Nachos

July 4th Nachos (Healthy Nachos)

Hello there everybody! Sorry I haven't posted in a while but I've been busy creating. Hope everyone had a great July 4th. I had one for the memory books... Hotel, Santa Monica, Friends, Food, Wine and Hot Tub till the early morning. So anyway, here are my specialty nachos. They are more of a healthy version of nachos, I'll be posting messy nachos later.

(Cook Time: 45min - 1h)
(Serves 4 - 6+)
12 x 6 deep oven dish
1 Bag Tortilla Chips
2 Large Chicken Breast
2 8oz bags Mexican Four Cheese
1 15oz can Red Kidney Beans
1 15oz can Black Beans
1 Yellow Onion diced
1 Green Onion
1 Habanero Finely diced
1 Romano Tomato diced
1 Avocado Diced
1 4 oz can Sliced Olives
Your Favorite Salsa
Sour Cream
Salt & Pepper

1. Cook Chicken Breast in oven on 350F for 20 minutes until cooked thoroughly.
       - Remove Chicken From Oven
       - Dice Chicken

2. Layer Ingredients into baking pan
(Suggested layering)
Chips, Chicken, Kidney Beans, Black Beans, Yellow Onion, Habanero, Tomato, Cheese, Olives, Salsa, Salt & Pepper
        - Repeat steps for 2-3 Layers

3. Place in oven and cook until Cheese is Melted. ( App 5 - 10 min)

4. Top with Avocado, Sour Cream and Green Onion.

Drink Of Choice
Name: Dynamo
Brewer: Metropolitan
Type: Amber Lager
Website: http://www.metrobrewing.com/

Song Of The Day
Artist: Kelis
Song: 4th of July
Album: Flesh Tone
Website: www.iamkelis.com/

*Click on the Title to go to the link of the day

The Lubbock Hot Wings

Hot Wings - Chicken wing section (drumettes and flats) that is traditionally fried without breading and then coated in sauce.

I have to attribute my love for Chicken Wings to the time I lived in Texas, which is most certainly the wing capital of the world. I say this because any Texan has the capability to eat his/her body weight in hot wings. Don't Believe me? Just go to the Texas State fair and experience it first hand at the dozens of BBQ stands. So why Lubbock? Well that goes to Aunt Brenda and Uncle James who gave me this first hand Wing eating phenomenon. Just ten minutes after my fresh batch of Hot wings finished cooking Uncle James had battled the onslaught of juicy/spicy wings and was off to play the trumpet for a special park concert, while the rest of us stared off in a food coma from my chicken tacos (http://seanfood.blogspot.com/search/label/Chicken%20Taco) that accompanied the Hot Wings. So don't mess with Texas! Anyway love you Aunt Brenda and Uncle James and glad I could enjoy the experience with you.

I was a little bit reluctant to post this recipe because I was planning on keeping it a secret, so I left a few ingredients out. If you want the true original wings come find me and I'll be happy to eat some wings with you. I hope you enjoy this recipe! Out of all of my recipes this is the most well known and enjoyed so respect it and treat it as a personal gift from me to you!

24 Wings/drumsticks
2 Bottles Franks Redhot Buffulo Wing Sauce
1 Bottle Masterpiece Hot and Spicy BBQ Sauce
1/2 Bottle Masterpiece Original Sauce
2 Habenero Peppers
2 Tbs Chili Powder
2 Tbs Red Chili Powder
1 Tbs Garlic Powder
1 Tbs Crushed Red Pepper
1 Tbs Black Pepper

1. Mix Buffulo Sauce, Masterpiece Sauces, Diced Habenero, Chili Powder, Red Chili Powder, Garlic Power, Crushed Red Pepper and Black Pepper together in medium mixing bowl.

2. Arrange Wings/Drumsticks on baking tray lined with Olive Oil and slightly cover with wing sauce. About 3/4 cup of sauce
        Bake in oven for 10-20 min depending if chicken is frozen or dethawd.

3. Remove chicken from oven and pour out chicken. Place in chicken wok or a deep Sauteuse Pan. Pour Rest of Wing Sauce into pan with chicken.

4. Cook for 10 minutes covered on medium-high heat. Remove lid and boil out majority of sauce.
        *Stir Occasionally to keep chicken from sticking to the bottom of the pan.

