Saturday, June 27, 2015




Pork Loin Bone-In Roast over Stuffed Bean Puree' with Chipotle Corn

This post is two-fold, as I will be posting two recipes in this one post, which is a continuation of my Budget Pantry Meal series. First up is a meal in which I used two canned pantry items and one freezer item.  I seared and seasoned a pork loin bone-in roast and finished it off in the oven, made a bean puree which I call stuffed, because there's much more to it than just mashed up beans, and a can of corn which I skillet cooked with chipotle in adobo.  There are a couple of more ingredients that I used, but I will list them momentarily. As I mentioned in my previous blog post, the Big Idea behind this series is to show you that, if you are in a position where you cannot possibly, due to whatever circumstances - whether for a day or weeks - go to the grocery store, you can use the bland, mundane items in your pantry and dress them up and proudly serve them to your family, full of of flavors and love. 

Let's get to it, shall we?

Pork Loin Roast Seasoning 
2 tablespoons extra virgin olive oil
2 teaspoons fennel seed
2 teaspoons cumin seed
2 teaspoons dried rosemary
1 teaspoon thyme leaves, dried
2 tablespoons stone ground spicy mustard
salt and pepper

In a spice grinder or mortar and pestle, grind the fennel seed, cumin seed, rosemary, salt and thyme leaves. Add them to a small bowl.  Add the extra virgin olive oil and mustard to the bowl and stir together thoroughly. 

Now, preheat the oven to 375-degrees.

Next, in an oven safe skillet, which is what I prefer, add three tablespoons of evoo to the skillet over medium-high heat.  Wait for the oil to ripple.  In the meantime, season the roast with salt and pepper on all sides.  Add the roast to the skillet and sear all sides, as possible.  Remove once you have a good crust on the top and sides, particularly.  Allow to cool for a few minutes before rubbing the Seasoning mixture over the roast.  Place the roast back into the skillet (or roasting pan, if that is what you must use, no problem) and roast for 30 minutes covered with foil, and 20 minutes without foil.  Remove to a plate or cutting board after the 50 minutes and let rest.  This allows the juices to redistribute.  If you cut it too soon, the meat can become quite dry.  After about seven minutes, cut between the bones.  

While the roast is enjoying the sauna, this is the time to prep the base of the dish.  I decided to make a pinto bean puree. I purchased a double flat of pinto beans a bit ago for a catering job I did not get, sadly, and so I have become somewhat of an expert as to how to turn beans into just about anything.  In this case, I decided to make a puree stuffed with 1/4 onion, 2 cloves garlic, 1 tablespoon chipotle in adobo, half an 8-ounce can of corn and finely chopped flat-leaf Italian parsley. I had begun caramelizing half an onion in bacon grease and balsamic vinegar and on a whim, decided to add it to my pinto bean puree, which I had pulsed and pureed in a food processor. While the puree was darn good to begin with, the balsamic caramelized onions made an amazing difference.  I "done good" on a whim!  

Note to self:  Follow your instincts!

In a skillet, I added a small drizzle of extra virgin olive oil, a couple of light turns around the skillet, and added the corn when the skillet was hot. In addition, I added a good rounded tablespoon of chipotle in adobo, seeds and all.  I added a sprinkle of parsley, as well.  The aroma is spectacular!  This skillet method takes only two minutes before the corn and adobo sauce have about caramelized, and there is a partial glaze on the corn.  At this juncture, I must let it be known that I grated fresh parmesan cheese over the bean puree in the processor as well as over the corn, once I'd removed it from the heat.  I wanted the cheese to act as a binding agent, as I had tried - key word, Tried - to plate the corn in a biscuit round, but, alas, it feel apart.  I should have let it set longer and with more cheese, perhaps.  Lesson learned!

I must apologize, because I normally take a million photos for the blog post, but I for some reason took five videos of the process, none of which I could upload to this post.  I must have been quite focused on the food aspect, not the photo aspect.  So sorry.  

