February 21, 2013 § Leave a Comment
Whether or not you’re planning a big day, you definitely should take a look at Celebrate‘s first ever weddings special issue! Our whole team worked hard on this. We love a challenge, and I think this issue shows it.
You can pick this issue up on newsstands, or you can order it here! (Hey, it’s at a special price right now!)
February 13, 2013 § Leave a Comment
It’s cool—you can be impressed.
We used an adaptation of Sunny Anderson’s wings recipe for the Buffalo variety, and used that to add a spin to Caribbean Jerk marinade. I kid you not, these were the best wings I’ve probably ever had. Adding the lemon juice (we added the juice of half a lemon) and herbs to the sauce completely took wings to a new level for me. (We also cut down on the butter, and just did one stick). We then added a bit of lemon, butter, and herbs to Caribbean Jerk marinade, as well.
In addition to the great flavor, the texture of this was unreal. We shook these in a bag of flour, and then we let them sit for a few hours to absorb it all. What resulted was perfectly crisp, perfectly juicy wings. Ah, I’m salivating just thinking about it.
For Valentine’s Day, we talked about making pizza with a glass of wine. We talked about going out to a fancy dinner. And all of these sounded great, until James suggested we just do what truly is nothing but fun for us.
And so, we will be having hot and spicy wings and a pitcher of beer.
October 5, 2012 § 7 Comments
The winner of the my two-part giveaway with Belle Chevre is…
Carrie Allen Tipton! Thanks for entering and sharing the giveaway, Carrie. I’ll pass your name onto Belle Chevre, and they’ll pick a final name after October 14. I hope you win!
Thank you ALL so much for entering! It was very exciting to participate in the virtual potluck and giveaway with an amazing company that makes awesome chevre.
As I told you yesterday, I’ve had the opportunity of participating in a virtual potluck with Belle Chevre to celebrate the release of Tasia’s Table, Tasia Malakasis’s new cookbook. (Did you miss my entry? See it here!) Now you have a chance to win your own signed copy of the cookbook!
This is a beautiful book with tons of tantalizing photos and creative recipes. If you’re a goat cheese lover like me, you’ll probably be ooing and ahhing over all the new and exciting ways to incorporate chevre into everyday dishes.
I’m offering four possible ways to enter:
1. Subscribe to cactus & kudzu by email. (Make sure you’re on the home page, and find the text box on the right side where you can enter your email address. If you’re already subscribed, leave a comment letting me know.)
2. Leave a comment below answering this question: What’s your favorite kind of cheese?
3. Share this entry or my potluck entry on Facebook. (Be sure to either tag me on Facebook or leave a comment letting me know you’ve shared it.)
4. Share this entry or my potluck entry on Twitter (handle name is @brettjaillet—be sure to include it!).
I will choose one winner, and submit it to Belle Chevre (each potluck participant will do so) and then Belle Chevre will choose a winner from all the blogs’ submissions. My segment of the giveaway closes at 8 pm central time on Monday, October 8.
But hey, if you just can’t wait, order a copy of the book here!
October 4, 2012 § 6 Comments
If any of you know me, you know I love cheese—and if you were to guess my favorite, you might guess goat. And you’d be right. I’ve long been in love with the tangy, creamy cheese by Belle Chevre, so imagine my excitement when I was invited to participate in a virtual potluck to celebrate the release of Tasia’s Table, the new cookbook by Belle Chevre’s passionate cheesemaker Tasia Malakasis.
I loved perusing this cookbook. Tasia has combined her two loves on every page: her Greek heritage and her Alabama home. While there were so many recipes to volunteer for in this potluck, I noticed she deviated into my territory with these beautiful enchiladas. I’m so glad she did! They immediately became my number one choice.
Here’s my little tip with the sauce—if you’re a little skittish around spicy foods, you might want to decrease the serrano peppers called for from 10 to about 4. I actually chickened out and just did 6, and believe me, it was plenty spicy. (Seriously! Believe me! I love spicy foods!)
When rolling these up, don’t worry too much about exact measurements. Just know that the more goat cheese is involved, the more you’ll love it. I actually would not be opposed to trying these veggie style next time and skipping the chicken altogether. Oh, and here’s a tip: Instead of cooking and shredding a chicken (especially if you’re lazy like I am), pick up a rotisserie chicken from the grocery store. You’ll have lots of leftovers to play with.
Here’s another tip: The sauce might scare you with its heat! But trust Tasia. Go ahead and pour all of it over the enchiladas. Some of the heat mellows when it cooks leaving just the right amount of spice remaining.
These were amazing. I loved having the fresh peppers in there, and the goat cheese addition was just incredible. I’m so honored to be included with such amazing bloggers! Thanks, Belle Chevre! Oh, and order a copy of Tasia’s book!
Here’s the full recipe:
Chicken and Goat Cheese Enchiladas with Red Sauce
1/3 cup plus 4 tablespoons vegetable oil
10 green serrano peppers
2 medium onions, chopped
2 cloves garlic, chopped
1/2 cup of water
1 28-ounce can whole tomatoes
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
Salt and pepper, to taste
12 6-inch corn tortillas
3 poblano peppers, seeded and cut into strips
3 cups (about) chicken, cooked and shredded
1 1/4 pounds goat cheese
Sour cream (optional)
Heat 3 tablespoons of vegetable oil over medium-high heat, and add the serrano peppers, turning occasionally for about 4 minutes. Add half of the onions and the chopped garlic and stir occasionally for 2-3 minutes. Blend hot ingredients as well as water, canned tomatoes, cilantro, cumin, and salt and pepper to taste in a food processor.
