Category Archives: International Inspirations

November 17, 2016 · 4:55 pm

Quacamole Nirvana

FC9A8E3C-B636-4552-9B5F-56322EE09A37.jpegINGREDIENTS:

3 ea            Hass Avocados

1 clove       Garlic, finely grated

1 ea             Serrano Pepper, finely chopped

1 qtr           White Onion, finely chopped

1-2 Tbs      Lime juice, freshly squeezed

tt                 Kosher Salt

DIRECTIONS:

Smash three ripe avocados with a potato masher, fork or molcajete (Mexican mortar and pestle) until very coarsely mashed. It’s okay if there are some chunks of avocado as it will continue to break down as you mix in the other ingredients. Stir in the other ingredients and season liberally with about a teaspoon of kosher salt.

A word on cilantro: while it’s traditional to add it to quac, there are some times when it is best not used. If served as an appetizer with corn chips or corn fried tortillas, definitely throw some in. If putting out as a condiment with a taco, put it on the side so guests can build the tacos to their own tastes.

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Filed under Blender Bests, Holiday Menus, International Inspirations, Party Picks, Starters, Summer Favorites, Vegetarian Fare

November 17, 2016 · 4:41 pm

Healthly Refried Beans

INGREDIENTS:

1 Tbs           Olive Oil

1/2 md       Onion, diced

2 cloves     Garlic, minced

1 tsp            Ancho Chili Powder, or other chili powder

1 can           Pinto Beans, preferably low-sodium, drained and rinsed (or dry, soaked overnight.

2 cup        Chicken Broth, low-sodium (more if needed)

tt                 Salt and Pepper

2 Tbs         Cilantro Leaves, fresh and chopped

DIRECTIONS:

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

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Filed under Fall/Winter Favorites, International Inspirations, Party Picks, Vegetarian Fare

November 2, 2016 · 6:49 pm

Kung Pao Brussels Sprouts

8049A770-6337-4B9A-8F40-187C867A357D.jpegINGREDIENTS:

2 lbs          Brussels Sprouts, halved

5 Tbs          Vegetable Oil, divided

tt                Kosher Salt and Pepper

1 Tbs         Cornstarch

3 cloves    Garlic, finely chopped

2 Tbs          Ginger, peeled and finely chopped

2 Tbs          Hot Chili Paste (sambal oelek)

6 dried       Chilies de Arbol, lightly crushed (this will make recipe hot)

1/2 cup      Soy Sauce

3 Tbs          Sugar

2 tsp          Rice Vinegar, unseasoned

1/3 cup      Peanuts, Roasted and Unsalted

DIRECTIONS:

Preheat oven to 425 degrees. Toss Brussels sprouts with 4 tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.

Meanwhile, mix cornstarch and 1 Tbsp water in a bowl until smooth.

Heat remaining 1 Tbsp oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darken, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about two minute. Let cool slightly.

Toss Brussels sprouts with sauce and serve topped with peanuts.

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Filed under Asian Cuisine, Healthy Lunches, International Inspirations, Vegetarian Fare

September 6, 2016 · 6:58 pm

Shrimp and Vegetable Tagine

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1/4 cup      Flat-leaf Parsley, chopped

3 Tbs          Cilantro, chopped plus whole sprigs for garnish

2 Tbs          Lemon Juice, fresh

1 Tbs          Sweet Paprika

1 tsp           Ginger, ground

pinch         Saffron Threads, crumbled

1/3 cup       Extra-Virgin Olive Oil

1 1/2 lbs      Shrimp, large, shelled and deveined, tails left on

2 1/4 lbs     Plum Tomatoes, peeled, seeded and coarsely chopped

3 cloves      Garlic, minced

1 1/2 tsp      Cumin, ground

tt                  Salt and freshly ground pepper

3 large        Carrots, thinly sliced

1 large        Sweet Onion, thinly sliced

4 large       Red Bliss Potatoes (about 1 1/2 pounds), peeled and thinly sliced

1 ea             Red Bell Pepper, cut into thin strips

1 ea             Yellow Bell Pepper, cut into thin strips

1/2 ea          Preserved Lemon, peel only, thinly sliced (see Note optional)

1/2 cup        Green Olives, Pitted

DIRECTIONS:

In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat with the marinade and refrigerate for 2 hours.

Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes are broken down and slightly thickened, 10 minutes.

Spread the sliced carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender, about 20 minutes.

Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. Season with salt and pepper. Cover and cook over moderately low heat until the shrimp are pink and curled, about 3 minutes. Transfer the shrimp to a plate. Raise the heat to moderate and cook the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes; don’t let the vegetables burn on the bottom. Transfer the vegetables to a bowl and top with the shrimp. Garnish with cilantro sprigs and serve.

Make Ahead

The tagine can be prepared through Step 3 and refrigerated overnight. Rewarm before proceeding.

Notes

Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until they’re very soft. They’re available at specialty food shops and from kalustyans.com.

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Filed under Fall/Winter Favorites, Fish Favorites, International Inspirations, Moroccan Tagines, What's for Dinner?

August 25, 2016 · 4:24 pm

Shoyu Ramen

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INGREDIENTS:

Kombu and Tare

2 pc          Kombu, dried

1/2 cup     Soy Sauce, reduced sodium

2 Tbs        Dry Sake

1 Tbs        Mirin

Pork and Stock

1 1/2 lb     Boneless Pork Shoulder

tt               Kosher Salt and Black Pepper, freshly ground

2 Tbs        Vegetable Oil

2 lbs         Chicken Necks, Backs or Wings

2 lb           Pork Spareribs

2 bc          Scallions, chopped

2 ea          Carrots, peeled, cut into pieces

1 hd          Garlic, halved horizontally

1 pc           Garlic, peeled, sliced

1/4 cup     Bonito Flakes

Ramen and Garnishes

3 lg            Eggs

6 pk          5 oz Thin and Wavy Ramen Noodles, Fresh (or six 3-oz packages dried)

1/2 cup     Menma (fermented bamboo shoots)

6 ea           Scallions, sliced thinly

3 ea            Toasted Nori Sheets, torn in half

tt                 Chili Oil, Toasted Sesame Oil and Shichimi Togarashi (for serving)

DIRECTIONS:

Kombu Dashi and Tare

Two Days Ahead: For the dashi, combine kombu and 4 quarts of cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.

Pork and Stock

One Day Ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2″ intervals. (This helps keep the meat intact while cooking and makes round, compact slices.)

Heat oil in large heavy pot (at least 8 quarts) over medium-high heat. Cook pork shoulder turning until brown all over, 10-12 minutes. Add chicken, spareribs, scallions, garlic, ginger and bonito flakes. Remove kombu from the dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi.) Bring to a boil, reduce heat and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2 to 3 hours.

Remove pork shoulder from the stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make it easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken.) Cover and chill.

Ramen and Garnishes

Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolk should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.

Remove string and thinly slice pork; cover and set aside.

When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to the package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta.)

Just before serving, divide noodles among six deep bowls. Top with sliced pork, placing it off to the side. Add tare to the hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles.)

Place a small pile of menma next to the pork. Halve eggs and place next to the menma. Place a small pile of sliced scallions next to the egg. Tuck half sheet of nori between the side of the bowl and noodles so it’s just poking out.

Serve ramen with chili oil, sesame oil and shichimi togarashi.

Do Ahead: Eggs can be cooked 1 day ahead. Keep unpeeled covered in cool water. Cover and chill.

 

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Filed under Asian Cuisine, International Inspirations, Super Soups, What's for Dinner?

