There’s something wonderful about Elotes — the refreshing aromas of lime and cilantro, the smokiness from the slight char, the sweetness of the kernels…it’s like this happy awesome party in your mouth and everyone is invited! Now traditionally, Elotesare a staple in Mexican street food — served on the cob, in a cup, topped with various toppings like chili powder, cheese, butter, sour cream, seasoned salt, lemon pepper…

With corn in season and our garden in full bloom, I wanted to utilize seasonal ingredients with whatever was affluent in our garden — currently it’s lots of chard, carrots, onion and KALE. But we’ll get to that in a minute…

Traditional Elotes is usually smothered in generous amounts of butter and mayo (my favorite) but seeing that Summer is right around the corner, I am trying to keep my thighs in check. With that being said, I simply just brushed the corn with melted butter for a slight buttery flavor and let the other flavors be carried out through the fresh lime and spices.

And I got lazy. And didn’t want to bug my husband to fire up the grill so I could grill two ears of corn.  So being the good wife that I am, I used the broiler to save him the pain .

Now what do you do if you made a crap ton of Elotes and now you have a bunch left over?? Never you fret my pet. Why not use them for some healthy lettuce wraps? Since I had Tuscan Kale growing in the garden, I made some “vegan” lettuce wraps and topped it with some creamy avocado chunks. I even tossed in a habanero to the left over mixture to give it a nice kick. Feel free to use any type of lettuce in place of kale.

Eating healthy aint all bad y’all! You can also use your leftovers and use it as a corn salsa or put it on top of a salad or protein. I actually used it as breakfast — I simply chopped up some kale, tossed it in lime and honey and salt, topped it with a fried egg, avocado slices and corn and VOILA — breakfast of champions.

This would be a great recipe for Cinco de Mayo this weekend, be sure to share the love! Have a great weekend folks…

It’s hard to believe Super Bowl Sunday is almost here. To be honest, I’m not really an avid fan of football but I sure do LOVE the snacks: spicy wings, 7-layer dip, sandwiches and wraps…the commercials aren’t half bad either.

One of the biggest challenges I face when I entertain is spending less time in the kitchen and more time with my guests. Give yourself a break and set up stations that allow your guests to prepare their own food, leaving you with the freedom to just sit back, relax, and WAIT, WHAT???  Not have to cook?

I thought this DIY sandwich bar would be perfect for Super Bowl Sunday as all ingredients can be prepped beforehand. I chose kind of a spicy manly sandwich for the occasion but feel free to choose whatever assorted meats, cheeses, veggies you desire. Have fun with it and get those creative juices flowing!  I made things EXTRA interesting by whipping up a SPICY condiment — Ghost Pepper Mayo.  I found this wonderful Ghost Pepper Salt from a local spice store here in Dallas called Baked Spice they had a crazy selection of spices as well as awesome deals on vanilla beans (if you’re a baker you’d go insane).  Be on the lookout if you live in Dallas because Artizone will be delivering their products soon!

I plan on renewing my imagination.

Develop a stronger focus.

Reveal a better me, a stronger me, a wiser me.

I want to make cooking easier.

Less daunting.

Fun.

Because being connected to our food, makes us feel alive.

It allows us to take some time out of our day to enjoy the simpler joys in life.

So let’s start this year together.

Let’s get back into the kitchen and start with the basics.

Honor ourselves with consciousness and respect.

These soba noodles should do the trick. Buckwheat noodles, fried egg, crunchy carrots and toasted sesame seeds — what’s not to like?

Try it a few times and you’ll find your rhythm and before you know it, a healthful, soulful dinner awaits you in just a blink of an eye…

Eat well. Eat consciously. Eat to nourish.

Let’s make 2012 a fabulous year together, shall we?

On a side note, I received an unexpected surprise.  As I was reading Food & Wine’s Top Chef Magazine I found one of my photos I took of Tre Wilcox in there for the Restaurant Wars article!  Can anyone find something funny about the photo?

