Food Porn

I have a theme for this New Years; gluttony. Actually that may be the theme for this whole holiday. I have stuffed my face with everything I could get my hands on since November, so it seems fitting to continue the trend. My Fiesta of eating carries on today and continue until I drag my pudgy self to the gym on Monday. That will be a truly horrid experience.

Anyways, back to the matter at hand, New Years and food. I’m making a smorgasbord of seafood this year. I think a lot of people steer clear of it because seafood always sounds pricey. And it is, for normal people, but you are poor girls and you can make magic happen with a lobster and some mayo. Not a fan of fish? Well then, today isn’t your day. Stick around and well talk dessert later.

First up, Andi’s Tuna Tar-tare

Ingredients

1/2 lb Ahi Tuna

1 Cucumbers

2 Avocados

1 tsp Lime Zest

Juice from half a lime

For the sauce (note, you’ll need to do this based on taste and your preference, the measurements below are just a guide):

1/4 cup good quality  mayo

2 tsp soy sauce

1 tsp peanut or sesame oil

1/2 tsp Srirach *spicy

1/2 Wasbi paste * spicy

Directions

Chop the tuna, cucumbers and avocado in small bite size pieces. Squeeze the lime juice on the tuna. Set aside. Mix up the sauce adding a little of the spices at a time. Once you get the sauce where you want it, add a few teaspoons of the sauce to the tuna and mix. To get the stacked appearance, place the tuna in a cup, add the cucumbers, then add the avocado. Flip the cup upside down on a plate and gently pull to remove the ingredients. Serve with good quality chips or fried won-tons. Devour.

Mama G’s Clam Chowder


Ingredients

1 lb of small white or red potatoes chopped, not peeled.

6 celery ribs chopped

6 carrots, peeled and chopped

1/2 a white onion chopped

1 clove of garlic finely chopped

3 strips of bacon

1 tbs Old Bay Seasoning

1 bottle of V8 Tomato Juice

1 can of beer

3 cups of clam juice

2 cups of clams ( I use the cheap canned ones at the grocery store, but you can go to the fish market and get the real deal, be fancy if you want.)

Tabasco sauce to taste

Directions

In a large stock pot cook the bacon. Once bacon is fully cooked, remove from the pan and remove half of the dripping. Keeping the other half of the drippings in the pan, add the onion, garlic, carrots, celery and cook until soften and slightly translucent. Add the potatoes and the clam juice and bring to a boil. Boil for 5 min and then lower heat to a simmer. Add Tomato juice, cooked bacon, Old Bay, salt and Pepper and cook until potatoes are soft, about 25 min. Add clams and cook for an additional 5 min.

A word of advice, this is ALWAYS better the next day. If you make it today, like I will, you can be lazy tomorrow and everyone will think you’re a genius.

Lobster Rolls!

Ingredients

2 lb Lobster – cooked and chopped

1 tbs good quality mayo

2 celery stalks finely chopped

1/2 tsp celery seeds

1 tsp lemon juice

New England Style Hot Dogs rolls (or the normal kind if you can’t get the good stuff)

Directions

Mix all the ingredients together and spoon into toasted hot dog buns. (note, if you hate mayo, you can substitute melted butter. It will be just as bad for you.)

photos: Tuna from google, here. Chowder here, Lobster rolls, here.

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Weekend Project: Christmas Eve Dinner

by J.S. on December 24, 2010

in Food Porn,Recipes

from Food Network

Bacon, Potato and Brussels Sprout Hash from Tyler Florence. Sooooo good.

from The Pioneer Woman

Something about a hunk of meat. The cutting part of the recipe seems intimidating but according to the Pioneer Woman you can ask a butcher to do it for you. People doing things for me=good.

from Bakerella

Made it. Love it. Want it all the time. Although I haven’t tried Bakerella’s recipe. Normally I do a variation on Magnolia Bakery’s vanilla cupcake.

I’ll be making dinner tonight for the fam. Hopefully it will be good and they’ll be impressed. I’m really excited about the holidays this year. I’m still wrapping presents, haven’t finished shopping yet and have loads of things left on the list to do, but I’m psyched!

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Good, Clean Fun

by J.S. on December 22, 2010

in Food Porn,Handmade,Parties

Looking to add some wholesome fun to your next dinner party? Whip out the frosting!

