{the dish} BBQ Sweet Potato

MMMMMMMmmmmmmmmmmmm!

I can't say this was an original idea of mine ... but I really can't remember where I saw it. Perhaps a cooking show ... Any who ... it's inspired!

Why not take the delicious and sweet, sweet potato and bake it. Then top it with some good ole sweet and tangy BBQ, perhaps some caramelized onions and peppers some slaw and call it a whip-dinger of a meal. And this is the kind of meal my kids will love and I mean LOVE.

You see what I am getting at!

SO here's the plan....

bbq sweet potato by ann west and inspired by others

Wash you sweet potatoes, pierce them with a fork, wrap them in foil and bake them until done. Oh 400 degrees for 45 minutes or so.

In the mean time ... You know those bbq left overs you have from New Years Eve or that brisket taco meat.... wwweellll perfect. Slap some of your favorite bbq sauce on it and heat it up.

Next you might want to make some yummy slaw or just toss a nice salad. Either way a little tart is good with all that rich savory sweet headed your way.

If you like the idea of some caramelized onions & peppers great. Slice you onions and peppers thin and sautee them in a skillet with about 2-3 tbls of olive oil. Start them on high and then turn them down to a med - low temp and let them cook and cook (really 30 minutes or more). Season with a little salt and pepper. You will love them.

Now top your sweet spud and serve. enjoy!

{the dish} Crock Pot Short Ribs & slowing down.

Watch out ... today I have my soap box out. I have been inspired, or maybe I am just overwhelmed? Anyhoo I feel the need to speak about the fight of our generation from my "food life" perspective. TIME. Too little, too rushed, not quality. Slow down.

I realized how many of my posts were about dishes that were thrown together because of a time crunch and how many times I started my posts explaining (verging on complaining) about the lack of time, being rushed, and being tired. That my creative energy in discovering food is bound by time. Easy but tasty meals are where I need to be.

Again, I realize I am absolutely the happiest when my entire family is around my dinner table. When we are thankful for each other. When we take that time to be together. When we take the time to listen to each other, joke a little, teach a little and show love for each other merely by our presence at that table.

Ok I am not polyannic. Many of our family meals involves some pestering, teasing and generally getting on each others nerves. Occasionally a belch ( or worse) followed by a squeal and a declaration of disgust. Occasionally it is a total bomb - but hey that is family too!

But again - the mere presence of us together at the table is what is important!

I feel the same way about friends. I am happiest on the weekends when I gather around a great meal with wonderful friends and rediscover something about myself. Around this table I can identifying with others about the woes and triumphs of the week and learn that there is always someone struggling. It is a gift.

Right now there are many factors pulling, tugging ok really YANKING at our lives. School, homework, sports, service, jobs, cleaning, chors, dogs, errands, money, cooking. We start we stop, start no now stop ... it gets to be manic really. The time to recharge... to think ... just to be PRESENT in the moment is a challenge. Soooo I say to myself again - slow down!

This week I eeked out two meals for my family to sit down to. Slow cooked short ribs - a fat riddled but extremely delicious meal. And grilled chicken with some tasty stuffed acorn squash. Today I give you a dish you can't miss with. I cooked these ribs in a slow cooker so I didn't have to babysit them. (although I think they would even be better roasted in a dutch oven!). This is a meal you can truly slow down to. It is rich, satisfying and is bound to make you think good thoughts.

slow cooker short ribs by ann west

2-3 lbs short ribs

the rub:

ancho chili powder

cumin

salt

pepper

cayenne

yellow mustard

smoked paprika - heavy on this one

Take the rub and well ... rub it on the short ribs. Place them in the slow cooker. Now add:

1-2 onions quartered

6 cloves garlic - smashed slightly

sprig or two of thyme

1/2 of a beer

1/3 cup brown sugar

3-4 tbls soy sauce

Cook for 5-6 hours or so. Taste and adjust seasonings. Add 1 container of grape tomatoes and cook for 30 - 40 min more. I separated some of the liquids so we had some "au jus". I served this with some wide egg noodles and fresh parsley.

