Michael Pollan's "Eat Food" mantra brought the current fixation with packaged and processed foods over fresh and unprocessed foods to public prominence. Yet, people have been thinking about - and, even better, unconciously choosing - real foods for time immemorial. We have reached an age where people must turn to experts for guidance on how to eat. Strange, yes? I will do my part, of course, but I mourn the loss of unconsciously healthy food choices.

Luckily, we dietitians have people like Lazaro helping to spread the word! Think of Lazaro as my RD sidekick, if you will (you can give him a mohawk if you wish). His commitment to using fresh, sustainable ingredients in creative ways is part of a trend that I am thrilled to see across the blog world and into the real world. With a little work, I believe we can return to making healthier food choices without a second thought. The choice is OURS.

What can a hungry health- and eco-concious cook do right now? Why, make dishes like "I Choose YOU! Shrimp Scampi", of course!

Unfortunately, most shrimp consumed in the U.S. are imported from other countries where regulations concerning production are poorly controlled. I don't know about you, but I don't want to eat contaminated shrimp if I can help it. I choose U.S.-caught shrimp whenever possible - yes, domestic shrimp often is more expensive than imported shrimp, but I have made a conscious choice to enjoy foods that are better for my health and for the environment. For a good guide on ocean-friendly seafood, check out this link.

Shrimp Scampi
Serves 2

Ingredients:
8 oz. shrimp, domestic if possible
1/2 cup flour
1/2 tsp smoked paprika (optional)
2 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp butter (omit if desired)
Red pepper flakes
Lemon
Fresh parsley
Whole wheat pasta or brown rice, cooked

Cook pasta or rice and arrange on warm plates. Defrost shrimp if necessary and make sure shrimp are very dry. Place flour on large plate and mix in smoked paprika if desired (I add the paprika when I want to give the shrimp a little kick). Lightly dredge shrimp in flour and place on another plate.

Place a frying pan over high heat until very hot. Add oil and butter and allow butter to melt. Add shrimp immediately and cook for 4-5 minutes, turning once halfway through. Don't overcook! Remove shrimp to the plates with pasta or rice and set aside.

Add a little more oil to the frying pan if necessary and place over medium heat. Add garlic and stir for no more than 30 seconds. Drizzle garlic/oil mixture over shrimp and pasta/rice, sprinkle with red pepper flakes and torn fresh parsley. Squeeze lemon over all if desired.

Serve immediately and enjoy! I often eat this dish with grilled summer squash or sautéed Swiss chard.

Thanks again for having me as your guest, Lazaro! To all you dear readers: keep it real! Peace.

Please stop by and check out Jessie @ The Happiness in Health.

5 Star Makeover: Tailgate Party

2011-10-28T08:43:00.002-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

This month with football season in full swing we decided to host a Gourmet Tailgate Party for our October Makeover.

Please check out these fantastic creative party food ideas. I am sure you will find some inspiration for your next dinner party.

***

Cheddar Cheese Ball Appetizer

by Faith, An Edible Mosaic

Cardone Dip

by Natasha, 5 Star Foodie

Gougères Filled with Whipped Butternut Squash, Dill, & Gruyère Cream

by Trix, Tasty Trix

Pumpkin, Brie and Bacon Pasta Bake

by Kelly, The Pink Apron

Lobster Sauce Crab Poutine with Oka Cheese

by Evelyne, Cheap Ethnic Eatz

Thai Style Salmon Fritters with Siracha Sour Cream

by Tanantha, I Just Love My Apron

Beer-Braised Sausage

by Marisa, Cook's Book

Bolognese Sliders, the Five Star Sloppy Joe Makeover

by Angela, Spinach Tiger

Hazelnut Biscuits with Deviled Ham and The 21 Club’s Pomegranate Cider

by Deana, LostPastRemembered

Scallion Beef with Sushi Rice and White Miso, Hot Chile Oil for Dipping

by Lori Lynn, Taste With the Eyes

Smoked Chicken Wings with Caramelized Pork Belly & Blue Cheese

by Lazaro, Lazaro Cooks!

