From Chef Larry Edwards at Casa de Cuisine
It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented. You can see the complete how-to pictures on the Facebook page called The Food of Downton Abbey.
As season (series) five of Downton Abbey begins, we find the era graduating into the 1920’s. This was a rather important time regarding culinary trends throughout England as more and more of the estates were bringing in some of the best chef’s from France. Even the famed August Escoffier (considered one of the greatest chef’s to ever live) made a few trips to the land of Big Ben to prepare meals for some of the richest people in the land.
This particular dish was a favorite during this era. It was often served during regal celebrations or when there were esteemed guests present for dinner. It is a rather rich soup with a creamy texture. The dishes original name is Creme de Courgettes, which is basically a cream of zucchini soup.
The Abbey’s, the real ones, used mostly foods from their grounds. Zucchini and other members of the squash family were quite popular as not only did they supply the Abbey with a bountiful harvest, the plants also made large and quite attractive ground cover.

This dish has been adapted for today’s kitchen.
Ingredients needed to make Creme de Courgettes (serves 4):
1/2 cup butter
2 zucchini, shredded
2 scallions, minced
2 cloves garlic, minced
1 tsp. dried sage
1/2 tsp. turmeric
2 cups chicken stock
1 cup cream
1/3 cup grated Parmesan cheese
2 Tbs. sour cream
Steps:
In a large saute pan, melt the butter over medium heat.
Add the zucchini, scallions, garlic, sage and turmeric and saute 5 minutes.
In a small pot, bring the chicken stock to a simmer.
Add the hot stock to the zucchini, stir and cook 5 minutes.
In batches, spoon the soup into a blender and puree.
Add the puree back into the saute pan and stir in the cream and Parmesan cheese. Bring the soup to a simmer.
Ladle the soup into bowls and before serving, top each bowl with a dollop of sour cream.

It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented. You can see the complete how-to pictures on the Facebook page called The Food of Downton Abbey.

As season (series) five of Downton Abbey begins, we find the era graduating into the 1920’s. This was a rather important time regarding culinary trends throughout England as more and more of the estates were bringing in some of the best chef’s from France. Even the famed August Escoffier (considered one of the greatest chef’s to ever live) made a few trips to the land of Big Ben to prepare meals for some of the richest people in the land.

This particular dish was a favorite during this era. It was often served during regal celebrations or when there were esteemed guests present for dinner. It is a rather rich soup with a creamy texture. The dishes original name is Creme de Courgettes, which is basically a cream of zucchini soup.

The Abbey’s, the real ones, used mostly foods from their grounds. Zucchini and other members of the squash family were quite popular as not only did they supply the Abbey with a bountiful harvest, the plants also made large and quite attractive ground cover.

This dish has been adapted for today’s kitchen.

Ingredients needed to make Creme de Courgettes (serves 4):

  • 1/2 cup butter
  • 2 zucchini, shredded
  • 2 scallions, minced
  • 2 cloves garlic, minced
  • 1 tsp. dried sage
  • 1/2 tsp. turmeric
  • 2 cups chicken stock
  • 1 cup cream
  • 1/3 cup grated Parmesan cheese
  • 2 Tbs. sour cream

Steps:

  1. In a large saute pan, melt the butter over medium heat.
  2. Add the zucchini, scallions, garlic, sage and turmeric and saute 5 minutes.
  3. In a small pot, bring the chicken stock to a simmer.
  4. Add the hot stock to the zucchini, stir and cook 5 minutes.
  5. In batches, spoon the soup into a blender and puree.
  6. Add the puree back into the saute pan and stir in the cream and Parmesan cheese. Bring the soup to a simmer.
  7. Ladle the soup into bowls and before serving, top each bowl with a dollop of sour cream.
Fact: You can never have too many fried chicken recipes. Santa Fe Fried Chicken takes this classic dish and spices is up. To see the complete how-to slideshow, just click on the link: http://
exm.nr/ZqmhLj
Oh come on, who doesn’t love fried chicken? I have a fried chicken illness. I sometimes literally crave it and I have a strange addiction of collecting fried chicken recipes. It is simply delicious, usually very simple to make and more times than not, can be prepared rather quickly. Now you might be thinking to yourself, “but it’s fried and fried foods are bad for you.” Well… not really. If you fry foods properly (and you will need a deep-fry thermometer), they aren’t any more bad for you as something sauteed. You need a proper oil and a proper temperature and then what happens is the food attains a “crust” which protects it from the oil and then what happens is the intense heat from the oil actually steams the internal portions of the food.
With Santa Fe Fried Chicken, we do something a little different. We soak our chicken in a balsamic vinegar milk bath. This will do two things. First, it naturally tenderizes the chicken. Secondly, it adds a nice fresh flavor and gives our dredging flour something to adhere to and this is important since we are going to be dealing with chicken which is skinless, thus needs protection.
When it comes to serving Santa Fe Fried Chicken, we always include Southwest Sherry Mushrooms. They are very simple and quick to make and you can find the recipe and how-to pictures by clicking here.
Ingredients needed to make Santa Fe Fried Chicken (serves 2):
2 chicken thighs, boned and skinned
1/4 cup milk
1 Tbs. balsamic vinegar
1/3 cup flour
1/2 tsp. celery salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. crumbled dried basil
1/2 tsp. dried sage
Peanut oil for frying
Steps:
Wipe the chicken breasts of any excess moisture.
In a shallow bowl, whisk the milk and balsamic vinegar. Yes, the milk will curdle and you want this.
Place the chicken thighs into the milk mixture and let marinate 30 minutes at room temperature.
In a medium saute pan or skillet, bring 2-inches of peanut oil to 325 on a deep-fry thermometer.
In a shallow bowl, whisk together the flour, spices and dried herbs.
Remove the chicken from the marinade and dredge (coat) in the flour mixture.
Let the dredged chicken rest 5 minutes.
Carefully place the chicken into the pan and fry 5 minutes per side.
Lower the heat under the pan to low. Place a cover on the pan and cook the chicken 7 minutes per side.
Remove the chicken from the pan to a cutting board and let rest 5 minutes.
Slice the chicken thighs and serve with Southwest Sherry Mushrooms (see recipe link above or below).

