Ahi Tuna Tartare with Avocado and Tortilla Chips

August 22nd, 2014 § 0 comments § permalink

yellow tuna steak

Serves 2 -4

1 teaspoon super finely, chopped ginger
2 garlic cloves, chopped superfine
1 teaspoon orange zest, plus juice of one orange
1 teaspoon lime zest, plus juice of one lime
¼ cup yuzu rice vinegar
¼ cup tamari sauce
1 tablespoon sriracha sauce
2 tablespoons sesame oil
½ medium red onion, chopped superfine
1 red bell pepper, chopped superfine
1-2 Serrano chili peppers, deseeded and chopped superfine.
3 tablespoons fresh cilantro leaves, chopped
2 firm but ripe avocadoes
1 tablespoon black sesame seeds
¾ – 1 pound Aji tuna ( sushi grade)
Radish sprouts (garnish)
Tortilla Chips

In a medium, shallow bowl whisk together the ginger, garlic, citrus zest and juice, vinegar, tamari, sriracha and sesame oil. Add the chopped red onion, red bell pepper, chili pepper and cilantro and mix well. Refrigerate about 30 minutes. Right before serving, chop the tuna into small diced cubes ( tiny – 1/8 inch). Combine it with the marinade mix , stir well and refrigerate 5-10 minutes. In the mean time chop the avocado into small diced cubes as well. To serve place few spoonful’s onto a small plate and a few avocado pieces, garnish with a few radish spouts and place some tortilla chips around the tartare.

Mexican Samurai

August 22nd, 2014 § 0 comments § permalink

6960438214_96db86fdf8_m

Makes 1 cocktail

2 ounces (really good quality) Anejo Tequila
½ ounce Domaine de Canton Ginger Liquor
1 ounce Ginger, Mango & Chili Syrup*
Juice of 1 Lime
Sake (ice cold and preferable a floral dry type)
Chili Pepper Cilantro – Lime Garnish*

In a shaker filled with ice, combine the tequila, ginger liquor, syrup and the lime juice and shake vigorously.  Strain into a coupe or martini style glass and top with a float of Sake.  Garnish with a lime wheel float and a chili pepper slice.


* Ginger, Mango & Chili Syrup – In a saucepan combine the pulp of two mangoes, 1 cup of water and 1 tablespoon chopped (superfine) ginger.  Bring to a boil, then reduce heat and simmer for about 10 minutes.  Add ½ cup coconut nectar and stir super well.  (Add more or less coconut nectar according to sweet preference) Take of the heat and cool.  Strain and chill liquid.  (Makes about 1 ½ cups of syrup)

*Chile Pepper Lime Garnish-in a tiny bowl combine the juice of half a lime, 1 tablespoon coconut nectar and ½ tablespoon cilantro, chopped super fine and mix well.  Place 3-4 thin lime wheels and 1 Serrano chili pepper sliced thin in the mixture, coating well and let stand  (chill) for about an hour before using.

Peas, Potatoes and Yuerba Buena Harissa

October 29th, 2013 § 0 comments § permalink

harissa

Serves 4

An accidental combination of the best kind, this dish is inspired by Salatata Batata al Tunis (Tunisian Potato Salad), and uses some of the fresh and vibrant local ingredients that I found here in Ecuador;  baby potatoes, peas , spicy red chilies and yerba Buena.  The spice mixture is a little plainer in this harissa recipe, as I used what was easy to find here and it is just as vibrant and fits perfect with the potatoes and peas.  Serve it hot or cold and with a dollop of fresh yogurt to mild out the spicy harissa.

Ingredients

1 pound baby potatoes, halved
2 teaspoons salt
1 cup fresh shelling peas, shelled
2 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
Smoked Maldon Salt ( or regular salt)
Fresh Mint ( Yuerba Buena) Harissa ( recipe follows)

Directions

Place the baby potatoes and salt in large pot and cover with water, about 1 inch above the potatoes.  Bring to a boil and allow to gently boil for about 10 minutes or until soft but still tender and “aldente”.  ( Or when a fork poked in moves rather gently through them.)  Turn the heat off, add the peas and cover and let stand for another 7-10 minutes.  Strain the potatoes and peas and place in a medium mixing bowl.  Add the cilantro and the olive oil and toss together gently, until all of the potatoes are coated with the oil and cilantro.  Serve with a drizzle of fresh harrisa and a pinch of smoked salt.

Yuerba Buena Harissa

Makes 2 cups

Ingredients

1 red bell pepper, roasted, peeled and deseeded

3 (hot) red chilies, roasted, peeled and deseeded
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
2 teaspoons rainbow, black or pink peppercorns, toasted

2 teaspoons smoked paprika
3 garlic cloves
1 tablespoon lime zest
3 tablespoons lime juice
2 teaspoons salt
2  tablespoons olive oil
3  tablespoons fresh mint leaves

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is silky.  Can be stored in the refrigerator for up to 3 weeks.

Watermelon Agua Fresca Slushy (Spiked with Tequila)

July 19th, 2013 § 0 comments § permalink

Makes 1 pitcher

1 ½ cup  jalapeño Infused Tequila*
1/2  cup  Sweet Cilantro Syrup*
2 cups  frozen watermelon chunks
1 cup water
½  cup fresh lime juice
Sugared Jalapenos*

Place all the  ingredients except the Sugared Jalapenos in a blender and blend until smooth and slushy.  Pour into a glass and garnish with a Sugared Jalapeno

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, gently shaking the jar every 30 minutes or so.

Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

*alternatively spices do not have to be toasted

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Roasted Tomato & Red Lentil Soup with FIRE HOT Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug 1

Serves 6

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 teaspoon cumin seeds
1-2 cups red cherry tomatoes, halved
4 cloves garlic, chopped course
1 medium shallot, chopped fine
2 teaspoons smoked paprika ( Turkish variety if you can get your hands on it!)2 teaspoons salt
2 tablespoons olive oil
2 cups red lentils
2 cups water
3 cups vegetable broth
Salt to taste
Yogurt
Fire Hot Yemini Zhug (recipe follows)

Directions

Heat oven to 400 ° F.  In a small thin bottomed pan on medium heat, toast the spices until they start to pop and char slightly, making sure to shake the pan and flip the seeds/spices so they don’t burn and stick.  The process should take about 1 minute in total.  Using a mortar and pestle grind the spices into a course mixture, like course pepper.  If you do not have a mortar and pestle you can use a flat bowl  on a wooden cutting board to push down and crack, sliding the bowl over the seeds until they care crushed.  In a medium mixing bowl combine the tomatoes, garlic, and shallots and sprinkle the spice mixture over the top.  Add in the smoked paprika and the salt and stir.  Drizzle with olive oil and toss until all the tomatoes are well coated in the spices and oil.  Roast in the oven for about 20 minutes or until cooked and slightly charred on the edges.

In a heavy bottom pan combine the lentils and the water and cook on medium high heat until most the water is absorbed and the lentils begin to soften.  Add a little salt, the roasted tomatoes, making sure to get all the scraping from the roasting pan,  and the vegetable broth and reduce heat to simmer.  Simmer for about 20 minutes, making sure to add more water if the soup begins to get too thick.  Take off heat and let sit for about 30 minutes before re-heating to serve, again adding more water before re-heating if the soup is to thick.  Serve garnished with a yogurt dollop and zhug sauce drizzled over the top.

zhug

FIRE HOT Yemini Zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 cardamom pod, cracked
1 teaspoon cumin seeds
½  teaspoon caraway seeds
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Watermelon Singe

July 6th, 2012 § 0 comments § permalink

1.5  ounces Jalapeño Infused Tequila*
.75  ounce Sweet Cilantro Syrup*
1 ounce  ounces watermelon agua fresca*
.5 ounces fresh lime juice
Watermelon Slices (thin and round)
Sugared Jalapenos*

Place all the ingredients except the watermelon slices and sugared jalapenos in a shaker filled with ice and shake.  Strain into a coupe or martini style glass. Garnish with a watermelon slice float with a few sugared jalapenos on top of the watermelon float.

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Watermelon Agua Fresca– Blend 2 cups watermelon with 2 cups of water until the mixture is totally smooth

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, genetly shaking the jar every 30 minutes or so.

singe


Cilantro & Roasted Jalapeno Pumpkinseed Pesto with Aged Cheddar & Pickled Red Onions

May 1st, 2012 § 0 comments § permalink

Makes 2½ cups pesto and 3 cups of pickled onions

Ingredients

For the Cilantro Pumpkin Seed Jalapeno Pesto

1½ cups fresh cilantro leaves
3 cloves garlic, chopped
1 tablespoon lime zest
Juice of 2 limes
3 roasted jalapeños, deseeded, peeled and chopped
½ cup pumpkin seeds
1½ teaspoons salt
¼-½ cup olive oil

For the Pickled Onions

1½ cups water (boiling)
1½ cups citrus champagne vinegar (can substitute regular vinegar)
1 tablespoon salt
¼ cup tablespoon sugar
2 teaspoons cumin seeds
Zest of 1 lime
Juice of 2 limes
4 medium red onions, sliced thin and blanched
½ cup fresh cilantro leaves

Baguette
Aged Cheddar

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

Shake together all ingredients except the red onions, lime juice and cilantro leaves until the sugar and salt dissolve and are incorporated fully. Add the onions and the lime juice and stir well, making sure that the onions are fully submerged in the liquid. Cover tightly with a lid and let stand while the mixture cools. (This cooling process will also partially cook the onions). Once cool, add the cilantro leaves and refrigerate for about 6 hours before serving.

