Signs Found In The Kitchen

So this isn't Home Sweet Home ... Adjust!

Martha Stewart doesn't live here!!

Ring bell for maid service. If no answer, do it yourself!

I came, I saw, I decided to order take out.

If you don't like my standards of cooking, lower your standards.

Countless number of people have eaten in this kitchen and gone on to lead normal lives.

Mediterranean Couscous Salad

This delicious side dish is a unique large grain couscous seasoned with a light lemony-mint yogurt dressing.

Ingredients
1 cup plain yogurt
2 bunches of fresh mint, coarsely chopped
2 tablespoons chopped parsley
2 lemons, juiced
¼ cup extra-virgin olive oil
salt & pepper to taste
1 cup large grain couscous, found at specialty or organic stores
2 cups roasted leg of chicken, cut into 1-1/2 inches cubes
1 tomato, coarsely chopped.
Garnish with fresh ground black pepper, lemon slices and mint sprig

Directions
Dressing:
Whisk together the yogurt, chopped mint, chopped parsley lemon juice and olive oil. Season dressing with salt and pepper to taste.

Place 1 cup of couscous in a medium pot and pour 1-1/4 cups of boiling water. Simmer over a medium-low heat for about 5 to 6 minutes or until al-dente.

Transfer to a serving platter and mix in cubed chicken chopped tomato and yogurt dressing. Serve warm or at room temperature.

Serves 4

Food Tip

Reheating Refrigerated Bread

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water.

The increased moisture will keep the food moist and help it reheat faster.

Chinatown Fish Market
© Lionel Martinez

More Than Just Espresso

When is espresso not just espresso?
When it is transformed into espresso art.

See for yourself:
http://www.pantherhouse.com/newshelton/espresso-art/

Fast Chicken Dinner

Serves 4

Ingredients
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 green onion, chopped
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
a pinch of tarragon
two medium tomatoes, thinly sliced
2 tablespoons parsley, chopped

Instructions:
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and tarragon. Cook for an additional 2 minutes.

Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings and sprinkle with parsley.

A Box Of Baking Soda In The Fridge Or Freezer Does Not Absorb Odors

This is a very clever and successful marketing ploy by the baking soda people, but the fact is that baking soda is very poor at absorbing odors.

It seems to make sense, however, so lots of people have spent untold billions of dollars to put boxes of baking soda in their fridge or freezer to no effect.

Activated charcoal would work much better but is expensive. Better to wrap your food and clean the fridge once in a while.

Source: http://www.newton.dep.anl.gov/askasci/chem00/chem00388.htm

Equal Measures

1 pound of ground beef equals 2 cups

1/4 pound of butter equals 1/2 cup melted butter

1 pound of cheese equals 4-5 cups grated cheese

1 pound of spinach equals 1-1/2 cups cooked spinach

Dried herbs are approximately twice as strong as fresh!

Ceviche De Salmón

From the Ceja Vineyards
http://www.cejavineyards.com

Ceviche is a raw seafood dish that has been "cooked" in citrus (usually lime) juice. This citrus marinade firms up the fish and gives it a solid coloration. These details make it a very different dish from raw sushi. Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish.

Ceviche recipes vary widely depending on the seafood and accessories available in the area. Some ceviches are packed with full-bodied octopus and dogfish; others are lighter with the more delicate scallops and baby shrimp. The seafood is often paired with flavorful chiles and fresh herbs. The long marinade period blends the tastes together.


Ingredients:
· 2 pounds salmon steaks
· 3 cups fresh lime juice
· Finely chopped serrano peppers (from 1 to 6)
· 3 scallions finely chopped
· 2 skinned, cubed tomatoes
· 2 tablespoons olive oil
· 1 teaspoon white ground pepper
· 1 teaspoon salt
· Chopped cilantro & lime wedges
· Glass casserole dish


Directions:
· Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces.
· Place fish in casserole dish and cover with lime juice and add white pepper and salt.
· Refrigerate 4 hours. Stir, and refrigerate two more hours.
· Drain ¾ of lime juice.
· Mix together serrano peppers, scallions, oil and tomatoes.
· Stir tomato mixture into fish, coating completely.
· Refrigerate 1 more hour.
· Bring to room temperature before serving (about 15 minutes).
· Garnish with chopped cilantro and lime wedges.
· Serve with corn tostadas or tortilla chips. (Serves 8)

Suggested wine: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir

How To Cut Up A Chicken

A quick and easy way to carve a chicken or turkey.

For more food preparation videos go to:
http://www.lookinatcookin.com/