6 russet potatoes
3 tbsp. extra virgin olive oil
1 small onion (chopped)
3 oz oyster mushrooms (thinly sliced)
3 oz. shiitake mushrooms (thinly sliced)
3 cloves garlic (minced)
1/4 tsp. kosher salt
1/4 tsp. freshly cracked black pepper
1 stick unsalted butter (melted)
4 slices bacon (fried and crumbled)
1 tsp. tobasco sauce
1 tsp. dried oregano
2 cups extra sharp cheddar cheese (shredded)
6 pieces prosciutto (thinly sliced) (cut into half)
preheat the oven to 400 degrees. and line a baking sheet with parchment paper. lay the potatoes on the baking sheet and bake for about 1 hour or until tender. remove from the oven and let cool until handleable.
while the potatoes are cooling heat the oil on medium high heat in a medium size skillet. add in the garlic and onion, and cook until soft, about 5-7 mins. add in the mushrooms and salt and pepper and cook for an additional 7 mins. then put the mixture into a medium size bowl and set aside.
cut the potatoes lengthwise in half and remove the center of the potatoes with a small spoon, leaving about 1/8-1/4 inch of the skin of the potato. add the removed potato into the mushroom mixture then add in the butter, bacon, oregano, tobasco, and 1 cup of the cheese. mix all together and season with a bit of salt and pepper. set aside. place the potato skins into the fridge for about 30 mins. to cool for a bit.
arrange the potato skins onto a baking sheet cut side up, and brush both sides with a bit of olive oil, and season with salt and pepper. spoon the potato mixture into the potato halves then top with 1/2 slice of the prosciutto and then cover with the shredded cheese. bake until the cheese is melted, about 25 mins. remove from the oven and serve.
enjoy :)
justin
PICTURE COMING SOON :)
Thursday, February 3, 2011
jacked up jalapeno poppers
12 oz. cream cheese (softened)
1/2 cup jack pepper cheese (freshly grated)
1 clove garlic (minced)
1 tsp. fresh squeezed lemon juice
salt and pepper to taste
1 dozen jalapeno peppers (halved and seeded)
1 cup milk
1 cup all purpose flour
1 cup panko breadcrumbs
canola oil (for frying)
in a medium size bowl mix the cream cheese, pepper jack cheese, garlic, lemon juice, pinch of salt and pepper, and set aside.
bring a medium size pot to a boil to blanch the jalapeno peppers. place the seeded and halved peppers into the boiling water and blanch for 2 mins. then transfer to an ice bath to cool. drain and dry.
fill the jalapeno peppers with the cheese mixture. put the milk and flour into 2 separate bowls. dip the jalapenos into the milk and then into the flour. then set aside for about 10 mins. so that they have time to dry. dip the stuffed jalapenos back into the milk, and then into the panko breadcrumbs. allow them to dry and then repeat again just to ensure that the entire peppers are coated.
heat the oil on medium high until about 370 degrees. when the oil is heated add in the coated peppers and fry for about 2-3 mins. or until they are golden brown. remove and then drain on a paper towel. serve with honey mustard, aioli, or any of your favorite dipping sauces.
enjoy :)
justin
PICTURE COMING SOON :)
1/2 cup jack pepper cheese (freshly grated)
1 clove garlic (minced)
1 tsp. fresh squeezed lemon juice
salt and pepper to taste
1 dozen jalapeno peppers (halved and seeded)
1 cup milk
1 cup all purpose flour
1 cup panko breadcrumbs
canola oil (for frying)
in a medium size bowl mix the cream cheese, pepper jack cheese, garlic, lemon juice, pinch of salt and pepper, and set aside.
bring a medium size pot to a boil to blanch the jalapeno peppers. place the seeded and halved peppers into the boiling water and blanch for 2 mins. then transfer to an ice bath to cool. drain and dry.
fill the jalapeno peppers with the cheese mixture. put the milk and flour into 2 separate bowls. dip the jalapenos into the milk and then into the flour. then set aside for about 10 mins. so that they have time to dry. dip the stuffed jalapenos back into the milk, and then into the panko breadcrumbs. allow them to dry and then repeat again just to ensure that the entire peppers are coated.
