This is a great cheese delivery system disguised as 'salad'.
First, the pesto
2 cups basil leaves
1/4 tsp salt
2 large garlic cloves
6 tblsp olive oil
1/2 cup fresh grated parmesan cheese
fresh ground pepper to taste
if you want a 'light' version of this, reduce the parmesan to 1/4 cup and replace 5 of the 6 tblsp olive oil with a medium peeled and seeded tomato.
put the garlic and pesto in a food processor and chop it up, add all of the remaining ingredients and mix in the food processor.
Next, the salad
Some good quality ripe tomatoes
Some good quality italian mozzarella
1-2 minced garlic cloves
1-2 tblsp balsamic vinegar
2 tblsp of the pesto from above
salt and pepper to taste
slice up the mozza and tomatoes. place a slice of tomato on top of a slice of mozza. mix up the pesto and garlic and vinegar with salt and pepper to taste and pour some on top of the tomatoes. serve.
Sunday, December 14, 2008
Red Chili Roasted Turkey
Tired of the traditional turkey recipe? Here's one I tried:
Red Chili-Roasted Turkey
8 dried mild and/or hot New Mexico or guajillo chilies or 5 dried guajillo and 3 pasillo or ancho chilies. (I used 3 acho, 3 new mexican mild, and 2 guajillo)
5 canned chipolte peppers with adobo sauce
4 cloves garlic, smashed
half white or spanish onion, chopped
2 tbsp lime juice
1 tbsp oregano, dried
1 tbsp red wine vinegar
2 tsp coriander seeds
1 1/2 tsp ground cumin
1 1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp black pepper
*******************
1/4 cup oil
1--12 pound turkey
Seed dried Chilies and place in blender, pour in 2 cups boiling water and soak until softened, about 30 minutes. Add rest of ingredients (to black pepper) Puree.
Thaw and dry turkey. Spread mixture insdside and out. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Bring turkey to room temperature drizzle with oil. Roast in 325 F oven for 1 hour. Baste with juices. if drying our cover with foil. Continue roasting until thermometer inserted in thigh reads 180F about 2 1/2 hours in total. Romove from oven, let stand 20 minutes. Carve and cover
with pan juices. Garnish with cilantro, lime wedges, tortillas if desired.
Red Chili-Roasted Turkey
8 dried mild and/or hot New Mexico or guajillo chilies or 5 dried guajillo and 3 pasillo or ancho chilies. (I used 3 acho, 3 new mexican mild, and 2 guajillo)
5 canned chipolte peppers with adobo sauce
4 cloves garlic, smashed
half white or spanish onion, chopped
2 tbsp lime juice
1 tbsp oregano, dried
1 tbsp red wine vinegar
2 tsp coriander seeds
1 1/2 tsp ground cumin
1 1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp black pepper
*******************
1/4 cup oil
1--12 pound turkey
Seed dried Chilies and place in blender, pour in 2 cups boiling water and soak until softened, about 30 minutes. Add rest of ingredients (to black pepper) Puree.
Thaw and dry turkey. Spread mixture insdside and out. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Bring turkey to room temperature drizzle with oil. Roast in 325 F oven for 1 hour. Baste with juices. if drying our cover with foil. Continue roasting until thermometer inserted in thigh reads 180F about 2 1/2 hours in total. Romove from oven, let stand 20 minutes. Carve and cover
with pan juices. Garnish with cilantro, lime wedges, tortillas if desired.
Chipolte-Tomatillo Chicken
I made this recipe today for the first time. Here it is:
6 Chicken Breasts (you can use the ones with bones)
4 cups low salt chicken stock
1 chopped medium onion
2-3 dried or canned chipolte peppers
2 sliced garlic cloves
1 bay leaf
1 pound whole tomatillos, husked (I used canned)
1/3 cup fresh cilantro
2 tblsp vegetable oil
1 tsp sugar (optional)
salt to taste
Place the chicken in a dutch oven or large saucepan that has a lid. Pour the stock over the chicken, add the onion, chipoltes, garlic and bay leaf. Bring to Boil. Reduce heat to low simmer, cover and let cook 15-20 min, until the chicken is just cooked. Let it cool in the stock for another 15 min.
Remove the chicken from the stock and let it cool. While the chicken cools, add the tomatillos to the stock, increase heat to medium-high and boil uncovered for 10 min, or until the tomatillos are soft.
