Penne with Sausage, Cherry Tomatoes, White Beans, and Olives
Serves 6-8
16 ounces penne
Table salt and ground black pepper
2 pint cherry tomatoes, halved
2 can cannellini beans, rinsed
1 cup chopped pitted kalamata olives
1 cup minced fresh basil
1 cup grated Parmesan cheese
4 tablespoons extra-virgin olive oil
Fresh lemon juice (1)
Cook and slice the sausage.
Cook the pasta, reserving some water.
Add the pasta water to the sliced sausage and cook the beans, and later the tomatoes.
Add olives and basil and serve.
Thursday, December 25, 2008
Here I Make a Gigantic Hot Dog
Pork Roasted like a Gigantic Hot Dog
Serves 4
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen
4 tablespoons extra virgin olive oil
1 pork larger pork tenderloin, trimmed
1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string.
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
Serves 4
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen
4 tablespoons extra virgin olive oil
1 pork larger pork tenderloin, trimmed
1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string.
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
Roasted Chicken with Potatoes and Kale
Roasted Chicken with Potatoes and Kale
Serves 6
1 bunch Kale
1 1/2 pounds medium Yukon Gold potatoes, chunked
1 fennel, chunked
1 medium onion, thinly sliced
extra-virgin olive oil
Salt and freshly ground pepper
About 5 lbs whole chicken thighs (~10)
paprika
Juice of 1 lemon
Directions
Preheat the oven to 450°. Use either one huge roasting pan or two 9x13 pans. Toss the kale fennel and potatoes together with salt pepper and oil, in batches if necessary. Make them into a bed for the chicken.
Season the chicken well with salt pepper and paprika, and evenly distribute on top of the vegetables.
Cover with foil, and roast 20 minutes. Uncover and roast another 30 minutes, until chicken is done. Finish with lemon juice.
Serves 6
1 bunch Kale
1 1/2 pounds medium Yukon Gold potatoes, chunked
1 fennel, chunked
1 medium onion, thinly sliced
extra-virgin olive oil
Salt and freshly ground pepper
About 5 lbs whole chicken thighs (~10)
paprika
Juice of 1 lemon
Directions
Preheat the oven to 450°. Use either one huge roasting pan or two 9x13 pans. Toss the kale fennel and potatoes together with salt pepper and oil, in batches if necessary. Make them into a bed for the chicken.
Season the chicken well with salt pepper and paprika, and evenly distribute on top of the vegetables.
Cover with foil, and roast 20 minutes. Uncover and roast another 30 minutes, until chicken is done. Finish with lemon juice.
Braised Chicken with Mushrooms and Star Anise
Braised Chicken with Mushrooms and Star Anise
Serves 6-8
1 tablespoon peanut oil
6-8 chicken thighs with skin and bones
10 ounces fresh mushrooms, sliced or quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
1 smaller head napa cabbage, sliced
1 tablespoon sriracha
In a very large pot, brown the chicken and remove. Add mushrooms, 1.5c scallions, garlic and ginger. Cook for about 5 minutes. Add back the chicken, along with everything else down to the star anise.
Cook 20 minutes, or until chicken is falling apart.
Remove the chicken and de-bone. Cut into strips. Boil the rest of the pot's contents another 20-30 minutes, until reduced well. Add the cabbage and sriracha and cook the cabbage down some. Thicken with slurry if needed.
Add in the chicken and serve over rice with the remaining scallions.
Serves 6-8
1 tablespoon peanut oil
6-8 chicken thighs with skin and bones
10 ounces fresh mushrooms, sliced or quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
1 smaller head napa cabbage, sliced
1 tablespoon sriracha
In a very large pot, brown the chicken and remove. Add mushrooms, 1.5c scallions, garlic and ginger. Cook for about 5 minutes. Add back the chicken, along with everything else down to the star anise.
Cook 20 minutes, or until chicken is falling apart.
Remove the chicken and de-bone. Cut into strips. Boil the rest of the pot's contents another 20-30 minutes, until reduced well. Add the cabbage and sriracha and cook the cabbage down some. Thicken with slurry if needed.
Add in the chicken and serve over rice with the remaining scallions.
Lentil and Roasted Butternut Squash Soup
Lentil and Roasted Butternut Squash Soup
Serves 4
2 cup Masoor Dal/Red Lentils
1 Onion, finely chopped
4 Garlic Cloves, minced
1 inch Ginger, minced
2 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala or Curry Powder
Juice of 1 lime
Oil
Salt & Pepper
1 Quart Stock or water
Cilantro
1 medium Butternut Squash, diced into ½ inch cubes
2 tbsp Oil
Salt and Pepper
Pre-heat oven to 400. Roast the squash 15-20 minutes, turning once.
Wash and cook dal in tumeric and 3 cups of water - more if needed. Cook 10-15 minutes, or until very done. Blend lentils and half of the squash.
In a pan, saute onions and spices until golden. Add the lentils and squash mixture and enough water/stock to make it a soup.
Simmer for a few minutes, and finish by adding the remaining whole squash, cilantro, etc.
Serves 4
2 cup Masoor Dal/Red Lentils
1 Onion, finely chopped
4 Garlic Cloves, minced
1 inch Ginger, minced
2 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala or Curry Powder
Juice of 1 lime
Oil
Salt & Pepper
1 Quart Stock or water
Cilantro
1 medium Butternut Squash, diced into ½ inch cubes
2 tbsp Oil
Salt and Pepper
Pre-heat oven to 400. Roast the squash 15-20 minutes, turning once.
Wash and cook dal in tumeric and 3 cups of water - more if needed. Cook 10-15 minutes, or until very done. Blend lentils and half of the squash.
In a pan, saute onions and spices until golden. Add the lentils and squash mixture and enough water/stock to make it a soup.
Simmer for a few minutes, and finish by adding the remaining whole squash, cilantro, etc.
Friday, November 28, 2008
Carbonnade a la Flambade
Carbonnade a la Flambade
Serves 6
3 1/2 pounds beef stew meat, cut into 2-inch cubes
3 tablespoons flour
3 large onions, peeled and sliced 1/4inch
2 tablespoon tomato paste
2 large garlic cloves, peeled
1 can beef broth
1 bottle belgian or nut brown beer
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 bay leaves
Rind and juice of 1 lemon
Pre-heat the oven to 300. Brown the seasoned meat, in batches, in the
pot. Keep the pan drippings.
Saute onions garlic and paste in the same pot, until starting to get
golden. Add flour and cook the raw out for a few minutes.
Add liquids and scrape up the drippings. Add everything, bring to a boil,
cover, and cook in the oven 2.5 hours.
Serve with egg noodles and something perhaps green.
Serves 6
3 1/2 pounds beef stew meat, cut into 2-inch cubes
3 tablespoons flour
3 large onions, peeled and sliced 1/4inch
2 tablespoon tomato paste
2 large garlic cloves, peeled
1 can beef broth
1 bottle belgian or nut brown beer
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 bay leaves
Rind and juice of 1 lemon
Pre-heat the oven to 300. Brown the seasoned meat, in batches, in the
pot. Keep the pan drippings.
Saute onions garlic and paste in the same pot, until starting to get
golden. Add flour and cook the raw out for a few minutes.
Add liquids and scrape up the drippings. Add everything, bring to a boil,
cover, and cook in the oven 2.5 hours.
Serve with egg noodles and something perhaps green.
Braised Pork with Sweet Potatoes
Braised Pork with Sweet Potatoes
6 to 8 servings
2 pounds pork butt, trimmed
Seasonings:
6 whole scallions, batons
6 cloves garlic, minced
6 slices fresh ginger, smashed
2 teaspoon hot chile paste
3 tsp cinnamon
1 whole star anise, smashed
Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
2T or more Kecap Manis
2 pounds sweet potatoes, 1-1/2-inch cubes
1 lbs gai lan, chopped
2 tablespoons minced scallion greens for garnish
Slurry
Cut the pork into 1-1/2-inch cubes
Heat the oil until very hot large pot. Sear the pork, and set aside.
Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant,
about 15 seconds, then add the Braising Mixture. Reduce the heat to low,
cover, and let simmer for 20 minutes.
Add the pork, bring the liquid to a boil, and reduce the heat to low. Let
simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir,
cover, and continue cooking for about 25 minutes, or until the potatoes
are tender. Add in the gai lan and cook a few minutes. Thicken with
slurry.
Serve with rice and sichuan peppercorn and braising liquid.
6 to 8 servings
2 pounds pork butt, trimmed
Seasonings:
6 whole scallions, batons
6 cloves garlic, minced
6 slices fresh ginger, smashed
2 teaspoon hot chile paste
3 tsp cinnamon
1 whole star anise, smashed
Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
2T or more Kecap Manis
2 pounds sweet potatoes, 1-1/2-inch cubes
1 lbs gai lan, chopped
2 tablespoons minced scallion greens for garnish
Slurry
Cut the pork into 1-1/2-inch cubes
Heat the oil until very hot large pot. Sear the pork, and set aside.
Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant,
about 15 seconds, then add the Braising Mixture. Reduce the heat to low,
cover, and let simmer for 20 minutes.
Add the pork, bring the liquid to a boil, and reduce the heat to low. Let
simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir,
cover, and continue cooking for about 25 minutes, or until the potatoes
are tender. Add in the gai lan and cook a few minutes. Thicken with
slurry.
Serve with rice and sichuan peppercorn and braising liquid.
Mafe
Mafe
Serves 6
6 large chicken thighs
1 green pepper, fine chop
1 medium onion, fine chop
2 clove garlic, minced
Optional habanero pepper, prepared to taste
1 teaspoon salt
1/2 to 1 teaspoon each, red and black pepper
1 chicken bullion cube (optional; if used, reduce the salt)
3 tablespoons olive oil
1 16-ounce can low-sodium, low-fat chicken broth
2 heaping tablespoons tomato paste
1 8-ounce can tomato sauce
About 1 1/2 cups water
1 small green cabbage, cored and chunked
1 large sweet potato, small chunks
cooked rice
chopped scallions for garnish
1/2 cup peanut butter
1. About 30 minutes before cooking, rub about half the spice mix into the
meat and let sit at least 30 minutes before cooking.
2. Pour oil in a large Dutch oven or saucepan over a medium-high flame.
Heat oil until it covers the bottom of the pan. Turn down heat slightly.
Pour the remainder of the spice mix into the warm oil and brown, stirring
so the spices do not burn (no more than 30 seconds).
3. Brown chicken pieces in the oil, turning so the meat is browned
evenly.
4. Remove pan from heat and stir in ground vegetables. Add chicken broth,
tomato sauce, bullion cube and enough water so the liquid just covers the
top of the chicken.
5. Return pan to heat and bring stew to a slight boil. Turn down heat to
a low flame, cover and simmer. Add more water as needed to keep the
chicken covered.
6. Clean the cabbage and cut into large chunks. Add cabbage into the
stew.
7. Simmer stew about 45 minutes. Debone chicken if applicable.
8. In a bowl, combine the peanut butter with about 1/4 cup of hot broth
from the stew. Using a whisk or mixing spoon, stir the peanut butter
until it's smooth and liquid. Pour the mixture back into the pot with the
rest of the stew.
9. Add the sweet potato chunks and, if desired and there is enough room
in the pot, the chicken. Simmer on low heat until the oil from the peanut
butter rises to the top of the stew, about 30 minutes. Garnish with
scallions and serve over rice.
Serves 6
6 large chicken thighs
1 green pepper, fine chop
1 medium onion, fine chop
2 clove garlic, minced
Optional habanero pepper, prepared to taste
1 teaspoon salt
1/2 to 1 teaspoon each, red and black pepper
1 chicken bullion cube (optional; if used, reduce the salt)
3 tablespoons olive oil
1 16-ounce can low-sodium, low-fat chicken broth
2 heaping tablespoons tomato paste
1 8-ounce can tomato sauce
About 1 1/2 cups water
1 small green cabbage, cored and chunked
1 large sweet potato, small chunks
cooked rice
chopped scallions for garnish
1/2 cup peanut butter
1. About 30 minutes before cooking, rub about half the spice mix into the
meat and let sit at least 30 minutes before cooking.
2. Pour oil in a large Dutch oven or saucepan over a medium-high flame.
Heat oil until it covers the bottom of the pan. Turn down heat slightly.
Pour the remainder of the spice mix into the warm oil and brown, stirring
so the spices do not burn (no more than 30 seconds).
3. Brown chicken pieces in the oil, turning so the meat is browned
evenly.
4. Remove pan from heat and stir in ground vegetables. Add chicken broth,
tomato sauce, bullion cube and enough water so the liquid just covers the
top of the chicken.
5. Return pan to heat and bring stew to a slight boil. Turn down heat to
a low flame, cover and simmer. Add more water as needed to keep the
chicken covered.
6. Clean the cabbage and cut into large chunks. Add cabbage into the
stew.
7. Simmer stew about 45 minutes. Debone chicken if applicable.
8. In a bowl, combine the peanut butter with about 1/4 cup of hot broth
from the stew. Using a whisk or mixing spoon, stir the peanut butter
until it's smooth and liquid. Pour the mixture back into the pot with the
rest of the stew.
9. Add the sweet potato chunks and, if desired and there is enough room
in the pot, the chicken. Simmer on low heat until the oil from the peanut
butter rises to the top of the stew, about 30 minutes. Garnish with
scallions and serve over rice.
Mee Goreng
Mee Goreng
Serves 4-6
2 cloves garlic (chopped)
3 tablespoons of chili paste
1 lb of Yellow Noodles cooked
1 potato (boiled, peeled, and diced)
2 eggs
1 Tbs Curry powder
1 lbs seafood
A handful of bean sprouts, Scallion, etc
2 red chilies sliced
Juice of 1 lime
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, potatoes, and seafood . Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Serves 4-6
2 cloves garlic (chopped)
3 tablespoons of chili paste
1 lb of Yellow Noodles cooked
1 potato (boiled, peeled, and diced)
2 eggs
1 Tbs Curry powder
1 lbs seafood
A handful of bean sprouts, Scallion, etc
2 red chilies sliced
Juice of 1 lime
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, potatoes, and seafood . Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Sephardic Chicken Stew
Sephardic Chicken Stew
6 serving
2lbs chicken thighs (6)
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon hot paprika
1 teaspoon turmeric
1/2 teaspoon ground cumin
1 dash cumin seeds
1 yellow onion, chopped
1 tablespoon canola oil
1/2 bunch fresh parsley, chopped
2 garlic cloves
2 tablespoon harissa
1/2 jar green olives, pitted
1 can artichoke hearts, drained
1/4 cup peas
1-1.5 cup water
1 Box Couscous
In huge skillet, sautee onion on oil until translucent and tender. Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Rub chicken in this mixture. When onion is translucent, add chicken and cook for 10 minutes until browned on all sides.
Add 1/4 cup water and continue braising for 20-25minutes on low-medium, mostly covered with lid. Add remaining water, harissa, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is done and sauce has reduced.
Add artichoke hearts and olives. Continue braising on low for another 30 minutes until chicken is very tender, and can easily fall off the bone. Add the peas and a little remaining parsley to finish.
Serve with couscous.
6 serving
2lbs chicken thighs (6)
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon hot paprika
1 teaspoon turmeric
1/2 teaspoon ground cumin
1 dash cumin seeds
1 yellow onion, chopped
1 tablespoon canola oil
1/2 bunch fresh parsley, chopped
2 garlic cloves
2 tablespoon harissa
1/2 jar green olives, pitted
1 can artichoke hearts, drained
1/4 cup peas
1-1.5 cup water
1 Box Couscous
In huge skillet, sautee onion on oil until translucent and tender. Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Rub chicken in this mixture. When onion is translucent, add chicken and cook for 10 minutes until browned on all sides.
Add 1/4 cup water and continue braising for 20-25minutes on low-medium, mostly covered with lid. Add remaining water, harissa, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is done and sauce has reduced.
Add artichoke hearts and olives. Continue braising on low for another 30 minutes until chicken is very tender, and can easily fall off the bone. Add the peas and a little remaining parsley to finish.
Serve with couscous.
Chinese Mustard Roast Chicken
Chinese Mustard Roast Chicken
Serves 4
1 chicken
4 tbs Chinese mustard powder, rehydrated
4 tbs olive oil
2 cloves minced garlic
2 large onion, large dice
1 lbs yukon golds, chunked
3 large fennel, thick sliced
1/2 bunch celery, rough chopped (+ turnips ,etc)
Salt and Pepper
Pre-heat oven to maximum, and put pan into the over to heat up.
Season the chicken. Rub down with mix of mustard and oil. Toss the vegetables in a bowl with oil, salt, and pepper.
Put the veggies into the pan, and the chicken on upside-down on top. Roast for 10 minutes. Turn over and roast 15 minutes. Turn the heat down to 350, tent the chicken breast, and roast 30 minutes, or until breast reads 161f.
Juices make a good gravy.
Serves 4
1 chicken
4 tbs Chinese mustard powder, rehydrated
4 tbs olive oil
2 cloves minced garlic
2 large onion, large dice
1 lbs yukon golds, chunked
3 large fennel, thick sliced
1/2 bunch celery, rough chopped (+ turnips ,etc)
Salt and Pepper
Pre-heat oven to maximum, and put pan into the over to heat up.
Season the chicken. Rub down with mix of mustard and oil. Toss the vegetables in a bowl with oil, salt, and pepper.
Put the veggies into the pan, and the chicken on upside-down on top. Roast for 10 minutes. Turn over and roast 15 minutes. Turn the heat down to 350, tent the chicken breast, and roast 30 minutes, or until breast reads 161f.
Juices make a good gravy.
Pasta with Lamb, Eggplant and Yogurt Sauce
Pasta with Lamb, Eggplant and Yogurt Sauce
Serves 4-6
1 pound eggplant, in 1/2 -inch cubes
extra virgin olive oil
salt
3 garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
red pepper flakes, to taste
black pepper to taste
1.5 tablespoons chopped fresh mint or dill, more to taste
1 pound smaller pasta
1 small container greek yogurt (~2/3c)
10oz Bag spinach
1 Pint Cherry/grape Tomatoes
1. Preheat oven to highest setting.
2. Toss eggplant with oil and a large pinch of salt. Spread on a baking
sheet and roast until crisp and brown, 15 to 20 minutes.
3. In a large skillet, heat more oil. Add garlic and the shallot andsauté
until fragrant. Add lamb, salt, red pepper flakes and black pepper to
taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint
or dill and cook for another 2 minutes. Stir eggplant into lamb.
4. Cook pasta according to package directions.
5. Drain pasta and mix everything up.
Serves 4-6
1 pound eggplant, in 1/2 -inch cubes
extra virgin olive oil
salt
3 garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
red pepper flakes, to taste
black pepper to taste
1.5 tablespoons chopped fresh mint or dill, more to taste
1 pound smaller pasta
1 small container greek yogurt (~2/3c)
10oz Bag spinach
1 Pint Cherry/grape Tomatoes
1. Preheat oven to highest setting.
2. Toss eggplant with oil and a large pinch of salt. Spread on a baking
sheet and roast until crisp and brown, 15 to 20 minutes.
3. In a large skillet, heat more oil. Add garlic and the shallot andsauté
until fragrant. Add lamb, salt, red pepper flakes and black pepper to
taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint
or dill and cook for another 2 minutes. Stir eggplant into lamb.
