Tag Archives: Cilantro

Beef Enchilada Tortilla Casserole for Game Day!

 

Beef Enchilada Tortilla Casserole

 

It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.

Beef Enchilada Tortilla Casserole

I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.

Beef Enchilada Tortilla Casserole

 

It’s made with ground beef and taco seasoning, onions, garliccorn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.

Beef Enchilada Tortilla Casserole

 

I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!

Group8_Soft_Flour_Tortillas

I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.

Beef Enchilada Tortilla Casserole

Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!

Mission Foods Football Party Food

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole for Game Day!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8

Serving Size: 1 wedge

This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 packet taco seasoning
  • 1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
  • 1 cup frozen corn
  • 1 jalapeno, chopped
  • 4 large Mission Foods flour tortillas
  • 1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
  • 1-2 scallions, sliced, for garnish
  • 1/2 cup sour cream, for garnish (optional)
  • 2-3 tablespoons cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
  3. In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
  4. Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
  5. Reduce heat and simmer for about 5 minutes.
  6. Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
  7. In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
  8. Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
  9. Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
  10. Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).

Notes

You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!

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http://www.theartfulgourmet.com/2015/10/17/beef-enchilada-tortilla-casserole-for-game-day/

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Disclosure: I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences. #spon

 

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Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

IndianBurgers1

I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.

IndianBurger2_72

The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.

IndianBurger3

My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.

IndianBurger5

The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.

IndianBurger6

And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!

Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,

Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.

Ingredients

  • Curry Cilantro Slaw:
  • 2 tablespoons golden balsamic vinegar
  • Juice from 1/2 fresh lime (about 2 tablespoons)
  • 4 tablespoons honey or agave nectar
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon Indian black sesame seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon indian red pepper
  • 1 tablespoon sea salt
  • 1/2 tablespoon freshly cracked black pepper
  • 8 cups shredded coleslaw (cabbage and carrots)
  • 1 cup diced celery
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup peanuts, toasted and crushed
  • Peanut Satay Yogurt Sauce:
  • 1-17.6 ounce container Greek yogurt
  • 4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
  • 2 tablespoons Satay seasoning
  • 1/4 teaspoon Indian red pepper
  • Spicy Indian Burgers:
  • 8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
  • 8 slices pita bread or naan bread

Instructions

  1. Curry Cilantro Slaw:
  2. In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
  3. Add coleslaw mix, celery and cilantro and mix together well.
  4. Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
  5. Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
  6. Cover and place in the refrigerator for about 15 minutes to let flavors meld.
  7. Peanut Satay Yogurt Sauce:
  8. Place all the ingredients in a small mixing bowl and stir together.
  9. Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
  10. Spicy Indian Burgers:
  11. Heat a large saute pan over medium heat.
  12. Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
  13. Cook burgers in batches and set aside.
  14. Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
  15. Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
  16. Serves 6-8.

Notes

- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.

http://www.theartfulgourmet.com/2015/03/27/indian-burgers-with-curry-cilantro-slaw-peanut-satay-yogurt-sauce/

Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

 

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King Crab BLT’s + a Gorgeous New Candy Red Toaster | KitchenAid Blog

Crown the BLT for KitchenAid
Crown the BLT for KitchenAid

There’s nothing I love to eat more in the summer than some fresh seafood to enjoy with friends for a backyard BBQ, picnic or beach party. Everyone loves Lobster Rolls, but they can get a little pricey, and take a lot of work to make enough for a crowd. If you’re in the mood for seafood, Alaskan King Crab BLT sandwiches are a fresh, healthy and less expensive alternative, and a fun addition to your next outdoor BBQ party or picnic. And, they’re a breeze to make with the help of the new KitchenAid Pro Line® Series 4-Slice Automatic Toaster.

