And so I set out to make some food for my immediate lunch and the week ahead. While I don’t have specific recipes to share, I figured I’d share the general outline and what I learned in case you’re in need of some food experiments.

Crab “cakes” over a bed of garlic heads and onions. Born out of my need to rescue the aging garlic heads, a couple half-eaten onions and a bag of mostly dead mint.

• Rinsed and cut the dried end of the garlic heads off. Then I cut the garlic head stems in half. I threw them into a warmed cast iron skillet with already melted butter and salt.
• Diced the remaining fresh portions of 1/2 red onion and 1/2 a white onion and added them in.
• Rescued the inner most garlic cloves of some elephant garlic that had mostly dried out on the outside. Halved some fresher garlic and added them all in.
• Added a splash of Sauvignon Blanc vinegar and removed the veggies once they started to brown. Some taste sampling revealed that the onions had sweetened and the garlic heads perfectly al dente.
• After scouring my cupboards I discovered a can of crab meat. So I cheated and looked up some crab cake recipes and manage to muck it up anyway since the base of the recipe I wanted to follow called for 2 eggs for 1 pound of meat and I used 2 eggs for 1/2 pound of meat. And I had no crackers. So began the improvisations. I added celery salt, pepper, some of the onion mixture I’d just cooked, the rest of the fresh mint I could separate from the not-so-fresh bag and a splash of lime juice from a mostly hardened lime. It was a bit runnier than I could fathom rolling into patties so I some coconut flower to the mix and poured it into the pan like I would a pancake.
• Though I wish I’d better greased the pan, the cakes cooked like potato pancakes and I only broke it into a few pieces when I did my best to flip it.
• Upon tasting, while I liked the cakes, I think the addition of the flour gave it a bit of a dry taste I wasn’t too keen on. Bummed I’d used the mint IN the cakes vs having for use in a sauce, I whipped up a dollop of mayo with mustard powder, dill, Cholula and lime juice. Put the cakes on the bed of garlic greens and voila! Fancy lunch.
• Next Time: I’d only use 1 egg and no flour in the cake mix. And I’d use about 1/2 as much mint, as I think it’d be much better in the sauce.

A non-traditional Gazpacho Chile. Neither a gaspacho nor a chile, this came about as an attempt to use some aged, dry beans.

• Rinsed and soaked a bowl of black beans and a smaller bowl of white beans.
• After about 8 hrs I rinsed them again and started a crock pot with 2 cans of tomatoes: one diced and “fire roasted” and the other whole and peeled. I added the black beans (not the white), some seasoned salt, garlic cloves, dried dill (lots of it), some dried pepper flakes & two cans of water. I put it on a high and waited for the mixture to get bubbly. My thinking is that I’d bring the beans as close to a boil as I could, then I’d add the white beans.
• When I added the white beans, I also added some Sauvignon Blanc vinegar and lime juice and brought the pot to low (not warm).
• I checked periodically and eventually added a bit more vinegar, pepper, salt, ground mustard, Cholula hot sauce and dill. I purposefully avoided any chile powder and smoked paprika, wanting to keep the flavor more on the citrus side than the traditional chile side.
• It went to warm overnight and back to low while I was out for a hike – so it cooked slash simmered for nearly 24 hours before I felt good calling the beans done.
• To serve, I added a dash of freshly opened “fire-roasted” tomatoes and a splash of vinegar and enjoyed!
• I also cooked a dying sausage, sliced it up and added it to my bowl only (as I wanted to keep the main stock vegetarian) – even better.
• Next Time: I’d use less beans and more water. The sauce of the “soup” is quite tasty and the beans are a bit much. I’d also use more vinegar and lime juice – even if it required refilling at the store as these are two ingredients I love having in the kitchen.

Extra: Today is Day 9 of my 30 day blog challenge. Click ‘Follow’ at the bottom of the page to receive weekly updates in your inbox or follow me on Tumblr if that’s your scene.

The post Food Experiments – Non Recipes for the Daring appeared first on Jewels.

Place beets in a large pot and bring to a boil. Once boiling, reduce heat to medium and simmer until beets are tender, about 30 minutes. Drain, then peel under cold running water.  Set aside to cool.  Trim the tops off the fennel and slice bulbs in half lengthwise. Remove core and slice bulbs lengthwise in 1/4-inch-thick strips.  Return the large pot to the stove, add olive oil and butter/butter substitute.  Once hot, add fennel, season well with salt and pepper, stirring occasionally, until just tender, about 5 minutes.  Add vermouth, mustard and lemon juice and bring to a simmer. Meanwhile, slice peeled beets into 1/4-inch-thick rounds. Add beets to the pot and cook until warmed through, about another 5 minutes. Stir in herbs, taste, and adjust seasoning as desired.

Kale Crostini

• 12 1/2 in. thick italian bread slices (each slice about 2×3 in.)
• 8 tbsp. olive oil
• 5 large garlic cloves, 1 halved and 4 minced
• 1/2 tsp dried crushed red pepper
• 1 lb. kale, thick ribs and stems removed, leaves sliced
• 3 1/2 cups veggie broth

Preparation:

Preheat oven to 375 F. Brush bread slices with 2 tbsp. olive oil; arrange bread on baking sheet.  Bake until beginning to color, about 5 mins.  Rub toasts with halved garlic.

Heat 4 tbsp. olive oil in heavy large pot over med. – high heat.  Add minced garlic and red pepper flakes, stir 30 seconds.  Add kale and broth and bring to boil.  Reduce heat, cover and simmer 15 mins.  Uncover and continue to simmer until the kale is tender and broth evaporated, stirring often, about 15 mins.  Salt and pepper to taste.  Top toasts with kale.  Drizzle with remaining olive and oil and serve.

