Category Archives: What’s for Dinner?

June 26, 2010 · 2:35 pm

Stir-Fried Tofu with Bok Choy

INGREDIENTS:

3/4 lb                      Firm Tofu, drained

2 tbs                        Sesame Seeds

1 tbs                        Asian Sesame Oil

1 tbs                        Vegetable Oil

1                             Bok Choy Head, leaves and stalks sliced 1 in thick

4 cups                      Bean Sprouts (9 oz)

1 tsp                        Chicken Bouillon Cube, crushed or grated

tt                             Salt and Pepper, freshly ground

INSTRUCTIONS:

Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes.  In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute.  Let cool, then grind to a coarse powder.

In a large skillet, heat the sesame oil.  Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes.  Transfer the tofu to a plate.

In the same skillet, heat the vegetable oil.  Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes.  Add the bean sprouts and stir-fry until heated through.  Stir in the tofu and season with the bouillon cube, salt and pepper.  Transfer to a bowl and garnish with sesame seeds.

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

June 22, 2010 · 1:23 pm

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

INGREDIENTS:

1/2 cup            Pesto

1/4 cup            Mayonnaise

4                       Sourdough, whole grain, or ciabatta rolls split horitontally

4                       Portobello Mushrooms, stemmed with dark gills scraped out

tt                       Olive Oil

2                       Fresh Red Bell Peppers, roasted on stove top and seeded

4 cups             Arugula

4 slices           Provolone Cheese

INSTRUCTIONS:

Stir pesto and mayonnaise in small bowl to blend.  Season with salt and pepper. 

Prepare barbecue (medium-high heat).  Grill rolls, cut side down, until lightly toasted.  Transfer to plates.  Spread grilled side of rolls with pesto mayonnaise.

Brush mushrooms on both sides with oil.  Sprinkle with salt and pepper.  Grill, rounded side up, 4 minutes.  Turn mushrooms over.  Cover and grill until mushrooms are tender, about 4 minutes.  Place 1 mushroom on each roll bottom.  Top each with enough red pepper pieces to cover, then with arugula and cheese.  Press roll tops over and serve.

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Filed under For the Grill, Summer Favorites, Vegetarian Fare, What's for Dinner?

June 22, 2010 · 1:09 pm

Mango Salsa

IMG_2752

INGREDIENTS:

2                    Fresh Mangos, diced

1/4 cup         Pineapple, crushed

1/4 cup         Red Bell Pepper, coursely chopped

1/4 cup         Green Bell Pepper, coursely chopped

1                     Jalapeno, seeded and finely minced

1 tbs              Extra Virgin Olive Oil

1                     Garlic Clove, finely minced

1                     Shallot, finely diced

2 tbs              Fresh Cilantro or Parsley, chopped

2 tsp              Fresh Lime Juice or Lemon Juice

tt                     Salt and Pepper

INSTRUCTIONS:

Mix all ingredients in a bowl.  Chill for a couple of hours before serving to allow flavors to blend.

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Filed under Fish Favorites, For the Grill, Party Picks, Salsas and Chutneys, Starters, Summer Favorites, What's for Dinner?

June 21, 2010 · 10:05 pm

Lemongrass Chicken

Lemongrass Chicken

INGREDIENTS:

2 tbs           Asian Fish Sauce

3                Garlic Cloves, crushed

1 tbs           Curry Powder, mild

1/2 tsp        Kosher Salt

2 tbs            Sugar

1 1/2 tsp      Sugar

1 1/2 lbs      Chicken Thighs,  skinless and boneless, but into 1 1/2 in pieces

3 tbs            Water

3 tbs            Canola Oil

2                 Fresh Lemongrass Stalks, tender inner white bulbs minced

1                 Large Shallot, thinly sliced

3                 Serrano Chiles, seeded and minced

5                 Cilantro Sprigs

INSTRUCTIONS:

In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar.  Add the chicken to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of water and cook over high heat, stirring, until the sugar is dissolved.  Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.  Remove from the heat and stir in the remaining 2 tablespoons of water.  Transfer to a very small heatproof bowl.

Heat a wok over high heat.  Add the oil and heat until shimmering.  Add the lemongrass, shallot and chiles and stir-fry until fragrant, about 1 minute.  Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes.  Transfer to a bowl and top with cilantro.  Serve with rice.

