There is a sound produced in the morning that is at once irritating and soothing. It is that raucous whir of my coffee bean grinder as it makes quick work of those oily, dark beans before I brew them in my super-fancy coffee-maker. It is a ritual I follow because I am obsessed with fresh coffee. And it's such a pity I can only enjoy the deep, earthy and rich flavors of coffee in the morning.--Hmmm. Or can I? While browsing the internet the other day, there were several recipe combos that gave me some great ideas for new menus, and one of them included the use of ground coffee in a spice rub. I have long since known the savory powers of coffee. And I am no stranger to its versatile nature. So it's strange that this is my first foray into adding it to my dinner menu. But what a debut! I just decided to start experimenting and this RUB IS AMAZING! You should know that absolutely no CoffeeMate was harmed in the making of this recipe...well, it never even got close to THIS coffee creation. Thank goodness, because you won't believe the depth of flavor you can achieve when layering spice flavors ad-infinitum! Cayenne, ginger, tarragon, garlic, coriander, paprika, cumin, cinnamon, salt and pepper! All blended, then pushed lovingly into oil rubbed sirloin steaks prior to grilling. Just enough heat, just enough snap, just enough to push your taste buds OVER THE EDGE! And while the dry spices were doing their magic, I added a fresh selection of farmer's market jewel: Radishes, fennel, baby carrots and fingerling potatoes all combined to work magic on my plate! I was especially fond of these little carrots, which came with a huge bouquet of carrots greens still attached. (Those greens are currently enjoying a drink of water standing straight up in a vase and looking oh, so gorgeous.) I like to leave a little green on the carrots when I roast them. It is an elegant way to make your meal just a little more appealing and fresh looking. Needing something fresh and clean, I created a quick radish, fennel and cilantro salad with a vinaigrette of lime juice and honey balsamic. -- By adding a silky but hot chipotle cream sauce I dressed up a plate otherwise known as simply "meat and potatoes!" I had to snap pics quickly. This meal went fast and the smiles were almost as broad as the ones on my face when I sip my coffee in the morning. Thank goodness I've discovered a way to enjoy my java ALL DAY LONG! RECIPE: Coffee Chili Spice Rub for SteakMakes enough to dress up to 8 steaks. / Click here for printable version.
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1 heaping T VERY finely ground bold coffee ½ T cayenne chili pepper Dash of dried tarragon leaves, cinnamon, garlic powder, ginger powder, coriander powder, cumin powder ¼ t paprika ½ t kosher salt ¼ t black cracked pepper Blend all ingredients. Rub steaks with fine olive oil, pat the rub into the meat on both sides using an amount that reflects your taste. Grill. For the sauce, blend ½ c chicken stock and one chipotle pepper in adobo sauce in a small food processor until very smooth. Add to a small saucepan and bring to a boil, letting it reduce for about 4 minutes. Remove from heat. Add ¼ C heavy cream and 1 T butter. Add salt and pepper to taste. Drizzle over steaks and serve.
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1 C shaved fennel bulb, using the white part and not the upper green stalks. Finely chop and add the fennel fronds 4 thinly sliced radishes Handful fresh cilantro 1 T fresh squeezed lime juice 1 T white balsamic vinegar like a honey balsamic 1 T fine olive oil Salt and pepper to taste Whisk dressing and add to fennel, radishes and cilantro. Can let sit for several hours to create more of a pickled salad, or serve right away for something crisp and fresh.