Winner gets a prize ]]> http://joylicious.net/2012/01/09/soba-noodles-with-fried-egg/feed/ 15 http://joylicious.net/2011/09/14/texas-style-chipotle-rubbed-salmon/ http://joylicious.net/2011/09/14/texas-style-chipotle-rubbed-salmon/#comments Wed, 14 Sep 2011 04:28:58 +0000 Joy http://joylicious.net/?p=4457 Before I make your bellies grumble with a Tim Byre’s inspired recipe from Smoke, I’d like to take a moment to share with all of you a very exciting project that I’ve been working on with friends for the past 2 years.  I introduce to you: 1-2 Simple Cooking, a cooking show designed for singles and couples where I teach you the secrets of becoming an efficient home chef.  Our goal is to encourage people to get back in the kitchen and equip them with the confidence and skills to design simple meal plans for the week and ultimately guiding them towards a healthful life.

The reality of smaller spaces and limited ingredients, limited budgets, and limited free time due to busy lives often get in the way of our health and well-being and so we want to find ways to incorporate simple recipes and techniques into our daily routine and take charge of the kitchen opposed to resorting to unhealthy eating choices. Our health is something we are all capable of controlling and we want to spread the good word: you are what you eat!

We are very passionate about bringing this dream and making it into a reality and would love if all of you readers, YES YES YOU, would be willing to take some time to spread the word to your friends and family (via E-mail, twitter, facebook, etc.) to check out our Kickstarter page and if you are able to support us in any way it’d be greatly appreciated. Even a small donation of $5-10 would really help us collectively reach our goal of $6000, we’re already at a whopping $1195 after 2 days!!!   I can’t put into words how excited I am about this project and I hope together we can make this show a success.

——————–

Back when I interviewed Tim Byres for Sunday Brunch at Crave DFW   I knew I landed some place special.  It was this beautiful space filled with a smokey woodsy aroma, where you feel like you’ve been transported to your Texan grandpa’s lounge (doesn’t everyone have one of those?) –  equipped with a pool table, a large sexy wooden bar stocked with house-made whiskeys, and family portraits hung randomly throughout the walls.  It’s what being part of Texas is all about: the perfectly smoked BBQ, breads, relishes, sausages from scratch; Byres even orders a whole fresh pig every Wednesday but you better be quick or you’ll miss it by Saturday.  Upon eating his infamous Smoked Brisket with Corn Bread Hash, I knew there was no turning back: I was in love with Smoke.  He shares a bold and spicy rub which was originally for beef but I replaced it with a beautiful Coho Salmon filet from the lovely folks of Copper River Salmon. 

People of Dallas, you can actually purchase all the ingredients for the sandwich via Artizone .  It’s a great online market which has your basic grocery necessities from the top artisan purveyors in the city.  Remember to support your local businesses!

Ingredients for Texas-Style Chipotle Salmon Rub

Created from Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

• 1/3 cup dark brown sugar, packed
• 3 tablespoons dark-roasted coffee grounds, finely ground
• 2 ½ tablespoons salt
• 1 ½ tablespoons granulated dry garlic
• 1 tablespoon paprika
• 1 ½ teaspoons dried oregano leaves
• 1/3 cup Tabasco brand chipotle pepper sauce

Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl.  Add Tabasco chipotle sauce; stir until well mixed.  Makes about 1 cup.  Rub on 1 ½ pounds salmon steak.  Or rub on roasts and ribs.  Refrigerate 20 minutes to marinate before grilling.

This recipe is really easy to put together, 15 minutes from start to finish (not counting marinating time with the rub).  It’d be perfect for a healthy simple dinner or even an afternoon snack.  The best part is, this recipe is heart healthy.  Copper River salmon is full of superior health benefits, rich in Omega-3 fatty acids which benefits your heart and brain.  Catch the last of Alaska’s best treasure: Copper River Coho Salmon — with its mild flavor and firm texture it’s great even for the pickiest of eaters.  Savor the last bits of Summer (yes it’s still Summer in Texas) and serve these sandwiches with a nice cold pitcher of Texas Sweet Tea. 

Ingredients for Open Faced Salmon Sandwiches

• 8 oz Coho Salmon Fillet rubbed with Texas-Style Chipotle Rub
  
• 3 tablespoons olive oil
• 2 tablespoons mustard
• 1 cup organic greens, washed
• 4 slices whole grain bread

• 1 red onion cut into four 1/2 inch slices
• 1 avocado, pitted and sliced
•  Salt and freshly ground black pepper

Heat a cast iron skillet over high heat.  Brush the salmon fillets with 2 tablespoons of olive oil.  Place on the skillet until cooked through, about 2 minutes on each side. Lightly toast the bread if preferred over the skillet, about a minute on each side. To assemble the sandwiches, place greens on each slice of bread.  Place generous chunks of salmon on lettuce and top with avocado, onion and mustard sauce.  Sprinkle with a pinch of salt and freshly ground black pepper.

