29th May 2008

    Broccoli with Turmeric and Tomatoes

    Broccoli with Turmeric and Tomatoes
    We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!

    Chris says:

    I’ll say it again — the recipes in this book are quick indeed.

    Lisa says:

    What are those little discs?

    Chris says:

    Those are the broccoli stems — you cut ‘em like coins… good, eh?

    Lisa says:

    I like the crunch.

    Chris says:

    Me too. I like the leeks in this; I’d almost make that a permanent alteration.

    Lisa says:

    Well we certainly seem to get them often enough in the CSA box…

    Chris says:

    Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –

    Lisa says:

    Please don’t say, “Security Leek”

    Chris says:

    I’ll just go back to eating now.

    Broccoli with Turmeric and Tomatoes
    2 tbsp canola oil
    1 onion, thinly sliced
    1 large leek, thinly sliced
    3/4 tsp turmeric
    1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
    1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
    1/3 cup water
    3/4 tsp salt

    In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
    Stir in the turmeric to coat. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

    4 Side Servings

    Print This Recipe

    posted in Quick from Scratch Herbs and Spices, Sides, Vegetarian | 4 Comments

    29th May 2008

    Thai Grilled Chicken with Cilantro Dipping Sauce

    Thai Grilled Chicken with Cilantro Dipping Sauce
    This recipe came together in about 15-20 minutes, so it definitely lived up to the title of the book from which it came — Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook. We’re just diving into this one, but I’m really liking it so far — I love when each recipe is accompanied by a full-page picture. The book is divided into two sections: “Herbs” and “Spices”. Each recipe features a particular herb/spice — cilantro is one of our favorites, so we started there.

    Chris says:

    So, considering that I decided to make this about 10 minutes before you got home, I’d say this turned out quite well.

    Lisa says:

    Yeah, I thought we were doing Tortilla soup!

    Chris says:

    I changed my mind… not in a soup mood. Besides, this way we can tell Jeanette how much we enjoy the cookbook when we see her this weekend.

    Lisa says:

    It’s true! Yum, I like this dipping sauce.

    Chris says:

    I like most dipping sauces. Especially when they have cilantro!

    Lisa says:

    Cilantro *does* rule the planet. We need to start growing it.

    Chris says:

    Yes, please.

    Thai Grilled Chicken with Cilantro Dipping Sauce
    2 jalapeƱo peppers, seeds and stems removed
    4 cloves garlic: 2 smashed, 2 minced
    1/2 cup lightly packed cilantro leaves and stems
    1 tbsp chopped cilantro
    2 tbsp fish sauce
    1 tbsp canola oil
    1 tsp sesame oil
    1/2 tsp salt
    4 boneless, skinless, chicken breasts (about 1 1/3 lbs.)
    6 tbsp rice-wine vinegar
    1 tbsp sugar
    1/4 tsp dried red-pepper flakes
    1 1/2 tbsp water

    Light the grill and set at medium-high heat. In a blender, puree the jalapeƱos, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, canola oil, sesame oil, and 1/4 tsp salt. Put the chicken in a shallow dish and coat with the cilantro puree.
    Grill the chicken for 5 minutes. Turn and cook until just done, about 5 minutes longer.
    Meanwhile, in a small saucepan, bring the vinegar, sugar, and the remaining 1/4 tsp salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the tablespoon of chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of dipping sauce alongside.

    4 Servings

    Print This Recipe

    posted in Main Dishes, Quick from Scratch Herbs and Spices, Thai | 8 Comments

    27th May 2008

    Mango Barbecued Swordfish


    This perfect summer recipe is adapted from the McCormick & Schmick’s Seafood Restaurant Cookbook, which I recently received from my boss at work (Thanks, Bill!). I was drawn to this recipe because the salsa reminded me of the one we created to use in our fish taco recipe — mangoes, pineapple, cilantro, onion — and the coconut curry rice sounded awesome. We weren’t let down, we both really enjoyed this dish. Hooray for grilling season! The recipe may look a bit complicated because you have to make the sauce(s) separately, but they come together pretty quickly.

    Lisa says:

    Oh my GAWD — I love this rice.

    Chris says:

    Weren’t you just talking about coconut curry rice this weekend?

