Wed 10 Mar 2010

Smoky and Spicy Steak Rub Recipe

Posted by CherylDLee under General Information, How to, Recipe
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Steak Rub Still Life

As you may remember I recently auditioned for Grill It! with Bobby Flay on the Food Network.  Surprisingly (NOT!!!) I received a very lovely form letter informing me that I was not chosen to appear on the show.  All I can say is…Phew!

Although I may not be Grill It! material, I know how to make a damn fine steak rub!  So instead of sharing it with America on The Food Network, I will  share it with you here on Black Girl Chef’s Whites.

Smoky and Spicy Steak Rub

½ cup kosher salt

¼ cup smoked paprika

2 TB granulated garlic

1 TB ground chipotle chile powder

1 TB ground ancho chile powder

1 TB ground cumin

1 TB dried Mexican oregano

1 TB dried thyme

In a small bowl mix all the spices and herbs together.  Store your rub in an airtight container, such as a jar or even a ziploc bag.  Makes 1 cup.

Smoky and Spicy Steak Rub and Spices

Although I made this for steak, this rub can be used on any number of things.  Try it on grilled vegetables, tofu, lamb, chicken or mixed into ground beef before forming into burgers.  If you like seafood try some on salmon, scallops or shrimp.  You can even mix some into a good quality store bought BBQ sauce to boost the flavor.

And don’t just save this for grilling season.  Bake, broil and saute with this rub to your hearts content!

Cheryl D Lee on Foodista

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Thu 4 Mar 2010

I’m No Martha Stewart…

Posted by CherylDLee under General Information, Report
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Need a good laugh?  Well you’ve come to the right place!  Recently I convinced myself to send in an audition tape for Grill It! with Bobby Flay on The Food Network. After shooting, editing and watching this tape over and over I have come to the conclusion that I am indeed much better behind the camera!

I had an incredibly fun time making the video, as my friend Michelle let me use her gorgeous home for the location.  She’s an interior designer, as well as a food stylist so the location was beautiful as was the food.  Another friend Robin came along and was my cinematographer and editor.  Since we have all known each other since we were 12, we laughed and ate and drank wine while prepping for my small screen debut.  Now that I’ve seen the end product, I think I probably should have had a bit more wine…

I came up with an intense and complex spice rub for steak, that I called Cheryl’s Smoky and Spicy Steak Rub.  Yeah I know, so original.  I really stretched to come up with that title.  Anyway, as instructed I posted my video on the Food Network website to be viewed, commented on, and laughed at by all of America.  Go check out my competition and rate my video yourself.

Without further ado, here is a link to my audition tape for Grill It! with Bobby Flay.

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Fri 26 Feb 2010

Life Happens… and the Recipe for the Best Pound Cake Ever

Posted by CherylDLee under General Information, How to, Recipe
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Meyer Lemon Tree

Life Happens…and it has been happening to me with a vengeance! In the past few weeks I threw my baby girl a 3rd birthday party, nursed her back to health after she got sick, then I got sick, then my mother got sick. But then my mother got sicker, and sicker and is now hospitalized.  She will recover, and is getting stronger every day, thank goodness!

But my other baby, Black Girl Chef’s Whites has been neglected.  I will be back with more of my original recipes soon, but for now I am re-posting a recipe for my fabulous pound cake, which is one of my mother’s favorite cakes to make and to eat.

Organic Meyer Lemons

Some may disagree with my rather opinionated title, but this really is a special pound cake.  I grew up eating this cake (and have the hips to prove it) and I have not tasted a more scrumptious pound cake.

Many years ago in Louisiana this pound cake recipe was handed down to my mother Vera Lee by her cousin Zephyr Stephens.  And years before it had been handed down to Zephyr.  And now it is mine.

Growing up in Pasadena, CA everyone had some sort of fruit tree in their yard.  We have Meyer lemons, so that is what I use to make the glaze for the cake.  Because Meyer lemons are sweeter and more floral than other lemons, it really makes a difference in the flavor of the cake.

The cake is called “Millionaires Pound Cake” and you can find variations on many recipe websites.  The common link seems to be that the recipe was passed down from one generation to the next.  If anyone knows the exact origin of the recipe I would love to know.

Best Pound Cake Ever

1  lb butter, room temperature

3 cups sugar

6 large eggs, room temperature

4 cups flour, sifted

3/4 cup milk

2 tsp vanilla extract

1 tsp lemon extract

Glaze

1 1/2 cups powdered sugar

1/4 cup fresh Meyer lemon juice (any fresh lemon juice will work)

Preheat oven to 325 degrees.  Butter and flour 16 cup angel food/pound cake style pan.