First and foremost, Artizone has launched some new vendors that will surely make Dallasites swoon.  These partners include Rex’s Seafood, Larken Farms, Kessler Cookie Company, Holy Ravioli and more — check out more here.  I recently made and photographed this simple dessert — Blondies with Roasted Peaches topped with a generous scoop of Vanilla Ice Cream.  Yes it tastes absolutely ridiculously delicious.  Check out the recipe over at Artizone. 

I’ve also recently had the honor to guest post for some of my favorite blogger friends.  Liren from Kitchen Confidante is simply a beautiful soul.  Based out in San Francisco (you lucky lucky girl), Liren finds inspiration in food through her beautiful yet simplistic recipes and certainly her wonderful photography. I went ahead and shared my recipe for a Spicy Basil Walnut Pesto as a way to use the abundance of basil that’s been growing in our garden.  Please be sure to show Liren your upmost love!

Next up is the uber-talented Sukaina from Sips and Spoonfuls.  I truly admire Sukina not only for her obvious talent but her unwavering strength and attitude on life.  She writes a beautiful blog that inerweaves stories of her past present and even future and ties them into her awe-inspiring recipes.  You can only imagine my delight when she asked me to guest blog.  I wanted to feature a refreshing Summer recipe that used cucumbers from our garden and decided on a  Chilled Soba Noodle dish and topped it with a farm fresh egg from Busy Bs.

I also did a photoshoot for Red Fork Restaurant here in Dallas — this was one of my favorite images.  Doesnt that burger just scream ” Eat the sh*t out of me???” Check out their menu for more tasty fare…

Lastly, this image I captured on a flight home to Dallas from Houston.  Sometimes you find God’s miracles in some of the most unexpected places.  I had my camera stowed away because I was sitting in the first row but I couldn’t help but shuffle it out to capture such a view. 

 I’ve really miss yall this Summer with all the traveling and such and I am glad to be back . Hope you guys have a great weekend – eat lots, drink often and be merry!

Out in Alaska runs Copper River whose name derives from the rich copper deposits found along its banks.  It’s fed by 12 tributaries, is a mile wide and runs at 7 miles per hour.  Besides being the 10th largest river in the US, it also is home to the best salmon in the world — flourishing in the “pure positive environment that creates salmon perfection.”

This Summer I’ll be representing Dallas as one of the Copper River Salmon Fresh Catch Crew Members where I’ll be pointing out places I spot CRS through my Facebook Page and Twitter and sharing all the wonderful recipes I’ll be making using Copper River Salmon.  My first shipment arrived last week: Copper River King Salmon — the king of quality, flavor and nutrition.  Prized for its exceptionally high oil content, succulent texture and rich flavor, this luxury fish literally melts in your mouth.

Can ya’ll imagine my excitement when he finally arrived ( I think it was a he…)?!!?! I wanted to come up with a recipe that allowed the salmon to shine like a star. With the hot Summer temperatures we’ve already been having in Texas, I kept in mind of what a good Summer dish entails: light and colorful, with just a hint of acid, and a plus if it’s healthy (cuz it’s swimsuit season y’all!). Can I have a drum roll please? I present to you: Grilled Copper River Salmon with a Herbed Tri-Pepper Salsa and Fried Green Tomatoes.

I love the versatility and simplicity of this dish.  It can be served warm or cold, it’s easy to make and plate (for family dinners or parties) and it’s freaking delicious AND healthy!!  I know. Life is good, it’s reeeeeaaaal good, like this recipe   Don’t forget to follow my Facebook Page and Twitter for updates on where I spot Copper River Salmon in the Dallas area!

Despite the fly RUDELY inviting himself into my shot, I thought this turned out to be a pretty cool picture after all.  Can’t blame the fly for having good taste in salmon

]]> http://joylicious.net/2011/06/12/copper-river-king-salmon/feed/ 13 http://joylicious.net/2011/04/19/easter-lamb-recipe-couscous-asparagus/ http://joylicious.net/2011/04/19/easter-lamb-recipe-couscous-asparagus/#comments Tue, 19 Apr 2011 04:12:17 +0000 Joy http://joylicious.net/?p=3268

In the spirit of Easter I’m featuring a great lamb recipe over at Artizone.  We used Martha Stewart’s recipe for inspiration for both the lamb and the couscous.  I love the bright green color and flavors for this dish, it just screams “ALAS! Spring is here!!”