This slow cooked meal delivers - enjoy!

{the dish} flat iron steak with cilantro lime pesto & purple potatoes

Now I know for a fact that when I was growing up there was NO SUCH THING as a purple potatoes. Really where did all these wonderfully unique vegetables come from. We now have mini artichokes, purple artichokes, dragon beans, baby beets, yellow calliflower, easter egg radishes, heirloom tomatoes, honey crisp apples, champagne grapes, 20 kinds of lettuce, and 10 kinds of mushrooms, numerous peppers....... (please fill in the blank - you know where I am going on this one).

isn't it wonderful!

I think that these exotic branches of the traditional fruits and vegetables (that we grew up with) are kind of like the "punk rockers" of the 80s. They have died their hair pink and are wearing clothes that get our attention. They add spice, step up the bar so to speak, make us think differently. Don't we all long for that edginess .... but gravitate to what we know?

A push is always good!

Most of the time I go for my good ole friends... not because I can't move on ... mainly it is a price point difference (I mean these potatoes cost me $9 - hey they are potatoes for goodness sake) ... but they are pretty!

Then there is the issue of the flat iron steak. I don't recall this as an option when I was young. Really it was a t-bone for the special occasions and a patio steak for the everyday. Now-a-day when it comes to choosing a cut of meat ... well lets just say sometimes I just close my eyes and hope I have chosen well.

These flat iron steaks were delicious, inexpensive and cooked up so well. I added a little pesto that I easily could have mixed in with those potatoes too. enjoy!

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flat iron steak, purple potatoes and lime cilantro pesto by ann west

the steak

flat iron steak - these are a thin cut, they don't really need marinating and they are tender -

Sliced they would be great in salad as well!

salt and pepper your steak and rub with just a bit of olive oil. Grill to medium rare.

purple potatoes

slice your potatoes in half

oil your jelly roll pan

toss your potatoes in some oil and arrange cut side down

roast at 400 for 30 minutes or until tender

I salted these with some "truffle salt" I had. WOW delicious.

cilantro pesto

handful of cilantro

smaller handful of parsley

1 garlic clove - you really don't need any more

1/4 c maybe a little more macadamia nuts

olive oil

salt & pepper

lime juice

dash of sugar

blend all of this together and then add your olive oil slowly until it comes to the consistency you like. I prefer pesto a little chunky and not too much oil. maybe the photo shows best.

have fun and enjoy!

{the dish} Easy Clam Sauce

I have had this recipe swimming around in my mind for some time. My mother used to make this and I was always so impressed. It is amazing what can impress a child. This simple sauce seemed strait from a fancy restaurant for me.

Now certainly I would love to spend the time gathering, cleaning and preparing fresh clams .... how cool would that be. That smell of the ocean and the slight taste of the sea in every bite! but wake up ann you live in Dallas not Nantucket! So it is off to the grocery for some good ole canned clams. They do the trick, and save you some hassle. But if I had the chance ... count me in clam diggers and all! Just saying!

First this sauce by its very nature of onion, garlic and butter makes your house smell amazing.

It is easy, simple and delicious - more amazing.

My mother always had these great casual gatherings where she would make 3 different kinds of sauce, red sauce with meat, a sausage (or something like that) and this clam sauce. The great thing about this sauce is you can put a little on your plate and it goes a long way. And if you happen to pair it with a nice meat sauce you can eventually mix them together and create a whole new taste! Volia!

easy clam sauce by ann west and mom!

butter 1/2 stick or more - unsalted please

3 cans of chopped clams - drained but not pressed

3 - 4 cloves garlic

1/2 onion chopped fine

2 good handfuls of fresh parsley chopped

squeeze of lemon

pepper & salt to taste

Melt your butter and saute the onion and garlic until you can't stand it anymore. Toss in your clams and let simmer. Before you serve toss in the fresh parsley. Give it a squeeze of lemon and serve with some parm, a good crusty bread and a green salad. Lovely!

Now have some friends over and enjoy!

