Buy Sell Love Eat

Kick Ass Mushroom Bread Pudding This is amazing.... what a perfect fall or winter dish. 1 1/2 tblsp butter for pan... 1 tblsp olive oil 6 oz mixed fresh mushrooms 8 fresh sage leaves 1 shallot sliced thin 2 med leeks, white and green parts only halved lengthwise, sliced thin 3 lg eggs 1 1/2 c whole milk 1/2 c heavy cream 1/4ish tsp cayenne 1/2 c shredded gruyere cheese 8 oz cubed brioche or challah bread (5 c) 1/2 c parm cheese In a large skillet heat 1 tblsp butter and oil and saute mushrooms. Add sage and shallots and cook until shallots are cooked. Season with salt and pepper. Remove and set aside. Add remaining butter to pan and cook leeks with a bit of salt until wilted. Return mushrooms to pan and set aside. In a large bowl mix eggs, milk, cream until blended. Add cayenne salt and pepper. Whisk in gruyere. Butter the bottom of an 8" square baking dish and spread a thin layer of mushroom/leek mixture over. Add bread and spread remaining mushroom mix over top. Pour egg mixture over mushrooms and press down on the topping. Cover and set aside to chill a few hours. Allow pudding to come to room temp, heat oven to 350 deg, uncover pudding and press down on the top to compress a little. Top with parm cheese and bake 35 - 40 minutes. Scatter with sage leaves to serve. 1

Chorizo Chicken. I made this dish and although it looks simple the result seemed like it was made in a kitchen in the Basque country in Spain... amazing. 2 lbs of chicken thigh skin on... 2 lbs of sweet potato or yams 1 c chicken stock 1 head garlic cloves separated skins on I/2 lemon 2 zucchini cut into batons (1/2"x1/2"x 1" shapes) 1/2 lb chorizo sausage sliced thinly 1/2 ch jalpeno with seeds removed 8 oz baby spinach small handful parsley 425 deg In a large bowl toss cubed potato and chicken with enough oil to coat and season with salt and pepper. In a roasting pan mix the chicken, skin up, with potato. Add in stock and place garlic around chicken, burying them with the sweet potato. Squeeze lemon over the dish and bury the lemon rind in among the chicken. Bake uncovered for 30 minutes, remove from oven and add in zucchini, chorizo and chili. Bake for 20 minutes, remove from the oven and keep warm. Toss the contents of the roasting pan into a large bowl, add in spinach and parsley and cover allowing for the greens to wilt. Serve immediately.

Brigadorio With some recipes the memory of how I happened to find the recipe is as rich as the food created from them. This recipe came by way of a friend Emelio Zingone... it was 1993 and he had been to our home for dinner so many times I invited myself to his apartment for an eve. He showed up late carrying bags. Said he went to "Rosie's" to get the food. His mom made the entire dinner.... and one of the dishes was mind blowing. A few months later she taught me how to make... it. It was a dish from her hometown in Italy... I hope you enjoy it as much as I have since 1994. Brigadorio 4 small banana peppers 1 small jalepeno seeds removed 3 thick slices sweet capocollo 3 lbs plum/ Roma tomatoes basil oregano 1/2 c Parmesan cheese 3 egg 3-5 garlic cloves Saute peppers in 1/4 c olive oil along with the meat and brown. Add garlic at the end. Add a handful of fresh basil and oregano, some salt and pepper, chopped tomatoes and cook covered for 1 hour. Whisk eggs and cheese together and add to tomatoes. Stir to combine. Adjust seasonings and serve warm with bread.