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It's not always easy being original. You know that deciding what to make is about being inspired by ingredients around you. And you can't always be inspired standing in front of the oven thinking, "I should clean this thing...." You have to get out and smell the produce! It all started at the @waxhawfarmersmarket this last weekend. Arriving at 12:45 p.m., just 15 minutes before they rolled up the proverbial green carpet, I found little left to plunder. Then they appeared. These little oblong jewels: Roma green tomatoes. I love fried green tomatoes and wouldn't these things make the cutest little southern medallions? So I bought them. A LOT of them...along with a HUGE bag of fingerling potatoes, some fresh herbs and some fabulous granola. YUM. Then it happened. While strolling out of the market I saw the booth for Olive Crate oils and vinegars. We all know I NEVER pass up an opportunity to taste fine oils and vinegars, not to mention the most fragrant Greek dried oregano. Wow, was it an experience!!! Then, while dribbling oil on my chin I became best-est-est friends with Dimitri, who is from Greece, and he told me about the six generations of olive oil manufacturing, and we tried all the flavors, and we talked about cooking, and I told him I have a blog, and, and, and, we started to just go crazy with ideas!!!!! I have one question: Why haven't I found these guys BEFORE? (Yes, I was probably at home cleaning the oven. Hah!) Lucky for me, and for you if you're ever at my table, I did find them. And I was so excited to create not only these beautiful Fried Green Tomatoes with Oregano, Drizzled with Olive Crate's Honey Balsamic Vinegar then sprinkled with Paprika Cayenne Cashews, (above,) but an entire menu using two of their fine products. Yes, those eggs look good, right? This was just the perfect thing to FINISH with a drizzle of their Kores Estate Late Harvest Extra Virgin Olive oil. OH. MY. GOODNESS. SO. GOOD. So first there's the obvious choice: What to slather on my baking dish before pouring the egg mixture into it to bake in the oven. It elevated my fine mild italian sausage, sweet yellow peppers, and fresh basil to a decadent and creamy level; made even more fluffy by taking some of the egg whites and whipping them. I was really pleased with it, and I thought the neighbors were going to come rescue us I was moaning SO LOUD. And don't think you I can't bake with fine olive oil! I combined candied ginger, brown sugar and used the Kores Estate oil to make these AMAZINGLY moist muffins you see next. If I'm ever on death row, (of which the chances increase the older I get and the more I come close to going postal,) PLEASE serve me these muffins. It was hard not to just eat every single one! See how puffy and beautiful they are? You can only imagine how many other things I will make with these oils and vinegars. And the next Farmer's Market is right around the corner. Dimitri, here I come! RECIPE: Fried Green Roma Tomatoes with Greek Oregano, |
,I'm getting closer. I can see the light at the end of the tunnel...or shall we say the oven light at the end of the hallway? Either way, I am determined that someday I will make my money cooking, and also teaching and writing about food. But until then, the cooking and blogging are relegated to the evening, after I am done with my work as a Brand Therapist and Communications Consultant. I love what I do. I love it a lot! But cooking is quickly taking the top spot in my heart. Case in point. Here it sit at 10:30 pm on a Saturday night, updating recipes I've created during the week, adjusting and enhancing photos for Facebook, Instagram, and Pinterest, and organizing new content while friends are out enjoying a summer evening. But I wouldn't have it any other way! |
RECIPE: Grilled Pork Loin with a Pineapple Sesame Reduction and Roasted Sweet Potatoes with Tequila Honey Glaze.
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Ingredients for Pork
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Method for Pork
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Recipe for Sweet Potatoes
PREP FOR PORK:
4, 4 ounce boneless pork loins
2 T olive oil
2 T balsamic vinegar
1 t salt, ¼ t black pepper
REDUCTION:
12 ounces of pineapple juice
1 ½ C fresh pineapple chunks
1/3 C golden raisins
2 T chopped candied ginger
3 T soy sauce
½ t sesame oil
1 T rice wine vinegar
½ t hot chili flakes
1/4 t coriander powder
¼ t allspice
1 T corn starch
2 T chopped fresh mint to garnish
In a saucepan mix the reduction ingredients and bring to a boil. Take off the heat, whisk in the corn starch and stir to thicken. Serve over the grilled pork loin chops. Garnish with the mint.
With a Tequila Honey Glaze
Camine Pappas / June 2016 / Serves 4
INGREDIENTS:
4 medium sweet potatoes peeled and diced into 1 inch pieces
2 T olive oil
2 T fig vinegar
1 t salt and 1/8 t pepper
Pinch of allspice
¼ C honey
2 T tequila
Fresh mint to garnish
DIRECTIONS:
Toss pieces of sweet potato in the oil, balsamic, salt and allspice. Roast in a 375 degree Fahrenheit oven for 35 minutes, or until tender. Mix the tequila and honey together and pour that mixture over cooked potatoes that have been put in a large metal bowl. Serve with a sprinkling of fresh mint.
Sometimes we do that, don't we? Find a way to rationalize our way into eating dessert? Well, this recipe gives you that nudge you need to take a giant bite without 100% of the guilt afterwards.
It's really simple actually. By including some orange zest, orange juice, and your favorite fruit, your cake is gonna be "lick-the-plate" amazing!!!
