Pork & Plantain Chili
Serves 4
1+ pound pork cut into 1-inch cubes
1 large onion, finely diced
1 very ripe plantain, diced
1 red bell pepper, diced
1 tablespoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon oregano
2 chiles, minced
1/2 cup orange juice
2 cups chicken broth
1 15-ounce can black beans, rinsed
2 4-ounce cans diced green chilies
1 15-ounce can refried black beans
Juice of 1 lime
Cilantro
Brown the pork and then set aside.
Add everything down to the OJ and cook for about five minutes. Add the
orange juice, increase the heat to high, and cook for a minute to reduce
the amount of liquid.
Stir in broth and black beans and bring to a boil. Lower the heat and
simmer for about 10 minutes and stir it a bit occasionally. Add the chili
and refried beans as well as the pork and its juices back to the pot.
Increase the heat a bit from here and cook for about two minutes, or
until refried beans have blended in. Finish with lime and cilantro.
Sunday, December 27, 2009
White Bean Soup with Pan-Fried Salami
White Bean Soup with Pan-Fried Salami
Serves 8
1 tablespoons herbes de Provence/mixed herbs
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
8-10oz spicy hard salami, cut into 1/2-inch dice
1 medium onion, finely chopped
1 lemon, peel+juice
2 carrots, finely chopped
2 celery ribs, finely chopped
30oz can Small White Beans, drained
6 cups chicken stock
1 small bunch pound kale, prepped
1/2 cup chopped flat-leaf parsley
Parmesan
In a soup pot, brown the salami, and reserve. Add the onion, carrots,
celery,garlic, lemon rind, and 1 tablespoon of mixed herbs. Season with
salt and cook over moderate heat for 2 minutes, then cover and cook until
softened, about 10 minutes.
Add the beans and chicken stock to the vegetables. Add the kale and
simmer until it is tender, about 15 minutes. Stir in the reserved salami
and lemon's juice and season with salt and pepper. Ladle the soup into
bowls, garnish with the parsley and parmesa
Serves 8
1 tablespoons herbes de Provence/mixed herbs
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
8-10oz spicy hard salami, cut into 1/2-inch dice
1 medium onion, finely chopped
1 lemon, peel+juice
2 carrots, finely chopped
2 celery ribs, finely chopped
30oz can Small White Beans, drained
6 cups chicken stock
1 small bunch pound kale, prepped
1/2 cup chopped flat-leaf parsley
Parmesan
In a soup pot, brown the salami, and reserve. Add the onion, carrots,
celery,garlic, lemon rind, and 1 tablespoon of mixed herbs. Season with
salt and cook over moderate heat for 2 minutes, then cover and cook until
softened, about 10 minutes.
Add the beans and chicken stock to the vegetables. Add the kale and
simmer until it is tender, about 15 minutes. Stir in the reserved salami
and lemon's juice and season with salt and pepper. Ladle the soup into
bowls, garnish with the parsley and parmesa
Milk-Braised Pork
Milk-Braised Pork
Serves 4
2.5lbs pork loin roast, whole
2 cloves garlic
~3 cups Whole Milk
Thyme
Salt and Pepper
Brown pork well in a dutch oven, and remove.
Add the garlic and thyme for 10 seconds, and deglaze with 2 cups of the
milk. Let simmer 20 minutes.
Add the pork and more milk to get to 2/3 up the meat, and braise until
thermometer reads 140F.
Remove and let rest. Cook down the milk (add slurry or beurre maniere if
needed) to a sauce - nut brown if possible. Blend the sauce to make it
uniform.
Served with roasted brussels sprouts and potatoes.
Serves 4
2.5lbs pork loin roast, whole
2 cloves garlic
~3 cups Whole Milk
Thyme
Salt and Pepper
Brown pork well in a dutch oven, and remove.
Add the garlic and thyme for 10 seconds, and deglaze with 2 cups of the
milk. Let simmer 20 minutes.
Add the pork and more milk to get to 2/3 up the meat, and braise until
thermometer reads 140F.
Remove and let rest. Cook down the milk (add slurry or beurre maniere if
needed) to a sauce - nut brown if possible. Blend the sauce to make it
uniform.
Served with roasted brussels sprouts and potatoes.
Braised Beef with Leeks and Winter Veg
Braised Beef with Leeks and Winter Veg
Serves 6
2lbs chuck steak, trimmer and cubed.
2 tbs chile bean sauce or similar
2 cloves garlic, minced
1 inch ginger, minced
3 jalapeno, chopped
2 leeks, sliced
2 star anise
1 can diced tomatoes
2 cans broth
3 cups sliced carrots
1 gigantic rutabaga, cubed (another 2.5-3 cups)
1 small cabbage, rough chopped
2 tbs balsamic vinegar
scallions, sichuan peppercorns
Heavily season the steak, and brown in a big pot. Reserve.
Saute the chile sauce and aromatics for a few minutes. Add back the beef, along with anise, tomatoes, and broth. Simmer 2 hours.
Add the hard veg and simmer another 20 minutes. Add the cabbage and simmer, stirring, another 15-20 minutes. Garnish and serve.
Serves 6
2lbs chuck steak, trimmer and cubed.
2 tbs chile bean sauce or similar
2 cloves garlic, minced
1 inch ginger, minced
3 jalapeno, chopped
2 leeks, sliced
2 star anise
1 can diced tomatoes
2 cans broth
3 cups sliced carrots
1 gigantic rutabaga, cubed (another 2.5-3 cups)
1 small cabbage, rough chopped
2 tbs balsamic vinegar
scallions, sichuan peppercorns
Heavily season the steak, and brown in a big pot. Reserve.
Saute the chile sauce and aromatics for a few minutes. Add back the beef, along with anise, tomatoes, and broth. Simmer 2 hours.
Add the hard veg and simmer another 20 minutes. Add the cabbage and simmer, stirring, another 15-20 minutes. Garnish and serve.
Baked Salami and Radicchio Pasta
Baked Salami and Radicchio Pasta
6 to 8 servings
olive oil
2 medium garlic cloves, minced
1 medium onion, small dice
2 tsp pepper flakes
12oz diced salami
16oz Tomato Sauce
3-4 heads radicchio, sliced into 1/2-inch strips
1/2 cup cream
1 pound ziti with lines
8 ounces fresh mozzarella, diced or shredded
1 Pint Cherry/grape tomatoes, whole
Pre-heat the oven to 400f.
In a medium saucepan over medium heat, brown the salami. Add garlic and
onion, season well with salt, and cook until translucent. Add tomato sauce
and radicchio and cream, and cook until radicchio is wilted, about 5
minutes. Taste and adjust seasoning as necessary.
Half-cook the pasta, drain well.
Mix everything except a bit of the mozzarella and put into 9x13 baking
dish. Top with leftover mozzarella and parmesan. Cook 20 minutes, or
until done.
6 to 8 servings
olive oil
2 medium garlic cloves, minced
1 medium onion, small dice
2 tsp pepper flakes
12oz diced salami
16oz Tomato Sauce
3-4 heads radicchio, sliced into 1/2-inch strips
1/2 cup cream
1 pound ziti with lines
8 ounces fresh mozzarella, diced or shredded
1 Pint Cherry/grape tomatoes, whole
Pre-heat the oven to 400f.
In a medium saucepan over medium heat, brown the salami. Add garlic and
onion, season well with salt, and cook until translucent. Add tomato sauce
and radicchio and cream, and cook until radicchio is wilted, about 5
minutes. Taste and adjust seasoning as necessary.
Half-cook the pasta, drain well.
Mix everything except a bit of the mozzarella and put into 9x13 baking
dish. Top with leftover mozzarella and parmesan. Cook 20 minutes, or
until done.
Sunday, November 15, 2009
Pasta with Lamb Ragu
Pasta with Lamb Ragu
Serves 6
1.5 lbs lamb shoulder, diced, plus bones
8oz Ham, diced
2 cloves garlic, minced
1 med onion, chopped
3 carrots, small dice
1 fennel, diced
2 bay leaf
2 tsp chile flakes
2 tsp rosemary
.5oz mushrooms, soaked in 1.5c boiling water
28oz Crushed tomato
1/4-1/2c Cream or milk
1c Ricotta
Basil
1 box rigatoni or campanelle or etc
Brown the meats in a dutch oven, without the bones. Once browned, add the vegetables, bones (if applicable), and spices.
Cook for 15 minutes, until vegetables are cooked and a sauce has formed from the juices.
Add the mushrooms and their water, and boil until reduced by about half.
Add the tomatoes and simmer 45 minutes to an hour, until sauce has thickened.
Finish with cream, ricotta, and herbs, and serve over pasta.
Serves 6
1.5 lbs lamb shoulder, diced, plus bones
8oz Ham, diced
2 cloves garlic, minced
1 med onion, chopped
3 carrots, small dice
1 fennel, diced
2 bay leaf
2 tsp chile flakes
2 tsp rosemary
.5oz mushrooms, soaked in 1.5c boiling water
28oz Crushed tomato
1/4-1/2c Cream or milk
1c Ricotta
Basil
1 box rigatoni or campanelle or etc
Brown the meats in a dutch oven, without the bones. Once browned, add the vegetables, bones (if applicable), and spices.
Cook for 15 minutes, until vegetables are cooked and a sauce has formed from the juices.
Add the mushrooms and their water, and boil until reduced by about half.
Add the tomatoes and simmer 45 minutes to an hour, until sauce has thickened.
Finish with cream, ricotta, and herbs, and serve over pasta.
Sichuan Braised Brussels Sprouts with Chicken
Sichuan Braised Brussels Sprouts with Chicken
Serves 4
1.5lbs Chicken breast, cubed
3 shallots, sliced
3 cloves garlic, minced
1T ginger, minced
6 dried chilies
3T Chili bean paste, divided
4oz Mushrooms, chunked
2/3c water
1.5-2 lbs brussels sprouts, halved if very large
1 can bamboo shoots
2T soy sauce
2T oyster sauce
2t Balsamic
Juice of 1 crappy lemon
Scallion, cilantro, etc.
Mainate the chicken in soy sauce and cornstarch, if possible.
Stir-fry the chicken until almost cooked, reserve.
Cook the garlic, ginger, chilies, shallot, and bean paste for a minute, until fragrant. Add the sprouts and mix well. Cook for a few minutes, then deglaze with water. Bring to a boil, cover, and braise 15 minutes, or until sprouts are almost done.
Add everything else into the wok, and mix around until everything is hot. Top with garnishes and serve over rice.
Serves 4
1.5lbs Chicken breast, cubed
3 shallots, sliced
3 cloves garlic, minced
1T ginger, minced
6 dried chilies
3T Chili bean paste, divided
4oz Mushrooms, chunked
2/3c water
1.5-2 lbs brussels sprouts, halved if very large
1 can bamboo shoots
2T soy sauce
2T oyster sauce
2t Balsamic
Juice of 1 crappy lemon
Scallion, cilantro, etc.
Mainate the chicken in soy sauce and cornstarch, if possible.
Stir-fry the chicken until almost cooked, reserve.
Cook the garlic, ginger, chilies, shallot, and bean paste for a minute, until fragrant. Add the sprouts and mix well. Cook for a few minutes, then deglaze with water. Bring to a boil, cover, and braise 15 minutes, or until sprouts are almost done.
Add everything else into the wok, and mix around until everything is hot. Top with garnishes and serve over rice.
Curried Red Lentil and Swiss Chard Stew with Chickpeas
Curried Red Lentil and Swiss Chard Stew with Chickpeas
Serves 4
2 tablespoons olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 tablespoons curry powder
1 teaspoon garam masala
2 teaspoon cayenne pepper
48oz+ vegetable or chicken broth
1 large bunch Swiss chard, prepped
2 cups red lentils
2 15-ounce can chickpeas, drained
Salt to taste
1 small tub greek yogurt...6oz
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté
until golden, about 10-15 minutes. Add garlic; sauté until fragrant, 30
seconds. Mix in curry, garam masala, and cayenne. Add broth and chard.
Increase heat; bring to boil. Add lentils and chickpeas; reduce heat to
medium.
Cover; simmer until lentils are tender, stirring occasionally, about 10
minutes. Taste and add salt as needed. Divide stew among bowls. Top with
yogurt.
Serves 4
2 tablespoons olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 tablespoons curry powder
1 teaspoon garam masala
2 teaspoon cayenne pepper
48oz+ vegetable or chicken broth
1 large bunch Swiss chard, prepped
2 cups red lentils
2 15-ounce can chickpeas, drained
Salt to taste
1 small tub greek yogurt...6oz
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté
until golden, about 10-15 minutes. Add garlic; sauté until fragrant, 30
seconds. Mix in curry, garam masala, and cayenne. Add broth and chard.
Increase heat; bring to boil. Add lentils and chickpeas; reduce heat to
medium.
Cover; simmer until lentils are tender, stirring occasionally, about 10
minutes. Taste and add salt as needed. Divide stew among bowls. Top with
yogurt.
Fried Tom Yum Noodles
Fried Tom Yum Noodles
Serves 6
1 lbs thinner noodles, or angel hair
1 onion, large dice
3 garlic cloves, minced
1 inch ginger, minced
1/2 lbs shrimp, cleaned
1 lbs chicken, cubed
10oz Mushrooms, chunked
1 large tomato, diced
2 Tbs Tom Yum paste, or more
1 bok choy, sliced
Juice of 1 lime
Small bag bean sprouts
Chiles, green onion, cilantro, sriracha
Cook the pasta.
