24 6 / 2014

Deviled Salmon
 
Its salmon night again and this is my take on Deviled Salmon recipe from June 2014 Food & Wine magazine.
1 tbs ancho chile powder
1 tbs Sriracha 
1½ tsp Sambal Oelek 
1½ tsp extra-virgin olive oil 
1½ tsp fresh lemon juice 
1 garlic cloves, minced 
3 Hot Pepperdew pepper halves minced, plus 1½ tsp brine from the jar 
1 salmon fillets 
In a small bowl whisk all ingredients except the salmon. 
Brush the salmon fillets with the pepper mixture and place in fridge to marinate 1 hour and up to 4 hours. (You will have some of the marinade leftover)
Light a grill. Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes. Transfer the salmon to plates and serve with the reserved marinade.
 
This is delicious, a little hot a little sweet. I will be making this again.

Deviled Salmon

 

Its salmon night again and this is my take on Deviled Salmon recipe from June 2014 Food & Wine magazine.

1 tbs ancho chile powder

1 tbs Sriracha

1½ tsp Sambal Oelek

1½ tsp extra-virgin olive oil

1½ tsp fresh lemon juice

1 garlic cloves, minced

3 Hot Pepperdew pepper halves minced, plus 1½ tsp brine from the jar

1 salmon fillets

In a small bowl whisk all ingredients except the salmon.

Brush the salmon fillets with the pepper mixture and place in fridge to marinate 1 hour and up to 4 hours. (You will have some of the marinade leftover)

Light a grill. Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes. Transfer the salmon to plates and serve with the reserved marinade.

 

This is delicious, a little hot a little sweet. I will be making this again.

05 6 / 2014

Sweet and Sour Shrimp

This recipe for Sweet and Sour Shrimp from Food and Wine magazine is one of my favorite quick dinners. It takes maybe 15 minutes from start to finish and taste delicious. The sauce is not too sweet and not too sour, perfectly balanced. I have even made it with already cooked shrimp and it came out great. I would even make this for company – it’s that good.

 
2 tbs ketchup 

2 tbs low-sodium soy sauce 

¾ cup chicken broth 

2 tsp sugar 

1 tsp Garlic Chile sauce (Sambal Oelek)

1 tsp cornstarch 

1½ tbs rice vinegar 

2 tbs light olive oil 

2 tbs minced fresh ginger 

1 garlic clove, minced 

1½ lbs medium shrimp, peeled 

 
In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch and vinegar. 

Heat a large skillet until very hot. Add the oil and swirl to coat the pan. Add the ginger and garlic and cook for 10 seconds, until fragrant. Add the shrimp and cook until curled, but not cooked through, 1 to 2 minutes. Whisk the sauce and add it to the pan. Cook, stirring, until the sauce is thickened and the shrimp are cooked through, 3 minutes. 

 
I garnished this with a few chopped chives and chopped cashews.

Sweet and Sour Shrimp

This recipe for Sweet and Sour Shrimp from Food and Wine magazine is one of my favorite quick dinners. It takes maybe 15 minutes from start to finish and taste delicious. The sauce is not too sweet and not too sour, perfectly balanced. I have even made it with already cooked shrimp and it came out great. I would even make this for company – it’s that good.

 

2 tbs ketchup

2 tbs low-sodium soy sauce

¾ cup chicken broth

2 tsp sugar

1 tsp Garlic Chile sauce (Sambal Oelek)

1 tsp cornstarch

1½ tbs rice vinegar

2 tbs light olive oil

2 tbs minced fresh ginger

1 garlic clove, minced

1½ lbs medium shrimp, peeled

 

In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch and vinegar.

Heat a large skillet until very hot. Add the oil and swirl to coat the pan. Add the ginger and garlic and cook for 10 seconds, until fragrant. Add the shrimp and cook until curled, but not cooked through, 1 to 2 minutes. Whisk the sauce and add it to the pan. Cook, stirring, until the sauce is thickened and the shrimp are cooked through, 3 minutes.

 

I garnished this with a few chopped chives and chopped cashews.

