Category: food

The Perfect Avocado Salad

By , July 4, 2017 20:00

I don’t like guacamole, but I love fresh avocados.  Weird, I know.  It’s just the beginning of my hypocrisy.

As with any recipe, the ingredients should be adjusted according to your tastes.  I like this to be very acidic and tend to use a lot more vinegar than most people.

  • 4 ripe medium Hass avocados, peeled, pitted and sliced into 1/2-inch slices
  • 1 medium heirloom tomato, halved and sliced
  • 1/2 large red onion, sliced thin
  • Juice of one lime
  • 1/2 cup good Spanish extra virgin olive oil
  • 1/2 cup red wine vinegar (sometimes I use rice vinegar)
  • 1/4 cup minced cilantro
  • Pink Himalayan salt
  • Freshly ground black pepper

Toss everything in a serving bowl and go at it.

It’s great to be alive.  Yankees suck.

I’m Back …

By , June 5, 2017 17:06

Things change.  The world changes.  I have changed. I started posting online under my pleasurecooker.com banner in 2006.  The site was fueled by my love of people, food, drink, travel and humor.  Over the past few years I left it dormant.  Posting every now and then.  Life caught up with me and blogs got boring.

I love great food, but I have learned a very hard lesson, that most of the food I loved did not love me back.  So, I’m throwing it all out and starting over.  I’m going to start writing again and focusing on eating and living healthier.    No longer will I be sharing recipes like, the Greatest Whipped Cream EVER, Scalloped Scallops, Chicken Fried Ribeye with Pan Gravy or Double Layer Pumpkin Pie.  No longer will I post drink recipes like the French Vanilla Swirl, Amaretto Sourtini or the legendary Dragonslayer.

I have removed over 200 recipes on this site in order to focus on the future.  I have left a few things behind, like posts by my friends, restaurant reviews and a couple I think were funny for their time.

The tagline at pleasurecooker.com is: the most abundant and versatile ingredient in my kitchen is passion.  Well, I still have that passion.  Passion for love, for people, for food, for life, staying healthy and staying on this earth with all of you.

Yankees suck.

J.Ho

Peruvian Quinoa Stew

By , March 3, 2014 13:18

IMG_4421I am always on the lookout for new dishes to try out and/or tweak.  Enter the Peruvian Quinoa Stew.  I went out to dinner with a friend and I was just craving a nasty, crappy burger.  My friend, Craig, tries to be healthy whenever he can be (he trains at a Krav Maga gym and is a total beast;)), so he orders the PQS, a vegetarian dish.  It comes out, it looks great. I ask him how it is and his response is “meh…” I always find this answer to be a challenge to taste the food myself, so I dig in.  “Meh…” was an understatement.  The flavor was just so bland.  There was nothing there.  Don’t get me wrong, it was definitely edible (as i proved by eating my double bacon cheeseburger AND finishing his stew off), but it still left something to be desired.  I decided to make it a plan to reinvent the PQS. Plus, it gave me another chance to cook with quinoa.  I was still warming up to it back then.  I hadn’t really been sold on the idea of this little grain since you have to season the shit out of it to make it taste less like cardboard filler.  I have since grown to accept it as a necessity in my pantry and I really enjoy it in stews, soups, salads, and toasted in granola. Hopefully, if you haven’t had any luck with quinoa, this will change your mind! ENJOY!!

 

PERUVIAN QUINOA STEW
YIELDS 5-6 QUARTS OF STEW
INGREDIENTS:

1C Quinoa, uncooked
2C water
1 Sweet Onion, diced
3 Garlic Cloves, minced
3 Celery Ribs, sliced in 1/4in thick slices
2 Carrots, sliced in 1/4 in thick slices
1 Orange Bell Pepper, diced
1 Summer Squash, cubed
1 Zucchini, cubed
1-28oz can Diced Tomatoes, undrained
1/2C Fresh Cilantro, finely chopped
2C Kale, chopped
1C Sweet Kernel Corn
3tsp Cumin
1tsp Chili Powder
2tsp Coriander
1tsp Crushed Red Pepper flakes
1-48oz Chicken Stock
4C water
Salt to taste

DIRECTIONS:

In a saucepan, bring 2 cups of water to a boil.  Add quinoa and return to a boil. Reduce the heat to medium, cover, and cook until almost all liquid is absorbed (about 12 mins). Remove from heat and set aside.

In a large stock pot or Dutch Oven (about 6-8 qts), saute onions, garlic, carrots, bell pepper, and celery in 2T of oil.  When onions start to appear clear and are tender to the touch, add tomatoes and their liquid, chicken stock, water, zucchini and summer squash.  Return to a simmer and cook until squash is fork tender, but still firm. Add Kale and corn.  Return to a simmer.

This is when you need to taste the stock and make sure the flavors are there.  Season accordingly, until a desired flavor is reached (You should be able to just taste the cumin and coriander and there should be a gentle after-heat from the crushed red pepper flakes).  Add the quinoa.  Continue to simmer until the quinoa has absorbed some of the liquid and has thickened the stock (about 10 mins). Serve hot or store in freezer. Mine just doesn’t seem to stay there very long 😉

Croissant Pudding

By , December 11, 2013 18:46

This dish has become a staple in our family for Christmas morning breakfast.  It is just one of the best things and actually, the REAL reason I get excited for Christmas morning.  Yup.  I’m a fat kid.  I love me some custardy stuff.  It isn’t just for breakfast, either.  Essentially, it is a bread pudding.  Whatever you add to it (Or, in our case, whatever time of day you eat it), is really what determines its nature.  I’m actually going to make it for the restaurant as a dessert using a favorite holiday treat as an additive (I’ll post more on that when I cross that bridge…).  This serves about 4-6 normal people (3 in my house.  My bro-in-law and I are custard junkies), so you may want to double or triple the recipe if you plan on having seconds 😉 Picture will be posted at a later date, since I can’t seem to find it :/

CROISSANT PUDDING

INGREDIENTS:

  • 2-large eggs
  • 2/3C sugar
  • 2C milk (preferably whole)
  • 1/4 tsp salt
  • 4-large croissants (preferably day old) torn into large pieces

DIRECTIONS:

  • Preheat oven to 300*.  Lightly butter shallow baking dish.  Set aside.
  • In a large bowl, whisk together eggs, sugar, milk and salt until combined.
  • Add croissants, toss to coat and let sit to absorb liquid (about 10 mins).
  • Pour mixture into baking dish and smooth with spatula.
  • Bake until pudding has puffed up and a toothpick inserted in center comes out clean (about 40-50 mins).  Cool at least 10 mins before serving.