5. Allow 5 Minutes to cool

Drink Of Choice
Name: Fat Tire
Location: Belgium
Type: Amber Ale
Website:www.newbelgium.com/beer/fat-tire

Amber ale. A good all-around beer for any food that isn't sweet -- something sweet will detract from the maltiness in the beer. It complements sandwiches, hearty soups and pizzas. Also a good thirst-quencher for barbecue or Mexican food.

Song Of The Day
Artist: Miike Snow
Song: Black & Blue
Album: Miike Snow
Website: www.miikesnow.co.uk/

  

*Click on the Title to go to the Link of the Day

Baked Breaded Steak

Steak (from Old Norse steik, "roast") is a cut of meat (usually beef). The Ribeye is highly marbled and less lean than the Filet, creating an exceptionally juicy and flavorful piece of meat. This steak is cut from the beef rib. Many beef connoisseurs say that this is their steak of choice. Best when grilled on high. Can be grilled to medium while still retaining moisture and juices.

Happy Summer everyone! I hope your memorial weekend was great because I know mine was. I can already tell its summer by the drastic temperature difference and that means its time to get out the grill and the meat.

As for my summer edition I'll start you out easy and save the grill for a future post because grilling is an art form that needs plenty of practice. Here is my Baked Breaded Steak, one of juiciest, tastiest steak recipes I have ever made. This recipe is also pretty easy, you don't have to follow the recipe closely and add your own twists and it will still taste great. Hope you enjoy!

*Please read my post on Beef before cooking

(Serving 2-4)
(Prep Time 1-1/2 H)
(Cook Time 45min)
(Preheat Oven to 300)
2 Boneless Ribeye Steaks
Worcestershire Sauce
Sea Salt
Salt & Pepper
Pinch of dried oregeno
Pinch of fresh Rosemary
Pinch of dehydrated Garlic

Bread Crumbs
1/2 Cup Fresh Bread Crumbs
2 Tablespoon Minced Garlic
2 Tablespoon Fresh Rosemary
1 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoon Olive Oil

1. Cut fat off of edge of Ribeye, and Rub each piece of steak with a generous amount of sea salt.
         Cover with Plastic wrap and let sit for 1 hour
                 *Do not put back in fridge

2. Season Steaks with Worcestershire Sauce, Salt & Pepper, Garlic, Rosemary, and Oregeno
          Allow to season for 30 min
 
3. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture.

4. Rub each Steak with Bread Crumbs and set on wire rack.

5. Roast in oven and cook for 30 min.
          Take out of oven about 10 degrees cooler than you prefer your meat, Allow meat to sit 10-15 so meat can cook the rest of the way through. 

           Rare              115-120 F
           Medium Rare 120-125 F (Suggested)
           Medium         130-140 F
           Medium Well 145-155 F
           Well Done     160- + F

6. Cut and Serve

Served with Scalloped Potatoes, Tomato, Baby Spinach, and Bread
Well I hope you enjoy this meal. Please look at my post Titled Rules of meat to help you cook the best meat possible. 


Drink of Choice
Franciscan
2006 Cabernet Sauvignon
Price $18.99
Website: http://www.franciscan.com/flash/index.cfm


Song Of The Day
Artist: Arcade Fire
Song: My Body Is A Cage
Album: Neon Bible



*Click on the Title to go to the link of the day

Beef

STEAK

Tips on Buying the Best Steak:
1. Look for steaks with fine texture and firm to the touch.
2. You want the color to be a light cherry red color, not deep red. By all means stay away from gray meat.
3. Look for a steak that has marbling. It is the thin threads of fat running through the meat that makes it Prime and gives it that incredible flavor.
4. Dry aging is considered better than wet aging but that may be a matter of taste. However, avoid meat that has no aging and is too fresh.
5. If you do buy packaged meat, stay away from any with excessive moisture, tears or that are past their sell by date.

Difference Between Premium, Choice and Select
Prime
Between 1 - 2.5% of all beef processed in this country is good enough to be graded by the USDA as Prime. All Prime meets are inspected by USDA inspectors and are chosen on several factors including Marbling and Age. Marbling decides the tenderness, juiciness and flavor of each steak. The age of the beef determines texture and also effects flavor. Younger beef produces a finer texture and a lighter red color.

Choice
Choice is the next grade of meat and there is nothing wrong with it. Choice can be nearly as good as Prime, especially in the top 2/3 of the grade. Generally, it tends to have a little less marbling (and therefor less complexity to the flavor) and a slightly tougher texture than Prime.