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Filed under Asian Cuisine, Chicken Dishes, International Inspirations, What's for Dinner?

June 11, 2010 · 10:02 pm

Pork and Tomatillo Stew

INGREDIENTS:

2 tbs                 Vegetable Oil

1 1/2 lbs          Boneless Pork Loin, cut into 3-in chunks

tt                        Salt and Freshly Ground Pepper

2                        Large Celery Ribs, finely diced

1                        Small Red Onion, finely diced

1                        Anaheim Chile, seeded and finely diced

2                        Garlic Cloves, minced

2 tsp                 Mild Chile Powder

1 tbs                 Ground Cumin

Pinch               Oregano, dried

2 cups              Chicken Stock

2 cups              Carrots, 1/2-in dice

2                        Russet Potatoes (6 oz) cut into 1-in dice

1  can               Tomatoes, diced (28 oz)

1 lb                   Tomatillos, husked, rinse and cut into 1-in dice

tt                        Hot Sauce

                           Serve with cilantro and corn tortilla chips

INSTRUCTIONS:

In a medium casserole or Dutch oven, heat the oil.  Season the pork with salt and pepper and cook over high heat until browned on two sides, about 2 minutes per side.  Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.  Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.  Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes.  Add the chicken stock and bring to a boil.  Add the carrotes, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.

Transfer the pork to plate and shred with two forks.  Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes.  Stir the shredded pork into the stew and season with salt, pepper and hot sauce.  Ladle the stew into bowls and garnish with chopped cilantro and serve with a few tortilla chips.

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Filed under Comfort Cuisine, Fall/Winter Favorites, What's for Dinner?

June 9, 2010 · 10:29 pm

Whitefish Wrapped in Indian Pastry

INGREDIENTS:

2 1/2 – 3 lbs      Tilapia or John Dory, filleted

2 oz                     Butter, clarified or Vegetable Oil

4 tbs                    Yogurt

INGREDIENTS FOR YOGURT:

8 oz                       All Purpose Flour

4 oz                       Whole Wheat

pinch                    Salt

1                             Egg, room temp

1/3 cup                  Yogurt

2 tsp                       Peanut or Vegetable Oil

1 tsp                       Water

INGREDIENTS FOR THE CHUTNEY:

3-4 oz                      Peanut Oil

2                               Ginger, 1′ pieces, peeled and fine dice

10                             Garlic Cloves, fine dice

2 tsp                         Sea Salt

1 tbs                         Turmeric, toasted and ground

1/4 tsp                     Cloves, toasted and ground (6 each)

1/4 tsp                      Cardamom seeds, toasted and ground (8 each)

8                                 Ripe Tomatoes, diced

INSTRUCTIONS FOR THE CHUTNEY:

Heat the oil in a heavy bottomed pot until very hot.  Add the onion, ginger, garlic and salt.  Lower heat and continue to cook, stirring occassionally, until the mixture is caramelized.  This should take about 45 minutes to one hour.

Add the turmeric, cloves and cardamom seeds.  Cook for about 5 more minutes.  Then add the tomatoes and cook for about 20 more minutes, or until the sauce becomes thick.  Set aside until ready to serve.

INSTRUCTIONS FOR THE PASTRY:

Combine the two flours and salt in a bowl.  Make a well in the center of the flour and add the egg, yogurt, oil and water.  Mix by hand until it looks shaggy and turn onto a work surface and continue to knead until the dough is smooth and elastic.  Let the dough rest, covered, for 30 minutes.

Divide the dough into four equal pieces and working with one piece at a time, roll each piece into a ball.  With a floured rolling pin, roll the dough out as thin as possible.  Place finished pieces onto a parchment lined baking sheet.  Stack the remaining pieces between parchment paper.  Refrigerate until service time.

INSTRUCTIONS TO PREPARE THE FISH:

Season a filet and place it on one half of the dough sheet, folding the other half of the dough over the fish.  Completely enclose the fish, making sure no air pockets exist between the dough and the fish.  Brush both sides of the pastry with clarified butter and cover with parchment.  Refrigerate for 10 minutes.  Repeat with the remaining fillets.