In electric mixer cream butter and sugar.  Add eggs one at a time, beat until incorporated.  Add flour and milk alternately, ending with the flour.  Add extracts, beat well, making sure to scrape down bowl as needed.

Pour batter into prepared pan, bake for 1 1/2 hours until pick inserted in cake comes out clean.  Cool in pan on rack for 30 minutes, then remove cake from pan.

Mix glaze ingredients and pour over the cake while still hot.

Let the cake cool (slightly at least) then devour.  And you will devour it…

Cheryl D Lee on Foodista

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Fri 5 Feb 2010

Baked Mexi-Cal Turkey Roll

Posted by CherylDLee under General Information, How to, Recipe
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Baked Mexi-Cal Turkey Roll

When I lived in New York, occasionally (OK, at least once a week) I would stop by my favorite pizza joint for a sausage roll.  Inside the dough would be Italian sausage, peppers, onion, pizza sauce and mozzarella cheese.  Think of it as a pizza slice rolled up on itself.  Now that I am back in California, you don’t find them as easily.  In fact, I don’t think I’ve had one since I got back!  Oh the horror!

When I began developing recipes for Foodbuzz Family Bites I thought about making a pizza roll.  But then that idea began to morph into something similar, yet distinctly different.  Since these were to be family friendly recipes, I needed to make something that would come together easily, but still be a meal your family would want again and again.

Newman’s Own, which sponsors Family Bites, was my starting point.  I was sent some product samples to develop recipes with, but the product I used for this recipe was one I bought myself.  I really like their Black Bean and Corn Salsa, and thought it would be very tasty in a baked roll.  So once again, my idea morphed and began to get a more “South of the Border” feel.

This is basically a four ingredient (not counting spices) recipe, and would be great to make with your kids.  Prefer ground beef? Use it.  Have some shredded chicken in the fridge? Use it. Vegetarian? Dice up some tofu, toss it with the spices, and follow the rest of the recipe.

If you’re having a cocktail party serve this and watch your guests gobble it up!  They taste great whether you’re 4 or 40.

Baked Mexi-Cal Turkey Roll


1 pound ground turkey

½ tsp salt

¼ tsp red pepper flakes

¼ tsp ground cumin

¼ tsp dried oregano

2 cans (8 ounce) refrigerated crescent roll seamless dough sheet

1 cup Newman’s Own Black Bean and Corn salsa

2 cups shredded Mexican cheese blend

  1. Heat oven to 350 degrees F.
  2. In a large nonstick skillet, cook the turkey, salt, red pepper, cumin and oregano until well browned. Cool slightly.
  3. Spray 2 baking sheets with nonstick cooking spray. Unroll the crescent roll dough onto the baking sheets.
  4. Spoon half the turkey lengthwise on the dough sheet, placing it towards one edge.  Spoon ½ cup Newman’s Own Black Bean and Corn Salsa down the length of the turkey, then top with 1 cup of cheese.  Repeat layering on the other dough sheet.
  5. Carefully fold the dough over the filling, tucking the edge under.  Press down on the ends to seal them, and tuck the sealed ends under.
  6. Bake the rolls for 20 minutes, until golden brown.  Slice and serve with additional salsa for dipping.

Cheryl D Lee on Foodista

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Wed 3 Feb 2010

Roasted Vegetable Salad

Posted by CherylDLee under General Information, How to, Recipe
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Roasted Vegetable Salad

Winter means root vegetables…carrots, potatoes, squashes of all kinds, turnips, and parsnips.  Roasting root vegetables brings out their sweetness, making them a great side dish.  I developed this recipe to be featured on the Family Bites page from Foodbuzz, presented by Newman’s Own.  Please visit the site to more family friendly recipes using Newman’s Own products.

This salad adds a slight twist to your average roasted vegetable, by infusing them with a maximum flavor boost from vinaigrette while still hot, then allowing them to cool to room temperature before serving.


Roasted Vegetable Salad

1 bag (16 ounce) baby carrots

2 small sweet potatoes, cut into bite size pieces

1 package (8 ounce) crimini mushrooms, halved

1 large red onion, cut into bite size pieces

¼ cup olive oil

½ tsp salt

½ tsp freshly ground black pepper

1 cup Newman’s Own Balsamic Vinaigrette

  1. Heat oven to 400 degrees F.
  2. Place baby carrots, sweet potatoes, mushrooms and red onions into a large bowl.  Add olive oil, salt and pepper and toss to coat.
  3. Spread the vegetables in a single layer onto a large baking sheet.
  4. Roast the vegetables for 40 minutes, until tender.
  5. Pour the balsamic vinaigrette over the hot vegetables, and let them cool on the baking sheet.
  6. Serve the vegetable salad at room temperature.