Wonton Cups with Bacon Jam, Shrimp, and Guacamole

by Debi, Table Talk

A New Grilled Cheese: Cremini-Filled Cheese Brioche

by Jessica, Bacon and Soufflé

Maya, Foodiva's Kitchen

Smoked Chicken Wings with Caramelized Pork Belly & Blue Cheese

2011-10-27T19:01:00.001-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

First off, thank you all for the wonderful birthday wishes on Friday October 21. Despite a week long fight with the flu, I was able to enjoy some quality B-Day time.

With football season in full swing for this month's 5 Star Makeover we decided to host a Gourmet Tailgate Party.

When the fellas and I get together to tailgate we must have 4 things, 3 of which are in this dish...

Chicken wings
Blue cheese
Bacon or Pork Belly
Ice Cold Beer

This course takes the chicken wing dish on a different trip.

First they are smoked over a combination of hickory and cherry wood.
Then they are fried in the Nectar of the Gods, Duck Fat!
Finish with a tangy sriracha based sauce.

My little Brother's smoker.

Romaine Hearts, Blue Cheese Dressing, Blue Cheese & Caramelized Pork Belly

Smoked Chicken Wings with Caramelized Pork Belly & Blue Cheese

Stop by tomorrow for our complete round-up and get some great ideas to take your next tailgate party to the next level.

That's it for now...till we exchange a few words again...Peace!

Spicy Lobster Broth with Wakame & Butter Poached Lobster Tail Meat

2011-10-17T13:01:00.000-04:00

I love soup. Soup offers the imaginative cook the opportunity to spread his creative wings.

I am more than willing to put in the work. There is a certain mouth feel I want, to achieve this I…

Puree my soups
Strain everything

Two of my kitchen tools that get the most work are...

The immersion blender
The Chinois strainer

Next up is the garnish. It may seem counterproductive to put the effort into pureeing and straining the soup, to then add whole pieces. Garnishes can really engage and inspire the diner. They are accents. My rules for garnishing soups are…

Small amounts
Small pieces
Must include the main ingredient

The last step is to pour the soup at the table. Presentation is there for 15 seconds, granted, but you never get a second chance to make a first impression. When you combine well throughout presentation, with great flavor, magic happens. People remember your name and look to come back.

Today’s soup is posh, spicy, creamy, and tart all in one. Our basic flavor layers are…

Butter poached Florida Spiny lobster meat
Spicy blended sauce of sriracha, Thai chili sauce, and shiro miso - (recipe will not follow)
Wakame, (seaweed salad)
Rich creamy lobster broth

The Wakame salad can be purchased at many stores these days like Whole Foods.

Seems like an odd ingredient to use here. I decided to keep the food from the sea theme going. In the end, according to my diners, it was an inspired move.

Enjoy…

Blended sriracha sauce and fresh thyme. Using a small fork, twirl the seaweed salad into a small nest for your lobster. Center in the bowl.

Top with butter poached lobster tail meat.

Pour the silky smooth lobster broth at the table. Finish with avocado oil.

Spicy Florida Spiny Lobster Broth with Wakame Seaweed Salad & Butter Poached Lobster Tail Meat

Florida Spiny Lobster Broth

1/4 cup safflower oil
2 tbs unsalted butter
1 lb lobster shells
1 small onion chopped
1/2 cup celery chopped
2 tbs cognac
8 oz tomato sauce
3 oz tomato paste
3/4 ounce sorrel chopped
2 cups creme fraiche

In a stockpot, heat the safflower oil over medium heat.
Add the butter. Once the butter melts and foams, add the lobster shells.
Sear the shells for 2 to 3 minutes.
Add the onion and celery. Cook for 10 minutes.
Add the cognac, tomato sauce, tomato paste, and sorrel.
Cover the shells and veg with water.
Bring to boil. Reduce to simmer. Simmer for 1 hour.
Remove lobster bodies.
Puree the soup using an immersion blender.
Strain through a fine mesh strainer into a clean saucepot.
Return to a low heat.
Add the creme fraiche.
Simmer to reduce by 1/4.

Butter Poached Lobster Tail Meat

Florida Spiny lobster tail meat - cut into 1 inch pieces
cold unsalted butter - cubed
2 tbs water
sea sealt
ground black pepper
tarragon - tied with butchers string

Note: The amount of butter needed depends on the amount of lobster to be cooked. The lobster pieces should be submerged in the butter poaching liquid.

