Farmer’s Market Bison Sliders with Fancy Mac N’ Cheese

Standard

Ground Bison Sliders on Hawaiian Bread Buns with Goat Cheese & Bacon with a side of Sinfully Good Fancy Mac


Prep Time: 10 min

Cook Time: 8-10 min

Serves: 3-4

Ingredients for Sliders

  • 1 lb Lean Ground Bison, we get ours from a local Farmer’s Market.
  • 1/4 cup white onion, minced
  • 1 garlic clove, minced
  • 1/2 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1/4 tsp paprika
  • 1 egg yolk or white (not both).
  • 3 pieces of bacon (find a quality uncured version, nitrates are bad for you).
  • Goat cheese
  • Kings Mini Hawaiian Rolls for buns
  • Chipotle mayo for serving (Olive oil mayo, squeeze of lemon juice, 1/4 tsp of ground chipotle, dash of pepper.

Instructions

  1. Mix first 7 ingredients together and mold into 9 mini patties.
  2. Heat large skillet on stove on medium high (can be grilled outdoors as well).
  3. Cook burgers to your desired taste (medium to medium rare is best).
  4. Construct burgers: bun, patty, goat cheese, tomato, bacon (if desired), then mayo the top bun-Done!

Fancy Mac N’ Cheese

Serves: 8-10

Prep Time: 15-20 min

Cook Time: 45 min

Ingredients:

  • Salt
  • 1 pound whole wheat gemelli
  • 6 tablespoons salted butter, divided
  • 2-3 cloves garlic
  • 3/4 cup Panko breadcrumbs
  • About 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • A handful of flat-leaf parsley, very finely chopped or dried is fine too
  • 3 tablespoons flour
  • 3 cups whole milk (I’ve used 1.5 cups skim and 1.5 cups half&half before).
  • Pepper
  • 1 pinch cayenne
  • 1/3 pound Gruyère cheese, shredded
  • 1/4 pound sharp white cheddar
  • 1 rounded tablespoon Dijon mustard

Instructions:

  1. Heat oven to 375°F.
  2. Bring a pot of water to a boil for pasta. Add salt and cook pasta 2 minutes shy of suggested cooking time. Drain.
  3. In a saucepot, melt 3 tablespoons butter. Grate garlic directly into the butter and add a pinch of salt. Stir garlic in butter a minute then pour into small bowl. Add breadcrumbs and work the garlic butter through breadcrumbs with your fingertips. Combine with Parm cheese and parsley and add a pinch of cayenne.
  4. Return butter pot to stove and melt remaining 3 tablespoons butter. Whisk in flour, let cook 1 minute then whisk in milk. Bring to a bubble then let thicken so it coats the back of a spoon, 8-10 minutes. Season the sauce with salt, pepper and cayenne to taste. With a wooden spoon, stir cheeses into the sauce in a figure-8 motion. Once cheese melts, add Dijon.
  5. Toss sauce with drained macaroni and transfer to a baking dish or individual dishes. Top macaroni and cheese with breadcrumbs and bake 30 minutes or so until brown and bubbly.


Bison

Gemelli on FoodistaGemelli

Farmer’s Market Hot and Lucky #3 Ceviche

Standard

Orange Roughy, Lump Crab, and Shrimp

What’s Ceviche ?


Marinade Time: At least 3 hours

Prep Time: about 45 min, find a helper, a nice mexican beer, and some tunes – it will go faster.

Serves: ALOT 🙂

Ingredients

  • 1/2 lb Wild Roughy
  • 8oz Wild Lump Crab Meat
  • 1lb Wild Shrimp
  • 5 Medium Tomatoes, diced
  • 1/2 Purple Onion, diced
  • 1 Small White Onion
  • 15 Limes, juiced (we used an electric orange juicer).
  • 1 Fresh Banana Pepper, diced
  • 1 Jalapeno, diced
  • 1 Small Thai Chili
  • 1 Small mystery orange pepper from farmers market (looked like a orange thai chili, but not very spicy).
  • 1/4 to 1/2 a bunch of cilantro
  • Salt and Pepper
  • Crackers (I like Fat-Free Saltines)

Directions

  1. Juice limes into a large bowl
  2. Peel Shrimp
  3. Cut up fish, shrimp, and crab into similar sized pieces and add to bowl of lime juice
  4. Cut all produce in similar sizes (except peppers, they should be cut very small) and stir into ceviche mixture.
  5. Roughly cut cilantro and combine into ceviche
  6. Let the lime juice “cook” the raw seafood for a few hours or until shrimp is nice and pink.
  7. Salt and pepper to taste
  8. Serve on crackers, like Saltines

We got all the produce for this recipe at the local farmer’s market off Barton Springs this morning, the fresh onions and tomatoes will really make this dish pop.  It’s amazing how much more potent farmer’s market onions are, they are so fresh even Ginger’s eyes were watering…

This is a great party dish and is LOW FAT and LOW CARB.