Slice baguette and toast in the oven. Spread pesto on toasts and top pickled onion and aged cheddar.

*Store pesto and pickled onions in  airtight containers in the refrigerator for up to two weeks.

Rose Sparkler with Sweet Cilantro Syrup

May 1st, 2012 § 0 comments § permalink

Ingredients

1 ounce strawberry puree
Rose sparkling wine
Sweet Cilantro Syrup*

Directions

Place one ounce of pureed strawberries in a champagne flute and fill with rose sparkling wine.  Stir and squirt or spoon a little Sweet Cilantro syrup  on the top.

*Sweet Cilantro Syrup-In a blender blend ½ cup simple syrup, the juice and zest of 2 limes and 1 cup cilantro leaves to form a pesto-like, smooth substance.

Spicy Peruvian Cilantro Sauce

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Rhubarb Pink Peppercorn Tequila Cooler

April 20th, 2012 § 0 comments § permalink

211
Ingredients

2 ounces tequila reposado (Centenario Rosangel)
1 ounce Rhubarb Pink Peppercorn Syrup*
1 ounce lime juice
Seltzer
½ ounce Sweet Cilantro Syrup*
Lime wheel
Pink Peppercorn Cilantro Sugar*
Rhubarb Bitters

Directions

In a shaker filled with ice, combine the tequila, rhubarb syrup and lime juice and shake vigorously.  Strain into a highball glass filled with ice and fill with seltzer, leaving about ¼ inch of room at the top.  Pour the sweet cilantro syrup on the surface and a lime wheel on top.  Sprinkle a little Pink Peppercorn Sugar on top of the lime and add a few drops of rhubarb bitters on top.

*Rhubarb Pink Peppercorn Syrup- Combine 2 cups chopped rhubarb in a sauce pan with 1 cup sugar, 1½ cup water, 2 tablespoons crushed pink peppercorns, and a handful of cilantro stems.    Bring to a boil and simmer for about 10 minutes.  Take off heat, strain and cool completely.

*Sweet Cilantro Syrup-In a blender blend ½ cup simple syrup, the juice and zest of 2 limes and 1 cup cilantro leaves to form a pesto-like, smooth substance.

*Pink Peppercorn Cilantro Sugar-In a small bowl, mix 1 tablespoon pink peppercorns (crushed), 2 tablespoons cilantro leaves, and 2 teaspoons lime zest with ¼ cup turbinado sugar and mix well.  Incorporate a little rhubarb bitters or lime juice to slightly moisten the mixture.

Cilantro Pumpkin Seed Jalapeño Pesto

April 9th, 2012 § 0 comments § permalink

Yields approximately 2½ cups

Ingredients

1½ cups fresh cilantro leaves
3 cloves garlic, chopped
1 tablespoon lime zest
Juice of 2 limes
3 roasted jalapeños, deseeded, peeled and chopped
½ cup pumpkin seeds
1½ teaspoons salt
¼-½ cup olive oil

Directions

Place all ingredients, except the oil, in food processor and pulse until chopped pretty fine. With the processor running, slowly pour the olive oil through the top until the pesto reaches desired consistency. Add more for a “looser” pesto and less for a “chunkier” version. Season to taste with a little more salt if needed.

*Store in an airtight container in the refrigerator for up to two weeks.

Pan Roasted Bass with Tropical Mango Salsa and Coconut Cilantro Rice

April 4th, 2012 § 0 comments § permalink

Serves 4

Ingredients

Ger-Nis Herb Chili Pepper
1 tangerine
4 4-ounce bass fillets, skin on (no more than two inches thick)
Avocado oil or olive oil
1 cup fresh pineapple, cubed small
1 cup ripe but firm mango, cubed small
¼ cup red bell pepper, chopped small
¼ cup red onion, chopped fine
¼ cup green onions, sliced thin
¼ cup cilantro
Juice of 2 limes
2 teaspoons green chilies, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon honey
1 teaspoon salt
Coconut Cilantro Rice (recipe follows)

Directions

Season both sides of the sea bass with the Chili Herb Black Pepper and drizzle with a little tangerine juice and let sit until room temperature. Heat the oil in a skillet to medium high heat. Place the fish pieces skin side up in the hot pan and cook for about 3 minutes, making sure not to disturb or flip too early. Flip after three minutes and cook for another 4 minutes. Place some coconut cilantro rice on a plate and lay the cooked fish on top (skin side down). Spoon some of the tropical salsa over the top.

Coconut Cilantro Rice

Serves 4

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoos sugar
1 teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine

Directions

Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand 5-8 minutes. Add the cilantro and mix, fluffing with a fork before serving.

Coconut Cilantro Rice

April 4th, 2012 § 0 comments § permalink

Serves 4

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoos sugar
1 teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine

Directions

Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand 5-8 minutes. Add the cilantro and mix, fluffing with a fork before serving.

Peruvian Pappas Rellenos with Peruvian Cilantro Sauce

March 9th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 pound russet potatoes, peeled, cooked and mashed
2 tablespoons butter
2 eggs
2 tablespoons milk
¼ cup flour
2 tablespoons fresh cilantro, chopped fine
2 teaspoons salt
1 teaspoon black pepper
Oil for frying
3 hard boiled eggs, quartered
½ pound ground beef, cooked (sautéed with ½ white onion, chopped fine, 1 teaspoon smoked paparika, 1 teaspoon salt and 1 tablespoon fresh parsley, chopped)
½ cup black olives, chopped
Peruvian Cilantro Sauce (recipe follows)

Directions

Mix together in a medium bowl potatoes, butter, eggs, milk, flour, cilantro, salt and pepper until well mixed and a potato dough is created, consistency should be between mashed potatoes and a gnocchi. Heat oil in a large skillet about 1 inch deep to a medium high heat. Take about ½ cup of dough and with your hands form it into flat disc about the size of your hand or slightly bigger and place on piece of wax paper. In center of disc, place ¼ of a hardboiled egg, a tablespoon of ground beef mixture and a few chopped olives. Wrap the potato dough around the filling and shape it into a ball or disc or any round shape, making sure no filling is exposed. Continue to form all rellenos. Fry each relleno until golden brown, turning only once and cooking approximately 3 minutes per side. Let drain on paper towels and serve with Peruvian Cilantro Sauce.

Spicy Peruvian Cilantro Sauce

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt plus more to taste
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Spicy Peruvian Cilantro Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt plus more to taste
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Savory Millet and Hominy Cakes with Cilantro Jalapeño Sauce

October 2nd, 2011 § 0 comments § permalink

Makes 8 cakes

The cakes can be seared in a pan instead of baked. For additional serving options, put a dollop of yogurt or some crumbled feta cheese on top. Or serve grilled chicken or fish on top of the cakes, and garnish with the sauce.

Ingredients

2 tablespoons canola or olive oil for cooking, plus extra
1 cup minced onion
2 cups cooked millet
3 cups hominy, or most of a 4.5 ounce can, rinsed and drained
3 garlic cloves, minced
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon cinnamon
18 teaspoon cayenne

For the Sauce

2 cups fresh cilantro leaves
1 or 2 jalapeños, ribs and seeds removed and coarsely chopped
2 tablespoons honey
3 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
Salt

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Heat a large skillet on medium high heat and add two tablespoons cooking oil, followed by the onions. Sauté the onions until brown, then add the millet, hominy, garlic, and spices and sauté on medium heat for 5 minutes. Salt to taste. Cool.

Put 2 cups of the millet mixture into a food processor, and pulse until it forms a sticky ball, about 45 seconds. Transfer to a large mixing bowl. Fold in the remaining contents of the sauté pan. When the mixture is cool enough to handle, continue mixing with your hands to form a large ball of dough.

Pack a 13-cup measuring cup with the dough, and tap it out onto the baking sheet. Repeat with remaining dough. Coat your hands with oil, and form the cakes into patties ¼-inch thick. Bake until the tops are lightly browned, 20-25 minutes.

To make the sauce, combine the cilantro, jalapeño, honey, lime juice, and olive oil in a blender and blend until smooth. Season with salt. Serve the cakes hot, with the sauce on the side.

Copyright © by Louisa Shafia. All rights reserved.

Baked Corn & Wheat Cumin Cilantro Chips

September 16th, 2011 § 0 comments § permalink

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Spicy Peruvian Cilantro Sauce

September 16th, 2011 § 1 comment § permalink

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves, garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Eggplant Caviar with Mint Yogurt Sauce

August 11th, 2011 § 0 comments § permalink

Serves 8

Ingredients

1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces Greek Yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice

Directions

Preheat oven to 425°F. Slice eggplant in half and place skin side down on a lined baking sheet. Roast about 40-45 minutes or until brown, bubbly and tender. Set aside to cool. In the same oven at the end of the eggplant’s time place the tomatoes in a glass baking dish and sprinkle with cumin seeds, cilantro, salt, lemon zest and garlic. Roast for about 5-10 minutes. Remove the eggplant from its skin and chop super fine. In a large mixing bowl combine eggplant and tomatoes and mix well. Divide up into ramekins and drizzle a little olive oil on top. Place in the broiler for about 3 minutes or until slightly charred on top. Meanwhile, in a small bowl combine the yogurt, mint and lemon juice and mix well. Season with salt and drizzle the over the eggplant and garnish with a mint or cilantro leaf.

