Monday, May 12, 2014

Scratch made Caesar Salad and Dressing

Scratch made Caesar Salad and Dressing
Makes: 4+ servings

Many people don't know that caesar salad originated in Mexico - not italy. It is a mexican salad and it is fantastic when done correctly. When I was 9 years old I traveled to Mexico with my grandparents for the first time. My sister and I spent 3 months of the summer traveling around Mexico and enjoying the country, and locals, not as tourists, as people with the insider information, my grandparents have lived in Mexico since I was little.

When in Guadalajara I had my first caesar salad, it was made at the table by a chef and it was amazing and fascinating and delicious. It was the real deal caesar dressing with raw egg yolk and anchovies and it was salty and perfect.

I'm not scared of raw egg yolk, I eat a poached egg every morning for breakfast, I purchase the best eggs I can find and I have no problems eating them raw in dressings, smoothies or any other way. If you feel uncomfortable eating a raw yolk (even though the process of emulsifying it with salts, oils and other ingredients essentially "cooks" it) then you should quick cook it, by taking the yolk and putting it into a ramekin that is set in simmering water for 1-2 minutes until it has just started to barely thicken.


Croutons: (can be omitted, but if you can find a quality, traditionally made sour dough bread then by all means include this crunchy masterpiece)
3-4 slices of organic sourdough bread, cut into wedges
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon garlic powder
pinch of salt
cast iron skillet

1 1/3 cup extra virgin olive oil
1 egg yolk
1 large garlic clove, grated
1 teaspoon anchovy paste, or 2 anchovies
juice of 1 lemon
1 tablespoon of spicy brown mustard
1 teaspoon of Worcestershire sauce
salt and pepper
Romaine lettuce
Parmesan Cheese


Take your butter and oil and warm on the stove until melted through, add your bread chunks and spices and toss to coat. Then place in a 425 degree oven for 10-15 minutes, stirring every five until your croutons are browned and toasty.


Take a mason jar and place yolk, worcestershire, lemon juice, anchovy, garlic, spicy mustard and salt and pepper into the jar and then shake it with the lid on. Then add in your oil, and shake vigorously until it has emulsified.

Check your seasonings, and add more salt and pepper if needed. Dressings take a lot more seasonings then you would think, you have to season olive oil so it takes a lot for the flavors to show through.

Seafood Cioppino (Soup)

Seafood Cioppino - Northern California Seafood Stew
Serves: 8+


1/4 cup Olive Oil
4 cups medium Yellow Onions (diced)
1 1/2 cups Fennel (thinly sliced)
1 cup Red Bell Pepper (chopped)
1/2 cup minced Garlic
1/2 cup Tomato Paste
1 1/2 cups Dry Red Wine
6 cups Tomato Sauce (or blended whole tomatoes)
1/2 cup Clam Juice
Juice of 1 lemon
1 quart Water
2 Bay Leaves
2 tablespoons Red Chili Flakes
1 tablespoon dried Oregano
1 tablespoon dried Basil
2 tablespoons fine Sea Salt
1 tablespoon freshly cracked Black Pepper
1 package seafood mix, approx. 2lbs (purchased from Costco, includes calamari, mussels, shrimp)
1 bunch of coarsely chopped Flat-Leaf Parsley


Chop all your vegetables.
In a large stockpot over medium heat, heat the oil and cook the onion, fennel, red pepper, and garlic until lightly browned.
Add the tomato paste and cook until it browns, stirring often. Add the wine, tomato sauce, clam juice, lemon juice, water, bay leaves, chili flakes, oregano, basil, salt, pepper. Cook out the tomato paste for at least 5 minutes until it is the color of rust.

Simmer for 1 hour. 

Add the seafood and cook 4 to 5 minutes or until the shrimp turn pink. Do not stir.

Remove the bay leaves, stir in the parsley, and serve immediately (with bread if desired).