Select
Select has the least amount of marbling making it lean but not so tender or tasty. This grade can be nearly as good as choice in the top 1/3 of the grade. Has less marbling and less flavor. Can be considered tough in texture and can easily dry out when overcooked.

Salting Steaks
Salting steaks is an important step in bringing out the most flavor in your steak, but if you do it wrong you can ruin your steak.

Salting steak initially brings out the water in the steak. If you salt too early and begin grilling you can turn your steak gray and ruin it. *Water on the steak basically steams the meat and ruins it.

As time passes the salt dissolves into and is sucked back into the meat. When the Salt is sucked into the meat it causes it turn tender and juicy.

Meat Temperature
Rare              110-120F
Medium Rare 120-130F
Medium         130-140F
Medium Well 140-150F
Well Done     150 - +



Let meat Stand before Carving

Meat temperatures continue to rise for a few minutes after the meat is removed from the heat, so generally, you should remove meat from the oven when it is 5°F to 10°F from its final cooking temperature. A stand time of 10 to 20 minutes for large cuts of meat, such as roasts, turkeys, and whole chickens, is recommended to allow the meat to finish cooking without drying out.
Not only does this prevent overcooking, it also makes the meat easier to carve. Many experts also believe that standing permits the moisture in the meat, which comes to the surface during cooking, to return to the tissues, thereby making the meat moister.

Mahi Mahi

Broiled Mahi Mahi with mushroom tomato sauce.

Mahi Mahi- (Coryphaena hippurus) commonly known as dolphin-fish.

It was a beautiful spring night, we had some great friends over, and there was the smell of food in the air. It was at this moment that the fish popped out of the oven and this recipe was created and tasted for the first time. There is a lot of time, thought, and preparation that goes into each meal. It took me two days just figure out what I wanted to make. It started out Papusas, and then some type of Asian meal and then finally after 3-4 more choices I finally decided on Mahi Mahi. Then it took me all that day thinking in my head exactly how to make the meal go together perfectly and finally after 3 days of just mental planning I started cooking the meal. It takes this type of preparation to cook a meal and to have it turn out as well as it did. In the end I decided on two recipes of Mahi Mahi, Broiled Lemon Mahi Mahi and Mediterranean grilled Mahi Mahi. The key to each meal is love, and mental preparation, and as a result the meal turned out fantastic. Hope you enjoy this meal!

(Serving Size 4-6)
(Cook Time: 40-60min)
Mahi Mahi
3lb Mahi Mahi fillet
1 Lemon
1 Tablespoon Fresh Parsley (Chopped)
1 Tablespoon Fresh Rosemary (Chopped)
1 Teaspoon oregano (Dried)
3 Tbs olive oil
Salt & Pepper
Garnish ( Lemon & Parsley sprig)
Pre-heat oven on broil 500f

1. De-Scale Fish Fillet and cut into halves

2. Place fillets on baking tray covered with Aluminum foil and Olive Oil

3. Rub fillets with Salt & Pepper

4. Season with Parsley, Oregano, Rosemary and Lemon.
          Let fillet season for 15 min

5. Broil Fillets for 8 min or until fish is flaky.

Mediterranean Tomato Sauce
2 Tbs Olive Oil

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1 Cup Chopped Onion
1 Cup Dry White Wine
1 Teaspoon Anchovy paste
1/2 cup chopped Mushrooms
2-1/2 ounce canned diced Tomatoes.

1/2 cup large green olives, quartered, pitted

3 teaspoons chopped fresh oregano, divided

1 teaspoon (packed) finely grated orange peel

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otGktck3

1/2 cup large Green Olives ( Quartered & Pitted)
3 Teaspoon fresh Oregano Diced
1 Teaspoon finely grated Orange Peel
1 Tbs Basil
Salt & Pepper

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1. Heat oil over medium-high heat in heavy large skillet

2. Saut'e Onion until translucent and beginning to brown, about 4 minutes

3. Add Mushroom, Wine, and Anchovy paste
         Boil until about 3/4 cup

4. Add Tomato with juice, Oregano, Basil, and Salt & Pepper
         Boil out all juice and wine

5. About 5 minutes before all juice is boiled out add Olives, and Orange Peel

Drink Of Choice
Pouilly Fuiss'e
2007 Louis Jadot
Price: $19.99
Website: http://www.louisjadot.com/en/index.php

Song of The Day
Artist: Zion I
Song: Coastin
Album: The Take Over


Click on the Title to go to the link of the day

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

Manwich

The Manwich
Manwich(Ma-n-whi-tch) -Sandwich made with all available meats inside nearest fridge
*WARNING* not for anyone over 35, with a weak heart, or for the weak stomach...
FOR REAL MEN!

