Southwestern Flavored Dipping Oil

I was inspired by the traditional Italian dipping oils to come up with a much different flavor profile.  As most of you know, I am in love with the American southwest.  I love the land, the sky, the people....but most of all, there is an inner peace that I cannot describe that comes over me when I am there.  Texas is currently my home, but my heart longs for New Mexico and someday, Jason and I will live there.

As a tribute to this wonderful part of the US, here is my version of a flavored dipping oil.

It is a rich and chunky dipping oil that is amazing served over grilled shrimp, chicken or pork.  It can also be used very nicely with pasta.  And...it can be turned into a salad dressing, just add about 1/3 cup lime juice and a drizzle of agave nectar (or honey) and whisk together.

2 cups really good olive oil

1/2 cup, roasted, mashed garlic

1/2 cup roasted, peeled and chopped Hatch Chili peppers

1/2 cup purple onion that has been grilled and chopped

1 teaspoon dried and crushed chipotle pepper
1 teaspoon ground cumin

1/2 teaspoon cracked pepper

1/2 teaspoon kosher salt

Mix all the ingredients together and let it sit for 6 hours at room temperature for the flavors to come together.  Then either use of refrigerate.  This will keep in your frige for about a week, but I promise you...it won't last that long.  Once refrigerated, you will need to plan ahead to use this and take it out of the fridge for the oil to soften.

If  you order the Hatch Chili Pepper Bread from Golden Crown Panaderia in Albuquerque, New Mexico, you will be amazed at how awake your taste buds will be.  Please visit  www.goldencrown.biz to order the bread and other wonderful goodies.

From the heart of my purple kitchen to you,

Enjoy!!!

S.

365 in 365 - #110, #111, #112 & #113- Filet Mignon, Wine Sauce, Roasted Garlic Mashed Potatoes & Grilled Asparagus

Good Morning Everyone!!!

I just couldn't sleep any more so I decided to get a head start on the morning by posting a couple of recipes.  This is a recipe that I entered into the Beringer Steak Contest over the last few months.  I have not heard anything so I have come to the hopeful conclusion that this recipe is so very good that no one else stood a chance and the recipe was eliminated to be fair to all the other entries......yes, I'll keep on dreaming.

No matter how the contest turned out, this is a great recipe. It's not too fancy, in fact is is simple and straight-forward and this is also a great Sunday dinner.

Beringer Steak Contest

Filet Mignon, cooked rare to medium rare

Sauteed mushrooms

1 package mushrooms, sliced

2 tablespoons olive oil

2 tablespoons butter

Garnish - Crumbled Maytag Bleu Cheese

For the Wine Sauce

1 bottle of Beringer Petite Sirah

1 teaspoon of minced garlic

2 shallots, minced and caramelized in butter 

½ cup honey

2 tablespoona cornstarch dissolved in21 tablespoons cold water

¼ teaspoon salt

¼ teaspoon pepper

Roasted Garlic Mashed Potatoes

6 large red bliss potatoes, peeled and cooked until soft

1 head of roasted garlic, mashed

1/2 cup heavy cream

1 stick of butter

1/2 tsp salt

1/2 tsp pepper

Grilled Asparagus

Asparagus

Olive Oil

Smoked Salt

Cracked black pepper

In a heavy bottom skillet, reduce the wine by one third, add the garlic, shallots, salt and pepper and let simmer gently for 3 to 5 minutes until the garlic is softened, stirring constantly.  Add the honey and stir, let simmer very gently for 3 to 5 minutes more.  The wine sauce needs to coat the back of a wooden spoon.  If it needs to be thickened, add the cornstarch and water mixture by teaspoonfuls letting the wine come back to a simmer after each addition of cornstarch and water.   

Place 1/3 cup of sauce on the plate, center the filet mignon on the sauce, add another 1/3 cup sauce, 1/3 cup mushrooms and sprinkle with 1/8 cup crumbled bleu cheese.

For the Potatoes

Heat the cream 

Melt the butter

Process the potatoes and roasted garlic through the ricer or food mill

Add the butter to the potatoes and combine.  Add 1/4 cup of cream and stir.  If needed, add additional cream to reach desired consistency.

For the Asparagus

Trim and peel. drizzle with olive oil and grill to desired tenderness.

Sprinkle with smoked salt and pepper and serve.

From the heart of my purple kitchen to you,

Enjoy!

S.

365 in 365 - #105 - Veggie of the day is Cauliflower

Days left in this challenge:  119             Recipes left to post:  260             

Good Morning Everyone.....it is 3am here in the Dallas - Ft. Worth area and I just couldn't sleep.  Over the past several days, I have been thinking about the challenge that I set out on at the beginning of the year and am determined to meet it.  So, with keyboard placed firmly on the desktop, fingers in motion, mind moving faster than the speed of sleep tonite, I will begin again...

Roasted Cauliflower
Cauliflower is one of those veggies that is very benign.  It doesn't have a strong flavor and if seasoned well, will pick up the scent and taste of whatever we choose to put in it.  One of my favorite ways to cook cauliflower is to roast it.  This brings out the natural sweetness and a depth of flavor that may surprise you.


Ingredients
Olive oil - infused olive oil works well here, particularly an Italian herb infused oil
1 head of cauliflower
1 head of garlic
1 tablespoon of finely chopped fresh, rosemary
Salt & pepper to taste
1/4 teaspoon Red pepper flakes
1/2 stick of butter at room temperature
1/4 cup heavy cream
1/2 cup Parmesan cheese, finely grated

Preheat oven to 350`, use the middle rack

Begin by removing the green leaves from the underside of the cauliflower and cut out much of the stem but try to leave the cauliflower head intact.  Take the head of garlic and cut the top off the entire head.   In a pan that will fit the cauliflower, drizzle olive oil to coat the pan with about 1/4 inch, place the garlic head in the center, and drizzle with a little more olive oil, place the cauliflower over the garlic, brush or drizzle the cauliflower with a little olive oil, sprinkle lightly with salt & pepper.  Cover the pan tightly with tin foil and bake until tender, approximately 30 - 45 minutes.

In the mean time, mix the butter, rosemary and red pepper flake and set aside.

When the cauliflower is nice and tender, remove from the oven and process in small batches using a food processor, squeeze the garlic cloves out of the head of garlic, add the cream and butter mixture and cheese, stir to incorporate.  This makes a nice substitute for whipped potatoes and is very flavorful.

I know that you will enjoy this tasty cauliflower dish.

From the heart of my purple kitchen to you,

Enjoy!

S.

365 in 365 - #67 - Mashed Potatoes with Mojo de Ajo and Hatch Green Chiles

Here is a little something special for you......simple, yet very decadent, sweet, spicy and oh so very creamy.  This recipe is a contest winner.

5 - 7 lbs red bliss potatoes, peeled and diced into 1 inch pieces
Cook in a pot of salted water until tender, drain and place back in the pan
Add 1 stick of real butter and 1/2 cup to 1 cup of heavy cream, depends how you like your potatoes
Using a hand held blender, beat on low until blended
Add 1 can of Hatch chopped green chiles
1/2 cup of Mojo de Ajo - mainly the garlic with only a little oil (Recipe #43 on March 14)
Salt & peper to taste

These are guaranteed to please.  Don't worry about the garlic....if everyone eats these potatoes, no one will notice your breath...!!!  ::wink, wink::

Enjoy!!!
S.