Cook the garlic, onion, ginger for a little bit. Add chicken and brown.
Add the shimp and mushrooms, and cook until the shrimp are close to done.
Add bok choy, tomato, tom yum paste, and a little water if necessary. Mix well and cook until boy choy is done.
Add the remaining items together, mix, garnish, eat.
Serves 6
1 lbs thinner noodles, or angel hair
1 onion, large dice
3 garlic cloves, minced
1 inch ginger, minced
1/2 lbs shrimp, cleaned
1 lbs chicken, cubed
10oz Mushrooms, chunked
1 large tomato, diced
2 Tbs Tom Yum paste, or more
1 bok choy, sliced
Juice of 1 lime
Small bag bean sprouts
Chiles, green onion, cilantro, sriracha
Cook the pasta.
Cook the garlic, onion, ginger for a little bit. Add chicken and brown.
Add the shimp and mushrooms, and cook until the shrimp are close to done.
Add bok choy, tomato, tom yum paste, and a little water if necessary. Mix well and cook until boy choy is done.
Add the remaining items together, mix, garnish, eat.
Lamb and Couscous
Omar's Couscous
Serves 4
19oz canned chickpeas
3 medium onions, sliced
2 lbs lamb stew, plus bones, cubed
2 pinch saffron
1 tsp tumeric
2 tap allspice
1 habanero, minced
1 tsp cinnamon
3 medium carrot, chopped
2 zucchini, sliced
16oz diced tomatoes
2 boxes couscous
1 Tbs ginger, minced
1/4 cup sugar
1 quart beef broth
Parsley, cilantro, almonds
Brown onions and spices in a big heavy pot. Add the lamb and brown. Cover with broth and let simmmer 1 hour.
Add ginger, tomatoes, and sugar and simmer 20 minutes.
Add chickpeas, carrot, and zucchini and cook 20 minutes. Garnish and server with couscous.
Serves 4
19oz canned chickpeas
3 medium onions, sliced
2 lbs lamb stew, plus bones, cubed
2 pinch saffron
1 tsp tumeric
2 tap allspice
1 habanero, minced
1 tsp cinnamon
3 medium carrot, chopped
2 zucchini, sliced
16oz diced tomatoes
2 boxes couscous
1 Tbs ginger, minced
1/4 cup sugar
1 quart beef broth
Parsley, cilantro, almonds
Brown onions and spices in a big heavy pot. Add the lamb and brown. Cover with broth and let simmmer 1 hour.
Add ginger, tomatoes, and sugar and simmer 20 minutes.
Add chickpeas, carrot, and zucchini and cook 20 minutes. Garnish and server with couscous.
Korean Braised Chicken w/ Potatoes
Korean Braised Chicken w/ Potatoes
4 Servings
6 chicken thighs
3-4 medium sized potatoes, chunked
2 onions, rough chopped
1 carrot, diced
1-2 jalapenos, minced
2 tbsp minced garlic
3 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 green onions
1 tbsp ginger
<2 cups of water
Salt and pepper
1 zucchini, chunks
2 cups broccoli, cut up
In a heavy pot, cook the aromatics until tender. Add chicken and brown. Add potatoes, and all ingredients except green onions. Cover and cook for 20 minutes. Add broccoli and zucchini, and cook another 10 minutes.
Sprinkle salt and pepper to taste.
Chop and add scallions to simmer for 5 additional minutes.
Serve hot with rice.
4 Servings
6 chicken thighs
3-4 medium sized potatoes, chunked
2 onions, rough chopped
1 carrot, diced
1-2 jalapenos, minced
2 tbsp minced garlic
3 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 green onions
1 tbsp ginger
<2 cups of water
Salt and pepper
1 zucchini, chunks
2 cups broccoli, cut up
In a heavy pot, cook the aromatics until tender. Add chicken and brown. Add potatoes, and all ingredients except green onions. Cover and cook for 20 minutes. Add broccoli and zucchini, and cook another 10 minutes.
Sprinkle salt and pepper to taste.
Chop and add scallions to simmer for 5 additional minutes.
Serve hot with rice.
Saturday, September 26, 2009
Sweet Potato and Roasted Plantain Soup
Sweet Potato and Roasted Plantain Soup
8 servings
Glazed Plantains:
* 2 ripe plantains
* 1/4 cup pure maple syrup
Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast
until skins are black and plantains are soft, remove and let cool. Peel
and cut into chunks. Heat maple syrup over medium heat, add the roasted
plantain and saute until caramelized. Remove with slotted spoon and place
food processor and process until smooth.
Soup:
* 4 sweet potatoes, roasted, peeled and mashed
* Pureed plantains
* 6-8 cups vegetable stock
* 1 can coconut milk
* Salt and pepper to taste
Place potatoes, plantains and vegetable stock in a medium saucepan and
cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place
in a food processor and process until smooth. Season with salt and pepper
to taste.
Fried Plantains:
* 1 green plantain, peeled and julienned
* 2 cups canola oil
* Salt
* Heat oil to 365 degrees F. in a medium skillet.
* Add plantains in batches and cook until golden
* brown. Remove to a plate lined with paper towels
* and season with salt.
Smoked Chile Crema: 1 cup creme fraiche 2 chipotle peppers puree Salt
Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with
fried plantains and cilantro leaves.
8 servings
Glazed Plantains:
* 2 ripe plantains
* 1/4 cup pure maple syrup
Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast
until skins are black and plantains are soft, remove and let cool. Peel
and cut into chunks. Heat maple syrup over medium heat, add the roasted
plantain and saute until caramelized. Remove with slotted spoon and place
food processor and process until smooth.
Soup:
* 4 sweet potatoes, roasted, peeled and mashed
* Pureed plantains
* 6-8 cups vegetable stock
* 1 can coconut milk
* Salt and pepper to taste
Place potatoes, plantains and vegetable stock in a medium saucepan and
cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place
in a food processor and process until smooth. Season with salt and pepper
to taste.
Fried Plantains:
* 1 green plantain, peeled and julienned
* 2 cups canola oil
* Salt
* Heat oil to 365 degrees F. in a medium skillet.
* Add plantains in batches and cook until golden
* brown. Remove to a plate lined with paper towels
* and season with salt.
Smoked Chile Crema: 1 cup creme fraiche 2 chipotle peppers puree Salt
Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with
fried plantains and cilantro leaves.
Pasta with Sausage, Eggplant and Basil
Pasta with Sausage, Eggplant and Basil
Makes 8 servings
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
olive oil
1 pounds spicy Italian sausages, in meatballs
1 pound cherry tomatoes, halved
4 garlic cloves, finely chopped
2 serrano chilies, seeded, finely chopped
1 can low-salt chicken broth
2/3 cup cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 small box fresh basil leaves, rough chopped
2/3 cup pine nuts, toasted (opt)
Slurry, if too loose
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl
and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, add eggplant; saut? until golden, about 5 minutes.
Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, cook meatballs until brown, about 5 minutes. Transfer
meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add
garlic and chilies; sauté until fragrant, about 2 minutes. Add
meatballs, tomatoes, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta, passing
additional Parmesan cheese separately.
Makes 8 servings
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
olive oil
1 pounds spicy Italian sausages, in meatballs
1 pound cherry tomatoes, halved
4 garlic cloves, finely chopped
2 serrano chilies, seeded, finely chopped
1 can low-salt chicken broth
2/3 cup cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 small box fresh basil leaves, rough chopped
2/3 cup pine nuts, toasted (opt)
Slurry, if too loose
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl
and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, add eggplant; saut? until golden, about 5 minutes.
Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, cook meatballs until brown, about 5 minutes. Transfer
meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add
garlic and chilies; sauté until fragrant, about 2 minutes. Add
meatballs, tomatoes, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta, passing
additional Parmesan cheese separately.
Potato Salad with Chiles, Cilantro, and Cumin
Potato Salad with Chiles, Cilantro, and Cumin
Makes 8 servings
1/3 cup red wine vinegar
1 garlic clove, minced
2/3 cup extra-virgin olive oil
3 ears of corn, husked
3 large fresh poblano chiles + 1 jalapeno
1 large red bell peppers
2 teaspoons cumin seeds
2+ pounds unpeeled baby Yukon Gold potatoes
6 green onions, chopped
1/3 cup chopped fresh cilantro
Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil.
Season vinaigrette to taste with heavy salt and pepper.
Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers
on grill. Cover and grill until corn kernels are tender and chiles and
bell peppers are blackened on all sides, turning frequently, about 5
minutes for corn and 12 minutes for chiles and bell peppers. Transfer
vegetables to 2 baking pans. Cover chiles and bell peppers; let stand
until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel,
seed, and coarsely chop chiles and bell peppers; add to bowl with corn.
Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool
slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to
large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add
cumin seeds, green onions, and cilantro and toss. Season generously with
salt and pepper. Cover; chill at least 2 hours.
Makes 8 servings
1/3 cup red wine vinegar
1 garlic clove, minced
2/3 cup extra-virgin olive oil
3 ears of corn, husked
3 large fresh poblano chiles + 1 jalapeno
1 large red bell peppers
2 teaspoons cumin seeds
2+ pounds unpeeled baby Yukon Gold potatoes
6 green onions, chopped
1/3 cup chopped fresh cilantro
Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil.
Season vinaigrette to taste with heavy salt and pepper.
Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers
on grill. Cover and grill until corn kernels are tender and chiles and
bell peppers are blackened on all sides, turning frequently, about 5
minutes for corn and 12 minutes for chiles and bell peppers. Transfer
vegetables to 2 baking pans. Cover chiles and bell peppers; let stand
until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel,
seed, and coarsely chop chiles and bell peppers; add to bowl with corn.
Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool
slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to
large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add
cumin seeds, green onions, and cilantro and toss. Season generously with
salt and pepper. Cover; chill at least 2 hours.
Lighter Summer Squash Red Curry with Basil
Lighter Summer Squash Red Curry with Basil
Makes 4 – 6 servings
1 tbsp. olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced and cut into bite-sized pieces
2 zucchini, quartered and sliced
2 yellow squash, quartered and sliced
2 cups firm tofu, diced (or cooked chicken or shrimp)
1 15 oz. can coconut milk
2 cups chicken stock
3 tbsp. red curry paste
2 tbs soy
juice of 1 lime
1 cup coarsely chopped basil leaves
Heat a large pot over medium. Once it’s hot, heat the olive oil, then add
the onions and peppers. Saute for 7 minutes, or until the onions are soft
and begin to get translucent.
Add the squash, zucchini, tofu and coconut milk and bring to a simmer.
While you’re waiting for the coconut milk to simmer, whisk the curry
paste into the stock until completely dissolved, then add it to the pot.
Let simmer for 10 – 15 minutes, or until the vegetables are soft, but not
mushy.
Remove from heat and stir in the lime juice and soy sauce. Taste and
adjust the salt and curry paste to taste.
Ladle over rice and sprinkle with basil leaves.
Makes 4 – 6 servings
1 tbsp. olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced and cut into bite-sized pieces
2 zucchini, quartered and sliced
2 yellow squash, quartered and sliced
2 cups firm tofu, diced (or cooked chicken or shrimp)
1 15 oz. can coconut milk
2 cups chicken stock
3 tbsp. red curry paste
2 tbs soy
juice of 1 lime
1 cup coarsely chopped basil leaves
Heat a large pot over medium. Once it’s hot, heat the olive oil, then add
the onions and peppers. Saute for 7 minutes, or until the onions are soft
and begin to get translucent.
Add the squash, zucchini, tofu and coconut milk and bring to a simmer.
While you’re waiting for the coconut milk to simmer, whisk the curry
paste into the stock until completely dissolved, then add it to the pot.
Let simmer for 10 – 15 minutes, or until the vegetables are soft, but not
mushy.
Remove from heat and stir in the lime juice and soy sauce. Taste and
adjust the salt and curry paste to taste.
Ladle over rice and sprinkle with basil leaves.
Greens with Peanut Butter
Greens with Peanut Butter
A la Nouredine
1 bunch hearty greens - kale etc.
1 small onion, chopped
1 habanero chile, minced
1/2c Peanut butter
1 big tomato chopped, or a handful of halved cherry tomatoes
Some oil
Cut up the kale into fairly large bits. Put it into boiling water, and cook the crap out of it. Add the onion for the last minute of cooking.
Drain the veg and put in a bowl. Mix with everything else, and put in the fridge.
Serve cold as a side.
A la Nouredine
1 bunch hearty greens - kale etc.
1 small onion, chopped
1 habanero chile, minced
1/2c Peanut butter
1 big tomato chopped, or a handful of halved cherry tomatoes
Some oil
Cut up the kale into fairly large bits. Put it into boiling water, and cook the crap out of it. Add the onion for the last minute of cooking.
Drain the veg and put in a bowl. Mix with everything else, and put in the fridge.
Serve cold as a side.
Sweet Tea Ribs
Sweet Tea Ribs
For 3 Baby-back racks
3 racks baby back ribs, trimmed and membranes removed
About 1/2c instant sweet tea mix
3T Salt
2T Pepper
1T Paprika
2t Cayenne
2t Thyme
Make the rub with the sweet tea mix and spices. Rub the ribs, wrap them up, and let them sit overnight.
