Chorizu Stove-Top Casserole

Ingredients:

2 Cups Penne Pasta
2 Cups Egg Noodles
1/4 lb. Spicy Chorizu Sausage
1/4 lb. Italian Sausage
1 Cup Veggie Gruel
1 Jar Spaghetti Sauce or 1 Can Tomato Sauce
1 Tablespoon Butter
1 Tablespoon EVOO

Instructions:

Boil pasta in large pot until Egg Noodles are just past the al dente stage. Drain pasta. Immediately put pot back on stove and lower heat to medium. Put EVOO and butter into pot, and saute veggie gruel. Add Chorizu and Italian Sausage, stirring often until browned. With some Chorizu, instead of turning brown, it will become a dark red. Once meat is cooked, put pasta back into pot, pour on the spaghetti sauce or tomato sauce. Mix thoroughly so that meat and veggie mix is evenly distributed. Lower heat  just under medium and let cook until bubbling, enough to soften the penne pasta to al dente. Serve with side salad and garlic bread.

Time to prepare: About 30 minutes.
Serves: 2-4

The Magic of Veggie Gruel

Okay. So, "Gruel" doesn't sound like a very tasty thing. I'll give you that. But that is what I have been calling it for the lack of a better word for a while... and it's magic. Well, not really. But it can help you perform magic in the kitchen. I LOVE onions and green peppers. So much so, that I put them in almost everything. So, about 4 years ago I started chopping them up once a week and putting in a plastic container in the refrigerator, so I always had some on hand. By taking that time at the first of the week, I could save myself 10 to 15 minutes of preparation time. And preparation is one of the keys to good cooking. Timing is essential with some dishes. Granted, when I first started doing this, I was also chopping tomatoes into the mix as well. I've since learned that I am allergic to tomatoes. But, by all means, throw 'em in there!

My Standard Gruel of Green Peppers, Onions, Mediterranean Basil and Garlic

Essentially, Veggie Gruel is what you make of it. Maybe you prefer to put carrots and squash in everything. Throw some olive oil and some oregano in with them, and set yourself a week's supply. Once you have your Gruel prepared you are ready to throw a few spoonfuls in the wok to saute with chicken and sesame sauce, or perhaps toss on some iceberg lettuce with vinaigrette for a salad.  It's all about being prepared. So, when you see a reference in one of my recipe's to Veggie Gruel, you'll know exactly what I am talking about.

Restaurant Review: Mitchell's Fish Market

I'll be honest. I am a little biased on the subject of Mitchell's Fish Market. On my top ten lists of restaurants, it sits at number #1. But, when I decided I would incorporate Restaurant Reviews as part of my Food Blog, I figured, what the hell I will just start with my favorites to get some practice in. On my sidebar you will notice a Top Ten Countdown. As I revisit my faves and write about them, the list will grow until all 10 are up. But first things first....

I went to Jim Mitchell's Fresh Fish Market this past Sunday afternoon, about 4:00pm. Just after the lunch crowd, and before the dinner crowd so that I could have a leisurely dinner. I had just received a rather large payroll from my day-job, so I was determined to experience the full meal from beginning to end. People often ask me of restaurants I recommend, "Is it expensive?" To tell the truth, I hate the word expensive. It implies a lack of worth or value based against a preconceived notion of expense. I prefer the word "pricey". The price can be high, but it is worth it. For me, if I am paying for something and the value of what I get equals the amount of money I spend, then it's not expensive. Having said that, Mitchell's is a bit pricey for the family or individual looking for a cuisine experience. But, it is VERY worth it. I like to look at Mitchell's as my "Special Occasion" place. The average price for an appetizer or dessert is around $8. And the average price for an entree is $20-22.

I started with a wonderful appetizer I am already familiar with: the Spicy Asian Shrimp. A dozen or more lightly breaded, succulent shrimp, fried and then lightly covered with a tangy, spicy (low-heat) sauce with a hint of garlic, soy and sesame. Served with sliced sweet cucumbers, in a vinaigrette to keep it cool. My server- Kelly- also provided a small loaf of warm sourdough bread with whipped butter.