To plate, I placed a glob of the bean puree on my serving platter and spread it with a spatula.  I placed a biscuit round, as mentioned above, scooped lightly cheesy corn into it, and let it rest for a moment whilst I placed a slice of the pork roast atop the bean puree spread. I garnished the plate with more finely chopped flat-leaf Italian parsley.  You could serve on a platter family style, or, on plates for individuals.  Either way, it is a grand presentation for mundane, formerly bland pantry items.  And the best part?  You saved a lot of time and money using these pantry items. 


Elegant, flavorful, filling.  A Budget Pantry Meal?  You bet!

And on to my next Pantry Meal........

Pesto Chicken over Balsamic Caramelized Onion and Bean Puree

This recipe is far easier than the first, because, the bean puree is already done!  For this recipe, I simply seasoned four bone-in, skin-on chicken thighs with salt and pepper, seared them, skin side down first, in an oven-safe skillet, flipped and then topped each thigh with a heaping spoonful of jarred pesto.  I placed the skillet into the oven which I had preheated to 375-degrees and roasted for twenty minutes.  I flipped the thighs, spooned on pesto and roasted another twenty minutes.  

While the chicken was roasting, I started half an onion in bacon grease and 1/3 cup of balsamic vinegar over medium-high heat.  I reduced the heat when it came to a boil to low and allowed it to simmer for forty minutes. 



I spread a generous heaping of the bean puree across a serving platter, placed the finished balsamic caramelized onions atop that, and placed three chicken thighs atop that, and garnished with yet more flat-leaf Italian parsley. It is the only herb that has lived through this last part of the month. 

I drizzled evoo over the top for a little more richness.

 
A few simple pantry ingredients, one protein from your freezer, vegetables as a side, if you have them, and you are ready to serve an elegant dinner to a family of four. 

I hope you enjoyed this short series - though I think I have one more dish up my sleeves tomorrow - about stocking up your pantry and creating delicious, healthy meals from simple items you have in your cupboards and freezer.  

Now, Go Cook Something for somebody you love!!!

Thank You for your time and consideration!

 
 




Spicy Arrabiata Pasta


Budget Pantry Meals Series

I have already posted a couple of possible Budget Pantry Meal dishes, but my next two blog posts will feature several budget pantry mealsThis dish is just one of those dishes.  I LOVE Spicy Arrabiata sauce.  Remember, I did not grow up eating Italian food at home outside of my mom's spaghetti from a packet and her simply A-Mazing "little pizzas" which is a total pantry meal, so when I was introduced to "Spicy Arrabiata" at a local Italian restaurant, I immediately fell in love with it. The sauce was on a pizza and it was as if it were made Just for me!  My mom made delicious tasting meals on a nail-biting budget, and this series is an honorable nod to my Mom.  Thanks, Mom, for teaching me how to stretch a buck.  I sure have not been good at it in life, but I am "getting it" now!!!

Now, the BIG IDEA for this series is that there are times when you might have to eat for several days, if not weeks, from items you have in your freezer and pantry. Usually, these are items that go with a meal, but they are not The meal.  They might just have to, however, but just because you may need to use mundane, bland pantry items does not mean they have to remain that way.  You can always dress up normally bland pantry items to pair with meat from your freezer or veg and herbs from the frig and garden to create a flavorful and filling meal for a family of four. I have a few tips about keeping your pantry and freezer and refrigerator stocked so, if you run into times when you just cannot go to the grocer, you can make fantastic meals that are not frozen tv dinners. 

First, let's talk pantry. When you are shopping at the grocer, look for sales on your favorite canned vegetables (mine is corn and green chiles) and stock up! I stock up on tomato puree, crushed tomatoes and varied canned tomatoes, such as fire roasted, Italian and with onion, garlic and chiles.  In addition, stock up on your favorite seasonings and spices when they are on sale.  Note:  many spices go on great sales from October through late December. I stock up on more expensive spices, such as fennel, turmeric, Herbs De Provence and saffron. Stock up on meat sales, as well.  I mentioned in my BBQ post a few days ago that my grocer has a fantastic summer sale on meats:  Pick 5 for $5 ea. And as I said, these are not small packages, these are generous servings of meats.  Your grocer may have something similar, so stock up!  I think that $25 dollars for five generous packages of meat is a great deal. And note:  none of these packaged meats would be found for less than five dollars at any given time, which is why this is such a great deal for me!  Mind you, as well, this type of deal will easily feed a family of four! I will tell you, this deal sure has helped me during some very, very tight financial months!  Shopping at stores such as Sam's Club and Costco are also great for stocking up your freezer on meats and frozen veg or fruits!



