Pepita Crusted Ahi Tuna with Pumpkin/Poblano Rice, Pickled Onions, Cilantro Pecan Pesto and Jalapeno Ponzu

 

This sounds a lot more difficult than it is, and trust me, the results are worth the effort you have to make. If you start the night before, it's a piece of cake!! A rare tuna has to be one of my favorite things to eat. I usually think of sushi/tuna in the summer, but the pumpkin elements make it a perfect transition into fall, which believe it or not, is not in full effect here in Texas! This is a southwest take on seared tuna. Make the sauces in advance, and this will take you 30 minutes to prepare and plate. The key to great tuna is... GREAT TUNA! I got mine at a great local DFW spot, TJ's - I'm sure you have something similar in your neighborhood. Barely searing (about 30 seconds per side) gives you that little ring of sear, with a beautiful rare middle. Don't you dare overcook Grade 1 tuna!!!! Read all about the pieces of this delicious little puzzle after the jump. As always, let me know if you have any questions.

Pumpkin Vichyssoise with Chimichurri and Goat Cheese

I love seasonal cooking, and pumpkin is definitely the vegetable of the moment for me considering Halloween is right around the corner. I also live in Texas, where it's getting cold, but not THAT cold. I have created a "vichyssoise" version with pumpkin that could be served hot or cold, depending on your mood or your weather. It's comforting and creamy and it looks beautiful on a plate - which I also love. It uses just a fraction of the amount of cream of a normal vichyssoise, so it's actually pretty healthy, because the pumpkin and spices make it so creamy you don't really need it. I love curry and the heat of the paprika and cayenne - it gives it a little unexpected twist! The soup is so easy, but I won't lie, breaking down the pumpkins is a pain in the ass, but you will be well rewarded with delicious soup (and enough puree for many other things pumpkin). Chimichurri balances the richness and gives it a little shot of herbs so don't skip it. Get cooking after the jump!

Crab, Avocado and Egg Stack with Chive

After yesterday's pancake experiment, we are clearly on a breakfast bender/carb "detox" in the Gour-maybe kitchen. So while we are on this train, how about an amazing, luxurious, delicious brunch dish that is so easy it takes less than 10 minutes, AND makes you feel like you are staying at a 5-star hotel? Get excited for the Gour-maybe Crab, Avocado and Egg Stack because it's going to be your new breakfast/brunch favorite. You could make it any day of the week, just to treat yourself. It's also perfect for entertaining, because you can easily double or quadruple the ingredients. Easiness after the jump!

Ricotta & Buttermilk Pancakes With Honeyed Syrup

from the side - omg - hard to photograph when all you want to do is eat!

batter fluffiness!

The men in my family are pancake lovers. Borderline addicts. Ok, not so borderline addicts. Full-blown pancake addicts. They eat pancakes everywhere they go, yet few ever pass the "delicious" test. I don't know why they don't open a pancake store with the amount of tasting they've done. They sound like Goldilocks and the three bears after every breakfast: "Too heavy, too dense, too sweet, not sweet enough!"  Last weekend, my brother called me in the process of making pancakes. His hadn't turned out the way he wanted, so it got me thinking - how do you make a freaking great pancake? There are lots of theories: sour cream, buttermilk, separated eggs, etc. I like a PC that is fluffy, light, with that slight chewiness that melts in your mouth, and how do you decide between honey and syrup for your topping? So this weekend, I decided to try and make some pancakes. I went with cake flour for lightness, melted butter, ricotta and eggs for fat, and buttermilk vs regular for my liquids. These are amazing. I don't think I will ever make another recipe. But I sure as hell will be making these with different flavors, bananas, granola, blueberries, choc chips etc! Get cooking after the jump!

Happy Birthday To Me! Best Carrot Cake in the Universe with Coconut Cream Cheese Frosting

gratuitous frosting shot

more frosting...

This past weekend was my birthday, and all I wanted was just a leopard McQueen clutch. Just a leopard McQueen clutch, and some shoes. Just a leopard McQueen clutch, some shoes and a great dinner. Just a leopard McQueen clutch, some shoes, a great dinner and an amazing cake. Sooo, what does someone who has a food blog make for her birthday cake? Yes, that's right, I made my own cake, but my boyfriend made the McQueen clutch and dinner happen, so I was pretty happy to contribute the cake part AND, I happen to have an amazing, ridiculous carrot cake recipe AND, carrot cake happens to be my absolute favorite. I usually eat it in the Fall, because cream cheese frosting and Texas summer heat don't mix. But September is officially Carrot Cake Season! Suck it NFL! Don't take it from me, an anonymous tester described it as, "this carrot cake is the fantasy football equivalent of a running back scoring four touchdowns in a game!" I don't know what that means, but it seems positive. Read the full recipe after the jump.

Spicy Savory Pimento Cheese

pimento cheese and crackers, garnished with celery leaves and a dash of cayenne

I will kick off this post with this: I used to HATE Pimento Cheese. Give me PB&J, Turkey and Swiss, but keep the "orange stuff" out of my sight. It was basically lunch punishment. However, with the revival in southern "gourmet" comfort food over the last several years (and a little maturity in the taste buds), I've experienced pimento cheese that is a long way away from those lunchbox nightmares. Now, I love the spice, the heat, the creamy texture. With anything, I think it starts with really good ingredients. I like mine to be spicy, and full of flavor. I also love that you can make it in one bowl, with just a few ingredients, and serve it so many different ways. Pimento Cheese isn't JUST for sandwiches, people! You can do a sandwich on some delicious sturdy bread (grilled or cold) - delicious. Top a baked potato, Serve with spiced pecans and crackers on its own. Use as a dip with crudites (I love celery with pimento cheese). Roll small teaspoons in chopped nuts for a perfect holiday canape. Here's how I make mine. Check the calorie counting at the door, because this isn't going to fit in your fitness plan. Read all about it after the jump!

"From Scratch" - Literally - Chicken and Dumplings To Die For

A delicious Sunday's work

Don't ask why the celery has to be peeled! Just peel it - and know it's worth it.

When it starts to cool off in Dallas - usually in September/October - the temp doesn't have to drop much below 80 degrees before I am breaking out the boots and getting my favorite warm comfort foods on the table. Fall is my favorite season! Nothing says "comfort food" to me more than Chicken and Dumplings. But how do you make something so basic "Gour-maybe?" well, you start with Thomas Keller's recipe from Ad Hoc. Then, you literally go nuts, because you don't know why you need all those carrots cooked different ways and celery bathing in ice. Then you taste it. And you shut your mouth because it's that good and you eat it every day for a week straight. The dumplings are melt in your mouth, and flavored with chives and mustard. Trust me, you will love them. I use about double the chicken, and encourage you to double the dumplings as well. Because those are my favorite parts. I make mine much more rustic, and like it that way. I don't have Keller's refinement even my crazy pants OCD is just fine with a lop-sided dumpling or an uneven carrot slice. So pick a weekend to make this, maybe a rainy one. Start it in the AM, and eat it for dinner. Full, long, but worth it recipe after the jump.