Next, transfer the chipoltes and tomatillos to a blender, add the cilantro and puree. Pour the puree back into the stock and mix well.
If you used chicken with bones, pull the chicken from the bones after it cools enough, and cut into bite size pieces.
Meanwhile add your oil to the stock, reduce heat to medium-low and let it reduce for 10 min. Taste and add sugar if it is too tart, add salt to taste. Stir the cut up chicken into the stock , reduce heat to low and cook, covered for an additional 10 min or so.
Serve hot. you can garnish with additional minced cilantro, guacamole, avocado slices, or creme fraiche if you so choose.
This recipe comes from "the border cookbook" by Cheryl and Bill Jamison - my favorite of all the cookbooks I own.
6 Chicken Breasts (you can use the ones with bones)
4 cups low salt chicken stock
1 chopped medium onion
2-3 dried or canned chipolte peppers
2 sliced garlic cloves
1 bay leaf
1 pound whole tomatillos, husked (I used canned)
1/3 cup fresh cilantro
2 tblsp vegetable oil
1 tsp sugar (optional)
salt to taste
Place the chicken in a dutch oven or large saucepan that has a lid. Pour the stock over the chicken, add the onion, chipoltes, garlic and bay leaf. Bring to Boil. Reduce heat to low simmer, cover and let cook 15-20 min, until the chicken is just cooked. Let it cool in the stock for another 15 min.
Remove the chicken from the stock and let it cool. While the chicken cools, add the tomatillos to the stock, increase heat to medium-high and boil uncovered for 10 min, or until the tomatillos are soft.
Next, transfer the chipoltes and tomatillos to a blender, add the cilantro and puree. Pour the puree back into the stock and mix well.
If you used chicken with bones, pull the chicken from the bones after it cools enough, and cut into bite size pieces.
Meanwhile add your oil to the stock, reduce heat to medium-low and let it reduce for 10 min. Taste and add sugar if it is too tart, add salt to taste. Stir the cut up chicken into the stock , reduce heat to low and cook, covered for an additional 10 min or so.
Serve hot. you can garnish with additional minced cilantro, guacamole, avocado slices, or creme fraiche if you so choose.
This recipe comes from "the border cookbook" by Cheryl and Bill Jamison - my favorite of all the cookbooks I own.
Shrimp and Squash Laska soup
Here is a soup I made the other day:
12-16 oz cooked peeled shrimp
22 oz cubed pepper squash
2-3 red chiles, deseeded and finely sliced
2 cloves garlic
2 thumb sized pieces of ginger, peeled
3 sticks of lemongrass, chopped
large handful of fresh cilantro
1 tsp chinese 5 spice powder
1 tsp cumin
peanut oil
1 onion, finely sliced
2 1/2 cups vegetable stock
1/4 cup water
1 cup brown basmati rice
2 14 oz cans coconut milk (I used one lite can and one regular)
salt and pepper
6 tblsp lime juice
chop up the squash and set aside. strip the leaves from the cilantro stems and put the stems and roots in a food processor with the first 2 of the tblsp of lime juice, chiles, garlic, ginger, lemongrass, 5 spice powder and cumin. get a wide high-sided fry pan (as in the picture), put this mix in there with some peanut oil and the onion, cook on medium for about 10 min, or until stuff starts sticking to the bottom of the pan.
next, add the squash and the vegetable stock and water. stir around, loosen the bits off the bottom and bring to a boil. add the rice. reduce heat to low and simmer with a lid on for 15 minutes or so. By this time the squash should be breaking up a bit you should be able to stir and break it down a bit. Keep simmering with the lid on until the rice is done. give it a good stir. Remove the lid and add the coconut milk and the shrimp - let it heat up until the shrimp is heated, taste and season with salt and pepper. Add some lime juice until it has a bit of sharpness in the taste. Sprinkle some cilantro leaves on top and serve.