Fact: You can never have too many fried chicken recipes. Santa Fe Fried Chicken takes this classic dish and spices is up. To see the complete how-to slideshow, just click on the link: http://

exm.nr/ZqmhLj

Oh come on, who doesn’t love fried chicken? I have a fried chicken illness. I sometimes literally crave it and I have a strange addiction of collecting fried chicken recipes. It is simply delicious, usually very simple to make and more times than not, can be prepared rather quickly. Now you might be thinking to yourself, “but it’s fried and fried foods are bad for you.” Well… not really. If you fry foods properly (and you will need a deep-fry thermometer), they aren’t any more bad for you as something sauteed. You need a proper oil and a proper temperature and then what happens is the food attains a “crust” which protects it from the oil and then what happens is the intense heat from the oil actually steams the internal portions of the food.

With Santa Fe Fried Chicken, we do something a little different. We soak our chicken in a balsamic vinegar milk bath. This will do two things. First, it naturally tenderizes the chicken. Secondly, it adds a nice fresh flavor and gives our dredging flour something to adhere to and this is important since we are going to be dealing with chicken which is skinless, thus needs protection.

When it comes to serving Santa Fe Fried Chicken, we always include Southwest Sherry Mushrooms. They are very simple and quick to make and you can find the recipe and how-to pictures by clicking here.

Ingredients needed to make Santa Fe Fried Chicken (serves 2):

  • 2 chicken thighs, boned and skinned
  • 1/4 cup milk
  • 1 Tbs. balsamic vinegar
  • 1/3 cup flour
  • 1/2 tsp. celery salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. crumbled dried basil
  • 1/2 tsp. dried sage
  • Peanut oil for frying

Steps:

  1. Wipe the chicken breasts of any excess moisture.
  2. In a shallow bowl, whisk the milk and balsamic vinegar. Yes, the milk will curdle and you want this.
  3. Place the chicken thighs into the milk mixture and let marinate 30 minutes at room temperature.
  4. In a medium saute pan or skillet, bring 2-inches of peanut oil to 325 on a deep-fry thermometer.
  5. In a shallow bowl, whisk together the flour, spices and dried herbs.
  6. Remove the chicken from the marinade and dredge (coat) in the flour mixture.
  7. Let the dredged chicken rest 5 minutes.
  8. Carefully place the chicken into the pan and fry 5 minutes per side.
  9. Lower the heat under the pan to low. Place a cover on the pan and cook the chicken 7 minutes per side.
  10. Remove the chicken from the pan to a cutting board and let rest 5 minutes.
  11. Slice the chicken thighs and serve with Southwest Sherry Mushrooms (see recipe link above or below).
Sometimes the side dish can be the star of the table. Try our Southwest Sherry Mushrooms, a favorite at Casa de Cuisine. To see the complete how-to slideshow just click on the link: http://
exm.nr/1uTTHfd
Side dishes. They are often something just slopped together with no thought or care. This is truly unfortunate as often times it can be the side dish which makes the entire meal memorable. When most American’s prepare a side dish these days, it usually means the idiotic act of opening a can or ripping open the top of a box. Fact is, a true homemade side dish is usually less expensive than the processed crap you’re used to and often takes less time to prepare. A perfect example of this is Southwest Sherry Mushrooms.
What we have here is quite simple. We have some sliced mushrooms, some wonderful spices and herbs and the rather lovely flavoring of a dry sherry. If you are not a fan of dry sherry, you can use a sweet variety or a Marsala wine. This is a rather spicy dish but it is not a hot dish. Yes, there is a difference between spicy and hot — just as there is a difference between Southwest cuisine and Mexican cuisine.
This is a great side dish to serve with any chicken entree and also goes quite well when served with grilled beef. Of course if you’re like me and absolutely love mushrooms, you can make this an entree by serving it over some freshly cooked pasta or rice.
Ingredients needed to make Southwest Sherry Mushrooms (serves 2 as a side dish):
1/4 cup butter
8 large mushrooms, stems removed and sliced
1/4 cup minced cilantro
1/2 tsp. chili powder
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1/3 cup dry sherry
Steps:
In a medium saute pan over medium heat, melt the butter.
Add the mushrooms and saute 5 minutes. Yes, the mushroom will soak up all the butter.
Stir into the mushrooms the cilantro and spices and cook 1 minute.
Add the dry sherry, cook 2 minutes and serve.