This recipe was adapted from: Guy's Nor Cal Cioppino Recipe

Monday, April 14, 2014

Mac and Cheese Stuffed Poblanos

Mac and Cheese Stuffed Poblanos

4 poblanos
3 tablespoons butter
1/4 cup flour
1/2 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1 teaspoon sea salt
1/4 teaspoon chipotle powder
1/4 teaspoon paprika
2 cups milk
2 cups grated pepperjack cheese, plus more for topping
1/2 cup grated Dubliner Irish White Cheddar Cheese
1/2 cup parmesan shredded
1/2 can rotel
1/2 pound penne noodles
1/2 cup bread crumbs mixed with additional 2 tbsp butter, melted


Place a large pan of water onto boil.

Char poblanos until blackened, turning often to char each side equally. Place in bowl and cover with plastic wrap.

Cook macaroni until outside of pasta is cooked and the inside is underdone, 5 to 6 minutes.

Transfer the macaroni to a colander, rinse under cold running water, and drain well.

Melt butter in a pan over medium heat. When the butter bubbles, add the flour and spices.

Cook, stirring, 2 minutes until the flour is thoroughly cooked.

While whisking, pour in milk and whisk vigorously while heating. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in cheeses. 

Peel poblanos, slice one side open and remove seeds.

Stuff mac and cheese into peppers, sprinkle additional pepperjack cheese on top, place in cast iron pan or casserole dish and cook in 375 oven for 15-20 mins.

This recipe was adapted from: Mac and Cheese Stuffed Poblanos

Sunday, March 2, 2014

Paleo Coconut Maroons with Dark Chocolate

Paleo coconut macaroons with dark chocolate 
Makes: 55 small macaroons 

½ cup organic cane sugar or coconut sugar or maple syrup
¼ cup water
¼ cup coconut milk
¼ teaspoon kosher salt
2 ½ cups unsweetened coconut
1 egg white
¼ cup dark chocolate chips

Preheat the oven to 350 degrees F.
In a pan, heat the sugar, water, coconut milk, and salt on medium heat.

Allow the mixture to come to a medium simmer and cook for 5 minutes. The mixture should look white and bubbly and be slightly less thick than maple syrup but more than than water.

Add 1½ cups of coconut to a medium mixing bowl. Stir in the warm sugar coconut water and stir the coconut.

Stir in the egg white followed by the remaining coconut until well mixed.

Using a small cookie scoop or melon baller, firmly pack the scoop with the coconut mixture and place on a baking sheet lined with a silicon mat or parchment paper.

Bake for 15 minutes until the outside shell is crispy to the touch and the tips of a nice light golden brown.

Remove the sheet from the oven and allow the macaroons to cool for 30 minutes.
White the macaroons are cooling, melt the chocolate chips in the microwave for 30 seconds. Stir the chips and if needed, microwave again for 15 seconds.

Drizzle the chocolate over the macaroons.

Allow the macaroons to completely cool before serving.

Recipe adapted from:

Sunday, January 26, 2014

Chile Rellenos

Chiles Rellenos


4 poblano peppers (peeled seeded and slit)
1 cup shredded Monterey Jack cheese or mozzarella cheese
1/4 cup queso fresco
Lard (frying)
3 large eggs (separated cold)
1/2 tsp salt
2 tablespoons flour


Roast your chilies over an open flame until blistered and blacked on all sides. 

Place in a zip-lock bag or bowl covered in plastic wrap to steam.
Once softened, use a paper towel to remove the black skins, and then slit on one side. Remove the ribs and seeds from the inside.
Stuff chilies with cheese and hold together with toothpicks.

In a bowl, add your cold egg whites, with a high speed mixer (or a whisk and your husband) beat egg whites to stiff foamy peaks are formed.

In a separate bowl combine the egg yolks with two tablespoons flour and salt and mix well. Then bled the yolks into the egg whites and mix until combined.

Dip quickly into batter and when completely covered lay in hot lard.

Baste tops with hot oil and fry on each side until golden brown.

Let cool on papertowels.

Using the same pot, add your sauce and cover till it boils. When the sauce starts to boil reduce the heat and simmer for 10-15 minutes.

Serve rellanos with sauce, queso fresco and sour cream, if desired.