    Lisa says:

    Yes! My dinner at Bick’s came with that rice.

    Chris says:

    How does this compare?

    Lisa says:

    This wins because we made it here.

    Chris says:

    I really like the mango barbecue sauce — fruity, smokey, and just a little kick of spice from the chutney.

    Lisa says:

    …and of course, the mango salsa rules.

    Chris says:

    …of course. There’s triple sec in it.

    Mango Barbecued Swordfish
    2 7-oz swordfish steaks
    2 tbsp vegetable oil
    salt
    pepper
    1/2 cup Mango Barbecue Sauce (recipe below)
    1/2 cup long-grain rice
    3/4 cup Coconut Curry Sauce (recipe below)
    6 tbsp Tropical Fruit Salsa (recipe below)
    cilantro, for garnish

    Oil and season the fish with salt and pepper, and grill for 4 minute per side, or until just done. Baste frequently with the Mango Barbecue Sauce. Prepare the rice per package directions, and when done, pour 1/2 the Coconut Curry Sauce in and toss to coat. Place the rice in the center of the serving plates. Place the fish on the rice and drizzle the remaining sauce around the plate. Top the fish with the salsa and sprigs of cilantro.

    2 Servings

    Coconut Curry Sauce
    1 cup coconut milk
    1 tbsp freshly squeezed lime juice
    1/4 cup peanut butter
    1 cup chicken stock
    3 tbsp green Thai curry paste
    2 tbsp chopped fresh cilantro
    2 tsp kosher salt

    In a small saucepan over medium-high heat, combine all ingredients and simmer for 8-10 minutes until somewhat thickened.

    Makes 2 cups

    Mango Barbecue Sauce
    4 tbsp coconut milk
    1/2 cup hot mango chutney
    1 mango, peeled and diced
    2 tbsp chopped cilantro
    4 tbsp store-bought barbecue sauce

    Combine all ingredients in food processor and puree until smooth.

    Makes 1 cup

    Tropical Fruit Salsa
    2 tbsp fresh mango, diced 1/4 inch
    2 tbsp fresh papaya, diced 1/4 inch
    4 tbsp fresh pineapple, diced 1/4 inch
    2 tbsp diced red onion
    2 tbsp diced red bell pepper
    2 tsp freshly squeezed lime juice
    salt, pinch
    pepper, pinch
    cumin, pinch
    1 tsp cilantro
    2 splashes triple sec

    Combine all ingredients, season to taste.

    Makes about 1 cup

    Print This Recipe

    posted in Main Dishes, McCormick & Schmick | 3 Comments

    26th May 2008

    Wild Mushroom Mole Enchiladas

    Mushroom Enchiladas

    I’ve had this cookbook, “Nuevo Tex-Mex“, for about 7 years now, and amazingly, this is the first time we’ve used it. (How is this possible? I grew up on Tex-Mex and mourn the loss of it constantly!) Lisa was in the mood to make something with mushrooms, and we both love enchiladas, so this seemed to fit the bill perfectly. The original recipe calls for 1/2 cup of oil, which we were able to cut down to about 1 1/2 tablespoons by steaming the tortillas instead of frying them. We weren’t sold on the mole — more so because of the look, rather than the taste.

    Lisa says:

    Yeah, because it looks like refried beans.

    Chris says:

    But it tastes a lot better than refried beans… and I love this filling.

    Lisa says:

    Me too, but I think these might taste even better with a tomatillo sauce or something like that.

    Chris says:

    Wait, that sounds familiar… didn’t we do a recipe like that already?

    Lisa says:

    That’s the one! That was pretty similar, except it also had chicken in it, right?

    Chris says:

    Yep — hm, maybe this book goes back on the shelf for now…

    Lisa says:

    Maybe the Tex-Mex recipes in this book are a bit too “Nuevo”.

