Here is the recipe I am trying tonight: (From allrecipes.com)
INGREDIENTS
* 2 avocados - peeled, pitted and diced (I used 1)
* 2 cloves garlic, peeled and minced (I used 1)
* 3 tablespoons Greek-style yogurt (I used a bit less and used plain yogurt)
* 1 tablespoon fresh lemon juice (I used the juice from half a lemon - it was probably too much - the dip was good, but fairly lemony))
* salt and pepper to taste
* 2 pounds salmon steaks (I used two fillets - about 6 oz. each - I defrosted them for about 20 hours and I think that made a difference in the texture rather than trying to getntly nuke them just before cooking)
* 2 teaspoons dried dill weed
* 2 teaspoons lemon pepper (I used Penzey's lemon garlic grilling mix - becuause I had some)
* salt to taste
DIRECTIONS
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
3. Rub salmon with dill, lemon pepper, and salt. (I also coated the seasond fish with olive oil) Place on the prepared grill, and cook 15 minutes, turning once, (I broiled instead of grilling) until easily flaked with a fork. Serve with the avocado mixture.
(Added later)
This was very good - though I made it somewhat differently from the recipe above. I broiled the salmon rather than grilling, and, I thought I was going to bake it first so I had the oven pre-heated to 425 - so I guess I broil-baked it. The broililng gave the top nice color and made it a bit csispy. Also, I messed with the ingrediants as indicated in edits to the recipe above.
The dip was similar to guacamole (What do you expect when the main ingrediant is mashed up avocado) - but different enough that it stands on its own. It was very good on the salmon.
Tuesday, February 27, 2007
Monday, February 26, 2007
Parsley Lemon Stuffed Chicken Breasts
I made this again on 12/04 - using parsley in the stuffing, a pinch of cayenne pepper in the gravy, and less time in the oven. Yum!! It came out really well. I also used lower heat sauteing the apples and onions, and added a bit of olive oil during the saute to keep things sizzling. I als made a strange cous cous salad - see separate post.
I made this again on 3/17. I used cilantro instead of parsley. It was good, but it would have been better with parsley. Also, 15 minutes is the oven was too long. The temperature raced by 150 degrees when I checked it. Oops. Still good, but a bit tough. Finally, I strained the gravy this time - this was worth doing and I also thought that the gravy might have been improved with a bit of cayenne pepper - or something to give it some heat.
2 chicken breasts
2 slices wheat bread
1 lemon
1/4 C. shredded fresh parsley leaves
4 cloves garlic
1 small onion - minced
half an apple - diced
2 tbsp. apple cider (optional)
several sprigs of rosemary
salt
pepper
olive oil
1 tbsp. butter
-
-preheat oven to 350
Stuffing:
-toast and dice the bread - put the diced toast pieces in a small mixing bowl
-preheat a 12" ovenproof skillet
-add half the butter, the onion, and the apple to the skillet, saute for 4 or 5 minutes.
- bruise a tbsp. rosemary leaves and add them to the skillet - add some salt and pepper and cook for another two minutes
- mince one clove garlic and add it to the skillet
- cut the lemon in half and squeeze the juice from one half into the skillet - let it cook for another 30 seconds or so.
- add the sauteed apples and onion to the diced bread
- add the parsley to the mix
- squeeze the other half of the lemon into the the stuffing mixture
- add 2 tbsp. apple cider to the stuffing mixture
- mix the stuffing together
Chicken:
- Pat the chicken breasts dry,
- carefully slice into one side of each chicken breast to make a pocket - for the stuffing
- mince two cloves of garlic
- coat the inside and outside of each piece of chicken with minced garlic, salt, pepper, and some olive oil
- stuff each chicken breast with the stuffing - if they look to fragile to turn once in a skillet, tie them closed
- reheat the skillet the apples and onions cooked in
- add 2 tbsp. olive oil
- place the stuffed chicken in the skillet - brown for about 3 minutes on each side - turning carefully to not spill the stuffing
- after a few minutes on the second side, add the rest of the rosemary, and several peeled and crushed garlic cloves to the skillet, and put the skillet in the oven for 15 minutes.
