"Hitting a Homer while on a food Odyssey"

Some days I’ll come across something; be it online or in a magazine, and I’ll think to myself—I’ve got to try that out….
This weekend I ended up doing just that; but far be it from me to leave well enough alone, I just had to play around and in the end put my own stamp on this tasty recipe…

So, taking a small amount of inspiration from a picture I saw; I got down to work and made for me and my beautiful Baby a yummy, healthy and gluten free version of
“Zucchini Fritters with Tzatziki Sauce”
They ended up being so very good; I mean I just love it when I can take a recipe or two and smash them together, put in a few tweaks and end up with something that is wholly mine and no one else’s….
Definitely one of the things I enjoy most about cooking is the ability to create something out of nothing and put a little of yourself into a recipe….

All you avid home Chefs know what I mean; just search online for a recipe, any recipe and you could get 5, 10, a 100 different choices—but take that idea and throw in a little garlic, take out the flour, sprinkle some paprika or substitute butter for oil; and voilà, you’ve created something truly original to share with the world….
To me that is a lovely and beautiful thing…..
So without any further ado, I give you my own take on these tasty treats….
Enjoy the photos, get the recipe and try them out for yourself—cause they are, oh so
“Definitely Delish…”

“Zucchini Fritters with Tzatziki Sauce“

Ingredients:
—Fritter:
4 cups shredded zucchini
2/3 cup coconut flour
2-3 tablespoons shredded Cheddar(I used the 2% Mexican mix from Sargento)
2 large eggs & 2 egg whites, lightly beaten
1/3 cup sliced scallions (green and white parts-plus extra for garnish)
1-2 cloves fresh garlic, minced
1 tablespoon fresh chopped parsley (extra for garnish)
1-2 teaspoons fresh or freeze-dried Chives (plus extra for garnish)
1/4 teaspoon Pink or Sea Salt
1/8 teaspoon ground black pepper
—Tzatziki:
2 (7-ounce) containers Greek yogurt
1 cucumber, seedless
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons pink or sea salt
1/2 teaspoon freshly ground black pepper
—Other:
Grape-seed and Olive Oil for cooking (can sub in vegetable oil or coconut oil if desired)
Cheesecloth

Directions:
—Tzatziki:
1. Place the yogurt in a medium bowl….
2. Grate the cucumber on a grater and squeeze the grated cucumber with your hand, or using cheesecloth, to remove some of the liquid….
3. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir to combine….
4. Refrigerate until ready to use…
—Fritters:
1. Shred Zucchini with a grater and place in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes….

2. Dump zucchini into a folded square of cheesecloth and squeeze out as much liquid as possible. Then transfer the zucchini to a large bowl….
3. Add the coconut flour, eggs, whites, sliced scallions, garlic, parsley, chives, cheddar cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl…
4. Begin stirring until the mixture is well combined. Then line a plate with paper towels….
5. Coat the bottom of a cast iron pan with a mix of olive and grape-seed oil and place it over medium-high heat….
6. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture and using your hands, form them into a patty….
7. Place them in the hot oil, spacing them at least 2 inches apart….
8. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout….
9. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with a tiny bit of salt….
10. Repeat the scooping and cooking process with the remaining zucchini mixture until done…
11. Serve the zucchini fritters topped with Tzatziki sauce, or with it on the side and garnish with sliced scallions, chives and parsley….

"Just Fixate on the Braised side of Life"

So I’ve been more than a little busy recently between spending time with my Baby, work and home; an even though I continue to try and remain active on my Food Blog & Instagram as much as possible, sometimes I need a little me time as well. (Usually consisting of hitting the gym or some non food photography)
 

With everything on my plate, as it were, a few things occasionally slip through the cracks….

For one, I am way behind on posting a bunch of photos in general; but, secondly, this little gem has sat by the wayside for a few days more then intended as well. (I blame the house, gym and pasta video for that—lol)

So without any further pontificating or procrastinating, I give you the other nights delectable & succulent delicious dish of “Braised Short Ribs inside Roasted Spaghetti Squash“
Oh my goodness, what a wonderfully healthy take (for the most part) on a spectacular dinner dish. From the pan seared and seasoned goodness of the Short Ribs that had been slow cooked to perfection in a mix of Malbec wine, crushed tomatoes, garlic and thyme—all the way to the roasted, healthy and filling spaghetti squash; this was one flavorful treat….
I definitely enjoyed the fact that the squash complimented the braised ribs as well as any time that I’ve had them out; when they would be served alongside a pasta, polenta or mashed potato of some sort—definitely a whole bunch more healthy for you then otherwise, that’s for sure….

