CABO 2010

Well it has been over a month since we returned from our wonderful CABO.  To say we enjoy Cabo is really an understatement!  This was bub and my 5^th time and mom and dad’s 6^th trip. We stayed at our wonderful Pueblo Bonito Sunset Beach.  After being in Cabo as much as we have we didn’t really do any special excursions, although mom and dad did head down to San Jose Del Cabo which was a new adventure for them.  We all even had some much needed time to relax and of course enjoy the amazing food.   Here are some pics from the week.

 We returned to one of out all time favorite places Maro's Shrimp House.  This is the place to go for lobster and shrimp.  You order it my the 1 or 1 kilo.  The food is all very simple but definately put it in your mouth good!  I can't but the rest of the ConklinClan can attest the the bulldogs are GREAT! :)

Grilled and Fried lobster are the best!

 For the first time we visited La Frida.  It one of the top 20 resturaunts in Mexico and one of inly 2 located in Baja.  The food and presentation were AMAZING!! 

My grilled ribeye with the best cilantro sauce ever.

JC was on an mission this trip to find the best tortilla soup.  He ordered it everywhere we wnt.  KINDA STRAGE if you ask me but thats him!

the bar at La Frida also comes to you which we all found entertaining to see.

Now for my all time favorite resturant.  I could go here everyday if they would let me!  The Office!!!

Fish tacos are the only item you should know about...they are that good.

Finally...the last day we were there i was relaxing by the pool, partially inder the umbrella, when Isuddenly felt something wet on my leg.  a bird pooped on me from what had to be at least 20 stories up.  You can't even see it in this pic he was so high. apparently it was time to go home!

Happy Thanksgiving

This year we are not doing a traditional Thanksgiving.  We are in Cabo for the holiday and we are very thankful to be here.  For us Cabo is like a home away from home. 

This is where we will spend our Thanksgiving, having fish tacos.  YUM!!

 I thought I would give you all a little taste of what we do when we are in town for Thanksgiving.  It is usually just the four of us, but that does not mean that there still isn’t a tremendous amount of food. Some of our items are not what you might call traditional, but they are Thanksgiving to us and they are definitely DELISH!

Our Menu:

Roast Turkey Breast

Green Beans with Shallots

Roasted Brussel Sprouts

Carrot Soufflé

Daddy’s Mashed Potatoes (The BEST EVER)

Cornbread Dressing

Gravy

Cherry Pie

         I am always in charge of the green beans. They are super easy!

Green beans with shallots

1 pound French string beans (haricots verts), ends removed

Kosher salt

2 tablespoons unsalted butter

1 tablespoon good olive oil

3 large shallots, large-diced

1/2 teaspoon freshly ground black pepper

Directions:

Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.

Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.

If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.


HAPPY THANKSGIVING!!!

INA GARTEN

Let me just say that 2 weeks ago mom and I were blessed to be able to cross an item off our bucket list.  We met Ina!!  That’s right we met the fabulous Barefoot Contessa.  Mom has said on numerous occasions that she would have stopped cooking years ago if had not been for her.  We found out that she was releasing her 8th cookbook "How Easy is That? and was doing a book tour that stopped in Dallas in a couple days.  The ever amazing big dog daddy of the house graciously said we could go and got us a hotel room (he even hosted their community group by himself while we were gone).  We packed up and headed down for a super quick trip to meet one of our superstars.

         We arrived at Northpark about an hour before she was scheduled to appear and the line was outrageous.  Seriously like all around one side of the mall.  One lady said it was longer than it was to meet Laura Bush.  People apparently LOVE INA!!  

         After waiting for about 2 and ½ hours we were ushered into the doors to meet her. 

           She is absolutely stunning.  I couldn’t say a word, as I was awe struck by her.  

That's Ina grinning at mom :)




Mom on the other hand spoke to her and asked her about bride of course.  Ina even reached out and wanted to hold moms hand for a moment.  All I could think was “mom touched Ina, mom touched Ina.  Why didn’t I?”  There were so many things I had planned to say to her but could get anything out.  