Sometimes the side dish can be the star of the table. Try our Southwest Sherry Mushrooms, a favorite at Casa de Cuisine. To see the complete how-to slideshow just click on the link: http://

exm.nr/1uTTHfd

Side dishes. They are often something just slopped together with no thought or care. This is truly unfortunate as often times it can be the side dish which makes the entire meal memorable. When most American’s prepare a side dish these days, it usually means the idiotic act of opening a can or ripping open the top of a box. Fact is, a true homemade side dish is usually less expensive than the processed crap you’re used to and often takes less time to prepare. A perfect example of this is Southwest Sherry Mushrooms.

What we have here is quite simple. We have some sliced mushrooms, some wonderful spices and herbs and the rather lovely flavoring of a dry sherry. If you are not a fan of dry sherry, you can use a sweet variety or a Marsala wine. This is a rather spicy dish but it is not a hot dish. Yes, there is a difference between spicy and hot — just as there is a difference between Southwest cuisine and Mexican cuisine.

This is a great side dish to serve with any chicken entree and also goes quite well when served with grilled beef. Of course if you’re like me and absolutely love mushrooms, you can make this an entree by serving it over some freshly cooked pasta or rice.

Ingredients needed to make Southwest Sherry Mushrooms (serves 2 as a side dish):

  • 1/4 cup butter
  • 8 large mushrooms, stems removed and sliced
  • 1/4 cup minced cilantro
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic salt
  • 1/4 tsp. ground black pepper
  • 1/3 cup dry sherry

Steps:

  1. In a medium saute pan over medium heat, melt the butter.
  2. Add the mushrooms and saute 5 minutes. Yes, the mushroom will soak up all the butter.
  3. Stir into the mushrooms the cilantro and spices and cook 1 minute.
  4. Add the dry sherry, cook 2 minutes and serve.
What happens when the famed shrimp dish known as Scampi comes to the great American Southwest? Pure and unadulterated deliciousness! Southwest Scampi! To see the complete how-to slideshow just click on the link: http://
exm.nr/1pihP6L
It may very well be the most popular shellfish dish in the world. There is just something about scampi that people love. It might be the perfect way the shrimp are cooked. It might be the richness of the butter/olive oil sauce. It might be the hint of garlic. Who knows what it is but it is delicious.
When it comes to the cuisine of the great American Southwest, we like to rely on fresh flavors. We are not big fans of spicy-hot food but yes, we do enjoy our native spices. Here at Casa de Cuisine we have taken the famed scampi dish and turned it into a Southwest specialty. It is very simple and takes very little time.
For the best results, you’ll want to use a medium variety of shrimp.
Ingredients needed to make Southwest Scampi (serves 2):
1/4 cup olive oil
2 Tbs. butter
16 medium shrimp, shelled
1/2 cup minced sweet peppers
2 cloves garlic, minced
2 green onions, minced
1/4 tsp. ground black pepper
1/2 tsp. chili powder
1/4 tsp. red chili flakes
1/4 tsp. ground cumin
1/4 tsp. ground sage
1/4 tsp. garlic salt
1/4 cup cooked minced bacon
1/2 cup grated Parmesan cheese
Cooked pasta
Steps:
In a medium saute pan over medium heat, melt the butter into the olive oil.
Add the shrimp and saute 5 minutes.
Add all the remaining ingredients, except the Parmesan cheese and pasta, and saute 5 minutes.
Add the cheese, stir the scampi and cook 1 minutes.
Place the cooked pasta upon serving plated.
Top the pasta with some of the shrimp.
Spoon the sauce over the pasta and serve.

What happens when the famed shrimp dish known as Scampi comes to the great American Southwest? Pure and unadulterated deliciousness! Southwest Scampi! To see the complete how-to slideshow just click on the link: http://

exm.nr/1pihP6L

It may very well be the most popular shellfish dish in the world. There is just something about scampi that people love. It might be the perfect way the shrimp are cooked. It might be the richness of the butter/olive oil sauce. It might be the hint of garlic. Who knows what it is but it is delicious.

When it comes to the cuisine of the great American Southwest, we like to rely on fresh flavors. We are not big fans of spicy-hot food but yes, we do enjoy our native spices. Here at Casa de Cuisine we have taken the famed scampi dish and turned it into a Southwest specialty. It is very simple and takes very little time.

For the best results, you’ll want to use a medium variety of shrimp.