KitchenAid Toaster
KitchenAid Toaster

This gorgeous candy apple red beauty is a new product in the KitchenAid’s Pro Line® Series engineered and designed for culinary pros (and is no ordinary toaster at that!) It’s not only a beautiful addition to your kitchen appliance collection, but also smart as a whip with plenty of options to make the perfect piece of toast in a snap. And it even comes in three sleek colors to choose from: black, white or red. Isn’t it pretty?

King Crab BLT
King Crab BLT

These delicious Crab BLT’s are made with fresh lump Alaskan King crab meat (you can find it in your local grocery market in the seafood section or buy it fresh from a seafood market). They have tons of flavor from all the fresh veggies and herbs inside: minced red bell peppers, jalapenos, fresh cilantro, scallions and chives. For some extra kick, I add a dash of spicy Sriracha (hot chile pepper sauce), a little bit of mayonnaise, fresh lemon juice and capers, and a few breadcrumbs to bind them all together. Simply make the crab cakes by patting them into medium size patties, then coat them in some Japanese Panko breadcrumbs and lightly fry them to perfection in some oil and drain. Rest the crab cakes on a gorgeous bed of lettuce and juicy tomatoes, garnished with crispy bacon and a light and refreshing coleslaw for crunch. The crowning touch is a homemade Sesame-Sriracha Mayo on a beautifully toasted  (or grilled) sesame hard roll. Let the fun begin!

CLICK HERE TO GET THE RECIPE & LEARN MORE ON THE KITCHENAID BLOG

 

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Spicy Thai Chicken Peanut Noodles

Spicy Thai Chicken Peanut Noodles

I don’t know about you, but Thai food is one of my favorite foods ever. I love the harmony of flavors and textures in Thai food that all play together like a perfect symphony. One of my all time favorites is Thai Peanut Noodles – similar to Pad Thai, but with a smooth peanut sauce with a hint of heat. I decided to kick it up a notch by adding some Spicy Thai Chicken that pairs perfectly with the creamy peanut-y noodles.

This dish is a gorgeous combination of spicy, savory and sweet with a marinade base for the chicken made with sesame, honey, soy sauce, garlic, and chile sauce, mixed with acidic notes of rice vinegar. It’s the perfect marriage of varying textures from the chewy noodles, crunchy peanuts and water chestnuts, all bathed in a smooth and luscious damn-good-peanut-sauce. Then to perfect it even more, it’s topped with fresh bright flavors of cilantro, lime and scallions. It’s so good, it just might be illegal. And don’t be ashamed to dig in right out of the pan. Grab some chopsticks, a pal or two and go to town. It’s rustic Asian comfort food at its best. Serve with a sweeter wine such as a Riesling, which pairs nicely with the spicy Asian flavors in this dish.

Spicy Thai Chicken Peanut Noodles

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6-8

Ingredients

  • Spicy Chicken Marinade:
  • 2 tablespoons sesame oil
  • 6 tablespoons soy sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon Thai Garlic-Chile Sauce
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 1 teaspoon sesame seeds
  • 1 teaspoon white pepper
  • 1/2 teaspoon dried ginger
  • Thai Peanut Sauce:
  • 2 teaspoons soy sauce
  • 1 cup peanut butter
  • 2 cups chicken broth
  • 2 tablespoons Thai Garlic-Chile Sauce
  • 1 teaspoon honey
  • 1 teaspoon salt
  • Squeeze of fresh lime juice
  • Chopped peanuts, for garnish
  • Fresh squeezed lime, for garnish
  • Chopped Cilantro, for garnish
  • Sliced scallions, for garnish
  • Canola oil cooking spray
  • 2 pounds chicken breast cutlets, sliced into thin strips
  • 1 can water chestnuts, diced
  • 1 package Thai Rice Noodles (flat, wide or Pad Thai)