Seriously, I have never been mute in my life till then!  Oh well, it was just a thrill to meet her.  The whole experience was a BLAST!  We had the best time together and I know it is a trip we will never forget.

BS Hash

“I HATE brussel sprouts.”  I know I told my mom that for years.  They are weird looking and have this awful smell when you cook them.  Well let me tell you that all that changed when I found this recipe. I thought, “Well… that might be ok.”  Boy, was it ever!  The BS are tender and have a wonderful flavor.  (It might be that bacony goodness)  Anyway, it is a winner for me and I have been known to eat this as my meal.  Oh, and the boys like it too!  I hope you enjoy!

Brussel Sprout Hash

(adapted from Tyler Florence)

Ingredients:

•                4 slices of thick-cut bacon

•                4 sprigs fresh thyme

•                1 lb of fingerling potatoes, split down the middle and cut into smaller pieces (about the size of the quartered brussel sprouts or smaller)

•                2 cups Brussel sprouts, quartered

•                1/2 red onions, peeled and chopped

•                ½-1 cup low-sodium chicken broth

•                2 tablespoons balsamic vinegar

•                Kosher salt and freshly ground black pepper

Directions:

Set a large sauté pan over medium heat and add 2 tbsp. of olive oil. Cut bacon into pieces and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and red onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam covered for 5 -8 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in bacon.

Lunch in the country with friends

Every year I try to have my small Bible study group to lunch and I usually have the same thing, soup.  So we have to wait until we have a glimmer of cool weather.  With this easy recipe you can have your girls over and enjoy a wonderful afternoon.  Unfortunately, my pumpkins sort of rotted on my dining room table, so my guests were swatting a gnats while eating.  I now know the easiest way to get rid of gnat is to finish off most of a bottle of white wine and leave some in the bottom.  Apparently, they love a good chardonnay.  Enjoy these recipes..and get those girls together.

Neiman Marcus Chicken Tortilla Soup

• Poached chicken breasts, shredded (about 2 ¾ cups)
• 3 tablespoons olive oils
• 1 cup diced onion
• ¼ cup seeded and diced red bell pepper
• ¼ cup diced celery
• ¼ cup peeled and diced carrot
• ½ tablespoon minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon pure red chili powder
• 1 teaspoon dried oregano
• ½ teaspoon cayenne
• 1 cup canned crushed tomatoes or rotel
• 2 quarts Neiman Marcus Chicken Broth or prepared chicken stock
• 2 cups water
• 10 corn tortillas, torn into ½ inch pieces
• ¼ cup store bought nacho cheese sauce or a similar soft cheese product (Velveeta or mexican velveeta
• 1 cup heavy cream
• Crispy tortilla strips or store bought tortillas chips
• ¼ cup cilantro sprigs, for garnish

• Conklin Chicken:
• Prepare the chicken and reserve.  The easiest method I have found is to buy chicken breasts on the bone.  Cover a cake sheet pan with aluminum foil.  Put breasts on pan, rub with olive or other oil, salt and pepper.  Cook at 400 degrees for 35-40 minutes or until done.  Allow to cool and tear off meat. 

• To prepare the soup, pour the olive oil into a large, heavy bottomed saucepan and set over medium heat.  Add the onion, bell pepper, celery and carrot and sauté for 4 minutes stirring often, until the vegetables are soft and the onions translucent.  Add the garlic, and spices and sauté while stirring for about 2 minutes.  Add the tomatoes, chicken broth and 2 cups of water and bring to a boil.  Turn down the heat to low and add the torn tortilla pieces.  Let the soup simmer for 1 hour, stirring occasionally, until the tortillas have disintegrated and the soup has thickened.  Add the chicken, cheese sauce, and cream.  Simmer for 15 minutes longer and season with salt and pepper.  To serve ladle the soup into warmed soup bowls.  Sprinkle the crispy tortilla strips over the top and garnish with cilantro sprigs.
• Conklin adjustments
• We use a whole onion, a whole pepper and probably more carrots and celery. 
• We also add frozen corn in the last 15 minutes.  We also put out sour cream and avocados to dress up the soup. 
• We don’t use cilantro but if you do it would be nice to chop and sprinkle on top to add the flavor to the soup.