Do not be afraid to purchase frozen vegetables and fruits!  They are harvested at the peak of their season. The veg are either raw or flash-steamed to retain freshness and the fruits are treated gently for the freezing process so they will be just as fresh as when they were picked or harvested.  Same goes with peaches, blackberries and some other fruits (in light syrup or water). 

Any mundane side, such as corn, rice or beans can be turned into flavorful bases for meats and vegetables. Stock up on some basic sauces.  Soy sauces, both aged Tamari and low sodium soy sauces are great for marinating meats and bringing Asian inspired dishes with vegetables to life. Sriracha or your favorite garlic chili sauce is a refrigerator necessity. Hoisin and Plum Sauce are great for creating on-the-spot bbq sauces or Asian inspired stir fry or for baking meats, such as chicken or poultry. Every refrigerator Must have Worcestershire sauce, the world's most invaluable and versatile sauce. Equally importantly, being one who makes a lot of pasta sauces, I always have on hand both red wine vinegar and white vinegar.  I also always look for sales on good Balsamic vinegars and have one waiting in the pantry and one in use.  Sales on Extra virgin olive oil and your favorite frying oil, such as canola, peanut or vegetable oils are always great times to stock up!  You never know when you are going to need an oil with a high smoke point in a pinch.  

Finally, let's talk dry goods.  My grocer has periodic amazing sales on dry goods, such as rice, couscous, various pastas and quinoa.  Look for these sales and buy two; you can often purchase two for nearly the price of one! Do not forget beans! I had purchased two flats of pinto beans at an incredible deal for a catering job that did not happen.  I have become quite proficient at using beans for dips, spreads and bases for dishes.  More on how I have dressed up bean puree soon! 




I have not addressed things like chips and cheeses.  You can certainly buy in bulk and freeze these items for future consumption!

Now for the refrigerator.  I have already talked about purchasing frozen vegetables and fruits for the freezer, but, there is absolutely nothing better than using fresh vegetables, fruits and herbs. I grow several of my own herbs in my potted patio garden, but there certainly are fresh herbs you can purchase in plastic bags or containers that stay fresh for quite a while, such as sage and rosemary; basil does not remain fresh long. If you cut the stems and put the basil, flat-leaf Italian parsley and coriander in a cup of fresh water, they will last for quite a while, especially the flat-leaf Italian parsley.   Place a gallon sized plastic zip lock over basil and leave it near a windowsill and it last for quite a while and maybe even take root! I am an advocate of Farm to Table produce sourcing, but what if you are hit with an enormous car repair or home repair that eats up your grocery budget?  It is exactly this type of emergency that my Budget Pantry Meals are designed for, those tough situations that create tough times; any pantry meal can be dressed up to look like and taste like an award-winning dish that will feed your family with healthy and flavorful pantry goods. 

With That......Let's get to my Spicy Arrabiata Pasta.  

Now, if I were going to make this sauce during non-budget-stressful times, I would use fresh chiles and fresh tomatoes (not canned), but, tough times call for pantry items.  I made this amazing spicy, flavor intense sauce with pantry items and a pound of ground beef. It tasted as if I had spent an hour prepping the veg and spices and did everything from scratch. That was my goal, to make an awesome dish using only pantry items and one freezer item, and fresh aromatics I always have in my bowl.  Here's my starting line-up:

Ingredients
1 pound ground beef
1 28-ounce can crushed tomato or tomato puree
1 14.5 ounce can fire roasted tomatoes
2 tablespoons smoked paprika
1 tablespoon dry Italian seasoning
1 medium onion, finely chopped or 1/2 large onion, finely chopped
3-4 cloves garlic, grated or finely chopped
1 rounded teaspoon crushed red pepper flakes (I am not a half teaspoon guy)
fresh or dried or ground oregano and thyme
1 pound pasta, your favorite  (I used angel hair pasta)
1/3 cup red wine vinegar
1 tablespoon balsamic vinegar (not necessary, I just like it)
3 tablespoons extra virgin olive oil 
salt and pepper


Of course, if you are not into really spicy, or hot, as I am, you can reduce the red pepper flakes.  You could also add two or three red Thai chiles to your sauce to crank up the heat!



