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Saturday, June 30

Grilled chicken with cherry salsa

Grapefruit, ruby red, juiced
1
Lime, juiced
1
Garlic, chopped
2 cloves
Green pepper, hot, chopped
2 tablespoons
Cumin
1 teaspoon
Salt
1 teaspoon
Chicken breasts
2
Salsa
Cherries, pitted, coarsely chopped
2 cups
Jalapeño, seeded, chopped
1
Onion, white, chopped
1
Basil leaves, chopped
¼ cup
Balsamic vinegar
2 teaspoons
Salt
¼ teaspoon
Pepper, freshly ground
¼ teaspoon
Marinade
  1. In a plastic Ziploc bag, combine the grapefruit and lime juices, garlic, pepper, cumin, and salt.
  2. Add the chicken, and marinate in the refrigerator for 1 to 2 hours.
Salsa
  1. In a glass bowl, combine the cherries, jalapeño, onion, basil, vinegar, salt and pepper.
  2. Refrigerate for at least 1 hour.
Grill
  1. Grill the chicken until it’s no longer pink inside.
  2. Serve with the cherry salsa.

Friday, June 22

Lasagna

Olive oil
1 tablespoon
Sausage, mild Italian
1 pound
Beef chuck, ground
¾ pound
Onion, yellow, chopped
1 cup
Garlic, crushed, chopped
4 cloves
Tomatoes, crushed
28 ounces
Tomato paste
12 ounces
Tomato sauce
15 ounces
Wine, red
½ cup
Sugar, white
2 tablespoons
Basil, dried
1 ½ teaspoons
Fennel seeds
½ teaspoon
Italian seasoning
1 teaspoon
Salt
1 tablespoon +
½ teaspoon
Pepper, freshly ground
½ teaspoon
Arugula, chopped
½ cup
Lasagna noodles,
whole wheat, 7x3-inch size
18
Ricotta cheese
30 ounces
Egg
2
Butter
2 tablespoons
Mushrooms, button, cleaned, stems trimmed, sliced
¾ pound
Mozzarella cheese, grated
¾ pound
Parmesan cheese, grated
1 cup

Saucy
  1. In a Dutch oven over medium heat, heat the oil.
  2. Add the sausage and beef, and using a wooden spoon break up and combine the meats.
  3. Add the onion and garlic, and continue to cook until the meat is well browned.
  4. Stir in the tomatoes and wine.
  5. Season with sugar, basil, fennel, Italian seasonings, 1 tablespoon of salt, pepper, and ¼ cup arugula.
  6. Simmer, covered, for about 1 ½ hours, stirring occasionally.
Layers
  1. Preheat oven to 375°F.
  2. Bring a large pot of water to a boil, and then lightly salt.
  3. Add the noodles, and cook according to package directions (about 4 minutes).
  4. Drain the noodles, rinse with cold water, and set aside.
  5. In a large bowl, combine ricotta cheese with the egg, remaining arugula, and ½ teaspoon salt; set aside.
  6. In a large saucepan, melt the butter over medium heat.
  7. Add the mushrooms, and cook until browned, about 6 to 7 minutes; set aside.
Assembly
  1. Lightly spray a 8x12x2½-inch baking dish with olive oil.
  2. Layer the dish with six noodles.
  3. Spread 1 1/2 cups of sauce on the noodles.
  4. Spread 1/3 of the ricotta mixture on the sauce.
  5. Sprinkle 1/3 of the mozzarella on the sauce.
  6. Sprinkle with pepper.
  7. Spoon over 1/2 of the mushrooms.
  8. Layer with six more noodles.
  9. Spread on the last of the meat sauce.
  10. Spread another third of the ricotta mixture.
  11. Sprinkle with another third of the mozzarella.
  12. Sprinkle with pepper.
  13. Layer with the last of the noodles.
  14. Spread on the last of the ricotta mixture.
  15. Spoon over the last of the mushrooms.
  16. Sprinkle on the last of the mozzarella.
  17. Sprinkle on the Parmesan.
  18. Sprinkle with pepper.
  19. Cover with foil, and bake for 25 minutes.
  20. Remove foil, and bake another 25 minutes.