Me and my Sweetie loved it and if not for how filling the squash can be, I think we could of eaten every last bite. (But that’s what leftovers are for—a second day of yumtastic enjoyment, lol)
A perfectly wonderful delectable dish and most assuredly, oh so—”Definitely Delish“

“Braised Short Ribs inside Roasted Spaghetti Squash”

Ingredients:
1 large Spaghetti squash (I look for one that’s evenly shaped)
2 tablespoons melted butter
3 pound beef short ribs, cut into 2″ pieces
Sea salt
freshly ground pepper
1/2 cup all-purpose flour, plus more
2 tablespoons olive oil
2 cups of fresh peeled Pearl onions (or 10 ounce package frozen pearl onions, thawed)
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups Malbec wine
Pinch of dried rosemary
6 sprigs Thyme, plus 2 tablespoons chopped
2 cups crushed Tomatoes (I used San Marzano)
2 cups beef stock (low sodium/low fat)
1-2 cups of water
1/4-1/2 cup part skim Mozzarella
Couple of pinches fresh shredded Parmesan
Fresh chopped Parsley for Garnish

Directions:
For Spaghetti Squash:
1. Preheat oven to 400 degrees Fahrenheit; then while waiting, cut spaghetti squash in half
along the long axis and scrape out seeds (making a couple of boats for your filling)…
2. Brush down insides with melted butter and lightly season with salt and pepper; then
place face down on a large cookie/baking pan with sides…
3. Roast squash for 45 minutes, then remove from oven to sit before filling… (You can roast
squash while short ribs are simmering to save time and ensure that they’re nice and hot
when filling)

For Braised Short Rib Filling:
1. Season short ribs with sea salt and pepper; toss with 1/2 cup flour on a rimmed baking
sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl…
2. Add Pearl Onions to same pot and cook, stirring occasionally, until golden brown; season with sea salt and pepper and, using a slotted spoon, transfer to a small bowl…
3. Reduce heat to medium, add garlic and a drizzle of olive oil to the pot, and cook, stirring, until softened, about 2 minutes…
4. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes…
5. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits,
until liquid is reduced slightly, 4-6 minutes…
6. Then add 2 cups crushed tomatoes, 2 cups of beef stock and 1-2 cups of water (alternately
use 3 cups or more of water, leaving beef broth out) to pot and bring to a boil…
7. Return short ribs to pot; season with sea salt and pepper. Reduce heat and simmer gently,
uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat
a spoon, 2 1/2–3 hours…
8. Add onions and chopped thyme to pot and stir to break up short ribs (removing bones from
pot with tongs); season filling with sea salt and pepper. Remove herb sprigs…
9. Scoop filling into prepared Spaghetti Squash halves then sprinkle with mozzarella and
Parmesan cheeses…
10. Place back on rimmed baking dish and cook in oven till cheese melts. Remove from oven
and garnish with fresh chopped parsley…

Now enjoy…! (Preferably with some of that Malbec wine you didn’t use while cooking—lol)

"Cravin Cajun-NOLA on my MInd"

It had been, sad to say, more then a little bit since last I had shared with all of you some of my home cooking when, finally, I had posted this delectable dish…
A good amount of the reason behind that had been that me and my Baby had been in the process of moving and the time was just not there (plus it can be a little difficult to cook when everything’s boxed up—lol).

Finally, though, I can say that we’ve begun settling in nicely and our house is quickly becoming a home…

So now that all of our stuff is finding its place and we’re not rushing hither, thither and yon—I can at last set about getting some good ole Chef’ing done in our amazingly beautiful new kitchen….
And so, for what was the very first meal in our new home, I decided to go with a favorite of mine inspired by one of my loves, the city of New Orleans (my first loves being my Baby Nicole and then Cooking, of course).