At the time of service, reheat the chutney and keep warm.  Heat a heavy bottomed saute pan and add 1 tbs of clarified butter.  When the butter is almost smoking, add the fish and saute for 3 minutes, or until the pastry turns golden brown.   Turn the fillet over and saute for about 2 minutes.  Remove the fish to a warm place.  Wipe out the pan and repeat with the remaining fish.

To serve, divide the sauce into 2 warm serving plates.  Place equal amounts of yogurt on the sauce.  Place the fish on top and served.

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Filed under Fish Favorites, International Inspirations, What's for Dinner?

June 8, 2010 · 2:19 pm

Lemony Moroccan-Style Chicken Kebabs

INGREDIENTS FOR THE MARINADE:

2                 Lemons

6                 Garlic Cloves, peeled

2                 Fresh Ginger, 2 pieces 1/8 in slices

1 tsp          Marjoram, dried

1 tsp          Coriander, ground

1 tsp          Cumin, ground

1/2 tsp       Turmeric, ground

1/8 tsp       Cinnamon, ground

pinch         Saffron Threads

1 tsp           Light Brown Sugar

2 1/2 tsp    Kosher Salt

2 tsp          Black Pepper, freshly ground

3 tbs          Olive Oil

FOR THE KEBABS:

2 1/2 lbs      Chicken Thighs, boneless and skinless cut into 2-in chunks

1                   Sweet Onion, cut into 1-in pieces.

1                    Red Bell Pepper, cut into 1-in squares

2 tbs             Yellow Bell Pepper, cut into 1-in squares

2 tbs              Fresh Flat-Leaf Parsley, chopped for garnish

FOR THE MARINADE:

1                        Cucumber, seedless cut into 1/2 in dice

1/2 cup             Fresh Cilantro, chopped

2 cups               Plain Whole Milk Yogurt

                            Kosher Salt

INSTRUCTIONS FOR THE MARINADE:

Cut four deep, lengthwise gashes, equally spaced, into each lemon.  Put the lemons and garlic cloves in a small microwaveble container.  Cover and microwave on high until are soft and juice has exuded from them, about 4 minutes (if not soft, continue to microwave in 30 minute intervals.)  Strain the juice into a small container and let the lemons and garlic cool briefly.  When the lemons are cool enough to handle, separate them into sections.  Scrape the pulp and most of the white pith away with a spoon.  Discard.  Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste.  Set 2 tablespoons aside to use for the yogurt sauce.

Marinate the chicken by putting chicken into a 1-gallon zip-top bag.  Scrape in the remaining marinade.  Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Dump the chicken into a bowl, but don’t scrape any of the excess marinade.  Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart.)  Transfer to another bowl.  Thread the chicken onto skewers, positioning a piece of chicken.  If there’s a extra pepper or onion, thread them onto separate skewers, if you like. 

When ready to grill, oil the grill grate.  Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2-3 minutes until the chicken if firm and shows no redness when cut into, about 10-15 minutes.  Check several pieces of chicken to be sure.

INSTRUCTIONS FOR THE SAUCE:

Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt.  Mix well.  (Make the sauce no more than an hour before serving or it will be too watery.)

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Filed under Chicken Dishes, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?

June 8, 2010 · 1:27 pm

Spicy Thai Shrimp Kebabs with Chile-Lemongrass Dipping Sauce

INGREDIENTS FOR THE GRILLING SAUCE:

1 tbs            Garlic, chopped

1 tbs            Fresh Ginger, chopped

1 tsp            Fresh Jalapeno, finely chopped

1 tbs            Scallion, chopped (green part)

1 tsp            Kosher Salt

1/4 cup       Peanut Oil

INGREDIENTS FOR THE DIPPING SAUCE:

3 stks         Lemongrass, ends trimmed and tender core chopped

3 tbs           Fresh Lime Juice

2 tbs           Scallions, finely sliced (white parts only)

1 tbs           Fish Sauce

1 tbs           Fresh Cilantro, chopped

1 tbs           Fresh Basil, chopped

1 1/2          Soy Sauce

1 tsp           Garlic, minced

1 tsp           Light Brown Sugar

2 tsp           Sriracha Chile Sauce

INGREDIENTS FOR THE KEBABS:

