I hope everyone is recovering from the cold. Yes, I know it's still cold...but it's just spring-ier. No, I don't know how to explain that. It just is.
I wanted to make something themed for the Oscars, but all I could think of was Golden Beets for the golden Oscar and something with chicken for Birdman. This year's movies weren't exactly lending themselves to recipes.
So I went with this instead. It's not themed or season-appropriate. Except that every season is the season for tacos and all themes could be taco if you like.
And I do. This recipe has more steps than most of the ones I post. And as I look over the steps, well, huh, that's not a lot. You guys have been getting off easy with one or two step meals. We may have to change that! So be prepared to dirty more than one pan for this one!
2 lbs ground turkey
2 tbsp Taco Blend Seasoning
2 tsp Garlic Pate
1 tbsp Chipotle Olive Oil
1 tbsp Traditional Balsamic
1 tsp Cumin Olive Oil
1 can black beans
1 can diced tomatoes with chilies
2 tbsp Persian Lime Olive Oil
Pepper Citrus Sea Salt
Put the tomatoes and chilies into a bowl, draining, but saving about half the liquid out. Set aside.
Heat a large saute pan to medium heat with the Chipotle and Cumin olive oils and the liquid reserved from the tomatoes and chilies. Add the ground turkey and cook, stirring often to break up into small crumbles. Cook through and stir in the Taco Seasoning. Set aside.
In a smaller pan, heat the Lime Olive Oil and Garlic Pate. Cook, stirring constantly for 2-3 minutes. Rinse and drain the black beans and add them gently. Let simmer for about 5 minutes. Top with the Pepper and Citrus Salt and Traditional Balsamic and remove from the heat. Mash lightly with a spoon, muddler or fork.
Fill your taco how you like, but don't forget the creamy avocados!
If you want it spicier, please feel free to sub in the Citrus Habanero Olive Oil. I also chose a pretty medium can of tomatoes. When tomatoes are back in season, I'll give you my recipe for diced tomatoes and chilies that will knock this out of the park!
As promised, here is the salad made with the leftovers of the Red Apple Pork. They were fun as chops, but this was even better. Next time I make pork chops, I'm making extra just for salad!
Red Apple Pork Salad
2 pork chops, cooked
1 red apple
1/2 medium head of cabbage
1 orange pepper
1 green pepper
1/2 red pepper
3 tbsp Toasted Sesame Oil
2 tbsp Red Apple Balsamic
Slice everything into thin strips. You can substitute a bag of coleslaw mix for the cabbage. Put the whole thing in a large bowl and drizzle with the oil and balsamic. Toss to coat and give it a generous sprinkling of sesame seeds.
I think it's even better a little warm. Just pop your serving in the microwave for 30-40 seconds.
My last post about the steak was fun. I've really missed posting food. It stinks that the weather keeps so many people away from town, but it does give me time to catch up here. So hello!
This is actually a leftovers recipe. That steak was fun, but I made a couple too many. So, I had to do something fun with the leftovers. And this sure was fun!
It's not a traditional stroganoff, but with the sour cream sauce, it's the closest thing. I enjoyed it anyway.
1 cup precooked beef strips
1 lb pappardelle pasta
2 cups mixed mushrooms, shitake, portobello, button
1/3 cup beef or vegetable broth
1 tsp cumin
8 oz sour cream
1/4 cup cream or milk
2 tbsp Garlic Olive Oil
Himalayan Pink Salt
1 tsp Espresso Balsamic
Toss the mushrooms with the olive oil and sprinkle with the salt and cumin. Saute in a very large pan over medium low heat until they are reduced by at least half. Increase the heat to medium high and add the beef strips, Balsamic, black pepper to taste and the broth.
Cook the pasta to al dente, rinse and drain. Slowly pour into the pan with the beef and mushrooms.
Stir in the sour cream adding the cream if it is too thick.
This February, I'd love to say I'll only do things related to Chocolate and Desserts, but why limit myself? You know I'd never be able to stick to it anyway.
I did however decide to play with our lovely New Chocolate Olive Oil this week. Some mediocre cuts of steak plus a bit of oil, a little balsamic and it's just a mouthful of YAY!
Chocolate Espresso Steak
(recipe is per 1 steak)
1 Tbsp Chocolate Olive Oil
1 Tbsp Espresso Balsamic
Himalayan Pink Salt, or Espresso Sea Salt
This recipe works best with a nicely fatted cut of steak. I love a rib eye or a strip streak, but the center cut sirloin is usually the cheapest thing at my grocery store. Rub the steak with the olive oil and a pinch of the salt.
Turn on your broiler and lay the steak out a little bit away from the heat. Almost the middle of the oven. 5 minutes on each side should get you a steak that's about medium done. Adjust up or down for your preference.
Top with the Espresso Balsamic and a twist of fresh black pepper.