I just love the various foods to be had down there, especially all of that wonderfully spicy and delicious river fish (most of all, catfish) blackened to perfection and served up with grits or red beans and rice, fried okra or collared greens—truly, I could go on and on about the food to be had in that hauntingly lovely and historic southern city…

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Keeping that in mind, I did my best to do that spectacular culinary culture justice with my own take on “Blackened Catfish with Habanero Honeyed Goat Cheese Grits and Roasted Asparagus“
Such a yummy and flavorful dish filled with just the right amount of fiery heat balanced by the luscious cheese and sweetened Rosé wine…

Definitely a meal worth reveling in and savoring every bite of; because it is, oh so, “Definitely Delish“…

“Blackened Catfish with Habanero Honeyed Goat Cheese Grits”

Ingredients:
Catfish Filet (the bigger the better in my opinion)
1/2 Cup Grits
1 1/2 cups Water
1/2 cup light (or heavy) Cream
1 Habanero Chile
8 oz. package Honey Goat Cheese
Pink Himalayan Salt
Fresh Ground Pepper
1 Scallion Chopped
1 teaspoon Fresh Rosemary and Thyme, chopped
1 clove Garlic, minced
Fresh chopped Italian Parsley
Blackened Seasoning (Recipe below)
1-2 tablespoons Sweet Cream Butter
1-2 tablespoons Olive Oil

Directions:
1. Bring Water to a boil in medium saucepan, then add cream and Grits…
2. Stir 5-7 minutes, adding a dash of pink salt—meanwhile heat a large pan or griddle on medium to medium-hi  (depending on stove)…
3. Add some minced garlic, rosemary, thyme, pepper and half the habanero to grits halfway through cooking         time—then season one side of Catfish with blackened seasoning…
4. Add 1 tablespoon of Butter and Oil to griddle/pan and then place Catfish seasoning side down on to it…
5. Continue cooking Grits, adding a little butter if desired and a touch of scallion and parsley—then remove from  heat and mix in desired amount of Goat cheese…
6. As Catfish cooks, season the top with more blackened seasoning and flip about a little over halfway done           (around 4-5 minutes)
7. After cooking Catfish for around 4 minutes more, move to plate and garnish with sliced scallions and fresh    chopped parsley…
8. Serve with Habanero Honey Goat Cheese Grits garnish with minced habanero pepper, any extra honey goat     cheese you might have left (to cool the flames) and a Vegetable if desired (I did roasted Asparagus with thyme, salt and oil)

Wine Pairing:
I paired it with a light but Fruit forward Merlot Rosé  by theBaiting Hollow Farm and Vineyard Winery of Long Island; It is delightful, yet slightly milder and  somewhat sweeter Rosé and helped to quell the heat from all that wonderful habanero and blackened seasoning…

Blackened Seasoning:
Ingredients:
1 tablespoon sweet paprika
2 1⁄2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3⁄4 teaspoon white pepper
3⁄4 teaspoon black pepper
1⁄2 teaspoon dried thyme leaves
1⁄2 teaspoon dried oregano leaves

Directions:
1. Combine all ingredients, mix well and
keep unused portion in air tight container…

"Sometimes Salvation-Seekin' Some Southern Harmony"

It’s a blustery storm filled day here in New York; the leading edge of the storm Joaquin is lashing along our southern shores, and the wind and rain is coming across in waves…

It’s at times like these that I can imagine hopping a train or jumping into my car with my Baby and just heading south of the border to where it’s warm and the sun stills shining; but you can’t always do those crazy spur of the moment things that your mind may dream of…

What you can do though, and what I ended up doing, is cook up a delicious meal that brings back all the pleasant memories of the sun, summer and good old southern cooking
So what I created for me, my Baby and my sweet Niece Taylor (who decided to join us) was a wonderfully tasty “North Carolina Pulled Pork” recipe with a crisp apple vinegar based “Slaw”
Just love finding ways to make certain foods in different ways, and being able to make a flavor filled Pulled Pork in the oven using parchment paper and aluminum foil amazes me…
So getting together the few ingredients needed; I prepped dinner and started it slow cooking in the oven, basting it every so often with a delightfully spicy mix of apple cider, apple cider vinegar, brown sugar, salt, pepper and red pepper flakes...

