Cooking Bobby Flay’s Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc

One of the many nice things about the new house is our far more robust cable package. With it comes Food Network subsidiary The Cooking Channel, which, as the name implies, features far more actual cooking shows. In addition to buying a new house, my mom also moved out to New York to join my dad who’s been here for a few months. She’s been coming over and watching the kids during the day which allows me to get my work done more efficiently and also start cooking dinner without as many interruptions. But, if we get lucky and both kids fall asleep at the same time, we like to watch food shows.

Last week we happened upon an episode of Brunch At Bobby’s that revolved around chocolate. I didn’t care for the most part, but then he got to his recipe for Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc and I was all ears. It made it onto my menu the next week and turned out pretty swell.

Instead of using the variety of chili powders mentioned in the recipe, I used my mother-in-law’s chili powder concoction which is always on point. Aside from that, I followed the rub recipe and covered the steak, but I did forget to put the canola oil on first, so instead I cooked the steak in some (maybe a little too much, actually) oil after letting it sit for the 30 minutes.

In the meantime I got everything together for the sauce. Since I used a bit too much oil while cooking the steak, the sauce was a bit oilier than I think it should have been, but still turned out to have a really interesting flavor profile. Part of that came through because I used Shocktop’s Shockolate Wheat instead of a straight-ahead chocolate stout. While the citrus and wheat elements did come through, I don’t think the resulting sauce was as thick in consistency or flavor as the recipe as written. Next time I’ll try it Bobby’s way.

Bonus Food Pics From Yummy Taco, Handsome Devil & Fiddlestix

yummy taco chicken and beef burrito

One of the more frustrating things about where we live is that there’s not a great taco place that we can run into when we have that hankering. There’s a nice Mexican place, but it’s sit-down and sometimes I want to just call in a bag of tacos and have my wife pick them up on her way home from work. So, we got pretty excited when we were leaving Target one day and saw a new place called Yummy Taco opening up soon. Well, the other weekend it was actually in business, we gave it a shot and all had pretty delightful food. Above you can see the chicken and beef burrito I had which was more of a giant taco, but who’s counting? I will say that this is a rather interesting establishment because everything about it screams “Chinese food place” from the decorations and staff to the picture menu above the ordering station. But, none of that matters when you realize they’re making their own tortillas on the spot and making killer food. It’s still not super close, but it’s nice to know there’s a solid taco joint nearby we can hit up while running errands.

handsome devil bbq

About a month ago, my inlaws came into town and watched our daughter while my wife and I went out for a nice Italian dinner around Valentine’s Day. Meanwhile, they discovered a new barbecue joint we didn’t even know about called Handsome Devil that’s actually above an ice skating rink (that we also didn’t know about). We’ve actually got a lot of solid BBQ joints nearby, but I think this one will be tops on our list. Brothers has been so-so and Johnny D’s is a bit far away for more of a casual dinner, so Handsome Devil takes the top spot. I had the ribs and pulled pork along with some mac and cheese and onion rings, all of which were delightful. Plus, they’ve got a variety of local beers on tap which I always appreciate.

fiddlestix bangers and mash

And finally, I have to sing the praises of Fiddlestix once again. The above photo comes from their St. Patrick’s Day menu which, as always, was some of the best Irish food I’ve ever had. This is the bangers and mash which was so good I wish I could have it every day. The mashed potatoes had a healthy, but not overpowering dose of horseradish which made for a delightful side. Looking at this picture is actually making me hungry.

Recipe Roundup: Closet Cooking Part 2

Closet Cooking has become one of my major go-to sites when it comes to online recipe resources. I’ve made so many different meals based on author Kevin Lynch’s site that I’m thinking about picking up one or many of his cookbooks. Here’s a few of the recipes I’ve attempted and what I thought about them. For a similar Closet Cooking Recipe Roundup post, click here!

Taco Stuffed Shells

I’ve been a stuffed shells fan for years, but never really thought about separating that delivery system for fillings from the Italian ingredients I’m used to. I was pretty excited to give this new version of an old classic a shot and it turned out really well. But, I did discover that my mouth and brain kept getting confused BECAUSE I’m so used to these kinds of shells being stuffed with Mexican flavors instead of Italian ones. It was a strange experience because that almost never happens. My brain just couldn’t get past the shape and the presentation the first time around. Maybe I’ll be more ready for it next time, though.

Thai Peanut Chicken Noodle Soup

Lynch’s Thai Peanut Chicken Noodle Soup is actually very similar to the Thai Chicken Soup I’ve made several times from The Ultimate Soup Bible. I’m becoming a huge fan of Thai flavors and figured this one was different enough to try. The major differences are that you cook the chicken in the boiling soup, add in sweet potato (I used by box grater to shred it up good), there’s more curry paste and I used less lime.  This actually combined for a similar, but different enough dish to add to the collection. Sometimes if I eat too much of the version from the Bible, my stomach gets a little topsy turvy, but that wasn’t the case with this one.