In a saucepot, bring the 2 tbs water to the boil.
Add the butter, cube by cube. As one melts, add the next. Whisking constantly.
Once all the butter is emlusified it must be maintained between 170 F & 190 F. Do not allow to boil or it will split.
Season with sea salt and black pepper.
Add the tarragon bundle.
Allow the emulsion to cook for 10 minutes so flavors can marry.
Add the lobster pieces.
Cook for 10 minutes.
Remove to a wire rack to rest.
Season very lightly with sea salt.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Carrot Pumpkin; Sauce or Soup

2011-10-12T20:23:00.000-04:00

This week I am proud to turn over the LC floor to Priscilla from She's Cookin'. Priscilla is a member of our 5 Star Makeover Cooking Group. Hailing from Huntington Beach, she combines the fabulous produce of Southern California with her bold cooking style to produce a magnificent cooking blog.

A perfect example is the dish she prepared for last months, Cooking with Wine, makeover.

Classic Pairing for Gruner Veltliner

She's Cookin' is a professional food blog with exceptional writing, recipes and photos. In addition, Priscilla is a nice person and a supportive blogger. Please stop by and make a new friend.

Enjoy...

Carrot Pumpkin; Sauce or Soup

Of course I'm honored, pleased, and excited that Lazaro asked me to do a guest post for you here on Lazaro Cooks. As faithful readers we're inspired every time we visit our favorite irreverent Kitchen Hack's site, so even though my "deadline" was the eve of my departure on a three-week trip and I knew I would be in frantic mode, I wasn't about to turn down his offer.

At least I did the smart thing and stuck to what I do best (in my more organized corporate days I would have prepared far in advance, but that was then and this is now). Anyway, what I do on a daily basis, usually with less than an hour to spare, is create interesting, flavorful dishes for the man in my life.

Granted, not an unusual undertaking, except that said meal must be heart-healthy and contain virtually no sodium - even low sodium broth and, most certainly, low-sodium soy sauce (misleading nomenclature for someone on a restricted sodium diet) are off-limits. More than ever, I rely on spices, herbs, citrus, infused vinegars, dried fruits, fresh fruit juices, peppers, and chiles.

To me less is always more and my mantra of simple = sensational is achieved when the rich autumnal flavor of pumpkin is brightened with citrus and zingy ginger and creamy coconut milk hint of the tropics. This lovely dish is versatile, vegan, vegetarian, gluten-fee, dairy-free, heart-healthy, and low-sodium. Enjoy and "peace out" as Lazaro says!

Carrot Pumpkin Dipping Sauce

Pure essence of carrot and pumpkin with luscious coconut and bright notes of citrus and ginger creates a deliciously light, nutritious dipping sauce for crudites, bread sticks, or pita chips. Add more coconut milk for a creamy, silken soup with a tropical flair.

2 tablespoons grapeseed or coconut oil

1/3 cup chopped shallots

3 cloves garlic, minced

1 red cherry pepper*

1 teaspoon grated ginger

1 teaspoon meyer lemon zest

1 cup organic pumpkin

3 large carrots, small chop

2 stalks chopped celery

1/2 teaspoon pepper

1 cup dry white wine

1 -2 cups coconut milk*

Salt and pepper to taste

Method:

In a large pot, heat oil over medium heat. Sauté carrots for 5 minutes. Add shallots and celery, cook for 5 more minutes. Add garlic, red cherry pepper, ginger and lemon zest. Cook another minute or so to meld the flavors. Add the wine, stir to blend and simmer until liquid is reduced in half - about 10 minutes.

Remove from heat. Allow to cool. Using an immersion blender, puree the mixture. Or puree the vegetable mixture in a regular blender or food processor. Add more wine (I added about 1/4 cup) to get the consistency you desire.

Return mixture to pot and add the pumpkin. Bring to a simmer and cover, stirring occasionally for about 15 minutes. Stir in coconut milk and heat sauce through. Adjust seasonings as needed.

*For soup, increase the amount of coconut milk to 2 cups.