Gravy:
- Remove the skillet from the oven, place the chicken on a platter - tent loosely with foil
-
remove most, but not all of the stuffing chunks frmo the skillet-place the skillet over a medium high flame
- add some chopped shallots (but these will burn quickly - so keep an eye on them (30-45 seconds!) (its also OK to blow this step off)
-mix about 19/ c flour with a T of butter - mush it together with fingertips and adjust ratio to make a play-dough-like paste.
- add a 1/2 C chicken stock and 1/4 cup white wine to the skillet - stir with a wooden spoon to mix chunks off of the pan into the gravy
- add the flour-butter mxsture
- cook for 2 or 3 minutes or until the gravy starts to thicken
- strain the gravy and adjust with salp, pepper, cayenne to taste
plate the chicken and drizzle the gravy over it (strain the gravy if you want to get the garlic and rosemary chunks out of it before serving)
I made this tonight and served it with mashed potatoes (covered with the gravy) and steamed broccoli. (3/18/07 - I had been starting the mashed potatoes with the mixing thing in the stand mixer and then switching to the wire whip attachment. I didn't bother with the whip this time and it was fine.)
I made this again on 3/17. I used cilantro instead of parsley. It was good, but it would have been better with parsley. Also, 15 minutes is the oven was too long. The temperature raced by 150 degrees when I checked it. Oops. Still good, but a bit tough. Finally, I strained the gravy this time - this was worth doing and I also thought that the gravy might have been improved with a bit of cayenne pepper - or something to give it some heat.
2 chicken breasts
2 slices wheat bread
1 lemon
1/4 C. shredded fresh parsley leaves
4 cloves garlic
1 small onion - minced
half an apple - diced
2 tbsp. apple cider (optional)
several sprigs of rosemary
salt
pepper
olive oil
1 tbsp. butter
-
-preheat oven to 350
Stuffing:
-toast and dice the bread - put the diced toast pieces in a small mixing bowl
-preheat a 12" ovenproof skillet
-add half the butter, the onion, and the apple to the skillet, saute for 4 or 5 minutes.
- bruise a tbsp. rosemary leaves and add them to the skillet - add some salt and pepper and cook for another two minutes
- mince one clove garlic and add it to the skillet
- cut the lemon in half and squeeze the juice from one half into the skillet - let it cook for another 30 seconds or so.
- add the sauteed apples and onion to the diced bread
- add the parsley to the mix
- squeeze the other half of the lemon into the the stuffing mixture
- add 2 tbsp. apple cider to the stuffing mixture
- mix the stuffing together
Chicken:
- Pat the chicken breasts dry,
- carefully slice into one side of each chicken breast to make a pocket - for the stuffing
- mince two cloves of garlic
- coat the inside and outside of each piece of chicken with minced garlic, salt, pepper, and some olive oil
- stuff each chicken breast with the stuffing - if they look to fragile to turn once in a skillet, tie them closed
- reheat the skillet the apples and onions cooked in
- add 2 tbsp. olive oil
- place the stuffed chicken in the skillet - brown for about 3 minutes on each side - turning carefully to not spill the stuffing
- after a few minutes on the second side, add the rest of the rosemary, and several peeled and crushed garlic cloves to the skillet, and put the skillet in the oven for 15 minutes.
Gravy:
- Remove the skillet from the oven, place the chicken on a platter - tent loosely with foil
-
remove most, but not all of the stuffing chunks frmo the skillet-place the skillet over a medium high flame
- add some chopped shallots (but these will burn quickly - so keep an eye on them (30-45 seconds!) (its also OK to blow this step off)
-mix about 19/ c flour with a T of butter - mush it together with fingertips and adjust ratio to make a play-dough-like paste.
- add a 1/2 C chicken stock and 1/4 cup white wine to the skillet - stir with a wooden spoon to mix chunks off of the pan into the gravy
- add the flour-butter mxsture
- cook for 2 or 3 minutes or until the gravy starts to thicken
- strain the gravy and adjust with salp, pepper, cayenne to taste
plate the chicken and drizzle the gravy over it (strain the gravy if you want to get the garlic and rosemary chunks out of it before serving)
I made this tonight and served it with mashed potatoes (covered with the gravy) and steamed broccoli. (3/18/07 - I had been starting the mashed potatoes with the mixing thing in the stand mixer and then switching to the wire whip attachment. I didn't bother with the whip this time and it was fine.)