heat the oil on medium high until about 370 degrees. when the oil is heated add in the coated peppers and fry for about 2-3 mins. or until they are golden brown. remove and then drain on a paper towel. serve with honey mustard, aioli, or any of your favorite dipping sauces.
enjoy :)
justin
PICTURE COMING SOON :)
Saturday, January 29, 2011
french onion soup with braised oxtail and mushroom tartlets
3 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
5 medium yellow onions (thinly sliced)
1 tsp. sugar
1 tsp. kosher salt
1 tbsp. all purpose flour
8 cups beef stock (recipe below)
2 cups dry red wine
salt and fresh cracked black pepper to taste
2 cups cubed baguette (toasted)
1 pound gruyere (shredded)
2 tsp. fresh thyme (minced)
braised oxtail and mushroom tartlets... (serve along side with the soup)
9-10 pieces of oxtail
kosher salt and freshly cracked black pepper
canola oil
5 cups beef stock (recipe below)
12 ounces oyster mushrooms (cut into 1 1/2" pieces
2 tbsp. shallots (minced)
1 tsp. thyme (finely chopped)
2 tbsp. unsalted butter
1 baguette (cut on the bias about 1/4" slices)
extra virgin olive oil
1/2 cup white onion (thinly sliced)
preheat the oven to 400 degrees.
generously season both sides of the oxtail with salt and pepper. pour some canola oil into a large ovenproof saute pan that will hold the oxtails in 1 layer, and heat over medium high heat until hot but not smoking. reduce the heat to medium, add about half of the oxtails, and cook, adjusting the heat if necessary, until the first side is browned, about 5-7 mins. flip and season the other side for about 5 mins. more, and transfer to a cooking rack. repeat with the remaining oxtails.
pour off the fat and return all of the oxtails to the pan. add enough beef stock to come halfway up the oxtails. bring to a simmer, and transfer to the oven, and cook until tender. about 2 1/2-3 hours. turn the oxtails over and let rest on the top of the stove for at least 30-60 mins.
remove the oxtails from the cooking liquid, and strain the liquid through a strainer and set aside. remove the meat from the bones, discarding any fat and tough connective tissue, and put the meat into a bowl. season with salt and pepper to taste. (the meat can be covered with the strained liquid and refrigerated overnight).
heat some canola oil in a large saute pan over medium heat until hot but not smoking. add half of the mushrooms and cook, without moving them, about 2 mins or until they are golden brown. stir and cook for another 2 mins. and transfer to a bowl. cook the remaining mushrooms in the same way. return all the mushrooms back into the pan, add in the shallots and thyme and cook for another 1-2 mins. until the shallots soften. add in the butter and cook until the liquid that the mushrooms release has cooked off and they are glazed with butter, about 2 mins. stir in the oxtails, then pour in the reserved cooking liquid, bring to a simmer and simmer until the liquid has reduced, about 8 mins.
preheat the broiler to HI.
brushed the sliced pieces of baguette generously with olive oil, and toast under the broiler. transfer to a plate. spoon the braised oxtail and mushrooms over the slices and scatter the onion slices on the top, and serve.
beef stock:
makes 8 cups
4 pounds oxtail
1 tbsp. honey
2 medium yellow onions (halved lengthwise)
2 bulbs garlic (halved)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
8 cups water
1 cup dry red wine
2 tbsp. tomato paste
10 whole black peppercorns
2 bay leaves
2 whole cloves
2 sprigs of thyme
preheat the oven to 400 degrees.
toss the bones with the honey at the beginning to help the browning process and add more flavor. spread the bones around in a large roasting pan. roast, turning every 15 mins., until golden and caramelized for about 1 hour. stir in the onions, garlic, carrots, and celery and roast until the vegetables are caramelized; about 30 more mins.
transfer bones and vegetables to a large stockpot and add in the water. bring to a boil over medium high heat, and skim off any foam. stir in wine, tomato paste, peppercorns, bay leaves, cloves, and thyme. reduce heat to a simmer, stirring occasionally, until slightly thickened; about 5 hours.