Add the olive oil to a high-sided skillet or sauce pan over medium-high heat.  When the oil begins to ripple, add the ground beef. Add a little salt and pepper and break up the beef as it begins to brown, or caramelize. As the red disappears from the meat, add the onion and half of the garlic.  Stir to incorporate.  Allow to cook on its own about three or four minutes.  After that, add the red wine vinegar and stir vigorously. The vinegar will sizzle (watch your nose!), and now reduce the heat to medium. Add the canned tomato products and stir to incorporate well. 


Add the spices and half of the fresh herbs.


Allow to simmer about five minutes.  Next, add the rest of the fresh herbs and garlic.  The idea is the layer the flavors. Add a pinch of salt and pepper at this time, too.  Stir to mix well. The aroma will be incredible!!!


After stirring in the fresh herbs and garlic and half a cup of water, reduce the heat to low and allow to simmer for one hour. If you do not have an hour, it is done!  Just do not add the water if you do not have an our or even thirty minutes to spare! However, the longer you can allow the sauce to simmer, the more the flavors will have a change to marry and make a sauce to end all sauces!

Now....

Add four quarts of water to a large pot and bring the water to a boil.  Once the water is at a roiling boil, add a liberal amount of salt and stir.  This is the only chance you get to season the pasta!  Add the pound of pasta and stir.  Allow the pasta to cook until al dente, just before done, about eight minutes.  Using tongs, if possible, if the pasta is done for sure, remove the pasta and add it to the sauce.  Toss the pasta with the sauce and some fresh flat-leaf Italian parsley, finely chopped.  And Plate!!!



I garnished with fresh herbs, finely chopped, from my potted patio garden. 
Note to self:  I have learned that bouganvilla flowers are a bit poisonous, so please do not follow my example!!!  No bouganvilla flowers!

I hope I have helped someone with my budget pantry meal posts here today. There are a bazillion other tips I could relate, but every household is different, everyone has their own system, but please, if you have Any Questions, please feel free to ask me!  I covered only the basics, here, today. 

Now, Go COOK Something for loved ones!  
 





Tuesday, June 23, 2015





Moroccan Spiced Hot Dogs Wrapped in Pastry Dough

Oh I hear it already!  Mr. P, that is just weenies in a blanky!  You are NOT wrong!  But, hot dogs are totally a universal ingredient that makes many things - just like bacon does - instantly better!  In this case, a meal with hot dogs and pastry dough.  My BIG IDEA here is, if you are on a budget and must strictly budget your grocery expenses, like I do,  there is no reason why otherwise mundane, inexpensive meals must look and taste that way.  Spice up the mundane with just a few pantry items you more than likely already have in your cupboards!  Let's do this; you will see how simple this really is.  By-the-way, your kids and your snackers will LOVE you for this!

Spiced Hot Dogs, coming right up! 
2 tablespoons extra virgin olive oil
1 teaspoon + 1 teaspoon cumin seed, separated
1 teaspoon + 1 teaspoon thyme (dried), separated
6 - 8 hot dogs
1 package pastry dough (Pepperidge Farm is what I had in the freezer, but crescent roll tubes works Just Fine!)
1 tablespoon Moroccan spice mixture.  *  Folks, if you do not have this or like this, use whatever spices you like!  Taco or steak seasoning, perhaps!  This is about what you like.  I am just relaying what I had on hand and used!)
Mustard
Sriracha, or garlic chili sauce or your favorite hot sauce
Greens for garnish (I used Flat-leaf Italian Parsley)

Preheat the oven to 375-degrees. 