Meanwhile I threw together a delicious Coleslaw recipe using a mix of brown sugar, apple cider vinegar, oregano, salt and parsley…
Finally after refrigerating the slaw, shredding all that tender pork and preparing both a sweet and a vinegar based sauce—I toasted up a mix of semolina, brioche and gluten free buns and served it up for all of us to enjoy….
Such a delicious down home style meal, full of such incredible flavor…
Definitely dug in to this with a gusto; meanwhile letting my mind wander to thoughts of sitting at a picnic table, sun warm on my back and hands sticky with that sweet spicy barbecue sauce….
Definitely a meal to enjoy because it is, oh so, “Definitely Delish…”

“North Carolina Pulled Pork with Vinegar Slaw”

Ingredients:
Pulled Pork:

2-3 cups Apple Cider Vinegar
1 1/2 tablespoons Red Pepper flakes
2 teaspoons plus 1 tblspn Sea or Pink Salt
2 tablespoons Brown Sugar
2 tablespoons fresh ground Pepper
1 8 pound Pork Shoulder Roast

Coleslaw:
3-4 cups mixed Savoy and Red Cabbage
2 small Carrots, grated
1 small Red Onion, sliced
1/2 teaspoon dried Red Pepper flakes
1/2 teaspoon Oregano
2 teaspoons Olive Oil
1 teaspoon Sea Salt
2 Tablespoons Brown Sugar
1/4 cup Apple Cider vinegar
1/4 cup Apple Cider (or juice)

Other:
Rolls for serving (Brioche, Pretzel, Portuguese or Kaiser rolls-personal preference)
1 tablespoon melted butter

Directions:
Pulled Pork:
1. Bring Vinegar to a boil with brown sugar, red pepper flakes, 2 teaspoons sea salt and 1 tablespoon of pepper—stir until sugar dissolves, then set aside to cool…
2. While sauce cools, score pork in a cross hatch pattern (forming 1″ diamonds). Pat meat dry and rub all over with remaining 1 tablespoon of sea salt and pepper—let sit at room temperature for 1 hour before cooking…
3. Pre-heat oven to 350 degrees Fahrenheit; place pork in to roasting pan and cover with parchment paper and aluminum foil, then roast for 1 hour…
4. After the first hour of roasting, baste pork with 1 cup of the vinegar sauce and continue roasting 1 hour more. After the second hour baste the pork with another cup of vinegar sauce…
5. Continue roasting, covered, about 2 hours more (if your pork shoulder has skin, cut it off at this point and place it on a rimmed baking sheet to roast separately on the bottom rack of the oven)
6. Meanwhile continue roasting the pork, uncovered, until the meat is browned (and skin is crisp, if any) about 45 minutes more…
7. Remove to set aside, on a cutting board, to cool enough to shred using clean hands and two forks to pull apart roasted pork…

Coleslaw:
1. Blanch the cabbage with boiling water for 1 minute. Discard the water…
2. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, cider vinegar, and apple cider…
3. Place in the refrigerator for at least 2 hours before serving…

Other:
1. Slice and brush rolls with melted butter, then toast under the broiler, being careful not to burn them…
2. Finally serve everything together, piled up high on your toasted buns with either the thickened (remaining) Vinegar Sauce used for basting or add ketchup, a touch of brown sugar and bourbon for a sweet, thick and tangy BBQ Sauce…

Drink Pairing:
1. Try a Smoked Porter such as those by the Southern Californian Stone Brewing Co. It’s crafted with a measure of peat-smoked malt that imparts an appealing smoky character, making the beer a suitable fit for pulled pork or other roasted swine. Robust flavors of chocolate and coffee contribute waves of complexity…
2. Or you can go the whole Hog, as it were, and dive right in to a bottle of Hard Cider, such as those by the Angry Orchard brewing co.—Hard cider doesn’t mean that it’s solid – it’s simply what they call the alcoholic ciders here in the US. The slam of bright, crisp, sweet apple flavor brings out the wonderful Apple flavors running throughout both the Pulled Pork and Slaw—leaving you feeling like you’re eating in a sunny field, down south, surrounded by Apple trees and warm breezes…

"Where We're Going-We Don't Need Carbs"

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Look; I like cookies, cakes and snacks as much as the next guy—but lately I've been going overboard. Between the various experiments with cookies and fudges at night in preparation for the holidays, (thank goodness I'm able to unload most of that on my co-workers in the mornings) as well as all the eating out for dinner I've been doing—I definitely am feeling like I need a long break and a lot of gym time...
So in trying to pare myself back from the plethora of carbs and sugars (damn you sugar..!!!! Lol..)

