Mindylynns Kitchen

September 15, 2010

Beef shank braised with onion and mushroom

Filed under: Beef,Entree,Food,Proteins — Tags: , — Mindy M. @ 5:18 pm

I love mushroom, my husband doesn’t so, I’m always trying to sneak it in. I’m allowed to use it as a favor enhancer, he just doesn’t want to take a bite of mushroom. So here’s what we’re having for dinner. Should be yummy. * just did a taste test* very tasty.  I found in the past that red wine is too strong for my pallet when pared with the beef shank, and I thought that the marsala would be too sweet.  The combination was nice a savory while a little mellow and didn’t overwhelm the meat.  I found it to be almost perfect…it still needs to reduce a little.

3 slices of beef shank
1/2 large white onion
8 baby bella mushrooms (more…)

August 3, 2010

Milk braised pork shoulder

Filed under: Food,Pork,Proteins — Mindy M. @ 7:45 pm

I’m always on the look out for simple (read easy) recipes that are delicious. Of course for me there are also other deciding factors in whether or not I’ll try a recipe…for one I really really prefer to cook from scratch and 2 I really really don’t like a lot of ingredients, it’s too darn expensive when there’s a lot of ingredients. As part of my economizing this month I’ve decided to try a new approach…focusing on one cuisine in a shopping period. This week is Italian. So I broke out my wiliams sonoma italian essentials cook book and found Pork loin braised in milk. Pretty darn good, if I do say so myself. Here is my adaptation (read non measured thrown together version) of this unkown (in america) classic.

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May 31, 2010

My first duck breast

Filed under: Entree,Food,Other,Proteins — Mindy M. @ 2:06 am

I craved duck…for weeks. So I finally convinced my hubby to let me buy some at the store. I read up on cooking duck breast and I prepared it like this:

-1 duck breast

sauce:
-dried cherries
-Southern Comfort
-2 mushrooms
-1/2 tbsp butter
-1/2 tbsp olive oil
-1/3 cup chicken stock
-1/8 cup of apple cider

Preperation:
Soak dried cherries in so. Comfort. Score the duck breast on the skin side every 1/4 inch. Make sure not to cut into the meat. Season with salt and pepper. In a hot (not too hot pan) put the breast skin side down on a medium/low heat. When the meat hits the pan it should sizzle but then the heat should be lowered so it doesn’t burn as the breast should cook skin side down for 5-10 minutes based on the size of your breast. Suatee mushrooms in butter and olive oil deglaze with chicken stock and let simmer until reduced by half. Flip the breast and cook for 2-3 more minutes and place in a 375 degree oven until meat is 140 degrees return to stove top and add sauce to pan. Add cherries and liquid to sauce, and light on fire…come on it’s fun. Continue to cook breast until the meat is 150 then remove from heat and let rest, meat should be about 160. Slice and serve with sauce over the top.

April 17, 2010

BBQ Hotate Nigiri

Filed under: Food,Seafood,Sushi — Mindy M. @ 12:10 am

IMG_4204 (2)

Makes 4 pieces

1 large (sushi grade) scallop sliced into 1/4 inch thick rounds
4 tubular shaped pieces of sushi rice
4-1 cm wide strips of nori
dynamite sauce
paprika

Very quickly drop the scallops on a hot non stick pan. Flip immediately and remove just as quickly.  Place the scallops on top of the rice and secure with the stip of nori.  Top with dynamite sauce and dust with paprika.  YUM

Dynamite Sauce

Filed under: Food,Seafood,Sushi — Mindy M. @ 12:04 am

this sauce is divine.  I use it for creamy scallop nigiri and BBQ hotate nigiri and I’m planning on using it on grilled albacore.

1/2 cup mayonaise (japanese mayo is best but a delicate flavored one such as from trader joes will work)
*2 tbsp siracha sauce (more or less to taste…so you can controll the spiciness)
1/4 teaspoon of toasted sesame oil

*you can also substitute a combination of franks red hot sauce and sweet chili oil or sauce.

