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.

Santorini Shrimp

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta

Directions

Pre-heat broiler to 400°F. In a preheated large skillet, sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add the sundried tomatoes and sauté a few more minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Fried Artichokes Jewish Style

May 4th, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

24 baby artichokes, trimmed
2 quarts vegetable oil for frying
Salt and Red Pepper flakes
Chopped Parsley
Grated parmesan (optional)
Lemon wedges

DIRECTIONS

Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat.
Fry the artichokes in batches for 3-4 minutes until they soften, remove one and cool briefly, then see if the leaves will separate easily.
Drain the artichokes and cool. Gently spread the leaves from each artichoke to form a flower.
Raise the heat and bring the oil to 350°.
Fry the artichoke flowers in batches 2-3 minutes until golden and crisp. Drain and sprinkle with salt, chili flakes and parmesan if desired.
Serve the artichokes accompanied by lemon wedges.

Recipe Property of Peter Berley

Spring Pea Risotto with Prosciutto and Basil & Mint Butter

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the pea risotto

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper

For the basil & mint butter

2 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 cup basil leaves
¼ cup mint leaves
¼ teaspoon red pepper flakes
Salt

DIRECTIONS

For the pea risotto

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add prosciutto and cook until crispy. Add rice and cook and stir for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and cook 5 minutes more. Remove from heat, and finish with cheese, and basil & mint butter. Season with salt and pepper and serve.

For the basil & mint butter

In a small bowl, combine all ingredients and use to finish risotto.

Spicy Italian Sausage

April 23rd, 2011 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, chunk bacon or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings, of your choice

DIRECTIONS

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours. Using the finest blade of the meat grinder, grind the mixture following grinder instructions. If you are making or using the meat without the casing go right to that step. If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while. In the meantime soak the casings in warm water and rinse a few times. Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off. Remove the meat from the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator. Turn the stuffer on and begin the process, air will be the first thing to emerge. As the meat begins to slide out use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil, the links will be tied later in the process. When the sausage is done, turn off the machine and tie up the ends, you can use kitchen twine. To make the links, pinch a section together, then spin the links and turn them opposite from each other several times, repeat this moving down the entire main link. Make sure both ends are tied off. Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved. Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Wild Leek and Dandelion Frittata with Goat Cheese

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

½ pound dandelion greens, ends trimmed
8 large eggs
8 ounces fresh goat cheese, crumbled
¼ teaspoon coarse sea salt or kosher salt
¼ cup extra-virgin olive oil
1 bunch wild leeks, ramps or large leek (white and tender greens only) thinly sliced and washed
18 teaspoon crushed red pepper flakes

DIRECTIONS

Fill a large pasta pot three-quarters full with water and bring to a boil. Add the dandelion greens and return to a boil. Boil the greens until they are tender, 2 to 3 minutes. Drain well.

In a large bowl, whisk together the eggs, goat cheese, and salt.

In a large skillet over medium-high heat, warm the oil. Add the leeks and red pepper flakes and sauté until browned around the edges, about 3 minutes.

Gently squeeze the blanched greens to remove any excess water. Roughly chop the greens, add them to the skillet with the onions, and saut&eactue; for 1 minute. Add the egg mixture to the pan and cook undisturbed for 2 minutes until the bottom has set. Place the skillet under the brioler and broil 6 inches from the heat source for 6-8 minutes until the frittata is golden brown and cooked through.

Recipe Property of Peter Berley

Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
13 cup fresh mint leaves
13 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
13 cup pomegranate seeds, frozen
Casings of your choice

For the Salad

6-7 cups, mesclun mix or baby greens
9 figs, quartered
½ cup pomegranate seeds
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon sugar
Juice of 1 lemon
¼ cup fresh mint, chopped

PREPARATION

For the Sausage

Mix all ingredients for sausage in a large bowl (except frozen pomegranate seeds) very well, and refrigerate for about 2 hours. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. Mix in pomegranate seeds, and combine well. If you are making or using the meat without the casings, go right to that step. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week.

For the Salad

In a grill pan, over medium-high heat, add lamb sausage, and cook until desired doneness.
Once cooked, remove, and allow to rest.

On a large platter, place salad greens, figs, pomegranate seeds, and cooked sausage. In a small mixing bowl, whisk together oil, vinegar, sugar, and lemon juice. Drizzle over salad platter. Sprinkle with chopped mint leaves, and serve.

Spicy Italian Sausage Baked with Tomatoes & Potatoes

December 6th, 2010 § 0 comments § permalink

Serves 6 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, slab bacon, or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings of your choice

For the Baked Sausage Dish

6-9 spicy Italian sausage
2 medium sized green peppers, seeds and pit removed, cut into long strips
2 medium russet potatoes, cut into wedges
1 can (28-ounces) crushed tomatoes
½ cup fresh parsley, chopped
1 tablespoon salt

PREPARATION

For the Sausages

Mix all ingredients in a large bowl very well, and refrigerate for about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the ened of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until your are ready. Turn the mahcine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (or lose it).

For Baked Sausage Dish

Preheat oven to 350°F.

In a large bowl, mix together all ingredients. Place in an oven proff baking dish with a lid, and bake for about 1 hour or until potatoes are soft.

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs

INGREDIENTS

½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below

PREPARATION

Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce

INGREDIENTS

¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes

PREPARATION

In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Santorini Chicken Soulvaki

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 chicken breast, cut into thick 2 inch pieces
juice and zest of 3 lemons
3 cloves of garlic, chopped fine
¼ c chopped fresh oregano
¼ c chopped fresh parsley
1 t dried oregano
1 t dried thyme
1 t dried marjoram
1 t salt
1 t pepper
1 t red pepper flakes
1 c Greek yogurt

PREPARATION

Mix all ingredients except the chicken in a large mixing bowl until well mixed. Add chicken and marinate in refrigerator for about 1 hour. Place chicken on skewers and grill using remaining marinade to baste while grilling. Serves 6. Eat with pita, tzaziki and roasted eggplant.

Santorini Shrimp

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb. shrimp peeled
1 lb. chopped Santorini tomatoes or plum tomatoes
3 cloves garlic, chopped fine
1 t red pepper flakes
1 T chopped fresh parsley
1 T chopped fresh oregano
½ c crumbled feta
juice and zest of 1 lemon
3 T bread crumbs, dried
½ c white wine
olive oil
salt and pepper

PREPARATION

In a preheated large skillet sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly. Serves 6.

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