Here is a savory amuse bouche! Perfect for your next soiree, Judi Byrne! Editor's note: Again, for any new readers, when a word is followed by an asterisk*, it denotes changes or suggestions I have made.
(makes 24 tartlets)
4 T. unsalted Kerrygold* butter
3 sheets frozen phyllo dough, thawed
2 T grated Parmesan cheese
Veggie oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 t. all-purpose flour
1/4 cup whole* milk
Pinch of freshly grated nutmeg
1/2 t. kosher salt and freshly ground pepper
3&1/2 oz. mild goat cheese, softened
2 t. finely grated lemon zest
1 T. white wine vinegar
2 large eggs, separated
1 10 oz. box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel*
Chopped chives, for garnish
Preheat the oven to 350. Melt 1 T. butter. Place 1 phyllo sheet on a clean surface (cover other sheets with a damp towel), brush with melted butter, and sprinkle with 1 t. Parmesan. Cover with another phyllo sheet, brush with more butter, and sprinkle with another t. Parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3" each. Brush a 24 cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 min. Meanwhile, heat the remaining 3 T. butter in a saucepan over med. heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 min. Add the nutmeg, salt, and pepper, to taste. Stir in the goat cheese, lemon zest, and vinegar until the cheese melts. Mix in the egg yolks, then the spinach. Beat the egg whites to stiff peaks and gently* fold into spinach filling. Spoon about 1 T. filling into each phyllo cup and top with remaining Parmesan. Bake until filling is set, 15 min. Cool slightly in pan; remove and serve warm or at room temp. Top each with chopped chives.
"Do everything with a good heart and expect nothing in return, and you will never be disappointed".
Have FUN today!!
Love,
Machete Milletti
Tuesday, February 7, 2017
Sunday, February 5, 2017
Chili Cheese Dog Potato Skins
And, ONE more for the big game today. Go Falcons!!!
(makes 12 skins)
6 russet potatoes, scrubbed clean*
Oil, for drizzling
Coconut oil cooking spray
Kosher* salt
Freshly* ground pepper
2 T. canola oil, plus additional
4 beef hot dogs in natural casing, sliced 1/2" thick
1&1/2 lbs. 80% lean ground beef
2 rounded T. chili powder blend or Ancho chili powder
1&1/2 t. ground cumin
1&1/2 t. ground coriander
1/4 t. allspice
1 sweet* onion, chopped
2 large garlic cloves, chopped
2 T. tomato paste
1 T Worcestershire sauce
2 cups beef stock
1&1/2 cups shredded sharp cheddar cheese
Guilden's spicy brown mustard, for serving
1 small white onion, finely chopped, for serving
Preheat oven to 350. Prick potatoes with a fork, and drizzle with oil. Roast until just tender but not fully cooked. Let cool then cut them through lengthwise. Gently scoop out the potato centers and spray shells/skins with a little coconut oil cooking spray. Season inside of potatoes with S&P, and broil to brown the flesh a bit. For the filling, heat a large skillet over med.-high heat with a turn of the pan of oil Add sliced dogs and brown and crisp, 2 min. Remove to a plate; add another turn of oil to the pan and add beef. Brown and crumble the meat, and season with S&P, chili powder, cumin, coriander, and allspice; stir a min. to toast spices. Add onions and garlic to chili, and stir to soften 3-5 min. Add tomato paste, stir then Worcestershire and stock. Slide dogs back into chili and simmer a few min. to thicken a bit. Fill potato skins with chili, top with cheese and broil to melt cheese. Top with a fat drizzle of Gulden's and chopped white onions to serve.
"Begin where you are."
Love,
MM
(makes 12 skins)
6 russet potatoes, scrubbed clean*
Oil, for drizzling
Coconut oil cooking spray
Kosher* salt
Freshly* ground pepper
2 T. canola oil, plus additional
4 beef hot dogs in natural casing, sliced 1/2" thick
1&1/2 lbs. 80% lean ground beef
2 rounded T. chili powder blend or Ancho chili powder
1&1/2 t. ground cumin
1&1/2 t. ground coriander
1/4 t. allspice
1 sweet* onion, chopped
2 large garlic cloves, chopped
2 T. tomato paste
1 T Worcestershire sauce
2 cups beef stock
1&1/2 cups shredded sharp cheddar cheese
Guilden's spicy brown mustard, for serving
1 small white onion, finely chopped, for serving
Preheat oven to 350. Prick potatoes with a fork, and drizzle with oil. Roast until just tender but not fully cooked. Let cool then cut them through lengthwise. Gently scoop out the potato centers and spray shells/skins with a little coconut oil cooking spray. Season inside of potatoes with S&P, and broil to brown the flesh a bit. For the filling, heat a large skillet over med.-high heat with a turn of the pan of oil Add sliced dogs and brown and crisp, 2 min. Remove to a plate; add another turn of oil to the pan and add beef. Brown and crumble the meat, and season with S&P, chili powder, cumin, coriander, and allspice; stir a min. to toast spices. Add onions and garlic to chili, and stir to soften 3-5 min. Add tomato paste, stir then Worcestershire and stock. Slide dogs back into chili and simmer a few min. to thicken a bit. Fill potato skins with chili, top with cheese and broil to melt cheese. Top with a fat drizzle of Gulden's and chopped white onions to serve.