Dust a flat surface or cutting board with flour.  Open the pastry dough package carefully and lay out the square.  Dust the top of it with a little flour, especially the corners, and, using a rolling pin, roll it out. Not too thin, now!  Use a knife to cut the pastry dough into triangles.  Start with an X and go from there.  I used bun-sized hot dogs so my triangles were larger, and so I used both sheets.  If you are using a tubed crescent roll, you will have up to eight triangles, already. 

Meanwhile, bring the evoo in a skillet to a ripple over medium-high heat on your stove top.  Add the eight hot dogs and dried herbs and seasoning, sprinkling it over the top of the hot dogs. This will smell amazing, and you might want to turn the stove top vent fan on. I just shake the skillet to roll the hot dogs around to evenly coat them with the evoo and the herbs and spices.  As the hot dogs begin to crisp up, reduce the heat to medium and allow to finish crisping up the way you like them.  Once done, remove the skillet from the heat and set the skillet next to your cutting board. 

You will need a baking sheet.  You should line it with either foil sprayed with non-stick spray, or, with parchment paper.  If you use parchment paper, there is no need to spray it.  Have available by your work station the cumin seeds, dried thyme leaves and the mustard and sriracha sauces. Being organized makes this go much faster and easier.  

Drizzle mustard and sriracha all over the rolled out pastry sheet. Sprinkle half of the remainder of the cumin seeds and thyme leaves all over the pastry sheet. Use a pair of tongs to place a hot dog on a triangle at the wide edge and roll. Place it on the baking sheet and move it along.  

 Mustard, Sriracha and herbs atop the pastry sheet. This one was uncut, first. 

 
 I drizzle more mustard and sriracah over the top of the rolls. And yes, they are a bit rustic looking!

If you are using pastry dough, you may run into a few misshaped pieces. Do not throw them away!  These are what we call "Chef's Treats", or snacks!!!  Your midnight snacker will LOVE YOU for these, or, your little ones will at dinner or lunch time! Just cut a hot dog to fit the pastry dough size and follow the same directions!

 
 Slice, drizzle and roll!

When all of the triangles have been used, arrange them on the baking sheet.  Spray the top of the rolls or brush the rolls with evoo, drizzle with mustard and sriracha and bake for 18-minutes, until golden brown.  I love how the sauces bake into the pastry!  Your nose will tell you when they are done about the same time your timer does!  The spices will intensify and their aromas will fill your kitchen with exotic goodness!

When the rolls are done, allow them to cool for just a few moments to set up and plate.  I think one of the best sides is corn with diced onion and Fresno chile with grated cheese and cilantro.  I have to be honest, I forgot to take a picture of the plated dogs with the corn. I was far too busy eating!!!  Sorry!  I added a little Sriracha sauce and spicy stone ground mustard to my plate to dip the dogs in for fun.  What amazing flavors!  

As you can see, this is a meal that moves along very quickly.  The most difficult part is waiting for the pastry to bake!  I promise, however, this is well-worth the wait!  Your family will love you or, if you are a college student making this for yourself, you will thoroughly enjoy the leftovers as on-the-go snacks that will make your roomies and friends Very Jealous! 

 

This entire meal can cost less than $6.oo!  IF you use pastry dough, however, which can be a little pricy, and it is found in the frozen food dessert section, by-the-way, the price can nearly double.  If you can get the pastry dough on sale or use a coupon, all the better!  The whole meal, corn, included, can cost between $6.00 - $10.00, particularly if we shop for deals and use the tubed crescent rolls. 

Thank You for your time and consideration, gentle readers!  Now go and please cook something for your friends and loved ones!
 

  

 
 



 

Monday, June 22, 2015




BBQ Chicken Legs and Country Style Pork Ribs with Caprese and Pappa a la Diablo

Nothing says "Summertime" like a good old bbq.  Spring and summer are grilling season; you break out the bbq, the gas or the charcoal grill, tie on the colorful apron, throw on the bbq mit on one hand  and grab on to the giant tongs or fork with the other, throw on your special only-for-bbq hat or cap and head outside!  Well, that is exACTly what I'd had planned for this dish, but it rained.  Don't get me wrong, I was thrilled it rained!  California has been experiencing serious, dangerous drought conditions the last four years and rain is a jubilant thing!  To be honest, I DID put the briquettes in my little round tabletop bbq annnnnnnnd........no go.  It would not light due to the monsoon-like humidity.  Not to be deterred, I had a Plan B.  Afterall, I did lobby my family for a year for a cast iron grill plate for Christmas three years ago, and, happily, Santa followed through!  So, Plan B it was!