Everything you need to know about Austin’s Farmers’ Markets

Standard

I truly feel blessed to live in a city that has so many great farmer’s markets at my dispose. Just about any day of the week there is a market open to get those farm fresh goodies you have been craving…rain or shine I might add! What’s your favorite market?

I’m going to list and talk about these by area, enjoy!

Photo Courtesy of: Johnson’s Backyard Garden

♦South Austin’s Markets:

Barton Creek Farmers Market 

Hours: Saturdays

9:00am to 1:00pm rain or shine.

Location: On the back side of the Barton Creek Square mall parking lot overlooking the city—at the intersection of S. Loop 1 (Mopac) and S. Capital of Texas Highway (Loop 360). 

Details:

This is a great market that’s fun for the whole family and your pups! They carry a wide range of locally raised meats, locally grown produce, internationally prepared food, artisan breads and baked goods, as well as artisan crafts and gifts.

SFC Farmers’ Market at Sunset Valle

Hours: Saturdays

Open Year-Round, Rain or Shine
9 am to 1 pm September – April

8:30 am to 12:30 pm May – August

Location:

3200 Jones Road, at the Toney Burger Center
Plenty (17 acres!) of free parking
Off Hwy. 290/71 eastbound access road, just east of the intersection of Brodie Lane and Hwy. 290/71 East Follow signs for the parking area (plenty!)

Details:

  • Dog freindly
  • This market has plenty of great finds, a few of my favorites are:

Austin Sea Veggies

Oma’s and Opa’s Farm

Pate Letelier

Photo Courtesy of :Rebeccamendations

South Austin Farmers Market

Hours: Saturdays

8am-1pm, year round

Location:  Parking lot of El Gallo Restaraunt on South Congress Avenue, across the street from St. Edwards University.

♦Central Austin’s Markets

Hope Farmers’ Market

Hours: Sundays

11am-3pm

Location: 414 Waller St. They are located in the heart of East Austin at the historic Pine Street Station. You can find them at the corner of East 5th and Waller St, just north of the train tracks.

Details:

The Sunday HOPE Farmers Market is a weekly gathering space for the Austin community to share:

  • fresh vegetables and healthy prepared food
  • artistic creations and live music
  • wellness workshops
  • community organizations and volunteer opportunities

SFC Market Downtown

Hours: Saturdays
9 am to 1 pm September – April

8:30 am to 12:30 pm May – August

Location: 400 W. Guadalupe, Republic Square Park
Plenty of free parking at surface lot next door and State Parking garage across the street.

Details:

  • Meats, produce, prepared foods, and artisan goods
  • Dog Friendly
  • Live music
Photo courtesy of: Melanie Haupt
Photo Courtesy of: From Maggies Farm

♦North Austin Markets

SFC – Triangle

Hours: Wednesdays

Open Year-Round, Rain or Shine
March – September, 4 pm to 8 pm
October – February, 3 pm to 7 pm

Location:

4600 Lamar (46th Street and Lamar), Triangle Park at The Triangle
Plenty of free parking at surface lot next door and The Triangle retail parking garage down the street.

Details:

  • Meats, produce, prepared foods, and artisan goods
  • Dog Friendly
  • Live music
Photo Courtesy of: SFC Owner

SFC – East Austin

Hours: Tuesdays OPENS MARCH 20th 2012

Open Year-Round, Rain or Shine  10 am to 1 pm

Location:

51st and Hwy 183 – YMCA East Communities Branch – 5315 Ed Bluestein
Plenty of free parking in the Y Parking lot and overflow parking near the golf center.

Details:

This market — and only this market – has a Double Dollar Incentive Program/Doble Dolares Programa. Come purchase $10 in fruits and vegetables with your SNAP – Lone Star Card, or your WIC Lone Star Card cash benefits f/v, and the Market Information booth coordinator will give you $10 DDIP / Doble Dolares money to spend on more fruits and vegetables. We will match your fruit and vegetable purchases every week!