Instructions

  1. Prepare Spicy Chicken Marinade:
  2. In a large mixing bowl, add all nine ingredients (sesame oil through dried ginger) along with sliced chicken breast and mix together thoroughly, coating chicken well. Top with plastic wrap and let chicken marinade in the refrigerator for at least 30 minutes up to 2 hours.
  3. Once chicken is done marinating, bring a large pot of salted water to a boil and cook Thai noodles according to package directions, drain and rinse in cold water to stop cooking. Set aside.
  4. Meanwhile, heat a large saute pan over medium heat, spray with cooking spray and saute chicken for approximately 8 minutes until cooked through and no longer pink. Add diced water chestnuts and saute for another minute or two until soft and heated through. Note: Make sure to drain and discard extra marinade off the chicken before sauteing to allow the chicken to brown in the pan and not steam. Reduce heat to low, cover and keep warm.
  5. Make the peanut sauce: combine soy sauce, peanut butter, broth, garlic-chile sauce, honey, salt and lime juice in a medium saucepan over medium heat, mixing and stirring well until sauce is smooth and blended. Toss noodles together with peanut sauce.
  6. Add the peanut noodles into the large pan with the cooked chicken and water chestnuts, toss together well with tongs to blend the flavors and ingredients. Squeeze fresh lime juice over the top, and garnish with chopped peanuts, cilantro, and sliced scallions. Add additional red pepper flakes or garlic-chile sauce for extra heat, as desired.

Notes

A sweet German Riesling wine would pair well with the spicy acidic flavors in this Asian dish.

http://www.theartfulgourmet.com/2014/03/03/spicy-thai-chicken-peanut-noodles/

Spicy Thai Chicken Peanut Noodles4

Spicy Thai Chicken Peanut Noodles 3

Spicy Thai Chicken Peanut Noodles 2

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Celebrating Memorial Day with Stoli Vodka! Grilled Honey Orange Chicken Skewers w/ Cucumber-Orange-Cilantro Salsa | Honey Orange Blossom Cocktails

Cooking with Stoli Vodka for Memorial Day Weekend

There’s no better time than Memorial Day weekend to break out the grill and cook up some tasty BBQ to celebrate the beginning of Summer! I had the opportunity to create some recipes with Stoli Vodka for the holiday and decided to make Grilled Honey Orange Chicken Skewers with a Cucumber Orange Cilantro Salsa – a savory and light dish with tons of flavor and a hit of refreshment from the oranges and cucumbers. I used Stoli Ohranj (Orange flavor) and Stoli Sticki (Honey flavor) in both the chicken marinade and my delicious Honey Orange Blossom Cocktails.

The cocktails are made with a shot of each Stoli vodka flavor, honey, orange blossom water, vanilla extract, and organic lemon infused sparkling spring water, garnished with fresh orange slices and edible flowers. It’s light and refreshing with just a dash of honey and orange to cool your palette. It reminds me of a Creamsicle (remember those??) – the perfect treat for a hot Summer day.

I hope you enjoy the recipes and have an amazing Memorial Day weekend with family and friends..as for me, I’m hitting the beach for a dose of sunshine and R&R!

Stoli Ohranj Honey Blossom Cocktail

 

