Juicing a Pomegranate / Pom Martini & Spritzer

If you've ever had a pomegranate, you know how delicious they are.  The jewel of fall, shiny red on the outside and full of healthy juice you can use to make nourishing smoothies and spritzers or mix in a little vodka to make a martini for the ages.  We are lucky enough to have a pomegranate tree on the slope behind our house.  And this year, due to the two months of 90+ degree weather, our little tree gave us a bountiful harvest.

Pomegranates with their pointed sepals and leathery rinds may seem tough to eat but crack one open and you will find the interior contains sweet, tart clusters of delicate ruby red or fuchsia pink juice sacs, technically called arils or pips depending on region, separated by thin white membranes there to protect the pips. Historically pomegranates are Persian in origin and these thirst quenching fruits were often carried on desert caravans because of their durability and high liquid yield. 

Poms adapt to a cool winter, hot summer environment and have a lengthy storage life...up to 7 months in the refrigerator.  They are also bursting with nutrition.  Not only are they a good source of fiber, they are laden with Vitamin C, B-Complex and various other antioxidants.

If you are at all familiar with this fruit you know that eating one can be a huge mess.  This is usually done outside and wearing old clothes. However, with this easy method, you can juice your pomegranates without redecorating your kitchen!

Juicing a Pomegranate

You will need a chef's knife, large mixing bowl, slotted spoon, ziplock bag, rolling pin, strainer and container for the juice.


Using the knife, halve pomegranate and break into chunks. 

Fill the bowl with water and gently dislodge pips under the water.  The white membrane will float the the surface and the pips will sink to the bottom.

Once you've unseated all the arils, use a slotted spoon to remove and discard the white pieces of membrane then scoop the fruit into a ziplock bag.  Squeeze as much air out of the bag as possible.  Time to roll.

Using a rolling pin, roll back and forth over the bag.  When you start to get a lot of juice, strain to your container and go back to rolling until you have burst all the pips.

Each pomegranate should yield about 1/2 cup to 1 cup of juice.

Pomegranate Martini

4 ounces pomegranate juice
2 ounces vodka
1 ounce Cointreau or Triple Sec
Juice of half a lime
Lime wheel, wedge or curl for garnish

 Shake it up, strain to a fancy glass.  Makes 1 extra large martini or 2 small ones.

Pomegranate Spritzer

 Mix ice, pom juice and club soda or sparkling water.  Garnish with a lemon or lime!

Yorkshire Pudding

Yorkshire Pudding

If I could name the quintessential childhood recipe my mother made for me, one I begged for repeated, that dish would be Yorkshire Pudding.  With their golden brown crusty exteriors and delicate hollow centers my mouth would start watering the minute mom started mixing the batter.  Yorkshire Pudding was part of a traditional roast beef dinner, or on extra special occasions, Prime Rib, so my family had these only once or twice a year...but when she did make them it was a race to eat as many as fast as I could.

Over the years I've tried to describe Yorkshire Pudding to people who haven't tried them but mostly I only manage to convey what they're not.  They're not a muffin, biscuit, roll, souffle, pancake or bread.  Purists may call them a Popover because past dictates that Yorkshire Pudding is only Yorkshire Pudding if beef fat is incorporated but in my opinion Popovers do not come close to the texture or mouth feel of an authentic Yorkshire Pudding. It's what my mother called them and she was always right!

Historically, Yorkshire Pudding originated in Yorkshire, England in the mid 1700's.  Also known as batter pudding or dripping pudding, a shallow pan of batter was placed underneath a spit of roast beef or mutton, the fat and juices dripped into the pan, mixing with the batter and eventually rising to create a savory accompaniment to the meal.  The pudding would then be cut into squares and served with gravy alongside the roasted meat.  Over time ovens replaced the open hearth and muffin tins were substituted to make individual puddings.

Today Yorkshire Pudding starts as a thin batter poured into a pre-heated muffin tin containing a small amount of melted butter, then baked in a very hot oven.  Inside the oven something magical happens and the Yorkie's inflate, growing more and more puffy until they begin to resemble crispy, golden balloons.

The steam trapped inside creates a silken middle with delicate custard-like strands which are perfectly absorbent for sopping up delicious beefy gravy.
 

Ingredients:

1 cup all purpose flour  (Using the right flour is very important. Ironically if you use self-rising flour they will not rise!)

½ teaspoon salt

3 eggs

1 cup whole or 2% milk

¼ to ½ stick of butter divided into 12 pieces (about the size of a 1/2 pat)

Muffin or Popover pan

Cookie sheet larger than muffin pan**

**IMPORTANT:  Make sure to put the muffin pan on a cookie sheet while baking to catch drips, otherwise smoking may occur and in the worse case scenario a fire could start on the bottom of the oven.  Trust me you do not want this, nothing ruins a dinner party faster having to call the Fire Department!

Directions: 

Pre-heat oven to 400 degrees.

In a large mixing bowl (preferably with pour spout) add flour, salt, milk and eggs.  Beat with electric mixer for 1-2 minutes to make a thin batter.  (Tip: batter can be made in advance and may rise better if it's allowed to rest outside the fridge for up to 1 hour.)