Vegetarian, gluten free, dairy-free, heart-healthy, low sodium.

Please stop by and support Priscilla at She's Cookin'.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Roasted Vegetable Fillo Triangles

2011-10-06T13:21:00.000-04:00

This week I welcome Alisha from The Ardent Epicure.

Alisha is one my favorite people I have met while blogging. Not only is she incredibly nice but she is one of the most supportive bloggers I know.

As a cook, Alisha takes a back seat to nobody. I have dubbed her The Veggie Queen. She makes magic with veggies. Some of the most complex and delicately balanced courses you would ever want to eat.

Carnivores will not be disappointed with her food. Sexy vegetarian food at it's best.

Please stop by and a dynamic cook, my friend The Veggie Queen from The Ardent Epicure.

Enjoy...

Hello to all of Lazaro Cooks' Readers!

I am Alisha aka Magic of Spice of The Ardent Epicure. I was so excited as well as honored when Laz asked me to guest post for all of you here today.

Lazaro is a multi-talented chef who stretches the boundaries in the culinary world with his beautifully executed dishes. One of my favorite things about food, or rather the preparation of food is the ability to create something by the use of balancing flavors and textures. And this is something my wonderful friend Laz is a master of.

Aside from all of this he is a wonderful and supportive friend. So again I thank you Laz for all of the above and more!

Roasted Vegetable Fillo Triangles

What you will need:

For the vegetables

½ pound fingerling potatoes, halved lengthwise

1 large Japanese eggplant, thinly sliced rounds

3-4 small yellow eggplant, thinly sliced rounds

2 pear onions, finely chopped

3 cloves garlic, minced

3 tablespoons grapeseed oil

Freshly ground pepper and sea salt

2-3 ounces smoked brie

For the fillo sheets

12 9x14 sheets fillo dough, thawed

3 tablespoons grapeseed oil

2 tablespoons agave

Cayenne pepper

For the black and white glazes

1 cup balsamic vinegar

1 cup white balsamic vinegar

Let’s get cooking:

For the vegetables

Begin by placing grapeseed oil into a small bowl, add chopped onion and minced garlic. Whisk until incorporated (you will need half of this mixture for the potatoes and half for the eggplant)

Lay potatoes out in a thin layer on a baking sheets, brush with oil mixture, ground pepper and salt. Bake at 400 degrees in a pre-heated oven for about 20 minutes turning once halfway.

On another baking sheet, lay out eggplant in a single layer, brush on remaining oil mixture, ground pepper and salt. Bake at 400 degrees for about 10 to 15 minutes or until just softened and slightly crisp on the edges.

For the fillo sheets

Follow directions on the package for the thawing time and preparation. Take the fillo sheets and place into 2 stacks of 6 sheets. Cut stacked sheets into 3 x 3.5 inches, should give you 12 per stack. Cover stacks as recommended until ready to use.

In a small bowl whisk together oil and agave, slowly add cayenne to taste and continue to whisk until incorporated.

Working with one rectangle at a time, gently separate the stack into 3 sheets per stack, lightly brush on oil mixture then place additional 3 sheets on top. Brush top again with oil mixture the layer on potatoes, eggplant and top with cheese.

Place each stack onto a nonstick baking sheet for 5-8 minutes at 350 degrees or until cheese has melted and sheets are lightly crisp.

For the black and white glazes

Bring each or the vinegars to a boil in a separate small saucepan over medium heat. Reduce heat to low and reduce to 1/3 cup, or so. Allow to cool then serve on the side or drizzle over Vegetable Triangles.

Please stop by and visit The Veggie Queen over at The Ardent Epicure.

5 Star Makeover Round-Up: Cooking with Wine

2011-09-30T07:28:00.001-04:00

This month we welcomed two new members to our fantastic cooking group. A big thank you to our newest collaborators and our returning members for their hard graft and imagination in executing this month's theme.

Thank you to my dedicated and fabulous co-host Natasha, for all her work putting together this round-up of dishes.

This month we...cooked with wine.

As per usual, you will find an interesting variation of complex dishes. All the while, making our central ingredient, wine, shine through. I am certain you will gain some marvelous ideas for your next dinner party or get together.