 This raspberry streusel bar recipe came from the chef at Blair House in Texas.  I took a cooking class when less than an hour away was the best outlet shopping known to man.  I have also drizzled chocolate over this as the big dog loves raspberry and chocolate. 

Raspberry Streusel Bars

2 ½ cups unbleached all purpose flour

2/3 cup granulated sugar

½ teaspoon salt

16 tablespoons plus 2 tablespoons unsalted butter, cut into ½ inch pieces and softened to room temperature

¼ cup packed light or dark brown sugar

½ cup old fashioned rolled oats

½ cup pecans, finely chopped

¾ cup raspberry preserves

¾ cup fresh raspberries

1 tablespoon juice 1 lemon

Adjust oven rack to middle position, heat to 375

Cut 18 inch length foil and fold lengthwise to 8 inch width.  Fit foil into length of 14 x 9 inch baking dish, pushing it into corners and up sides of pan, allow excess to overhang pan edge. Cut 14 inch length foil and put into width of baking pan in same manner, perpendicular to first sheet.  Spray foil lined pan with nonstick cooking spray.

In bowl of standing mixer filled with flat beater, mix flour, granulated sugar, and salt on low speed until combined (5 seconds), with machine on low, ad 16 tablespoons butter one piece at a time, then continue mixing on low until mixture resembles damp sand. 1- 11/2 minute

Measure 1 ¼ cups flour mixture into medium bowl and set aside, distribute remaining flour mixture evenly in bottom of prepared baking pan.  Using hands or flat bottomed measuring cup firmly press mixture into even layer to form bottom crust.  Bake until edges begin to brown, 14- 18 minutes.

While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture, toss to combine.  Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated.  Pinch mixture with fingers to create hazelnut sized clumps.  Set aside.

Combine preserves, raspberries and lemon juice in small bowl, mash with fork until combined but some berry pieces remain

Spread filling evenly over hot crust sprinkle streusel topping evenly over filling (don’t press streusel into filling) Return pan to oven and bake until topping is deep golden brown and filling is bubbling 22-25 minutes.  Cool to room temp on wire rack 1-2 hours. 

Oatmeal Pancakes

When I was in 2nd grade I went to a sleepover and the mother at the sleepover made these amazing pancakes.  Ever since then these have been my favorite breakfast food to eat.  With this being a long weekend I headed out to "Hotel Conklin" and mom made these for me.  YUM!

Oatmeal Pancakes

1/2 c. flour

1/2 c. quick cooking oats

3/4 c. buttermilk

1/4 c. milk

1 tbsp. sugar

2 tbsp. vegtable oil

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

Wisk all try ingredients together.  Add all wet ingredients to the dry mixture and stir until just combined.  Ladel 1/3 -1/2 cup mixture onto a griddle. Flip when the edges of the pancake are just bubbling.  Serve with you favorite syrup. 

Our big dog Daddy loves them with blueberry syrup!

easy little dinner

Kristin and I hope you will enjoy some of our favorite recipes.  I made this dinner last night (minus the brownies but they are a fav) for the boys and they loved it! This is a dinner that anyone can manage in a short amount of time. 

