New Site

Hi all! I have switched my blog to the following site: http://eatinginandiland.wordpress.com/

Hop on over and see me there! Happy eating!

You might be aware from reading my previous posts that D loves and reveres Gooey Butter Cake, which is a St. Louis specialty that is served with breakfast and as snacks. I am willing to bet there have been fist fights over who makes the best GBC. D’s absolute favorite is his best friend’s mothers version which is also considered the best by a native St. Louis-an (this same person is an Italian grandmother in case a native to St. Louis did not hold enough weight for you). I was a bit of a brat over the weekend (sorry everyone) and so decided that I would try to make the Gooey Louis…look at me making dessert twice in two weeks. The thing with baking is that it has to be done precisely – measurements MATTER or the end result might have an off consistency. Considering my measuring cups have dust on them – or on their better days are used as spoon holders – baking is not a strong suit. Couple this “precision” weakness with my lack of desire for sweet treats and I just do not bake often. This aversion is apparent in my baking supplies: my flour was one year and two months expired – I wish I was kidding. All that said, I would like to start baking more and maybe one day I will smell less like garlic and more like cookie dough. =) Which brings me to the cake attempt. This was my first attempt with making a cake of anything other than Duncan Hines Red Velvet Cake (HEAVEN by the way) and I scoured recipes all day trying to devise a plan. I ended up using something like a combination of three recipes because there are two ways the cake is prepared. One is the traditional-but-made-in-bakeries method and the other is the home-kitchen-friendly method. The traditional uses corn syrup (which I just could not bring myself to buy) and also uses yeast for the crust dough. Sounds great in theory, but in reality, it was Wednesday night and I did not have time to make a yeast-dependent dough and deal with the rising process. In my pursuit of the perfect recipe (I was lacking D’s favorite at this point so I was trying to some how develop telepathy and guess the ingredients), I ran across a bog that discussed both methods – transnational versus cake version. Traditional won. So I decided to do something of a hybrid. I did not buy yellow cake mix at the store and instead had to “make” my own. I then used the non-traditional filling for ease and to avoid buying corn syrup. What is ironic about all of this is the email I received with D’s favotire recipe (Mrs. Rodriguez was wonderful enough to send it to him whilst I was walking back from Whole Foods – in the rain) and she used Yellow Cake mix! I was not about to venture out in the storm that opened up right when I was leaving the store, so I intend on making this again soon. This time with a cohesive plan, flour that is not expired, with yellow cake, and without accidentally skipping a step. Minor flaws aside, this cake smelled absolutely incredible and tasted pretty good – though it was not exactly like the gooey that Mrs. Rodriguez makes (and D loves). I need a few more trial and errors but, who knows,  maybe one day I will get this baking thing down! Oh, in case you are wondering – I still do not really know what Gooey Butter Cake tastes like as I did not have any – it amazes me how I cannot get out of the preztel jar but this delicious thing I have no aversion problems at all. I have issues…

For Crust

2 cups Flour

1.5 cups Sugar

One Stick Butter, melted

1 tablespoon baking power

1 teaspoon salt

2 eggs

For Filling

3 tablespoons butter, melted

2 eggs

1 (8oz) Cream Cheese (room temperature)

1 Box Powdered Sugar

1 1/2 tablespoon Vanilla Extract

One teaspoon Almond Extract

Add the crust ingredients to a mixer and mix well.  Spread into an ungreased 9×13 glass baking dish. In separate bowl mix remaining ingredients, minus 2 tablespoons for topping. Mix well and spread over batter. Bake at 350 degrees for 15 minutes, remove from oven to sprinkle remainder powdered sugar. Return to oven and bake an additional 25 - 30 minutes.

Black Bean - Mango Salsa

When mangoes are in season, I love to mix them with avocado and such things to top dishes off or as a healthy dip. This is interesting as I do not typically eat mangoes on their own - they are just a tad too sweet for me. But when mixed with other elements, the sweetness is decreased and I enjoy them immensely! This salsa is very versatile and cost effective. It can be used in tacos, on grilled or sauteed fish, on baked chicken as a dip or a salad topper. 

• One can Black Beans 
• Two Mangoes, diced
• Half red onion, small dice
• One cup cilantro, chopped
• One avocado, diced
• One Jalapeno, minced
• 1.5 cups Jicama, diced 
• Juice from one lime, mixed with pinch of salt and a little bit of olive oil (or garlic olive oil)
• Cayenne, Garlic Powder, Cumin, and Adobo spices as desired

Combine all ingredients in a bowl and mix well (but gently). Season as desired.