There will be at least 10 fruit and vegetable farmers at this market on a regular basis, along with meats, eggs, cheese, honey, plants, and breakfast/lunch food vendors for a quick coffee and scone, or healthy lunch.

♦Cedar Park and More

Cedar Park Farms to Market

Hours: Saturdays

9am-1pm year round rain or shine

Location:

Lakeline Mall Parking Lot – Behind Sears and Dillard’s

Details:

This is my market (I live in Lago Vista). I love the variety here, it’s really great.

Some of my favorites are:

Johnson’s Backyard Garden ( I do a CSA with them and it’s great).

Smith and Smith Farms

CountrySide Farm Products

K & S Seafood

Razor Sharp will be there sharpening knives and tools.

Round Rock

Georgetown Farmers Market

Hours: Saturdays

8am- Noon the first Saturday in April, (4-7-12), through the week before Thanksgiving, November,(11-17-12), in the Scott & White Hospital Parking Lot at the corner of Oakmont & Univ.

Locations:

SEE WEBSITE FOR CURRENT LOCATION

Here are some great recipes using local farm fresh ingredients, enjoy! 

Cajun-ified Scotch Eggs (Made with Duck Eggs)

Standard

Probably just made up a word here… cajun-ified 🙂  I’m sure Evan could give you a whole list of words I’ve made up over the years – Must be from my Mom.

Anyhow, these eggs are prepared like your traditional Scotch Eggs but  are so much better! The idea came from thinking about what to prepare for a birthday dinner party for my good friend Hannah.  The Fawn House was open for business (the name I give my kitchen when I’m creating fun new foods). The theme was Cajun Fusion since she’s Cajun! Knowing that  she loves duck eggs and sausage, I decided to marry the two and create a Cajun-ified Scotch Egg! These eggs are accompanied by a tasty remoulade to your dip the eggs in.  Evan was my Fry Daddy, as he tends to be 🙂 I prep he fries!

Duck eggs can be found at your local farmer’s market or Asian market. They can be found on occasion at Central Market, but I’d call first… You also can do these with regular eggs if you cannot find duck eggs. Duck eggs have a richer yolk and are quite tasty!

Prep: 30 min

Cook Time: Approx 20 min (includes egg boiling).

Makes: 5 Eggs

Ingredients:

  • 5 Duck eggs, hardboiled (don’t boil them all the way to completion, take them out about 2-3 min early, the will cook the remainder in the fryer).
  • 1/2 lb Ground pork sausage or andouille, raw (If you’re doing ground pork, I’ll tell you what to season it with below).
  • 1 C. Panko bread crumbs
  • Peanut Oil
  • 1 beaten egg, can be duck or regular.

Seasoning for ground pork, if not using Andouille

  • 1/2 tsp Salt, kosher
  • 1 tsp Cracked black pepper
  • 1 tsp Cayenne pepper
  • 1/2 tsp Thyme, dried
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

Instructions

  1. Hard boil duck eggs and place in ice bath to stop cooking. Set aside. Remember take out 2-3 min early.
  2. Mix spices in to meat if preparing your own sausage. Roll sausage into 5 even sized balls.
  3. Heat fryer to 350 degrees F.
  4. Wrap duck eggs in sausage like you see below.
  5. Dip wrapped egg in beaten egg then panko bread crumb and set aside. Continue until done with all 5.
  6. Place duck eggs in heated fryer oil and fry until golden brown, about 5-7 min.
  7. Place on paper towel.

Serve with your favorite remoulade dipping sauce! These are filling and delicious 1 egg is plenty for an appetizer portion you could even get away with halving them. I completely forgot to get a pic of them split open! Next time I cook these, I will update this post with one. Enjoy!

Team Zesty Bean Dog Takes FIRST PLACE Judges Pick in The Food Experiments Taco Experiment in Austin Texas!!!

Standard

Wow! I’m still so freaking excited that Evan and I won first place in the professional judges panel! I’m even more excited to announce that my two best friends (Liz and Kyle of Sous Me Alchemy) placed first in the public vote AND they will be going to Brooklyn to compete in December (we may have to pack it up and be your food groupies Liz and Kyle)! We both competed last year in 2011- ZestyBeanDog winning 3rd in Judges Pick. Ever since that day I knew I wanted to win first place!!! Our friends the Holy Smokers took 2nd Judges and 2nd Public this year, last year they were the Public champions and went to Brooklyn! Way to go everyone!

