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Just Cookin' Along....

     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott ConantRick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at cookedthat@gmail.com, we'd love to hear from you. Send us your suggestions and comments, please.

Sparks Hometown Farmers Market, Whole Foods, Wolf Pack Meats, Locavore, Great Basin Food Co-Op, Nevada Grown,

     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     
     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard

Entries in Cumin (3)

Saturday
Jul062013

Cuban Skirt Steak with Tomato Escabache & Mango Steak Sauce and New Potato-Corn Chowder Salad 

     These recipe combinations are a flavor explosion and only reinforces what a flavor master Bobby Flay is! One of the cheapest cuts of steak and the intense marinade results in a tender, delicious steak. We used flank steak, which is the cut next to the skirt steak, as we could not find skirt, but it worked out well. The escabeche and mango sauce added further depth of flavor beyond belief!

     The Potato Corn Chowder had a full range of textures with bacon & a slight heat from the chili coming through. These two recipes together will not disappoint. An amazing profile of summer flavors! ~ Jessica

Cuban Skirt Steak by: Bobby Flay

  • 1/4 cup canola oil
  • 1/4 cup chopped fresh oregano
  • 2 teaspoons ground cumin
  • 8 cloves garlic, chopped
  • 2 fresh bay leaves (must be fresh)
  • Zest and juice of 2 limes
  • Two 1 1/2-pound skirt steaks
  • Salt and freshly ground black pepper
  • Mango Steak Sauce, recipe follows
  • Tomato Escabeche, recipe follows
  • Fresh cilantro leaves, for garnish

Mango Steak Sauce

  • 2 tablespoons canola oil
  • 2 cloves garlic, smashed
  • 1 small red onion, chopped
  • 1/2 cup mango nectar
  • 1/4 cup prepared horseradish
  • 3 tablespoons honey
  • 2 tablespoons ancho chile powder
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 very ripe mangoes, peeled, pitted and chopped
  • Salt and freshly ground black pepper

New Potato-Corn Chowder Salad 

Page 91 Bobby Flay's Barbacue Addiction

  • 3 pounds new red potatos
  • Kosher salt and fresh black pepper
  • 4 tablespoons canola oil
  • 12 ounces slab bacon, diced
  • 1 small red onion, halved and thinly sliced
  • 8 ears of corn, kernels cut from the cobs
  • 1/2 cup apple cider vinegar
  • 2 teaspoons clover honey
  • Few dashes hot sauce
  • 2 tablespoons finely chopped fresh chives

 

Sunday
Sep182011

Brats with Curry Ketchup (Sandwich)

     This recipe was inspired by an Austin, Texas eatery we enjoy at ACL Festival called The Best Wurst. Since we were unable to attend the festival this year, we made these in honor of the festival happening this weekend. Of course, we put our own twist on it!

Curry Ketchup:

  • 1/2 cup of ketchup
  • 1 tblsp curry powder
  • 1 tblsp cumin

     Blend together and set aside to let the flavors blend. We suggest making the day before and putting in the fridge.

Brats:

  • 1 pack of smoked brats
  • 12 oz bottle of beer
  • 2 cups of water
  • 1 tblsp beer extract powder
  • 3 tblsp pickling spices
  • 1 tblsp mustard seed
  • 1 sweet onion sliced
  • 1 tblsp of balsamic vinegar
  • Olive oil
  • Sourdough rolls


     Place the brats in the mixture and bring to a boil. Reduce and simmer for 30 minutes on a low simmer. Turn off and let them cool off in the brine liquid.
     Slice thinly the sweet onion.  Sautéed over medium heat the sliced onion until wilted. When almost done, sprinkle with balsamic vinegar and sautée a minute or two more. Take off the heat.
Grill the brats until slightly crisp.
     Split the rolls, lightly coat the inside with oil, and lightly toast the bread on the griddle.  Keep the onions warm while toasting the bread.
     Split the brats lengthwise. Generously coat both sides of the rolls with the curry ketchup, put the split brats on the roll, top with onions. Enjoy!

 

 

 

Sunday
Feb072010

Best Barbecued Meat and Homemade Barbecue Sauce

By Jamie Oliver

Go get his book, you won't be disappointed.  See page 85.

I made this recipe tonight for a Super B...wait...Football gathering involving some Saints and some Horses...The outcome of which was not to our liking but a good game none the less.

Cook Time 1:15, Total Preparation 3:00

Ingredients used in my rendition:

  • 1 Rack Baby Back Pork Ribs
  • 1 Whole Young Chicken, Spatchcocked
  • 1 Tsp Cumin
  • 2 Tbsp Fennel
  • 5 Cloves
  • Sea Salt
  • Black Pepper
  • Thme Rosemary
  • Zest and Juice of One Orange
  • 1 Garlic Bulb
  • 4 Tsp Sweet Smoked Paprika
  • 6 Tbsp Basalmic Vinegar - I missed this one
  • 1/4 Cup Organic Ketchup - I used the whole 8oz bottle
  • 8 Tbsp Olive Oil
  • 10 Bay Leaves - I had 14...it used up the bottle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jamie does a much better job describing this but in short, grind the fennel, cumin, cloves in a mortar.  Add your Paprika, salt and pepper and set aside.  Zest your orange coarsly with a peeler, add Rosmary and Tyme leaves along with your peeled garlic and coarse chop the whole lot.  Juice the orange into a roasting pan, add ketchup, bay leaves, your previously chopped herbs and the ground spices and stir together.  Coat the ribs and chicken (slash the chicken periodically), in the roasting pan, cover with foil and place them in a 350 F oven for an hour and fifteen minutes.  After cooking, finish the meat on a charcoal grill, about 15 minutes to get a light char.  I used an indoor smokeless grill due to time constraints which gave a nice char but emparted no smoke flavor.  

     I forgot the Basalmic Vinegar, I didn't use a charcoal grill, and further I saved the sauce+drippings, removed the bay leaves and used a hand blender to puree the sauce, then reduced it in a pan, finally pouring the lot over the chicken and ribs.

     I'll definatley be doing this recipe again (properly I hope) in the warmer months.  This yeilds a tangy, sweet sauce and fall apart tender meat.