Cauliflower Pepperoni Pizza Casserole

I’ve had this particular recipe saved in my Pocket for quite a while and finally gave it a shot last week. There’s a version on the site that uses pasta instead of cauliflower, but I was trying to go for a healthier version. The only ingredient change I made came about because I forgot to buy black olives, but otherwise, I put this together pretty much by the book and thought it was a great little dish that combined the greatness of cheese and pepperoni with cauliflower, which I assume is healthy. Plus, it’s super easy to put together. Next time I’d like to make it with homemade sauce and maybe a better pepperoni to see if that makes it even better.

Recipe Roundup: Smitten Kitchen

baked-pasta-with-broccoli-rabe-and-sausage2As I said in a recent post compiling various recently attempted recipes from the site Closet Cooking, I’ve tried a lot of recipes in the past several months and done very little posting, so it’s time to go through the images, write down my spotty memories and get these things out there into the internet where they will hopefully jog my memory later on and encourage other people to give them a try. This batch of three all come from the cooking site I’ve been following the longest: Smitten Kitchen!

Chicken Tacos

I’m always interested in checking out a new recipe for tacos and this certainly fit the bill. I don’t think I’d ever made chicken ones before and the flavor on these were pretty solid if memory serves. I especially like the way you cook the chicken which is fairly hands-off and super easy. Combine all ingredients in a pan and boil for a half hour. This gives you plenty of time to chop up the rest of your taco fixins. I don’t quite remember why I didn’t make the salsa fresca that’s also mentioned in the post. Instead I whipped up a crema (sour cream combined with avocado, salt, oil, onion and some green Tabasco). One of these days I’d like to give this one a shot with bone-in chicken because I understand there’s more flavor there.

Baked Pasta With Broccoli Rabe & Sausage

baked-pasta-with-broccoli-rabe-and-sausage1

 

Apparently I only snapped a few pictures when I tried out this recipe. I remember this being a pretty easy thing to put together and the results being a kind of sausage-y, rabe-y mac and cheese and there’s nothing wrong with that. Actually, seeing this recipe again makes me want to give it another try in the next few weeks.

Pasta With White Beans

While I only snapped two pictures of the previous meal, I can’t seem to find a single image from either of the two times I made Pasta with White Beans (I skipped the rosemary oil because my wife is not a fan of that particular herb). Another easy meal to put together thanks to all the food processing, I really enjoyed the flavors combined for this recipe, but will note that all those beans can lead to some evenings punctuated by the most musical of fruits.

Recipe Roundup: Closet Cooking Part 1

As any regular readers will know, it’s been a looooong time since I’ve posted here on Monkeying Around The Kitchen. Unfortunately, with work and all kinds of other things going one — raising our two year old and prepping for a new little baby — MATK can fall to the wayside. But, I’m still cooking almost every night which means I have a huge backlog of meals to talk about going back to last fall. So, in an effort to try and document the good recipes I’ve tried out in the last few months, I figured I’d implement a new kind of a post called Recipe Roundup that will gather a bunch of meals from different places, throw in a few pics and do my best to remember how they turned out.

Today’s subject is one of my favorite new cooking sites, Closet Cooking which is great because there’s tons of older recipes on there and the site gets updated constantly. I also appreciate that Kevin Lynch seems to be cooking in a kitchen even smaller than mine which is no small feat. So, without further ado, hit the jump to check out the first batch of CC recipes I’ve tried out in the past few months!  Continue reading

Cooking Closet Cooking’s Black Bean, Corn & Quinoa Picadillo Tacos

A few months back I was getting a little bored with my usual food blogs. They’re still great and all, but I needed an injection of newness. So, I did a bunch of looking around and came across one called Closet Cooking that I absolutely love. One of the best recipes I’ve made from this blog are the Black Bean, Corn & Quinoa Picadillo Tacos which not only helped make tacos more interesting, but also added a lot more flavors into the kind of Mexican food I’m used to making. I’d never made picadillo before, so I followed this recipe to the letter. The veggies went into the pan while the quinoa cooked. Then, all that and the other ingredients went into a big bowl for mixing.

Since the avocados I picked up were a little funky looking, I decided to make a sauce with some leftover dill and buttermilk that were hanging out in the fridge as well as some tomato and onion. It was a little unusual, but certainly offered some more tang to the dish. In addition to that, I served the usual accoutrements: chopped tomatoes, torn lettuce, sour cream and shredded cheddar.

The two elements of this dish that really jumped out at me were the green olives and golden raisins which offered a nice sourness and sweetness to various bites during dinner. I’m a huge green olive fan, so I enjoy bringing them into play whenever it makes sense. I will definitely be making this recipe again and checking out some of the other picadillo recipes on Closet Cooking!

Cooking Tacos Al Pastor With Grilled Pineapple Salsa

I don’t quite remember how I came across the recipe for Tacos A Pastor With Grilled Pineapple Salsa on My Recipes, but I did. I think I was looking for something to make out of pork tenderloin because it was on sale at the grocery store. Anyway, the only change I made to the directions involved cooking the pork on a cast iron skillet instead of a grill because, well, I don’t have a grill. I also cut out the cilantro and the chipotle chili because they run a bit too hot for my liking.