12-16 oz cooked peeled shrimp
22 oz cubed pepper squash
2-3 red chiles, deseeded and finely sliced
2 cloves garlic
2 thumb sized pieces of ginger, peeled
3 sticks of lemongrass, chopped
large handful of fresh cilantro
1 tsp chinese 5 spice powder
1 tsp cumin
peanut oil
1 onion, finely sliced
2 1/2 cups vegetable stock
1/4 cup water
1 cup brown basmati rice
2 14 oz cans coconut milk (I used one lite can and one regular)
salt and pepper
6 tblsp lime juice
chop up the squash and set aside. strip the leaves from the cilantro stems and put the stems and roots in a food processor with the first 2 of the tblsp of lime juice, chiles, garlic, ginger, lemongrass, 5 spice powder and cumin. get a wide high-sided fry pan (as in the picture), put this mix in there with some peanut oil and the onion, cook on medium for about 10 min, or until stuff starts sticking to the bottom of the pan.
next, add the squash and the vegetable stock and water. stir around, loosen the bits off the bottom and bring to a boil. add the rice. reduce heat to low and simmer with a lid on for 15 minutes or so. By this time the squash should be breaking up a bit you should be able to stir and break it down a bit. Keep simmering with the lid on until the rice is done. give it a good stir. Remove the lid and add the coconut milk and the shrimp - let it heat up until the shrimp is heated, taste and season with salt and pepper. Add some lime juice until it has a bit of sharpness in the taste. Sprinkle some cilantro leaves on top and serve.
Lite Salad Nicoise
Have a lot of ripe tomatoes and peppers in my garden, so I made this recipe
serves 4
4 tuna steaks
4 medium tomatoes, quartered
1 cucumber, peeled and chipped
1 green pepper, diced in large dice
1 red pepper, diced in large dice
3-4 scallions, chopped
1 tblsp salt
lettuce
2 hard boiled eggs
anchovies
black olives
dressing:
1 tblsp balsamic vinegar
2-3 tblsp red wine vinegar
3 cloves garlic, put through a press
1/2 cup plain yogurt
2 tblsp olive oil
1/4 cup basil
salt and pepper to taste
combine the tomatoes, cucumbers, peppers and scallions in a bowl. add the salt and toss gently. cover and let sit while preparing the rest
mix the vinegars and garlic for the dressing and add the yogurt, oil and pepper and mix well. cut up the basil very fine and add it to the dressing. stir well.
cook the tuna to taste.
drain the salted vegetables and wash off the salt. wash and drain the lettuce and cover the bottom of a plate with some lettuce. put some of the mixed vegetables on top of the lettuce, then some of the dressing, and then a couple anchovies and a few olives. put the tuna on top and serve.
an alternative: make some tapenade and serve on the side in place of the olives and some of the anchovies.
serves 4
4 tuna steaks
4 medium tomatoes, quartered
1 cucumber, peeled and chipped
1 green pepper, diced in large dice
1 red pepper, diced in large dice
3-4 scallions, chopped
1 tblsp salt
lettuce
2 hard boiled eggs
anchovies
black olives
dressing:
1 tblsp balsamic vinegar
2-3 tblsp red wine vinegar
3 cloves garlic, put through a press
1/2 cup plain yogurt
2 tblsp olive oil
1/4 cup basil
salt and pepper to taste
combine the tomatoes, cucumbers, peppers and scallions in a bowl. add the salt and toss gently. cover and let sit while preparing the rest
mix the vinegars and garlic for the dressing and add the yogurt, oil and pepper and mix well. cut up the basil very fine and add it to the dressing. stir well.
cook the tuna to taste.
drain the salted vegetables and wash off the salt. wash and drain the lettuce and cover the bottom of a plate with some lettuce. put some of the mixed vegetables on top of the lettuce, then some of the dressing, and then a couple anchovies and a few olives. put the tuna on top and serve.
an alternative: make some tapenade and serve on the side in place of the olives and some of the anchovies.
Smoky Spagetti Sauce
I made a super-yummy spagetti sauce today. Probably my favorite ever, due to the smoke flavour it has. The key ingredient is two "Pasilla de Oaxaca" dried chiles that I bought from http://chillychiles.com (its located here in Ottawa).
