Kitchen Witch Food Blog | Tess. Lotta Photography

Posts tagged ‘Kitchen Witch Food Blog’

Kitchen Witch: LA Club Night Everything Rub

Kitchen Witch: LA Club Night Everything Rub

Prep time: 30 minutes

I named this audacious rub thusly as an homage to my friend Julio. In the late 1980s, the gorgeous Julio was the first person to show me how to respectfully season Elote, the bomb corn-on-the-cob served up by Los Angeles street chefs vending their delicious concoctions from steaming carts.

As any Angelino worth their salt can attest, a zealous bite into this juicy, tangy, spicy corn is deeply satisfying. But, it is especially magic at 3am when the dance club closes and the munchies set in. It was in this particular circumstance that Julio schooled me on the art of dusting the buttery mayo slathered sweet ears o’ corn goodness in smokey chile powder, lime juice, crumbly Cotija cheese, and red pepper flakes. Gah! So damn good.

A few years later, I was working as a prep cook in Seattle, where my love of food blossomed into a love of cooking. As a vegetarian home chef, I created my first version of this rub in my own kitchen, experimenting with flavor combinations that would elevate my veggies in the way those toppings served to adorn that corn. After a few revisions, LA Club Night Everything Rub was officially born.

A wet rub—rather than a marinade—I coat just about everything in this stuff. It offers a deep smokey heat with just enough citrus tang to bring out the agave sweetness. It is the bright star of my iron skillet mushroom, red bell, & squash fajitas, one of my hubby’s favorites.

Iron skillet veggie fajitas bathed in LA Club Night Everything Rub – can’t touch this!

Cheers to beautiful Julio, Elote vendors, and dance club nights with friends on balmy Los Angeles summer nights!

Ingredients:

3 cloves garlic finely chopped

1/4 cup diced chilis in adobo (increase to edge up smoke and heat)

1 tablespoon dried oregano

1 tablespoon chili powder

1/2 tablespoon ground cumin

1/2 tablespoon smoked paprika

Juice of 1 lemon

2 tablespoons extra virgin olive oil (more as needed)

Dash of agave nectar – about a 1/4 teaspoon (find it in sweeteners aisle)

Salt & pepper to taste (1/4-1/2 teaspoon pinch of each)

Make:

Combine ingredients in a glass prep bowl and stir with a fork into a paste, mashing the chilis in adobe. Add more olive oil, if desired. Scoop over your heart’s desire until well coated.

Allow to marinate at least 1 hour or, better yet, overnight!

Kitchen Witch: Michelle Pauline’s Chimichurri Bitches!

Michelle’s veggie campfire tacos graced lovingly with Chimichurri Bitches!

Michelle Pauline’s Chimichurri Bitches!

Prep time: 30 minutes

Welcome to Kitchen Witch’s Food Alchemist, my new guest chef feature. For this inaugural post, I’m psyched to share Chimichurri Bitches! sauce.

Guest chef Michelle Pauline is the star behind this particular creation. A visual artist, sculptor, and art instructor, Michelle is also a top-notch culinarian. Her take on classic Argentinian chimichurri verde, Michelle’s recipe offers a variation that includes cilantro.

A mistress of grilling & cooking on an open campfire (or any dang fire she can tame with a metal grate, her fire resistant gloves, and a foil baking pan), Michelle debuted her Chimichurri Bitches! at our annual artist-girls camping trip this past June. And, my Goddesses, were we treated to the deliciousness of her foodie mastery. Super happy campers, indeed!

Chimichurri Bitches!

A spectacular condiment on anything (seriously, our morning scrambled eggs leapt at the chance to be so bathed), Chimichurri Bitches! was, simply put, the crowning statement of Michelle’s campfire tacos, a dinner offering that paired well with the incredible sunset descending on our campsite. As one of three vegetarians in our troop, I about wept after the first bite of toasted corn tortilla crammed full with a combo of perfectly roasted sweet potatoes, red and yellow bells, jalapeños, and tart tomatillos slathered in Chimichurri Bitches! perfection.

Yay! Campfire peppers a’ roasting!

While the parsley version is a superb homage to traditional chimichurri, I am a devotee of cilantro. This tangy goodness is perfectly tailored to leave a luscious bite of jalapeño and red pepper flake on the tongue, while the bold earthiness of the cilantro and parsley with the oregano enhances main dish players, such as caramelized roasted veggies and, per tradition, grilled meats (from the raves of the carnivorous campers, the chicken tacos were bomb diddy). It is the best chimichurri I’ve spooned over anything!

Nice grill marks! Michelle, Cheryl, and Avonel scooped coals from the campfire into a BBQ at the cabin to grill the chicken breasts…just a little S&P for seasoning.

Like its creator, this sauce is unpretentious, big-hearted, adventurous, unique, and just a bit mischievous. Cheers to Chimichurri Bitches!, campfires, sunsets, and super rad girlfriends. Thanks, Michelle, for the recipe that follows!

Chef Michelle prepping a plate o’ tacos for me!