Heat 1/3 cup vegetable oil in a heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add remaining half of onions and poblano pepper and cok until tender, about 5 minutes. Season to taste with salt and pepper.
Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Sprinkle 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam-side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
Preheat oven to 350°. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve with sour cream.
PS: Take a look at the rest of the amazing bloggers who participated below. A lot of them are giving away a copy of the Tasia’s cookbook. My giveaway will start tomorrow, so stay tuned!
Cooking with Books
Cheese and Champagne
Deep South Mag
Sale e Pepe
La Buena Vida
Story of a Kitchen
Sugar & Spice by Celeste
Once Upon A Cutting Board
Miss in the Kitchen
The Picky Eater
August 8, 2012 § Leave a Comment
But really, this is so easy—so worth the minimal effort to add an extra layer of flavor that will go well with any sandwich. Do you want to know another way Molly at Orangette uses it? She adds it to deviled eggs. Ah! Imagine crostini with a layer of this topped with egg salad. Yes, I do believe I shall.
We followed suit with The Kitchn and added this to a BALT. Or a BLAT. Or a BLT with Avocado.
There aren’t many finer things in this life than the simplicity of a BLT + A. And then add this mayo? Really, over the top.
Go forth and make this tonight. Here’s the recipe one more time: California BLT with Avocado and Basil Mayonnaise.
July 25, 2012 § Leave a Comment
July 21, 2012 § 6 Comments
Earlier this week, I shared this recipe from Saveur. It’s a Greek dish—Garides Saganaki (shrimp with tomatoes and feta)—and we made it for dinner this weekend. It was a rainy afternoon, and we were actually home with the time to cook, and this went quite well with a glass of Pinot.
I made a few adaptations. For starters, I skipped the mint since James and I aren’t big mint-in-savory-foods lovers. I used smaller shrimp, and I used an entire pound. I didn’t grate the tomatoes, I put them in a food processor, and because of that, I think there was more liquid than probably should have been. I also increased the amount of red pepper flakes.
We served this with warm French bread and a Caesar salad. Make this tonight or tomorrow!
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
4 scallions, minced
1 tablespoon tomato paste
1/2 cup white wine
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes (add more if you like extra heat)
4 medium tomatoes, finely chopped
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper to taste
1 (4-ounce) package crumbled feta
1 lemon, halved
1. Place a rack 4 inches from top of oven, and preheat broiler. Heat oil in 10-inch ovenproof skillet, such as a cast iron skillet, over medium heat. Add garlic and scallions, and cook for 3 to 4 minutes, until soft.
2. Stir in tomato paste, and cook for 2 minutes. Add wine; let reduce by half, about 5 minutes.
3. Add oregano, sugar, red pepper flakes, and tomatoes. Bring to a boil. Reduce heat to medium-low, and let simmer until slightly thickened, about 12 to 15 minutes.
4. Stir in shrimp, season with salt and pepper, and sprinkle with feta. Broil for 3 to 5 minutes. Squeeze lemon over top.
A Rainy Weekend Caesar Salad
Makes 4 servings
1 head Romaine lettuce, chopped
1 garlic clove, minced
Kosher salt and freshly ground pepper to taste
1/2 cup croutons
Place lettuce into serving bowl. Add garlic, salt and pepper, and squeeze lemon over salad. Let stand for about 10 minutes. About 5 minutes before serving, add croutons and desired amount of Caesar dressing. Toss, and serve.
*I used Publix brand Caesar dressing. It’s actually my favorite brand of Caesar to buy.
Have a nice weekend!
July 18, 2012 § 1 Comment
I think I’ll make this over the weekend.
This Greek dish consists of shrimp, garlic, and tomatoes topped with feta and broiled. It would go well with perhaps a chopped salad and some crusty bread. Oh, and a nice bottle of wine. What a perfect Friday or Saturday night dinner, huh? And a perfect way to break in our new cast iron skillet! If I make it, I’ll post pictures.
March 22, 2012 § 1 Comment
During Lent, I have not only stayed away from bread, but I’ve also tried to seize the opportunity to eat as healthy as I can. Sometimes I slip (like by ordering fried pickles when I just stopped in for a drink at Innisfree with James, or when I ended up with too many Reese’s wrappers in my office waste basket yesterday after visiting and revisiting my boss’s candy bowl), but for the most part I’ve been pretty good I think.
But I’ve reached this point where I am just craving bad, bad things.
Firstly…. I could go for some deep fried dough stuffed with sweet jelly and coated in a glaze then dusted ever so gently with confectioners’ sugar. OMG. Give me.
That is the breakfast I want. And then for lunch?
OH. Yes. Carne Asada Fries. Who thought of this? This is amazing. Oh, and yeah I’ll have that beer, too. Please.
Ok, next on this list (since I had SUCH a deep fried breakfast and lunch, I’ll just stick to something carb-a-licious for dinner):
Bagel sandwich! I swear, Crestline Bagel is #1 on my list when Lent is over.
I think I’ll skip dessert today and enjoy a Blood Orange Margarita instead:
Ok so what’s on your good-for-your-soul list? My list could really go on and on. These are the flavors of the week, as they say.