Grilled Mackerel with Asparagus and Tomato Ceviche I did this on the bbq, partially smoked with mesquite chip. I placed them in a large piece of tinfoil, poked a few holes in the bag and then placed it on the burner. Perfect... the smoke started in minutes. Mackerel is a bit of an oily fish. This presentation is easy and the grilling takes makes it pretty yummy. 4 mackerel fillets skin on... 1 lb fresh asparagus 2 lbs beefstake tomatoes cut in 1/8's 1/4 - 1/2 tsp jalepeno 2 limes zest and juices removed salt and pepper 1/2 red onion sliced thin olive oil 1/4 c cilantro chopped In a small ziplock bag place lime zest and juice, jalepeno, tomatoes, salt and pepper, red onion and a bit of olive oil, about 4 or 5 tblsp. Allow to macerate for an hour or so. After an hour or so drain the vegetables in a small bowl with a strainer, reserving juices. Coat the trimmed asparagus and mackerel in olive oil and set aside. Get a grill hot allowing the smoke to begin to billow, adding the asparagus. After about 3 or 4 minutes brush the open grill with a bit of olive oil and grill the fish skin side down for 3 minutes and then flip for 3 more minutes. Cut the asparagus diagonally .. dress bowls or plates with the tomato/ onion mixture, asparagus and dress with a little of the reserve ceviche sauce and top with fish.

Traditional Jerk Chicken This is an "island" recipe. The sauce is unreal... on it's own it could be served with grilled pork, fish or even as a dipping sauce for calamari. Marinade: 1/2 tsp nutmeg... 1/2 c brown sugar 2 tblsp soy sauce 1-2 bunches green onions 1 tsp salt and some pepper 1 tsp cinamon 1/2 tsp fresh chopped ginger 2 tsp allspice 6-8 garlic cloves Sauce: 2 tblsp jerk marinade 2/3 c fresh pineapple juice 3/4 c ketchup 6 oz beer (save the rest to thin sauce) I 3-4 lb chicken jointed or same weight in legs and thighs Process all marinade ingredients, leaving aside 2 heaping tblsp. Place in a zip lock bag and toss with chicken. Allow to marinate for 1 hour - 24 Meanwhile, place all sauce ingredients into a saucepan and saute reducing. The sauce should be thinner than a jam... use the extra beer to thin if it becomes too thick. BBQ chicken... serve with sauce.

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Grilled Mackerel with Asparagus and Tomato Ceviche I did this on the bbq, partially smoked with mesquite chip. I placed them in a large piece of tinfoil, poked a few holes in the bag and then placed it on the burner. Perfect... the smoke started in minutes. Mackerel is a bit of an oily fish. This presentation is easy and the grilling takes makes it pretty yummy. 4 mackerel fillets skin on... 1 lb fresh asparagus 2 lbs beefstake tomatoes cut in 1/8's 1/4 - 1/2 tsp jalepeno 2 limes zest and juices removed salt and pepper 1/2 red onion sliced thin olive oil 1/4 c cilantro chopped In a small ziplock bag place lime zest and juice, jalepeno, tomatoes, salt and pepper, red onion and a bit of olive oil, about 4 or 5 tblsp. Allow to macerate for an hour or so. After an hour or so drain the vegetables in a small bowl with a strainer, reserving juices. Coat the trimmed asparagus and mackerel in olive oil and set aside. Get a grill hot allowing the smoke to begin to billow, adding the asparagus. After about 3 or 4 minutes brush the open grill with a bit of olive oil and grill the fish skin side down for 3 minutes and then flip for 3 more minutes. Cut the asparagus diagonally .. dress bowls or plates with the tomato/ onion mixture, asparagus and dress with a little of the reserve ceviche sauce and top with fish.

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Roasted Cauliflower with Tahini and Garlic This recipe started as an entree from a Lebanese restaurant and after being morphed this way and that ended up with this... it is perfection, sweet and savoury. 1 large cauliflower quartered with quarters intact 1/2 c olive oil... 2 tblsp kosher salt 2 tsp turmeric 1 tsp smoked paprika 4 cloves garlic chopped 1 jalepeno stemmed seeded chopped 1 lemon halved 1/2 c tahini cilantro leaves 1/4 c chopped raw almonds 1/3 c chopped dates Oven to 400 Rub the cauliflower in oil. Combine salt, turmeric, paprika, jalepeno, garlic in enough oil to create a paste and rub over cauliflower. Place on a quarter sheet covered in parchment paper and roast for 40 minutes. Meanwhile, toast the almonds in a dry pan and saute the dates in 1/4 olive oil until they plump up. Remove the cauliflower and squeeze lemon over, drizzle with tahini and server warm. Killer.