Ingredients needed to make Southwest Scampi (serves 2):

  • 1/4 cup olive oil
  • 2 Tbs. butter
  • 16 medium shrimp, shelled
  • 1/2 cup minced sweet peppers
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. red chili flakes
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground sage
  • 1/4 tsp. garlic salt
  • 1/4 cup cooked minced bacon
  • 1/2 cup grated Parmesan cheese
  • Cooked pasta

Steps:

  1. In a medium saute pan over medium heat, melt the butter into the olive oil.
  2. Add the shrimp and saute 5 minutes.
  3. Add all the remaining ingredients, except the Parmesan cheese and pasta, and saute 5 minutes.
  4. Add the cheese, stir the scampi and cook 1 minutes.
  5. Place the cooked pasta upon serving plated.
  6. Top the pasta with some of the shrimp.
  7. Spoon the sauce over the pasta and serve.
The captivating tastes and textures of the great American Southwest come alive with Pasta de Pueblo. To see the complete how-to slideshow just click the link: http://
exm.nr/ZnxIna
Personally, I think anytime is a great time for enjoying pasta but during the autumn months when our dining forays go from being outdoors to indoors, it seems to be even greater. It is also nice that most pasta dishes are quick and more-times-the-not, quite inexpensive.
This particular pasta dish, Pasta de Pueblo, is a favorite at Casa de Cuisine and features some of the fresh ingredients of the great American Southwest. You can use any type of pasta when you make this dish, but we prefer a thin variety of spaghetti.
Unlike many fine eateries which make pasta dishes, we do something a little different when we make pasta dishes. During the cooking process (usually at the end) we add Parmesan cheese. In preparing our dishes this way, the Parmesan cheese melts into the dish, thus giving the dish a natural sauce. Try it, I think you’ll like it!
Ingredients needed to make Pasta de Pueblo (serves 2):
1 Tbs. butter
2 Tbs. olive oil
2 cloves garlic, minced
2 green onions, minced
1 zucchini, thinly sliced
4 large mushrooms, stems removed and thinly sliced
1/4 cup cooked chopped bacon
1/2 cup dry sherry
1/4 cup grated Parmesan cheese
Cooked pasta
4 large basil leaves, cut into julienne strips
Steps:
In a medium saute pan over medium heat, melt the butter into the olive oil.
Add the garlic and green onions and saute 1 minutes.
Add the zucchini and saute 5 minutes.
Add the mushrooms and bacon and saute 5 minutes.
Add the dry sherry and Parmesan cheese. Stir to combine and cook until the Parmesan cheese starts to melt.
Place your cooked pasta on serving plates.
Top the pasta with the zucchini/mushroom sauce. Just before serving, top the dish with some fresh basil and serve.

The captivating tastes and textures of the great American Southwest come alive with Pasta de Pueblo. To see the complete how-to slideshow just click the link: http://

exm.nr/ZnxIna

Personally, I think anytime is a great time for enjoying pasta but during the autumn months when our dining forays go from being outdoors to indoors, it seems to be even greater. It is also nice that most pasta dishes are quick and more-times-the-not, quite inexpensive.

This particular pasta dish, Pasta de Pueblo, is a favorite at Casa de Cuisine and features some of the fresh ingredients of the great American Southwest. You can use any type of pasta when you make this dish, but we prefer a thin variety of spaghetti.

Unlike many fine eateries which make pasta dishes, we do something a little different when we make pasta dishes. During the cooking process (usually at the end) we add Parmesan cheese. In preparing our dishes this way, the Parmesan cheese melts into the dish, thus giving the dish a natural sauce. Try it, I think you’ll like it!

Ingredients needed to make Pasta de Pueblo (serves 2):

  • 1 Tbs. butter
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • zucchini, thinly sliced
  • 4 large mushrooms, stems removed and thinly sliced
  • 1/4 cup cooked chopped bacon
  • 1/2 cup dry sherry
  • 1/4 cup grated Parmesan cheese
  • Cooked pasta
  • 4 large basil leaves, cut into julienne strips

Steps:

  1. In a medium saute pan over medium heat, melt the butter into the olive oil.
  2. Add the garlic and green onions and saute 1 minutes.
  3. Add the zucchini and saute 5 minutes.
  4. Add the mushrooms and bacon and saute 5 minutes.
  5. Add the dry sherry and Parmesan cheese. Stir to combine and cook until the Parmesan cheese starts to melt.
  6. Place your cooked pasta on serving plates.
  7. Top the pasta with the zucchini/mushroom sauce. Just before serving, top the dish with some fresh basil and serve.
No more boring salads! Grilled Chicken and Bok Choy Salad. To see the full how-to slideshow just click on the link: http://
exm.nr/1tV47y5
Though summer is giving way to the crisp coolness of autumn, it doesn’t mean you have to give up eating delicious salads. As a matter-of-fact, it is a reason to celebrate salads… especially salads with a yummy grilled twist!
Unfortunately when a lot of people think of a salad, they think of rabbit food drenched in industrial gunk called “dressing.” When I think of a salad, I think of a great meal and this is the persona we like to give to our salads at Casa de Cuisine. With this salad we are going to grill some chicken and instead of serving it over a bed of boring lettuce, we’re going to grill some bok choy. So, not only is this salad truly something special, it is also pretty damn healthy!
For the ultimate in flavor, this salad will be drizzled with a basic balsamic vinaigrette. If you have never had balsamic vinegar before, be advised it is not as acidic as a typical red wine vinegar. It is actually quite sweet and when you combine that with the grilled marinated chicken, your mouth is in for one glorious treat.
A note regarding the grilling of the bok choy. For best results, have your bok choy bathing in cold water before adding it to the grill or the grill pan. What this will do is protect the bok choy from burning and also cook it evenly as the water will cause steam.
Ingredients needed to make Grilled Chicken and Bok Choy Salad (serves 2):
2 chicken thighs, skinned and boned
1 Tbs. toasted sesame oil
1/4 tsp. ground cumin
1/4 tsp. chili powder
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 tsp. chipotle sauce (or hot sauce)
2 baby bok choy, stem end removed
2 tomatoes, thinly sliced
2 avocado, peeled, pitted and sliced
2 Tbs. olive oil
1 Tbs. balsamic vinegar
Steps:
Wipe all moisture off the chicken thighs.
In a medium bowl, whisk the sesame oil, cumin, chili powder, garlic, red pepper flakes and chipotle sauce (this is your marinade).
Place the chicken thighs into the marinade and let marinate 30 minutes at room temperature.
While the chicken in marinating, start preparing your salad. Remove the root end of the bok choy (the pithy white portion). Save the ends for your stock (or discard). Place the bok choy leaves in a bowl of cold water.
Pre-heat your grill or a grilling pan.
Brush the grill or grilling pan with oil. Add the chicken and cook 5 minutes per side (depending on the size of the chicken thighs) or to desired doneness.
In a small bowl, whisk the olive oil and balsamic vinegar.
Once the chicken has cooked, remove it to a cutting board.
Remove the bok choy from the cold water and place onto the grill or grilling pan. Grill the bok choy a few minutes.
Slice the chicken thighs.
Place the grilled bok choy in the middle of serving plates and top with the grilled chicken.
Surround the salad with the avocado and tomatoes, drizzle all with the dressing and serve.