RECIPE: Nectarine Golden Raisin Spice Cake
with Nectarine Puree Buttercream Frosting
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Ingredients
-
Method
-
Nectarine Puree Buttercream Frosting
2 t baking powder
½ t cinnamon
¼ brown sugar
¼ C white sugar
½ t kosher salt
1 egg, beaten
3 T butter melted plus more for greasing
2 t vanilla extract
3/4 C less 1 T milk or heavy cream
Zest from one orange
2 T fresh squeezed orange juice
Heaping 1/3 C golden raisins
1 C peeled and diced ripe Nectarine
That said, I was in Sam's Club yesterday. And I just don't know what to say. I used to be turned off by 5 pound jars of mayonnaise even when everyone around me was singing the praises of LARGE equals GOOD. Now I'm just turned off altogether. Is this bashing? No. Is this an honest opinion by someone who, over the course of refining my cooking techniques over the last few years has reached a point where I am almost sickened by what we pass off as food?
YES.
Why? Because someone is fooling you into thinking your lives are complete WITHOUT it. By relegating nourishment to the basement of your priority list, you're depriving yourself of something so wonderful.
You have five senses. So do I. Some folks have perhaps lost the use of theirs, which is not the case for most of us. We just choose not to use them. It's like we are all morphing into creatures who can only taste salty and sweet. I'm just wondering why TASTE and QUALITY got trampled along with bell bottoms and rotary phones back in the 70's? We have all seen the charts. We spend less of our earned living on food today than 50 years ago. And in America, where food is plentiful, we still go for big, puffed up, sugary fillers instead of choosing to explore the most rewarding adventure of all: REAL FOOD.
I get it. We turned the tide on civilization when food became easy to grow, distribute and buy. We saved countless people from starvation and helped entire countries create economies that allowed them access to better education, healthcare and the opportunity for peaceful lives. But somewhere along the way we started caring more about the quality of gas for our cars as opposed to the quality of food that goes into our bodies. We started feeling like if we could get dinner for $1, why on earth should we pay $20? And while there is certainly an argument to be made that expensive is not always good, why not use a different benchmark, if you can, to calculate what your own body is worth?
Hmmm. Let me just show you with pictures. Which of course come with recipes. Because that's what I do. And to get them you have to read a little editorial. But I will make sure I give you some tips along with the raving and ranting. Deal? And you? You will promise to try something new and give those two senses, SMELL and TASTE a little more excitement and reward than usual?
Excellent. I feel MUUUUCH better now.
So enjoy these four main dish recipes from someone who wishes I was COOKING THEM FOR YOU!
RECIPE: Easy Roasted Chicken with Herbs
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Ingredients
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Method
-
Side Dishes
1/2 white onion
1 lemon, quartered
4 T olive oil
salt and pepper
sprigs of thyme and rosemary
1 head of garlic, top trimmed and extra layers discarded
4 C good chicken stock. Use your own if you have it! SO MUCH BETTER!
You can use 1 C of white wine and 3 C water as well.
Rub external skin with the olive oil and salt and pepper. One word, here: GENEROUSLY. Including a little salt and pepper inside, too. Then cut the onion into small chunks and stuff into the cavity of the bird along with the onion, garlic, lemon and herbs.
Put in a large dutch oven, with a tight fitting lid. Roast at 300 degrees F for 4 hours. When done simply watch the meat fall off the bone!
1. Cook 1 C of white jasmine rice according to package directions using chicken stock. Add 1/4 T tumeric, 1/4 t coriander, 1/8 C sliced white onion. Salt and pepper to taste.
2. Cut up 4 C broccoli, 1/2 red pepper, 1/3 C craisins, and 1/4 C yellow onion. Toss with olive oil, salt and pepper, a pinch of allspice, a pinch of curry powder, zest from one orange. Roast until perfectly irresistible.
RECIPE: Classic Chinese Chicken Salad
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Ingredients
-
Method
1 large red pepper, chopped into small chunks
1/3 C slivered almonds
2 green onions, chopped
¾ C fresh cilantro chopped
1 ½ C chicken, chopped (I used left over roasted chicken. It’s the only way to go!)
DRESSING:
¼ C rice wine vinegar
1/8 C soy sauce
Just slightly less than ¼ C mild oil, like canola
½ t sesame oil
Salt and pepper
1 T sugar
Mix dressing and set aside, combine all other ingredients, toss with dressing, serve.
YUM!
RECIPE: Bacon Glazed Salmon with Roasted Brussel Sprouts and Mashed New Potatoes.
