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Recipe: Key Lime Bread Pudding

29 Mar
Key Lime Bread Pudding

Key Lime Bread Pudding with a Coconut Milk Glaze

I have to admit this Key Lime Bread Pudding was really more of an experiment than a vision, but it worked.

Key limes (or their juice) are vital to this dessert recipe. And rather than French bread (which I normally use in bread pudding), I used donut holes to give it added sweetness.

Ingredients:

  • 1 1/2 cups 2% milk
  • 1/2 cup brown sugar
  • 1/4 cup sugar
    • Key Lime Bread Pudding Ingredients

    Key Lime Bread Pudding Ingredients

  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/2 cup key lime juice
  • 3 dozen day-old donut holes, torn into 1/4-inch pieces

Directions:

  1. Preheat oven to 350F.
    2. Key Lime Bread Pudding with Donut Holes

    Soaking the donut holes in the key lime custard

  2. Combine first seven ingredients in a large bowl and stir well.
  3. Add donut holes and toss gently to coat. Let stand for 30 minutes to 1 hour or until most of the liquid is absorbed.
  4. Spread mixture evenly into a baking dish coated with butter or non-stick cooking spray.
  5. Bake at 350F for 40-45 minutes or until bread pudding sets.
  6. Garnish with a key lime slice and serve.

For a topping, I combined a little coconut milk and some sugar to give it a really tropical vibe.

If you can’t get donut holes, just buy donuts and tear them into bite-sized pieces. You may even sweet talk a donut shop into giving you some stale donuts or donut holes for cheap.

  • To make sure I didn’t eat the whole pan, I took this to the office and it disappeared in a few hours. It’s that good.

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    11 Comments

    Posted by on March 29, 2012 in Cookin', Desserts, Recipes

     

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    Recipe: Honey-Lime Glazed Chicken Thighs

    28 Mar
    Honey-Lime Glazed Chicken Thighs

    Honey-Lime Glazed Chicken Thighs

    I’m not ashamed to admit that chicken thighs are my favorite cuts of chicken. They have the most flavor and don’t dry out the way breasts can.

    This is a simple recipe that relies on three things: spices, a glaze and a broiler. I went for boneless, skinless chicken thighs to keep it on the healthy side, but I’m sure it’s just as good, if not better, with skin-on, bone-in chicken thighs.

    Ingredients:

    • 6 boneless, skinless chicken thighs
    • Juice of one lime
    • 6 TBSP honey
    • 2 TBSP apple cider vinegar
    • 2 tsp garlic powder
    • 1 tsp white pepper
    • 1 tsp black pepper
    • 1 tsp salt
    • 3 tsp chili powder
    • 1 tsp ground cumin
    • 1 tsp Aleppo pepper (or ground red pepper)
    • 2 tsp red pepper flakes

    Honey-Lime Glazed Chicken Thighs

    Honey-Lime Glazed Chicken Thighs Broiling in the Oven


    Directions:

    1. Set broiler to high.
    2. In a small bowl, whisk together lime juice, cider vinegar and honey. Set aside.
    3. In a medium bowl, mix together all spices. Add chicken thighs and toss to coat completely.
    4. Place thighs on a broiler pan (or foil-lined baking sheet) and broil for 5-6 minutes on each side.
    5. Remove from oven and brush one side with half of honey-lime glaze. Broil for 1 minute then glaze and broil the remaining side another minute.
    6. Serve with sides of your choice.

    In my experience, chicken thighs are even better the second day so I would encourage you to make this and eat it the next day. Doing so will allow the spices to settle into the meat even more.

    This is a very easy recipe with a nice kick that won’t blow your waistline.

     
    7 Comments

    Posted by on March 28, 2012 in Cookin', Entrees, Recipes

     

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    Movie Review: Salmon Fishing in the Yemen

    27 Mar
    Salmon Fishing in the Yemen

    Salmon Fishing in the Yemen stars Amr Waked, Ewan McGregor and Emily Blunt.