Smoke the ribs at 250 for about 3 hours.
This is bbq - no sauce needed!
For 3 Baby-back racks
3 racks baby back ribs, trimmed and membranes removed
About 1/2c instant sweet tea mix
3T Salt
2T Pepper
1T Paprika
2t Cayenne
2t Thyme
Make the rub with the sweet tea mix and spices. Rub the ribs, wrap them up, and let them sit overnight.
Smoke the ribs at 250 for about 3 hours.
This is bbq - no sauce needed!
Wednesday, September 23, 2009
Mexican Chicken, Squash, and Potato Stew
Mexican Chicken, Squash, and Potato Stew
Serves 4-6
Annato oil
2 lbs chicken thighs, chunked
1 medium onion, chopped
2 cloves garlic, minded
2 chilies, minced
1.5-2 lbs yellow/red potatoes, chunked
Like 2 lbs squash in half moons?
Chicken stock/water
8oz Tomato sauce
1 Avocado, diced
Cilantro, Sour Cream to Garnish
Fry garlic/onion/chilies in annato oil. Add chicken and cook until brown.
Add tomato sauce and chicken stock or water to cover, and cook 30 minutes. Add potatoes and cook 15. Add squash and cook another 5 or until just tender. Add stock along the way if there's not enough to keep everything cooking.
Finish with avocado, cilantro, and sour cream.
Serves 4-6
Annato oil
2 lbs chicken thighs, chunked
1 medium onion, chopped
2 cloves garlic, minded
2 chilies, minced
1.5-2 lbs yellow/red potatoes, chunked
Like 2 lbs squash in half moons?
Chicken stock/water
8oz Tomato sauce
1 Avocado, diced
Cilantro, Sour Cream to Garnish
Fry garlic/onion/chilies in annato oil. Add chicken and cook until brown.
Add tomato sauce and chicken stock or water to cover, and cook 30 minutes. Add potatoes and cook 15. Add squash and cook another 5 or until just tender. Add stock along the way if there's not enough to keep everything cooking.
Finish with avocado, cilantro, and sour cream.
Thursday, August 20, 2009
Pasta Salad with Steak and Blue-Avocado Dressing
Pasta Salad with Steak and Blue-Avocado Dressing
Makes 4 – 6 main servings.
For the salad:
1 lb. rigatoni
1 pint cherry tomatoes, halved
1/2 red onion, finely diced
1 box baby arugula
2 lb. grilling steak
salt and pepper
basil
For the dressing:
6 oz. blue cheese
1 large avocado
1/3 cup olive oil
3 tbsp. sherry vinegar
1 tbs salt
1/2 cup water
2t Cumin
1 Jalapeno
Blend the dressing until smooth.
Grill, rest, and cut up the steak. Cook the pasta, drain and cool.
In a very large bowl, combine everything toss. Serve room temp/lukewarm.
Makes 4 – 6 main servings.
For the salad:
1 lb. rigatoni
1 pint cherry tomatoes, halved
1/2 red onion, finely diced
1 box baby arugula
2 lb. grilling steak
salt and pepper
basil
For the dressing:
6 oz. blue cheese
1 large avocado
1/3 cup olive oil
3 tbsp. sherry vinegar
1 tbs salt
1/2 cup water
2t Cumin
1 Jalapeno
Blend the dressing until smooth.
Grill, rest, and cut up the steak. Cook the pasta, drain and cool.
In a very large bowl, combine everything toss. Serve room temp/lukewarm.
Sausage with Potatoes and Cabbage
Sausage with Potatoes and Cabbage
Serves 6
2 leeks, sliced thin, or 1 large onion
1 smaller head cabbage shredded
1.5 lbs potatoes (yukon), dices
Hot water as needed
1/2 teaspoon caraway seeds
1 lbs sausage in casings, either fresh or smoked
Sea salt and freshly ground pepper to taste
Sour cream or crème fraiche
Heat bacon drippings, oil or fat in large skillet over medium-high heat.
Once hot, add whole sausage and brown on both sides. Add leeks (or
onions) to pan around sausage and sauté. Remove sausage from pan and
allow to cool.
Add shredded cabbage to the pan along with a pinch of salt, and optional
caraway seeds. Continue to sauté a few minutes, until cabbage begins to
wilt. Add greens and stir gently.
Add diced potatoes, another pinch of salt, and about a 1/4 cup hot water.
Cover, reduce heat somewhat, and allow to steam until potatoes are just
tender.
Slice the sausage and add it back to the pan, stirring to incorporate and
heat through, making sure the sausage is cooked thoroughly.
Add plenty of salt and fresh ground pepper. Taste and adjust.
Serve in a shallow bowl with a big dollop of sour cream or crème fraiche.
Serves 6
2 leeks, sliced thin, or 1 large onion
1 smaller head cabbage shredded
1.5 lbs potatoes (yukon), dices
Hot water as needed
1/2 teaspoon caraway seeds
1 lbs sausage in casings, either fresh or smoked
Sea salt and freshly ground pepper to taste
Sour cream or crème fraiche
Heat bacon drippings, oil or fat in large skillet over medium-high heat.
Once hot, add whole sausage and brown on both sides. Add leeks (or
onions) to pan around sausage and sauté. Remove sausage from pan and
allow to cool.
Add shredded cabbage to the pan along with a pinch of salt, and optional
caraway seeds. Continue to sauté a few minutes, until cabbage begins to
wilt. Add greens and stir gently.
Add diced potatoes, another pinch of salt, and about a 1/4 cup hot water.
Cover, reduce heat somewhat, and allow to steam until potatoes are just
tender.
Slice the sausage and add it back to the pan, stirring to incorporate and
heat through, making sure the sausage is cooked thoroughly.
Add plenty of salt and fresh ground pepper. Taste and adjust.
Serve in a shallow bowl with a big dollop of sour cream or crème fraiche.
Mee Sa-pam
Noodles with Pork and Kale (Mee Sa-pam)
6-8
16 oz Rice Noodles
4 tablespoons Fish Sauce
2 tablespoons brown sugar
4 tablespoons ketchup
2 tablespoon soy sauce
Juice of 1 lime
oil
2 tablespoon minced ginger
2 tablespoon minced garlic
2 shallots chopped
2 chilies chopped
2 lb pork loin, thinly sliced
1 small bunch kale, cut into thin strips
2 tablespoons toasted sesame seeds
Scallions
1. Cook rice noodles.
2. In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy
sauce, and lime juice. Set aside.
3. Add oil to a large skillet and heat over a medium high heat. Add
ginger and garlic. Cook one minute or until fragrant. Add pork and
stir-fry until just cooked (meat will turn opaque).
4. Add reserved Fish Sauce mixture to meat and combine. Cook one minute.
Drain noodles and add to meat. Stir-fry noodles until covered with sauce
and just tender.
5. Add kale. Stir-fry until it turns dark green and is combined with
ingredients. Sprinkle with sesame seeds if desired. Serve immediately.
6-8
16 oz Rice Noodles
4 tablespoons Fish Sauce
2 tablespoons brown sugar
4 tablespoons ketchup
2 tablespoon soy sauce
Juice of 1 lime
oil
2 tablespoon minced ginger
2 tablespoon minced garlic
2 shallots chopped
2 chilies chopped
2 lb pork loin, thinly sliced
1 small bunch kale, cut into thin strips
2 tablespoons toasted sesame seeds
Scallions
1. Cook rice noodles.
2. In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy
sauce, and lime juice. Set aside.
3. Add oil to a large skillet and heat over a medium high heat. Add
ginger and garlic. Cook one minute or until fragrant. Add pork and
stir-fry until just cooked (meat will turn opaque).
4. Add reserved Fish Sauce mixture to meat and combine. Cook one minute.
Drain noodles and add to meat. Stir-fry noodles until covered with sauce
and just tender.
5. Add kale. Stir-fry until it turns dark green and is combined with
ingredients. Sprinkle with sesame seeds if desired. Serve immediately.
Braised Chicken with Fennel and Cherry Tomatoes
Braised Chicken with Fennel and Cherry Tomatoes
Serves 4
1 large fennel bulb, thin slice
1 tbs vinegar
2 lbs boneless chicken thighs, whole
olive oil
1 Pint cherry tomatoes, halved
2 tbs capers
1 cup chicken stock
1/4c chopped basil
Juice of 1 lemon
~1.5 lbs potato, cut up
Brown the chicken.
Add fennel and stock, and braise 10 minutes. Add potatoes and go another
20, add tomatoes and go 5.
Finish with capers basil and lemon.
Serves 4
1 large fennel bulb, thin slice
1 tbs vinegar
2 lbs boneless chicken thighs, whole
olive oil
1 Pint cherry tomatoes, halved
2 tbs capers
1 cup chicken stock
1/4c chopped basil
Juice of 1 lemon
~1.5 lbs potato, cut up
Brown the chicken.
Add fennel and stock, and braise 10 minutes. Add potatoes and go another
20, add tomatoes and go 5.
Finish with capers basil and lemon.
Oleana-Style Orzo Salad
Oleana-Style Orzo Salad
6 servings
2 medium bulbs fennel, cored & finely chopped
2 large cloves garlic or 1 cup minced garlic scapes
1 cup olive oil
1 bunch scallions, chopped
1 pound orzo, cooked
1 jar kalamata olives, roughly chopped
2 cans oil-packed tuna
1 can of favas [about 2 pounds, favas with shell]
½ cup finely chopped dill (about a bunch)
½ cup finely chopped parsley
Zest and juice of two lemons, plus a little balsamic
1 ¾ cup crumbled feta cheese (~12oz)
Bring a small pot of water to a boil.
Drop favas in the water and cook for 1 minute. Drain and run under cold
water until cool enough to handle.
Pop the favas out of their shell by pinching them slightly.
In a large sauté pan, heat 2 tablespoons of olive oil over medium-low
heat. Stir in fennel (and garlic scapes if using) and sauté until the
fennel starts to turn translucent, about 4-5 minutes. Stir in garlic and
scallions and toss to coat. Remove from the heat. Stir in cooked orzo,
olives, favas, herbs, lemon juice and remaining olive oil. Season well.
Allow to cool to room temperature and stir in feta. Serve room temp or
cold
6 servings
2 medium bulbs fennel, cored & finely chopped
2 large cloves garlic or 1 cup minced garlic scapes
1 cup olive oil
1 bunch scallions, chopped
1 pound orzo, cooked
1 jar kalamata olives, roughly chopped
2 cans oil-packed tuna
1 can of favas [about 2 pounds, favas with shell]
½ cup finely chopped dill (about a bunch)
½ cup finely chopped parsley
Zest and juice of two lemons, plus a little balsamic
1 ¾ cup crumbled feta cheese (~12oz)
Bring a small pot of water to a boil.
Drop favas in the water and cook for 1 minute. Drain and run under cold
water until cool enough to handle.
Pop the favas out of their shell by pinching them slightly.
In a large sauté pan, heat 2 tablespoons of olive oil over medium-low
heat. Stir in fennel (and garlic scapes if using) and sauté until the
fennel starts to turn translucent, about 4-5 minutes. Stir in garlic and
scallions and toss to coat. Remove from the heat. Stir in cooked orzo,
olives, favas, herbs, lemon juice and remaining olive oil. Season well.
Allow to cool to room temperature and stir in feta. Serve room temp or
cold
Jamaican Chicken Curry
Jamaican Chicken Curry
Serves 4
3 tablespoons vegetable oil
1.75 lbs boneless chicken thighs, cut up
1 medium onions, sliced thin
4 garlic cloves, minced
1 tablespoon ginger, minced
2 scotch bonnet chili pepper, minced
4 tablespoons jamaican style curry powder, plus whatever else
2 tablespoons thyme, fresh, chopped
1 big sweet potato
1 bag spinach, chopped
water
1 can coconut milk
Juice of 1 lime
4 scallions, chopped
Season the chicken and brown in batches if necessary. Remove from pot
and reserve.
Add the onions, garlic, ginger and chili pepper and cook for 4
minutes.
Add the curry powder and chopped thyme and cook an additional minute.
Add lime juice.
Return the chicken to the pot and cover with the stock and coconut
milk. Bring to a boil and reduce heat to low. Simmer the chicken with the
pot partially covered 1 hour. Add the potato and go another 30. Add the
spinach and finish.
Serves 4
3 tablespoons vegetable oil
1.75 lbs boneless chicken thighs, cut up
1 medium onions, sliced thin
4 garlic cloves, minced
1 tablespoon ginger, minced
2 scotch bonnet chili pepper, minced
4 tablespoons jamaican style curry powder, plus whatever else
2 tablespoons thyme, fresh, chopped
1 big sweet potato
1 bag spinach, chopped
water
1 can coconut milk
Juice of 1 lime
4 scallions, chopped
Season the chicken and brown in batches if necessary. Remove from pot
and reserve.
Add the onions, garlic, ginger and chili pepper and cook for 4
minutes.
Add the curry powder and chopped thyme and cook an additional minute.
Add lime juice.
Return the chicken to the pot and cover with the stock and coconut
milk. Bring to a boil and reduce heat to low. Simmer the chicken with the
pot partially covered 1 hour. Add the potato and go another 30. Add the
spinach and finish.