The menu I'd planned was to bbq country style pork ribs and chicken legs, both of which were on an extremely good sale at my local grocer who periodically throughout has a 5 for $5 ea. sale.  Select five packages of any meats and each is only $5.00, so I stock up.  These are not small, dainty packages of meats, these are very generous!  Eight chicken legs and four large ribs per package.  I grilled 4 ribs and eight chicken legs.  The leftovers I had to freeze, and they lasted me four days. (I made this June 2nd).  Along with this, I made a traditional Caprese and an old favorite I'd learned from Rachael Ray, Pappas a la Diablo (spicy hot potatoes).  The star of my bbq, however, was my bbq sauce, my Tamarind Pomegranate Sauce.  You have seen Tamarind play a part in many of my sauces, previously.  I simply love it. While the recipe is on my Instagram, at crdn99, (if you did not know that, please look me up!), I will also share it here.  Let's get started, shall we?

Tamarind Pomegranate BBQ Sauce recipe  
1/4 cup Tamarind paste (this can be found in most grocers, specialty Mexican and Middle Eastern grocers, as well)
2 tablespoons Hoisin sauce 
1 cup Pomegranate juice (100% Pomegranate juice)
1/2 cup ketchup
1 teaspoon tomato paste
1 quartered red onion, roasted
4 cloves garlic, roasted
1 serrano chile, roasted
1 tablespoon smoked paprika
1 teaspoon chipotle or chile powder, or, 1 tablespoon chipotle in adobo
1/2 teaspoon cumin seed and coriander seed, both
pinch salt and fresh cracked black pepper, each
2 tablespoons aged Tamari sauce
2 tablespoons balsamic vinegar and Mirin, both
4 fresh oregano sprigs
6-8 fresh thyme sprigs

To get the most flavor possible out of my ingredients, and a smoky flavor, at that, I roasted the onion, garlic and serrano chile in a skillet sprayed with non-stick olive oil spray at 400-degrees for eight minutes.  I toasted the seeds and spices in a dry small skillet on my stove-top over low heat for ten minutes.  The combined aroma of the two will knock your socks off!  

I threw in the herbs after roasting to heat up to release their oils.

As I stated, I simply roast the red onion, garlic and serrano in a little evoo spray at 400-degrees for 8 minutes.  I remove my oven safe skillet, toss in any fresh herbs, such as the fresh oregano and thyme to heat up and release their aromatic, flavorful oils.  At this point, I let the veg and herbs cool down a little, toast the spices on the stove top in a dry skillet, as mentioned above, remove from the heat and allow it to cool.  I combine the wet ingredients in a small bowl and whisk thoroughly.  It really is not necessary to put the wet ingredients together, as they are going to be blended, anyway.  That is just a "me" thing.  Once the veg has cooled, I add the wet ingredients to a blender (or, my nice new Ninja blender:  Thanks, Spinner!) followed by the spices and the veg and herb.  I pulse it, use a spatula to smush down chunks that try to escape upwards, pulse again, and then blend very smooth.  The Key is VERY SMOOTH.   Now, I usually love chunky sauces, but I wanted this one to be smooth, so it would caramelize onto the meats later.  I place the mixture in a sauce pan over medium-high heat, bring it to a slight boil, reduce the heat all the way to low and let it simmer for one hour.  The sauce will reduce by half and the flavors will intensify.  Season with salt and pepper, and perhaps a little honey, if needed, to balance the flavors.  

The sauce has reduced by half and when cooled, thickens. 


 And Finally, back to the proper verb tense!!!  Whew!


Marinade for the Chicken Legs and Country Style Pork Ribs

I marinate a lot of meats, even when I am going to slather them with a sauce or drizzle a sauce over the top.  The layers of flavors here are like the layers of an onion; a surprise follows every layer.  

