FoodAskew » bread http://foodaskew.net Recipes, Tips, & Reviews from home cooks better than I am. Thu, 29 Jul 2010 19:00:15 +0000 en hourly 1 http://wordpress.org/?v=3.0 Roasted Bone Marrow http://foodaskew.net/2009/11/roasted-bone-marrow/ http://foodaskew.net/2009/11/roasted-bone-marrow/#comments Mon, 30 Nov 2009 19:00:27 +0000 Trish http://foodaskew.net/?p=488 Submitted by RandallPMcMurphy
Serves 2

a few veal or beef marrow bones parsley
shallots lemon
extra virgin olive oil coarse sea salt
pepper bread

1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste.  Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2009/11/roasted-bone-marrow/feed/ 0 The Califunky Hot Brown http://foodaskew.net/2009/11/the-califunky-hot-brown/ http://foodaskew.net/2009/11/the-califunky-hot-brown/#comments Tue, 17 Nov 2009 05:49:07 +0000 Trish http://foodaskew.net/?p=472 Submitted by randilicious
Serves 2

5 tbsp canola oil 3 tbsp all-purpose flour
1½ c. milk 6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded
 1 egg, beaten
½ tbsp pepper ½ tbsp oregano
1 tsp paprika 1 tsp Old Bay seasoning
1 c. mushrooms, sliced 8 stalks asparagus
1 tomato, thinly sliced 4 slices of bread, toasted
1 avocado leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux.  Stir in flour to absorb the oil.  Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese.  Stir in the egg to thicken the sauce, but do not allow to boil.  Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil.  Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler.  For each serving, put 2 slices of toast on a broiler-safe dish.  Cover toast with layer of slices of turkey/pork roast & mushrooms.  Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly.  Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6.  For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky.  Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2009/11/the-califunky-hot-brown/feed/ 0 Food Art Friday for October 2nd http://foodaskew.net/2009/10/food-art-friday-for-october-2nd/ http://foodaskew.net/2009/10/food-art-friday-for-october-2nd/#comments Fri, 02 Oct 2009 19:00:24 +0000 Trish http://foodaskew.net/?p=403

Via mamichan's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2009/10/food-art-friday-for-october-2nd/feed/ 0 Food Art Friday for August 28th http://foodaskew.net/2009/08/food-art-friday-for-august-28th/ http://foodaskew.net/2009/08/food-art-friday-for-august-28th/#comments Fri, 28 Aug 2009 19:00:06 +0000 Trish http://foodaskew.net/?p=389

Via inboxfun's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2009/08/food-art-friday-for-august-28th/feed/ 0 Food Art Friday for July 3rd http://foodaskew.net/2009/07/food-art-friday-for-july-3rd/ http://foodaskew.net/2009/07/food-art-friday-for-july-3rd/#comments Fri, 03 Jul 2009 19:00:31 +0000 Trish http://foodaskew.net/?p=355

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2009/07/food-art-friday-for-july-3rd/feed/ 0 Food Art Friday for June 12th http://foodaskew.net/2009/06/food-art-friday-for-june-12th/ http://foodaskew.net/2009/06/food-art-friday-for-june-12th/#comments Fri, 12 Jun 2009 19:00:29 +0000 Trish http://foodaskew.net/?p=345

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2009/06/food-art-friday-for-june-12th/feed/ 0 Food Art Friday for June 5th http://foodaskew.net/2009/06/food-art-friday-for-june-5th/ http://foodaskew.net/2009/06/food-art-friday-for-june-5th/#comments Fri, 05 Jun 2009 19:00:19 +0000 Trish http://foodaskew.net/?p=343

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2009/06/food-art-friday-for-june-5th/feed/ 2 Food Art Friday for October 31st http://foodaskew.net/2008/10/food-art-friday-for-october-31st/ http://foodaskew.net/2008/10/food-art-friday-for-october-31st/#comments Fri, 31 Oct 2008 19:00:05 +0000 Trish http://foodaskew.net/?p=204

Images from WarNet.ws

Submit your food art or found food art photos to info@foodaskew.net!


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2008/10/food-art-friday-for-october-31st/feed/ 0 Food Art Friday for October 10th http://foodaskew.net/2008/10/food-art-friday-for-october-10th/ http://foodaskew.net/2008/10/food-art-friday-for-october-10th/#comments Fri, 10 Oct 2008 19:00:57 +0000 Trish http://foodaskew.net/?p=194

Images from WarNet.ws

Submit your food art or found food art photos to info@foodaskew.net!


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2008/10/food-art-friday-for-october-10th/feed/ 0 Garlic Crab http://foodaskew.net/2008/09/garlic-crab/ http://foodaskew.net/2008/09/garlic-crab/#comments Sat, 06 Sep 2008 19:00:11 +0000 Trish http://foodaskew.net/?p=183

Submitted by CrabPlace.com
Serves 6

16 blue crabs, steamed ½ c. olive oil
1 large garlic clove, skinned 1 head of cabbage, sliced into ¼” slivers
1 c. dry white wine (or water can substitute) 2½ tbsp kosher salt
½ tsp coarsely ground black pepper ½ lb. unsalted butter
½ c. flat leaf parsley, roughly chopped 1 loaf fresh bread

Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.

When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.

Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.

Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.

Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.


 Powered by Max Banner Ads 
]]> http://foodaskew.net/2008/09/garlic-crab/feed/ 1