Avocado, Mango, and Beef Risotto
Avocado, Mango, and Beef Risotto
Serves 6
Risotto:
1 lemon
6 cups chicken broth
1.5 lbs grilling steak
salt, pepper, cumin, allspice
2 shallots
1 fresno, 1 poblano chile
3 cloves garlic
Scant 1 cup white wine
2 cups risotto rice
Parmesan
Salsa:
4 smaller avocados
2 mangoes
Juice of 2 limes
1 shallot
3 fresno peppers
1/3 bunch cilantro
Cut the peel off the lemon, and add it to the broth as it gets hot.
Season steak with salt pepper and spices. Brown in a large skillet or pan.
In the same pan, make risotto with the remaining ingredients.
Blend up the salsa to a moderately chunky level. Finish the risotto with salsa, cilantro, and cheese.
Serves 6
Risotto:
1 lemon
6 cups chicken broth
1.5 lbs grilling steak
salt, pepper, cumin, allspice
2 shallots
1 fresno, 1 poblano chile
3 cloves garlic
Scant 1 cup white wine
2 cups risotto rice
Parmesan
Salsa:
4 smaller avocados
2 mangoes
Juice of 2 limes
1 shallot
3 fresno peppers
1/3 bunch cilantro
Cut the peel off the lemon, and add it to the broth as it gets hot.
Season steak with salt pepper and spices. Brown in a large skillet or pan.
In the same pan, make risotto with the remaining ingredients.
Blend up the salsa to a moderately chunky level. Finish the risotto with salsa, cilantro, and cheese.
Potato Salad with Corn, Tomatoes, and Lemon
Potato Salad with Corn, Tomatoes, and Lemon
Serves 8
2.5lbs red potatoes, larger chunks
3 ears corn, cooked and nibbletized
2 handful chopped basil
1 pint whole grape tomato
1 small red onion, thin 1/4 slices
salt pepper
Juice of 3 lemon
~1/2c olive oil
2 teaspoons dijon mustard
Boil potatoes. Mix with 1/2 lemon's juice, and cool.
Make vinaigrette with mustard, 2 lemons' juice, salt, pepper, and enough oil to make it come together properly. Add extra 1/2 lemon juice if needed.
Mix everything, cool, reseason, and serve.
Serves 8
2.5lbs red potatoes, larger chunks
3 ears corn, cooked and nibbletized
2 handful chopped basil
1 pint whole grape tomato
1 small red onion, thin 1/4 slices
salt pepper
Juice of 3 lemon
~1/2c olive oil
2 teaspoons dijon mustard
Boil potatoes. Mix with 1/2 lemon's juice, and cool.
Make vinaigrette with mustard, 2 lemons' juice, salt, pepper, and enough oil to make it come together properly. Add extra 1/2 lemon juice if needed.
Mix everything, cool, reseason, and serve.
Pasta with Summer Squash, Spicy Sausage, and Goat Cheese
Pasta with Summer Squash, Spicy Sausage, and Goat Cheese
Serves 4
1 lb. penne or similar
extra-virgin olive oil
1lb. crumbled hot Italian sausage
3 medium shallots, fine chop
3 summer squash, medium dice
4 oz fresh goat cheese, crumbled
1 box baby arugula
Parmigiano
Add pasta to a large pot of boiling well-salted water and cook for about
10+ minutes or al dente. While the pasta is cooking, heat 1/2 tablespoon
oil in a sauté pan and cook the sausage, breaking it into small bits with
spatula until cooked through. Drain off the fat and reserve the sausage
in a bowl.
Heat the rest of the oil in the same pan and sauté the
shallots over medium heat until they are soft. Increase the heat to
medium high and add the squash, sautéing until the squash softens. I
tossed the sausage into the squash here and gave it a stir for a minute
over medium high heat.
Reserve 1/2 cup of the pasta water and drain the
pasta. Place the pasta, sausage, and squash in a large bowl together and
toss with a few tablespoons of the pasta water. Add the goat cheese and
parsley and toss.
Season to taste with salt and pepper. Garnish with grated cheese.
Serves 4
1 lb. penne or similar
extra-virgin olive oil
1lb. crumbled hot Italian sausage
3 medium shallots, fine chop
3 summer squash, medium dice
4 oz fresh goat cheese, crumbled
1 box baby arugula
Parmigiano
Add pasta to a large pot of boiling well-salted water and cook for about
10+ minutes or al dente. While the pasta is cooking, heat 1/2 tablespoon
oil in a sauté pan and cook the sausage, breaking it into small bits with
spatula until cooked through. Drain off the fat and reserve the sausage
in a bowl.
Heat the rest of the oil in the same pan and sauté the
shallots over medium heat until they are soft. Increase the heat to
medium high and add the squash, sautéing until the squash softens. I
tossed the sausage into the squash here and gave it a stir for a minute
over medium high heat.
Reserve 1/2 cup of the pasta water and drain the
pasta. Place the pasta, sausage, and squash in a large bowl together and
toss with a few tablespoons of the pasta water. Add the goat cheese and
parsley and toss.
Season to taste with salt and pepper. Garnish with grated cheese.
Lamb Stew with Squash
Lamb Stew with Squash
Serves 6
1 small onion, chopped
2 habanero pepper, chopped
3 cloves garlic, minced
Cumin, coriander, tumeric, cinnamon, anise, etc
2.5 lbs lamb leg, cubed
1 can coconut milk
A few dollops of peanut butter
Chicken stock/water
2 small sweet potato, cubed
3 medium zucchini, large half-moons
10oz spinach, rough chop
Saute onion, garlic, peppers, and spiced for a minute. Add lamb and brown.
Add coconut milk and enough stock to braise, and let simmer 1-1.5 hours.
Add the sweet potato, peanut butter, and more stock if necessary, and cook 15 minutes.
Add the zucchini and cook 5 minutes.
Add the spinach, wilt it down.
Serve with rice or couscouse.
Serves 6
1 small onion, chopped
2 habanero pepper, chopped
3 cloves garlic, minced
Cumin, coriander, tumeric, cinnamon, anise, etc
2.5 lbs lamb leg, cubed
1 can coconut milk
A few dollops of peanut butter
Chicken stock/water
2 small sweet potato, cubed
3 medium zucchini, large half-moons
10oz spinach, rough chop
Saute onion, garlic, peppers, and spiced for a minute. Add lamb and brown.
Add coconut milk and enough stock to braise, and let simmer 1-1.5 hours.
Add the sweet potato, peanut butter, and more stock if necessary, and cook 15 minutes.
Add the zucchini and cook 5 minutes.
Add the spinach, wilt it down.
Serve with rice or couscouse.
Thursday, July 2, 2009
Turkey Kofta with Cacik-like Sauce
Turkey Kofta with Cacik-like Sauce
Serves 3
Kofta:
1.3 lbs Ground turkey
1/2 shelled Pistachios, chopped
2 garlic scapes, fine chop
A few Tbs mixed herbs - cilantro/oregano/parsley/whatever
1 Tbs Coriander
2 tsp cumin
1 tsp cayenne
salt/pepper
"Cacik"
2-3 cups plain greek yogurt
About 1.5 cups steamed mixed greens (kale, peas, etc)
About 1.5 cups steamed mixed hard veg (kohlrabi, baby turnips, etc)
A few tbs each parsley and dill, maybe some mint
A few tbs chopped scallion
3 garlic scapes, fine chop
2-3 tbs olive oil
salt and pepper
Mix the meat and stuff, make into small for-pita patties, and cook.
Mix Cacik, and keep cool.
Make pita sandwiches with kofta, cacik, tahini, lettuce, etc.
Serves 3
Kofta:
1.3 lbs Ground turkey
1/2 shelled Pistachios, chopped
2 garlic scapes, fine chop
A few Tbs mixed herbs - cilantro/oregano/parsley/whatever
1 Tbs Coriander
2 tsp cumin
1 tsp cayenne
salt/pepper
"Cacik"
2-3 cups plain greek yogurt
About 1.5 cups steamed mixed greens (kale, peas, etc)
About 1.5 cups steamed mixed hard veg (kohlrabi, baby turnips, etc)
A few tbs each parsley and dill, maybe some mint
A few tbs chopped scallion
3 garlic scapes, fine chop
2-3 tbs olive oil
salt and pepper
Mix the meat and stuff, make into small for-pita patties, and cook.
Mix Cacik, and keep cool.
Make pita sandwiches with kofta, cacik, tahini, lettuce, etc.
Wednesday, May 27, 2009
Chipotle Avocado Pasta Salad
Chipotle Avocado Pasta Salad
Serves 6
1.75 lbs chicken breasts, boiled and shredded
3 chipotle+adobo, minced
1 pint Cherry tomatoes halved
3 Haas avocados pitted and diced
1/3-1.2c Ranch dressing
1/2 red onion diced
3 ears corn, roasted and nubbletized
1 tbsp fresh dill chopped
2 tsp red wine vinegar
Juice of 1 lime
2 tsp Worcestershire/soy
1 package fusilli pasta
Cook pasta in chicken stock leftover from cooking chicken.
Toss everything in a bowl.
Serves 6
1.75 lbs chicken breasts, boiled and shredded
3 chipotle+adobo, minced
1 pint Cherry tomatoes halved
3 Haas avocados pitted and diced
1/3-1.2c Ranch dressing
1/2 red onion diced
3 ears corn, roasted and nubbletized
1 tbsp fresh dill chopped
2 tsp red wine vinegar
Juice of 1 lime
2 tsp Worcestershire/soy
1 package fusilli pasta
Cook pasta in chicken stock leftover from cooking chicken.
Toss everything in a bowl.
Ca ri ga (Chicken curry with sweet potatoes)
Ca ri ga (Chicken curry with sweet potatoes)
Makes 4 servings.
3 tablespoons curry powder
1/2 teaspoon salt, or to taste
2.5 pounds boneless/skinless chicken thighs
2 tablespoons vegetable oil
1 chopped shallot
2 minced garlic
2 to 3 teaspoons ground chili paste
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass stalks, cut into 3-inch pieces and bruised
2 minced chile
1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised
1.5 cup chicken broth
3 carrots (2-3c), cut on the diagonal into 2/3-inch pieces
8oz mushrooms, quartered
1 1/2 cups unsweetened coconut milk
1 yellow onion, wedges
1 medium sweet potato (about 1.5 pound), cut into 1-inch cubes
garnishes:
Asian basil leaves, cut in half
cilantro
4 scallions
1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add
the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
2. Heat the oil in a medium pot over moderate heat. Add the shallot,
garlic, chili paste and the remaining 1 tablespoon curry powder, and stir
until fragrant, about 10 seconds. Add the chicken and cook until the
edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce,
sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce
the heat. Add the carrots and cook for 10 minutes. Add the coconut milk,
onion and sweet potato and cook until the vegetables are tender, about 15
minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro
and scallions, and serve.
Makes 4 servings.
3 tablespoons curry powder
1/2 teaspoon salt, or to taste
2.5 pounds boneless/skinless chicken thighs
2 tablespoons vegetable oil
1 chopped shallot
2 minced garlic
2 to 3 teaspoons ground chili paste
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass stalks, cut into 3-inch pieces and bruised
2 minced chile
1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised
1.5 cup chicken broth
3 carrots (2-3c), cut on the diagonal into 2/3-inch pieces
8oz mushrooms, quartered
1 1/2 cups unsweetened coconut milk
1 yellow onion, wedges
1 medium sweet potato (about 1.5 pound), cut into 1-inch cubes
garnishes:
Asian basil leaves, cut in half
cilantro
4 scallions
1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add
the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
2. Heat the oil in a medium pot over moderate heat. Add the shallot,
garlic, chili paste and the remaining 1 tablespoon curry powder, and stir
until fragrant, about 10 seconds. Add the chicken and cook until the
edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce,
sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce
the heat. Add the carrots and cook for 10 minutes. Add the coconut milk,
onion and sweet potato and cook until the vegetables are tender, about 15
minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro
and scallions, and serve.
Steak, Asparagus & Chimichurri Pasta
Steak, Asparagus & Chimichurri Pasta
Makes 4 servings
2 cloves garlic
1/2 bunch Italian parsley
1/2 cup olive oil
1 tsp. red wine vinegar
Juice of 1 lemon
1.5 tsp. red pepper flakes
1 tsp. salt
1 lb. Rigatoni
1.3 lb. skirt steak
salt/pepper
1 lb. thick asparagus, tough ends removed
1 pint grape tomato, halved
Start by making the Chimichurri. Place all of the ingredients in a blender or food processor and pulse until all large pieces of parsley and garlic are gone. If you don’t have a blender, chop the garlic and parsley finely, then whisk with the remaining ingredients. Set aside.
Season the meat heavily, and grill until med-rare. Cook the asparagus. Let meat rest, and slice thinly against the grain. Make the pasta.
Toss the pasta with the Chimichurri until well coated. Toss in the steak and asparagus and serve.
Makes 4 servings
2 cloves garlic
1/2 bunch Italian parsley
1/2 cup olive oil
1 tsp. red wine vinegar
Juice of 1 lemon
1.5 tsp. red pepper flakes
1 tsp. salt
1 lb. Rigatoni
1.3 lb. skirt steak
salt/pepper
1 lb. thick asparagus, tough ends removed
1 pint grape tomato, halved
Start by making the Chimichurri. Place all of the ingredients in a blender or food processor and pulse until all large pieces of parsley and garlic are gone. If you don’t have a blender, chop the garlic and parsley finely, then whisk with the remaining ingredients. Set aside.