Enjoy...

***

Mushrooms in Cream

by Faith, An Edible Mosaic

Sangria Chicken Rustic Baguette

by Evelyne, Cheap Ethnic Eatz

Champagne Jelly with Rosé Granita

by Linda, The Squashed Tomato

Chicken Marsala Gratin

by Lazaro, Lazaro Cooks!

Classic Pairing for Grüner Veltliner

by Priscilla, She's Cookin'

The Trifle Tower

by Aoife, The Daily Spud

Icy Poached Fish

by Jessica, Bacon and Soufflé

Chocolate Covered Red Wine & Raspberry Jelly Candies

by Marisa, Cook's Book

Teriyaki Chicken with Dragonfruit Ravioli and Apple-Plum Chutney

by Maya, Foodiva's Kitchen

Gruyere Ravioli with Beet Cream

by Deana, LostPastRemembered

The Opulent Open-Face: Seared Bison Skirt Steak Bites, Potatoes Dauphinoise & Bordelaise Sauce

by Trix, Tasty Trix

Manila Clams with Chinese White Wine Chili Paste Sauce

by Tanantha, I Just Love My Apron

Virginia Ham Wellington with Apple and Honey Bordelaise

by Natasha, 5 Star Foodie

Asian Risotto: Sushi Rice, Shrimp, Thai Basil, Shiso, Yuzu

by Lori Lynn, Taste With the Eyes

Glazed King Oyster Mushrooms with
Wild Mushroom Marchand de Vin sauce

by Alisha, The Ardent Epicure

Red Wine Reduction Sauce With Mushroom & Rosemary

by Bren, Flanboyant Eats

That's it for now...till we exchange a few words again...Peace!

5 Star Makeover: Chicken Marsala Gratin

2011-09-27T12:32:00.000-04:00

hosted by 5 Star Foodie & Lazaro Cooks!

This months theme is cooking with wine. I love using spirits be it, wine, hard liquor, or beer, in the kitchen. I was very excited with this challenge.

Chicken Marsala was a childhood favorite of mine. In our house both my brother and I looked forward to mom making this dish.

So...

I decided to make my mother's version of Chicken Marsala, just presented a different way. This dish is basically a CM that is served like a French onion soup. Sounds strange but it was good.

The most important ingredient in a CM is the Marsala wine. Use a shitty wine, you get a shitty finished product. I used a fantastic one from Sicily, Curatolo Arini Marsala Superior Riserva.

What made this course for me was the melted cheese topping. I adore ooey, gooey, browned melted cheese. Here I combined...

Hickory smoked Gouda - Adds a smokey hint that otherwise this dish doesn't have.
Parmigiano Reggiano - The undisputed king of cheeses.

A word on cheese. Please do not buy pre-grated or pre-shredded cheese. Invest in a good box grater and do it fresh yourself. Makes a world of difference.

Fantastico...

Crusty French Bread

Chicken Marsala, Fresh Thyme & Chopped Chives

Hickory Smoked Gouda & Parmigiano Reggiano

Fresh Out the Oven

For the Chicken Marsala

1/2 cup AP flour
1 tbs grated Parmigiano Reggiano
1/2 tbs dried oregano
2 - 8 oz chicken breasts - lightly pounded to an even thickness
2 tbs safflower oil
unsalted butter
6 oz shiitake mushroom - sliced
1 cup Curatolo Arini Marsala wine
1 cup homemade chicken stock
sea salt
ground black pepper

In a bowl combine the flour, parmigiano, and dried oregano.
Dredge the chicken breast in the flour mix.
In a saute pan, heat the safflower oil over medium heat. Once the oil starts to shimmer, add 2 tbs butter. Once the butter melts and foams, add the chicken.
Cook the chicken breasts until golden brown. Max 4 minutes per side.
Remove to a wire rack to rest.
Add another few drops of fresh safflower oil to the pan.
Cook the mushroom until well browned.
Season with sea salt and black pepper.
Add 1 tbs butter and 1 tbs of the prepared flour from the chicken. Make a quick blond roux.
Deglaze with the marsala wine, scraping up all browned bits. Reduce by half.
Add the chicken stock. Simmer for 10 minutes to reduce and thicken sauce.
Cut the chicken breasts into 1 inch cubes.
Return the chicken to the pan.
Check for seasoning.
Take off the heat.

