Category — General

Having company over?  In the mood for a Mojito, or maybe a Margarita?  Or maybe a Perfect Martini?  Whatever it is you are looking for, The Bar has it.  Check out this super chic website.  I thought it was really cool!

1. DO NOT BURN YOUR GARLIC!  Once you’ve burnt your garlic, you’re done, throw it away and start over.  Burnt garlic had a very unappealing bitter taste.
2. If your garlic sprouts before you use it, its ok, it just won’t be as aromatic or full of flavor.  It will just be slightly milder.
3. To get the smell of garlic off of your hands, rub your hands on something stainless steel, like your kitchen sink.
4. Fresh garlic or dried garlic is way better than that minced stuff in a jar.
5. Most importantly…Garlic is Good for You!

As of recent, I’ve begun working with Laszlo Marton of the Galena Garlic Company. One little trip to Galena, IL has opened up an opportunity to exercise my creativity in the kitchen. The best part of it all is that the primary ingredient is GARLIC! Garlic has many health benefits, but its one stigma is the odor. Once you get past the odor, you will come to realize its heavenly taste and health benefits. Garlic is said to lower your cholesterol and to prevent heart disease and cancer. I’ve also heard that is wards off Vampire too!

Stay tuned over the next few months. I’ll be posting some delightful recipes for the products that Laszlo has at the Galena Garlic Company. Anyone can become and instant chef with these affordable, easy-to-use, garlic products!

In the mood for a sandwich?   Looking for something outside of PB&J, or your typical processed lunchmeat sandwich?  Well, try this…a Cajun Kicked Up Fish Sandwich!  It’s perfect for Lent (even though Lent is almost over).   This is no McDonalds Filet-O-Fish Sandwich; this is a healthy, tasty, hearty sandwich you can eat for lunch or dinner. 

Ingredients:
Tilapia Filet
Olive oil for pan-frying
Salt and Pepper
Fresh buns or fresh crusty bread
Lettuce or Alfalfa Sprouts
Tomato
Cajun Mayo (recipe below)

Over medium to high heat, place a drizzle of olive oil in your pan.  Once hot, place fish in pan.  Be sure that fish is dry when you put it in the pan or else you might get hot oil flying back at you.  Season fish with salt and pepper.  Cook for about 3-4 minutes on each side.  Once you flip the fish, be sure to season the other side with salt and pepper.  After cooking, take the filet out of the pan and let rest while you assemble you sandwich.  Grab your bread or bun.  Place a good amount of Cajun Mayo on both sides.  (Recipe below).  Stack your lettuce/alfalfa and tomato on bread and then add fish.  If you want to add a little more heat, put a few dashes of hot sauce on the sandwich.  I personally like to eat my fish sandwich with crispy, salty Lay’s Potato Chips and a cold beer!

Side Note:  Fish should never be served with cheese.  It masks the beautiful, fresh, simple flavor of this delicate protein.  But…if you are a cheese nut like lots of people I know, go ahead a try a piece of cheese on your sandwich.  I don’t have any suggestions as to what kind though. 

Cajun Mayo
½ cup mayonnaise
1½ teaspoon Cajun seasoning
1 dash/squirt lemon
1-2 dashes hot sauce

The following are a few really easy mayonnaises that will make any sandwich better.  Give it a try, be creative!

Pesto Mayo
¼ cup Mayonnaise
1-teaspoon pesto
1-teaspoon Parmesan cheese
1 dash/squirt lemon juice

Tarragon Mayo
½ cup mayonnaise
1-teaspoon fresh chopped tarragon

Sun Dried Tomato Mayo
½ cup mayonnaise
1-teaspoon sun dried tomato pesto
1-teaspoon Parmesan cheese

Cajun Mayo
½ cup mayonnaise
1½ teaspoon Cajun seasoning
1 dash/squirt lemon

This recipe by far is the best cream of mushroom soup I’ve ever had.  It is not my recipe, it’s actually Ina Garten from the Food Network’s recipe.  She is one of my favorite chef’s on the Food Network.  Follow this recipe exactly and you’ll wow your friends and family.  It pairs well with some lightly toasted sour dough bread.  Please comment back and let me know what you think.

Ingredients:

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
(or just get the best variety you can find at the local super market)
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Directions:

Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

2/3-cup softened unsalted butter

2/3-cup dark brown sugar

2 large eggs

1 ½ cup old-fashioned oats

1 ½ cups all-purpose flour

1-teaspoon baking soda

½ teaspoon salt

2/3-cup dried cranberries

2/3-cup dark chocolate chips

Preheat over to 375 degrees.  Using an electric mixer, combine softened butter and brown sugar together until fluffy in a large mixing bowl.  Add eggs, mix for an additional minute.  Combine the remainder of the dry ingredients (oats, flour, baking soda and salt) in a medium bowl.  Mix dry mixture into butter/sugar mixture slowly.  Once incorporated, stir in dried cranberries and dark chocolate chips by hand.  Drop about a teaspoon sized dollop onto a lightly greased cooking sheet and bake for 10-12 minutes.  Cool on a wire rack.

These cookies pair well with a cold glass of milk, a hot cup of tea, a steamy cup of coffee or a great glass of Pinot Noir!

It will be our little secret who owns a pair of “I Love Bacon” panites. ; )

So here is easy one for dinner. It’s quick, easy, yummy and awesome! It’s Turkey BLT’s!

Crisp up some turkey bacon, slice some tomatoes, cut up a little lettuce, toast some bread and voila! Who doesn’t love bacon? And by using turkey bacon, you don’t feel so guilty.

www.JoanneDomka.com

I may not be Irish, but I can cook a mean corned beef. My method might be a little different than yours, but once I explain why I cook my corned beef the way that I do, you might just get it. It makes sense.

How many people boil their corned beef? Why? When you boil something, whatever flavor was in that meat, just seeped out into the water. Yes, that might be good to flavor your potatoes and cabbage, but really your focus is the corned beef, everything else is just a filler. So read below to find out my method, it may seem strange, but I’ve never had any complaints.

Corned Beef ala Jurczak (Yes I’m Polish)

1. Follow cooking times on the corned beef package, but add 1 hour.
2. Open up your corned beef and trim any excessive fat. Your corned beef needs some fat so don’t get too crazy.
3. Find the biggest pot with a lid that you have.
4. Take your corned beef and wrap it in aluminum foil, forming a tight seal. Repeat with a second layer.
5. Place your corned beef(s) and put it in your large pot.
6. Cover corned beef(s) with water, about 2-4 inches above the corned beef. Add 1 tablespoon of salt.
7. Put on stovetop and follow cooking instructions on corned beef package, but don’t forget to add an addition hour. Be sure to put the lid on.
8. During that last hour is when you will add the potatoes and cabbage.
9. After cooking is complete, remove the potatoes and cabbage, dump out all of the water and let corned beef rest for about 30 minutes before cutting.
10. Cut the corned beef against the grain and serve!

You will find that the cabbage and potatoes will taste like cabbage and potatoes and not corned beef water. The salty corned beef and the mellow, sweet taste of the cabbage and potatoes is a perfect contrast. Follow these simple instructions and you will have a perfect corned beef every time!

1- 14oz can of artichoke hearts
1 cup grated Romano cheese
1 6 oz crab meat (fresh lump preferred, but can works just as good)
½ to ¾ cup Hellmann’s mayonnaise

Combine all ingredients together. Bake for 20-25 minutes at 350 degrees