Tag Archives: fruit

“Its like you’re trying to making out with someone and trying to eat at the same time…”


That’s the description of live octopus chopped into bite-sized pieces and drizzled with oil and herbs.  In my brief escape from work today I came across this video Americans Taste Test Exotic Asian Food.  It’s pretty hilarious.  I’m down to try almost anything except for that half born baby duck.  #justsayno  What’s the craziest thing you’ve ever eaten?  I had alligator flavored ice cream once…and a kangaroo burger.

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Cilantro for days…


Outside of work stuff, summer is a really busy season for me so I’m always looking for quick and creative food ideas.  Last year I came across a recipe on Pinterest that I really liked.  It looked really easy and seemed flavorful based on the ingredients, but it took forever to find some reasonably priced crabmeat.  I mean the one good thing about living in Baltimore is that crab and oysters are always at your beck and call, but sometimes they get a little pricey.  Anyhoo, fast forward, I made the dish…it was amazing and easy and quick.  I decided it would now be one of my summer staples.

I hope you’re good at following a storyline here, because I’m always all over the place.  Maybe a month or so ago Whole Foods had their “One Day Deal” on jumbo lump crabmeat.  At $15/lb it was a steal and I got like 5 things.  So I made some crab cakes and added some crab to my vodka sauce and then it was 85 degrees and I didnt feel like cutting my stove on.  Re-enter the cilantro lime crab salad recipe.  I got home late, had to mow the lawn and before I knew it, it was 9pm.  I whipped this up in less than 10 minutes.  Check out the recipe:

  • 1/2 cup (8 oz.) lump crab meat
  • 3 tbsp mayonnaise
  • 2 tbsp fresh cilantro, chopped
  • 1/3 cup red onion, diced finely
  • 1-2 tsp jalapeño, diced finely (optional)
  • 1 tsp lime zest
  • Juice from 1/2 a lime
  • Sea salt and freshly cracked pepper, to taste
  • Dash of cumin
  • 1 avocado, cut in half, pit removed

Here’s where the story changes pace again…I went to the market on Tuesday and they had a sale on cilantro.  2 bunches for $1…another steal!  I swear I bought all the cilantro.  So now I have like 5 more bunches at home and nothing to do with them.  I was sitting at my desk thinking, “I wonder what else I could make with cilantro…” and I came across a recipe for Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa at Food Republic.  Its an oven recipe, but its baked and healthy and has that fresh mango salsa.  Its going to go great with the white sangria I’m making this weekend and you guys got a twofer today.  Have a great weekend!

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Happy Belated Memorial Day!!!


So the week is almost done and for the first time, I feel like this week has gone by as fast as the weekend.  I’ve been so busy with work that I haven’t been able to get anything else done, namely prepare for the summer.  I forgot/was too tired/it was too cold to go outside to cover up my grill this past winter, so now its just an ashen, spiderweb filled shell of what it used to be.  I’m going to try to tackle resurrecting summer’s best friend some time this weekend so I can try out all of my favorite staple and new recipes.  Somewhere on our site is a picture of some grilled fruit…it’s probably Lindsey’s but I think there’s a picture of mine too.  Anyway, one of my all time favorite and super quick and easy grill recipes is grilled peaches.  I found the recipe online a few years ago and as with everything, I tweak it to my liking, though I can hardly even write down a recipe…and my liking almost always includes adding alcohol.

  • Get as many peaches as you like (half them and DON’T remove the skin)
  • Enough liquor to cover the bottom of a pan (Bourbon or Whiskey works best, but you can take this out if you have kids…or not)
  • Brown sugar to mix in with the alcohol (You can skip this if you’re not making them for dessert or keep it in if you’re leaving the liquor out)
  • Butter or your choice of non-stick assistance (To prevent sticking)

 

  • Mix the liquor and brown sugar together if you choose to use it and let the peach halves soak for at least 4 hours and no longer than 24hrs.
  • Oil the grill grates well (If you don’t, most of the peach will stay on the grill!)
  • Cook the peaches over a medium-high fire until grill marks show and the peaches are tender but still firm when you press them.

But onto the reason I actually wrote this post…I need to clean my grill!  Outside of buying a new one, I’ve been researching ways to bring mine back to life.  I found a decent article on The Kitchn for a quick grill refresh.  Guess I’ll start with throwing all of my stuff in the dishwasher!  Do you have any tips?

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Where Have You Been…


*insert a scantily clad Rihanna here*

Anyhoo…I was having a conversation with a friend today [who must have been bored] and she mentioned that she hadn’t seen any posts recently.  #fact  Who knew trying to work full-time, go to school full-time, sleep and eat were going to take up so much of my time.  So my apologies for not posting more often.  The other thing is…I’ve initiated Operation Kate Moss in an effort to try to drop some pounds for the summer so I haven’t been cooking that much lately either.