No more boring salads! Grilled Chicken and Bok Choy Salad. To see the full how-to slideshow just click on the link: http://

exm.nr/1tV47y5

Though summer is giving way to the crisp coolness of autumn, it doesn’t mean you have to give up eating delicious salads. As a matter-of-fact, it is a reason to celebrate salads… especially salads with a yummy grilled twist!

Unfortunately when a lot of people think of a salad, they think of rabbit food drenched in industrial gunk called “dressing.” When I think of a salad, I think of a great meal and this is the persona we like to give to our salads at Casa de Cuisine. With this salad we are going to grill some chicken and instead of serving it over a bed of boring lettuce, we’re going to grill some bok choy. So, not only is this salad truly something special, it is also pretty damn healthy!

For the ultimate in flavor, this salad will be drizzled with a basic balsamic vinaigrette. If you have never had balsamic vinegar before, be advised it is not as acidic as a typical red wine vinegar. It is actually quite sweet and when you combine that with the grilled marinated chicken, your mouth is in for one glorious treat.

A note regarding the grilling of the bok choy. For best results, have your bok choy bathing in cold water before adding it to the grill or the grill pan. What this will do is protect the bok choy from burning and also cook it evenly as the water will cause steam.

Ingredients needed to make Grilled Chicken and Bok Choy Salad (serves 2):

  • 2 chicken thighs, skinned and boned
  • 1 Tbs. toasted sesame oil
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1 clove garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 tsp. chipotle sauce (or hot sauce)
  • 2 baby bok choy, stem end removed
  • 2 tomatoes, thinly sliced
  • 2 avocado, peeled, pitted and sliced
  • 2 Tbs. olive oil
  • 1 Tbs. balsamic vinegar

Steps:

  1. Wipe all moisture off the chicken thighs.
  2. In a medium bowl, whisk the sesame oil, cumin, chili powder, garlic, red pepper flakes and chipotle sauce (this is your marinade).
  3. Place the chicken thighs into the marinade and let marinate 30 minutes at room temperature.
  4. While the chicken in marinating, start preparing your salad. Remove the root end of the bok choy (the pithy white portion). Save the ends for your stock (or discard). Place the bok choy leaves in a bowl of cold water.
  5. Pre-heat your grill or a grilling pan.
  6. Brush the grill or grilling pan with oil. Add the chicken and cook 5 minutes per side (depending on the size of the chicken thighs) or to desired doneness.
  7. In a small bowl, whisk the olive oil and balsamic vinegar.
  8. Once the chicken has cooked, remove it to a cutting board.
  9. Remove the bok choy from the cold water and place onto the grill or grilling pan. Grill the bok choy a few minutes.
  10. Slice the chicken thighs.
  11. Place the grilled bok choy in the middle of serving plates and top with the grilled chicken.
  12. Surround the salad with the avocado and tomatoes, drizzle all with the dressing and serve.
Ya ever bread some fish fillets and make a big mess and then when you cook the fish the breadcrumbs fall off? Well… not anymore! This is from our series: Cooking 101 at Casa de Cuisine, where we teach the art of breading fish. You can see the complete how-to slideshow by clicking on the link: http://
exm.nr/1qLJ7YC
Now that Summer is ebbing and Autumn is breathing its cooling air down our collective backs, food is moving more indoors. The grills are being covered and the patios/decks are seeing more fallen leaves and drops of sun tan oil. It’s time to bring back out the pots and pans and enjoy the age old task of standing over the burners.
During the Autumn months seafood becomes very popular at both restaurants and homes, One of the most popular ways of preparing fish at restaurants is by breading the fish and then sauteing it. This could also be one of the more popular ways of preparing fish at home… once you learn the secret of properly breading the fish and that secret is very simple: flour!
As you will see in the slideshow, it is actually the flour which is the base for the breading of the fish, What the flour does, is remove all the moisture from the fish so that when you dip it in the eggwash and then dredge it in the breadcrumbs, the breadcrumbs stay in place while you’re cooking the fish. It all make perfect sense when you see the slideshow.
Breading and sauteing fish is also a very healthy way to prepare your fish. You’re getting very little fat and calories (you’ll be using olive oil) and you’re keeping the fresh flavor of the fish intact. It is a win-win situation.
When it comes to breadcrumbs you do want to make your own. The store bought stuff is just terrible and if you look at the ingredients panel, you’ll prove me right. You can make breadcrumbs very simply by using your old bread. You’ll save money, be putting less chemicals into your body and enjoying your meal without compromise. If you want to make our Santa Fe Seasoned Breadcrumbs, you can find the recipe and how-to pictures here.
Since you can use any spices or herbs you want for your seasoning, we will forgo any recipe for breading the fish. Instead, we’ll just give you the steps to make perfectly breaded fish any and every time!
Rinse your fish fillets under cold water and pat dry.
Place some flour on a plate. Place the fish onto the flour and coat both sides with the flour.
Let the fish rest 5 minutes.
In a shallow bowl, whisk together 1 egg and a tablespoon of cream (this is called an eggwash).
On another plate, add a good amount of breadcrumbs.
Dip the fish into the eggwash, covering it on both sides.
Then add the fish to the breadcrumbs and dredge (cover) on both sides.
Let the freshly breaded fish rest 5 minutes before you start to cook it.