Grilled Chicken Skewers with Orange Cucumber Cilantro Salsa

Grilled Honey Orange Chicken Skewers w/ Cucumber-Orange-Cilantro Salsa

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Ingredients

  • Honey Orange Chicken:
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • ¼ cup fresh squeezed orange juice
  • ¼ cup olive oil
  • 1 tablespoon Stoli Ohranj vodka
  • 1 tablespoon Stoli Sticki vodka
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic, minced fine
  • 6 chives, minced fine
  • ½ teaspoon grated orange zest
  • 1/8 teaspoon cayenne pepper
  • Sea salt and freshly ground black pepper, to taste
  • ½ red onion, cut into large chunks
  • 1 red, yellow or orange bell pepper, cut into large chunks
  • Cucumber-Orange-Cilantro Salsa:
  • ½ large orange, chopped fine
  • ½ cucumber, diced fine
  • 1 tablespoon chopped fresh cilantro
  • 6 chives, minced fine
  • 1/2 jalapeno, minced fine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Honey Orange Chicken:
  2. Cut chicken into large chunks and set aside.
  3. Soak wooden skewers in water for at least an hour before using (or simply use metal skewers to make your life easier).
  4. Combine next 11 ingredients (orange juice through S&P) in a large mixing bowl, add chicken and let marinade in the refrigerator for at least 30 minutes up to 2 hours.
  5. Remove chicken from fridge and let stand at room temperature for at least 15 minutes.
  6. Preheat a grill or grill pan over medium-high heat.
  7. Thread marinated chicken, red onion and bell peppers onto skewers (should make at least 4 large or 5 medium skewers).
  8. Grill chicken skewers about 10-12 minutes until cooked through (internal temperature should read 165 degrees), turning once.
  9. Serve with Cucumber-Orange-Cilantro and grilled pita or flatbread and Stoli Honey Orange Blossom Cocktails.
  10. Cucumber-Orange-Cilantro Salsa:
  11. In a medium mixing bowl, add diced cucumber, orange pieces, fresh cilantro, chives and diced jalapeno.
  12. Add olive oil and vinegar, and S&P to taste, mixing thoroughly.
  13. Serve on top of grilled chicken skewers or on the side.
http://www.theartfulgourmet.com/2013/05/22/celebrating-memorial-day-with-stoli-vodka-grilled-honey-orange-chicken-skewers-w-cucumber-orange-cilantro-salsa-honey-orange-blossom-cocktails/

Cooking with Stoli Memorial Day

 

Stoli Ohranj Honey Blossom Cocktail

Stoli Honey Orange Blossom Cocktails

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 cocktail

Ingredients

  • 1 shot Stoli Ohranj vodka
  • 1 shot Stoli Sticki vodka
  • 2 tablespoons honey
  • 1 tablespoon Orange blossom water
  • 1 teaspoon vanilla extract
  • 10.5 fl oz Sparkling lemon spring water
  • Orange slices, for garnish
  • Edible flowers, for garnish

Instructions

  1. Add vodka, honey, orange blossom water and vanilla into a cocktail shaker and mix together with a tall spoon.
  2. Add ice and sparkling lemon spring water and close lid securely.
  3. Shake gently until mixed together.
  4. Serve in cocktail glasses over ice, garnish with orange wedges and edible flowers.
http://www.theartfulgourmet.com/2013/05/22/celebrating-memorial-day-with-stoli-vodka-grilled-honey-orange-chicken-skewers-w-cucumber-orange-cilantro-salsa-honey-orange-blossom-cocktails/

Grilled Honey Orange Chicken Skewers with Cucumber Orange Cilantro Salsa

Stoli Sticki and Stoli Ohranj

About Stoli Vodka

Stoli Sticki has hints of honey and herb flavors, slightly sweet and floral.

Stoli Ohranj has a bright orange flavor of orange zest and varied flavors such as mandarin, kumquat and tangerine with a hint of lemon.

The two mixed together are the perfect combination for my BBQ marinade and refreshing cocktails!

Find out more about Stoli Vodka

Become a fan on Stoli’s Facebook page

Become a fan on Twitter: http://bit.ly/11deDwL

Become a fan on Pinterest: http://bit.ly/197F9PJ

 

 

 

 

 

 

 

This is a sponsored post created for Stoli Vodka – I received samples of Stoli product for purposes of sampling and creating recipes and photographs for the Stoli brand. All opinions, recipes, ideas and photographs are my own, copyright © 2013 Kristen Hess/The Artful Gourmet.

Please do not share or use images without my expressed permission. If you want to share this post on social media, feel free, as long as you credit the story and recipes and photos to Kristen Hess/The Artful Gourmet and provide a link back to the original story on my website. Thanks!