strain stock through a cheesecloth and sieve into a large bowl and discard the solids. let cool to room temperature. cover and place in the fridge until the fat congeals on the top, about 8 hours, remove and discard the fat.
lasts in the fridge for about 3 days or in the freezer for about 4 months.
french onion soup:
serves 8
in a large heavy pot heat the butter and oil over medium low heat. add onions, cover and cook until softened and translucent, about 20 mins. increase heat to medium high heat and add in the sugar and salt and saute until the onions are a deep rich brown; about 15 mins.
reduce heat to medium and sprinkle with the flour, stirring constantly, for 2-3 mins. whisk in 2 cups of the beef stock, then add in the remaining stock and wine. season to taste with salt and pepper to taste. simmer for about 30 mins. just to blend the flavors together. taste, and adjust seasoning if necessary.
preheat the oven to 425 degrees
divide the baguette cubes among 8 individual oven proof bowls. fill the bowls with the onion soup and sprinkle with a thick layer of gruyere cheese. set the bowls on a baking sheet, and bake until the cheese is browned, about 8 mins. remove from the oven and garnish with thyme.
enjoy :)
justin
1 tbsp. extra virgin olive oil
5 medium yellow onions (thinly sliced)
1 tsp. sugar
1 tsp. kosher salt
1 tbsp. all purpose flour
8 cups beef stock (recipe below)
2 cups dry red wine
salt and fresh cracked black pepper to taste
2 cups cubed baguette (toasted)
1 pound gruyere (shredded)
2 tsp. fresh thyme (minced)
braised oxtail and mushroom tartlets... (serve along side with the soup)
9-10 pieces of oxtail
kosher salt and freshly cracked black pepper
canola oil
5 cups beef stock (recipe below)
12 ounces oyster mushrooms (cut into 1 1/2" pieces
2 tbsp. shallots (minced)
1 tsp. thyme (finely chopped)
2 tbsp. unsalted butter
1 baguette (cut on the bias about 1/4" slices)
extra virgin olive oil
1/2 cup white onion (thinly sliced)
preheat the oven to 400 degrees.
generously season both sides of the oxtail with salt and pepper. pour some canola oil into a large ovenproof saute pan that will hold the oxtails in 1 layer, and heat over medium high heat until hot but not smoking. reduce the heat to medium, add about half of the oxtails, and cook, adjusting the heat if necessary, until the first side is browned, about 5-7 mins. flip and season the other side for about 5 mins. more, and transfer to a cooking rack. repeat with the remaining oxtails.
pour off the fat and return all of the oxtails to the pan. add enough beef stock to come halfway up the oxtails. bring to a simmer, and transfer to the oven, and cook until tender. about 2 1/2-3 hours. turn the oxtails over and let rest on the top of the stove for at least 30-60 mins.
remove the oxtails from the cooking liquid, and strain the liquid through a strainer and set aside. remove the meat from the bones, discarding any fat and tough connective tissue, and put the meat into a bowl. season with salt and pepper to taste. (the meat can be covered with the strained liquid and refrigerated overnight).
heat some canola oil in a large saute pan over medium heat until hot but not smoking. add half of the mushrooms and cook, without moving them, about 2 mins or until they are golden brown. stir and cook for another 2 mins. and transfer to a bowl. cook the remaining mushrooms in the same way. return all the mushrooms back into the pan, add in the shallots and thyme and cook for another 1-2 mins. until the shallots soften. add in the butter and cook until the liquid that the mushrooms release has cooked off and they are glazed with butter, about 2 mins. stir in the oxtails, then pour in the reserved cooking liquid, bring to a simmer and simmer until the liquid has reduced, about 8 mins.
preheat the broiler to HI.
brushed the sliced pieces of baguette generously with olive oil, and toast under the broiler. transfer to a plate. spoon the braised oxtail and mushrooms over the slices and scatter the onion slices on the top, and serve.
beef stock:
makes 8 cups
4 pounds oxtail
1 tbsp. honey
2 medium yellow onions (halved lengthwise)
2 bulbs garlic (halved)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
8 cups water
1 cup dry red wine
2 tbsp. tomato paste
10 whole black peppercorns
2 bay leaves
2 whole cloves
2 sprigs of thyme
preheat the oven to 400 degrees.
