Kuisine by Kathy

BABY IT’S COLD OUTSIDE ~

Kathy Bullerman — Mon, 10 Dec 2012 15:19:04 +0000

Hello Foodie Friends!

I’m back! Sorry I’ve been lax for sometime now; had a case of writer’s block…but it’ great to be back!

When I went outside and picked up the paper this morning, the Christmas song “Baby it’s cold outside” popped in my head. As I am shivering, and cannot wait to get back into the house, my Minnesota friends are looking at a high of 14 degrees today.

I like the cooler days in Tucson, especially after the warm summers! However my blood has thinned and when the high is only supposed to be 63 degrees, I think that is cold! So today at Kuisine by Kathy, we are making Chili and Cornbread for dinner.

There are so many different recipes for chili out there; but I always go to the standby that my Dad always made. You can add as much chili powder as you like and serve it with cornbread or topped with corn chips and salsa, or eat it plain as we did when we were kids.

This recipe makes a large batch; but it freezes really well for another cold day!

DAD’S CHILI SOUP ~

Brown 2 1/2 #’s of lean ground beef with 1 chopped onion, salt, pepper and chili powder to taste in a large soup kettle. Add to the kettle all cans NOT drained!

2 cans of Pinto Beans

2 cans of Chili Beans

2 cans of Red Beans

2 cans of Kidney Beans

4 cans of tomato soup

4 cans of diced tomatoes

Let simmer in crockpot all day on low – or for a fast dinner, bring to a boil and then simmer for a half hour.

For the CORNBREAD ~

3/4 cup butter

3/4 cup sugar

4oz. can of chopped green chili’s

1 small jar of pimento

1 can of cream style corn

2oz. grated monterey jack cheese

1/2 cup grated cheddar cheese

1/4 tsp. salt

1 cup flour

1 cup cornmeal

4 tsp. baking powder

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan. Cream together butter and sugar. Add eggs, peppers, pimento and corn; blend well. Add cheeses and salt, baking powder, flour and cornmeal. Blend well and pour into pan. Bake at least 1 hour or until the center is not soft. Serve warm with chili!

Happy Cooking!
Chef Kathy

BACON + POTATOES + SOUR CREAM + HOT SAUCE = GREAT APPETIZER!

Kathy Bullerman — Fri, 06 Apr 2012 22:19:50 +0000

I’m not sure when I was first introduced to bacon; but I love it! BLT’s, on a cheeseburger, in baked beans, wrapped around some asparagus, with eggs, the list goes on and on!

I was looking for a quick and easy appetizer to serve at a get together tonight. I make some good potato skins; but the grill is going to be busy; so I wanted to try something different – I did a trial run for lunch and these are divine!

By mixing some hot sauce in with the sour cream; makes a decadent sauce!

Hope you enjoy!

Make double; they will go fast!

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
Makes about three dozen bites

1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Cheers!

Chef Kathy

FRESH FARMERS MARKET MARINARA SAUCE ~

Kathy Bullerman — Wed, 04 Apr 2012 17:31:05 +0000

I hope everyone has been taking advantage of the wonderful Tucson Farmers Markets! I just recently went and stocked up on fresh tomatoes, fresh herbs and onions! I love to make my own marinara sauce. It is so much more healthy for you than the jarred store brand! Why? There is no sugar in it! You would be surprised how much sugar is in the jarred brand. This sauce is also very versatile! You can add any veggies that you want to it, such as diced up eggplant, summer squash, mushrooms or bell peppers. Make a double batch as it freezes well!

BASIC MARINARA SAUCE ~

2 large onions, peeled and diced

2 T. olive oil

6 cloves of garlic, minced

Fresh herbs such as thyme, oregano, basil, rosemary

1/2 cup red wine

12 cups peeled and seeded fresh tomatoes

salt and pepper to taste

In a large soup pot, heat up the olive oil. Add the onions and cook slowly over medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and cook for 5 minutes. Deglaze the pan with the red wine and cook for 5 minutes. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low stirring occasionally for about 2 hours. Add salt and pepper and fresh herbs the last half hour of cooking.

If you don’t have fresh tomatoes you can use 2 (28oz) cans of crushed tomatoes and 1 (280z) can of whole tomatoes and 1 (6oz) can of tomato paste.

Enjoy!

Chef Kathy

Does Everyone Have their Corned Beef bought for the weekend? Are you going to buy a Point cut or a Flat Cut?

Kathy Bullerman — Mon, 12 Mar 2012 13:59:04 +0000

With St. Patricks day approaching, I thought it would be helpful to distunguish between the different cuts of corned beef, which cut is the best choice and most important, how to cook the perfect brisket.

What is corned beef brisket? Beef brisket is the most common cut used for making corned beef. Corned beef is beef that is cured in a salt brine, often with spices. The term ‘corned’ comes from the English term ‘corn’ meaning any small particle, such as the coarse grained salt which was used for curing the brisket.

So, which is the best cut to buy? The point cut or the flat cut? This is a matter of personal preference. I prefer the flat cut as it has less fat and is more uniform in shape. Others prefer the point cut because of the fat, thinking it has more flavor. I think if you are going to shred the brisket, point is okay because you will be able to remove most of the fat. I like to slice my brisket into thin slices, so I will be purchasing a flat cut.