Savor Stoli Responsibly. STOLICHNAYA® Premium Vodka. 40%
Alc/Vol. Distilled from grain. William Grant & Sons, Inc. New York, NY. © 2012 Spirits International, B.V

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Thai Sea Bass in Banana Leaves

Thai Sea Bass in Banana Leaves
Thai Sea Bass in Banana Leaves

This is a lovely Thai dish, not only in taste but in presentation. I made this with some good friends of mine in Atlanta over Memorial Day weekend on their Big Green Egg grill. If you haven’t seen one of these things – its totally cool and easy to use. And it’s BIG. And GREEN. And looks like and EGG. It’s actually a ceramic grill and smoker that reaches temperatures up to 700 degrees F and has the ability to grill, smoke or steam everything on the planet in about 15-20 minutes. Very cool. Anyways, we decided to make this Thai Sea Bass in Banana Leaves recipe from their Big Green Egg Cookbook and took a trip over to the Dekalb Farmer’s Market (which is also totally awesome if you haven’t been there – you must!). We picked up some fresh Sea Bass steaks (you can also use fillets), herbs, red curry paste, and banana leaves (which actually come frozen and need to be defrosted and cut down to size first before using).

Banana leaves are often used in Thai cooking to wrap around fish and add subtle flavor to whatever food they surround. This recipe was surprisingly easy to make and had wonderful tasty Asian flavors from the fresh herbs (basil, mint, cilantro, ginger and garlic and Thai chile) and lime. The red curry sauce is also easy to make by adding some paste to coconut milk and chicken stock and letting it simmer down while you grill/steam the fish in the banana leaves on the Big Green Egg. You just lay down a strip of the herb mixture, top it with some fish and lime slices, drizzle a little bit of oil, salt and pepper and then wrap the fish up in the leaves into cute little packets and throw them on the Big Green Egg (or any covered grill will do). After about 15-20 minutes you just unwrap the little packets, and top the fish with the curry sauce and serve with a side of lemony buttered green beans and fresh corn on the cob to go with it. Fresh, healthy and delicious.

Ingredients

1 (15 ounce) can coconut milk
1 teaspoon red curry paste
1/2 cup chicken stock
1/2 cup firmly packed chopped fresh basil
1/2 cup firmly packed chopped fresh mint
1/2 cup firmly packed chopped fresh cilantro
1/2 cup grated fresh ginger
1/4 cup crushed garlic
1 thinly sliced red jalapeno or serrano pepper
4 banana leaves (cut to 12 inches square)
4 (6 to 7 ounce) sea bass fillets or steaks
1 lime, cut into 8 thin slices
2 tablespoons canola oil or spray
Kosher salt and freshly ground pepper

Preparation

Big Green Egg
Big Green Egg

Preheat the EGG (or grill) to 350 degrees F.

Sea Bass and lime
Sea Bass and lime

Prep fish and lime and set aside to begin making coconut curry.

Red Curry Coconut Sauce
Red Curry Coconut Sauce

To make the sauce, combine the coconut milk, curry paste and chicken stock in a small saucepan. Simmer on the stovetop over medium heat for 10 minutes, then keep warm.

Chopped Herbs
Chopped Herbs

Combine all the herbs (basil, mint, cilantro, ginger, garlic and chile) in a medium bowl and mix well.

Banana Leaves
Banana Leaves

Lay the banana leaves out flat,

Sea Bass & Herbs on Leaves
Sea Bass & Herbs on Leaves

and place 3 to 4 tablespoons of the herb mixture on the center of each leaf and top each mound of herbs with fish.

Fish, Herbs and Lime on Leaves
Fish, Herbs and Lime on Leaves

Top each packet with 2 lime slices and 1/2 teaspoon canola oil (or some oil spray).

Folding Banana Leaf Packets
Folding Banana Leaf Packets

Season with salt and pepper and begin folding packets by folding the sides of the leaf inward, then fold the top and bottom over and tucking the ends under (kinda like making a banana leaf fish burrito!!).