4. Cook pasta according to package directions.
5. Drain pasta and mix everything up.
Kale and Butternut Squash Stew
Kale and Butternut Squash Stew
Serves 4
1 lbs tuscan kale or chard, chopped
1.5 pounds butternut squash, chopped into 1/2-inch pieces (about 4 cups)
1 1/2 cups onions
5 cloves of garlic, chopped
1/4 cup olive oil
2 cups stock, or more
salt and pepper
feta or parmesan for serving
Saute the chopped onions in a pot, about 5 minutes. Add the garlic. Stir in the chopped squash and the vegetable stock. Cover and cook until squash is tender but not falling apart, about 15 minutes.
Stir in chopped kale, and cook until wilted, 7-10 minutes. salt and pepper to taste. Serve with cheese.
Serves 4
1 lbs tuscan kale or chard, chopped
1.5 pounds butternut squash, chopped into 1/2-inch pieces (about 4 cups)
1 1/2 cups onions
5 cloves of garlic, chopped
1/4 cup olive oil
2 cups stock, or more
salt and pepper
feta or parmesan for serving
Saute the chopped onions in a pot, about 5 minutes. Add the garlic. Stir in the chopped squash and the vegetable stock. Cover and cook until squash is tender but not falling apart, about 15 minutes.
Stir in chopped kale, and cook until wilted, 7-10 minutes. salt and pepper to taste. Serve with cheese.
Thursday, October 16, 2008
Loh Mee
Loh Mee
Serves 6
1 lbs of thick fresh noodles, or undercooked bucatini, broken in half
10oz chunked mushrooms
1.5 lbs pork, thin-sliced.
2 eggs
1 Choy sum/Gai Choy
garlic/ginger/chile
4 shallots (sliced thinly)
6 cups warm water or chicken stock or mushroom water
Slurry
Marinade for pork
3 teaspoons soy sauce
pepper
1 teaspoon corn flour
Seasoning
2 tablespoon kecap manis
2 tablespoon soy sauce
1 tablespoon balsamic/black vinegar
Salt and pepper
Marinade pork tenderloin for at least 30 minutes.
In a heated pot, add stir-fry aromatics. Add pork and stir fry until no more raw is seen. Add mushrooms and water and bring to boil.
Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.
Break eggs over the noodles and stir it into the noodles, allowing it to break. Add greens. Add slurry if the gravy is too loose. Let sit off the heat for 5-10 minutes and it will tighten.
Serve with fried shallots, sriracha, and especially black vinegar (or balsamic).
Serves 6
1 lbs of thick fresh noodles, or undercooked bucatini, broken in half
10oz chunked mushrooms
1.5 lbs pork, thin-sliced.
2 eggs
1 Choy sum/Gai Choy
garlic/ginger/chile
4 shallots (sliced thinly)
6 cups warm water or chicken stock or mushroom water
Slurry
Marinade for pork
3 teaspoons soy sauce
pepper
1 teaspoon corn flour
Seasoning
2 tablespoon kecap manis
2 tablespoon soy sauce
1 tablespoon balsamic/black vinegar
Salt and pepper
Marinade pork tenderloin for at least 30 minutes.
In a heated pot, add stir-fry aromatics. Add pork and stir fry until no more raw is seen. Add mushrooms and water and bring to boil.
Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.
Break eggs over the noodles and stir it into the noodles, allowing it to break. Add greens. Add slurry if the gravy is too loose. Let sit off the heat for 5-10 minutes and it will tighten.
Serve with fried shallots, sriracha, and especially black vinegar (or balsamic).
Green Chicken Curry
Green Chicken Curry
Serves 4
2 bunches cilantro leaves
1 bunch mint leaves
1 habanero, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice (2 lemons)
1 can coconut milk, divided (1/2c now)
2 tablespoons canola oil
1 medium onion, finely chopped
1.75 pounds chicken thighs, chunked
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Rest of coconut milk (1c)
Some sort of vegetable? Pot/Cauli?
Rice, for serving
In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and 1/2c coconut milk and puree until smooth.
In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes.
Serve with basmati rice.
Serves 4
2 bunches cilantro leaves
1 bunch mint leaves
1 habanero, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice (2 lemons)
1 can coconut milk, divided (1/2c now)
2 tablespoons canola oil
1 medium onion, finely chopped
1.75 pounds chicken thighs, chunked
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Rest of coconut milk (1c)
Some sort of vegetable? Pot/Cauli?
Rice, for serving
In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and 1/2c coconut milk and puree until smooth.
In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes.
Serve with basmati rice.
Fideos with Shrimp and Chickpeas
Fideos with Shrimp and Chickpeas
Server 4-6
4 oz. hot chorizo, chopped
1 15 oz. can chickpeas, drained
6 cups chicken stock
1 pint grape/cherry tomatoes, halved
4 cloves garlic, minced
1 package fideos or angel hair pasta, broken in half
pinch of Saffron threads
big pinch of cayenne pepper
Paprika
1 lb. large or jumbo shrimp, peeled
1/4 cup tarragon leaves, loosely packed
1 cup peas
good olive oil for drizzling
Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and saute for about 2 minutes until the fat renders out. Add the chickpeas and continue to saute, stirring frequently for 3 more minutes. Add the stock, tomatoes and garlic and bring to a simmer. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.
Right before the fideos are tender, add the saffron threads, cayenne pepper, peas and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.
Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.
Server 4-6
4 oz. hot chorizo, chopped
1 15 oz. can chickpeas, drained
6 cups chicken stock
1 pint grape/cherry tomatoes, halved
4 cloves garlic, minced
1 package fideos or angel hair pasta, broken in half
pinch of Saffron threads
big pinch of cayenne pepper
Paprika
1 lb. large or jumbo shrimp, peeled
1/4 cup tarragon leaves, loosely packed
1 cup peas
good olive oil for drizzling
Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and saute for about 2 minutes until the fat renders out. Add the chickpeas and continue to saute, stirring frequently for 3 more minutes. Add the stock, tomatoes and garlic and bring to a simmer. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.
Right before the fideos are tender, add the saffron threads, cayenne pepper, peas and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.
Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.
Tofu With Mushrooms and Greens
Tofu, Mushrooms and Greens
16 ounces extra firm tofu, cubed
1/4 cup soy sauce
1/2 cup Shao Hsing wine
1/4 cup cornstarch
4 tablespoons peanut or canola oil
3 large cloves of garlic, thinly sliced
6 scallion whites, thinly sliced on the bias
1/2 inch piece fresh ginger, thinly sliced
1 jalapeno, sliced thinly
black pepper
10oz mushrooms, sliced
1 teaspoon sugar
1 pound greens, trimmed
Some baby corn
green tops to the scallions, cut on bias into 1 inch lengths
Mix soy sauce and wine in a bowl, and put tofu in to marinate for ten
minutes. After ten minutes, turn it over and marinate the other side.
Take tofu out of the marinade, shaking some of the excess liquid off. Put
cornstarch on a plate and toss the tofu in it to dust all sides of each
piece.
Heat up wok until it smokes, then add oil. Allow to heat up until it is
nearly smoking, then add the garlic, scallions, ginger and chile, and
cook, stirring, until fragrant–about one minute. Add as much black pepper
as you like at this time.
Carefully set the tofu pieces in the wok or pan, and allow to sit without
stirring for about a minute or two to let the tofu brown on the outside.
Turn each piece so and repeat on other side, then add mushrooms and sugar
and stir fry as normal. Add the marinade.
Add the greens and the broth–and if you have mushroom soaking liquid, add
that at this time. Cook, stirring, until the greens wilt and a dark sauce
has formed, clinging to everything.
Toss in scallion tops, give a good stir, and turn out onto a platter.
Serve with steamed rice.
16 ounces extra firm tofu, cubed
1/4 cup soy sauce
1/2 cup Shao Hsing wine
1/4 cup cornstarch
4 tablespoons peanut or canola oil
3 large cloves of garlic, thinly sliced
6 scallion whites, thinly sliced on the bias
1/2 inch piece fresh ginger, thinly sliced
1 jalapeno, sliced thinly
black pepper
10oz mushrooms, sliced
1 teaspoon sugar
1 pound greens, trimmed
Some baby corn
green tops to the scallions, cut on bias into 1 inch lengths
Mix soy sauce and wine in a bowl, and put tofu in to marinate for ten
minutes. After ten minutes, turn it over and marinate the other side.
Take tofu out of the marinade, shaking some of the excess liquid off. Put
cornstarch on a plate and toss the tofu in it to dust all sides of each
piece.
Heat up wok until it smokes, then add oil. Allow to heat up until it is
nearly smoking, then add the garlic, scallions, ginger and chile, and
cook, stirring, until fragrant–about one minute. Add as much black pepper
as you like at this time.
Carefully set the tofu pieces in the wok or pan, and allow to sit without
stirring for about a minute or two to let the tofu brown on the outside.
Turn each piece so and repeat on other side, then add mushrooms and sugar
and stir fry as normal. Add the marinade.
Add the greens and the broth–and if you have mushroom soaking liquid, add
that at this time. Cook, stirring, until the greens wilt and a dark sauce
has formed, clinging to everything.
Toss in scallion tops, give a good stir, and turn out onto a platter.
Serve with steamed rice.
Niu Ro Mian
Basically red-cooked beef. Noodle soup.
niu ro mian
6-8 Servings
2.5 lbs. of brisket, most of the cap trimmed
beef bones
3-4 Tbs hot chili bean paste
1 T dark soy sauce
1 T soy sauce
sesame oil
3 cloves garlic, minced
1 inch ginger, minced
1 bunch green onions, most in batons, some for garnish
3 small tomatoes, chopped
4 star anise
sichuan peppercorn
1 T shao xing rice wine
1 T sugar
salt
white pepper
1 lbs noodles
Garnish
green onions
cilantro
~12oz bok choy, spinach, etc
Quickly boil the bones to remove impurities. Drain and remove.
Add oil to the pot and fry garlic and ginger to flavor the oil. Add the brisket the pot and brown the meat. Then add chili bean paste, dark soy sauce, soy sauce, salt, white pepper, shao xing rice wine, bones, and sesame oil.
Fill up the pot with water over the solid matter and add tomatoes, green onions and star anise. Bring to a boil and lower the heat to a simmer for 2 hours. Once it's done, add the greens.
Add salt/white pepper/sugar to your liking. Serve over noodles. Make sure the noodles are super al-dente. Garnish with green onions.
niu ro mian
6-8 Servings
2.5 lbs. of brisket, most of the cap trimmed
beef bones
3-4 Tbs hot chili bean paste
1 T dark soy sauce
1 T soy sauce
sesame oil
3 cloves garlic, minced
1 inch ginger, minced
1 bunch green onions, most in batons, some for garnish
3 small tomatoes, chopped
4 star anise
sichuan peppercorn
1 T shao xing rice wine
1 T sugar
salt
white pepper
1 lbs noodles
Garnish
green onions
cilantro
~12oz bok choy, spinach, etc
Quickly boil the bones to remove impurities. Drain and remove.
Add oil to the pot and fry garlic and ginger to flavor the oil. Add the brisket the pot and brown the meat. Then add chili bean paste, dark soy sauce, soy sauce, salt, white pepper, shao xing rice wine, bones, and sesame oil.
Fill up the pot with water over the solid matter and add tomatoes, green onions and star anise. Bring to a boil and lower the heat to a simmer for 2 hours. Once it's done, add the greens.
Add salt/white pepper/sugar to your liking. Serve over noodles. Make sure the noodles are super al-dente. Garnish with green onions.
Spicy African Chicken and Potato Stew
Spicy African Chicken and Potato Stew
4 to 6 servings
2 tablespoons vegetable oil
2 pounds chicken thighs, chunked
1 medium onion, coarsely chopped
1 tablespoon finely minced fresh ginger
4 long green chiles, seeded and slivered
1 habanero pepper, minced
½ to 1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoon curry powder, preferably Madras
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 large potatoes, peeled and chunked
1 bay leaf
1 cup water
Scallions
Slurry
Heat the oil in a large heavy skillet or Dutch oven and brown the chicken thighs over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, ginger and chiles, stirring them to saute. When the chicken is browned, sprinkle it with about one-half teaspoon of the salt and the black pepper, curry powder, cinnamon, nutmeg and allspice.
Add the potatoes and turn them briefly in the pot. Add the bay leaf and water, bring to a simmer; then cover and cook over low heat for about one hour, until the chicken and potatoes are tender. Uncover, and if the sauce is too liquid, cook it down rapidly. Remove the bay leaf. Taste for salt and adjust the seasonings, if necessary.
4 to 6 servings
2 tablespoons vegetable oil
2 pounds chicken thighs, chunked
1 medium onion, coarsely chopped
1 tablespoon finely minced fresh ginger
4 long green chiles, seeded and slivered
1 habanero pepper, minced
½ to 1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoon curry powder, preferably Madras
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 large potatoes, peeled and chunked
1 bay leaf
1 cup water
Scallions
Slurry
Heat the oil in a large heavy skillet or Dutch oven and brown the chicken thighs over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, ginger and chiles, stirring them to saute. When the chicken is browned, sprinkle it with about one-half teaspoon of the salt and the black pepper, curry powder, cinnamon, nutmeg and allspice.
Add the potatoes and turn them briefly in the pot. Add the bay leaf and water, bring to a simmer; then cover and cook over low heat for about one hour, until the chicken and potatoes are tender. Uncover, and if the sauce is too liquid, cook it down rapidly. Remove the bay leaf. Taste for salt and adjust the seasonings, if necessary.
Saturday, September 13, 2008
Mee char sach moan
Mee char sach moan
(Stir-fry egg noodle with chicken)
Serves 4
1 Package thin egg wonton noodles (fresh)
1 Cup water
1 Tablespoon cornstarch
2 Tablespoon fish sauce
2 Tablespoon soy sauce
2 Tablespoon sugar
4 Tablespoons vegetable oil
4 Cloves garlic, minced
1 lb Boneless chicken breast, sliced thin
1 Teaspoon salt
1 Teaspoon black pepper
1/2 lbs gai lan, trimmed
1 large Yellow onion, sliced
12oz Bean sprouts, washed and drained
6 Stalks green onion, chopped
In a small bowl, mix 1 cup water with cornstarch, fish sauce, soy sauce
and sugar, mix well and set it aside.
When skillet is hot, add oil, garlic and chicken meat, sauté till chicken is almost done. Season with salt/pepper. Add gailan and yellow onion, stir well. Cook for a few minutes to soften things up.
Add noodles and stir till noodles hot, add bean sprouts and prepared cornstarch sauce , stir, add green onion.
(Stir-fry egg noodle with chicken)
Serves 4
1 Package thin egg wonton noodles (fresh)
1 Cup water
1 Tablespoon cornstarch
2 Tablespoon fish sauce
2 Tablespoon soy sauce
2 Tablespoon sugar
4 Tablespoons vegetable oil
4 Cloves garlic, minced
1 lb Boneless chicken breast, sliced thin
1 Teaspoon salt
1 Teaspoon black pepper
1/2 lbs gai lan, trimmed
1 large Yellow onion, sliced
12oz Bean sprouts, washed and drained
6 Stalks green onion, chopped
In a small bowl, mix 1 cup water with cornstarch, fish sauce, soy sauce
and sugar, mix well and set it aside.
When skillet is hot, add oil, garlic and chicken meat, sauté till chicken is almost done. Season with salt/pepper. Add gailan and yellow onion, stir well. Cook for a few minutes to soften things up.
Add noodles and stir till noodles hot, add bean sprouts and prepared cornstarch sauce , stir, add green onion.
Pork, Tofu and Gai Lan
Pork, Tofu and Gai Lan
Serves 4
2 pork chops, shreds
1 1/2 tablespoons Shaoxing wine
1 tablespoon cornstarch
1 teaspoon brown sugar
1 teaspoon dark soy sauce
3 tablespoons peanut oil
1 large onion, thinly sliced
5 cloves garlic, peeled and sliced thinly
1 Tbs ginger, minced
2 jalapeno chiles, thinly sliced
1 package baked tofu, thin shreds
1-2 tablespoons dark soy sauce
1 tablespoon Shaoxing wine
1 pound gai lan, washed and trimmed
1/4 cup chicken broth
2 tablespoons chili bean sauce
1/2 teaspoon brown sugar
1 tablespoon oyster sauce
1 teaspoon balsamic vinegar
(mix the last four ingredients in a small bowl and have ready by the wok)
Mix together pork slices, wine, cornstarch, sugar and first amount of dark soy sauce, and set aside to marinate for at least twenty minutes.
Heat up your wok, Add onion, and stir and fry until they wilt and turn distinctly golden. Add the ginger, garlic, and chile all at once, and stir and fry until the whole is very fragrant.
Add the meat, reserving marinade. Spread the meat into a single layer on the bottom of the wok, and let it sit, undisturbed until you can smell it browning. At that point, add tofu, and keep stirring and frying until most of the pink is gone from the meat. Add the extra marinade, soy sauce and the Shaoxing.
Add the gai lan stem slices, and stir and fry for about a minute or two. Spread the gai lan leaves over all, and add the chicken broth, then stir vigorously but are fully. After the leaves begin to show signs of wilting add the contents of the little bowl of bean sauce, sugar and oyster sauce, and stir to combine well.
Cook until done, saucy.
Serves 4
2 pork chops, shreds
1 1/2 tablespoons Shaoxing wine
1 tablespoon cornstarch
1 teaspoon brown sugar
1 teaspoon dark soy sauce
3 tablespoons peanut oil
1 large onion, thinly sliced
5 cloves garlic, peeled and sliced thinly
1 Tbs ginger, minced
2 jalapeno chiles, thinly sliced
1 package baked tofu, thin shreds
1-2 tablespoons dark soy sauce
1 tablespoon Shaoxing wine
1 pound gai lan, washed and trimmed
1/4 cup chicken broth
2 tablespoons chili bean sauce
1/2 teaspoon brown sugar
1 tablespoon oyster sauce
1 teaspoon balsamic vinegar
(mix the last four ingredients in a small bowl and have ready by the wok)
Mix together pork slices, wine, cornstarch, sugar and first amount of dark soy sauce, and set aside to marinate for at least twenty minutes.
Heat up your wok, Add onion, and stir and fry until they wilt and turn distinctly golden. Add the ginger, garlic, and chile all at once, and stir and fry until the whole is very fragrant.
Add the meat, reserving marinade. Spread the meat into a single layer on the bottom of the wok, and let it sit, undisturbed until you can smell it browning. At that point, add tofu, and keep stirring and frying until most of the pink is gone from the meat. Add the extra marinade, soy sauce and the Shaoxing.
Add the gai lan stem slices, and stir and fry for about a minute or two. Spread the gai lan leaves over all, and add the chicken broth, then stir vigorously but are fully. After the leaves begin to show signs of wilting add the contents of the little bowl of bean sauce, sugar and oyster sauce, and stir to combine well.
Cook until done, saucy.
Rigatoni with Salami, Mozzarella and Arugula
Rigatoni with Salami, Mozzarella and Arugula
Serves 4
1/4 cup extra-virgin olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Chile flakes
28 oz crushed tomatoes
Splash of dry white wine
1 lb. rigatoni
1/2-lb. chunk salami, cut into small cubes
Salt and freshly ground pepper, to taste
1/2 lb. mozzarella cheese, cut into small cubes
1 box baby arugula
pecorino romano cheese
Heat oil. Add the garlic and sauté until it is very lightly golden, 1 to 2 minutes. Add the tomatoes, increase the heat to medium and cook 4 to 5 minutes. Add the white wine and let it boil away for a few minutes. Add the salami to the tomato sauce and season with salt and pepper.
Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss.
Serves 4
1/4 cup extra-virgin olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Chile flakes
28 oz crushed tomatoes
Splash of dry white wine
1 lb. rigatoni
1/2-lb. chunk salami, cut into small cubes
Salt and freshly ground pepper, to taste
1/2 lb. mozzarella cheese, cut into small cubes
1 box baby arugula
pecorino romano cheese
Heat oil. Add the garlic and sauté until it is very lightly golden, 1 to 2 minutes. Add the tomatoes, increase the heat to medium and cook 4 to 5 minutes. Add the white wine and let it boil away for a few minutes. Add the salami to the tomato sauce and season with salt and pepper.
Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss.
Orecchiette with Sausage, Peppers, and Feta
Orecchiette with Sausage, Peppers, and Feta
Serves 4
1 lbs uncooked orecchiette
2 teaspoon olive oil
2 red bell pepper, sliced
1 cubanelle pepper, sliced
2 Jalapeno pepper, chopped
salt
1 lbs Italian sausage
2 teaspoon dried oregano
splash of white wine
2 garlic clove, minced
6 ounces crumbled feta cheese
1/2 jar sliced pitted kalamata olives
black pepper
Cook the pasta, reserving a cup of liquid.
Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
Serves 4
1 lbs uncooked orecchiette
2 teaspoon olive oil
2 red bell pepper, sliced
1 cubanelle pepper, sliced
2 Jalapeno pepper, chopped
salt
1 lbs Italian sausage
2 teaspoon dried oregano
splash of white wine
2 garlic clove, minced
6 ounces crumbled feta cheese
1/2 jar sliced pitted kalamata olives
black pepper
Cook the pasta, reserving a cup of liquid.
Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
Burmese Noodles
Burmese Noodles
Serves 6
Curry paste
1 onion, chopped
4 large garlic cloves
Thumb of ginger root, peeled
2 teaspoon paprika
1 teaspoon turmeric
4 red bird chilies or 2 teaspoon red pepper flakes
8oz sliced mushrooms
1 lbs pork, sliced
16oz fresh Chinese noodles or dried fettuccine
2/3 cup chopped roasted peanuts
1 large tomato, seeded and chopped into 1/2 inch pieces
1 can lite coconut milk
3 handful of snow peas, trimmed
4 scallions, cut into 1 inch pieces
4 Tablespoons soy sauce
Cilantro and basil
Use food processor to make the curry ingredients into a thick paste.
Heat the oil in a wok until it's hot, and add the curry paste and pork.
Cook on high heat for 30 seconds, then turn heat down to medium and cook
for 15 minutes, stirring frequently. Add a little water if it starts to
stick. After 15 minutes, raise the heat and add the tomato coconut milk.
Simmer for a minute, then add the mushrooms, snow peas, scallions, and
soy.
Cook the noodles until tender and drain. Add them to the mixture in the
wok and lift and mix the noodles until they are covered with the sauce.
Top with peanuts and herbs.
Serves 6
Curry paste
1 onion, chopped
4 large garlic cloves
Thumb of ginger root, peeled
2 teaspoon paprika
1 teaspoon turmeric
4 red bird chilies or 2 teaspoon red pepper flakes
8oz sliced mushrooms
1 lbs pork, sliced
16oz fresh Chinese noodles or dried fettuccine
2/3 cup chopped roasted peanuts
1 large tomato, seeded and chopped into 1/2 inch pieces
1 can lite coconut milk
3 handful of snow peas, trimmed
4 scallions, cut into 1 inch pieces
4 Tablespoons soy sauce
Cilantro and basil
Use food processor to make the curry ingredients into a thick paste.
Heat the oil in a wok until it's hot, and add the curry paste and pork.
Cook on high heat for 30 seconds, then turn heat down to medium and cook
for 15 minutes, stirring frequently. Add a little water if it starts to
stick. After 15 minutes, raise the heat and add the tomato coconut milk.
Simmer for a minute, then add the mushrooms, snow peas, scallions, and
soy.
Cook the noodles until tender and drain. Add them to the mixture in the
wok and lift and mix the noodles until they are covered with the sauce.
Top with peanuts and herbs.
Kung Pao
Kung Pao Anything
Serves 4
2 lbs tofu or any protein, chunked
5 gloves garlic, minced
1 thumb ginger, minced
1 bunch scallions, roughly chopped
2 tablespoons peanut oil
15+ dried red chilis
1.5 tablespoon ground Sichuan peppercorns
2 handful of dry roasted peanuts
For marinade:
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon Shaoxing rice wine or medium dry sherry
3 teaspoon cornstarch
2 tablespoon water
For sauce:
1 tablespoon sugar
2 teaspoon cornstarch
2 teaspoon dark Soy sauce
1 tablespoon Soy sauce
1 tablespoon dark rice vinegar/balsamic
2 teaspoon sesame oil
2 tablespoon chicken stock or water
Cube the tofu and mix in the marinade ingredients. Let stand while you
prepare the other ingredients.
Mince the garlic and peel and slice the ginger. Roughly chop the white
parts of scallions, and thinly slice the green parts for garnish.
In another bowl, mix the sauce and set aside.
Heat a wok with oil over high heat. Add the chilis and Sichuan
peppercorn. Stir-fry briefly until the chilis are slightly blistered. Add
tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and
stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat
the other ingredients. When the sauce is thickened, stir in peanuts and
scallions.
Serve with rice.
Serves 4
2 lbs tofu or any protein, chunked
5 gloves garlic, minced
1 thumb ginger, minced
1 bunch scallions, roughly chopped
2 tablespoons peanut oil
15+ dried red chilis
1.5 tablespoon ground Sichuan peppercorns
2 handful of dry roasted peanuts
For marinade:
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon Shaoxing rice wine or medium dry sherry
3 teaspoon cornstarch
2 tablespoon water
For sauce:
1 tablespoon sugar
2 teaspoon cornstarch
2 teaspoon dark Soy sauce
1 tablespoon Soy sauce
1 tablespoon dark rice vinegar/balsamic
2 teaspoon sesame oil
2 tablespoon chicken stock or water
Cube the tofu and mix in the marinade ingredients. Let stand while you
prepare the other ingredients.
Mince the garlic and peel and slice the ginger. Roughly chop the white
parts of scallions, and thinly slice the green parts for garnish.
In another bowl, mix the sauce and set aside.
Heat a wok with oil over high heat. Add the chilis and Sichuan
peppercorn. Stir-fry briefly until the chilis are slightly blistered. Add
tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and
stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat
the other ingredients. When the sauce is thickened, stir in peanuts and
scallions.
Serve with rice.
Mexican Pasta Salad
mexican pasta salad
Serves 8.
1 pounds fusilli pasta
olive oil
Two cooked chicken breasts, meat shredded
1 bag cherry tomatoes, halved
~4-5 ears corn, roasted
1 can sliced olives
1/2 large red onion, chopped
4 tablespoons plus 2 teaspoon Dijon mustard
4 tablespoons plus 2 teaspoon fresh lime juice
3 jalapeño chilies, seeded, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add shredded chicken or turkey, tomatoes, corn kernels, olives and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 2/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.
Serves 8.
1 pounds fusilli pasta
olive oil
Two cooked chicken breasts, meat shredded
1 bag cherry tomatoes, halved
~4-5 ears corn, roasted
1 can sliced olives
1/2 large red onion, chopped
4 tablespoons plus 2 teaspoon Dijon mustard
4 tablespoons plus 2 teaspoon fresh lime juice
3 jalapeño chilies, seeded, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add shredded chicken or turkey, tomatoes, corn kernels, olives and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 2/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.
Mussels Pasta in Spicy Chilli Bean Sauce
Creativity!
Mussels Fusili in Spicy Chilli Bean Sauce
Serves 4
1 lbs fusilli
3/4 lbs brussels sprouts, trimmed
1 bag mussels, cleaned
4 cloves of garlic, finely chopped
4 shallot, thinly sliced
Juice of a lime
fresh cilantro, chopped
6 tbsp of chili bean sauce
Par boil the brussels, and remove. Cook the pasta.
Saute garlic, shallot, some of the fresh corriander, and sprouts. Add mussels and the chilli bean sauce, mix well, cook until the mussels open.
Drain pasta, use some of the pasta water to thicken sauce, pour the pasta into the sauce mixture, mix well, garnish with freshly chopped cilantro.
Mussels Fusili in Spicy Chilli Bean Sauce
Serves 4
1 lbs fusilli
3/4 lbs brussels sprouts, trimmed
1 bag mussels, cleaned
4 cloves of garlic, finely chopped
4 shallot, thinly sliced
Juice of a lime
fresh cilantro, chopped
6 tbsp of chili bean sauce
Par boil the brussels, and remove. Cook the pasta.
Saute garlic, shallot, some of the fresh corriander, and sprouts. Add mussels and the chilli bean sauce, mix well, cook until the mussels open.
Drain pasta, use some of the pasta water to thicken sauce, pour the pasta into the sauce mixture, mix well, garnish with freshly chopped cilantro.
Spicy Stir-Fried Pork with Cabbage
Spicy Stir-Fried Pork with Cabbage
Serves 6
1.5 lbs boneless pork, in strips
2 teaspoons cornstarch
1 teaspoon soy sauce
2 teaspoons Chinese rice wine
Freshly ground black pepper
3 tablespoons ketchup
2 teaspoons Sriracha
2 teaspoons soy sauce
A little water to thin
1 tablespoon sugar
1 small diced tomato
1 tablespoon vegetable oil
1/2 teaspoon toasted sesame oil
3 garlic cloves, minced
1 medium head green cabbage, chopped
5 or 6 scallions, sliced
Marinate pork together the cornstarch, 1 teaspoon soy sauce and Chinese rice wine. Marinate for about 15 minutes.
Mix together the ketchup, Sriracha, soy sauce and sugar and tomato.
Fry the pork and minced garlic. Stir fry for about 2 minutes or until the pork is seared and just barely cooked through. Remove from the pan and cover to keep warm.
Add the cabbage to the pan in batches and cook for 2 to 3 minutes until color brightens and cabbage is crisp-tender.
Add the ketchup mixture to the cabbage and cook, tossing the cabbage with the sauce for another minute. Add the pork, combine well and cook for about 2 minutes more. Remove the pan from the heat and add the scallions.
Serve over rice.
Serves 6
1.5 lbs boneless pork, in strips
2 teaspoons cornstarch
1 teaspoon soy sauce
2 teaspoons Chinese rice wine
Freshly ground black pepper
3 tablespoons ketchup
2 teaspoons Sriracha
2 teaspoons soy sauce
A little water to thin
1 tablespoon sugar
1 small diced tomato
1 tablespoon vegetable oil
1/2 teaspoon toasted sesame oil
3 garlic cloves, minced
1 medium head green cabbage, chopped
5 or 6 scallions, sliced
Marinate pork together the cornstarch, 1 teaspoon soy sauce and Chinese rice wine. Marinate for about 15 minutes.
Mix together the ketchup, Sriracha, soy sauce and sugar and tomato.
Fry the pork and minced garlic. Stir fry for about 2 minutes or until the pork is seared and just barely cooked through. Remove from the pan and cover to keep warm.
Add the cabbage to the pan in batches and cook for 2 to 3 minutes until color brightens and cabbage is crisp-tender.
Add the ketchup mixture to the cabbage and cook, tossing the cabbage with the sauce for another minute. Add the pork, combine well and cook for about 2 minutes more. Remove the pan from the heat and add the scallions.
Serve over rice.
Pasta with Sausage, Basil, Cabbage and Mustard
Pasta with Sausage, Basil, Cabbage and Mustard
Serves 4-6
1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
1 lbs bulk hot Italian sausage
1 small savoy cabbage, chopped
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 handful thinly sliced basil
Cook the pasta in a large pot of boiling salted water until al dente; drain.
Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the cabbage and cook until softened a bit. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat.
Serves 4-6
1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
1 lbs bulk hot Italian sausage
1 small savoy cabbage, chopped
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 handful thinly sliced basil
Cook the pasta in a large pot of boiling salted water until al dente; drain.
Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the cabbage and cook until softened a bit. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat.
Friday, July 25, 2008
singapore hawker rice noodles
singapore hawker rice noodles
Makes 4 servings.
1 pound skinless boneless chicken breast, sliced (any protein)
1/2 teaspoon Asian sesame oil
1/2 cup reduced-sodium chicken broth
1/4 cup oyster sauce
2 tablespoons ketjap manis
2 tablespoons soy sauce
1 tablespoon curry powder
1 tablespoon sambal oelek or Sriracha
1 pound choy sum or baby bok choy, prepped
3 tablespoons peanut or vegetable oil
2 sticks lop cheong, sliced
2 large shallots, sliced
4 cloves finely chopped garlic
1 sliced red chile
1/2 pound fresh soybean or mung-bean sprouts
1/2 bunch scallions, cut crosswise into 2-inch pieces
1 pound wide rice noodles (pho) cooked
3/4 cup loosely packed fresh cilantro sprigs
Add sesame oil and a pinch of salt to chicken and stir to coat. Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
Heat wok over high heat until a drop of water evaporates instantly. Swirl 1 tablespoon peanut oil to coat bottom and sides of wok. When oil begins to smoke, stir-fry sausage until browned, about 1 minute. Add chicken and stir-fry until just opaque, about 3 minutes, and remove. Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry shallots, garlic, and chile 3 minutes. Add choy sum, bean sprouts, and scallions and stir-fry until choy sum is crisp-tender, about 3 minutes.
Stir in broth mixture and bring to a boil. Add noodles and gently
stir-fry until heated through and noodles are tender. Return sausage and
chicken to wok and stir-fry until chicken is just cooked through, about 1
minute. Serve sprinkled with cilantro.
Makes 4 servings.
1 pound skinless boneless chicken breast, sliced (any protein)
1/2 teaspoon Asian sesame oil
1/2 cup reduced-sodium chicken broth
1/4 cup oyster sauce
2 tablespoons ketjap manis
2 tablespoons soy sauce
1 tablespoon curry powder
1 tablespoon sambal oelek or Sriracha
1 pound choy sum or baby bok choy, prepped
3 tablespoons peanut or vegetable oil
2 sticks lop cheong, sliced
2 large shallots, sliced
4 cloves finely chopped garlic
1 sliced red chile
1/2 pound fresh soybean or mung-bean sprouts
1/2 bunch scallions, cut crosswise into 2-inch pieces
1 pound wide rice noodles (pho) cooked
3/4 cup loosely packed fresh cilantro sprigs
Add sesame oil and a pinch of salt to chicken and stir to coat. Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
Heat wok over high heat until a drop of water evaporates instantly. Swirl 1 tablespoon peanut oil to coat bottom and sides of wok. When oil begins to smoke, stir-fry sausage until browned, about 1 minute. Add chicken and stir-fry until just opaque, about 3 minutes, and remove. Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry shallots, garlic, and chile 3 minutes. Add choy sum, bean sprouts, and scallions and stir-fry until choy sum is crisp-tender, about 3 minutes.
Stir in broth mixture and bring to a boil. Add noodles and gently
stir-fry until heated through and noodles are tender. Return sausage and
chicken to wok and stir-fry until chicken is just cooked through, about 1
minute. Serve sprinkled with cilantro.
stir fried chicken and greens with peanuts
stir fried chicken and greens with peanuts
4 servings
2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
1 tsp cornstarch
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
8oz bean sprouts
1 large bunch greens,about 1 pound, thick stems removed, prepped
1/4 cup chopped roasted salted peanuts
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, cornstarch, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.
4 servings
2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
1 tsp cornstarch
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
8oz bean sprouts
1 large bunch greens,about 1 pound, thick stems removed, prepped
1/4 cup chopped roasted salted peanuts
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, cornstarch, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.
Mango Vegetable Curry
Mango Vegetable Curry
Serves 6-8
1 tablespoon peanut or vegetable oil
1 large red onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
3 medium or 2 large potatoes, sliced to 1" cubes
1 medium turnip, cubed
1 tablespoon cumin
2 tablespoons curry powder
1 Tbs coriander
2 tsp paprika
1 to 1 1/2 cup water
1 tablespoon brown sugar dissolved in another 1/2 cup water
1 can coconut milk
Salt and pepper to taste
1 medium head of broccoli, cut up
3 large mangoes, peeled and chopped
Juice of 1 lime
Fresh cilantro for garnish
Heat oil in a wok or large skillet. Sauté onions and garlic until
aromatic and onions are slightly softened, about 3 minutes. Add bell
pepper, potatoes, and carrots and cook for another minute. Add cumin and
curry powder and stir well to coat the vegetables.
Add coconut milk, water, and brown sugar mixture. Bring liquid to simmer
and cook for ~30 minutes or so, until potatoes have a tender bite. Add
salt and pepper to taste. Stir in broccoli and mango and cook for another
3 to 4 minutes. Scoop onto large serving plate, garnish with cilantro,
lime, and serve with rice
Serves 6-8
1 tablespoon peanut or vegetable oil
1 large red onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
3 medium or 2 large potatoes, sliced to 1" cubes
1 medium turnip, cubed
1 tablespoon cumin
2 tablespoons curry powder
1 Tbs coriander
2 tsp paprika
1 to 1 1/2 cup water
1 tablespoon brown sugar dissolved in another 1/2 cup water
1 can coconut milk
Salt and pepper to taste
1 medium head of broccoli, cut up
3 large mangoes, peeled and chopped
Juice of 1 lime
Fresh cilantro for garnish
Heat oil in a wok or large skillet. Sauté onions and garlic until
aromatic and onions are slightly softened, about 3 minutes. Add bell
pepper, potatoes, and carrots and cook for another minute. Add cumin and
curry powder and stir well to coat the vegetables.
Add coconut milk, water, and brown sugar mixture. Bring liquid to simmer
and cook for ~30 minutes or so, until potatoes have a tender bite. Add
salt and pepper to taste. Stir in broccoli and mango and cook for another
3 to 4 minutes. Scoop onto large serving plate, garnish with cilantro,
lime, and serve with rice
Pasta with Tuna, Arugula, and Chile
Pasta with Tuna, Arugula, and Hot Pepper
Serves 4
1 pound dried fettuccine, or other
1/4 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Big pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1 box baby arugula
Big handful oil cured olives, chopped
Method
1 Bring a large pot of well-salted water to a boil over high heat. Add
the pasta and boil until al dente.
2 While pasta cooks, heat olive oil in a large skillet on medium-low
heat. Add the garlic and hot pepper flakes and cook until garlic is
fragrant and sizzling. Add tuna and shred it into fine flakes with a
fork. Season with salt. Keep warm over low heat.
3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain
pasta and return it to the warm pot set over moderate heat. Depending on
the size of your pot and skillet, either add the arugula and the tuna
mixture to the pasta in the pasta pot, or add the drained pasta to the
skillet with the tuna mixture and add the arugula. Toss vigorously with
tongs, moistening with some of the reserved pasta water. The arugula will
wilt in the heat of the pasta. Divide among warm bowls and serve
immediately
Serves 4
1 pound dried fettuccine, or other
1/4 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Big pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1 box baby arugula
Big handful oil cured olives, chopped
Method
1 Bring a large pot of well-salted water to a boil over high heat. Add
the pasta and boil until al dente.
