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.
Thursday, August 20, 2009
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.
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