Season the meat heavily, and grill until med-rare. Cook the asparagus. Let meat rest, and slice thinly against the grain. Make the pasta.
Toss the pasta with the Chimichurri until well coated. Toss in the steak and asparagus and serve.
Gai Lan with Beef/Beef with (Chinese) Broccoli
Gai Lan with Beef
Serves 4-6
1 pound steak, cut against the grain into strips
black pepper
1 teaspoon light soy sauce
2 tablespoon Shao Hsing wine or dry sherry
1 tablespoons cornstarch
3 tablespoons peanut or canola oil
2 cloves garlic, peeled and sliced thinly
1 1/2 cube fresh ginger, peeled and sliced thinly
1 1/2 pounds gai lan, bottoms of stalks trimmed off, thick stalks cut into bite sized pieces on the bias
1/2 teaspoon-1 teaspoon sugar (optional)
1 can sliced water chestnuts
3 scallion
the leaves and thin stalks of the gai lan
1/3 cup chicken broth
1 teaspoon soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
cilantro
Mix together beef, pepper, soy sauce, wine and cornstarch, and allow to
marinate at least twenty minutes–I like to do this while I prepare the
rest of the ingredients.
Heat wok until it smokes, add oil, and heat until it bubbles. Add garlic,
scallions and ginger, and stir fry until quite fragrant–about forty
seconds. Add beef, reserving any liquid marinade left in the bowl, and
spread into a single layer in the bottom of the wok. Leave the meat
undisturbed for about a minute, allowing it to brown well on the bottom,
then stir fry briskly.
When most of the red is gone from the beef, add the thick gai lan stalk
pieces and stir fry about one minute, sprinkling the sugar over all, if
you use it.
Add the water chestnuts and the scallion tops, then the gai lan leaves.
Stir to combine, then pour the broth over the leaves, and stir briskly,
letting the combination of boiling broth, steam and hot oil begin the
process of wilting the leaves. Keep stirring–and be patient–the leaves
take about two minutes to fully wilt.
After the leaves have begun wilting, add soy sauce, oyster sauce and any
reserved marinade. Stir and fry until the leaves have become tender, but
are not completely limp and yucky-looking. Remove from the heat, and stir
in the sesame oil.
Serves 4-6
1 pound steak, cut against the grain into strips
black pepper
1 teaspoon light soy sauce
2 tablespoon Shao Hsing wine or dry sherry
1 tablespoons cornstarch
3 tablespoons peanut or canola oil
2 cloves garlic, peeled and sliced thinly
1 1/2 cube fresh ginger, peeled and sliced thinly
1 1/2 pounds gai lan, bottoms of stalks trimmed off, thick stalks cut into bite sized pieces on the bias
1/2 teaspoon-1 teaspoon sugar (optional)
1 can sliced water chestnuts
3 scallion
the leaves and thin stalks of the gai lan
1/3 cup chicken broth
1 teaspoon soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
cilantro
Mix together beef, pepper, soy sauce, wine and cornstarch, and allow to
marinate at least twenty minutes–I like to do this while I prepare the
rest of the ingredients.
Heat wok until it smokes, add oil, and heat until it bubbles. Add garlic,
scallions and ginger, and stir fry until quite fragrant–about forty
seconds. Add beef, reserving any liquid marinade left in the bowl, and
spread into a single layer in the bottom of the wok. Leave the meat
undisturbed for about a minute, allowing it to brown well on the bottom,
then stir fry briskly.
When most of the red is gone from the beef, add the thick gai lan stalk
pieces and stir fry about one minute, sprinkling the sugar over all, if
you use it.
Add the water chestnuts and the scallion tops, then the gai lan leaves.
Stir to combine, then pour the broth over the leaves, and stir briskly,
letting the combination of boiling broth, steam and hot oil begin the
process of wilting the leaves. Keep stirring–and be patient–the leaves
take about two minutes to fully wilt.
After the leaves have begun wilting, add soy sauce, oyster sauce and any
reserved marinade. Stir and fry until the leaves have become tender, but
are not completely limp and yucky-looking. Remove from the heat, and stir
in the sesame oil.
Caprese Pasta Salad
Caprese Pasta Salad
Serves 6 as a side salad
1 lb frozen (or fresh) tortellini
1/4c sundried tomatoes, sliced
1 pint grape tomatoes, halved
<1/2 a head of Italian parsley, washed and chopped
1 package basil, rough chopped
1/2 pound marinated mozzarella balls, quartered
1/4 cup balsamic vinegar
1 tablespoons Dijon mustard
3 tablespoons olive oil
splash of red wine vinegar
chile flakes
salt and freshly ground pepper to taste
1. Boil water for pasta. Cook pasta according to directions on package. Rinse and drain.
2. Assemble salad ingredients. Add pasta to salad bowl.
3. Mix vinaigrette. Adjust to taste.
4. Add vinaigrette to salad. Mix until dressing is thoroughly incorporated.
5. Chill until ready to serve.
Serves 6 as a side salad
1 lb frozen (or fresh) tortellini
1/4c sundried tomatoes, sliced
1 pint grape tomatoes, halved
<1/2 a head of Italian parsley, washed and chopped
1 package basil, rough chopped
1/2 pound marinated mozzarella balls, quartered
1/4 cup balsamic vinegar
1 tablespoons Dijon mustard
3 tablespoons olive oil
splash of red wine vinegar
chile flakes
salt and freshly ground pepper to taste
1. Boil water for pasta. Cook pasta according to directions on package. Rinse and drain.
2. Assemble salad ingredients. Add pasta to salad bowl.
3. Mix vinaigrette. Adjust to taste.
4. Add vinaigrette to salad. Mix until dressing is thoroughly incorporated.
5. Chill until ready to serve.
Fennel and Sausage Risotto
Fennel and Sausage Risotto
Serves 4
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removeda
1 large fennel bulb, thinly sliced
chicken stock
1 small onion, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper
1 1/2 cups arborio rice
Pinch of saffron threads
1/2 cup white wine
1/2 cup Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley
Cook the sausage halfway. Add the fennel, and reserve both once things are cooked.
Make risotto.
At the end, add everything in, and finish with butter and herbs.
Serves 4
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removeda
1 large fennel bulb, thinly sliced
chicken stock
1 small onion, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper
1 1/2 cups arborio rice
Pinch of saffron threads
1/2 cup white wine
1/2 cup Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley
Cook the sausage halfway. Add the fennel, and reserve both once things are cooked.
Make risotto.
At the end, add everything in, and finish with butter and herbs.
Tortellini with Butternut Squash Sauce and Kale
Tortellini with Butternut Squash Sauce and Kale
Serves 6 - 8
1 med butternut squash, 1/2 inch pieces
1 small onion, chopped
3 large cloves garlic, minced
2 tbsp extra virgin olive oil
1/2 tsp hot red pepper flakes
2 tsp dried thyme
1 bunch kale, chopped
1 cup chicken stock
1.5lbs cheese or cheese & potato filled tortellini
1+ cup reserved pasta water (from cooking)
1/2 cup pine nuts, toasted (optional)
Parmigiana Reggiano for garnish (appx 2 oz)
generous salt and pepper to taste
In a nice big pot, sautee the onions and garlic in the olive oil over medium heat until they’re translucent (about 5-7 minutes) and then add the squash cubes. Continue to cook the mixture on medium low heat.
After 5-7 minutes the squash will have started to soften slightly. Add the chicken stock and cover the pot. Let this cook together for another 10 minutes. Add the pepper flakes and thyme. Give it a generous seasoning of salt and pepper.
Toss the kale into the pot and cover it again. Let this cook, undisturbed, foranother 5-10 minutes or until the kale is nicely wilted.
The squash should be really soft and pliant at this point, so smoush it down until it morphs into a chunky paste.
Boil the tortellini in salted water until it’s tender, about 10 minutes.
When it’s done, drain the pasta but reserve 1 cup of the pasta water. Mix this with the sauce to thin it out and dump the tortellini in.
Toss it around rather nicely. Sprinkle with the toasted pine nuts and
garnish with freshly shaved Parmigiana Reggiano. Dinner is served!!
Serves 6 - 8
1 med butternut squash, 1/2 inch pieces
1 small onion, chopped
3 large cloves garlic, minced
2 tbsp extra virgin olive oil
1/2 tsp hot red pepper flakes
2 tsp dried thyme
1 bunch kale, chopped
1 cup chicken stock
1.5lbs cheese or cheese & potato filled tortellini
1+ cup reserved pasta water (from cooking)
1/2 cup pine nuts, toasted (optional)
Parmigiana Reggiano for garnish (appx 2 oz)
generous salt and pepper to taste
In a nice big pot, sautee the onions and garlic in the olive oil over medium heat until they’re translucent (about 5-7 minutes) and then add the squash cubes. Continue to cook the mixture on medium low heat.
After 5-7 minutes the squash will have started to soften slightly. Add the chicken stock and cover the pot. Let this cook together for another 10 minutes. Add the pepper flakes and thyme. Give it a generous seasoning of salt and pepper.
Toss the kale into the pot and cover it again. Let this cook, undisturbed, foranother 5-10 minutes or until the kale is nicely wilted.
The squash should be really soft and pliant at this point, so smoush it down until it morphs into a chunky paste.
Boil the tortellini in salted water until it’s tender, about 10 minutes.
When it’s done, drain the pasta but reserve 1 cup of the pasta water. Mix this with the sauce to thin it out and dump the tortellini in.
Toss it around rather nicely. Sprinkle with the toasted pine nuts and
garnish with freshly shaved Parmigiana Reggiano. Dinner is served!!
Wednesday, April 15, 2009
African Sweet Potato Peanut Soup
African Sweet Potato Peanut Soup
Serves 6
1.5 lbs beef stew or chicken thigh
4 larger sweet potatoes, cubed. Microwaved 8 minutes.
olive oil, divided
1 leek or some onion, diced
1 inch ginger, minced
1 qt beef stock
2 tablespoons light brown sugar
1/2 cup creamy peanut butter
3 jalapeno, minced
1 anaheim, minced
1 red bell, minced
2 habanero, minced
1 can coconut milk
1/2 small cabbage, shredded, optional
salt
pepper
Slice beef it thinly (smallish, bite-size strips) and brown it on both sides for roughly a minute or two in a large pan. Set this aside.
In the same pot, sauté the finely minced leek and peppers in olive oil. Add the finely minced garlic and ginger for a minute further. Finally, deglaze with the stock and add the sweet potatoes. Raise this to a boil.
Once boiling, drop the heat to a bit below medium and add in the peanut butter and brown sugar. After about 20 minutes (or when the sweet potatoes are getting mushy), puree. Add in the coconut milk, season with
salt and pepper, and return the beef to the pot. Add cabbage if doing so. Continue to simmer the soup for 20-30 minutes.
Garnish with cilantro, scallion, peanuts.
Serves 6
1.5 lbs beef stew or chicken thigh
4 larger sweet potatoes, cubed. Microwaved 8 minutes.
olive oil, divided
1 leek or some onion, diced
1 inch ginger, minced
1 qt beef stock
2 tablespoons light brown sugar
1/2 cup creamy peanut butter
3 jalapeno, minced
1 anaheim, minced
1 red bell, minced
2 habanero, minced
1 can coconut milk
1/2 small cabbage, shredded, optional
salt
pepper
Slice beef it thinly (smallish, bite-size strips) and brown it on both sides for roughly a minute or two in a large pan. Set this aside.
In the same pot, sauté the finely minced leek and peppers in olive oil. Add the finely minced garlic and ginger for a minute further. Finally, deglaze with the stock and add the sweet potatoes. Raise this to a boil.
Once boiling, drop the heat to a bit below medium and add in the peanut butter and brown sugar. After about 20 minutes (or when the sweet potatoes are getting mushy), puree. Add in the coconut milk, season with
salt and pepper, and return the beef to the pot. Add cabbage if doing so. Continue to simmer the soup for 20-30 minutes.
Garnish with cilantro, scallion, peanuts.
Soba with Braised Chicken and Cabbage
Soba with Braised Chicken and Cabbage
Serves 4-6
12oz Soba, cooked and washed.
2lbs Chicken thighs, cut up.
2 tbs soy
2 tbs cornstarch
1 tbs hot sauce/chile sauce/sriracha/etc
Some ginger/garlic
1 small onion, chopped fine
Dried chiles
10oz mushrooms, sliced
1 small head savoy/napa cabbage, shredded
2 tablespoons oyster sauce
1 cup chicken broth
Scallions
Marinate the chicken.
Cook the aromatics for a minute, and then add the chicken. Once browned, add the mushrooms and stir-fry for a minute or two.
Add the broth and oyster sauce and braise 30 minutes. Add the cabbage and braise another 15.
Mix in with the soba and garnish with scallion and sichuan peppercorn.
Serves 4-6
12oz Soba, cooked and washed.
2lbs Chicken thighs, cut up.