toss the bones with the honey at the beginning to help the browning process and add more flavor. spread the bones around in a large roasting pan. roast, turning every 15 mins., until golden and caramelized for about 1 hour. stir in the onions, garlic, carrots, and celery and roast until the vegetables are caramelized; about 30 more mins.
transfer bones and vegetables to a large stockpot and add in the water. bring to a boil over medium high heat, and skim off any foam. stir in wine, tomato paste, peppercorns, bay leaves, cloves, and thyme. reduce heat to a simmer, stirring occasionally, until slightly thickened; about 5 hours.
strain stock through a cheesecloth and sieve into a large bowl and discard the solids. let cool to room temperature. cover and place in the fridge until the fat congeals on the top, about 8 hours, remove and discard the fat.
lasts in the fridge for about 3 days or in the freezer for about 4 months.
french onion soup:
serves 8
in a large heavy pot heat the butter and oil over medium low heat. add onions, cover and cook until softened and translucent, about 20 mins. increase heat to medium high heat and add in the sugar and salt and saute until the onions are a deep rich brown; about 15 mins.
reduce heat to medium and sprinkle with the flour, stirring constantly, for 2-3 mins. whisk in 2 cups of the beef stock, then add in the remaining stock and wine. season to taste with salt and pepper to taste. simmer for about 30 mins. just to blend the flavors together. taste, and adjust seasoning if necessary.
preheat the oven to 425 degrees
divide the baguette cubes among 8 individual oven proof bowls. fill the bowls with the onion soup and sprinkle with a thick layer of gruyere cheese. set the bowls on a baking sheet, and bake until the cheese is browned, about 8 mins. remove from the oven and garnish with thyme.
enjoy :)
justin
Wednesday, January 19, 2011
smokey roasted tomato soup with roasted garlic gruyere toast
10 plum tomatoes
1 28oz. can san marzano diced tomatoes
roasted garlic (recipe below)
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
1 onion (diced)
2 tsp. smoked paprika
a few sprigs of thyme
kosher salt and black pepper to taste
1/3 cup heavy cream
1 baguette (sliced on the bias to about 1/4" slices)
freshly grated gruyere cheese
roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt
preheat the oven to 400°F.
peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
roasting the tomatoes:
preheat the oven to 450 degrees.
slice the plum tomatoes, length wise, in half and place cut side down onto a non stick baking sheet. cover the tomatoes with 1-2 tbsp. extra virgin olive oil, a few sprigs of thyme, salt, and pepper. place in the oven and roast 30-40 mins. or until soft. remove the skin of the tomatoes, and set aside.
making the soup:
in a soup pot, melt the butter into the olive oil on medium high heat. add in the chopped onion and cook until tender, add in 2 cloves of the roasted garlic and paprika and cook for another 30 seconds. add in the roasted tomatoes, the can of tomatoes with the juice, thyme sprig, and season with salt and pepper. bring to a boil, cover, reduce the heat and simmer for 20 mins.
pour the soup into a blender and puree the tomato mixture until smooth. return the pureed soup to the pot and add in the heavy cream and season with salt and pepper to taste. keep on a low simmer until ready to serve.
roasted garlic gruyere toast:
slice the baguette on the bias into 1/4" pieces. smear 1 clove of the roasted garlic onto each slice of bread, and top with grated gruyere cheese. place in the broiler on hi, and toast until the cheese melts. about 2-4 mins.
sprinkle a bit of thyme and pepper on the soup and serve the warm toast with the soup.
enjoy :)
justin
1 28oz. can san marzano diced tomatoes
roasted garlic (recipe below)
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
1 onion (diced)
2 tsp. smoked paprika
a few sprigs of thyme
kosher salt and black pepper to taste
1/3 cup heavy cream
1 baguette (sliced on the bias to about 1/4" slices)
freshly grated gruyere cheese
roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt
preheat the oven to 400°F.
peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
roasting the tomatoes:
preheat the oven to 450 degrees.