Cheryl D Lee on Foodista

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Mon 1 Feb 2010

Honey Mustard Pork Salad

Posted by CherylDLee under General Information, How to, Recipe
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Honey Mustard Pork Salad

Recently I was honored that my blog was chosen to be featured on the Foodbuzz website Family Bites page, presented by Newman’s Own. If you are unfamiliar with Newman’s Own products, the company was started by the late Paul Newman in 1982.  All profits are given to charity, so not only are you buying a high quality product you are giving back to those who need help.

I developed nine original recipes using Newman’s Own products, all designed to be family friendly and uncomplicated.  But uncomplicated does not mean it should not taste great.

This recipe has only a few ingredients, but is packed with flavor.  If you do not eat pork, you can substitute with chicken or turkey cutlets.

Please visit the Foodbuzz Family Bites page to see more recipes.


Honey Mustard Pork Salad

1 pork tenderloin

1/3 cup Newman’s own Light Honey Mustard dressing

1 Tbsp olive oil

2 bags (7 ounces) butter lettuce and radicchio blend

1 package (5 ounce) crumbled feta cheese

1 package cherry tomatoes

  1. In a large bowl or re-sealable plastic bag marinate the pork for at least one hour in the dressing.  When ready to cook heat the oven to 400 degrees F.
  2. Heat the olive oil in a large oven proof skillet. Brown the tenderloin on all sides, then finish cooking it in the oven for 20 – 25 minutes.  Let the tenderloin rest for at least 15 minutes before slicing thinly.
  3. Divide the lettuce among four plates.  Sprinkle ¼ cup of feta cheese and some cherry tomatoes over the lettuce on each plate.  Divide the pork slices among the plates, fanning them out.
  4. Drizzle each salad with Newman’s Own Light Honey Mustard dressing and serve immediately.

Cheryl D Lee on Foodista

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Fri 29 Jan 2010

Organic Meyer Lemon and Jalapeno Relish

Posted by CherylDLee under General Information, How to, Recipe
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Jalapeno peppers and Meyer lemons from my garden

It seems like I have picked at least a hundred pounds of Meyer lemons off my trees, yet every time I look at them they are still loaded with fruit! I’m not complaining about it though.  I love these lemons, and their versatility.  Their scent is floral,  sweet and totally intoxicating.  Their taste is sublime.  Just like I did as a child, my daughter will eat them right off the tree.  I love my lemons.

But what to do with my abundance of lemons?  Lemon curd, preserved lemons, cookies, cakes, lemonade, etc. etc. etc.!  All good choices, but I wanted to think outside of the box.  As I was walking into my house I passed my little jalapeno bush.  It is a scraggly, gnarled little plant that always seems to have jalapenos on it!  I don’t feed it, barely water it, but it keeps giving me peppers. Having a toddler preschool aged child, I don’t cook with them as often as I would like, as my daughter tends to yell “Too spicy mommy!”  So I keep the hot sauce and peppers at a minimum these days.

It’s time for those jalapenos to be shown some respect, so I came up with a recipe that features them alongside my beloved lemons.  This lemon and jalapeno relish is a great compliment to fish, chicken or pork.  It can also be spooned over grilled or roasted vegetables.  The fresh citrus bite, along with heat of the jalapeno really brightens flavor.

Organic Meyer Lemon and Jalapeno Relish

Organic Meyer Lemon and Jalapeno Relish

1 1/2 TB finely grated Meyer lemon zest

2 small jalapenos, extra small dice

2 TB pine nuts

2 TB lemon olive oil

1 tsp Za’atar spice*

1/2 tsp sea salt

juice of one Meyer lemon

In the picture below you can see how fine the zest is grated, and how small the jalapenos are diced.  This is important so your mouth is not overwhelmed by either the citrus or the heat of the pepper.  If you do not have a microplane zester, chop the lemon zest as fine as you can with a knife.

Microplaned lemon zest and diced jalapeno pepper

I call for a lemon olive oil, but the actual oil I used is a specialty olive oil from O & Co that is flavored with clementines and lemons.  The citrus flavor is so intense and fresh, and is an excellent drizzling oil.

Clementine and Lemon olive Oil

In a small bowl, combine the zest, diced jalapenos, olive oil, Za’atar spice, salt and lemon juice.

In a small skillet over a medium high flame, toast the pine nuts.

Toasting the pine nuts

Pine nuts can go from raw to burned seemingly at the speed of light, so be careful while toasting them.  I know how quickly they can burn, and I still burned the first batch!  Do Not Walk Away From The Stove While Toasting Pine Nuts!

