Dibs and Dabs

Basic Creole Scramble

2008-03-30T11:17:00.000-07:00

I love to come up with new Scrambles. Nearly every new 'creation' is made solely from ingredients that I have on hand. This one was inspired by one last slice of smoked ham leftover from Easter Dinner.

This recipe makes 1 large serving. Stretch it out to 2 servings by adding a side dish, fruit, toast, etc.

2 large eggs
2 tablespoons ham, diced
1 tablespoon tomatoes (canned or peeled and seeded fresh), diced
1 tablespoon bell pepper, diced
1 tablespoon green onion (reserve some for a garnish), thinly sliced
Pinch of sea salt (omit if your Cajin Seasoning has salt)
Bayou Blend Seasoning, to taste (or other salt free Cajun seasoning)

Add the eggs to a bowl and lightly beat. Add remaining ingredients to the eggs and whisk to combine. Heat a non-stick skillet over medium high heat. Add the egg mixture. As the eggs begin to set, 'scramble' with a wooden or silicon spatula. When the eggs are set, remove from heat and plate. Sprinkle with additional seasoning, if desired and top with reserved green onion.

Quick Roasted Red Potatoes

2007-08-14T11:13:00.000-07:00

I make oven roasted potatoes at least once a week. I have found that it is a great way to use up that last tablespoon or two of bread dipping or infused oil. Add a sprinkle of sea salt and pepper, or a complimentary sea salt seasoning blend, toss, then pop into a hot oven. In about 30 minutes, you’ll have a delicious, side dish that is perfect for roasted, sautéed, or grilled meat, fish, or poultry. As a bonus, leftover roasted potatoes are a tasty addition to Sunday breakfast.

Start by preheating the oven to 450 degrees F. You can use any thin skinned potato that you like, though I usually use small red potatoes - the smaller the better. Baby Yukon Gold or White Rose potatoes are equally delicious. Because the size of the potatoes determines the roasting time, try to select potatoes that are similar in size and shape. This makes cutting easier as well.

To make 4 - 6 servings, you'll need about 2 pound of potatoes, some bread dipping oil, infused olive oil or grapeseed oil, sea salt seasoning, and fresh ground pepper. A few tablespoons of minced parsley or sliced green onions make a flavorful garnish.

Wash the potatoes, scrubbing the skins clean with a small brush. Dry with paper towels or allow to air dry. The idea is to end up with 1- 1/2 inch cubes. If your potato isn't round, it is easy to cut into quarters lengthwise, and then cut each quarter into 1- 1/2 inch pieces. You don't have to be exact on the size or the shape but it is best to keep the pieces about the same size. Just remember that the larger the cubes, the longer the roasting time.

Put the cubed potatoes in a large bowl, drizzle with a couple of tablespoons of bread dipping oil , sprinkle with sea salt, and ground pepper and toss until all of the potatoes are coated with oil. Spread in a baking dish or pan and roast until tender and golden brown. Turn the potatoes, to keep from sticking, several times while roasting.

Roasting time depends upon the size and shape of your potato cubes and the accuracy of your oven temperature but in my experience, 1-1/2 inch cubes will take between 25 - 30 minutes to cook to fork tender.

Drizzle the hot potatoes with a bit of bread dipping oil, adjust seasonings, add a couple of tablespoons of minced parsley or thinly sliced green onion, and serve.

Parmesan-Garlic Corn on the Cob

2007-08-02T13:22:00.000-07:00

Roy loves fresh corn on the cob so when one of my niece’s favorite celebrity chefs made this dish on TV, his ears perked up. The preparation was simple and the finished dish looked delish but I wasn’t ready to use up the last little bit of my $17 a pound imported Parmesan Reggiano as a topping for corn on the cob.

A quick look in my fridge revealed a few tablespoons of leftover Parmesan Garlic ‘Pesto’. Since this unique concoction included most of the ingredients called for in the celebrity chef’s original recipe, I decided to give my version a try.

The directions are super easy. If you are using leftover Parmesan Garlic ‘Pesto’, pull it out of the refrigerator about 20 minutes before preparing the corn in order to ‘take the chill off’.

3 fresh ears of corn, with husks and silk removed
2 tablespoons Parmesan Garlic ‘Pesto’
1 tablespoon Italian parsley, minced
Sea Salt

Fill a large pot about 3/4 full of cold fresh water. Bring to a boil over high heat. Add about 1 teaspoon sea salt. Cut or break the ears of corn in half and add to the boiling water. Cook, in boiling water, for about 5 minutes or until done.