We only have about a week left before Wells and I embark on our Epic European Adventure 2011 and my excitement is in full force.  However, I somehow let Wells convince me that backpacking would be the way to go, that is until I saw the size of my bag — ” UHM…I can only fit like 2 pairs of shoes in there, like max.” “Yes that’s the point — your tennis shoes, flip flops and one pair of heels, the end.”  Obviously he’s forgotten who he’s about to marry because being the shoe addict that I am that was by far the silliest request I’ve ever heard.  A few pouts and whines later I convinced him to share half of his bag with me, bringing my total shoe count to now 5 pairs of shoes (He knows in the long run it’d be better for both of our sanities ).

Time has been kicking my butt lately and I’ve barely been able to find time to cook, hence the recent shortage of recipes.  With Easter right around the corner I wanted to prep a dish that was simple, light but flavorful.  I love lamb because it’s easy to make, satisfying to the soul and the bold flavors of the meat can leave you happily satisfied through just a couple chops.  I’m lucky to live in Dallas and be able to have services like Artizone available to me.  They are a newly launched grocery delivery service that offers products from the top culinary artisans in Dallas.  Head on over to the Artizone blog to find how to make the lamb recipe with complete pictures that show step-by-step instructions.  Don’t forget to browse through all the other artisan goodies while you’re there, I highly recommend the Triple Chocolate Truffle Cake from La Duni.

I am also digging this couscous recipe, originally the recipe called for quinoa but since I didn’t have that readily available I simple found the next best substitute — couscous!  I blanched some asparagus and together these sides paired perfectly with the hearty chops.  It’s the perfect dish to serve to health-conscious guests or any guests with diabetic issues as it is rich in magnesium, selenium and fiber and low in fat and cholesterol.

Ingredients for Quinoa, Pea and Mint Salad (serves 4)

Prep Time: 10 minutes Total Cooking Time: 30 minutes

• 2 cups chicken stock
• 1 cup couscous, rinsed
• 1 cup shelled green peas or frozen peas
• coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh mint leaves, torn if large

Bring stock and quinoa to a boil in a 2-quart saucepan.  Reduce heat ot a simmer; cover and cook 10 minutes, then add peas.  Cook until quinoa is tender but still chewy and has absorbed the liquid, about 5 minutes more.  Remove from heat, and let stand, covered, 5 minutes.

Season with salt and pepper, then stir in the oil . Transfer to a serving bowl and let cool slightly (about 5 minutes) before gently stirring in the mint.  Serve salad warm or at room temperature.

With the recent tragedies in Japan along with the stifling conflicts going on in Libya, Egypt, much of the Middle East – one can’t help but feel distressed or depressed even, about the troubling issues happening around our world.  It’s frustrating to watch the chilling images of death, sadness, murder, and anger plastered all over the media and knowing that there’s nothing we can really do except donate what we can and hope for the best.  This feeling of powerlessness really set this burden against my heart, I felt suffocated, guilty even, that these families, mothers, fathers, grandparents, children were all suffering as I sat here in my home, unscathed, my belongings intact, my refrigerator…full.

I realize from the minute I open my eyes each morning, I take simple things for granted: my closet full of clothes and shoes, the roof over my head, the fact that I am able to live in normalcy and pursue a happy and content life with my Wells.  I realize life shouldn’t be about materials, it shouldn’t be about vanity, it shouldn’t be about greed.  Instead we should wake up each day and be appreciative of the things we already have, be thankful for the way we are, and be compassionate and giving always.

Life is too short to live otherwise.

I wake up now with different eyes – I hope for only the simple things.  I strive to be respectful to our Earth keeping my negative impact at a minimum.  I push to be somebody, because without a voice you cannot be heard.  I want to stay constantly compassionate and understanding, because it’s the answer to any conflict.  And I pray…I pray that each day I am alive, I will be able to find happiness, even when life seems to have turned its back on you.  Because at the end of the day, that’s all we truly have: our emotions, our memories, and our will.

