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.
Wednesday, May 27, 2009
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!!
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