Category: vegetarian

Easy Homemade Hamburger Buns

Easy Homemade Hamburger Buns

Making homemade hamburger buns is fun, easy and way better than pulling weeds… Just ask Pepé Summer weekends often seem to involve a lot of grilling or gardening and this one was going to be both. We planned on grilling some burgers on Sunday, but […]

Easy Chimichurri Sauce

Easy Chimichurri Sauce

Is it a sauce or a marinade? Well, it’s both. Or as my hubby would answer… “Yes”. If I ever ask two questions in a row… a “is it this or that”, “do you want to go here or there“ question, you can count on […]

Grilled Sweet Potatoes & Asparagus

Grilled Sweet Potatoes & Asparagus

Grilled sweet potatoes, asparagus & pork tenderloin

Grillin’ & Chillin’

We just grillin’ & Chillin’, but Pepé is confused as always. He wants to know why I’m putting my sweet potatoes in the microwave when I said we were grilling. Fair question I guess. I like to put my veggies on the grill at the same time, so I toss the sweet potato slices in a bowl, season with salt and pepper, drizzle with some olive oil, cover them and then microwave for 2-3 minutes. I don’t want to cook them all the way through, but I want them mostly done. I’m going cook them and the asparagus on the grill for the same amount of time and asparagus doesn’t take as long. If you don’t want to take a shortcut, or you can’t because you’re camping, you can just put the potatoes on about 5 minutes earlier than the asparagus. You may not have enough grill space, so you can always cook the potatoes first, and then transfer to a bowl and cover to keep warm.

Sweet potato and asparagus

These grilled sweet potatoes and asparagus are a healthy alternative to your next back yard barbecue. They can also be cooked on an indoor grill or panini maker. Drizzle with chimichurri sauce  and you’ve got a hit.

I especially like to serve these with this Chili Lime Pork Tenderloin that I cook Sous Vide first, then sear it on the grill.

Sweet potatoes & asparagus on indoor grill

Grilled sweet potatoes, asparagus & pork tenderloin

skewered asparagus

I use two skewers per group of asparagus so when I flip it, it doesn’t just spin around the skewer. It helps if you have the thicker asparagus. You may have some casualties that fall off, but that’s just because the grill is hungry.

Grilled sweet potatoes, asparagus & pork tenderloin medieval

This is how I served it for our Game of Thrones watch party with the Chili Lime Pork Tenderloin.

Grilled Sweet Potatoes & Asparagus

These grilled sweet potatoes and asparagus are a healthy alternative to your next back yard barbecue. They can also be cooked on an indoor grill or panini maker. Drizzle with chimichurri and you’ve got a hit.  
Prep Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings

Equipment

  • Grill

Ingredients

  • 2 Large Sweet Potatoes sliced 1/4 inch - 3/8 inch / 6mm - 10mm
  • 4 Tablespoons Olive Oil 2 for potatoes, 2 for asparagus
  • 1 Pound Asparagus
  • 2 Cups Chopped Tomatoes for asparagus garnish optional
  • Salt and Pepper to Taste

Instructions

  • Peel sweet potatoes and then slice about 1/4” - 3/8” / 6mm - 10mm thick.
  • Skewer asparagus (see note and photo above).
  • Place sliced potatoes in a bowl, drizzle with olive oil, season with salt and pepper and toss or stir until all are well coated with oil and seasoning (you can always add more seasoning on the grill). Cover and microwave for 2-3 minutes, stirring after 2 minutes. Check to make sure they are getting slightly tender, but not fork tender. They will finish cooking on the grill. Heat grill on high.
  • When the grill is nice and hot, place potato slices in a single layer, on grill for a 3-5 minutes on each side until they are done. I like to cook my asparagus which has been coated in oil, salt and pepper as well (not microwaved), at the same time. If you skewer the asparagus in groups, it makes it easier to flip them and keeps them from falling through the grates. They will cook about the same time. If making this Pork Tenderloin (which is technically already fully cooked and just needs some color), you can add it to the grill at the same time. It might get done slightly earlier, but it will need time to rest. Now whip up some chimichurri sauce to drizzle on everything and put and prepare yourself for a mountain of compliments.

