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Several people asked me after seeing my brunch post over on Culinary Concoctions for the corn relish recipe, so here it is. It went with a 4-cheese quiche nicely.

Corn Relish

1 large red bell pepper
1/4 cup cider vinegar
3 tablespoons real maple syrup
2 1/2 teaspoons hot pepper sauce
2 teaspoons ground turmeric
1 teaspoon salt
1/3 cup vegetable oil
3 (10 ounce) packages frozen corn kernels, thawed and drained
1/2 cup chopped green onions

Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.


I told my bff that I was in the mood to cook and asked if he wanted anything. He said “something healthy, I ate Taco Bell for lunch”. I looked at the large amount of bacon and cream in the fridge and cringed. So I went rumaging to see what I had. If I had red bell pepper, it would have gone in this. And I would not have used penne pasta…but that’s what I had. So I went with it. 🙂

Kitchen Sink Thai Penne Pasta

4 TBSP lime juice
3 TBSP Agave nectar (you can use honey…if do add an extra TBSP)
2 TBSP chili garlic sauce (if you like it less spicy than use way less than this)
2 TBSP grated fresh ginger
1 TBSP minced garlic
1⁄2 cup peanut butter
1⁄4 tsp. sea salt
1⁄4 cup roasted unsalted peanuts, chopped
2 carrots, julienned
¼ cup diced onion
½ cup portabella mushrooms, sliced
2 cups snow peas
6 ounces penne pasta (if I had angel hair I would have gone with that)
8 ounces chicken breast, cooked and chopped

Bring a pot of water to a boil for the vegetables and add salt.

Sauté mushrooms and onion in a little olive oil until onions are translucent.

Add carrots and peas to boiling water and cook 4–5 minutes.

Remove veggies and boil water again, this time for pasta. Cook until al dente. Reserve ½ cup pasta water.

Combine peanut butter, lime juice, agave nectar, chili garlic sauce, ginger and garlic in a large sauce pan and heat on low.

Add drained vegetables, chicken, and noodles in pot and mix all together. If you want a thinner sauce, add some of the reserved pasta water.

Top with roasted peanuts and serve. This one works hot or cold or room temperature.

Green Chile & Chicken Chilaquiles

1 pound tomatillos, husked, washed and cut into quarters
1 jalapeno, split in half through the stem, stem and seeds discarded
1 poblano pepper, split in half, seeds and stem removed
2 cloves garlic, peeled
1 white onion, rough chopped
Olive oil
Salt and freshly ground black pepper
1 handful fresh cilantro, washed
Juice of 1 lime
1/8 cup corn masa
10 6-inch tortillas (I used a brand that is flour tortilla but also puts cornmeal in theirs), cut into 1/2-inch strips (they can be a day or two old, but fresh is fine too)
3 cups roasted chicken, shredded (I just used one of the premade kind from the store…3 cups was basically all the white meat)
4 scallions, finely chopped
1/2 cup fresh cilantro, chopped
2 TBSP ground cumin
1 tsp. chili powder
Salt and freshly ground black pepper
1 cup crumbled quest fresco

Roast tomatillos: Lay quartered tomatillos, garlic, jalapeno, onion on a sheet tray and drizzle with olive oil. Place under a broiler for 3-4 minutes until ingredients are well charred around the edges.

Remove from broiler and scrape all the ingredients into a blender. Add lime juice, masa, and cilantro and blend until smooth. Taste and season with salt and pepper.
Preheat oven to 375 degrees F. Place shredded chicken in a large bowl, add scallions and cilantro. Season with cumin, chili powder, salt and pepper. Add sliced tortillas and fold in roasted tomatillo mixture. Pour the mixture into an 8×11 baking dish.

Top with crumbled Queso fresco. Cover tightly with aluminum foil and bake in oven for 25 minutes. Remove foil and finish under broiler for 2-3 minutes until the cheese is golden brown and bubbly. Allow to cool slightly before serving.

Adapted from Kitchen recipe by Top Chef’s own Gail Simmons

So this was very costly, yet very tasty. You really can’t go wrong with lobster, bacon, and avocado! They are extra bad because I grill the buns in the bacon grease. 🙂

Mini Lobster Roll Sliders with Bacon and Avocado

8 ounces cooked lobster meat, cut into bite-size pieces
3 TBSP mayonnaise
1 medium celery stalk diced finely
squeeze of a lemon

8 mini slider buns
12 pieces of bacon
1 large avocado (preferably from California)

Combine lobster meat, celery, lemon juice, and mayonnaise in medium bowl. Season to taste with salt and pepper.

Fry bacon in a large pan. Once crisp, remove from pan and place on paper towel. Retain bacon grease in pan.
Place rolls flat side down, in skillet. Cook until browned slightly, about 1 minute per side.

Slice avocado.

Assemble: Scoop a little lobster roll filling then top with two pieces of bacon and a couple slices of avocado.

Seriously awesome.

Mini Lobster Roll Sliders with Bacon and Avocado