    Based on such a ho-hum title, I have to admit I was pleasantly surprised by “Salmon Fishing in the Yemen.” The film boils (bad word choice?) down to an examination of faith through fish. Sounds odd, right? It is, but in a weird way, it works wonderfully. Swimmingly, some might say. Ok, no more fish puns, I promise.

    Starring Ewan McGregor as Dr. Alfred Jones, a fisheries scientist with Asperger syndrome, the film revolves around a Yemeni sheikh (played by Amr Waked) on a quest to introduce salmon to his country. It becomes quite clear early on that Dr. Jones finds it “theoretically” impossible and therefore is reluctant to join the adventure.

    That all changes when he’s given the $50 million he asks for to start up.

    Dr. Jones is introduced to the project by the sheikh’s assistant, Harriet Chetwode-Talbot (played by Emily Blunt). McGregor and Blunt have a surprisingly great on-screen chemistry. As a whole the acting in the film is superb.

    Salmon Fishing in the Yemen

    Kristin Scott Davis plays a political adviser to England's prime minister with wit and perfect comedic timing.

    But the scenes really come to life when Kristin Scott Davis’ character, press secretary Bridget Maxwell, is on the screen. Scott Davis brings to life a blunt, politically motivated government official with a crazy personality. She handles the role brilliantly and saves it from becoming an over-the-top caricature. I know it’s very early in the film year, but I wouldn’t be surprised if she receives an Oscar nomination for Best Supporting Actress.

    The plot of the movie mainly revolves around the evolution of Dr. Jones’ belief/doubt in the salmon project and how it parallels his personal life and rapidly dissolving marriage and career.

    Salmon Fishing in the Yemen

    Amr Waked plays a sheikh with the goal of bring salmon to the desert of his country, Yemen. To do so, he needs the help of Ewan McGregor's Dr. Jones, a fisheries scientist.

    As his character evolves, his faith in the project grows along with his respect for the sheikh and his interest in Ms. Chetwode-Talbot. And honestly, the audience’s investment in the project grows as the film runs as well.

    All in all, this is a top-notch dramedy with brilliant acting. The screenplay by Simon Beaufoy (Slumdog Millionaire, 127 Hours, The Full Monty) is not too sweet, feels authentic and makes you realize that sometimes it’s not about a project, it’s about succeeding against the odds.

    The best part is that if people can get past the title, this is a movie with a little something for everyone.

    “Salmon Fishing in the Yemen” is rated PG-13 and runs 1 hour and 47 minutes. The film is currently playing in select cities and will open nationwide soon.

    All photos courtesy of CBS Films.

     
    1 Comment

    Posted by on March 27, 2012 in Watchin'

     

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    Recipe: Roasted Red Pepper Soup

    26 Mar
    Roasted Red Pepper Soup

    Roasted Red Pepper Soup

    Roasted red peppers are delicious no matter what dish you place them in (within reason). They’re great on sandwiches, pizzas, in salads, you name it. Another way they can be put to great use is in soup.

    I chose to make a simple Roasted Red Pepper Soup that focuses on the peppers rather than other ingredients (like potatoes, carrots, etc.). To complement the red peppers, I used cream cheese to give the soup a nice creamy texture.

    Be advised that you will need a broiler to roast the red peppers.

    Ingredients:

    • 6 red peppers, cored, stemmed and halved
    • 4 cups chicken stock
    • 6 oz. cream cheese (I used reduced fat)
    • 2 cloves garlic, minced
    • 1 TBSP olive oil
    • 1 onion, chopped
    • 1 TBSP fresh thyme (plus more for garnish)
    • Salt and pepper to taste
    • Hot sauce (optional)

    Roasted Red Peppers

    Roasted Red Peppers


    Directions:

    1. Set broiler to high.
    2. On a foil-lined baking sheet, place red pepper halves skin side up and broil for 15 minutes or until skin is nearly all blackened.
    3. Remove peppers from the oven and place in a large plastic bag (even Ziploc), seal and let steam for 10 minutes.
    4. Meanwhile, in large stockpot, saute onion and garlic with olive oil over medium heat until onions are translucent.
    5. Once peppers have steamed, puree the peppers and onion-garlic mixture in a food processor or blender. Work in batches if necessary.
    6. Return puree to stockpot and boil over medium until bubbling.
    7. Add cream cheese, fresh thyme and salt and pepper. Heat until bubbling and cream cheese is melted.
    8. Serve warm and add hot sauce if desired.