slice the plum tomatoes, length wise, in half and place cut side down onto a non stick baking sheet. cover the tomatoes with 1-2 tbsp. extra virgin olive oil, a few sprigs of thyme, salt, and pepper. place in the oven and roast 30-40 mins. or until soft. remove the skin of the tomatoes, and set aside.
making the soup:
in a soup pot, melt the butter into the olive oil on medium high heat. add in the chopped onion and cook until tender, add in 2 cloves of the roasted garlic and paprika and cook for another 30 seconds. add in the roasted tomatoes, the can of tomatoes with the juice, thyme sprig, and season with salt and pepper. bring to a boil, cover, reduce the heat and simmer for 20 mins.
pour the soup into a blender and puree the tomato mixture until smooth. return the pureed soup to the pot and add in the heavy cream and season with salt and pepper to taste. keep on a low simmer until ready to serve.
roasted garlic gruyere toast:
slice the baguette on the bias into 1/4" pieces. smear 1 clove of the roasted garlic onto each slice of bread, and top with grated gruyere cheese. place in the broiler on hi, and toast until the cheese melts. about 2-4 mins.
sprinkle a bit of thyme and pepper on the soup and serve the warm toast with the soup.
enjoy :)
justin
Saturday, January 15, 2011
pretzel crusted jumbo lump crab cakes
1/2 cup light mayonnaise
1 large egg
1 tbsp. dijon mustard
1 tbsp. old bay seasoning
1/2 tsp. sweet paprika
2 tsp. worcestershire sauce
1 pound jumbo lump crab meat
3/4 cup finely ground pretzels
2 tbsp. unsalted butter
1 tbsp. vegetable oil
in a large bowl whisk the mayonnaise with the egg, dijon mustard, old bay, paprika, and worcestershire sauce. gently fold in the crab meat and 1/2 cup of the ground pretzels. refrigerate for 1 hour so that the pretzels are moist.
preheat the oven to 400 degrees. for the crab mixture into 6 equal patties. coat the crab cakes with the remaining 1/4 cup of ground pretzels. in an oven proof non stick skillet melt the butter in the oil. add the crab cakes and cook over medium high heat for 4 mins. or until browned. turn over the crab cakes and transfer the skillet to the preheated oven. bake for about 5 mins. or until they are browned all over, and serve.
enjoy :)
justin
1 large egg
1 tbsp. dijon mustard
1 tbsp. old bay seasoning
1/2 tsp. sweet paprika
2 tsp. worcestershire sauce
1 pound jumbo lump crab meat
3/4 cup finely ground pretzels
2 tbsp. unsalted butter
1 tbsp. vegetable oil
in a large bowl whisk the mayonnaise with the egg, dijon mustard, old bay, paprika, and worcestershire sauce. gently fold in the crab meat and 1/2 cup of the ground pretzels. refrigerate for 1 hour so that the pretzels are moist.
preheat the oven to 400 degrees. for the crab mixture into 6 equal patties. coat the crab cakes with the remaining 1/4 cup of ground pretzels. in an oven proof non stick skillet melt the butter in the oil. add the crab cakes and cook over medium high heat for 4 mins. or until browned. turn over the crab cakes and transfer the skillet to the preheated oven. bake for about 5 mins. or until they are browned all over, and serve.
enjoy :)
justin
organic heirloom grape tomato tartlets
all purpose flour for rolling
1/2 pound all-butter puff pastry
30 organic heirloom grape tomatoes (halved)
2 tbsp. extra virgin olive oil
2 tsp. thyme
1/2 pound fresh ricotta cheese
salt and pepper to taste
preheat the oven to 425 degrees and line a baking sheet with parchment paper. on a lightly floured surface, roll out the puff pastry to about a 9"x17" rectangle. transfer the pastry to the baking sheet and poke all over with a fork. top with another sheet of parchment paper and another baking sheet and bake for about 20-25 mins. or until brown. transfer the pastry to a cooling rack to cool.
in a large bowl toss the tomatoes with the olive oil, thyme, and season with salt and pepper. place the tomatoes cut side up on a baking sheet, and bake for about 15 mins. until lightly softened. let cool.