Sunday, February 25, 2007
Pralines
I went to a Mardi Gras party over the weekend. I wanted to bring something related to the theme - but I didn't want to work very hard or have anything that required heating, cooling, or serving. I thought pralines would be too much of a pin - but I found an easy recipe:
I kept the flam low and it took 20-25 minutes from the temperature to creep up to 238 degrees. The mixture changed considerably over the last few degrees - I think it was important to wait.
After adding the butter, pecans, and vanilla, the mixture cooled very quickly. I was only able to make half of them before the mixture was too cool to form flat pralines. I Made lump pralines with the rest, but they were funny looking and not shiny, so I threw them back in the sauce pan with a bit more evaporated milk, gave them a stir, and reheated them slightly until the mixture was smoother and shiny again - about 5 minutes. This produced acceptably flat, shiny pralines. Yum!
The quintessential New Orleans candy. And it's pronounced or (and sometimes by some of the more wacky locals), NEVER . I've had ferners (that's New Orleansese for "non-New Orleanian") stand before me and insist that it's pronounced . Well bra, I'm from The City where they were invented, and I know how to pronounce it. And you're certainly entitled to your opinion on its pronunciation, no matter how wrong it may be ...
* 3/4 cup brown sugar
* 3/4 cup white sugar
* 1/2 cup evaporated milk
* 1/2 teaspoon vanilla
* 2 tablespoons butter
* 1 cup pecans
Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.
Yield: Approximately one dozen
I kept the flam low and it took 20-25 minutes from the temperature to creep up to 238 degrees. The mixture changed considerably over the last few degrees - I think it was important to wait.
After adding the butter, pecans, and vanilla, the mixture cooled very quickly. I was only able to make half of them before the mixture was too cool to form flat pralines. I Made lump pralines with the rest, but they were funny looking and not shiny, so I threw them back in the sauce pan with a bit more evaporated milk, gave them a stir, and reheated them slightly until the mixture was smoother and shiny again - about 5 minutes. This produced acceptably flat, shiny pralines. Yum!
The quintessential New Orleans candy. And it's pronounced
* 3/4 cup brown sugar
* 3/4 cup white sugar
* 1/2 cup evaporated milk
* 1/2 teaspoon vanilla
* 2 tablespoons butter
* 1 cup pecans
Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.
Yield: Approximately one dozen
Linguine with Squash, Bacon, and Goat Cheese
This recipe is from Real Simple.
This is fairly easy, dosen't destoy the kitchen, and is yummy! I use turkey bacon and I think it tastes fine. The squash makes the sauce creamy without too much fat - though 4 oz. of goat cheese certainly contribute. I have made it 5 or 6 times.
Next time I make this I will save some of the second 2 oz. of goat cheese to sprinkle on plated servings so it melts as you start to eat it.
made this on 12/3 - I didn't use the full pound of linguine - and I should have - the squash to pasta ratio was messed up - but, it was still tasty. I held back half of the goat cheese -for sprinkling before serving. This was good to do.
6 slices bacon (I use turkey bacon)
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups) (I made it with a package of peeled, chunked squash from Trader Joe's - that worked fine)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces soft goat cheese, crumbled
1 1-pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Yield: Makes 6 to 8 servings
NUTRITION PER SERVING
CALORIES 420(26% from fat); FAT 12g (sat 5g); PROTEIN 16mg; CHOLESTEROL 17mg; CALCIUM 101mg; SODIUM 442mg; FIBER 5g; CARBOHYDRATE 64g; IRON 4mg
Frank Mentesana
Real Simple, DECEMBER 2004
This is fairly easy, dosen't destoy the kitchen, and is yummy! I use turkey bacon and I think it tastes fine. The squash makes the sauce creamy without too much fat - though 4 oz. of goat cheese certainly contribute. I have made it 5 or 6 times.
Next time I make this I will save some of the second 2 oz. of goat cheese to sprinkle on plated servings so it melts as you start to eat it.
made this on 12/3 - I didn't use the full pound of linguine - and I should have - the squash to pasta ratio was messed up - but, it was still tasty. I held back half of the goat cheese -for sprinkling before serving. This was good to do.
