Dude Food and the Starter Pantry
by Interbay, May 23, 2009 | Permalink
“It isn’t like I’m going to do some baked halibut thing,” our Produce Night Supervisor said to me the a few weeks ago. “You need to have a dude foods class.” The idea was born: Dude Food, Cooking For The Single Guy or Gal. It is true that those of us who are single or aren’t home too many nights of the week to craft up gorgeous magazine cover worthy three course meals are often stuck wondering what to make for dinner, wanting something a little more than a bag of spaghetti tossed with pasta sauce but nothing complicated or time consuming.
Enter ASTL Howard. Though he is no longer a single dude stretching the limits of pantry cooking Howard still appreciates good, uncomplicated food that can be made quickly. For the class Howard shared some tips such as cook double so you have something to take for work, or like a true bachelor, reheat the next morning for breakfast.
After whipping up a zesty grilled chicken stir-fry Howard hit the comfort zone with a spicy mac and cheese with BBQ potato chip crust: dude food indeed.
Perhaps the most useful tool of the evening was a basic pantry list for under $62.50 With these items in your pantry you can pretty much craft any meal simply by adding protein and vegetables. You can find the list below, and as for the mac and cheese, all you need is a bag of pasta shells, cooked until aldente. Toss them in a bowl with 1 package Wilshire Precooked Andouille Sausage chopped into bite sized pieces, and a jar of salpica queso dip Monterey jack jalapeno (two if you like a saucier mac and cheese). Bake in a 350 degree oven until warmed through, about 15 minutes. Crush up a bag of potato chips (any flavor will do) sprinkle on top of the mac and cheese and bake 5-7 minutes more.
The Dude Food Pantry for only $62.50
Items you should have to make a meal out of anything
365 Organic Peanut Butter $3.49
365 Classic Pasta Sauce $2.99
365 Organic Mayonnaise $3.99
365 Organic Chicken Broth $1.99
365 Organic Soy Sauce $2.69
365 Organic Long Grain White Rice $3.69
365 All Natural Grated Parmesan Cheese $4.99
365 Organic Diced Tomatoes 28 oz can $1.69
365 Sea Salt Fine Crystals $1.79
365 Organic Yellow Mustard $2.39
365 Organic Garbanzo Beans $1.29
365 Organic Black Beans $1.29
365 Organic Ketchup $1.99
365 100% Italian Extra Virgin Olive Oil 16.9 fl oz $4.99
365 Organic Canola Oil 16 fl oz $4.69
365 Organic Whole Wheat Penne $1.99
Annie’s Original BBQ Sauce $3.79
365 Organic Roasted Garlic Ranch Dressing $2.79
365 Organic Hot Pepper Sauce $1.59
365 Organic Balsamic Vinegar $5.39
365 Organic Ground Black Pepper $2.99
Total $62.49
What the WFM is This?
by Interbay, May 12, 2009 | Permalink
It’s pickled beans y’all straight from the pickle master Rick, of Rick’s Picks out of Brooklyn New York. Kissed with a hint of heat, these Mean Beans will neatly transform any Bloody Mary or Martini or rev up any anti-pasta platter, but I’m willing to bet you eat them out of jar, standing in front of an open refrigerator, slipper and bathrobe clad, all smiles.
Don’t throw that beautiful brine away, Rick suggests cutting carrots into matchsticks and storing them in the brine for delicious pickled carrots!
Exotics from The Tropics Class a Success
by Interbay, May 1, 2009 | Permalink
Last night Seafood Team Leader Charley and Marketing Specialist Mary held their 3rd Seafood Cooking class, Exotics from the Tropics, in Salud. This charming pair is as lively as it gets in the kitchen. TL Charley prepared amazing main dishes with fish while Mary dazzled with sides and desserts. Guests sat back and relaxed with wine and snacks, feasting on each dish as it finished.
Charley shows off fresh Mahi Mahi
For this class Charley, a trained chef who sharpened his knives in some of Las Vegas’ finest restaurants, wow’ed with a Tuna Kibbeh; sweet chunks of sushi grade tuna tossed in a pomegranate reduction sauce, with minced shallot, and a bevy of fresh herbs, shaped and rolled in fried bulgur then served with our 365 Naan Bread and Cucumber Yogurt sauce. The guests were in love at first bite! The rest of the menu included Indian-Spiced Mahi Mahi with Cumin Scented Skilled Greens, Pineapple and Plantain topped grilled Swordfish with Coconut Rice and Spicy Okra, and the topper, for dessert, an absolutely divine Cream Cheese Flan with Grilled Pineapple and Toasted Coconut.
Tuna Kibbeh with Coconut Yogurt Sauce and Naan
Charley and Mary entertain every month, their next class is Saturday, May 30th, and features what to do with whole fish. Sign up now with guest services at 426-881-2600.
Mary demonstrates how to smash garlic cloves
We’ve adapted Charley’s popular kibbeh recipe to a poke recipe, wonderful for entertaining!
Enjoy!
Pomegranate Tuna Poke with Cucumber Yogurt Sauce and Naan Bread
This recipe makes more pomengranate sauce than you need for the poke, however this sauce is wonderful over grilled chicken or white fish and keeps in the refrigerator for a week.
Serves 4-6
For the Poke
1 ea cipollini onion, or shallot
2 tablespoon red wine vinegar
1 6oz piece Ahi tuna, small diced, about chopped
1 tablespoon pomegranate sauce, recipe to follow
1/2 tablespoon olive oil
Zest of one lemon
Black Sea Salt to Taste
1/3 cup pine nuts, toasted
1/8 cup mint chiffonade
1/8 cup cilantro chiffonade
1/8 cup parsley chiffonade
Cucumber Yogurt Sauce, recipe to follow
365 Traditional Naan Bread
Pomegranate Reduction
1 bottle Pom Brand Pomegranate juice
2 cinnamon sticks
1 teaspoon cumin
1 teaspoon allspice
1/8 teaspoon cayenne
2 Tablespoon red wine vinegar
½ teaspoon salt
1 Tablespoon honey
1/2 red onion, sliced
2 teaspoons cornstarch
2 teaspoons water
Cucumber Yogurt Sauce
1 cup pain greek yogurt
1 tsp lemon juice
1/2 cucumber, halved, peeled, and seeded and grated
Sea salt to taste
Water to thin if needed
In a small bowl combine the cipollini onion and red wine vinegar, macerate for 1/2 hour
For the Pomegranate Reduction: In a medium sauce pan, bring all the ingredients to a boil and simmer for 20 minutes, until reduced by half. Strain mixture through a fine mesh sieve discarding the spices. Return sauce to saucepan. Combine the cornstarch and water in a small bowl. Add to the reduction, bring to a boil and reduce to a simmer to thicken. Set aside for later use.
In a medium bowl combine the yogurt, lemon juice, cucumber, and sea salt. Adjust favors as needed. Use a couple teaspoons of water at a time to thin sauce if necessary.
In a medium bowl combine the tuna, pomegranate vinegar, lemon oil, salt, onion, toasted pine nuts, and herbs. Mix gently to combine. Neatly mound the poke on a large serving platter. Serve with and cucumber yogurt sauce and wedges or the warmed naan bread.