2 While pasta cooks, heat olive oil in a large skillet on medium-low
heat. Add the garlic and hot pepper flakes and cook until garlic is
fragrant and sizzling. Add tuna and shred it into fine flakes with a
fork. Season with salt. Keep warm over low heat.
3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain
pasta and return it to the warm pot set over moderate heat. Depending on
the size of your pot and skillet, either add the arugula and the tuna
mixture to the pasta in the pasta pot, or add the drained pasta to the
skillet with the tuna mixture and add the arugula. Toss vigorously with
tongs, moistening with some of the reserved pasta water. The arugula will
wilt in the heat of the pasta. Divide among warm bowls and serve
immediately
Beef and Edamame Soba Noodles
Hoisin Beef & Edamame Noodles
12 ounces soba noodles or whole-wheat spaghetti
2 limes juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
16 ounces flank steak thinly sliced
1 red bell pepper thinly sliced
1.5 cups frozen shelled edamame thawed
1 small head broccoli
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro
Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and
cook, stirring occasionally, until the noodles are just tender, 6 to 8
minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste
with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook,
stirring occasionally, until just cooked through, about 2 minutes.
Transfer the steak to a plate using tongs. Add bell pepper to the juices
in the pan and cook, stirring, for 1 minute. Add edamame and cook until
heated through, about 2 minutes. Add ginger and cook, stirring, until
fragrant, about 30 seconds. Stir the sauce mixture and add to the pan
along with the beef and any accumulated juices. Cook, stirring, until the
sauce is thickened, about 1 minute. Remove from the heat. Add the
noodles; toss to coat. Top with cilantro.
12 ounces soba noodles or whole-wheat spaghetti
2 limes juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
16 ounces flank steak thinly sliced
1 red bell pepper thinly sliced
1.5 cups frozen shelled edamame thawed
1 small head broccoli
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro
Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and
cook, stirring occasionally, until the noodles are just tender, 6 to 8
minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste
with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook,
stirring occasionally, until just cooked through, about 2 minutes.
Transfer the steak to a plate using tongs. Add bell pepper to the juices
in the pan and cook, stirring, for 1 minute. Add edamame and cook until
heated through, about 2 minutes. Add ginger and cook, stirring, until
fragrant, about 30 seconds. Stir the sauce mixture and add to the pan
along with the beef and any accumulated juices. Cook, stirring, until the
sauce is thickened, about 1 minute. Remove from the heat. Add the
noodles; toss to coat. Top with cilantro.
Wednesday, July 2, 2008
Pan-Fried Chicken with Pearl Barley Stew
Pan-Fried Chicken with Pearl Barley, Pea and Lettuce Stew
Serves 4
8 ounces pearl barley
Olive oil
2 small red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
16 ounces frozen peas
4 cups chicken or vegetable stock (may need lots more)
1 heaping tablespoon all-purpose flour
2 tablespoons butter
1.5 lbs chicken, with skin
4 slices thick bacon or pancetta, cut into pieces
2 Tbs fresh chopped thyme
2 handful romaine lettuce leaves, washed and spun dry
2 handful arugula, washed and spun dry (1 bunch)
Cook the pearl barley in a big pot of boiling, salted water for about 50
minutes, or until tender but still with a little bite, then drain and
leave to steam dry.
Next, heat a glug of olive oil in the barley pot and add the onion and a
pinch of salt. Cook slowly on a low heat for about 10 minutes, without
coloring too much. Add the barley and the peas. Cover with the stock and
bring to the boil. Simmer for 10 minutes, stirring every now and then.
On a board, mash the flour and butter together with a fork until you have
a paste. Stir half of the paste into the peas and barley and continue to
simmer until the liquid begins to thicken. If, after 5 minutes, it's not
thick enough, add some more of your beurre manie. Continue to simmer for
another 10 minutes, adding a little extra stock if it gets too dry, while
you cook your chicken. Cornstarch slurry is good too.
Render the bacon until crispy in a big pan. Drain the fat.
Put some olive oil into thr frying pan again. Season the chicken and rub
with thyme and put in the pan. Shake them about and, after a few minutes,
when they're lightly golden, then turn and cook on the other side.
When the meat is done, taste the barley broth and adjust the seasoning,
then stir in the lettuce and arugula - they only need a minute or so to
cook. Serve the barley, peas and lettuce with the chicken on top and
sprinkle with the bacon pieces. Spoon the broth juices over the top.
Serves 4
8 ounces pearl barley
Olive oil
2 small red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
16 ounces frozen peas
4 cups chicken or vegetable stock (may need lots more)
1 heaping tablespoon all-purpose flour
2 tablespoons butter
1.5 lbs chicken, with skin
4 slices thick bacon or pancetta, cut into pieces
2 Tbs fresh chopped thyme
2 handful romaine lettuce leaves, washed and spun dry
2 handful arugula, washed and spun dry (1 bunch)
Cook the pearl barley in a big pot of boiling, salted water for about 50
minutes, or until tender but still with a little bite, then drain and
leave to steam dry.
Next, heat a glug of olive oil in the barley pot and add the onion and a
pinch of salt. Cook slowly on a low heat for about 10 minutes, without
coloring too much. Add the barley and the peas. Cover with the stock and
bring to the boil. Simmer for 10 minutes, stirring every now and then.
On a board, mash the flour and butter together with a fork until you have
a paste. Stir half of the paste into the peas and barley and continue to
simmer until the liquid begins to thicken. If, after 5 minutes, it's not
thick enough, add some more of your beurre manie. Continue to simmer for
another 10 minutes, adding a little extra stock if it gets too dry, while
you cook your chicken. Cornstarch slurry is good too.
Render the bacon until crispy in a big pan. Drain the fat.
Put some olive oil into thr frying pan again. Season the chicken and rub
with thyme and put in the pan. Shake them about and, after a few minutes,
when they're lightly golden, then turn and cook on the other side.
When the meat is done, taste the barley broth and adjust the seasoning,
then stir in the lettuce and arugula - they only need a minute or so to
cook. Serve the barley, peas and lettuce with the chicken on top and
sprinkle with the bacon pieces. Spoon the broth juices over the top.
Beans and Tuna Salad
Beans and Tuna Salad
serves 4
2 cans cannellini beans, drained
1 small sweet onion, very thinly sliced
Salt
2 can tuna in olive oil
Extra virgin olive oil
red wine vinegar + balsamic
5oz baby arugula
Black pepper, cracked fairly coarse
Chile flakes
Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork. Pour on enough oil to coat well, add a few teaspoons of vinegars and a generous quantity of black pepper.
Add arugula and toss well.
serves 4
2 cans cannellini beans, drained
1 small sweet onion, very thinly sliced
Salt
2 can tuna in olive oil
Extra virgin olive oil
red wine vinegar + balsamic
5oz baby arugula
Black pepper, cracked fairly coarse
Chile flakes
Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork. Pour on enough oil to coat well, add a few teaspoons of vinegars and a generous quantity of black pepper.
Add arugula and toss well.
Stir Fried Cabbage, Beef and Mushrooms
Stir Fried Cabbage, Beef and Mushrooms
Serves 4
1 Head of Savoy Cabbage, Shredded
1 Pound Ground Beef
1 T Soy sauce
2 Tablespoons of Canola Oil
2 Tablespoons of Fish Sauce
1 Tablespoon of Sriracha
1/2 Lemon or Lime - Juiced
3-5 Minced Garlic Cloves
2-3 Diced Shallots
1 Cup of Frozen Peas - Thawed
8 Ounces of Mushrooms, sliced
Scallions
Salt and Pepper to Taste
1. Brown ground beef half way in a large wok and drain excess fat. Add chili sauce, 1 tablespoon of fish sauce, half of the garlic, half of the shallots, soy, lemon juice and mushrooms. Add salt and pepper to taste and stir fry until the mushrooms and ground beef are thoroughly cooked. Remove from heat and place mixture in a large bowl and cover.
2. In the hot wok, add the canola oil and remainder of the garlic and shallots. Sauté for thirty seconds. Add shredded cabbage and mix. Add 1 tablespoon fish sauce and salt and pepper to taste. Stir fry until the cabbage is to desired tenderness.
3. Add petite peas and ground beef mixture back into the cabbage. Incorporate thoroughly and serve with rice.
Serves 4
1 Head of Savoy Cabbage, Shredded
1 Pound Ground Beef
1 T Soy sauce
2 Tablespoons of Canola Oil
2 Tablespoons of Fish Sauce
1 Tablespoon of Sriracha
1/2 Lemon or Lime - Juiced
3-5 Minced Garlic Cloves
2-3 Diced Shallots
1 Cup of Frozen Peas - Thawed
8 Ounces of Mushrooms, sliced
Scallions
Salt and Pepper to Taste
1. Brown ground beef half way in a large wok and drain excess fat. Add chili sauce, 1 tablespoon of fish sauce, half of the garlic, half of the shallots, soy, lemon juice and mushrooms. Add salt and pepper to taste and stir fry until the mushrooms and ground beef are thoroughly cooked. Remove from heat and place mixture in a large bowl and cover.
2. In the hot wok, add the canola oil and remainder of the garlic and shallots. Sauté for thirty seconds. Add shredded cabbage and mix. Add 1 tablespoon fish sauce and salt and pepper to taste. Stir fry until the cabbage is to desired tenderness.
3. Add petite peas and ground beef mixture back into the cabbage. Incorporate thoroughly and serve with rice.
Chicken Riggies
Chicken Riggies and Escarole
Serves 4-6
Salt
1 pound rigatoni
1.5 lbs chicken, cubed
Black pepper
6 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
4 cloves garlic, finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
7oz roasted red peppers, chopped
6 hot cherry peppers pickled in jar
1 (28-ounce) can crushed tomatoes
1/3 cup cream
1 head escarole, coarsely chopped
handful basil, thinly sliced
Bring a pot of water to a boil for "riggies". Salt water and cook pasta
to al dente. Also parcook the escarole. Reserve 1 cup pasta water.
In a large skillet, brown chicken, 7 to 8 minutes then remove.
Add onions, garlic, cubanelle peppers and cook 6 to 7 minutes to soften,
then add roasted red peppers and chopped hot peppers.
Stir in tomatoes and add chicken back to the sauce. Bring sauce to a
bubble then stir in some cooking water from the pasta - about a cup, then
add the cream. Reduce heat to lowest setting and simmer a couple of
minutes. Add pasta and escarole and toss to combine.
Top the pasta with shredded basil.
Serves 4-6
Salt
1 pound rigatoni
1.5 lbs chicken, cubed
Black pepper
6 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
4 cloves garlic, finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
7oz roasted red peppers, chopped
6 hot cherry peppers pickled in jar
1 (28-ounce) can crushed tomatoes
1/3 cup cream
1 head escarole, coarsely chopped
handful basil, thinly sliced
Bring a pot of water to a boil for "riggies". Salt water and cook pasta
to al dente. Also parcook the escarole. Reserve 1 cup pasta water.
In a large skillet, brown chicken, 7 to 8 minutes then remove.
Add onions, garlic, cubanelle peppers and cook 6 to 7 minutes to soften,
then add roasted red peppers and chopped hot peppers.
Stir in tomatoes and add chicken back to the sauce. Bring sauce to a
bubble then stir in some cooking water from the pasta - about a cup, then
add the cream. Reduce heat to lowest setting and simmer a couple of
minutes. Add pasta and escarole and toss to combine.
Top the pasta with shredded basil.
Wednesday, June 4, 2008
Chilaquiles Verdes
#1 Comfort food, for me.
Chilaquiles Verdes
Serves 4-6
1 medium onion, quartered
6 whole peeled cloves garlic
2 larger boneless/skinless chicken breast halves
12 serrano chiles
1.5-2 lbs tomatillos, husked
1/2 bunch cilantro
1/2 cup sour cream
1 cup shredded cheddar or melting cheese
Tortilla chips (stale is good)
Boil the chicken with the onion and two cloves garlic. Reserve the stock and vegetables in the pot, and shred the chicken.
Boil the tomatillos for a few minutes, and then add the peppers and rest of the garlic. Boil for about 10 minutes.
Add half the tomatillos, garlic, onion, peppers, and cilantro to a blender with 3/4 cup of the chicken stock. Puree and add to a very large shallow pan.
Repeat, and simmer the sauce for 10 minutes.
Add chicken and sour cream. Season. Once it's all mixed through, mix in the cheese.
Serve with chips (I smash everything together and top with cheese)
Chilaquiles Verdes
Serves 4-6
1 medium onion, quartered
6 whole peeled cloves garlic
2 larger boneless/skinless chicken breast halves
12 serrano chiles
1.5-2 lbs tomatillos, husked
1/2 bunch cilantro
1/2 cup sour cream
1 cup shredded cheddar or melting cheese
Tortilla chips (stale is good)
Boil the chicken with the onion and two cloves garlic. Reserve the stock and vegetables in the pot, and shred the chicken.
Boil the tomatillos for a few minutes, and then add the peppers and rest of the garlic. Boil for about 10 minutes.
Add half the tomatillos, garlic, onion, peppers, and cilantro to a blender with 3/4 cup of the chicken stock. Puree and add to a very large shallow pan.
Repeat, and simmer the sauce for 10 minutes.
Add chicken and sour cream. Season. Once it's all mixed through, mix in the cheese.
Serve with chips (I smash everything together and top with cheese)
Sweet Potato Clam Chowder
Sweet potato soup - always reliable.
Sweet Potato Chowder
Yield: 3-4 servings
Chowder Base:
2 tablespoons butter
1/2 medium Spanish onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 large sweet potatoes, roasted, peeled and pureed (375 for 45-1hr)
Salt and pepper
1/2 cup dry white wine
2 bottles clam juice
1 tsp cayenne
1 tablespoon unsalted butter
1 medium sweet potato, peeled and cut into small dice
1 teaspoon sugar
Salt and freshly ground black pepper
4 slices slab apple wood smoked bacon, cut into small dice
Sweet potato chowder base
2 teaspoons honey
3 cans/1 Lbs chopped clams, juices reserved
1/2 cup cream
2 tablespoon finely chopped fresh tarragon
Heat a soup/sauce pan over medium heat, add the bacon and cook until
golden brown and crisp. Remove with a slotted spoon to a plate lined with
paper towels.
Heat the butter and add the onions and garlic and cook until soft. Stir
in the sweet potato puree and salt and pepper and cook until the puree is
slightly thickened. Increase the heat to high, add the wine and cook
until completely reduced. Add the clam juice and cook for 15 to 20
minutes, stirring occasionally. If the mixture appears to be too thick,
thin with a little extra clam juice or water, season with salt and
pepper.
Heat the butter in a skillet over medium high heat. Add the potatoes and
cook until golden brown and caramelized. When the potatoes are almost
cooked through, sprinkle with the sugar and toss until the sugar is
dissolved and the potatoes are cooked through.
To Finish:
Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet
potatoes and honey and cook for 1 minute. Add the chopped clams and cook
for 2 minutes. Add the heavy cream and cook an additional minute or until
just heated through. Add clam juices if needed. Garnish with tarragon.
Sweet Potato Chowder
Yield: 3-4 servings
Chowder Base:
2 tablespoons butter
1/2 medium Spanish onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 large sweet potatoes, roasted, peeled and pureed (375 for 45-1hr)
Salt and pepper
1/2 cup dry white wine
2 bottles clam juice
1 tsp cayenne
1 tablespoon unsalted butter
1 medium sweet potato, peeled and cut into small dice
1 teaspoon sugar
Salt and freshly ground black pepper
4 slices slab apple wood smoked bacon, cut into small dice
Sweet potato chowder base
2 teaspoons honey
3 cans/1 Lbs chopped clams, juices reserved
1/2 cup cream
2 tablespoon finely chopped fresh tarragon
Heat a soup/sauce pan over medium heat, add the bacon and cook until
golden brown and crisp. Remove with a slotted spoon to a plate lined with
paper towels.
Heat the butter and add the onions and garlic and cook until soft. Stir
in the sweet potato puree and salt and pepper and cook until the puree is
slightly thickened. Increase the heat to high, add the wine and cook
until completely reduced. Add the clam juice and cook for 15 to 20
minutes, stirring occasionally. If the mixture appears to be too thick,
thin with a little extra clam juice or water, season with salt and
pepper.
Heat the butter in a skillet over medium high heat. Add the potatoes and
cook until golden brown and caramelized. When the potatoes are almost
cooked through, sprinkle with the sugar and toss until the sugar is
dissolved and the potatoes are cooked through.
To Finish:
Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet
potatoes and honey and cook for 1 minute. Add the chopped clams and cook
for 2 minutes. Add the heavy cream and cook an additional minute or until
just heated through. Add clam juices if needed. Garnish with tarragon.
Pickles...
My Pickles
3 lbs (about 6) kirby cucumbers, halved
2 dried thai chiles
2 tsp black peppercorn
2 tsp fennel seed
4 cloves garlic, coarse chop
2 tsp cumin
2 tsp coriander
2 tsp mustard seed
2 star anise
pinch tumeric
1.5 cups cider or plain vinegar
1.5 cups water
1/4c salt
1/4c sugar
Pack the cucumbers and any whole spices into two recycled pickle jars.
Boil everything else in a pan for a few minutes.
Pour the picling liquid evenly over both jars, topping off with vinegar.
Let cool.
Once cool, shake well and leave in the fridge for at least 10 or 14 days.
They're a little strong before that...
Brine can be re-boiled and re-used.
3 lbs (about 6) kirby cucumbers, halved
2 dried thai chiles
2 tsp black peppercorn
2 tsp fennel seed
4 cloves garlic, coarse chop
2 tsp cumin
2 tsp coriander
2 tsp mustard seed
2 star anise
pinch tumeric
1.5 cups cider or plain vinegar
1.5 cups water
1/4c salt
1/4c sugar
Pack the cucumbers and any whole spices into two recycled pickle jars.
Boil everything else in a pan for a few minutes.
Pour the picling liquid evenly over both jars, topping off with vinegar.
Let cool.
Once cool, shake well and leave in the fridge for at least 10 or 14 days.
They're a little strong before that...
Brine can be re-boiled and re-used.
Pasta with Poblanos and Chipotles
Pasta with Poblanos and Chipotle Sauce
Serves 4-6
1 large onion, thinly sliced
1/2 lb fresh poblano chiles, seeded and thinly sliced
2 tablespoons olive oil
7 oz chopped bottled roasted red peppers
1 lb penne
3 canned chipotles in adobo
1 1/2 cups low/no fat sour cream
5 chopped scallions
Handful chopped cilantro
2 cups cooked (smoked) chicken/turkey
Cook onion, poblanos, and 1/2 tsp salt in oil in a heavy medium pot over
medium heat, stirring occasionally, until onion is golden, 8 to 10
minutes. Add red peppers and cook, stirring occasionally, until onion is
tender, 2 to 3 minutes.
Meanwhile, cook ziti in a pasta pot of boiling salted water (2 Tbsp salt
for 6 qt water) until al dente. Reserve 1 cup cooking water, then drain
ziti.
While ziti cooks, purée chipotles with sour cream in a blender.
Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking
water, and 1/2 tsp salt and bring to a simmer, stirring. Add ziti and
toss, moistening with additional cooking water if desired. Season with
salt.
