Seared to Perfection

Sunday night Grill Guy made delicious steaks sans grill! He was inspired by Alton Brown from the Food Network so thanks for the recipe Alton!

For this, you will need a 1 1/2-inch thick cut steak (room temperature), canola or olive oil to coat the steak, and sea salt and ground black pepper for flavoring. (Kosher salt and regular black pepper would work as well)

Heat oven to 500 degrees with a cast iron pan inside. Just so you know we used a high quality non stick Calphalon pan and it worked just fine) While it is heating up, coat and season the steak. Once the oven has heated up to 500 take the pan out of the oven (please use a quality mitt), leave the oven on, and put the pan on a stove top burner on high.

Immediately place steak in the middle of the hot, dry pan. Cook for 30 seconds without moving then turn them over with tongs and cook another 30 seconds. Then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove the steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate. (Alton's original recipe available here)

Voila. Delicious steaks without the grill. Thanks Grill Guy!

Fried Pickles

Not sure if I can call this one a total success, but I tried something new and Grill Guy (my live in food tester) seems to have loved the fried pickles so that's a good start at least!

This recipe idea came from a Food Network show I recently saw about fried pickles but they didn't tell you much about how to make them. Using my knowledge of how to make fried chicken though, I applied the same basic principles.  What you'll need:

1. A large fresh deli pickle
2. Seasoned bread crumbs
3. 1-2 eggs 
4. Vegetable oil
5. Blue cheese or ranch for dipping sauce (I think it adds) 

Once you have all your ingredients out, cover the bottom of a large non stick pan (high sides are preferable) with vegetable oil. You don't need too much though so don't be heavy handed. Turn on medium heat to warm the oil. Cut the pickle into 1/4" slices, but not too thin. Stir 1-2 eggs into a low sided bowl (depending on how many pickle slices you get) and pour out breadcrumbs into a separate low sided bowl to place next to the bowl of eggs.

Making sure you have clean hands, dredge the pickle slices in the eggs first then place in the bread crumbs to make sure you coats both sides. Try not to touch the pickle too much in this second step or else the breadcrumbs will stick to your fingers instead of the pickle. Once the breading is evenly applied, place gently into the pan of hot oil. DO NOT DROP IT IN. This will only result in hot oil splattering in your direction or onto your counter. Adjust heat until the oil starts to bubble around the pickles the same way it would with bacon.

Fry for about 5 minutes on each side or until browned. Remove from oil onto a plate with a couple of paper towels to soak up the excess oil and voila! You have yourself some fried pickles.

Next time I would use a sweet pickle instead of a dill pickle to get more of a sweet and tangy flavor, but other than that this recipe seemed to work out pretty well. I paired this "appetizer food" with a garden salad to make it into a dinner. Enjoy!

New this week

While I did dine out last night I have quite the experimental menu planned for this week:

1. Hand-dipped and fried deli pickles (thank you Food Network "Best Things I Ever Ate")
2. Roasted tomatoes and asparagus over Tilapia
3. Balsamic steak cutlets (veggie side TBD), and
4. Gnocchi with my grandma's bolognese sauce

We'll see how this goes! Pics and reviews to come. 

Fourth of July = Food, Fun and Sun

There is something to be said for grilling on the Fourth of July, but my favorite meal of the weekend was actually a baked ziti courtesy of my friend Dave Rich. Sure we had hamburgers and hot dogs and chili dogs and pasta salad and potato salad and regular salad (and on and on and on), but this dish really stood out and none of it went to waste.

This dish seemed relatively easy to make with two regular boxes of ziti, two large family size jars of Ragu, a bag of grated mozzarella and parsley flakes. Cook the pasta as you would if you were serving it from the pot and drain. Pour half of the pasta into a disposable aluminum pan with high sides (the kind you would put a Thanksgiving turkey in) and cover with one jar of pasta sauce,  grated cheese and parsley flakes. Then, pour in the rest of the pasta on top and repeat sauce, cheese and parsley mixture. Place in the oven for 30-45 minutes (cheese will be lightly browned) at 350. Do not skimp on the parsley as I feel it really helped make this dish.

This served 12 people, was very easy on the clean up crew and was a hit with everyone. Something to consider for your next group event this summer. 

Oatcakes

Have you ever seen the show "Best Thing I Ever Ate" on Food Network? Well, were I to be featured, the Oatcakes at Long Boarder Cafe in Oceanside, California would definitely make my list.