Grilled White Eggplant with Peanut Sauce and Cilantro Red Pepper Relish

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 small white eggplants (about 1 pound each) cut into ½ inch thick slices the long way
Sesame oil
2 cloves garlic, chopped fine
1 shallot, chopped fine
2 red chilis, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon peanut butter
2 tablespoons tamari
2 tablespoons yuzi rice vinegar
Juice of 1 lime
Cilantro Red Pepper Relish (recipe follows)

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. In a small bowl whisk together the garlic, shallot, chilies, 1 tablespoon sesame oil, zest, peanut butter, tamari, vinegar and lice juice. Pour the mixture over the eggplant and flip brushing it all over the eggplant. Grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Serve with Cilantro Pepper Relish.

Cilantro Red Pepper Relish

Makes 2 cups

Ingredients

3 red bell peppers, deseeded and chopped small
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
1 teaspoon lemongrass bulb, chopped fine
1 teaspoon lime zest
2 teaspoon red chili, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh thai basil, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon yuzu rice vinegar
1 tablespoon honey
1 teaspoon salt

Directions

Mix together all ingredients in a small bowl and let stand for about 10 minutes before serving.

Grilled Chicken Paillard with Nectarine Salsa and Peach BBQ Sauce

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Place them in a large flat baking dish and smother them with the peach BBQ sauce. Let stand for about 20 minutes. Preheat your grill or an oven to 325°F. In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well. Let stand while the chicken cooks. Place chicken, letting all excess BBQ sauce drip off, on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken paillards with the salsa spooned over the top.

Peach BBQ Sauce

Makes 2 cups of sauce

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼-½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Chicken Paillards with Grilled Peach & Pepino Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeño or serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat you grill or an oven to 325°F. In a medium bowl combine peaches, bell peppers, jalapeños, and cilantro and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Tarka Daal

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound chana dal (dried yellow split peas), rinsed until the water runs clear
2 pints water
4 tablespoons clarified butter
2 tablespoon cumin seeds
1 medium onion, finely chopped
3 to 4 whole green chilies, pricked with a knife
1 small (2 inch) piece fresh ginger, grated
3 cloves garlic, peeled and left whole
3 vine ripe tomatoes, chopped
1 teaspoon ground turmeric
1 tablespoon garam masala
1 1/2 teaspoon ground coriander
Kosher salt to taste
Lemon juice to taste
Handful chopped fresh cilantro leaves

Directions

Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40 minutes to 1 hour, or until the lentils are just tender, adding more water as necessary.

When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.

Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown. Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt before serving. Stir in the chopped cilantro just before serving. If this dish is not sour enough for you, add a squeeze of lemon juice. If you are a garlic lover, you can add another 2 cloves of garlic.

*Recipe Property of Palak Patel

Mattar Paneer

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package of paneer (cubed)
2 tablespoons ghee
3-4 cardamom pods, whole
1 small stick of cinnamon
1/2 teaspoon cumin seeds
1 small onion, diced
1/4 teaspoon ginger, grated
3 green chilies, finely chopped
3-4 large tomatoes, pureed
1/4 teaspoon sugar
Salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
3 tablespoons of kasoori methi (dried fenugreek leaves, found at specialty Indian shops)
1/4 cup water (or as needed)
1 ½ cups of frozen peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Directions

Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat ghee, cumin seeds, until they are aromatic, turn a slight brown color and sputter. Add chopped onions, ginger, chilies and garlic and cook until onions soften.Add tomato puree, salt, sugar, and cook till the tomatoes soften till fat separates. Then add garam masala, chili powder, turmeric powder coriander powder, cumin powder, and kasoori methi. Cook for another few minutes to release spice flavors. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates – you want your tomatoes soft anyway. Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.

*Recipes Property of Palak Patel

Vietnamese Summer Garden Noodle Salad

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package buckwheat soba noodles, cooked, and rinsed cool (or Rice noodles)
1 cups napa cabbage, shredded
1 cup red cabbage, shredded
1 cups baby bok choy leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, ribboned with a peeler
½ cucumber, peeled and chopped
½ cup daikon radish, matchsticked
7-8 shitake mushrooms, sliced
½ cup mung bean spouts
¼ cup fresh mint leaves, julienned
¼ cup fresh thai basil leaves
¼ fresh cilantro leaves
Chopped peanuts for garnish

Dressing……

Juice of 2 limes
¼ cup sesame oil
¼ cup tamari
3 tablespoons yuzo rice vinegar (regular rice vinegar works as well)
1 cloves garlic, chopped superfine
2 red thai chilis, sliced thin
1 tablespoon brown sugar

Directions

In a large mixing bowl toss together all salad ingredients until well mixed, set aside. In the meantime whisk together the dressing ingredients until well mixed, toss together with salad ingredients and let stand for 10 minutes before serving.

Herbed Pot Stickers with Citrus Miso Dipping Sauce

August 10th, 2011 § 0 comments § permalink

Makes about 20 pot stickers

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
¼ cup red bell pepper, chopped superfine
1 cup shredded red cabbage
¼ cup mung bean sprouts or sprouted mung beans are okay as well
2 tablespoons thai basil, chopped superfine
2 tablespoons fresh cilantro, chopped superfine
3 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoon sesame oil
Pot sticker wrappers
1 teaspoon coconut oil
Miso Dipping Sauce (recipe follows)

Directions

In a large mixing bowl, mix all ingredients except the sesame, coconut oil potstickers and dipping sauce in a large mixing bowl and let stand for about 20 minutes. Take a spoon full of the mixture in the center of the dumpling wrapper. Close by making gathers on one side and then pinch together both sides, sealing well with wet fingers making somewhat of a glue. Round pot stickers are easier than square ones! Heat a large fry pan with the sesame and coconut oil on high, fry the dumplings for a few minutes flipping once and making a bit of a seared brown coating. After they are coated place a bit of water in the pan on and steam (lid off) for about 1-2 minutes more. Serve with dipping sauce.

Citrus Miso Dipping Sauce
Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Mango Shrimp Summer Rolls with Sweet Chili Sauce

August 10th, 2011 § 0 comments § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
24 medium sized shrimp, shelled, poached and tails removed
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce
Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Vietnamese Chicken Sandwiches (Banh Mi)

August 10th, 2011 § 0 comments § permalink

Makes 4-6 sandwiches

Ingredients

½ cup rice vinegar
1 tablespoon sugar
2 teaspoons salt
¼ cup water
1 teapoon lime zest
4 inches of daikon radish, cut in super thin matchsticks about 2 inches long
2 medium carrots, cut into super thin matchsticks about 2 inches long
2 jalapeño peppers, sliced in rings
2 cloves garlic, chopped fine
5 green onions, chopped fine
2 tablespoons hoisin sauce
1 -2 tablespoon siracha sauce
Juice of one lime
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon black pepper
2 pounds chicken breasts, pounded and chopped into 1 inch thick strips
4-6 individual baguettes, sliced in half
1/3 cup chili mayonnaise (1/3 cup mayonnaise mixed with 1 tablespoon siracha)
Cilantro leaves on a little stem

Directions

In a small bowl whisk together the vinegar, sugar, salt, water and lime zest and add daikon, jalapenos and carrot strips. Let stand at least 3 hours but preferably overnight. In another large, shallow bowl whisk together garlic, green onions, hoisin, siracha, lime juice, sugar, coarse salt and pepper until smooth. Place the chicken pieces in the bowl and mix well, making sure all the pieces are well coated. Let stand for about 30 minutes. Pre-heat oven to 375 ° F. After the chicken has marinated for 30 minutes lay the chicken out flay on a lined baking sheet and bake about 15 minutes or until meat is cooked through. Take the baguettes and spread a little chili mayonnaise on them and add about a ½ cup or more of cooked chicken mixture to the bottom piece. Next take some of the marinated daikon and carrots and place on top making sure to use a slotted spoon to strain off all liquid. Place the pickled jalapenos on top for extra spicy. Next garnish with cilantro and top with the top piece of the baguette!

Garden Flounder Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Flounder fillets, sliced in thin strips or cut into small cubes
1 medium zucchini, chopped super fine
1 medium carrot, chopped super fine
½ medium red onion, chopped fine
1 cup cherry tomatoes, quartered
1 teaspoon red chili, chopped fine
1 small shallot, chopped fine
2 teaspoons salt
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
½ cup micro herbs or sprouts
Juice of 2 lemons
1 teaspoon lemon zest
¼ cup champagne vinegar
¼ cup olive oil
Black pepper

Directions

Place the fish and the vegetables in a large mixing bowl and season with salt. In a separate bowl whisk together the paprika, herbs, lemon juice, zest, vinegar and oil. Mix together with fish and vegetables and season with pepper. Let stand refrigerated for about 45 minutes. Serve cold!

Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Spicy Corn Fritters with Sweet Red Pepper Sauce

July 26th, 2011 § 1 comment § permalink

Serves 6-9

Ingredients

3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)

Directions

In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Chicken Paillards with Grilled Peach & Pepino Salsa

July 26th, 2011 § 1 comment § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeno or Serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Zesty, Free Range Chicken Burger

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 pound chicken breasts (free Range) cut into cubes
1 teaspoon salt
Zest of 1 lime
Juice of 2 limes
¼ cup red onion, chopped fine
¼ cup red peppers, chopped fine
¼ cup cilantro, chopped fine
1 jalapeño, deseeded and chopped fine
1 tablespoon cumin powder

Directions

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with pepper jack cheese and avocado slices.

Classic Guacamole

July 7th, 2011 § 0 comments § permalink

Serves 2-3 people

Ingredients

2 tablespoons white onions, finely chopped
1 tablespoon fresh Serrano chili, minced
½ teaspoon kosher salt
¼ cup chopped cilantro, divided
1 large avocado
A squeeze of lime

Directions

Mash the onion, chili, salt, and half the cilantro to a paste consistency. Score the flesh of the avocado halves in a crosshatch pattern with a knife then scoop into a bowl. Combine ingredients and mix well. Add the rest of cilantro season with lime and salt.

Recipe Property of Roberto Santibañez, from Contemporary Flavors of Mexico

Frozen Mango Margaritas

July 7th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 2 limes
13 cup fresh cilantro leaves, chopped
Juice of 15 limes
1½ cups Cointreau Triple Sec
2 cups tequila blanco
Coarse salt
Limes for garnish and taste

Directions

Puree the mangoes, lime zest, cilantro leaves and lime juice in a blender or with a hand held food processor until very smooth. Refrigerate mango puree until just before serving. When ready to serve, combine the puree with the triple sec and tequila blanco and mix very well. It can also be blended with ice at this stage for a frozen drink. Garnish salt-rimmed glasses with limes. Of course, some folks may prefer a little more tequila!

Recipe Property of Roberto Santibañez, from Contemporary Flavors of Mexico

Jerk Chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Jerk chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

July 5th, 2011 § 0 comments § permalink

Serves 3-4

Walnut meat

Ingredients

1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa

Directions

Take the walnuts, grind them in the food processor.
Put the ground walnuts in a bowl, add cumin and coriander and mix well.
Add nama shoyu and mix well.
Spread approximately 13 cup of the walnut mixture along the center stem of each collard green leaf, add a layer of shredded lettuce and some salsa and roll.

Fresh Tomato Salsa

Ingredients

2 cups cherry tomatoes, cut in half or quartered depending on size
¾ cup cilantro, chopped fine
½ cup yellow onions, diced small
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½-1 jalapeño, seeded and finely chopped
½ teaspoon salt
1 teaspoon cumin
½ teaspoon coriander

Directions

Combine all of the ingredients in a medium bowl and mix well.

© Kristin Slaby All rights reserved

Kelp Noodles Pad Thai and Almond Sauce

July 4th, 2011 § 0 comments § permalink

Serves 2-4

Ingredients

Pad Thai mixture

1 carrot, julienne
1 red pepper, filled, julienne
½ red cabbage, thinly sliced or mandolin
¼ cup snow peas, cut thinly on diagonal
1 spring onion, sliced thin
2 tablespoons lime juice
2 tablespoons tamari
1 shallot, sliced thin
1 small red chili, minced
2 tablespoons coconut nectar
2 tablespoons tamarind paste
1 cup mung bean sprouts
½ cup kelp noodles, soak in hot water 10 minutes
10 leaves of basil, chiffonade
1 small handful cilantro, roughly chopped
10 mint leaves, chiffonade

Sauce for kelp noodles

½ tablespoon almond butter
1 tablespoon tamari
½ teaspoon of sesame oil

The almond ginger sauce

3 tablespoon almond butter
1 tablespoon coconut nectar
2 tablespoon apple cider vinegar
2 teaspoon tamari
½ cm ginger, minced
1 clove garlic, minced
A pinch of cayenne

Directions

Take Phad Thai ingredients except the kelp noodles, put in a medium size bowl and mix, set aside.
Mix all together in a bowl almond butter, tamari and sesame oil. Once mixed together put the drained kelp noodles in the bowl of sauce and massage thoroughly with hands. Let sit for 10 minutes.
Take part the almond sauce blend all the ingredients in a high speed blender until smooth.
Take the pad thai mixture and the kelp noodles with it’s sauce and mix together, put a good amount on a plate drizzle almond sauce around and over pad thai.

Garnish with mint, chiffonade, cilantro leaves and finely chopped almonds.

© Kristin Slaby All rights reserved

Coconut Curry Sauce with Coconut Jicama Rice

July 4th, 2011 § 0 comments § permalink

Ingredients

For the Coconut-Curry Sauce

2 cups of coconut meat
1½ cups filtered water
1 tablespoon coconut butter
1 thumb size knob of ginger, peeled and minced with micro plan
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
2 small chili peppers or other small red chilies, with seeds
1 tablespoons kaffir lime powder (take kaffir leaves, dehydrate over night, grind into a fine powder)
1 tablespoon of curry powder or paste
1 teaspoon sea salt
Black pepper

For Jicama Rice

4 cups jicama, peeled and chopped
2 cups coconut meat
½ cup pistaciho
¾ cups almonds (ideally they should be soaked, and dehydrated)
¼ cup extra virgin olive oil or a little more
2 teaspoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cardamom
½ cup ground turmeric
Large knob of ginger, peeled and mince with a micro plan
1 handful cilantro leaves, minced
3 jalapeños, seeded and minced
½ small yellow onion, peeled and minced
1 handful golden raisins
Sea salt
Black pepper

Directions

Place the jicama in a food processor and pulse until the pieces resemble grains of rice.
Place the jicama in a fine sieve and squeeze out the excess water.
Transfer to a large mixing bowl.
Take the coconut meat place in the food processor and pulse until it resembles grains of rice.
Transfer to the mixing bowl with the jicama.
Take the pistachios and almonds, put in the food processor and pulse until ground into crumbs.
Add to the jicama and coconut bowl and mix together.
In a high speed blender, combine the olive oil, coriander, cumin, cardamom, turmeric, and ginger. Blend until thoroughly combined.
Pour the oil/spices over the jicama/coconut and the nuts.
Add all the remaining ingredients. With a large spoon mix well seasoning to taste with salt and pepper.

Serve in a small bowl with the coconut curry sauce on top.

© Kristin Slaby All rights reserved

Spring Carrot Soup with Cilantro-Lime Créme Fraiche

June 23rd, 2011 § 0 comments § permalink

Serves 1-2

Ingredients

1 tablespoons canola or olive oil
1 clove garlic, chopped fine
Zest of 1-2 limes (reserve half of the cream fraiche)
3 medium carrots, chopped, peels on
1 cup water
Juice of ½ a lime
Salt
Black pepper
Cilantro-Lime Créme Fraiche, to garnish (recipe follows)

Directions

In a heavy bottomed soup pot over medium heat, add oil. Cook garlic and onions for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and water and bring to a gentle boil. Lower the heat, and simmer for 15 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime créme fraiche and garnish with cilantro leaves.

Cilantro Lime Créme Fraiche

Makes 2 tablespoons

Ingredients

2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine
Salt

Directions

Place all ingredients in a small bowl, and whisk. Set aside.

Cilantro Lime Créme Fraiche

June 23rd, 2011 § 0 comments § permalink

Makes 2 tablespoons

Ingredients

2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine
Salt

Directions

Place all ingredients in a small bowl, and whisk. Set aside.

Mussels with IPA & Thai Red Curry & Lime

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon coconut oil
1 tablespoon sesame oil
3 cloves garlic, chopped fine
1 tablespoon fresh ginger, chopped fine
Zest of 1 lime
1 small red onion, chopped fine
3 tomatoes, chopped medium
Juice of 2 limes
2-3 tablespoons red curry paste
½ cup IPA beer
½ stick butter
1 teaspoon maldon sea salt
3 pounds mussels, scrubbed and cleaned
Cilantro for garnish

Directions

In a large pot heat the oils to a medium high heat. Add the garlic, zest and ginger and red onion and cook a few minutes until tender, about 3-4 minutes. Add the tomatoes and lime juice and mix well. Next add the red curry paste and beer, mix well. Add the butter and melt fully. Slowly drop the mussel in the pan and stir. Cover and reduce heat to a low boil. Cook for about 5 minutes or until all mussels are opened (discard any opened mussels). Season with salt and garnish with cilantro. Serve with crusty bread over rice.

Thai Green Coconut Curry & Vegetables

June 23rd, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 tablespoon sesame oil
1 tablespoon coconut oil
1 tablespoon canola oil
3 cloves garlic, chopped
1 medium red onion, sliced thin
1 red bell pepper cut into 2 inch thin strips
1 medium carrot cut into 2 inch thick strips
1 medium sweet potato, cubed in small cubes
1 thai green chili (optional for excessive heat)
2-3 tablespoons green curry paste
1 can (14 ounces) unsweetened milk
1 cup snow peas
Fresh cilantro for garnish

Directions

In a large sauté pan add the oils and heat to a medium high heat. Add garlic and onions and sauté until just beginning to brown or approximately 4-7 minutes. Add the red peppers and carrots and sauté about 3 more minutes. Add potatoes and curry paste and mix well. Add the coconut milk and stir well making sure all the coconut milk is incorporated and mixed. Reduce heat to a simmer and simmer for about 10 minutes. Add the snow peas, mix well and turn off heat and let sit covered for 5-7 minutes. Serve over white rice.

