Whats for Dinners

…because we know you eat more than one.

Grilled Lobster Tails with Tarragon-Lemon Vinaigrette

Dec 3

Posted by Bethany Rea in Entrée, Quick 'n Tasty, Seafood | 1 Comment

Lobster TailThis is a great date night recipe if you want to impress your woman because it is quick, classy and involves using a grill (which I’m told most men enjoy doing). It’s fast because, once you do the prep work, cooking the lobster only takes a few minutes and it’s classy because it’s not hamburgers. This recipe is for 4 lobster tails, so if you are cooking for more than 4 people, make sure to prepare enough vinaigrette for the extras. If you are cooking for 2, you might have a little extra vinaigrette. If you want to see the original recipe, you can find it here.

Ingredients

4 (6 to 8-ounce) frozen lobster tails
2 plum tomatoes (about 3/4 cup chopped)
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. lemon juice
3/4 tsp. finely grated lemon zest
1 1/2 tsp. fresh tarragon leaves
1 tsp. fresh chives
1/4 tsp. salt
1/8 tsp. ground white pepper

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Roast Duckling

Dec 1

Posted by Bethany Rea in Entrée, French | No Comments

Thanksgiving DuckFor Thanksgiving this year, we decided to do something a little different. No turkey for us; we went with a duck instead. Duck has a completely unique flavor and doesn’t taste like chicken. This recipe came from our french cookbook and actually doesn’t take as long to prepare as a turkey, but you will probably want to thaw the duck for a couple days before you plan to cook it if you are using a frozen duck. Also, don’t forget to check the Tips section for important information.

Ingredients

5 1/2 pound duckling

1/2 tsp. salt

1/8 tsp. pepper

Pinch of thyme or sage

1 small onion

1 medium onion

1 medium carrot

1 1/2 – 2 cups beef stock

3-4 Tbsp. port

1-2 Tbsp. softened butter

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Sauteed Swiss Chard with Bacon

Nov 22

Posted by Bethany Rea in Snacks and Sides, Vegetables | No Comments

Hello readers (if there are any left in the Ethernet)!Swiss Chard With Bacon

We went on a short sabbatical because our lives got really crazy for awhile. We didn’t stop cooking; however, the recipes just didn’t quite make it into the blog. So, we have lots of recipes to share. We’ll start out with a healthy one and there will hopefully be more to come soon. We have been trying to branch out and try some new vegetables lately (by which I mean, I have been trying to convince Phil that green leafy things don’t kill you and can actually be quite tasty if prepared well). If you live in Lynchburg, good luck finding Swiss Chard (Kroger might have it). We actually snagged ours at Whole Foods in Charlottesville on the way home from one of our weekend trips.

For those of you who might not know what Swiss Chard is, it is a large, green, leaf on a long stalk that may be white, yellow, or red. Click Here for a picture. When I say that it’s a large leaf, I mean it’s approximately 12-14 inches in length. It tastes somewhat similar to spinach and this recipe is pretty good. Note: when dealing with meat lovers who don’t like vegetables that much, entice them with bacon. Now, on to the recipe.

Ingredients

Extra Virgin Olive Oil
1 cup bacon
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss chard
1/2 cup chicken or vegetable stock
Salt

Directions

  1. Cut the bacon into 1/4 inch pieces.
  2. Remove the stems from the Swiss Chard and cut them into 1/2 inch lengths.
  3. Cut the Swiss Chard leaves into 1 1/2 inch lengths.
  4. Coat a large skillet with the olive oil and add the diced bacon, garlic, and crushed red pepper.
  5. Heat to medium-high heat, stirring occasionally.
  6. After the garlic has turned golden brown remove it from the pan and throw away. At this point the bacon should look brown and crispy, if not, cook just a little longer.
  7. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
  8. Add the Swiss chard leaves and saute until they are wilted.
  9. Season with salt. Make sure not to add too much. You can always add more later.

Top 10 Essential Cooking Tools

Oct 13

Posted by Bethany Rea in Top 10 Lists | No Comments

If you have never cooked before or are trying to stock a kitchen with the bare essentials, then look no further. This list includes all the basic components you need to start cooking. Also, if you are going on vacation and plan on cooking, refer to this as your packing list to make sure you don’t forget anything. Some items on this list will serve you better (and longer) if you spend a little more and get a good-quality item. However, some items can be found for next to nothing at any local store. The thing to remember about kitchen equipment is that if you invest in good tools and take care of them, they will last you a lifetime.

 
 
  1. Skillet – This is the number one tool you need because it is very versatile. You can cook almost anything with it in a pinch. We recommend a 12-inch (minimum 10-inch), non-stick skillet because it is easy to work with and easy to clean. Take care not to use metal utensils on any skillet that has a Teflon or non-stick coating because this will ruin the finish. Also, get one with a lid if you can.
  2. Spatula – This tool can be used for mixing, stirring, or scraping – to name a few. We recommend investing in a silicon spatula because it has a higher melting point and if you forget and leave it in a pot, it won’t become a part of your meal. We also prefer the kind that are all one piece instead of the ones that come apart at the head because the ones that come apart can get food stuck in them permanently and tend to break easier.
  3. Knife – It is normally easier to buy a knife block with several knives because then you have the right knife for whatever you happen to be doing. However, knives can be pretty expensive. If you had to get just one knife, get an 8-inch, stainless steel chef’s knife.

    4. Read the rest of this entry »

Un fin de semana de comida Cubana

Oct 11

Posted by Bethany Rea in Cuban, Quick 'n Tasty, Snacks and Sides | 1 Comment

English translation: A weekend of Cuban food. This weekend we journeyed to Dover, Delaware to visit some of Phillip’s relatives (who happen to be Cuban). While we were there, we had the pleasure of trying a number of Cuban dishes. A very common Cuban dish is Arroz Moro, which is made by first making black beans and then combining the cooked beans with uncooked white rice and water in an oven-safe dish. Add some bacon and seasonings for flavor and stick it in the oven for a couple hours. A tasty snack food is chicharritas. These chips are made from green plaintains (which are not the same thing as bananas – they are much sweeter when cooked). A popular dessert item is Flan, which is a custard-like pie topped with a caramel sauce and when made right is like a taste of heaven.

We also got to witness the roasting (and subsequent eating) of an entire pig. Bacon anyone? Many years ago, the pig was roasted by digging a pit in the ground, covering the pig in giant banana leaves, and cooking it over wood coals. However, modern conveniences have updated the process somewhat. This weekend’s pig was roasted on top of 18 cinder blocks arranged in a rectangle with one open side. The pig was covered in aluminum foil, and the coals came from charcoal briquettes. Cooking an animal of this size also requires special metal racks to aid in flipping the pig. Mr. Piggy was seasoned using a secret family recipe and when it was done, it was tender, flavorful, and delicious.

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