ZestyBeanDog made taco that was the “buzz of the afternoon” according to the judges. We made a Pecan smoked duck taco, topped with a duck egg and Brooklyn Lager aioli, a Yuzu Serrano quick pickle slaw, and corn tortilla crispies fried in duck fat all on the bed of a warm homemade flour tortilla (made at 5am that morning). We used all local ingredients from Austin TX. We were even told that our taco was a “smokey, ducky, juicy, crispy BLT of a taco which made the judges swoon”.

The days leading up to the big event recap:

  • Friday, we started preparing things and collecting our last min needs like charcoal and wood chips, etc.
  • Saturday I made a final shopping round to the Cedar Park Farmer’s Market, prepped even more evan deboned the ducks, I popped a pork shoulder in the oven (because we all have to eat too and that was the dish we made last year). Yes I know that may be crazy to cook two major dishes at once but it was worth it and the pork shoulder cooks itself basically! 😉 Smoked 4 ducks over the evening. Made the duck egg aioli and duck fat crispies! Even made a duck liver pate with all of the innards from the duck (thanks for that Lori)! Then sweet sweet SLEEP! (with a time change)….
  • Sunday 5am = tortilla making time (it took me 5 tries to get these little things down over the course of 2 months). Slice 4 ducks, chop slaw, make yuzu sauce, and pack it all up! I know I must be forgetting something oh yes my camera (Lori and Dave go get it). Set up table and food, crack open first Brooklyn Lager… and prepare for the calm before the storm! Over 300 people came, the event sold out and reached capacity! There was even a CELEBRITY there Matt Lillard, from Scream, Scooby Doo, Ect… apparently he’s now producing his first movie: Fat Kid Rules the World and he tried our smoked duck tacos AND said it was amazing, he tried to come back for seconds… but we were out, I hope he voted for ZBD! Keep in mind this is event is going on all at the same time as SXSW, Austin’s Biggest event each year!
  • When we got home we celebrated by opening a Brooklyn Black Ops (we won 3 last year at this event) and I made a pizza from scratch, sometime you just have to have pizza! Then we crashed hard! Competitive cooking takes it out of you! I’m still tired!

I put a lot of thought and effort into the vision of this dish as soon as I got that email from The Food Experiments telling me that Taco time was nearing! After several experimentations (some being slight failures and almost even changing our dish) we decided we had to do smoked whole ducks. My husband Evan was my biggest critic and that helped us win no doubt about it (even though I wanted to stab him with a fork a couple of times…). We work great as a team and when I want to give up or take an easy way out, he won’t let me no matter how much I fight it! Thanks for that E! Also thanks for rolling out of bed first thing in the morning and deboning 4 whole ducks 🙂 I’d also like to thank our friends and family that came to support us and watch it all go down, we really couldn’t have done it without you and of course the Brooklyn Brewery Food Experiments team led by Theo Peck- you are all amazing!

We totally took this competition on at full force and it it paid off, big time. I couldn’t be more happy with our placing in this event, to me judges first place is what I wanted all a long, the top pick by well known food critics in Austin. They know food, they know what makes it balanced and successful, and they know how to talk about it! I truly feel ecstatic that they chose our dish because they thought it was the best of them all- and to me that’s worth more than any trip or prize. The judges panel consisted of Addie Broyles from the Austin-Statesman, Claudia Alarcon of The Chronicle and Zagat, Virginia Wood, Food Editor of The Austin Chronicle, and local Austin Food Blogger Stella Floyd of Stella Cooks . Thanks to all of them for their hard work!

We did win some pretty sweet prizes though from the oh so gracious sponsors: A 12″ Anolon Skillet, a 4.5 Quart Le Creuset French Oven, a WHOLE brisket from Franklin BBQ (the BEST BBQ in Austin), a Wusthof knife, the Trailer Food Diaries Cookbook, a Microplane, T-Shirts, some SWEET Chameleon Cold Brew, and BRAGGING RIGHTS!!!

I’d also like to give a shout out to Marx Foods for expediting me some Yuzu at a great price! Thanks guys!