For this marinade, I use my dad's old tried-and-true marinade.  It is extremely simple but flavorful.  Get ready.  It can get a little complicated, so do not look away or get distracted!

1 cup vegetable oil
1/2 cup Worcestershire sauce
1/4 white vinegar (or garlic white vinegar, in my case)
salt and pepper

Place the meats in a large baking pan, drizzle with the thoroughly whisked marinade, turn reapeatedly with tongs to thoroughly coat each piece.  Cover and place in the refrigerator as long as possible, turning every thirty minutes.  It is best to do this overnight (I did this Monday, June 1st), but if all you have is thirty minutes or an hour, that is how long you marinate it!!!

Whether you plan to grill outdoors or indoors, about twenty to thirty minutes before you plan to grill, get your bbq or grill plate ready.  Remember, in my case, rain and the charcoal would not light, so I had to grill indoors.  I opened up all the windows and had the stove top vent on high!  I rubbed my cast iron grill plate with extra virgin olive oil on a paper towel and turned the heat, front and back burners to high.  

Whatever your circumstance is, get it ready!  This is the fun part!  After this, well get to the easy, but flavorful sides. And, if you are grilling indoors, like me, preheat your oven to 350-degrees!

 
Place the meats on the grill and let them grill for at least four or so minutes before trying to move or turn them!  The sugars are developing and when done so, the meats will release easily on their own, like these bad boys above!

IMPORTANT!!!!!!!
If you are grilling INDOORS, do not grill the meat to the point of being completely done!  You are going to put these in the oven soon and add the sauce two or three times and finish them in the oven!!!   

IF you are grilling outdoors, you can start adding the sauce shortly before the meats are done in order to get that caramelization of the sauce on meat.  

 Yes, the stove top WILL get messy and you WILL need to clean your vent and fan and grate afterward!  Windex works great!

 
IF YOU ARE GRILLING INDOORS, Please keep reading.  Outdoors? Please skip to my mouth-watering side dishes below!


After I completely grilled the meats, I placed them on a baking sheet covered with foil and a rack. I brushed on generous amounts of the sauce on one side and placed it in the oven for ten minutes.  Your nose and ears will tell you when it is time to flip them and slather side two with sauce.  Repeat twice or thrice until the sauce is caramelized onto the meats.  Whatever you like best!

When all of the meats are done, cover with foil and set aside, but not back into the oven!  Crank that baby up to bake at 400-degrees again!  Pappas a la Diablo is next!

Pappas a la Diablo

This dish can be made myriad ways with whatever ingredients you want.  I simplified it and made a serving for two.  I washed four Yukon Gold potatoes and sliced them into equal chunks. In the meantime, I seasoned them with a little salt and fresh cracked black pepper, crushed dried oregano and thyme eaves, a pinch of crushed red peppers and tossed them in two tablespoons extra virgin olive oil. Into the oven at 400-degrees and start the coating. 

In a small bowl, combine 3 tablespoons spicy stone ground mustard with white wine, 1/2 teaspoon (or whole, if you want it really spicy!) pasilla chile powder or chipotle powder, 1 teaspoon sriracha or Harissa, 1/2 teaspoon crushed cumin seed and 1/2 teaspoon coriander seed. 

After eighteen (18) minutes, remove the oven safe skillet or pan (safely!) and toss the potatoes with the spicy mixture and set aside in a bowl or plate. 

 Ready to be tossed in the spicy coating!

And my salad crowning glory....

CAPRESE

Slice tomato, mozzarella rounds, stagger with fresh basil leaves, and serve over a bed of fine extra virgin olive oil and aged balsamic vinegar.  Elegant, simple, flavorful!

Here's my plate!

 

I know this dish has a lot of ingredients and steps.  It is one of those dishes you will want to serve to guests for a special occasion.  The bottom-line, however, is, I did not spend  a lot on this dish.  $10 for the meats, and about the same for all of the rest of the ingredients, combined. A  $20 dish to serve four - six people on a day where you have time and special guests is a winner in my book.  How about yours?  

THANK YOU for your time and consideration for reading my humble blog.  As always, I am grateful for all of you!!!  Enjoy!  Now Go Cook Something for someone you love!