Prepare muffin pan - Lightly grease muffin pan with the wrapper from a stick of butter. (Tip: do not use cooking spray or Pam as this will cause Yorkies to stick unmercifully.)  Place one piece of butter into each muffin cup and set in the oven atop a cookie sheet.  The butter will melt fast so stand by and remove the pan as soon as butter is liquified.

Working quickly to keep the muffin tin hot as possible, pour or ladle batter into each muffin cup about 2/3's full.  Place on middle rack of the oven and bake for 25-30 minutes.  Avoid opening the oven or slamming cupboard doors while baking as the Yorkshire Pud's are oh-so sensitive to collapse.

Before

After!

Yorkshire's are best served immediately with gravy and/or butter but if you're lucky enough to have some leftover they make for a wonderful breakfast with jam and powdered sugar!

This blog is dedicated to my beloved mother on what would have been her 80th birthday.  Rest gently mom, I love you.

Turkey and Dumplings

Here's an easy recipe for the copious amount of turkey and trimmings you most likely have leftover from your Holiday meal.  This turkey and dumplings is the ultimate comfort food and is very flexible...use whatever leftover vegetables you have on hand or use frozen peas and/or carrots like I did.  Combine veggies with shredded turkey and leftover gravy, heat and pour over steamed dumplings simply made with everyone's favorite pantry staple, Bisquick!


For the dumplings:

2 cups Bisquick
2/3 cup milk
12" skillet with tight fitting lid
Metal steamer basket

Combine Bisquick with milk to form a soft dough.  Place a metal steamer basket inside a 12 inch skillet, fill with water to just below the bottom of the steamer basket and bring to a boil.  Spray steamer basket with Pam.  Using a large spoon also coated with Pam, drop the dough directly onto the steamer, making 4-6 dumplings.  Cover skillet and steam for 5-10 minutes.  They're done when each dumpling is pillowy soft, dry to the touch and a toothpick comes out clean when stuck in the middle.

Now all that's left to do is mix shredded turkey, gravy and veggies in a small saucepan.  Heat on medium to piping hot.

To plate, place a dumpling in a shallow bowl and top with the gravy mixture.  Enjoy!

Matsu - Sooooooo Good!

18035 Beach Blvd, Huntington Beach, CA

Instead of posting a recipe, for this blog I'd like to tell you all about a very special Japanese Restaurant.    Located in Huntington Beach, Matsu has been in business for more than 30 years and is the place my hubby and I have satisfied our sushi cravings for over 20 of those years. 

The sushi at Matsu is remarkable. You can always count on the freshness of the fish, the use of real crab (not Krab) and they offer a wide range of imaginative dishes that not only taste delicious, they look like works of art.  If you aren't in the mood for sushi, in addition to the 12 person sushi bar, Matsu also has an expansive dining room serving authentic Japanese cuisine such as teriyaki or misoyaki style steak, chicken and seafood, tempura, bento and udon.  For a big "Wow" factor consider ordering a Matsu Boat Dinner -- beautiful wooden gondolas filled with lobster, beef teriyaki, salmon, sesame chicken, shrimp tempura, California roll and fresh fruit.  Matsu also has several Teppanyaki tables, excellent for those special events.  If you do have a special occasion let them know in advance and you'll receive a free dessert plus a group photo...and if it's your birthday you'll be serenaded with the catchiest Japanese version of the birthday song you've ever heard! :) 

Besides the mouth watering food, it's the staff at Matsu that completes the experience.  For decades, Matsu's owner Yugi-san was the head sushi chef before he bought the place out a few years ago.  Although we miss him rolling sushi he makes a wonderful host, always greeting us by name when we visit.  Hatsu is the main server in the sushi bar and when I say she is a treasure that's an understatement.  She's worked at Matsu since its inception and she is so sweet and attentive, in my opinion she is the heart of Matsu. Yuki-san is the current sushi chef and he's brought several new dishes to the table so be sure to ask for his special sushi bar menu which may inspire you to try something new.

The bar is also worth mentioning because it's very dark and romantic, making it the perfect place to share a drink with your significant other.  Try the Japanese Kimono, a melon and vodka frozen concoction served with a dainty umbrella on the rim.  It tastes like a fresh honeydew melon!  On the weekends you might have a little wait for the sushi bar but I promise it's very worth it...as the guests have said so often it's become their  catchphrase, Matsu is "Soooooo good!"

The following is a sampling of what we chowed down on during our last visit.  I apologize in advance for the sushi craving you're about to have!  

Salmon and Albacore Sushi

I usually start my sushi experience with albacore but I'm very picky about salmon sushi and at Matsu, the salmon is always melt in your mouth buttery.  Here both are topped with vibrant green onion and a bright, citrus-y ponzu sauce.

Crabby Tuna

My absolute favorite thing at Matsu is the Crabby Tuna.  This creative dish is tuna (maguro) wrapped around fresh crab mixed with the tiniest amount of mayonnaise.  Then it's finished with smelt eggs, green onion and a bit of garlic chili sauce to make it sing!  And sing it does, I typically have 2 orders!