2 tbs soy
2 tbs cornstarch
1 tbs hot sauce/chile sauce/sriracha/etc
Some ginger/garlic
1 small onion, chopped fine
Dried chiles
10oz mushrooms, sliced
1 small head savoy/napa cabbage, shredded
2 tablespoons oyster sauce
1 cup chicken broth
Scallions
Marinate the chicken.
Cook the aromatics for a minute, and then add the chicken. Once browned, add the mushrooms and stir-fry for a minute or two.
Add the broth and oyster sauce and braise 30 minutes. Add the cabbage and braise another 15.
Mix in with the soba and garnish with scallion and sichuan peppercorn.
Ziti with Roasted Peppers, Green Olives, and Salami
Ziti with Roasted Peppers, Green Olives, and Salami
6 to 8 servings
1 Jar roasted red peppers, in strips
1 green pepper, roasted and skinned, in strips
2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
5-6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves
1 pound ziti
10 ounces salami, cut into matchsticks
1 Pint grape/cherry tomato
Parmesan cheese
Process garlic and shallot through processor feed tube and chop coarsely.
Add olives, parsley, olive oil, and oregano and chop finely. Season to
taste with salt and pepper. Basically this is olive pesto/tapenade.
Cook pasta, and return pasta to pot; stir in peppers, tomatoes, and olive
mixture. Add salami and cheese; toss to combine. Serve warm or room temp.
6 to 8 servings
1 Jar roasted red peppers, in strips
1 green pepper, roasted and skinned, in strips
2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
5-6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves
1 pound ziti
10 ounces salami, cut into matchsticks
1 Pint grape/cherry tomato
Parmesan cheese
Process garlic and shallot through processor feed tube and chop coarsely.
Add olives, parsley, olive oil, and oregano and chop finely. Season to
taste with salt and pepper. Basically this is olive pesto/tapenade.
Cook pasta, and return pasta to pot; stir in peppers, tomatoes, and olive
mixture. Add salami and cheese; toss to combine. Serve warm or room temp.
Coconut Sweet Potato Soup With Collard Greens
Coconut Sweet Potato Soup With Collard Greens
Serves 3-4
1 chicken breast, strips
2 Tbsp extra virgin olive oil
1 onion, diced
2 tsp kosher salt
2 smaller sweet potato, cubed
3 garlic cloves, finely minced
1 jalapeno, finely minced
1 tbsp fresh ginger, minced
2 tsp ground coriander
1/2 tsp tumeric
1 can coconut milk
3 cups chicken stock
1 bunch of collard greens, strips
Juice of 1 lime
1/2 cup of chopped cilantro
Cook the chicken in a pot, and reserve.
In the same pot, cook onion and a pinch of salt and saute until soft,
about 3 minutes.
Add the sweet potato, garlic, jalapeno, ginger, coriander and tumeric and
saute for about 2 min. Add chicken stock, coconut milk, 2 tsp of salt,
raise the heat and bring to a boil. Reduce the heat and simmer, covered,
for 15 minutes.
Add the collards and simmer, uncovered, until tender, about 10 minutes.
Serves 3-4
1 chicken breast, strips
2 Tbsp extra virgin olive oil
1 onion, diced
2 tsp kosher salt
2 smaller sweet potato, cubed
3 garlic cloves, finely minced
1 jalapeno, finely minced
1 tbsp fresh ginger, minced
2 tsp ground coriander
1/2 tsp tumeric
1 can coconut milk
3 cups chicken stock
1 bunch of collard greens, strips
Juice of 1 lime
1/2 cup of chopped cilantro
Cook the chicken in a pot, and reserve.
In the same pot, cook onion and a pinch of salt and saute until soft,
about 3 minutes.
Add the sweet potato, garlic, jalapeno, ginger, coriander and tumeric and
saute for about 2 min. Add chicken stock, coconut milk, 2 tsp of salt,
raise the heat and bring to a boil. Reduce the heat and simmer, covered,
for 15 minutes.
Add the collards and simmer, uncovered, until tender, about 10 minutes.
Sri Lankan Lamb Curry
Lankan Lamb Curry
Serves 4
2 lb goat/lamb stew cut, into pieces
1 tbsp ginger
1 tbsp garlic
1.5 tbsp cayenne
1 tbsp coriander
1/2 tbsp black pepper
1/4 tsp turmeric powder
1/4 tsp cumin powder
Salt
2 cups chopped onions
4 chopped chilies
2 tsp fenugreek seeds
a few curry leaves or some curry powder.
1 can coconut milk
1 tsp garam masala
Juice of a lime
Marinate the meat with the ingredients thru salt, and keep aside for
15-20 minutes.
Heat oil in a or a deep pan and add the fenugreek seeds , onions, green
chilies and curry leaves/powder. Cook till the onions start to brown. Add
the marinated meat pieces and stir well.
Add 2 cups water and mix well. Cover the pot and simmerfor about 20
minutes tightly covered. Add the coconut milk, mix well, and keep cooking
till the meat is really tender, for about 30 more minutes.
Add the garam masala and the lime juice and mix well just before removing
from the heat. Serve with rice.
Serves 4
2 lb goat/lamb stew cut, into pieces
1 tbsp ginger
1 tbsp garlic
1.5 tbsp cayenne
1 tbsp coriander
1/2 tbsp black pepper
1/4 tsp turmeric powder
1/4 tsp cumin powder
Salt
2 cups chopped onions
4 chopped chilies
2 tsp fenugreek seeds
a few curry leaves or some curry powder.
1 can coconut milk
1 tsp garam masala
Juice of a lime
Marinate the meat with the ingredients thru salt, and keep aside for
15-20 minutes.
Heat oil in a or a deep pan and add the fenugreek seeds , onions, green
chilies and curry leaves/powder. Cook till the onions start to brown. Add
the marinated meat pieces and stir well.
Add 2 cups water and mix well. Cover the pot and simmerfor about 20
minutes tightly covered. Add the coconut milk, mix well, and keep cooking
till the meat is really tender, for about 30 more minutes.
Add the garam masala and the lime juice and mix well just before removing
from the heat. Serve with rice.
Mac and Cheese with Ham and Peas
Mac and Cheese with Ham and Peas
Serves 6
Salt
1 pound elbow macaroni
2 12-ounce cans reduced-fat evaporated milk
1.3 cup cream or milk
1/2 teaspoon dry mustard
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 Tablespoon cornstarch
1 lbs 50 percent light cheddar cheese , grated
4 oz ham, diced large
1.5 cup frozen peas
Cook the pasta.
Add the evaporated milk, 1 cup of the 2 percent milk, mustard, celery
salt, cayenne, and 1 teaspoon salt to a now-empty saucepan. Bring the
mixture to a boil, then reduce to a simmer. Whisk the cornstarch and
remaining 1/2 cup milk together, then whisk it into the simmering
mixture. Continue to simmer, whisking constantly, until the sauce has
thickened and is smooth, about 2 minutes.
Off the heat, gradually whisk in the cheddar until melted and smooth.
Stir in the ham, peas, and macaroni, and let the macaroni and cheese sit
off the heat until the sauce has thickened slightly, 2 to 5 minutes,
before serving.
Serves 6
Salt
1 pound elbow macaroni
2 12-ounce cans reduced-fat evaporated milk
1.3 cup cream or milk
1/2 teaspoon dry mustard
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 Tablespoon cornstarch
1 lbs 50 percent light cheddar cheese , grated
4 oz ham, diced large
1.5 cup frozen peas
Cook the pasta.
Add the evaporated milk, 1 cup of the 2 percent milk, mustard, celery
salt, cayenne, and 1 teaspoon salt to a now-empty saucepan. Bring the
mixture to a boil, then reduce to a simmer. Whisk the cornstarch and
remaining 1/2 cup milk together, then whisk it into the simmering
mixture. Continue to simmer, whisking constantly, until the sauce has
thickened and is smooth, about 2 minutes.
Off the heat, gradually whisk in the cheddar until melted and smooth.
Stir in the ham, peas, and macaroni, and let the macaroni and cheese sit
off the heat until the sauce has thickened slightly, 2 to 5 minutes,
before serving.
Scarola
Scarola
Serves 6 – 8
2 tbsp. extra-virgin olive oil
1 lbs. hot Italian sausage
2 cloves garlic, chopped
3 19-oz. cans cannellini beans, drained (liquid reserved from 1 can)
1/4 cup rough chopped flat-leaf parsley
Pinch of red pepper flakes
Salt and finely ground black pepper
6 cups chicken broth
2 heads escarole, trimmed and cut into strips
1 tsp dried basil
lots of parmesan
Heat the oil in a large wide pot over medium-high heat. Add the sausage
and cook until brown all over, 12–15 minutes. Let cool and slice into
rings.
Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans
and their liquid, increase heat to medium-high, and cook until hot, 5–7
minutes. Add sausages, parsley, pepper flakes, and salt and pepper to
taste. Reduce heat to medium-low and simmer briefly.
Meanwhile, bring broth to a boil in a large pot. Add escarole, reduce
heat to medium-low, and add a big handful of parmesan. Simmer until
escarole is completely wilted, 4–5 minutes.
Stir escarole mixture into bean mixture. Cook, partially covered, until
thickened slightly, about 1 hour. Serve with remaining cheese.
Serves 6 – 8
2 tbsp. extra-virgin olive oil
1 lbs. hot Italian sausage
2 cloves garlic, chopped
3 19-oz. cans cannellini beans, drained (liquid reserved from 1 can)
1/4 cup rough chopped flat-leaf parsley
Pinch of red pepper flakes
Salt and finely ground black pepper
6 cups chicken broth
2 heads escarole, trimmed and cut into strips
1 tsp dried basil
lots of parmesan
Heat the oil in a large wide pot over medium-high heat. Add the sausage
and cook until brown all over, 12–15 minutes. Let cool and slice into
rings.
Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans
and their liquid, increase heat to medium-high, and cook until hot, 5–7
minutes. Add sausages, parsley, pepper flakes, and salt and pepper to
taste. Reduce heat to medium-low and simmer briefly.
Meanwhile, bring broth to a boil in a large pot. Add escarole, reduce
heat to medium-low, and add a big handful of parmesan. Simmer until
escarole is completely wilted, 4–5 minutes.
Stir escarole mixture into bean mixture. Cook, partially covered, until
thickened slightly, about 1 hour. Serve with remaining cheese.
Wednesday, February 25, 2009
Bolognese with Chestnuts
Bolognese with Chestnuts
Serves 6
1 pound chopped ham, or raw chorizo + 4oz prosciutto
2 tablespoons extra-virgin olive oil
1 pound meatloaf mix or ground lamb
Pinch of ground cloves
1 celery rib, finely chopped
2 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
1/4 teaspoon crushed red pepper
1 1/2 cups dry red wine
One 28-ounce can crushed tomatoes
1/2 oz porcini, pulverized and soaked in 1c water, undrained
1 can chicken stock
Pinch of sugar
Freshly ground pepper
1 pound cut pasta
1/2 cup heavy cream
1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)
2 tablespoons very finely chopped flat-leaf parsley
Salt
basil
Freshly grated Parmesan cheese, for serving
Saute the chopped ham, beef chuck and cloves over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.
Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.
Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.
Serves 6
1 pound chopped ham, or raw chorizo + 4oz prosciutto
2 tablespoons extra-virgin olive oil
1 pound meatloaf mix or ground lamb
Pinch of ground cloves
1 celery rib, finely chopped
2 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
1/4 teaspoon crushed red pepper
1 1/2 cups dry red wine
One 28-ounce can crushed tomatoes
1/2 oz porcini, pulverized and soaked in 1c water, undrained
1 can chicken stock
Pinch of sugar
Freshly ground pepper
1 pound cut pasta
1/2 cup heavy cream
1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)
2 tablespoons very finely chopped flat-leaf parsley
Salt
basil
Freshly grated Parmesan cheese, for serving
Saute the chopped ham, beef chuck and cloves over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.
Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.
Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.
Roast Chicken Thighs with Potatoes, Artichokes and Lemon
Roast Chicken Thighs with Potatoes, Artichokes and Lemon
3 tbsp olive oil (divided)
5 boneless, skinless chicken thighs
salt and pepper
Dried basil, to taste
15 frozen artichoke hearts, thawed (2 cans halved)
1 fellel, chopped
15 fingerling potatoes, sliced in half lengthwise
1-2 cloves of garlic, sliced into thin slivers
Zest of one lemon and the juice
1 lemon sliced into thin slices
handful cherry tomatoes
3 tbsp fresh parsley, chopped
Halve and part-boil potatoes for 6-7 minutes. Remove from heat and drain
water. Add the garlic slivers, lemon zest, lemon slices, fellel,
artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season
with sea salt and fresh cracked pepper to taste, set aside.
Preheat the oven to 400 degrees. Season the trimmed chicken thighs with
sea salt, fresh cracked pepper and dried basil to taste. Heat 1
tablespoon of olive oil in a giant skillet over medium high heat. Add the
chicken thighs and cook for 3-4 minutes or until golden brown. Turn the
chicken over and remove from heat. Add everything to a baking dish and
roast for 15 minutes along with a handful of cherry tomatoes.
Finish with lemon juice and parsley.
