Skewer on the grill or sautee. These are from a friend and are terrific!
Ingredients:
2 lb shrimp (I prefer the larger ones)
1 cup olive oil
¼ cup parsley (fresh)
1 lemon chilled
2 Tablespoons hot pepper sauce
3 cloves garlic
1 ½ tablespoons tomato paste
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
Directions:
Combine all ingredients, and pour over shrimp. Marinade in bag for up to 3 hours. Grill, sauté, whatever.
Sunday, July 20, 2014
Friday, June 27, 2014
Pan Roasted Chicken
Bobby Flay recipe that was published in the NY Times.
FOR THE CHICKEN
4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
FOR THE MINT SAUCE
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughly chopped
1 serrano chile, seeds removed and roughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper.
PREPARATION
1. Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
2. Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
3. Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
4. Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fi ne accompaniment, along with sautéed greens.
YIELD 4 servings.
FOR THE CHICKEN
4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
FOR THE MINT SAUCE
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughly chopped
1 serrano chile, seeds removed and roughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper.
PREPARATION
1. Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
2. Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
3. Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
4. Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fi ne accompaniment, along with sautéed greens.
YIELD 4 servings.
Thursday, June 12, 2014
Fancy Mac and Cheese
From NYTimes.
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops dredged in beaten eggs, bread crumbs and Parmesan, then sautéed in clarified butter. It serves well as a main dish also, particularly if you double the recipe. Escoffier added both truffles and julienne tongue to the mix, and you can, too, though it is hardly necessary.
TOTAL TIMEAbout 30 minutes
INGREDIENTS
½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
4 thin slices ham, about 2 ounces, cut into thin ribbons
3 or 4 small mushrooms, ideally wild, sliced thin
2 tablespoons tomato purée
2 tablespoons Madeira
3 tablespoons grated Parmesan cheese
3 tablespoons grated Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste.
PREPARATION
1. Set a large pot of heavily salted water over high heat, and allow it to come to a boil.
2. Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.
3. Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.
4. Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops dredged in beaten eggs, bread crumbs and Parmesan, then sautéed in clarified butter. It serves well as a main dish also, particularly if you double the recipe. Escoffier added both truffles and julienne tongue to the mix, and you can, too, though it is hardly necessary.
TOTAL TIMEAbout 30 minutes
INGREDIENTS
½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
4 thin slices ham, about 2 ounces, cut into thin ribbons
3 or 4 small mushrooms, ideally wild, sliced thin
2 tablespoons tomato purée
2 tablespoons Madeira
3 tablespoons grated Parmesan cheese
3 tablespoons grated Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste.
PREPARATION
1. Set a large pot of heavily salted water over high heat, and allow it to come to a boil.
2. Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.
3. Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.
4. Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.
Thursday, March 20, 2014
Rishia Zimmern's Chicken with Shallots
From NYTimes
INGREDIENTS
8 chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.
PREPARATION
1. Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
3. Add the shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
INGREDIENTS
8 chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.
PREPARATION
1. Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
3. Add the shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Friday, February 28, 2014
Grain Free Bread
Here’s the recipe for those rolls:
1/2c sorghum flour
1/4c millet flour
1/2c teff flour
1/2c tapioca starch
1/2c potato starch
1 1/2t xanthan gum
1/2t sea salt
¼ tsp granulated garlic
¼ t granulated onion (I used more like ½ t dried onion flakes)
2 t baking powder
1 T ground flaxmeal mixed with ¼ c hot water – do this first, in small bowl, set aside
2 T honey
2 T applesauce
½ c coconut oil, melted
1 t apple cider vinegar
½ c warm water
In large mixing bowl, whisk together dry ingredients
Add wet ingredients and mix for 1 minute on medium speed
Drop onto parchment-lined baking sheet, forming 8 rolls
Brush tops lightly with olive oil, sprinkle with coarse salt and/or seeds
Bake 25 min at 350.
Sunday, February 23, 2014
Oatmeal Cookies
These were posted on Facebook by a few folks - not sure where it originated.
I added the egg, though they say you don't need it. They are good. Adding chocolate chips would make them great (but, would also add sugar...).
Ingredients:
3 medium bananas, mashed
1/3 cup applesauce (preferably "natural" without added sugar)
2 cups rolled oats
1/4 cup milk (you can use almond or soy milk if you want)
1/2 cup raisins (I used cranberries)
1 tsp vanilla
1 tsp cinnamon
1 egg
Directions:
Pre-heat your oven to 350. Mix all the ingredients together. Put on a baking sheet (golf ball size), and bake for 15 minutes. You want to flatten them a bit as they do not spread when baking.
