Balsamic Lamb Tenderloin and Fig Kabobs

I got the blues. The Monday after a super fun and indulgent three day weekend kind of blues.

And I’ve got them bad.

You know your weekend is pretty badass when you lead off with Friday night fire works and surf and turf. Follow it up with multiple trips to the beach and some at home beer tasting and sausage smoking and you have the recipe for a kick butt weekend.

And then comes Monday. Crashing down on all your weekend glory.

The only thing that can get me through a brutal Monday such as this? A bike ride and a tasty meal. This twist on a summer favorite is just the ticket.

You will need…

1 ½ lbs lamb tenderloin, chopped into 1 inch pieces

2 cups figs, quartered

½ cup balsamic vinegar

¼ cup olive oil plus 2 extra tablespoons

1 tablespoon finely chopped rosemary

3 garlic cloves, minced

Salt and pepper to taste

Start by whisking together the vinegar, ¼ cup olive oil, garlic and rosemary. Season well with salt and pepper.

Pour the marinade over the lamb in a shallow dish.

While the lamb marinates for 30 minutes up to over night, soak 8 wooden skewers in water so they will not burn.

Preheat the grill to a medium high heat.

Brush the figs with olive oil and season well with salt and pepper and set aside.

When the lamb has marinated, skewer the meat and figs alternating. Reserve the marinade.

Grill the kabobs over a high heat until the lamb is cooked to medium rare. About 4 minutes a side. 

When the lamb is cooked, remove from the heat and cover with aluminum foil. Let rest for 5 minutes.

While the lamb is grilling, pour the marinade into a small saucepan. Simmer the marinade over medium heat and allow it to reduce. When the sauce has thickened and reduced by half, remove from the heat. About 15 minutes.

To serve, drizzle the reduced marinade over the kabobs and serve hot.

Love and Beer Floats

Angela

Balsamic Lamb Tenderloin and Fig Kabobs

1 ½ lbs lamb tenderloin, chopped into 1 inch pieces

2 cups figs, quartered

½ cup balsamic vinegar

¼ cup olive oil plus 2 extra tablespoons

1 tablespoon finely chopped rosemary

3 garlic cloves, minced

Salt and pepper to taste

Start by whisking together the vinegar, ¼ cup olive oil, garlic and rosemary. Season well with salt and pepper.

Pour the marinade over the lamb in a shallow dish.

While the lamb marinates for 30 minutes up to over night, soak 8 wooden skewers in water so they will not burn.

Preheat the grill to a medium high heat.

Brush the figs with olive oil and season well with salt and pepper and set aside.

When the lamb has marinated, skewer the meat and figs alternating. Reserve the marinade.

Grill the kabobs over a high heat until the lamb is cooked to medium rare. About 4 minutes a side. When the lamb is cooked, remove from the heat and cover with aluminum foil. Let rest for 5 minutes.

While the lamb is grilling, pour the marinade into a small saucepan. Simmer the marinade over medium heat and allow it to reduce. When the sauce has thickened and reduced by half, remove from the heat. About 15 minutes.

To serve, drizzle the reduced marinade over the kabobs and serve hot. 

Arugula, Watermelon and Goat Cheese Salad with Balsamic Vinaigrette

There are few food events I like more than a good old back yard barbeque.

After all the time spent working in the garden and the recent impulse purchase of a smoker, Wes and I have been dying to have some family over for some tasty morsels and time out in the yard. So, last minute we decided to pull the trigger and get some people together last Sunday.

As per my usual crazy, hours before people came over I was running around like a crazy person, prepping and cleaning and decorating. Heaven forbid I just freaking relax and enjoy a little get together.

About an hour out from party time I was feeling pretty good about everything coming together and after I finished on the bathroom I was going to call it a day and hop in the shower and get myself ready.

I was going to get myself good and ready in plenty of time and then sit and have a cocktail and enjoy the smoker and the good company. And then, as I was pulling out my last Clorox bleach wipe, there was a knock at the door.

At first, I thought Wesley was messing with me. But when I came down, there they were. The family that shall remain nameless showed up over and hour early.

Granted, this was a complete accident so who can blame them. But…. Um…. Instant panic.

How dare someone catch me off guard with out my perfect outfit in my perfectly decorated home with awesomely tasty smelling food cooking in the kitchen?

Luckily I was able to suck it up and realize how stupid it is for me to even care about those things and we all had a good laugh and a great time.

And I may not have looked perfect, and my place no doubt did not, but the food was a hit.

Bust this summer salad out and your party will be garmented success, no matter who shows up early.

