Tag Archives: pan sauce

Cauliflower Steak

13 Sep

A different kind of steak, but just as wonderful.

Cauli steak dinner

pan roasted cauliflower steak

Last week, we had steak and pasta. This week, a different kind of steak… Cauliflower Steak!

Before you run screaming, these are terrific. Even the staunchest carnivore alive might be surprised to find out how much they like these steaks. And yes I’m calling them steaks because, if you slice them thick and cook them properly (easy) they are steak-y satisfying and quite hearty.

I guess in some ways this has been my year of the cauliflower on the blog. I do love cauliflower — so much — and love many preparations, from a simple oven roast to wonderful soups to, of course, my cauliflower pizza crust, my cauliflower mash (updated, btw, with an additional, killer, preparation) and even my breakfast fried rice, which you can make with cauliflower rice. 

These steaks, however, are different from the other recipes and so satisfying. They make a wonderful fall dinner.

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Fresno Chilis Will Change Your Life

12 May

(including recipes for a killer hot sauce, a mini tutorial on delicious pan sauces, pickled chilis, and more…)

Fresno Chili and jar

Fresno chilis and hot sauce

Fresno chilis, which look like a red Jalapeño, have become my favorite chili by far. Milder than a Jalapeño, they still have a nice bite along with a slight, lovely sweetness that makes them more versatile than a Jalapeño or Serrano. Because they can be enjoyed even by people who ‘don’t like spicy’, Fresnos are often called a ‘gateway chili’, as you can see in this excellent history of the Fresno:

Fresno Chilis

I stumbled onto Fresnos a couple of years ago because a favorite chef of mine, Nancy Silverton, throws them in just about everything. I made a marvelous chicken recipe of hers, that uses pickled Fresnos, and loved them so much I started throwing them in and on everything: the pickled Fresnos are terrific on pizzas and in sandwiches, I love raw slices in salads, and a gentle sauté of a sliced or diced Fresno transforms most any main dish or side vegetable. They are also wonderful in my baked omelette.

When I started making my own hot sauce (ridiculously easy, as you will see in the recipe below) I really fell in love. This hot sauce is The. Best.

Fresnos are perfect for pan sauces (see recipe below) as well as in an upcoming recipe that will also change your life, Breakfast Fried Rice. 

If there’s a problem with Fresnos, it’s that unlike the Jalapeño or Serrano, they’re not always available year round. Subsequently, when I see them, I buy out the store, make a few jars of hot sauce, pickle some more, then freeze the remainder. 

So look for the Fresno! Buy a bunch and try these recipes… and be on the lookout for Breakfast Fried Rice!

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