Okay sorry for being a debbie-downer, I guess that’s why I had to peel myself away from the news and make these grilled fish tacos on a Monday night to get a kick start back into normality. They sure did do the trick though.  This recipe is simple and straightforward – no frills, easy prep and made from fresh healthy ingredients.  The jicama slaw adds a bright crunch to the Cajun spiced tilapia and can be prepped ahead of time.  Don’t forget to throw those corn tortillas on the grill to give them a slightly smoky and crispy touch.   Last but not least, don’t be shy on the lime; that kick never fails to put a smile on my face.  Oh yes and p.s. I always make Wells fire up the grill, therefore please excuse the lack of instruction on how to fire up a grill.

For those who are interested in helping the recent victims of Japan and Libya, you can donate at The American Red Cross, Direct Relief International, Mercy Corps,  or Global Giving.

Ingredients for Grilled Fish Tacos: (serves 4-6)

Prep Time: 30 minutes; Total Cooking Time: 55 minutes

• 2 pounds tilapia fillets (about 8 pieces)
• 2 tablespoon of Cajun seasoning ( I used Tony Chachere)
• 2 tablespoons olive oil
• 48 pack corn tortillas, (I used white corn)

Jicama Slaw and Garnish

• 1 ½ cups jicama, peeled and small diced
• ¼ cup red bell pepper, small diced
• ¼ cup orange bell pepper, small diced
• ¼ cup green bell pepper, small diced
• ¼ cup purple onion, small diced
• ¼ cup frozen corn, defrosted
• ¼ cup green onion, small diced
• 1 fresh lime, squeezed
• 1 tablespoon toasted sesame seeds
• 2 teaspoons honey
• Salt pepper to taste

• 4 cups purple and green cabbage mix, thinly sliced
• 4 limes, sliced into wedges
• 1 cup cilantro leaves
• 2 avocados (optional)

Yogurt Remoulade Sauce

• 2 cups fat-free Greek Yogurt (I used Fage)
• 1 teaspoon Cajun Seasoning
• 1 teaspoon Creole mustard, or grain mustard
• 1 teaspoon Tabasco
• ½ lime squeezed
• Salt to taste

Have man prep grill, make sure it’s hot ~ 300-400F.  (If you don’t have one handy do a google search or grab a friend or neighbor)

While you’re waiting for the man to prep the grill start prepping your jicama slaw.  In a large bowl whisk together lime juice, sesame seeds and honey together.  Then toss mixture with jicama, bell peppers, onion, corn, and green onion.  Use salt and pepper to adjust your desired taste (adding only ½ teaspoon at a time) – adding more honey and lime if needed to balance out the sweetness and tartness.

Next prep your yogurt sauce.  In a medium bowl mix the yogurt, seasoning, mustard, Tabasco and lime juice together.  Salt to desired taste.

Spray the grill with a light coat of non-stick spray or use a paper towel to wipe a light coat of olive oil or vegetable oil on the grill.  Drizzle fish fillets with oil and evenly sprinkle each side with Cajun seasoning, adding more if needed.  Place the tilapia on the oiled portion of the grill and it is best to keep the fish out of direct contact with the fire.  Cook for about 5-10 minutes.  You can check for doneness when the tilapia meat is white all the way through and the juices from the fish run clear.  Set aside when done.  Next fire up the corn tortillas, about a minute on each side depending on the heat of your fire.  Keep tortillas warm by wrapping them in a towel until ready to serve.

When ready to serve, I recommend starting with a couple corn tortillas, layering it with the cabbage mix, then pile a generous heaping of tilapia filet topped with jicama slaw, avocado and dollop of Remoulade sauce.  Finish with cilantro and a squeeze of lime and it’s bon appetite y’all!

First I need you to breathe, take a deep breath because more than likely your first time poaching may be unsuccessful. But that’s okay! Because #1, it really doesn’t take long to start over (just heat another pot of water) and #2 you can feed your failed egg to your dog or cat, little brother, big brother, etc…you get the idea :)  So here are some tips you should remember when poaching an egg:

To Poach an Egg:

Fill a medium deep saucepan with 4 inches of water and heat at medium high heat — the water should be barely simmering, about 4 minutes.  Break an egg into a small bowl and slowly dip the edge of the bowl into the hot water and carefully lower the egg into the pan.  (You can also directly crack the egg into a large spoon as I have shown in the photo below.)

Use a small spoon or spatula to gather the edges of the egg whites over the egg for a neater apperance.  Allow egg to cook for 2 to 3 minutes or until whites have just set and the yolks are nice and soft.  Scoop out the egg using either a slotted spoon or small mesh sieve (as shown in photos).  Set on paper towel to drain and serve immediately.