Folded Leaves ready for the grill
Folded Leaves ready for the grill

Secure each packet with butcher’s twine and brush or spray more oil on the outside of the leaves.

Grilled Banana Leaves
Grilled Banana Leaves

Place the leaves directly on the EGG porcelain-coated grid (or regular grill if using) and close the lid. Grill for 7 to 8 minutes per side, until the interior of the fish is opaque (unwrap a package and insert a knife into the fish to test). Transfer the fish to individual plates, remove the twine, open the top, and spoon the curry sauce over the fish. Serve while hot and with a side of buttery lemon green beans and fresh corn on the cob. For wine pairing, serve with a Sauvignon Blanc or Chardonnay.

Serves 4.

—–

Get more great recipes for the Big Green Egg

Check out the Big Green Egg Cookbook

 

 

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Cool off with some Spicy Fish Tacos & Summer Wine pairings

Yum

Spicy Fish Tacos
Spicy Fish Tacos

There’s an interesting theory that in the Summertime heat, eating spicy foods actually lowers your body temperature as well as a plethora of other health benefits such as raising your metabolism, improving digestion, mood and aids in better sleep. For a recent photoshoot I did for Miditto.com, we decided to pair some of their monthly wine selections with a spicy dish – and what better than some delicious fish tacos made with a kickin’ spice rub and a fresh mango-avocado-jalapeno salsa?

You can always adjust the heat by increasing or decreasing the amount of cayenne red pepper (or omit it all together if you like the spice flavor without the heat), and to be perfectly honest this spice rub and fruity fresh salsa combination would go great with grilled chicken or shrimp too! I used tilapia for this recipe but you can also substitute any other mild flaky white fish such as cod, orange roughy, flounder, halibut or haddock.

Spicy Fish Tacos
Spicy Fish Tacos

Garnish the tacos with some extra cilantro, jalapeñosfresh cracked black pepper. Some sliced red cabbage would also add a little bit of fresh crunch too. Add a splash of fresh lime juice, a dollop of  chipotle cream (recipe follows) — both great toppings to cool the spicy heat!

Rose wine

For wine pairing, Miditto recommends a crisp Sauvignon Blanc, a light dry Rose, a fruity Riesling, a bold red Zinfandel or spicy Shiraz to compliment the spicy flavors of the dish.

Read more about the best Summer Wines on Food & Wine

Read more about the health benefits of eating spicy foods

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4.

Serving Size: 1 taco

Spicy Fish Tacos with Mango, Avocado & Jalapeño Salsa and Chipotle Crema. Perfectly paired with Summer white wine or rose to cool the heat!

Ingredients

  • Spicy Fish Fillets:
  • 1/2 tbsp cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound white fish fillets (cod, tilapia,haddock)
  • 1 tablespoon canola oil
  • Avocado-Mango-Jalapeno Salsa:
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 cup red cabbage, shredded (optional)
  • 1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
  • Chipotle Crema:
  • 1/2 cup low-fat sour cream or plain yogurt
  • 1 tbsp low-fat mayonnaise
  • 2 teaspoons chipotle pepper (finely chopped) in adobo sauce
  • fresh lime juice from 1/2 lime
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare Spicy Fish:
  2. Wash fish fillets and pat dry, set aside.
  3. Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
  4. Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
  5. Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
  6. Avocado-Mango-Jalapeno Salsa:
  7. To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
  8. Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
  9. Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
  10. For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
  11. For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
  12. Chipotle Crema:
  13. In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.

Notes

Recipe adapted from Cooking Light, May 2012

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http://www.theartfulgourmet.com/2012/06/01/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

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Refreshingly Light Get-In-My-Bikini Crab Salad

Crab Salad

OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.

If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!