This is kind of like an arrabiatta sauce, but with a smoky flavour. Its simple and takes about 30 minutes to make
2 cans good quality whole plumb tomatoes
3 cloves garlic, pressed through garlic press
olive oil
fresh basil, including stems
2 Pasilla de Oaxaca chiles
Torn mozzarella cheese
salt and pepper
red wine vinegar (optional - I didnt bother)
a little sugar (optional)
your favorite pasta
optional vegetables to taste
seperate the basil leaves from the stems. Chop up the stems and fry them in olive oil with the garlic and the two chiles over medium heat for a few minutes. Add the cans of plumb tomatoes and season with salt and pepper. once heated, cover and simmer on low heat for 20 minutes. At this point, remove one of the chiles, chop it up as fine as possible and add it back into the sauce. Also chop up the basil leaves and add them as well. If you want more heat, you can also chop the second chile as well. simmer for a further 10 minutes, remove the whole chile and discard (unless you chopped it up earlier).
now mush up the tomatoes. you can do this with a fork or a spoon, or a hand blender - its good to not blend it up too fine, nice to have a few chunks of tomatoes still in the sauce. Add a bit of red wine vinegar (optional) and taste. if it is a bit bitter (it may depend on the tomatoes), you can add a little sugar.
if you want to have some vegetables in your pasta, at this point add them, turn the heat back up a bit and let them cook for 10 minutes. I had zucchini, green pepper, red pepper and mushrooms. You can add what you like, or nothing at all.
Cook your pasta according to the directions. Tear up some chunks of mozzarella. Spoon the sauce on the pasta and top with the chunks of mozzarella. Enjoy.
This is kind of like an arrabiatta sauce, but with a smoky flavour. Its simple and takes about 30 minutes to make
2 cans good quality whole plumb tomatoes
3 cloves garlic, pressed through garlic press
olive oil
fresh basil, including stems
2 Pasilla de Oaxaca chiles
Torn mozzarella cheese
salt and pepper
red wine vinegar (optional - I didnt bother)
a little sugar (optional)
your favorite pasta
optional vegetables to taste
seperate the basil leaves from the stems. Chop up the stems and fry them in olive oil with the garlic and the two chiles over medium heat for a few minutes. Add the cans of plumb tomatoes and season with salt and pepper. once heated, cover and simmer on low heat for 20 minutes. At this point, remove one of the chiles, chop it up as fine as possible and add it back into the sauce. Also chop up the basil leaves and add them as well. If you want more heat, you can also chop the second chile as well. simmer for a further 10 minutes, remove the whole chile and discard (unless you chopped it up earlier).
now mush up the tomatoes. you can do this with a fork or a spoon, or a hand blender - its good to not blend it up too fine, nice to have a few chunks of tomatoes still in the sauce. Add a bit of red wine vinegar (optional) and taste. if it is a bit bitter (it may depend on the tomatoes), you can add a little sugar.
if you want to have some vegetables in your pasta, at this point add them, turn the heat back up a bit and let them cook for 10 minutes. I had zucchini, green pepper, red pepper and mushrooms. You can add what you like, or nothing at all.
Cook your pasta according to the directions. Tear up some chunks of mozzarella. Spoon the sauce on the pasta and top with the chunks of mozzarella. Enjoy.
Arroz con Polo mexican style
Here is a real nice chicken recipe I made today:
3 lbs of chicken pieces (I use drumsticks - skin optional)
2 or 3 chicken thighs or small chicken breast - cubed
olive oil
one dried ancho chile, and one dried new mexican (mild) chile, or two of either type
2 tsp dried mexican oregano
2 tsp cumin
1 tsp salt
1/2 tsp thyme
1 large onion, chopped
2 minced garlic cloves
2 cups uncooked rice (I like brown basmati)
3 cups chicken stock
3 small roma tomatoes
1 bay leaf
3/4 pound of chorizo sausage - cut into 3/4" slices
1 cup frozen peas
3/4 cup whole black olives
grind up the ancho and new mexican chiles in a (clean) coffee grinder. put 2 tsp of the ground mix in a bowl (set the rest aside for another time). add the oregano, cumin, thyme, and salt to the bowl and mix well.
coat the chicken with olive oil and rub the spice mixture onto the chicken. Let the chicken sit overnight in the fridge.
the next day, preheat your oven to 350. Chop up your onion, tomatoes, and chorizo.
in a large dutch oven, heat some olive oil to medium high and fry the chicken in the oil - just enough to brown the outsides - it doesn't have to be totally cooked.
Remove the chicken from the pot and add the onion and garlic. When the onion begins to soften, throw in the uncooked rice and cook for a few minutes, be sure to stir around and get the good flavour bits off the bottom of the pot.
Arrange the chicken in the pot on top of the rice mixture. Add the tomatoes, chicken stock and bay leaf. Cover and bake in oven for 45 minutes.