Tuna Boat

The advanced version of the crabby tuna is the tuna boat which is the same as the crabby tuna but topped with two quail eggs.  The bright yellow quail eggs give this dish a creamy pop.

Spicy Scallop Sushi

The spicy scallop sushi is not to be missed. Tender scallops are combined with a bit of spicy mayo and smelt eggs, piled atop a little paddy of rice wrapped in seaweed (nori). You may have had spicy scallop sushi before but the difference is most sushi bars add Sriracha sauce to achieve the telltale heat but at Matsu they use garlic chili sauce (aka sambal) which makes it really unique.

Cucumber Special

The Cucumber Special is by far our favorite roll. Looking like a colorful fish lollipop, it's made by utilizing a sheet of paper thin cucumber instead of the usual seaweed wrapper and is filled with crab, tuna, shrimp and avocado.  A dipping sauce of ponzu, green onion and chili sauce provides a perfect accent for the refreshing flavor of this creative masterpiece.  And watching the chef slice a whole cucumber into the flat sheet required to make this roll is a like sitting in on a knife skills master class.

Baked Clam and Scallop

The baked clam and scallop is actually a hot appetizer but we like to end our meal with this very rich dish as a sort of savory dessert.  It's made with giant clam, scallops, onion, mushroom, zucchini all baked in a creamy sauce topped with green onion and dried bonito flakes.  It's a a definite indulgence but if you split it with a friend I've been told the calories don't count! :)

Until next time, thanks for reading!

Buffalo Wings

Craving buffalo wings but don't like the hassle or mess of having to fry up the chicken first?  In my recipe the wings are baked off in the oven then tossed with an authentic sauce that is not only a breeze to make but can be tailored to fit your particular level of heat. 

Wings:
1-2 lbs of party wings, patted dry with a paper towel
1 tablespoon canola oil
Kosher salt
Pepper
Paprika
Cayenne pepper

Sauce:
1/2 cup Frank's hot sauce
1/3 stick of butter
1 tablespoon white or apple cider vinegar

3-4 dashes of Tabasco for medium, double it for hot, triple it for extra hot
1/2 teaspoon cayenne pepper for medium, double it for hot, triple it for extra hot


Directions:
Pre-heat oven to 425 degrees
Put wings in a plastic zip lock bag, add the oil and spices.  It's not crucial to measure out the salt, pepper, paprika or cayenne so add as much as you want.  Seal bag and mix around to coat all the wings with marinade.  Line a baking pan (1/2 sheet pan with sides) with a piece of parchment paper.  (The parchment paper is important so the wings don't stick and helps make them crispy.)  Add wings to pan making sure not crowd the chicken or wings will steam.  Use two pans if necessary.  Bake wings in the lower third of the oven for 20-30 minutes, then move to the top third of the oven for another 25-30 minutes...until the wings are crispy brown and all the fat has rendered off.  You may need to drain the pan halfway thru the cooking time.

About ten minutes before chicken is done make the sauce:

In a small saucepan over medium heat, melt butter then whisk in the Franks's sauce, vinegar, Tabasco and cayenne pepper.  Reduce heat to low right before sauce starts to boil, whisking frequently.  The vinegar will add a zing to the sauce and also keeps it from separating.

When wings are browned on both sides and the skin looks crisp (45-60 minutes), remove wings to a large bowl and toss with sauce.  Serve with blue cheese or ranch dressing, celery, carrot sticks, lots of napkins and cold beer!  Enjoy.

Mahi Mahi Salad with Honey Lime Dressing

This Salad Monday's selection was chosen by my hubby who was a fan of the Caribbean Salad from Chili's.  They took it off the menu a while back but to keep the flavor alive I created a copycat version of the honey lime dressing that gives the salad its signature sweet and tangy taste. I like to pan sear my fish but go ahead and grill the mahi and even the pineapple if you'd like.  Enjoy!

Honey Lime Dressing
2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1/2 tablespoon canola oil
1/2 tablespoon sesame oil
Juice of 1/2 lime
Salt & Pepper

Whisk all ingredients together about an hour before serving to allow flavors to blend.

Pan Seared Mahi Mahi


2 mahi mahi filets, skin removed
2 tablespoons canola oil
Salt and pepper
Cajun seasoning (use your favorite seasoning blend if you don't want to add heat)
Juice of 1/2 a lime

Season both sides of the fish with salt, pepper and cajun seasoning.

For a perfectly seared piece of fish, using a stainless steel saute pan will give the best results. To ensure there is no sticking follow these steps:

1.  Heat the pan over medium high heat until very hot, then add oil.
2.  Add mahi to pan.  Do not touch for at least 4 minutes!
3.  Flip fish after 4-5 minutes. If it seems to be sticking let cook another minute and check again.  Once a crust forms the fish will self release.
4.  Repeat on other side until filet is cooked through, about another 4 minutes depending on thickness.  Before removing from the pan squeeze 1/2 a lime over the top.

For the Salad:

Mix butter and red leaf lettuce with pineapple chunks, diced avocado and chopped green onion.  Other possible ingredients could be bacon pieces, garbanzo beans, walnuts or sunflower seeds!  Drizzle with dressing.  Garnish with toasted pita chips.