    Red peppers are known for their antioxidants and nutritional benefits. This recipe can be healthier if you use low-fat or reduced-fat cream cheese.

    If the soup is too runny, you can add more cream cheese to thicken it up or continue cooking until some of the chicken stock has reduced.

     
    5 Comments

    Posted by on March 26, 2012 in Cookin', Recipes, Soups/Stews

     

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    Recipe: Bacon-Jalapeño Deviled Eggs

    19 Mar
    Bacon-Jalapeño Deviled Eggs

    Bacon-Jalapeño Deviled Eggs

    No picnic is complete without deviled eggs. And what better way to take deviled eggs to another level than by adding bacon and jalapeño?

    These Bacon-Jalapeño Deviled Eggs are sure to disappear very quickly so be prepared to whip up some more. Luckily, they’re very simple.

    Ingredients:

    • 6 hard-boiled eggs, peeled and halved
    • 4 slices thick-cut bacon
    • 1 fresh jalapeño, seeded and diced
    • 4 TBSP mayonaisse
    • Pinch of sugar
    • Pinch of chili powder
      • Deviled Egg Yolk Mixture

      The Egg Yolk Mixture

    • Pinch of salt
    • Pinch of garlic powder
    • Paprika, for dusting

    Directions:

    1. Preheat oven to 425F.
    2. Cut up bacon and place in a oven-safe pan. Bake bacon for roughly 20-25 minutes or until crispy throughout. Remove from oven and cool on a paper towel-lined plate. Once cooled, cut into small pieces.
    3. Remove the yolks from the hard-boiled eggs and place in a mixing bowl.
    4. To the yolks, add salt, garlic powder, chili powder, jalapeño and most of the bacon (save some bacon for later).
      5. Bacon-Jalapeno Deviled Egg

      Bacon-Jalapeño Deviled Egg

    5. Mash/mix all ingredients with large fork. Gradually incorporate mayo until a fluffy mixture is formed. Taste and adjust seasoning if necessary.
    6. Using a pasty bag (or a Ziploc bag with a corner cut off), place yolk mixture into bag and squeeze into boiled egg white centers.
    7. Garnish with remaining bacon and dust with paprika.

    Once the bacon is cooked, preparing these deviled eggs takes no time at all. And you’ll get a lot of flavor for a little time.

    This is a dish you can take to any party. I guarantee they’ll be a hit.

     
    3 Comments

    Posted by on March 19, 2012 in Cookin', Recipes, Sides

     

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    Review: Capdeville

    14 Mar
    Capdeville's Soup of the Day

    Capdeville's Soup of the Day

    One of the things I miss most about working downtown is being only a few block from Capdeville. Now that I work more Uptown, it’s harder for me to make an excuse to jet over to Capdeville for lunch or after hour drinks or for Truffled Mac and Cheese (you read that right).

    Capdeville bills itself as “an American interpretation of a British social house.” I would agree with their self-image. But I know what I, and most likely you, care about — the food and drinks.

    Ninety-nine percent of the time, I start with the Fried Red Beans and Rice. It’s just as unexpectedly delicious as it sounds. But frying anything in the South is usually a recipe for success, and coating red beans and rice in a fried shell is a major success.

    The Smoked Salmon Deviled Eggs are also a great choice for an appetizer. I’m a sucker for deviled eggs though so I’m easy to please on that front.