A few friends stopped by a few days ago for a last minute dinner party. I threw together beef tenderloin, some hash thing I saw on TV and a berry trifle. I think the dinner cost about $30. I was happy with that and figured to add excitement we’d just drink a bunch of cheap wine (as usual). To my shock and  total surprise a couple of the guys brought over a huge plate of cookies and three different frostings in pipping bags! (Ladies, one of the guys is single…) The cookie spectacular added another $10 to the bill. A really fun night for under $50, perfect for Christmas.

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Momma G’s Sweet Potato Casserole

by J.S. on November 23, 2010

in Food Porn,Recipes

from Google

10 whole sweet potatoes

1/4 cup of melted butter
1/4 cup of Orange Juice

3 Tbl brown sugar

Mini marshmallows

Directions

In a large pot bring water to a boil. Peel and chop sweet potatoes into chunks and add to boiling water. Cook until a fork goes through, maybe even falls apart. Drain water and mash with potato masher, ricer, whatever you have on hand. Add butter, OJ and brown sugar and mix altogether. Pour into baking dish, cover and refrigerate over night. (can also be served right away) When ready to bake, allow dish to come to room temperature, and re-heat the potatoes in a 375 degree oven. Once heated add marshmallows and cook until marshmallow melt and turn slightly brown.

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Looks dreamy, right? That’s because they are. Like butter, who doesn’t? They have a lot of butter. Like ice cream? They have that too! I can’t recommend them enough. I am now on yet another diet due to how much I adore these.

I adapted the recipe from What’s Gabby Cooking.

Spiced Oatmeal Cookies Ice Cream Sandwiches

Ingredients:

8 oz unsalted butter, softened
1 1/2 cup brown sugar
2 large eggs
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon baking powder

2 teaspoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon nutmeg
1 3/4 cups old-fashioned oats
8 oz dried cranberries

Pumpkin ice cream

Directions:

Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. In another bowl,  add the flour, baking soda, sea salt, baking powder and spices and whisk to combine. Add the dry ingredients to the batter, making sure not to over-mix. Add the oats and cranberries and combine. Refrigerate batter for 1 hour.

Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Flatten the cookie dough slightly. Transfer sheets into over and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.

To make sandwiches, I used pumpkin ice cream for Trader Joes. Light the ice cream soften and add a scoop to one cookie and sandwich with a second cookie. Wrap sandwich in parchment paper and freeze for an hour.

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Weekend Baking: Cookies!

by J.S. on November 3, 2010

in Food Porn

from whatsgabbycooking.com

My plans for this weekend:

Finish gifts I’ve been working on for Christmas

Make these cookies

Devour these cookies

The recipe from What’s Gabby Cooking:

Oatmeal Chocolate Chip Cookies

Makes 36 cookies

Ingredients:

8 oz unsalted butter, softened
1 1/2 cup dark brown sugar
2 large eggs
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon baking powder
1 3/4 cups old-fashioned oats
10 oz chocolate chips

Directions:

Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.

Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.

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Apple Cake? Yes, Please

by J.S. on October 27, 2010

in Food Porn

 

from thepioneerwoman.com

Is there anything better than warm apples and ice cream? Allow me to answer that, nope, sure isn’t. The husband is forcing me (ok, not forcing at all really) to join him at the gym. I may be the laziest person you know. I hate working out. I hate gyms. I hate gym clothes. But alas, I’m going. rest assured I’ll be thinking of this cake the entire time.

Check out The Pioneer Woman to get the recipe of this deliciousness.

 

 

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Countdown to Halloween

by J.S. on October 18, 2010

in Food Porn

Pumpkin Churros!

from Live and Enliven

(for Jen)

Meat Loaf Hand

from Not Martha

White Bean and Sausage Stew in a Pumpkin

from Martha Stewart

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Gnocchi Mac & Cheese

by J.S. on October 13, 2010

in Food Porn

 

from the cutting edge of ordinary

 

First things first, The Cutting Edge of Ordinary is an adorable blog, please stop by and say hello. Now, the important stuff, cheese + gnocchi = euphoria. I’m still dealing with this dumb cold and dairy is probably not a good option, but damn, I think I may need to suck it up devour this. Gnocchi as mac and cheese, why didn’t we all think of this sooner??

Here’s the recipe:

Gnocchi Mac n’ Cheese
From Cuisine at Home
1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Check her full recipe and the blog now!!

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Homemade Oatmeal Cream Pies

by J.S. on October 5, 2010

in Food Porn

from two tiny kitchens

The girls over at Two Tiny Kitchens posted a recipe for homemade oatmeal cream pies today! The Little Debbie variety always made feel ridiculously thirsty. I love sweet, but those made my teeth ache. But these, these look amazing. I might be making these this weekend…

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