Saturday, May 29, 2010

Going down to Dixie, and I'm bringing my saute pan with me!

I'm so sorry that I have been somewhat absent from writing and posting for a while now.
However, now that the madness of finals has been completed, I will be continuously posting recipes, pictures, and experiences on my cooking journey.
Tomorrow, I will be traveling down south to relax and most certainly to cook my heart out leisurely. Some things I would love to conquer when I'm down there would be:
+A good dry rubbed and mopped rack of ribs
+A new take on biscuits, perhaps sweet potato or cheese and pepper
+One mystery recipe that will be found in a colonial cookbook...but done my way!
Posting will start tomorrow as soon as I start cooking!
Recipes besides the ones above will definitely be included.
I look forward to eating and sharing with you!


Saturday, May 15, 2010

First meal.

It was worth the wait and anticipation, I'm sure!
Here they are- the first blog recipes and their rightful accompanying photos.
Tonight was a feast to be sure, starring:
1) Chile rubbed chicken: with vidalia onion balsamic barbecue sauce.
2)Marinated steak: topped with a spicy chimichurri.

Recipes of each are following the pictures.

Spice Rubbed Chicken:
1/2 cup olive oil
3 tbs Mexican-style Chile Powder
a pinch of red chile flakes
1 tbs onion powder
juice and zest of one lemon
1 tsp cumin
2 tsp paprika (smoked, if you have it)
kosher salt and freshly ground pepper to taste

Vidalia onion balsamic barbecue sauce
1 vidalia onion- diced
2 cups ketchup
1/2 cup water
3/4 cup apple cider vinegar
4 tbs light or dark brown sugar (the only difference being the amount of molasses)
1 tbs granulated sugar
3 tsp worcestershire sauce
1 tsp balsamic vinegar
1 tsp lemon juice
1 tsp ground mustard
2 tsp each of garlic powder and chili powder
kosher salt and pepper

Combine marinade ingredients into a large ziptop bag with your choice cuts of chicken- refrigerate for at least 1 hour.
While the chicken is marinating, heat 2 tbs of olive oil in a small skillet over medium low heat and add the diced vidalia onions. Cook until dark brown and caramelized, set aside.
Combine all the barbecue sauce ingredients into a small saucepan and simmer for 10 minutes, add the onions and simmer for an extra 10-15 minutes or until desired thickness.
Allow the chicken to come to room temperature and cook on a grill over medium heat, basting with the sauce only the final moments of cooking.

Marinated steak with chimichurri:
2 cups red wine (one you would like to drink)
5 cloves garlic chopped
3 sprigs of fresh rosemary chopped
1 cup of cassis
pinch of red pepper flakes
2 tsp worcestershire sauce
kosher salt and freshly ground pepper
Your preferred cuts of steak

1 cup fresh cilantro
1 cup flat leaf italian parsley
1/2 cup mint
1/2 cup basil
1 tsp chili powder
5 cloves garlic roughly chopped
zest of one lemon
1/2 cup olive oil
3/4 cup red wine vinegar
1 tsp capers

Combine marinade ingredients in a ziptop bag, with the preferred cuts of steak(Also would work nicely with lamb), let marinate for at least 1 hour.
While this delightful dish is setting up in the fridge, combine the parsley, cilantro, mint, basil, garlic, chili powder, and zest into the bowl of your food processor. Pulse only 3 times at most to create a very rough texture! Stream in the olive oil and vinegar, pulse until the mixture is a vinaigrette while still the herbs have wonderful consistency. Stir in capers.

Grill the steak over medium flame to desired doneness, medium rare is best.
Serve with chimichurri draped over the succulent pieces of beef. Enjoy immensely.

Perhaps another day I will attempt to cook a mockingbird.

The beginning!

Hello world of blogspot!

Yes this is another blog of food. Delicious, delightful, and delectable food.
I'm excited to set out on this journey of posting personal recipes, photos and prose for the world to see and hopefully enjoy!
First off, let's clear up a bound-to-happen question:

Why: How to Cook a Mockingbird?

Answer: Simple. I'm a sassy english major with an obsession for food. Mix together "How to Cook a Wolf" by M.F.K Fisher and "To Kill a Mockingbird" by Harper Lee, and I've created a name that encompasses the best of my two worlds.

Bring your appetites as you step into this blog, for I will dip into the world of the sweet and savory, sometimes together, leaving nothing untouched.
I remember being told once that it's good to leave people guessing...
So stay tuned for pictures and more later in the day!

By the way,
My name is Megan.