Refreshingly Light Get-In-My-Bikini Crab Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6

Ingredients

  • 1 pound cooked lump crab meat (can also sub tuna, shrimp or chicken)
  • 1 tablespoon grapeseed oil
  • 2 tablespoons white wine vinegar
  • lemon juice from 1/2 fresh lemon
  • 1/2 cup celery, diced
  • 1/2 orange or red bell pepper, diced
  • 1/4 cup red onion, diced fine
  • 1/2 cup cucumber, diced
  • 2 tablespoons fresh cilantro, chopped fine
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh cracked white pepper
  • 1/2 teaspoon Jane's Krazy Salt (or any seasoned salt you have)
  • 1 teaspoon red chili flakes (optional)
  • 1 small red or green chile, diced fine (optional)
  • 3 tablespoons light/low cal mayonnaise
  • Garnish: salad greens, sliced avocado, lemon wedges, cilantro

Instructions

  1. Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces.
  2. Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.
  3. Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld.
  4. Serve over mixed greens with slices of avocado, additional cilantro and fresh lemon wedges.

Notes

You can also substitute cooked chicken or shrimp or tuna for this recipe.

http://www.theartfulgourmet.com/2012/05/21/refreshingly-light-get-in-my-bikini-crab-salad/

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Other Crab Salad Recipes you may enjoy:

Giada’s Crab Salad

Epicurious Crab Salad Sandwiches

AllRecipes.com Crab Salad

Beyond the Plate Crab Salad with Spicy Citrus Dressing

Food and Wine Thai Mango Crab Salad

 

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Tamarind Shrimp Soba Noodles

Tamarind Shrimp Soba Noodles
Tamarind Shrimp Soba Noodles

This is a typical Asian dish with warm, smooth and bright flavors. Soba noodles are typical Japanese noodles made of buckwheat and wheat flours (you can find soba and most of the ingredients in this recipe in any Asian store, Kaluystan’s in NYC, Whole Foods or online).

The velvety flavorful sauce is semi-sweet and made with tamarind concentrate and coconut milk, infused with bright tangy Asian flavors – lime, red Thai chili, crispy shallots, mint and fennel seed. The shrimp are grilled to perfection (you can also sauté them if desired), then tossed with the Soba noodles and sauce to make a light, refreshing dish for Springtime. Garnish with cilantro, red pepper flakes, cashews or diced mango for some extra layers of flavor.

Ingredients

2 shallots, thinly sliced
1 tablespoon sesame oil
36 shrimp, cleaned and deveined
½ cup tamarind concentrate (or use paste dissolved in coconut milk, strained)
1 cup coconut milk
4 Keffir lime leaves (or 1 tablespoon lime zest)
1 red Thai chile, diced
¼ cup mint leaves, chopped
2 cloves garlic, chopped
1/8 teaspoon fennel seed, ground
½ cup rice vinegar

½ pound buckwheat soba noodles
3 tablespoons sesame oil

Garnishes: chopped cilantro, red pepper flakes, cashews, diced mango

Preparation

Heat a 6-inch sauté pan over a medium heat and add the oil and shallots. Cook the shallots until golden brown and slightly crisp. Remove from heat and allow to cool completely.

Shrimp Tamarind Mixture
Shrimp Tamarind Mixture

In a small bowl, mix the tamarind concentrate and coconut milk. Add the shrimp, lime leaves or zest, chili, mint, garlic, fennel seed, rice vinegar and crispy shallots together and let marinate for at least 1 hour up to 6 hours in the refrigerator.

Tamarind Coconut Sauce
Tamarind Coconut Sauce

Remove the shrimp from the marinade and reserve the marinade.

Bring a pot of water to a boil, and add the soba noodles. Immediately add a cup of cold water to the pot. When it comes back to a boil, drain the noodles. (You can also sauté the noodles in some sesame oil after boiling and draining them, over high heat to crisp them on the bottom before serving).

Shrimp on Grill
Shrimp on Grill

Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.

