Leftovers can be so yummy!

Well we finally cleared the last of the holiday leftovers - yummy shrimp and some sausage put to good use in making a paella inspired couscous dish. I love making one pot wonders they are quick, easy and tasty. So here is the recipe if you dare


1/2 cup Smoked Sausage, diced
1/4 cup Red onion, diced
2 cloves Garlic, crushed
2 tbsp Olive oil
1 cup Broccoli florets
1/2 cup Carrots, diced
1/4 cup Green olives, crushed
8 Large Shrimp, pre-cooked, diced 1/2"
1/2 cup Couscous
1 tbsp Smoked Spanish Paprika
1 tsp Coriander
2 tsp Turmeric
3/4 cup Water
To taste Salt & Pepper

1. Place the olive oil in a large saute pan over medium high heat
2. Add the sausage, onion, garlic and cook for 1 to 2 minutes, then add the paprika, coriander, turmeric continue to cook
3. Add a little water if the pan becomes sticky, now add the broccoli, carrot , olives and shrimp
4. Stir to coat everything add the couscous and stir to coat each grain
5. Add the water, bring to a boil and then cover
6. Remove from heat and allow to stand for 5 minutes
7. To serve taste and adjust seasoning with salt and pepper.

© Doak & Krantz 2008, all rights reserved

As with any of my recipes they are a good blueprint so add or change ingredients to create more new and exciting flavors.

Here are some options:

• Add orange slices
• Use lobster or scallops instead of shrimp or just add them for a multi-seafood taste
• Add leftover roast chicken
• Add fresh peas or asparagus in season
• Use chicken stock or shrimp stock instead of water
• Add capers

See you can create a lot of variations by simply adjusting to what you have on hand in the pantry or refrigerator.

Happy Cooking !

Pizza Night!!!!

When we want the best pizza in Madison we head to the basement of the Italian Labors Hall to Greenbush Bar. They serve the best super thin crust with just the right amount of toppings and have a stellar wine list too. Last night was Monday night an evening that is usually a slow one but with the Lady Badgers playing and everyone out because the temps were warmer it was a zoo!!! We chose not to wait for a table but bellied up to the bar and had a glass of wine while we waited for our delicious pizza - a large with sausage, mushroom and banana peppers - yum! The pizza here is not super filling so you can share a whoel pie and not feel stuffed but really satisfied with the flavors and texture. It was so busy that they had run out of Cabernet, Tempranillo and Zinfandel - wow we settled for a Shiraz that was very nice just right with dinner. One of the best things about the Greenbush is that they serve until late - 11 PM they are part of our late night dining club ..more on that in another post. Service is usually friendly and prompt -even on a busy night the bartender did a very good job of keeping everyone happy! So if you wan to try the best thin crust in Madison - head over to the Greenbush Bar - open after 4 PM - except on Sundays they are closed.

In a special side note - Greenbush Bar has one of the best and most affordable selections of Scotch & Irish Whiskys and Bourbons in Madison. If you can't find it here it is not in the city of Madison. And the prices - pretty unbelievable too.....go have a drink and relax!

Christmas Dinner 2008 - one for the books

Well I hope everyone had a wonderful Christmas meal with family and friends, we sure did. It was a holidaypalooza, we had Linda's traditional Holiday fare - pirogi, polish sausage, horseradish, oysters on the half-shell, and shrimp all very tasty (I love these traditions) and then combined it with some more fare - Roasted prime rib, broccoli with cheese sauce, au jus. It was a feast that everyone enjoyed as we celebrated the joys of being together and giving thanks for a wonderful holiday. After dinner some yummy baked goods that Linda has being making for a number of years hit the table - Chocolate scotcharoos, her almond toffee, bear paw cookies and the classic chocolate chip all added a sweet finish to the evening. Lets just say we had enough for 15 people but only five of us to tackle the feasting table.


As we wind down 2008 I want to thank some off the folks that make our life special as it relates to food and drink.

• Jim Goggin who's $10 wine exchange has been great fun all year - we sent some good one s and he returned the favor. If you can't find something for $10 or less you are just not tasting enough wine.
• The gang at Seafood Center - we could not live without our fish mongers - Bob, Bob and Tom you guys always have the freshest fish in town. Thank you for your wonderful service.
• Nate and Gabe at Sardine - thank you for always making us feel special every time we come in for either a drink or meal.
• Micheal and Patrick at Lombardino's - you always deliver an outstanding and thoughtful dinning experience - innovative too!
• Joesf and his gang at Monroe St Bistro - you guys rock and your attention to personal service with great food and drink is simply the best.