We made it in the media:

Culture MAP

Food Experiments

MSNBC

Brooklyn Brewery

Austin American Statesman

AustinFoodBlogs.net

To All My Fellow Bloggers…. Thank YOU for giving me inspiration and supporting me through reading and commenting on my blog you are what fuels my fire! Sorry for neglecting my blog over the past month and not being as active as I’d like on your incredible blogs! Cheers and MUCH LOVE!

Roasted Stuffed Rabbit with Mashed Rutabaga and Roasted Romanesco and Cornbread

Standard

Happy Valentine’s Day!

It’s been awhile since my last post… but with good reason (some good and some bad)… Let’s start with bad: We’ve had a sick kitty and injured dog over the last week. Skiddy our cat must have gotten some bad cat food we are guessing, he was really not doing well up until 2 days ago (I wont go into the details of all that but he had some tummy troubles). Our dog Ginger was playing fetch and scraped her throat… she’s the world biggest wuss (a cute wuss) so she wasn’t handling it too well but was really fine after some new wet food and some doggy pain meds (she made it out to be much worse than it was, think man cold).

The good news: It’s that time of year again and I’ve been EXPERIMENTING for the upcoming Food Experiment’s: Taco Experiment! My recipe is top secret right now…. so I can go into detail what I’ve been experimenting with but I can guarantee you it will be bad ass! Last year I won third place in judges pick so I’m hoping to beat that status this year! I love events like this and cannot wait to compete! If you live in or around Austin, please come out and show Zestybeandog some love – tickets are cheap and well worth it, you get 20 delicious creations to sample, a free beer, and live music. I need you!!!

This is a Farmer’s Market Feast to say the least… If you have never had rabbit, I suggest you try it at least once in your life. It’s really good! It has a very light mouth feel and the way I prepared mine made them not gamey at all. Rabbit meat is a source of high quality protein.[20] It can be used in most ways chicken meat is used. In fact, well-known chef Mark Bittman says that domesticated rabbit tastes like chicken because both are blank palettes upon which any desired flavors can be layered.[21] Rabbit meat is leaner than beef, pork, and chicken meat (via Wiki). I roasted 2, 2-3 lb rabbits for 5 people it could have served about 8.

Prep: 45 min

Cook Time: 1.5 hrs (or until done).

Serves: 8

Ingredients:

Rabbit:

  • 5-6 lbs of fresh rabbit.
  • 2 lemons, juiced
  • 2 pads of butter
  • 1 tsp sea salt
  • 1 tsp pepper
  • fresh thyme, 1 TBS

Stuffing:

  • 3 Cornbread muffins, broken up
  • 2 C. French bread broken up
  • 4 Stalks Celery, diced
  • 2 Carrots, diced
  • 2 large shallots, diced
  • 1 clove garlic, minced
  • 1/2 C. Chicken stock
  • 1/4 C. butter
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 2 green onion, chopped
  • 1 TBs olive oil

Mashed Rutabaga: (Has half the calories of  potato version).

  • 2 large Rutabagas chopped into 1″x1″ cubes
  • 2 TBS. Butter
  • 1/4 C. milk
  • 1/2 C. parm reggiano cheese
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 2 TBS, Green onion

Roasted Romanesco:

  • 1 large bunch of romanesco, cut up into smaller stalks
  • 2 TBS olive oil
  • Sea salt
  • parm reggiano cheese 1/4 cup

Instructions:

Rabbit:

  1. Preheat Oven to 325 F.
  2. Clean rabbit and pat dry, remove inner organs in any and save for a pate possibly.
  3. Stuff with stuffing and place in roasting pan.
  4. Melt butter, add lemon juice and thyme and baste onto rabbit, then season with salt and pepper,  there will be plenty left to “re-baste” a second time.
  5. Cover with foil and cook for 1 hour and 15 min.
  6. Uncover, re-baste, and cook uncovered until internal temp is 160 F.

Stuffing:

  1. Heat a large skillet and cook garlic, carrots, shallots, and celery for 5-8 min on medium high in 1 TBS of olive oil.
  2. Transfer to large mixing bowl with breads, butter, stock, and seasonings, mix well.
  3. Stuff rabbits evenly.

Mashed Rutabaga:

  1. Bring lightly salted water to boil in a large pot, add rutabaga chunks and boil until tender, about 30-45 min.
  2. Drain water and mash adding spice, milk, butter, and cheese. Add green onion last and mix.
  3. Cover until ready to serve.