Chipotle Aioli

Chipotle Aioli is a great sauce to make and keep in the fridge. You can throw it onto/into all sorts of things from sandwiches to tacos to grilled fish or chicken to sweet potato fries to  tempura fired veggies. You can also make this to your dietary needs as well. I imagine this can be made quite successfully with yogurt and when using the sauce in an Asian dish feel free to use Japanese Mayonnaise instead of American (this is what I do and use as a dip for tempura-fried sweet potatoes).

• Half can Chipotle Peppers in Aioli
• Half cup of Garlic Mayonnaise (Central Market sells Garlic Mayo or you can add roasted garlic to regular Mayo) 
• Half lime, juice squeezed

Coconut Shrimp and Chicken Tacos

Friday we were heading to the lake to celebrate D's momma's birthday. I knew I wanted to cook, but did not know what. We narrowed it down to fish tacos and spinach pasta with veggies. D lobbied for spinach pasta and I let him. That said, I was forming my plan to make some sort of taco over the weekend. Normally, as you can tell from my previous fish taco post, I crust whatever fish i am using in chile-corn crust. I did not have time to the desire to go to Central market to get this, so I decided I would make my own crust. Flash forward and I decide to make a chile-coconut-panko crust. I did both chicken and shrimp so that everyone could have something they enjoyed! One note - I did not have an egg for the shrimpies (well, in reality there was an egg in the fridge - I just could not find it until I had already crusted the shrimpies so the chicken got it but not the fish) and so they were not quite as brown and crispy. I also baked them for health reasons - feel free to pan fry them if you like. It will get them extra crispy!

For the Marinade

• One can coconut milk (lite or regular)
• Two Limes
• One pound Shrimp
• 2 chicken breasts, cut into tenders then halved
• 4 tablespoons Sriracha
• 2 tablespoons Tempura Sauce
• 2 teaspoons Curry Powder
• 2 ziplock bags

In one Ziplock, combine half of the coconut milk, half Sriracha, half tempura, half curry powder, and juice from one lime. Add peeled shrimp to this and refridgeate for about at least 2 hours. Repeat process with chicken and second ziplock bag. Adjust curry and Sriracha use to preference.

Crust (divide all ingredients between two plates - if only doing chicken or shrimp then use half of what I call for)

• 3 cups Panko
• 2 tablespoons Cayenne 
• A couple pinches of red Chile flakes
• 3 cups shredded coconut *
• Salt
• Pepper
• Add other seasoning as desired - I added just a pinch of adobo 
• Two eggs, beaten in separate bowls or dishes for dredging

If baking, grease a slatted cookie sheet and preheat oven to 400. Once shrimpies are crusted, place on the baking sheet until all are crusted. Bake for about 10 minutes, until crust is golden brown. Squeeze extra lime juice over the baked shrimp if desired. Same process for chicken.

If frying, fill a fry-pan with an inch of oil. Heat to appropriate heat (check by dropping a bit of crust into hot oil - when it sizzles on impact it is ready). Add shrimp or chicken one at a time with a slotted spoon or tongs (preferably the latter). Fry until golden brown. Remove to a drying rack or plate with a napkin on it and salt just a touch. Squeeze with lemon if desired.

*If using unsweetened coconut, add a bit of honey to the marinade. If sweetened coconut, omit honey.

Taco Bar

• Half head shredded red cabbage or radicchio
• Shredded Cheese (suggestions: Cheddar and Jack mixture or Queso Fresco or Cojita Cheese)
• Chipotle Aioli*
• Black Bean-Mango Salsa*
• Sliced Avocado
• Fresh Lime Juice
• Chopped Cilantro
• Corn and Flour Tortillas, Warmed

*Elsewhere in blog

Build your taco as desired!

