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 · 1:37 pm

Cilantro-Chile Chutney (dip for Samosas)

INGREDIENTS:

1 cup              Cilantro Leaves, loosely packed

1                      Jalapeno or Serrano Chile

3 tbs                Water

1/2 tsp            Cumin Seeds

1 cup               Yogurt

1 tbs                Lemon Juice

1/4 tsp            Salt

Pinch              White Pepper

INSTRUCTIONS:

In a blender or processor, put in the cilantro leaves and chile.   Add the water and puree to a smooth paste.  Scrape down the sides of the bowl as necessary.

In a small pan, heat the cumin seeds over low heat until they started to smell nutty and aromatic.  Remove from the heat, let cool and grind to a fine powder.

Add the ground cumin, yogurt, lemon juice, salt and pepper.  Taste and adjust seasoning.  Stir to blend thoroughly and chill before serving.

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Filed under Holiday Menus, International Inspirations, Party Picks, Salsas and Chutneys, Sauces, Starters

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 · 10:55 pm

Indian Samosas

INGREDIENTS FOR KEEMA:

1 1/2 lb           Cooked Chicken (dark), Lamb, Pork or Beef’, diced or ground

1 tbs                Butter, clarified or 1/2 butter, 1/2 oil

1                       Large Onion, small dice or minced

2                      Garlic Cloves, minced

3                       Tomatoes, cored and chopped

1 tbs               Curry Powder

1 cup               Yogurt

INGREDIENTS FOR SAMOSAS:

1 lb                 All Purpose Flour

2T                   Cilantro Leaves, chopped

2 1/2 tbs       Vegetable Oil

1/4 tsp           Cumin Seed

1/4 tsp           Chile Powder

INSTRUCTIONS FOR KEEMA:

In a wok or heavy skillet, melt the butter over medium-high heat.  Add the onion and garlic.  Lower the heat and saute until the onion and garlic are translucent.

Add the tomatoes and curry powder, stirring to blend well.  Increase the heat to high.  Cook and stir utnil the liquid begins to reduce.

Add the meat and continue to cook until the dish is still moist but no liquid can be seen in the pan.  ‘Taste and adjust the seasoning with salt and pepper.

Set aside to cool and use as a filling for samosas, or serve hot over rice for a main dish.

INSTRUCTIONS FOR SAMOSAS:

In a medium bowl, combine the flour, cilantro leaves, oil, cumin and chile powder.  Using a wooden spoon, gradually add enough water to make a stiff dough.  The consistency should be like cookie dough.  Knead the dough for about 10 minutes.  Pinch off small pieces of dough and roll them into golf ball size pieces.  Let the dough rest for about 15 minutes.

After the dough has rested, sprinkle a small amount of flour onto the work surface.  Roll out a ball of dough into a thin oval shape, about 9 inches long.  Cut the oval in half, making two semi-circles. 

Put a rounded teaspook of Keema filling into the center of each semi-circle.  Brush the edges of each circle with a small amount of water and fold the edges over, making a triangle.  Lightly press the edges to seal the dough.

Fry the samosas in oil that has been heated to 375 degrees.  When they are golden brown, drain them on plenty of paper towels.  Serve while hot.

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Filed under Chicken Dishes, Holiday Menus, International Inspirations, Party Picks, Starters

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 21, 2010 · 9:38 pm

Grilled Vegetable Salad

Grilled Vegetable Salad

INGREDIENTS FOR VINAIGRETTE:

2 tbs             Sherry Vinegar

1 tbs              Extra Virgin Olive Oil

1/2 tsp          Kosher Salt

1 1/2 tsp       Honey

1/2 tsp          Dijon Mustard

1/4 tsp          Black Pepper, freshly ground

INGREDIENTS FOR SALAD:

8 oz               Asparagus, trimmed

6 oz               Portotbello mushroom caps

1                    Medium Zucchini, cut lengthwise into 1/4 in slices

1                    Red Bell Pepper, halved and seeded

2  tbs            Fresh Basil, chopped

1 tbs             Fresh Chives, chopped

1 tbs             Fresh Parsley, chopped

6 tbs             Queso Fresco, crumbled

INSTRUCTIONS:

Prepare grill to medium-high heat.   Prepare vinaigrette  by combining first 6 ingredients in a bowl and set aside.

To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray.  Place vegetables on grill rack.  Grill for 4 minutes on each side or until slightly blackened.  Remove vegetables from grill.  cool slightly.  Cut vegetables into 1 in pieces.

Add vegetables, basil, chives and parsley to vinaigrette.  Toss gently to coat.  Sprinkle with cheese.

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Filed under For the Grill, Sensational Salads, Summer Favorites, Vegetarian Fare

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 11, 2010 · 8:21 pm

Homemade Apple Pie

INGREDIENTS FOR PIE CRUST:

3 cups                   Pillsbury All-Purpose Flour

1 1/2 tsp                Salt (not Kosher)

2 tbs                       Sugar

5-9 tbs                   Ice Cold Water

1 1/8 cup               Shortening

INGREDIENTS FOR FILLING:

1 lb                         Granny Smith Apples, peeled, cored and sliced

1 lb                         Sweet Apples (fuji, gala, etc.), peeled, cored and sliced

2 tbs                       Organic Sugar

1/2 tsp                   Cinnamon

1 tsp                       Lime Juice

1/2 tsp                   Vanilla

1 tbs                       Flour

INSTRUCTIONS FOR PIE CRUST:

Preheat oven to 400 degrees and prepare a 9 in glass pie plate by spraying with baking spray.  Combine dry ingredients and stir with fork.  Cut in chilled shortening with a pastry cutter until lumps are pea sized.  Sprinkle in water one tbs at a time.  Look for dough not to be too dry or too wet.  Gather into a ball quickly, but do not knead.  Marbling lines are okay.  Squeeze in half to make two disks.  Put in ziploc in frigerator to chill for 1 hour. 

Rub flour on roller and countertop before rolling out dough.  Roll out dough by working from the center out making a large, even, thin circle.  Should aim for 2 inches larger than your pie tin.  Use scraper to lift and place in pie plate.  Fill with desired filling.  Follow same instructions for top crust.  Place top crust on top of filling and cut crusts to 1 in larger than pie plate.  Tuck top crust under bottom crust.  Use thumb and index finger of right hand to crimp crust together.  Use a knife to create decorative vents.  Reduce oven heat to 375 degrees and bake for 1 hour 20 minutes approx. 

INSTRUCTIONS FOR FILLING:

Stir all ingredients together prior to while pie crust is chilling.  Fill crust making sure to leave excess liquid out.

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Filed under Decadent Desserts, Fall/Winter Favorites, Holiday Menus, Party Picks

June 10, 2010 · 3:01 pm

Coriander-Mint Sauce (dip for Samosas)

INGREDIENTS:

1/3 cup             Yogurt

3/4 cup             Cilantro Leaves, packed

1/4 cup             Mint Leaves, packed

2                         Jalapeno or Serrano Chile, seeded and chopped

1/4 cup              Red Bell Pepper, seeded and chopped

1 tbs                  Onion, peeled and chopped

1                          Ginger Knob, almond-sized

3/4 tsp               Sugar

2 tbs                   Water

INSTRUCTIONS:

Put all the ingredients in a blender or food processor.  Puree until smooth.  Taste and adjust seasoning with salt, pepper or sugar.  Transfer to a serving dish.  Cover and chill before serving.

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Filed under Holiday Menus, International Inspirations, Party Picks, Sauces, Starters