The most important thing to remember when cooking a corned beef brisket is to braise it! It is a tough cut of meat and needs lots of hot liquid to break down the meat.

I also think it is important to rinse the brisket under cold running water, this will help get rid of the excess salt.

Here is my favorite way to prepare Corned Beef on St. Patrick’s day:

1 – 4# Flat cut corned beef brisket

1 – Fresh lemon, ends trimmed

4 – cloves of garlic, minced

1 – Large onion, peeled

1 – tsp. black peppercorns

1/2 tsp. – whole allspice

6-8 whole cloves

1/4 cup Dijon Mustard

1/4 cup brown sugar

4 cups water

4 cups dark beer

1. Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

2. Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, garlic, allspice, and cloves.

3. Set pan on middle rack in a 325° oven. Bring the water and beer to a boil. Pour the 8 cups boiling liquid around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

4. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.

Cheers!
Chef Kathy

It’s Fish Friday at our house..What is the difference in Salmons???

Kathy Bullerman — Fri, 09 Mar 2012 17:01:01 +0000

When you go to the grocery store are you confused at what kind of fresh salmon you are buying? I was at first. I had no idea what the difference between wild caught, farm raised, Pacific or Atlantic salmon was. By talking to folks who love and eat salmon on a regular basis, majority wins..the Pacific wild caught salmon is better than the Atlantic farm raised. The Pacific wild caught is more flavorful and has a deeper color than the other. It may be a little more expensive; but well worth it. For more information on salmon, here is an interesting article.

We love to grill our salmon; but keep in mind when grilling it, take it off, even if the middle is still a little raw. It you let it set for 10 minutes before eating it, it will finish cooking!

Here is a great recipe for ASIAN GRILLED SALMON (adapted from Ina Garten – Barefoot Contessa)

1 side of fresh salmon, noed but skin on (about 3#’s)

FOR THE MARINADE:

2T. Dijon mustard

3T soy sauce

6T EVOO

1/2 tsp. minced garlic

Preheat your grill, lightly brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on the cutting board and cut it crosswise into 6 equal pieces. Whisk together the marinade ingredients in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slightly raw in the center; but don’t worry it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm , room temp. or chilled.

I like to make extra as it is great the next day in a salad or sandwich!

Cheers!

Chef Kathy

Italian Dressing….It is so versatile! Here is a great, quick and lowfat dish for you to try!

Kathy Bullerman — Wed, 07 Mar 2012 19:04:31 +0000

I want to thank Kraft foods for bottling Zesty Italian Dressing! I use it on a lot of things, I mean a lot! It’s great for marinating chicken and shrimp. If you are a liver fan (I’m not) you can marinate the liver in Italian Dressing to remove the liver taste, why not just eat a steak? I love it over fresh veggies for a quick salad, it’s great on salad; but one of my most favorite ways to use it is this quick and easy ZESTY CHICKEN AND PASTA ~

It is a really forgiving recipe, just use up the fresh veggies you have in the fridge! The kids even will eat it!!

ZESTY CHICKEN & PASTA ~

1 lb. boneless skinless chicken breasts, cubed

1/2 – 3/4 cup Zesty Italian Dressing

2 cups broccoli florets

1 small onion, thinly sliced

1 large red bell pepper thinly sliced

1 T. Parsley, chopped

1/4 cup fresh Parmesan Cheese

8oz. cooked and drained pasta – whatever you have in the cupboard

Cook chicken in 1/4 cup dressing until pink, add veggies and parsley. Cook until tender, stirring occasionally. Toss with pasta and remaining dressing, sprinkle with cheese.

Cheers!

Chef Kathy

It’s heating up again in Southern Arizona! How about some CHINESE CHICKEN SALAD FOR DINNER?!

Kathy Bullerman — Tue, 06 Mar 2012 15:20:53 +0000

I’ve been trying to get “back on the wagon” with the healthy eating habits! I did good in January, then we went on a little vacation in February and had friends visit. It seems like the dryer has shrunk my pants once again

Here is a great salad that you can use as a main dish! I do substitute Splenda for the sugar to cut out a few more calories. It is loaded with lots of fresh veggies that you can find at the local Farmers Market! I bet your kids will even eat it! I have also used cooked, chilled shrimp in place of the chicken ~ delicious!

CHINESE CHICKEN SALAD:

9 T. oil

1 clove garlic, large, minced

4 T. soy sauce

1/4 tsp. ground ginger

3 1/2 cups chicken breasts

2 cups shredded Romaine

2 cups carrots, peeled, then sliced into matchsticks

2 cups cucumbers, peeled and sliced into matchsticks

2/3 cup green onions, sliced thin

1 cup fresh bean sprouts

1 cup fresh pea pods

1 cup jicama, sliced into matchsticks

1 can water chestnuts, sliced

3/4 cup toasted, slivered almonds

2 T. toasted sesame seeds

4 T. sugar

2 T. white vinegar

2 tsp. salt

1/4 tsp. pepper

For the marinade: Mix together 1 T. oil, garlic, 2 T. soy and ground ginger. Place chicken in marinade and let set for at least one hour, turning chicken frequently. Remove from marinade and bake on a foil lined sheet pan at 400 D. for 15 min. or so. Cool and shred with a fork.