Ya ever bread some fish fillets and make a big mess and then when you cook the fish the breadcrumbs fall off? Well… not anymore! This is from our series: Cooking 101 at Casa de Cuisine, where we teach the art of breading fish. You can see the complete how-to slideshow by clicking on the link: http://

exm.nr/1qLJ7YC

Now that Summer is ebbing and Autumn is breathing its cooling air down our collective backs, food is moving more indoors. The grills are being covered and the patios/decks are seeing more fallen leaves and drops of sun tan oil. It’s time to bring back out the pots and pans and enjoy the age old task of standing over the burners.

During the Autumn months seafood becomes very popular at both restaurants and homes, One of the most popular ways of preparing fish at restaurants is by breading the fish and then sauteing it. This could also be one of the more popular ways of preparing fish at home… once you learn the secret of properly breading the fish and that secret is very simple: flour!

As you will see in the slideshow, it is actually the flour which is the base for the breading of the fish, What the flour does, is remove all the moisture from the fish so that when you dip it in the eggwash and then dredge it in the breadcrumbs, the breadcrumbs stay in place while you’re cooking the fish. It all make perfect sense when you see the slideshow.

Breading and sauteing fish is also a very healthy way to prepare your fish. You’re getting very little fat and calories (you’ll be using olive oil) and you’re keeping the fresh flavor of the fish intact. It is a win-win situation.

When it comes to breadcrumbs you do want to make your own. The store bought stuff is just terrible and if you look at the ingredients panel, you’ll prove me right. You can make breadcrumbs very simply by using your old bread. You’ll save money, be putting less chemicals into your body and enjoying your meal without compromise. If you want to make our Santa Fe Seasoned Breadcrumbs, you can find the recipe and how-to pictures here.

Since you can use any spices or herbs you want for your seasoning, we will forgo any recipe for breading the fish. Instead, we’ll just give you the steps to make perfectly breaded fish any and every time!

  1. Rinse your fish fillets under cold water and pat dry.
  2. Place some flour on a plate. Place the fish onto the flour and coat both sides with the flour.
  3. Let the fish rest 5 minutes.
  4. In a shallow bowl, whisk together 1 egg and a tablespoon of cream (this is called an eggwash).
  5. On another plate, add a good amount of breadcrumbs.
  6. Dip the fish into the eggwash, covering it on both sides.
  7. Then add the fish to the breadcrumbs and dredge (cover) on both sides.
  8. Let the freshly breaded fish rest 5 minutes before you start to cook it.
Pasta with Brie Cream and Bacon: A new dish perfect for your Autumn menu from Casa de Cuisine. You can see the complete how-to slideshow by clicking on the link: http://
exm.nr/1rB6LmF
As we are approaching Autumn and that wonderfully refreshing slightly chilled air is engulfing our beings, it is time to start thinking food which warms both the spirit and the body. One of the best foods to accomplish this task is always pasta. Luckily with the skyrocketing cost of food items in the markets these days, pasta is still a great bargain. So for very little money and very little time, you can cook up a wonderful and delicious dinner for your friends and family.
When it comes to pasta sauces there are two basic ones: Red and white. A red sauce has a tomato base and a white sauce has a cheese base. A white sauce is usually richer, while the red sauce is usually more refreshing. There are times and places for both. In the case of Pasta with Brie Cream and Bacon, we have a white sauce, which indeed is very rich and has a texture which is silky smooth.
Brie cheese comes with a rind on it. This is a natural rind (unlike a wax rind on many cheeses) and is quite edible. When I am melting the Brie (as in this recipe), I like to keep the rind on the cheese. If, for some reason this bothers you, you can remove the rind before you make the sauce.
This is a very simple dish to make at home and is almost fool-proof. You just want to remember that while cooking the sauce, you do not want it to come to a boil. Once the sauce begins to boil, you will breakdown the cheese and thus ruin the sauce.
Ingredients needed to make Pasta with Brie Cream and Bacon (serves 2):
1 cup Brie cheese, cubed
1/2 cup half-and-half
1/4 cup cream
1 Tbs. minced chives
1/2 tsp. red pepper flakes
8 mushrooms, sliced
1/4 cup chopped bacon, cooked
4 large fresh basil leaves, julienned
Cooked pasta
Steps:
In a medium saucepan over medium heat, combine the Brie cheese, half-and-half and cream. Stir the mixture until the cheese has melted.
Into the Brie sauce stir the chives, red pepper flakes, mushrooms and bacon. Bring the sauce just to the point of a simmer.
Place your cooked pasta onto serving plates.
Top the pasta with the Brie Cream and Bacon.
Just before serving, top the dish with the basil and serve.