20 5 / 2014

Chunky Peanut Butter Cookies

Saw this recipe for Chunky Peanut Butter Cookies in Aprils issue of Food and Wine Magazine. It looked super simple so I gave it a try.

1½ cups all-purpose flour

1 tsp kosher salt

½ tsp baking soda

½ tsp baking powder

1 stick unsalted butter, softened

½ cup chunky natural peanut butter

¾ cup granulated sugar

¼ cup packed dark brown sugar

1 large egg

½ tsp pure vanilla extract

Preheat the oven to 350° and position racks in the upper and lower thirds. In a medium bowl, whisk the flour with the salt, baking soda and baking powder. In a large bowl, using an electric mixer beat the butter, peanut butter and both sugars at high speed until pale and fluffy, 2 minutes. Beat in the egg and vanilla. At low speed, gradually beat in the dry ingredients until just incorporated.

Form half of the dough into 1-inch balls and arrange them 2 inches apart on 2 large baking sheets lined with parchment paper. Using a fork, gently press the tops of the cookies to form a crosshatch pattern. Bake the cookies for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely. Let the baking sheets cool slightly.

This are a good basic peanut butter cookie. I got 30 cookies out of this batch of dough and took me about 30 minutes start to finish. I would make these again.

06 1 / 2014

Peppered Herb-Yogurt Dressing

This month’s Food and Wine magazine had a recipe for Peppered Herb-Yogurt Dressing; I am always looking for a new salad dressing so I gave it a try. Of course I substitute the whole milk yogurt for 0% Greek yogurt.
 
½ cup plain 0% Greek yogurt 
1 teaspoon coarsely cracked black peppercorns 
1 large clove very finely chopped garlic 
3 tbs extra-virgin olive oil 
¼ cup chopped mixed herbs, I used parsley and chives 
Kosher salt 
 
In a bowl, whisk together the yogurt, black peppercorns, garlic and 2 tbs of water. Gradually whisk in the olive oil until emulsified. Stir in the herbs and season with a big pinch of salt. Add more water if needed.
 
This is okay; it’s very subtle flavor combination. It needs a little more oomph, maybe a bit of lemon juice, a pinch of cayenne or something to give it some kick.

Peppered Herb-Yogurt Dressing

This month’s Food and Wine magazine had a recipe for Peppered Herb-Yogurt Dressing; I am always looking for a new salad dressing so I gave it a try. Of course I substitute the whole milk yogurt for 0% Greek yogurt.

 

½ cup plain 0% Greek yogurt

1 teaspoon coarsely cracked black peppercorns

1 large clove very finely chopped garlic

3 tbs extra-virgin olive oil

¼ cup chopped mixed herbs, I used parsley and chives

Kosher salt

 

In a bowl, whisk together the yogurt, black peppercorns, garlic and 2 tbs of water. Gradually whisk in the olive oil until emulsified. Stir in the herbs and season with a big pinch of salt. Add more water if needed.

 

This is okay; it’s very subtle flavor combination. It needs a little more oomph, maybe a bit of lemon juice, a pinch of cayenne or something to give it some kick.

21 11 / 2013

Eggplant Dirty Rice
 Found this recipe in my May 2013 issue of food and wine and finally got around to making it. The original calls for green bell pepper, white rice and veg stock but I substituted red pepper, brown rice and chicken stock because that’s what I had.

2 tbs light olive oil 
2 celery ribs, finely chopped 
1 red pepper, seeded and finely chopped 
1 small onion, finely chopped 
Salt & Pepper
1 small eggplant (about ½ pound), cut into 3/4-inch cubes 
1 tsp dried thyme 
Pinch cayenne 
2 garlic cloves, finely chopped 
1/2 tablespoon tomato paste 
2 tbs soy sauce 
3/4 cups brown rice 
1 1/4 cups chicken broth 
Hot sauce, for serving 

Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, red pepper and onion and season with salt and pepper. Cover and cook over low heat until the onion is translucent, about 5 minutes. Uncover and cook over moderate heat until the vegetables are lightly browned, about 5-10 minutes. 
Add the eggplant, thyme, cayenne and a pinch of salt. Cook over moderate heat until the eggplant is softened, about 8 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the soy sauce and scrape up any bits stuck to the bottom of the casserole. Stir in the rice and broth and bring to a boil. 
Cover and bake for 25-35 minutes, until the rice is just tender. Remove from the oven and let stand, covered, for 10 minutes. Fluff the rice and serve with hot sauce. 