Serves 4-6
1 large onion, thinly sliced
1/2 lb fresh poblano chiles, seeded and thinly sliced
2 tablespoons olive oil
7 oz chopped bottled roasted red peppers
1 lb penne
3 canned chipotles in adobo
1 1/2 cups low/no fat sour cream
5 chopped scallions
Handful chopped cilantro
2 cups cooked (smoked) chicken/turkey
Cook onion, poblanos, and 1/2 tsp salt in oil in a heavy medium pot over
medium heat, stirring occasionally, until onion is golden, 8 to 10
minutes. Add red peppers and cook, stirring occasionally, until onion is
tender, 2 to 3 minutes.
Meanwhile, cook ziti in a pasta pot of boiling salted water (2 Tbsp salt
for 6 qt water) until al dente. Reserve 1 cup cooking water, then drain
ziti.
While ziti cooks, purée chipotles with sour cream in a blender.
Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking
water, and 1/2 tsp salt and bring to a simmer, stirring. Add ziti and
toss, moistening with additional cooking water if desired. Season with
salt.
Bison Meatballs
bison meatballs with cilantro-yogurt sauce
Makes 4 servings
Cilantro-Yogurt Sauce:
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 bunch chopped cilantro
1/2 cup Greek yogurt
3-4 green onions, chopped
2 tablespoons chopped mint
1/2 a lemon, juiced
1 tablespoon olive oil
1 teaspoon chopped sage
1 teaspoon sugar
1 teaspoon honey
Meatballs:
3 tablespoons olive oil, divided
1 small finely chopped onion
6 garlic cloves, minced
1/2 cup fresh breadcrumbs
2 tablespoon whole milk
2 minced jalapeño chile
2 tablespoons Greek yogurt
1 pound ground bison
1 egg
1/4 cup chopped cilantro
1 teaspoon chopped sage
salt and pepper
1/4 teaspoon ground allspice
For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and
slightly darker in color,stirring often, about 2 minutes. Cool.Finely
grind seeds in spice mill or coffee grinder. Place cilantro and all
remaining ingredients in blender. Add 1 teaspoon ground seeds and process
until smooth sauce forms, scraping down sides frequently. Season to taste
with salt and pepper. Cover sauce and chill. Reserve remaining ground
seeds for meatballs.
For meatballs:
Heat 1 tablespoon oil inheavy small skillet over medium heat.Add onion
and garlic and sauté until soft, stirring frequently, about 7 minutes (do
not brown). Cool. Toss bread crumbs withmilk in small bowl to moisten.
Place cooled onion mixture, bread crumb mixture,reserved ground seeds
from cilantro-yogurt sauce, jalapeño, and yogurt in processor.Using
on/off turns, process until coarsepuree forms. Transfer mixture to
mediumbowl. Add bison, egg, cilantro, sage,1 teaspoon coarse salt,
pepper, and allspice. Using hands or fork, mix until just blended. Using
damp hands, form bison mixture into 1 1/4-inch balls.
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over
medium heat. Working in 2 batches, cook meatballs until brownedon all
sides, about 8 minutes per batch.Transfer meatballs to rimmed baking
sheet. Place in oven to keep warm up to 15 minutes.
Serve meatballs with cilantro-yogurt sauce for dipping, rice, veg, etc.
Makes 4 servings
Cilantro-Yogurt Sauce:
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 bunch chopped cilantro
1/2 cup Greek yogurt
3-4 green onions, chopped
2 tablespoons chopped mint
1/2 a lemon, juiced
1 tablespoon olive oil
1 teaspoon chopped sage
1 teaspoon sugar
1 teaspoon honey
Meatballs:
3 tablespoons olive oil, divided
1 small finely chopped onion
6 garlic cloves, minced
1/2 cup fresh breadcrumbs
2 tablespoon whole milk
2 minced jalapeño chile
2 tablespoons Greek yogurt
1 pound ground bison
1 egg
1/4 cup chopped cilantro
1 teaspoon chopped sage
salt and pepper
1/4 teaspoon ground allspice
For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and
slightly darker in color,stirring often, about 2 minutes. Cool.Finely
grind seeds in spice mill or coffee grinder. Place cilantro and all
remaining ingredients in blender. Add 1 teaspoon ground seeds and process
until smooth sauce forms, scraping down sides frequently. Season to taste
with salt and pepper. Cover sauce and chill. Reserve remaining ground
seeds for meatballs.
For meatballs:
Heat 1 tablespoon oil inheavy small skillet over medium heat.Add onion
and garlic and sauté until soft, stirring frequently, about 7 minutes (do
not brown). Cool. Toss bread crumbs withmilk in small bowl to moisten.
Place cooled onion mixture, bread crumb mixture,reserved ground seeds
from cilantro-yogurt sauce, jalapeño, and yogurt in processor.Using
on/off turns, process until coarsepuree forms. Transfer mixture to
mediumbowl. Add bison, egg, cilantro, sage,1 teaspoon coarse salt,
pepper, and allspice. Using hands or fork, mix until just blended. Using
damp hands, form bison mixture into 1 1/4-inch balls.
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over
medium heat. Working in 2 batches, cook meatballs until brownedon all
sides, about 8 minutes per batch.Transfer meatballs to rimmed baking
sheet. Place in oven to keep warm up to 15 minutes.
Serve meatballs with cilantro-yogurt sauce for dipping, rice, veg, etc.
Tuesday, May 20, 2008
Spicy Stewed Sausages with Three Peppers
Spicy Stewed Sausages with Three Peppers
Serves 4
1 pounds sweet Italian sausage, pricked all over with a fork
olive oil
1 red bell peppers, cut into 1-inch dice
1 green bell peppers, cut into 1-inch dice
1 yellow bell peppers, cut into 1-inch dice
1 small red onion, thinly sliced
1 fennel bulb—trimmed, cored and thinly sliced
2 serrano chiles, seeded and thinly sliced crosswise
1 habanero chile, seeded and thinly sliced
Salt
1/2 cup dry red wine
1 cup chicken stock
pecorino cheese
1 lbs cooked smaller pasta (penne/farfalle)
directions
Brown the sausages until just cooked through. Cut into pieces.
In a very large pan, add the peppers, onion, fennel and chiles and cook,
stirring occasionally, until the vegetables are softened, about 15
minutes. Season with salt. Add the sausages and wine and stock to the
skillet and simmer until the wine has reduced by half, about 4 minutes.
Remove from the grill and sprinkle half of the pecorino cheese over the
sausage and peppers. Mix with cooked pasta.
Serves 4
1 pounds sweet Italian sausage, pricked all over with a fork
olive oil
1 red bell peppers, cut into 1-inch dice
1 green bell peppers, cut into 1-inch dice
1 yellow bell peppers, cut into 1-inch dice
1 small red onion, thinly sliced
1 fennel bulb—trimmed, cored and thinly sliced
2 serrano chiles, seeded and thinly sliced crosswise
1 habanero chile, seeded and thinly sliced
Salt
1/2 cup dry red wine
1 cup chicken stock
pecorino cheese
1 lbs cooked smaller pasta (penne/farfalle)
directions
Brown the sausages until just cooked through. Cut into pieces.
In a very large pan, add the peppers, onion, fennel and chiles and cook,
stirring occasionally, until the vegetables are softened, about 15
minutes. Season with salt. Add the sausages and wine and stock to the
skillet and simmer until the wine has reduced by half, about 4 minutes.
Remove from the grill and sprinkle half of the pecorino cheese over the
sausage and peppers. Mix with cooked pasta.
Chickpea Paella
Chickpea and Chorizo Paella
Serves 4 to 6
Ingredients
8 oz. Spanish chorizo, ½-inch thick half moons
3 Tbsp. extra-virgin olive oil
1 medium red or yellow onion, minced
8 garlic cloves, thinly sliced, plus 2 garlic cloves, minced
4 tsp. paprika
Large pinch saffron, threads crumbled
1½ cups rice
1 Tbsp. chopped fresh thyme
4 cups chicken broth (or up to 2 cups chickpea cooking liquid)
1 can chickpeas
1 can (14 ounces) diced tomatoes, well drained
7oz roasted red peppers thinly sliced
1 cup frozen peas, defrosted
4 scallions, root ends and tops trimmed, thinly sliced on the bias
1 lemon, cut into wedges for serving
Add the chorizo to a 12-inch skillet and cook over medium-high heat,
stirring frequently, until just beginning to brown, about 5 minutes.
Transfer to a paper-towel-lined plate to drain; remove all but one
tablespoon of the rendered fat from the skillet.
Add the olive oil, onion, sliced garlic, and large pinch salt; cook over
medium-high heat, stirring occasionally, until softened and just
beginning to brown, about 5 minutes. Add the remaining garlic, paprika,
and saffron, and cook, stirring constantly, until fragrant and paprika
has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring
to a simmer.
Stirring occasionally with a rubber spatula to redistribute the broth and
rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red
peppers evenly over the top. Cook uncovered, without stirring, until the
liquid is completely absorbed and the rice is tender, about 10 minutes
longer. Sprinkle peas, cooked chorizo, and scallions over the rice;
cover, and allow to sit for 5 minutes. Serve with lemon wedges on the
side.
Serves 4 to 6
Ingredients
8 oz. Spanish chorizo, ½-inch thick half moons
3 Tbsp. extra-virgin olive oil
1 medium red or yellow onion, minced
8 garlic cloves, thinly sliced, plus 2 garlic cloves, minced
4 tsp. paprika
Large pinch saffron, threads crumbled
1½ cups rice
1 Tbsp. chopped fresh thyme
4 cups chicken broth (or up to 2 cups chickpea cooking liquid)
1 can chickpeas
1 can (14 ounces) diced tomatoes, well drained
7oz roasted red peppers thinly sliced
1 cup frozen peas, defrosted
4 scallions, root ends and tops trimmed, thinly sliced on the bias
1 lemon, cut into wedges for serving
Add the chorizo to a 12-inch skillet and cook over medium-high heat,
stirring frequently, until just beginning to brown, about 5 minutes.
Transfer to a paper-towel-lined plate to drain; remove all but one
tablespoon of the rendered fat from the skillet.
Add the olive oil, onion, sliced garlic, and large pinch salt; cook over
medium-high heat, stirring occasionally, until softened and just
beginning to brown, about 5 minutes. Add the remaining garlic, paprika,
and saffron, and cook, stirring constantly, until fragrant and paprika
has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring
to a simmer.
Stirring occasionally with a rubber spatula to redistribute the broth and
rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red
peppers evenly over the top. Cook uncovered, without stirring, until the
liquid is completely absorbed and the rice is tender, about 10 minutes
longer. Sprinkle peas, cooked chorizo, and scallions over the rice;
cover, and allow to sit for 5 minutes. Serve with lemon wedges on the
side.
Quinoa Salad
Rainbow Quinoa Salad
8 servings
1 heaping cup quinoa, well rinsed
2 cans black beans, drained and rinsed
1-2 mango, peeled and cut into 1/2-inch pieces
1 small jicama root, peeled and cut into 1/2-inch pieces
1/2 head red cabbage, shredded
3 scallions, sliced into 1/2-inch thick slices
zest of 2 limes
juice of 3 limes
2 tablespoons extra-virgin olive oil
1/2-3/4 cup cilantro, finely chopped
1 jalapeno pepper, seeded and diced
Directions
Place 1 cup rinsed quinoa in a saucepan and cover with 2 cups water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or
until the water is absorbed.
Meanwhile, make the lime vinaigrette: into the bottom of a large mixing
bowl, grate the lime zest and then juice the limes. Add the 1/2 teaspoon
kosher salt and a good grinding of fresh black pepper, and whisk to
combine. Drizzle in the 2++ tablespoons olive oil and whisk to combine.
After the quinoa is done cooking, add it to the mixing bowl containing
the vinaigrette. Mix gently with a spatula to make sure all the quinoa is
coated. Fold the black beans, mango, jicama, cabbage, and jalapeno (if
using) into the quinoa. Stir in the chopped cilantro. Taste the salad and
add more salt, pepper, or lime juice according to your tastes.
8 servings
1 heaping cup quinoa, well rinsed
2 cans black beans, drained and rinsed
1-2 mango, peeled and cut into 1/2-inch pieces
1 small jicama root, peeled and cut into 1/2-inch pieces
1/2 head red cabbage, shredded
3 scallions, sliced into 1/2-inch thick slices
zest of 2 limes
juice of 3 limes
2 tablespoons extra-virgin olive oil
1/2-3/4 cup cilantro, finely chopped
1 jalapeno pepper, seeded and diced
Directions
Place 1 cup rinsed quinoa in a saucepan and cover with 2 cups water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or
until the water is absorbed.
Meanwhile, make the lime vinaigrette: into the bottom of a large mixing
bowl, grate the lime zest and then juice the limes. Add the 1/2 teaspoon
kosher salt and a good grinding of fresh black pepper, and whisk to
combine. Drizzle in the 2++ tablespoons olive oil and whisk to combine.
After the quinoa is done cooking, add it to the mixing bowl containing
the vinaigrette. Mix gently with a spatula to make sure all the quinoa is
coated. Fold the black beans, mango, jicama, cabbage, and jalapeno (if
using) into the quinoa. Stir in the chopped cilantro. Taste the salad and
add more salt, pepper, or lime juice according to your tastes.
Wednesday, May 7, 2008
Hot and Sour Rhubarb and Pork with Noodles
Hot and Sour Rhubarb and pork with Noodles
2lbs Pork, cut into 2in cube (country ribs, etc)
12oz medium egg noodles
4 spring onions, trimmed and finely sliced
1 fresh red chili, deseeded and finely sliced
2 bunches cress, rough chopped
1 bunch coriander, chopped
1 lime, juice
For the Marinade:
12oz rhubarb
4 Tbsp honey
4 Tbsp soy sauce
4 garlic cloves, peeled
2 fresh chilies, halved
1 heaped tsp five spice
thumb-sized piece of fresh ginger, peeled and chopped
Preheat to 350f
Chuck all the marinade ingredients into a food processor or blender and
pulse until you have a smooth paste, then pour this all over the pork,
adding water to almost cover. A large saucepan works well. Mix it all up,
then tightly cover with tin foil and place in the preheated oven for
1-1.5 hours.
Reserve the pork, and reduce the marinade until it is reduced to the
consistency of ketchup. Thicken with slurry if necessary. Season to
taste, adding extra soy sauce if necessary, and put to one side.
Add a good drizzle of oil to a pan or wok. Add your pieces of pork to the
wok and fry for a few minutes till crisp and golden. You might need to do
this in two batches.
To finish, mix everything up in the pasta pot. At least that's the easy way.
2lbs Pork, cut into 2in cube (country ribs, etc)
12oz medium egg noodles
4 spring onions, trimmed and finely sliced
1 fresh red chili, deseeded and finely sliced
2 bunches cress, rough chopped
1 bunch coriander, chopped
1 lime, juice
For the Marinade:
12oz rhubarb
4 Tbsp honey
4 Tbsp soy sauce
4 garlic cloves, peeled
2 fresh chilies, halved
1 heaped tsp five spice
thumb-sized piece of fresh ginger, peeled and chopped
Preheat to 350f
Chuck all the marinade ingredients into a food processor or blender and
pulse until you have a smooth paste, then pour this all over the pork,
adding water to almost cover. A large saucepan works well. Mix it all up,
then tightly cover with tin foil and place in the preheated oven for
1-1.5 hours.
Reserve the pork, and reduce the marinade until it is reduced to the
consistency of ketchup. Thicken with slurry if necessary. Season to
taste, adding extra soy sauce if necessary, and put to one side.
Add a good drizzle of oil to a pan or wok. Add your pieces of pork to the
wok and fry for a few minutes till crisp and golden. You might need to do
this in two batches.
To finish, mix everything up in the pasta pot. At least that's the easy way.
Arroz con Pollo
Arroz con Pollo
Yield: 4-6 servings
2 lbs boneless chicken breasts
olive oil
Salt and pepper
4 teaspoons ground cumin
1.5 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1 Spanish onion, chopped
2 garlic cloves, minced
1 green pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (8-ounce) can tomato sauce
~3 cups chicken broth
1 tsp annato seeds, or some saffron, or some tumeric
1/2c pimento olives, sliced
1 cup frozen peas
Chopped cilantro
Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
In a heavy wide pan, heat remaining 2 tablespoons oil. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are soft. Stir in the rice so the grains are well coated with the sofrito.
Remove chicken skin, if there is any (will get rubbery).
Add the tomatoes and broth and yellow, season with salt and pepper. Return the chicken to the pan. Bring the mixture to a boil and let simmer covered for about 15 minutes. Stir everything around a few times during this period. Add peas and cook another 10 minutes, or until done. Add olives and cilantro and serve.
Or cook in 350 oven for same time.
Yield: 4-6 servings
2 lbs boneless chicken breasts
olive oil
Salt and pepper
4 teaspoons ground cumin
1.5 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1 Spanish onion, chopped
2 garlic cloves, minced
1 green pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (8-ounce) can tomato sauce
~3 cups chicken broth
1 tsp annato seeds, or some saffron, or some tumeric
1/2c pimento olives, sliced
1 cup frozen peas
Chopped cilantro
Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
In a heavy wide pan, heat remaining 2 tablespoons oil. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are soft. Stir in the rice so the grains are well coated with the sofrito.
Remove chicken skin, if there is any (will get rubbery).
Add the tomatoes and broth and yellow, season with salt and pepper. Return the chicken to the pan. Bring the mixture to a boil and let simmer covered for about 15 minutes. Stir everything around a few times during this period. Add peas and cook another 10 minutes, or until done. Add olives and cilantro and serve.
Or cook in 350 oven for same time.
Monday, April 28, 2008
Red-Cooked Beef with Turnips
Oh man, way better than last time. It's all about the chili-bean paste. Greens would be a good addition, too.
Red-Cooked Beef with Turnips
Ingredients:
2.5 pounds good quality chuck roast, trimmed and cubed
2-3 inch piece of fresh ginger, unpeeled
4 scallions, white and green parts, trimmed
3 cloves garlic, peeled
2 thai chilies, stemmed
3 tbsp. vegetable oil
6 tbsp. or to taste of Sichuan chili bean paste
1 quart beef broth
4 tbsp. Shao Hsing wine or dry sherry
1 Tbs dark soy sauce
1 tsp. whole Sichuan peppercorns, toasted
2 whole star anise
2 tsp cardamom
1 ½ pounds turnips, Chinese turnips or daikon radish
Fresh cilantro and a green onion to garnish
Method:
Slice the ginger thickly, then smash slices with the side of the knife. Cut the scallions into two inch pieces. Smash the garlic cloves.
Heat the oil in a heavy dutch oven or soup pot, and add chili bean paste and fry until fragrant–about thirty seconds. Add the ginger, scallions and garlic and fry another thirty seconds. Add in beef, broth, wine, soy sauce and spices. Bring to a boil. If any scum rises, skim it off.
Turn down the heat and simmer partially covered until the beef is fork tender–about two to three hours. Add water if needed to cook the turnips.
When the beef is tender, trim and peel the turnips. Cut them into thick bite-sized chunks. Add to the beef, and cook until the vegetables are just tender.
If you wish, you may thicken the sauce with a cornstarch and cold water slurry.
Garnish with lots of cilantro leaves, serve with rice or 1 lbs noodles.