Fresh Cranberry Sauce

• 2 c. fresh, local cranberries
• 6 tbsp. raisins
• 6 oz. frozen apple juice, undiluted
• 1/2 tsp. grated orange rind
• 1 tsp fresh, grated ginger

Preparation:

Combine all ingredients in a saucepan.  Simmer gently until cranberries are all popped.  You can make this ahead of time and re-warn or serve chilled.

The post Holiday Recipes appeared first on Jewels.

As with the hydration, the majority of the fuel support teams and volunteers offer comes in sealed packages, from Cliff bars to Rice Krispy bars to granola snacks to electrolyte chews. Eating upwards of 5,000+ calories in one day is difficult, so I quickly decide to skip attempting to decipher what I’m eating and commit to further investigation after I make it home.

So I’m very excited to try this pre-ride or pre-run snack bar recipe. If it’s as tasty as it looks, I’ll be enjoying the extra cash from not having to buy snack bars at $2-$3 a pop as well as the energy. (Source: Active.com.)

Coconut-Almond Bars

How To: Combine two cups rolled oats, one cup unsweetened coconut, and ½ cup each: dates (or raisins), raw almonds, sesame seeds, sunflower seeds, and cashews. Mix 1 ½ cups tahini (or natural peanut butter) with one cup honey and one teaspoon vanilla. Microwave for one minute. Combine wet and dry ingredients. On a greased baking sheet, spread mixture into a one-inch-high rectangle. Cut into 12 bars. Or, if time allows, bake at 350° F for 15 minutes.

How Come: This recipe for energy bars, adapted from The Bakery in New Paltz, New York, has powered runners, bikers, and climbers for nearly 30 years. The dates and honey provide quick carbs, while the nuts are high in healthy fats, which help sustain energy levels. “People doing the fat-free thing often find they’re hungry all the time,” says Cooke. The oats keep cholesterol in check, and research shows “the fiber in oats may offset the risk of upper-respiratory infections, which are common in runners,” says Dikos.

The post Homemade Snack Bars appeared first on Jewels.

When it comes to BBQ, I look to Billy Stubbs Texas Pit Master. He is my own mentor when it comes to grillin’, smokin’, chillin’. Stubbs schooled me in the way of the sauce like the Black Obi Wan Kenobi. I went with it. On faith. It works.

Traditionally, Texas barbecue is served with a homemade barbecue sauce, usually served warm. Below is a simple recipe for a Texas style barbecue sauce. This type sauce is usually a table condiment as opposed to a sauce used to baste the meat while cooking.

Ingredients

• 16 oz can tomato sauce
• 1/2 cup (4 oz) water
• 1/4 cup (2 oz) vinegar
• 2 tbs brown sugar
• 1/2 fresh onion – pureed or 2 tbs onion powder
• 2-4 fresh garlic pods or 1 tbs minced garlic-pureed, or 1 tbs garlic powder

• 2 tbs Worcestershire sauce
• 1 tbs coarse black pepper
• 1 tbs Paprika
• 1 tsp Tobasco sauce
• 1 tsp chili powder
• 1 tsp dry mustard
• 1 tsp liquid smoke
• 1 tsp salt or cajun seasoning

---

Mix and Simmer:

• Puree the fresh onion and garlic, if using fresh.
• Add all ingredients to a thick walled pot.
• Simmer for 30 minutes, stirring occasionally.
• Add water or simmer longer to achieve the desired thickness; I do not like it too thick.
• Makes a little over a pint , depending on how much you cook it down.
• Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.

---

Comments:

• The sauce is best served warm for either dipping or poured over the meat.
• The sauce is also good to mix with diced brisket to make chopped brisket sandwiches.
• It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.

For an sub-excellent “Mopping and Dipping Sauce” check these neanderthals:
http://www.youtube.com/watch?v=yyHP1uzurxk

The post MOPPING + DIPPING Billy Stubbs Pit Boy BBQ Sauce appeared first on Jewels.

Hi,

Many of you have heard me talk about this crazy dinner party idea, where we get a fabulous chef (or chefs) to come cook an exquisite dinner for a group of us. And all we have to do is bring some minimal dough (moola) to cover the cost of the goods. And some alcohol for extra enjoyment.

The biggest block I’ve encountered thus far is finding a place that can comfortably hold a sizable group and give the chef(s) ample space for preparation. But now I’ve found one! My uncle’s condo on the SW waterfront, complete with a balcony and wide open spaces (yes, to quote the Dixie Chicks).

As I’m leaving town early June, the main dates I’d like to offer up are all Saturday evenings: May 23, 30 and June 6. (I know many may be leaving this weekend for the holiday, but many may not be, though it may be too close to coordinate.) Depending on the number we may even get 2 folks interested in an Iron Chef-style cook-off … it’s been a long time dream. [Space will be limited to 17, so if on the off chance we get too many, slots

Would you be interested in joining, for maybe up to $20/plate? (Wouldn’t be more than that.) Please let me know if you’d be interested, how much you’d be willing to fork over and what Saturday’s you’d most likely be able to make and then I’ll coordinate with some foodies and send more deets. The list of y’all may seem long, but I know how challenging it can be to coordinate with such busy folks. I’m hoping that this will be something we can eventually do once a month (or so) so if you can’t make the first one, we’d love to have more.

And if you don’t want to be bothered by me for invites to such events, just let me know and I’ll take you off my list =)

Cheers,

~jewel

The post Exquisite Fare, Recession Style appeared first on Jewels.