6 slices bacon (I use turkey bacon)
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups) (I made it with a package of peeled, chunked squash from Trader Joe's - that worked fine)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces soft goat cheese, crumbled
1 1-pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Yield: Makes 6 to 8 servings
NUTRITION PER SERVING
CALORIES 420(26% from fat); FAT 12g (sat 5g); PROTEIN 16mg; CHOLESTEROL 17mg; CALCIUM 101mg; SODIUM 442mg; FIBER 5g; CARBOHYDRATE 64g; IRON 4mg
Frank Mentesana
Real Simple, DECEMBER 2004
Challa Burgers
Obviously, if you don't have any challa, you can use any other buns - but it is really good with the challa described here
Here is what I do for burgers. It's not rocket science - but it works for me.
1 1/2 lbs. ground beef - I use at least 93/7 to keep the burgers from being greasy -
2 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
Combine the beef, sauce, and garlic powder (this is the only place I use garlic powder instead of garlic - it distributes throught the beef more evenly), knead to distribute evenly, and form into patties. I do this my mounding all of the beef on a cutting board, making a well in the center and adding the sauce and powder - that way I don't get another bowl dirty.
I usually cook the burgers on a grill pan over a medium flame - about 5 minutes on the first side, turning only once (this is important), and the longer on the other side until done (I check with a thermometer)
Here is what I do for burgers. It's not rocket science - but it works for me.
1 1/2 lbs. ground beef - I use at least 93/7 to keep the burgers from being greasy -
2 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
Combine the beef, sauce, and garlic powder (this is the only place I use garlic powder instead of garlic - it distributes throught the beef more evenly), knead to distribute evenly, and form into patties. I do this my mounding all of the beef on a cutting board, making a well in the center and adding the sauce and powder - that way I don't get another bowl dirty.
I usually cook the burgers on a grill pan over a medium flame - about 5 minutes on the first side, turning only once (this is important), and the longer on the other side until done (I check with a thermometer)
Thursday, February 22, 2007
Challa
I use a recipe from a book of recipes collected from bed and breakfasts around the U.S.: Best Recipes From American Country Inns and Bed and Breakfasts by Kitty and Lucian Maynard
1/4 oz. yeast packet
2 cups warm water
2 eggs
1/2 cup + 2 tbsp. milk
2 tbsp. honey
1/8 c. sugar
1 tbsp. salt
1/2 c. canola oil
7 C flour
In the bowl of a stand mixer, whisk together 1/2 c. water and the honey - let it sit for a few minutes if you have time -
-Combine all other ingredients except one egg and the poppy seeds in the mixer bowl
-Knead with dough hook attachment for 10 minutes (or by hand for 15 minutes)
-Cover and let rise to double - I put the covered bowl on a radiator for about 40 minutes
-Punch the risen dough down and divide it into 6 equal pieces - (to make two loaves)
-Roll the pieces into a long ropes - I make them as long as the cookie sheet I will use to cook the bread
-Braid the ropes - Pull each strand back over the previous one to keep the braids tight -
-Flatten the ends and tuck them under the loaf.
- Cover and let rise to double again
- Preheat the oven to 375 degrees.
- I have a pizza stone in my oven, I think that helps.
- before baking, beat the remaining egg and brush the beaten egg on the loaves
- Bake in a 375 degree oven for 35 - 40 minutes. I found that after 35 minutes, the center was still doughy.
This recipe makes two loaves - they freeze well if they are well wrapped.
I have used the challa for excellent hamburger buns and french toast - for the french toast, I took a 8" piece of the loaf, poked a hole through the middle of it with a chef's knife (very carefully from each end) and then stuffed it full of pineapple chunks. I set the stuffed loaf in the and egg mix, turning several times, for 20 minutes before slicing into slices for french toast. I let the slices soak for several minutes before cooking in a skillet.