While baking, brown the chorizo and drain the excess fat.
After 45 minutes, remove from oven and add the peas, chorizo and olives and put back in the oven for another 20 minutes.
Remove from oven and let it sit for 10 minutes, then serve.
Hints:
- a really smoky dried chorizo goes really well in this recipe (when I bring leftovers to work it drives people nuts, they love the smell of it). Next time I make it I might try substituting a smoky hot pepper for one of the two peppers and see how it is, but it is excellent as described.
3 lbs of chicken pieces (I use drumsticks - skin optional)
2 or 3 chicken thighs or small chicken breast - cubed
olive oil
one dried ancho chile, and one dried new mexican (mild) chile, or two of either type
2 tsp dried mexican oregano
2 tsp cumin
1 tsp salt
1/2 tsp thyme
1 large onion, chopped
2 minced garlic cloves
2 cups uncooked rice (I like brown basmati)
3 cups chicken stock
3 small roma tomatoes
1 bay leaf
3/4 pound of chorizo sausage - cut into 3/4" slices
1 cup frozen peas
3/4 cup whole black olives
grind up the ancho and new mexican chiles in a (clean) coffee grinder. put 2 tsp of the ground mix in a bowl (set the rest aside for another time). add the oregano, cumin, thyme, and salt to the bowl and mix well.
coat the chicken with olive oil and rub the spice mixture onto the chicken. Let the chicken sit overnight in the fridge.
the next day, preheat your oven to 350. Chop up your onion, tomatoes, and chorizo.
in a large dutch oven, heat some olive oil to medium high and fry the chicken in the oil - just enough to brown the outsides - it doesn't have to be totally cooked.
Remove the chicken from the pot and add the onion and garlic. When the onion begins to soften, throw in the uncooked rice and cook for a few minutes, be sure to stir around and get the good flavour bits off the bottom of the pot.
Arrange the chicken in the pot on top of the rice mixture. Add the tomatoes, chicken stock and bay leaf. Cover and bake in oven for 45 minutes.
While baking, brown the chorizo and drain the excess fat.
After 45 minutes, remove from oven and add the peas, chorizo and olives and put back in the oven for another 20 minutes.
Remove from oven and let it sit for 10 minutes, then serve.
Hints:
- a really smoky dried chorizo goes really well in this recipe (when I bring leftovers to work it drives people nuts, they love the smell of it). Next time I make it I might try substituting a smoky hot pepper for one of the two peppers and see how it is, but it is excellent as described.
Cheese Stuffed Peppers
I made this the other day:
2 red bell peppers
2 green bell peppers
sauce
2 dried chipolte peppers
1 1/2 cups chicken stock
1 whole roma tomato
1/3 medium onion, in chunks
1 clove garlic
1/2 tsp cumin
1/4 tsp thyme
1/4 tsp salt
1/8 tsp epazote
1 tblsp olive oil
filling
4 oz muenster cheese, or mozzarella, grated
4 oz monteray jack cheese, grated
4 oz fresh goat cheeze
2 tblsp minced red onion
1 clove garlic, minced
1/4 tsp epazote
to make the sauce, take half of the chicken stock, drop in the chipolte chiles and simmer for 20 minutes, or until the chiles are very soft. roast the tomato in the oven (on broiler) until the skin starts to turn black. be sure to turn the tomato a few times for even cooking. once the chipoltes are soft and the tomato is done, throw the chipoltes and tomato and all the other sauce ingredients (except oil) into a blender and puree until smooth. Add the oil to a large frying pan, heat up the pan to medium high and drop the mixture from the blender in. boil it down a bit until it thickens somewhat. Keep the sauce warm.
with a small pairing knife, carefully cut the cores out of the peppers, then cut the peppers into thirds along the seams (such that the remaining chunks will act like little bowls for the cheese. mix all filling ingredients, and fill the pepper chunks. melt the cheese in the oven under the broiler until good and melted. remove and serve with the warm sauce.
The sauce, depending on how big the chipoltes you use are, will have a bit of a kick. Its quite good.
The epazote adds an interesting flavour to the cheeze filling. You can get some from http://www.chillychiles.com here in Ottawa if you can't find it in your local grocery store.