"Begin where you are."
Love,
MM
Saturday, February 4, 2017
Caribbean Nachos
Ya gotta have nachos at your Super Bowl party - it's a rule of life!!!
(serves 8)
1 (16 oz.) bag multigrain tortilla chips
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped (1 cup)
1 avocado, peeled, pitted, and diced
1/2 pineapple, peeled, and cut into 1/2" dice (2 cups)
6 sliced cooked smoked*, uncured* bacon, chopped
3/4 cup Caribbean jerk marinade or jerk sauce
1 lb. med. shrimp (36-37 count per lb.), peeled, deveined, and tails removed
1/2 lb. shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped (1 cup)
Preheat oven to 400. Put the tortilla chips on a large rimmed baking sheet, 2-4 layers deep. Top with bell peppers, green onions, avocado, pineapple, and bacon. Heat marinade in a saucepan over med. heat until it comes to a simmer, then cook stirring occasionally, until thickened, about 5 min. Add shrimp and stir to coat, then cook until shrimp are hot, 2-3 min. Scatter shrimp over nachos and top with cheese and cilantro. Bake nachos until cheese is melted, about 7 min.
"Praise the Lord, oh my soul".
Have FUN today!!!
Love,
Machete Milletti
(serves 8)
1 (16 oz.) bag multigrain tortilla chips
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped (1 cup)
1 avocado, peeled, pitted, and diced
1/2 pineapple, peeled, and cut into 1/2" dice (2 cups)
6 sliced cooked smoked*, uncured* bacon, chopped
3/4 cup Caribbean jerk marinade or jerk sauce
1 lb. med. shrimp (36-37 count per lb.), peeled, deveined, and tails removed
1/2 lb. shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped (1 cup)
Preheat oven to 400. Put the tortilla chips on a large rimmed baking sheet, 2-4 layers deep. Top with bell peppers, green onions, avocado, pineapple, and bacon. Heat marinade in a saucepan over med. heat until it comes to a simmer, then cook stirring occasionally, until thickened, about 5 min. Add shrimp and stir to coat, then cook until shrimp are hot, 2-3 min. Scatter shrimp over nachos and top with cheese and cilantro. Bake nachos until cheese is melted, about 7 min.
"Praise the Lord, oh my soul".
Have FUN today!!!
Love,
Machete Milletti
Friday, February 3, 2017
Sweet and Spicy Bacon Chicken Bites
These just might be the hit of your Super Bowl party!!
(serves 8-10)
4 chicken breasts, cut into bite size cubes
12 slices smoked uncured* bacon, cut into thirds
Kosher* salt
Freshly* ground pepper
Garlic powder
Chili powder
2/3 cup packed* brown sugar
Toothpicks
Preheat oven to 350. Spray a rimmed* cookie sheet with coconut* non-stick spray. Set aside. Season the chicken cubes with S&P, garlic powder, and chili powder. Wrap each piece of chicken with a strip of bacon and secure with a toothpick. Place the brown sugar on a shallow plate, then roll each chicken piece in the brown sugar. Place the chicken pieces on the prepared cookie sheet. Bake 30-40 min. or until the chicken is cooked through and the bacon is brown and crispy. Remove from oven and drain on paper towels.
"Blessed Assurance, Jesus is mine. Oh what a foretaste of Glory Divine."
Love,
MM
(serves 8-10)
4 chicken breasts, cut into bite size cubes
12 slices smoked uncured* bacon, cut into thirds
Kosher* salt
Freshly* ground pepper
Garlic powder
Chili powder
2/3 cup packed* brown sugar
Toothpicks
Preheat oven to 350. Spray a rimmed* cookie sheet with coconut* non-stick spray. Set aside. Season the chicken cubes with S&P, garlic powder, and chili powder. Wrap each piece of chicken with a strip of bacon and secure with a toothpick. Place the brown sugar on a shallow plate, then roll each chicken piece in the brown sugar. Place the chicken pieces on the prepared cookie sheet. Bake 30-40 min. or until the chicken is cooked through and the bacon is brown and crispy. Remove from oven and drain on paper towels.