This isn't some fake can sandwich meat. This means have a beer, find a spot on the couch and enjoy your food coma MANWICH! Enjoy, you good looking man!

(Serving Size 3-6)
(Cook time 15 min)
1 French Loaf Baguette
1 Pack Bacon
1 Pack Turkey
1 Pack Salami
2 Roma Tomatoes (Sliced)
1 Pack Pepper Jack Cheese
1 Onion
Leaf Lettuce
Mayonnaise
Spicy Mustard
Salt & Pepper
Olive Oil
Balsamic Vinegar

1. Slice Loaf down center

2. Spread Mayo and Mustard

3. Cook Bacon in 12" fry Pan on Medium Heat

4. Add Turkey, Salami, Tomato, Bacon

5. *this is wear it gets rough and Manly*
          - Cook Cheese in Bacon grease until melted and add to sandwich

6.Add Onion, Salt & Pepper, Olive Oil, Balsamic Vinegar and Lettuce.

7. Cut Sandwich and enjoy

I enjoyed this sandwich with some good company and a few beers on a warm Spring day. Unfortunately there were only three of us so we split the sandwich and spent the rest of the day trying to digest the grease that has infused with our arteries. Anyway it still tasted delicious. I know I'll probably get a lot of people complaining about the health value of this sandwich so just know, I get it, and I'm still having a heart attack. On that note if I'm on my death bed please just feed me this sandwich and let me go in peace. So hope you enjoy my manwich.

Drink Of The Day
Miller Genuine Draft
Location: USA
Website: mgd.com

Song Of The Day
Artist: Sublime
Song: Doin' time/Summer Time
Album: Sublime

*Click on the title to go to the link of the day

Ground Beef Burrito

Burrito(Taco de Harina) - A type of Mexican food consisting of a flour tortilla wrapped or folded around a filling.

So as you might have noticed so far, I have a fascination with Mexican food. If you want to take me out to dinner, just take me to some whole in the wall Mexican Restaurant, and I'll be a happy camper. Anyway, awesome burrito, enjoy it!
* The way i made the ground beef is a little unconventional.

(Cook Time 20 Min)
(Serving 3-4)

• 1 lbs ground beef
• 12" Tortilla 
• 1 8oz black been can
• 1 Onion (Diced)
• 1/4 cup green onion
• 2 Serrano Peppers (Diced)
• 2 Tuscan Tomato (Diced)
• 1 Cup Shredded Cheese
• 1/2 cup Cilantro
• 2 Cloves Garlic (Minced)
• 1 Tsp Basil (Dried)
• 1 Tsp Oregano (Dried)
• 1 Tbs Ground Red Pepper
• 1 Tbs Crushed Red Pepper
• 2 Tbs Olive Oil
• Sour Cream
• Salsa

1. Take Ground Beef and make it into 4 hamburger patties

2. Heat 10" Fry pan and Olive Oil to 375.
          -Place 3 Tbs Onion, Minced Garlic, and Serrano Pepper
          -Fry Hamburger patties, 1-2 minutes on each side, or until golden on each side.
          -With large wooden spoon break hamburger patties apart into small bits.

3. Reduce heat to medium low
          -Stir in basil, oregano, ground red pepper, green onion, and crushed red pepper
          -Simmer for 5-10 minutes, add more olive if beef looks dry.

4. Heat Tortilla for 15 seconds in microwave

5. Heat Black beans in saucepan

6. Spoon meat mixture into Tortilla and top with onion, tomato, cheese, cilantro, black bean, sour cream, salsa.

7. Fold Burrito and enjoy!

Drink of Choice
Corona
Location: Mexico
More Information: Corona.com

So if you want to see what the ground beef looks like while cooking it here you go. i don't know what the technical term of this meet would be, maybe I've created a completely new style of meat! I first found this style when we had some left over hamburger patties in the freezer. So I took the patties and threw them into the frying pan and there you have it.


Song of the Day
Artist: Massive Attack
Song: Paradise Circus
Album: Single

*Click on the title to go to the link of the day
*Warning Explicit Material