Pasta with Brie Cream and Bacon: A new dish perfect for your Autumn menu from Casa de Cuisine. You can see the complete how-to slideshow by clicking on the link: http://

exm.nr/1rB6LmF

As we are approaching Autumn and that wonderfully refreshing slightly chilled air is engulfing our beings, it is time to start thinking food which warms both the spirit and the body. One of the best foods to accomplish this task is always pasta. Luckily with the skyrocketing cost of food items in the markets these days, pasta is still a great bargain. So for very little money and very little time, you can cook up a wonderful and delicious dinner for your friends and family.

When it comes to pasta sauces there are two basic ones: Red and white. A red sauce has a tomato base and a white sauce has a cheese base. A white sauce is usually richer, while the red sauce is usually more refreshing. There are times and places for both. In the case of Pasta with Brie Cream and Bacon, we have a white sauce, which indeed is very rich and has a texture which is silky smooth.

Brie cheese comes with a rind on it. This is a natural rind (unlike a wax rind on many cheeses) and is quite edible. When I am melting the Brie (as in this recipe), I like to keep the rind on the cheese. If, for some reason this bothers you, you can remove the rind before you make the sauce.

This is a very simple dish to make at home and is almost fool-proof. You just want to remember that while cooking the sauce, you do not want it to come to a boil. Once the sauce begins to boil, you will breakdown the cheese and thus ruin the sauce.

Ingredients needed to make Pasta with Brie Cream and Bacon (serves 2):

  • 1 cup Brie cheese, cubed
  • 1/2 cup half-and-half
  • 1/4 cup cream
  • 1 Tbs. minced chives
  • 1/2 tsp. red pepper flakes
  • 8 mushrooms, sliced
  • 1/4 cup chopped bacon, cooked
  • 4 large fresh basil leaves, julienned
  • Cooked pasta

Steps:

  1. In a medium saucepan over medium heat, combine the Brie cheese, half-and-half and cream. Stir the mixture until the cheese has melted.
  2. Into the Brie sauce stir the chives, red pepper flakes, mushrooms and bacon. Bring the sauce just to the point of a simmer.
  3. Place your cooked pasta onto serving plates.
  4. Top the pasta with the Brie Cream and Bacon.
  5. Just before serving, top the dish with the basil and serve.
A true staple of the Southwest kitchen is freshly made guacamole! To see the complete how-to slideshow just click on the link: http://
exm.nr/1pJJkpG
No matter what type of Mexican or Southwest restaurant you dine at, there will be guacamole on your table sometime during the meal. Guacamole is a staple of both Mexican and Southwest cuisines and there are more versions of guacamole than there are stars in the great American Southwest sky.
So, what is guacamole? Well, what it isn’t is a “dip.” A true guacamole should never be creamy. It should have some texture to it and the only way to get that true texture is to smash the ripe avocados with the tines of a fork. Yes, you want little chucks of avocado to be the base of your guacamole. It should also be pointed out that the industrial crap you buy at the market called “guacamole” should not be consumed by any living creature!
In the great American Southwest when we make our guacamole, we go for a more refreshing taste. We blend our avocado with sour cream and the only other non-spice/herb we use is finely diced tomato. We don’t use any onions or peppers. We also serve our guacamole more as a side-dish. Yes, it is that good!
Ingredients needed to make Southwest Guacamole (makes about 1 cup):
2 avocados, peeled and pitted
1/4 cup sour cream
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground sage
1/2 tsp. garlic salt
1/4 tsp. coarsely ground black pepper
1 tsp. chipotle sauce (or hot sauce)
1 tomato, finely diced
Steps:
Place the avocados onto a medium bowl and mash with the tines of a fork.
Add the sour cream and stir to combine.
Add all the spices and herbs and stir to combine.
Add the tomatoes and stir just until they are incorporated.
If not using the guacamole right away, cover the bowl with plastic wrap and chill until ready to serve.

A true staple of the Southwest kitchen is freshly made guacamole! To see the complete how-to slideshow just click on the link: http://

exm.nr/1pJJkpG

No matter what type of Mexican or Southwest restaurant you dine at, there will be guacamole on your table sometime during the meal. Guacamole is a staple of both Mexican and Southwest cuisines and there are more versions of guacamole than there are stars in the great American Southwest sky.