Massaman Thai Curry Paste / Gaeng Massaman

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

5 small fresh red chilies
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted and crushed
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Thai Red Curry Paste / Gaeng Phet

June 23rd, 2011 § 0 comments § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh red chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorn, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

1/2 cup lime juice

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Thai Green Curry Paste / Gaeng Keow Wan

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh green chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
3 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped

1/2 cup lime juice
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Eggs in Herbal Purgatory

June 12th, 2011 § 0 comments § permalink

Serves 6

This quick and easy dish has its origins in Naples and originated as a means to use up leftover sauce at breakfast time. The eggs are essentially cooked in the tomato sauce, hence the purgatory! Many cultures all over the world utilize this Italian idea, this recipe has more of the Middle Eastern influences that we see in shakshuka, which is originally and Israeli version of eggs poached in spicy tomato sauce!

Ingredients

Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat)
3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1 teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Warm pita or bread for serving

Directions

In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Carimanolas with Panamanian Salsa Chombo

May 27th, 2011 § 0 comments § permalink

Makes 24

Ingredients

5 cups yucca, boiled and mashed
Vegetable oil
1 tablespoon salt, plus more
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 jalapeno pepper, deseeded and chopped fine
1 green bell pepper, deseeded and chopped fine
1 pound lean ground beef
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
2 tablespoons tomato paste (or 1 plum tomato chopped fine)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1-3 tablespoons hot sauce of choice

Directions

Mix the salt with the yucca and set aside. In a large sauté pan heat a small amount of vegetable oil (about 3-4 tablespoons) on high heat. Add the garlic onions , jalapeño pepper and green pepper and sauté for a few minutes, or until onions are semi translucent. Add the ground beef and continue to sauté until ground beef is fully browned or about 3-4 more minutes. Add fresh herbs. Add the tomatoes or tomato paste and all the spices and hot sauce and cook for an additional 3-4 minutes or until all liquid is cooked out of the beef mixture. Cool beef mixture. Form yucca mash into about 3 inch long circular shapes in the palm of your hand. Place a tablespoon of the beef minute in the middle and form the yucca mash around the beef mixture in the shape of an oval. Make sure there is a tight seal and all beef is in the inside of the yucca mash. Set aside. After all yucca mash patties are made, heat about 2 cups of vegetable oil in a large sauté pan until hot, Place yucca patties in the hot frying pan and fry on each side about 3 minutes each or until golden brown. When browned place on paper towels to drain off excess oil. Serve with Panamanian Salsa Chombo.

Panamanian Salsa Chombo

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Panamanian Ceviche

May 27th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

2 pounds red snapper filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 jalapeno, deseeded and chopped fine
½ cup fresh cilantro leaves, chopped fine
Juice of 5 to 6 limes
1 tablespoon salt (maybe more to taste)

Directions

Mix all ingredients gently together and let stand for 1-2 hours. Serve Ice cold with tortillas chips or crackers.

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Asian Pork Meatballs with Sesame Spinach

May 26th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 small Spinach onion, minced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 pounds ground pork
2 tablespoons fresh cilantro, chopped
1 large egg, scrambled
¾ cup Panko breadcrumbs
1 teaspoon fish sauce
2 tablespoon soy sauce
Sriracha (optional, to taste)
Hoisin (optional, to taste)
Canola oil
Sesame oil
2 pounds baby spinach
1 tablespoon white sesame seeds

For the dipping sauce

2 parts soy sauce
1 part lime juice
Red pepper flakes

Directions

In a small sauté pan, heat 1 tablespoon of oil up to a medium heat. Add onions and sweat for about 1 minute. Add in garlic and ginger and sweat for another minute. Place onion mix into a bowl and cool. In a large mixing bowl, add pork, cilantro, egg, cooled onion mix, breadcrumbs, fish sauce, soy sauce, and sriracha or hoisin to taste. Mix together evenly. Shape into 20-24 balls and fry them in a pan (6-8 minutes) or bake them in a 400 degree oven (10-15 minutes). In a large sauté pan, heat 2 teaspoons of canola and 1 teaspoon of sesame oil on a medium/high heat. Sauté spinach in two batches. Plate spinach and sprinkle white sesame seeds on top and serve with meatballs.

For the dipping sauce

Mix all ingredients together and use for dipping.

Fresh Thai Beef Cabbage Salad

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound flank steak
Salt
1 fresh thai chili, sliced thin
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Zest of one lime
Juice of three limes
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh thai basil, chopped
1 tablespoon sweet chili sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 cups red cabbage, shredded
2 medium carrots, shredded
½ cup daikon radish, cut into 2-inch matchsticks
1 cup baby romaine lettuces
Black sesame seeds
Lime wedges

Directions

Season the flank steak with salt and the thai chili and let stand for about 10 minutes at room temperature. In a blender add the ginger, garlic, zest, lime juice, fresh herbs, sweet chili sauce, rice wine vinegar, and sesame oil. Blend until smooth. Add a few spoonfuls onto the meat (both sides). Preheat broiler. In a large mixing bowl toss together cabbage, carrots and daikon. Toss together with baby lettuces. On a flat baking sheet broil the flank steak (or cook on the grill) for about 5 minutes, or until desired doneness, making sure to slit halfway through. Let stand to cool a few minutes. In the meanwhile, toss together a little of the sauce with the cabbage until dressed with desired amount. Slice the beef thin and serve warm on top of cold salad. Sprinkle with sesame seeds and serve with lime wedges.

Spicy Mango Salad

May 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 firm-greenish ripe mangoes, sliced in thin long wedges
½ cup scallions, chopped fine
1 small red onion, sliced thin
½ cup fresh mint leaves, sliced
½ cup fresh cilantro leaves, sliced
1 small thai chili, sliced thin
Salt
Zest of one lime
Juice of two limes
2 tablespoons rice wine vinegar
1 teaspoon sweet chili sauce
1 teaspoon brown sugar

Directions

In a medium mixing bowl toss together the mangoes, scallions, onion, herbs and chili until mixed well. Season with about 2 teaspoons salt. In a small mixing bowl, whisk together lime zest and juice, vinegar, chili sauce and brown sugar. Drizzle over the mango salad and toss until mixed. Let stand about 10 minutes before serving.

Herbal Spring Rolls

May 23rd, 2011 § 0 comments § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Nacatamales (Nicaraguan Tamales)

May 6th, 2011 § 0 comments § permalink

Makes 15 tamales (large)

Nacatamales are similar to Mexican tamales but they are quite large and filled with a potato, rice, corn, vegetable and herb mixture and are typically served on holidays and special occasions. This recipe makes ½ size portions of the traditional tamale.

Ingredients

For the tamale dough

2 cups masa harina
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the filling

1 pound pork butt cubed (about 1 inch cubes)
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
2 medium tomatoes, chopped medium
1 cup fresh corn, chopped fine
½ cup long grain rice, cooked al dente
3 potatoes, 1-inch cubes (about 1½ cups)
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
Juice of 3 limes
1 teaspoon cumin
1 tablespoon hot sauce of choice
Salt
Pepper
Banana leaf squares

Directions

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest, and 2 cups of the reserved pork liquid. Mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the filling & assembly

In a large mixing bowl combine the filling ingredients and mix well, making sure the rice is well combined. In the center of each banana, place about 4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of the banana leaf. Atop that place about 2 tablespoons meat and vegetable mixture. Fold over the banana leaf like you are folding a present. Tie the wrapped package with banana leaf ties or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips from making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through.

Gallo Pintos

May 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons lard or canola oil
1 medium white onion, chopped fine
2 cups cooked black beans, drained but cooking liquid reserved
2 cups long grain rice, cooked
Salt
¼ cup fresh cilantro, chopped fine (optional)

Directions

In a large skillet, heat oil to medium, add onions and sauté until edges start to brown or about 5 minutes. Add the beans and stir well, continuing to sauté beans. Add about ½ cup of the bean liquid and cook down to about half. Add the rice and mix well, making sure to get the beans and rice well mixed and stirring constantly so that the mixture does not stick. Season with salt and fresh cilantro, mix well.

Spicy Tomato Salad

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 medium red onion, chopped
2 cups cherry tomatoes, halved
½ cup fresh cilantro leaves, chopped
1 cup baby lettuce
¼ cup avocado oil
2 tablespoons lime juice
1 teaspoon jalapeño, chopped superfine
2 teaspoons Ger-Nis Tabasco
Salt

Directions

In a mixing bowl, toss together onions, tomatoes, cilantro and baby lettuce. In a small bowl, whisk together avocado oil, lime juice, jalapeño, Tabasco and salt. Toss together with salad and serve.

Smashed Beans

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Avocado or canola oil
1 medium white onion, chopped fine
3 cups black, red or pinto beans
½ cup fresh cilantro leaves
1 teaspoon cumin
Salt

Directions

In a medium sauté pan heat the oil to a medium high heat. Sauté the onions until slightly translucent or about 3 minutes. Add the beans and sauté, smashing the beans with a potato smasher or other smashing tools. Add the cilantro leaves, cumin and salt and cook for about 2 minutes longer.

Huevos Ranchero’s de Nissa

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Avocado or canola oil
1 medium red onion, chopped
½ jalapeño, deseeded and chopped
½ red pepper, chopped small
½ cup cherry tomatoes, halved
6 eggs
Salt
Ger-Nis Tabasco
½ cup fresh cilantro leaves, chopped fine
Avocado (optional)
¼ cup cotija cheese
Corn tortillas, warmed

Directions

In a medium sauté pan, heat oil on medium heat and sauté onions for a few minutes. Add peppers and sauté another few minutes (3 minutes). Add the cherry tomatoes next and sauté for a few seconds. Crack the eggs into the pan one by one and mix gently and cook until eggs are just done, a few minutes. Make sure not to overcook the eggs. Season with salt and serve with Tabasco and avocado, cheese and tortillas.

The Gentle Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka

Directions

In a large pitcher combine all ingredients and stir well. In a tall glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

Rock Shrimp Tacos

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound rock shrimp
Juice of 1 lime
12 teaspoons cumin
½ cup fresh cilantro
Salt
Oil
Cherry tomatoes
Corn or whole wheat tortillas
Avocado
Radish Salad Garnish

DIRECTIONS

In a small mixing bowl, place shrimp, lime juice, salt and cumin, and mix. Let stand for 5-10 minutes. Strain, reserving liquid. In the meantime, make the radish salad. In a medium skillet, heat a small amount of oil, and sauté shrimp until cooked through, or about 3 minutes. Add liquid, and reduce. To warm tortillas, heat directly over gas stove flipping each few seconds or heat on a flat cast iron pan. Serve tacos with cherry tomatoes and avocadoes, and season with maldon salt. Garnish with radish salad.

Picado de Rabano (Radish Salad)

Serves 4-6

INGREDIENTS

1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Salt

DIRECTIONS

In a small mixing bowl, combine radishes, cilantro and lime juice; mix well, and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 minutes before serving.

Corriander Tomato Gehaktballen

April 26th, 2011 § 0 comments § permalink

Makes about 20 meatballs

Meatballs are one of the most popular dishes in Holland, with traditional and fusion type recipes due to the ever changing population. This version gives a fresh new take on meatballs with the bright additive of cilantro!

INGREDIENTS

½ cup breadcrumbs
1 cup fresh coriander (cilantro), chopped fine
¼ cup fresh parsley, chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
½ pound ground beef
½ pound ground veal
Olive oil
2 tablespoons butter
1 cup tomato sauce
Black pepper, freshly ground
Fresh cilantro, for garnish

DIRECTIONS

In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the yellow onion, the egg and the ground beef and veal and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and the meatballs back to the skillet, add the tomato sauce and stir, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, simmer on low uncovered for about 2-4 minutes. Garnish with fresh chopped coriander (cilantro).

Cactus Fruit (Prickly Pear) Cilantro Lime Tequila Coolers

April 24th, 2011 § 0 comments § permalink

Makes 1 cocktail

INGREDIENTS

1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)

DIRECTIONS

Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer. Serve over ice garnish with a lime wedge and cilantro leaves.

Cactus Fruit Syrup

Makes approximately 2 cups

INGREDIENTS

1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar

DIRECTIONS

In a small saucepan over medium heat, add cactus fruit, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain.

Cilantro Lime Syrup

INGREDIENTS

1 cup lime juice
¼ cup fresh cilantro
1 cup sugar-in-the-raw
2 tablespoons lime zest

DIRECTIONS

In a medium saucepan over medium low-heat, add lime juice, sugar in the raw and lime zest. Warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Baby Bok Choy Mint Millet with Cilantro Ginger Miso

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

½ cup millet, cooked
¼ cup adzuki beans, cooked
¼ cup red cabbage, shredded
6-8 shitake mushrooms, sliced
3-4 green onions, sliced
1 carrot, sliced thin or shredded
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh Thai basil, chopped
1 teaspoon fresh ginger, chopped
2 cloves garlic, chopped fine
1 teaspoon miso paste
½ teaspoon olive oil
2 tablespoons rice vinegar
2 small baby bok choy, steamed slightly and cut in half
Sesame seeds

DIRECTIONS

In a large mixing bowl, combine millet, beans, mushrooms, green onions, carrots and fresh herbs, and toss together well. In a small mixing bowl, whisk together fresh ginger, garlic, miso, olive oil, and rice vinegar. Drizzle over millet mixture and gently toss. Serve with baby bok choy atop the millet mixture and sprinkle with sesame seeds.

Spring Greens & Herb Smoothie

April 24th, 2011 § 0 comments § permalink

Makes 2-10 ounce smoothies

INGREDIENTS

1 cup green kale leaves, chopped
1 cup fresh parsley leaves
1 cup fresh mint leaves
½ cup fresh cilantro leaves
1 banana, cubed
½ apple, peeled, cored, and cut into chunks
½ pear, peeled, cored, and cut into chunks
1 cup water
1 cup of ice
1 teaspoon salt
1 tablespoon lime juice (optional)

DIRECTIONS

Place all ingredients into a blender and blend until smooth.

Guatamalan Pollo en Peppian Tacos (Chicken Tacos with Pumpkin Seed Sauce)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tacos

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
2 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
Tortillas, for serving

DIRECTIONS

In a medium saucepan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock, blend until smooth. Mix in with chicken and serve with warm tortillas.

Guatamalan Red Chili Pork Chuchitos (Tamales)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tamales

INGREDIENTS

For the red chili pork

2 cups water
1 medium tomato, chopped medium
1 red chile, torn into pieces
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
1 teaspoon lime zest
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt

Corn husk wrappers
Hot sauce

DIRECTIONS

For the red chili pork

Place water, tomatoes, chile, onions, garlic, spices, pork butt, salt and bay leaf in a medium saucepan and bring to a boil. Reduce heat and simmer for about 1 hour or until pork is falling apart and soft. Take off heat and cool. Discard the bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium sized bowl and add fresh herbs and combine. Set aside.

For the tamale dough

In a large mixing bowl combine masa harina and lime zest with 2 cups of the reserved cooking liquid from pork and mix well. Meanwhile, in the bowl of a kitchen aid mixer or with an electric hand held mixer, mix the lard until fluffy, about five minutes. Add the lard to the masa harina mixture, a little at a time, until fully incorporated. Add the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling, water for 1-2 minutes, take out and cool slightly before handling. In the corn husk, place about ½ cup of the masa mixture topped with shredded pork and herb mixture. Fold over the corn husk like you are folding a present and tie the package with a corn husk tie or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with hot sauce.

Tostadas de Guacamole (Avocado Tostadas)

April 23rd, 2011 § 0 comments § permalink

Makes 8 tostadas

INGREDIENTS

8 corn tortillas
2 avocados, ripe
Juice of 1 lime (1 teaspoon reserved)
13 cup fresh cilantro leaves (2 tablespoons reserved)
Salt
3 spring onions or 1 small white onion
Hot sauce
Oil (canola)
Dry queso or cotija cheese, crumbled
Hot sauce

DIRECTIONS

Lay the corn tortillas out flat on the counter to dry out, about 10 minutes. In a small mixing bowl smash up avocado until very smooth. Mix in the lime juice and the cilantro leaves and season to taste with salt. Thickly slice the white onion and place in a bowl and drizzle and reserved 1 teaspoon lime juice and season with a little salt. Set aside. Meanwhile, in a medium skillet over high heat, add enough oil to cover the bottom of the pan. Once the oil is hot, fry tortillas, one at a time on each side a minute or two until crispy, remove and place on a paper towel to absorb excess oil. Spread a layer of the avocado mixture over the tostada, followed by a few sliced onions and garnish with the reserved cilantro leaves, queso or cotija cheese and hot sauce.

Picado de Rabano (Radish Salad)

April 23rd, 2011 § 0 comments § permalink

Serves 4-6 as a garnish for tacos and tamales

INGREDIENTS

1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Salt

DIRECTIONS

In a small mixing bowl combine radishes, cilantro and lime juice, mix well and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 minutes before serving.

Herbed Lamb Kabobs with Garlicy Mint Yogurt

April 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)

DIRECTIONS

Mix the lamb, the fat and the garlic and onion in a large bowl very well, and refrigerate for about 2 hours. Add the spices and herbs before putting through the grinder and mix well. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. After the meat is ground add the red wine vinegar and the oil and mix thoroughly. Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, olive oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shapes patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1½ cups

INGREDIENTS

2 cloves garlic, chopped fine
¼ of a red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

DIRECTIONS

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Shredded Chicken Mole Verde Tostadas

April 23rd, 2011 § 0 comments § permalink

Makes 15 tostadas

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
5 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
15-20 tostada shells (corn tortillas cooked in oil)

DIRECTIONS

In a medium sauce pan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock; blend until smooth. Mix in with chicken and serve with warm tostada shells.

Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)

Directions

Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

Directions

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt

Directions

In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

Baked Corn & Wheat Cumin Cilantro Chips

April 5th, 2011 § 0 comments § permalink

Makes approximately 3 cups

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Nicaraguan Chilero Rojo

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

2 dried red chilies
2-3 cloves garlic
1 medium yellow onion
2 medium vine ripened tomatoes, chopped
¼ cup red bell pepper, chopped
2 tablespoons vinegar
1 cup chicken stock or water
Juice of 1 lime
1 teaspoon salt
¼ cup fresh cilantro, chopped

Directions

In a medium sauce pan combine all ingredients and bring to a low boil, except salt and cilantro. Reduce heat and simmer gently for about 10 minutes. Allow to cool and blend until smooth, season with salt and garnish with chopped cilantro.