You will need…

6 cups arugula

4 cups chopped watermelon

¼ cup crumbled goat cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

¼ cup balsamic vinegar

2 tablespoons roughly chopped basil

Salt and pepper to taste

In a large bowl combine the arugula, watermelon and goat cheese.

In a small saucepan, heat the olive oil over medium heat. When the olive oil is warm, add in the garlic and cook until fragrant. About 1 minute.

Add the balsamic vinegar to the pan and bring the liquid to a simmer. Simmer the vinegar until reduced by about 1/3^rd. Remove from the heat and allow to cool to about room temperature.

Drizzle the salad with the balsamic vinegar and garlic. Season well with salt and pepper and toss well. Top with basil and serve.

Love and Beer Floats

Angela

Arugula, Watermelon and Goat Cheese Salad with Balsamic Vinaigrette

6 cups arugula

4 cups chopped watermelon

¼ cup crumbled goat cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

¼ cup balsamic vinegar

2 tablespoons roughly chopped basil

Salt and pepper to taste

In a large bowl combine the arugula, watermelon and goat cheese.

In a small saucepan, heat the olive oil over medium heat. When the olive oil is warm, add in the garlic and cook until fragrant. About 1 minute.

Add the balsamic vinegar to the pan and bring the liquid to a simmer. Simmer the vinegar until reduced by about 1/3^rd. Remove from the heat and allow to cool to about room temperature.

Drizzle the salad with the balsamic vinegar and garlic. Season well with salt and pepper and toss well. Top with basil and serve. 

Balsamic Roasted Heirloom Carrot Soup

Lately, I’ve been getting really bold at the grocery store. Sounds enthralling right?

On Tuesdays, five minutes before I’m supposed to leave for the grocery store, I scour the internet for inspiration, throw together ideas of what to get at the store, call my mom to know what we have at the house and then frantically print my grocery list as I run for the door.

But lately I’ve thrown my lists out the window. Not literally. I don’t litter.

Now when I head to the market, I wander the produce aisles and protein counters until I figure out what might work out when I get home. Sure… this new method does cause some misses.

However the successes are great.

Yesterday the heirloom carrots were just screaming to me (they usually are) and I couldn’t resist their sweet, sweet cries.

They inspired this soup that is sure to warm your bones and stomachs during these late winter days. Or if you’re in California and it hasn’t been cold since December, it will just tickle your taste buds.

You will need…

2 bunches heirloom carrots, chopped into 1 inch pieces and tops reserved (about 12 medium carrots)

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 medium onion, diced

1 Yukon gold potato peeled and chopped into 1 inch cubes

1 tablespoon roughly chopped fresh sage

6 cups chicken stock

¼ cup half and half

Salt and pepper to taste

Good crusty bread for dipping

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the carrots, vinegar and 2 tablespoons of oil and season well with salt and pepper.

Spread out the coated carrots on a rimmed baking sheet and roast for 30 minutes.

About 10 minutes before the carrots are roasted, heat the remaining olive oil in a large pot and add in the onions.

Cook the onions just till they begin to soften. About 5 minutes. Add in the garlic and sage and cook until the garlic is fragrant. About 1 minute.

Add in the potato, roasted carrots and chicken stock and bring to a boil.

Reduce the soup to a simmer and cook for 20 to 30 minutes. Just until the potatoes are tender.

Remove the soup from the heat and using an immersion blender or a food processor working in batches, blend the soup until smooth.

Pour in the half and half and blend until it is completely combined.

Wash the remaining carrot tops well and finely chop.

Top the soup with chopped carrot tops and some tasty bread and serve hot.

Love and Beer Floats

Angela 

Balsamic Roasted Heirloom Carrot Soup

2 bunches heirloom carrots, chopped into 1 inch pieces and tops reserved (about 12 medium carrots)

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 medium onion, diced

1 Yukon gold potato peeled and chopped into 1 inch cubes

1 tablespoon roughly chopped fresh sage

6 cups chicken stock

¼ cup half and half

Salt and pepper to taste

Good crusty bread for dipping

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the carrots, vinegar and 2 tablespoons of oil and season well with salt and pepper.

Spread out the coated carrots on a rimmed baking sheet and roast for 30 minutes.

About 10 minutes before the carrots are roasted, heat the remaining olive oil in a large pot and add in the onions.

Cook the onions just till they begin to soften. About 5 minutes. Add in the garlic and sage and cook until the garlic is fragrant. About 1 minute.

Add in the potato, roasted carrots and chicken stock and bring to a boil.

Reduce the soup to a simmer and cook for 20 to 30 minutes. Just until the potatoes are tender.

Remove the soup from the heat and using an immersion blender or a food processor working in batches, blend the soup until smooth.