2 red bell peppers
2 green bell peppers
sauce
2 dried chipolte peppers
1 1/2 cups chicken stock
1 whole roma tomato
1/3 medium onion, in chunks
1 clove garlic
1/2 tsp cumin
1/4 tsp thyme
1/4 tsp salt
1/8 tsp epazote
1 tblsp olive oil
filling
4 oz muenster cheese, or mozzarella, grated
4 oz monteray jack cheese, grated
4 oz fresh goat cheeze
2 tblsp minced red onion
1 clove garlic, minced
1/4 tsp epazote
to make the sauce, take half of the chicken stock, drop in the chipolte chiles and simmer for 20 minutes, or until the chiles are very soft. roast the tomato in the oven (on broiler) until the skin starts to turn black. be sure to turn the tomato a few times for even cooking. once the chipoltes are soft and the tomato is done, throw the chipoltes and tomato and all the other sauce ingredients (except oil) into a blender and puree until smooth. Add the oil to a large frying pan, heat up the pan to medium high and drop the mixture from the blender in. boil it down a bit until it thickens somewhat. Keep the sauce warm.
with a small pairing knife, carefully cut the cores out of the peppers, then cut the peppers into thirds along the seams (such that the remaining chunks will act like little bowls for the cheese. mix all filling ingredients, and fill the pepper chunks. melt the cheese in the oven under the broiler until good and melted. remove and serve with the warm sauce.
The sauce, depending on how big the chipoltes you use are, will have a bit of a kick. Its quite good.
The epazote adds an interesting flavour to the cheeze filling. You can get some from http://www.chillychiles.com here in Ottawa if you can't find it in your local grocery store.
Easy Butter Chicken
I thought I posted this recipe a long time ago, but I can't find it, so here it is again. Butter chicken is made from Tandori chicken. I've made this recipe a few times, and everyone who has tried it likes it. It contains tons of butter and cream, so it isn't really healthy, but hey, live a little! ;-)
Easy Butter Chicken
Step 1: Make Tandoori chicken. I used to do this from scratch with a recipe I had, but this way is easier, and just as good as the recipe I had.
about 1 kg boneless chicken breasts
patak's tandoori chicken paste
- follow the marinading instructions on the back of the patak's bottle (marinade overnight). For best results, barbeque the chicken on a bbq. If you want, make extra chicken and have some tandoori chicken for dinner. this way you get two meals out of one! you can use the leftover tandoori chicken to make butter chicken with.
Butter Chicken Sauce
1 800 ml can crushed tomatoes
1 tsp fengreek
3 oz chilled butter
1/2 tsp paprika
1/2 tsp white vinegar
1 tsp garam masala
salt
1 1/2 oz heavy cream
put the tomatoes in a pot and heat. add butter and paprika - allow the butter to melt then taste, add a bit of vinegar to give it a little twang. add the fengreek and garam masala, mix in and add the cream. taste again and adjust the amount of cream and garam masala to your personal preference (this part is not scientific for me, i keep adding cream and garam masala till the color and taste are what i want). Dice up the chicken and add it to the sauce. You are done. If the chicken was already hot when you added it to the sauce, the sauce should have taken you about 5 or 10 minutes to make. Enjoy!
(if you dont have it, you can get fengreek and garam masala at any decent east indian grocery)
Easy Butter Chicken
Step 1: Make Tandoori chicken. I used to do this from scratch with a recipe I had, but this way is easier, and just as good as the recipe I had.
about 1 kg boneless chicken breasts
patak's tandoori chicken paste
- follow the marinading instructions on the back of the patak's bottle (marinade overnight). For best results, barbeque the chicken on a bbq. If you want, make extra chicken and have some tandoori chicken for dinner. this way you get two meals out of one! you can use the leftover tandoori chicken to make butter chicken with.
Butter Chicken Sauce
1 800 ml can crushed tomatoes
1 tsp fengreek
3 oz chilled butter
1/2 tsp paprika
1/2 tsp white vinegar
1 tsp garam masala
salt
1 1/2 oz heavy cream
put the tomatoes in a pot and heat. add butter and paprika - allow the butter to melt then taste, add a bit of vinegar to give it a little twang. add the fengreek and garam masala, mix in and add the cream. taste again and adjust the amount of cream and garam masala to your personal preference (this part is not scientific for me, i keep adding cream and garam masala till the color and taste are what i want). Dice up the chicken and add it to the sauce. You are done. If the chicken was already hot when you added it to the sauce, the sauce should have taken you about 5 or 10 minutes to make. Enjoy!