Notes

Note: Place all the potatoes on the grill, immediately followed by all of the asparagus. If you skewer the asparagus in groups (see photo), it makes it easier to flip them and keeps them from falling through the grates. You may not have enough grill space to cook everything at once, so you can always cook the potatoes first, and then transfer to a bowl and cover to keep warm.
Super Cute Turkey Cheese Ball

Super Cute Turkey Cheese Ball

Is it Too Cute to Eat? No. It is not too cute to eat. It’s too delicious to go to waste. Pepé and I always have to be the first to dig in and put some of this yummy turkey cheese ball on a cracker. […]

Best Homemade Guacamole

Best Homemade Guacamole

Please Stop Putting the pit in the Bowl! I’m sorry if this offends those of you who still insist on putting the avocado pit in the bowl. You all declare that it keeps it from turning brown. It absolutely does not. The only part it […]

Jicama Mango Slaw

Jicama Mango Slaw

J

There’s no law about slaw  

Well, I was smoking a pork shoulder for our guests and as usual I was going to make the standard coleslaw to go with it, when out of nowhere, Pepé le Chef jumped out and said, “NO, NO SHERIE… Is your head made of a cabbage? Step outside the bowl and make something new. Make something colorful, sweet and bit spicy. You don’t want to bore your friends to death.”  I said, “okay, okay! First, my name is not Sherie… (Seriously how does he not know this already?) Secondly, take it down a notch short stuff or I’ll kick your little wooden butt to the curb.” We put our heads together and came up with this Jicama Mango Slaw. It’s great as a side dish or as you will see in the next post, we used it and the smoked pulled pork for some pretty damn fine pulled pork street tacos. 

Pepé was sleeping on the job. Luckily it was so easy, I didn’t need his help anyway.

Jicama Mango Slaw

This light and healthy jicama mango slaw is super simple, colorful, sweet and spicy and will be a hit at your next BBQ. It’s great as a side dish or as a topping for our smoked pulled pork street tacos.
Total Time17 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 3 Cups

Ingredients

  • 1 Cups Jicama peeled and chopped
  • 1 1/3 Cup Red Cabbage chopped
  • 1/2 Cup Mango chopped
  • 4 Tablespoons Jalapeño about 1 jalapeño seeded finely chopped
  • 3 Tablespoons Lime Juice about 1 lime
  • Zest from 1 lime
  • 2 Tablespoons Orange Muscat Champagne Vinegar (apple cider vinegar will work too)
  • Salt and Pepper to taste

Instructions

  • Peel Jicama like you would a potato (or with a sharp knife) and chop it up along with the cabbage, mango and jalepeño.
    Jicama Mango Slaw
  • Add all other ingredients and serve as a side dish beside fish or BBQ or a topping for our smoked pulled pork street tacos.
Homemade Pawpaw Ice Cream

Homemade Pawpaw Ice Cream

Can’t make this sh*t up!  Sorry for the harsh language, but now that I have your attention, I think you are going to really enjoy this story — it’s bizarre and 100% true.  We have lived in our current house for many years and have […]

Strawberry Tart & Balsamic Glaze

Strawberry Tart & Balsamic Glaze

Strawberry fields forever  Do you ever get a song stuck in your head that you can’t stop singing over and over? Well, with the plethora of strawberries that keep showing up at my house, that’s what happened and how the strawberry tart transpired. I told […]

Kale & Cheddar Soufflé

Kale & Cheddar Soufflé

pepe with Kale souffle / mincoff cafe

Soufflés are easier than you think

Before we make this Kale & Cheddar Soufflé I have to tell you a short story. We just got back from South Carolina after visiting with family for the holidays. Now as you all probably know, I cook a lot. So, it was really odd for me not to cook for 5 days. Seriously, I didn’t cook a single thing unless you count a cup of tea. I feel like I have trained all year for the Cooking Olympics, and the holidays are those such Olympics. That being said, I felt like I was benched or at most a coach this year because my step-daughter did 95% or more of all the cooking. However, I did wash a lot of dishes (which she hates), so I did help, but cooking is my thing. When I woke up the next morning all I could do was think of what I could make with what was in the refrigerator.

Oh the shame…

I think one of the funniest moments about cooking this was that I needed some ground nutmeg, and I had to crack open a new nutmeg shell to get to one. You don’t eat the outer shell. I tapped the shell with my chef knife handle and that put a small crack in it, so I decided to go one step further and hit it with the blunt side of the blade. Well, that sent it flying all over the room, so I spent the next 15 minutes looking for the actual nut. Pepé was more than annoyed since it is what he actually does best. He is in fact a “nut cracker”, and I have no idea why I didn’t call for his assistance with this minor procedure, but he won’t stop laughing at me and calling me an amateur. I think I can hear Claude laughing as well. Oh the shame…

Kale Souffle ingredients

Let’s get this party started

cheese coated ramekin

Place a baking sheet in the oven and preheat oven to 425°F. Divide 1/2 TBSP butter between 2 (16 ounce) ramekins and coat the inside of each. Mix 2 tablespoons breadcrumbs with 2 tablespoons parmigiano-reggiano cheese and coat the buttered ramekins. The crumb and cheese coating give the Soufflé a texture to cling to as it rises.

