If it lets me post, then I'm back!!!!!

I have some great new recipes for seafood!

grilled Ahi tuna with passion fruit reduction; Ono with gauva, prawns with coconut/macadamia nut sauce. Yeah, it's that good!

Stay tuned!

has someone bought the site?

I have not been able to access the site for two years to update and suddenly....

will be updating the site shortly. thanks.

Announcement!

The Easy Home Chef is thinking of starting a home chef service for those of you (who still have jobs) too busy to cook a home-made meal. I am located in Southern California, so if there is any interest, please leave a comment.

I made some very easy meals that should get posted by thursday night. Perfect for the family that's busy!

--EHC

A Tribute to Jacques Pepin:

I made his dish the other night and was too good: thanks Jacques! Merci!!!!

Pork tenderloin is succulent, flavorful, and lean, delicious roasted whole or cut crosswise into medallions and sautéed. I accompany it with a sweet-sour sauce similar to what I would serve with venison, with pomegranate juice and chicken stock thickened with a little ketchup. Seedless grapes finish the dish nicely and shredded arugula gives it a special accent at the end, although you can use chopped chives or parsley instead, if you like.
4 servings

1 large pork tenderloin (about 1 1/4 pounds)
1 tablespoon unsalted butter
1 tablespoon good olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup pomegranate juice
1/2 cup chicken stock, homemade, or low-salt canned chicken broth
2 tablespoons ketchup [ I used Boar's Head spicy Remoulade sauce, good]
1 cup small green seedless grapes
3 tablespoons dried cherries or cranberries
1/4 cup shredded arugula

Trim the pork tenderloin of most of the fat and silverskin and cut it crosswise into 1-inch-thick medallions.

Preheat the oven to its lowest setting. Heat the butter and oil in a large, heavy skillet. Sprinkle the medallions with the salt and pepper. Arrange the medallions in a single layer in the skillet and cook them over high heat for about 2 1/2 minutes on each side, or until lightly pink inside.

Transfer the medallions to a plate and keep warm in the oven.

Add the pomegranate juice and chicken stock to the skillet, bring to a boil, reduce the heat to low, cover, and cook for 4 to 5 minutes. Add the ketchup, grapes, and cherries or cranberries and mix well. Boil for about 1 minute, or until the sauce is smooth and slightly thickened.
Arrange the medallions on four warm plates, coat with the sauce and grapes, and sprinkle with the shredded arugula. Serve.

enjoy, and enjoy the sauce the day after-It seemed even better!

Super Bowl Guacamole

Just had an idea for a side dish to take to a party:

two Serrano chilies
three jalapenos
three tomatillos
1/2 cup chopped fresh tomato
1/2 cup finely chopped red onion
one handful fresh cilantro chopped fine
10 ripe avocados
one lime
two garlic cloves, minced
sea salt and pepper to taste

Preheat oven to 400 degrees. Cut peppers and tomatillos in half lengthwise. Drizzle with olive oil. Roast until skin browns, [tomatillos will cook down and mushy-that's ok].
Wrap peppers in foil to steam until the skins can be peeled off--skin them and chop fine. Add the juice to the bowl.
IN the bowl, add the avocados sans the seed and scored with a knife into bite size pieces such that you can mesh, smash with a spoon until smooth. Add the onion, garlic, tomato cilantro, salt and pepper to taste. Add half a lime's worth of juice and mix to prevent browning. Let it rest in the cold while we deal with the roasted peppers.

FOR the peppers: remove the skin, chop fine and add to the avocado mix. Blend well, and chill for at least an hour (the first half of the game).

After chilling, I added a garnish of a dollop of sour cream to the middle and a few shakes of red pepper flakes around the edges for color. It's up to you but red on green looks cool to me.

Not too hot, but has some background heat. This amount was perfect for about 15 people.

Enjoy!

In the mood for a REALLY nice steak?

How about a flat iron steak with chimichurri sauce.....


With just an old fashion baked potato along with green beans/mushrooms/edamame

The sauce here is the key. I seasoned the steaks with sea salt, fresh pepper and garlic powder. Grilled them on the inside grill pan to medium ( INSIDE? why I don't know it was 82 degrees F here today). The sauce takes time to rest so plan ahead:

For the sauce:

one hand full of fresh parsley ( flat leaf)
one roasted garlic clove [ in foil add the clove, a touch of olive oil roast 30 min @ 375]
one sprig of fresh rosemary
about 2 tablespoons of olive oil
about one tablespoon of finely chopped sweet onion [to your taste]
about 3 shots of Worcestershire sauce from the bottle
salt and pepper

Put the first three ingredients in a food processor and pulse until chopped, you will have to mix it in since there is no liquid yet.... once the herbs are chopped, with the machine on, add the olive oil and the W sauce; just make sure everything is mixed. Add salt and pepper, mix and keep in the refrigerator for an hour.

After an hour, warm in the microwave in 10 second intervals until warm and let it stand until the steaks are rested.

I sliced the meat wafer thin, served on a white plate. On one side, the meat with some rested jus over the top. I plated the chimichurri sauce around the meat in teaspoon fulls in between a touch of horseradish dollops. Baked potato on the side and vegs in between.

So easy, so good. ENJOY.

Flat iron cuts really have not caught on as a great steak cut ( at least here in La Jolla) so they are VERY cheap to cook.