"Blessed Assurance, Jesus is mine. Oh what a foretaste of Glory Divine."
Love,
MM
Mexi-Cali Steak Sliders with German Smashed Potaoes
The next three days I will be giving you Super Bowl snack ideas to consider. Here is a winning combo!!
(both serve 4)
Sliders:
1 lb. skirt steak
Kosher* salt and freshly* ground pepper
5 t. canola oil, or other non-flavored* oil
1 red* onion, thinly* sliced
2 oz. cured chorizo, chopped
8 dinner rolls or slider* buns
1 avocado, thinly sliced
1 small* red jalapeno, thinly sliced, white pith and seeds removed*, wear gloves*
Smashed potatoes:
8 small Yukon gold potatoes
5 slices smoke uncured* bacon, chopped
Kosher* salt and freshly* ground pepper
2 T. chopped shallot
2 T. sour cream or plain Greek yogurt*
2 t. malt vinegar
2 t. whole-grain mustard
To make the sliders: Season steak with S&P; coat with oil. Cook on a griddle over high heat, turning once, 5 min. Let rest 5 min.; thinly slice. On the griddle cook onions and chorizo in remaining oil over high until soft, 2 min. Stir in steak; divide among rolls. Top with avocado and jalapeno.
To make the potatoes: In a saucepan, cook potatoes in boiling, salted water until tender, about 15 min.; drain and cool. Gently press potatoes until cracked. In a skillet, cook bacon over med.-high until crispy, 7 min.; break into small bits and transfer to a bowl. Cook potatoes in drippings, 3 min. per side; season with S&P. In a bowl, combine remaining ingredients; season with S&P. Top potatoes with sauce and bacon.
"To know that God sees us gives us comfort and confidence."
Happy Friday, Friends!!
Love,
MM
(both serve 4)
Sliders:
1 lb. skirt steak
Kosher* salt and freshly* ground pepper
5 t. canola oil, or other non-flavored* oil
1 red* onion, thinly* sliced
2 oz. cured chorizo, chopped
8 dinner rolls or slider* buns
1 avocado, thinly sliced
1 small* red jalapeno, thinly sliced, white pith and seeds removed*, wear gloves*
Smashed potatoes:
8 small Yukon gold potatoes
5 slices smoke uncured* bacon, chopped
Kosher* salt and freshly* ground pepper
2 T. chopped shallot
2 T. sour cream or plain Greek yogurt*
2 t. malt vinegar
2 t. whole-grain mustard
To make the sliders: Season steak with S&P; coat with oil. Cook on a griddle over high heat, turning once, 5 min. Let rest 5 min.; thinly slice. On the griddle cook onions and chorizo in remaining oil over high until soft, 2 min. Stir in steak; divide among rolls. Top with avocado and jalapeno.
To make the potatoes: In a saucepan, cook potatoes in boiling, salted water until tender, about 15 min.; drain and cool. Gently press potatoes until cracked. In a skillet, cook bacon over med.-high until crispy, 7 min.; break into small bits and transfer to a bowl. Cook potatoes in drippings, 3 min. per side; season with S&P. In a bowl, combine remaining ingredients; season with S&P. Top potatoes with sauce and bacon.
"To know that God sees us gives us comfort and confidence."
Happy Friday, Friends!!
Love,
MM
Thursday, February 2, 2017
Orange Tilapia
While I am not a fan of tilapia, more of cod, halibut, or Dover sole, it IS a way popular and very MILD white fish that kids especially seem to love. So use it, or any of the above mentioned in this dish.
(serves 4)
4 (5 oz.) tilapia fillets
1&1/2 cups orange, or orange pineapple* juice (store-bought not freshly squeezed because of
the acids having an adverse effect on the texture of the fish)
6 T. Kerrygold* butter, softened
3/4 cup panko bread crumbs, or unsweetened finely shredded coconut* to make it GF
2 cloves garlic, minced
1&1/2 t. grated orange or lemon zest
3/4 t. kosher* salt, divided
1/4 t. freshly ground pepper
4 t. chopped fresh basil, or to taste, or you can use dried Italian seasoning*
Small pinch of red pepper flakes*, optional
Orange slices*, and lemon crowns*, for garnish
Combine fillets and OJ in a zip lock plastic bag. Squeeze out extra air and seal bag. Marinate fish in fridge 30 min. Preheat oven to 400. Stir together butter, bread crumbs, garlic, zest, and 1/4 t. salt in a bowl. Grease a large rimmed baking sheet. Remove fillets from marinade, shaking off excess and reserving marinade in bag. Arrange fillets on baking sheet. Bring reserved marinade to a boil in a saucepan, stirring occasionally, until thickened and reduced to about 1/2 cup, about 10 min. Cover and remove from heat. Sprinkle fillets with pepper and remaining salt. Spread bread crumb mixture over fillets to cover evenly. Bake in upper third of oven, until fish is almost cooked through, about 6-7 min. Turn on broiler and broil fillets about 4" from heat source until crumbs are golden, 20-30 sec. WATCH!*. Transfer fillets to a place with a spatula and sprinkle with basil or Italian seasoning. Garnish the plate with orange and lemon, and serve with orange sauce.