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Ingredients
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Method
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Mashed Potatoes
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Roasted Brussel Sprouts
6 medium new potatoes, cut into 1 inch chunks.
1 head of garlic
4 T olive oil
1/4 C heavy cream
3 T butter
salt and pepper
4 C Brussel Sprouts, bottoms trimmed off and cut in half
1 large Fuji apple, cut into 1/2 inch chunks
1/4 C red onion, sliced thinly
2 T honey
Flat leaf parsley to garnish
RECIPE: Italian Stuffed Peppers with Tomatoes and Rice.
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Ingredients
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Method
1 lb ground mild Italian sausage
1 lb 92% lean ground beef
Handful of fresh oregano
3 T of fresh oregano
1 T of fresh rosemary, chopped
1 egg
¼ C heavy cream
¼ C plain bread crumbs
1/3 C sweet white onion, chopped
½ C grated parmesan cheese
Zest from one lemon
Kosher Salt and pepper
½ lb mozzarella cheese grated
3 T olive oil
1 t paprika
1 T butter for greasing baking dish
SAUCE:
2 15 ounce (or that appx size) cans of basil and oregano flavored diced tomatoes
1/3 C tomato sauce
1 T fresh oregano
Grate the cheese and set aside. Put the two cans of tomatoes and the tomato sauce in a saucepan along with the 1 T fresh oregano. Bring to simmer and cook for 10 minutes, cover and keep warm.
In another large bowl combine the sausage all the way through the salt and pepper. Blend with hands, divide and fill each of the peppers with the meat mixture all the way to the top. Drizzle with olive oil and sprinkle paprika on top. Cook in a 400 degree F oven for about 40 minutes. Top each with about 1/3 C mozzarella cheese and return to oven with broiler on. Cook until the cheese is melted and begins to bubble. Serve over rice, and ladle the tomato mixture on top.

Lately, and with increasing frequency, I am noticing that the passage of time has been amped up to warp speed. Days turn into weeks. Weeks turn into Months. And months turn into, well, let's just say I am now coloring my hair every 25 days. YIKES!
But there is always the ability to come home to a place where, it seems, time stops. Creeping with an odd familiarity, and reminding us of our roots, our mistakes and our successes, it is the anchor point for relinquishing the hurriedness and the hardship. However, the opposite of this is when we come for an event, such as the wedding of my niece that brings us to this place. Then when I hug cousins and sisters and nieces and nephews I feel old. Gray hair showing or not.
RECIPE: Peanut Butter Mousse with a Sugary Puffed Rice Crust
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Ingredients
-
Method
½ C creamy peanut butter
1 C heavy whipping cream whipped
½ C sugar
2 t vanilla
1/8 t ground allspice
4 T unsalted butter melted
2 C Sugar Smacks™ cereal
¼ C jam
Measure out the 1 C of heavy cream and beat to soft peaks. Then add ¼ C of the sugar and 1 t vanilla. Whip again until stiff peaks. In another bowl, blend the yogurt, peanut butter, ¼ C sugar and 1 t vanilla. Using a whisk, blend until all is very creamy and incorporated. Now add the allspice and blend. Then, using a spatula, carefully fold the whipped cream into the peanut butter mixture. Spoon each serving onto the Sugar Smacks crust and swirl tops. Chill until ready to serve and top with your favorite jam and a sprinkling of whole Sugar Smacks.
RECIPE: Pineapple Fig Puff Pastry Hand Pies.
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Ingredients
-
Method
1 ½ C dried mission figs, chopped
1 ½ C fresh pineapple cut into small chunks
3 T white sugar
2 t vanilla extract
¼ t ground ginger powder
¼ t cinnamon
1 egg, beaten
Extra white sugar
If desired, top the hand pies with a mixture of 4 ounces cream cheese and ½ C peach syrup blended
RECIPE: Pear Raisin Spice Cake with Caramel Sauce
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Ingredients
-
Method
2 t baking powder
½ t cinnamon
¼ brown sugar
¼ C white sugar
½ t kosher salt
1 egg, beaten
3 T butter melted plus more for greasing
2 t vanilla extract
½ C plus 2 T milk (1% is fine)
Zest from one orange
2 T fresh squeezed orange juice
Heaping 1/3 C raisins
Heaping 1/3 C diced ripe Bartlett pear
Serve with ice cream and caramel sauce!
Watch my short video about getting comfy in the kitchen.
Click the image to buy the book!
Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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