For my main course, I decided on the "Seafood Americana." Mitchell's prides itself on having the freshest fish out there. They have it delivered to their restaurants daily. Even their menu changes on a daily basis, freshly printed out each day, even listing the weather conditions of the locales from whence the seafood came. My dish was appealing to me for two reasons: shrimp and scallops. Personally, I believe that shrimp is God's gift to mankind. Mitchell's Seafood Americana is a host of plump shrimp and large scallops from Georgia Bay, sauteed in butter, spinach and mushrooms, served with cut red potatoes and covered in a rich, smoky gravy sauce. It was, to say the least, heaven for a shrimp-lover like me. Having decided to partake of this particular type of seafood, I chose to wash it down with a glass of Camponile Pinot Grigio.

Mitchell's Wine List is extensive and will suit just about any body's taste. I am a big fan of Pinot Grigio in general. The Caponile was a nice, wet, woody tasting vino which perfectly complemented the smoky flavor of the entree sauce.

Finally, for dessert, I chose the Triple Vanilla Creme Brulee' with sliced strawberries and whipped cream. The Brulee was without a doubt, the perfect ending for my taste-buds. Creamy, sweet, crunchy and accentuated by the tart strawberries and milky whipped cream. For me, a perfect beginning to end experience of taste: Spicy to Woody and Smoky, to Sweet and Creamy. All in all a perfect meal. And the service, as usual, was impeccable. My server was attentive, professional and extremely helpful.

In conclusion, if you are looking for a special way to celebrate or just lavish yourself with some of the best food that can be offered, Mitchell's Fish Market is most definitely the place to go.

My Rating: * * * * *

To learn more about Mitchell's, peruse their menu, and find one near you, visit their website: http://www.mitchellsfishmarket.com/

Filipino Sweet Salmon

Welcome back to my food blog. I thought I would start off with one of my successes in the kitchen. In truth, it is not an "official" Filipino dish. However, many of the elements of this recipe are found in a lot of Filipino dishes. I am a huge seafood and fish eater. And I am always looking for ways to spice up my baked salmon. I am also a huge fan of just about anything Asian. So when I found myself with several Asian-centric ingredients but not everything for several specific recipe's from a Christmas gift cookbook from my sister, I decided to create my own recipe. Hope you enjoy it as much as I did.

Ingredients:

1/2 Cup Coconut Vinegar

2 Tbsp Fish Sauce

1 Tbsp Mint Leaves

4 - 6 Mango Slices

1/2 Cup Chopped Onions & Green Peppers

Fresh Ginger-root Sliced (add to your taste)

1 Sectional of Fresh Garlic Sliced (add to your taste)

Canola Spray

2 Salmon Fillets

Instructions:

Preheat oven to 405 degrees. Mix the coconut vinegar, fish sauce, and mint in a small bowl or measuring cup, whisking thoroughly. Lightly spray a 9x9 glass dish with canola. Set salmon fillets, skin down, in glass dish. Pour mixture slowly over fillets, giving time for the mixture to soak in. You may even want to let marinate in the refrigerator for 10-15 minutes. Top the fillets with the slices of ginger-root and garlic per your taste. If you really, really like ginger and garlic, then make the slices thick and abundant. Spread onions and green peppers over the fillets and liberally around the dish. Finally, top fillets with slices of Mango. Bake in oven for 25-30 minutes. Serve with flavored rice and choice of side vegetable. Serves 1-2.

You will find the hint of mint in combination with the mango gives the dish a wonderful sweetness played against the vinegar and veggies. And of course, the ginger-root and garlic will give it that distinctly Asian flavor. Do enjoy. And if you give this recipe a try and like it- or hate it- come on back and post a comment.

A Delicious Beginning

Hello, and thank you for stopping by my food blog; The Lupine Epicurean. My name is Paul Wolf Holleman, and I will be using this space to share recipes, review restaurants, and talk about food in general. I have been a foodie most of my adult life, and I have fancied myself an amateur gourmet most of the time. Nothing makes me happier than spending time in the kitchen experimenting with food from all over the world. As a published writer, I have toyed with the idea of actually writing about what I enjoy most for some time, but it was my fiance', Cherilyn who spurred me into finally doing this blog.

I would love to say that I have a weekly schedule for keeping this updated. But, it wouldn't be true. I do hope to keep it updated at least on some kind of regular basis. Be ready to see recipes and pictures of my successful experiments in the kitchen. And occasionally a critique of restaurant food.

Thanks again for stopping by, and I hope everyone enjoys. Bon Appetit!