 This is an Umami bomb from the combination of brown rice, chicken stock and soy. It is super rich and delicious. The perfect side for a simple grilled chicken breast.

Eggplant Dirty Rice

 Found this recipe in my May 2013 issue of food and wine and finally got around to making it. The original calls for green bell pepper, white rice and veg stock but I substituted red pepper, brown rice and chicken stock because that’s what I had.

2 tbs light olive oil

2 celery ribs, finely chopped

1 red pepper, seeded and finely chopped

1 small onion, finely chopped

Salt & Pepper

1 small eggplant (about ½ pound), cut into 3/4-inch cubes

1 tsp dried thyme

Pinch cayenne

2 garlic cloves, finely chopped

1/2 tablespoon tomato paste

2 tbs soy sauce

3/4 cups brown rice

1 1/4 cups chicken broth

Hot sauce, for serving

Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, red pepper and onion and season with salt and pepper. Cover and cook over low heat until the onion is translucent, about 5 minutes. Uncover and cook over moderate heat until the vegetables are lightly browned, about 5-10 minutes.

Add the eggplant, thyme, cayenne and a pinch of salt. Cook over moderate heat until the eggplant is softened, about 8 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the soy sauce and scrape up any bits stuck to the bottom of the casserole. Stir in the rice and broth and bring to a boil.

Cover and bake for 25-35 minutes, until the rice is just tender. Remove from the oven and let stand, covered, for 10 minutes. Fluff the rice and serve with hot sauce.

 This is an Umami bomb from the combination of brown rice, chicken stock and soy. It is super rich and delicious. The perfect side for a simple grilled chicken breast.

18 6 / 2013

Starter Negroni

A Negroni is typically made with Campari. I am using Aperol, its less bitter and less alcoholic cousin, which I used a couple weeks ago in an Americano.

1 oz. Aperol

1 oz. Gin

1 oz. Sweet Vermouth

Pour over ice, stir and serve with an orange slice.

This is so good. A little bitter, a little sweet and a lot drinkable.

I am loving the Aperol.

24 7 / 2012

Mexican Shredded Beef Tostada

Last month I made a huge pot Mexican Shredded Beef with Red Chile forTacos (see Link) and I put the leftover beef in the freezer. Good thinking on my part because I get to use it tonight to make tostadas with the addition of some Chipotle Dressing from Fine Cooking.

So while the beef is defrosting in a small pan over a low flame on the stove top I the dressing made.

Chipotle dressing
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup red wine vinegar
2 medium cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 7-oz. can chipotles in adobo (1 – 4 of the chiles depending on how hot you like it.)

In a blender, pulse the olive oil, lime juice, vinegar, garlic, 2 tsp. salt, and 1/2 tsp. pepper until mixed. Drain the canned chipotles, pouring all of the adobo sauce into the blender. Add chipotles to taste and purée the dressing. (This makes a great marinade as well)

Dressing done so next I heat a ½ of light olive oil in a cast iron skillet and fry up corn tortillas one at a time, about 1 minute per side, until crispy and remove from oil and place on a paper towel to drain.

Now I assemble, first put tortilla on a plate then top with Mexican Shredded beef then add diced red onion, a spoonful of Chipotle dressing, crumbled feta cheese and topped with a sprinkling of chopped cilantro.

I love me some leftovers. This is was a quick and delicious dinner.   

(Source: mcpaintanddesign)

14 5 / 2012

Korean Seafood Pancakes
 
I love kimchi so whenever I see a recipe that features it I have to make it. This recipe from April’s Food and Wine magazine for Korean Seafood Pancakes looked promising. I did omit the squid and rice flour as called for in the original because, believe it or not I did not have them on hand.
 
