Giveaways · Vegetables/Vegetarian

Grilled Cheese with Avocado & Tomatoes + Cuisinart GIVEAWAY!

Grilled Cheese with Avocado & Tomatoes

I love experimenting with new recipes. It’s challenging, fun and when the dish is successfully completed, it’s totally gratifying.

But after a long day, week, or heck–even an afternoon, all I want to eat is something quick and comforting. Fried SPAM with rice, instant spicy ramen or a trusted ol’ sandwich. And for me, the latter usually means a BLT or a grilled cheese of some type.

Grilled Cheese with Avocado & Tomatoes

One of my fav grilled cheeses is so simple but deliciously satisfying. It’s made with Kings Hawaiian sliced bread that has been lightly buttered and then grilled with pepper jack cheese, thin slices of Roma tomatoes, sliced avocados, and a thin spread of grainy mustard. So.Freaking.Good.

In honor of the humble sandwich, one of our rad readers will have the chance to win a Cuisinart Griddler® Grill & Panini Press!

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Isn’t she a beauty?! Not only will you be able to whip up the most delectable sammies but you can also remove the plates to grill burgers, steaks, and anything else that your heart may desire. Now that is multi-functional!

How to enter: This GIVEAWAY is now closed. Thanks for entering!

Leave a comment and tell us what is your favorite sandwich.

For extra chances to win, leave a separate comment for each indicating which of the below you did:

  1. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  2. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  3. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so); or
  4. Follow our boards on Pinterest (If you already Follow us, leave a comment indicating so).

The deadline to enter is Friday, March 8th at 5pm (PST) and the winner will be notified the next day.

Best of luck, Friends!!!!

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Desserts/Pastries · Giveaways · Sponsored

Pomegranate-Pear Tarts + Nambé GIVEAWAY

Pomegranate-Pear Tarts

If you are anything like me, you’re still finalizing what dishes you’ll be making for Thanksgiving tomorrow. I’ve got the desserts squared away but still need to commit to an appetizer or two……Baked Brie? Cheesy Mushroom Bread? Oh, the options…

But if you are in need of a dessert to wow your guests, you must try out these beautiful Pomegranate-Pear Tarts.

Pomegranate-Pear Tarts

You can use whatever types of pears you like but I find that either Bartletts or Anjous work out best. I also put a light honey-glaze to provide a little bit of sweetness and a sheen. As for the pomegranates, they added a great freshness and crunchy texture while giving a bit of tart flavor. Alternatively, you can sprinkle the tops with crushed pistachios.

Not only are these tarts eye-catching and delicious but they only take a few minutes to put together! Perfect for holiday entertaining when I always seem like I’m racing the clock.

And since this is a time for giving Thanks….our amazing friends at Nambe are giving us a chance to say THANK YOU to our readers with a giveaway!

One reader will have the chance to win this gorgeous Handled Tray !

How to Enter: THIS GIVEAWAY IS NOW CLOSED…Thanks!

Leave a comment and tell us what the first thing you’ll serve using the Nambe Handled Tray

For extra chances to win, leave a separate comment for each indicating which of the below you did:

  1. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  2. Like the Nambé Facebook Fan Page (If you already “Like Nambé, leave a comment and let us know); or
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).

The deadline to enter is Monday, November 26th at 5pm (PST) and the winner will be announced the next day.

THANKS so much Nambé and HAPPY THANKSGIVING FRIENDS!

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Pomegranate-Pear Tarts
Serves 4

Ingredients:

1 sheet puff pastry, thawed
2 tablespoons all-purpose flour
2 Bartlett or Bosc Pears, cored and sliced lengthwise to 1/8 inch width
2 tablespoons honey
1 tablespoon warm water
¼ cup pomegranate arils
fresh whipped cream or ice cream, optional

Preheat oven to 400 degrees F.

On a lightly floured surface, gently roll the puff pastry to 1/8 inch thickness. Cut the sheet into 4 equal squares.

Transfer the puff pastry to a parchment paper lined baking sheet, leaving ample space in between each square.

Leaving a ½ inch border of the puff pastry around each square, shingle the pear slices so that all 4 pieces have been covered. Gently fold over the dough on each side of the squares and pinch the corners to seal.

In a small bowl, mix the honey and water together until combined. Brush the tops of the pear slices with the honey glaze. Transfer the baking sheet into the preheated oven and bake for 25-30 minutes until the pastry is golden brown. Rotate the sheet halfway through baking.

Remove the tarts from the oven and cool on the sheet for 5 minutes. Sprinkle the tarts with the pomegranate arils and serve immediately with fresh whipped cream or ice cream.

Breads · Desserts/Pastries · Giveaways · Sponsored

Apple Bread Pudding with Caramel Bourbon Sauce + King’s Hawaiian GIVEAWAY!!