Roasted Romanesco:

  1.  Place cut up romanesco onto a large foil lined cookie sheet, drizzle with olive oil and seasoning, bake for 2–25 min at 325 F.
  2. Top with parm reggiano cheese.

Enjoy this farmers market feast with good friends, family, and lot’s of wine! Cheers!

Bison and Venison Meatballs with a Roasted Beet Salad Dressed with a Yuzu Poppy Agave Dressing

Standard

One of my new years resolutions was to be more aware of where ALL of my food comes from. Over the past few years I have really begun to notice little things here and there that are just not quite right with the food that’s out there on grocery shelves. I have always been a label reader and have made conscious decisions about what I purchase but even then I find myself surprised in the results of companies that are clearly being deceitful. For instance the other day I decided I would boil some eggs to have as a snack for last week with lunch… When boiling them, my “brown” (supposedly cage free) eggs starting peeling off this brown paint like film- it was then apparent that these eggs have been bleached and then dyed brown to look more natural… REALLY?!? Is that what the consumer is paying about $1.50-$2.00 extra for? WOW…

There are so many mis-labled food items out there whether it be “Organic” (theres are so many variations of ‘Organic’), “All Vegetarian Diet” (Lot’s of GMO corn counts), “Free-Range” (free to roam in there 5×5 pen with other chickens), “Fat Free” (may as well replace that term with 50+ ingredients, 40 of which you cannot even give a definition for), and my all time favorite “All Natural” this is the biggest crock of shit term ever coined whether it’s on human food or animal food! I recently bought some “All Natural” dog  jerky treats that I come to find out were made in China and are killing dogs due to the way the process the chicken… I could go on and on. The best thing you can do is educate yourself and make educated purchases when it comes to you and your families food.

So I have decided the best way to be aware of what I eat is by shopping local as much as possible and staying away from processed food items when at all possible. In Austin we are lucky to have so many great Farmer’s Markets at our dispense selling everything under the sun. I used to do workshare for Johnson’s Backyard Farm last year where I’d work for 5 hours and then get a large share of veggies. I really liked being a part of where the food I eat comes from! So now that I’ve moved to Lago Vista I just went ahead and became a member of the farm so I can pick up my produce on weekends! It’s really good to eat seasonally and locally – it tastes better, you know where your food was grown, and you support your community.

Click here to join the Johnson’s Backyard Farm

I’m going to share a recipe with you that uses nothing but fresh organic food and humanely processed meats. I hope you enjoy!

Prep: 20

Cook Time: 1 hr 30 min

Serves: 4

Meatball Ingredients:

  • 1/2 lb venison sausage, ground (Thanks Liz and Kyle, I love you and your love for good food).
  • 1/2 lb bison, ground
  • 2 C. whole wheat bread crumbs ( I made my own bread, served the rest with dinner and took the neighbors a loaf).
  • 1 shallot, minced
  • 1 TBS. fresh parsley
  • 5 large spinach leaves, chiffonade
  • 1 green onion, chopped (the whole the green and scallion).
  • 1 garlic clove, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 1 farm fresh egg
  • 1 TBS butter
As a side note….Fennel would go great in these meatballs as well, I always do sausage and fennel so I wanted to do something different this time.

Instructions:

  1. Pre-Heat Oven to 350 F.
  2. Mix everything from above together minus the butter. Form into 10-12 balls.
  3. Heat large skillet with butter on medium high, cook for 2 min on each side, browning the balls on most sides. 5-8 min
  4. Transfer to oven for 10-15 min or until cooked through.

Roasted Beet Salad with Poppy Yuzu Agave Dressing Ingredients:

  • 3 Large beets with leaves on top, cleaned and peeled and chopped into medium bite sized pieces.
  • Beet leaves, washed and vein trimmed out. (Don’t throw these out, these are so good, they taste like a denser, sweeter spinach!)
  • 1 Large shallot, sliced.
  • 4 Garlic cloves, leave whole

Dressing

  • 2 TBS Yuzu juice (this is one of my newest cooking “MUST HAVES”).
  • 1 TBS clementine juice
  • 1 TBS lemon juice
  • 1 TBS agave nectar
  • 1 TBS shallot, minced
  • 2 TBS apple cider vinegar
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. pepper
  • 1/8 tsp. salt
  • 1 tsp poppy seeds
  • 2 TBS. Olive oil
  • Mix all of the above and chill while beets cook.

