Kaybray's Cooking

What we threw on the plate today

Wednesday, May 30, 2007

Hobo Packs


Grilled out with the rest of America for Memorial Day. I cooked some Shrimp and Mussel hobo packs, recipe from this month's Food and Wine. Honestly, they were just ok. The mussels especially weren't that great. Hmm. There's nothing wrong with the recipe per se. It's simple and has potential, but I don't think it was worth it for the cost.

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Saturday, May 26, 2007

Flatiron Steak Salad


Ding ding ding! Ladies and gentlemen, we have a winner! Last night I made a fabulous salad for dinner. It was a huge hit and absolutely delicious. It's a definite keeper. Check out the Flatiron Steak Salad with Thai Dressing in this month's Food and Wine. The flavors were amazing, and we drank it with Dulle Teve, a Belgian Tripel Ale, since I was unable to find the recommended beer. (BTW, watch out - there's a higher alcohol content here...rough, rough morning.)

Let me know what you think. I was thinking that next time I might make it just a tad spicier, and add a little avocado.

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Friday, May 25, 2007

BBQ Country Style Ribs


Don't be frightened, but every once in a while I buy that meat in the grocery store that's been marked way way down, often some odd cut and generally about to be too old to legally sell. Hey - we're broke! Well, that's where I found these boneless country style ribs. They looked fine, I've just never cooked them before, or, for that matter, I don't think I've eaten them before.

So, after looking around online for a recipe, I found one that looked decent for bone-in Country style ribs, and just modified the cooking time. They tasted pretty good, and Drew cooked some kickass baked beans and cole slaw to go with them.

I love summer.

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Thursday, May 24, 2007

Red Wine Salmon


We usually think of fish only going with white wine, but this red wine shallot butter works very nicely with salmon. I've made this Epicurious recipe before, this time as part of Mothers Day. On the side, I served some arugula tossed with a lemony vinaigrette and some grilled cherry tomatoes. It was delicious and easy to make.

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Monday, May 14, 2007

Mother's Day Dessert


My beautiful mom was over for brunch yesterday and I wanted to make her something special. In the dessert category, she likes raspberries or oranges with chocolate, raspberries with flan, and lemon curd, among other things. Therefore, I decided to combine some of these for what I am naming the Lemon Nell, after my mom.

It is sort of a parfait, sort of a trifle. In wine glasses, I layered lemon curd, raspberries, angel food cake and topped it off with fresh whipped cream and fresh mint from the garden. I made all the ingredients earlier in the morning, then assembled it just before serving. It was simple, summery and very sweet.

First I made the lemon curd, since it takes some time in the fridge. Whisk 4 eggs, 3/4 cup sugar and the juice of 2 lemons in a small saucepan. Add 1 softened stick of unsalted butter and lemon zest from the squeezed lemons. Stir over medium heat 10-12 minutes until thick. Pour curd into small bowl and press plastic wrap directly onto the surface. Refrigerate for at least one hour. This was the first time I've made curd, so I think it will turn out a little smoother next time. It was delicious, but I saw some lumps in it. Think occasional lumpy pudding.

Next, make a simple syrup on the stove of sugar, water, lemon, and a splash of Chambord liquor. Finally, whip cream with a pinch of sugar and about a teaspoon of lemon zest.

You could use Angle Food Cake, sponge cake, etc. Just before serving, tear cake into bite-sized pieces. Put in the simple syrup bowl and press down so all pieces are soaked. In each glass, place a heaping tablespoon of the curd, followed by 3-4 pieces of the soaked cake, and finally a handful of fresh raspberries. Do the next layer in the same order, but start with about twice as much lemon curd. Top raspberries with whipped cream and a mint sprig.

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