I added the egg, though they say you don't need it. They are good. Adding chocolate chips would make them great (but, would also add sugar...).
Ingredients:
3 medium bananas, mashed
1/3 cup applesauce (preferably "natural" without added sugar)
2 cups rolled oats
1/4 cup milk (you can use almond or soy milk if you want)
1/2 cup raisins (I used cranberries)
1 tsp vanilla
1 tsp cinnamon
1 egg
Directions:
Pre-heat your oven to 350. Mix all the ingredients together. Put on a baking sheet (golf ball size), and bake for 15 minutes. You want to flatten them a bit as they do not spread when baking.
Thursday, November 21, 2013
Fesenjan (Pomegranate Chicken)
From The Minimalist Baker:
A classic Persian dish made simple with a few time-saving techniques. Vegan optional and naturally gluten free. Plus, healthy and filling and perfect for gatherings or everyday weeknight meals.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Persian
Serves: 3-4
Ingredients
1 large yellow onion, diced
3-4 Tbsp olive oil
1/4 cup pomegranate molasses (or 1 8-oz. bottle pom juice)
1.5 cups walnut halves
2 boneless skinless chicken breasts, cut into 1.5-inch cubes*
2 cups low-sodium chicken stock*
2 Tbsp honey
1/2 teaspoon turmeric
1/4 tsp sea salt
pinch each cinnamon, nutmeg and black pepper
Optional: 1 cup uncooked white or brown rice (I used jasmine) for serving
Optional: 1 cup pomegranate arils and fresh parsley for garnish
Instructions
If you don’t have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.
Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
Next, if you’re serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don’t open lid until it’s done. Fluff and set aside, covered.
Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.
In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.
Once all the chicken is in the pot, add chicken stock and bring to a boil.
Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.
Notes
*Nutritional information reflects 1 of 4 servings with rice.
*Pomegranate molasses method from Javaneh’s Kitchen.
*Fesenjan adapted from Simply Recipes.
*Rice cooking method from The Kitchn.
*Keep this recipe vegetarian-friendly by subbing veggie stock for chicken stock and chickpeas or additional whole, roasted walnuts for the chicken. Keep it vegan by subbing agave nectar or maple syrup for honey.
*For a lighter version of this meal, sub cauliflower rice for regular rice.
Nutrition Information
Serving size: 2/3 cup with rice Calories: 672 Fat: 33 g Saturated fat: 3 g Carbohydrates: 67 g Sugar: 21 g Sodium: 234 mg Fiber: 3 g Protein: 28 g
A classic Persian dish made simple with a few time-saving techniques. Vegan optional and naturally gluten free. Plus, healthy and filling and perfect for gatherings or everyday weeknight meals.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Persian
Serves: 3-4
Ingredients
1 large yellow onion, diced
3-4 Tbsp olive oil
1/4 cup pomegranate molasses (or 1 8-oz. bottle pom juice)
1.5 cups walnut halves
2 boneless skinless chicken breasts, cut into 1.5-inch cubes*
2 cups low-sodium chicken stock*
2 Tbsp honey
1/2 teaspoon turmeric
1/4 tsp sea salt
pinch each cinnamon, nutmeg and black pepper
Optional: 1 cup uncooked white or brown rice (I used jasmine) for serving
Optional: 1 cup pomegranate arils and fresh parsley for garnish
Instructions
If you don’t have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.
Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
Next, if you’re serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don’t open lid until it’s done. Fluff and set aside, covered.
Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.
In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.
Once all the chicken is in the pot, add chicken stock and bring to a boil.
Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.
Notes
*Nutritional information reflects 1 of 4 servings with rice.
*Pomegranate molasses method from Javaneh’s Kitchen.
*Fesenjan adapted from Simply Recipes.
*Rice cooking method from The Kitchn.
*Keep this recipe vegetarian-friendly by subbing veggie stock for chicken stock and chickpeas or additional whole, roasted walnuts for the chicken. Keep it vegan by subbing agave nectar or maple syrup for honey.
*For a lighter version of this meal, sub cauliflower rice for regular rice.
Nutrition Information
Serving size: 2/3 cup with rice Calories: 672 Fat: 33 g Saturated fat: 3 g Carbohydrates: 67 g Sugar: 21 g Sodium: 234 mg Fiber: 3 g Protein: 28 g
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