{the dish} Leek & Roasted Tomato Pizza

So around this time of year I sit down with my calendar and a large cup of coffee and start planning the fall. First I get the school holidays in. Then the sports, hmmm let's see that is football on Tuesday and Thursday for the youngest and guitar on Wednesday. The older one is Wednesday and Friday practices and then the oldest - well every day is volleyball. A little community service, games, sleepovers. Then there is the homework ... come on really!

With my coffee cup drained my hands shaking with the caffeine injection ... I try and breath.

Ok so your getting it. We all get it. It becomes a little crazy. So it is time to make dinners simple and delicious - something that can be eaten any time of night. Homemade pizza is easy and one of the most versatile dishes there are. The crust like a canvas to create on!

Lately I have found some frozen dough from the grocer. It is great but you have to remember to thaw. So this takes a little more planning. So if you want to make it super easy then grab some Nann. (it is available most everywhere now). It makes the perfect crust. I buy 4 -5 packets and stick them in the freezer. So it is ready when I am. All I have to find is something to put on top .. Now that is easy.

Leek & Roasted Tomato by ann west

2 Naan crusts or frozen dough

tomato sauce

grape tomatoes

leeks

olive oil

red pepper flakes

salt & pepper

buffalo mozzarella

arugula

Roast your tomatoes, garlic and leeks for 25 min at 375. Build you pizza and cook in a 400 oven for 20 minutes and enjoy.

Be creative! Just make sure you have your basics on your weekly shopping list: naan, tomato sauce, mozzarella.

enjoy!

{the dish} Lamb Chops and a Deconstructed Pesto Parsley Sauce

First I must say thank you for bearing with me. Nothing worse in the blogging world than when your computer is down. So here I am back in business with a fixed display panel and graphics processor. I don't know about you but it is kind of like taking my car in... they could tell me anything and I would say .... hmmm ok fix it NOW!

This sauce is the highlight of the dish. It is fresh and crisp and makes even lamb scream - summer. Just like when you look out the window of your car and the sun has hidden itself for just a moment and WOW. Everything is crisp and bright and amazing.

I served the sauce with lamb, mashes and some grilled asparagus. I truly built the meal around the sauce. I have had this sauce swimming around in my head for some time and finally it had to be made real. So I decided that lamb would pair so well with parsley and garlic and well I have a ton of basil in the garden so I might as well add that. Then some olive oil, lemon, red pepper and salt. There you go.

... and you just have to have a little mash with lamb. I like my mashes rough. I leave the skins on and as much as I mash - they are a still lumpy. Don't let me lead you astray I do appreciate a creamy mash that is like velvet - I am just impatient!

Pesto Parsley Sauce by ann west

a generous handful of italian parley chopped

4 cloves of garlic chopped

a generous handful of basil chopped

small handful of pinenuts chopped

salt

red pepper

and olive oil

1 lemon

Chop chop chop. Add oil and spices. Squeeze the lemon stir and taste! This will be great with some tomatoes added tomorrow onto of some toasted bread - can't wait.

For your Lamb Chops : Rub with olive oil, salt and pepper them, they don't need anything else. Grill to your preference!

For your Mashes: Gold potatoes boiled and drained, generous amounts of melted butter, buttermilk, salt and pepper. Mash until you loose patience and then serve. My husband and I like a little horseradish mixed into ours.

enjoy!

{the dish} asian inspired fish tacos

Tonight ... I did not get chopped!

My kids were skeptical ... heck I really didn't know if it would work. A had a bit of this and a touch of that ... I had about 40 minutes... and in my basket: fish, mushrooms, mango and edamame ... time was a ticking...

So that is where it started and this is where it ended ... a really fun go at a taco.

But the pressure was building and the judges (a.k.a. my kids) were getting hungry. So I had to act quick. I soaked the fish in coconut milk, lime and lemon grass 1/2 hour. Made a salsa of mango, edamame, cilantro and jalapeno with lime and let that sit.