Keep an eye on your pine nuts on the stove!

Let the pine nuts cool, then add them to the relish.  At this point let the relish sit for a couple of hours to let the flavors meld.  The relish is best eaten within a couple of days, so make it when you know you will use it.  I sauteed a salmon fillet, and spooned the relish over it.  Very tasty, indeed!

Salmon with Meyer Lemon and Jalapeno Relish

*Za’atar spice can be found at Middle Eastern markets, or ordered online at Vanns Spices.  You can also make your own from recipes found online, such as this one from About.com.

Cheryl D Lee on Foodista

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Tue 26 Jan 2010

And now for something completely different…

Posted by CherylDLee under General Information
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Sunset after the storm


Sometimes you just have to stop and enjoy the incredible beauty provided by Mother Earth.

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Fri 15 Jan 2010

Mexican Spiced Oxtails

Posted by CherylDLee under General Information, How to, Recipe
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The Superbowl is just around the corner, and recipes are starting to appear everywhere.  I am in the Featured Publisher program at Foodbuzz, and the “flavor” of the month is Superbowl, sponsored by Pace Picante Sauce.  My family are big Pace Picante fans, so much so that I buy the industrial size vat from Costco.  So when Foodbuzz asked if I was interested in receiving a free sample of product from Pace as part of the Tastemaker program, I jumped on it.

Pace Picante Sauce

I am not a big sports fan, so to be honest Superbowl Sunday is just another day.  Now, my late father was such a huge sports fan he would have the picture in picture watching two games on the TV, and then have another on the radio at the same time!  And he would be reading the sports page too!  So this recipe is for him…and all the other football loving fans in the world.

I wanted to make something a bit different, but that would fit on a Superbowl Party spread.  Pizza, potato skins, tacos, chicken wings and chips and guacamole are all commonly found at Superbowl parties across the USA.  As opposed to carne asada or carnitas, I decided to make a Mexican spiced braised oxtail, which could then be de-boned and shredded, and the succulent meat used for tacos, burritos, enchiladas, nachos or whatever you want. If you would like an oxtail recipe using more traditional spices, see my previous post for Braised Oxtails.

Shredded Oxtail Meat, Corn Tortillas and Avocado

Mexican Spiced Oxtails

1 tsp sea salt

1 tsp dark chili powder

1 tsp dried oregano, preferably Mexican

1 tsp dried thyme

1/2 tsp ground cumin

1/2 tsp ground chipotle chile powder

2 1/2 lbs oxtails

1 TB olive oil

1 cup mild Pace Picante Sauce

3 cups low sodium chicken broth

Spices for Chipotle Spiced Oxtails

In a small bowl combine all the spices. Rub the oxtails with the spice mixture, and let them marinate for at least six hours.  I did mine overnight to really let the flavor penetrate.

Marinating the Oxtails in Spice Rub

In a large, heavy pan heat the olive oil.  Brown the oxtails well on all sides, including the fat. Oxtails have a generous fat cap on them. I do not remove it as the fat adds flavor to the broth.  The fat can be skimmed after cooking.

Browning the Oxtails

Be sure not to crowd the pan, so the oxtails get good caramelization, which you want for flavor, along with the fat.  Once all sides are browned, remove the oxtails from the pan.  Add the Pace Picante Sauce and the chicken broth, scraping the bottom of the pan to get all the caramelized bits off the bottom.  Return the oxtails to the pan, bring the liquid to a boil, then cover and reduce to a simmer.

Leave the oxtails alone and go do something else. Really.  No peeking, no prodding, so stirring!  Do not lift that lid for at least one hour, then turn the oxtails over and leave them alone again.  After the second hour, test the tenderness of the oxtails with a fork, and see if the meat has begun to pull away from the bone.  It will take between 2 – 3 1/2 hours for the oxtails to become tender and succulent.  The picture below shows how much the meat shrinks from the bone when the oxtails are done.

Finished Oxtails in Pan

Remove the oxtails for the pan and let them cool.  When cool enough to handle, pull the meat from the bone and shred it.  The bones can be wrapped and frozen to make stock, or given to a happy puppy like our neighbor’s rottweiler Alice.

At this point you can use the meat as a filling for any number of dishes.  Serve it at your Superbowl party with warmed tortillas, grated cheese, avocado slices, guacamole, diced red onion, shredded lettuce, lime wedges and Pace Picante Sauce, of course!

Shredded Oxtail Meat, Corn Tortillas and Avocado

Cheryl D Lee on Foodista

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Mon 11 Jan 2010

Cookbooks I like for 2010, Part 1

Posted by CherylDLee under General Information, Report
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I don’t make New Year resolutions.  Or rather my only resolution is to not make one.  But this year I did make myself a promise to try and post more on my blog.

Being a single mom to a 3  year old, caregiver to an elderly parent and juggler extraordinaire I don’t blog as often as I would like too.  But that is going to change!

I’ve expanded my cookbook collection recently with a few titles that inspire me.  Because I am a recipe developer, I tend to look in the pantry and refrigerator, then make something.  Although I have hundreds of cookbooks, I just like to read them and drool. Why I don’t cook from them…I don’t have an answer.  And it’s time that changed too.

So, in no particular order…a few new cookbooks I like.

Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen

The demise of Gourmet Magazine still make me sad.  Like every other food blogger, food writer and foodie the world around, I gave my 2 cents in this blog post.  I have been a fan of Ruth Reichl since she worked for The Los Angeles Times back in the 1980’s.  As the editor of Gourmet she lead me on culinary adventures to other countries, shared simple but interesting recipes, and made my mouth water with all the beautiful food photography.

The Gourmet Today cookbook is full of those simple but interesting recipes, as well as some complex but not overwhelming ones.  The Joy of Cooking is my go to cookbook, but I will be adding this one to that short list.

Baking Unplugged by Nicole Rees

Nicole Rees is an incredible baker, recipe developer and all around great gal.  In full disclosure, Nicole and I worked together in the test kitchen of Woman’s World Magazine years ago.  I remember a day when she made these incredible pancakes for the staff, and we all begged her for the recipe.  Grudgingly she shared it with us, making us promise not to share it as it was a recipe she was developing for a book.  Well, that book is here.  I trust her recipes implicitly, because I know first hand how meticulously well tested the recipes have to have been before she would ever think of publishing them.

Baking Unplugged is all about simple, back-to-basic recipes just like your grandma used to make.  No electricity needed, no mixers, processors or anything else you have to plug into a socket.  Her chocolate layer cake is exactly what a chocolate cake should be. Period.

And those Uncommanly Good pancakes did make it into the book, and they are still as fabulous as I remember. I recently found her hand written recipe for those pancakes, which I have kept safe all these years.

The Pioneer Woman Cooks: Recipes From an Accidental Country Girl by Ree Drummond

Ree Drummond is a food blogger, photographer, rancher and mom to four children she also homeschools!  Her blog, The Pioneer Woman is full of gorgeous pictures, wonderful recipes and a sense of humor that always has me chuckling.  I attended the BlogHerFood ‘09 conference in San Francisco this year, and admired her graciousness.  At the closing keynote I had to ask her how she manages to handle her incredibly full load!  She was so encouraging and honest in her answer, she had a fan for life.

Her cookbook is full of step by step photos of all the recipes, so even the most inexperienced cook can follow along and make these dishes.  And they all sound delicous.

But what I love most are her photos of her farm animals, family pets, and the wild mustangs that live on her ranch. Reading her book almost make this city girl want to live and work on a ranch…almost.  I need a Trader Joe’s within 10 minutes at all times.

The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner by Jaden Hair

Jaden Hair is another food blogger I admire, and enjoy reading.  Her blog Steamy Kitchen always has inspiring recipes that won’t make you crazy gathering 500 ingredients. Her food photography is also gorgeous.  I went to a cooking class at Sur La Table in Los Angeles that Jaden gave, and she was so much fun!

Jaden Hair of Steamy Kitchen

Those won tons in the above picture were filled with CHOCOLATE!  Ooey, gooey, and oh so good.  Her book is chock full of incredible recipes and with a lovely picture of the finished dish.  She is a self taught photographer, and inspired me to amp up my food photography a little.  OK, a lot… I’m working on it.

Ball Complete Book of Home Preserving

This last book is all about aspirations.  My father’s mother, Ruby Chambers Lee was an exceptional quilter and gardener.  She would preserve all those fresh vegetables and fruits for the cold Ohio winters. She passed away in the 1970’s, but if I close my eyes and think, I can still taste her currant jelly.

This book, edited by Judi Kingry and Lauren Devine is brought to you by the company that has been making those mason jars we all know for 125 years.  Who better to produce a book on canning them the Ball Company.  Their website Freshpreserving.com has canning products, tips and a preserving guide.

I bought this book with the intention of learning how to preserve the bounty of produce we get here in California.  I don’t know how it will work out but I am going to try!  Stayed tuned for my preserving triumphs and inevitable disasters in the coming year.  I just hope my grandmother will reach down from the heavens and guide me.

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