We so appreciate everyone that touches our lives when it comes to service, food and beverages. The common denominator is the love and passion that is shared around something as simple as a meal or drink. Thank you so much!

Looking to eat lighter during the Holidays - try the Chopped Chicken Salad

We love to eat salads for dinner we find them to be full of flavor while lower in calories. This is one of the ways I have managed to reduce my weight this year by about 20 pounds. That and a lot of fun exercise which is harder to do now - but I am thinking Linda will teach me how to cross-country ski - maybe this weekend. Goodness knows we have enough snow on the ground. Last night we pulled together one of our favorites - Chinese Chopped Chicken Salad - lots of crunchy vegetables with convenience roasted chicken in a zippy peanut sauce dressing. Here is the recipe - give it a try - total prep time is only about 20 minutes and like all of my recipes you can easily add other ingredients to this one - like pineapple or oranges, or substitute shrimp for the chicken - lots of possibilities. Give it a spin

Chinese Chopped Chicken Salad 4 servings

½ Rotisserie roasted chicken, meat pulled and shredded
1 Cucumber, peeled, seeded and sliced
¼ cup Red pepper strips – fresh or jarred
1 Mango, diced
¼ cup Red onion, shaved
1 Carrot, shredded
½ cup Cherry tomatoes, cut in half
1 pkg Ramen noodles, coarsely crushed
2 cup Napa cabbage, shredded
2 cup Salad greens

Dressing
1/4 cup Thai peanut dressing (bottled)
¼ cup Rice vinegar
2 tbsp Orange juice
S&P To taste


1. Pull the meat from the chicken and shred with fingers into ½ inch wide strips; place in a large bowl.

2. Place the rest of the salad ingredients into the same bowl and toss together to evenly mix all the items.

3. Add the desired amount of dressing and toss to coat all ingredients.

4. Adjust the seasoning with salt and pepper.

5. Pile in a mound on 4 plates and top with a little remaining dressing.

Salad is best served with chilled chicken.
Dressing is good for up to 7 days in the refrigerator.


© Doak & Krantz 2007


Per serving
Calories 283.47
Fat 7.04 g
Fiber 1.6 g
WW pts 6

Soups On!!!! - Tortilla Soup

Since it is -3 degrees outside with a 20 mph "breeze", I thought it was a perfect time to cook up a batch of chicken tortilla soup. I take the leisurely approach on this by using a crock pot so I don't have to watch the stove. Here is the recipe - note it is a fairly healthful soup - give it a try!

Chicken Tortilla Soup servings 10


2 cup Onion, large dice
1 cup Carrots, large dice
½ cup Celery, chopped
1 Jalapeno, diced
4 cloves Garlic, crushed
1 Tbsp Olive oil
3 ears Corn, removed
1 cup Mushrooms, quartered
4 Medium Zucchini, 1” chunks
14 oz Whole Canned Tomatoes
4 Whole Bay leaves
1 Roasted Chicken, meat pulled
2 qts Fat Free Chicken Stock
1 bunch Cilantro, chopped
1 tbsp Chili powder
½ tbsp Cumin powder
1 tsp Coriander, ground
12 Corn Tortillas, strips
To Taste Salt & Pepper

Garnish
1 cup Tortilla Chips
½ Avocado
½ cup Cotija Cheese


In a heavy stock pot over medium high heat place the olive oil then add the onion, carrot, celery, jalapeno and garlic cook until soft about 8 to 10 minutes

Add the corn, mushrooms and zucchini to the pot and cook for an additional 5 minutes

Add the tomato by hand crushing them into the pot then add the bay leaf, chicken meat, cilantro, chili powder, cumin, coriander and cook for an additional 5 minutes while stirring

Add the chicken stock and the corn cobs bring up to a boil and then reduce to a simmer for 45 minutes

Remove the corn cobs and bay leaves, adjust the seasoning with salt and pepper then add the tortilla strips and cook for an additional 15 minutes

Serve in a bowl and top with your favorite condiments such as cilantro, tortilla chips, avocado and Cotija cheese.