Red-Cooked Beef with Turnips
Ingredients:
2.5 pounds good quality chuck roast, trimmed and cubed
2-3 inch piece of fresh ginger, unpeeled
4 scallions, white and green parts, trimmed
3 cloves garlic, peeled
2 thai chilies, stemmed
3 tbsp. vegetable oil
6 tbsp. or to taste of Sichuan chili bean paste
1 quart beef broth
4 tbsp. Shao Hsing wine or dry sherry
1 Tbs dark soy sauce
1 tsp. whole Sichuan peppercorns, toasted
2 whole star anise
2 tsp cardamom
1 ½ pounds turnips, Chinese turnips or daikon radish
Fresh cilantro and a green onion to garnish
Method:
Slice the ginger thickly, then smash slices with the side of the knife. Cut the scallions into two inch pieces. Smash the garlic cloves.
Heat the oil in a heavy dutch oven or soup pot, and add chili bean paste and fry until fragrant–about thirty seconds. Add the ginger, scallions and garlic and fry another thirty seconds. Add in beef, broth, wine, soy sauce and spices. Bring to a boil. If any scum rises, skim it off.
Turn down the heat and simmer partially covered until the beef is fork tender–about two to three hours. Add water if needed to cook the turnips.
When the beef is tender, trim and peel the turnips. Cut them into thick bite-sized chunks. Add to the beef, and cook until the vegetables are just tender.
If you wish, you may thicken the sauce with a cornstarch and cold water slurry.
Garnish with lots of cilantro leaves, serve with rice or 1 lbs noodles.
Beet-stained Penne and Vegetables
Beet-stained Penne and Vegetables
Servings: 4
1 lbs whole wheat penne
1 vidalia onion - sliced long
2 red beet -diced
4 T balsamic vinegar
3 T olive oil
20 large green olives, pitted and sliced
1 block crumbled tofu
10oz brussel sprouts - sliced thick
salt, red pepper flakes
1 T dried marjoram
Mix 2 T of olive oil and the balsamic vinegar and toss with the diced
beets. Let the beet bits marinate for about 1/2 hour.
Heat the remaining 1T of olive oil and saute the onions till browned.
Add the sliced brussel sprouts and saute for 3-4 minutes.
Add the olives and marjoram and saute for 1-2 minutes.
Add the dry curds and saute for another minute or 2 on low.
Take off the heat and toss with the beets, add the marinade into the
pasta too.
Season with red pepper flakes (and salt) as ne
Servings: 4
1 lbs whole wheat penne
1 vidalia onion - sliced long
2 red beet -diced
4 T balsamic vinegar
3 T olive oil
20 large green olives, pitted and sliced
1 block crumbled tofu
10oz brussel sprouts - sliced thick
salt, red pepper flakes
1 T dried marjoram
Mix 2 T of olive oil and the balsamic vinegar and toss with the diced
beets. Let the beet bits marinate for about 1/2 hour.
Heat the remaining 1T of olive oil and saute the onions till browned.
Add the sliced brussel sprouts and saute for 3-4 minutes.
Add the olives and marjoram and saute for 1-2 minutes.
Add the dry curds and saute for another minute or 2 on low.
Take off the heat and toss with the beets, add the marinade into the
pasta too.
Season with red pepper flakes (and salt) as ne
Soba Noodles with Smoked Chicken
Soba Noodles with Smoked Chicken
SERVES: 4
* 3/4 pound soba noodles
* 7 tablespoons peanut oil
* 5 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons Asian sesame oil
* 2 garlic cloves, minced
* Dash of sriracha
* 3/4 pound smoked duck or chicken, cut into thick matchsticks
* 1/3 cup chopped chives
* 2 scallions, white and light green parts only, sliced
* 8oz snap peas, blanched
1. In a large pot of boiling salted water, cook the soba noodles until al dente. Drain and transfer to a large bowl. Toss the cooked noodles with 1 tablespoon of the peanut oil.
2. In a large bowl, whisk the soy sauce together with the rice vinegar, sesame oil, garlic and hot sauce. Slowly whisk in the remaining 6 tablespoons of peanut oil. Add the noodles to the dressing, and toss to coat. Add the duck and peas and chives, garnish with the scallions and serve at room temperature.
SERVES: 4
* 3/4 pound soba noodles
* 7 tablespoons peanut oil
* 5 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons Asian sesame oil
* 2 garlic cloves, minced
* Dash of sriracha
* 3/4 pound smoked duck or chicken, cut into thick matchsticks
* 1/3 cup chopped chives
* 2 scallions, white and light green parts only, sliced
* 8oz snap peas, blanched
1. In a large pot of boiling salted water, cook the soba noodles until al dente. Drain and transfer to a large bowl. Toss the cooked noodles with 1 tablespoon of the peanut oil.
2. In a large bowl, whisk the soy sauce together with the rice vinegar, sesame oil, garlic and hot sauce. Slowly whisk in the remaining 6 tablespoons of peanut oil. Add the noodles to the dressing, and toss to coat. Add the duck and peas and chives, garnish with the scallions and serve at room temperature.
Real Smoked Ribs
The Old Smokey Electric Smoker works. Well.
Smoked Actually Barbecue Ribs
For 6-7 people, with sides
3 racks Baby Back Ribs (1 Costco pack)
4 parts salt
3 parts brown sugar
2 parts paprika
1 part cumin, thyme, pepper
2 parts Apple Juice (optional)
~1/2c barbecue sauce, optional
Mix up the spices and, if you prefer a paste, the AJ.
Take the membrane off the backs of the ribs, and trim and egregious fat.
Rub the ribs very well with the spice paste, wrap well in plastic wrap, and let marinate overnight.
Prep the smoker, and cut all the rib racks in half to fit in rib racks.
Cook 3 hours at 225-250F, until meat start peeling away from the bone. Finish on the grill with a glaze/bbq sauce glaze if desired.
Smoked Actually Barbecue Ribs
For 6-7 people, with sides
3 racks Baby Back Ribs (1 Costco pack)
4 parts salt
3 parts brown sugar
2 parts paprika
1 part cumin, thyme, pepper
2 parts Apple Juice (optional)
~1/2c barbecue sauce, optional
Mix up the spices and, if you prefer a paste, the AJ.
Take the membrane off the backs of the ribs, and trim and egregious fat.
Rub the ribs very well with the spice paste, wrap well in plastic wrap, and let marinate overnight.
Prep the smoker, and cut all the rib racks in half to fit in rib racks.
Cook 3 hours at 225-250F, until meat start peeling away from the bone. Finish on the grill with a glaze/bbq sauce glaze if desired.
Tuesday, April 15, 2008
Linguine with Sausage, Asparagus, and Scallion Pesto
Linguine with Sausage, Asparagus, and Scallion Pesto
Serves 4
1 pound linguine
6 scallions, cut into 1/2-inch lengths
1/2 cup flat-leaf parsley
3 tablespoons pine nuts
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper
1 pound hot Italian sausage, casings removed
1 bunch Asparagus, trimmed, blanched and chopped
1. In a large pot of generously salted boiling water, cook the pasta
until just al dente. Drain the pasta, reserving 1 cup of the pasta
cooking water.
2. Meanwhile, in a mini food processor, combine the scallions,
parsley, pine nuts and 1/4 cup of the olive oil and process until pureed.
Add the 1/2 cup of the cheese, season with salt and pepper and process
the pesto just until blended.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil.
Add the sausage and cook over high heat, breaking up the meat with a
wooden spoon, until it is lightly browned and no trace of pink remains,
about 5 minutes. Drain the sausage and pour off any fat in the skillet.
4. Return the sausage to the skillet. Add the scallion pesto and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing, until a thick, creamy sauce forms, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Mix with the pasta and asparagus.
Transfer the pasta to bowls and serve, passing extra Parmigiano- Reggiano cheese on the side.
Serves 4
1 pound linguine
6 scallions, cut into 1/2-inch lengths
1/2 cup flat-leaf parsley
3 tablespoons pine nuts
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper
1 pound hot Italian sausage, casings removed
1 bunch Asparagus, trimmed, blanched and chopped
1. In a large pot of generously salted boiling water, cook the pasta
until just al dente. Drain the pasta, reserving 1 cup of the pasta
cooking water.
2. Meanwhile, in a mini food processor, combine the scallions,
parsley, pine nuts and 1/4 cup of the olive oil and process until pureed.
Add the 1/2 cup of the cheese, season with salt and pepper and process
the pesto just until blended.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil.
Add the sausage and cook over high heat, breaking up the meat with a
wooden spoon, until it is lightly browned and no trace of pink remains,
about 5 minutes. Drain the sausage and pour off any fat in the skillet.
4. Return the sausage to the skillet. Add the scallion pesto and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing, until a thick, creamy sauce forms, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Mix with the pasta and asparagus.
Transfer the pasta to bowls and serve, passing extra Parmigiano- Reggiano cheese on the side.
MIso Risotto
Miso Risotto
Serves 4
Ingredients:
7-8 cups water
6 Tbl White miso
4 Tbl Peanut oil
3 Minced shallot
1/2 inch ginger. minced
2c/1lbs Arborio rice
<1 Lb bok choy leaves, julienne (or other)
1/3 lb Edamame, frozen
1 Cup Mirin (or wine + some sugar)
4 Tbl soy sauce
pepper
4 Green onions, thinly sliced
Make miso soup in a saucepan - dissolve miso into water.
In separate saucepan, heat oil over medium-high heat. Add shallot and
ginger and stir until softened, but not browned. Add rice and stir for a
minute or two to coat with oil. Pour in mirin and stir until dissolved.
Cook via standard risotto method using broth. Add greens and edamame at appropriate
time.
Stir in soyand pepper. Adjust seasoning and remove from heat.Garnish
with green onions and furikake.
Serves 4
Ingredients:
7-8 cups water
6 Tbl White miso
4 Tbl Peanut oil
3 Minced shallot
1/2 inch ginger. minced
2c/1lbs Arborio rice
<1 Lb bok choy leaves, julienne (or other)
1/3 lb Edamame, frozen
1 Cup Mirin (or wine + some sugar)
4 Tbl soy sauce
pepper
4 Green onions, thinly sliced
Make miso soup in a saucepan - dissolve miso into water.
In separate saucepan, heat oil over medium-high heat. Add shallot and
ginger and stir until softened, but not browned. Add rice and stir for a
minute or two to coat with oil. Pour in mirin and stir until dissolved.
Cook via standard risotto method using broth. Add greens and edamame at appropriate
time.
Stir in soyand pepper. Adjust seasoning and remove from heat.Garnish
with green onions and furikake.
Tuesday, April 8, 2008
Iron Pot Chicken
Like a Viet adobo.
Iron Pot Chicken
2-3 servings
6 tablespoons fish sauce
3 tablespoons sugar
vegetable oil
6 large shallots, cut into quarters, or a medium onion, cut into wedges
2 pounds chicken thigh meat, cut into bite-size pieces
15 fresh Thai bird chilies, stemmed and crushed
1.5 inch piece ginger, peeled and cut into fine julienne or matchsticks
1 teaspoon freshly ground black pepper
1 cup chicken stock or water
2 tsp Dark soy
Slurry
Scallions and cilantro
1. In a small bowl, stir together fish sauce and sugar until partially dissolved. Heat the oil in a large skillet over medium heat. Add shallots
or onion and cook, stirring, a couple minutes until soft but not brown.
2. Add fish sauce mixture and stir as sugar caramelizes and turns golden
brown, 2 minutes.
3. Add chicken pieces and and stir until opaque, about 5 minutes.
4. Add fresh chilies, ginger and black pepper, and stir for 2 minutes.
5. Add stock and soy, raise heat to high, and bring to a boil. Turn heat
to medium and continue to cook, stirring frequently, until sauce is
reduced and thickened and chicken is cooked, about 15 more minutes.
Thicken with slurry if it needs it.
6. Stir in scallions and cilantro, and serve with rice
Iron Pot Chicken
2-3 servings
6 tablespoons fish sauce
3 tablespoons sugar
vegetable oil
6 large shallots, cut into quarters, or a medium onion, cut into wedges
2 pounds chicken thigh meat, cut into bite-size pieces
15 fresh Thai bird chilies, stemmed and crushed
1.5 inch piece ginger, peeled and cut into fine julienne or matchsticks
1 teaspoon freshly ground black pepper
1 cup chicken stock or water
2 tsp Dark soy
Slurry
Scallions and cilantro
1. In a small bowl, stir together fish sauce and sugar until partially dissolved. Heat the oil in a large skillet over medium heat. Add shallots
or onion and cook, stirring, a couple minutes until soft but not brown.
2. Add fish sauce mixture and stir as sugar caramelizes and turns golden
brown, 2 minutes.
3. Add chicken pieces and and stir until opaque, about 5 minutes.
4. Add fresh chilies, ginger and black pepper, and stir for 2 minutes.
5. Add stock and soy, raise heat to high, and bring to a boil. Turn heat
to medium and continue to cook, stirring frequently, until sauce is
reduced and thickened and chicken is cooked, about 15 more minutes.
Thicken with slurry if it needs it.
6. Stir in scallions and cilantro, and serve with rice
Sardines and Pasta
Good, but too stinky to bring to work.
Pasta con le Sarde
SERVES: 4
olive oil
3/4 cup fresh bread crumbs
1/3 cup grated Parmesan
1 fennel bulb, diced
4 cloves garlic, minced
16oz canned crushed tomatoes
2 4.5 ounce cans boneless and skinless sardines, drained
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1 pound spaghetti
In a large frying pan, heat 3 Tbs cup of the oil over moderate heat. Add
the bread crumbs and cook, stirring, until golden, about 5 minutes.
Remove the crumbs from the pan and toss with the Parmesan. Wipe out the
pan.
In the same pan, heat sardine oil over moderately high heat. Add the
fennel and cook, stirring occasionally, until golden, 5 to 10 minutes.
Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes
and bring to a simmer. Reduce the heat and simmer until thick, about 10
minutes.
Add the sardines, parsley, salt, and pepper. Break up the sardines with a
fork. Remove from the heat.
Toss the spaghetti with the sauce and half of the bread crumbs. Top with
the remaining crumbs.
Pasta con le Sarde
SERVES: 4
olive oil
3/4 cup fresh bread crumbs
1/3 cup grated Parmesan
1 fennel bulb, diced
4 cloves garlic, minced
16oz canned crushed tomatoes
2 4.5 ounce cans boneless and skinless sardines, drained
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1 pound spaghetti
In a large frying pan, heat 3 Tbs cup of the oil over moderate heat. Add
the bread crumbs and cook, stirring, until golden, about 5 minutes.
Remove the crumbs from the pan and toss with the Parmesan. Wipe out the
pan.
In the same pan, heat sardine oil over moderately high heat. Add the
fennel and cook, stirring occasionally, until golden, 5 to 10 minutes.
Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes
and bring to a simmer. Reduce the heat and simmer until thick, about 10
minutes.
Add the sardines, parsley, salt, and pepper. Break up the sardines with a
fork. Remove from the heat.
Toss the spaghetti with the sauce and half of the bread crumbs. Top with
the remaining crumbs.
Wednesday, April 2, 2008
Chili with Pork and Blackeyed Peas
Pork Black-Eyed Pea Chili
Serves 6
1 tablespoon ground coriander
1/2 tablespoon sweet smoked paprika
2 teaspoon ground cumin
3 pounds trimmed pork shoulder, 1.5 inch chunks
Salt and pepper
extra-virgin olive oil
1/4 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
2 garlic cloves, minced
4 jalapeños, seeded and very finely chopped
1 red bell pepper, finely diced
1 bottle dark beer
1.5 cups chicken stock or low-sodium broth
16oz rotel tomatoes
2 canned chipotles, minced
1 pound dried black-eyed peas, picked over and rinsed
1 tsp cinnamon
In a large bowl, combine the coriander, paprika and cumin and toss with the pork. Season with salt and pepper.
In a large pot, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil.
Cover and cook over very low heat until the meat and beans are tender, about 1.75 hours. Season the chili with salt and pepper. Spoon off the fat from the surface.
Serve the chili in bowls. Top with cilantro, cheese, etc.
Serves 6
1 tablespoon ground coriander
1/2 tablespoon sweet smoked paprika
2 teaspoon ground cumin
3 pounds trimmed pork shoulder, 1.5 inch chunks
Salt and pepper
extra-virgin olive oil
1/4 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
2 garlic cloves, minced
4 jalapeños, seeded and very finely chopped
1 red bell pepper, finely diced
1 bottle dark beer
1.5 cups chicken stock or low-sodium broth
16oz rotel tomatoes
2 canned chipotles, minced
1 pound dried black-eyed peas, picked over and rinsed
1 tsp cinnamon
In a large bowl, combine the coriander, paprika and cumin and toss with the pork. Season with salt and pepper.
In a large pot, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil.
Cover and cook over very low heat until the meat and beans are tender, about 1.75 hours. Season the chili with salt and pepper. Spoon off the fat from the surface.
Serve the chili in bowls. Top with cilantro, cheese, etc.
Saturday, March 22, 2008
Udon Miso Soup
Udon and Tofu Miso Soup
Serves 6
2 Tbs Sriracha
2 shallots, sliced
1 cm ginger, smashed
4 oz cremini mushrooms, chunked
1 quart chicken stock (or other)
Boiling water
1/4c Miso, or more to taste
1 package tofu, cubed
2 bunches watercress, or other tender greens
1 lbs fresh udon
2 scallions, sliced thin
Heat up a soup pot, and add the sriracha, shallot, ginger, and mushrooms. After a few minutes, add the stock and enough water to cover the various ingredients - about 3 cups. Mix in the miso and bring to a boil.
Add the tofu and greens and noodles and bring back to a boil. Soup's done when the noodles and greens are both cooked.
Top with scallions.
Serves 6
2 Tbs Sriracha
2 shallots, sliced
1 cm ginger, smashed
4 oz cremini mushrooms, chunked
1 quart chicken stock (or other)
Boiling water
1/4c Miso, or more to taste
1 package tofu, cubed
2 bunches watercress, or other tender greens
1 lbs fresh udon
2 scallions, sliced thin
Heat up a soup pot, and add the sriracha, shallot, ginger, and mushrooms. After a few minutes, add the stock and enough water to cover the various ingredients - about 3 cups. Mix in the miso and bring to a boil.
Add the tofu and greens and noodles and bring back to a boil. Soup's done when the noodles and greens are both cooked.
Top with scallions.
Thai Pork with Shallots
Thai Pork with Shallots
Serves 3-4
1 pound lean pork, thinly sliced
1 1/2 tablespoons cornstarch
2 teaspoons Sweet Soy
1 tablespoon dry sherry/hsao sing wine/etc
2 tablespoons fish sauce
3 tablespoons canola or peanut oil
1 cup thinly sliced shallots
5 cloves fresh garlic, peeled and minced
8-12 Thai bird chilies (a handful) thinly sliced
1 tablespoon sugar
2 teaspoons sweet soy sauce
2 tablespoons fish sauce
1 pound gai lan, cut up
1 tablespoon oyster sauce
juice of one lime
Mix pork slices with the next four ingredients and marinate for at least
twenty minutes.
Heat wok until it smokes, and add oil. Add shallots to the wok and stir
fry until they turn golden brown and fragrant. At this point, add pork,
spread it into a single layer on the bottom of the wok and sprinkle
garlic, chilies and palm sugar over it.
Leave the pork undisturbed until the pork browns lightly on the bottom,
and then stir fry until most of the pink is gone.
Add sweet soy and fish sauce and gai lan and continue cooking.
Once gai lan is almost done, add the oyster sauce and lime juice, and
toss over heat for a few seconds to combine.
Serve with rice.