Pour in the half and half and blend until it is completely combined.

Wash the remaining carrot tops well and finely chop.

Top the soup with chopped carrot tops and some tasty bread and serve hot.

Caprese Garlic Bread

I’ve always been a person who likes to keep busy. After all, idle handles are the devil’s play things. Nothing but trouble comes out of boredom. Well that last part’s not really true. In my case, naps come out of boredom.

But in the last few months and in the months to come, busy is taking on a whole new meaning. This Saturday, just ten days after arriving home from a long business trip I’m headed to Europe with Albert to see Josh and my sister from another mister, Jeanelle. Ten days after I get home from vacation I’m headed to Dallas, followed by Atlanta, followed by Colorado, and then right back to NYC just in time for my twenty-eighth birthday. Ugh. That one hurt a bit coming out.

Basically, I’m going to be a lot of places in a very short period. But I still want to get crazy in the kitchen even though I’m strapped for time. So don’t be surprised if most of my dishes in the not so distant future are quick and painless.

This appetizer/side dish combines two of my absolute favorite things in a flavor bomb. Caprese salad and garlic bread are pretty much popular with everyone. Vegans and gluten free friends excluded.

This idea popped into my head while I was in a pinch at the grocery store but it came together just as I had hoped it would. You might want to double the recipe because the fam was mad there wasn’t more.

You will need…

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot.

Love and Beer Floats

Angela 

Caprese Garlic Bread

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot. 

Pear, Blue Cheese and Honey Crustinis with Balsamic Drizzle

So far, I’m digging twenty fourteen. I may be jumping the gun only sixteen days in, but I’ve already had quite a bit of fun and I just booked a whole lot more.

On the books in the next few months, Vegas, NYC, Dallas, Atlanta and Denver. And if I can swing the time off, maybe a little hop over the pond to Europe.

But my favorite part of this new chapter is the cooking remix that has been happening. I’m revisiting a bunch of my old buddies. I’m calling them up, having them for dinner and giving them a little makeover.

I’ve made this dish before on Sundays when my whole family is together. Last weekend, Josh was having his last meal on US soil until the late spring. The pressure was on for a great last meal.

With a little extra kick with the balsamic drizzle, this dish got even more irresistible. Basically, I should have made double.

You will need…

2 pears, sliced 1/8 inch thick and halve dif the pieces are large

1 baguette, sliced ¼ inch thick

1 cup crumbled blue cheese

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

Spread out the bread slices on a baking sheet and lightly brush them with the olive oil.

Bake the bread in the oven until slightly toasted. About 8 minutes.

While the crustinis are baking, pour the vinegar into a small saucepan and heat over medium high. Bring the vinegar to a boil and then reduce to a simmer. Simmer until the vinegar has reduced by half.

When the crustinis are toasty, pull them out of the oven and top each one with a pear slice and ½ tablespoon blue cheese. Season well with salt and pepper to taste.

Pop them back in the oven and toast for another 5 minutes. Just until the blue cheese starts to melt.

Remove them from the oven and place them on a platter.

Drizzle with honey and reduced balsamic.

Love and Beer Floats

Angela

Pear, Blue Cheese and Honey Crustinis with Balsamic Drizzle

2 pears, sliced 1/8 inch thick and halve dif the pieces are large

1 baguette, sliced ¼ inch thick

1 cup crumbled blue cheese

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

Spread out the bread slices on a baking sheet and lightly brush them with the olive oil.

Bake the bread in the oven until slightly toasted. About 8 minutes.

While the crustinis are baking, pour the vinegar into a small saucepan and heat over medium high. Bring the vinegar to a boil and then reduce to a simmer. Simmer until the vinegar has reduced by half.

When the crustinis are toasty, pull them out of the oven and top each one with a pear slice and ½ tablespoon blue cheese. Season well with salt and pepper to taste.

Pop them back in the oven and toast for another 5 minutes. Just until the blue cheese starts to melt.

Remove them from the oven and place them on a platter.

Drizzle with honey and reduced balsamic. 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

Happy Friday Foodies!

Friday. The word is so sweet! And it is made even sweeter this week with only two Friday’s before the Christmas holiday.

It has taken me a while, but I’m finally starting to feel a bit in the holiday spirit. With commercials on like this one, it is hard not too.

Now that I’m feeling the holiday inspiration, it’s carrying through to my cooking.

Mix up your holiday dinner party with this festive and tasty dish.

You will need…

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes. (Yes I realize the photo shows the opposite of my description. Cooking the potato side down first like I foolishly did will not yield as crispy a potato top as doing it the correct way will.)

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot.

Love and Beer Floats

Angela 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes.

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot.