Summer Squash and Portobello Taco

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon canola oil
1 tablespoon avocado oil
1 white onion, chopped fine
2 zucchinis, chopped fine
1 portabella mushroom, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, chopped fine
Juice and zest of 1 lime
1 tablespoon cumin
Salt
Tortillas, soft or hard, for serving
Monterey Jack cheese (optional)
Avocado (optional)

Directions

In a large sauté pan, over medium heat, add canola oil and avocado oil. Sauté onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, about 3-4 minutes more. Add the portabellas and cook another few minutes (3-4). Add lime juice, zest, cumin and season with salt. Serve with tortillas. Garnish with cheese and avocado.

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.

Garden Caviar

August 8th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 small carrot, peeled and chopped superfine
½ medium green zucchini, chopped superfine
1 tablespoon yellow onion, chopped superfine
2 tablespoons red peppers, chopped superfine
1 teaspoon fresh red chili, chopped superfine (optional)
1 tablespoon fresh parsley, chopped superfine
1 tablespoon fresh mint chopped superfine
1 tablespoon fresh chives, chopped superfine
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

Directions

In a mixing bowl combine all ingredients and mix well, let stand at room temperature for at least 10 minutes.

Italian Antipasti Plate

August 6th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup back brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

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.

Italian Antipasti Plate

July 5th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Spicy Gumbo with Purslane Bishop’s Elder & Sassafras Leaf

July 4th, 2011 § 0 comments § permalink

Makes 4 servings

Wild puslane (Portulaca oleracea) takes the place here of the okra used in traditional gumbo recipes. It has similar thickening properties, but adds a flavor all its own. Closely related to celery, bishop’s elder (Aegopodium podograria) replaces that vegetables here. The filé powder stirred into traditional gumbos is made from dried powdered sassafras (Sassafras albidum) leaves – a tree native to our region’s forests (and parks)!

Ingredients

¼ cup vegetable oil
¼ cup all-purpose flour
1 medium onion, chopped
1 red bell pepper, chopped
¼ cup bishop’s elder stems and leaves, chopped
1-3 fresh or dried hot chilé peppers
4 cups chicken or vegetable stock
2 cups chopped purslane leaves and stems
2 links andouille, chorizo, or other smoked sausage cut into ½-inch chunks
1 clove garlic, minced
1 tablespoons filé powder
Salt to taste
(Plus cooked rice to serve the gumbo over)

Directions

In a Dutch oven or heavy pot, heat the oil over medium heat. Whisk in the flour. Stir constantly with a wooden spoon until the roux is a rich brown color. Remove from the heat and let cool for 1 minute.
Add the onion, bell pepper, bishop’s elder and hot peppers. Return to the heat. Whisk in the stock. Bring to a boil over medium high heat, whisking constantly.
Reduce the heat to a medium. Add the purslane, sausage and garlic. Simmer until the sausage is cooked and the vegetables are tender, 10-15 minutes.
Turn off the heat. Stir in the filé powder and salt to taste. Serve over cooked rice.

Vegan Variation: leave out the sausage, add 1 cup cooked beans, substitute 1-2 chipotle peppers in adobo for the hot chilé peppers.

Sweet Corn and Crab Cappellacci with Soppresatta, Red Peppers, Zucchini & Basil

July 4th, 2011 § 0 comments § permalink

020

4-6 Servings

Ingredients

For the filling

1 tablespoon extra virgin olive oil
½ medium white or yellow onion, thinly sliced (about ¾ cup)
3 ears sweet yellow corn, kernels removed from their cobs
1 cup jumbo lump crab meat, pickled over very well for shells
¾ cup mascarpone
Zest of 1 lemon, freshly grated
Pinch of pimento d’espelette pepper
Salt

For the pasta dough

2 large eggs plus 6 yolks
14 ounces all-purpose or Italian OO flour
1 tablespoon extra virgin olive oil
Pinch salt

For the Sauce

2 tablespoons extra virgin olive oil
2 zucchini, diced (green parts only)
Pinch espelette pepper
¾ cup spicy soppressata, cut into small cubes
2 red bell peppers, charred on a grill or gas burner, skins and seeds/ribs removed, and cut into strips
Reserved cooked corn kernels
1 cup fresh Italian basil leaves, gently torn
Zucchini blossoms, cut in half, stems and pistils removed

Directions

For the filling

In a medium skillet over medium heat, cook the onions in olive oil, stirring occasionally, until softened and translucent, about 5 minutes. Add all but a few tablespoons of the corn and continue cooking until it is tender, about 3 minutes. Season with salt.

In a food processor, purée the corn and onion mixture. Transfer to a large bowl and fold in the mascarpone, crab, lemon zest and espelette. Adjust seasoning. Place the mixture in a pining bag and refrigerate until ready to use.

For the pasta dough

Lightly beat the eggs and egg yolks in a large bowl. Add the extra virgin olive oil and a pinch of salt.

Add in the flour little by little, mixing together with a fork until the dough is not too sticky to handle. The dough should still be a rough, shaggy mass.

Turn the dough out onto the work surface and knead by hand, adding more of the flour, as necessary until the dough is smooth, elastic and not sticky. Wrap in plastic or store in a Ziploc bag to rest for 20 minutes.

Cut the dough from the ball into pieces and flatten into disks. Work with one disk at a time and keep the rest covered with plastic or under a kitchen towel so they do not dry out. Run the disk through the rollers of the pasta machine, starting at the widest setting. Fold the dough in half or in thirds and press down to seal. If the dough feels sticky sprinkle it with flour, but brush off the excess. Feed the open side of the pasta through the rollers and repeat a few times. Continue to dust the dough with flour and brush it off if the dough feels tacky.

Advance the pasta machine to the next thinnest setting. Without folding anymore, put the pasta sheet through the next setting. Continue advancing the rollers to the next thinnest setting, rolling the pasta sheet one time through each setting without folding, until the dough is thin enough so that you can see your hand through it.

Place the sheet of pasta on a lightly floured work surface. Cut out circles of dough from the sheet using a fluted biscuit cutter or a juice glass, approximately 3 inches in diameter. Pipe a blob for the filling in the center of each circle and then fold over the dough to form a half-moon shape. Press the dough together to seal. Bring the ends of the half moons together and press to seal them. Place the finished cappelletti on a well-floured sheet tray covered with a clean towel until ready to cook. Repeat the process with all the disks of dough.

For the sauce

In a large wide skillet, heat the olive oil. Add the diced zucchini, season with salt and espelette, and cook over medium heat until just tender. Add the reserved corn kernels, diced soppressata and red peppers and warm through.

Cook the cappellacci in abundant boiling salted water until they float to the surface. Strain from the water and add to the pan with the soppressata and peppers. Add some of the pasta cooking water and toss together to make a creamy sauce. Gently tear the basil leaves and add to the skillet along with the zucchini blossoms. Adjust the seasoning. Spoon the pasta onto warmed bowls or plates.

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.

Spicy Roasted Red Pepper Basil Calzone

June 12th, 2011 § 0 comments § permalink

Makes 4-6 calzones

Ingredients

1 Ger-Nis Calzone Dough Recipe
2 red bell peppers, roasted, peeled, deseeded and chopped
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 fresh red chili pepper, chopped
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon dried oregano
1 cup fresh basil leaves
2 cups fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons white wine (or water)
1 cup fresh ricotta cheese

Directions

Preheat oven to 400°F.

In a medium sauté pan heat olive oil to a medium high heat and sauté garlic, onions and fresh chili for about 3-5 minutes or until the onions begin to caramelize and get brownish tips. Add the spices, chili flakes, oregano and salt and sauté for another few seconds. Add the basil and spinach leaves and sauté about 2 minutes. Add the lemon juice and white wine and stir well keeping on a medium high heat and cook until a liquid is absorbed or cooked off. Take off heat and place in a small mixing bowl and add in the fresh ricotta cheese. Mix well.

Roll out the calzone dough into 4 to 6 circles. Place about ¼-½ cup on one side of the circle close to the center. Fold on half over the ricotta making sure that the sides of the dough are touching, forming a half circle. Start from one end and roll the side of the dough closed using a twist motion. Place the calzones on a baking sheet (greased or lined with parchment paper) in the oven for about 12-15 minutes or until golden brown.

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!

Pork Fried Rice

May 26th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

Oil (sesame, canola or peanut)
1 pound pork loin, cut into small ½-inch cubes
Flour for dusting pork
Salt/pepper
2 carrots, chopped small (diced)
1 red bell pepper, chopped small
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
4 scallions, sliced
4 cups rice, cooked and cold
Soy sauce
Sriracha or sambal (optional)
2 eggs, beaten

Directions

Heat up a tablespoon of oil in a large sauté pan or a wok to a high heat. Toss pork with seasoned flour (salt and pepper). Cook pork until no longer raw in the center, 1-2 minutes. Remove pork and add carrots. Cook for 1 minute. Then add in pepper, toss together and add in ginger, garlic, and scallions. Sauté for about 1 minute and add rice. Toss everything together and start to season with soy sauce (and Sriracha or Sambal for some heat). With a wooden spoon, form a well in the center of the rice and add the eggs. Let the eggs fry in the center for about 1 minute while mixing it with the spoon. Fold egg into rice and serve immediately.

Lentil Salad with Creamy Yogurt Dressing

May 24th, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

For the salad

6 cups water
113 cups French lentils, sorted
2 teaspoons sea salt
2 medium carrots, peeled and finely diced (to the size of the lentils)
1 stalk celery, finely diced (to the size of the lentils)
½ medium red bell pepper, finely diced (to the size of the lentils)
½ medium yellow bell pepper, finely diced (to the size of the lentils)
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped

For the dressing

1 cup yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt, or to taste
½ teaspoon freshly milled black pepper, or to taste

Directions

To prepare the salad, in a medium saucepan, bring the water to a boil. Add the lentils and cook at a boil for 10 minutes. Add the salt and boil for 10 to 15 minutes longer or until the lentils are cooked through but are still firm enough to hold their shape. Drain them in a sieve and rinse under cold running water until cool. Drain thoroughly and pour into a serving bowl.

Add the chopped vegetables and herbs and stir to combine.

In a bowl, combine all of the dressing ingredients and whisk until smooth. Pour the dressing over the salad and mix well. Let the salad to rest for 10 to 15 minutes. Adjust seasonings to taste.

Adapted from The Modern Vegetarian Table by Peter Berley

Thai Cucumber Salad with Roasted Peanuts

May 23rd, 2011 § 1 comment § permalink

005

Serves 6

Ingredients

2 english cucumbers, peeled and chopped fine
1 clove garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium red onion, chopped fine
1 red bell pepper, chopped fine
1 red chili, chopped fine
½ cups fresh mint, chopped
Juice of 2 limes
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
Salt
Roasted peanuts, chopped coarsely

Directions

Toss together in a large mixing bowl the cucumbers, garlic, ginger, red onion, bell pepper, red chili and chopped mint. Squeeze lime juice on top and add the sugar and the vinegar. Mix together well and season to taste with salt. Garnish with roasted chopped peanuts.

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.

Spinach & Herb Meatloaf

May 4th, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)

Ger-Nis Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.

Paches de Guatemala (Guatemala Potato Tamales)

April 23rd, 2011 § 0 comments § permalink

Makes 8 tamales

INGREDIENTS

2 medium tomatoes, chopped
2 green onions, chopped fine
4 cloves garlic, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, deseeded and chopped fine
1 cup water
Salt
6 tablespoons lard or margarine
1 pound potatoes, cooked and mashed
2 cups masa harina
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon achiote powder, dissolved in 2 tablespoons hot water
Corn husks or banana leafs
Lemon wedges

DIRECTIONS

In a medium sauce pan on high heat, add tomatoes, green onions, garlic, red bell pepper, jalapeño and water and cook, about 5-8 minutes until soft. Transfer to a blender, season with salt and process until smooth. Strain mixture through a fine mesh sieve (sauce should be very smooth) and set aside. In a large mixing bowl combine lard, cooked and mashed potatoes, masa harina, salt, allspice, black pepper, and dissolved achiote powder, and mix well. Add the tomato pepper sauce and mix until incorporated well. In the center of each banana leaf or corn husk, place about ½ cup of the potato masa mixture. To make tamales, fold over the banana leaf or corn husk like you are folding a present and tie the package with a corn husk tie, a banana leaf 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 lots of fresh lemon wedges.

Ger-Nis Tabasco

April 21st, 2011 § 4 comments § permalink

Ingredients

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

Directions

In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.

Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.

Shrimp with Sweet Basil, Purple Eggplant and Peppers

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons mirin
2 tablespoons soy sauce
A 1-inch piece of fresh ginger, peeled and chopped fine
1 pound shrimp, peeled and deveined
3 tablespoons canola or peanut oil
1 purple eggplant, cubed
1 red bell pepper, chopped
½ cup water
1 small chili, chopped fine
2 cloves garlic, chopped fine
2 tablespoons fish sauce
1½ tablespoons black soy sauce
1 teaspoon sugar
1½ tablespoons water
¼ cup basil leaves, torn

DIRECTIONS

In a small bowl, combine mirin, soy sauce, and ginger. Add shrimp, and marinate 15 to 20 minutes.

In a large deep skillet or wok over high heat, add 1½ tablespoons oil. Add shrimp, and cook for 3 minutes or until shrimp has changed to light pink color. Remove shrimp, and set aside on plate. Clean out pan.

In the same pan, add remaining oil. Add eggplant and red peppers, and cook, 5 minutes. Add ½ cup water, and cover pan to steam vegetables slightly. Remove lid, and add chili and garlic. Stir until fragrant, 1 minute. Add fish sauce, black soy sauce, sugar and water and bring to a boil. Add cooked shrimp and basil and mix. Serve immediately.

Chicken and Cashews

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 pieces skinless boneless chicken thighs, sliced thin
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons canola or peanut oil
1 red bell pepper, chopped
1 small green chili, chopped fine
4 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
3 scallions, sliced thin (separate green and white parts)
¾ cup chicken broth
1½ tablespoons soy sauce
1½ teaspoons cornstarch
1 teaspoon sugar
½ cup cashews, toasted

DIRECTIONS

Season chicken with salt and pepper. Set aside.

In a large skillet or wok, over medium-high heat, add 2 tablespoons of the oil. Cook the chicken until golden and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, chili, garlic, and scallion whites to wok or skillet and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into wok or skillet. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Serve.

Hoisin-Drenched Vegetable Medley

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1½ tablespoons canola or peanut oil
1 bunch scallions, sliced thin (reserve ¼ cup to garnish)
A 1-inch piece of fresh ginger, peeled and chopped fine
3 cloves garlic, chopped fine
1 small chili, sliced thin
1 red bell pepper, sliced
1 cup snow peas
1 cup snap peas
2 tablespoons mirin
3½ tablespoons tamari
3 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons rice wine vinegar

DIRECTIONS

In a large deep skillet or wok over high heat, add oil. Add scallions, ginger, garlic and chili, and cook until fragrant, about 30 seconds. Add bell peppers, cook 2 minutes. Add snow peas, snap peas and mirin rice wine and continue cooking until vegetables are tender, about 3 minutes.
Add tamari, hoisin sauce, honey, sesame oil and rice wine vinegar and cook 1 minute. Take off heat and add ¼ cup reserved thinly sliced scallions. Serve warm.

Cumin-Zucchini & Bell Pepper Tacos

February 23rd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

1 tablespoon canola oil
1 white onion, sliced thin
2 zucchinis, cut in half lengthwise and sliced thin
1 red bell pepper, sliced in strips
1 jalapeño, deseeded and thinly sliced
Juice and zest of 1 lime
1 teaspoon cumin
Salt
Tortillas, for serving

DIRECTIONS

In a large sauté pan, over medium heat, add canola oil. Sauté sliced onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, 7 minutes more. Add lime juice, zest, cumin and season with salt. Serve with tortillas.

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.

Ger-Nis Fresh Siracha Sauce

February 3rd, 2011 § 0 comments § permalink

Makes 1 cup

INGREDIENTS

4-5 red chilies, seeds in tact and chopped
3 thai green chilies, seeds in tact and chopped
1 red bell pepper, deseeded and chopped
3 cloves garlic, chopped
3 teaspoons tamari
13 cup rice vinegar, yuzu flavored preferred
¼ cup water (more as needed)
1 tablespoon salt
2 teaspoons lime zest
Juice of ½ lime

DIRECTIONS

In a medium sauce pan add chilies, bell pepper, garlic, tamari, vinegar, water and salt. Bring to a boil, reduce heat and let boil gently on low for about 10 minutes. Take off heat and allow to cool, add lime zest and lime juice and blend together in a blender until smooth and all is incorporated. Strain and place in a squeeze bottle and refrigerate. Store in the refrigerator for up to 3 weeks.

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.

Winter Minestrone

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, chopped fine
1 red onion, chopped medium
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium red bell pepper, deseeded and chopped small
1 medium yellow pepper, deseeded and chopped small
1 (28-ounce) can stewed tomatoes
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup fresh oregano, chopped fine
¼ cup fresh thyme, chopped fine
1 tablespoon salt
3 cups hot water
1 cup vegetable stock
1 bunch of dinosaur kale, chopped
1 can cannellini beans, rinsed and drained
1 cup small fresh macaroni (¾ cup dried)
½ cup parmesan, freshly grated
Parmesan rind (optional)
Salt/ pepper

DIRECTIONS

Cook garlic, onions, celery, carrots, and peppers in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.

Push vegetables to one side of the pot. Add stewed tomatoes to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir into vegetables and cook, stirring, 2 minutes. (Tomatoes may stick to pot, but don’t let them burn.) Bring to a simmer. Stir in kale and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

Coarsely chop herbs, and stir into soup along with beans. Simmer, partially covered, 10 minutes.
Discard rind. Season soup with salt and pepper.

Bell Pepper Spicy & Dirty Martini

January 18th, 2011 § 0 comments § permalink

A spicy, dirty, yet fresh tasting variation of the dirty martini, alive and filled with a daily dose of vegetables!

Makes one drink

INGREDIENTS

Ice
2½ ounces bell pepper infused vodka, recipe below
1 ounce extra dry vermouth
1 ounce spicy pickled olives and pepper brine, recipe below
3 olives and 1 slice of pepper (from the brined goods), for garnish

DIRECTIONS

Fill a shaker with ice and add the vodka, vermouth and brine. Close and shake vigorously. Place the olive and the bell pepper in the bottom of a martini class and strain mixture from shaker into the glass.

Bell Pepper Infused Vodka

Makes 4 cups

INGREDIENTS

2 red bell peppers, deseeded and sliced
4 cups vodka

DIRECTIONS

Place all ingredients in a quart container and let infuse about 2 to 3 days.

Spicy Olive & Pepper Brine

Makes 1 cup

INGREDIENTS

1 (8 ounce) jar stuffed garlic olives
20 to 25 pieces of sliced red, yellow and orange peppers
1 jalapeño, chopped and wrapped in cheese cloth
½ cup water
1 tablespoon salt
Zest and juice of 1 lemon

DIRECTIONS

Place all ingredients in a large glass container. Let brine for about 3 days. Remove the cheesecloth wrapped jalapeño.

Negro Modelo Cocktail (Mexico)

January 18th, 2011 § 0 comments § permalink

For the beer drinkers who can’t decide between beer or a cocktail, we offer a house favorite, it’s like a heavy meal with a spicy and boozy kick! Highlighting our fresh cilantro and homemade Tabasco.

Makes one drink

INGREDIENTS

2 ounces cilantro jalapeño infused tequila Blanco, recipe below
½ ounce agave syrup
½ ounce lime juice
1 teaspoon house made cilantro, chipotle lime Tabasco, recipe below
Negro Modelo
Smoked salt
Lime wedge, for garnish

DIRECTIONS

Shake everything but the beer in a shaker and strain into a beer glass. Fill glass up with the Negro Modelo and garnish with a smoky salted lime wedge and a cilantro 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!

Cilantro Chipotle Lime Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.
Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.

Sweet & Spicy Herbal Slaw

January 14th, 2011 § 0 comments § permalink

Makes 4-5 cups of Slaw, serving 12-15 people

INGREDIENTS

1 medium to large head of red cabbage, shredded and center discarded
2 large carrots, peeled and shredded
1 red bell pepper, deseeded, pith removed, and chopped
1 yellow bell pepper, deseeded, pith removed, and chopped
1 orange bell pepper, deseeded, pith remove, and chopped
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
¼ cup fresh parsley leaves, chopped fine
¼ cup fresh mint leaves, chopped fine
½ cup mayonnaise
¼ cup champagne vinegar
Zest and juice of 1 lime
1 tablespoon light brown sugar
1 teaspoon dried chipotle chili flakes
2 teaspoons cumin seeds, toasted
Salt

DIRECTIONS

In a large salad bowl, toss together cabbage, carrots, bell peppers, and fresh herbs. In a separate mixing bowl, whisk together mayonnaise, vinegar, lime zest, juice, brown sugar, chili flakes, and cumin seeds. Season with salt. Gently mix with cabbage mixture, coating evenly. Let stand at room temperature, about 20 minutes. Serve at room temperature or cool-not cold.

Vegetable, Bean, and Cheese Burritos

November 30th, 2010 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions and peppers, 5 to 7 minutes. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde & Red Sauce

November 30th, 2010 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Salsa Rojo (Red Sauce)

INGREDIENTS

2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)

PREPARATION

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.

Enchiladas

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.

Fresh Tomato Salsa

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
½ cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup fresh cilantro leaves, chopped fine
1-2 jalapeño peppers, seeded and chopped fine
1 teaspoon cumin
Juice of 3-4 limes
Salt

PREPARATION

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

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Adzuki Bean Salad

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups adzuki beans, cooked
½ cup arame sea vegetables
2 medium carrots, peeled and shredded
1 red bell pepper, chopped fine
1 green onion, sliced super thin
¼ cup yuzu rice vinegar or plain rice vinegar
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon orange zest
1 tablespoon orange juice
¼ cup tamari
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon fresh ginger, peeled and chopped fine
1 clove garlic, chopped fine
1 pinch red chili flakes

PREPARATION

In a large mixing bowl, combine beans, seaweed, carrots, bell pepper, and green onion.
In a separate smaller mixing bowl, combine remaining ingredients, and whisk until well combined. Drizzle over bean mixture, and mix well. Let stand for about 5 to 10 minutes before serving.

Lomo Saltado

October 14th, 2010 § 0 comments § permalink

Serves 4 (or 1 for Gustav!)

INGREDIENTS

1½ pounds potatoes, cut into wedges, pre toasted (fries)
Vegetable oil
3 cloves garlic, chopped
2 medium red onions, halved and sliced
1 pound beef, sliced into strips (sirloin or flank work best)
2 medium red bell peppers, cut into strips
3 plum tomatoes, chopped
¼ cup soy sauce
1 tablespoon rice vinegar
Salt & pepper
Rice (pre cooked)

PREPARATION

Stir fry the vegetables and meat and add sauce. Add fries and serve with rice!

Lomo Saltado

Sweet Corn Chowder With Roasted Poblano Peppers

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time : 20 minutes
Cook Time: 30 minutes
Wine Pair: White

INGREDIENTS

Olive oil
2 tablespoons butter
1 medium yellow onion, chopped small
1 shallot, chopped medium
1 small jalapeno, deseeded and chopped finely
1 large red bell peppers, chopped small
4 medium to large ears of fresh corn, kernels removed from cobs
2 medium yellow potatoes, cubed small
2 teaspoons salt
1 teaspoon white pepper
½ cup white wine (use wine that you choose for wine pairing)
1 cup water
2 medium poblano peppers, pre-roasted, skins removed and chopped small*
1 cup heavy whipping cream
1 teaspoon sugar
½ cup cilantro leaves

PREPARATION

In a large soup pot, heat butter and olive oil on medium heat. Add onions and shallots and sauté until translucent, or about 1 to 2 minutes. Add jalapenos and red bell peppers, for spicier version use the entire jalapeno for milder just use ¼ to ½, sauté another few minutes and add corn kernels and potatoes and salt and pepper. Sauté mixture for a few more minutes, add white wine and then add water. Turn burner to low and cook for about 20 minutes, stirring occasionally. Reduce heat to simmer and add roasted poblanos, heavy cream, sugar and cilantro, stir well and let simmer for another 5 minutes. Take off heat and let cool a bit, serve warm not hot.

*For roasted poblano peppers: On a baking sheet, place poblanos in the oven on broil and rotate a few times until the skins burn. Let cool and remove skins and seeds inside, chop.

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

15 medium yellow tomatoes cut into little pieces, making sure to retain liquid
1 teaspoon lemon zest
2 tablespoons fresh cilantro, finely chopped
2 medium cucumbers, peeled
¼ cup olive oil
1 teaspoon salt
1 red bell pepper, finely chopped
1 teaspoon cracked pepper
1 medium red onion, finely chopped
15 shrimp, tail on and cleaned
2 cloves garlic, finely chopped
¼ cup cilantro pesto, recipe below
¼ cup white wine vinegar
Avocado, for garnish

PREPARATION

Mix all ingredients except shrimp, cilantro pesto and avocado in a large mixing bowl. Take 1 cup of mixture and blend in a food processor or blender, pulsing until semi-smooth. Alternatively grind up with a mortar and pestle until desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving.

Grill shrimp, brushing occasionally with cilantro pesto. Serve in martini glasses with 2 grilled shrimp and avocado for garnish.

Cilantro Pesto

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
Juice of 4 limes
3-4 cloves fresh garlic
Juice of 1 lemon
Zest of 2 limes
1 tablespoon cumin
1 jalapeño pepper, chopped and seeded (optional)
½ cup walnut oil or olive oil
Salt, to taste

PREPARATION

In a blender, or with a handheld food processor, combine all ingredients with salt and blend until smooth.

Cilantro Lime Mango Gazpacho

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 medium mangoes, peeled, pitted and diced small
1 red bell pepper, chopped fine
3 large cucumbers, peeled, deseeded and chopped fine
1 red onion, chopped fine
3 cloves of garlic, chopped fine
1 jalapeno pepper, deseeded and chopped fine
¼ cup rice wine vinegar
½ cup fresh cilantro leaves, chopped fine
Juice of 5 limes
Zest of 2 limes
1 teaspoon salt
1 teaspoon cumin
Fresh cilantro leaves, garnish

PREPARATION

Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with cilantro.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Cilantro Lime Mango Gazpacho

Herbed Tapenade

October 8th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

½ cup extra virgin olive oil
3 cloves garlic, chopped
½ medium yellow onion, chopped fine
1 red bell pepper, chopped fine
1 yellow pepper, chopped fine
1 orange pepper, chopped fine
1 cup black olives, chopped fine
1 cup walnuts, chopped fine
1 small jar capers
3 small anchovy fillets
1 cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
½ cup red wine vinegar
Salt and pepper

PREPARATION

Mix in a food processor until blended well. Season with salt and pepper. Serve with bread.

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