So, what is guacamole? Well, what it isn’t is a “dip.” A true guacamole should never be creamy. It should have some texture to it and the only way to get that true texture is to smash the ripe avocados with the tines of a fork. Yes, you want little chucks of avocado to be the base of your guacamole. It should also be pointed out that the industrial crap you buy at the market called “guacamole” should not be consumed by any living creature!

In the great American Southwest when we make our guacamole, we go for a more refreshing taste. We blend our avocado with sour cream and the only other non-spice/herb we use is finely diced tomato. We don’t use any onions or peppers. We also serve our guacamole more as a side-dish. Yes, it is that good!

Ingredients needed to make Southwest Guacamole (makes about 1 cup):

  • 2 avocados, peeled and pitted
  • 1/4 cup sour cream
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground sage
  • 1/2 tsp. garlic salt
  • 1/4 tsp. coarsely ground black pepper
  • 1 tsp. chipotle sauce (or hot sauce)
  • 1 tomato, finely diced

Steps:

  1. Place the avocados onto a medium bowl and mash with the tines of a fork.
  2. Add the sour cream and stir to combine.
  3. Add all the spices and herbs and stir to combine.
  4. Add the tomatoes and stir just until they are incorporated.
  5. If not using the guacamole right away, cover the bowl with plastic wrap and chill until ready to serve.
The refreshing and spicy flavors of the great American Southwest come alive with Lime Chili Shrimp! To see the complete how-to slideshow, just click on the link: http://
exm.nr/1ocE3r2
The elements of all great dishes is quite simple: taste and texture! Out here in the great American Southwest, we believe in these elements and utilize them in all our our native dishes. A perfect example of this way of cooking is out Lime and Chili Shrimp. The taste is slightly acidic with the use of fresh lime juice and with a touch of spicy heat thanks to the chili flakes and chili pepper. The texture is perfection as we prepare the shrimp quick and hot.
The best choice of shrimp to prepare this dish are a medium variety. Due to the fact we are cooking them quickly and over a rather intense heat, the shrimp will be shelled. You will not lose any of the natural flavors of the shrimp, albeit they will shrink a little.
When it comes to using citrus fruit juice in your cooking, you want only fresh. The citrus fruit juice that comes in bottles are not pure. It is the purity of the citrus fruit juice which really makes this dish shine. When we prepare this dish at Casa de Cuisine, it is as an appetizer and we serve it with some of our homemade Casa Guacamole (as you will see in the pictures).
Ingredients needed to make Lime Chili Shrimp (serves 2):
16 medium shrimp
1/4 cup olive oil
1 tsp. chili flakes
2 cloves garlic. minced
1 tsp. chili powder
1/2 tsp. celery salt
1 lime, juice only
Steps:
Remove the shells from the shrimp and discard.
In a medium saute pan or skillet, heat the oil over medium-high heat.
Add the shrimp and saute about 4 minutes (depending on size of shrimp).
Turn the shrimp over and cook about 4 minutes (depending on size of shrimp).
Add the chili flakes, garlic, chili powder and celery salt and cook 2 minutes.
Add the lime juice and cook 1 minute.
Remove to serving plates and serve.

The refreshing and spicy flavors of the great American Southwest come alive with Lime Chili Shrimp! To see the complete how-to slideshow, just click on the link: http://

exm.nr/1ocE3r2

The elements of all great dishes is quite simple: taste and texture! Out here in the great American Southwest, we believe in these elements and utilize them in all our our native dishes. A perfect example of this way of cooking is out Lime and Chili Shrimp. The taste is slightly acidic with the use of fresh lime juice and with a touch of spicy heat thanks to the chili flakes and chili pepper. The texture is perfection as we prepare the shrimp quick and hot.

The best choice of shrimp to prepare this dish are a medium variety. Due to the fact we are cooking them quickly and over a rather intense heat, the shrimp will be shelled. You will not lose any of the natural flavors of the shrimp, albeit they will shrink a little.

When it comes to using citrus fruit juice in your cooking, you want only fresh. The citrus fruit juice that comes in bottles are not pure. It is the purity of the citrus fruit juice which really makes this dish shine. When we prepare this dish at Casa de Cuisine, it is as an appetizer and we serve it with some of our homemade Casa Guacamole (as you will see in the pictures).

Ingredients needed to make Lime Chili Shrimp (serves 2):

  • 16 medium shrimp
  • 1/4 cup olive oil
  • 1 tsp. chili flakes
  • 2 cloves garlic. minced
  • 1 tsp. chili powder
  • 1/2 tsp. celery salt
  • 1 lime, juice only

Steps:

  1. Remove the shells from the shrimp and discard.
  2. In a medium saute pan or skillet, heat the oil over medium-high heat.
  3. Add the shrimp and saute about 4 minutes (depending on size of shrimp).
  4. Turn the shrimp over and cook about 4 minutes (depending on size of shrimp).
  5. Add the chili flakes, garlic, chili powder and celery salt and cook 2 minutes.
  6. Add the lime juice and cook 1 minute.
  7. Remove to serving plates and serve.