While I was in California this past (long) weekend visiting my Dad's side of the family, we took an early morning stroll on the beach and went to this old family favorite. I haven't been there since I was a kid and would only eat what was familiar to me. This time, however, was a completely different experience. I went for the most unique sounding thing on the menu which, I was informed, was also a meal they were "famous" for: the oatcakes.

These are basically oat pancakes with a dense texture that isn't too heavy once you eat it, but very delicious and less doughy than pancakes. I asked for the recipe or at least some insight into how to make them but I guess I will just have to search the internet for some clues or experiment in my test kitchen. If you ever find yourself here though, definitely try them.

The Curbside Cafe (my grandfather's favorite restaurant) came in a close second for their cappuccino and fresh biscuits with herb gravy. 

Father's Day/Entertaining Visitor's

Been eating out a lot again. I know, this is Foodie Dines In but I have had a number of visitors recently that have been wanting to dine out in the great city of Boston.

Most notably this Sunday I took my Dad and Stepmom out for dinner at Kingfish Hall to celebrate Father's Day as well as my Stepmom's birthday. The family favorites were the Ahi Tuna and the Swordfish but no one had a bad meal. The service was great and I love the quirky fish decor. Faneuil Hall can be a danger zone this time of year with tourists, but luckily the restaurant wasn't packed and we had reservations just to be sure.

I can't help but take visitor's out for seafood while in Boston, it just seems wrong not to and this is one of my favorite places to go for a good, mid priced meal.

New Kitchen

The move is complete!  I am finally settled into the new kitchen and can actually begin cooking again. While this kitchen is a little bit smaller than the last one it is very open and still has enough space to whip up a good meal.

I am going to start things off with an oldie but a goodie: breakfast burritos (for dinner).

Wash two large potatoes and one small one and poke holes throughout with a fork. Place on a plate and microwave for 12-15 minutes depending on how good your microwave is. While those are in the microwave chop up a medium to large white onion and put it in a large high sided non stick pan with half a stick of butter. begin to brown the onions and add salt and pepper to taste.

Once the potatoes are done, cut them into 1-2 inch pieces and add to the onions, butter, salt and pepper. This way they are already pretty well cooked and all you need to do is further soften and brown them in the pan. Keep cooking the potatoes in the pan until they are crispy adding salt, pepper (and possibly more butter) along the way. To do it right you will need at least 30 minutes.

Once the potatoes are done put them in a large flour tortilla and dress with your favorite burrito toppings. I personally like the sour cream, salsa, diced tomatoes and grated cheese combo. I would also highly recommend making extra potatoes if you have a big enough pan since these are great the second night too.

Enjoy!

MIX at Mandalay Bay

For our last night in Las Vegas Christine and I went to MIX at Mandalay Bay.

While it was a little tricky to find since it's in THEHotel at Mandalay Bay, it was worth the walk. The view was exquisite and the decor was very sleek and modern with a futuristic feel given the clear orbs hanging from the ceiling.

To start, we shared the shrimp cocktail which was very unique given that it was served mixed with a horseradish sauce, a spicy tomato sauce, and creme fraiche. It was a delicious mix of flavors but almost overwhelming after a couple of bites. Even split between two people we couldn't finish it.

For our main course we both had the cod as we were told it was the house favorite. I can see/taste why. The cod was prepared perfectly with a crispy, buttery skin on top and flaky white meat underneath. Combine that with lemon, capers, brown butter, croutons and (my favorite) fried parsley and you have yourself a whole lot of delicious. The fried parsley and croutons gave the fish a really great texture combination and both of us cleaned our plates.

Then, even though neither of us ordered dessert, our waiter came over with complimentary madeleines, still warm from the oven, and nutella dipping sauce. They were perfect. Just the right amount of sweetness to cap off the meal.

A great last meal to cap off the vacation.

SW Steakhouse

WOW. SW Steakhouse for the wynn.

Sorry, I know that was corny but SW Steakhouse at the Wynn hotel really was a winner. The food was amazing, the staff were incredibly nice and attentive and the decor was elegant without feeling stuffy.

Christine and I had the jumbo shrimp cocktail to start and we both had the 9 oz filet mignon for dinner. We barely spoke because it was all about enjoying the food. EVERY bite was delicious and the whole meal was well timed between appetizer and main course. I would definitely eat here again.

Japonais

While last night's dinner wasn't had until 2 a.m. due to flying in from the East Coast, tonight we had an 8 o'clock reservation at Japonais in The Mirage.

I had the bib lettuce to start which was plated beautifully and had a nice light dressing. It looked like a giant leafy flower and tasted so crisp and refreshing unlike some starter salads that can actually weigh you down and fill you up before the main course.