    Wild Mushroom Mole Enchiladas
    2 tbsp olive oil
    1 lb assorted wild mushrooms, sliced (we used oyster, shiitake, and portobellos)
    1 cup chopped scallions
    2 tsp marjoram
    1/4 cup minced cilantro
    1 cup crumbled fresh goat cheese
    3 tbsp roasted garlic puree
    8 corn tortillas
    2 cups refried bean sauce mole tejano (recipe follows)
    1/4 cup sesame seeds

    Preheat an oven to 350. In a medium-sized skillet, heat the oil over medium heat. Add the mushrooms and saute for 3-5 minutes, or until they start to wilt. Add the scallions, marjoram, and cilantro and saute for 2 minutes, or until the mushrooms are tender. Transfer to a bowl and add the goat cheese and garlic puree. Mix well and set aside.
    Steam the tortillas by wrapping them in a wet kitchen towel and placing the wrap in a microwave-safe plastic bag, end folded over, but not closed. Microwave at 50% power for 4 minutes, then let sit for 3-4 before removing.
    Divide the mushroom stuffing evenly among the tortillas, roll them up, and place seam-side down in a greased baking dish. Pour the mole sauce over the top. Place in the oven for 10 minutes or until bubbling hot.
    Remove from the oven, transfer to plates, and garnish with sesame seeds.

    Makes 8 enchiladas

    Mole Tejano
    2 tbsp olive oil
    2 cloves garlic, minced
    1/4 onion, sliced
    2 tomatoes, peeled and quartered
    1 ancho chile, stemmed, seeded
    1 pasilla chile, stemmed, seeded
    1 oz semi-sweet chocolate, broken into pieces
    1/4 tsp sesame seeds
    1/4 tsp chopped almonds
    1/2 tsp sugar
    1 cup chicken stock
    salt

    In a medium-sized saucepan, heat the oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add the remaining ingredients and simmer for 5 more minutes.
    Transfer the mixture to a blender and puree until smooth. Season to taste with salt.

    Makes 2 cups

    Print This Recipe

    posted in Main Dishes, Mexican, Nuevo Tex-Mex | 0 Comments

    25th May 2008

    Salt and Pepper Grilled Shrimp

    Salt and Pepper Grilled Shrimp
    We recently picked up the full-color edition of Steven Raichlen’s Barbecue Bible, and this is the first recipe we’ve made from the book. If this one is any indication, I’m guessing we’re going to have a great time grilling this summer! In this recipe, shrimp is briefly marinated in lime, salt, and white pepper, and then dipped in mixture of the same. Very simple, and it came together extremely quickly.

    Chris says:

    I love grilled shrimp — it cooks so fast that it’s in my mouth that much sooner.

    Lisa says:

    I really like the dipping sauce. Very limey.

    Chris says:

    It’s been a while since we’ve had shrimp and left the shells on — a bit messy while eating, but they seem more flavorful.

    Lisa says:

    It looks like I ate a ton of food with all these shells on my plate. You know, we could probably use these shells for something.

    Chris says:

    Yep — if you don’t want to toss them, you can use those shells to make paper or dress wounds.

    Lisa says:

    Um, okay, I thought you were going to suggest making a shrimp-shell stock…

    Chris says:

    Oh. Yeah. That makes more sense.

    Salt and Pepper Grilled Shrimp
    1 1/2 lb pounds large-jumbo shrimp, deveined, shells on
    3 tbsp fresh lime juice, plus 1 large lime, quartered
    3 tsp coarse salt
    3 tsp ground white pepper

    Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Place the shrimp in a large glass baking dish, sprinkle the lime juice and 1 tsp each salt and white pepper over them, and toss to coat. Let stand at room temperature for about 10 minutes.
    Meanwhile, cut the lime lengthwise into 4 wedges. Put a lime wedge in each of 4 small shallow bowls or dishes. Place a small mound of salt (1/2 tsp) on one side the lime wedge and a mound of white pepper (1/2 tsp) on the other. Set aside.
    Set up the grill for direct grilling and preheat to high.
    When ready to cook, brush and oil the grill grate. Arrange the shrimp, in their shells, on the hot grate and grill, turning with tongs, until the meat is firm and pink, about 2 minutes per side.
    Transfer the shrimp to serving plates. To eat, squeeze the lime wedge over the salt and pepper and stir two or three times with chopsticks; peel the shrimp and dip it in the lime mixture.

    4 Servings

    Print This Recipe

    posted in Main Dishes, The Barbecue Bible, Vietnamese | 4 Comments


    Page optimized by WP Minify WordPress Plugin