Apple Bread Pudding with Caramel Bourbon Sauce

I am a sucker for Bread Pudding.

There’s something so darn comforting and mouthwatering about a bowl full of this goodness. Rich, sweet–almost sinful.

Drools.

Apple Bread Pudding with Caramel Bourbon Sauce

With Autumn finally coming around, it was the perfect time to make an apple version highlighting the warm spices of cinnamon and nutmeg. And the only thing to take it over the top was a decadent drizzle of Caramel flavored by good ol’ Bourbon.

Apple Bread Pudding with Caramel Bourbon Sauce

Inspired by my visit with the great o’hana of King’s Hawaiian, I used the slightly sweet Original Hawaiian Sweet Round Bread for the pudding. I also cut back on the amount of sugar in the custard base since the final dessert would be sweet enough from the luscious Caramel Bourbon sauce.

But the awesomeness doesn’t stop here! One of our lucky readers has the chance to win a cornucopia of goodness courtesy of our friends from King’s Hawaiian!

The winner will receive a vast assortment of King’s Hawaiian baked products, King’s Hawaiian coffee, apron and more!! Needless to say, you will be a very HAPPY CAMPER!

How to Enter:

Leave a comment and tell us what the first thing you’ll make with some of the Kings Hawaiian Bread products

For extra chances to win, leave a separate comment for each indicating which of the below you did:

  1. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  2. Like the King’s Hawaiian Facebook Fan Page (If you already “Like King’s Hawaiian, leave a comment and let us know); or
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).

Due to shipping challenges, this Giveaway is limited to those in the continental United States. Sorry! 🙂

The deadline to enter is Monday, October 8th at 5pm (PST) and the winner will be announced the next day.

Best of luck friends and MAHALOS King’s Hawaiian!!

Pssst! Don’t forget to make this Apple Bread Pudding!

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Apple Bread Pudding with Caramel Bourbon Sauce

Ingredients:

Caramel Bourbon Sauce:
1 Cup Granulated Sugar
¼ Cup Water
4 Tablespoons Unsalted Butter, cut into cubes
¼ Cup Heavy Cream
2 Tablespoons Bourbon
Sea Salt (optional)

Bread Pudding:
2 Large Eggs, beaten
¾ Cup Milk
¾ Cup Heavy Cream
½ Cup Light Brown Sugar
¼ Teaspoon Ground Cinnamon
3-4 Pinches Nutmeg
2 Pinches Salt
1 Tablespoon Vanilla Extract
6 Cups Kings Hawaiian Sweet Bread, cubed and toasted (Brioche can be substituted)
1 Cup Apples, cubed (I chose a mix of Granny Smith and Fuji)
Additional Unsalted Butter to grease the pan
Fresh Whipped Cream (optional)

In a heavy bottomed saucepan, dissolve the sugar and water over medium-high heat. Once the liquids begin to bubble, swirl the saucepan around and continue cooking until it reaches an amber color. Reduce the heat to low and whisk in the cubes of butter one at a time until fully incorporated. Remove from heat and whisk in the heavy cream. (The liquids will bubble up so be careful!) Stir in the Bourbon and a few pinches of sea salt (optional). Set aside.

Preheat oven to 350 degrees F and thoroughly butter the bottom and sides of an 8×8 inch pan.

In a large bowl, whisk together the first 8 ingredients of the bread pudding. Add in the cubed bread and apples making sure that they have been coated by the custard mixture. Let set for 5 minutes to allow the bread to absorb some of the custard. Pour the entire contents into the greased pan and spread evenly. Take a few spoonfuls of the Caramel Bourbon Sauce and drizzle on the top. Bake the Bread Pudding in the preheated oven for approximately 35-40 minutes until the custard has set and the top is golden brown. Remove from the oven and allow to slightly cool before cutting. Serve warm with additional sauce drizzled on top and fresh whipped cream.

Breakfast/Brunch · Pizzas · Pork

Breakfast Pizza + Nambé Giveaway WINNER!

Breakfast Pizza

You could throw an egg on anything and it would be freaking delicious. Sandwiches, ramen noodles, pasta, rice……

Seriously.

Breakfast Pizza

So when I dove into Motorino’s Pizza al’ Uovo on my recent trip to NYC— I was in HEAVEN. Oooey-gooey fried eggs that just spilled into a crisp pizza covered with pancetta, basil and pecorino. SOOO good! I was hell bent on making my own version when I got home though I did make a few ingredients substitutions based upon my personal flavor preference. True– it’s nearly impossible to achieve the same type of crust that a wood fire oven can produce but overall I was very happy with it. You’ll be surprised to see how easy this is to make and it’s a guaranteed crowd-pleaser at your next brunch party.