    Capdeville's Chorizo and Manchego Fries

    Capdeville's Chorizo and Manchego Fries

    If salads are your thing, Capdeville has one of the best Cobb salads in New Orleans. Surprisingly, a good Cobb salad is difficult to find in this city. But I would give a strong nod to Stein’s Deli and Capdeville for their versions. I’m also a big fan of the Caramel Apple Salad. It’s fresh and not as sweet as it sounds, but I always get it with the grilled chicken to make it a little more substantial.

    One of Capdeville’s biggest strengths is its fries. My favorite are the Manchego and Chorizo fries. If you’re willing to explore, you can build your own based on a variety of meats and cheeses.

    Earlier, I mentioned the Truffled Mac and Cheese. It is quite possible the best thing on the menu. The dish is comprised of elbow macaroni in truffle oil, parmesan, brown butter, sage, pancetta and peas. It’s rich, but it’s a rare dish that covers all your tastebuds. Even the Umami part.

    Capdeville's Brekky Burger

    Capdeville's Brekky Burger

    Capdeville is also well-known for the burgers. I have to admit, I’m not a fan. The components are there, but there seems to be an issue with the grill. I always order my burger medium, and Capdeville always cooks them medium-well or worse (as on my last visit) well done. Why anyone would be ok with destroying a piece of meat like that is beyond me. That said, I’ve come to rely more on the Duck Confit Club than the burgers.

    The Duck Confit Club is layers of duck cracklings, lettuce, tomato and roasted garlic ailoi between slices of bread. This is one tall sandwich.

    If you’re looking for less of a mouthful, I would highly recommend the B.L.F.T. It’s a BLT that uses fried green tomatoes in place of red tomatoes. That’s a tradeoff I 100% agree with. The pumpernickel bread is also a nice touch.

    When you need to wash down your sandwich, mac and cheese and fried red beans and rice, I would go with the blackberry mojito. I’m sure it’s a pain in the ass to make, so much so it isn’t on the drink menu, but it’s one of my favorite drinks in New Orleans. Anything with whiskey involved is also a solid choice at Capdeville.

    Capdeville's Truffled Mac and Cheese

    Capdeville's Truffled Mac and Cheese

    Overall, Capdeville is a cool place with food that backs up the concept succesfully. It may be a little off the CBD’s beaten path, but it’s worth the visit for lunch, dinner or just drinks.

    Capdeville is located at 520 Capdville St and open Monday through Thursday for lunch from 11 a.m. to 2 p.m. and dinner from 5 p.m. to 11 p.m. They’re open from 11 a.m. to 11 p.m. on Fridays and Saturdays and closed all day on Sundays.

     
    5 Comments

    Posted by on March 14, 2012 in Eatin'

     

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    Recipe: Grapefruit Chicken

    13 Mar
    Grapefruit Chicken

    Grapefruit Chicken

    I’ve heard of orange chicken, lemon chicken, even lime chicken, but I can’t say I’ve ever thought about using chicken and grapefruit in a dish. I happened to have both on hand so I figured what the hell. I have to say I was very pleased with the results of Grapefruit Chicken.

    The sweet-tart flavors of the grapefruit really went well with the chicken. I used half of the grapefruit juice I was able to get as a marinade and the other half in the dish and as a reduction to go over the chicken once done.

    Ingredients:

    • 2 grapefruits
    • 2 boneless, skinless chicken breasts
    • 2 TBSP brown sugar
      • Grapefruit Reduction

      The Grapefruit Reduction

    • 1 TBSP honey
    • 1/4 cup olive oil
    • Salt and pepper, to taste

    Directions:

    1. Preheat oven to 425F.
    2. Juice one grapefruit into a large bowl.
    3. For the second grapefruit, cut it into sections making sure to cut off any of the pith (white stuff). Place the segments in a medium saute pan.
    4. To the juice, add the brown sugar and honey. Whisk to combine all. Pour half the mixture into the saute pan. Bring to a simmer and cook until slightly thickened.
      5. Grapefruit Chicken

      An overhead view of Grapefruit Chicken

    5. With the remaining half of juice mixture, add the olive oil, salt and pepper. Whisk to combine. Then place chicken in marinade and coat well. Cover and let marinate for 25 to 30 minutes.
    6. After 30 minutes, oil a baking pan and place in chicken breasts. Bake for 20-25 minutes or until chicken temperature reads 185F on a meat thermometer.
    7. Serve chicken breasts over rice, finishing with the grapefruit wedges and reduction sauce.