1 cup all-purpose flour
1 large egg, beaten
3/4 cup plus 2 tablespoons seltzer or sparkling water
1/2 teaspoon toasted sesame oil
Salt
1/2 cup spicy kimchi, drained, pressed dry and chopped
7 large shrimp (26/30) shelled, deveined and chopped
4 large scallions, thinly sliced
Light olive oil, for frying
 
1 tsp chopped chive
1 tsp sesame seeds
 
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
 
In a large bowl, whisk the flour with the egg, seltzer, toasted sesame oil and 1/2 teaspoon of salt. Add the kimchi, shrimp and scallions to the batter. 
In a large cast iron skillets, heat 1/4 inch of vegetable oil. Spoon a mound of the batter into the skillet and gently spread into a large ¼ inch thick pancake. Cook over moderately high heat until golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook until golden and crisp and the batter is cooked through, about 3 minutes longer.
When cooked transfer the pancakes to a paper towel-lined plate to drain. 
Repeat until all the batter is used.
 
In a small bowl, combine the soy sauce and rice vinegar to use as a dipping sauce. 
 
Cut the seafood pancakes into wedges, sprinkle with chives and sesame seeds. Serve with the dipping sauce.
 
These turned out okay, they did not have a very kimchi-ee flavor and they were not as light as what I have had in a restaurant, maybe because I had no rice flour. Last June I blogged about Okonomiyaki, a Japanese pancake I had made, as Asian Pancakes go it was better. I guess I can make those again and just add some kimchi for a good Asian Pancake fix.
 

Korean Seafood Pancakes

 

I love kimchi so whenever I see a recipe that features it I have to make it. This recipe from April’s Food and Wine magazine for Korean Seafood Pancakes looked promising. I did omit the squid and rice flour as called for in the original because, believe it or not I did not have them on hand.

 

1 cup all-purpose flour

1 large egg, beaten

3/4 cup plus 2 tablespoons seltzer or sparkling water

1/2 teaspoon toasted sesame oil

Salt

1/2 cup spicy kimchi, drained, pressed dry and chopped

7 large shrimp (26/30) shelled, deveined and chopped

4 large scallions, thinly sliced

Light olive oil, for frying

 

1 tsp chopped chive

1 tsp sesame seeds

 

1/4 cup soy sauce

1/4 cup unseasoned rice vinegar

 

In a large bowl, whisk the flour with the egg, seltzer, toasted sesame oil and 1/2 teaspoon of salt. Add the kimchi, shrimp and scallions to the batter.

In a large cast iron skillets, heat 1/4 inch of vegetable oil. Spoon a mound of the batter into the skillet and gently spread into a large ¼ inch thick pancake. Cook over moderately high heat until golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook until golden and crisp and the batter is cooked through, about 3 minutes longer.

When cooked transfer the pancakes to a paper towel-lined plate to drain.

Repeat until all the batter is used.

 

In a small bowl, combine the soy sauce and rice vinegar to use as a dipping sauce.

 

Cut the seafood pancakes into wedges, sprinkle with chives and sesame seeds. Serve with the dipping sauce.

 

These turned out okay, they did not have a very kimchi-ee flavor and they were not as light as what I have had in a restaurant, maybe because I had no rice flour. Last June I blogged about Okonomiyaki, a Japanese pancake I had made, as Asian Pancakes go it was better. I guess I can make those again and just add some kimchi for a good Asian Pancake fix.

 

22 1 / 2012


Omelet Souffle
repost from July 29, 2011
The funnest thing I have made in a while.
This Omelet Souffle recipe is from Food and Wine magazine and it is very simple.
Separate 2 eggs; whisk the yolks with a bit of salt. In another bowl whisk the egg whites until soft peaks, then whisk in 1/4 of the whites into the yolk. Next fold the york mixture into the whites until fully incorporated. Melt 1 tsp of butter in a cast iron skillet, add egg mixture to the skillet and evenly distribute, sprinkle on 1/4 cup finely grated cheddar cheese and place under broiler for 3 minutes or until lightly brown and puffy.
Sprinkle with herbs, slide onto a plate and serve, delicious.
I love puffy food.