But now for what you all have been waiting for….the winner of the fabulous Nambé Fish Platter

Drum Roll please………….

CONGRATS Jessica who said she would serve Gambas al Ajillo on the Nambé Fish Platter. Jessica, you will have until 5pm PST on Wednesday, July 25th to respond to our email and accept or another winner will be selected.

THANK YOU to everyone who participated! And THANK YOU Nambé !

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Breakfast Pizza
Serves 2

Dough:
1 Cup Lukewarm Water
1 Packet Instant Yeast
2 Cups Bread Flour, plus more for dusting the work surface and hands
2 Tablespoons Olive Oil
1½ Teaspoon Kosher Salt
½ Tablespoon Sugar
*Makes approximately 3 medium-sized pizzas

Toppings:
1 Tablespoon Corn Meal
Olive Oil
2 Large Eggs, crack into individual small bowls
2 Ounces Fresh Mozzarella, sliced and patted dry
4-5 Slices Bacon, par cooked and cut into large pieces
2 Tablespoons Grated Parmesan Cheese
Fresh Basil Leaves
Black Pepper

Prepare the pizza dough. Combine the water with the yeast and let set for 10 minutes until the yeast is dissolved and bubbly. Combine the rest of the ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast-water and mix until the ingredients have just combined. Cover and allow to rest in a warm area until it doubles in size—about one hour.

One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If cooking the pizza on a baking sheet, preheat 30 minutes before baking.

When the dough has rested, take approximately 1/3 of the dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet that has been sprinkled with corn meal. Gently brush the crust with olive oil.

Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Par bake for about 6-8 minutes until slightly golden. Pull from the oven and carefully pour the eggs on top. Place the fresh mozzarella cheese and bacon around the pizza and sprinkle with the grated parmesan cheese. Return to oven and continue baking for an additional 6-8 minutes or until the eggs have just set and the bacon has crisped. When done, remove the pizza and top with fresh basil leaves and black pepper. Serve immediately.

Giveaways · Seafood · Sponsored

Crispy Red Snapper with Chili Tamarind Sauce + Nambé GIVEAWAY

Crispy Red Snapper with Chili Tamarind Sauce

You know what can make me do the Happy Dance?

When I can cook something pretty and then serve it on something pretty. Win-Nguyen in my book.

So when our generous friends at Nambé gave me the chance to create something to showcase their beautiful Fish Platter, I jumped at the opportunity!

Crispy Red Snapper with Chili Tamarind Sauce

I love making whole fish—it retains a lot of moisture and I believe, often enhances the flavor of the fish. I opted to drizzle this crispy red snapper with a sweet and sour tamarind chili sauce—and trust me, you will LOVE the flavor and texture balance.

And guess what? Not only can you make this Crispy Red Snapper but you will also have the opportunity to win the stunning Fish Platter! Woo Hoo!

How to Enter:

Leave a comment and tell us what the first thing you’ll serve using the Fish Platter

For extra chances to win, leave a separate comment for each indicating which of the below you did:

  1. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  2. Like the Nambé Facebook Fan Page (If you already “Like Nambé, leave a comment and let us know); or
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).

The deadline to enter is Sunday, July 22nd at 5pm (PST) and the winner will be announced the next day.

Best of luck friends and THANKS so much Nambé!

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Crispy Red Snapper with Chili Tamarind Sauce
Serves 2

Ingredients:

Chili Tamarind Sauce
2 tablespoons shallots, minced
2 garlic cloves, finely minced
2-3 Thai chili peppers, finely minced (more or less depending on heat preference)
1/3 cup tamarind juice concentrate
2 tablespoons palm sugar
3 tablespoons fish sauce
¼ cup water
2 tablespoons vegetable oil

Fish
1 (2 pound) whole red snapper, head-on and thoroughly cleaned
Vegetable oil (for frying)
½ cup red bell pepper, julienned
2 scallions, diced
1 cup fresh cilantro

In a sauce pan, heat the vegetable oil and sauté the shallots and garlic for 2 minutes until fragrant but not browned. Add in the chili peppers and cook for an additional minute. Add the tamarind juice concentrate, palm sugar, fish sauce and water. Continue cooking over medium-low heat while stirring until all the sugar has dissolved. Lower the heat and gently simmer until the sauce has thickened. Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.

While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels. Score both sides of the fish about every 1½ inches. Fill a heavy bottom pot or wok with oil deep enough to submerge your fish. Heat the oil to 350 degrees F and carefully slide the fish into the oil. Fry the fish until golden brown—about 3-4 minutes per side. Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan. Allow to drain for 1-2 minutes before transferring to a serving dish.

Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top. Add the fresh cilantro and serve immediately with steamed rice.