Remove cooked corn from water with tongs and pat dry with paper towels. Place dried ears of corn on a platter. Spoon or brush a small amount of Parmesan Garlic ‘Pesto’ (both the oil and the cheese) and a sprinkle of parsley over an ear of corn, turning to coat well. Repeat with remaining ears. Add a sprinkle of sea salt, parsley and a bit of pesto to the top of each ear of corn and serve.

You don’t need a lot of Parmesan Garlic ‘Pesto’ to coat the ears of corn. An alternative method would be to brush the oil from the pesto on the corn first, then top with the cheese mixture and a sprinkle of sea salt and parsley.

Eggstraordinary Eggs

2007-07-27T12:14:00.000-07:00

Since I no longer eat eggs everyday, I try to make them special when I do. One of my favorite breakfast/lunch dishes is a simple scramble. The theme for my scramble is directly related to the leftovers in my refrigerator. Lately, I’ve been on a kick using Provencal Sea Salt Blend and Provencal Bread Dipping Oil in almost everything I cook. I love the herbal aroma while my food is cooking and the finished taste is out of this world. This morning, I made a yummy scramble using leftover roasted potatoes, eggs, a dab of Red Bell Pepper Tapenade, parsley, and green onion. For seasoning, I used both the Provencal Sea Salt Blend and Bread Dipping Oil.

You can vary the amounts to suit your personal taste or what you have on hand. My suggested ingredients and quantities will feed two. Add some sliced fruit and a slice of whole grain toast to round out the meal.

Provencal Eggs

Method and Ingredients
2 fresh large eggs
1/2 cup leftover cooked, roasted potatoes, cut into 1/2 inch pieces
1 whole green onion, thinly sliced

1 or 2 sprigs fresh parsley, minced
1 tablespoon Provencal Bread Dipping Oil
2 tablespoon Red Bell Pepper Tapenade, divided
Provencal Sea Salt Blend, to taste
Paris Pepper Blend, to taste

Heat the Provencal Bread Dipping Oil in a skillet (non-stick keeps cleaning to a minimum) over medium heat. Add the cooked potatoes, sprinkle with a pinch of Provencal Sea Salt Blend and sauté for 2 – 3 minutes.

Crack open the eggs and add to the potatoes. While the eggs are cooking, stir with a wooden spatula to break them up. Sprinkle with a pinch of Paris Pepper Blend. Stir in 1 tablespoon of Red Bell Pepper Tapenade and continue cooking until the eggs are cooked. Stir in a few teaspoons of fresh parsley and green onion and remove from heat.

Taste, and adjust seasonings to taste. Divide into 2 portions, topping each with a dab of the reserved Red Bell Pepper Tapenade, and a sprinkle of the remaining parsley and green onion. Serve hot and enjoy!

Using Bread Dipping Oil

2007-07-11T20:27:00.000-07:00

Bread dipping oil has become a staple in my pantry but not as a bread dipper. Don't get me wrong. My family loves fresh, warm, crusty bread dipped in flavorful oil. I could serve it every night and no one but our scale would complain.

A few years ago, I grabbed a bottle of dipping oil and poured a bit in my saute pan without thinking. It was full of delicious herbs, a hint of garlic, and just the right amount of tangy vinegar. As the oil warmed up in the pan, the aroma was intoxicating. I couldn't wait to add my fresh shrimp and veggies. The result was a delicious, flavorful pasta dinner. The addition of the flavored oil added a lively layer of flavor.

Bread dipping oils come in so many scrumptious varieties. The best use extra virgin olive oil or grapeseed oil as a base. Like most oil products, the better the oil, the better your dish will turn out.

One of my favorite bread dipping oils is a Provencal Blend in a grapeseed oil base. It has a fairly high flash point, which makes it perfect as a saute oil seafood or chicken.

Tasty Tuna

2007-07-05T15:26:00.000-07:00

Growing up in Coastal Southern California, I was surrounded by delicious, freshly caught seafood. Friends/customers of my parents owned one of the largest tuna canneries on the West Coast. I guess that is why my Mom always had a case or two of canned albacore tuna in her pantry. Needless to say, I grew up eating high quality tuna and to this day, it is still one of my favorite foods.

Using tuna fish for sandwiches, year after year, can get pretty boring, not to mention the health risks associated with the high fat content of real mayonnaise. Since I enjoy lots of variety in my meals, I have created some tasty alternatives for everyday tuna (or chicken) sandwiches. Some contain just a dollop of mayo, while others don’t contain any at all. In fact, my Lemon Pepper Tuna is moistened with a delicious homemade vinaigrette.

Check back soon for some easy, tasty ways to dress up your next tuna or chicken sandwich using dibs and dabs of leftover pestos, tapenades, hearty Mediterranean spreads, oils, and spices! And if you have a recipe you would like to share, please add it to this post.