Guthrie Family Culinary Delights

Welcome Foodies!

Written by:Bill
Published on December 3rd, 2009 @ 04:42:24 pm , using 77 words, 47861 views
Posted in

We are lucky to live in California! Year round, we have an incredible bounty of fresh, nutritious raw ingredients to eat right off the vine or to craft into sumptuous dishes to serve at the table. This blog is an outlet for us to share with you readers the enchanting experience we have day to day in our kitchen and garden. Not to mention a draw from the collection of our home-made Dragon Crest wine. Bon Appetit!

Southern Summer Symphony

Written by:Bill
Published on September 10th, 2011 @ 02:40:02 am , using 273 words, 319 views
Posted in Kitchen Delight

In late summer in western North Carolina, the folks at the Asheville farmer's market off I-40 are anxious to sell you greasy beans and okra. How do you prepare a meal for your mother who doesn't like either? Follow along, because I think I found something that works.

Ingredients
2 Italian rosa eggplants, peeled and cubed into 1/2" pieces
1 red bell pepper, diced
8 small summer squash, cut into 1/2" pieces
6 red potatoes, parboiled, diced into 1/2" pieces
12 okra, sliced in 1/2" sections (p.s. these slipped in and were noticed and appreciated!)
1 Vidalia onion, diced
NC garlic cloves, generous proportions (i.e., up to you)
2 fresh corn cobs, kernels cut off and cobs scraped for juice
1 large tomato (we used a Celebrity), peeled, seeded
1lb ground bison meat (Weaverville, NC)
1 tbs Italian spices
1 c. bread crumbs (we used bakery crostinis that had lots of spices/herbs)
2 oz. shredded parmesan cheese
2 oz. shredded cheddar cheese
S&P, Olive Oil, etc.....
1/4 c. chopped fresh parsley
1/8 c. chopped fresh basil
Preparation
- In a black iron skillet, sautee the ground bison in olive oil until browned. Mix in Italian herbs, and some S&P. Probably no fat to drain off, so transfer to bowl to rest until mixing with veggies.
- In large chef's pan, add oil until hot, then veggies --- eggplant, squash, peppers, onions, garlic. Remove when done to bowl. Don't fully cook.
- Mix in bowl --- cooked veggies, corn off the cob, sliced okra, bison meat, tomato, diced potatoes, spices
- Pour into baking dish (coat with olive oil first)
- Mix cheddar, parmesan and bread crumbs
- Spread mixture over top of dish and press down into veggieland
- Grind pepper and sprinkel Salt over dish for good measure
- Bake at 350 for about 45-60 minutes

Fabulous Fish Fillet

Written by:Bill
Published on August 30th, 2011 @ 10:32:10 am , using 242 words, 262 views
Posted in Kitchen Delight

Neighbor Bob scores again! Two rockfish arrived tonight freshly slain by the world's most generous skin diver. Cooking only for myself tonight, I decided to make one of my favorite Chinese dishes --- fish fillet with peppers and onions. As with most of my dishes, I can offer an ingredients list but no quantities. I usually don't measure unless I'm baking. In this case, the picture tells the story. I will, however, explain the preparation.

Preparation

Fillet the fish, remove bones, and slice against the grain at a low angle into silver dollar sized pieces. Marinate briefly in a bowl with a chopped clove of garlic, corn starch, an egg, sugar, rice wine, and various sauces (soy).

Chop bell peppers, serrano peppers, and onion into bite sized pieces. Chop garlic and green onion, slice ginger after peeling with the edge of a spoon.

Mix corn starch, chicken broth, rice wine, soy sauce in a bowl. About 8 oz total. Arrange tray with ingredients and cooking equipment for transporting outside to the 30K BTU burner for cooking.

Heat wok over high flame, add peanut oil and swirl to coat the pan. Lower temperature, add fish in small batches, cook until lightly browned, remove to bowl. Add more oil if necessary and cook peppers and onions. After a moment, add garlic and ginger. Add back the fish, toss in the green onions and sauce. Stir fry until sauce thickens.