Guatemalan Chirmol

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

2 green onions
3 small vine ripened tomatoes
1 cup fresh corn
1 clove garlic
1 jalapeno pepper
¼ cup canola oil
Juice of 1 lime
½ cup fresh cilantro, chopped
1 teaspoon salt

Directions

Heat the oven to broil and on a baking sheet place green onions, tomatoes, corn, garlic and jalapeno pepper. Broil the “goods” until they are charred and blistered. Remove from oven and allow to cool. Chop all items very fine, leaving the skins on and combine them in a medium mixing bowl. Drizzle in olive oil and lime juice, and add fresh cilantro. Season with salt.

Roasted Eggplant Caviar with Mint Soy Yogurt Drizzle

March 31st, 2011 § 0 comments § permalink

Serves 8

Ingredients

1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces soy yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice

Directions

Preheat oven to 425°F. Slice eggplant in half and place skin side down on a lined baking sheet. Roast about 40-45 minutes or until brown, bubbly and tender. Set aside to cool. In the same oven at the end of the eggplant’s time place the tomatoes in a glass baking dish and sprinkle with cumin seeds, cilantro, salt, lemon zest and garlic. Roast for about 5-10 minutes. Remove the eggplant from its skin and chop super fine. In a large mixing bowl combine eggplant and tomatoes and mix well. Divide up into ramekins and drizzle a little olive oil on top. Place in the broiler for about 3 minutes or until slightly charred on top. Meanwhile, in a small bowl combine the soy yogurt, mint and lemon juice and mix well. Season with salt and drizzle the over the eggplant and garnish with a mint or cilantro leaf.

Carrot Ginger Soup with Cilantro Lime Pesto

March 31st, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons canola or olive oil
2 cloves garlic, chopped fine
1 medium white onion, chopped
1 teaspoon fresh ginger, peeled and chopped fine
Zest of 1 lime
4 cups carrots, chopped (peeled or unpeeled)
4 cups vegetable broth or water
Juice of ½ a lime
Salt
Black pepper
Cilantro-Lime Pesto, to garnish (recipe follows)

Directions

In a heavy bottomed soup pot over medium heat, add oil. Cook garlic, onions and ginger for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and vegetable broth or water, and bring to a gentle boil. Lower the heat, and simmer for 25 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more vegetable broth or water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime pesto and garnish with a few toasted pumpkin seeds.

Cilantro-Lime Pesto

Makes about 1 cup

Ingredients

½ cup cilantro leaves
1 teaspoon lime zest
Juice of 2 limes
½ cup olive oil
1 tablespoon pumpkin seed oil (optional)
¼ cup pumpkin seeds, toasted
Salt
Black pepper

Directions

In a blender mix all ingredients until smooth and desired consistency. Season with salt and pepper.

Spicy Black Bean Squash Cheese Tamales with Spicy Red Pepper Sauce

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the black bean squash

2 cups cooked squash (winter squash or zucchini), cubed
1 cup black beans, dried and cooked or canned
1 red pepper, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno, roasted, destemmed, peeled, deseeded, and chopped
1 teaspoon salt
1 teaspoon cumin seeds, toasted
½ cup fresh cilantro leaves
½ cup goat cheese, crumbled

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For spicy red pepper sauce

2 red bell peppers, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno pepper, roasted, destemmed, peeled, deseeded, and chopped
Juice and zest of 1 lime
¼ cup champagne or citrus champagne vinegar
¼ cup vegetable stock
1 teaspoon salt
1 teaspoon cumin

Directions

For the black bean squash

Place all ingredients (except herbs) in a medium mixing bowl and combine. Set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons bean mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

For the spicy red pepper sauce

In a blender place all ingredients, blend until smooth.

Red Chili Pork Tamales with Mole Negra

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the red chili pork

10 small red dried chilies
2 cups water
1 medium tomato, chopped medium
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the mole negro sauce

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
2 tablespoons raisins
1 ounce dark chocolate
2 cups chicken stock

Directions

For the red chili pork

Place all ingredients (except herbs) in a medium saucepan and bring to a boil, reduce heat and simmer for about 1 hour or until pork is falling apart soft. Take off heat and cool. Discard bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the mole negro sauce

Preheat oven to 425ËšF.On a large sheet tray combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds and place in oven and char all items. Place all charred items in a medium saucepan and combine raisins and stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and cool. Place in blender and blend until smooth.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

Green Chili Chicken Tamales with Cilantro Sauce

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the green chili chicken

1 medium yellow onion, chopped medium
1 medium tomato, chopped medium
1 fresh bay leaf
2 cups water
1 tablespoon cumin
1 teaspoon salt
1 tablespoon lime zest
½ pound (2-3) chicken thighs, boneless and skinless
2 poblano chilies, roasted, peeled, deseeded and chopped
1-2 jalapenos, roasted, peeled, deseeded and chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the cilantro sauce

2 cups cilantro leaves
Juice of 2 limes
½ cup avocado oil
1 teaspoon salt
1 jalapeno, deseeded and chopped

Directions

For the green chili chicken

In a medium saucepan, combine the onion, tomato, bay leaf, water, cumin, salt, and lime zest and chicken, bring to a boil then reduce heat to simmer. Cook uncovered for 20 minutes, or until cooked through. Strain, reserving the liquid, and discard the bay leaves. When chicken is cool, shred the meat by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add poblano and jalapeno chilies. Mix and set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

For the cilantro sauce

Place all ingredients in a blender and blend until smooth. Pour in a bowl and spoon atop tamales.

Roasted Red Pepper Cilantro Cumin Seed Hummus

March 2nd, 2011 § 0 comments § permalink

Culinary class 041

Serves 10

Makes 3 cups

Ingredients

2 cups of chick peas, canned or soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
â…“ cup tahini
1 teaspoon salt
1 teaspoon ground cumin
¼ cup extra-virgin olive oil
â…“ cup lemon juice
1 tablespoon lemon zest
1 roasted red bell pepper, peeled, seeded, and chopped
1 tablespoon cumin seeds, toasted
½ cup fresh cilantro leaves, chopped

Directions

In the bowl of a food processor, add chick peas, garlic, tahini, salt, ground cumin, extra-virgin olive oil, lemon juice, and lemon zest and puree until smooth. Add red bell pepper and blend until smooth. Next, add cumin seeds and cilantro. Mix in processor for 5-10 seconds until just blended.

Carrot Soup with Cilantro-Lime Cream

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons canola oil
2 cloves garlic, chopped fine
1 large yellow onion, chopped
1 teaspoon cumin
4 cups carrots, chopped
4 cups vegetable broth or water
Juice of ½ a lime
Salt
Cilantro-Lime Cream, to garnish (recipe follows)

DIRECTIONS

In a heavy bottomed soup pot over medium heat, add canola oil. Add the garlic and onions, and sauté for a few minutes or until the onions start to get translucent. Add the cumin and cook, 1 minute. Add the carrots and vegetable broth or water, and bring to a gentle boil. Lower the heat, and simmer for 25 minutes or until the carrots are tender. Remove from heat, and cool for a few minutes.
Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more vegetable broth.
Finish soup with a drizzle of cilantro-lime cream, and serve.

Cilantro-Lime Cream

Makes a ½ cup

INGREDIENTS

½ cup sour cream
Juice and zest of 1 lime
2 tablespoons fresh cilantro, chopped
Salt

DIRECTIONS

Place all ingredients in a small bowl, and whisk. Set aside.

Salsa Rojo (Red Sauce)

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)

DIRECTIONS

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Tomato Salsa

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

3 tomatoes, chopped fine
¼ cup white onion, chopped very fine
¼ cup red bell peppers, chopped very fine
¼ cup fresh cilantro leaves, chopped fine
1 jalapeño pepper, seeded and chopped fine
½ teaspoon cumin
Juice of 2 limes
Salt

DIRECTIONS

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Beef Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch piece of galangal, peeled and chopped
2-inch piece of ginger, peeled and chopped
3-5 pounds of good beef bones, preferably leg and knuckle
1 pound beef chuck, cubed
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds London broil or flank steak sliced thin and cooked in the broth for about 1 minute.
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, beef bones and beef and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the bones. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the raw beef into the pot of boiling stock and cook for 1 minute. Remove and place atop the noodles, ladle broth over the noodles and beef and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Laotian Beef Salad

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 teaspoon vegetable oil
3 cloves garlic, minced
½ pound very lean (94% lean, plus), ground beef
½ cup fresh squeezed lime juice
½ cup of roasted rice powder
½ cup finely chopped Spanish onions
½ cup coarsely chopped fresh cilantro
½ tablespoon ground Thai chili peppers (or paprika for the less adventurous)
1½ tablespoons fish sauce
½ head Boston lettuce, for serving

DIRECTIONS

In a nonstick saucepan, over medium heat, place oil and add garlic. Saut̩ until fragrant (approximately 1 minute). Turn heat to low and add ground beef until it just cooks Рdo not brown. Stir in the lime juice and immediately turn off the heat. Add the rice powder, onions, cilantro, chili peppers, fish sauce, stirring between each ingredient. Serve with lettuce.