August 25, 2016 · 3:02 pm

Thai Drunken Noodles

IMG_6062

INGREDIENTS:

2 pkg              1/4-inch-wide flat rice noodles, 14 ounce

1/4 cup           Vegetable Oil

1/4 cup           Thai Chilies, chopped

1 1/2 lbs          Chicken, ground

1/4 cup           Fish Sauce (nam pla or nuoc nam)

1/4 cup           Black Soy Sauce

1/4 cup            Golden Mountain Sauce or Light Soy Sauce

1 Tb                  Sugar

4 lg                   Plum Tomatoes, cut into 6 wedges

4 ea                   Anaheim Chiles or Italian Frying Peppers or 2 Green Bell

Peppers cut into strips

1/2 cup            Thai Basil Leaves, fresh

DIRECTIONS:

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chilies; toss to coat. Transfer to large platter sprinkle with basil leaves, and serve.

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Filed under Asian Cuisine, Chicken Dishes, Comfort Cuisine, Fall/Winter Favorites, International Inspirations, What's for Dinner?

March 18, 2015 · 9:51 pm

Beef Panang Curry

IMG_1488

INGREDIENTS – PANANG CURRY PASTE

6-12 ea         Bird Chiles, dried

6 cloves        Garlic

2 oz               Galangal, coarsely chopped

1 ea               Lime, peel and pith finely chopped

1/2 ea            Lemongrass Stalk, tough outer layer removed, thinly sliced

1 Tbs             Coriander Seeds, crushed

1 Sm              Red Onion, coarsely chopped

3 Tbs              Thai Shrimp Paste in Bean Oil

1 tsp               Black Pepper, coarsely ground

1 tsp               Kosher Salt

INGREDIENTS – BEEF CURRY

2 lbs                Chuck Flap, very thinly sliced against the grain

tt                      Kosher Salt

1/2 cup            Vegetable Oil

4 ea                  Serrano Chiles, thinly sliced and seeded as desired

3 ea                  Kaffir Lime Leaves, finely chopped

2 cans              Coconut Milk, unsweetened

1/2 cup             Sugar

1/4 cup             Fish Sauce

1 tsp                 Cumin

For Serving       Steamed Jasmine Rice, Thai Basil Sprigs and Fried Eggs

DIRECTIONS – CURRY PASTE

– Process chiles, garlic, galangal, lime peel, lemongrass, and coriander seeds in a food processor until finely ground. Add onion, shrimp paste, pepper and salt and process until a smooth paste forms. Set aside 2/3 cup; reserve remaining curry paste for another use.

Note: Curry paste can be made 2 days ahead. Cover and chill, or freeze up to one month.

DIRECTIONS – BEEF CURRY

Season beef with salt. Heat oil in a large wok or skillet over medium-high heat and cook curry paste, stirring constantly, until fragrant, about 1 minute. Working in batches if needed, add beef and cook, tossing constantly to separate slices, until browned, about 5 minutes.

Add chiles, kaffir lime leaves, coconut milk, sugar, fish sauce, cumin, and 1 1/2 cups water to wok. Bring to a simmer; season with salt. Cook, skimming surface occasionally and added water as needed to keep beef submerged, until beef is tender, about 1 1/2 to 2 hours.

Serve over rice with a bit of braising liquid spooned over and topped with basil and egg, if using.

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Filed under Comfort Cuisine, International Inspirations, What's for Dinner?

March 3, 2015 · 1:29 pm

Curried Chickpeas with Spinach and Tomatoes

IMG_1211I

NGREDIENTS:

2 tsp              Olive Oil, divided

4 cloves         Garlic, chopped

1 ea                Red Jalapeño or Fresno Chile, coarsely chopped

1 Tbs             Ginger, chopped

1 lb                Flat Leaf Spinach, tough stems trimmed

tt                    Kosher Salt and Freshly Ground Pepper

1 ea               Onion, finely chopped

1 1/2 tsp        Curry Powder

1 tsp              Chili Powder

2 15 oz cans  Chickpeas, rinsed

1 24 oz can     Whole, peeled tomatoes

a/n                   Flatbread or steamed white rice for serving

DIRECTIONS:

Heat 1 Tbs oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. Wipe out skillet and reserve.