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Piperade.. or as well call it "French Breakfast" around this home. This is as luxurious as eggs bennie... but is way healthier. One note is it freezes perfectly and is a quick breakfast taking you to Normandy where it was born. Chefs note: spend a bit of money and get a jar of really nice roasted red peppers.. the cheap ones are .. well cheap.... 3\4 c olive oil 1 1/2 onions chopped 2 28 oz cans San Marzano plum tomatoes (or other good ones) 1 jar roasted red peppers (about 4 or 5) chopped 10 cloves garlic sliced 2 tsp smoked paprika 1 tsp chili powder 2 bay leaves 1 tsp kosher salt 1 tsp black pepper Eggs Saute onions for 5 or 7 minutes and add garlic. Saute for a few minutes and add spices allowing to cook for a few minutes. Add in tomatoes and break up with a spoon. Cook for 5 minutes adding the peppers. Stir to combine, cover and simmer for 30 minutes. Stir every now and then.. Remove lid and allow to simmer to thicken slightly. You can do several things... poach eggs and serve on top of the sauce... or do them sunny side up. This also may be good served over grilled asparagus.

Nonna's Pasta (well just like) This sauce is slow simmered and flavoured with pork back ribs. How can you say no? 2 1/2 lbs pork back ribs silver skin removed... 2 28 oz cans plum tomatoes 2 tbsp olive oil 1 onion chopped coarsely 4 cloves garlic chopped 1 tblsp dried oregano 1/2 tsp red pepper flakes sprig basil and parsley 1/2 c white wine 1 tsp salt Cut ribs in 2 or 3 rib pieces and brown in olive oil on all sides in a Dutch oven or large saute pan. Remove and keep warm. Add a few more tblsp of oil (i know I said only 2 ... sorry) and saute onion for a few minutes. Once transparent add garlic, dry spice and salt and saute a few more minutes. Add wine and deglaze the pot. Boil down a bit and then add in tomatoes. Bury the fresh herbs in the sauce and add back ribs with juices. Cover and simmer stirring every 20 minutes or so for 2 hours or until the ribs are falling off the bone. Remove ribs and allow to cool. Once cooled remove meat and chop into fine pieces and add back to the sauce. Simmer to reduce and serve with a short pasta. Can you say yum?

Let Wendy help you get ready for Cinco De Mayo. Just because we're staying safe at home, doesn't mean we can't celebrate in style. DM us and we will send you th...e ingredients list and the Zoom Link so you can log in at 5pm tomorrow for the 60 minute free class. PS: If you like food or eating, make sure you follow our Buy Sell Love Eat page so you don't miss out on other recipes or food-related content. #CincoDeMayo #ZoomClass #Margarita

Chicken with Shallots This came from the NYT magazine... made it a few times. It is pure and simple comfort food. 10 chicken thighs... 2 - 3 tbsp flour 1 tblsp salt 1 tblsp pepper 4 tblsp butter 3 tblsp olive oil 12 - 15 shallots peeled whole 2 tblsp dijon mustard 2 c white wine 3 sprigs of tarragon of 2 tbsp dried 2 c cherry tomatoes cut in half Rinse and dry chicken pieces. Place in a ziplock bag with salt, pepper and flour and toss coating thoroughly. Melt butter and oil in a saute pan and brown chicken on both sides. Set aside. Add shallots to the pan and saute in the oils and chicken fat for 10 minutes until browned. Add wine and deglaze the pan, and then add mustard and tarragon. Add back the chicken pieces, cover and simmer for 30 minutes. Remove the lid and simmer uncovered for 15 mins to reduce the liquids. About 5 minutes in add the tomatoes and combine. Enjoy If you cannot find shallots you can cut leeks into large pieces (white parts) or a couple of sweet onions in large pieces. I tend to keep a bottle of Vermouth and use in place of white wine. It has a longer shelf life than wine.

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Quiz time: How many of these French dishes have you eaten? For me I counted 38 https://www.buzzfeed.com//44-classic-french-meals-you-need