Sunday, June 17

"Shaking" beef

Canola oil
2 tablespoons
Fish sauce
2 tablespoons
Garlic, minced
6 cloves
Sugar
1 ½ teaspoons
Pepper, freshly ground

Beef tenderloin, cut into 1-inch cubes
1 pound
Lime juice, fresh
2 tablespoons
Rice vinegar
1 tablespoon
Soy sauce
1 tablespoon
Yellow onion, small, sliced paper-thin
½
Green onions, white and pale green parts, thinly sliced
2
Arugula, tough stems removed
2 cups
  1. In a plastic storage bag, combine 1 tablespoon oil, 1 tablespoon fish sauce, half of the garlic, ½ teaspoon sugar, and 1/8 teaspoon pepper.
  2. Add the beef, and coat thoroughly. 
  3. Refrigerate for at least 2 hours, or up to overnight. 
  4. In a small bowl, whisk together the lime juice, vinegar, soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar, and 1/8 teaspoon pepper. 
  5. Place the yellow onion slices in another bowl, and drizzle with 1 tablespoon of the sauce, and set aside. 
  6. In a large wok or frying pan over high heat, warm the remaining 1 tablespoon oil. 
  7. Add the beef, and stir-fry until browned, about 4 to 5 minutes. 
  8. Add the green onions and remaining garlic, and stir-fry just until fragrant. 
  9. Remove from heat, pour in the remaining sauce, and toss to mix. 
  10. Toss the arugula with the marinated sliced onions, and mound on a platter. 
  11. Using a slotted spoon, spoon the beef over the greens, and then drizzle the pan juices over the beef.
Recipe from Williams-Sonoma The World Kitchen.

Saturday, June 16

Slightly spicy minced chicken

Chicken thighs, skinless, boneless,
cut into 2-inch cubes
1 pound
Canola oil
2 tablespoons
Shallots, thinly sliced
3
Serrano chile, seeded, cut into thin rings
1
Cilantro, freshly chopped
4 tablespoons
Mint, freshly chopped
4 tablespoons
Lettuce leaves
6 to 8
Peanuts, dry-roasted, unsalted, chopped
½ cup
Slightly spicy Thai dressing
Shallots, chopped
1 tablespoon
Garlic, chopped
2 cloves
Bell pepper, chopped
½
Sugar
1 teaspoon
Pepper, freshly ground
¼ teaspoon
Fish sauce
1/8 cup
Lime juice, fresh
1/8 cup
Chile sauce
1 teaspoon
Canola oil
3 tablspoons
  1. Place the chicken in a single layer on a baking sheet, and freeze for 15 minutes. 
  2. Meanwhile, combine all spicy Thai dressing ingredients in a food processor, and process into a paste. 
  3. Place the chicken into a food processor, and process until uniform and finely minced, about 10 seconds.
    Do not over-process or the meat will become mushy. 
  4. In a large frying pan over medium-high heat, warm the oil. 
  5. Add the minced chicken, and sauté, using a wooden spoon to break up the meat, until opaque throughout, about 4 to 5 minutes. 
  6. Scape into a fine-mesh sieve, drain thoroughly, and transfer to a large bowl. 
  7. Add the sliced shallots, chile, cilantro, mint, and peanuts, and toss gently to mix. 
  8. Pour the dressing over the chicken mixture, and toss to coat thoroughly. 
  9. Using the lettuce leaves, wrap a portion of the chicken, and consume!

Wednesday, June 6

Heirloom tomato and mozzarella salad

Heirloom tomato, sliced
½ pounds
Mozzarella, fresh, sliced
½ pound
Basil, freshly chopped
½ cup
Olive oil
¼ cup
Balsamic vinegar
1/8 cup
Salt

Pepper, freshly ground

  1. Arrange the tomato and cheese slices, alternating to create layers.
  2. Sprinkle generously with basil.
  3. Drizzle generously with olive oil and vinegar.
  4. Season to taste with salt and pepper.