in a food processor, puree the ricotta cheese until creamy. spread the ricotta cheese over the cooled puff pastry and season with salt and pepper. arrange the tomatoes cut side up on the ricotta covered pastry, and cut into bite size pieces. garnish with thyme, and serve.
enjoy :)
justin
1/2 pound all-butter puff pastry
30 organic heirloom grape tomatoes (halved)
2 tbsp. extra virgin olive oil
2 tsp. thyme
1/2 pound fresh ricotta cheese
salt and pepper to taste
preheat the oven to 425 degrees and line a baking sheet with parchment paper. on a lightly floured surface, roll out the puff pastry to about a 9"x17" rectangle. transfer the pastry to the baking sheet and poke all over with a fork. top with another sheet of parchment paper and another baking sheet and bake for about 20-25 mins. or until brown. transfer the pastry to a cooling rack to cool.
in a large bowl toss the tomatoes with the olive oil, thyme, and season with salt and pepper. place the tomatoes cut side up on a baking sheet, and bake for about 15 mins. until lightly softened. let cool.
in a food processor, puree the ricotta cheese until creamy. spread the ricotta cheese over the cooled puff pastry and season with salt and pepper. arrange the tomatoes cut side up on the ricotta covered pastry, and cut into bite size pieces. garnish with thyme, and serve.
enjoy :)
justin
goat cheese and edamame dip with spicy pepitas
dip:
1 pound shelled edamame
1 cup non fat sour cream
4 ounces fresh goat cheese (crumbled)
1-3 chipotles in adobe (chopped)
1-2 tbsp. adobo sauce from the can
1/4 cup fresh lemon juice
2 cloves roasted garlic (recipe below)
2 tsp. kosher salt
1 tbsp. chopped oregano
pepitas:
1/2 cup pumpkin seeds
1 tsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground coriander
1/4 tsp. red pepper powder
1 tsp. fresh lemon zest
1 tsp. chopped oregano
roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt
preheat the oven to 400°F.
peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
making the dip:
bring a medium pot to a boil, and cook the edamame according to the directions (about 5-8 mins.). drain well and transfer to a food processor. add in the sour cream, goat cheese, chipotles and adobo sauce, lemon juice, garlic, and salt and puree until smooth. stir in the oregano and transfer to a serving bowl.
making the pepitas:
preheat the oven to 375 degrees. toss the pumpkin seeds with the olive oil, salt, coriander, and red pepper powder. spread out on a baking sheet and bake for about 10 mins. or until the seeds begin to turn brown. transfer the pumpkin seeds to a bowl and toss with lemon zest and oregano.
top the dip with the spiced pepitas, and serve with pita chips.
enjoy :)
justin
1 pound shelled edamame
1 cup non fat sour cream
4 ounces fresh goat cheese (crumbled)
1-3 chipotles in adobe (chopped)
1-2 tbsp. adobo sauce from the can
1/4 cup fresh lemon juice
2 cloves roasted garlic (recipe below)
2 tsp. kosher salt
1 tbsp. chopped oregano
pepitas:
1/2 cup pumpkin seeds
1 tsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground coriander
1/4 tsp. red pepper powder
1 tsp. fresh lemon zest
1 tsp. chopped oregano
roasted garlic:
1 head of garlic
extra virgin olive oil
kosher salt
preheat the oven to 400°F.
peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
making the dip:
bring a medium pot to a boil, and cook the edamame according to the directions (about 5-8 mins.). drain well and transfer to a food processor. add in the sour cream, goat cheese, chipotles and adobo sauce, lemon juice, garlic, and salt and puree until smooth. stir in the oregano and transfer to a serving bowl.
making the pepitas:
preheat the oven to 375 degrees. toss the pumpkin seeds with the olive oil, salt, coriander, and red pepper powder. spread out on a baking sheet and bake for about 10 mins. or until the seeds begin to turn brown. transfer the pumpkin seeds to a bowl and toss with lemon zest and oregano.
top the dip with the spiced pepitas, and serve with pita chips.
enjoy :)
justin
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