Serves 3-4
1 pound lean pork, thinly sliced
1 1/2 tablespoons cornstarch
2 teaspoons Sweet Soy
1 tablespoon dry sherry/hsao sing wine/etc
2 tablespoons fish sauce
3 tablespoons canola or peanut oil
1 cup thinly sliced shallots
5 cloves fresh garlic, peeled and minced
8-12 Thai bird chilies (a handful) thinly sliced
1 tablespoon sugar
2 teaspoons sweet soy sauce
2 tablespoons fish sauce
1 pound gai lan, cut up
1 tablespoon oyster sauce
juice of one lime
Mix pork slices with the next four ingredients and marinate for at least
twenty minutes.
Heat wok until it smokes, and add oil. Add shallots to the wok and stir
fry until they turn golden brown and fragrant. At this point, add pork,
spread it into a single layer on the bottom of the wok and sprinkle
garlic, chilies and palm sugar over it.
Leave the pork undisturbed until the pork browns lightly on the bottom,
and then stir fry until most of the pink is gone.
Add sweet soy and fish sauce and gai lan and continue cooking.
Once gai lan is almost done, add the oyster sauce and lime juice, and
toss over heat for a few seconds to combine.
Serve with rice.
Sunday, March 9, 2008
Pork with Long Hot Peppers
Pork with Long Hot Peppers
Serves 2
3/4 pound pork or beef
1 egg white
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 tablespoon Chili paste
2 teaspoons Cornstarch
1/2 teaspoon Sugar
2 cloves garlic, minced
1 knob ginger, minced
4 Long hot peppers, halved seeded and sliced
1 bunch watercress
Thinly slice meat, and velvet it in the egg white and cornstarch.
In separate bowl, stir together soy sauce and chili paste; blend in 2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set aside. Heat oil in wok or large skillet. Stir-fry meat. Add the hot peppers when meat is close to done. Add cress and sauce at the last minute, and mix through.
Serve with Rice
Serves 2
3/4 pound pork or beef
1 egg white
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 tablespoon Chili paste
2 teaspoons Cornstarch
1/2 teaspoon Sugar
2 cloves garlic, minced
1 knob ginger, minced
4 Long hot peppers, halved seeded and sliced
1 bunch watercress
Thinly slice meat, and velvet it in the egg white and cornstarch.
In separate bowl, stir together soy sauce and chili paste; blend in 2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set aside. Heat oil in wok or large skillet. Stir-fry meat. Add the hot peppers when meat is close to done. Add cress and sauce at the last minute, and mix through.
Serve with Rice
What about Corned Beef and Cabbage isn't Jewish
Absolutely nothing.
Corned Beef and Cabbage
Serves 6
1 flat-cut Corned Beef, with whatever's in the package
6 Peppercorns
Dried spices (thyme, marjoram, whatever)
2 tsp Mustard
1 large onion, diced
1 beer
Water
1 lbs small white potatoes, whole
2 lbs small turnips, large cubes
1 head green cabbage, eighths
Put the corned beef and the other items in a large pot, and cover by an inch with water. Bring to a boil, and simmer for 3+ hours, turning once halfway through.
Remove the beef and keep warm. Trim any major fat deposits.
Add the potatoes and turnips into the broth, and cook 20 minutes. Add the cabbage, and cook for another 15.
Slice the beef thinly, and serve with mustard.
Corned Beef and Cabbage
Serves 6
1 flat-cut Corned Beef, with whatever's in the package
6 Peppercorns
Dried spices (thyme, marjoram, whatever)
2 tsp Mustard
1 large onion, diced
1 beer
Water
1 lbs small white potatoes, whole
2 lbs small turnips, large cubes
1 head green cabbage, eighths
Put the corned beef and the other items in a large pot, and cover by an inch with water. Bring to a boil, and simmer for 3+ hours, turning once halfway through.
Remove the beef and keep warm. Trim any major fat deposits.
Add the potatoes and turnips into the broth, and cook 20 minutes. Add the cabbage, and cook for another 15.
Slice the beef thinly, and serve with mustard.
Sunday, March 2, 2008
Chilaquiles Rojos
Chipotle Chilaquiles
Serves 4
1 28-ounce can whole tomatoes, drained and 1/4 cup liquid reserved
4 chipotles in adobo
1 large onion, quartered
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock
Salt
tortilla chips
1 whole split chicken breast
1/4 cup Parmesan cheese or queso añejo
1/3 cup sour cream
1/4 cup finely chopped cilantro leaves
1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
2. In a heavy skillet, dry-roast the garlic (in paper) and 3/4 of the onion. Add the blender, and blend.
3. Add the rest of the onion and chicken to a pot with enough water to cover. Cook the chicken. Drain and shred the chicken, reserving the stock. Blend the onion with the tomato sauce.
4. Cook the tomato sauce in the skillet a while. Add the chicken and 1.5 cups of the newly-made stock. Add the dairy, and cook until mixed and thickened. Top with cilantro.
Serve over tortilla chips.
Serves 4
1 28-ounce can whole tomatoes, drained and 1/4 cup liquid reserved
4 chipotles in adobo
1 large onion, quartered
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock
Salt
tortilla chips
1 whole split chicken breast
1/4 cup Parmesan cheese or queso añejo
1/3 cup sour cream
1/4 cup finely chopped cilantro leaves
1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
2. In a heavy skillet, dry-roast the garlic (in paper) and 3/4 of the onion. Add the blender, and blend.
3. Add the rest of the onion and chicken to a pot with enough water to cover. Cook the chicken. Drain and shred the chicken, reserving the stock. Blend the onion with the tomato sauce.
4. Cook the tomato sauce in the skillet a while. Add the chicken and 1.5 cups of the newly-made stock. Add the dairy, and cook until mixed and thickened. Top with cilantro.
Serve over tortilla chips.
Tuesday, February 26, 2008
Fish Fragrant, but Neither
Yuxiang Rou Si ("Fish-fragrant" Pork Threads)
Serves 2-3
vegetable oil
3/4 pound pork, cut into 1-inch-long matchsticks
1/2 pound mushrooms, plus 1/2 pound other (bamboo shoots etc)
2 tablespoon Chili Sauce
1 tablespoon minced fresh ginger
2 tablespoons minced garlic
3 tablespoons soy sauce + 1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon vinegar
4 (small) scallions, chopped
Slurry
Brown the pork, then remove and reserve.
Stir-fry the vegetables for 1 minute. Add the chile sauce, ginger, and garlic, and stir-fry for another 30 seconds.
Add the soy sauce, sugar, vinegar, reserved pork, and scallions.
Mix, lower the heat, cover, and simmer for 2-3 minutes. Thicken with slurry, if needed.
Serves 2-3
vegetable oil
3/4 pound pork, cut into 1-inch-long matchsticks
1/2 pound mushrooms, plus 1/2 pound other (bamboo shoots etc)
2 tablespoon Chili Sauce
1 tablespoon minced fresh ginger
2 tablespoons minced garlic
3 tablespoons soy sauce + 1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon vinegar
4 (small) scallions, chopped
Slurry
Brown the pork, then remove and reserve.
Stir-fry the vegetables for 1 minute. Add the chile sauce, ginger, and garlic, and stir-fry for another 30 seconds.
Add the soy sauce, sugar, vinegar, reserved pork, and scallions.
Mix, lower the heat, cover, and simmer for 2-3 minutes. Thicken with slurry, if needed.
Korean Udon
Udon with Pork, Watercress, and Kimchi
Serves 4
* 2qt chicken broth + 2c Water
* 6-8 tablespoons gochujang
* 3 inch piece ginger, peeled and smashed
* 2 whole star anise
* 1 pound pork butt, trimmed into 1-inch cubes
* 12 oz udon or other
* 2 cup bean sprouts
* 3 large eggs, hard boiled
* 2 bunches watercress, lower stems removed
* 1 cup kimchi
* 3 chopped scallions
* Fried Shallots, gochugado
Put the broth in a large pot and whisk in hot pepper paste. Add the
ginger, star anise and pork. Bring to a simmer over moderate heat, cover
partially and simmer gently until the pork is tender, about 1 1/2 hours.
Discard the ginger and star anise.
Cook, drain, and rinse noodles.
Add the bean sprouts, kimchi, and watercress to the broth, and just wilt
the watercress. Add everything else, and serve with shallots and halved
eggs.
Serves 4
* 2qt chicken broth + 2c Water
* 6-8 tablespoons gochujang
* 3 inch piece ginger, peeled and smashed
* 2 whole star anise
* 1 pound pork butt, trimmed into 1-inch cubes
* 12 oz udon or other
* 2 cup bean sprouts
* 3 large eggs, hard boiled
* 2 bunches watercress, lower stems removed
* 1 cup kimchi
* 3 chopped scallions
* Fried Shallots, gochugado
Put the broth in a large pot and whisk in hot pepper paste. Add the
ginger, star anise and pork. Bring to a simmer over moderate heat, cover
partially and simmer gently until the pork is tender, about 1 1/2 hours.
Discard the ginger and star anise.
Cook, drain, and rinse noodles.
Add the bean sprouts, kimchi, and watercress to the broth, and just wilt
the watercress. Add everything else, and serve with shallots and halved
eggs.
Saturday, February 23, 2008
Posole with Pork and Collards
Posole with Pork and Collard Greens
4 servings
1 poblano pepper, roasted and chopped
1 pound boneless pork, cut into 1/2-inch cubes
3 cups chicken broth, divided
1/2+ lbs collards, chopped
1 cup chopped red onion
1 lbs chopped tomatillos
big handfull chopped cilantro
2 finely chopped jalapeño pepper
2 teaspoon dried Mexican oregano
3 garlic cloves, chopped
1 can black-eyed peas, poorly drained
1/4 teaspoon salt
1/4 teaspoon black pepper
juice of a lime
1 tablespoon vinegar
Heat a Dutch oven over medium-high heat.
Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth,
scraping pan to loosen browned bits.
Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic).
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated.
Serve with cornbread
4 servings
1 poblano pepper, roasted and chopped
1 pound boneless pork, cut into 1/2-inch cubes
3 cups chicken broth, divided
1/2+ lbs collards, chopped
1 cup chopped red onion
1 lbs chopped tomatillos
big handfull chopped cilantro
2 finely chopped jalapeño pepper
2 teaspoon dried Mexican oregano
3 garlic cloves, chopped
1 can black-eyed peas, poorly drained
1/4 teaspoon salt
1/4 teaspoon black pepper
juice of a lime
1 tablespoon vinegar
Heat a Dutch oven over medium-high heat.
Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth,
scraping pan to loosen browned bits.
Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic).
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated.
Serve with cornbread
Sunday, February 17, 2008
Not bad for trash
So white trash it hurts. AKA "Beanie Wienies"
Franks and Beans Casserole
Serves 4
* 1 large green bell pepper, cut in 1/2-inch pieces
* 1 large onion, chopped
* 2 tablespoons vegetable oil
* 1 large can baked beans, undrained
* 1 can corn, drained
* 1 can (8 ounces) tomato sauce
* 2 tablespoons mustard
* 2 tablespoons chili powder
* 1 pound hot dogs, cut in 1/2-inch pieces
* Shredded cheese to top lightly
Preheat oven to 350
In a skillet, saute the green peppers and onions. Season.
Add everything else except the cheese, and mix it all together.
Bake in the skillet (or other vessel) for 25 minutes. Top with cheese, and cook another 5.
MMM trashy.
Franks and Beans Casserole
Serves 4
* 1 large green bell pepper, cut in 1/2-inch pieces
* 1 large onion, chopped
* 2 tablespoons vegetable oil
* 1 large can baked beans, undrained
* 1 can corn, drained
* 1 can (8 ounces) tomato sauce
* 2 tablespoons mustard
* 2 tablespoons chili powder
* 1 pound hot dogs, cut in 1/2-inch pieces
* Shredded cheese to top lightly
Preheat oven to 350
In a skillet, saute the green peppers and onions. Season.
Add everything else except the cheese, and mix it all together.
Bake in the skillet (or other vessel) for 25 minutes. Top with cheese, and cook another 5.
MMM trashy.
Beijing Meat Sauce Noodles
Szechuan Noodles With Spicy Beef Sauce
4 servings
1 lb ground beef
1 med onion, chopped
2 cloves minced garlic
1 tablespoon minced ginger
2 minced chiles
1 tablespoon chile sauce
2 tablespoons sesame oil
2 tablespoons cornstarch
1 can beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces asian noodles (like thick rice noodles)
3 sliced green onions
1 bunch wilting vegetables
1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm. Cook the greens and add to the waiting meat.
2. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
3. Combine cornstarch and beef broth, whisking until smooth.
4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
6. Stir in ground beef.
7. Toss with hot cooked pasta, and sprinkle with sliced green onions.
4 servings
1 lb ground beef
1 med onion, chopped
2 cloves minced garlic
1 tablespoon minced ginger
2 minced chiles
1 tablespoon chile sauce
2 tablespoons sesame oil
2 tablespoons cornstarch
1 can beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces asian noodles (like thick rice noodles)
3 sliced green onions
1 bunch wilting vegetables
1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm. Cook the greens and add to the waiting meat.
2. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
3. Combine cornstarch and beef broth, whisking until smooth.
4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
6. Stir in ground beef.
7. Toss with hot cooked pasta, and sprinkle with sliced green onions.
Monday, February 11, 2008
Spicy Soba with Edamame
Oh cold weather...
Spicy Soba Noodles with Edamame
Makes 4 servings
For sauce
~1/3 cup water
~1/3 cup soy sauce
4-6 teaspoons Korean chile paste
1 Tbs regular chile paste
1 chile pepper, minced
1 tablespoon brown sugar
For noodles
3 tablespoons sesame seeds
2 tablespoons minced ginger
1 tablespoon minced garlic
10 oz sliced mushrooms, shiitake or cremini
1 large Napa cabbage, sliced
6 scallions, thinly sliced
12 ounces soba
2 cups shelled frozen edamame (about 8oz)
Cornstarch slurry, if needed
Make the sauce. Mix in as much Korean chile paste as the liquid will
allow.
In a very large skillet, sauté ginger and garlic until fragrant. Add
shiitakes and sauté, stirring frequently, until tender and starting to
brown, about 6 minutes. Add cabbage and scallion whites and cook,
stirring occasionally, until cabbage is crisp-tender. Add sauce and
simmer 2 minutes.
While cabbage is cooking, cook soba and edamame together in a pasta pot
of boiling salted water until noodles are just tender, about 6 minutes.
Rinse the soba afterwards with cold water.
Mix everything together, adding the scallion whites and toasted sesame
seeds or sesame oil. If the sauce is a bit soupy, thicken with cornstarch
slurry.
Spicy Soba Noodles with Edamame
Makes 4 servings
For sauce
~1/3 cup water
~1/3 cup soy sauce
4-6 teaspoons Korean chile paste
1 Tbs regular chile paste
1 chile pepper, minced
1 tablespoon brown sugar
For noodles
3 tablespoons sesame seeds
2 tablespoons minced ginger
1 tablespoon minced garlic
10 oz sliced mushrooms, shiitake or cremini
1 large Napa cabbage, sliced
6 scallions, thinly sliced
12 ounces soba
2 cups shelled frozen edamame (about 8oz)
Cornstarch slurry, if needed
Make the sauce. Mix in as much Korean chile paste as the liquid will
allow.
In a very large skillet, sauté ginger and garlic until fragrant. Add
shiitakes and sauté, stirring frequently, until tender and starting to
brown, about 6 minutes. Add cabbage and scallion whites and cook,
stirring occasionally, until cabbage is crisp-tender. Add sauce and
simmer 2 minutes.
While cabbage is cooking, cook soba and edamame together in a pasta pot
of boiling salted water until noodles are just tender, about 6 minutes.
Rinse the soba afterwards with cold water.
Mix everything together, adding the scallion whites and toasted sesame
seeds or sesame oil. If the sauce is a bit soupy, thicken with cornstarch
slurry.
Wednesday, February 6, 2008
Pasta with Sausage Peas and Ricotta
Pasta with Smashed Peas, Sausage, and Ricotta Cheese
Yield: 4 to 6 servings
1 pound tagliatelle, fettucini, etc
olive oil
2 cloves garlic, thin-sliced
1 pound hot Italian sausage, casings removed
1 pound peas, room temp
1 cup ricotta cheese
1 bunch basil, chopped
Salt and Pepper
Cook and drain pasta, reserving 1 cup of the pasta cooking water.
Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.
Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil and season. Toss and serve.
Yield: 4 to 6 servings
1 pound tagliatelle, fettucini, etc
olive oil
2 cloves garlic, thin-sliced
1 pound hot Italian sausage, casings removed
1 pound peas, room temp
1 cup ricotta cheese
1 bunch basil, chopped
Salt and Pepper
Cook and drain pasta, reserving 1 cup of the pasta cooking water.
Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.
Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil and season. Toss and serve.
Tuesday, February 5, 2008
(Not)Clay Pot Chicken Rice
Sorta Malaysian style Arroz con Pollo
Claypot (Rice Cooker) Chicken Rice
2+ servings
2 cup long grain rice (uncooked)
2 cup room-temp chicken broth
2 cloves garlic, chopped
1 tsp ginger, minced
~8 small dried chiles, broken up
~4 tablespoons onions, chopped
3 tablespoons oyster sauce
2 tablespoon kecap manis
2 chicken breats halves, cubed Or 3 thighs
2 lap chang, sliced
pepper
Crispy hallots
2 chopped scallions
Bean sprouts
Par-cooked broccoli
Hot Sauce
1. Wash the rice, then stir in the rest of the ingredients
2. Cook the mixture in a rice-cooker as you normally would for rice.
3. Garnish the cooked rice with the shallots and spring onion and hot sauce
Claypot (Rice Cooker) Chicken Rice
2+ servings
2 cup long grain rice (uncooked)
2 cup room-temp chicken broth
2 cloves garlic, chopped
1 tsp ginger, minced
~8 small dried chiles, broken up
~4 tablespoons onions, chopped
3 tablespoons oyster sauce
2 tablespoon kecap manis
2 chicken breats halves, cubed Or 3 thighs
2 lap chang, sliced
pepper
Crispy hallots
2 chopped scallions
Bean sprouts
Par-cooked broccoli
Hot Sauce
1. Wash the rice, then stir in the rest of the ingredients
2. Cook the mixture in a rice-cooker as you normally would for rice.
3. Garnish the cooked rice with the shallots and spring onion and hot sauce
Monday, February 4, 2008
There Will be Wings
A good first try.
Sriracha Wings
Serves 2+ Men
4-5 lbs Chicken Wings
2 Tbs Olive Oil
2 Tbs Coriander
1 tsp Cumin
1/2 tsp Cinnamon
Salt
Sauce:
2 Tbs Butter, Melted
1/3c Sriracha, or more
Juice of 1-1.5 limes
Zest of 1 lime, minced
1 handful chopped Cilantro
Toss wings in olive oil and spices. Marinate 4+ hours.
Cook them at 425 for 25-30 minutes, turning once. Or at least cook them skin-down for crisping purposes.
Mix up the sauce ingredients, and toss with the wings.
Eat.
Sriracha Wings
Serves 2+ Men
4-5 lbs Chicken Wings
2 Tbs Olive Oil
2 Tbs Coriander
1 tsp Cumin
1/2 tsp Cinnamon
Salt
Sauce:
2 Tbs Butter, Melted
1/3c Sriracha, or more
Juice of 1-1.5 limes
Zest of 1 lime, minced
1 handful chopped Cilantro
Toss wings in olive oil and spices. Marinate 4+ hours.