April 16, 2010

Creamy Scallop nigiri

Filed under: Food,Seafood,Sushi — Mindy M. @ 11:59 pm
Creamy Scallop Nigiri

Creamy Scallop Nigiri

OK, so my introduction to the wonderful world of sushi has been slow but wonderful. I asked a waitress at my local sushi restaurant for a recommendation and she suggested the creamy scallop nigiri.  Oh me oh my.  It was love at first bite.  These are the yummiest little tid bits EVER

This is enough for one order (2 pieces) of nigiri, the sauce makes like 3/4 cup (there will be extra)

1 Scallop diced (U-6 to U-8)
1/2 teaspoon sliced green onion
1/2 teaspoon fish roe like capelin roe
enough Dynamite sauce to coat scallop mixture
2- 1 1/4 inch strips of nori
2- 1 1/2 inch balls of sushi rice

Mix scallops, green onion, roe and sauce together and set aside.  Form rice into balls and squish the top and bottom and wrap the nori around the outside and secure the over lap with a little water.  fill the void created by the nori with scallop mixture

April 5, 2010

Success! in the ham department

Filed under: Food,Pork,Proteins — Mindy M. @ 12:49 am

I was introduced to the wonder of honey baked hams from the honey baked ham store…however I cannot bring myself to pay for them…they’re pricey. I tried to find out how they made their hams so special…turns out it’s easy…ish. Mix 1 1/2 cup of white sugar with 1/2 cup of brown sugar and 4 tbsp of pumpkin pie spice. rub onto the outside of the ham and then caramalize with a blow torch or under a broiler. When using the broiler remove from heat ever 2-3 minutes to prevent burning. make sure to get the sides browned too. when it is crispy on the outside turn down the heat to 300 degrees and finish warming the honey ham…serve with any drippings on the side. YUM

March 29, 2010

Fettucini Alfredo with Giant Prawns

Filed under: Entree,Food,Pasta,Seafood — Mindy M. @ 9:09 pm

IMG_4057
pasta noodles (cooked)

1 pound whole raw prawns
Quart of whipping cream
2 tbsp. minced white onion
1 teaspoon crushed garlic
1/2 cup of white wine

Saute onion until soft, deglaze pan with half of wine. Pour cream into pan and simmer for 10 minutes.  Add prawns, rest of the wine, garlic and salt and pepper to taste.  Remove prawns and simmer noodles in sauce for  3 minutes.    Remove noodles and add parmasean cheese to sauce and let sit for 2 minutes, ladle sauce over noodles.

January 25, 2010

Creamy Lemon scented Pesto with jumbo Prawns

Filed under: Entree,Food,Pasta,Seafood — Mindy M. @ 2:42 pm

This recipe was the product of my twisted brain.  I was menu planning and the idea of adding lemon to pesto just burst into my consciousness and I have to say…it was quite yummy

1 lrg bunch of basil
3/4 cup of marscapone
3 tbsp of pine nuts
3 tbsp of olive oil
1/2 tsp of kosher salt
1 tsp of lemon zest
10-15 Jumbo Prawns
Spaghetti noodles
Parmesan cheese

In a food processor blend basil with pine nuts and salt, slowly drizzle in olive oil.  When well blended add the lemon zest and marscapone cheese.  Prepare your noodles as the package directs and in a frying pan sear the prawns with a little olive oil and let them cook until they are 3/4 way cooked.  Top with the pesto then cover the pan, remove from heat, and let sit 5 minutes.  Mix with pasta and serve.  Top with freshly shaved Parmesan cheese

Chicken Chimichangas

Filed under: Chicken,Entree,Food — Mindy M. @ 2:35 pm

My first real job was working in the same real estate office as my mom, awkward at times, but it had some perks.  Lunch was one of them.  We’d often go to this Mexican restaurant and I ALWAYS ordered the same thing.  A chicken chimichanga.  I’ve never been able to find another to compare, and since that’s the only thing I like from that restaurant and that restaurant is 250 miles away, I had to come up with my own recipe.   The most important thing for me is large amounts of jack cheese.  YUM that’s my favorite part lots of cheese.  Unfortunately there is one hard to find ingredient…GIANT 13 inch flour tortillas.  I get mine from Winco, they also make great salad wraps that I send my husband to work with. (more…)

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