3 tbsp olive oil (divided)
5 boneless, skinless chicken thighs
salt and pepper
Dried basil, to taste
15 frozen artichoke hearts, thawed (2 cans halved)
1 fellel, chopped
15 fingerling potatoes, sliced in half lengthwise
1-2 cloves of garlic, sliced into thin slivers
Zest of one lemon and the juice
1 lemon sliced into thin slices
handful cherry tomatoes
3 tbsp fresh parsley, chopped
Halve and part-boil potatoes for 6-7 minutes. Remove from heat and drain
water. Add the garlic slivers, lemon zest, lemon slices, fellel,
artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season
with sea salt and fresh cracked pepper to taste, set aside.
Preheat the oven to 400 degrees. Season the trimmed chicken thighs with
sea salt, fresh cracked pepper and dried basil to taste. Heat 1
tablespoon of olive oil in a giant skillet over medium high heat. Add the
chicken thighs and cook for 3-4 minutes or until golden brown. Turn the
chicken over and remove from heat. Add everything to a baking dish and
roast for 15 minutes along with a handful of cherry tomatoes.
Finish with lemon juice and parsley.
Clay-Pot Miso Chicken
Clay-Pot Miso Chicken
Serves 8
David Chang ooo
3 lbs boneless/skinless thighs
1 cup dried wood ear mushrooms
4 cups chicken stock
2 (9-inch) stalks burdock root
1 teaspoon distilled white vinegar or fresh lemon juice
3 tablespoons canola oil
2 large onions, coarsely chopped
1 lb fresh mushrooms, quartered
3 tablespoons finely chopped peeled ginger
3 tablespoons finely chopped garlic
1 cup mirin
1 cup white miso
1/2 cup soy sauce
1 lb mustard greens, coarsely chopped
steamed Asian white rice
chopped scallions
Brown the chicken and reserve. Soak wood ear mushrooms in 4 cups water
until softened, about 15 minutes. Drain in a sieve, then rinse well and
discard any hard pieces. Drain well, squeezing out excess water.
Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut
crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add
vinegar and 2 cups water.
Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it
shimmers, then sauté onions until softened and beginning to brown. Add
shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5
minutes.
Add mirin and boil, stirring and scraping up any brown bits, 1 minute.
Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms,
burdock (drained), stock. Bring to a boil, skimming off any froth. Add
water if needed.
Cover pot and braise until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes. Serve
in shallow bowls with rice.
Serves 8
David Chang ooo
3 lbs boneless/skinless thighs
1 cup dried wood ear mushrooms
4 cups chicken stock
2 (9-inch) stalks burdock root
1 teaspoon distilled white vinegar or fresh lemon juice
3 tablespoons canola oil
2 large onions, coarsely chopped
1 lb fresh mushrooms, quartered
3 tablespoons finely chopped peeled ginger
3 tablespoons finely chopped garlic
1 cup mirin
1 cup white miso
1/2 cup soy sauce
1 lb mustard greens, coarsely chopped
steamed Asian white rice
chopped scallions
Brown the chicken and reserve. Soak wood ear mushrooms in 4 cups water
until softened, about 15 minutes. Drain in a sieve, then rinse well and
discard any hard pieces. Drain well, squeezing out excess water.
Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut
crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add
vinegar and 2 cups water.
Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it
shimmers, then sauté onions until softened and beginning to brown. Add
shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5
minutes.
Add mirin and boil, stirring and scraping up any brown bits, 1 minute.
Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms,
burdock (drained), stock. Bring to a boil, skimming off any froth. Add
water if needed.
Cover pot and braise until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes. Serve
in shallow bowls with rice.
Bo Kho
Bo Kho
Serves 6-8
2 lb beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
2 shallots, minced
2 teaspoons sriracha
1 Stick of cinnamon
3 Star anise
1 Bay leaf
2 tsp Chinese 5-spice powder
2 tsp Curry Powder
3 tblsp Fish sauce
2 tsp salt
4c Beef broth
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes cut into 2 -inch chunks
1/2 lbs mustard greens, chopped
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
1lbs noodles
In a large pot on high heat, add 1 tblsp of annatto seeds to 1 tblsp
olive oil. The seeds will start releasing their color. Sprinkle about 1/2
cup flour over the beef, making sure to coat each piece. Pan-fry the beef
until each side is brown. When the beef is all browned, add any remaining
flour to the pot. It'll help thicken the stew.
Add two bruised lemongrass stalks, ginger slices, cinnamon, and star
anise pods. Also add bay leaf, 5-spice powder, Curry Powder, Fish Sauce,
salt, and tomato paste.
Add stock, and when it boils turn the heat down to medium and let simmer
for an hour. Skim the fat.
Add the vegetables after the stew has been simmering for at least an
hour. Taste and add fish sauce or salt if necessary. Turn the heat down
to medium-low and let it simmer for another half hour.
Serve with noodles
Serves 6-8
2 lb beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
2 shallots, minced
2 teaspoons sriracha
1 Stick of cinnamon
3 Star anise
1 Bay leaf
2 tsp Chinese 5-spice powder
2 tsp Curry Powder
3 tblsp Fish sauce
2 tsp salt
4c Beef broth
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes cut into 2 -inch chunks
1/2 lbs mustard greens, chopped
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
1lbs noodles
In a large pot on high heat, add 1 tblsp of annatto seeds to 1 tblsp
olive oil. The seeds will start releasing their color. Sprinkle about 1/2
cup flour over the beef, making sure to coat each piece. Pan-fry the beef
until each side is brown. When the beef is all browned, add any remaining
flour to the pot. It'll help thicken the stew.
Add two bruised lemongrass stalks, ginger slices, cinnamon, and star
anise pods. Also add bay leaf, 5-spice powder, Curry Powder, Fish Sauce,
salt, and tomato paste.
Add stock, and when it boils turn the heat down to medium and let simmer
for an hour. Skim the fat.
Add the vegetables after the stew has been simmering for at least an
hour. Taste and add fish sauce or salt if necessary. Turn the heat down
to medium-low and let it simmer for another half hour.
Serve with noodles
Ayam Masak Merak
Ayam Masak Merak (Malay Cacciatore)
Serves 6-8
Space Paste:
7 Small Shallots
5 cloves garlic
1T ginger, minced
12 dried chiles, soaked
1T coriander
1t cumin
1t fennel
1T oil
.75c water
Puree and set aside.
3lbs boneless skinless chicken thigh, seasoned with salt and tumeric
6oz can tomato paste
4 cloves
2 star anise
5T oil
1t cinnamon
1t cardamom
1 can coconut milk
Bag spinach, some water chestnuts
1T sugar
Cilantro
Brown the chicken and reserve.
Saute spices for a few minutes, and add spice paste. Saute 15 minutes.
Add tomato paste, salt, sugar, and a little water and bring to a boil.
Add chicken and milk and cook 30 minutes. Add the greens, and serve once they're cooked.
Serves 6-8
Space Paste:
7 Small Shallots
5 cloves garlic
1T ginger, minced
12 dried chiles, soaked
1T coriander
1t cumin
1t fennel
1T oil
.75c water
Puree and set aside.
3lbs boneless skinless chicken thigh, seasoned with salt and tumeric
6oz can tomato paste
4 cloves
2 star anise
5T oil
1t cinnamon
1t cardamom
1 can coconut milk
Bag spinach, some water chestnuts
1T sugar
Cilantro
Brown the chicken and reserve.
Saute spices for a few minutes, and add spice paste. Saute 15 minutes.
Add tomato paste, salt, sugar, and a little water and bring to a boil.
Add chicken and milk and cook 30 minutes. Add the greens, and serve once they're cooked.
Butternut and Tofu Laksa
Butternut and Tofu Laksa
Serves 6
2c water
1 small butternut, cubed
1 brick tofu, cubed
8oz shrimp
1 can coconut milk
4T soy sauce
1 tomato, chopped
cilantro, mint, sprouts, scallions
1lbs noodles - spagetti etc.
4 chiles, sliced
3 cloves garlic, minced
2" ginger, minced
1 small onion, chopped
1t Tumeric
2 lemongrass, chopped
Juice of 1/2 lime
Puree the latter ingredients into a spice paste and set aside.
Boil squash and set aside. Keep the water.
Fry the tofu and set aside.
Fry the spice paste in oil, 2 minutes. Add the coconut milk, tomato, tofu, and soy. Simmer 10 minutes.
Mix everything together and finish with herbs and extra 1/2 of the lime.
Serves 6
2c water
1 small butternut, cubed
1 brick tofu, cubed
8oz shrimp
1 can coconut milk
4T soy sauce
1 tomato, chopped
cilantro, mint, sprouts, scallions
1lbs noodles - spagetti etc.
4 chiles, sliced
3 cloves garlic, minced
2" ginger, minced
1 small onion, chopped
1t Tumeric
2 lemongrass, chopped
Juice of 1/2 lime
Puree the latter ingredients into a spice paste and set aside.
Boil squash and set aside. Keep the water.
Fry the tofu and set aside.
Fry the spice paste in oil, 2 minutes. Add the coconut milk, tomato, tofu, and soy. Simmer 10 minutes.
Mix everything together and finish with herbs and extra 1/2 of the lime.
Polyglot Chicken Stew
Polyglot Chicken Stew
Serves 6
Marinade:
6 boneless/skinless chicken thighs
1/4c rum
Olive oil
2 Jalapeno, sliced
1 tablespoon sichuan peppercorns
Stew:
6 cloves garlic, chopped
2 small red onions, rough chop
1 big yukon gold, diced
2 sliced carrots
1 giant turnip, diced
2 tsp thyme
2 tsp honey
3 tbs Berbere
1/4c Peanut butter
1/4 lemon peel
Knob ginger, chopped
2c water
1/2c red wine
1/4c rum
1 can coconut milk
Juice of a lemon
Marinate the chicken for 1 hour.
Saute onions, garlic, root veg, thyme until softened some. Add honey, 1T berbere, lemon, and PB. Cook another 5 minutes and reserve.
Wipe the pan, and saute rest of the berbere, ginger, and the chicken. Cover the chicken with the liquids and simmer 20 minutes.
Combine everything and heat through. Finish with lemon juice, and serve with rice or flatbread.
Serves 6
Marinade:
6 boneless/skinless chicken thighs
1/4c rum
Olive oil
2 Jalapeno, sliced
1 tablespoon sichuan peppercorns
Stew:
6 cloves garlic, chopped
2 small red onions, rough chop
1 big yukon gold, diced
2 sliced carrots
1 giant turnip, diced
2 tsp thyme
2 tsp honey
3 tbs Berbere
1/4c Peanut butter
1/4 lemon peel
Knob ginger, chopped
2c water
1/2c red wine
1/4c rum
1 can coconut milk
Juice of a lemon
Marinate the chicken for 1 hour.
Saute onions, garlic, root veg, thyme until softened some. Add honey, 1T berbere, lemon, and PB. Cook another 5 minutes and reserve.
Wipe the pan, and saute rest of the berbere, ginger, and the chicken. Cover the chicken with the liquids and simmer 20 minutes.
Combine everything and heat through. Finish with lemon juice, and serve with rice or flatbread.
Pad See Ew
Pad See Ew
Serves 4
1 (14-ounce) package wide rice noodles
1.5 pounds Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, peeled and sliced paper thin
2 cups thinly sliced cooked poultry
1/4 cup dark soy sauce
1 Tablespoon fish sauce
2 tablespoons soy sauce
4 teaspoons granulated sugar
2 large eggs
Splash vinegar
1. Place noodles in a large bowl and cover with boiling water. Soak
until loose and pliable but not soft, about 8 minutes; drain and set
aside.
2. Bring a large pot of salted water to a boil. Prepare an ice water
bath by filling a bowl halfway with ice and water; set aside. Slice
broccoli on the bias into 1-inch-thick pieces and blanch by cooking in
boiling water until leaves are wilted and stems just give when pierced
with a sharp knife, about 3 minutes. Place in ice water until cold, then
drain and set aside.
3. Heat 4 tablespoons of the oil in a large frying pan over
medium-high heat. Once oil is shimmering, add garlic and cook until it
just begins to color, about 1 minute.
4. Add noodles, broccoli, turkey, soy sauces, and sugar and cook until
warmed through, about 3 minutes.
5. Push noodle mixture to one side of the pan and add remaining 1
tablespoon oil to the pan. Crack eggs into oil and scramble briefly until
eggs begin to set, then let cook until solid, about 3 minutes. Mix eggs
into noodles and serve.
Serves 4
1 (14-ounce) package wide rice noodles
1.5 pounds Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, peeled and sliced paper thin
2 cups thinly sliced cooked poultry
1/4 cup dark soy sauce
1 Tablespoon fish sauce
2 tablespoons soy sauce
4 teaspoons granulated sugar
2 large eggs
Splash vinegar
1. Place noodles in a large bowl and cover with boiling water. Soak
until loose and pliable but not soft, about 8 minutes; drain and set
aside.
2. Bring a large pot of salted water to a boil. Prepare an ice water
bath by filling a bowl halfway with ice and water; set aside. Slice
broccoli on the bias into 1-inch-thick pieces and blanch by cooking in
boiling water until leaves are wilted and stems just give when pierced
with a sharp knife, about 3 minutes. Place in ice water until cold, then
drain and set aside.
3. Heat 4 tablespoons of the oil in a large frying pan over
medium-high heat. Once oil is shimmering, add garlic and cook until it
just begins to color, about 1 minute.
4. Add noodles, broccoli, turkey, soy sauces, and sugar and cook until
warmed through, about 3 minutes.