One of the main reasons poached eggs can expand any dish is due to the delicate texture and the rich silky consistency of the buttery yolk.  Because it is cooked in water, it is also a healthy alternative to scrambled or fried eggs. Enjoy the beauty of poached eggs for breakfast with some rustic bread or for lunch, ontop of a bed of wild field greens or a fancy accompaniment in a soup. 

One of my main goals this year is to eat healthier breakfasts.  This recipe is hearty and satisfying for those cold winter mornings that makes it so hard to get out of bed.  Another 15-minute recipe (once you master the art of poached eggs), this breakfast will make mornings worth waking up for — Creamy Grits with a Poached Egg topped with fresh avocado and toasted bread. 

Ingredients for Creamy Grits with a Poached Egg:

(serving size 1– prep time: 5 minutes – cooking time: 15 minutes)

Now to make this recipe efficient the first you need to do is heat your pot of water for the poached eggs.  See the instructions above.  While you are waiting for the water, begin mixing your grits with the salt, water and half of the milk and heat in the microwave on high for 4 minutes (you can toast your bread and check on your egg while you’re waiting).  Be sure to stop the microwave after 2 minutes to give the grits a quick stir– set aside the reminader of milk for mixing into the grits after you take it out of the microwave. 

Stir in remaining 1/4 cup of milk into the grits, if needed add more milk until you reach the desired consistency.  Take your poached egg and lightly set ontop of the grits — slice toast into cubes and avocado into slices and scoop out the flesh with a spoon.  Place toasted bread and avocado slices on top and sprinkle with freshly ground black pepper.  Serve with a freshly squeezed glass of grapefruit juice and half of a fresh grapefruit. 

Talk about a breakfast of champions!  This recipe is packed full of rich protein and amino acids to start our days off right.  Instead of filling our bellies with empty calories and sugar, let us enrich our bodies with nutrient dense meals like this one that are both low on the glycemic index and high in nutritional value.  Make this year a good year by making healthy choices in the things you eat.  Have a wonderful weekend, stay warm and I leave you with a quote from His Holiness, Dalai Lama –

“The greater the level of calmness of our mind, the greater our peace of mind, the greater our ability to enjoy a happy and joyful life.”

 

• Budget: How much are you planning to spend?  Usually when I throw a party I like to keep it at 8-10 people and keep my budget around $100.  Keep everything simple and ask your guests to bring the drinks!
• Balance: Think about the different flavors, colors and textures that will go into your menu.  For a five course menu, there’s a gradual progression of flavors — start off light and build your way up to the main course and always end with something sweet
• Be Organized: This is probably one of the most important things.  The more organized you are the better things will flow the day of your party.  Make shopping lists, make a prep list for your dishes, set your table settings the night before, write out what needs to be done, etc.
• Timing and Execution: I always like to do a run through of how everything will be served the day of the party the night before.  Plan out your cooking times for your menu items so when it comes time to serve everything flows and you can still sit down and eat with your guests. 
• Table Settings: I like to keep my settings simple, earthy and seasonal.  Plan out what kind of tone you’d like to set for your party and what color and contrast you’d like to use. 

For the first course I wanted something to get the party started, what better way then with a fancy jello-shot!  It’s nice, light and playful — not to mention it packs a surprising punch. 

Ingredients for Pomegranate Jello Shot: serves 8-10; prep time: 10 minutes total cooking time: 1 hour 20 minutes

• 2 packets of gelatin (1 tablespoon)
• 2 1/2 cups POM
• 1/2 cup good-quality Vodka ( I used Luksusowa)
• 1/4 cup brown sugar
• raw sugar for garnish
• pomegranate seeds for garnish

In a large bowl mix 1 cup of POM with 1 packet of gelatin, allow to sit for at least 5 minutes or until gelatin is dissolved. Meanwhile in a small saucepan dissolve the sugar and remaining POM and bring to a boil. Once it is boiling turn off the heat and mix with the gelatin mixture. Once thoroughly mixed, add the vodka.

Distribute the mix in shot glasses and place in fridge and allow to set for at least an hour. When ready to serve, garnish the shot glasses with raw sugar and top with pomegranate seeds. Serve immediately and enjoy frequently
** it is easier to use a glass pan when making jello so that it pops out easier when it is done setting.