Remove stems from kale. Heat skillet on medium-high, add 1/2 tablespoon olive oil to pan. Sauté kale in pan for a few minutes while stirring and making sure not to scorch. Add 1/2 cup water, cover and cook for a few more minutes. Drain water, let kale cool a bit, then mince kale and set aside.

Pepe sautés scallions

Melt remaining 2 tablespoons of butter in a small saucepan on medium-high and stir in the scallions and garlic. Sauté for 2 minutes.

scallions roux in the making

Add 2 tablespoons of flour and cook for 2 more minutes.

roux for souffle

Now that you have made your roux, add the milk, nutmeg, salt and pepper and continue cooking and stirring until thick and bubbly.

roux, kale and cheese

Remove from heat, add kale, cheddar cheese and the remaining 2 tablespoons of Parmigiano-reggiano cheese.

egg yolks for souffle

Place in large bowl to cool for a few minutes, then stir in the egg yolks.

Beat 4 egg whites and cream of tarter on high speed in a stand mixer until medium peaks form (see photo). This will take several minutes, but don’t walk away.

egg whites with medium peaks

fold in egg whites

Gently stir in one fourth of the beaten egg whites into the bowl with the kale and cheese mixture and then gently fold in the rest.

egg whites in souffle

Pepe with kale & cheddar shuffles

Evenly spoon mixture into the two ramekins then tap them on the counter a few times to level (it does not have to be perfect)

Kale shuffles before baking

Put filled ramekins on baking sheet and place in oven. Immediately reduce oven temperature to 350°F for 25 minutes or until puffy and golden brown.

Kale shuffles after baking

Serve immediatly. They will reduce quite quickly. Enjoy!

mincoff cafe kale souffle

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Kale & Cheddar Soufflé

Impress your friends and family with this savory egg based puff that’s as light as a cloud. It's quicker and easier than you might think.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Brunch
Cuisine: French
Servings: 2 People

Ingredients

  • 1/2 Ounces Kale (1 3/4 Cups, stems removed)
  • 1/2 Tablespoon olive oil
  • 2 1/2 Tablespoons Butter
  • 3 Scallions (1/4 Cup)
  • 2 Tablespoons Panko Bread Crumbs
  • 4 Tablespoons Parmigiano-Reggiano Cheese (Grated)
  • 1 Large Garlic Clove (Minced)
  • 1/2 Cup Milk
  • 2 Tablespoons Flour
  • 1/2 Cup Extra Sharp Cheddar (Shredded)
  • 1/8 Teaspoon Nutmeg (Grated)
  • 2 Egg Yolks
  • 4 Egg Whites (Room Temperature)
  • 1/4 Teaspoon Cream of Tarter

Instructions

  • Place a baking sheet in the oven and preheat oven to 425°F. Divide 1/2 TBSP butter between 2 (16 ounce) ramekins and coat the inside of each. Mix 2 tablespoons breadcrumbs with 2 tablespoons parmigiano-reggiano cheese and coat the buttered ramekins. The crumb and cheese coating give the Soufflé a texture to cling to as it rises. Remove stems from kale. Heat skillet on medium-high, add 1/2 tablespoon olive oil to pan. Sauté kale in pan for a few minutes while stirring and making sure not to scorch. Add 1/2 water, cover and cook for a few more minutes. Drain water, let kale cool a bit, then mince kale and set aside.
  • Melt remaining 2 tablespoons of butter in a small saucepan on medium-high and stir in the scallions and garlic. Sauté for 2 minutes. Add 2 tablespoons of flour and cook for 2 more minutes. Now that you have made your roux, add the milk, nutmeg, salt and pepper and continue cooking and stirring until thick and bubbly. Remove from heat, add kale, cheddar cheese and the remaining 2 tablespoons of Parmigiano-reggiano cheese. Place in large bowl to cool for a few minutes, then stir in the egg yolks.
  • Beat 4 egg whites and cream of tarter on high speed in a stand mixer until medium peaks form (see photo). This will take several minutes, but don’t walk away. Gently stir in one fourth of the beaten egg whites into the bowl with the kale and cheese mixture and then gently fold in the rest. Evenly spoon mixture into the two ramekins then tap them on the counter a few times to level (it does not have to be perfect). Put filled ramekins on baking sheet and place in oven. Immediately reduce oven temperature to 350°F for 25 minutes or until puffy and golden brown. Serve immediatly. They will reduce quite quickly. Enjoy!
Easy Pasta Salad

Easy Pasta Salad

Eclipsapalooza 2017 Living in the Midwest was especially cool this year because we got to experience the solar eclipse. Our wonderful friends (Ann and Rick) were gracious enough to host a spectacular Eclipsapalooza party in Columbia, Missouri. It’s  only a one and a half hour […]


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