Per serving
Calories 304
Fat 11
Fiber 6.6
WW pts 6

Enjoy - Note all recipes are original © Doak & Krantz 2008

Recipe of the week - Ruby Red Scallop Ceviche

It is time for a little taste treat, we enjoy this dish and feel like we have traveled to a warmer place. You can substitute shrimp or lobster for the scallops for an added recipe twist. I love to use Texas Rio Star Ruby Red grapefruits this time of year they are so wonderfully juicy and sweet. Linda and I will be teaching at Orange Tree again in January. Check out their cooking school website for more information on classes. Happy Saturday and good cooking.
**NOTE: ALL RECIPES ARE ORIGINAL

Scallop Ceviche servings 4

8 Diver scallops, sliced in half
1 Ruby Red grapefruit, peeled and sectioned
¼ cup Lime Juice
¼ cup Rice Wine Vinegar
2 Tbs. Mirin
½ cup Red onion, shaved
¼ cup Peppadew pepper, sliced
2 Tbs. Cilantro Leaves
As needed Salt & Pepper


Place the scallops on a cutting board and remove the abductor muscle from the side. Slice in half through the equator of the scallop to form two disks. Repeat until you have cut all eight scallops.

In a mixing bowl place the sections of the grapefruit, lime juice, rice wine vinegar, Mirin, red onion, Peppadew and cilantro leaves. Toss to mix.

Add the scallops and season with salt and pepper.

Place in the refrigerator and allow to “cook” for about 2 hours.

Remove and stir mixture before plating.

Divide the ceviche between four plates with 4 pieces of scallop on each plate, adding a little of the grapefruit-onion mixture.

Garnish with a small drizzle of the marinade juice and serve.

© Doak & Krantz 2008

Recommended beverages:

Lighter lager beers
Chablis
Champagne
Chenin Blanc
Riesling, esp. Alsatian or German
Sake

Why? Ceviche has a lot of acid, and so the wrong wine can finish sweet against the acid. Choosing a wine that has acid tastes (lime, lemon, etc.) will compliment the ceviche.

Monroe St Bistro for Saturday Lunch

Another blustery Saturday of running around town left us hungry to get out of the cold and something warm in our tummy's. Like I said we had made the complete circuit around Madison, east side to the west and then downtown. We both craved something delicious with a bit of holiday cheer on the side. We headed to Monroe St Bistro for a burger and a Bloody Mary two of our favorite Saturday lunch items. Why MSB, because the chef uses local beef from Fountain Prairie Farms, cheese from Hook's and they make amazing frites the old fashion way. So we dropped in and sat at the bar - the real treat is having the owner Joesph wait on us. We love that he always remembers us and ask a question that signals he truly cares about getting to know his customers. We order a couple of bloody Marys and to our surprise the mix is made in house - it is fresh, lively with multiple layers of flavor that tickle our taste buds. A salad in a glass basically to go with our burgers. We ordered the MSB Burger - cooked to order with think sliced fried onions that are caramelized to bring out the sweetness, thin sliced ripe Roma tomatoes and Hook's white cheddar cheese all served on a toasted ciabatta roll with house-made aoli. What an awesome burger warm and tasty to take away the chill of the now falling snow. You know I know burgers - I do them for a living but Linda is a burger lover from way back and she has had a lot of good and bad burgers in her travels. This one she says is so good because the meat and the flavor of the meat is just amazing. The flavor is steaky and beefy with lots of juiciness - not greasy but juice running down her hand. I think they have built a wonderful signature burger that for $12 delivers a great dining experience served with a stack of salted frites that amek the meal complete. This was our first lunch visit to MSB the other two times have been for late night dinner - and the menu delivers on those occasions. So if you have not had the pleasure of dining at the Monroe St Bistro by all means stop by and have a drink or a nosh with Joesph, Rebbecca and the rest of the crew. Once you stop in you will go back again and again to a place you can call your own.

Monroe St Bistro
Hours
MONDAY-SATURDAY - 11am-bar time
SUNDAY - closed
LUNCH 11am-4pm
SMALL PLATES 4pm-5pm
DINNER 5pm-11pm
LATE NIGHT MENU until 1:30am

Location
MAP 2611 MONROE ST., MADISON, WI 53711