For the second course I wanted to do a salad.  Salads are easy to prepare and I love this recipe for the warm panko crusted goat cheese and the contrast with the pomegranate seeds and vinaigrette.  Also the spiced candied pecans add a nice twist! 

Ingredients for Panko Crusted Goat Cheese with Arils Salad: serves 8-10; prep time: 30 minutes total cooking time: 45 minutes

• 16 ounces goat cheese
• 1 cup panko bread crumbs
• 4 tablespoons canola oil
• 1 lb organic field greens
• 1 cup arils

Divide the goat cheese log into 16 – 1 ounce portions and roll into balls, if you’re serving 10 divide it a little under — plan for each salad will receive two goat cheese rounds. Place panko crumbs in a shallow dish.   Take each ball of goat cheese and flatten into a 1/4″-thick disk and roll in the bread crumbs, making sure all sides are evenly covered.  Heat oil in a large frying pan or skillet on medium high heat, when the oil is smoking add the goat cheese discs.  Fry each side until golden brown, about 1 minute and set aside on a plate lined with paper towels to soak any excess oil.  When ready to serve, simply reheat in the oven or toaster oven for 3-4 minutes at 350F. 

For the pecans:

• 1 cup pecans
• 1 cup powdered sugar
• 1 teaspoon kosher salt
• 1 teaspoon cayenne powder
• 1 1/2 teaspoons cinnamon

Preheat oven to 350 F.  Fill a medium pot with water and boil on high.  Once the water is boiling add the pecans and cook for an additional minute.  In a large bowl place the spices and powdered sugar, mix well.  Strain the pecans and mix in the sugar mixture, make sure nuts are coated evenly.  Spread on a baking sheet and bake for 10-15 minutes or until the outside becomes crunchy — you can test this by taking a pecan out and letting it cool, if it’s still soft give it an additional 5 minutes if it is crunchy take it out and set aside.  Once pecans are cool give them a rough chop and place in a container until ready to serve.

For the dressing:

• 1/4 cup pomegranate reduction (see recipe below for tenderloin)
• juice from 1 lemon, seeds removed
• 1 tablespoon olive oil
• 1 tablespoon water

Place reduction on a small saucepan at medium low heat.  Whisk in lemon juice olive oil and water, if the mixture is still a little thick add a little water — it should have a syrupy consistency.  Set aside until ready to serve.

 When serving:

Warm up your goat cheese discs in the oven or toaster oven.  Meanwhile,toss salad greens with pomegranate vinaigrette and plate.  Top with spiced pecans, arils and warm goat cheese.  Serve immediately. 

For the third course I went with a nice hearty soup — this was actually a spin-off of the Chiles en Nogada recipe POM provided us with from Chef Cindy Pawlcyn.  I loved the textures of the crunchy pancetta and the smokiness of the poblano in this soup.  This was Collin’s favorite dish.

Ingredients for Chiles Nogada Corn Chowder: (serves 8-10) prep time: 30 minutes total cooking time: 1 1/2 hours

• 4 tablespoons canola oil or butter
• 1 x 16 oz bag frozen organic corn kernels
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 2 celery stalk, chopped
• 4 cloves garlic, peeled and chopped
• 2 poblano chiles, roasted and deseeded*
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 8 oz pancetta
• 1 cup walnut, toasted
• 1/2 cup micro arugula
• 1/2 cup cilantro, chopped
• 1/2 cup arils
• 6 cups chicken stock
• 2 cups water
• salt pepper to taste

 

1 pork tenderloin, about 3 1/2 pounds
1 cup brown sugar
1/4 cup salt
1/4 cup freshly cracked black pepper
1 tablespoon Chinese five spice powder
1 tablespoon cinnamon  

In a large bowl mix the spices salt pepper and sugar together.  Using a sharp knife, make shallow criss crossed incisions along the top of the tenderloin – this allows the dry rub to soak in better.  Take the spice mixture and generously rub all over the tenderloin, especially the top where the incisions were made.  Allow the pork to marinate for at least 4 hours, preferably overnight.  Preheat oven to 350 degrees.  In a large pan or skillet, heat 1 tablespoon oil on medium high heat.  Once oil is smoking sear each side of the tenderloin until a crisp golden brown, about 5 minutes on each side.  Remove from heat and cover with foil — if the pan is not oven proof transfer the tenderloin to a baking sheet and cover with foil.  Allow tenderloin to roast for 45 minutes to an hour – use a meat thermometer to track the cooking time.  The internal temperatures should reach 145 degrees for the perfect medium tenderloin, 160 degrees for well done.  Also keep in mind, the meat will continue to cook once removed from the oven so gauge appropriately.  Once the meat reaches desired temperature set aside until ready to serve, make sure it’s covered in foil to keep the meat warm.