Ingredients:

1 bunch flat leaf parsley (see option variation below)

8 cloves garlic

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

Juice from a 1/4 lemon

1 teaspoon dried oregano

1 roasted jalapeño

1 teaspoon dried red pepper flakes (this can be done to taste, but it needs at least a little bit)

1 teaspoon black pepper

1/2 teaspoon salt

Option:

Add 1/2 bunch cilantro instead of parsley

Make:

Roast jalapeño by pre-heating a frying pan or seasoned cast iron skillet over high heat. Add jalapeño pepper, turning pepper to sear each side. You want them charred but not burnt, as they will get bitter. Continue until the entire skin of the pepper skin becomes blackened. The flesh should feel soft to the touch (be careful when you test—hot stuff!). Transfer to a bowl and cover with plastic wrap. Let them sweat a bit to cool and then peel and remove the stem (see note on the seeds below).

Peel garlic cloves and roughly chop using a food processor (or blender).

Add the fresh herb of choice (parsely or cilantro) to the processor and pulse to roughly chop.

Toss the rest of the ingredients into the processor and blend up, but not too much. You don’t want to make the herbs bitter with too much processing.

Transfer to a jar and let this baby marinate in its own juices for a day. This shit is good on anything! Even cardboard.

Note on jalapeño seeds & heat–they are hot: if you don’t want as much heat in your sauce, once the pepper has cooled, remove the seeds…..tee hee, I said, “heat in your sauce”!

Sorry not sorry :)…I just had to post the sunset!

The Crew! I love how the fog rolling in made us look like a doom metal band. I’m on the far right, looking like a thug in my Crocs – lol!

Kitchen Witch: Uncle Tessa’s Bruschetta

Yum! Tangy bruschetta and a wedge of sharp cheddar–the perfect nosh!

Uncle Tessa’s Bruschetta

Prep time: 30-45 minutes

I am posting this recipe in honor of my niece, Jillaine. Now a happily married young woman, Jillaine was growing up at the time in my life when I was well imbedded into the punk scene here in LA.

Like my boyfriend at the time, my hair was cropped short, and my typical ensemble was some version of Levis pegged to fit tight, black leather work boots or black canvass lowrider loafers from Kmart, a handmade band t-shirt or a men’s dress shirt pilfered from a thrift store, and a beater leather motorcycle jacket. To the hilariously sharp, smart, and sassy little Jillaine, I registered as a dude.

Armed with her awesome brand of little kid grit, Jillaine defied all adults who tried to correct her when she referred to me as Uncle Tessa. Of course, all her younger cousins, quite assured that the slightly elder Jillaine knew her shit, followed suit. And, to this day, I am Uncle Tessa. I absolutely would not have it any other way.

One holiday season a few years ago, the now adult Jillaine invited family members to give her our go-to fave recipes. She then compiled these into beautiful scrapbooks that she gave to us as gifts (right?! I told you she is clever). This bruschetta recipe was my contribution.

As an assertive antipasto, I enjoy the tangy pop of the cherry tomatoes against the juicy smoothness of peeled tomatoes. The firm red onions and fresh basil show up nicely due to lemon juice and balsamic vinegar. I like it piled high on crusty bread, as is traditional bruschetta. But, being punk rock and all, I add a wedge of sharp cheddar cheese, instead of an Italian variety.

Enjoy! And, cheers to you, Jillaine! I will always be your Uncle Tessa.

Ingredients:

4 large tomatoes – peeled, seeded, and chopped in chunks (when priced right at the grocery store or farmer’s markets, I use heirloom varieties. In general, I use the organic tomatoes-on-the-vine variety).

1 cup cherry tomatoes – halved then halved again and seeded

11 large basil leaves – chiffonade (how to below)

3 large cloves garlic finely chopped (1-2 tablespoons to your liking). Reserve 1/2 tablespoon

1/2 cup diced red onion (or more if you, like me, dig onions)

2 tablespoons balsamic vinegar

Juice from 1 small lemon (2 tablespoons)

3 tablespoons extra-virgin olive oil

Coarse sea salt

Fresh ground pepper

Loaf of crusty bread

Ready to peel! Super juicy…

Make:

To peel tomatoes: prepare a bowl with ice and water. Bring a pot of water to a boil and, one at time, add the tomatoes with a slotted spoon. Watch them closely and, once the skins split, spoon them out into the ice bath. They are now ready to peel, seed, and chop.

Slice the cherry tomatoes in half, halving them again to make quarters. Remove seeds.

Basil – the queen of fresh herbs!

Chiffonade: pile up basil leaves, roll the pile together, and chop into thin ribbons.

Combine tomatoes with cherry tomatoes in a large bowl. Add remaining ingredients and gently toss/stir until all ingredients are well distributed, adding coarse salt and fresh pepper to taste.

Refrigerate for 30 minutes to let flavors develop.

Bread prep: If you are experienced with your chef’s knife, create a garlic paste by piling the reserved garlic on a cutting board with a pinch of coarse salt. Mash the salt & garlic combo by sliding chef’s knife over it, dragging the combo along the cutting board, using a bit of pressure to mash it together. Scoop garlic mash back into a pile and repeat. Combine mash with olive oil in a small bowl and mix with a fork to distribute garlic into oil. Brush on wedges of crusty bread and toast.

Alternatively, if you are not as confident with your chef’s knife, just rub a whole garlic clove on toasted bread and drizzle with olive oil.

Recipe & photography by Tess. Lotta