1/4 oz. yeast packet
2 cups warm water
2 eggs
1/2 cup + 2 tbsp. milk
2 tbsp. honey
1/8 c. sugar
1 tbsp. salt
1/2 c. canola oil
7 C flour
In the bowl of a stand mixer, whisk together 1/2 c. water and the honey - let it sit for a few minutes if you have time -
-Combine all other ingredients except one egg and the poppy seeds in the mixer bowl
-Knead with dough hook attachment for 10 minutes (or by hand for 15 minutes)
-Cover and let rise to double - I put the covered bowl on a radiator for about 40 minutes
-Punch the risen dough down and divide it into 6 equal pieces - (to make two loaves)
-Roll the pieces into a long ropes - I make them as long as the cookie sheet I will use to cook the bread
-Braid the ropes - Pull each strand back over the previous one to keep the braids tight -
-Flatten the ends and tuck them under the loaf.
- Cover and let rise to double again
- Preheat the oven to 375 degrees.
- I have a pizza stone in my oven, I think that helps.
- before baking, beat the remaining egg and brush the beaten egg on the loaves
- Bake in a 375 degree oven for 35 - 40 minutes. I found that after 35 minutes, the center was still doughy.
This recipe makes two loaves - they freeze well if they are well wrapped.
I have used the challa for excellent hamburger buns and french toast - for the french toast, I took a 8" piece of the loaf, poked a hole through the middle of it with a chef's knife (very carefully from each end) and then stuffed it full of pineapple chunks. I set the stuffed loaf in the and egg mix, turning several times, for 20 minutes before slicing into slices for french toast. I let the slices soak for several minutes before cooking in a skillet.
Wednesday, February 21, 2007
Lava Cake
Update: 2008 - I tried this using powdered sugar - I think at a 4:3 ratio to replace the regular sugar - It worked perfectly - the centers were smooth rather than grainy. The desert was already very good but this change put it over the top! Also - the recipe below serves 12 - I usually cut it into thirds to make 4 - though this requires coming up with 3/4 of an egg.
I found this recipe searching the Internet for Lava cake and Volcano cake. It says it was adapted from a cooks magazine recipe.
The batter is easy to make and the end result is over-the-top chocolate. It is probably the richest chocolate desert I have had. Being a bit cheap (and taking a cue from cooks magazine, I used Bols triple sec instead of Grand Mariner. I also quartered the recipe - to produce four cakes instead of 16. The only tricky part of this was getting 3/4 of an egg - but the recipe worked fine.
I had some unmolding trouble where the bottoms stuch to the ramekin - I think a bit more butter would would have helped.
The center was a bit grainy - I want to try it with powdered sugar to see if it is smoother.
Also, it is important to serve quickly after it comes out of the oven. I made this twice last week. The first time, I served it right away and the centers were perfectly gooey. The second time I was delayed (do to stupidly getting lost in traffic) and they sat for 20 minutes before I served them. They were still tasty, but the centers set.
I found this recipe searching the Internet for Lava cake and Volcano cake. It says it was adapted from a cooks magazine recipe.
The batter is easy to make and the end result is over-the-top chocolate. It is probably the richest chocolate desert I have had. Being a bit cheap (and taking a cue from cooks magazine, I used Bols triple sec instead of Grand Mariner. I also quartered the recipe - to produce four cakes instead of 16. The only tricky part of this was getting 3/4 of an egg - but the recipe worked fine.
I had some unmolding trouble where the bottoms stuch to the ramekin - I think a bit more butter would would have helped.
The center was a bit grainy - I want to try it with powdered sugar to see if it is smoother.
Also, it is important to serve quickly after it comes out of the oven. I made this twice last week. The first time, I served it right away and the centers were perfectly gooey. The second time I was delayed (do to stupidly getting lost in traffic) and they sat for 20 minutes before I served them. They were still tasty, but the centers set.
Lava Cake serves 12
10 tablespoons unsalted butter plus more for greasing ramekins
3 cups granulated sugar plus more for dusting ramekins
16 oz. bittersweet chocolate
4 oz. unsweetened chocolate
4 tablespoons cornstarch
3 large eggs
4 egg yolks
4 teaspoons Grand Marnier
powdered sugar, for dusting
espresso ice cream, for eating
Prepare your 12 4 oz. ramekins by buttering them heavily, making sure to get the corners. Roll granulated sugar in the ramekins to coat, tapping out any excess.
For the cake, use chocolate bars, not chips. The chips have extra ingredients in them to stop them from sticking together. Chop the chocolate finely, and cut the butter into small chickpea-sized nuggets.