    Tip: If you want a nice browning, after 15-20 minutes, turn on the broiler and leave breasts under the broiler for 5 minutes. But make sure the internal temperature is still 185F before removing from the oven.

    This dish has me seriously reconsidering my stance on grapefruits. I might not be able to eat them alone, but I now know I can work with them.

     
    14 Comments

    Posted by on March 13, 2012 in Cookin', Entrees, Recipes

     

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    Recipe: Sloppy Joe Banh Mis

    12 Mar
    Sloppy Joe Banh Mi

    Sloppy Joe Banh Mi

    I wish I could claim this sandwich invention as my own, but I have to give credit where credit is due. And all the credit in the world goes to Tracey Bloom for this delicious creation.

    This is such a great twist on an American favorite and a Vietnamese favorite. I may have to try and convince a local Vietnamese eatery to put this on the menu.

    Ingredients:

    For Sloppy Joe portion

    • 2 lbs. ground beef
    • 1/2 cup chopped onion
    • 1 cup ketchup
    • 1 TBSP rice wine vinegar
    • 1 TBSP Worcestershire
    • 1 TBSP dijon mustard
    • 1 TBSP brown sugar
    • 1 TBSP Sriracha
    • 1 tsp paprika
    • 1 tsp ground cumin

    For Banh Mi Garnishes

    • Pickled onions (1 cup onions, 1 cup water, 1 cup red vinegar, 1 cup sugar or honey)
    • 1 fresh jalapeño, sliced thin
    • 1 daikon or radish, sliced thin
    • 1 cucumber, julienned
    • 1 carrot, julienned
    • 1 bunch of cilantro

    Tracey Bloom

    Chef Tracey Bloom


    Directions:

    1. In a large skillet, over medium-high heat, saute ground beef and onions.
    2. When ground beef is about half-cooked, add the rest of the Sloppy Joe ingredients and let simmer for 15 minutes.
    3. Spoon Sloppy Joe mixture into French bread (or another bread) and garnish with remaining fresh ingredients.

    You may recognize Tracey from season 7 of Bravo’s Top Chef. Tracey lives in Atlanta, but I was lucky enough to get to know her at last year’s ACS Hope Gala where she made an awesome shrimp ceviche on a fried plaintain chip. She’ll be back again this year so email me if you’re interested in tickets.

    If you want to read more recipes and food tips from Tracey, be sure and check out her articles on NorthFulton.com here. And if you have questions for her, leave them in the comments section and I will get her to answer them.

     
    2 Comments

    Posted by on March 12, 2012 in Cookin', Entrees, Recipes

     

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    Recipe: Wasabi Salmon with Baby Bok Choy, Purple Cabbage and Oyster Mushrooms

    05 Mar
    Wasabi Salmon with Bok Choy, Purple Cabbage and Oyster Mushrooms

    Wasabi Salmon with Bok Choy, Purple Cabbage and Oyster Mushrooms

    Salmon is one of my favorite fishes. For this recipe, I wanted to make something healthy and this recipe definitely fits that bill.

    I highly recommend using wild-caught Pacific salmon. Beware of Atlantic salmon — it’s most likely farmed-raised.