I decided to bring back something I haven't made in quite a while...
This, of course, is my "Chocolate Protein Dutch Baby" with "Cinnamon Apples"
For the uninitiated; a Dutch Baby is a pancake which is baked in the oven, which allows it to puff up (and collapse in the center) while cooking...
I just love them, and with this wonderful recipe I get to make my cake and eat it to—and all without any of the guilt... (You can't beat that–really)
So I won't continue to bore you too much more with a whole lot of blither and blather, and get right to the good stuff—the recipe...
This ones pretty simple and shockingly good; a scoop of protein powder, some cocoa, vanilla, sugar substitute, baking powder, almond milk and an egg for the Pancake. Then a few apple slices, cinnamon, butter (or your favorite butter flavored substitute) and sugar substitute (truvia or stevia) for your topping...
For those who want it and just can't live without a little syrup on their pancake;  Mancakes makes a maple flavored syrup that's high fiber, and low sugar, and tastes close to the real thing... (Available at your local Vitamin Shoppe)
Either way this recipe is a terrific alternative to counter the carb heavy holidays we find ourselves in; so continue to fixate on the fun, walk off the sweets as you shop and try this for your next breakfast—I think you'll find that it is, oh so "Definitely Delish"

"Chocolate Protein Powder Dutch Baby" with "Cinnamon Apples"

Ingredients:
Pancake:
1 scoop of Chocolate Protein Powder (Quest works best as far as I've seen)
2 Eggs, at room temperature
1/2 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1 1/2 tablespoons Cocoa Powder (I use Hersheys special dark)
1-2 teaspoons Truvia (Or your prefered Sugar substitute)
1 tablespoon Coconut flour
1/8 teaspoon fine Sea Salt
1 tablespoon Butter (Light or your favorite substitute)
2-4 tablespoons of Unsweetened Almond Milk (More if necessary)

Apple Topping:
1 tablespoon Butter (Light or Substitute)
1/2 Apple, sliced thin
1/2 teaspoon Cinnamon (Plus more for dusting)
1 teaspoon Truvia (Or substitute)

Directions:
Pancake:
1. Pre-heat oven to 450 degress farenheit, with a 10 inch cast iron skillet
placed inside...
2. In a bowl, or blender, combine the pancake ingredients-mixing until a smooth
batter like consistency is reached. Additional Almond Milk beyond 4 tablespoons
may be required...
3. Once the oven has reached temperature, remove (using an oven mitt) the cast iron skillet
and place a tablespoon of butter into it. Swirl the butter around coating the sides and
bottom of the skillet, then pour the butter into your batter...
4. Place your skillet on the stove, quickly mix the butter into the batter and then pour
all of the batter into your skillet covering the entire bottom of the skillet...
5. Now put your skillet back inside the top half of your oven and cook for 20 to 25 until puffed and darkened at edges...
6. Remove the skillet from the oven with an oven mitt, then pour or ladle the apple slices (directions below)
over top of your now finished Dutch Baby pancake...
7. Finally, garnish the top with a light sprinkling of additional cinnamon if desired...

Apples:
1. While your Dutch Baby Pancake is baking inside the oven get to work on your apples; first by coring 1 apple,
cutting it in half and then slicing that half into thin pieces...
2. In a seperate pan or skillet, melt your butter and add your apple slices. Cook for 1 or 2 minutes...
3. Now sprinkle over top of your apples the sugar substitute you're using and the cinnamon, then continue
cooking for 2-5 minutes more-or until apple slices soften and turn golden brown...
4. If you feel your apples are dry you can add 1 to 2 tablespoons of apple cider or additional butter to create more of a topping-though
this adds to the overall calorie content...