Put the butter and chocolate into a metal bowl that will fit snugly over a saucepan filled halfway up with water. Bring the water to a simmer and place bowl filled with chocolate and butter on top. Stir to melt and combine the chocolate and butter. Stir together until smooth and uniform
In a large bowl, combine the sugar and cornstarch and mix well. In a separate small bowl, combine the eggs egg yolks, and grand marnier and beat the eggs until well scrambled.
Add the melted chocolate/butter mix to the bowl with the flour/cornstarch and stir to combine. Add the egg mix and stir to combine well. Keep stirring until you have a deep dark mostly uniform mixture.
Scoop out about 1/2 cup of the batter into each ramekin. You may have to adjust the amounts as you get to the last ramekins.
At this stage you may cover these with plastic and store for 24 hours before baking.
When you want to bake them, preheat an oven to 375 F. Place the ramekins in the oven and bake until the tops have set and show cracks - about 15-20 minutes. Don't overcook. You want a liquidy center.
Remove the ramekins and set them on a cooling rack for 2-3 minutes. To unmold, first run a knife between the cake and the ramekin walls to loosen. The ramekins will still be hot. Use a glove and grip the ramekin. Turn the ramekin over quickly just off-center on the serving dish and dust with powdered sugar.
Pair with a scoop of coffee or espresso ice cream. I used Ciao Bella's espresso ice cream (though known for their gelatos I think this was an ice cream), and can recommend it highly.
Teriyaki Chicken
This recipe is from Recipezaar:
http://www.recipezaar.com/23418
It was really good - and easy!
23 min 8 min prep
I pounded the chicken breads to a bit less than 1/2 an inch thick so they would cook more quickly and easily (I wrapped the chicken breasts in wax paper and walloped them with a rolling pin)
I reduced the extra marinade by boiling it for a few minutes until it thickened. The pan was a mess but the sauce was good. I served this with steamed edamame beans and white rice.
http://www.recipezaar.com/23418
It was really good - and easy!
23 min 8 min prep
| 1/2 | cup chicken broth |
| 4 | tablespoons soy sauce |
| 2 | tablespoons sugar |
| 2 | tablespoons oil |
| 2 | tablespoons minced garlic |
| 1/2 | teaspoon ground ginger |
| 4 | boneless skinless chicken breast halves |
- Mix all marinade ingredients in shallow dish.
- Place chicken in marinade and refrigerate for 1-1/2 hours. (20 minutes for me!)
- Preheat broiler.
- Broil chicken 5 inches from heat for about 15 minutes, turning and basting with marinade often.
I reduced the extra marinade by boiling it for a few minutes until it thickened. The pan was a mess but the sauce was good. I served this with steamed edamame beans and white rice.
Butter Chicken
This recipe is from: Recipezaar:
http://www.recipezaar.com/86753
I mixed garam masala from this recipe: http://www.recipedelights.com/basics/GaramMasala.htm
...
35 min 5 min prep
I didn't separate the chunks out of the garam masala or the butter chicken sauce - the dish tasted fine, but it had cardamon pods and cinnamon stick bits in it - which was distracting while trying to eat it.
This recipe was pretty good - but not great - the takeout I get from Bombay Curry is way better. I hope to come up with a butter chicken recipe and method that tastes that good.
http://www.recipezaar.com/86753
I mixed garam masala from this recipe: http://www.recipedelights.com/basics/GaramMasala.htm
| Ingredients: | ||
| Black pepper | 20 grams | |
| Cloves |  | 10 grams |
| Cinnamon | | 20 grams |
| Brown cardamom | 15 grams | |
| Cumin seeds | | 10 grams |
| Bay leaves | 10 grams | |
| Coriander seeds | 5 grams | |
| Method: | |
| 1. | Mix all ingredients and lightly roast on a tawa. |
| 2. | Grind in a mixie and sieve to get a fine powder (garam masala) |
...