So…no cooking=no blogging…or so I thought.  A couple months ago, I bought this little salad bowl thingie from Whole Foods.  It was only 10 bucks but as long as you keep watering it and place it in sunlight it continues to grow, even after cutting the lettuce for your salads.  The problem was, I was eating salad like twice a day and it took at least a week for the stuff to grow back.  And then enters Pinterest…  I was doing my normal midnight stroll through the land of Pinterest and came across a post on how to build a raised garden.  This damn thing would solve like twelve of my problems: 1. I think food is too damn expensive, so why not grow it myself., 2. My salad bowl wasn’t growing back fast enough., 3. This house I just moved into had a backyard that was in freakin’ shambles, so this would take up a lot of space and make it look somewhat presentable, 4. Maybe it was only 3 really, but that Pinterest post was a godsend.

My ragtag yard before I started the project

I’ll spare you the measuring details and giving the guy at Home Depot the side eye when I asked him to put 8-2×8 pieces of landscaping timber and stacking 400lbs of soil into my 350Z…although it probably would have been a funny picture.  Moving along, it took me the better part of a Saturday afternoon to construct this thing and I was super stoked because I did it all by myself *hikes up big girl panties*.

Workin’ it out!

Yay me!

I wanted to plant some hearty but easy to care for veggies and I even threw some strawberries in there.

Some of the goodies I planted

I chose cabbage, rainbow swiss chard, make a salad bowl of my own (red, bibb and romaine lettuces), some good ol’ collards to go with my fried catfish *judge me*, spinach and cherry tomatoes.  I planted some herbs too, but nothing major.

The babies all snug in the dirt

Things are starting to sprout, bud and grow and I can’t wait to grill some peaches, make more fresh salads and saute some swiss chard.

We’ve got some action!!!

Last year’s peach tree…yummy!

My little tomatoes

Stay tuned…  We may have to create a tab for salad dressings and quick summer dishes.  Feel free to share your ideas too!

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Baby I’m back!


Hello world!  Have you missed me?  I hope to be back soon…and permanently.  To continue a week of short posts a la Lieberman, I had just a bit of time to make a dish and write briefly about it.  Friday night’s adventures consist of working (from home of course…there’s no oven in my office, although I wish there was…anyway…), unpacking from a very recent move (I have a roommate moving in on Sunday and ALL of my clothes are in her room) and things to even out the boredom between the two previous tasks.

I’ve been craving tacos and peach cobbler all week.  So I decided to give the peach cobbler a go because I knew I already had the ingredients at the house and the last thing I wanted to do was spend my precious Friday afternoon hours fighting some stay-at-home mom over the last jar of El Paso Taco Sauce (not really MY brand of choice, but what came to mind)!  Disclaimer:  I normally have a well planned out recipe when I bake because I’m not as good a baker as I am a cooker.  But I said, to hell with it today!  Not only am I going to skip a recipe, I’m gonna do this all in one dish!  *shout out to LFL*  To add an addendum to the disclaimer, I do the bulk of my cooking by taste, and this dish is done the same way.  The only measurement in this recipe is 1 tablespoon of cornstarch; too much and your fruit gravy gets gooey and too little, it stays runny.

When I got home, I took the pie crust and peaches out of the freezer.  YES THEY WERE STORE BOUGHT!  (Didn’t you just read that in the process of unpacking.)  Moving along…I threw the peaches in a small rectangle dish with enough dark brown sugar to make them sweet and cinnamon, ginger and nutmeg, all to taste.  You can either kick these up or tone them down as you see fit.  I then thought about the frozen blackberries I had leftover and threw some of those in the dish too.

I literally just dumped everything in one dish!

While waiting for the oven to preheat, I put the dish at the back of the stove to aid in the thawing of the peaches and blackberries.

Let it marinate...well melt really.

Once the oven is ready make sure you stir all of the ingredients thoroughly but not too rough.  You want to keep the berries intact.

Yep!

Roll your dough over the mixture…and because this is a cobbler, you really don’t need a bottom.  Seal the dish with the crust and decorate the edges however you see fit.  I went for a rustic look tonight.  Rustic=I’m lazy, but I want to sound like I’m a chef.  Make sure all the edges are sealed and poke holes in the top to allow steam to escape. And you’re done!

"Rustic" but purty...

Check out Mary Julia in the kitchen!

REMIX:  Now, just because I like to turn ish up a bit at times, I added an extra two steps for a sweeter, crustier crust.  My father’s father makes the best cherry pies from scratch and at the end; he always brushes the tops with milk and sprinkles sugar on top.

It the best match for a tart cherry pie!  So take just enough milk brush the crust and use whatever type of granulated sugar you like.  I chose a granulated raw cane sugar.  Yum!

Mhmmmm...

Happy Friday folks!  I hope yours came out as good as mine!

Waiting for this ish to cool is the pits!

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