5. Push noodle mixture to one side of the pan and add remaining 1
tablespoon oil to the pan. Crack eggs into oil and scramble briefly until
eggs begin to set, then let cook until solid, about 3 minutes. Mix eggs
into noodles and serve.
Miso-Butter Udon with Pork
Miso-Butter Udon with Pork
Serves 4-6
3 shallots, minced
1 pound ground pork
1 bunch scallions, sliced, separated
1/2 cup mirin
2 quarts chicken stock
1 apple, thin sliced
4 tablespoons white miso
1 pound fresh udon
1 bag bean sprouts
1 pound napa or other cabbage, sliced
4 tablespoons butter
In a huge pot, saute the shallots and pork until no longer raw. Add scallion whites and mirin.
Add stock and apples and bring to a boil. Over a stieve, whisk in the miso.
Add everything and serve once butter has been incorporated and greens are tender.
Mmm Sapporo Ramen.
Serves 4-6
3 shallots, minced
1 pound ground pork
1 bunch scallions, sliced, separated
1/2 cup mirin
2 quarts chicken stock
1 apple, thin sliced
4 tablespoons white miso
1 pound fresh udon
1 bag bean sprouts
1 pound napa or other cabbage, sliced
4 tablespoons butter
In a huge pot, saute the shallots and pork until no longer raw. Add scallion whites and mirin.
Add stock and apples and bring to a boil. Over a stieve, whisk in the miso.
Add everything and serve once butter has been incorporated and greens are tender.
Mmm Sapporo Ramen.
Squash Chili Mole
Squash Chili Mole
Serves 6-8
1 tablespoon oil
1.5 pound ground beef
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon corander
2 teaspoons thyme
2 tablespoons chili powder
1 teaspoon oregano
salt and pepper
2 chipotle peppers, minced, plus 6 or more fresh chilies to taste
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 beer or malta goya
2 cans kidney beans, undrained
1 can pumpkin puree
2 tablespoons tehina
1/2 bar Mexican chocolate
4 cups squash in bite-sized pieces
Cilantro
Brown the beef in a stock pot, drain and set aside.
Saute onions until softened, 5-7 mins. Add garlic, spices, and peppers. Cook a few minutes.
Add everything else except the squash and cilantro, bring to a simmer, and simmer covered 1-2 hours.
Add the squash, uncover and/or add water if necessary, and simmer 20 minutes or until done.
Serves 6-8
1 tablespoon oil
1.5 pound ground beef
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon corander
2 teaspoons thyme
2 tablespoons chili powder
1 teaspoon oregano
salt and pepper
2 chipotle peppers, minced, plus 6 or more fresh chilies to taste
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 beer or malta goya
2 cans kidney beans, undrained
1 can pumpkin puree
2 tablespoons tehina
1/2 bar Mexican chocolate
4 cups squash in bite-sized pieces
Cilantro
Brown the beef in a stock pot, drain and set aside.
Saute onions until softened, 5-7 mins. Add garlic, spices, and peppers. Cook a few minutes.
Add everything else except the squash and cilantro, bring to a simmer, and simmer covered 1-2 hours.
Add the squash, uncover and/or add water if necessary, and simmer 20 minutes or until done.
Crypto-Brazilian Jewish Stew
Crypto-Brazilian Jewish Stew
Serves 6
2.5 lbs stew beef
4 dried chiles, crushed
olive oil
1/2 head garlic, chopped
2 bay leaf
2 large onions, sliced
2 large mangos, sliced
1c Pearl Barley/etc
Big pinch saffron, plus some tumeric
2t Allspice
Salt and pepper
2 chipotle, chopped
Cilantro
In a big pot, brown the meat and remove. Fry the garlic, bay, and peppers for a few minutes. Add the onions and cook until translucent. Add the beef back in.
Barely cover the mix with water, bring to a boil, and simmer 1.5 hours.
Add 1 mango, barley, spices, and chipotle. Cook another 45-60mins. Add the second mango and serve.
Serves 6
2.5 lbs stew beef
4 dried chiles, crushed
olive oil
1/2 head garlic, chopped
2 bay leaf
2 large onions, sliced
2 large mangos, sliced
1c Pearl Barley/etc
Big pinch saffron, plus some tumeric
2t Allspice
Salt and pepper
2 chipotle, chopped
Cilantro
In a big pot, brown the meat and remove. Fry the garlic, bay, and peppers for a few minutes. Add the onions and cook until translucent. Add the beef back in.
Barely cover the mix with water, bring to a boil, and simmer 1.5 hours.
Add 1 mango, barley, spices, and chipotle. Cook another 45-60mins. Add the second mango and serve.
Lentil, Kale, and Chorizo Stew
Lentil, Kale, and Chorizo Stew
serves 8
2 tablespoon plus 1 teaspoon olive oil
4 ounces dried chorizo sausage, diced small
2 onions, diced, divided
2 large shallot, minced
1 pound French lentils
2 teaspoon salt
6 cups chicken stock
2 bay leaf
5 Yukon gold potatoes, quartered and cut into 1/4-inch thick slices
2 small head Tuscan kale roughly chopped
Romano cheese, shaved, for serving
1. Heat 1 teaspoon oil over medium heat and add the chorizo, stirring
occasionally until the fat has rendered and the oil looks orange. Add 1
diced onion and the shallot, and cook, stirring occasionally, until the
onions and shallots soften, about 10 minutes. Cover with the stock, add
the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover,
and simmer for 15 minutes.
2. Add the potatoes, add a little water to cover if needed, add the salt,
and cover again. Cook for another 20 minutes.
3. Meanwhile, heat the other 1 tablespoon of olive oil over medium-low
head in a wide skillet and add the remaining onion. Cook until the onion
begins to caramelize, about 20 minutes. Increase the heat to medium-high,
add the kale, a heavy pinch of salt, and cook, stirring frequently, until
the kale wilts down, about 5 minutes. Remove the kale and onions from
heat, and reserve until the potatoes and lentils are finished cooking.
4. Combine kale with lentils and potatoes. Mix well. Serve with Italian
bread and pass shaved Romano at the table.
serves 8
2 tablespoon plus 1 teaspoon olive oil
4 ounces dried chorizo sausage, diced small
2 onions, diced, divided
2 large shallot, minced
1 pound French lentils
2 teaspoon salt
6 cups chicken stock
2 bay leaf
5 Yukon gold potatoes, quartered and cut into 1/4-inch thick slices
2 small head Tuscan kale roughly chopped
Romano cheese, shaved, for serving
1. Heat 1 teaspoon oil over medium heat and add the chorizo, stirring
occasionally until the fat has rendered and the oil looks orange. Add 1
diced onion and the shallot, and cook, stirring occasionally, until the
onions and shallots soften, about 10 minutes. Cover with the stock, add
the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover,
and simmer for 15 minutes.
2. Add the potatoes, add a little water to cover if needed, add the salt,
and cover again. Cook for another 20 minutes.
3. Meanwhile, heat the other 1 tablespoon of olive oil over medium-low
head in a wide skillet and add the remaining onion. Cook until the onion
begins to caramelize, about 20 minutes. Increase the heat to medium-high,
add the kale, a heavy pinch of salt, and cook, stirring frequently, until
the kale wilts down, about 5 minutes. Remove the kale and onions from
heat, and reserve until the potatoes and lentils are finished cooking.
4. Combine kale with lentils and potatoes. Mix well. Serve with Italian
bread and pass shaved Romano at the table.
Penang Prawn Mee
I saved shrimp shells for 6 months for this thing...world champ.
Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8
Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of
boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste
Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil
Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched
Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots
Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.
Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.
Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.
Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.
Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8
Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of
boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste
Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil
Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched
Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots
Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.
Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.
Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.
Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.
Beef with ginger and spring onion
Beef with ginger and spring onion
Serves 4:
16oz beef, cut into thin strips
4 stalks of spring onions, batons
1 inch piece of ginger, peeled and sliced
Oil for cooking
1/2 lbs yu choy, chopped
1 bag spinach, chopped
4oz mushrooms, sliced
1 chile
Marinade:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp cornflour
Seasoning:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water
1. Marinade the beef and set aside in the refrigerator for a few hours or
overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour
mixture) in a bowl. Heat a wok or heavy based pan on medium heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds. Then add the beef and stir fry briskly until the beef is about 50 percent cooked, which should take only a couple of minutes. Add the greens and mushrooms and get them started.
3. Add the green parts of the spring onions, pour the seasoning
ingredients into the pan and mix evenly. Stir in the corn flour mixture
at the end, turn down the heat to low and simmer for about a minute to
thicken the sauce. Dish out and serve immediately, making sure to avoid
overcooking the beef. The strong flavours of this dish go well with plain
basmati or jasmine rice and spinach/choy.
Serves 4:
16oz beef, cut into thin strips
4 stalks of spring onions, batons
1 inch piece of ginger, peeled and sliced
Oil for cooking
1/2 lbs yu choy, chopped
1 bag spinach, chopped
4oz mushrooms, sliced
1 chile
Marinade:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp cornflour
Seasoning:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water
1. Marinade the beef and set aside in the refrigerator for a few hours or
overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour
mixture) in a bowl. Heat a wok or heavy based pan on medium heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds. Then add the beef and stir fry briskly until the beef is about 50 percent cooked, which should take only a couple of minutes. Add the greens and mushrooms and get them started.
3. Add the green parts of the spring onions, pour the seasoning
ingredients into the pan and mix evenly. Stir in the corn flour mixture
at the end, turn down the heat to low and simmer for about a minute to
thicken the sauce. Dish out and serve immediately, making sure to avoid
overcooking the beef. The strong flavours of this dish go well with plain
basmati or jasmine rice and spinach/choy.
Miso-Mustard Pickles
Miso-Mustard Pickles
Makes 2 jars
1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling
Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.
Makes 2 jars
1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling
Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.
Baked Rigatoni with Greens
Baked Rigatoni with Ricotta and Collard Greens
Serves 6
16-ounces rigatoni
olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound collard or kale greens, chopped
red pepper flakes
1/4 cup all-purpose flour
1 can chicken stock, plus 1/2c cream or milk
8oz shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
1 pint Grape Tomatoes
salt and black pepper
Parmesan cheese
1. Prepare pasta according to directions. Preheat oven to 350°, and get out a 9x13 pan.
2. Sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat and add greens; cover and cook 15 to 20 minutes or until greens are tender.
3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add liquids, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat, mix everything together, and spread into the baking pan. Top with parmesan.
4. Bake at 350° for 15 to 20 minutes, and eat.
Serves 6
16-ounces rigatoni
olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound collard or kale greens, chopped
red pepper flakes
1/4 cup all-purpose flour
1 can chicken stock, plus 1/2c cream or milk
8oz shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
1 pint Grape Tomatoes
salt and black pepper
Parmesan cheese
1. Prepare pasta according to directions. Preheat oven to 350°, and get out a 9x13 pan.
2. Sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat and add greens; cover and cook 15 to 20 minutes or until greens are tender.
3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add liquids, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat, mix everything together, and spread into the baking pan. Top with parmesan.
4. Bake at 350° for 15 to 20 minutes, and eat.
Caldo Gallego
Caldo Gallego (Galician Stew). Kale soup is better.
Makes 8 servings.
1 thick slice slab bacon (or 2 slices regular bacon), thinly sliced
1 lbs chorizo, chunked
~10 cups water
2 large russet potatoes, diced into small pieces
1 lg. yellow onion, finely diced
1 lb. turnip greens (or kale etc), coarsely chopped
3 15 oz. cans cannelini beans, drained and rinsed
good olive oil for drizzling
baguette for dipping
Place your biggest pot over medium-high heat. Cook the bacon and chorizo
until the fat renders a bit, then add the ham hock and cover with the
water. Bring to a simmering boil, cover and reduce heat to medium. Simmer
for 1 hour.
Remove the ham hock to a cutting board, but leave the pot on the heat.
Discard the bones and any additional fat, then cut the ham into small,
bite-sized pieces. Return the ham to the pot.
Raise the heat to medium-high, then add the potatoes and onions. Bring to
a slow boil for 20 minutes.
Add the greens and beans to the pot and simmer for an additional 20
minutes. Serve and drizzling with good olive oil. Eat with a big piece of
fresh baguette.
Makes 8 servings.
1 thick slice slab bacon (or 2 slices regular bacon), thinly sliced
1 lbs chorizo, chunked
~10 cups water
2 large russet potatoes, diced into small pieces
1 lg. yellow onion, finely diced
1 lb. turnip greens (or kale etc), coarsely chopped
3 15 oz. cans cannelini beans, drained and rinsed
good olive oil for drizzling
baguette for dipping
Place your biggest pot over medium-high heat. Cook the bacon and chorizo
until the fat renders a bit, then add the ham hock and cover with the
water. Bring to a simmering boil, cover and reduce heat to medium. Simmer
for 1 hour.
Remove the ham hock to a cutting board, but leave the pot on the heat.
Discard the bones and any additional fat, then cut the ham into small,
bite-sized pieces. Return the ham to the pot.
Raise the heat to medium-high, then add the potatoes and onions. Bring to
a slow boil for 20 minutes.
Add the greens and beans to the pot and simmer for an additional 20
minutes. Serve and drizzling with good olive oil. Eat with a big piece of
fresh baguette.
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