35 min 5 min prep
| 2 | tablespoons peanut oil |
| 1 | kg boneless skinless chicken breasts, cut in large chunks |
| 50 | g butter |
| 2 | teaspoons garam masala |
| 2 | teaspoons sweet paprika |
| 2 | teaspoons ground coriander |
| 1 | tablespoon grated fresh green ginger |
| 1/2 | teaspoon chili powder (more or less to taste) |
| 1 | cinnamon stick |
| 6 | cardamom pods, bruised |
| 1 (400 | g) can tomato puree |
| 1 | tablespoon sugar |
| 1/4 | cup plain yogurt |
| 1/2 | cup cream |
| 1 | tablespoon lemon juice |
- Heat a wok until really hot, add 1 Tbsp oil.
- Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
- Remove to plate.
- Add extra oil and cook remaining chicken.
- Remove from wok.
- Reduce heat and add the butter.
- When melted add all of the spices and stir-fry until fragrant- about 1 minute.
- Return chicken to wok and stir to coat with the spices.
- Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
- Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
- Serve over rice.
- **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.
I didn't separate the chunks out of the garam masala or the butter chicken sauce - the dish tasted fine, but it had cardamon pods and cinnamon stick bits in it - which was distracting while trying to eat it.
This recipe was pretty good - but not great - the takeout I get from Bombay Curry is way better. I hope to come up with a butter chicken recipe and method that tastes that good.
...
Tomato Salsa
I developed this recipe starting with a basic salsa recipe in a book called "A Well Filled Tortilla" - one of my favorites for mexican food.
2 or 3 ripe tomatoes
1 small white or yellow onion
1 small (or half a large) green pepper
2 cloves ogarlic
1 jalapeno pepper
.5 cup of fresh cilantro leaves
a teeny piece of lime peel - just the outer layer - chopped as small as possible
1 Tbsp tomato paste
1 tsp. balsanic vinegar
1 Tbsp. sugar
1/2 tsp salt (or more to taste)
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/4 c. water
Dice the tomatoes, mince the onion, mush (or press) the garlic, chop the green pepper, and combine them in a medium bowl.
Chop the stem off of the jalapeno, cut it in half and remover the seeds (leave them in for hotter salsa) finely mince the jalepeno and add it to the bowl with the other stuff
Add the remaining ingrediants and stir. Adjust salt, cayenne, and anything else you feel like to taste.
Often, the slasa needs a bit more water and a stir after 20 minutes.
2 or 3 ripe tomatoes
1 small white or yellow onion
1 small (or half a large) green pepper
2 cloves ogarlic
1 jalapeno pepper
.5 cup of fresh cilantro leaves
a teeny piece of lime peel - just the outer layer - chopped as small as possible
1 Tbsp tomato paste
1 tsp. balsanic vinegar
1 Tbsp. sugar
1/2 tsp salt (or more to taste)
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/4 c. water
Dice the tomatoes, mince the onion, mush (or press) the garlic, chop the green pepper, and combine them in a medium bowl.
Chop the stem off of the jalapeno, cut it in half and remover the seeds (leave them in for hotter salsa) finely mince the jalepeno and add it to the bowl with the other stuff
Add the remaining ingrediants and stir. Adjust salt, cayenne, and anything else you feel like to taste.
Often, the slasa needs a bit more water and a stir after 20 minutes.
Lettuce Wraps
This is a Martha Stewart recipe:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1590&contentGroup=MSL&site=living&rsc=ns2006_r1
I don't claim it as my own, but I like to make and eat them!
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When I am out of chili sauce - (I usually am) I use cayenne pepper instead - about a Tbsp. Also, I use less than 4.5 Tbsp. peanut oil. I often double the recipe too - so there are leftovers, and I use spaghetti nootles if I don't have thinner noodles. This is a fun meal for having lots of dishes to pass and making abig mess while eating.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1590&contentGroup=MSL&site=living&rsc=ns2006_r1
I don't claim it as my own, but I like to make and eat them!