© Recipe Property of John Vang

Malay Chicken

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons of canola oil
3 chicken thighs (with the skin on the bone)
3 cloves garlic, minced
½ cup julienned ginger
1 yellow onion, halved and then sliced into lengthwise pieces
1½ tablespoon dark soy sauce
1 tablespoon preserved black beans
½ cup boiled/hot water
1 tablespoon fish sauce
½ teaspoon minced Thai chilies (optional)
Juice of lime (optional)
1 tablespoon fresh chopped cilantro
1 tablespoon scallions, to garnish

DIRECTIONS

In a large sauté pan over medium heat, add oil. Add minced garlic, julienned ginger and sliced onion. Do not stir. Place chicken thighs, skin-side down on the bed of garlic, ginger, onion. Cook until skin begins to crisp, and then flip. Add soy sauce directly to the chicken.

Add black beans to the cup of boiled hot water, and let sit for 3 minutes. Strain the beans themselves and pour the liquid mixture over the chicken. Let cook for 5 minutes. Add the beans and turn to low heat for another 5 minutes. Add fish sauce, Thai chilies, and fresh lime juice. Sprinkle cilantro and scallions over and bring off heat.

© Recipe Property of John Vang

Laotian Summer Rolls

February 3rd, 2011 § 0 comments § permalink

Makes approximately 15 rolls

INGREDIENTS

For rolls

4 oz rice vermicelli noodles
15 spring roll rice paper skins
5 ounces deep fried tofu, sliced into rectangular pieces (appx. 2 inches x ½ inch)
3 carrots, peeled and julienned
1 cup oyster mushrooms / other julienned vegetable of your choice
1 cup bean sprouts
1 cup fresh cilantro sprigs, cut into 2 inch long sprigs
1 cup fresh mint leaves
1 cup scallions, sliced into 3 inch long sprigs

For dip

2 tablespoons smooth peanut butter
½ cup of hoisin sauce
½ tablespoon of fish sauce

DIRECTIONS

Bring a pot of water to boil and turn off the heat. Soak the noodles in the hot water for 3 minutes or until the noodles have softened. Bring another pot of water to boil, turn the heat off and then put it aside (you will use this water to moisten spring roll skins). Ladle several cups of hot water into a large bowl.

Dip a spring roll skin into the bowl of warm-hot water. Spread onto a large plate. On the edge closest to you, assemble a “sleek palm-full” of noodles as instructed in class. On top of the noodles, place one piece of tofu, an amount of carrots, oyster mushrooms, julienned vegetables of your choice (if using), some bean sprouts, 2 cilantro sprigs, 2 mint leaves and one sprig of scallion. Carefully roll, again, using the “envelope method” as instructed in class. Repeat for each roll.

For the dip, in a saucepan, over low heat, stir peanut butter until smooth. When the peanut butter has started to become a smoother consistency, add the hoisin sauce and stir for 1 minute. Add fish sauce, and stir.

© Recipe Property of John Vang

Spicy Black Bean Sweet Corn Tomato Salad

January 18th, 2011 § 0 comments § permalink

002 (2)

Serves 4

This salad is so delicious and quick to prepare, healthy as all heck, and CHEAP CHEAP to make! I eat it often when I am short on time. I used to sprinkle cotija cheese over the top, but since I am on my new, almost-vegan diet I have eliminated it and have not for a second had any complaints!

Ingredients

2 cans black beans, drained and rinsed
1 basket cherry tomatoes, sliced in half
1 jalapeño, deseeded and chopped fine (for spicier or lazier version leave seeds)
1 red bell pepper, deseeded and chopped fine
1 cup chopped cilantro
2 teaspoons cumin
1 teaspoon cumin seeds, toasted (lazier version can add them untoasted)
Juice of 2 limes
8 corn tortillas, cooked over a gas stove
2 teaspoons Maldon finishing salt, check for taste

Directions

Mix all ingredients except tortillas and salt in a medium mixing bowl, stir well. Add salt to taste, and let stand about 5 minutes to absorb. Serve with warm tortillas.

Smoked Spiced Eggplant

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 large eggplant
3 tablespoons canola oil
1-inch piece fresh ginger, peeled and finely chopped
1 large red onion, finely chopped
1 teaspoon salt, or to taste
2 garlic cloves, ground to a paste in a mortar and pestle
1 tablespoon unsweetened shredded coconut (optional)
1 tablespoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper
2 ripe medium tomatoes, chopped
½ fresh hot green chile, chopped
2 tablespoons fresh cilantro, chopped
Juice of ½ lemon

DIRECTIONS

Roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until the skin is completely blackened and the flesh is soft, about 10 minutes. Or, roast the eggplant on a cookie sheet in a 500°F oven until the skin is blackened, about 20 minutes. Let stand until cool enough to handle, then pull off the skin with your fingers, rinsing your hands under running water as you work. (Don’t worry if you can’t get all the charred skin off.) Cut off and discard the stem. Then put the eggplant in a bowl and mash it to a puree with a potato masher.

Heat the oil in a large frying pan, wok, or kadai over medium-high heat. Add the ginger, and cook, stirring, 30 seconds. Add the onion and salt, and cook, stirring often, until the onion begins to brown around the edges, about 10 minutes. Add the garlic, and cook, stirring, until the raw smell disappears, about 30 seconds. Add the coconut, if using, and cook, stirring, 1 minute. Add the coriander, cumin, garam masala, and cayenne, and cook, stirring, 1 minute. Now add about 1 tablespoon of water, and cook, stirring, until the onion begins to stick, about 1 more minute.

Add the tomatoes, and give the mixture a stir. Add the mashed eggplant, and cook, stirring often, 5 minutes. Stir in the fresh chile and 1 tablespoon of the cilantro. Stir in the lemon juice, and taste for salt. Spoon into a serving bowl, sprinkle with the remaining tablespoon of cilantro, and serve hot.

© Recipe Property of Suvir Saran

Corn Curry

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For green paste

1 fresh hot green chile, stemmed and cut in half
½ teaspoon cumin seeds
2-inch piece fresh ginger, peeled and cut into large chunks
12 fresh or 16 frozen curry leaves, torn into pieces (optional)
¼ cup fresh cilantro sprigs (with tender stems only)
2 tablespoons water

For the main dish

1 cup milk
1 cup half-and-half
3 tablespoons canola oil
1½ teaspoons cumin seeds
1 teaspoon black mustard seeds (optional)
3 whole dried red chiles
¼ teaspoon turmeric
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 tablespoon all-purpose flour
¾ teaspoon salt, or to taste
4 cups fresh corn kernels (cut from about 6 ears) or frozen corn

DIRECTIONS

For the green paste, combine all of the ingredients in a small food processor, and process into a paste. Set aside. Combine the milk and the half-and-half in a 2 cup measure or small bowl. Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over medium-high heat. Cover if using mustard seeds (they pop and splatter), and cook until the cumin turns golden brown or you heat the mustard seeds crackle, 1 to 2 minutes.

Add the chiles, turmeric, curry leaves, and asafetida (if using) and stir. (Stand back if using curry leaves; they spit when they hit the oil.) Immediately add the green paste, and turn the heat down to low. Then cook, stirring, 1 minute.

Add the flour, and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. Gradually add the milk mixture, about 1 tablespoon at a time at first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the salt and the corn, and bring to a boil. Reduce the heat, and simmer, uncovered, until the corn is tender, about 4 minutes. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Warm Lentil Salad with Coconut and Tomato

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2½ tablespoons canola oil
1 tablespoon black mustard seeds (optional)
1 teaspoon yellow split peas
1 teaspoon cumin seeds
2 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
18 teaspoon asafetida (optional)
1 fresh hot green chile, cut corsswise into thin slices
1 red onion, sliced
1½ teaspoons salt, or to taste
2 tablespoons unsweetened shredded coconut (optional)
1 small tomato, chopped
1 cup split peas or lentils simmered in water to cover until tender, and drained
Juice of ½ lemon
¼ cup chopped fresh cilantro

DIRECTIONS

Combine the oil, the mustard seeds (if using), and yellow split peas in a large, heavy-bottomed saucepan or casserole dish over medium-high heat. Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes. (Cover the pan if using mustard seeds; they pop and splatter.)

Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.

Add the dried chiles, curry leaves, and asafetida (if using), and cook, stirring, about 1 minute. (Stand back when using the curry leaves; they spit when they hit the oil.)

Add the fresh chile, onion, and salt, and cook until the onion softens, 2 to 3 minutes. Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes. Add the tomato, and cook, stirring, about 1 minute. Add the cooked lentils, lemon juice, and cilantro, and stir until the lentils are warmed through. Taste for salt. Spoon the salad into a serving bowl, and serve warm or at room temperature.

© Recipe Property of Suvir Saran

Fume Y Flor (Mexico)

January 18th, 2011 § 0 comments § permalink

Sweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor.

Makes one drink

INGREDIENTS

1 ounce cilantro jalapeño infused tequila Blanco, recipe below
1 ounce mescal
1 ounce elderflower liquor
½ ounce hibiscus honey syrup, recipe below
½ ounce lime juice
½ ounce agaves syrup

DIRECTIONS

Shake in a shaker filled with ice and strain into a martini style glass and garnish with a dried hibiscus flower leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups

INGREDIENTS

2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco

DIRECTIONS

Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Hibiscus Honey Syrup

INGREDIENTS

½ cup water
½ cup honey
¼ cup dried hibiscus flowers

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

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