To Finish the Dish

crusty French bread
chopped chives
fresh thyme
grated hickory smoked gouda
grated Parmigiano Reggiano

Preheat the oven to 500 F.
Cut the French bread into 1 inch thick slices. The slices should fit inside an ovenproof ramekin.
Add 1 slice bread to a ramekin.
Add the Chicken Marsala.
Add chopped chives and fresh thyme.
Cover with a generous handful of grated hickory smoked Gouda cheese.
Sprinkle the top with grated Parmigiano Reggiano.
Bake until the topping is melted and slightly browned. BROWN IS GOOD, BLACK IS FUCKED!

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Fresh Fava Beans, 2 Ways

2011-09-20T21:52:00.000-04:00

An Edible Mosaic

Everyday Fare With Extraordinary Flair

Edible: fit to be eaten. Eatable.

Mosaic: a picture or design made in mosaic.

My good friend, Faith from An Edible Mosaic is one of the best bloggers on the net.

The blog name is cool and perfectly describes her food.
Her blog layout is bright, vibrant and gorgeous.
Her food is creative and executed to perfection.
Her photos are flawless.

Beyond all of that, Faith is one of the nicest people I have met online.

Enjoy...

Fresh Fava Beans, 2 Ways

I want to thank Laz, who is not only a fantastic guy, but also one of my all-time favorite bloggers, for the opportunity to guest post on his site. It’s truly an honor, Laz!

If ever there were magic beans, fava beans would surely be them. Just look…

Not only are they high in fiber, extremely low in fat and sodium, cholesterol free, and a great source of folate, but they just feel like magic, Jack-and-the-beanstalk-style.

Favas, which are also called broad beans, horse beans, pigeon peas, and Windsor beans, are related to peas; like peas, they grow in pods (the pods are fun – they’re padded inside!). They’re double the work of peas though, since they first have to be shelled and then blanched to remove their outer skin. But I have to say, the labor-intensive process is so worth it for their uniqueness…they taste earthy, but with a fresh, nutty flavor and slightly bitter notes…and let’s not forget their buttery texture.

Fava Beans in Their Padded Pods

These beans have ancient roots, and although it’s thought that they were introduced to the Americas hundreds of years ago, they are still not as popular as they are in other areas of the world. (Maybe you’re thinking that fava beans sound familiar even though you haven’t had them…there’s a very notable quite about them from The Silence of the Lambs.) The first time I had favas was in the Middle East, as dried favas are commonly used there to make several dishes, including falafel and foul mudammas (a breakfast dish of mashed fava beans with olive oil, garlic, and other fresh veggies).

Fava Beans Sautéed with Garlic & Olive Oil…and don’t worry, that’s not Chianti. It’s actually a Kool-Aid-like drink called Squeeze. (And yes, I (occasionally) drink that…I’m basically just a big kid.)

Fava beans are typically harvested in the spring/summer, and even though it’s a bit late in the season, I was lucky enough to find them on a recent visit to a local Middle Eastern grocery. Since I probably won’t come across them until next spring, I couldn’t resist grabbing a few pounds. Fresh favas, once shelled and peeled, are a fantastic addition to so many dishes…salads, soups, stir fries, risottos (or other rice or grain dishes), and dips/spreads are a few favorites of mine. I made a couple things with them – a simple sauté with garlic and olive oil, and a flavorful spread for bread or crackers.

Fava Bean Spread with Garlic, Olive Oil, & Pecorino

IMPORTANT: Just a slight word of caution concerning fava beans. For some individuals, consumption of fava beans triggers an allergic reaction called favism, resulting in hemolytic anemia with jaundice (for more information on favism, please see the Favism Association’s website http://www.g6pd.org/favism/english/index.mvc).

Fava Beans Sautéed with Garlic & Olive Oil

Serves 2 as a side dish

About 1 1/4 cups shelled fresh fava beans (from about 2 lbs fava bean pods)

2 tablespoons olive oil

1 large clove garlic, minced

A handful of fresh green herbs (such as parsley, chives, scallions, etc.), minced

Salt and pepper

Blanch the beans in boiling water for 2 minutes; plunge into an ice bath to cool, and then slip off the skins.