I tossed the fish in panko and sauteed it in a little sesame oil and olive oil. Unfortunately the breading did not hold to the fish. I knew my judges (a.k.a. my kids) might take off points but .... since this was a taco meal it didn't really matter so I kept going- I did make sure that I scraped the bottom of the pan and got all of the stuck breading ... that is where the flavor is at baby!

I served the taco with warm white corn tortillas with a side of asian slaw (store bought ... shoot another deduction)... I was done. Simple, fresh and fun. Did I make it????? Should we switch to a commercial break to beef up the intensity of the moment?

We loved it and happily I made it to the next round!

asian inspired fish tacos by ann west

marinate your fish in:

1/2 can coconut milk (shake the can to incorporate the fat into the milk)

2 limes squeezed

1 -2 stalks of lemon grass (if you don't have this no worries perhaps some basil might do)

Shake this all together and pour over your fish and let sit for 1 hour or more. I used cod, but tilapia or another white mild fish will do fine.

mango edamame salsa by ann

1 cup edamame (i used frozen and just thawed)

1 good handful of cilantro

1 mango peeled and chopped

1 jalapeno finely chopped

1 1/2 limes juiced

salt, pepper and a dash of cayenne

mix and let sit.

shiitakes if you wish .... chop with some onion or shallot and saute in olive oil and sesame oil add salt and pepper and a squeeze of lime. done!

{the dish} Spanish Peak Summer Pasta

A family vacation ... 13 hours in a car ... sleep, read, watch, dream... think of all you have done and all you want to do. I love a good car trip - feet fight and all! It is amazing how clear and crisp colorado is. It was like looking though my camera lens all the time. Like a filter was on my eyes. The humidity of Texas was gone.

Beautiful!

When we visit my mom we always make our way down town to the bakery for some excellent pastries and outstanding sandwiches and salads. The community table, the hi how are you's , all are welcoming and a delight.

It is beautiful and relaxing. We needed a meal to match that mood. Summer pasta with a whole bunch of veggies couldn't be more easy, relaxing and it's beautiful too. A wonderful match!

summer pasta by ann west

The ingredients really depends on what looks good at your market. So feel free to make this your own and experiment with ingredients. The two ingredients I think are essential are tomatoes, basil and parmesan.

Here is what we had in ours:

1 eggplant sliced

1-2 large zucchini sliced

1/2 red onion sliced

garlic

cherry tomatoes

spinach

parmesan cheese

salt & pepper to taste

lemon

olive oil

red pepper flakes

pasta of your choice - we used penne

Take all you veggies (except the spinach) & garlic and toss with olive oil and roast at 375 for 20 - 30 min. or until done. Place two or three handfuls of spinach in the bottom of a bowl. In the meantime cook your pasta and drain. Throw the hot pasta on the spinach and let it sit. The heat of the pasta will wilt the spinach just perfect. Add the roasted veggies, olive oil, red pepper and salt and pepper to taste. Give a squeeze of lemon and generously sprinkle with the cheese. Serve and enjoy!

Below is another couple of shot in town. Famous charlies! We went in for the noted cinnamon ice cream. The boys cam out with a grape soda float and a root beer float. Sounds sooooo good right now.

enjoy summer!

{crave} the ultimate theta burger

All I can say is Johnnies, in OKC. If you haven't been there it is a must. A childhood staple for me. The caesar burger, the old fashioned, and the famous THETA were among my favorites from their extensive menu. The Theta though, she is a beauty!

Of course I took a little liberty on my "mock" theta burger. These are bison!

I used colby - jack .... Johnnies had good ole american (shredded for extra melt effect)! Pickles, mayo and a sweet and smokey BBQ sauce. Nothn' better!

So here it is ... be prepared ... it is not for the light at heart and fair warning it will soon become a {crave} for you as well!

The "mock" Theta by ann west

A bun - soft and friendly

your burger grilled just for you with the cheese of your choice (cheddar or colby jack)

thin sliced onion

hickory smoked thick BBQ sauce of your choice

pickles (here for my recipe) or bubbies a great brand pickle!

mayo - on the top side of the bun

There you have it friends... pure bliss!