For Cauliflower

• 2 head cauliflower
• 5 cloves garlic
• 1/2 teaspoon freshly ground nutmeg
• 1/4 cup cream
• salt pepper to taste

Cut the bottoms off the cauliflowers, making sure to remove the tough stems and leaving mostly the florets.  In a large pot fill with water and immerse the entire head of cauliflower in there.  Cook each head for 15-20 minutes on medium high heat until cauliflower is completelysoftened.  Place the softened cauliflower in a large bowl and set aside.  In a medium saucepan saute the garlic with a little olive oil on medium high heat until browned add the cream and nutmeg and cook for an additional minute.  Remove from heat and pour into large bowl containing cauliflower.  Using a masher or a pestle, smash the garlic and cauliflower until it reaches a paste like consistency — similar to that of mashed potatoes but grainier.  Taste with salt and pepper.  You can also use a blender if you do not own a masher or a pestle. 

For Pomegranate Reduction:

In a medium sauce on medium high heat, heat the pom juice and sugar until reduced to a syrupy consistency,  about 15-20 minutes add lemon juice.  If it becomes to thick simply add the 2 tablespoons of water to thin it down. 

When ready to serve, place a generous spoonful of cauliflower and thinly slice the pork tenderloin.  Arrange the tenderloin around the cauliflower puree and drizzle with pomegranate reduction.  Top with arils and micro arugula.  Serve immediately. 

What better way to end a 5-course than with something light and sweet?  I made a silky pomegranate sorbet and folded boozy grand marnier sour cherries to give it a little pizazz. 

Ingredients for Pomegranate Sorbet with Grand Marnier Sour Cherries: serves 8-10 makes 1 quart; prep time: 10 minutes cooking time: 1 1/2  hours

• 3 cups of POM pomegranate juice
• 1/2 cup sugar
• 1 cup water
• 1 cup Grand Marnier
• 1 cup Sour Cherries, frozen 
• 1 cup arils

Place sugar water and pomegranate juice in a large saucepan and bring to a boil over medium heat, stirring constantly. Remove from heat and cool to room temperature. Refrigerate until well chilled, about an hour. Meanwhile, place sour cherries in Grand Marnier and allow to soak for an hour.  When sorbet mixture is ready, process in an ice cream maker according to manufacturer’s instructions and add cherries in once mixture is almost frozen. Serve garnished with arils and mint leaf.

I’d like to share my prep list just to give you guys an idea as to how to plan a stress-free holiday meal for friends.  As long as you stay organized and think ahead, everything will go smoothly .  If you notice, I kept my menu simple and incorporated colorful textures and colors to keep my guests intrigued and entertained throughout dinner.

• Make candied spiced pecans for salad
• Toast walnuts for soup
• Prepare reduction for the pork
• Prepare dressing for the salad
• Fry the pancetta
• Make the sorbet

The Day Before:

• Make the jello shots
• Make the soup
• Roll the goat cheese balls for the salad
• Marinate the pork
• Make the cauliflower puree

Day Of:

• Garnish jello shots with arils and sugar
• Bread the goat cheese and fry, reheat in toaster oven when ready to serve
• Reheat soup on medium heat, keep at a simmer on back burner til ready to serve.
• Reheat cauliflower puree in a waterbath, keep warm on back burner til ready to serve.
• Begin roasting the pork loin right before serving the jello shot, this allows you time to sit and enjoy the courses and converse with guests.

As you see, I’ve planned the menu items to where the day of I am just throwing on the last minute garnishes and toppings to the dish.  Most of the items just need to be reheated and kept warm until ready to serve. 

Always remember to keep it simple.  Don’t stress out if things don’t work out the way they’re suppose to, simply move on.  The most important thing is to have fun — your friends and family are already thankful that you are cooking for them!  If you need help clearing the table and loading the dishwasher, see if one of your friends will lend a helping hand. 

I hope these tips will help you plan your next dinner this would be the perfect guide for the holidays.  Bon Appetit and thanks again to the folks of POM Wonderful for the wonderful pomegranates and goody bags for my guests!