Instructions:

  1. Preheat Oven to 375 F.
  2. Place beets, shallots, and garlic into a glass baking dish. Drizzle lightly with olive oil, salt, and pepper. Just until coated evenly. Bake for 40-50 min or until soft and starting to turn golden.
  3. Cool for 30 min or so.
  4. Place beets on greens and toss with dressing.

Serve with warm bread and butter.

Coming soon: My BEST pizza to date:  Brussel Spout, Bacon, and Shallot Pizza with homemade dough!

Duck Egg Omelette with Pickled Chorizo and Micro Green Garnish

Standard

Duck eggs are not too different than that of a free range chicken egg.  I prefer the taste of the duck egg and like the fact that they are far more dense than a regular egg.  They have a nice texture that sets up well.  They are considerably more expensive than a free-range egg (about a dollar a piece).  You can find them at most farmer’s markets, Central Market or Whole Foods. I don’t often make eggs so duck eggs are a nice treat (I usually do egg whites if anything).  The pickled chorizo bites give this omelette a burst of  unique flavor!

Prep Time: 10 min (see #1 below for pickled chorizo time).

Cook Time: 10 min

Serves: 2

Ingredients:

  • 3 Duck eggs, scrambled in a bowl
  • 1 C. Baby spinach
  • 1/2 C. Pico mixture (onion, tomato, cilantro, jalapeno, and lime).
  • 1 oz Cabbot 50% cheddar cheese, grated
  • 2 Pinches of micro greens
  • 2 TBS pickled chorizo, See #1 below for details
  • 1 tsp butter or olive oil
  • Pinch or sea salt and pepper

Insructions:

  1. For the pickled chorizo, you can do one of two things… you can create your own brine mixture (vinegar, salt, and seasonings or use pickle juice from some Clausen pickles).  Get some basic Spanish chorizo links ( I bought a pack of 3 and cut up 2), less ingredients the better. Cut up into small cubes 1mm X 1mm so really small…and soak for 24 hours.  If you are on a time crunch you can get away with a few hours, just know it won’t be the same… For this recipe you don’t use that much pickled chorizo, it’s just a garnish. I’m making another dish this evening that will use it again.
  2. Cut up produce for pico and spinach.
  3. Heat 1 tsp of butter/olive oil in a medium skillet on medium.
  4. Crack duck eggs in a small bowl and add a pinch of salt and pepper and mix well.
  5. Add 1/2 of egg mixture to skillet, then add a handful of pico and spinach, grate .5 oz of Cabbot cheese on top and cook for 1-2 min, fold over omelette and continue cooking for 1-2 min and flip, cook for 2 min on other side and remove omelette.  Repeat with remaining egg, produce, and cheese. Garnish tops of omelette’s with pickled chorizo and micro greens.
  6. Serve with beans and avocado.  I like to garnish the plate with Sirracha hot sauce for a little kick!
Cheers!

Homemade Pizza with Leaves from Brussel Spouts, Mushrooms, Garlic, and Bacon

Standard

Brussel greens are a delicious commonly discarded green that is worth trying out!  Next time your at your local farmer’s market pick some up!  I also like to mix them with collard greens.

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for brussel greens, and 12-15 min for pizza.

Serves: 2

Ingredients:

  • Dough can be homemade or store bought- a good dough is important!
  • 5 Brussel green leaves, chopped up small (1″x 1″)
  • 1 Lemon, juiced and zested
  • 3 large mushrooms sliced
  • 1/4 C Tarragon wine vinegar
  • 1 tsp olive oil
  • 1 pinch of salt and pepper
  • 4 slices of uncured nitrate free bacon cooked and chopped up.
  • 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
  • 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
  • 3 cloves of garlic, roughly chopped
  • 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, 1/4 tsp red pepper and pinch of salt and stir).

Instructions:

  • Preheat oven to 400 degrees.
  • Add lemon juice, olive oil, tarragon wine vinegar, and pinch of salt and pepper to a medium skillet on med high, add chopped brussel greens and mushrooms and cook for 3-4 min.  Transfer to a bowl.
  • Make sauce up with herbs from above in a small bowl.
  • Start assembling pizza: Dough, sauce, 1/2 of cheese blend, brussel greens and mushroom mixture, other half of cheese, bacon, fresh garlic, then parmigiano-Reggiano.
  • Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the unique taste of the brussel greens, these are uncommon to find in grocery stores look at your local farmers market.

Brussel Sprout Leaves