(if you dont have it, you can get fengreek and garam masala at any decent east indian grocery)
Curried Mushrooms and Potatoes
I made this recipe in my slow cooker a while ago. It is a modified version of a recipe I got from a co-worker.
2.5 lbs Mushrooms, washed and halved
1 lb potato, diced
1 large piece ginger
1 bulb garlic
2 large onions, sliced into long thin pieces
2.5 tblsp oil
1-4 fresh green jalapeno peppers, seeded and finely chopped
1/4 tsp tumeric
1/2 tsp garam masala
1/2 tsp ground coriander
1 tsp ground cumin
1.5 tblsp salt
two handfuls fresh cilantro
Peel garlic and ginger, chop them together in an electric chopper (such as a coffee grinder)
put oil, cumin, garlic, ginger, salt in a pan and fry on low heat until garlic and ginger brown
add the onions and cook for 5 minutes or so, then add the chiles and the garam masala, coriander, tumeric, cook for 30 sec or so, then add the mushrooms and potatoes and cook for about 3-4 minutes. Throw the whole lot in the slow cooker and set it on high (4 hours). add about a cup of water.
after an hour, add a handful of the fresh cilantro. After 3 hours, if it is still really watery, take the lid off the slow cooker for a while.
when it is done, the potato should have broken down a bit and become a little mushy, add the other handful of cilantro and serve.
2.5 lbs Mushrooms, washed and halved
1 lb potato, diced
1 large piece ginger
1 bulb garlic
2 large onions, sliced into long thin pieces
2.5 tblsp oil
1-4 fresh green jalapeno peppers, seeded and finely chopped
1/4 tsp tumeric
1/2 tsp garam masala
1/2 tsp ground coriander
1 tsp ground cumin
1.5 tblsp salt
two handfuls fresh cilantro
Peel garlic and ginger, chop them together in an electric chopper (such as a coffee grinder)
put oil, cumin, garlic, ginger, salt in a pan and fry on low heat until garlic and ginger brown
add the onions and cook for 5 minutes or so, then add the chiles and the garam masala, coriander, tumeric, cook for 30 sec or so, then add the mushrooms and potatoes and cook for about 3-4 minutes. Throw the whole lot in the slow cooker and set it on high (4 hours). add about a cup of water.
after an hour, add a handful of the fresh cilantro. After 3 hours, if it is still really watery, take the lid off the slow cooker for a while.
when it is done, the potato should have broken down a bit and become a little mushy, add the other handful of cilantro and serve.
Bourbon Pulled Beef
This one is great for sandwiches, but be prepared, it takes a while to make!
4 lbs beef (chuck) roast
1/2 c ketchup
1 1/2 c barbeque sauce
4 c chopped celery
1 c chopped onion
1 2/3 c water
1/3 c jack daniels (or other bourbon)
2 tbsp brown sugar
2 tbsp worcestershire sauce
1 tsp chili powder (use chipolte chili powder if you want a bit of a kick)
1 tsp garlic powder
1 tsp salt
preheat oven to 350
put beef in large casserole dish
combine all ingredients and pour over beef. You may need to add extra water if your pan is very large.
Cover and bake for 5 hours, turning beef once an hour. After 3 hours, you might need to add extra water if the sauce is thickening up too fast.
Remove from oven and shred beef with a fork, mix with sauce.
serve on really great bread!
I make this one especially for the leftovers. I take some to work and heat it up and eat it on
bread like a sandwich.
4 lbs beef (chuck) roast
1/2 c ketchup
1 1/2 c barbeque sauce
4 c chopped celery
1 c chopped onion
1 2/3 c water
1/3 c jack daniels (or other bourbon)
2 tbsp brown sugar
2 tbsp worcestershire sauce
1 tsp chili powder (use chipolte chili powder if you want a bit of a kick)
1 tsp garlic powder
1 tsp salt
preheat oven to 350
put beef in large casserole dish
combine all ingredients and pour over beef. You may need to add extra water if your pan is very large.
Cover and bake for 5 hours, turning beef once an hour. After 3 hours, you might need to add extra water if the sauce is thickening up too fast.
Remove from oven and shred beef with a fork, mix with sauce.
serve on really great bread!
I make this one especially for the leftovers. I take some to work and heat it up and eat it on
bread like a sandwich.