Then for my main course I had the sweet shrimp and diver scallops. Warning: the shrimp come whole, as in still looking at you, but grilled to perfection.

If you are in Las Vegas I would definitely recommend this restaurant if you are a sushi/seafood lover. While I did not partake in the sushi, Christine had it and loved it.

Vegas

This week I am taking a girls trip to Las Vegas with Christine. While I am very much looking forward to sitting by the pool at our hotel (The Mirage) I can't wait to partake in the multitude of dining options. I made reservations a month ago at our hotel, The Wynn, and Mandalay Bay for dinner, but you really can't throw a poker chip there without hitting a good restaurant so more to come on that. Stay tuned!

Moving

Hi All,

I apologize in advance that this blog will be quiet for a bit. I am moving from one apartment to another starting on May 15th and won't be done  until the beginning of June. This means a lot of pasta, takeout and pizza and not much to report on the dining in or dining out front.

For the record, my favorite takeout places are:

1. Christy's Place in Charlestown for pizza 
2. The Chow Thai Cafe in Charlestown for the spring rolls and thai iced tea
3. Legal's Seafood Long Wharf for salad of all things (While I prefer to dine at the restaurant, the takeout staff there is always friendly and I have never had a bad meal - just beware of tourist high season)

You can bet I will be frequenting them heavily in the next 2-3 weeks. While I highly encourage being able to make a good meal under almost any circumstances, it is nearly impossible when all posts and pans are in boxes.

Mother's Day Delights

This Mother's Day weekend I flew out to California to visit my Great Grandmother, Grandma, Mom and Aunt. In addition to having four generations of House/Smith women under the same roof there were also some amazing meals to be had.

For starters, California is the land of delicious fresh fruits and vegetables. We ate oranges off of actual orange trees (one of the few remaining in Orange County), farm stand avocados and tomatoes, and the best sweet corn I've ever had. Add to that my Grandmother and Mother cooking family favorites and it's basically food heaven.

I have already posted about my Mother's breakfast burritos (made with crispy potatoes) but my Grandma finally gave me her kabob marinade recipe that I have been lusting after for years. The fun part is, she only gave me the basic ingredients, not the quantities of each. So I will have to post the actual recipe at a later date once I figure it out.

Most of all though, besides the great food, I appreciated the chance to be in the kitchen together sharing family stories as well as recipes. There is something to be said for taking a minute to spend time together this way. Enjoy the meal, but most importantly, enjoy each other.

Artichoke Risotto

Artichoke Risotto will definitely be making it into the regular food rotation. This was so easy to make, tasted delicious, and was very filling without being too heavy. All you need is risotto and a medium jar of artichoke hearts.

Admittedly I did cheat a little bit on this one because I used the "just add water and oil" risotto but the taste difference is minimal and it saves SO much time when you are trying to cook after a busy workday.

This particular box of risotto took 20 minutes of cooking time between boiling the water and oil and letting the risotto sit to cook/fluff up so I started that first. While that is sitting, melt a little bit of butter in a flat grilling pan over medium heat. Using a fork, grab shake the excess juice off the artichoke hearts and place on the pan with a flat side down. Since you don't actually need to cook the artichoke hearts this is mostly just to brown them, warm them up, and add a little bit of flavor. In addition to the butter I added some sea salt and freshly ground pepper. Once they are browned, let them sit on low heat until the risotto is ready. Plate the risotto in a low bowl, place the warm artichokes on top and enjoy!

On Deck

Tonight I am going to try my hand at an artichoke risotto. I love artichokes and I love risotto so I am hoping that I can come up with a good blend of the two. I have no set recipe but I will try to create one and we'll see what happens!

On Deck

Tonight I will try my hand at pulled pork in the oven with a side of the famous Stella Salad. This recipe is great because it allows me to go running while the pork simmers in the over, and there are always leftovers!

Boat Burritos

Hello Ladies and Gentlemen,

I am back again. I have been spending a lot of time away from the kitchen with traveling and Restaurant Week here in Boston. But I have returned.

Last night's meal was simple, but delicious. I call it Boat Burritos because the original recipe come from my Dad and Stepmom and was invented when they lived on a boat for a year and sailed around Baja California. So you know if it has to be made on a boat, it has to be easy.

This meal calls for a large can of refried beans and a large can of chunk white chicken. Side ingredients include tortillas, grated cheese, diced tomatoes, sour cream and salsa.