The prep for this is pretty simple. Create a rub, cover the pork chops and throw them on the grill pan. Meanwhile, there’s the salsa. I grilled the pineapple before the meat so I’d be able to work on that while the meat cooked. Again, this was a super simple process. I also cut up some limes and shredded some cheddar cheese. With all that done, it was time to eat!

I enjoyed the tanginess of the pineapple salsa which bounced well off of the spicy-ish pork. Everything played well together, making this a pretty solid choice if you’re looking to mix things up with the taco portion of your menu.

Forgotten Food: Chile-Chicken Posole

Once again I have a post about a dish that I think was pretty good, but has been forgotten thanks to a lack of timely posting and lots and lots of meals between then and now. I think I was looking around for something chili-esque on Food Network’s website, came across this recipe for Chile-Chicken Posole and went with it.

It looks like the only changes I made were getting rid of the cilantro, which my wife isn’t a fan of, and using a poblano pepper instead of a jalapeno. I have no idea if that’s a swap that makes sense, but I don’t like a lot of heat, so I tend to avoid non-popper jalapenos.

Aside from that, it looks like the rest was business as usual: cook the chicken in olive oil, do the same with the onion and pepper, throw a bunch of stuff in the food processor and then put everything together in a big pot for a while.

Something in my brain tells me that we enjoyed this meal, which is the main reason I’m writing about it here. It’s basically like leaving a message for my future self:

“Dude, try the posole again and, this time, WRITE ABOUT IT!”

There, hopefully that will do the trick.

Cooking Homesick Texan’s Tex-Mex Sloppy Joes

While poking around trying to find meals to make that wouldn’t give the air conditioner even more heat-related problems, I stumbled upon a meal that fit in with my hankering for a fairly simple Mexican meal that wouldn’t require too, too much exposure to fire. As such, I decided to give Homesick Texan’s versions of Tex-Mex Sloppy Joes and Guacamole a try and was super happy with the results.

Thanks to lacking a few of the ingredients, I didn’t quite follow either recipe to the letter, but think I came out with some pretty good food. For the guacamole, I simple skipped the pepper, added onion and substituted parsley for cilantro. Aside from that, though, it’s the same basic prep: chop everything up and mix with a fork. I got this done in the early afternoon because I like when my guac has a chance to fraternize with itself.

For the sloppy joes the only change I made was skipping over the beer because I’d already drank all the ones I had. Plus, the last pack I bought was fairly bitter and I don’t think would have worked well with these flavors. Instead, I just added some water to make sure the beef didn’t brown too fast.

But, I’m getting ahead of myself. I went with a London broil steak that I froze for a few hours and then ground myself. After that I blended together the sauce as instructed. With everything prepped and ready to go, it was just a matter of cooking everything. The meat went in first soon joined by onion and bell pepper. Once that was nice and browned, you add the sauce and cook like you would taco meat. I tried adding some Thai Sweet Chili Sauce to see how that would play, but don’t think there was enough to really pop. I wound up having a little more liquid than I intended, so I just watched it as a it cooked down. Once I had it where I wanted, I moved the meat to a dish and set it out with some buns, guacamole and shredded cheddar cheese.

This recipe might sound like you’re basically putting taco meat on a burger and it is kind of along those lines, but I really liked how this particular batch of spices came together and worked with the meat. It was like a new take on an old idea that worked together very well, mixing a bit of heat and smokiness with the tomato-based acidity. You combine that with the sharp cheddar and sour-ish guac and you’ve got a party on your plate.

Cooking Ingrid Hoffmann’s Crackling Fish Tacos With Chipotle Tartar Sauce

I know a lot of people like to stick with a particular recipe when they realize how much they like it. I’m not of that school. Yes, I’ll take note of that particular recipe, but I’m always looking for new and different ways to prepare food. That can be a little disappointing when you’ve found a really solid way of making a dish and then only seem to come across lesser ones. I went into Ingrid Hoffman’s Food Network recipe for Crackling Fish Tacos with Chipotle Tartar Sauce which was fairly similar to the delightful Baja Fish Tacos I’ve made and enjoyed several times. And while I didn’t like this new recipe better than the old one, it was still a good dish that would have been all the better had I remembered to pick up a few tomatoes and cheese to serve along with the other sides.

Aside from those gaffs, I followed the recipe pretty closely. I forget what kind of white fish I used, but I want to say tilapia. As you can see I got the chipotle tartar sauce together first and then worked on cutting, dredging and frying the fish chunks. While the actual prep for cooking the fish wasn’t all that different between the two recipes, I’d say the garnishes were. I really like that this one uses cucumbers which have a really nice crunch, but also bring in some moisture. However, my wife and I both found the chipotle tartar sauce to be way too hot. It’s those canned chipotles in adobo sauce that always get me. I’ve got to come up with a good alterative for those guys because they’re way too hot.

Overall, this was a good recipe, but it didn’t knock the Baja Fish Tacos out of the top spot, but it did bring a few new add-ons into play that I think will work well in the future. One of the great things about trying all these different recipes and them turning out pretty well is that it’s creating a kind of knowledge repository in my brain (greatly aided by this blog which is essentially me external hard drive for food) that allows me to mix and match elements from different dishes. Heck, maybe I’ll be coming up with my own before too long!