    Ingredients:

    • 2 8-oz. skinless salmon fillets
    • 1/4 cup mayonnaise
    • 1 tsp. wasabi paste (or sauce)
    • 2 1-inch pieces of ginger, peeled and finely grated
      • Bok Choy, Purple Cabbage and Oyster Mushrooms

      Bok Choy, Purple Cabbage and Oyster Mushrooms

    • 3 garlic cloves, finely grated
    • 1 lb. baby bok choy
    • 2 cups shredded purple cabbage
    • 1/2 cup oyster mushrooms, stemmed
    • 2 TBSP olive oil (plus more for greasing baking pan)
    • Salt and pepper to taste

    Directions:

    1. Preheat oven to 450F and heat a large baking sheet for 15 minutes.
      2. Wasabi Mayo

      Wasabi Mayo

    2. In a small bowl, mix mayo and wasabi paste then stir in half of ginger and half of garlic. Set aside.
    3. Season salmon with salt and pepper.
    4. Place bok choy, purple cabbage and oyster mushrooms in a large bowl. Drizzle with olive oil and add remaining ginger and garlic. Toss to coat then season with salt and pepper.
    5. Remove baking sheet from oven. Spread vegetables across one side and arrange salmon on the other.
    6. Roast, stirring vegetables occasionally, until salmon is cooked through — roughly 12 to 15 minutes.</li.
    7. Divide vegetables among plates, making a bed for the salmon fillets. Serve with wasabi mayo.

    This is a healthy dish that’s full of flavor from ginger, garlic and wasabi. Salmon is very versatile so feel free to experiment with other vegetables and/or mushrooms.

    However, I want to stress again just how important it is to by wild-caught salmon versus the farmed stuff. Enjoy!

     
    14 Comments

    Posted by on March 5, 2012 in Cookin', Entrees, Recipes

     

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    Recipe: Chicken Taco Towers

    01 Mar
    Chicken Taco Towers

    Chicken Taco Towers

    While I won’t go as far as to say chicken tacos are boring, they just need a little extra pizazz. So I decided to mix it up by creating some vertical tacos or what I call Chicken Taco Towers.

    The key to successful Chicken Taco Towers is a biscuit cutter or a round cuter of some sort. Not only will it be necessary to cut the tortillas uniformly, but it will help you stack things.

    Ingredients:

    • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
    • 2 avocados, diced
    • 1/2 red onion, finely diced
    • 1 can black beans, drained and dried
    • 4 tortillas, corn or flour
    • 1 cup shredded pepper jack cheese and/or cheddar cheese
    • 1/2 cup shredded lettuce
    • 1 tomato, diced
    • 1 tsp chili powder
    • Juice of 1 lime
    • 3 TBSP olive oil
    • Salt and pepper to taste

    Chicken Taco Tower Close-Up

    Chicken Taco Tower Close-Up


    Directions:

    1. Using the biscuit cutter, cut circles into tortillas. (If you don’t want to discard the remnants, I would suggest cutting them into bite-sized pieces, sprinkling with salt and baking on baking sheet in an even layer at 400F to make some tortilla chips.)
    2. In a medium skillet over medium-high heat, heat oil and sauté chicken pieces, lime juice, chili powder, onion, salt and pepper. Continue cooking until all chicken pieces are cooked and/or register 185F on a meat thermometer.
    3. Once chicken is cooked and tortilla circles are ready, you can begin assembling the Chicken Taco Towers. Using the biscuit cutter and starting with a tortilla circle, layer beans, chicken, cheese, avocado, lettuce and tomato.
    4. Be sure to move the biscuit cutter up as you stack and press down the layers firmly before adding another one. I experimented and found the beans best on the bottom. Also, I highly recommend adding chicken with cheese for a melty effect. And, I would save the lettuce for last so it doesn’t get too compressed.

    If this assembly is too fancy for you, there’s nothing wrong with making traditional chicken soft tacos. The flavor will be virtually the same. Honestly, I was testing out using my biscuit cutter for layering so I was exploring.

    Chicken Taco Towers are just a new look for the tacos we’ve all come to love. And let’s face, some tacos can look pretty sloppy so at least give this method a try.

     
    6 Comments

    Posted by on March 1, 2012 in Cookin', Entrees, Recipes

     

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