For the dressing: In a saucepan, mix together the sugar, vinegar, salt and pepper. Cook over med. heat stirring just until sugar dissolves. Cool then add 1/2 cup oil and 2 T. soy. Mix well.

Toss all together just before serving!

Enjoy!

Cheers!

Chef Kathy

It’s heating up in Southern Arizona ~ Doesn’t an Italian Salad sound great for dinner?

Kathy Bullerman — Mon, 05 Mar 2012 14:21:51 +0000

The weather here in Southern Arizona is warming up! This is why we live here! Sunshine and heat! When it warms up, we love to eat lots of salad at our house! Some people tell me, salad is so much work; but it really isn’t! Just get in the kitchen and start chopping! If you aren’t going to use the whole bowl, just keep the dressing on the side and it will last all week! Also remember, don’t use a knife to cut your lettuce, just tear it apart with your fingers. This will prevent browning around the edges!

Here is my favorite ITALIAN SALAD: great with some grilled meat or just add some grilled chicken to the salad and call it a meal!

ITALIAN SALAD:

For the dressing:

1 cup loosely packed fresh flat leaf parsley, roughly chopped, about 1 bunch

10 large leaves of fresh basil

1/4 tsp. fresh oregano

2 cloves of garlic

1/4 cup red wine vinegar

3/4 cup good quality olive oil

3/4 tsp. salt

1/4 tsp. pepper

1 1/2 tsp. honey

Place all in a food processor or blender and pulse until blended.

For the salad:

1 large or 2 small heads of romaine lettuce, washed, patted dry and cut into large bite size pieces

1 large red bell pepper chopped

1 cup hothouse cucumbers chopped

1 large carrot peeled into ribbons

Handful of grape tomatoes

Handful of Kalamata olives

Red onion rings to taste

Feta cheese to taste

Mix all ingredients together and toss with dressing. Enjoy!

Cheers!

Chef Kathy

Six Week Bran Muffins….

Kathy Bullerman — Sun, 04 Mar 2012 14:00:15 +0000

After having a little fiasco at Costco this past weekend; I was looking for this recipe. My grandma used to make them, they are great! Kevin went to Costco and bought a

4 1/2# box of Premium Post Raisin Bran, made especially for Costco. He usually eats Raisin Bran Crunch, me… Multi grain Cheerios. He went to Costco for gas, pickles and broccoli; but like usual came home with other items!

This morning he was so excited to try out his “new” cereal. I was sitting across the table from him and all I heard was loud crunching…sounded like he was chomping on gravel. His reaction to the Premium cereal was “I’ll have to let it set in milk for a half of day before I can even attempt to eat it”. So I found this recipe and he has promised that he will eat the muffins! The beauty of these muffins is that if you want to, you can have fresh muffins every morning!

6 WEEK MUFFINS:

1 – 15 oz. box Raisin Bran

3 cups sugar

5 cups flour

5 tsp. soda

2 tsp. salt

4 eggs

1 cup melted margarine

1 qt. buttermilk

Mix raisin bran, sugar, flour, soda and salt in a very large bowl. Add eggs, beaten, margarine and buttermilk and mix well. Store in a covered container in the refrigerator and bake as desired. Keeps for 6 weeks! When ready to bake, line muffin tins with muffin papers and fill 2/3 full. Bake at 400 D. for 15-20 minutes. You can also sprinkle with cinnamon and sugar before baking for variation!

Enjoy and note to self…don’t buy a big box of cereal until you know you will like it first

Chef

Kathy

It’s going to be a great weekend in Southern AZ…How about firing up the BBQ and making a Juicy Lucy?!

Kathy Bullerman — Sat, 03 Mar 2012 16:29:57 +0000

How many of you have ever heard of a Juicy Lucy? Maybe some; but not many I bet! The first time I heard of a Juicy Lucy, I was in a little bar in downtown Minneapolis MN. I don’t even remember the name now. Let me tell you, it was one of the BEST burgers I have ever eaten! I asked the bartended the secret, he then told me that The Food Network had been there to tape the year before. I watched the episode of Diners Drive-Ins and Dives and got the recipe! Give it a shot and see what you think!

JUICY LUCY BURGERS:

1# ground beef use the 80/20 if you are going to grill it. When grilling burger, I think it needs a little more fat so you don’t get a meatloaf effect.

salt and pepper

Thousand Island Dressing

Cheddar cheese

Buns – brush the insides with a little EVOO and toast them on the grill

Mayo, mustard, ketchup, lettuce, tomato, onion, pickles

Make 8 thin patties out of the burger. Season with salt and pepper. Take a piece or 2 of cheddar cheese and break into small pieces and place on one side of the pattie, then squirt a little thousand island on top of the cheese. Do this to 4 of the patties, then take the other 4 and press them on top of the other. Place on the grill. Be sure not to