Serve over Jasmine rice and enjoy!

 

The Ultimate Fish Sandwich

Written by:Bill
Published on August 18th, 2011 @ 03:06:56 am , using 304 words, 256 views
Posted in Kitchen Delight

Wow, you'd think I haven't eaten in seven months! Truth is, I've had an incredible time in the kitchen going through the spring and early summer months. Recent fun is all due to my good neighbor Bob who is an avid skin diver. He's kindly shared his quarry with us and even offered suggestions for culinary preparations. Good advice that we've always taken. Most recently, two beautiful blue rockfish showed up in my refrigerator before I got home from the office. It was wine barrel top-off night, so I didn't get my apron on until 8pm. I sharpened my fillet knife and went to work. (Maybe it's worth an entry to show you how to do that?).

Recipe for Fried Rockfish

- fillet the fish once it stops twitching (I said, Bob brings fresh fish), rinse, dry with paper towels
- dredge in flour with added S & P
- coat in egg batter (from backyard chickens only)
- dredge in bread crumbs (grind up your stale, not moldy, bread in a food processor); S&P once again
- heat non-stick pan and add 1 tbsp olive oil, swirl to coat
- cook fillets about 3 min per side until brown, don't over cook

Serve that good fish on a plate and just sit down and chow. Oops, had too much --- wrap in plastic and store in refrigerator until tomorrow....

 

Day after recipe for the Ultimate Fish Sandwich

- remove leftover fish fillet from the refrigerator; heat in microwave for 45 seconds until toasty but not popping
- toast two pieces of whole grain bread; I prefer a good, dark, crispy result. Slather some (homemade?) mayo on each piece
- slice up a fresh-picked Brandywine tomato from the garden, peeled and cored
- assemble the sandwich

Sit down with a good glass of wine, the day's delivery of the WSJ, and enjoy a great working lunch!

 

Hawaiian Dinner

Written by:Bill
Published on December 15th, 2010 @ 05:21:49 am , using 182 words, 273 views
Posted in Kitchen Delight

What better than fresh Hawaiian ahi tuna and ono (Wahoo) to have for dinner when you're staying on the Big Island? That's exactly what tonight brought after a stop at the Kona Seafood store on Hwy 11 in Captain Cook (really, that's the name of the village about 15 miles south of Keaunou).

Ingredients:

  • (2 or 4) 3/4" - 1" slices of ahi, ono
  • 1 c. sliced sweet Hawaiian onions
  • 4 fresh steamed artichoke hearts, slightly firm (15 minutes steaming, medium sized) OR a frozen pkg of hearts, cooked and drained
  • 1/8 c.packed  thinly sliced fresh basil
  • 1/2 lemon
  • 1/4 c. white wine
  • 1 c. sweet cherry tomatoes
  • salt, pepper
  • olive oil

Procedure:

  • drizzle bottom of baking dish with olive oil
  • slice onions thinkly and make a layer on the bottom of the dish
  • salt and pepper fish fillets, place in dish on onions (I used Penzey's "Florida Seasoning"
  • cut artichoke hearts into small, bite-size pieces, sprinkle around fish
  • pour white wine over everything
  • squeeze half lemon over everything
  • sprinkle basil over everything
  • pile tomatoes over fish, artichokes
  • drizzle with olive oil, sprinkle a little more salt, pepper
  • bake in 475 degree over for ~15 minutes

 

 

Hawaiian Breakfast

Written by:Bill
Published on December 15th, 2010 @ 04:50:53 am , using 86 words, 283 views
Posted in Kitchen Delight

What's a French Toast doing in Hawaii? Mind your own business. Here we take our Panalu'u sweet bread seriously. We combine it with eggs, milk and Vietnamese cinnamon the night before and store it in the refrigerator. In the morning, we coat a pan with butter and slowly cook the soggy slices until they're puffed up and lightly browned. We top them with fresh blueberries, butter, and Blue Agave syrup and breakfast is ready! Enjoy with a cup of 100% Kona coffee to ease into the morning.

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