Heat remaining 1 Tbs oil in same skillet over medium heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach puree.

Serve with flatbread or streamed white rice.

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Filed under International Inspirations, Vegetarian Fare, What's for Dinner?

April 23, 2014 · 6:23 pm

Moroccan Chicken Tagine

IMG_6937

INGREDIENTS:

2 1/4 lbs                  Chicken Thighs, skinned

1 Tbs                        Olive Oil

1 lg                           Onion,  sliced thinly

2 tbs                        Brown Sugar, light

1/2 cup                   White Wine, dry

1 lg                           Orange, finely grated zest

3/4 cup                   Dried Apricots, ready-to-eat

1 Tbs                        Cilantro, fresh chopped

INGREDIENTS FOR THE MARINADE:

2 tsp                        Cumin, ground

1 tsp                         Coriander, ground

1/2 tsp                    Black Pepper, coarsely ground

1/2 tsp                    Salt

3 cloves                  Garlic, crushed

1 sm                         Red Chili, seeded and finely chopped

1/2 cup                    Orange Juice

DIRECTIONS:

To make the marinade, mix all of the marinade ingredients in a large flat dish such as a gratin dish. Add the chicken thighs and turn them in the marinade so they are well coated. Cover and marinade in the refrigerator for at least 6 hours or over night. Heat the oil in the tagine base over medium heat on the hob. Add the onion and fry gently until it is just beginning to brown; remove from the pan. Drain the chicken, discarding the marinade, and pat dry with paper towels. Add the chicken pieces to the tagine and fry until they are evenly brown. Return the onion to the tagine with sugar, wine and orange zest. Stir well and add a little more salt and pepper. Cover with the tagine lid and simmer over very low heat for 1 1/2 hours. Add the apricots, re-cover, and continue simmering for 1 1/2 hours until the chicken is cooked through and tender. When the chicken is cooked, remove the lid and boil the sauce for a few minutes until it becomes syrupy.

 

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Filed under Chicken Dishes, Comfort Cuisine, Fall/Winter Favorites, International Inspirations, Moroccan Tagines

March 31, 2011 · 4:18 pm

Spicy Chicken Tagine with Apricots, Rosemary and Ginger

Photo from Tagines and Couscous cookbook

INGREDIENTS:

2 Tbs.            Olive oil plus a pat of butter

1 each           Onion, finely chopped

3 each           Rosemary sprigs, 1 finely chopped and 2 cut in half

1 1/2 in pc     Ginger, fresh, peeled and finely chopped

2 each           Red chilies, fresh, seeded and finely chopped

1-2 each        Cinnamon sticks

8 each           Chicken thighs

6 oz               Dried apricots, ready-to-eat

2 Tbs.            Honey, clear and runny

14 oz             Plum tomatoes in can with juice

tt                  Sea salt and black pepper, freshly ground

Bunch            Fresh basil, green or purple

INSTRUCTIONS:

Heat the oil and butter in a tagine or heavy-based casserole dish.  Add the onion, chopped rosemary, ginger, and chilies and saute until the onion begins to soften.

Stir in the halved rosemary sprigs and the cinnamon sticks.  Add the chicken thighs and brown them on both sideds.  Toss in the apricots with the honey, then stir in the plum tomatoes with their juice.  (Add a little water if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.)  Bring the liquid to a boil, then reduce the heat.  Cover and simmer gently for 35-40 minutes, until the chicken is cooked through.

Season to taste with salt and pepper.  Shred the larger basil leaves and leave the small ones intact.  Sprinkle them over the chicken and serve with plain, buttery couscous and leafy green salads, if liked.

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Filed under Fall/Winter Favorites, International Inspirations, Moroccan Tagines, What's for Dinner?