Cook them at 425 for 25-30 minutes, turning once. Or at least cook them skin-down for crisping purposes.
Mix up the sauce ingredients, and toss with the wings.
Eat.
Saturday, January 26, 2008
Korean Mussel Soup
Korean Mussel & Tofu Soup
Servings: 6
1 pkg. Tofu (fried)
2 lbs mussels
8oz noodles - udon/soba/etc
3 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, minced
1/4c gochujang
4 cups Beef stock + 2 cups water
2 Tbs Ground red pepper
1 bunch/bag/pound greens
3 scallions, sliced
Preparation Method:
Cube the tofu.
Clean the mussels.
Cook and drain the noodles
In a soup pot, saute the garlic, shallot, and ginger in oil. Add gochujang and saute for a minute. Add the beef stock and mix everything. Boil for 5-10 minutes.
Throw in the mussels. Once cooked, remove and reserve the meat.
Add tofu and greens and red pepper, cook until greens wilt.
Add noodles, scallion, and mussel meat. Mix and serve.
Servings: 6
1 pkg. Tofu (fried)
2 lbs mussels
8oz noodles - udon/soba/etc
3 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, minced
1/4c gochujang
4 cups Beef stock + 2 cups water
2 Tbs Ground red pepper
1 bunch/bag/pound greens
3 scallions, sliced
Preparation Method:
Cube the tofu.
Clean the mussels.
Cook and drain the noodles
In a soup pot, saute the garlic, shallot, and ginger in oil. Add gochujang and saute for a minute. Add the beef stock and mix everything. Boil for 5-10 minutes.
Throw in the mussels. Once cooked, remove and reserve the meat.
Add tofu and greens and red pepper, cook until greens wilt.
Add noodles, scallion, and mussel meat. Mix and serve.
Monday, January 21, 2008
Tofu is best with Pork Sauce
I like how many Chinese restaurants list this under "vegetarian".
Ma Po Tofu
2 cloves garlic, minced
1 tsp minced ginger
1 Tbs "Szechuan chili sauce"
1/2 lbs ground pork (or beef etc)
5 Tbs "Chili Bean Sauce"
1 Tbs soy sauce
1.5 Tbs Cayenne
1 block tofu, cubed (silken is traditional, firm is easier to deal with)
1/2 cup water
Slurry
1 Tbs ground Sichuan peppercorns
3 scallions, small batons
Drain and cube the tofu.
Heat oil on high in a large pan/wok. Add garlic, ginger, and chile sauce. Once that's chokingly fragrant, add the pork and chili bean paste. Cook and break up the pork until it's almost done.
Add in the cayenne and soy sauce. After a minute, add in the tofu and the water, and gently mix everything up. Bring to a boil, and simmer 4-5 minutes.
Stir in the slurry (to desired goopyness), peppercorns, and scallions.
Eat with rice.
Ma Po Tofu
2 cloves garlic, minced
1 tsp minced ginger
1 Tbs "Szechuan chili sauce"
1/2 lbs ground pork (or beef etc)
5 Tbs "Chili Bean Sauce"
1 Tbs soy sauce
1.5 Tbs Cayenne
1 block tofu, cubed (silken is traditional, firm is easier to deal with)
1/2 cup water
Slurry
1 Tbs ground Sichuan peppercorns
3 scallions, small batons
Drain and cube the tofu.
Heat oil on high in a large pan/wok. Add garlic, ginger, and chile sauce. Once that's chokingly fragrant, add the pork and chili bean paste. Cook and break up the pork until it's almost done.
Add in the cayenne and soy sauce. After a minute, add in the tofu and the water, and gently mix everything up. Bring to a boil, and simmer 4-5 minutes.
Stir in the slurry (to desired goopyness), peppercorns, and scallions.
Eat with rice.
Picadillo Shepherd's Pie
Shepherd's pie, and it's not awful!
Picadillo Shepherd's Pie
Serves 6ish
Picadillo:
1 small onion, minced
2 cloves garlic, minced
2 jalapenos, minced
2 tsp cumin
1 Tbs chili powder
2 tsp oregano
1.5 lbs ground beef
1 tiny can tomato paste
1 28-oz can crushed tomatoes
1 bottle pimento-stuffed olives
1/4 raisins (optional)
1 can corn, drained
1 handful chopped cilantro
Pie:
2 lbs sweet potatoes
1 lbs regular potatoes
4 Tbs butter, divided
Make Picadillo:
In a large skillet saute the onion, garlic, peppers, and spices. Add the ground beef and brown it. Add everything else and season with salt and pepper.
Simmer 15 minutes, and pour into a 9x13inch baking dish.
Top: Preheat Oven to 400 F
Cut all the potatoes into 1 inch pieces, and boil them. Mash with 3 tablespoons of the butter and seasoning.
Spread the potatoes over the meat evenly, and top with bits of the remaining butter (or drizzle with olive oil). Bake 35-40 minutes at 400, until top is browned.
Picadillo Shepherd's Pie
Serves 6ish
Picadillo:
1 small onion, minced
2 cloves garlic, minced
2 jalapenos, minced
2 tsp cumin
1 Tbs chili powder
2 tsp oregano
1.5 lbs ground beef
1 tiny can tomato paste
1 28-oz can crushed tomatoes
1 bottle pimento-stuffed olives
1/4 raisins (optional)
1 can corn, drained
1 handful chopped cilantro
Pie:
2 lbs sweet potatoes
1 lbs regular potatoes
4 Tbs butter, divided
Make Picadillo:
In a large skillet saute the onion, garlic, peppers, and spices. Add the ground beef and brown it. Add everything else and season with salt and pepper.
Simmer 15 minutes, and pour into a 9x13inch baking dish.
Top: Preheat Oven to 400 F
Cut all the potatoes into 1 inch pieces, and boil them. Mash with 3 tablespoons of the butter and seasoning.
Spread the potatoes over the meat evenly, and top with bits of the remaining butter (or drizzle with olive oil). Bake 35-40 minutes at 400, until top is browned.
Keema, Aloo, Mutter
Indian ground lamb-with-stuff. It's mostly spices!
Keema (with Potato and Peas)
Serves 3-4
1 tbs oil
1 medium onion, minced
1 clove garlic, minced
1 tsp ginger, minced
1 Tbs curry powder
1 tsp Cumin
1 tsp Coriander
1/4 tsp Tumeric
1 lbs ground lamb
2 small potatoes, diced
1 small can tomato sauce
Juice of 1/2 lime
1 tsp sugar
1 tsp crushed red pepper flakes
1.5 cups frozen peas, defrosted
2 hard boiled eggs, sliced
Cilantro, to garnish
Saute the onion. Add the garlic and ginger. After a minute, add the spiced and the lamb.
Break up the lamb while browning it. Once lamb is browned, add the tomatoes, lime juice, sugar, potato, and chile. Cover and simmer 30 minutes, or until potatoes are done.
Add the peas and mix to heat them up. Add the eggs, sprinkle with cilantro, and serve over rice.
Keema (with Potato and Peas)
Serves 3-4
1 tbs oil
1 medium onion, minced
1 clove garlic, minced
1 tsp ginger, minced
1 Tbs curry powder
1 tsp Cumin
1 tsp Coriander
1/4 tsp Tumeric
1 lbs ground lamb
2 small potatoes, diced
1 small can tomato sauce
Juice of 1/2 lime
1 tsp sugar
1 tsp crushed red pepper flakes
1.5 cups frozen peas, defrosted
2 hard boiled eggs, sliced
Cilantro, to garnish
Saute the onion. Add the garlic and ginger. After a minute, add the spiced and the lamb.
Break up the lamb while browning it. Once lamb is browned, add the tomatoes, lime juice, sugar, potato, and chile. Cover and simmer 30 minutes, or until potatoes are done.
Add the peas and mix to heat them up. Add the eggs, sprinkle with cilantro, and serve over rice.
Pasta and more Sprouts
Pasta with Chicken and Brussels Sprouts
Serves 4
2 tablespoons oil
2 tablespoons butter
4 (smaller) boneless, skinless chicken breasts
salt and pepper
1 small red onion, chopped
3 cloves garlic, chopped
1.25 lbs fresh Brussels sprouts, halved
1 cup chicken broth
2 teaspoon dried red pepper flakes
juice and zest of 1 lemon
1/4 cup chopped fresh parsley
Parmesan cheese
1 pound pasta shells, penne, etc
In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken and cook until browned, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add garlic, lemon zest, and chile flakes. Toast everything, and then add the red onion and cook until starting to soften. Stir in the Brussels sprouts and broth.
Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, and the remaining 2 tablespoons butter. Season, and remove from the heat.
Mix pasta and sauce, eat.
Serves 4
2 tablespoons oil
2 tablespoons butter
4 (smaller) boneless, skinless chicken breasts
salt and pepper
1 small red onion, chopped
3 cloves garlic, chopped
1.25 lbs fresh Brussels sprouts, halved
1 cup chicken broth
2 teaspoon dried red pepper flakes
juice and zest of 1 lemon
1/4 cup chopped fresh parsley
Parmesan cheese
1 pound pasta shells, penne, etc
In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken and cook until browned, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add garlic, lemon zest, and chile flakes. Toast everything, and then add the red onion and cook until starting to soften. Stir in the Brussels sprouts and broth.
Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, and the remaining 2 tablespoons butter. Season, and remove from the heat.
Mix pasta and sauce, eat.
Tuesday, January 15, 2008
Banana Curry
I guess more Caribbean
Chicken with Banana Curry Sauce
Serves 4
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Zest and juice of 1 lime
salt and black pepper
1/2 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skinless
1 tablespoon fresh chopped parsley or coriander
1 Scallion, chopped
RECIPE METHOD
Heat the oven to 450 degrees F. In a food processor or blender, puree the
bananas, curry powder, coriander, dry mustard, butter, lime zest, lime
juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a
roasting pan. Pour the curry sauce over the chicken, making sure the
sauce gets into the cuts. Roast in the bottom third of the oven until the
chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from
the pan. There should be plenty of thick sauce in the bottom of the pan.
Set the pan over moderate heat and whisk in the remaining 1/4 cup water.
Continue to whisk until the sauce is heated through, adding more water if
you want a thinner sauce. Serve the chicken breasts with the sauce over
them. Sprinkle with parsley if you like and put on rice.
For thighs, cook 10min at 450, then 40min at 375
Chicken with Banana Curry Sauce
Serves 4
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Zest and juice of 1 lime
salt and black pepper
1/2 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skinless
1 tablespoon fresh chopped parsley or coriander
1 Scallion, chopped
RECIPE METHOD
Heat the oven to 450 degrees F. In a food processor or blender, puree the
bananas, curry powder, coriander, dry mustard, butter, lime zest, lime
juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a
roasting pan. Pour the curry sauce over the chicken, making sure the
sauce gets into the cuts. Roast in the bottom third of the oven until the
chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from
the pan. There should be plenty of thick sauce in the bottom of the pan.
Set the pan over moderate heat and whisk in the remaining 1/4 cup water.
Continue to whisk until the sauce is heated through, adding more water if
you want a thinner sauce. Serve the chicken breasts with the sauce over
them. Sprinkle with parsley if you like and put on rice.
For thighs, cook 10min at 450, then 40min at 375
Sunday, January 13, 2008
Red-Cooked Beef
Sort of sichuan beef stew noodle soup.
Red-Cooked Beef over Noodles
4-6 servings
peanut or veg oil
4 Tbsp each minced ginger and garlic
1 large roughly chopped yellow onion
8 thinly sliced green onions
1 tbs Sichuan peppercorns, toasted then crushed
4 star anise
2 tbs Chinese hot chili paste
1.5 pounds of stew beef, cut into 1/2 to 1-inch cubes
1 1/2 tsp sugar
3 Tbsp soy sauce
1 can beef broth
~1.5 cups water
1 bunch/pound greens. Mustard, choy, water spinach, etc
Cornstarch Slurry
1.5 pounds of fresh Chinese egg noodles or 1 pound thin dried egg noodles
Handful cilantro, chopped
Heat oil in cooking vessel on high and add ginger, garlic, and onions. Stir-fry for a minute and then add two-thirds of the green onions (set the rest aside for serving). After 10 seconds add the peppercorns and star anise, and after 10 more seconds stir in the pepper/chili paste. Stir-fry briskly for about 30 seconds and add the beef, frying till every piece is seared. Sprinkle sugar and soy over all and stir-fry two more minutes.
Add broth (or bouillon cube and water), along with water, stir well, and bring to the boil. Reduce heat to very low, cover, and simmer until the meat is falling-apart tender, about 2 hours.
Cook noodles in boiling water, blanch the greens. Bring the sauce to a boil and stir in the slurry, a tablespoon at a time, until the sauce is as thick as you'd like. Mix everything together, add in the cilantro.
Top with ground sichuan pepper and serve.
Red-Cooked Beef over Noodles
4-6 servings
peanut or veg oil
4 Tbsp each minced ginger and garlic
1 large roughly chopped yellow onion
8 thinly sliced green onions
1 tbs Sichuan peppercorns, toasted then crushed
4 star anise
2 tbs Chinese hot chili paste
1.5 pounds of stew beef, cut into 1/2 to 1-inch cubes
1 1/2 tsp sugar
3 Tbsp soy sauce
1 can beef broth
~1.5 cups water
1 bunch/pound greens. Mustard, choy, water spinach, etc
Cornstarch Slurry
1.5 pounds of fresh Chinese egg noodles or 1 pound thin dried egg noodles
Handful cilantro, chopped
Heat oil in cooking vessel on high and add ginger, garlic, and onions. Stir-fry for a minute and then add two-thirds of the green onions (set the rest aside for serving). After 10 seconds add the peppercorns and star anise, and after 10 more seconds stir in the pepper/chili paste. Stir-fry briskly for about 30 seconds and add the beef, frying till every piece is seared. Sprinkle sugar and soy over all and stir-fry two more minutes.
Add broth (or bouillon cube and water), along with water, stir well, and bring to the boil. Reduce heat to very low, cover, and simmer until the meat is falling-apart tender, about 2 hours.
Cook noodles in boiling water, blanch the greens. Bring the sauce to a boil and stir in the slurry, a tablespoon at a time, until the sauce is as thick as you'd like. Mix everything together, add in the cilantro.
Top with ground sichuan pepper and serve.
Monday, January 7, 2008
Pasta with Tuna and Olives
Fairly untraditional(?) Sicilian style pasta with Tuna.
Whole Wheat Pasta with Tuna and Olives
Yield: 4 to 6 serving
1 pound whole wheat spaghetti
olive oil
1 diced red onion
4 cloves thinly sliced garlic
1.5 teaspoon crushed red pepper flakes
1 mini can tomato paste
1 1/2 cups reserved pasta cooking water
salt and pepper
1 jar calamata olives, pitted and chopped (about 1-1.5 cups)
2 (7-ounce) cans olive oil packed tuna
1/4 cup chopped fresh parsley leaves
Grated Parmesan
Cook the pasta for 5 minutes before starting the sauce. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
Once the oil is hot, add the onions and garlic to the pan cook the onions, stirring occasionally until soft and slightly caramelized, about 3 to 4 minutes. Add the red pepper flakes and tomato paste to the pan.
Drain the pasta from the pot and add it to the pan as well as the 1 1/2 cups of reserved pasta cooking water. Season the pasta and add the olives, tuna and parsley to the pan. Continue to cook the pasta, tossing, until most of the water has evaporated, a few minutes.
Serve with Parmesan sprinkled on top.
Or be lazy:
Mix 28oz "tomato sauce" with 2 cans tuna and 1 jar olives and chiles. Mix with pasta, add parsley and cheese.
Whole Wheat Pasta with Tuna and Olives
Yield: 4 to 6 serving
1 pound whole wheat spaghetti
olive oil
1 diced red onion
4 cloves thinly sliced garlic
1.5 teaspoon crushed red pepper flakes
1 mini can tomato paste
1 1/2 cups reserved pasta cooking water
salt and pepper
1 jar calamata olives, pitted and chopped (about 1-1.5 cups)
2 (7-ounce) cans olive oil packed tuna
1/4 cup chopped fresh parsley leaves
Grated Parmesan
Cook the pasta for 5 minutes before starting the sauce. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
Once the oil is hot, add the onions and garlic to the pan cook the onions, stirring occasionally until soft and slightly caramelized, about 3 to 4 minutes. Add the red pepper flakes and tomato paste to the pan.
Drain the pasta from the pot and add it to the pan as well as the 1 1/2 cups of reserved pasta cooking water. Season the pasta and add the olives, tuna and parsley to the pan. Continue to cook the pasta, tossing, until most of the water has evaporated, a few minutes.
Serve with Parmesan sprinkled on top.
Or be lazy:
Mix 28oz "tomato sauce" with 2 cans tuna and 1 jar olives and chiles. Mix with pasta, add parsley and cheese.
Somewhat Indian Somewhat Jambalaya
Eh, it's kind of hard to classify.
Coriander-Crusted Sausage Meatballs in Fennel Rice
Serves 4
1 1-pound package raw chicken sausage with fennel
About 1/4 cup ground coriander, to coat sausage
2 medium onions, chopped
2 huge fennel heads, chopped, fronds reserved
3 ribs celery, chopped
1 tsp fennel seed
1 tsp cayenne
2 cups jasmin rice
4 cups chicken stock
Kosher salt and freshly ground black pepper to taste
Canola or grapeseed oil for cooking
Preheat oven to 375 degrees.
Remove sausage from casings and roll into 12-18 balls (2-3 balls per link). Roll sausage balls in coriander to coat.
Place an oven-proof casserole or soup pot over high heat, add oil to coat and sear sausage meatballs until dark golden brown and delicious, about 6-8 minutes. Remove sausage meatballs to a plate.
In the same casserole, add the onions, fennel, celery, and spices. Season and weat until softened and reduced in volume, about 15-20 minutes.
Add rice and stir to combine. Add back the sausage meatballs and pour in chicken stock. Bring to a simmer, cover, and bake in oven for 35-45 minutes, until rice is cooked through.
Let rest 15 minutes covered, garnish with lots of fennel fronds and serve family style.
Coriander-Crusted Sausage Meatballs in Fennel Rice
Serves 4
1 1-pound package raw chicken sausage with fennel
About 1/4 cup ground coriander, to coat sausage
2 medium onions, chopped
2 huge fennel heads, chopped, fronds reserved
3 ribs celery, chopped
1 tsp fennel seed
1 tsp cayenne
2 cups jasmin rice
4 cups chicken stock
Kosher salt and freshly ground black pepper to taste
Canola or grapeseed oil for cooking
Preheat oven to 375 degrees.
Remove sausage from casings and roll into 12-18 balls (2-3 balls per link). Roll sausage balls in coriander to coat.
Place an oven-proof casserole or soup pot over high heat, add oil to coat and sear sausage meatballs until dark golden brown and delicious, about 6-8 minutes. Remove sausage meatballs to a plate.
In the same casserole, add the onions, fennel, celery, and spices. Season and weat until softened and reduced in volume, about 15-20 minutes.
Add rice and stir to combine. Add back the sausage meatballs and pour in chicken stock. Bring to a simmer, cover, and bake in oven for 35-45 minutes, until rice is cooked through.
Let rest 15 minutes covered, garnish with lots of fennel fronds and serve family style.
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