"There is nothing better for people than to be happy and to do good while they live" ~ Ecclesiastics
And, have FUN!!
Love,
Machete Milletti
(serves 4)
4 (5 oz.) tilapia fillets
1&1/2 cups orange, or orange pineapple* juice (store-bought not freshly squeezed because of
the acids having an adverse effect on the texture of the fish)
6 T. Kerrygold* butter, softened
3/4 cup panko bread crumbs, or unsweetened finely shredded coconut* to make it GF
2 cloves garlic, minced
1&1/2 t. grated orange or lemon zest
3/4 t. kosher* salt, divided
1/4 t. freshly ground pepper
4 t. chopped fresh basil, or to taste, or you can use dried Italian seasoning*
Small pinch of red pepper flakes*, optional
Orange slices*, and lemon crowns*, for garnish
Combine fillets and OJ in a zip lock plastic bag. Squeeze out extra air and seal bag. Marinate fish in fridge 30 min. Preheat oven to 400. Stir together butter, bread crumbs, garlic, zest, and 1/4 t. salt in a bowl. Grease a large rimmed baking sheet. Remove fillets from marinade, shaking off excess and reserving marinade in bag. Arrange fillets on baking sheet. Bring reserved marinade to a boil in a saucepan, stirring occasionally, until thickened and reduced to about 1/2 cup, about 10 min. Cover and remove from heat. Sprinkle fillets with pepper and remaining salt. Spread bread crumb mixture over fillets to cover evenly. Bake in upper third of oven, until fish is almost cooked through, about 6-7 min. Turn on broiler and broil fillets about 4" from heat source until crumbs are golden, 20-30 sec. WATCH!*. Transfer fillets to a place with a spatula and sprinkle with basil or Italian seasoning. Garnish the plate with orange and lemon, and serve with orange sauce.
"There is nothing better for people than to be happy and to do good while they live" ~ Ecclesiastics
And, have FUN!!
Love,
Machete Milletti
Wednesday, February 1, 2017
Slow Cooker Kalua Pig
The traditional Hawaiian kalua method of cooking pork involves fire, lots of hot rocks, and a 3' deep cooking pit. Save your backyard with this easy slow-cooker alternative. Serve it with roasted veggies, cauliflower rice, and a green salad.
(serves 8)
3 slices smoked uncured* bacon
1 (5 lb.) boneless pork shoulder (Boston butt roast)
1&1/3 T. kosher salt
5 cloves garlic
Line a 5 qt. slow cooker with bacon. Make five 1" slits (about 1" deep) in top of pork with a paring knife. Sprinkle salt all over pork and tuck garlic into slits, then transfer, skin side up, to slow cooker. Cook on low, covered, until pork is fork-tender, and an instant-read thermometer inserted into the thickest part registers at least 145, 9-12 hours. Start testing the meat after 9 hours. Remove pork form slow cooker and shred with two forks on a cutting board after it has rested for at least 10 min. Do not shred in cooking liquid -it'll be too salty.
"Live by faith, not by sight."
And, have FUN today!!!
Love,
MM
(serves 8)
3 slices smoked uncured* bacon
1 (5 lb.) boneless pork shoulder (Boston butt roast)
1&1/3 T. kosher salt
5 cloves garlic
Line a 5 qt. slow cooker with bacon. Make five 1" slits (about 1" deep) in top of pork with a paring knife. Sprinkle salt all over pork and tuck garlic into slits, then transfer, skin side up, to slow cooker. Cook on low, covered, until pork is fork-tender, and an instant-read thermometer inserted into the thickest part registers at least 145, 9-12 hours. Start testing the meat after 9 hours. Remove pork form slow cooker and shred with two forks on a cutting board after it has rested for at least 10 min. Do not shred in cooking liquid -it'll be too salty.
"Live by faith, not by sight."
And, have FUN today!!!
Love,
MM
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