Grilled Shrimp
Grilled Shrimp

Pour the marinade into a 2-cup sauce pan and bring to a boil, and reduce until thickened. Return the reduced marinade to the shrimp and divide the noodles among plates (or a large serving platter for the table), and serve the shrimp with sauce over the warm noodles.

Garnish with desired toppings: cilantro, red pepper flakes, cashews, cubed mango.

Serves 6.

Adapted from recipe by Richard Ruben, Techniques of Healthy Cooking, Institute of Culinary Education.

 
Soba

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Similar recipes you may enjoy:

Epicurious Coconut Shrimp with Tamarind Ginger Sauce

Chipotle and Tamarind-Glazed Shrimp

Soba Noodles in Sesame Ginger Sauce with Grilled Veggies

Camille Cooks Sauteed Shrimp with Tamarind and Soba Noodles

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Hawaiian Chicken with Grilled Pineapple Salsa :: Frozen Watermelon Martinis

hawaiian chicken

Grilling with fruit is an easy and staple technique in the summertime – it gives fresh flavor to ordinary BBQ dishes and is a healthy compliment to whatever it is your grilling. This recipe is a Spicy Hawaiian Chicken with a Grilled Pineapple Salsa, made of cilantro, jalapeno pepper and onion (if you prefer a less spicy dish, substitute a red bell pepper instead of the jalapeno). The BBQ sauce is spicy and sweet made with honey, garlic, hot sauce, ketchup and soy sauce (you can also make less spicy by adding more ketchup and soy and honey in place of the hot sauces). The dish is rounded out by a side of rice, perfect mixed in with the pineapple jalapeno salsa and grilled chicken. Top it off with a refreshing frozen watermelon martini (recipe following) – made with vodka, fresh juicy watermelon, crushed ice and some cosmopolitan martini mix…now that’s a sweet and savory dinner perfect for a summer night. Enjoy!

Ingredients

1/4 c pineapple juice
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp Country Sweet sauce
1 tbsp Chili Garlic sauce
1/2 tbsp Cholula hot pepper sauce
Fresh ground pepper
4 chicken breasts (skinless, boneless, preferably organic for plumper breasts)
Cooking spray
4 pineapple slices for grilling, then diced
1 bunch cilantro, chopped
1/2 red onion, diced
1 small jalapeno pepper, seeded and deveined, chopped (or 1/2 red bell pepper)
2 cups cooked rice (white or yellow)

Combine the first seven ingredients to make the BBQ marinade and add the chicken breasts, storing in a Ziplock bag or covered baking dish, reserving some of the marinade for basting. Let marinate for 1-2 hours in the refrigerator.

Prepare the rice per package instructions, keep warm and fluff with a fork when ready to serve.

To prep the grilled pineapple salsa, chop the jalapeno pepper, red onion and cilantro into a medium dice, mix together and set aside to add grilled pineapple for serving.

Heat the grill or grill pan over medium-high heat (spray the grates or pan with cooking spray just before grilling). Grill chicken breasts about 6-7 minutes per side, basting with the reserved marinade a few times on each side until the chicken gets a nice golden brown color and grill marks. Grill the pineapple slices about 1 minute until browned and chop into medium diced pieces. Mix pineapple chunks into the jalapeno, onion and cilantro mixture, and serve with the chicken and rice. Garnish with some extra cilantro leaves and salt and pepper to taste.

Serves 4.

Frozen Watermelon Martini
Frozen Watermelon Martini

Frozen Watermelon Martini

2 c watermelon, seeded, cut into chunks
1 tray ice cubes
4 shots vodka (less or more to taste!)
4 shots cosmopolitan martini mix (I used Master of Mixes Martini Gold)

In a blender, puree the watermelon into a thick consistency then add ice cubes, crushing to a medium fine mix. Add vodka and cosmopolitan martini mix and blend until thoroughly mixed. Add more vodka or some Cointreau orange liqueur, if desired, and pour into martini glasses. Garnish with a wedge of fresh watermelon.

Serves 4.

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