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| 2 |  | boneless whole duck or chicken breasts |
| 1/2 | | cup soy sauce, plus 3 tablespoons for peanut sauce |
| 1 | | large clove garlic |
| 1 | | three-quarter-inch piece of ginger, peeled and cut in half |
| 2 1/4 | | teaspoons ground fresh chile paste |
| 7 | | tablespoons smooth, good-quality peanut butter |
| 3 | | tablespoons sugar |
| 4 1/2 | | tablespoons peanut oil |
| Juice of 1 lime | |
| 6 | | ounces vermicelli or capellini (angel hair) noodles |
| 1/2 | | cup roughly chopped, toasted Spanish or other peanuts |
| 2 | | ounces garlic chives or scallions, cut into 4-inch lengths |
| 1 | | Japanese or Kirby cucumber, thinly sliced |
| 2 | | heads Boston or other butterhead lettuce, leaves separated |
| 1. Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife. | ||
| 2. In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside. | ||
| 3. Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking. | ||
| 4. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf. | ||
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When I am out of chili sauce - (I usually am) I use cayenne pepper instead - about a Tbsp. Also, I use less than 4.5 Tbsp. peanut oil. I often double the recipe too - so there are leftovers, and I use spaghetti nootles if I don't have thinner noodles. This is a fun meal for having lots of dishes to pass and making abig mess while eating.
Oriental Amaretto Broiled Salmon
Broiled Salmon with Soy / Ameretto Sauce
Recipe from: http://homecooking.about.com/library/archive/blfish4.htm
1/4 cup DISARONNO® Originale Amaretto (I used another cheap brand)
1/4 cup light soy sauce
2 Tbsp lime juice
2 Tbsp sesame oil (I used much less - probably .5 tsp.)
1/4 tsp ground black pepper
1 tsp grated fresh ginger
Salt to taste
2 salmon fillets (1-1/2 pounds each) skin on
1 Tbsp Honey (the recipe called for Hoison - but I didn't have any)
I mixed the sauce ingrediants and marinated defrosted skinless salmon filettes (no skin) for about 20 minutes.
While the fillets were marinating, I boiled a small amount of water in a chef's pan for steaming asparagus + 3/4 cup water to use for cous-cous.
I poured most of the marinade off of the filets and in to a sauce pan - which I brought to boil over a medium flame, and then let boi for about 10 minutes - until reduced.
While the sauce was boiling, I put the fillets under the broiler (about 5 inches from the flame) for 4 minutes on on each side. I added about a half a cup of vermout after turning the fillets.
Right after truning the fillets, I added asparagus to the steaming pan, covered it, and added the cous cous to the hot waterI boiled for it.
4 minutes on each side was enough to cook the thinner fillets through. The thicker fillet was still rare in the middle - but it was pretty tasty that way.
I served the fillets over cous cous with the asparagus - and with lemon slices. The lemon was good on the asparagus also.
This was pretty good - but not great - too salty. THe steam ed asparagus with lemon juice was the best part. The cous cous was supposed to have been flavorted, but it was pretty bland - it would have been better cooked in stock with some veggies in it.
Recipe from: http://homecooking.about.com/library/archive/blfish4.htm
1/4 cup DISARONNO® Originale Amaretto (I used another cheap brand)
1/4 cup light soy sauce
2 Tbsp lime juice
2 Tbsp sesame oil (I used much less - probably .5 tsp.)
1/4 tsp ground black pepper
1 tsp grated fresh ginger
Salt to taste
2 salmon fillets (1-1/2 pounds each) skin on
1 Tbsp Honey (the recipe called for Hoison - but I didn't have any)
I mixed the sauce ingrediants and marinated defrosted skinless salmon filettes (no skin) for about 20 minutes.
While the fillets were marinating, I boiled a small amount of water in a chef's pan for steaming asparagus + 3/4 cup water to use for cous-cous.
I poured most of the marinade off of the filets and in to a sauce pan - which I brought to boil over a medium flame, and then let boi for about 10 minutes - until reduced.
While the sauce was boiling, I put the fillets under the broiler (about 5 inches from the flame) for 4 minutes on on each side. I added about a half a cup of vermout after turning the fillets.
Right after truning the fillets, I added asparagus to the steaming pan, covered it, and added the cous cous to the hot waterI boiled for it.
4 minutes on each side was enough to cook the thinner fillets through. The thicker fillet was still rare in the middle - but it was pretty tasty that way.
I served the fillets over cous cous with the asparagus - and with lemon slices. The lemon was good on the asparagus also.
This was pretty good - but not great - too salty. THe steam ed asparagus with lemon juice was the best part. The cous cous was supposed to have been flavorted, but it was pretty bland - it would have been better cooked in stock with some veggies in it.
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