8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped
peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything.
The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)
I also got out the onion and bell peppers to cut up
and mixed up the fajitas seasoning.
1/2 Tbsp. Chili Powder
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. granulated sugar
1/4 tsp. black pepper
1/2 tsp. kosher salt to taste
1/4 tsp. Chipotle pepper 1/4 tsp. Oregano
The next day started out by making a batch of my Mexican rice. (1 Point per serving) Started out by sautéing the veggies.
I measured out 2 cups of Brown rice, 1/2 tsp. of salt and 1 tbsp. of OO and put this in the rice maker. I now added 1 cup of Clamato Picante juice and 3 cups of chicken stock.
Next, I added the veggies to the pot.
I closed the lid and pressed start. Here are the results.
Next up was the Guacamole. (2 points per serving) Cut up 1 medium Hass avocado.
Now I added 1 tbsp. of light mayo, some granulated garlic, 5 heaping tbsp. of my Pico de Gallo, some fresh squeezed lime juice and mixed this up and covered.
Next up were some frijoles. I sautéed some diced onion, 1/2 a jalapeno, some bell pepper and corn and then added two kinds of black beans. (0 points per serving)
I now got out 3 boneless skinless breasts and coated them with the fajitas seasoning.
I took them and the cut-up veggies out to my gas grill side burner.
Now I needed to make the tortillas, so I rolled up 6 balls of masa about the size of a golf ball. I flatted them a little to make them easier to press out.
I was some issues with the masa sticking to the press so had to experiment with dusting the bottom with some of the blue core masa.
I heated them up on a C.I. griddle, very lightly sprayed with some OO.
Next I sprayed my 12” Camp Chef C.I. skillet with some OO. After it was heated it up I put the 3 breast in and cooked them for 8 minutes per side.
Once they were cooked I removed them to a cutting board and was left with the fond.
I dumped in the onions and bell peppers and let them start to cook.
While them were cooking I sliced up the chicken.
Now I dumped in the chicken
and stirred it in and continued to cook until the veggies had soften.
Now I brought it all in and plated it up with a Modelo Negra.
Here is a shot once I took it inside to eat.
Gratuitous side shot close ups.
OMG!!! This was so delicious!
Thanks for looking.
My wife and I have been cooped up in our house for 2 weeks so we decided to take a drive just to get out. We drove down to Downtown San Diego to see what things were like and found a virtual ghost town. This video shows us driving up 5th in the Gaslamp District. Normally there would be thousands of people on the sidewalks and bumper to bumper traffic. Pretty surreal!
I’m really getting into wok cooking. Here a cook I did last Sunday for Dinner.
Here are most the ingredients.
2 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tsp Siracha
1 Tbsp butter
2 eggs, beaten, seasoned with salt
2 Tbsp cooking oil (I used Sesame)
2 cloves garlic, chopped (approximately 1 1/2 tsp)
1 1/2 tsp chopped ginger
1/2 cup small diced onion (approximately 1/2 of medium size onion)
1 boneless skinless chicken thighs (approximately 4 to 5 oz) (I used Chicken Breast)
1/4 cup carrot, small diced
2 cups cold jasmine rice, or brown jasmine rice, recommended a day old (I used Cauliflower Rice)
1/4 cup frozen peas, optional (I added Celery)
4 green onions, chopped
sesame seeds for garnish
salt and pepper
I heated up the wok and put in 1 tbsp. of sesame oil. I then put in the ginger, garlic and onion and let them start to soften.
Next was the carrots. (Cooked for approximately 1 minute)
Next was the chicken. (Cooked until it was opaque)
Next was the celery including some leaves. (Cooked for approximately 1 minute)
Now I added the rice and the sauce. (Mixed it together and cooked for approximately 1 minute)
Next, I moved the mixture aside and added another tbsp. of sesame oil
and added the beaten eggs. (Cooked until it had mostly formed solid. Approximately 1 minute)
I then mix everything together. (Cooked for approximately 1 minute)
And finally, I added the green onion.
I cooked it for approximately 30 seconds and served.
Sorry no plated shot but this was delicious!
Thanks for looking.
Our lemon tree is loaded with lemons, so I looked up things to cook with lemons. Chicken Scallopini uses lemon juice so I looked up a recipe and came up with this.
2 Chicken Breasts (Boneless & Skinless – Cut in half)
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup Flour
1/4 cup Italian bread crumbs
1 tbsp. butter
2 tbsp. capers
1 tsp. minced parsley (and some for garnish)
1/4 cup fresh lemon juice
1/4 cup dry white wine (I used Chardonnay)
Cooking spray for pan
I started out covering my counter with plastic wrap and got out 2 boneless / skinless breasts.
I cut them in half horizontally, seasoned them with salt and pepper and covered them with plastic wrap.
I pounded them out to approximately ¼” thick.
I dredged them in a mixture of half flour and half Italian bread crumbs.
I spray my non-stick pan with a little red pepper olive oil and pre-heated it over medium high heat and placed in 2 pieces of chicken.
I cooked it for 3 minutes and flipped them. (You can see the red and golden potatoes cooking on the back burner)
Once all 4 pieces were cooked, I put 1 tbsp. of butter and 1/2 tsp. of flour in the pan. I mixed them together and than put in the capers, parsley, lemon juice and white wine. I let this cook down for approximately 2 minutes.
Once it started to reduce, I put the chicken back in and gave each piece a good coating while they reheated.
Here it is plated up with the potatoes and some green beans.
This was so good!
Thanks for looking.