Heat the oil in a small saucepan over medium heat; add the beans and a pinch of salt and pepper, and sauté 3 minutes, then add the garlic and sauté 1 to 2 minutes more.

Turn off heat and stir in the herbs; taste and season with additional salt and pepper as desired.

Fava Bean Spread with Garlic, Olive Oil, & Pecorino

Serves 4 as an appetizer

1 batch Fava Beans Sautéed with Garlic & Olive Oil

1 teaspoon lemon juice

Olive oil

1/2 oz Pecorino, grated

Bread or crackers (for serving)

Transfer the beans and lemon juice to a blender or food processor and pulse a few times; with the motor running, drizzle in enough olive oil until it reaches your desired consistency (it can be completely smooth or you can leave it lumpy). Stir in the grated cheese. Transfer to a serving bowl and serve with bread or crackers.

Please stop by and say hello to Faith at An Edible Mosaic. One of the best food blogs on the net.

That's it for now...till we exchange a few words again...Peace!

Yellowfin Tuna "Meatballs" with Israeli Couscous

2011-09-17T12:44:00.000-04:00

Yellowfin Tuna "Meatballs" with Israeli Couscous

I love when things seemingly fall out from the sky and into my waiting hands for me to play with. Recently, I was given a package of ground Yellowfin tuna. Yup, it is exactly what you read.

Not your garden-variety ingredient to work with

Immediately I thought of making tuna "meatballs." Who doesn't like that?!

To accompany the meatballs I made Israeli couscous with kebsa spices, fresh mint, toasted pine nuts, green apple and chives.

My friend, Faith from An Edible Mosaic, was nice enough to bring me back some fabulous spices from her Middle Eastern trip.

Kebsa, a Saudi spice mix consisting of lemon, cinnamon, cardamon, coriander, cumin, cloves, black pepper and galingal.

As you read through the recipes you will find a theme of citrus carried throughout the dish. Fresh, vibrant, tangy flavors.

The ground yellowfin tuna held up quite well during the cooking process and the final product was moist and juicy.

Fun times playing in the kitchen with a different ingredient.

My kind of Saturday...

Tuna "Meatballs"

1 lb ground yellowfin tuna
1 whole egg
1 shallot - peeled & minced
2 Meyer lemons - zest & juice
1/4 bunch fresh marjoram - chopped
4 slices wheat bread
2/3 cup whole milk
coarse sea salt
ground black pepper
safflower oil
1/2 tsp red pepper flakes

Soak the wheat bread in the whole milk. Tip into a food processor. Pulse to small crumbs.
In a glass bowl, combine the ground tuna, shallot, egg, marjoram, lemon zest, lemon juice and bread. Stir to combine.
Season with salt & pepper.
Wet the tips of your fingers with water. Form the mixture into "golf ball" sized, meatballs.
Place the Wondra flour in the small bowl.
Dredge the tuna meatballs in the flour, one by one. Shake off excess.
In a saute pan, heat the safflower oil & red pepper flakes over medium heat.
Add the tuna meatballs. Cook for 15 minutes. Until browned on all sides and cooked through.
Remove to a wire rack to rest for 2 minutes.

Israeli Couscous:

2 cups Israeli couscous
4 1/2 cups homemade chicken stock
2 bay leaf
1 tsp kebsa spices
1 green apple - cored & diced small
2 tsp apple cider vinegar
2 tbs fresh mint - chopped
1/2 cup pine nuts - toasted
chopped chives
avocado oil

In saucepan, bring the chicken stock, bay leaf and kebsa to the boil.
Add the Israeli couscous.
Cover and simmer for 15 minutes.
In a small bowl, combine the diced green apple with the apple cider vinegar.
In a glass bowl, combine the cooked couscous, diced apple, mint, toasted pine nuts and chives.
Gently fold to combine.
Finish the dish with a generous swirl of avocado oil and chopped chives.

That's it for now...till we exchange a few words again...Peace!

Guest Post Spotlight: Pork Belly Rolls with Mint Dressing

2011-09-14T12:52:00.001-04:00

This week I am proud to host one of my favorite people I've met during my time blogging. Tanantha from I Just Love My Apron is a fantastic cook. Her photos are consistently vibrant and eye-catching. She's made the most guest post appearances on LC.

Apart from that, Tanantha is one of the smartest and sweetest people blogging. She has an infectious personality and a radiant smile.

Please visit I Just Love My Apron, not only will you be inspired by a fabulous cook but you will make a great friend.

Enjoy...

Hi Lazaro Cooks' Readers!

My name is Tanantha from I Just Love My Apron. I'm honored to make an appearance on this talented blog. Lazaro has been a great friend to me. Although we haven't met in person, I feel like we know each other. He's a big supporter, good listener, rock dude, and cooking mentor! Sometimes I feel like I ramble about my problems to him too much. Oh well...(hehe).

Laz loves pork belly and I love rolls so pork belly rolls are a combination of our personalities!

I learned this cooking method of pork belly from him. So, it's perfect to incorporate this into a dish. I fried up pork skin to make fries. It's a little tougher than what I would have hoped for but all in all tasted great! Fresh rolls are great in Summer. They're light, cool, and can have several variations. These rolls are perfect for an appetizer idea if you want to host a party. They can be made one day ahead or on the day of.

If you plan to make these ahead of time, wrap them with plastic wrap (as shown in the picture before) and keep refrigerated. Before serving or cutting, please pop them in a microwave for 30 secs. Without further ado, let's get cooking!

Pork Belly Roll with Mint Dressing
Yield: a lot!

Ingredients:
2 lb pork belly, skinned (we will need skin later)

4 cloves garlic, chopped

1 Tbs oyster sauce

1 Tbs seasoning sauce (Golden Mountain brand)

1 Tbs soy sauce

1 Tbs sugar

Black pepper

Mint dressing recipe below

Rice paper wrappers and warm water

Cilantro

Shredded carrots

Red lettuce

Jalapeno, seeded, julienne

Mints

Vegetable oil to fry pork skin

Marinade

Directions:

Mix all the seasonings except pork belly, its skin, and pepper in a bowl. Whisk until sugar melts.
Place pork belly in a roasting pan or casserole dish that can hold the piece. Pour marinade over the meat. Marinate for 1 hour then flip the other side up. Continue marinate for another hour or over night.
In a meantime, slice skin into matchstick. You really need a sharp knife to do this. The skin is tough.
Heat up a sauce pan. Add oil. Wait until oil reaches 375 F or so. Place skin in a pan. Fry it until it's crispy. Be careful oil may splatter all over. I used paper towel to partially over the pan to protect myself from oil.
When it's golden brown, remove them with a slotted spoon and place them in a prepared tray lined with paper towel. Season with salt and pepper.
Pre-heat oven to 230 F.
Roast pork in the oven for 2.5 hrs or so. Brush the juice in the pan on the pork at a halfway cooking time.
When the pork is done, let it cook. Slice it lengthwise. Pour the juice in a small bowl.
Let's make the dressing.

Fried pork skin

Mint Dressing:

3 Tbs mayonnaise
3 Tbs chopped mint
1 Tbs chopped basil
1 lime, juiced

Directions:

Put everything in a blender or food processor. Blend until mixed.

Mint dressing

How to roll:

Get ready to roll: put warm water in a big tray. Liner your working area with foil- shiny side down.
Soak 2 rice wrapper 2 at a time. Soak until it's soft (about 1 min). Hold it up to get rid of excess water. Place one overlapping the other as shown in the picture. Place lettuce first, pork belly, drizzle roasted juice, carrots, cilantro, mints.
Roll it tightly and close the side; continue rolling. For more photo instruction, please check out my old post here.
If you serve them right away, cut them to a bite size. Drop a teaspoon of mint dressing on top of each bite and serve on the side.
Garnish with small crispy pork belly and serve crispy skin on the side.

Cooked pork belly

Place everything on rice wrappers

and roll

Serve with fried pork skin and mint dressing

Wrap in a plastic wrap and keep them in a fridge for tomorrow lunch or dinner!