Menu

Chicken Piccata

roasted brocolli

Ameretto walnut brownies (these will be fast because you will have made them in advance)

Shopping list for main dinner

Chicken breasts, boneless and skinless

panko (a japanese bread crumb or you can use seasoned dried  bread crumbs)

egg

oil (olive, canola or vegetable)

butter (unsalted)

lemons

dry white wine, I love Kendall Jackson Chardonnay

flour

salt and pepper

brocolli

parmasan cheese

garlic cloves

Chicken Piccata

1.  Pound the chicken breasts flat. Because we are empty nesters I only prepare two breasts.  You may need to adjust the recipe to fit your needs  Now be careful.. if you have had a stressful day you may tend to pound them too thin.  I put them between platic wrap and wack away with the rolling pin.  I run my hand over the top to see if it seems even.

2.  Put 1 cup flour, 1 tsp. salt, and 1/2 tsp. pepper on parchment paper or aluminum foil.

3.  Put your egg into a round pie plate with a smidge of water and beat it up.(one egg for 2 breasts)

4.  Put your panko/ bread crumbs 1 cup for two breast on parchment paper or aluminum foil.  Trust me this makes clean up so easy!!

5.  Put  1 tablespoon of oil in a nonstick skillet on medium medium low heat..not on high as this may smoke and the easy little dinner will be no longer.

6.  Dredge one breast on the flour, then in the egg, and then move to the bread crumbs. Press the bread crumbs into the breasts just a little to

7.  Brown the chicken in the oil until brown.  I would say three to four minutes depending on your stove.  If you are not getting a good brown then turn up the heat and make sure you have enough oil in the pan.. one tablespoon or so.  It's not rocket science and I know you can do this.

8.  If you can cook both breasts at the same time then by all means do so.  I guess I had a stressful day because my chicken took up the whole pan.  Put the prepared chicken into a low (200 degree) oven while you finish the second one.  Place all prepared chicken in the oven while you prepare the sauce.

Fot the sauce: (this will make enough for four breasts)

1.  Wipe out the pan used for the chicken with a dry paper towel. 

2.  On medium heat melt 1 tablespoon of butter, add 1/3 cup lemon juice (approximately one large lemon)

1/2 cup wine, 1/2 tsp. salt, 1/4 tsp. pepper, and the two lemon halved you juiced.  Let this reduce to half which will take approximately 2 minutes.  Once reduced remove from heat and add 2 tablespoons of butter, swirl to combine.  Discard the lemon halves. 

3.  My guys love to add capers to this sauce.  I just add enough to let them have a generous portion.

Roasted Broccoli

Roasting vegetables is a great way to cook them.  The high heat caramalizes them and it is super easy!!

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Once the broccoli is cooked grate some fresh parmasan cheese over it.. You will love this!!

Last but not least for our dear friend Emily......

Amaretto Walnut Brownies

1 cup coarsely chopped walnuts, toasted   (note that nuts can be toasted in the oven at 350 for 10 minutes and then placed in the freezer.) 

½ cup amaretto ( an  almond flavor liqueur)

1 cup butter

8 ( 1 ounce) unsweetened chocolate squares

5 large eggs

3 ½ cups sugar

¼ cup Swiss mocha instant coffee mix (General Foods International)

1 Tablespoon vanilla extract

1 2/3 cup all purpose flour

1/8 tsp. salt

Toast your walnuts by placing in a pan over medium heat.  Stir periodically and when you smell them they are toasted (is that clear as mud). 

Soak the chopped walnuts in liquer for 4-6 hours.  Drain and discard liqueur.

Melt butter and chocolate in a heavy saucepan over low heat or even better over a water bath.. do not rush this as you will burn the chocolate.  Allow to cool slightly before adding to the eggs.

Beat eggs, sugar and mocha mix on medium speed with an electric mixer for eight minutes.  Gradually add chocolate mixture, beating al low speed until blended.  Gradually  add vanilla, flour, and salt beating until just blended.  Stir in chopped walnuts.  Pour into an aluminum lined and buttered 9x13 inch pan.  Bake at 350 for 35-45 minutes. 

Brownies should be dry on top and almost firm to the touch.  Cool on wire rack completely.  These are so good but can be a pain to get out of the pan but soooo worth it!!!  

 Makes 15 brownies