Diablo Sauce
Here is a nice, hot sauce - good poured over eggs and toast for breakfast, also good for poaching shrimp and eating with rice.
Diablo Sauce
2 small roma tomatoes
2 chipolte chiles, soaked in water to soften
8 cloves roasted garlic
1 dried mild red chile, ground up (new mexican, or guajillo or ancho)
1 tsp worcestershire sauce
2 bay leaves
1/2 tsp salt
1/2 tsp dried mexican oregano
2 cups chicken stock or seafood stock
oil
Heat broiler, broil tomatoes, turning occasionally until soft and the skins split and turn dark
throw all ingredients except bay leaves and oil in a blender and blend. warm up a large skillet
on high heat with oil covering bottom, pour blended mix into skillet with the bay leaves, let it come to a boil, then reduce heat to medium-low and cook until reduced by half.
This sauce freezes and reheats well. My favorite dish to use it for is to get out a slice of cornbread, cook two eggs sunny side up, put the eggs on the cornbread and pour an amount of diablo sauce overtop.
Diablo Sauce
2 small roma tomatoes
2 chipolte chiles, soaked in water to soften
8 cloves roasted garlic
1 dried mild red chile, ground up (new mexican, or guajillo or ancho)
1 tsp worcestershire sauce
2 bay leaves
1/2 tsp salt
1/2 tsp dried mexican oregano
2 cups chicken stock or seafood stock
oil
Heat broiler, broil tomatoes, turning occasionally until soft and the skins split and turn dark
throw all ingredients except bay leaves and oil in a blender and blend. warm up a large skillet
on high heat with oil covering bottom, pour blended mix into skillet with the bay leaves, let it come to a boil, then reduce heat to medium-low and cook until reduced by half.
This sauce freezes and reheats well. My favorite dish to use it for is to get out a slice of cornbread, cook two eggs sunny side up, put the eggs on the cornbread and pour an amount of diablo sauce overtop.
Couscous Salad
here is a recipe I quite enjoy, works best with a food processor
2 cups couscous, cooked to package specifications
4 ripe tomatoes
1 cucumber, peeled and seeded
1 clove minced garlic
4 tsp fresh minced mint
whole black olives to taste
1 tub feta cheese
2/3 c olive oil
3/4 c red wine vinegar
cook the couscous and let it cool.
slice the tomatoes and cucumber in a food processor - thinnest slices possible.
mix the olive oil and vinegar and pour over couscous. Mix in all other ingredients
and refrigerate for at least an hour. Enjoy.
2 cups couscous, cooked to package specifications
4 ripe tomatoes
1 cucumber, peeled and seeded
1 clove minced garlic
4 tsp fresh minced mint
whole black olives to taste
1 tub feta cheese
2/3 c olive oil
3/4 c red wine vinegar
cook the couscous and let it cool.
slice the tomatoes and cucumber in a food processor - thinnest slices possible.
mix the olive oil and vinegar and pour over couscous. Mix in all other ingredients
and refrigerate for at least an hour. Enjoy.
Saturday, December 13, 2008
Calabacitas
This is a vegetable side dish I made for the first time for a potluck today. I liked it.
2 tblsp butter
2 tblsp vegetable oil
5 cups sliced zucchini
1 medium onion chopped
2 cups corn kernels
1 roasted yellow or orange pepper
1 roasted green pepper (I tried some kind of mexican variety that had a little heat in it but I don't recall the name)
1/2 tsp salt
1/4 tsp cinnamon
4 green onions, sliced
2 tblsp fresh cilantro
Warm butter and oil and saute the onions and zucchini. Stir in the corn and the chiles, salt and cinnamon and cook covered for another 10 min. Add the green onions and cilantro and heat through and serve.
2 tblsp butter
2 tblsp vegetable oil
5 cups sliced zucchini
1 medium onion chopped
2 cups corn kernels
1 roasted yellow or orange pepper
1 roasted green pepper (I tried some kind of mexican variety that had a little heat in it but I don't recall the name)
1/2 tsp salt
1/4 tsp cinnamon
4 green onions, sliced
2 tblsp fresh cilantro
Warm butter and oil and saute the onions and zucchini. Stir in the corn and the chiles, salt and cinnamon and cook covered for another 10 min. Add the green onions and cilantro and heat through and serve.
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