1 1/2 lbs   Large Shrimp, peeled and deveined (21-25 count)

4                  Japanese or Chinese eggplant, peeled and cut into 3/4 in rounds

INSTRUCTIONS F’OR THE GRILLING SAUCE:

In a  food processor, combine the garlic, ginger, jalapeno, scallion, salt and peanut oil and process until well combined.  The mixture will still be chunky.  Can be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE DIPPING SAUCE:

In a small serving bowl, combine all ingredients and 3 tablespoons water and stir well.  Can also be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE KEBABS:

Thread the shrimp onto flat skewers so the skewers are perpendicular to the length of the shrimp.  (Double skewers help to keep the shrimp from spinning while turning on the grill.)

Thread the eggplant pieces onto the skewers so that the skewer is parallel to the cut surface of the eggplant.  (Double skewers)

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Oil the grill grate.  Brush the grilling sauce all over the shrimp and eggplant skewers.  Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 minutes per side.  Grill the eggplant skewers until soft and nicely browned, 2 to 4 minutes per side.  If they begin to burn before softening, transfer them to a cooler part of the grill(if using gas, lower the heat a bit.) 

Remove the shrimp and eggplant from the skewers and arrange on a platter.  Drizzle with 2 tablespoons of the dipping sauce and serve with the remaining dipping sauce on the side.

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Filed under Asian Cuisine, Fish Favorites, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?

June 7, 2010 · 10:21 am

Chili Verde

INGREDIENTS:

1                   Pork Roast

6 cans         Green Chilies, chopped

1 lg can       Green Chile Enchilada Sauce (medium)

2                   Garlic Cloves, chopped

1 cup            Onion, chopped

6-10              Red Potatoes

an                   Flour

1 tbs               Butter

INSTRUCTIONS:

In a large pot, saute onion and garlic with butter.  Cut pork roast into quarters and pat with flour.  Brown pork in pot on each side.  Turn heat to medium-low and add chopped chilies.  Cook on low for 2 hours.  Pull apart meat a little bit with fork, add enchilada sauce and chopped red potatoes with the skins.  Simmer 45 more minutes.  Stir and serve with grated Colby jack cheese and sour cream if desired.

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Filed under Comfort Cuisine, Fall/Winter Favorites, What's for Dinner?

June 7, 2010 · 10:01 am

Vegetarian Chili

INGREDIENTS:

1                    Medium Eggplant, unpeeled, cut into 1/2 inch cubes

1 tbs             Coarse Kosher Salt

3/4 cup        Olive Oil, best quality

2                   Medium Yellow Onions, cut into 1/4 inch dice

4                    Garlic Cloves, finely chopped

2                     Large Green Bell Peppers, cored, seeded and cut into 1/4 in dice

1 can             Italian Plum Tomatoes (35 oz)

2 tbs              Chili Powder

1 tbs              Cumin, ground

1 tbs              Oregano, dried

1 tbs               Basil, dried

2 tsp               Fresh Black Pepper, ground

1 tsp                Salt

1 tsp                Fennel Seeds

1/2 cup           Fresh Italian Parley, chopped

1 cup               Canned Dark Red Kidney Beans, drained

1 cup               Canned Chick-Peas (Garbanzos), drained

1/2 cup           Fresh Dill, chopped

2 tbs                Fresh Lemon Juice

INSTRUCTIONS:

Place the eggplant in a colander and sprinkle with the coarse salt.  Let stand for 1 hour.  Pat dry with paper towels. 

Heat 1/2 cup of the oil in a large skillet over medium heat.  Add the eggplant and saute until almost tender, adding a bit more oil if necessary.  Remove the eggplant to a casserole or dutch oven. 

Heat the remaining 1/4 cup oil in the same skillet over low heat.  Add the onions, garlic, and green peppers and saute just until softened, about 10 minutes.  Add to the casserole with any oil.

Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley.  Cook uncovered, stirring frequently, for 30 minutes.

Stir in the kidney beans, chick-peas, dill, and lemon juice and cook for another 15 minutes.  The eggplant peel should be tender.  Stir well and taste and adjust seasonings.

Serve immediately with brown rice and lots of shredded cheese.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Party Picks, Vegetarian Fare, What's for Dinner?