Step 1: Empty can of refried beans into a large fry pan on low to medium heat
Step 2: Drain water from can of chicken into sink and add the chicken to the refried beans over low heat
Step 3: Mix refried beans with chicken until evenly distributed/mashed up
Step 4: Cook until hot (doesn't take very long), remove from heat and use as the base of a burrito.
Step 5: add you favorite burrito ingredients on top and enjoy!

Simple yet satisfying Boat Burritos!

Super Bowl Sunday

While this post may seem three days late, Grill Guy and I are still enjoying the leftovers made for the Super Bowl festivities, so it seems fitting to write something today as I actually start to think about making the next meal.

This Sunday was great for a variety of reasons. 1. There was an abundance of good food. 2. The Saints won. 3. More importantly, the Colts lost. and 4. I tried two new recipes that were a success. I have included my favorite recipe below since the other is a Luck family recipe, not a Hanah B. original.

For the main course I made pulled pork sandwiches. This is not a complicated dish, it just needs time and a little attention. For 7 people I purchased 4.5 lbs. of pork butt, rubbed it with sea salt, placed it in a slow cooker and covered it completely with root beer (took 5 and a half cans for this size pork). I got the idea from mixing a family recipe that calls for oven cooking with beer and another recipe that mentions using brown sugar to add sweetness into the meat. I figured that instead of using two ingredients I could just use the root beer. Also, root beer is less expensive than a 6 pack.

Once you have the pork and the root beer in your slow cooker, cover and cook on high for an hour to two hours. Then put it on low for roughly four hours. To test when it's done take a fork to it to see if the meat will easily "pull" away (hence the pulled pork) and also make sure it is cooked through the center by cutting into the thickest part. Remember though, every slow cooker is different so make sure to check on your meat regularly. Once it is done, place it in a large rectangular glass dish, take out two forks and start pulling/tearing at the meat until you get it nicely shredded. Also a good idea to rinse out your slow cooker at this time for the next step. Once all the meat is shredded, put it back in the slow cooker on warm and cover with your favorite barbecue sauce. Mine is Sweet Baby Ray's. For this size meal I used roughly a bottle and a quarter.  Stir it all up and let it stay warm until ready to serve.

This tasted delicious on a big whole wheat bun with homemade coleslaw.

I also wanted to give a special shout out to Matt Valuk for making delicious homemade guacamole and to Amanda Luck for giving me her family's cole slaw recipe, AKA Stella Salad. The meal wouldn't have been complete without the good food and great friends to share it with.

Hope you enjoyed your Super Bowl Sunday as much as I did!

Super Bowl Sunday

One of my favorite meal days of the year is the Super Bowl. Regardless of whether or not your team is playing (Sadly, no Pats this year) you can still rally around the food table and make it a spectacular afternoon.

This year I am stepping it up a bit by making pulled pork sandwiches with a beer based recipe from my Step Mom and something new called Stella Salad that I found from my friend my friend Amanda Luck/her mom Mrs. Luck.

More to come once it's actually complete, but I can't wait!

Tomatillo Chicken

Thank you to the random sauce aisle at Whole Foods for inspiring this meal. It was also inspired by Mexican food dishes I have seen and eaten, but at the end of the day was really created by a moment of staring into the fridge and wondering what on earth I was going to put together to make chicken taste good.

Anyone that knows me well knows that I don't really like chicken, but it's a good sponge for other favors and works well as a lean meat.

For this meal, I used the following ingredients (only one of which wasn't already in my fridge/pantry):
2 boneless defrosted chicken breasts (about 1 lb total)
1 vine ripe tomato
2 big spoon fulls of Tomatillo Salsa 
I small spoon full minced garlic
Lime juice to taste
Salt
Refried beans
Dollup of sour cream (if you want)

Dice the tomato and put in a non stick frying pan with lime juice, garlic and salt to taste. Just remember you need enough juices to help cook up the chicken. Cut the chicken breast into 1 to 2 inch cubes and place in the pan with the tomato, lime and salt mixture. Turn on Medium High heat or Medium depending on how powerful your stove is. Cover the pan to let it all simmer together, stirring occasionally.

While that is cooking, but the refried beans in a pan and warm them up. They are already cooked, so it's really just heating them up. When the chicken is close to done, remove the cover and add the Tomatillo Salsa.

The chicken is done when it is cooked through (no pink), but isn't dry. When it is done, remove from heat, and plate the dish by putting the refried beans on the bottom, the chicken and tomatillo/tomato mixture on top and add a dollup of sour cream to the mix if you like something cool to remove some of the heat in the dish. This doesn't take long to make and it is very flavorful. Also you will have a whole jar of inexpensive Tomatillo Salsa to use to spice up other meals as well.

Enjoy!