Omelet Souffle

repost from July 29, 2011

The funnest thing I have made in a while.

This Omelet Souffle recipe is from Food and Wine magazine and it is very simple.

Separate 2 eggs; whisk the yolks with a bit of salt. In another bowl whisk the egg whites until soft peaks, then whisk in 1/4 of the whites into the yolk. Next fold the york mixture into the whites until fully incorporated. Melt 1 tsp of butter in a cast iron skillet, add egg mixture to the skillet and evenly distribute, sprinkle on 1/4 cup finely grated cheddar cheese and place under broiler for 3 minutes or until lightly brown and puffy.

Sprinkle with herbs, slide onto a plate and serve, delicious.

I love puffy food.

21 12 / 2011

December 20, 2011
Sweet and Sour Shrimp
My inner Asian needs feeding; the Subgum did not satisfy the craving so tonight it’s Sweet and Sour Shrimp from January, 2012 Food and Wine Magazine.
This recipe seems quick and easy and I actually have all the ingredients, yes, all of them.
2 tablespoons ketchup
2 tablespoons low-sodium soy sauce
3/4 cup chicken broth
2 teaspoons sugar
1 teaspoon Chinese chili Paste, like Sambal Oelek
2 teaspoon cornstarch
1 1/2 tablespoons rice vinegar
1 tablespoons vegetable oil
1 garlic clove, minced
2 tablespoons minced fresh ginger
14 extra large shrimp, 16-20 per pound, peeled
In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chili paste, cornstarch and vinegar.
Heat a large skillet until very hot. Add the oil and swirl to coat the pan. Add the ginger and garlic and cook for 10 seconds, until fragrant. Add the shrimp and cook until curled, but not cooked through, 1 to 2 minutes. 
Whisk the sauce and add it to the pan. 
Cook, stirring, until the sauce is thickened and the shrimp are cooked through, 3 minutes.
I served this with coconut rice and steamed broccoli.
This was quick and delicious. The sauce was quite good; it reminded me of the sauce my local Thai restaurants uses in their Duck and Shrimp in Chili Sauce. I mistakenly used 1 tbs of chili paste instead of the 1 tsp as directed. A happy accident, this made it nice and nose running spicy. 
I am putting this in the keep file and will be making it again as soon as my inner Asian requests it.

December 20, 2011

Sweet and Sour Shrimp

My inner Asian needs feeding; the Subgum did not satisfy the craving so tonight it’s Sweet and Sour Shrimp from January, 2012 Food and Wine Magazine.

This recipe seems quick and easy and I actually have all the ingredients, yes, all of them.

2 tablespoons ketchup

2 tablespoons low-sodium soy sauce

3/4 cup chicken broth

2 teaspoons sugar

1 teaspoon Chinese chili Paste, like Sambal Oelek

2 teaspoon cornstarch

1 1/2 tablespoons rice vinegar

1 tablespoons vegetable oil

1 garlic clove, minced

2 tablespoons minced fresh ginger

14 extra large shrimp, 16-20 per pound, peeled

In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chili paste, cornstarch and vinegar.

Heat a large skillet until very hot. Add the oil and swirl to coat the pan. Add the ginger and garlic and cook for 10 seconds, until fragrant. Add the shrimp and cook until curled, but not cooked through, 1 to 2 minutes.

Whisk the sauce and add it to the pan.

Cook, stirring, until the sauce is thickened and the shrimp are cooked through, 3 minutes.

I served this with coconut rice and steamed broccoli.

This was quick and delicious. The sauce was quite good; it reminded me of the sauce my local Thai restaurants uses in their Duck and Shrimp in Chili Sauce. I mistakenly used 1 tbs of chili paste instead of the 1 tsp as directed. A happy accident, this made it nice and nose running spicy.

I am putting this in the keep file and will be making it again as soon as my inner Asian requests it.