Giveaways · Pork · Seafood · Sponsored

Spicy Mussels with Andouille Sausage + Nambé GIVEAWAY

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Man, oh man……

This is a doozy.

You might as well just jump through the screen and hug me now.

Not only do I have a DELISH recipe to share with you but we have a FABULOUS GIVEAWAY!!!!! Oh yes, it’s another Win-Nguyen Situation!

Our generous friends at Nambé have offered to give one of our readers a STUNNING Cradle Pasta Bowl. I’m not kidding friends. When I took mine out of the box, I literally gasped! Forget about calling it a “pasta bowl”, it’s a work of art!

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I had so many different dishes I wanted to display in this beauty but finally settled upon a flavorful and easy summer meal– Spicy Mussels with Andouille Sausage. I often steam mussels in white wine with tons of citrus and herbs but wanted to kick up the flavors a bit this time around. The spice and richness from the Andouille were perfect! The broth is extremely satisfying as it melds the earthiness of the sausage with the briny goodness from the mussels and clam juice. I think it’s best enjoyed with a hunk of crunchy bread and a glass of crisp vino but it would also go well with some linguine. Exquisite!

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But as delectable as these mussels are, I’m sure you want to know how to win the lovely Cradle Pasta Bowl, right? Well the good news is that you have FIVE (5) separate chances to win! To enter:

  1. Leave a comment and tell us what the first thing you’ll serve in the Cradle Pasta Bowl;
  2. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already subscribe, leave a comment indicating so);
  3. Like the Nambé Facebook Fan Page and leave us a comment here indicating so (If you already “Like” Nambé, leave a comment and let us know); or
  4. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  5. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).

The deadline to enter is Monday, April 23rd at 12pm (PST) and the winner will be announced the next day.

Best of luck friends and THANKS so much Nambé!

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Spicy Mussels with Andouille Sausage
Serves 6

½ pound Andouille Sausage, casings removed
½ cup diced shallots
1 tablespoon minced garlic
½ teaspoon red chili flakes
1½ cups dry white wine
1 cup clam juice
1 32-ounce can crushed San Marzano tomatoes
5-6 sprigs fresh thyme
½ cup chopped Italian parsley, plus more for garnish
5-6 lemon slices
4 pounds fresh mussels, scrubbed and debearded
vegetable oil
kosher salt
black pepper

Heat a heavy bottom pot with 1 tablespoon of oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once cooked, remove the sausage to a plate.

Lower the heat to medium and cook the shallots for 2-3 minutes until tender but not browned. Add in the garlic, chili flakes and cook for an additional minute. Turn the heat back up to high and add in the white wine. Deglaze the pan with the wine and use the wooden spoon to scrape up the brown pits. Reduce the liquids by half. Add in the clam juice and tomatoes (with its juices). Once the liquids come to a slow boil, carefully add in the mussels, thyme, parsley, and lemon slices. Stir in the cooked sausage and cover the pot with a lid. Cook for 4-5 minutes until the mussels have opened. Remove the mussels to a serving dish. Check the broth for seasonings and adjust as needed with the kosher salt and pepper. Ladle the broth over the mussels and garnish with additional parsley and lemon wedges. Serve immediately with warm bread (baguettes or ciabatta).

Drinks

Spiced Mulled Wine…..and our GIVEAWAY Winner!

Mulled Wine

 

 

It’s been pretty chilly these past few days.

And with the holidays quickly approaching, nothing seems more appropriate to help keep me warm and toasty like a  glass of Spiced Mulled Wine. Mmmm…..Holiday Cocktails.

But enough about that boozy goodness. It’s time to announce the winner of the KitchenAid® 7-Speed Hand Mixer!

Drum Roll Please……..

C O N G R A T U L A T I O N S  to Anna Marie Kreuger who said she will be whipping up some Chocolate Souffles with her new Hand Mixer!  Anna Marie, please check your email with directions on how to claim your prize! Woo Hoo!

THANKS to all who entered and keep your eye out for our next fabulous giveaway at the end of the month!

Cheers! 🙂

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Spiced Mulled Wine
Serves 4 (If you’re willing to share)

Ingredients:

1 Bottle Cabernet Sauvignon, or red wine of your choice
1 Cup Apple Cider
2-3 Tablespoons Granulated Sugar
5 Whole Cloves
5 Allspice Berries
2  Cinnamon Sticks (plus more for garnish)
2 Inches Fresh Ginger
6-8 Long Strips Orange Peels

Place all the ingredients in a saucepan and bring to a simmer over low heat. Stir to dissolve the sugar. Continue simmering for an additional 20 minutes. Strain the mulled wine and fill glasses. Garnish each with a strip of orange peel and cinnamon stick. Enjoy!