No-Butter Garlic Bread

I am aware that most people know how to make garlic bread. I am also aware that this is a fairly boring version of garlic bread. However, mixing garlic with cheese is not "garlic bread," it is cheesy garlic bread (and it is fabulous). There are loads of variations for this, but this particular garlic bread is incredible when floated into  soups or brothy dishes because it is toasted longer than normal and individually sliced instead of toasted as a loaf. It is also fanstastic when thrown into a food processor and made into homemade bread crumbs - I promise that you will not get the same crunch from the canned kind. This version is also healthier than the garlic bread that most people typically think about - it is not dripping with butter (not that things dripping with butter are in any way appetite supressing, they just simply add too much jiggle to my thighs) and it still has a great deal of flavor. That said, man do I love cheesy garlic bread...Advice for cutting your bread if you do not elect to have your baker do it for you - use a serrated knife. You will make your life easier.

• Half loaf of Ciabatta bread (or similar), sliced
• Five cloves garlic, finely mined
• Favorite Oil (I use garlic or basil oil usually), put into a small container
• Small handful of fresh parsley, chopped
• Paprika
• Cayenne (optional)
• Fresh Black Pepper, to taste

Brush each side of the bread with a bit of oil, place on a baking rack or tray that has holes or slats. Sprinkly each peice of bread with Cayenne, Paprika, and Pepper. Top with an ample amount of garlic and parsely. Bake for about five to seven minutes at 375. Serve with Soup or baked tomatoes or turn into homemade bread crumbs.

Balls of Joy aka Oreo Cake Balls

For those of you who roll your eyes when I talk about the importance of organic food and aversion of processed food - eat your heart out (though I have to admit, I will not be eating these - they are presents). I first had little Balls of Joy over the weekend at a shower (see previous baked tomatoes post). Not being a sweets person, I really intended to just try a bite and see what it was (I mean even if you aren't a sweets person, when you see something dipped in white chocolate your brain says EAT). I had two. They were so good. Soooooooo good. So good that I decided they would make lovely mother's day treats for our wonderful Mommas! So it was decided, I was going to make sweets. I honestly do not remember the last time I made dessert or sweets of any kind. I know what it was (a chocolate and amaretto pear torte with orange infused whipped cream), but that had to be at least three years ago - and I did not eat it (though I was told it was very good). I was shocked to find that there are more than ample recipe ideas for these little guys online. So I read one, got the basic method down and planned to make little Balls of Joy. Enter Cinco de Mayo and skinny-girl Margaritas and I start this process at about 7:30, thinking it won't really be that messy or take that long. It wasn't any more messy and did not take any longer than I usually take to do things - take that for whatever it is worth. D also helped out, something I rarely allow him to do (not because I don't want him to just because I micromanage and tend to take over). We learned an important lesson last night - that is do not put too many balls in the warm chocolate - they will melt and look funny. This is for aesthetic purposes only - they still taste great, I am told, they just look a little sad. Now that I have the basics of this down, I cannot wait to make more and add my own little twists to them. I am willing to bet that these would be awesome with mint oreos, with little bit of cherry mixed into the Mud, or with some crushed nut sprinkled over the top. Oh the world of experimentation=) 

Balls of Joy - Pre Bath

Balls of Joy

• One package Oreos
• One 8 ounce package of cream cheese, at room temperature
• 3-4 Ghirardelli White Chocolate Baking Bars
• 3-4 Cadburry Milk Chocolate Bars

Special Equipment

• Toothpicks
• Double Broiler



Mud

• Wax Paper or Aluminum Foil

Put the Oreos into a food processor and process until finely ground. In batches (if you have a smaller food processor which I do) add  Oreo and cream cheese, blending until a big, giant, black, creamy substance. Repeat as necessary until smooth and all cheese and cookie has been incorporated. Pick up small handfuls of the black mound (which will be called Mud from now on) and roll into small balls with your hands. Place on a cookie sheet lined with Wax Paper or aluminum foil. Once all Mud is rolled into little balls of Joy, put cookie sheet into the fridge or freezer and chill for an hour or so. About ten minutes before you need to pull the Mud balls out, prepare a double boiler (if you do not have one, or in my case cannot reach yours feel free to place a oven proof bowl over a pan with water) and over a low heat begin to melt the chocolate - adding small handfuls one at a time until melted. If you have two double boilers, or the ability to create two double boilers, then feel free to heat milk chocolate in one and white chocolate in the other and decreased your time frame to finish. Once chocolate is melted, place one ball into the chocolate and roll gently with a spatula to coat well with chocolate. Remove quickly  with a toothpick so as to prevent melting and ball disfiguration (oh the horror). Return to wax paper and allow chocolate to cool. After about fifteen minutes drizzle chocolate of the opposite color over the balls and return to the fridge.